Baked grain flour foods with good release properties

Abstract

To solve the problem of a low product yield of a grain flour baked food product made by baking in a mold a batter or a dough having sugar, eggs and grain flour as a main ingredient, caused by a baked dough remaining in the mold upon release from the mold, by providing a grain flour baked food product with good releasability to improve the product yield.SOLUTION: The problem is solved by adding a type of sugar, D-psicose (D-allulose), to a dough ingredient at 0.02 to 15 mass%. The invention can easily improve releasability without requiring time and effort for such as applying a mold release oil to the mold beforehand, thereby improving the product yield. Especially when baking in the mold the batter or the dough having a sugar compounding amount surpassing an egg compounding amount, the effect of the invention can be notably exhibited.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a baked grain flour food product with good releasability or a method for producing the same, a release composition for baked grain flour foods, and a method for improving the releasability of baked grain flour foods. [Background technology]

[0002] Flour-based baked foods are foods made by mixing cereal flour (mainly wheat flour) with secondary ingredients such as eggs, sugar, milk, oils and fats, baking powder, and baking soda to form dough or batter, which is then baked. Here, they are distinguished from breads, which require a leavening process using yeast. Typical forms include sponge cakes, madeleines, and financiers. Compared to breads, these contain more eggs and sugars and have a lighter dough density, which means they tend to burn to the mold and are difficult to release.

[0003] To improve this releasability, fats and oils and emulsifiers are often used. For example, release oils using high-melting powdered fats and oils (Patent Document 1), release oils using lecithin and wax in combination with fats and oils (Patent Document 2), release oils using lecithin and a calcium compound in combination (Patent Document 3), and release oils using polyglycerin fatty acid esters and silicon dioxide in combination (Patent Document 4) have been proposed.

[0004] However, fats and oils and emulsifiers (lecithin, fatty acid esters, etc.) are substances that should be avoided as much as possible because they produce a unique, unpleasant flavor when added to dough and do not meet the recent customer needs for additive-free and low-calorie foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-214161 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-18170 [Patent Document 3] Japanese Patent Application Publication No. 4-131044 [Patent Document 4] Japanese Patent Application Laid-Open No. 2003-265105 Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a baked grain flour food product with good releasability without using a large amount of fats and oils or emulsifiers, as well as a method for producing a baked grain flour food product with good releasability, a release composition for baked grain flour foods, and a method for improving the releasability of baked grain flour foods. [Means for solving the problem]

[0007] The present inventors conducted extensive research to solve this problem and discovered that the problem could be solved by adding a specific amount of D-psicose (D-allulose), which is not classified as an additive but is a sugar that is thought to cause sticking, and thus completed the present invention. According to the present invention, the release properties of baked grain flour foods can be easily improved by simply adding D-psicose to the dough, without the need to apply release oil to the mold in advance.

[0008] The present invention mainly consists of four inventions, and the first invention is the following baked grain flour food [1] to [3]. [1] A baked grain food product that satisfies the following (A) and (B) and is made by filling a mold with a dough containing grain flour, sugar, eggs, and D-psicose and baking it: (A) D-psicose is 0.02 to 15% by mass in the dough ingredients, (B) The amount of sugar and eggs is sugar >= egg. [2] The baked grain flour food product according to [1] above, which further satisfies the following (C): (C) 0.07 to 71 parts by mass of D-psicose per 100 parts by mass of sugar. [3] The baked grain flour food according to [1] or [2] above, wherein the baked grain flour food is a sponge cake, a madeleine, or a financier.

[0009] The second invention is a method for producing baked grain flour foods as described below in [4] and [5]. [4] A method for producing a baked grain flour food product comprising grain flour, sugar, eggs, and D-psicose, the method comprising the steps of preparing a dough that satisfies the following (A) and (B), filling the dough into a mold, and baking the dough: (A) D-psicose is 0.02 to 15% by mass in the dough ingredients, (B) The amount of sugar and eggs is sugar >= egg. [5] The method for producing a baked grain flour food product according to [4] above, further satisfying the following (C): (C) 0.07 to 71 parts by mass of D-psicose per 100 parts by mass of sugar.

[0010] The third invention is a release composition for baked grain flour foods as described below in [6] and [7]. [6] A composition for releasing baked grain flour foods, containing D-psicose as an active ingredient. [7] The release composition for a cereal flour baked food according to [6] above, wherein the cereal flour baked food satisfies the following (A) and (B): (A) D-psicose is 0.02 to 15% by mass in the dough ingredients, (B) The amount of sugar and eggs used is sugar > eggs.

