Bakery products and mixes for bakery products

Abstract

The purpose of the present invention is to provide a mix for a bakery product, in which microorganisms can be controlled even under high water activity conditions due to low sugar content, and a bakery product. The present invention provides a bakery product having a sugar content of 15-30 mass%, wherein the content of glycine is 0.7-1.5 mass% and the content of an organic acid and / or a salt thereof is 0.25-0.75 mass%. Preferably, the bakery product has a water activity of 0.96-0.98. Preferably, the bakery product has a pH value of 6.0-7.5.

Description

[Technical Field]

[0001] The present invention relates to bakery products and mixes for bakery products.

[0002] Bakery products are generally baked products made from dough containing cereal flour, eggs, sugars, oils and fats, etc., and are sold at room temperature or refrigerated in stores such as supermarkets and convenience stores. Glycine has traditionally been added to such bakery products.

[0003] Patent Document 1 describes a method for producing pancakes by baking a batter containing wheat flour, sugar, and optionally glycerin and water, wherein the batter contains 0.5 to 1.3 mass% of sodium acetate and glycine in total, based on the total mass of the batter, the glycine content being 0.03 to 0.15 mass%, and the total content of the sugar and, if contained, glycerin being 23.2 to 25.6 mass% based on the total mass of the batter. This document also describes that this method allows for the stable production of pancakes that have good appearance, texture, and taste and excellent storage stability.

[0004] Patent Document 2 describes that a quality improver containing glycine and a pentasaccharide and / or a hexasaccharide as active ingredients is kneaded into dough to improve the quality of at least one product selected from breads, confectioneries, donuts, pies, and Chinese pastries. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-038366 [Patent Document 2] WO2013 / 154030 Brochure Summary of the Invention

[0006] In recent years, the growing health consciousness has led to a strong demand for low-carbohydrate bakery products. However, low-carbohydrate products tend to have high water activity due to the low sugar content, making microbial control difficult. One method for microbial control in products with high water activity is the addition of bacteriostatic agents, but this can have adverse effects such as sourness and off-flavors, making it difficult to achieve microbial control while maintaining quality. Regarding microbial control, Patent Document 1 does not describe bakery products with a sugar content of 30% by mass or less, and does not take bacteriostasis into consideration at all in such low-sugar bakery products. Patent Document 2 also does not take bacteriostasis into consideration at all, and the technology described in Patent Document 2 does not provide a sufficient bacteriostatic effect.

[0007] An object of the present invention is to provide bakery products and mixes for bakery products that are capable of controlling microorganisms without adversely affecting taste even under conditions of high water activity due to a low sugar content.

[0008] The present inventors have conducted research and have surprisingly found that in bakery foods with low sugar content, bacteriostasis can be effectively achieved by using a specific amount of glycine in combination with a specific amount of an organic acid and / or a salt thereof.

[0009] The present invention provides a bakery product having a sugar content of 15 to 30% by mass, The glycine content is 0.7 to 1.5% by mass, The bakery product is produced with an organic acid and / or a salt thereof content of 0.25 to 0.75 mass %.

[0010] The present invention also provides a mix for bakery products, the sugar content of which is 30 to 70% by mass, The glycine content is 1 to 5% by mass, The present invention provides a mix for bakery products, which contains an organic acid and / or a salt thereof in an amount of 0.5 to 2.7% by mass. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described below based on preferred embodiments. In this specification, the expression "N1 to N2" (N1 and N2 are numerical values) means N1 or more and N2 or less unless otherwise specified. The bakery products of the present invention refer to foods obtained by subjecting fermented or unfermented dough, which is obtained by mixing a main ingredient such as flour or starch with water and, if necessary, auxiliary ingredients such as yeast or leavening agents (e.g., baking powder), salt, and sugars, to heat treatment such as baking, steaming, or frying. Examples of such bakery products include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, choux pastries, biscuits, and baked buns; steamed sweets; fried sweets such as donuts; and snacks such as okonomiyaki, takoyaki, chijimi, and negiyaki. Examples of cakes include sponge cakes, butter cakes, roll cakes, hotcakes, bouche, baumkuchen, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, and pancakes. Pancakes include pancakes, dorayaki shells, waffles, crepes, cheese dogs, and the like, which are produced by baking similar batters and methods to those used for so-called pancakes. The bakery product of the present invention is preferably a bakery product obtained using a leavening agent in terms of the product's appearance, taste, and texture. The bakery product of the present invention is preferably a cake product, as it is often displayed in stores at room temperature or refrigerated and is therefore highly necessary for the bacteriostatic effect of the present invention. In particular, pancakes, steamed buns, muffins, etc. are particularly preferred, with pancakes being the most preferred.

