Bakery food mix, bakery food using the same, and manufacturing method thereof

Abstract

To provide a bakery food mix that contains 50 mass% or more of whole wheat flour and can produce a bakery food having good baked color, soft texture, and rising properties.SOLUTION: A bakery food mix containing 50 mass% or more of whole wheat flour, milk protein, and soybean protein.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a bakery food mix containing 50% by mass or more of whole wheat flour, which can produce bakery foods with a good browning, a fluffy and soft texture, and a risen texture. The present disclosure also relates to bakery foods using the bakery food mix, and a method for producing the same. [Background technology]

[0002] Pancakes and other bakery foods are popular due to their appealing texture and the ease with which they can be varied with toppings, etc. In addition, bakery food mixes, which are pre-mixed powder ingredients required for preparing bakery foods, are also commercially available, making it easy to prepare bakery foods.

[0003] Various formulations for improving bakery foods have been proposed in the past, not only in terms of texture and taste but also in terms of nutrition. For example, Patent Document 1 describes a high-protein pancake mix containing whey protein, wheat protein, inulin, and cornstarch as a pancake mix capable of producing delicious, high-protein pancakes. Patent Document 2 also describes a bakery food mix that contains dietary fiber, is low in sugar and calories, and yet is capable of producing bakery foods with excellent texture. The bakery food mix contains soluble dietary fiber, resistant starch, non-digestible starch, and cereal flour, with the soluble dietary fiber content being 3 to 50% by mass and the total content of the resistant starch and the non-digestible starch being 2 to 70% by mass. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-142542 [Patent Document 2] Japanese Patent Application Publication No. 2019-017275 Summary of the Invention [Problem to be solved by the invention]

[0005] Many bakery foods use wheat flour, which is milled by removing the wheat grain's outer layer and germ, as the main ingredient. The outer layer and germ of wheat grains are rich in nutrients such as dietary fiber, protein, lipids, minerals, and vitamins, so wheat flour, which loses the nutrients contained in the wheat grain, is nutritionally inferior to whole wheat flour. Therefore, bakery foods that use whole wheat flour as the main ingredient are beneficial as highly nutritious foods that can replenish nutrients that are often lacking in a balanced manner.

[0006] However, increasing the whole wheat flour content in bakery food mixes to 50% by mass or more has the drawback of causing the baked food to have a pale brown color, a hard texture, and poor rise due to the increased dietary fiber content. While it has been known that dairy proteins can be used to adjust the hardness and protein content of bakery foods, adding dairy proteins causes the dough to become sticky and also reduces the rise of the baked food after cooking. Furthermore, adding dairy proteins to bakery food mixes containing 50% or more whole wheat flour makes the baked food even harder after cooking and does not improve the rise. It has also been known that thickening polysaccharides and emulsifiers can be used to solve problems such as the stickiness of the dough caused by the addition of dairy proteins and the rise caused by stickiness, but the addition of these ingredients increases costs and, depending on the type of emulsifier added, makes it impossible to follow the clean label trend.

[0007] Therefore, the object of the present disclosure is to provide a mix for bakery foods that contains 50% or more by mass of whole wheat flour and that can produce bakery foods that have a good brown color, a fluffy and soft texture, and are leavened. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that by using a bakery food mix containing 50% by mass or more of whole wheat flour, as well as milk protein and soy protein, bakery foods with a good brown color, a soft and fluffy texture, and a risen appearance can be obtained. The present disclosure was completed based on this finding and further research.

