Mix for bakery foods, bakery foods using the same, and method for producing the same

Abstract

An object of the present disclosure is to provide a bakery food mix that contains 50% by mass or more of whole wheat flour and can produce a bakery food with a soft and fluffy texture. A bakery food mix containing 50% by mass or more of whole wheat flour, active gluten, and soy flour.

Description

Technical Field

[0001] The present disclosure relates to a bakery food mix containing 50% by mass or more of whole wheat flour and capable of producing a bakery food with a soft and fluffy texture. The present disclosure also relates to a bakery food using the bakery food mix and a method for producing the same.

Background Art

[0002] Bakery foods such as pancakes are popular foods with attractive features such as good texture and ease of arrangement with toppings. In addition, bakery food mixes in which powder raw materials necessary for cooking bakery foods are pre-mixed are also commercially available, enabling easy cooking of bakery foods.

[0003] Conventionally, various improved formulations have been proposed not only for the texture and taste of bakery foods but also from the nutritional aspect. For example, Patent Document 1 describes a high-protein pancake mix capable of producing a high-protein pancake that can be eaten deliciously, containing whey protein, wheat protein, inulin, and corn starch. Patent Document 2 describes a bakery food mix containing soluble dietary fiber, resistant starch, non-resistant starch, and cereal flour, which can produce a bakery food with excellent texture while containing dietary fiber, having low sugar content and low calorie content, wherein the content of the soluble dietary fiber is 3 to 50% by mass, and the total content of the resistant starch and the non-resistant starch is 2 to 70% by mass.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] In many bakery products, wheat flour milled by removing the bran and germ of wheat grains is used as the main raw material flour. Since the bran and germ of wheat grains are rich in nutrients such as dietary fiber, protein, lipids, minerals, and vitamins, the wheat flour has its nutrients contained in wheat grains impaired and is inferior in terms of nutrition compared to whole wheat flour. Therefore, bakery products containing whole wheat flour as the main raw material are beneficial as high-nutrition foods that can supplement nutrients that are often lacking in a well-balanced manner.

[0006] However, in a bakery mix, when the content of whole wheat flour is increased to 50% by mass or more, due to an increase in the content of dietary fiber, etc., there is a drawback that the baked bakery product has a hard texture after cooking. Conventionally, it has been known that milk protein can be used to adjust the hardness and protein content of bakery products, but the addition of milk protein causes stickiness of the dough and further deteriorates the swelling of the baked bakery product. Also, when milk protein is blended into a bakery mix containing 50% by mass or more of whole wheat flour, the baked bakery product tends to become harder. Conventionally, it has also been known that thickening polysaccharides and emulsifiers can be used to solve problems such as stickiness of the dough caused by the addition of milk protein and swelling due to stickiness, but these additions lead to an increase in cost and, depending on the type of emulsifier added, cannot follow the trend of clean labels.

[0007] Therefore, an object of the present disclosure is to provide a bakery mix that contains 50% by mass or more of whole wheat flour and can produce a bakery product with a soft and fluffy texture.

Means for Solving the Problems

[0008] The present inventors conducted intensive studies to solve the above problems, and as a result, found that by using a bakery food mix containing active gluten and soy flour in addition to 50% by mass or more of whole wheat flour, a bakery food with a soft and fluffy texture can be obtained. Further, it was also found that when the mass ratio of the total amount of active gluten and soy flour to 100 parts by mass of whole wheat flour in the bakery food mix satisfies 20 to 40 parts by mass, the swelling of the bakery food after cooking is improved. The present disclosure was completed by further studies based on such findings.