[0012] The bakery products of the present invention are low in carbohydrates, specifically, characterized by a carbohydrate content of 15 to 30% by mass. A carbohydrate content of 30% by mass or less fully meets the growing health consciousness. A carbohydrate content of 15% by mass or more is advantageous in terms of enabling microbial control while maintaining taste, maintaining shape, and improving appearance and texture. From these perspectives, the carbohydrate content in the bakery products is preferably 15 to 30% by mass, and more preferably 15 to 25% by mass. Cakes, particularly pancakes, have high water activity, and it has traditionally been difficult to obtain low-carbohydrate products with a carbohydrate content of 15 to 30% by mass. However, the present invention surprisingly improves shelf life even with such low carbohydrate content by using a specific bacteriostatic agent composition. As one method for reducing carbohydrates in bakery products, as described below, the use of sorbitol as a sugar is advantageous in that it effectively reduces water activity with a small amount while maintaining taste, facilitating bacteriostasis. Other strategies for reducing carbohydrates include substituting at least a portion of wheat flour with protein, using resistant starch as a substitute for at least a portion of grain flour, increasing the water content, etc. The pancake products obtained in Examples 1 and 2 of Patent Document 1 have a carbohydrate mass of approximately 50% by mass, calculated based on a carbohydrate content of 85% by mass of processed starch, a carbohydrate content of 99% by mass of sugar, a carbohydrate content of 72% by mass of soft flour, and a general baking loss rate of 10% for pancake batter, which is significantly higher than the carbohydrate mass of the bakery products of the present invention.

[0013] Since the bakery products of the present invention have a low sugar content, the water activity of the bakery products is likely to be high. High water activity is advantageous in that it is easy to obtain a chewy and moist texture, and by increasing the moisture content of the bakery products, it is easy to make the bakery products low in sugar. Conventional bakery products have difficulty in setting a high water activity due to storage stability, but the present inventors have found that even when the water activity is high, bacteriostasis can be achieved by using specific amounts of glycine and organic acid and / or its salt. From these perspectives, the water activity of the bakery products is preferably 0.96 or more and 0.98 or less. Water activity can be measured using a water activity measuring device. Before measurement, the bakery products are stored at 4 to 50°C in an environment of 40 to 70% relative humidity. tame It is preferable to make it

[0014] The bakery product of the present invention has a glycine content of 0.7% by mass or more and 1.5% by mass or less. It has been found that a glycine content of 0.7% by mass or more enables effective bacteriostasis under low-carbohydrate conditions of 15 to 30% by mass. On the other hand, a glycine content of 1.5% by mass or less has the advantage of minimizing the impact on the taste and browning of the bakery product. From these perspectives, the glycine content in the bakery product is preferably 0.7 to 1.5% by mass, more preferably 0.7 to 1.2% by mass.

[0015] The bakery product of the present invention further contains an organic acid and / or a salt thereof. Examples of organic acids include edible monovalent, divalent, trivalent or higher carboxylic acids, such as acetic acid, lactic acid, fumaric acid, citric acid, malic acid, gluconic acid, adipic acid, and sorbic acid. As the organic acid salt, alkali metal salts or alkaline earth metal salts of the above-mentioned various organic acids are preferably used in terms of bacteriostatic effect and taste. Examples of alkali metal salts include sodium salts and potassium salts. Examples of alkaline earth metal salts include calcium salts. As the organic acid and / or its salt, it is preferable to use at least one or more selected from acetic acid, citric acid, malic acid, lactic acid, fumaric acid, adipic acid, and alkali metal salts thereof, in terms of high bacteriostatic activity, taste, availability, solubility, buffering power, etc., and from the viewpoint of achieving both quality and bacteriostatic activity, it is particularly preferable to use at least one selected from citric acid and acetate salts, and it is even more preferable to use at least one selected from citric acid and sodium acetate.

