Puff-collapse inhibitor and inhibition method for baked confectionery

Abstract

The present invention pertains to an inhibitor for inhibiting puff-collapse of baked confectionery, and a method for inhibiting puff-collapse using the inhibitor.　The puff-collapse inhibitor for water-added baked confectionery according to the present invention contains at least one of components (A) and (B) as an active ingredient. Components: (A) raw potato starch; and (B) a starch composition for food containing a starch-lipid complex obtained by subjecting a raw material mixture containing a polyglycerol fatty acid ester and at least one selected from the group consisting of raw potato starch and starch obtained by processing the raw potato starch, to a heat application treatment under a pressure condition of at least 0 MPa but lower than 100 MPa.

Description

Agent and method for inhibiting expansion and collapse of baked confectionery

[0001] The present invention relates to an inhibitor that inhibits the collapse of baked confectioneries due to swelling, and a method for inhibiting the collapse of baked confectioneries due to swelling using the inhibitor.

[0002] Conventionally, aerated baked confectioneries such as sponge cakes have had the problem of collapse during expansion.

[0003] In particular, it is known that if the amount of water added is increased in order to improve the moist feeling, swelling collapse occurs significantly, resulting in a poor appearance.

[0004] Patent Document 1 discloses that adding a tangdane (soy sauce) prepared using pregelatinized waxy cornstarch, pregelatinized wheat flour, etc. to bakery foods can prevent the top surface of bread from falling off and caving.

[0005] Japanese Patent Application Laid-Open No. 2015-070807

[0006] However, the method for improving the quality of bakery foods described in Patent Document 1 does not mention at all the effect of using potato starch to prevent the expansion and collapse of baked confectioneries.

[0007] Therefore, an object of the present invention is to provide an inhibitor that inhibits the collapse of baked confectioneries during swelling and a method for inhibiting the collapse of baked confectioneries during swelling using the inhibitor.

[0008] The present invention relates to an inhibitor for inhibiting the expansion and collapse of baked confectionery, a method for inhibiting the expansion and collapse of baked confectionery, and baked confectionery. [1] The inhibitor for inhibiting the expansion and collapse of baked confectionery of the present invention contains at least one of the following components (A) and (B) as an active ingredient. Components: (A) raw potato starch; (B) a food starch composition obtained by heat-treating a raw material mixture containing one or more selected from the group consisting of raw potato starch and modified versions of said raw potato starch, and a polyglycerol fatty acid ester, under a pressure condition of 0 MPa or more and less than 100 MPa, said food starch composition containing a starch-lipid complex. [2] The method for inhibiting the expansion and collapse of baked confectionery of the present invention is characterized by adding the texture improver described in [1], i.e., the inhibitor for inhibiting the expansion and collapse of baked confectionery. [3] The baked confectionery of the present invention contains at least one of the following components (A) and (B). Ingredients: (A) raw potato starch; (B) one or more starches selected from the group consisting of raw potato starch and modified starches of the raw potato starch, and a polyglycerol fatty acid ester, which is heat-treated under a pressure condition of 0 MPa or more and less than 100 MPa, and the food starch composition contains a starch-lipid complex.

[0009] The agent for suppressing swelling and collapse of baked confectionery of the present invention can suppress the swelling and collapse of baked confectionery.

[0010] According to the method of the present invention for suppressing collapse of baked confectionery due to swelling, it is possible to provide baked confectionery that is free from collapse due to swelling and has an excellent appearance.

[0011] The baked confectionery of the present invention has an excellent appearance without any collapse due to swelling.

[0012] 1 is a photograph showing the properties of an unheated slurry containing the food starch composition of Production Example 1-2 (food starch composition:edible oil / fat:water=1:2:7). 2 is a graph showing the change in viscosity characteristics when a slurry containing the food starch composition of Production Example 1-2 (food starch composition:edible oil / fat:water=1:2:7) is subjected to three cold-thaw cycles. 3 is a photograph showing the properties of each slurry at 20°C after the first (a), second (b), and third (c) cold-thaw cycles when a slurry containing the food starch composition of Production Example 1-2 (food starch composition:edible oil / fat:water=1:2:7) is subjected to three cold-thaw cycles.

[0013] Each embodiment of the present invention will be described in more detail below. In this specification, when a numerical range is given, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0014] In this specification, the terms used are interpreted as follows. "Puffing collapse" refers to the process in which something that has been puffed during baking shrinks during cooling, but does not shrink evenly, resulting in significant partial shrinkage and deformation. This also refers to the state of deformation. In particular, in the case of sponge cake, this refers to the state in which the center of the top surface shrinks significantly. "Melting" refers to the time it takes for a food to mix with saliva in the mouth and dissolve when chewed; the shorter this time, the better the melting. "Baker's mass %" refers to the mass percentage of other ingredients when the mass of the powdered ingredients is taken as 100% by mass. "Powdered ingredients" refers to any cereal flour typically used in baked confectioneries, specifically wheat flour (soft flour, medium-strength flour, pure strong flour, strong flour), wheat germ flour, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soy flour, and pearl millet flour. Wheat flour, wheat germ flour, whole wheat flour, and soy flour are preferred, and wheat flour is more preferred. "Baked confectionery with added water" means a confectionery that has been baked with water added to the ingredients of the baked confectionery.

