Improvement of bakery products coated with powdered sugar or sugar coating

Abstract

To suppress deterioration of powdered sugar or sugar coating in bakery products coated with powdered sugar or sugar coating by devising dough. [Solution] The swelling-controlled starch, which has a swelling degree of 10 or less as an active ingredient, is incorporated into the dough of a bakery product covered with powdered sugar or sugar coating. It is an inhibitor of deterioration of the powdered sugar or sugar coating applied to the bakery product. It is also a method for producing a bakery product covered with powdered sugar or sugar coating, comprising the steps of: mixing the swelling-controlled starch, which has a swelling degree of 10 or less, with other ingredients including water to obtain a dough; shaping the dough; heating the shaped dough to obtain a bakery product body; and shaping the bakery product body with powdered sugar or sugar coating.

Description

[Technical Field]

[0001] The present invention relates to improvements in bakery products such as sweet breads and confectioneries, which are coated with powdered sugar or sugar coating. [Background technology]

[0002] Bakery products covered with powdered sugar or sugar coating, such as sweet breads (e.g., yeast donuts, Danish pastries, and croissants), cake donuts, muffins, and other confectioneries, are known. The sweetness and texture of the powdered sugar or sugar coating applied to the surface, combined with the base of the bakery product, allows for a complex texture and flavor, making these products popular with consumers. However, there is a problem in that the powdered sugar or sugar coating can easily absorb moisture and deteriorate over time or over the course of storage, transportation, and display in stores after production.

[0003] In bakery products that are coated with powdered sugar or sugar coating, the problem of deterioration of the powdered sugar or sugar coating has generally been addressed by improving the powdered sugar or sugar coating.

[0004] For example, Patent Document 1 discloses an oil and fat composition for icing that contains an oil phase that satisfies all of the following: (1) it contains 50 to 100% by mass of transesterified oil and fat, (2) the triglyceride composition contains 1 to 7% by mass of trisaturated glycerides, and (3) the SFC is 3 to 35% at 10° C. and 1 to 20% at 20° C. This oil and fat composition is said to be capable of providing an icing material that has appropriate texture and physical properties and is prevented from "weeping" due to moisture absorption over time.

[0005] Patent Document 2 discloses a slurry icing material containing trehalose, sugars other than trehalose, thickening polysaccharides, and water, with the trehalose content being 60 to 80% by mass, the thickening polysaccharide content being 0.05 to 0.4% by mass, the content of components other than trehalose, sugars other than trehalose, thickening polysaccharides, and water being 10% by mass or less, and the remainder being water. According to this icing material, by adding 60 to 80% by mass of trehalose, which has low solubility and low moisture absorption and release properties, it is possible to reduce "crying" compared to conventional icing materials.

[0006] Patent Document 3 discloses a donut sugar comprising powdered sugar particles, a layer of fatty acid salt with a melting point of 100° C. or higher formed on the surface of the powdered sugar particles, and a layer of low-melting-point oil or fat with a melting point of 50° C. or lower formed on the outside of the fatty acid salt layer. This donut sugar is said to have high moisture absorption resistance and / or good adhesiveness. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-233240 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-2691 [Patent Document 3] Japanese Patent Publication No. 2020-39282 Summary of the Invention [Problem to be solved by the invention]

[0008] However, according to the studies of the present inventors, improved powdered sugars and sugar coatings sometimes result in deterioration in quality, such as dull color, poor melt-in-the-mouth texture, and reduced sweetness, compared to regular products. Furthermore, it is desirable to have a wide range of options for the powdered sugars and sugar coatings that are applied to the surface of products, which affect their appearance and texture. Therefore, there has been a demand for the development of a technology that solves the problem of deterioration without relying particularly on the properties of the powdered sugars and sugar coatings.

[0009] In view of the above circumstances, an object of the present invention is to suppress deterioration of powdered sugar or sugar coating in bakery products coated with powdered sugar or sugar coating by modifying the dough. [Means for solving the problem]

[0010] The present inventors have conducted extensive research to achieve the above object and have completed the present invention.

