Bakery food mix and method for producing bakery food

Abstract

To provide a mix for bakery food that can make a bakery food having good appearance and texture without using egg liquid.SOLUTION: A mix for bakery food contains 40-90 mass% of grain flour, 0.1-2 mass% of protein hydrolysate, 0.5-5 mass% of egg white powder, and 0.1-5 mass% of thickener.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a mix for bakery foods and a method for producing bakery foods using the mix. [Background technology]

[0002] In recent years, mixes specialized for the production of specific bakery foods, such as pancake mixes and okonomiyaki mixes, have become commercially available. In the production of bakery foods using such mixes, the dough for the desired bakery food can be prepared by mixing the flour of the mix with egg wash and water. The egg wash is mainly used to make the dough rise, maintain the shape of the dough, or impart a desirable texture to the bakery food.

[0003] Patent Document 1 describes that powdered eggs made from boiled eggs, with the viscosity and particle size adjusted to specific conditions, improve the shape retention of spongy baked goods such as pancakes and okonomiyaki. Patent Document 2 describes that a protein material obtained by extracting and removing easily soluble proteins and soluble sugars from defatted soybeans in an aqueous system improves the shape retention of cake batter compared to other soybean-derived materials. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-189339 [Patent Document 2] Japanese Patent Application Publication No. 09-094068 Summary of the Invention [Problem to be solved by the invention]

[0005] When using egg liquid to prepare dough from a mix, it is necessary to take the time to crack and beat eggs to prepare the egg liquid, and in some cases, to separate the egg yolk and egg white and mix them uniformly. However, many people find these steps troublesome. The present invention provides a bakery food mix that enables the production of bakery foods with good appearance and texture without using egg liquid. [Means for solving the problem]

[0006] The present inventors have discovered that bakery foods having a good appearance and texture can be produced without using liquid eggs by using a bakery food mix containing a specific amount of protein hydrolyzate, egg white powder, and a thickener in combination with raw material flour for bakery food dough.

[0007] Therefore, the present invention provides a bakery food mix containing 40 to 90 mass % of cereal flour, 0.1 to 2 mass % of protein hydrolysate, 0.5 to 5 mass % of egg white powder, and 0.1 to 5 mass % of a thickener. The present invention also provides a method for producing bakery food dough, which comprises preparing a liquid dough from the bakery food mix without using an egg liquid. The present invention also provides a method for producing a bakery food product, which comprises baking the bakery food dough. [Effects of the Invention]

[0008] The bakery food mix of the present invention can improve the appearance and texture of bakery foods, and can produce high-quality bakery foods without using egg liquid in the dough. For example, pancakes and okonomiyaki made using the bakery food mix of the present invention can have a voluminous appearance and a fluffy texture even without using egg liquid in the dough. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention provides a mix for bakery foods (hereinafter also simply referred to as the "mix of the present invention"). Use of the mix of the present invention can improve the appearance and texture of bakery foods. That is, when using the mix of the present invention, an egg liquid may be used in the dough, but bakery foods with good appearance and texture can be produced without using an egg liquid. Preferably, the mix of the present invention is a mix for bakery foods prepared from dough that does not contain egg liquid. Not using egg liquid means that it is possible to avoid the labor of cracking and beating eggs, or separating egg yolks and egg whites, stirring them, and carefully mixing the stirred mixture into the dough. Therefore, the mix of the present invention allows for the production of high-quality bakery foods using a simpler procedure.

[0010] The mix of the present invention contains cereal flour, protein hydrolysate, egg white powder, and a thickener.

[0011] The flour used in the mix of the present invention can be any flour conventionally used in the production of bakery foods, including, for example, wheat flour such as soft flour, medium-strength flour, semi-strong flour, strong flour, durum flour, and whole wheat flour; rice flour such as brown rice flour, joshinko, and shiratamako; and barley flour. These flours can be used alone or in combination of two or more. The type of flour used can be appropriately changed depending on the type of bakery food to be produced and the desired texture. Preferably, the flour is wheat flour or a mixture of wheat flour with one or more of rice flour and barley flour. When using such a mixture, from the viewpoint of the texture of the dough, it is preferable that the total content of rice flour and barley flour be 5 to 50% by mass. For example, when a fluffy and crispy texture is desired to be imparted to the dough, wheat flour is preferably used as the flour. On the other hand, when a fluffy and chewy texture is desired to be imparted to the dough, it is preferable to blend rice flour or barley flour with the flour.