[0015] 1. Agent for suppressing swelling and collapse of hydrated baked confectionery The agent for suppressing swelling and collapse of hydrated baked confectionery of the present invention (hereinafter, sometimes simply referred to as "agent for suppressing swelling and collapse") contains at least one of the following components (A) and (B) as an active ingredient. Components: (A) raw potato starch (B) a food-grade starch composition obtained by heat-treating a raw material mixture containing one or more selected from the group consisting of raw potato starch and modified starches of the raw potato starch, and a polyglycerol fatty acid ester, under a pressure condition of 0 MPa or more and less than 100 MPa, wherein the food-grade starch composition contains a starch-lipid complex.

[0016] 1-1. Component (A) The raw potato starch used in the present invention is a starch made from potatoes. The method for purifying starch from potatoes is not particularly limited, and any known technique can be appropriately selected and employed. Specifically, starch can be obtained through the steps of washing potatoes with water, grinding them, separating them into starch milk and starch cake, sieving the starch milk, precipitating the starch, drying the starch, and pulverizing the starch.

[0017] The effective amount of raw potato starch is preferably 2% by mass to 15% by mass in baker's mass %, more preferably 3% by mass to 13% by mass, and particularly preferably 3% by mass to less than 10% by mass. By using a content of 2% by mass to 15% by mass, it is possible to suppress swelling and collapse, and to obtain a baked confectionery that melts in the mouth. In particular, by using a content of 3% by mass to less than 10% by mass, it is possible to obtain a baked confectionery that has an excellent appearance without swelling and collapse, and that melts in the mouth.

[0018] 1-2. Component (B) The food starch composition used in the present invention is a food starch composition obtained by heat-treating a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified starches of the raw potato starch, and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, and is characterized by containing a starch-lipid complex. In this specification, pressure means gauge pressure.

[0019] The effective amount of the food starch composition is preferably 2% by weight to 20% by weight in baker's weight percent, more preferably 2% by weight to 18% by weight, even more preferably 2% by weight to 15% by weight, and particularly preferably 2% by weight to 10% by weight.

[0020] Here, the term "starch-lipid complex" refers to a complex formed by the interaction of one or more starches selected from the group consisting of raw potato starch and modified raw potato starch with a polyglycerol fatty acid ester. It is not easy to specifically identify the structure, and much remains to be elucidated. However, it is believed that, for example, the polyglycerol fatty acid ester is encapsulated in the helical structure of amylose molecules in one or more starches selected from the group consisting of raw potato starch and modified raw potato starch. Alternatively, the polyglycerol fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, the polyglycerol fatty acid ester may interact with a portion other than the amylose molecule. In the complex, the starch may be depolymerized by cleavage of the starch chain, or polymerized by polymerization of the starch chain, or may contain both. It is sufficient that the starch-lipid complex is formed at least in part of the food starch composition. Other components in the food starch composition are at least one selected from the group consisting of raw potato starch and modified raw potato starch, and components derived from raw materials including polyglycerol fatty acid ester.

[0021] The modified raw potato starch is preferably a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, etherification, and esterification. Examples of the chemical treatment include one or more of cross-linking such as phosphate cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; acetylation; and monoesterification such as phosphate monoesterification. Specifically, the modified starch is preferably phosphate cross-linked potato starch or etherified phosphate cross-linked potato starch, with phosphate cross-linked potato starch being particularly preferred.

[0022] The fatty acids constituting the polyglycerol fatty acid ester are not particularly limited, but are preferably one or more selected from myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and more preferably one or two selected from the group consisting of palmitic acid and stearic acid. The polyglycerol fatty acid ester preferably has an HLB value of 1 to 13 and an average degree of polymerization of 2 to 9. Here, the HLB value is more preferably 1 to 11, and even more preferably 3 to 10, and the average degree of polymerization is more preferably 2 to 7, and even more preferably 2 to 5. In this specification, the average degree of polymerization of polyglycerol is measured by a method calculating it from the hydroxyl value, or by a method determining the composition of polyglycerol by gas chromatography, liquid chromatography, thin-layer chromatography, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, or the like and then calculating the average degree of polymerization.

[0023] The mass ratio of the polyglycerol fatty acid ester relative to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and the modified raw potato starch is not particularly limited, but is preferably 0.01 parts by mass or more and 4.8 parts by mass or less, more preferably 0.1 parts by mass or more and 4.5 parts by mass or less, and even more preferably 0.5 parts by mass or more and 4.0 parts by mass or less.

[0024] In addition to the raw potato starch, the modified raw potato starch, and the polyglycerol fatty acid ester, the raw material mixture may contain an insoluble salt within a range that does not impair the effects of the invention. An example of the insoluble salt is calcium carbonate. The calcium carbonate content in the raw material mixture is preferably 0.1% by mass or more and 2% by mass or less.

[0025] The food starch composition can be obtained, for example, by adding water to a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified raw potato starches, and a polyglycerol fatty acid ester, using an extruder or a drum dryer, and then subjecting the mixture to a heat treatment.