[0009] That is, the present disclosure provides the inventions of the following aspects. Item 1. A mix for bakery foods containing 50% or more by mass of whole wheat flour, milk protein, and soy protein. Item 2. The bakery food mix according to Item 1, wherein the wheat protein content is 4% by mass or more. Item 3. The bakery food mix according to either Item 1 or 2, containing 50 to 110 parts by mass of milk protein and 50 to 200 parts by mass of soy protein per 100 parts by mass of wheat protein. Item 4. The bakery food mix according to any one of Items 1 to 3, which does not contain at least one of a thickening polysaccharide and an emulsifier. Item 5. The bakery food mix according to any one of Items 1 to 4, wherein the bakery food is a non-fermented bakery food. Item 6. Bakery foods containing 50% or more by dry weight of whole wheat flour, milk protein, and soy protein. Item 7. A method for producing bakery food, comprising the following steps: A step of preparing dough by adding a liquid to the bakery food mix according to any one of items 1 to 5 and mixing it; The resulting dough is then heat treated. [Effects of the Invention]

[0010] The bakery food mix of the present disclosure contains 50% by mass or more of whole wheat flour, yet can provide bakery foods with a good browning, a soft and fluffy texture, and good rise after cooking. Furthermore, the bakery food mix of the present disclosure can achieve a good browning, a soft and fluffy texture, and good rise without using thickening polysaccharides or emulsifiers, so the addition of artificial emulsifiers is unnecessary, and it can also follow the clean label trend. Furthermore, the bakery food mix disclosed herein contains 50% or more by mass of nutrient-rich whole wheat flour, as well as milk protein and soy protein, making it possible to easily prepare nutritious bakery foods at home, thereby contributing to the achievement of SDG 3's goal of "Good health and well-being for all," which states, "Ensure healthy lives and promote well-being for all at all ages." Furthermore, because the bakery food mix disclosed herein uses whole wheat flour including the wheat bran and germ, it can contribute to reducing food waste and can also contribute to the achievement of SDG 12's goal of "Responsible consumption and production" and SDG 13's goal of "Take urgent action to combat climate change." DETAILED DESCRIPTION OF THE INVENTION

[0011] 1.Definition It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0012] In the present disclosure, the term "bakery food" refers to a food obtained by heat-treating dough made primarily from flour. Bakery foods include fermented bakery foods, in which the dough is fermented before being subjected to heat treatment, and non-fermented bakery foods, in which the dough is not fermented.

[0013] In this disclosure, the term "bakery food mix" refers to a prepared flour (premix) that has been mixed in advance to produce bakery food.

[0014] In the present disclosure, the content of each ingredient in a bakery food mix is ​​the percentage relative to the total amount (100% by mass) of the bakery food mix.

[0015] 2. Bakery food mixes The bakery food mix of the present disclosure is characterized by containing 50% by mass or more of whole wheat flour, milk protein, and soy protein. The bakery food mix of the present disclosure will be described in detail below.

[0016] [Whole wheat flour] The bakery food mix of the present disclosure contains 50% by mass or more of whole wheat flour. Whole wheat flour is a grain flour obtained by milling wheat grains as they are. In conventional bakery food mixes containing 50% by mass or more of whole wheat flour, the baked baked foods tend to have a pale brown color, a hard texture, and insufficient rise. However, the bakery food mix of the present disclosure contains 50% by mass or more of whole wheat flour and also contains milk protein and soy protein, which will be described later, making it possible to obtain bakery foods with a good brown color, a soft and fluffy texture, and rise.

[0017] The whole wheat flour may be any of whole wheat weak flour, whole wheat medium strength flour, and whole wheat strong flour, but when the bakery food is a pancake, whole wheat weak flour is preferred.

[0018] The whole wheat flour content in the bakery food mix of the present disclosure may be 50% by mass or more, preferably 50 to 80% by mass, more preferably 50 to 75% by mass, even more preferably 50 to 70% by mass, and particularly preferably 53 to 67% by mass.

[0019] [Active gluten] One embodiment of the bakery food mix of the present disclosure may contain active gluten. Active gluten is a gummy substance (gluten, wheat protein) obtained by adding water to wheat flour to make dough and washing the resulting dough, and then drying the resulting powder. When active gluten is contained in the bakery food mix of the present disclosure, the content thereof is not particularly limited, but may be, for example, 0.05 to 10% by mass, preferably 0.1 to 7% by mass, more preferably 0.5 to 5% by mass, and particularly preferably 1 to 3% by mass.

