Bakery food mix and method for producing bakery food

Abstract

A bakery food mix containing 5 to 20 mass% starch, 20 to 35 mass% wheat protein, 0.1 to 0.5 mass% wheat protein hydrolysate, and cereal flour.

Description

[Technical field]

[0001] The present invention relates to a mix for bakery foods and a method for producing bakery foods using the same. [Background technology]

[0002] Bakery foods such as bread and cake contain a relatively large amount of carbohydrates because they contain wheat flour and other grains as the main ingredient. On the other hand, in recent years, there has been a demand for high-protein meals for the purpose of health promotion and dieting, and bakery foods with high protein content have been proposed.

[0003] Patent Document 1 describes a high-protein confectionery dough to which protein and an acidifier or alkaline earth metal salt as a protein insolubilizer are added. Patent Document 2 describes the use of a low-carbohydrate mix containing 25% or more by mass of dietary fiber material, 3 to 30% by mass of gluten, 1 to 20% by mass of soil starch, and 60% or less by mass of wheat flour in the manufacture of bakery foods. Patent Document 3 describes a high-protein pancake mix containing whey protein, wheat protein, inulin, and corn starch. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2006 / 106706 [Patent Document 2] International Publication No. 2020 / 130062 [Patent Document 3] JP 2015-142542 A Summary of the Invention [Problem to be solved by the invention]

[0005] Bakery foods that are high in protein often have a hard or dry texture. It is desirable to improve the texture of bakery foods that have a high protein content. [Means for solving the problem]

[0006] The inventors have discovered that a bakery food mix containing specific amounts of starch, wheat protein and wheat protein hydrolysate in combination with cereal flour can be used to produce bakery foods that are high in protein yet have a good texture.

[0007] The present invention provides the following as representative embodiments. [1] A bakery food mix containing 5 to 20% by mass of starch, 20 to 35% by mass of wheat protein, 0.1 to 0.5% by mass of wheat protein hydrolysate, and cereal flour. [2] The mix according to [1], wherein the starch comprises one or more selected from the group consisting of wheat starch, potato starch, and waxy corn starch. [3] The mix described in [1] or [2], wherein the cereal flour includes wheat flour. [4] The mix according to any one of [1] to [3], wherein the total content of the starch, wheat protein, wheat protein hydrolysate, and flour is 50 mass% or more. [5] The mix according to any one of [1] to [4], wherein the bakery food is a hotcake, a pancake, or a sponge cake. [6] A method for producing a bakery food, comprising heating a dough prepared from the bakery food mix according to any one of [1] to [5]. [7] The method described in [6], wherein the bakery food is a hotcake, a pancake, or a sponge cake. [8] Use of the bakery food mix according to any one of [1] to [5] as a raw material flour for bakery foods. [9] Use of the bakery food mix according to any one of [1] to [5] in the production of bakery food. Effect of the Invention

[0008] Bakery foods produced using the bakery food mix of the present invention have a moist and / or fluffy texture despite their high protein content. According to the present invention, the hardness or dryness of the texture that is common in conventional bakery foods with high protein content can be suppressed, and the texture can be improved. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention provides a mix for bakery foods (hereinafter, sometimes referred to as the "mix of the present invention"). In this specification, bakery foods refer to foods obtained by heating, preferably baking, dough obtained from raw material flour mainly made of cereal flours or starches. The type of bakery foods produced using the mix of the present invention is not particularly limited, but bakery foods that are desired to have a moist and / or fluffy texture are preferred. Preferably, bakery foods produced from the mix of the present invention have a relatively high moisture content (e.g., 20% by mass or more). Preferably, bakery foods produced using the mix of the present invention are non-fermented bakery foods produced from non-fermented dough. Examples of bakery foods produced using the mix of the present invention include hotcakes, pancakes, sponge cakes, crepes, pound cakes, muffins, imagawayaki, dorayaki, okonomiyaki, chijimi, takoyaki, and the like. Of these, hotcakes, pancakes, and sponge cakes are preferred.

[0010] The mix of the present invention contains starch, wheat protein, wheat protein hydrolysate, and flour.

