Dough for bakery products and bakery products

Abstract

To provide a bakery food that has a crispy texture without containing wheat flour or eggs, and has little feel of sticking or roughness.SOLUTION: A dough for bakery food contains milk protein of 50-80 mass%, and oil and fat of 5-30 mass%. In the milk protein, the mass ratio between casein and whey protein is 20: 80-80: 20 (casein: whey protein). The dough for bakery food is baked to provide a bakery food.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a dough for bakery products and bakery products.

Background Art

[0002] Bakery products such as baked confectioneries are foods that can be easily eaten and also have deliciousness, and have become products that are indispensable in the lives of general consumers. On the other hand, in response to the increasing health consciousness in recent years, health-oriented products are also being sold in bakery products. As health-oriented bakery products, low-carbohydrate products are being sold. As low-carbohydrate bakery products, for example, the bakery products of Patent Documents 1 to 4 have been proposed. However, all of the bakery products of Patent Documents 1 to 4 replace a part of wheat flour with other raw materials, and further development of products with reduced wheat flour content and low carbohydrate content is also desired.

[0003] In addition, texture is one of the elements of deliciousness in bakery products. There are various texture products in bakery products, and among them, bakery products with a crispy texture are popular products. However, bakery products containing wheat flour have a problem that the texture deteriorates due to moisture transfer when combined with products with high moisture absorption or high moisture content. Examples of bakery products with a crispy texture and no wheat flour are puffs containing soy protein. However, puffs containing soy protein have a problem that special production equipment is required and capital investment is necessary. In addition, when a bakery product has a raw material other than wheat flour as the main component, the bakery product may have an unfavorable texture such as a feeling of sticking to the teeth or a rough feeling. Therefore, in bakery products with a raw material other than wheat flour as the main component, it is also required to reduce the feeling of adhesion and roughness.

[0004] Furthermore, in recent years, the number of patients with food allergies has been increasing, and in the case of bakery products as well, there is a demand for the development of products that do not contain wheat flour or eggs, which are usually blended in bakery products.

[0005] Against the backdrop as described above, there has been a demand for the development of bakery products that have a crispy texture, with little sense of adhesion or roughness, without containing wheat flour and eggs.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a bakery product that has a crispy texture, with little sense of adhesion or roughness, without containing wheat flour and eggs.

Means for Solving the Problems

[0008] The inventors of the present invention conducted intensive research to solve the above problems. As a result, it was found that this problem can be solved by blending casein and whey protein in a specific ratio in the dough for bakery products. Thus, the present invention has been completed.

[0009] That is, the first invention of the present invention contains 50 to 80% by mass of milk protein, Medium-chain fatty acid triglyceride contains 5 to 30% by mass, and the mass ratio of casein to whey protein in the milk protein is 20:80 to 80:20 (casein:whey protein)and does not contain eggs and wheat flour It is dough for bakery products. The second invention of the present invention is First invention a bakery product obtained by baking the dough for bakery products described in The third invention of the present invention is that the bakery product is a baked confectionery, crouton or puff Twenty-third invention is the bakery product described in

Advantages of the Invention

[0010] According to the present invention, it is possible to provide a bakery product that has a crispy texture, has little sticking feeling and roughness, without blending wheat flour and eggs.

Embodiments for Carrying Out the Invention

[0011] The dough for bakery products according to the embodiment of the present invention contains 50 to 80% by mass of milk protein and 5 to 30% by mass of oil and fat, and the mass ratio of casein to whey protein in the milk protein is 20:80 to 80:20 (casein:whey protein).

[0012] In the present invention, the dough for bakery products refers to the dough before baking obtained by mixing the raw materials used for manufacturing bakery products.

[0013] The dough for bakery products according to the embodiment of the present invention contains 50 to 80% by mass of milk protein, preferably 46 to 76% by mass, more preferably 52 to 66% by mass, and still more preferably 56 to 60% by mass. In the present invention, milk protein refers to the protein obtained from dairy products such as milk, and specifically, casein and whey protein. Also, in the present invention, milk protein is the milk protein itself, and does not include, for example, the milk protein contained in dairy products such as milk and cheese to be blended.

[0014] The dough for bakery products according to an embodiment of the present invention has a mass ratio of casein to whey protein in milk protein of 20:80 to 80:20 (casein:whey protein), preferably 30:70 to 70:30, and more preferably 40:60 to 60:40.