[0011] In a first aspect, the present invention provides an agent for inhibiting deterioration of powdered sugars or sugar coatings applied to bakery products, the agent comprising, as an active ingredient, a swelling-inhibited starch having a swelling degree of 10 or less, and being incorporated into the dough of a bakery product to which the powdered sugars or sugar coatings are applied.

[0012] In the above-mentioned agent for inhibiting deterioration of powdered sugar or sugar coating, the bakery product is preferably a sweet bread or a confectionery.

[0013] In a second aspect, the present invention provides use of a swelling-controlled starch having a swelling degree of 10 or less for inhibiting deterioration of powdered sugar or sugar coating applied to a bakery product made from a dough ingredient containing the swelling-controlled starch.

[0014] In the above-mentioned use for suppressing deterioration of powdered sugar or sugar coating, the bakery product is preferably a sweet bread or confectionery.

[0015] In a third aspect, the present invention provides a method for producing a dough ingredient for bakery products to be coated with powdered sugar or sugar coating, the method comprising the step of mixing a swelling-controlled starch having a swelling degree of 10 or less with other ingredients to obtain a dough ingredient.

[0016] In the method for producing the dough ingredient for bakery products that are coated with powdered sugar or sugar coating, the swelling-inhibited starch preferably accounts for 3 to 15 parts by mass per 100 parts by mass of the starch ingredients contained in the dough ingredient.

[0017] In the above-mentioned method for producing dough ingredients for bakery products coated with powdered sugar or sugar coating, the bakery products are preferably sweet breads or confectioneries.

[0018] In a fourth aspect, the present invention provides a method for producing dough for bakery products to be coated with powdered sugar or sugar-coated, the method comprising the step of mixing a swelling-controlled starch having a swelling degree of 10 or less with other ingredients including water to obtain dough.

[0019] In the method for producing dough for bakery products coated with powdered sugar or sugar coating, the swelling-inhibited starch preferably accounts for 3 to 15 parts by mass per 100 parts by mass of the starch raw material contained in the dough.

[0020] In the method for producing dough for bakery products coated with powdered sugar or sugar coating, the bakery products are preferably sweet breads or confectioneries.

[0021] In a fifth aspect, the present invention provides a method for producing a bakery product coated with powdered sugar or a sugar coating, the method comprising the steps of: mixing a swelling-controlled starch having a swelling degree of 10 or less with other ingredients including water to obtain a dough; shaping the dough; heating the shaped dough to obtain a bakery product body; and coating the bakery product body with powdered sugar or a sugar coating.

[0022] In the method for producing the bakery product comprising powdered sugar or sugar coating, the swelling-inhibited starch preferably accounts for 3 to 15 parts by mass per 100 parts by mass of the starch raw material contained in the dough.

[0023] In the above-mentioned method for producing a bakery product coated with powdered sugar or sugar coating, the bakery product is preferably a sweet bread or a confectionery. [Effects of the Invention]

[0024] According to the present invention, a dough is made to contain swelling-inhibited starch whose swelling has been inhibited to a predetermined degree, and the dough is heated to obtain a bakery product body. Therefore, in bakery products in which powdered sugar or sugar coating is applied to the obtained bakery product body, deterioration of the applied powdered sugar or sugar coating can be inhibited. DETAILED DESCRIPTION OF THE INVENTION

[0025] The starch used in the present invention must be a starch whose swelling is inhibited to a predetermined degree. That is, normally, when starch is added with water and placed at a temperature of about 60°C or higher, its volume increases due to water absorption, but the starch used in the present invention must be a swelling-inhibited starch in which such an increase in volume is inhibited.

[0026] Generally, in order to objectively compare the degree of inhibition of starch swelling across various types of modified starches, the swelling degree of starch is measured. In this specification, the properties of the swelling-controlled starch used can be measured and normalized using the measured value as an index.

[0027] <Swelling degree> The swelling degree of starch can be measured, for example, by the following method.

[0028] A starch sample with a dry weight of 1.0 g is dispersed in 100 mL of water, heated in boiling water with occasional stirring for 30 minutes, and then cooled to 30°C. The paste is then centrifuged (2000 x g, 10 minutes) to separate it into a paste layer and a supernatant liquid layer, and the mass of the paste layer is measured and designated A. The paste layer after its mass measurement is then dried at 105°C, and its mass is measured again and designated B. The value of A / B is the swelling degree.