[0011] The starch used in the mix of the present invention can be one that has been used in the manufacture of bakery foods, and examples of such starches include unprocessed starches such as wheat starch, potato starch, corn starch, tapioca starch, and rice starch, and processed starches thereof. Examples of the processed starch include the unprocessed starch that has been processed (e.g., esterified, etherified, oxidized, crosslinked, phosphorylated, gelatinized, or a combination thereof). These starches can be used alone or in combination of two or more. In addition, the type of starch used can be appropriately changed according to the type of bakery food to be manufactured or the desired texture. Preferably, the starch used in the mix of the present invention is one or more selected from the group consisting of wheat starch, potato starch, and corn starch (which may be unprocessed or processed). More preferably, the starch is processed or unprocessed wheat starch. Preferably, the starch is not a resistant starch. In this specification, the starch mentioned above is to be distinguished from starch which is a component of the flour contained in the mix of the present invention described below.

[0012] The content of the starch in the mix of the present invention is preferably 5 to 20% by mass, more preferably 8 to 18% by mass, and even more preferably 10 to 16% by mass, based on the total mass of the mix. If the starch content in the mix is ​​too low or too high, the texture of the produced bakery food may not be sufficiently improved. In this specification, the starch content in the mix of the present invention described above does not include the amount of starch, which is a component of the cereal flour contained in the mix, which will be described later.

[0013] The wheat protein used in the mix of the present invention is a protein contained in wheat endosperm, preferably gluten. The wheat protein can be prepared by adding water to wheat flour, kneading the mixture to make dough, and washing the dough with water to wash away starch. Alternatively, a commercially available product (e.g., commercially available wheat gluten) can be used as the wheat protein. In this specification, the wheat protein is distinguished from wheat protein or gluten, which is a component of the cereal flour contained in the mix of the present invention, which will be described later.

[0014] The content of the wheat protein in the mix of the present invention is preferably 20 to 35% by mass, more preferably 22 to 33% by mass, and even more preferably 24 to 30% by mass, based on the total mass of the mix. If the wheat protein content in the mix is ​​too low or too high, the texture of the produced bakery food may not be sufficiently improved. In this specification, the wheat protein content in the mix of the present invention does not include the amount of wheat protein or gluten, which are components of the cereal flour contained in the mix, which will be described later.

[0015] The wheat protein hydrolysate used in the mix of the present invention can be prepared by hydrolyzing wheat protein. The wheat protein used as the raw material for the hydrolysate can be prepared from wheat flour by the above-mentioned procedure, or a commercially available product can be used. Preferably, the wheat protein hydrolysate is a hydrolysate of wheat gluten (e.g., commercially available wheat gluten).

[0016] The method of hydrolysis of wheat protein is not particularly limited as long as it is a method acceptable for processing food raw materials, and examples thereof include acid hydrolysis using hydrochloric acid or the like, and enzymatic hydrolysis using protease, and any one or any two or more of these methods can be used in combination. If necessary, the obtained hydrolysate may be further purified. Alternatively, wheat protein that has been hydrolyzed in advance may be further hydrolyzed and used as the wheat protein hydrolysate to be used in the mix of the present invention. From the viewpoint of dispersibility in food, the hydrolysate preferably has an average molecular weight of 1000 to 100000 Daltons. In this specification, the average molecular weight of the protein hydrolysate refers to a value measured by size exclusion chromatography. The wheat protein hydrolysate may be a commercially available product.

[0017] The content of the wheat protein hydrolysate in the mix of the present invention is preferably 0.1 to 0.5% by mass, more preferably 0.2 to 0.4% by mass, based on the total mass of the mix. If the content of the hydrolysate in the mix is ​​too low or too high, the texture of the produced bakery food may not be sufficiently improved.

