Bakery food ingredients

Abstract

This bakery food mix contains 10-70 mass% insoluble dietary fibers and 3-20 mass% easily digestible starch. The bakery food mix favorably further contains 5-50% of a protein material. The bakery food mix is particularly useful in production of non-fermented bakery foods, for example, waffles, pancakes, hotcakes, butter cakes, okonomi-yaki, tako-yaki, oban-yaki, koban-yaki, tai-yaki, etc.

Description

Bakery food mixes

[0001] The present invention relates to a bakery food mix used in the production of bakery foods such as baked goods and breads, and more particularly to a bakery food mix that contains dietary fiber and is suitable for producing low-sugar, low-calorie bakery foods.

[0002] Bakery foods are foods obtained by adding liquids such as water or milk to powder ingredients such as wheat flour and starch, followed by baking, steaming, frying, or other heat treatments after fermentation as necessary. Bakery foods with a variety of textures are known, including those with an excellent aroma using fermented dough like bread, those with a crunchy, crumbly texture like cookies, and those with a light, fluffy texture like pancakes. Bakery foods are broadly divided into 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. The texture of bakery foods is significantly affected by the amount of liquid added to the powder ingredients during dough production. Doughs with a relatively low amount of liquid are called doughs, while doughs with a relatively high amount of liquid are called batters. Batters are typically liquids with a relatively high water content.

[0003] Furthermore, since bakery foods are typically made primarily from grain flour, starch, and sugars, increasing the number of opportunities to eat bakery foods inevitably leads to an increase in carbohydrate intake. Carbohydrates are one of the three major nutrients, along with lipids and proteins, but excessive carbohydrate intake raises blood sugar levels and stimulates the secretion of insulin hormone, raising concerns about health problems, and people may be forced to limit their intake of bakery foods. In recent years, with a growing health consciousness, there has been an active movement to actively incorporate carbohydrate restriction into dietary habits, and many carbohydrate-restricting therapies and diet methods have been proposed. In this context, there is a growing demand for bakery foods that are low in carbohydrates and suitable for carbohydrate restriction.

[0004] Bakery foods that claim to be low in carbohydrates are known in which the carbohydrates in ordinary bakery foods are replaced with dietary fiber that is difficult to digest with human digestive enzymes, and examples of such dietary fiber include resistant starch, resistant dextrin, and inulin. However, while the inclusion of dietary fiber in bakery foods reduces the carbohydrate content of the bakery foods, it also reduces the bakery foods' inherent texture, taste, and flavor, resulting in a loss of palatability as a food. Various proposals have been made to solve this problem.

[0005] For example, Patent Document 1 describes baked goods such as biscuits and cookies that contain a starch such as cornstarch (non-digestible starch) and a resistant starch, with the total content of both starches being 17% by weight or less. Patent Document 2 also describes cookies that contain wheat flour, sugar, shortening or fat, inulin, and a resistant starch. However, while these techniques for reducing the carbohydrate content of bakery foods have a certain effect on improving texture and other aspects of bakery foods that use dough with a relatively low moisture content, such as cookies and bread, they have little effect on improving texture and other aspects of bakery foods that use batter with a relatively high moisture content, such as pancakes and okonomiyaki, and the addition of dietary fiber results in a deterioration in texture and other aspects.

[0006] Patent Document 3 describes the addition of raw material flour containing inulin-based edible powder and bran powder to ingredients for bread, cake, udon noodles, etc. Patent Document 4 describes a diet food in which insoluble dietary fiber selected from bran, rice bran, and soybean pulp is blended in an amount 2 to 20 times that of water-soluble dietary fiber powder containing inulin as the main component. However, the bakery foods obtained by applying these technologies have a hard, powdery, and crumbly texture, and are inferior in texture.

[0007] Patent Document 5 describes a food composition for batter dough that contains low-carbohydrate food ingredients and koji, and the low-carbohydrate food ingredients include resistant starch, resistant dextrin, soy flour, soy milk powder, okara, bran, cellulose, polydextrose, wheat dietary fiber, soy dietary fiber, resistant glucan, agar, konjac flour, almond powder, nut powder, wheat protein, soy protein, pea protein, and egg protein. However, while the food described in Patent Document 5 contains koji, which offers benefits such as improved melt-in-the-mouth feel and a fibrous feel masking effect, the koji adds a unique flavor that may not match the flavor of bakery foods, making it difficult to apply to bakery foods.

[0008] JP 2010-239893 A U.S. Patent Application Publication No. 2008 / 0138472 JP 2008-79606 A U.S. Patent Application Publication No. 2009 / 0202674 JP 2017-55662 A

[0009] An object of the present invention is to provide a mix for bakery foods that contains dietary fiber, is low in sugar and calories, and yet has excellent texture.