[0011] The fourth invention is a method for improving the releasability of baked grain flour foods as described below in [8]. [8] A method for improving the releasability of a grain flour baked food by satisfying (A) in a grain flour baked food that satisfies the following (B): (A) D-psicose is 0.02 to 15% by mass in the dough ingredients, (B) The amount of sugar and eggs used is sugar > eggs. [Effects of the Invention]

[0012] According to the present invention, a baked grain flour food product with good releasability can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0013] The term "baked flour foods" as used herein refers to foods prepared by mixing the main ingredients of flour, eggs, and sugar with secondary ingredients such as milk, oils and fats, salt, and seasonings, and baking them as batter or dough. These foods are distinct from breads that require yeast fermentation. Specific examples of baked flour foods include sponge cake, chiffon cake, pound cake, butter cake, cupcake, muffin, madeleine, financier, pancake, dorayaki, steamed dorayaki, taiyaki, ningyo-yaki, bell castella, waffle, baumkuchen, cookies, pie, and tart. The effects of the present invention are best exhibited in sponge cake, chiffon cake, pound cake, butter cake, cupcake, muffin, madeleine, financier, baumkuchen sheet, and tart. The manufacturing procedure for baked flour foods may be conventional and is not particularly limited. However, the effects of the present invention are more clearly observed when ovens and other baking equipment used in the baking process exceed 100°C, as this often causes problems with mold release.

[0014] The "cereal flour" mentioned above is not limited to wheat flour, but may also be rice flour, corn flour, soybean flour, rye flour, barley flour, millet flour, barnyard millet flour, starch, etc., which includes modified starch. Specific examples of modified starch include cross-linked starch (e.g., phosphate cross-linked starch), etherified starch (e.g., hydroxypropyl starch), esterified starch (e.g., acetate starch), modified starch obtained by combining these processes (e.g., acetylated adipate cross-linked starch and hydroxypropylated phosphate cross-linked starch), sodium octenyl succinate starch, oxidized starch, and acid-treated starch.

[0015] The above-mentioned "egg" generally refers to a whole egg from a chicken, but other eggs may also be used, and only the egg yolk or egg white may be used. In addition to egg liquid, processed products such as frozen or powdered egg products may also be used.

[0016] The above-mentioned "sugar" is also called sucrose or cane sugar, and depending on the size of the particles and the degree of refinement, it may be called granulated sugar, powdered sugar, white sugar, brown sugar, etc., but any of these can be used.

[0017] The baked grain flour food of the present invention exhibits an improved effect on mold release properties, particularly when the ingredients are blended in a ratio that causes problems with mold release. Specifically, mold release problems occur when sugar and eggs are included in addition to the main ingredient grain flour, and these problems become particularly pronounced when the amount of sugar is equal to or greater than the amount of eggs. In this blend, the improved effect on mold release properties is clearly apparent.

[0018] In addition to the above ingredients, the baked flour food of the present invention contains D-psicose (D-allulose) as an essential ingredient. D-psicose is used to improve mold release, but it can be used as one of the ingredients of the baked flour food rather than being applied to the mold, and can be added during the preparation of the mixed flour, batter, or dough. D-psicose should be added to the dough ingredients at a concentration of at least 0.02% by weight. However, if it exceeds 15%, discoloration progresses and the appearance deteriorates. Therefore, the concentration is preferably 0.02 to 15%, more preferably 0.04 to 12%, and even more preferably 0.08 to 10%, with 1.5 to 8% being the target. Furthermore, with respect to sugar, it is recommended to use 0.07 to 71 parts by weight, preferably 0.17 to 55 parts by weight, 0.33 to 45 parts by weight, and even more preferably 7.1 to 35 parts by weight per 100 parts by weight of sugar.

[0019] In the present invention, "improved releasability" means that when a flour-based baked food product is removed from the mold after being filled with dough or batter and baked, the amount of baked dough remaining in the mold without being released is less than that of a control flour-based baked food product; more preferably, the amount of baked dough remaining in the mold without being released is less than 10% of the total baked food product.

