Bakery product manufacturing method

Abstract

To provide a method capable of producing a bakery product which has a bread-like crumb (internal phase) structure and is provided with elasticity and hardness, and good mouth-loosening even without using bread yeast.SOLUTION: A method of producing a bakery product made by baking raw materials containing wheat flour, oil and fat, saccharides, milk protein, and an expanding agent, in which the milk protein contains one or more substances selected from acid casein, rennet casein, caseinate, and whey protein subjected to transglutaminase treatment, and the oil and fat, saccharides, water, milk protein, and expanding agent relative to the wheat flour are adjusted to a predetermined blending quantity and blending ratio.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing bakery products that have a bread-like crumb (inner phase) structure and are elastic, chewy, and easy to break down in the mouth, even without using baker's yeast. More specifically, the present invention relates to a method for producing bakery products that involves baking raw materials containing wheat flour, fats and oils, sugar, milk protein, and a leavening agent, wherein the milk protein contains one or more selected from acid casein, rennet casein, caseinate, and transglutaminase-treated whey protein, and the fats and oils, sugar, water, milk protein, and leavening agent relative to the wheat flour are adjusted in predetermined amounts and ratios. [Background technology]

[0002] Among bakery products, bread is made by fermenting dough using baker's yeast and kneading wheat, which has a relatively high protein content, to form gluten. This creates fine carbon dioxide bubbles in the gluten-bound dough, which then rises and is then baked. The gluten-bound dough traps these tiny air bubbles, creating a crumb (inner phase), giving the bread a soft texture, moderate elasticity, and a melt-in-your-mouth texture. In contrast, even within the same bakery product category, baked goods such as sponge cake, pound cake, and cookies are made by baking dough in which tiny air bubbles are trapped within the dough using the foaming power of eggs and fats. What both types have in common is that the dough contains tiny air bubbles before baking, resulting in a voluminous, fluffy cake. On the other hand, baked goods generally have less elasticity than bread because they lack a dough binder. In addition, while the air bubbles (me) found in the interior of baked goods are uniform, the air bubbles (me) in the interior of bread are somewhat larger and uneven, and this internal structure is one of the factors that gives it a ``bread-like'' feel. On the other hand, among bakery products, steamed cakes are voluminous due to the gas generated by the many leavening agents, but because the large amount of gas generated is difficult to retain, they tend to coalesce and have a different internal structure from bread.

[0003] As mentioned above, while bread and baked goods share commonalities, the baker's yeast used to make bread cannot currently be brought into baked goods manufacturing sites. Furthermore, there are few commonalities between the manufacturing equipment for baked goods (e.g., sponge cake) and bread, and bread cannot be made using equipment for baked goods (e.g., sponge cake). While there are also non-leavened breads that use leavening agents such as baking powder instead of baker's yeast to generate bubbles, baking powder has low foaming power and the dough does not rise sufficiently, making it difficult to achieve softness, appropriate elasticity, and a melt-in-the-mouth texture. To address these issues, Patent Documents 1 and 2 disclose bakery product mixes that do not require yeast fermentation. According to Patent Document 1, by using a bakery product mix characterized by blending 50 to 150 parts by weight of starch and 50 to 150 parts by weight of pregelatinized starch or pregelatinized grain flour with 100 parts by weight of wheat flour, dough can be made in a short time and baked like French bread. However, because this bakery mix contains a high proportion of starch other than wheat flour and pregelatinized starch or pregelatinized grain flour, the texture of the finished bakery product is merely a "bread-like" texture artificially created by the starch, and cannot be said to have the desirable viscoelasticity specific to wheat gluten. Patent Document 2 also describes a bakery mix containing wheat gluten, gliadin, and modified starch, but the examples only disclose naan with relatively little rise, and do not result in a bakery product with good elasticity, firmness, and melt-in-your-mouth texture.