[0018] The flour used in the mix of the present invention can be any flour that has been used in the manufacture of bakery foods, and examples of such flour include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, durum flour, and whole wheat flour; rice flour such as brown rice flour, joshin flour, and shiratamako flour; rye flour; and barley flour. These flours can be used alone or in combination of two or more. In addition, the type of flour used can be appropriately changed according to the type of bakery food to be manufactured and the desired texture. For example, when a chewy texture is to be imparted to the bakery food, it is preferable to blend rice flour into the flour. Preferably, the flour is one or more selected from the group consisting of wheat flour, rye flour, and rice flour. Preferably, the flour contains wheat flour, and the content of wheat flour in the flour is preferably 50% by mass or more, more preferably 60% by mass or more. More preferably, the flour is wheat flour.

[0019] The total content of the starch, wheat protein, wheat protein hydrolysate, and flour in the mix of the present invention is preferably 50% by mass or more, more preferably 55% by mass or more, even more preferably 60% by mass or more, and even more preferably 70% by mass or more, based on the total mass of the mix. The content of the flour in the mix of the present invention is preferably 20% by mass or more, more preferably 25 to 50% by mass, and even more preferably 30 to 45% by mass, based on the total mass of the mix.

[0020] In addition to the starch, wheat protein, wheat protein hydrolysate and cereal flour, the mix of the present invention may contain other ingredients that can be commonly used in the manufacture of bakery foods, if necessary. Examples of the other ingredients include sugars, egg powder, proteins other than the wheat protein, fats and oils, emulsifiers, thickeners, gelling agents, leavening agents, seasonings, etc., and any one or more of these can be used appropriately according to the type of bakery food to be manufactured and the desired texture. From the viewpoint of imparting a fluffy texture to the bakery food, it is preferable that the mix contains a leavening agent. When the mix of the present invention contains the other ingredients, the total content of the other ingredients is preferably 50% by mass or less, more preferably 45% by mass or less, even more preferably 40% by mass or less, and even more preferably 30% by mass or less of the total amount of the mix.

[0021] The mix of the present invention can be produced by mixing the above-mentioned starch, wheat protein, wheat protein hydrolysate, cereal flour, and other ingredients as necessary. The mix of the present invention is preferably in the form of a powder or granule. The mix of the present invention can be used as a raw material flour for bakery foods. As described above, the mix of the present invention is rich in wheat protein, so that high-protein bakery foods can be produced using the mix.

[0022] The production of bakery foods using the mix of the present invention can be carried out according to a conventional method using the mix of the present invention as a raw material flour. Typically, in the production of bakery foods using the mix of the present invention, a bakery food dough is prepared from the mix, and then the dough is heated to produce the bakery food. The bakery food dough prepared from the mix of the present invention may be a liquid dough (batter liquid) or a clay-like dough (dough), but is preferably a liquid dough. Either dough can be prepared by adding a liquid component to the mix of the present invention and mixing it. Examples of the liquid component include water, milk, egg liquid, fresh cream, and fruit juice, and any one or any two or more of these can be used in combination. The type and amount of the liquid component used can be appropriately selected depending on the type of bakery food to be produced, and are not particularly limited. For example, when preparing dough, it is preferable to add about 30 to 75 parts by mass of the liquid component converted to the water content to 100 parts by mass of the mix of the present invention. For example, when preparing a batter, it is preferable to add about 75 to 150 parts by mass of liquid components converted into water content to 100 parts by mass of the mix of the present invention. If necessary, the bakery food dough may contain ingredients such as fruits, nuts, chocolate chips, meat, seafood, and vegetables.

[0023] Methods for heating the bakery food dough prepared from the mix of the present invention include baking, steaming, frying, etc., and baking is preferred. The baking method may be a conventional method, and an appropriate method can be selected depending on the bakery food to be produced, such as oven heating, heating on a plate (including a frying pan, iron plate, hot plate, etc.), heating in a baking mold, etc.