[0029] As will be shown in the examples described below, when swelling-controlled starch whose swelling has been inhibited to a predetermined degree is blended into dough, it has the effect of inhibiting deterioration of powdered sugar or sugar coating applied to a bakery product body obtained by heating the dough.

[0030] Herein, the term "powdered sugar or sugar coating" as used herein has the same meaning as that generally understood by those skilled in the art and may include, but is not limited to, sugar. Typically, the sugar content in the composition may be 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. Powdered sugars are usually in a powdered form, and specific examples include powdered sugar, sugar powder, granulated sugar powder, and glucose powder. Sugar coatings may be semi-solid when applied to a bakery product base or solid in the bakery product state, and examples include those known as icing, glaze, glaze, fondant, and the like. They may be sugar coatings applied to a bakery product base, essentially made from sugar and water.

[0031] Furthermore, in this specification, "deterioration" of "powdered sugars or sugar coating" refers to the phenomenon commonly known as "crying" whereby the applied powdered sugars or sugar coating absorb moisture over time or days during storage, transportation, display in stores, etc. after the production of bakery products, causing them to become stickier or lose color. "Inhibition of deterioration" or "inhibition of deterioration" of "powdered sugars or sugar coating" refers to the inhibition of the deterioration by incorporating the swelling-controlled starch into the dough.

[0032] The swelling-controlled starch used in the present invention has a swelling degree of 10 or less in order to be effective in inhibiting deterioration of powdered sugars and sugar coatings applied to bakery product bases. Furthermore, it may be 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, or 3 or less. If the swelling degree exceeds 10, the effect of inhibiting deterioration of powdered sugars and sugar coatings becomes poor. There is no particular lower limit to the swelling degree, and it may typically be, for example, 1 or more, or 2 or more.

[0033] The swelling-controlled starch used in the present invention is not particularly limited in terms of its raw material. Examples include cornstarch, tapioca, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato starch, kudzu starch, bracken starch, and sago starch. Among these, tapioca and / or cornstarch are preferred, with tapioca being particularly preferred, from the viewpoint of achieving a balance between the texture and dough properties of the resulting bakery products. Furthermore, in any of these starches, in addition to conventional starches, starches from varieties improved by breeding or genetic engineering techniques, such as non-glutinous, waxy, and high-amylose varieties, may also be used.

[0034] The swelling-controlled starch used in the present invention may be one that has been treated to inhibit swelling of starch particles, and examples of such treatments include cross-linking treatment, moist heat treatment, hot water treatment, etc. High-amylose starch raw material has a low degree of swelling even without these treatments, and can be used as the swelling-controlled starch used in the present invention.

[0035] Crosslinked starch can be obtained by crosslinking starch using a conventional crosslinking agent, such as phosphorus oxychloride, trimetaphosphate, hexametaphosphate, epichlorohydrin, or adipic anhydride. Among these crosslinking agents, phosphorus oxychloride is preferred because it has high reaction efficiency and facilitates the production of swelling-inhibited starch. The desired degree of crosslinking can be achieved by appropriately adjusting conditions such as the amount of crosslinking agent added, reaction time, reaction temperature, and reaction pH. This degree of crosslinking correlates well with the swelling degree of starch. In other words, increasing the degree of crosslinking inhibits starch swelling, thereby reducing the swelling degree.

[0036] Hot water-treated starch can be obtained, for example, by soaking starch in water for a long period of time at a temperature below the gelatinization temperature. For example, the water content of the starch can be adjusted appropriately, and the starch can be treated at about 25 to 70°C for about 6 to 14 hours. In this case, if the water content is increased within a range that does not cause gelatinization, and the heating temperature is raised, the swelling of the starch can be further suppressed, and the degree of swelling can be reduced.

[0037] Starch that has been subjected to heat-moisture treatment can be obtained, for example, by heating starch containing a moisture content that does not gelatinize even when heated at a high temperature under conditions of 100% relative humidity. For example, the moisture content of the starch is adjusted to about 20-25%, and then the starch is treated at about 100-130°C for about 0.5-5 hours. In this case, increasing the moisture content within a range that does not cause gelatinization, raising the heating temperature, and extending the treatment time can further suppress starch swelling.