[0016] The bakery product of the present invention has an organic acid and / or salt thereof content of 0.25 to 0.75% by mass. In addition to containing glycine in the above amount, the bakery product can achieve high bacteriostasis under low-carbohydrate conditions by having an organic acid and / or salt thereof content of 0.25% by mass or more. Furthermore, the bakery product can effectively suppress off-flavors caused by organic acids and / or salts thereof by having an organic acid and / or salt thereof content of 0.75% by mass or less. From this perspective, the amount of organic acid and / or salt thereof in the bakery product is preferably 0.25 to 0.75% by mass, and more preferably 0.25 to 0.50% by mass. The amount of organic acid and / or salt thereof referred to in this specification refers to the amount of organic acid when the bakery product uses only organic acids among organic acids and / or salts thereof; the amount of organic acid salt when the bakery product uses only organic acid salts; and the total amount of organic acid and organic acid salt when the bakery product uses both organic acids and organic acid salts. In the present invention, when an organic acid and an organic acid salt are used in combination, the organic acid and the organic acid constituting the organic acid salt may be the same or different, but are preferably different for reasons described below.

[0017] In the present invention, it is particularly preferable to use a combination of an organic acid and an organic acid salt as the organic acid and / or its salt, and in particular, a combination of sodium acetate and citric acid is preferable in terms of enhancing bacteriostasis while minimizing the effect on the quality of bakery products.

[0018] When an organic acid and an organic acid salt are used in combination, it is preferable that the organic acid salt be 50 parts by mass or more per 100 parts by mass of the organic acid in order to enhance bacteriostasis, and 450 parts by mass or less is preferable in order to suppress off-flavors and maintain a low pH. From the viewpoint of achieving even better bacteriostasis and off-flavor suppression, when an organic acid and an organic acid salt are used in combination, it is preferable that the organic acid salt be 50 parts by mass or more and 450 parts by mass or less, and more preferably 150 parts by mass or more and 300 parts by mass or less, per 100 parts by mass of the organic acid. In particular, when the organic acid is citric acid and the organic acid salt is acetate, a ratio within the above range is preferable.

[0019] In particular, in the present invention, when sodium acetate and citric acid are combined, the sodium acetate content is preferably 0.15 to 0.47% by mass, and the citric acid content is preferably 0.06 to 0.3% by mass. Among these, in terms of being particularly excellent in both taste and bacteriostasis, the sodium acetate content is preferably 0.15 to 0.45% by mass, and the citric acid content is preferably 0.1 to 0.3% by mass. From this perspective, when sodium acetate and citric acid are combined, the sodium acetate content is even more preferably 0.15 to 0.30% by mass. Furthermore, when sodium acetate and citric acid are combined, the citric acid content is even more preferably 0.1 to 0.15% by mass. Here, it is acceptable to satisfy only one of the sodium acetate content and the citric acid content, but satisfying both is particularly preferred in terms of being excellent in both taste and bacteriostasis.

[0020] The bakery product of the present invention preferably has a pH of 6.0 to 7.5 when diluted 5 times by mass with water and suspended. A bakery product having a pH of 6.0 or higher has the advantage of more reliably preventing the taste from being impaired by acidity. A pH of 7.5 or lower has the advantages of preventing weakening of gluten, facilitating a chewy texture, and enhancing bacteriostasis. From this perspective, a pH within the above range inhibits dough aging, making it easier to produce bakery products with good texture and taste. The pH of bakery products can be adjusted by adjusting the type and amount of organic acid or organic acid salt used. The pH is measured at 25°C, for example, by the method described in the Examples below.

[0021] The bakery products of the present invention can be produced by heating bakery dough containing, in addition to glycine and an organic acid and / or a salt thereof, other ingredients such as cereal flour, dietary fiber, protein, sugars and sweeteners, leavening agents, thickeners, emulsifiers, water, eggs, oils and fats, salt, colorings, flavorings, etc. as appropriate.