[0015] The dough for bakery products according to an embodiment of the present invention contains 5 to 30% by mass of oil and fat, preferably 8 to 25% by mass, more preferably 13 to 21% by mass, and even more preferably 15 to 20% by mass. In the present invention, the oil and fat includes, for example, the oil and fat contained in processed oil and fat foods such as margarine to be blended, and powder oil and fat.

[0016] The oil and fat used in the production of the dough for bakery products according to an embodiment of the present invention can be used without particular limitation as long as it is an oil and fat used in the production of the dough for bakery products. Specific examples of the oil and fat used in the production of the dough for bakery products according to an embodiment of the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, medium-chain fatty acid triglyceride (also referred to as MCT), palm oil, palm kernel oil, coconut oil, cocoa butter, and processed oils and fats of these oils and fats (transesterified oils and fats, fractionated oils, hydrogenated oils, etc.). These oils and fats and processed oils and fats can also be used in combination of two or more. Further, the oil and fat and the processed oil and fat can also be blended in the form of processed oil and fat foods such as margarine, fat spread, and shortening, and powder oil and fat.

[0017] When the dough for bakery products according to an embodiment of the present invention contains milk protein and oil and fat within the above ranges, and the mass ratio of casein to whey protein in the milk protein is within the above ranges, a bakery product having a crispy texture, less adhesion feeling and roughness feeling can be obtained without blending wheat flour and eggs. In the present invention, the crispy texture means a crispy texture. Also, in the present invention, the adhesion feeling means the ease of adhesion to teeth when eating a bakery product. Further, in the present invention, the roughness feeling means the rough texture when eating a bakery product.

[0018] The dough for bakery products according to an embodiment of the present invention preferably contains 10 to 35% by mass of water, more preferably 15 to 30% by mass of water, still more preferably 18 to 28% by mass of water, and most preferably 20 to 25% by mass of water. In the present invention, water includes, for example, the moisture contained in liquid raw materials such as milk to be blended.

[0019] The total content of milk protein and oil and fat in the dough for bakery products according to an embodiment of the present invention is preferably 60 to 95% by mass, more preferably 65 to 90% by mass, still more preferably 68 to 85% by mass, and most preferably 71 to 80% by mass.

[0020] In addition, the dough for bakery products according to an embodiment of the present invention can usually be blended with raw materials (such as flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, etc.), active gluten, starch, cellulose powder, vegetables, fruits, tea and its powder, soy protein, cocoa mass, cocoa powder, yeast, yeast food, enzymes, salt, sugars and sugar alcohols (such as granulated sugar and refined sugar), dairy products (such as milk, skim milk powder, whole milk powder, cheese, etc.), eggs (such as dried egg white, dried egg yolk, etc.), seasonings, flavoring agents, emulsifiers, swelling agents, fragrances, etc.) usually blended in dough for bakery products. The dough for bakery products according to an embodiment of the present invention preferably does not contain flour and eggs.

[0021] The method for producing the dough for bakery products according to an embodiment of the present invention is not particularly limited, and known production conditions and production methods for dough for bakery products can be applied. The dough for bakery products according to an embodiment of the present invention can be produced, for example, by mixing raw materials and then molding the obtained dough using a mold or the like.

[0022] The method for manufacturing the dough for bakery products according to the embodiment of the present invention preferably involves mixing milk protein and oil and fat, and then adding and mixing liquid raw materials such as water. In the method for manufacturing the dough for bakery products according to the embodiment of the present invention, the addition of other raw materials other than milk protein, oil and fat, and liquid raw materials is preferably carried out after adding milk protein, oil and fat, and liquid raw materials. Also, for the mixing in the method for manufacturing the dough for bakery products according to the embodiment of the present invention, as long as the raw materials are dispersed uniformly, there are no particular restrictions on conditions and the like.

[0023] The dough for bakery products according to the embodiment of the present invention contains milk protein, oil and fat, and water within the above ranges, and has good mixing suitability by having the mass ratio of casein and whey protein in the milk protein within the above ranges. In the present invention, mixing suitability refers to the ease of dispersion of raw materials.

[0024] The bakery product according to the embodiment of the present invention is obtained by baking the dough for bakery products according to the embodiment of the present invention. The bakery product according to the embodiment of the present invention can also be obtained by baking a combination of the dough for bakery products according to the embodiment of the present invention with other food ingredients.