[0009] That is, the present disclosure provides an invention in the following aspects. Item 1. A bakery food mix containing 50% by mass or more of whole wheat flour, active gluten, and soy flour. Item 2. The bakery food mix according to Item 1, wherein the total amount of active gluten and soy flour is 1 to 60 parts by mass per 100 parts by mass of whole wheat flour. Item 3. The bakery food mix according to Item 1 or 2, wherein per 100 parts by mass of the whole wheat flour, 0.05 to 15 parts by mass of the active gluten and 0.5 to 50 parts by mass of the soy flour are contained. Item 4. The bakery food mix according to any one of Items 1 to 3, which does not contain at least one selected from the group consisting of milk protein, thickening polysaccharides, and emulsifiers. Item 5. The bakery food mix according to any one of Items 1 to 4, wherein the bakery food is a non-fermented bakery food. Item 6. A bakery food obtained by using the bakery food mix according to any one of Items 1 to 5. Item 7. A method for producing a bakery food, comprising the following steps: A step of preparing a dough by adding and mixing a liquid to the bakery food mix according to any one of Items 1 to 5, and A step of heat-treating the obtained dough.

Advantages of the Invention

[0010] The bakery food mix of the present disclosure contains 50% by mass or more of whole wheat flour, yet can impart a soft and fluffy texture to the baked bakery food after cooking. Also, in the bakery food mix of the present disclosure, a soft and fluffy texture can be achieved without using milk protein, thickening polysaccharides, and emulsifiers, so the addition of artificial emulsifiers is unnecessary and it can also follow the trend of clean label. Further, in one aspect of the bakery food mix of the present disclosure, not only can it impart a soft and fluffy texture to the baked bakery food after cooking, but also a good swelling property. Moreover, in the bakery food mix of the present disclosure, in addition to containing 50% by mass or more of whole wheat flour rich in nutrients, it also contains soy protein, so it becomes possible to easily cook bakery foods with high nutritional value at home, contributing to the achievement of the goal of "ensuring healthy lives and promoting well-being for all" in SDGs 3. Furthermore, since the bakery food mix of the present disclosure uses whole wheat flour including the bran and germ, etc., it can contribute to the reduction of food loss and also contribute to the achievement of the goals of SDGs 12 "Responsible consumption and production" and SDGs 13 "Taking urgent action to combat climate change".

Mode for Carrying Out the Invention

[0011] 1. Definition It should be understood that the terms used in the present disclosure are used in the meaning commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical terms and scientific and technological terms used in this specification have the same meaning as commonly understood by those skilled in the art related to the present disclosure.

[0012] In the present disclosure, "bakery food" is a food obtained by heat-treating dough mainly made of cereal flour. Bakery foods include fermented bakery foods in which the dough is fermented before being subjected to heat treatment and non-fermented bakery foods in which the dough is not fermented.

[0013] In the present disclosure, the "mix for bakery foods" refers to a prepared flour (premix) that is pre-prepared for manufacturing bakery foods.

[0014] In the present disclosure, the content of each raw material in the mix for bakery foods is a ratio with respect to the total amount (100% by mass) of the mix for bakery foods.

[0015] 2. Mix for bakery products The mix for bakery foods of the present disclosure is characterized by containing 50% by mass or more of whole wheat flour, active gluten, and soybean flour. Hereinafter, the mix for bakery foods of the present disclosure will be described in detail.

[0016] [Whole wheat flour] The mix for bakery foods of the present disclosure contains 50% by mass or more of whole wheat flour. Whole wheat flour is a cereal flour obtained by directly milling wheat grains. In the prior art, in the mix for bakery foods, when the whole wheat flour content was 50% by mass or more, the cooked bakery foods had a hard texture. However, in the mix for bakery foods of the present disclosure, by adding 50% by mass or more of whole wheat flour and including active gluten and soybean flour described later, it becomes possible to obtain bakery foods with a soft and fluffy texture.

[0017] Any of whole wheat cake flour, whole wheat medium flour, or whole wheat strong flour may be used as the whole wheat flour. However, when the bakery food is a pancake, it is preferably whole wheat cake flour.