[0022] The above-mentioned cereal flours include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and whole wheat flour, as well as cereal flours such as barley flour, soy flour, buckwheat flour, rye flour, rice flour, and corn flour; cornstarch, potato starch, tapioca starch, and starches such as processed starches obtained by subjecting these starches to physical or chemical processing, either singly or in combination. Examples of starch processing methods include etherification, esterification, gelatinization, cross-linking, oxidation, and oil and fat processing.

[0023] Examples of the dietary fiber include insoluble dietary fibers such as cellulose, hemicellulose, chitin, chitosan, soybean dietary fiber, beet fiber, wheat bran, pea fiber, apple dietary fiber, citrus fiber, wheat fiber, oat fiber, sugarcane fiber, potato fiber, and resistant starch, and water-soluble dietary fibers such as pectin and inulin.

[0024] Resistant starch, also known as resistant starch, resists digestive enzymes and is difficult to digest and absorb in the digestive tract of healthy individuals. It is also known to be assimilated by intestinal bacteria in the large intestine and to have a beneficial effect on the intestinal flora. Using resistant starch as a partial substitute for cereal flour can produce bakery products that are more health-conscious. Resistant starch is classified into four types: RS1 to RS4. RS1 starch is easily digestible but is physically protected by an outer layer, such as a husk, making it resistant to digestion by digestive enzymes. It is found primarily in whole grain flour, seeds, and legumes. RS2 starch is unprocessed resistant starch (raw starch) that resists digestion due to the unique crystalline structure of the starch granules. Examples of such starch include potato starch and unripe banana starch. High-amylose starch, which contains a large amount of linear amylose, is also classified as RS2. High-amylose starch as used here refers to starch with an amylose content of 50% by mass or more. RS3 is a resistant starch that exhibits resistance to digestion due to starch retrogradation, which changes its structure to one that is less susceptible to the action of digestive enzymes; an example of RS3 is retrograded starch (beta-starch), which is obtained by heating to gelatinize (gelatinize) it and then cooling it. RS4 is a resistant starch that exhibits resistance to digestion due to extensive chemical modification; examples of RS4 include starch that has been subjected to strong cross-linking, etherified starch, and esterified starch.

[0025] Examples of the protein include liquid proteins such as milk, eggs, and egg whites, and powdered proteins such as milk powder, whole egg powder, egg white powder, wheat protein, and soy protein.

[0026] To easily obtain bakery products with the above-mentioned low sugar content, the mass ratio of the total amount of protein and dietary fiber to the flour in all bakery product ingredients, on a dry mass basis, is preferably 100:150-250, more preferably 100:160-215, and even more preferably 100:180-215. In addition, when a thickener, as described below, corresponds to dietary fiber, the amount of the thickener is also included in the amount of dietary fiber. Furthermore, the amount of dietary fiber in a bakery product is preferably, for example, about 5-15% by mass, in order to improve the taste and texture. In the present specification, when the flour itself contains dietary fiber, the amount of dietary fiber can be counted as the amount of dietary fiber other than dietary fiber contained in the flour.

[0027] Examples of the sugars include monosaccharides such as dextrin and glucose, disaccharides such as sucrose, maltose, lactose, and trehalose, oligosaccharides, powdered starch syrup, and sugar alcohols such as sorbitol, mannitol, maltitol, erythritol, and xylitol. Artificial sweeteners such as aspartame, acesulfame K, and sucralose may also be used. In the present invention, it is preferable to use a sugar alcohol from the viewpoint of reducing water activity, and it is particularly preferable to contain sorbitol. In the present invention, the sugar content of all bakery product ingredients is preferably 3 to 20 parts by mass, more preferably 8 to 18 parts by mass, per 100 parts by mass of the total dry mass of flour, protein, and dietary fiber, in order to easily obtain bakery products with a low sugar content. For example, it is also preferable to use 8 to 18 parts by mass, particularly 10 to 15 parts by mass of sorbitol per 100 parts by mass of the total dry mass of flour, protein, and dietary fiber. When sorbitol is used, it may be used in either powder or liquid form.