[0038] The swelling-controlled starch of the present invention can be further subjected to processing other than swelling-inhibiting treatment, such as crosslinking, moist heat treatment, hot water treatment, etc., to the extent that the effects of the present invention are not impaired. Examples of such additional processing include chemical modification treatments such as oxidation treatment, esterification treatment, and etherification treatment, as well as gelatinization treatment, granulation treatment, oil and fat processing, ball mill treatment, fine pulverization treatment, heat treatment, bleaching treatment, acid treatment, alkali treatment, and enzyme treatment, or two or more of these treatments.

[0039] The swelling-controlled starch used in the present invention is preferably a cross-linked starch, and particularly preferably a phosphate cross-linked starch, from the viewpoint of achieving a good balance between the texture and the dough properties of the resulting bakery product.

[0040] As used herein, the term "bakery product" has the same meaning as commonly understood by those skilled in the art and refers to processed foods obtained by heating a dough primarily made from starchy ingredients, such as, but not limited to, wheat flour. Other bakery product ingredients include butter, margarine, salad oil, shortening, oils and fats for folding, lard, olive oil, and other oils and fats; sugars, granulated sugar, brown sugar, brown sugar, honey, liquid sugar, and other sugars; dairy products, such as skim milk powder, raw milk, fresh cream, and cheese; egg products, such as whole eggs, egg yolks, and egg whites; malt syrup, emulsifiers, enzymes, vitamin C, vital gluten, artificial sweeteners, salt, yeast, yeast food, and baking powder.

[0041] Bakery products to which the present invention is applicable that are coated with powdered sugar or sugar coating include, for example, sweet breads such as yeast donuts, Danish pastries, croissants, and sweet rolls, as well as cake donuts, muffins, cupcakes, Baumkuchen, pound cakes, citron cakes, lemon cakes, chiffon cakes, castella cakes, brownies, macaroons, eclairs, cream puffs, kouglofs, tarts, and churros.

[0042] As used herein, the term "starch ingredient" has the same meaning as that generally understood by those skilled in the art, and may include, but is not limited to, wheat flour (weak flour, all-purpose flour, semi-hard flour, hard flour). The term also encompasses starches such as the swelling-inhibited starches and other processed starches. It also encompasses grain flours such as whole wheat flour, roasted wheat flour, rice flour, brown rice flour, barley flour, rye flour, and corn flour. Typically, the content of the starch ingredient in the total amount of ingredients for the dough of the target bakery product may be 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, or 50% by mass or more in the dry ingredients.

[0043] In the present invention, the swelling-controlled starch is used as part of the dough ingredients for the desired bakery product. In this case, the timing and manner of mixing with other ingredients, the form of the swelling-controlled starch used, and the like can be appropriately and arbitrarily determined as long as they do not impair the object of the present invention. The swelling-controlled starch may be in the form of the starch itself, or may be in the form of a powder, paste, or emulsion by combining with an appropriate base material. It may also be in the form of a dough ingredient such as a mixed flour that is premixed with other ingredients. It may also be in the form of a dough that is premixed with other ingredients including water. When the dough is made, the swelling-controlled starch preferably accounts for 3 to 15 parts by weight, more preferably 5 to 10 parts by weight, per 100 parts by weight of the starch ingredients contained in the dough. Furthermore, when used as a dough ingredient such as a mixed flour, the swelling-inhibiting starch is preferably present in an amount of 3 to 15 parts by weight, and more preferably 5 to 10 parts by weight, per 100 parts by weight of the starchy ingredients contained in the dough ingredient. If the amount is less than this range, the effect of inhibiting deterioration of powdered sugars or sugar coatings applied to the bakery product base may be poor. If the amount is greater than this range, the physical properties of the dough may be impaired.