[0004] On the other hand, in the manufacture of baked goods, etc., methods have been adopted in which emulsifiers or thickeners are used to improve the voids and openings (air bubbles) in the inner layers of baked goods, or these additives are used in combination with a whipping process to reduce the specific gravity of the dough. For example, known examples include a baked goods modifier comprising 10 to 65% by mass of edible fats and oils, 20 to 60% by mass of carbohydrates, 10 to 40% by mass of water, and 0.1 to 5% by mass of emulsifier, emulsified into an oil-in-water emulsion (Patent Document 3); a confectionery and bread quality improver containing a thickening stabilizer with an average particle size of 20 μm or less (Patent Document 4); a method for producing baked goods in which egg white, an emulsifier, and a thickener are mixed and foamed, followed by baking using a foamed composition (Patent Document 5); and baked goods in which a predetermined amount of wheat flour is mixed with A) a predetermined amount of fats and oils, B) a predetermined amount of humectant, C) a predetermined amount of emulsifier, and D) a predetermined amount of sugar, aerated, and then prepared into a creamy composition, which is then mixed with other auxiliary ingredients and wheat flour to obtain a dough, which is then shaped and baked (Patent Document 6).

[0005] The present applicant has reported that baked goods with improved pore size (air bubbles), crispiness, soft texture, etc. are obtained by adding an improved material containing a predetermined amount of transglutaminase-treated whey protein to dough for baked goods and baking the dough (Patent Document 7).Furthermore, the applicant has reported that baked goods with good volume, melt-in-the-mouth texture, and light texture can be obtained by baking a dough for baked goods containing a water-in-oil emulsion containing one or more casein ingredients selected from acid casein, rennet casein, and casein salts, powdered ingredients, and 15 to 100 parts by mass of sugars per 100 parts by mass of the powdered ingredients (Patent Document 8). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 9-266751 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-135652 [Patent Document 3] Japanese Patent Application Publication No. 10-327738 [Patent Document 4] Japanese Patent Application Laid-Open No. 2002-291396 [Patent Document 5] Japanese Patent Application Laid-Open No. 2003-199536 [Patent Document 6] Japanese Patent Application Laid-Open No. 2006-166909 [Patent Document 7] Patent No. 6301577 [Patent Document 8] Patent application No. 2019-067896 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide a method for producing bakery products that have a bread-like crumb (inner phase) structure and are elastic, chewy, and easy to break down in the mouth, even without using baker's yeast. [Means for solving the problem]

[0008] To solve the above-mentioned problems, the present inventors investigated conventional food additives such as emulsifiers and thickeners, as well as various other food ingredients, in order to obtain a bread-like bakery product with a good flavor. As described above, when a leavening agent is used instead of baker's yeast to generate bubbles, the foaming power is weak, resulting in insufficient rise and a bread-like crumb. As a result of extensive research, the present inventors produced bakery products by baking ingredients containing wheat flour, oil, sugar, milk protein, and a leavening agent in a predetermined blend ratio, using milk proteins containing one or more selected from acid casein, rennet casein, caseinate, and transglutaminase-treated whey protein as raw materials. They unexpectedly found that a bread-like crumb (internal phase) structure with a distribution of bubbles of a predetermined size was produced, resulting in a bakery product with good elasticity, firmness, and good melt-in-your-mouth texture, which led to the completion of the present invention.

[0009] That is, the present invention relates to the following. [1] A method for producing a bakery product by baking ingredients containing wheat flour, fats and oils, sugar, milk protein, and a leavening agent, wherein the ingredients satisfy the following conditions a) to e): a) containing 10 to 30 parts by mass of the fat or oil per 100 parts by mass of the wheat flour; b) containing 10 to 40 parts by mass of the sugar per 100 parts by mass of the wheat flour; c) containing 40 to 95 parts by mass of water per 100 parts by mass of the wheat flour; d) containing 0.2 to 8 parts by mass in total of the milk proteins consisting of one or more selected from acid casein, rennet casein, caseinate, and transglutaminase-treated whey protein per 100 parts by mass of the wheat flour; and e) containing 3 to 9 parts by mass of the leavening agent per 100 parts by mass of the wheat flour; [2] The method for producing a bakery product according to [1] above, wherein the leavening agent contains sodium bicarbonate and an acidic agent. [3] The method for producing a bakery product according to [2] above, wherein the mass ratio of sodium bicarbonate to acidic agent is 1:1 to 1:3. [4] A method for producing a bakery product according to any one of [1] to [3] above, characterized in that one or more selected from acid casein, rennet casein and caseinate are added to the raw materials as a water-in-oil emulsion. [5] A method for producing a bakery product according to any one of [1] to [4] above, characterized in that the raw materials further satisfy the following condition f): f) containing 0.2 to 2 parts by mass in total of one or more selected from acid casein, rennet casein, and caseinate per 100 parts by mass of the wheat flour; [Effects of the Invention]