[0028] Further, examples of the leavening agent include baking soda (sodium bicarbonate), ammonium carbonate, calcium carbonate, etc. Examples of the thickening agent include those dietary fibers listed above that have a thickening effect, as well as seed-derived polysaccharides such as guar gum, locust bean gum, and tamarind seed gum, resin-derived polysaccharides such as gum arabic, seaweed-derived polysaccharides such as agar, carrageenan, and alginic acid, and microbial-derived polysaccharides such as xanthan gum and gellan gum. Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, monoglycerides, and lecithin.

[0029] The above-mentioned oils and fats may be liquid oils and fats that are liquid at room temperature (25°C) or solid oils and fats that are solid at room temperature. Examples of the liquid oils and fats include rapeseed oil, corn oil, soybean oil, and olive oil. Examples of the solid oils and fats include shortening, lard, and fat. The above-mentioned oils and fats can be used alone or in combination of two or more. From the viewpoint of operability, etc., liquid oils and fats are preferred. Alternatively, the oil and fat used in preparing the dough may be emulsified oils and fats such as water-in-oil type. Examples of the emulsified oils and fats include emulsions obtained by mixing the above-mentioned liquid oils and fats or solid oils with an emulsifier or a protein having emulsifying properties, as well as fat spreads, butter, and margarine. The amount of fats and oils in all ingredients of a bakery product is, for example, preferably 12 to 25 parts by mass, particularly 15 to 22 parts by mass, relative to 100 parts by mass of the total dry mass of the cereal flours, proteins, and dietary fiber, as this provides better taste and texture.

[0030] In the present invention, bakery products can be obtained by heat-treating a dough prepared by adding water, and, if necessary, fats and oils, eggs, etc. to a mix (hereinafter referred to as a "bakery product mix") obtained by mixing glycine, an organic acid, and / or other salts with powdered ingredients from among the other ingredients listed above. The "bakery product mix" referred to here can be obtained by appropriately mixing the various powdered ingredients listed above.

[0031] It is preferable to use a bakery product mix having a sugar content of 30 to 70% by mass, a glycine content of 1 to 5% by mass, and an organic acid and / or a salt thereof content of 0.5 to 2.7% by mass. By using a bakery product mix of this composition, the bakery products of the present invention can be successfully produced. More preferably, the sugar content in the bakery product mix is ​​30 to 45% by mass. Furthermore, the glycine content in the bakery product mix is ​​more preferably 1.0 to 4.0% by mass, and particularly preferably 1.0 to 2.5% by mass. The organic acid and / or a salt thereof content in the bakery product mix is ​​more preferably 0.5 to 2.0% by mass, and particularly preferably 0.5 to 1.5% by mass. The types and ratios of organic acids and / or salts thereof are as described above. For example, when citric acid and sodium acetate are used in combination, the sodium acetate content in the bakery mix is ​​preferably 0.3 to 1.5% by mass, and the citric acid content is preferably 0.16 to 1.0% by mass. In particular, the sodium acetate content is preferably 0.3 to 1.5% by mass, and the citric acid content is preferably 0.2 to 1.0% by mass. Furthermore, the sodium acetate content is more preferably 0.3 to 0.7% by mass, and the citric acid content is even more preferably 0.2 to 0.6% by mass. While it is acceptable for either the citric acid content or the sodium acetate content to satisfy these numerical ranges, it is particularly preferred that both be satisfied. In addition, when the mix for bakery products is a type obtained by mixing with eggs, the mass ratio of the total amount of protein and dietary fiber to the flour in the mix is ​​preferably, for example, a mass ratio of 100:150-220 (dry mass) of flour:protein and dietary fiber, as this makes it easier to obtain a mix with the above sugar amount.

[0032] In the present invention, the step of preparing the bakery product dough is not particularly limited and can be carried out by a conventionally known method. For example, the dough is prepared by adding the above dough ingredients to a mixer and stirring them. The moisture content of each dough can be adjusted appropriately taking into account the state of the dough at the time of baking, the texture of the baked pancake, water activity, pH, etc., but a water content of 50 to 80 parts by weight per 100 parts by weight of the bakery product mix is ​​preferred, as it allows for the easy production of bakery products with sugar, glycine, and organic acid and / or salts thereof within the above ranges, with a water content of 55 to 75 parts by weight being more preferred. From the same perspective, the amount of eggs is preferably 70 to 85 parts by weight, more preferably 70 to 82 parts by weight per 100 parts by weight of the bakery product mix.