[0044] In the present invention, as described above, the swelling-controlled starch is used as part of the dough ingredients in a typical method for producing a desired bakery product. In this case, the production of the desired bakery product may include, but is not limited to, the steps of mixing the swelling-controlled starch with other ingredients, including water, to obtain a dough, shaping the dough, heating the shaped dough to obtain a bakery product body, and applying powdered sugar or a sugar coating to the bakery product body. In this specification, the term "bakery product body" refers to a preparation obtained by heating bakery product dough to which powdered sugar or a sugar coating is applied. In this case, the amount of powdered sugar applied to the desired bakery product body may be from 1 to 20 parts by weight per 100 parts by weight of the bakery product body. The amount of sugar coating may be from 1 to 20 parts by weight per 100 parts by weight of the bakery product body. The dough may be heated by, but is not limited to, deep frying, oven baking, microwave heating, steam heating, heating in a hot water bath, etc. The powdered sugar or sugar coating may be applied directly to a bakery product body obtained by heating a dough containing the swelling-inhibited starch, or the bakery product body may be topped with nuts, dried fruits, chocolate chips, cocoa powder, soybean flour, matcha powder, etc., and then the powdered sugar or sugar coating may be applied thereto, or the powdered sugar or sugar coating may be applied thereto and then the topping may be applied thereto.

[0045] In another embodiment, as described above, dough containing the swelling-controlled starch may be prepared in advance. In this case, the production of dough for the desired bakery product may include, but is not limited to, a step of mixing the swelling-controlled starch with other ingredients, including water, to obtain dough. The dough contains preferably 3 to 15 parts by weight, and more preferably 5 to 10 parts by weight, of the swelling-controlled starch per 100 parts by weight of the starchy ingredients. The production of dough ingredients for the desired bakery product may also include, but is not limited to, a step of mixing the swelling-controlled starch with other ingredients to obtain dough ingredients. The dough contains, but is not limited to, a step of mixing the swelling-controlled starch with other ingredients to obtain dough ingredients. The dough ingredients, such as a flour mix, contain preferably 3 to 15 parts by weight, and more preferably 5 to 10 parts by weight, of the swelling-controlled starch per 100 parts by weight of the starchy ingredients. If the amount is less than the above range, the effect of suppressing deterioration of the powdered sugar or sugar coating applied to the bakery product body may be poor, whereas if the amount is more than the above range, the physical properties of the dough may be deteriorated. [Example]

[0046] The present invention will be explained in more detail below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0047] [1. Swelling-inhibiting starch] Various swelling-inhibited starches were prepared and used in the tests described below. Tapioca phosphate cross-linked starch (swelling index 26.7) Tapioca phosphate cross-linked starch (swelling index 12) Tapioca phosphate cross-linked starch (swelling index 10) Tapioca phosphate cross-linked starch (swelling index 5.5) Cornstarch heat-moisture treated starch (swelling index 10) High amylose cornstarch (swelling index 7) The higher the degree of phosphate crosslinking, the lower the degree of swelling.

[0048] [2. Making powdered sugar yeast donuts] Powdered sugar-covered yeast doughnuts were prepared using a conventional method. Specifically, ingredients other than shortening, including swelling-controlled starch in some test groups, were placed in a mixer bowl and placed in a vertical mixer. Mixing was performed (shortening was added midway through, and the dough was kneaded at 27°C). The resulting dough was fermented for 30 minutes at 27°C and 75% humidity. After the primary fermentation, the dough was divided into 50g portions and allowed to rest for 30 minutes. The dough was then molded and subjected to a 30-minute proofing process (final fermentation) at 40°C and 65% humidity.

[0049] The formed dough was heated by frying in oil using shortening. Specifically, shortening was placed in a cooking pot and heated to 180°C, and the formed dough after the final fermentation was placed in the oil and fry for 2 minutes, then turned over for another 2 minutes, and then turned over again for another 1 minute.

[0050] After frying, the resulting fried doughnuts were removed and left to stand on a tray for 15 minutes, and then powdered sugar (product name "Hatsuyuki", manufactured by Ueno Sugar Co., Ltd.) was evenly coated on each doughnut at a rate of 1.5 g to obtain powdered sugar-coated yeast doughnuts.

[0051] [3. Making icing-covered yeast donuts] Iced yeast doughnuts were prepared in the usual manner. The resulting fried doughnut was removed from the frying pan in the same manner as in 2. above, and allowed to stand on a tray for 15 minutes. Icing (a 4:1 mixture of "Icing Sugar Powder" manufactured by Asahi Flour Milling Co., Ltd. and water) was then evenly applied to the doughnuts at a rate of 2 g per doughnut. This gave the icing-covered yeast doughnuts.