[0010] The present invention relates to a bakery food mix containing 10 to 70% by mass of insoluble dietary fiber and 3 to 20% by mass of non-digestible starch. The present invention also relates to a batter containing 100 parts by mass of the bakery food mix of the present invention and more than 60 parts by mass of a liquid.

[0011] The bakery food mix of the present invention contains insoluble dietary fiber and non-digestible starch.

[0012] The insoluble dietary fiber used in the present invention is a water-insoluble dietary fiber, and examples thereof include cellulose, hemicellulose, chitin, chitosan, resistant starch, soybean dietary fiber, beet fiber, wheat bran, pea fiber, apple dietary fiber, citrus fiber, wheat fiber, oat fiber, sugarcane fiber, potato fiber, etc., and these can be used alone or in combination of two or more. Among these insoluble dietary fibers, resistant starch is particularly preferred in the present invention because it is highly effective in reducing the powdery texture of dough or bakery foods obtained using the bakery food mix.

[0013] Resistant starch, a suitable insoluble dietary fiber, is also known as resistant starch. It resists digestive enzymes and is difficult to digest and absorb in the digestive tract of healthy individuals. It is also known to be assimilated by intestinal bacteria in the large intestine and to have a beneficial effect on the intestinal flora. Resistant starch is classified into four types, RS1 to RS4, as shown below. RS1 is a type of starch that is easily digestible but is physically protected by an outer skin or other protective layer, making it resistant to digestion by digestive enzymes. It is primarily found in whole grains, seeds, and legumes. RS2 is an unprocessed resistant starch (raw starch) that exhibits resistance to digestion due to the unique crystalline structure of the starch granules. Examples of such starch include potato starch and unripe banana starch. High-amylose starch, which contains a large amount of linear amylose, is also classified as RS2. High-amylose starch here refers to starch with an amylose content of 50% by mass or more. RS3 is a resistant starch that exhibits resistance to digestion due to starch retrogradation, which changes the structure of the starch to one that is less susceptible to the action of digestive enzymes, and can be exemplified by retrograded starch (beta-starch) obtained by heating to gelatinize (gelatinize) the starch and then cooling it. RS4 is a resistant starch that exhibits resistance to digestion due to highly chemically modified starch, and can be exemplified by starch that has been subjected to a strong cross-linking treatment, or etherified or esterified starch.

[0014] In the present invention, any resistant starch of RS1 to RS4 can be used, but particularly preferred is a resistant starch classified as RS2 to RS4 and having a dietary fiber content of 20% by mass or more (hereinafter also referred to as "high-dietary-fiber resistant starch"). From the viewpoint of further ensuring low carbohydrate and low calorie bakery foods, the dietary fiber content of the high-dietary-fiber resistant starch is preferably 50% by mass or more, and more preferably 60% by mass or more. In this specification, the dietary fiber content is a value determined by an enzymatic-gravimetric method (Prosky method) based on AOAC 985.29. The dietary fiber content can be measured using a commercially available measurement kit based on the Prosky method, such as a dietary fiber measurement kit (Wako Pure Chemical Industries, Ltd.).

[0015] The high-dietary-fiber resistant starch may be natural starch (unprocessed starch) or processed starch. However, most natural resistant starches generally have a dietary fiber content of less than 30% by mass at most, and are therefore often unsuitable as high-dietary-fiber resistant starches. In contrast, for example, RS2 resistant starch that has been subjected to heat treatment such as moist heat treatment has an increased dietary fiber content and can be used as a high-dietary-fiber resistant starch in the present invention. Specifically, for example, high-amylose cornstarch with an amylose content of 70% by mass has a dietary fiber content of only about 20% by mass in the unprocessed state before heat treatment, but after moist heat treatment, this content increases to about 60% by mass. In this way, moist heat-treated high-amylose starch (RS2 resistant starch) can be used as a high-dietary-fiber resistant starch in the present invention. Commercially available products can be used as the high-dietary-fiber resistant starch. Examples of RS2 include Nisshoku Roadster (manufactured by Nihon Shokuhin Kako Co., Ltd.), Himaizu 1043 (manufactured by Nippon NSC Co., Ltd.), and Actistar 11700 (manufactured by Cargill Japan Co., Ltd.). Examples of RS4 include Pine Starch RT (manufactured by Matsutani Chemical Industry Co., Ltd.), Fibergym RW (manufactured by Matsutani Chemical Industry Co., Ltd.), and Actistar RT 75330 (manufactured by Cargill Japan Co., Ltd.).