[0026] [Heat Treatment Using an Extruder] For example, when heat treatment is performed using an extruder, water is added to a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, and a polyglycerol fatty acid ester to adjust the moisture content to approximately 10% to 60% by mass, based on the mass of the composition containing the raw material mixture and water, and then the raw material mixture is heat-expanded under conditions such as a barrel temperature of 30°C to 200°C, an outlet temperature of 80°C to 180°C, a screw rotation speed of 100 to 1,000 rpm, and a heat treatment time of 5 to 60 seconds, thereby obtaining the desired food starch composition. Here, the temperature conditions are preferably a barrel temperature of 30°C to 170°C and an outlet temperature of 100°C to 160°C, more preferably a barrel temperature of 30°C to 140°C and an outlet temperature of 110°C to 145°C. As for the water addition conditions, the water content is preferably adjusted to 15% by mass or more and 40% by mass or less, and even more preferably 20% by mass or more and 30% by mass or less, based on the mass of the composition containing the raw material mixture and water. The screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and even more preferably 200 rpm or more and 850 rpm or less. As for the pressure conditions, the outlet pressure (maximum pressure) is preferably 0.5 MPa or more and less than 100 MPa, more preferably 0.5 MPa or more and 80 MPa or less, even more preferably 0.5 MPa or more and 50 MPa or less, particularly preferably 0.5 MPa or more and 30 MPa or less, even more preferably 0.5 MPa or more and 20 MPa or less, even more preferably 0.5 MPa or more and 18 MPa or less, and even more preferably 0.5 MPa or more and 15 MPa or less. Furthermore, the heat treatment time is more preferably 7 seconds or more and 50 seconds or less, and even more preferably 10 seconds or more and 45 seconds or less.

[0027] [Heat Treatment Using a Drum Dryer] When heat treatment is performed using a drum dryer, it is preferable to add water to a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified raw potato starches, and a polyglycerol fatty acid ester to prepare a slurry of the raw material mixture having a concentration of 20% w / w to 45% w / w (Baume degree heavy: approximately 10 to 22), pass this slurry through an onlator, and heat it to an outlet temperature of approximately 90°C to 140°C under a pressure condition of 0 MPa to 0.5 MPa to prepare a paste, and then spread this paste thinly on a drum dryer heated to approximately 100°C to 200°C and heat-dried. After heat treatment, the heat-dried product can be scraped off from the drum dryer to obtain the desired food-grade starch composition. Here, the temperature conditions are more preferably an outlet temperature of 95°C to 140°C, and even more preferably 100°C to 130°C, and the temperature of the drum dryer is more preferably 110°C to 190°C, and even more preferably 120°C to 180°C. The water addition conditions are more preferably in the range of 22% w / w to 40% w / w (heavy Baume scale of approximately 10.5 to 20), and even more preferably 24% w / w to 38% w / w (heavy Baume scale of approximately 11 to 19). The pressure conditions are more preferably 0.05 MPa to 0.48 MPa, and even more preferably 0.07 MPa to 0.45 MPa.

[0028] [Heat Treatment at Atmospheric Pressure] In another embodiment, the desired food starch composition may be obtained by adding water to a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, and a polyglycerol fatty acid ester to adjust the moisture content to approximately 10% to 60% by mass, based on the mass of the composition containing the raw material mixture and water, followed by heat gelatinization at atmospheric pressure and drying. The heat gelatinization temperature is preferably 90°C to 100°C, more preferably 95°C to 100°C, and even more preferably 100°C (boiling state). The heat gelatinization time is not particularly limited, but is preferably, for example, 1 minute to 2 hours. For example, a drum dryer, a hot plate, or the like can be used as a drying means.

[0029] The target food starch composition can be obtained by heat-treating the raw material mixture under the above conditions, preferably in the presence of water. As described above, whichever heat-treatment method is used, high-pressure treatment is not necessary, and the target food starch composition can be obtained under pressure conditions of less than 100 MPa, preferably 80 MPa or less, more preferably 50 MPa or less, even more preferably 30 MPa or less, and particularly preferably 20 MPa or less, for example, 18 MPa or less or 15 MPa or less. The lower limit is not particularly limited, but atmospheric pressure or higher is preferred.

[0030] Furthermore, after the food starch composition has been heat-treated by the above method, a pulverization step and a sieving step may be added as necessary. Known devices and methods for pulverization and sieving can be used as necessary. The particle size of the food starch composition is preferably such that, when sieved according to JIS-Z8801-1 standard, the content of the fraction (particles) that is over a sieve with a mesh size of 0.075 mm and under a sieve with a mesh size of 0.25 mm is 30% by mass or more and 85% by mass or less.

[0031] According to a preferred embodiment of the present invention, the food starch composition has the following characteristic properties:

[0032] For example, the food starch composition can be prepared by mixing, in order at 20° C., twice the mass of refined rapeseed oil (free-flowing canola oil, manufactured by J-Oil Mills, Inc.) as an edible oil and fat and seven times the mass of water relative to the food starch composition, to form a slurry without heating. According to a more preferred embodiment, the slurry is in a completely emulsified state without separation of the water phase and the oil phase.

[0033] Here, the edible oils and fats can exhibit the same viscosity characteristics even when one or more selected from the group consisting of soybean oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil and perilla oil are used in addition to refined rapeseed oil.