[0018] The content of the whole wheat flour in the mix for bakery foods of the present disclosure may be 50% by mass or more, preferably 60 - 85% by mass, more preferably 60 - 80% by mass, and still more preferably 60 - 70% by mass. In particular, when the content of the whole wheat flour in the mix for bakery foods of the present disclosure satisfies 60 - 70% by mass, in addition to the soft and fluffy texture of the cooked bakery foods, it also becomes possible to improve the swelling.

[0019] [Active gluten] The bakery food mix of the present disclosure contains active gluten. Active gluten is a powdery substance obtained by drying a gummy substance (gluten, wheat protein) obtained by washing dough made by adding water to wheat flour.

[0020] In the bakery food mix of the present disclosure, as the ratio of active gluten to whole wheat flour, for example, per 100 parts by mass of whole wheat flour, the amount of active gluten is 0.05 to 15 parts by mass, preferably 0.1 to 10 parts by mass, more preferably 0.3 to 7 parts by mass, and still more preferably 0.4 to 4 parts by mass.

[0021] As the content of active gluten in the bakery food mix of the present disclosure, for example, it is 0.05 to 10% by mass, preferably 0.1 to 7% by mass, more preferably 0.1 to 5% by mass, and particularly preferably 0.2 to 3% by mass. By satisfying such a content, it is possible to appropriately form a gluten network structure in bakery foods, making them less likely to shrink and providing a more suitable soft and fluffy texture.

[0022] [Soybean flour] The bakery food mix of the present disclosure contains soybean flour. In the present disclosure, either raw soybean flour obtained by powdering raw soybeans or heat-treated inactivated soybean flour may be used as the soybean flour. Also, the raw soybeans for the soybean flour may be either whole soybeans or defatted soybeans.

[0023] In the bakery food mix of the present disclosure, as the ratio of soybean flour to whole wheat flour, for example, per 100 parts by mass of whole wheat flour, the amount of soybean flour is 0.5 to 50 parts by mass, preferably 1 to 40 parts by mass, more preferably 5 to 35 parts by mass, and still more preferably 17 to 35 parts by mass. In particular, when the amount of soybean flour per 100 parts by mass of whole wheat flour satisfies 17 to 35 parts by mass, it is also possible to improve the swelling in addition to the soft and fluffy texture of the bakery food after cooking.

[0024] In the bakery food mix of the present disclosure, the content of soy flour is, for example, 5 to 35% by mass, preferably 5 to 30% by mass, more preferably 5 to 25% by mass, and particularly preferably 10 to 22% by mass. By satisfying such a content, it is possible to appropriately form a gluten network structure in the bakery food, and it becomes possible to more suitably provide a fluffy and soft texture. In particular, when the content of soy flour in the bakery food mix of the present disclosure satisfies 10 to 22% by mass, in the bakery food after cooking, in addition to a fluffy and soft texture, it is also possible to improve the swelling.

[0025] [Ratio of the total amount of active gluten and soy flour to whole wheat flour] In the bakery food mix of the present disclosure, as the ratio of the total content of active gluten and soy flour to the content of whole wheat flour, for example, per 100 parts by mass of whole wheat flour, the total amount of active gluten and soy flour is 1 to 60 parts by mass, preferably 5 to 50 parts by mass, more preferably 10 to 40 parts by mass, and still more preferably 20 to 40 parts by mass. In particular, when the total amount of active gluten and soy flour per 100 parts by mass of whole wheat flour satisfies 20 to 40 parts by mass, in the bakery food after cooking, in addition to a fluffy and soft texture, it is also possible to improve the swelling.