[0020] In another aspect of the bakery food mix of the present disclosure, no active gluten is contained.

[0021] [Wheat protein] The bakery food mix of the present disclosure contains the whole wheat flour and, if necessary, wheat protein derived from wheat ingredients such as the active gluten. The wheat protein content in the bakery food mix of the present disclosure may be within a range that satisfies the whole wheat flour content, for example, 4% by mass or more, preferably 4 to 8% by mass, more preferably 4 to 7% by mass, even more preferably 4.5 to 6.5% by mass, and particularly preferably 4.5 to 5.5% by mass. By satisfying this content range, a fluffy and soft texture can be more effectively imparted. In particular, when the wheat protein content in the bakery food mix of the present disclosure satisfies 4.5 to 5.5% by mass, the bakery food after cooking can be provided with not only good rise but also significantly improved browning and softness.

[0022] In the present disclosure, the wheat protein content in a bakery food mix refers to the content of wheat protein itself in the bakery food mix, not the content of wheat ingredients such as whole wheat flour. For example, if a bakery food mix contains X2% by mass of whole wheat flour (wheat protein concentration X1% by mass) and Y2% by mass of active gluten (wheat protein concentration Y1% by mass), the wheat protein content in the bakery food mix will be [{(X1 × X2) + (Y1 × Y2)} / 100]% by mass.

[0023] [Milk protein] The bakery food mix of the present disclosure contains milk protein. Milk protein is a protein derived from animal milk. To incorporate milk protein into the bakery food mix of the present disclosure, a milk protein-containing ingredient (a milk protein supply material) may be blended into the bakery food mix of the present disclosure. The milk protein-containing ingredient may be a purified milk protein, an isolate, or a concentrate. Specific examples of the milk protein-containing ingredient include purified whey protein, purified casein protein, milk protein concentrate (MPC), total milk protein (TMP), whey protein isolate (WPI), and whey protein concentrate (WPC). These milk protein-containing ingredients may be used alone or in combination of two or more. Among these milk protein-containing ingredients, a preferred example is a milk protein concentrate.

[0024] The milk protein content in the bakery food mix of the present disclosure is, for example, 0.5 to 15% by mass, preferably 1 to 10% by mass, more preferably 1.5 to 8% by mass, and particularly preferably 2 to 4.5% by mass. By satisfying this content range, it is possible to achieve even better leavening. In the present disclosure, the milk protein content in the bakery food mix refers to the content of the milk protein itself in the bakery food mix, not the content of the milk protein-containing ingredient itself. For example, if a concentrate with a milk protein concentration of X1% by mass is added to the bakery food mix at X2% by mass as the milk protein-containing ingredient, the milk protein content in the bakery food mix will be [(X1 × X2) / 100]% by mass.

[0025] [Soy protein] The bakery food mix of the present disclosure contains soy protein. Soy protein is a protein derived from soybeans. To incorporate soy protein into the bakery food mix of the present disclosure, a soy protein-containing raw material (a soy protein supply raw material) may be blended with the bakery food mix of the present disclosure. Examples of soy protein-containing raw materials include purified soy protein, soy flour, concentrated soy protein, and isolated soy protein. The soy flour may be either raw soy flour made by powdering raw soybeans, or devitalized soy flour that has been heat-treated. The soybeans used as the raw material for soy flour may be either full-fat soybeans or defatted soybeans. Concentrated soy protein is a raw material obtained by concentrating and processing protein from soybeans. Isolated soy protein is a raw material obtained by separating protein from soybeans. Among these soy protein-containing raw materials, soy flour is preferred, and devitalized soy flour is more preferred.