[0012] The content of the cereal flour in the mix of the present invention is preferably 40 to 90% by mass, more preferably 55 to 85% by mass, and even more preferably 65 to 82% by mass of the total mass of the mix. If the content of the cereal flour is less than 40% by mass or more than 90% by mass, the appearance and texture of the produced bakery food may not be sufficiently improved.

[0013] The protein hydrolysate used in the mix of the present invention is prepared by hydrolyzing a protein source that can be used in food. Examples of such protein sources include animal proteins such as meat proteins from beef, pork, chicken, seafood, etc., milk proteins, gelatin, etc.; and vegetable proteins such as seeds from wheat grains, rice grains, soybeans, peas, etc., and fruit proteins from apples, bananas, etc. Among these, from the viewpoint of the flavor of bakery foods, vegetable proteins and dairy proteins are preferred as the protein source, for example, wheat protein, soy protein, and dairy protein are preferred, with wheat protein being more preferred. Meanwhile, the protein source from which the protein hydrolysate used in the present invention is derived preferably does not contain egg white.

[0014] The protein hydrolysate used in the mix of the present invention can be prepared by hydrolyzing the protein source described above. The hydrolysis method is not particularly limited as long as it is acceptable for processing food ingredients. For example, acid hydrolysis using hydrochloric acid or enzymatic hydrolysis using protease can be used. If necessary, the obtained hydrolysate may be further purified. From the viewpoint of dispersibility in food, the protein hydrolysate preferably has an average molecular weight of 4,000 to 10,000 daltons. The average molecular weight of the protein hydrolysate in this specification refers to a value measured by size exclusion chromatography. Commercially available protein hydrolysates (e.g., hydrolysates of wheat protein, soy protein, or milk protein) can be used.

[0015] The content of the protein hydrolyzate in the mix of the present invention is preferably 0.1 to 2 mass%, more preferably 0.2 to 1.5 mass%, and even more preferably 0.3 to 0.5 mass% of the total mass of the mix. If the content is less than 0.1 mass% or more than 2 mass%, the appearance and texture of the produced bakery food may not be sufficiently improved.

[0016] The egg white powder used in the mix of the present invention is also called dried egg white, and is obtained by drying liquid egg white into powder. There are no particular limitations on the liquid egg white as long as it is obtained from edible eggs such as chicken, ostrich, and quail. In terms of ease of availability, liquid egg white from chicken eggs is preferred. Commercially available egg white powder can be used.

[0017] The content of the egg white powder in the mix of the present invention is preferably 0.5 to 5% by mass, more preferably 0.8 to 3% by mass, based on the total mass of the mix. If the content is less than 0.5% by mass or more than 5% by mass, the appearance and texture of the produced bakery food may not be sufficiently improved.

[0018] The thickener used in the mix of the present invention may be any thickener that can be used in foods, and examples thereof include guar gum, xanthan gum, gellan gum, gum arabic, curdlan, pullulan, glucomannan, carrageenan, pectin, alginic acid, tamarind gum, etc. The thickener used in the mix of the present invention is preferably one with high pseudoplasticity, and examples of such thickeners include guar gum and xanthan gum, with guar gum being more preferred.

[0019] The content of the thickener in the mix of the present invention is preferably 0.1 to 5% by mass, more preferably 0.3 to 3% by mass, and even more preferably 0.5 to 1% by mass, based on the total mass of the mix. If the content is less than 0.1% by mass or more than 5% by mass, the appearance and texture of the produced bakery food may not be sufficiently improved.

[0020] In addition to the above-mentioned grain flour, protein hydrolysate, egg white powder, and thickener, the mix of the present invention may contain, as needed, other ingredients that are commonly used in the production of bakery foods, such as starch (unprocessed or processed starch), sugars, salt, oils and fats, emulsifiers, leavening agents, etc. When the mix of the present invention contains such other ingredients, the content thereof is preferably more than 0 to about 59% by mass of the total amount of the mix.

[0021] The mix of the present invention can be produced by mixing the above-mentioned ingredients. The mix of the present invention is preferably in the form of a powder or granules. The mix of the present invention can be used as a raw material flour for bakery foods.