[0052] [4. Making croissants with powdered sugar or icing] Croissants with powdered sugar or icing were prepared using standard methods. Specifically, in some test groups, raw materials, including swelling-inhibited starch, were placed in a mixer bowl and mixed in a vertical mixer (kneading temperature: 24°C). The resulting dough was fermented for 30 minutes at 28°C and 75% humidity. The fermented dough was stored overnight at -5°C. 33 parts by weight of fat was added to 100 parts by weight of the dough, spread using a sheeter, and folded in thirds. After storing the dough for 1 hour at 4°C, the dough was further spread using a sheeter and folded in thirds again. The above process was repeated to prepare a total of 27 layers of dough. The resulting dough was rolled out to 3 mm, cut into an isosceles triangle measuring 15 cm long and 10 cm wide, and shaped into a croissant shape. A final proofing step (final fermentation) was then carried out for 50 minutes at 32°C and 75% humidity.

[0053] The formed dough was heated and baked using an electric oven manufactured by Eiwa Seisakusho, with the top heat set to 210°C and the bottom heat set to 180°C, for 15 minutes.

[0054] After baking, the resulting baked products were removed from the electric oven and immediately after baking, powdered sugar (product name "Hatsuyuki", manufactured by Ueno Sugar Co., Ltd.) was evenly spread on them in an amount of 1.5 g per croissant to obtain powdered sugar-covered croissants. Icing (product name "Icing Sugar Powder", manufactured by Asahi Flour Milling Co., Ltd., a uniform mixture of sugar and water in a 4:1 ratio) was also evenly spread on them in an amount of 2 g per croissant to obtain iced croissants.

[0055] [5. Making muffins with powdered sugar or icing] Muffins with powdered sugar or icing were prepared using standard methods. Specifically, sugar, salt, corn syrup, whole eggs, and water were mixed in a mixer bowl and mixed at low speed for 30 seconds, medium speed for 1 minute, and high speed for 4 minutes until the specific gravity of the batter reached 0.66-0.68. Baking powder, skim milk powder, soft flour, and, in some cases, swelling-inhibited starch were added, followed by mixing at low speed for 15 seconds and medium speed for 1 minute. Liquefied margarine and salad oil were then added and mixed at low speed for 30 seconds, followed by mixing at high speed until the specific gravity reached 1.02. 65 g of the batter was poured into muffin molds and baked. The batter was baked using an electric oven. Specifically, an electric oven manufactured by Eiwa Seisakusho was used, with the top heat set to 185°C and the bottom heat set to 185°C, and the batter was baked for 20 minutes.

[0056] After baking, the resulting baked products were removed from the electric oven and immediately after baking, powdered sugar (product name "Hatsuyuki", manufactured by Ueno Sugar Co., Ltd.) was evenly spread on them at a rate of 1.5 g per muffin to obtain powdered sugar-covered muffins. Icing (product name "Icing Sugar Powder", manufactured by Asahi Flour Milling Co., Ltd., a uniform mixture of sugar and water in a 4:1 ratio) was also evenly spread on them at a rate of 2 g per muffin to obtain iced muffins.

[0057] [6. Evaluation] Ten samples of each bakery product were taken, and 24 hours after production, the proportion of powdered sugar or icing remaining in the bakery product was visually evaluated on a 5-point scale according to the following criteria.

[0058] (5-point scale for powdered sugar) 1: The powdered sugar has absorbed moisture and almost no moisture remains compared to the state immediately after sprinkling. 2: Remains at least 20% but less than 40% of the original condition 3: Remains at least 40% but less than 60% of the original condition 4: Remains at least 60% but less than 80% of the original condition 5: 80% to 100% remains, similar to the state immediately after sprinkling powdered sugar

[0059] (Icing rating on a 5-point scale) 1: The icing has melted and there is almost no icing left compared to when it was first applied. 2: Remains at least 20% but less than 40% of the original condition 3: Remains at least 40% but less than 60% of the original condition 4: Remains at least 60% but less than 80% of the original condition 5: 80% to 100% remains, similar to the condition immediately after icing

[0060] In addition, the dough properties of each bakery product produced during mixing were evaluated on a three-point scale according to the following criteria.