[0034] Preferably, the slurry has mochi-like viscoelasticity as one of its characteristic properties. Here, "mochi-like viscoelasticity" means that when a portion of the slurry is scooped up, it exhibits mochi-like physical properties, stretching continuously due to its own viscoelasticity. As described above, the slurry can take the form of a viscous fluid under specified conditions. According to a preferred embodiment, the food starch composition can be blended with water, or with edible oils and water, to impart good melt-in-the-mouth properties and a rich, smooth texture.

[0035] Furthermore, it is preferable that the slurry has a B-type viscosity (Pa s) of 2 to 100 Pa s when measured in an unheated state (at about 20°C) at 30 revolutions for 30 seconds (i.e., at a rotation speed of 30 rpm for 30 seconds), and that the B-type viscosity (Pa s) of the slurry measured at 30 revolutions for 30 seconds after cooling or heating satisfies the following condition: "The B-type viscosity at 0°C is 2 to 30 times, preferably 2 to 20 times, the B-type viscosity at 90°C."

[0036] The B-type viscosity (Pa s) of the slurry in an unheated state (about 20°C) is preferably 2.5 Pa s to 100 Pa s, more preferably 2.5 Pa s to 95 Pa s, and even more preferably 2.5 Pa s to 85 Pa s. The B-type viscosity of the slurry at 0°C is preferably 2 to 18 times, and more preferably 2 to 15 times, the B-type viscosity of the slurry at 90°C.

[0037] The B-type viscosity (Pa·s) of the slurry at 0°C is preferably 5 Pa·s or more and 300 Pa·s or less, more preferably 5 Pa·s or more and 250 Pa·s or less, and even more preferably 5 Pa·s or more and 200 Pa·s or less.

[0038] Furthermore, the slurry preferably has resistance to cold-thaw cycles. For example, the cold-thaw cycle is performed on the slurry under the following conditions: "(Conditions of the cold-thaw cycle) In the first cycle, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more, then the temperature is increased to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more. In the second and subsequent cycles, the slurry after the first cycle is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more." The difference between the Brookfield viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C, and 60°C when the above-mentioned cooling / thawing cycle is repeated three times and the Brookfield viscosity (Pa s) at each of the temperatures before the cooling / thawing cycle is 10.0 Pa s or less. This difference is more preferably 8 Pa s or less, and even more preferably 5 Pa s or less.

[0039] According to a preferred embodiment, the viscosity characteristics of the slurry do not change significantly within the temperature range of 20°C to 60°C at which the slurry is consumed, even after three repeated cooling and thawing cycles under the above conditions, thereby ensuring the quality stability of the product against temperature changes that are expected during the product distribution process.

[0040] In this specification, the Brookfield viscosity of the slurry is a value measured using a Brookfield viscometer No. 4 rotor at 30 revolutions for 30 seconds (i.e., at a rotation speed of 30 rpm for 30 seconds). When heating the slurry, the container is covered with plastic wrap to prevent evaporation of water, and the measurement is carried out promptly after the specified temperature is reached. However, errors in the measured Brookfield viscosity may occur due to partial evaporation of water, etc. In this case, it is sufficient that the Brookfield viscosity value measured when the slurry reaches 0°C or 90°C for the first time after preparation satisfies the above conditions.

[0041] In the above, in order to explain the characteristic properties of the food starch composition used in the present invention, the physical properties of a slurry prepared by mixing the food starch composition with edible oils and fats and water in a predetermined ratio have been described, but the blending ratio of edible oils and fats and water to the food starch composition is not limited to the above. Furthermore, these physical properties are largely attributable to the properties of the food starch composition, and similarly, mixing the food starch composition with water alone can also exhibit properties that differ from those exhibited when a commonly used starch material is mixed with water.

[0042] 1-3. Other Components The agent for inhibiting swelling and collapse of hydrated baked confectioneries of the present invention may contain other components in addition to the above-mentioned components (A) and (B), as long as the effects of the invention are not impaired. Examples of such components include water, edible oils and fats, protein materials, seasonings, antioxidants, pH adjusters, and preservatives.

[0043] The contents of components (A) and (B) in the swelling and collapse inhibitor of the present invention are preferably 50% by mass or more, more preferably 60% by mass or more and 80% by mass or less, even more preferably 90% by mass or more and 98% by mass or less, and particularly preferably 95% by mass or more and 98% by mass or less. The swelling and collapse inhibitor of the present invention only needs to contain at least one of components (A) and (B) as an active ingredient, and either one of components (A) and (B) may be used alone, or components (A) and (B) may be used in combination. When components (A) and (B) are used in combination, it is preferable that the total content thereof satisfies the above range.

[0044] The swelling and collapse inhibitor of the present invention, when incorporated into raw materials, has the effect of inhibiting swelling and collapse of hydrated baked confectioneries. When raw materials contain water, swelling and collapse is likely to occur after baking. However, by incorporating the swelling and collapse inhibitor of the present invention, the amount of water added to the raw materials can be increased, resulting in a baked confectionery that retains moisture while maintaining an appearance that is free of swelling and collapse or in which swelling and collapse is suppressed, and that has a moist texture and melts in the mouth. The amount of water added to the raw materials of baked confectioneries varies depending on the type and purpose of the baked confectionery, and is not particularly limited. However, from the viewpoint of improving moistness, for example, the amount is preferably 15% by weight or more, more preferably 20% by weight to 60% by weight, and even more preferably 25% by weight to 55% by weight, in baker's mass %. The swelling and collapse inhibitor of the present invention can be suitably used to obtain baked confectioneries with the above-mentioned amount of water added.