[0025] The bakery products according to the embodiment of the present invention include baked confectioneries such as biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sablés, langue de chats, macarons, tarts, etc., croutons, puffs, etc. The bakery products according to the embodiment of the present invention are preferably biscuits, cookies, croutons, puffs, and more preferably croutons, puffs.

[0026] The baking method (manufacturing method) of the bakery product according to the embodiment of the present invention is not particularly limited, and it can be baked by a baking method (manufacturing method) similar to that of conventionally known bakery products. Specific examples of the baking method are oven heating, direct baking, high-frequency heating (microwave heating), etc. The baking method of the bakery food according to the embodiment of the present invention is preferably oven heating. The oven heating preferably has a heating temperature of 120 to 200 °C, more preferably 140 to 180 °C, and the heating time is more preferably 5 to 60 minutes, preferably 5 to 20 minutes.

[0027] The bakery food according to the embodiment of the present invention has a crispy texture and less stickiness and roughness. According to the present invention, a bakery food having a crispy texture and less stickiness and roughness can be obtained without blending wheat flour and eggs.

Example

[0028] Next, the present invention will be described by way of examples, but the present invention is not limited to these examples.

[0029] <Manufacture and evaluation of dough for baked confectionery> Using the formulations shown in Tables 1 to 3 below, dough for baked confectionery was obtained according to the following steps 1 to 3. The dough for baked confectionery after step 2 was observed, and the mixing suitability of the dough for baked confectionery was evaluated according to the following evaluation criteria. When the evaluation result was ◎ or ○, it was judged that the mixing suitability was good. The results are shown in Tables 1 to 3. Step 1: Add and mix oil and fat (MCT) to casein and whey protein. Step 2: After the oil and fat are dispersed, add water and mix. Step 3: After squeezing the dough obtained in step 2 into a 2 cm × 2 cm mold, Remove the shaped dough from the mold.

[0030] <Evaluation criteria for mixing suitability of dough for baked confectionery> ◎: Suitable ○: Acceptable ×: Not suitable

[0031] <Manufacture of baked confectionery> The shaped baked confectionery dough was arranged on a baking tray and baked in an oven at 180°C for 9 minutes to obtain the baked confectionery. The texture of the baked confectionery was evaluated according to the following evaluation method and criteria.

[0032] <Evaluation method of texture> Five professional panelists tasted the baked confectionery and scored the crispy texture, adhesiveness, and roughness on a scale of 1 to 3 according to the following evaluation criteria. The average score of the scoring results of each panelist was calculated and evaluated according to the following criteria. When the evaluation result of the crispy texture was ◎ or ○, it was judged to have a crispy texture. When the evaluation results of adhesiveness and roughness were ◎ or ○, it was judged that there was little adhesiveness and roughness. The results are shown in Tables 1 to 3. Note that the professional panelists who evaluated the texture of the baked confectionery regularly received training in sensory evaluation of the texture of foods, etc., and there were few individual differences in the sensory evaluation results of the texture of foods, etc.

[0033] <Evaluation criteria for crispy texture> 3 points: Very crispy 2 points: Feels crispy 1 point: Not crispy <Average score> ◎: 2.5 points or more ○: 2.0 points or more and less than 2.5 points ×: Less than 2.0 points

[0034] <Evaluation criteria for adhesiveness> 3 points: Adhesion is not bothersome 2 points: Slightly adheres 1 point: Adheres <Average score> ◎: 2.5 points or more ○: 2.0 points or more and less than 2.5 points ×: Less than 2.0 points

[0035] <Evaluation criteria for roughness> 3 points: Not rough 2 points: Slightly rough 1 point: Rough <Average score> ◎: 2.5 points or more ○: 2.0 or more and less than 2.5 points ×: less than 2.0 points

[0036]

Table 1

[0037]

Table 2

[0038]

Table 3

[0039] The dough for baked confectioneries in the examples had good mixing suitability. Also, the baked confectioneries in the examples had a crispy texture and little adhesion and roughness feeling. On the other hand, the baked confectioneries of Comparative Examples 1 and 2 had problems with adhesion or roughness feeling.

Claims

1. A dough for bakery products containing 50 to 80% by mass of milk protein and 5 to 30% by mass of medium-chain fatty acid triglyceride, wherein the mass ratio of casein to whey protein in the milk protein is 20:80 to 80:20 (casein:whey protein), and not containing eggs and wheat flour.

2. A bakery product obtained by baking the dough for bakery products according to Claim 1.

3. The bakery product according to Claim 2, wherein the bakery product is a baked confectionery, crouton or puff.

Images