[0061] (Dough properties) 〇: Mixing can be done without any problems △: The dough is a little sticky, but it can be mixed ×: Unable to make dough The evaluation was conducted by consensus among four panelists.

[0062] [Test Example 1] Yeast donuts coated with powdered sugar were prepared using the dough formulation shown in Table 1, and the effects of the different phosphate cross-linked starches used and their differing swelling degrees were investigated.

[0063] [Table 1]

[0064] [Table 2]

[0065] As a result, as shown in Table 2, when phosphate cross-linked starch with a swelling degree of 10 or less was used, the residual rate of powdered sugar was good, and when phosphate cross-linked starch with a swelling degree of 5.5 (high degree of phosphate cross-linking) was used, the residual rate was even better.

[0066] [Test Example 2] Yeast donuts coated with powdered sugar were prepared using the dough formulation shown in Table 3, and the effect of different amounts of phosphate cross-linked starch used was investigated.

[0067] [Table 3]

[0068] [Table 4]

[0069] As a result, as shown in Table 4, when 3 to 15 parts by mass of phosphate cross-linked starch with a swelling degree of 5.5 was used per 100 parts by mass of the starchy raw material, the residual rate of powdered sugar was increased compared to when no starch was used. However, when 15 parts by mass of phosphate cross-linked starch with a swelling degree of 5.5 was used per 100 parts by mass of the starchy raw material, the dough became slightly sticky.

[0070] [Test Example 3] Yeast donuts coated with powdered sugar were prepared using the dough formulation shown in Table 5, and the effects of different processing methods of the modified starch used were investigated.

[0071] [Table 5]

[0072] [Table 6]

[0073] As a result, as shown in Table 6, when the processed starch having a swelling degree of 10 obtained by moist heat treatment was used in an amount of 10 parts by mass per 100 parts by mass of the starch raw material, as with the processed starch having a swelling degree of 10 obtained by phosphate cross-linking, the residual rate of powdered sugar was increased compared to when no processed starch was used.

[0074] [Test Example 4] Yeast donuts coated with powdered sugar were prepared using the dough formulation shown in Table 7, and the effects of the processing of the modified starch used and differences in the raw starch were investigated.

[0075] [Table 7]

[0076] [Table 8]

[0077] As a result, as shown in Table 8, when 10 parts by mass of unprocessed high-amylose cornstarch with a swelling degree of 7 or processed starch with a swelling degree of 10 obtained by moist heat treatment of a cornstarch raw material, as well as processed starch with a swelling degree of 10 obtained by phosphate cross-linking of tapioca raw material, were used per 100 parts by mass of the starchy raw material, the residual rate of powdered sugar was increased compared to when no such starch was used.

[0078] [Test Example 5] Yeast donuts with icing were prepared using the dough formulation shown in Table 9, and the effects of the different phosphate cross-linked starches used and their differing swelling degrees were investigated.

[0079] [Table 9]

[0080] [Table 10]

[0081] As a result, as shown in Table 10, when icing was poured over yeast donuts, as with the case of pouring powdered sugar, the icing retention rate was good when phosphate cross-linked starch with a swelling degree of 10 or less was used, and the retention rate was even better when phosphate cross-linked starch with a swelling degree of 5.5 (high degree of phosphate cross-linking) was used.

[0082] [Test Example 6] Croissants with powdered sugar or icing were prepared using the dough formulation shown in Table 11, and the effects of the different phosphate cross-linked starches used and their differing swelling degrees were investigated.

[0083] [Table 11]

[0084] [Table 12]

[0085] As a result, as shown in Table 12, when powdered sugar or icing was poured onto a croissant, similar to when powdered sugar or icing was poured onto a yeast donut, the retention rate of the powdered sugar or icing was good when a phosphate cross-linked starch with a swelling degree of 10 or less was used, and the retention rate was even better when a phosphate cross-linked starch with a swelling degree of 5.5 (high degree of phosphate cross-linking) was used.