[0045] 2. Method for suppressing swelling and collapse of hydrated baked confectionery The method for suppressing swelling and collapse of hydrated baked confectionery of the present invention (hereinafter sometimes simply referred to as the "swelling and collapse suppression method") comprises adding an agent for suppressing swelling and collapse of hydrated baked confectionery as described above in 1. The method for suppressing swelling and collapse of hydrated baked confectionery of the present invention can suppress swelling and collapse of hydrated baked confectionery and improve the appearance of the baked confectionery.

[0046] The amount of the expansion and collapse inhibitor added to the baked confectionery is preferably such that the raw materials for the baked confectionery contain component (A) or (B) in an amount of 0.1% by mass to 5% by mass, more preferably 0.5% by mass to 5% by mass, and even more preferably 0.5% by mass to 3% by mass. When the expansion and collapse inhibitor contains components (A) and (B), the amount of the expansion and collapse inhibitor added to the baked confectionery is preferably such that the total content of these components is 0.2% by mass to 10% by mass, more preferably 1% by mass to 10% by mass, and even more preferably 1% by mass to 6% by mass.

[0047] 3. Baked Confectionery The baked confectionery of the present invention contains at least one of the following components (A) and (B): Components: (A) raw potato starch (B) a starch composition for food containing a starch-lipid complex obtained by heat-treating a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified versions of the raw potato starch, and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa The baked confectionery of the present invention has an excellent appearance with no or reduced collapse due to swelling.

[0048] The content of components (A) and (B) in the baked confectionery of the present invention is preferably 0.1% by mass or more and 5% by mass or less, more preferably 0.5% by mass or more and 5% by mass or less, and even more preferably 0.5% by mass or more and 3% by mass or less.

[0049] Examples of baked confectioneries include hydrated baked confectioneries. The amount of water added to the ingredients of hydrated baked confectioneries varies depending on the type and purpose of the baked confectionery, and is not particularly limited. For example, the amount is preferably 15% by weight or more, more preferably 20% by weight to 60% by weight, and even more preferably 25% by weight to 55% by weight, in terms of baker's weight percent. According to a preferred embodiment, by including at least one of components (A) and (B), even hydrated baked confectioneries can be obtained that have an excellent appearance, a moist texture, and excellent melt-in-the-mouth texture, with no or reduced swelling due to swelling. Examples of baked confectioneries include sponge cake, choux pastry, and eclairs, with sponge cake being preferred.

[0050] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0051] [1] Preparation of component (B) Food starch compositions of Production Examples 1 to 4 were prepared using the raw starches and polyglycerol fatty acid esters listed in Table 1. The preparation method for each food starch composition is as follows. For Production Example 1, Production Examples 1-1, 1-2, and 1-3 were carried out, in which the outlet temperature was changed. The outlet temperature for each Production Example is shown in Table 3.

[0052] Production Example 1 A raw material mixture prepared by mixing 2 kg of raw potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass added per 100 parts by mass of the starch raw material) was subjected to a heat treatment in a twin-screw extruder (KEI-45-15, manufactured by Kowa Kogyo Co., Ltd.) while adding water at a rate of 11.5% by mass (50 g / min) based on the flour, to obtain a food starch composition of Production Example 1. The conditions for the twin-screw extruder (KEI-45-15, manufactured by Kowa Kogyo Co., Ltd.) were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure condition of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0053] Production Example 2 A raw material mixture prepared by mixing 2 kg of phosphate cross-linked potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass added per 100 parts by mass of the starch raw material) was subjected to a heat treatment in a twin-screw extruder while adding water at 11.5% by mass (50 g / min) based on the flour, to obtain a food starch composition of Production Example 2. The conditions for the twin-screw extruder ("KEI-45-15" manufactured by Kowa Kogyo Co., Ltd.) were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0054] Production Example 3 A raw material mixture prepared by mixing 2 kg of hydroxypropylated phosphate cross-linked potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass added per 100 parts by mass of the starch raw material) was subjected to a heat treatment in a twin-screw extruder (KEI-45-15, manufactured by Kowa Kogyo Co., Ltd.) while adding water at 11.5% by mass (50 g / min) based on the flour, to obtain a food starch composition of Production Example 3. The twin-screw extruder conditions were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0055] Production Example 4 A raw material mixture prepared by mixing 2 kg of raw potato starch and 40 g of polyglycerol fatty acid ester (behenic acid) (2 parts by mass added per 100 parts by mass of the starch raw material) was subjected to a heat treatment in a twin-screw extruder ("KEI-45-15," manufactured by Kowa Kogyo Co., Ltd.) while adding water at 11.5% by mass (50 g / min) based on the flour, to obtain a food starch composition of Production Example 4. The conditions for the twin-screw extruder were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure condition of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0056]

[0057] [2] Viscosity characteristics of slurry (B-type viscosity) (Reference Example) 20 g of the food starch composition shown in Table 1 was used in a ratio of 40 g of edible oil (edible rapeseed oil, "Smooth Canola Oil" manufactured by J-Oil Mills, Inc.) and 140 g of water (edible starch composition:edible oil:water = 1:2:7). The edible oil was mixed with the food starch composition to allow it to absorb the oil, and then water was added and stirred to obtain a slurry. When a portion of the slurry (unheated state) containing the food starch composition of Production Example 1-2 was scooped up, it exhibited mochi-like viscoelasticity due to its own viscoelasticity, as shown in Figure 1. Similar physical properties were also exhibited in Production Examples 2 to 4.