[0022] The type of bakery food produced using the mix of the present invention is not particularly limited, but is preferably a bakery food having a dough with a relatively high moisture content (for example, a moisture content of 20% by mass or more) and a fluffy texture. Also preferably, bakery foods produced using the mix of the present invention are bakery foods that have been conventionally produced by baking a liquid dough containing egg liquid. Examples of such bakery foods include hotcakes, pancakes, sponge cakes, crepes, pound cakes, muffins, imagawayaki, dorayaki, okonomiyaki, chijimi, and takoyaki, with hotcakes, pancakes, okonomiyaki, and chijimi being preferred.

[0023] Bakery foods using the mix of the present invention can be produced according to conventional methods using the mix of the present invention as a raw material flour. Typically, in the production of bakery foods using the mix of the present invention, a bakery food dough is prepared from the mix, and then the dough is baked. The bakery food dough prepared from the mix of the present invention may be a liquid dough (batter) or a clay-like dough (dough), but is preferably a liquid dough. Either dough can be prepared by adding a liquid component to the mix of the present invention and mixing. Examples of the liquid component include water, milk, egg liquid, fresh cream, and fruit juice, and any one or a combination of two or more of these can be used. The type and amount of the liquid component used can be appropriately selected depending on the type of bakery food to be produced, and are not particularly limited. For example, when preparing a batter, approximately 130 to 300 parts by mass of the liquid component can be added to 100 parts by mass of the mix of the present invention, calculated in terms of the water content of the liquid component. When preparing a dough, approximately 50 to 120 parts by mass of the liquid component can be added to 100 parts by mass of the mix of the present invention. If desired, the bakery food dough may contain ingredients such as fruits, nuts, meat, seafood, vegetables, etc.

[0024] As described above, the bakery food dough prepared from the mix of the present invention may or may not contain egg liquid (including whole egg liquid, egg yolk liquid, egg white liquid, or a mixture thereof). Preferably, the bakery food dough does not contain egg liquid. Therefore, preferably, the bakery food dough is prepared from the mix of the present invention without using egg liquid. More preferably, the bakery food dough is a liquid dough prepared from the mix of the present invention without using egg liquid. When the mix of the present invention is used to prepare dough that does not contain egg liquid, the effects of the present invention can be further enjoyed in that bakery foods with good appearance and texture can be produced even without egg liquid, which contributes to the leavening, shape retention, and texture of the dough. Furthermore, when egg liquid is not used in preparing the dough, the bakery food dough can be prepared using a simpler procedure, as it does not require the steps of cracking eggs and beating them to uniformly mix the yolks and whites, or uniformly dispersing the viscous egg liquid in the dough.

[0025] The bakery food dough prepared from the mix of the present invention can be baked in a conventional manner, and an appropriate method can be selected depending on the bakery food to be produced, such as heating in an oven, heating in a frying pan, iron plate, hot plate, etc., or heating in a baking mold.

[0026] In a preferred embodiment of the method for producing bakery foods using the mix of the present invention, 150 to 250 parts by mass of water or milk is added to 100 parts by mass of the mix of the present invention and mixed to prepare a liquid bakery food dough. The prepared dough is then poured onto a heated plate (including a frying pan, iron plate, hot plate, etc.) and baked to produce the bakery food. [Example]

[0027] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0028] [Test Example 1] A bakery food mix was prepared by appropriately mixing the ingredients shown in Table 1 below. Hotcakes were made using the prepared mix. Specifically, 200 parts by mass of milk was added to 100 parts by mass of the bakery food mix and stirred thoroughly to prepare a liquid dough (batter). The prepared dough was poured and spread on a hot plate heated to 170°C and baked for 3 minutes, then inverted and baked for an additional 2 minutes to make hotcakes.

[0029] As Reference Example 1, hotcakes were produced according to a conventional production method. Specifically, 60 parts by mass of pre-beaten liquid eggs and 140 parts by mass of milk were added to 100 parts by mass of the bakery food mix of Comparative Example 1-1 and stirred thoroughly to prepare a liquid dough (batter). The prepared dough was poured and spread on a hot plate heated to 170°C and baked for 3 minutes, then inverted and baked for an additional 2 minutes to produce hotcakes.

[0030] The appearance and texture of the produced hotcakes were evaluated by 10 expert panelists according to the following evaluation criteria, and the average scores of the 10 panelists were calculated. <Appearance of the pancake> 5 points: The overall volume is uniform, there is no deformation, and the appearance is very good. 4 points: Overall volume is good with minimal deformation. 3 points: The overall appearance is voluminous, but slightly deformed. 2 points: The volume is somewhat lacking, or there is deformation or cracks on the surface, resulting in a poor appearance. 1 point: Lack of volume or extremely poor appearance with many deformations and surface cracks. <Hotcake texture> 5 points: Very fluffy and has a very good texture. 4 points: Very fluffy and has a good texture. 3 points: A slightly fluffy texture. 2 points: Not fluffy enough and has a poor texture. 1 point: Not fluffy, feels hard, and has an extremely poor texture.