[0033] Bakery products can be produced by dividing, shaping, filling, etc. the resulting fermented or unfermented dough as needed, and then subjecting it to heat treatment such as baking, steaming, or frying. For example, when baking pancakes, the batter is poured onto a metal plate such as a copper plate or iron plate of a baking machine to a predetermined size, baked for a predetermined time, and then flipped over to bake both sides. In the present invention, there are no particular restrictions on the baking temperature or baking time, but suitable examples of baking conditions include 170 to 180°C and 3 to 7 minutes. Suitable examples of the amount of dough used to bake one pancake are, for example, 22 to 50 g. [Example]

[0034] The present invention will be described below based on examples, but the present invention is not limited to the following examples.

[0035] (Examples 1 to 6, Comparative Examples 1 to 4) <Material> Modified starch A: Matsutani Yuri 8 (Matsutani Chemical Industry) Leavening agent: sodium bicarbonate Dietary fiber: inulin Wheat protein: Super Glu 85H; Nippon Colloid Co., Ltd. Thickener: Xanthan gum ("Echo Gum"; CP Kelco US Inc.) Emulsifier: Sucrose fatty acid ester (Ryoto™ Sugar Ester; Mitsubishi Chemical Foods Corporation) Resistant starch: RS4 ("Pine Starch RT" Matsutani Chemical Industry Co., Ltd.) Oil A: Liquid oil (canola oil; Nisshin Oillio Group Co., Ltd.)

[0036] <Pancake production> The ingredients listed in Table 1 below, along with half the water and half the egg mixture, were added to an SK Mixer 10 Coat (SK Mixer Co., Ltd.) and mixed at low speed for 1 minute, then at high speed for 2 minutes to obtain a uniform mixture. The remaining water, egg mixture, and sorbitol (liquid) were added to this, and the mixture was mixed at low speed for another 2 minutes to produce the batter. The resulting batter was divided into 23.5g portions, spread on a hot plate heated to 180°C, and baked on both sides for a total of 2 minutes and 20 seconds to produce pancakes.

[0037] (Sugar content) The amount of carbohydrates in the mix was calculated by multiplying the carbohydrate content of each ingredient used by the amount of that ingredient, adding up the total, and dividing by the mass of the mix. The carbohydrate content of each ingredient is as follows: for the mix ingredients in Table 1, the carbohydrate content of resistant starch is 0.2% by mass, the carbohydrate content of dietary fiber is 4.6% by mass, the carbohydrate content of processed starch A is 85.3% by mass, the carbohydrate content of wheat protein is 9.0% by mass, and the carbohydrate content of the other mix ingredients in Table 1 is 0% by mass. The amount of carbohydrates in the pancakes was calculated by multiplying the amount of each ingredient used by the amount of that ingredient used, adding up the total, and then dividing the total by the mass of the pancakes produced by baking the batter in that amount. In Table 1, the carbohydrate content of sorbitol is 70% by mass, and the carbohydrate content of chicken eggs is 0.3% by mass.

[0038] (Glycine content, amount of organic acid and / or organic acid salt) The glycine content in the bakery products (pancakes) was calculated from the baking shrinkage rate of the dough, assuming that the glycine content in the dough would not decrease during baking. The amount of organic acid and / or organic acid salt was also calculated from the baking shrinkage rate of the dough and the total amount of citric acid and sodium acetate, assuming that the citric acid and sodium acetate content in the dough would not decrease during baking.

[0039] (water activity) The baked pancakes were stored at 25°C for 3 hours, and then the water activity was measured using an AquaLab Series e4TE water activity measuring device (manufactured by Inex Co., Ltd.). The relative humidity during storage was within the above range.

[0040] (pH) The baked pancakes were stored at 25°C for 3 hours, then diluted 5 times by mass with purified water and suspended as a sample. The pH at 25°C was measured using a pHMETERHM-30G (manufactured by DKK Toa Corporation).