[0026] [Protein composition] The bakery food mix of the present disclosure contains wheat proteins derived from wheat raw materials such as the whole wheat flour, active gluten, and other wheat protein-containing raw materials that are blended as necessary. Regarding the content of wheat proteins in the bakery food mix of the present disclosure, it is sufficient if it is within the range that satisfies the contents of the whole wheat flour and active gluten. For example, it may be 4.1 to 12% by mass, preferably 4.5 to 15% by mass, more preferably 3 to 12% by mass, and particularly preferably 5 to 9% by mass. In the present disclosure, the content of wheat proteins in the bakery food mix is the content of the wheat proteins themselves in the bakery food mix, and not the content of wheat raw materials such as whole wheat flour. For example, when the bakery food mix contains X2% by mass of whole wheat flour (wheat protein concentration is X1% by mass) and Y2% by mass of active gluten (wheat protein concentration is Y1% by mass), the content of wheat proteins in the bakery food mix is [{(X1×X2)+(Y1×Y2)} / 100]% by mass.

[0027] In addition, the bakery food mix of the present disclosure contains soybean proteins derived from soybean raw materials such as the soybean flour and other soybean protein-containing raw materials that are blended as necessary. Regarding the content of soybean proteins in the bakery food mix of the present disclosure, it is sufficient if it is within the range that satisfies the content of the soybean flour. For example, it may be 0.4 to 15% by mass, preferably 0.7 to 12% by mass, more preferably 1 to 10% by mass, and still more preferably 1 to 8% by mass. In the present disclosure, the content of soybean proteins in the bakery food mix is the content of the soybean proteins themselves in the bakery food mix, and not the content of soybean raw materials themselves such as soybean flour. For example, when the bakery food mix contains X2% by mass of soybean flour with a soybean protein concentration of X1% by mass as a soybean protein-containing raw material, the content of soybean proteins in the bakery food mix is [(X1×X2) / 100]% by mass.

[0028] The total content of wheat protein and soy protein in the bakery food mix of the present disclosure is, for example, 4.5 to 20% by mass, preferably 6 to 18% by mass, more preferably 8 to 15% by mass, and still more preferably 10 to 13% by mass.

[0029] [Milk protein, thickening polysaccharide, and emulsifier] The bakery food mix of the present disclosure may contain at least one selected from the group consisting of milk protein, thickening polysaccharide, and emulsifier. However, in a preferred embodiment of the bakery food mix of the present disclosure, at least one selected from the group consisting of milk protein, thickening polysaccharide, and emulsifier is not contained. Further, in another preferred embodiment of the bakery food mix of the present disclosure, at least two selected from the group consisting of milk protein, thickening polysaccharide, and emulsifier are not contained. Still further, in yet another preferred embodiment of the bakery food mix of the present disclosure, milk protein, thickening polysaccharide, and emulsifier are not contained. In the prior art, milk protein, thickening polysaccharide, and emulsifier are used to adjust the hardness of bakery foods, but the bakery food mix of the present disclosure can have good softness even without containing milk protein, thickening polysaccharide, and emulsifier.

[0030] [Other raw materials] The bakery food mix of the present disclosure may contain saccharides as required. Saccharides are a general term for monosaccharides and disaccharides. Examples of the types of saccharides include sugars such as granulated sugar, refined sugar, soft sugar, and brown sugar; and isomerized sugar. When the bakery food mix of the present disclosure contains saccharides, the content thereof may be appropriately set according to the type of saccharides used, etc., and examples thereof include 1 to 25% by mass, preferably 5 to 20% by mass, and more preferably 10 to 15% by mass.

[0031] In addition, the bakery food mix of the present disclosure may contain salt as necessary for adjusting the taste. When the bakery food mix of the present disclosure contains salt, its content is not particularly limited, and examples thereof include 0.01 to 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.5 to 2% by mass.

[0032] In addition, the bakery food mix of the present disclosure may contain a baking powder (leavening agent) in order to improve the swelling of the bakery food after cooking. In particular, when the bakery food mix of the present disclosure is for non-fermented bakery foods, it is preferable that a baking powder is contained. When the bakery food mix of the present disclosure contains a baking powder, its content may be appropriately set according to the type of the baking powder used and the like. Examples thereof include 1 to 8% by mass, preferably 1 to 5% by mass, and more preferably 2 to 4% by mass.