[0026] The soy protein content in the bakery food mix of the present disclosure is, for example, 0.5 to 20% by mass, preferably 1 to 15% by mass, more preferably 2 to 10% by mass, and particularly preferably 3.5 to 8% by mass. By satisfying this content, better browning and rise can be achieved. In the present disclosure, the soy protein content in the bakery food mix refers to the content of the soy protein itself in the bakery food mix, not the content of the soy protein-containing raw material itself. For example, if soy flour with a soy protein concentration of X1% by mass is added to the bakery food mix at X2% by mass as the soy protein-containing raw material, the soy protein content in the bakery food mix will be [(X1 × X2) / 100]% by mass.

[0027] [Proportion of each protein content / Total content of each protein] In the bakery food mix of the present disclosure, the ratio of the wheat protein, milk protein, and soy protein contents is determined based on the content of each protein, and may be, for example, 50 to 110 parts by mass of milk protein and 50 to 200 parts by mass of soy protein per 100 parts by mass of wheat protein; preferably 60 to 100 parts by mass of milk protein and 60 to 160 parts by mass of soy protein; more preferably 70 to 90 parts by mass and 80 to 160 parts by mass of soy protein. In particular, when the ratio satisfies 70 to 90 parts by mass of milk protein and 80 to 160 parts by mass of soy protein per 100 parts by mass of wheat protein, the bakery food after cooking can be provided with not only good rise but also significantly excellent browning and softness.

[0028] Furthermore, in the bakery food mix of the present disclosure, the total content of wheat protein, milk protein, and soy protein is determined based on the content of each protein, and may be, for example, 5 to 30% by mass, preferably 7 to 20% by mass, more preferably 13 to 18% by mass, and even more preferably 13 to 16% by mass.

[0029] [Thickening polysaccharides and emulsifiers] The bakery food mix of the present disclosure may contain a thickening polysaccharide and / or an emulsifier, but in one embodiment of the bakery food mix of the present disclosure, at least one of a thickening polysaccharide and an emulsifier is not contained. Furthermore, in another preferred embodiment of the bakery food mix of the present disclosure, a thickening polysaccharide and an emulsifier are not contained. In the prior art, emulsifiers and / or thickening polysaccharides are used to adjust the hardness of bakery foods, but the bakery food mix of the present disclosure can have good softness and leavening even without containing a thickening polysaccharide and an emulsifier.

[0030] [Other ingredients] The bakery food mix of the present disclosure may contain sugars as needed. "Sugars" is a general term for monosaccharides and disaccharides. Examples of sugars include granulated sugar, white sugar, brown sugar, brown sugar, and other sugars; isomerized sugar, and the like. When the bakery food mix of the present disclosure contains sugars, the content thereof may be appropriately set depending on the type of sugar used, and may be, for example, 1 to 25% by mass, preferably 5 to 20% by mass, and more preferably 10 to 15% by mass.

[0031] Furthermore, the bakery food mix of the present disclosure may contain salt as needed to adjust the taste. When salt is contained in the bakery food mix of the present disclosure, the content thereof is not particularly limited, but may be, for example, 0.01 to 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.5 to 2% by mass.

[0032] The bakery food mix of the present disclosure may also contain baking powder (leavening agent) to improve the rise of the bakery food after cooking. In particular, when the bakery food mix of the present disclosure is used for non-fermented bakery foods, it is preferable that the bakery food mix contains baking powder. When the bakery food mix of the present disclosure contains baking powder, the content thereof may be appropriately set depending on the type of baking powder used, and may be, for example, 1 to 8% by mass, preferably 1 to 5% by mass, and more preferably 2 to 4% by mass.

[0033] In addition to the ingredients described above, the bakery food mix of the present disclosure may contain other ingredients commonly used in the production of bakery foods, as needed. Examples of such other ingredients include flour (other than whole wheat flour), starch, dried eggs, gelling agents, stabilizers, enzymes, eggshell calcium, yeast, yeast food, flavoring agents, spices, and flavorings. The content of these other ingredients may be appropriately determined depending on the types of other ingredients used, the type of bakery food, and the like.