[0010] The present invention makes it possible to obtain bakery products that are elastic, chewy, and melt in the mouth, without requiring a fermentation process using baker's yeast and that can be produced even at bakery confectionery manufacturing sites where baker's yeast cannot be brought in. [Brief explanation of the drawings]

[0011] [Figure 1] The results of image evaluation of Examples 3 and 13 are shown below. [Figure 2] The results of image evaluation of Comparative Examples 1 and 3 are shown below. [Figure 3] 1 shows the results of image evaluation of Comparative Example 4. DETAILED DESCRIPTION OF THE INVENTION

[0012] The method for producing a bakery product of the present invention is not particularly limited as long as it is a method for producing a bakery product by baking raw materials containing wheat flour, oils and fats, sugar, milk protein, and a leavening agent, and the raw materials satisfy the following conditions a) to e): a) containing 10 to 30 parts by mass of the fat or oil per 100 parts by mass of the wheat flour; b) containing 10 to 40 parts by mass of the sugar per 100 parts by mass of the wheat flour; c) containing 40 to 95 parts by mass of water per 100 parts by mass of the wheat flour; d) containing 0.2 to 8 parts by mass in total of the milk proteins consisting of one or more selected from casein, caseinate, and transglutaminase-treated whey protein per 100 parts by mass of the wheat flour; and e) containing 3 to 9 parts by mass of the leavening agent per 100 parts by mass of the wheat flour; In the present invention, bakery products refer to processed products with a bread-like internal structure, which are produced by kneading wheat flour as the main ingredient with a leavening agent, followed by heat treatment such as baking, frying, steaming, or steam-baking. The bakery products of the present invention are produced in a manner similar to that of baked goods in that they do not use baker's yeast but instead use a leavening agent. However, while the air bubbles (me) found in the internal phase of baked goods are uniform, the air bubbles (me) in the internal phase of the bakery products of the present invention are somewhat larger, and have a bread-like internal structure, so that they have the elasticity, firmness, and good melt-in-your-mouth texture of bread, like bread. Therefore, a preferred embodiment of the bakery products of the present invention is a product in which the air bubble area in the cross section is 1 mm 2 The proportion of those less than 50 mm is 20% or less, preferably 18% or less, more preferably 16% or less. 2 Examples of bakery products include those in which the proportion of the above is 5% or more, preferably 6% or more, more preferably 7% or more, and 25% or less, preferably 23% or less, more preferably 20% or less. 2 Although the lower limit of the proportion of less than 10% does not need to be particularly set, it can be exemplified as 5% or more, preferably 10% or more. Bakery products that satisfy such conditions have a bread-like internal structure and can have good elasticity, firmness, and ease of melting in the mouth.

[0013] In condition a) of the present invention, the fat or oil may be contained in an amount of 10 to 30 parts by mass, preferably 15 to 25 parts by mass, per 100 parts by mass of wheat flour. The fat or oil may be any edible fat or oil, such as linseed oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, beef tallow, lard, chicken fat, mutton tallow, whale oil, fish oil, milk fat, or processed fat or oils such as deodorized oil, fractionated oil, hydrogenated oil, or interesterified oil thereof. The term "oil and fat" as used herein refers to the total oil content of the raw materials contained in the raw material. The oil and fat in the raw material may be added in any form, such as edible oil and fat itself, an oil and fat composition containing additives such as an emulsifier and an acid value inhibitor, a plasticized oil and fat composition obtained by a rapid cooling plasticization process, or a water-in-oil emulsion or an oil-in-water emulsion containing an aqueous phase in addition to an oil phase.

[0014] In the condition b) of the present invention, the amount of sugar contained per 100 parts by mass of wheat flour may be 10 to 40 parts by mass, preferably 15 to 36 parts by mass, and more preferably 15 to 30 parts by mass. Preferred sugars are monosaccharides such as glucose, fructose, galactose, and mannose, and disaccharides such as maltose, sucrose, maltose, and trehalose, and these may be used alone or in combination of two or more.