[0086] [Test Example 7] Muffins with powdered sugar or icing were prepared using the dough formulation shown in Table 13, and the effects of the different phosphate cross-linked starches used on the degree of swelling were investigated.

[0087] [Table 13]

[0088] [Table 14]

[0089] As a result, as shown in Table 14, when powdered sugar or icing was poured onto muffins, similar to when powdered sugar or icing was poured onto yeast donuts or croissants, the retention rate of the powdered sugar or icing was good when a phosphate cross-linked starch with a swelling degree of 10 or less was used, and the retention rate was even better when a phosphate cross-linked starch with a swelling degree of 5.5 (high degree of phosphate cross-linking) was used.

Claims

1. A deterioration inhibitor for powdered sugar or sugar coating applied to a bakery product, the deterioration inhibitor comprising a swelling-controlled starch having a swelling degree of 10 or less as an active ingredient, the deterioration inhibitor being incorporated into the dough of a bakery product to which powdered sugar or sugar coating is applied, the deterioration inhibitor comprising: The powdered sugar is one or more selected from the group consisting of powdered sugar, sugar powder, granulated sugar powder, and glucose powder, and the agent for inhibiting deterioration of powdered sugar or sugar coating.

2. The deterioration inhibitor according to claim 1, wherein the bakery product is a sweet bread or a confectionery.

3. 1. A use of a swelling-controlled starch having a swelling degree of 10 or less for suppressing deterioration of powdered sugar or sugar coating applied to a bakery product made from a dough containing the swelling-controlled starch, comprising: The powdered sugar is one or more selected from the group consisting of powdered sugar, sugar powder, granulated sugar powder, and glucose powder, and the powdered sugar is used to inhibit deterioration of the powdered sugar or sugar coating.

4. The use for inhibiting spoilage according to claim 3, wherein the bakery product is a sweet bread or a confectionery.

5. A method for producing a dough ingredient for bakery products to be coated with powdered sugar or sugar coating, comprising the step of mixing a swelling-controlled starch having a swelling degree of 10 or less with other ingredients to obtain a dough ingredient, The powdered sugar is one or more selected from the group consisting of powdered sugar, sugar powder, granulated sugar powder, and glucose powder, The method for producing dough ingredients as described above, wherein the sugar coating has a sugar content of 60% by mass or more.

6. 6. The method for producing a dough ingredient according to claim 5, wherein the swelling-controlled starch accounts for 3 to 15 parts by mass per 100 parts by mass of the starch raw material contained in the dough ingredient.

7. 7. The method for producing dough ingredients according to claim 5 or 6, wherein the bakery product is a sweet bread or a confectionery.

8. A method for producing dough for bakery products to be coated with powdered sugar or sugar coating, comprising the step of mixing a swelling-controlled starch having a swelling degree of 10 or less with other ingredients including water to obtain dough, The powdered sugar is one or more selected from the group consisting of powdered sugar, sugar powder, granulated sugar powder, and glucose powder, The method for producing dough as described above, wherein the sugar coating has a sugar content of 60% by mass or more in its composition.

9. The method for producing dough according to claim 8, wherein the swelling-controlled starch accounts for 3 to 15 parts by mass per 100 parts by mass of the starch raw material contained in the dough.

10. The method for producing dough according to claim 8 or 9, wherein the bakery product is a sweet bread or a confectionery.

11. A method for producing a bakery product coated with powdered sugar or sugar coating, comprising the steps of: mixing a swelling-controlled starch having a swelling degree of 10 or less with other ingredients including water to obtain a dough; shaping the dough; heating the shaped dough to obtain a bakery product body; and coating the bakery product body with powdered sugar or sugar coating, The powdered sugar is one or more selected from the group consisting of powdered sugar, sugar powder, granulated sugar powder, and glucose powder, The method for producing a bakery product as described above, wherein the sugar coating has a sugar content of 60% by mass or more in its composition.

12. The method for producing a bakery product according to claim 11, wherein the swelling-controlled starch accounts for 3 to 15 parts by mass per 100 parts by mass of the starch raw material contained in the dough.

13. 13. The method for producing a bakery product according to claim 11 or 12, wherein the bakery product is a sweet bread or a confectionery.

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