[0058] <Method for Measuring Brookfield Viscosity> The slurries obtained in Production Examples 1, 3, and 4 were heated from room temperature (20°C) to 90°C according to the temperature increase and decrease conditions shown in Table 2 below, and then cooled from 90°C to 0°C. The Brookfield viscosity of the slurries at each temperature was measured using a Brookfield viscometer No. 4 rotor (BM model, manufactured by Toki Sangyo Co., Ltd.) at 30 revolutions per minute for 30 seconds. A cylindrical polypropylene container (250 ml container, manufactured by Kartell) with a diameter of 7 cm and a height of 9.5 cm was used for the measurement. The container was covered with plastic wrap to prevent water evaporation during heating of the slurry, and measurements were performed promptly after the specified temperature was reached. For Production Example 2, a tactile evaluation is shown.

[0059]

[0060] The results of the above physical properties of the production examples are shown in Table 3.

[0061]

[0062] 20 g of food starch compositions prepared using the raw material blend of Production Example 1, but with different amounts of polyglycerol fatty acid ester added per 100 parts by mass of raw starch, were mixed with 40 g of edible oil (twice the amount relative to the food starch composition) to allow oil absorption, and then 80 g of water (four times the amount relative to the food starch composition) was added and stirred until sticky, yielding slurries. Each slurry was stirred with a spoon and evaluated for its mochi-like stretchy properties by touch, and the results are shown in Table 4.

[0063]

[0064] As shown by these results, the food starch composition used in the present invention and a slurry containing twice the amount of edible oil and fat and seven times the amount of water relative to the food starch composition each have mochi-like viscoelasticity, and as shown in Table 3, after the preparation of the slurry, the slurry had the desired B-type viscosity (Pa s) in an unheated state (20°C), and exhibited viscosity characteristics specified as "the B-type viscosity value at 0°C is 2 to 30 times, preferably 2 to 20 times, the B-type viscosity value at 90°C."

[0065] [3] Cold-thaw cycle resistance (Reference Example) 20 g of the food starch composition obtained in Production Example 1-2 was mixed with 40 g of edible oil (twice the amount of the food starch composition) to allow oil absorption, and then 140 g of water (7 times the amount of the food starch composition) was added and stirred until sticky to obtain a slurry. The slurry was subjected to three cold-thaw cycles as shown in Table 5, and changes in viscosity characteristics were observed.

[0066]

[0067] The above-mentioned cooling / thawing cycle satisfies the following conditions: "(Conditions for the cooling / thawing cycle) In the first cycle, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and maintained in that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min, and maintained in that state for 15 hours or more. In the second and subsequent cycles, the slurry after the first cycle is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min, and maintained in that state for 15 hours or more."

[0068] The results are shown in Table 6 and Figures 2 and 3.

[0069]

[0070] Figure 2 is a graph showing the change in viscosity characteristics when three cold-thaw cycles were performed. Figure 3 is a photograph showing the properties of each slurry at 20°C after the first (a), second (b), and third (c) cold-thaw cycles. As shown in Table 6 and Figures 2 and 3, the food starch composition used in the present invention and a slurry containing twice the amount of edible oil / fat relative to the food starch composition and seven times the amount of water relative to the food starch composition showed little change in viscosity characteristics even after three cold-thaw cycles, demonstrating their cold-thaw resistance.

[0071] [4] Sponge cakes were prepared as baked confectioneries using the formulations shown in Table 7 and according to the method described below, and evaluated for swelling and melt-in-the-mouth texture by 17 expert panelists. Food starch composition 1 was prepared by pulverizing the starch obtained by the method of Production Example 1-2 described above using a benchtop cutter pulverizer and then sieving it through a JIS-Z8801-1 sieve. The particle size of food starch composition 1 was determined by the following formulation. As control example 1, a general sponge cake was evaluated using the same method. The results are shown in Table 7.