[0015] In the condition c) of the present invention, the water content can be 40 to 95 parts by mass, preferably 50 to 95 parts by mass, and more preferably 60 to 95 parts by mass, per 100 parts by mass of wheat flour. Here, the water content refers to the total amount of water contained in the raw materials, and the water content of the raw materials can be measured, for example, by the loss on drying method.

[0016] In the condition d) of the present invention, the milk proteins contained in the raw materials, i.e., one or more selected from acid casein, rennet casein, caseinate, and transglutaminase-treated whey protein, may be contained in a total amount of 0.2 to 8 parts by mass, preferably 0.2 to 7 parts by mass, more preferably 0.2 to 6 parts by mass, and even more preferably 0.5 to 6 parts by mass, per 100 parts by mass of wheat flour. Here, acid casein refers to a casein raw material obtained by precipitating milk with acid. Rennet casein refers to a casein raw material obtained by coagulating milk with rennet. Furthermore, caseinate refers to a casein raw material obtained by neutralizing acid casein, obtained by precipitating milk with acid, with alkali. Examples include sodium caseinate, calcium caseinate, potassium caseinate, and magnesium caseinate. Among these, sodium caseinate and potassium caseinate are preferred. Whey proteins that can be treated with transglutaminase include whey proteins obtained as a by-product in the production of cheese, casein, and other products using milk, skim milk (powder), and other raw materials. Whey containing such whey proteins is commonly used as a raw material. Whey is a liquid composition consisting of, for example, about 94% water, about 1% protein, about 4.5% carbohydrates, about 0.5% ash, and trace amounts of other components such as fat. The solid components of such whey are primarily lactose and protein. In the present invention, such liquid compositions, concentrates obtained by concentrating components such as protein from such liquid compositions by about 2-5 times using ultrafiltration or the like, and commercially available whey protein-containing powders with a protein content of 30% or more can be used. In one embodiment, the raw material may contain one or more selected from acid casein, rennet casein, and caseinate in a total amount of 0.2 to 2 parts by mass, preferably 0.4 to 2 parts by mass, more preferably 0.4 to 1.8 parts by mass, and even more preferably 0.4 to 1.6 parts by mass, per 100 parts by mass of wheat flour. The raw material of the present invention may contain milk proteins other than acid casein, rennet casein, caseinate, and transglutaminase-treated whey protein.

[0017] In a preferred embodiment, one or more selected from acid casein, rennet casein, and caseinate are added to the raw material as a water-in-oil emulsion. The water-in-oil emulsion is an emulsion in which an aqueous phase is emulsified with an oil or fat as the continuous phase. The mass ratio of the oil phase to the aqueous phase is preferably 90:10 to 10:90, more preferably 90:10 to 50:50, and even more preferably 80:20 to 50:50. The oils and fats may be any edible oils and fats, and examples thereof include linseed oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, beef tallow, lard, chicken fat, mutton tallow, whale oil, fish oil, milk fat, and processed oils and fats such as deodorized oils, fractionated oils, hydrogenated oils, and interesterified oils of these. An emulsifier may be used for the purpose of emulsifying the aqueous phase in the oil phase or for other purposes. Examples of emulsifiers include glycerin fatty acid esters (distilled monoglycerides, etc.), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, etc.), and saponins. One or more emulsifiers selected from these may be used. Optionally, various phosphates such as tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium ultrapolyphosphate, and potassium triphosphate may also be added. In one embodiment, the water-in-oil emulsion contains one or more selected from the group consisting of acid casein, rennet casein, and caseinate in an amount of 0.5 to 20 parts by mass, preferably 1 to 18 parts by mass, more preferably 3 to 16 parts by mass, and even more preferably 5 to 14 parts by mass, per 100 parts by mass of the oil or fat in the water-in-oil emulsion. By mixing the casein raw material contained in the water-in-oil emulsion with the raw materials, the effects of the present invention, such as elasticity, firmness, and good mouthfeel, can be achieved with a small amount added.