[0034] [Manufacturing method] The bakery food mix of the present disclosure can be obtained by mixing the above-mentioned ingredients.

[0035] [Applicable bakery food types] The type of bakery food that can be cooked using the bakery food mix of the present disclosure is not particularly limited, and examples include cakes such as pancakes (synonymous with hotcakes), cupcakes, sponge cakes, butter cakes, roll cakes, pound cakes, and muffins; baked goods such as waffles, choux pastries, and biscuits; fried goods such as donuts; and breads such as croissants, rolls, French bread, hardtack, rolls, and sliced ​​bread. Among these, the bakery food mix of the present disclosure is suitably used as a mix for non-leavened bakery foods, especially cakes, and particularly pancakes.

[0036] [Bakery food manufacturing] The production of bakery foods using the bakery food mix of the present disclosure can be carried out according to a general method for producing a bakery food mix, but specifically, it is sufficient if the method includes a step of preparing dough by adding a liquid to the bakery food mix of the present disclosure and mixing it, and a step of heat-treating the obtained dough.

[0037] The liquid used to prepare the dough may be appropriately selected depending on the type of bakery food to be produced, and examples thereof include water, milk, eggs, etc. The dough prepared using the bakery food mix may be either a batter (fluid dough) or a dough (lumpy dough) as long as it is appropriate for the type of bakery food to be produced. For example, when producing pancakes using the bakery food mix of the present disclosure, the batter may be prepared using the bakery food mix of the present disclosure.

[0038] The dough prepared using the bakery food mix of the present disclosure is fermented as necessary and then subjected to a heat treatment. The heat treatment may be carried out by a method appropriate to the type of bakery food to be produced, such as baking using a frying pan, oven, toaster oven, etc.; frying using cooking oil, etc. For example, when producing pancakes using the bakery food mix of the present disclosure, baking may be carried out in a frying pan.

[0039] 3. Bakery foods In one aspect of the present disclosure, a bakery food product is provided, which contains 50% or more by dry weight of whole wheat flour, milk protein, and soy protein. The bakery food product can be obtained, for example, by using the bakery food mix described above. The types of the bakery food product are the same as those described in "2. Bakery Food Mix" above. [Example]

[0040] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0041] 1.Material The compositions of the whole wheat flour, milk protein concentrate, soy flour, active gluten, thickening polysaccharides, and emulsifiers used in this test are as follows: Whole wheat flour : Whole wheat flour, containing 8% wheat protein by mass Milk Protein Concentrate : Contains 80% milk protein by mass soy flour : Soybean powder made by heat-treating whole fat soybeans to inactivate enzymes, contains 34% soy protein by mass Active gluten : Contains 80% wheat protein by mass thickening polysaccharides : Psyllium seed gum emulsifier : Sucrose palmitate

[0042] 2. Manufacturing pancake mix The ingredients shown in Tables 1 and 2 were mixed to produce a pancake mix.

[0043] [Table 1]

[0044] [Table 2]

[0045] 3. Making pancakes To 100 g of the resulting pancake mix, 50 g of liquid egg (whole egg) and 100 g of milk were added and mixed 80 times with a whisk to prepare a batter. The mixture was heated on a hot plate (Avien XGM24-BK) at power level 1. When the plate temperature reached 180°C, 100 ml of the batter was dropped onto the plate from a height of approximately 10 cm and baked for 3 minutes, then flipped over and baked for 3 minutes in the same manner. The resulting pancakes were then transferred to a wire rack and allowed to cool at 25°C for 30 minutes.

[0046] 4. How to evaluate pancakes 4-1. Browning After cooling for 30 minutes, the L value (brightness) of the center of the pancake was measured using a color difference meter (Konica Minolta, CHROMA METER CR-5). The L value is an index of the browning, with a larger L value indicating a lighter browning and a smaller L value indicating a darker browning.