[0033] In addition to the aforementioned raw materials, the bakery food mix of the present disclosure may contain other raw materials commonly used in the production of bakery foods as necessary. Examples of such other raw materials include flour (other than whole wheat flour), starch, dried eggs, gelling agents, stabilizers, enzymes, eggshell calcium, yeast, yeast food, flavoring agents, spices, fragrances, and the like. The content of these other raw materials may be appropriately set according to the type of other raw materials used, the type of bakery food, and the like.

[0034] [Manufacturing method] The bakery food mix of the present disclosure can be obtained by mixing the aforementioned raw materials.

[0035] [Types of bakery foods to which it is applied] The types of bakery foods cooked using the bakery food mix of the present disclosure are not particularly limited. For example, cakes such as pancakes (synonymous with hot cakes), cup cakes, sponge cakes, butter cakes, roll cakes, pound cakes, muffins, etc.; baked confectioneries such as waffles, shu, biscuits, etc.; fried confectioneries such as doughnuts, etc.; breads such as croissants, roll breads, French breads, dry breads, cream puffs, sandwich breads, etc. Among these, the bakery food mix of the present disclosure is preferably used as a mix for non-fermented bakery foods, especially cakes, particularly as a mix for pancakes.

[0036] [Manufacture of Bakery Foods] The manufacture of bakery foods using the bakery food mix of the present disclosure can be carried out according to the general manufacturing method of bakery food mixes. Specifically, it may have a step of preparing dough by adding a liquid to the bakery food mix of the present disclosure and mixing it, and a step of heat-treating the obtained dough.

[0037] The liquid used for preparing the dough may be appropriately set according to the type of bakery food to be manufactured, and examples include water, milk, eggs, etc. Also, the dough prepared using the bakery food mix may be of any type according to the type of bakery food to be manufactured, and it may be either batter (flowing dough) or dough (lump-like dough). For example, in the case of manufacturing pancakes using the bakery food mix of the present disclosure, batter may be prepared using the bakery food mix of the present disclosure.

[0038] The dough prepared using the bakery food mix of the present disclosure is, if necessary, fermented and then subjected to heat treatment. The heat treatment may be carried out by a method according to the type of bakery food to be manufactured, and examples include baking treatment using a frying pan, an oven, an oven toaster, etc.; frying treatment using edible oil, etc. For example, in the case of manufacturing pancakes using the bakery food mix of the present disclosure, baking using a frying pan may be carried out.

Example

[0039] Hereinafter, the present disclosure will be specifically described by way of examples, but the present invention is not limited to these examples.

[0040] 1. Materials The composition of the whole wheat flour, milk protein concentrate, soybean flour, vital gluten, thickening polysaccharide, and emulsifier used in this test is as follows. Whole wheat flour : Whole wheat weak flour, containing 8% by mass of wheat protein Active gluten : Containing 80% by mass of wheat protein Soybean flour : Soybean powder obtained by heat-treating whole soybeans to inactivate enzymes, containing 34% by mass of soybean protein Milk protein concentrate : Containing 80% by mass of milk protein Thickening polysaccharide : Psyllium seed gum Emulsifier : Sucrose palmitate

[0041] 2. Manufacture of pancake mix The raw materials shown in Tables 1 and 2 were mixed to produce a pancake mix.

[0042] 〖

Table 1

[0043]

Table 2

[0044] 3. Manufacture of pancakes To 100 g of the pancake mix obtained above, 50 g of liquid eggs (whole eggs) and 100 g of milk were added, and the batter was prepared by stirring 80 times with a whisk. Using a hot plate (XGM24 - BK manufactured by Avien), it was heated at heating level 1. When the plate temperature reached 180°C, 100 ml of the batter was dropped onto the plate from a height of about 10 cm and baked for 3 minutes, then turned over and baked for another 3 minutes in the same manner. After that, the obtained pancake was transferred to a wire rack and cooled at 25°C for 30 minutes.