[0018] In condition e) of the present invention, the leavening agent contained in the raw materials can be 3 to 9 parts by mass, preferably 4 to 7 parts by mass, and more preferably 5 to 7 parts by mass per 100 parts by mass of wheat flour. Examples of the leavening agent include baking powder and a combination of a gas generating agent such as sodium carbonate, sodium bicarbonate, ammonium bicarbonate, or ammonium carbonate with an acidic agent such as tartaric acid, cream of tartar, calcium acid phosphate, sodium acid pyrophosphate, sodium aluminum sulfate, or glucono-delta-lactone. Of these, a leavening agent containing a combination of sodium bicarbonate and an acidic agent is preferred, and the mass ratio of the gas generating agent such as sodium bicarbonate to the acidic agent is preferably 1:1-3. Furthermore, the raw materials may be mixed with dairy products such as milk, condensed milk, fresh cream, whole milk powder, skim milk powder, condensed milk, cheese, and cheese powder, fruits and processed fruit products, cocoa and chocolates, nuts, Western alcoholic beverages, emulsifiers, liquid eggs, egg yolks, oligosaccharides, sugar alcohols, dairy ingredients, baking soda, fruit pieces, spices, flavors, and coloring agents, confectionery ingredients such as calcium, iron, vitamins, and other minerals, dietary fiber, and other useful nutritional components, preservatives, and the like, as needed.

[0019] In the present invention, the raw materials are kneaded using a known kneading method such as a mixer, then shaped and baked. In the present invention, the raw materials are preferably kneaded at a temperature not exceeding 60°C, 55°C, 50°C, or 45°C. A hot water kneading step in which hot water of 55°C or higher or 60°C or higher is added and kneaded may or may not be included. Shaping may be performed using a mold such as a pound cake mold or a loaf pan, a molder (shaping machine), or manually. The baking temperature is preferably 140 to 300°C, more preferably 150 to 250°C, and even more preferably 160 to 220°C. The baking time is preferably 2 to 60 minutes, more preferably 3 to 45 minutes, and even more preferably 10 to 45 minutes. The baking temperature and time can be adjusted appropriately within the above-mentioned preferred ranges depending on factors such as the shape, dough weight, and the desired moisture content of the baked baked product. For example, preferred baking conditions include 180-190°C for approximately 25 minutes when 220 g of dough is placed in a 180 mm x 180 mm x 50 mm pound cake pan; 175-185°C for approximately 8 minutes when extrusion-molded using a 30 mm x 3 mm flat die; 180-200°C for 10-15 minutes when the dough is divided into 60 g portions using a filling machine; and 180-190°C for approximately 20 minutes when 55 g of dough is placed in muffin cups with a bottom diameter of 50 mm and a height of 50 mm. The moisture content of the bakery products of the present invention after baking is preferably greater than 7% by mass, more preferably greater than 10% by mass. While there is no need to set an upper limit for the moisture content after baking, in a preferred embodiment, the moisture content after baking is 40% by mass or less, preferably 35% by mass or less. By keeping the moisture content within the above range after baking, the effects of the present invention, such as good elasticity, chewiness, and ease of melting in the mouth, can be fully achieved. The hardness of bakery products after baking (the stress when a 1.5 cm diameter cylinder is inserted 5 mm into the center of the inner layer of a 30 mm thick slice of bakery product at a speed of 2 mm / sec using a texture analyzer (manufactured by TA Instruments)) may be within a range suitable for breads, and a preferred hardness range is, for example, 15 N / cm 2 Less than or equal to 10 N / cm 2 Less than 5N / cm, more preferably 2There is no need to set a lower limit, but in a preferred embodiment, it is 0.05 N / cm 2 The above can be mentioned.

[0020] The present invention will be explained in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples. [Example]

[0021] 1. Production of oil and fat composition An oil and fat composition containing casein sodium was produced by the following procedure. (1) Soybean lecithin and distilled monoglyceride were added to oil heated to 60°C and dissolved to form the oil phase. (2) Salt, phosphate, and optionally casein sodium were dissolved in water heated to 60°C to prepare an aqueous phase. (3) The water phase was added to the oil phase while stirring, and emulsified. The mixture was cooled and kneaded according to a standard method to obtain plastic water-in-oil emulsions A and B. The blending ratio of the raw materials is as shown in the following Table 1. Here, a mixture of palm oil, lard, and rapeseed oil was used as the fat and oil.