[0072] <Particle size of food starch composition 1> Oversized particles on a sieve with 0.25 mm openings: 1.7% by mass Oversized particles on a sieve with 0.075 mm openings and undersized particles on a sieve with 0.25 mm openings: 82.1% by mass Undersized particles on a sieve with 0.075 mm openings: 16.2% by mass

[0073] <Method of preparing sponge cake> 1. All ingredients except the liquid ingredients and shortening were placed in the bowl of a mixer (Mixer N50, manufactured by Hobart Japan Co., Ltd.) and mixed. 2. The liquid ingredients were added to the bowl and kneaded at low speed for 2 minutes. 3. The shortening was added to 2 and kneaded at low speed for an additional 3 minutes and at medium speed for 8 minutes to obtain a dough at 25°C. 4. 230 g of dough was poured into 15 cm diameter molds and baked in an oven (Nanban Kama Bakken, manufactured by Shichiyo Seisakusho Co., Ltd.) under the following baking conditions and time: Baking conditions: 190°C / 180°C Baking time: 24 minutes 5. After baking, the cakes were removed from the molds and allowed to cool, then cut and cooled in an environment of 21°C for 60 minutes, after which the degree of swelling and melt-in-the-mouth texture were evaluated.

[0074] <Evaluation Methods> Each evaluation method is explained below. (Evaluation of Collapse due to Expansion) Collapse due to expansion was evaluated visually using the following evaluation index. 5: The height of the center is higher than the height of the upper edge 4: The height of the upper edge and the height of the center are about the same 3: The height of the center is slightly lower than the height of the upper edge, but the collapse is not noticeable 2: The height of the center is lower than the height of the upper edge, and the collapse is not negligible (equivalent to Control Example 1) 1: The height of the center is much lower than the height of the upper edge, and there is obvious collapse (Evaluation of Melt-in-the-Mouth Feeling) The obtained sponge cake was eaten, and the melt-in-the-mouth feel was evaluated using the following evaluation index. 5: Extremely good melt-in-the-mouth feel 4: Very good melt-in-the-mouth feel 3: Fairly good melt-in-the-mouth feel (equivalent to Control Example 1) 2: Poor melt-in-the-mouth feel 1: Very poor melt-in-the-mouth feel

[0075]

[0076] The ingredients listed in Table 7 are explained below. Liquid shortening: Splendor L, manufactured by J-Oil Mills Co., Ltd. Emulsified oils and fats: Splendor HG, manufactured by J-Oil Mills Co., Ltd. Liquid sugar: High Sweet Deluxe, manufactured by Mitsubishi Chemical Corporation Superfine sugar: Superfine sugar, manufactured by Fuji Nippon Seito Co., Ltd. Soft flour: Heart, manufactured by Nippon Co., Ltd. Baking powder: F-Up, manufactured by Aikoku Co., Ltd. Raw potato starch: Jelcol BP-200, manufactured by J-Oil Mills Co., Ltd. Hydroxypropylated potato starch: Jelcol BO-15, manufactured by J-Oil Mills Co., Ltd. Phosphate cross-linked potato starch: Jelcol KPS-200, manufactured by J-Oil Mills Co., Ltd. Pregelatinized phosphate cross-linked potato starch: Bake Up B-α, manufactured by J-Oil Mills Co., Ltd. Pregelatinized potato starch: Pregelatinized potato starch was obtained by adding water to 2 kg of raw potato starch at a rate of 11.5% by mass (50 g / min) based on the flour while heat-treating the raw potato starch in a twin-screw extruder (KEI-45-15, manufactured by Kowa Kogyo Co., Ltd.). The conditions for the twin-screw extruder were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a gauge pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0077] As shown in Table 7, the sponge cakes of Examples 1-1 to 1-7, which contained raw potato starch or food starch composition 1 as a swelling and collapse inhibitor, showed suppressed swelling and collapse and had excellent appearances compared to Control Example 1. In contrast, the sponge cakes of Comparative Examples 1-1 to 1-7, which contained hydroxypropylated potato starch, phosphate cross-linked potato starch, pregelatinized phosphate cross-linked potato starch, and pregelatinized potato starch, showed swelling and collapse comparable to or greater than that of Control Example 1 and had inferior appearances.

[0078] In particular, when Control Example 1 and Examples 1-3, 1-4, and 1-7 are compared, the sponge cakes of the Examples had swelling collapse evaluation scores of 3 or more, even when the amount of water added to the ingredients was the same as or increased compared to Control Example 1. This demonstrates that the addition of the swelling collapse inhibitor of the present invention, which contains raw potato starch or food starch composition 1, makes it possible to increase the amount of water added while maintaining an excellent appearance.

[0079] Furthermore, the sponge cake to which 5% by mass, in baker's mass %, of raw potato starch was added and the sponge cake to which 5% by mass or more and 10% by mass or less, in baker's mass %, of food starch composition 1 were added had an excellent melt-in-the-mouth texture. These results demonstrate that sponge cakes containing a predetermined amount of raw potato starch or food starch composition 1 have an appearance that is not swollen or collapsed and have an excellent melt-in-the-mouth texture.

[0080] [5] Castella Castella cakes were prepared as baked confectioneries using the formulations shown in Table 8 according to the following method, and evaluated for swelling and melting in the mouth by two expert panelists. The evaluation of swelling and melting in the mouth was carried out in the same manner as in [4] above. The results are shown in Table 8.