[0045] 4. Evaluation method for pancakes 4-1. Softness of pancakes In a compression test using a rheometer (Shimadzu's Texture Analyzer "EZ - SX"), the stress of the pancake after being cooled for 30 minutes was measured. In the compression test, the pancake was placed at the center of the pedestal, and a plunger (a φ20 mm aluminum cylindrical shape) was pushed down 7.5 mm at a descending speed of 1 mm / sec, held for 10 seconds, and the maximum stress at that time was determined as the measured value of the stress. The stress measurement was performed with n = 3, and the average value was calculated. Note that stress is a value that serves as an index of softness. The greater the stress, the harder it becomes, and the smaller the stress, the softer it becomes.

[0046] 4-2. Swelling (height) of pancakes The thickest part (specifically the center part) of the pancake after being cooled for 30 minutes was measured with a ruler.

[0047] 4-3. Sensory evaluation of pancakes Five evaluators trained according to JIS Z 9080:2004 "Sensory Evaluation Analysis - Methods" evaluated the softness and flavor of the pancake. Specifically, after eating the pancake cooled for 30 minutes, the soft and fluffy texture and flavor as a pancake were scored according to the following criteria. <Judgment Criteria for the Fluffy Softness of the Pancake> 3 points: The fluffy soft texture is extremely good. 2 points: There is a fluffy soft texture. 1 point: Not soft and hard 0 point: Very hard <Judgment Criteria for the Flavor as Pancakes> 3 points: Very good 2 points: Good 1 point: Bad 0 point: Very bad

[0048] 5. Evaluation results The results are shown in Tables 3 and 4. Pancakes produced from a mix containing 50% by mass or more of whole wheat flour and without added vital gluten and soy flour had a large stress and a hard texture (Comparative Example 1). Also, pancakes produced from a mix containing 50% by mass or more of whole wheat flour and with only one of vital gluten or soy flour added still had a hard texture (Comparative Examples 2 and 3). Further, pancakes produced from a mix containing 50% by mass or more of whole wheat flour and milk protein had an even greater hardness (Comparative Example 4).

[0049] In contrast, pancakes produced from a mix containing 50% by mass or more of whole wheat flour, vital gluten, and soy flour had a small stress and a soft, fluffy texture (Examples 1 to 3). In particular, when the mass ratio of the total amount of vital gluten and soy flour to 100 parts by mass of whole wheat flour satisfied 20 to 40 parts by mass, the swelling was also good (Examples 1 and 3). Also, the pancakes of Examples 1 to 3 were superior in terms of their fluffy softness compared to pancakes produced from a mix containing milk protein, thickening polysaccharides, and an emulsifier (Reference Example 1).

[0050]

Table 3

[0051]

Table 4

Claims

1. A mix for non-fermented bakery foods, comprising 50% by mass or more of whole wheat flour, active gluten, and soybean flour.

2. The mix for non-fermented bakery foods according to Claim 1, wherein the total amount of the active gluten and the soybean flour is 1 to 60 parts by mass per 100 parts by mass of the whole wheat flour.

3. The mix for non-fermented bakery foods according to Claim 1 or 2, wherein per 100 parts by mass of the whole wheat flour, 0.05 to 15 parts by mass of the active gluten and 0.5 to 50 parts by mass of the soybean flour are contained.

4. The mix for non-fermented bakery foods according to Claim 1 or 2, which does not contain at least one selected from the group consisting of milk protein, thickening polysaccharides, and emulsifiers.

5. A non-fermented bakery food obtained by using the mix for non-fermented bakery foods according to Claim 1 or 2.

6. A method for producing a non-fermented bakery food, comprising the following steps: a step of preparing dough by adding a liquid to the mix for non-fermented bakery foods according to Claim 1 or 2 and mixing them, and a step of heat-treating the obtained dough.

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