[0022] [Table 1]

[0023] 2. Production of aqueous solution of enzyme-treated whey protein Transglutaminase ("Activa" TG-B, manufactured by Ajinomoto Co., Inc.) was added to a 10% aqueous solution of whey protein concentrate (75% protein) at a ratio of 1 unit per 1 g of whey protein, and the mixture was reacted at a reaction temperature of 50°C for 5 hours. The reaction solution was then heated at 120°C for 3 seconds to heat-inactivate the transglutaminase. Water was added to the resulting aqueous solution of enzyme-treated whey protein to obtain a 5.6% aqueous solution of enzyme-treated whey protein.

[0024] 3. Bakery product production and evaluation 3-1 Manufacturing method Bakery products were produced according to the following procedure. The formulations were as shown in Table 2, and designated Examples 1 to 11 and Comparative Examples 1 to 5, respectively. (1) White sugar, whey powder, skim milk powder, and salt were added to the oil and fat composition and stirred. (2) Further, a solution of glucono-delta-lactone (GDL) in water was added and stirred. (3) Panettone dough, whole eggs, and optionally an aqueous solution of enzyme-treated whey protein were added and stirred. In Example 6 only, GDL was dissolved in whole eggs and added. (4) Sift the flour and potassium hydrogen tartrate into the mixture and stir. (5) Sodium bicarbonate was added and stirred. (6) 300 g of dough was poured into a pound cake mold measuring 180 x 80 x 50 mm and baked at 180°C for 35 minutes.

[0025] 3-2 Evaluation method 3-2-1 Sensory evaluation method A sensory evaluation was carried out by 10 trained panelists on the elasticity, firmness and mouthfeel according to the following criteria. The evaluation was carried out in comparison with a reference comparative example (Comparative Example 1). <Elasticity and Pull> 2. Significantly more elastic than the reference comparison 1. Stronger elasticity than the reference comparison example 0 Equivalent to the reference comparison -1 Less elastic than the reference comparison -2 Significantly weaker elasticity than the reference comparison example The springiness and stiffness were evaluated as appropriate for bakery products when it was between -0.5 and 1.0. <Mouth Relaxation> 2. It melts in your mouth much better than the reference comparison example. 1. Better mouthfeel than the reference comparison 0 Equivalent to the reference comparison -1 Less melt-in-your-mouth than the reference comparison example -2 Significantly worse texture than the reference comparison The melting in the mouth score of -1.0 to 0.8 was evaluated as being appropriate for a bakery product.

[0026] 3-2-2 Minister of the Interior's Evaluation The internal phase was evaluated according to the degree of coalescence of bubbles as follows: ○ Less unity → impression of denseness ◎ Slightly combined → Bread-like texture × Many unions

[0027] 3-2-3 Image evaluation For some test examples, cross-sectional image analysis was performed using the following method. (1) The bakery products were removed from the pound cake molds and cut into slices about 1 cm thick, and the cross sections were digitized using a scanner. (2) A rectangular area measuring 35 mm in length and 25 mm in width was cut out from the center of the cross section and used as an image. (3) The image was binarized based on brightness, and the area of ​​the particles was calculated. (4) 1mm based on particle area value 2 Less than 1 mm 2 More than 10mm 2 Less than 10mm 2 More than 50mm 2 Less than 50mm 2 The area was divided into the above four stages and the total area value was calculated for each stage. (5) The ratio of the area value of each stage to the total area value of the four stages was calculated. (6) For each test example, 5 to 8 cross sections were used as samples and the average value was calculated.

[0028] 3-2-4 Hardness evaluation The stress was measured when a 1.5 cm diameter cylinder was inserted 5 mm into the center of the inner layer of a bakery product sliced ​​to a thickness of 30 mm using a texture analyzer (manufactured by TA Instruments) at a speed of 2 mm / sec.

[0029] 3-2-5 Moisture measurement The baked product was pulverized in a food processor, and the moisture content was measured using an oil and moisture meter (TURBO SMART SYSTEM 5, manufactured by CEM).

[0030] 3-3 Results 3-3-1 Sensory evaluation and internal evaluation The formulations of the bakery products and the results of the sensory evaluation and crumb evaluation are shown in Tables 2 to 4 below. Examples 1 to 5 and Comparative Example 1 in Table 2 are test examples in which milk proteins were examined. The bakery product of Comparative Example 1, which did not contain either sodium caseinate or transglutaminase-treated whey protein, had a lot of coalescence of air bubbles and did not produce a bread-like crumb. The bakery products of Examples 1 to 5, which contained sodium caseinate or transglutaminase-treated whey protein, had moderate coalescence of air bubbles and were able to produce a bread-like crumb.