[0047] 4-2. Softness of pancakes A compression test was performed using a rheometer (Shimadzu Texture Analyzer "EZ-SX") to measure the stress of the pancakes after they had been allowed to cool for 30 minutes. In the compression test, the pancake was placed in the center of the base, and a plunger (aluminum cylinder, φ20 mm) was pressed down 7.5 mm at a speed of 1 mm / sec and held there for 10 seconds, and the maximum stress at this point was taken as the measured value of stress. Stress measurements were performed three times, and the average value was calculated. Note that stress is a value that serves as an index of softness; the higher the stress, the harder the pancake, and the lower the stress, the softer the pancake.

[0048] 4-3. Pancake rise (height) After cooling for 30 minutes, the thickest part of the pancake (mainly the center) was measured with a ruler.

[0049] 4-4. Sensory evaluation of pancakes The softness and flavor of the pancakes were evaluated by five evaluators trained in accordance with JIS Z 9080:2004 "Sensory evaluation analysis - Methods" (this standard is harmonized with ISO 4120:1983, ISO 4121:1987, ISO 5495:1983, ISO 6658:1985, and ISO 8587:1988). Specifically, after eating the pancakes after leaving them to cool for 30 minutes, the soft and fluffy texture and flavor of the pancakes were rated according to the following criteria. <Criteria for determining the fluffy softness of pancakes> 3 points: Very good fluffy and soft texture 2 points: Soft and fluffy texture 1 point: Not fluffy and hard 0 points: Very hard <Criteria for judging pancake flavor> 3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad

[0050] 5. Evaluation Results The results are shown in Tables 3 and 4. Pancakes made from a mix containing 50% by mass or more of whole wheat flour and no added dairy protein did not rise sufficiently, had a large L value, a very poor browning, and also had high stress, resulting in a hard texture (Comparative Example 1). Pancakes made from a mix containing 50% by mass or more of whole wheat flour and dairy protein, but no soy protein, showed a good browning, but did not rise sufficiently, also had high stress, resulting in a hard texture (Comparative Example 2).

[0051] In contrast, pancakes made from a mix containing 50% or more by mass of whole wheat flour, milk-derived protein, and soybean-derived protein were sufficiently risen, had a good browning, and were fluffy and soft, demonstrating an excellent texture (Examples 1 to 4). In particular, when the milk protein content was 70 to 90 parts by mass and the soybean protein content was 80 to 160 parts by mass per 100 parts by mass of wheat protein, both the browning and the fluffy and soft texture were significantly improved (Examples 1 and 2). Furthermore, the pancakes of Examples 1 to 4 were superior in terms of softness compared to pancakes made from a mix containing milk protein, a thickening polysaccharide, and an emulsifier (Reference Examples 1 and 2).

[0052] [Table 3]

[0053] [Table 4]

Claims

1. Contains 50% or more by mass of whole wheat flour, milk protein, and soy flour, and does not contain thickening polysaccharides. A non-leavened bakery food mix, wherein the whole wheat flour is whole wheat soft flour.

2. The bakery food mix according to claim 1, wherein the wheat protein content is 4% by mass or more.

3. The mass ratio of the milk protein per 100 parts by mass of wheat protein is 50 to 110 parts by mass, and the mass ratio of the soy protein contained in the soy flour per 100 parts by mass of wheat protein is 50 to 200 parts by mass. The bakery food mix according to claim 1 or 2.

4. The bakery food mix according to claim 1 or 2, which does not contain an emulsifier.

5. Contains 50% or more by mass of whole wheat flour, milk protein, and soy flour in terms of dry mass, and does not contain thickening polysaccharides, An unleavened bakery food product, wherein the whole wheat flour is whole wheat soft flour.

6. A method for producing a non-leavened bakery food product, comprising the steps of: A step of preparing dough by adding a liquid to the non-fermented bakery food mix according to claim 1 or 2 and mixing the mixture; and The resulting dough is then heat treated.

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