[0024] In a preferred embodiment of the method for producing bakery foods using the mix of the present invention, about 75 to 150 parts by mass of liquid ingredients such as water, milk, and egg liquid are added to 100 parts by mass of the mix of the present invention and mixed to prepare a liquid bakery food dough. The prepared dough is then poured onto a heated plate and baked to produce the bakery food. EXAMPLES

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0026] [Preparation of wheat protein hydrolysate] Wheat gluten (A-gluco G, Glico Nutrition Foods Co., Ltd.) was dispersed in water and heated with stirring. When the liquid temperature reached 50°C, endoprotease (Protin NY100, Amano Enzyme Co., Ltd.) was added and hydrolysis reaction was carried out at 50°C for 1 hour. The supernatant was collected from the reaction liquid by centrifugation, and the supernatant was adjusted to pH 5.0, after which the liquid temperature was raised to 70°C and heated at 70°C for 30 minutes while stirring with a propeller mixer to inactivate the enzyme. The inactivated liquid was cooled to a liquid temperature of 50°C and purified by adding activated carbon. The purified liquid was filtered with diatomaceous earth to collect the water-soluble portion. The collected material was heat sterilized at 80°C for 30 minutes, then powdered by spray drying and used as wheat protein hydrolysate.

[0027] [Test Example 1] The ingredients shown in Table 1 below were mixed appropriately to prepare a mix for bakery food. The prepared mix was used to make hot cakes. Specifically, 100 parts by mass of the mix for bakery food was added to 100 parts by mass of milk and thoroughly stirred to prepare a liquid dough (batter liquid). The prepared dough was poured and spread on a hot plate heated to 170°C, baked for 3 minutes, then turned over and baked for another 2 minutes to make hot cakes. As Reference Examples 1-1 and 1-2, normal hot cakes not high in protein were made.

[0028] The texture of the produced hot cakes was evaluated by 10 expert panelists according to the following criteria, and the average scores of the 10 panelists were calculated. The results are shown in Table 1. <Evaluation criteria> (Moisturizing) 5 points: Very moist and extremely good texture. 4 points: Sufficiently moist and with a good texture. 3 points: A slightly moist texture. 2 points: Not moist enough and poor texture. 1 point: Not moist, feels dry and has an extremely poor texture. (Soft and fluffy) 5 points: Very fluffy and extremely good texture. 4 points: Very fluffy and good texture. 3 points: A slightly fluffy texture. 2 points: Not fluffy enough and has a poor texture. 1 point: Not fluffy, feels hard, and has an extremely poor texture.

[0029] [Table 1]

[0030] The hot cakes of the Production Examples, while being high in protein, exhibited a moist and fluffy texture that was equal to or better than that of the ordinary hot cakes of the Reference Examples. The hot cakes of the Comparative Examples, which were high in protein but did not contain either starch or wheat protein hydrolysate or had a high starch content, were inferior in moistness and fluffiness.

[0031] [Test Example 2] Except for changing the composition of the bakery food mix as shown in Tables 2 to 4, the mix was prepared in the same manner as in Test Example 1, and hot cakes were produced and evaluated using the prepared mix. The results are shown in Tables 2 to 4.

[0032] [Table 2]

[0033] [Table 3]

[0034] [Table 4]

[0035] [Test Example 3] A mix was prepared in the same manner as in Test Example 1, except that the composition of the bakery food mix was changed as shown in Table 5, and hot cakes were produced and evaluated using the prepared mix. The results are shown in Table 5. Table 5 also lists the results of Production Example 1-1.

[0036] [Table 5]

Claims

1. A bakery food mix containing 5 to 20 mass% starch, 20 to 35 mass% wheat protein, 0.1 to 0.5 mass% wheat protein hydrolysate, and cereal flour.

2. 2. The mix of claim 1, wherein the starch comprises one or more selected from the group consisting of wheat starch, potato starch, and waxy corn starch.

3. The mix of claim 1 , wherein the flour comprises wheat flour.

4. The mix according to claim 1, wherein the total content of the starch, wheat protein, wheat protein hydrolysate, and flour is 50% by mass or more.

5. The mix according to claim 1, wherein the bakery food is a hot cake, a pancake, or a sponge cake.

6. A method for producing a bakery food product, comprising heating a dough prepared from the bakery food mix according to any one of claims 1 to 5.

7. The method according to claim 6, wherein the bakery food is a hotcake, a pancake, or a sponge cake.