[0041] (bacteriostatic) After production, the pancakes were air-blast frozen at -40°C. After freezing for 3 days, the pancakes were left to thaw at 25°C for 3 hours. A spore solution of Bacillus cereus (Bacillus cereus) (liquid medium phosphate buffer, concentration 1 / 15M) was sprayed onto the top surface of the thawed pancakes, and the pancakes were inoculated to a concentration of 100 cfu / g, assuming one spore forms one colony, and then stored at a constant temperature of 35°C for 9 hours. After storage at a constant temperature, the pancakes were crushed in a stomacher, diluted with a diluent (0.1% by mass peptone water), and subjected to a bacterial test using standard agar medium to measure the bacterial count. The measurement results were evaluated using the following method. 〇: Number of bacteria is 1.0 x 10 5 cfu / g or less. ×: Number of bacteria is 1.0×10 5 cfu / g.

[0042] (Taste) The taste of the resulting pancakes was evaluated by 10 trained panelists using the following 5-level evaluation criteria. The average scores of the 10 panelists are shown in Table 1. 5 points: No strange taste, good taste. 4 points: Almost no strange taste is detected and the taste is good. 3 points: A slight strange taste is detected, but the taste is good. 2 points: There is an unusual taste. 1 point: A strong strange taste is felt.

[0043] [Table 1]

[0044] As shown in Table 1 above, bakery products with a glycine content of 0.7 to 1.5% by mass and an organic acid and / or salt thereof content of 0.25 to 0.75% by mass were effectively bacteriostatic and had excellent taste evaluations, despite the extremely low sugar content of nearly 15% by mass. On the other hand, Comparative Examples 1 and 3, in which the glycine content or organic acid and / or salt thereof content was lower than the lower limit of the present invention, did not achieve bacteriostatic effect, and Comparative Examples 2 and 4, in which the glycine content or organic acid and / or salt thereof content exceeded the upper limit of the present invention, were found to have inferior taste. [Industrial Applicability]

[0045] The present invention provides bakery products that are effectively bacteriostatic even with a low sugar content of 15 to 30% by mass by combining a specific amount of glycine with a specific amount of an organic acid and / or a salt thereof. In particular, the present invention provides bakery products that are low in sugar content, have good shelf life, and have a good taste. Furthermore, the present invention provides a bakery mix that can successfully produce the above-mentioned bakery products.

Claims

1. A bakery product that is a cake having a sugar content of 15% by mass or more and 30% by mass or less, The glycine content is 0.7% by mass or more and 1.5% by mass or less, The total content of citric acid and acetate is 0.25% by mass or more and 0.75% by mass or less, The content of the acetate salt is 50 parts by mass or more and 450 parts by mass or less relative to 100 parts by mass of the citric acid, The cakes are bakery products that are one or more types selected from sponge cakes, butter cakes, roll cakes, hotcakes, busse, baumkuchen, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes, dorayaki skins, waffles, crepes, and cheese dogs.

2. 2. The bakery product according to claim 1, having a water activity of 0.96 to 0.

98.

3. The bakery product according to claim 1 or 2, which has a pH of 6.0 or more and 7.5 or less at 25°C when diluted 5 times by mass with water and suspended.

4. The bakery product according to any one of claims 1 to 3, comprising sorbitol as the sugar.

5. A bakery product according to any one of claims 1 to 4, wherein the acetate is sodium acetate.

6. The sodium acetate content is 0.15% by mass or more and 0.45% by mass or less, The bakery product according to claim 5, wherein the citric acid content is from 0.1% by mass to 0.3% by mass.

7. The bakery product according to any one of claims 1 to 6, which is a pancake.

8. A mix for bakery products, such as cakes, having a sugar content of 30% by mass or more and 70% by mass or less, The glycine content is 1% by mass or more and 5% by mass or less, The total content of citric acid and acetate is 0.5% by mass or more and 2.7% by mass or less, The mix for bakery products contains 50 parts by mass or more and 450 parts by mass or less of the acetate salt relative to 100 parts by mass of the citric acid, and the cake is one or more types selected from sponge cake, butter cake, roll cake, hotcake, bouche, baumkuchen, pound cake, cheesecake, snack cake, muffin, bar, cookie, pancake, dorayaki crust, waffle, crepe, and cheese dog.

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