[0031] [Table 2]

[0032] Examples 6 and 7 and Comparative Example 2 in Table 3 are test examples in which oil content was examined. It was found that if the oil content was too high, the bakery products would have weak elasticity and would be too difficult to break apart. Examples 8 and 9 and Comparative Example 3 are comparative examples in which moisture content was examined. If the moisture content was too high, the elasticity and stiffness would be too strong, and there would be a lot of coalescence of air bubbles, making it impossible to obtain a bread-like inner texture.

[0033] [Table 3]

[0034] Examples 10 and 11 and Comparative Example 4 in Table 4 are test examples in which sugar was examined. It was found that too much sugar resulted in bakery products that were too difficult to break down in the mouth. Examples 12 and 13 and Comparative Example 5 are comparative examples in which leavening agents were examined. It was found that too little leavening agent resulted in bakery products that were difficult to break down in the mouth. Furthermore, Example 13 suggested that too much leavening agent resulted in an overly salty taste.

[0035] [Table 4]

[0036] 3-3-2 Image evaluation The results of image evaluation of Examples 3 and 13 and Comparative Examples 1, 3 and 4 are shown in Figures 1 to 3. In Comparative Examples 1 and 3, where there was a large amount of bubble coalescence, the particle area value was 50 mm 2 In Comparative Example 4, where the ratio of the above was high and the coalescence of bubbles was small, the particle area value was 50 mm 2 The ratio of particles is low and the particle area is 50mm 2 It was suggested that the above ratios contribute to the appearance of bakery products.

[0037] 3-3-3 Hardness evaluation The bakery products of the examples and comparative examples were evaluated for hardness using the method described in 3-2-4. The results were all 1 to 4 N / cm 2 For reference, the result of measuring bread was 0.2N / cm 2 It was.

[0038] 3-3-4 Moisture measurement The moisture content of the bakery products of the Examples and Comparative Examples was measured by the method described in 3-2-5. All of them were 20 to 30% by mass except for Comparative Example 3, which was 37% by mass. [Industrial Applicability]

[0039] The present invention does not require a fermentation process using baker's yeast, and can be produced even at bakery confectionery manufacturing sites where baker's yeast cannot be introduced. This makes it possible to obtain bakery products that are elastic, chewy, and easy to break down in the mouth, and therefore has extremely high industrial applicability in the food industry.

Claims

1. A method for producing a bakery product by baking ingredients containing wheat flour, oils and fats, sugar, milk protein, and a leavening agent, wherein the ingredients satisfy the following conditions a) to e), the moisture content of the bakery product after baking is 20 to 30 mass % as measured using an oil and moisture meter, and the bakery product does not include a fermentation process using baker's yeast. a) The fat or oil is contained in an amount of 10 to 30 parts by mass per 100 parts by mass of the wheat flour; b) containing 10 to 40 parts by mass of the sugar per 100 parts by mass of the wheat flour; c) containing 40 to 95 parts by mass of water per 100 parts by mass of the wheat flour; d) containing 0.2 to 8 parts by mass in total of milk proteins, per 100 parts by mass of the wheat flour, which consist of one or more selected from acid casein, rennet casein, caseinate, and transglutaminase-treated whey protein, and when the one or more selected from acid casein, rennet casein, and caseinate are used, the milk proteins are added to the raw materials as a water-in-oil emulsion; and e) The leavening agent is contained in an amount of 3 to 9 parts by mass per 100 parts by mass of the wheat flour;

2. 2. The method for producing a bakery product according to claim 1, wherein the leavening agent comprises sodium bicarbonate and an acidic agent.

3. 3. The method for producing a bakery product according to claim 2, wherein the mass ratio of sodium bicarbonate to acidic agent is 1:1-3.

4. 4. The method for producing a bakery product according to claim 1, wherein the raw materials further satisfy the following condition f): f) containing 0.2 to 2 parts by mass in total of one or more selected from acid casein, rennet casein, and caseinate per 100 parts by mass of the wheat flour;

Images