[0031] The results are shown in Table 1. The hotcakes of Reference Example 1, which were made using a mix of wheat flour and starch and a conventional method using egg liquid, received a score of 4 for both appearance and texture. On the other hand, the hotcakes of Comparative Example 1-1, which were made using the same mix but without egg liquid, received a score of 2 for both appearance and texture, a significantly lower score. In contrast, the hotcakes of Production Examples 1-1 to 1-8, which were made using the mix of the present invention but without egg liquid, had good appearance and texture.

[0032] [Table 1]

[0033] [Test Example 2] Mixes were prepared in the same manner as in Test Example 1, except that the composition of the bakery food mixes was changed as shown in Tables 2 to 4. Hot cakes were made using the prepared mixes and evaluated. The results are shown in Tables 2 to 4.

[0034] [Table 2]

[0035] [Table 3]

[0036] [Table 4]

[0037] [Test Example 3] A bakery food mix was prepared by mixing the ingredients shown in Table 5. 100 parts by weight of the prepared mix was added with 140 parts by weight of dashi stock and ingredients, and the mixture was stirred to prepare a liquid dough containing the ingredients. The ingredients used were 10 parts by weight of pickled ginger, 10 parts by weight of minced pork, and 180 parts by weight of shredded cabbage. The prepared dough was spread into a 2.5 cm thick disk shape on a hot iron plate heated to 180°C and baked. When bubbles appeared on the surface, the dough was flipped over and baked several times until both sides were golden brown and cooked through, producing okonomiyaki.

[0038] In Reference Example 2, okonomiyaki was produced according to a conventional manufacturing method. Specifically, 100 parts by mass of the bakery food mix of Comparative Example 5-1, 100 parts by mass of dashi stock, 40 parts by mass of pre-beaten liquid eggs, and ingredients were added and stirred to prepare a liquid batter containing ingredients. The ingredients used were 10 parts by mass of pickled ginger, 10 parts by mass of minced pork, and 180 parts by mass of shredded cabbage. The prepared batter was spread into a disk shape with a thickness of 2.5 cm on a hot iron plate heated to 180°C and baked. When bubbles appeared on the surface, the batter was flipped over and baked several times until both sides were golden brown and cooked through, producing okonomiyaki.

[0039] The appearance and texture of the produced okonomiyaki were evaluated by 10 expert panelists according to the following evaluation criteria, and the average scores of the 10 panelists were calculated. The results are shown in Table 5. <Okonomiyaki appearance> 5 points: The overall volume is uniform, there is no deformation, and the appearance is very good. 4 points: Overall volume is good with minimal deformation. 3 points: The overall appearance is voluminous, but slightly deformed. 2 points: The volume is somewhat lacking, or there is deformation or cracks on the surface, resulting in a poor appearance. 1 point: Lack of volume or extremely poor appearance with many deformations and surface cracks. <Okonomiyaki texture> 5 points: Very fluffy and has a very good texture. 4 points: Very fluffy and has a good texture. 3 points: A slightly fluffy texture. 2 points: Not fluffy enough and has a poor texture. 1 point: Not fluffy, feels hard, and has an extremely poor texture.

[0040] [Table 5]

Claims

1. A method for producing bakery food dough, comprising preparing a liquid dough from a raw material flour containing 40 to 90% by mass of grain flour, 0.1 to 2% by mass of protein hydrolyzate, 0.5 to 5% by mass of egg white powder, and 0.1 to 5% by mass of a thickener, without using egg liquid.

2. The method of claim 1, wherein the cereal flour comprises wheat flour.

3. A method according to claim 1 or 2, wherein the protein hydrolysate is a wheat protein hydrolysate.

4. A method described in any one of claims 1 to 3, wherein the thickener is one or more selected from xanthan gum and guar gum.

5. A method described in any one of claims 1 to 4, wherein the bakery food is a pancake or an okonomiyaki.

6. A method for producing a bakery food product, comprising baking the bakery food dough produced by the method according to any one of claims 1 to 5.

Images