[0081]

[0082] The ingredients listed in Table 8 are explained below. Liquid shortening: Splendor L, manufactured by J-Oil Mills Co., Ltd. Emulsified oils and fats: Splendor HG, manufactured by J-Oil Mills Co., Ltd. Fresh cream: Pure Cream 35%, manufactured by Ohm Dairy Co., Ltd. Milk: Meito Hokkaido 3.6 Milk, manufactured by Kyodo Dairy Co., Ltd. White sugar: White sugar, manufactured by Fuji Nippon Seito Co., Ltd. Brown sugar: Brown sugar, manufactured by Mitsui Sugar Co., Ltd. Honey: Sakura Brand Honey "BK-3 Funwari" (Astragalus honey), manufactured by Kato Bee Garden Honpo Co., Ltd. Soft flour: Heart, manufactured by Nippun Co., Ltd. Food starch composition 1: Food starch composition 1 used in [4] sponge cake Baking powder: F-Up, manufactured by Aikoku Co., Ltd.

[0083] <Castella Preparation Method> 1. All raw materials were placed in the bowl of a mixer (Mixer N50, manufactured by Hobart Japan Co., Ltd.) and mixed at medium speed for approximately 5 minutes until the specific gravity of the dough reached approximately 0.4. 2. 35 g of dough from step 1 was poured into an 8.5 cm diameter mold and baked in an oven (Nanban Kama Bakken, manufactured by Shichiyo Seisakusho Co., Ltd.) under the following baking conditions and baking time. Baking conditions: 170°C / 170°C Baking time: approximately 20 minutes 3. After baking, the cakes were removed from the mold and allowed to cool, then cut and cooled in an environment of 21°C for 60 minutes, after which the swelling and collapse and melt-in-the-mouth texture were evaluated.

[0084] As shown in Table 8, the castella cake prepared by adding the food starch composition as an agent for inhibiting swelling and collapse to the raw materials was inhibited from swelling and collapse even when water was added to the raw materials, and had an excellent appearance.In addition, the castella cake was able to retain moisture, giving it a moist texture and excellent melt-in-the-mouth properties.

[0085] [6] Sponge Cake 2 A sponge cake was prepared as a baked confectionery using the formulation shown in Table 9 and the method described in [4] Sponge Cake above. The resulting sponge cake was evaluated for collapse after expansion. The evaluation results are shown in Table 9.

[0086] <Method for evaluating collapse due to expansion> Each sponge cake was frozen in a -20°C freezer for 24 hours and then thawed in a 5°C refrigerator. The circular sponge cake was cut vertically in the center, and then cut horizontally approximately 4.5 cm from the bottom to make the height uniform. The semicircular sponge cake was then cut into eight equal parts to obtain samples. A 30 g weight was placed on the top of the molded sample, 2 cm from the arc side and 2 cm from each side. With the weight placed, the sample was stored in a refrigerator at 5°C, and the height of the sponge cake was measured on the second, third, and sixth days. The expansion collapse evaluation was performed on two samples of each measurement.

[0087]

[0088] The ingredients listed in Table 9 are explained below. Liquid shortening: Splendor L, manufactured by J-Oil Mills Co., Ltd. Emulsified oils and fats: Splendor HG, manufactured by J-Oil Mills Co., Ltd. Liquid sugar: High Sweet Deluxe, manufactured by Mitsubishi Chemical Corporation White sugar: White sugar, manufactured by Fuji Nippon Seito Co., Ltd. Soft flour: Heart, manufactured by Nippon Co., Ltd. Baking powder: F-Up, manufactured by Aikoku Co., Ltd. Food starch composition 1: Food starch composition 1 used in [4] sponge cake

[0089] As shown in Table 9, the sponge cakes prepared by adding the food starch composition as an inhibitor of swelling and collapse to the ingredients showed less swelling and collapse even when stored in a refrigerator with a weight on top. The texture was moist and melt-in-the-mouth.

[0090] The agent for inhibiting expansion and collapse of baked confectioneries, the method for inhibiting expansion and collapse, and the baked confectioneries of the present invention are not limited to the above-described embodiments and examples, and various modifications are possible as long as the features and effects of the invention are not impaired.

Claims

1. An inhibitor for suppressing puffing collapse of moist baked confectionery, having at least one of the following components (A) and (B) as an active ingredient. Components: (A) Raw potato starch (B) A food starch composition containing a starch-lipid complex obtained by heat-treating a raw material mixture containing at least one selected from the group consisting of raw potato starch and a modified starch of the raw potato starch and polyglycerin fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa

2. The inhibitor for suppressing puffing collapse of moist baked confectionery according to Claim 1, wherein the contents of components (A) and (B) in the inhibitor for suppressing puffing collapse are 50% by mass or more and 100% by mass or less.

3. The inhibitor for suppressing puffing collapse of moist baked confectionery according to Claim 1, wherein the water addition amount in the raw material of the moist baked confectionery is 15% by mass or more in bakers mass%.

4. A method for suppressing puffing collapse of moist baked confectionery, characterized by adding the inhibitor for suppressing puffing collapse of moist baked confectionery according to any one of Claims 1 to 3.

5. A baked confectionery containing at least one of the following components (A) and (B). Components: (A) Raw potato starch (B) A food starch composition containing a starch-lipid complex obtained by heat-treating a raw material mixture containing at least one selected from the group consisting of raw potato starch and a modified starch of the raw potato starch and polyglycerin fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa

6. The baked confectionery according to Claim 5, which is a moist baked confectionery with a water addition amount in the raw material of 15% by mass or more in bakers mass%.