[0020] The baked grain flour food of the present invention may contain ingredients other than the above-mentioned essential ingredients, such as baking soda, baking powder, milk, dairy products, processed fats and oils such as butter and margarine, seasonings such as salt, and ingredients such as raisins and nuts that are mixed into the prepared dough. Furthermore, the use of conventional emulsifiers and release fats and oils is not excluded, and appropriate amounts can be used as long as they do not impair the effects of the present invention.

Example

[0021] The following experimental examples are presented to explain the present invention in detail and specifically, but the present invention is not limited to these experimental examples. In the following experimental examples, unless otherwise specified, "parts" indicates parts by mass and "%" indicates mass %.

[0022] <Confirmation of mold release property in madeleines> According to the procedure in [Table 1] below, each madeleine was baked with the formulation in [Table 2]. The weight ratio (%) of the baked dough remaining in the mold when the baked madeleine was demolded is shown below [Table 2].

[0023]

Table 1

[0024]

Table 2

[0025] Before conducting the above tests, it was assumed that the mold release property would be better as the blending ratio of fats and oils increased. However, unexpectedly, the mold release property of Test Group 4 with the highest blending ratio of fats and oils was the worst. On the other hand, the mold release property of Test Group 3 with the same blending ratio of fats and oils as Test Group 4 was the best. Also, when comparing Test Groups 5 and 6 with the same blending ratio of fats and oils, there was a significant difference in their mold release properties. Therefore, it was considered that there might be factors other than fats and oils affecting the mold release property, and after detailed examination (for example, Test Groups 1, 2, etc.), it was found that when the blending amounts of sugar and eggs were the same, or when the blending amount of sugar was more than that of eggs, the problem of mold release property occurred significantly.

[0026] <Mold release effect by D-psicose - when the amounts of sugar and eggs are the same -> To confirm the mold release effect by adding D-psicose, madeleines were baked according to the procedure in [Table 1] above with the formulation in [Table 3] below. The weight percentage (%) of the baked dough remaining in the mold when the baked madeleines were demolded is shown below [Table 3].

[0027]

Table 3

[0028] When 0.02% of D-psicose was added, the mold release property was slightly improved compared to the case without any addition. When 0.04, 0.08, 1.63 or 11.06% was added, the mold release property was significantly improved. On the other hand, even when 1.63% of D-fructose, an isomer of D-psicose, was added, the mold release property was not improved at all.

[0029] <D-mold release effect by psicose - when sugar is more than eggs-> Following the procedure in [Table 1] above, madeleines were baked with the formulation in [Table 4] below. The weight percentage (%) of the baked dough remaining in the mold when the baked madeleines were demolded is shown below [Table 4].

[0030]

Table 4

[0031] Even in the formulation where sugar is more than eggs, which is a condition where the mold release property deteriorates significantly, when 7.66% of D-psicose was added, the mold release property was significantly improved.

Claims

1. A method for producing a cereal flour baked food product comprising cereal flour, sugar, eggs, and D-psicose, the method comprising the steps of preparing a dough that satisfies the following (A) and (B), filling the dough into a mold without using a release oil, and baking the dough: (A) D-psicose is 0.02 to 15% by mass in the dough ingredients, (B) The ratio of sugar to eggs is sugar >= eggs.

2. The method for producing a baked grain flour food according to claim 1, further satisfying the following (C): (C) 0.07 to 71 parts by mass of D-psicose per 100 parts by mass of sugar.

3. 3. The method for producing a baked grain flour food according to claim 1, wherein the baked grain flour food is any one of a sponge cake, a madeleine, and a financier.

4. A composition for releasing a flour-based baked food product, which contains D-psicose as an active ingredient and is used for filling and baking a mold without using a release oil, The baked grain flour food is obtained by filling a dough containing grain flour, sugar, eggs, and D-psicose into a mold and baking it, and the blending amounts of sugar and eggs in the baked grain flour food are such that the sugar is equal to or greater than the egg, A mold release composition for baked grain flour foods, which is added to the dough ingredients of baked grain flour foods so that D-psicose is contained in an amount of 0.02 to 15% by mass.

5. A method for improving the releasability of a grain flour baked food by satisfying (A) in a grain flour baked food that satisfies the following (B) and (D): (A) D-psicose is 0.02 to 15% by mass in the dough ingredients, (B) The amount of sugar and eggs used is sugar ≧ eggs (D) The cereal flour baked food is prepared by filling a dough containing cereal flour, sugar, eggs, and D-psicose into a mold and baking it without using a release oil.

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