[0016] The insoluble dietary fiber content of the bakery food mix of the present invention is 10 to 70% by mass, preferably 20 to 60% by mass, and more preferably 25 to 55% by mass, based on the total mass of the mix. If the insoluble dietary fiber content of the bakery food mix is ​​less than 10% by mass, the insufficient dietary fiber content may result in the bakery food being insufficiently low in carbohydrates and calories, and the health benefits expected of dietary fiber-containing foods may not be achieved. Furthermore, if the insoluble dietary fiber content of the bakery food mix exceeds 70% by mass, the bakery food may have a powdery and crumbly texture.

[0017] The non-digestible starch used in the present invention is a starch other than the above-mentioned resistant starch, which is a type of insoluble dietary fiber (a starch that cannot be digested and absorbed in the digestive tract of a healthy person), and is a starch that can be digested and absorbed in the digestive tract of a healthy person. As the non-digestible starch, any so-called normal starch other than the resistant starch normally used in bakery foods can be used without any particular limitation, and it may be unmodified starch or a processed starch obtained by subjecting unmodified starch to one or more treatments such as esterification, etherification, oxidation, cross-linking, and gelatinization, and one type of these normal starches may be used alone or two or more types may be used in combination. Examples of unmodified starches (or raw materials for modified starches) include above-ground starches (starch derived from plants that accumulate starch in seeds) such as corn starch, waxy corn starch, tapioca starch, wheat starch, and rice starch, and underground starches (starch derived from plants that accumulate starch in rhizomes or roots) such as potato starch, sweet potato starch, and tapioca starch. Among these non-digestible starches, waxy corn starch or underground starch is preferably used in the present invention because it enhances the soft texture of bakery foods.

[0018] The content of non-digestible starch in the bakery food mix of the present invention is 3 to 20% by mass, preferably 8 to 16% by mass, based on the total mass of the mix. If the content of non-digestible starch in the bakery food mix is ​​less than 3% by mass, the texture of bakery foods obtained using the mix may be crumbly and rough. On the other hand, if the content of non-digestible starch in the bakery food mix exceeds 20% by mass, the melt-in-the-mouth texture of the bakery foods may be poor.

[0019] The bakery food mix of the present invention may contain, in addition to the essential ingredients (insoluble dietary fiber, non-digestible starch), a protein material (a protein material other than the essential ingredients). By including a protein material in the bakery food mix, the soft texture of the bakery food obtained using the mix can be further enhanced. The protein material used in the present invention can be any food-safe protein material, regardless of whether it is plant- or animal-based. Examples of protein materials other than the essential ingredients include wheat proteins such as gluten, gliadin, and glutenin; egg proteins such as whole eggs, egg whites, and egg yolks; milk proteins such as skim milk powder and whey protein; soy protein; and gelatin. These may be used alone or in combination of two or more. In the bakery food mix of the present invention, the protein material content is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, based on the total mass of the mix.

[0020] The bakery food mix of the present invention may further contain cereal flour in addition to the above-mentioned essential ingredients (insoluble dietary fiber, non-digestible starch). The inclusion of cereal flour in the bakery food mix enhances the texture of the dough obtained using the mix, thereby further improving the softness and ease of melting in the mouth of the bakery food. The cereal flour used in the present invention can be any cereal flour commonly used in the production of bakery foods, without particular limitation. Examples of the cereal flour include wheat flour, rice flour, corn flour, and white sorghum. These can be used alone or in combination of two or more. Examples of wheat flour include soft flour, all-purpose flour, bread flour, and durum wheat flour. The content of the cereal flour in the bakery food mix of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, based on the total mass of the mix. If the grain flour content in a bakery food mix is ​​too low, there is little point in using grain flour, and conversely, if it is too high, the insoluble dietary fiber content will be too low, which may result in the bakery food not being sufficiently low in carbohydrates and calories.

[0021] The bakery food mix of the present invention may further contain a thickener in addition to the essential ingredients (insoluble dietary fiber, non-digestible starch). By including a thickener in the bakery food mix, the powdery, rough texture caused by insoluble dietary fiber in the bakery food obtained using the mix can be effectively reduced. Examples of thickeners used in the present invention include gums such as xanthan gum and guar gum, glucomannan, alginic acids, and pectin, and these can be used alone or in combination of two or more. Among these thickeners, glucomannan, alginic acids, and pectin are preferred. The content of the thickener in the bakery food mix of the present invention is preferably 1 to 5% by mass, more preferably 2 to 4% by mass, based on the total mass of the mix.

[0022] The bakery food mix of the present invention may contain other raw materials commonly used in the production of bakery foods, such as sugars, oils and fats, powdered milk, colorings, flavorings, salt, emulsifiers, leavening agents, dried eggs, thickeners, eggshell calcium, enzymes, flavoring agents, spices, etc., as appropriate depending on the desired quality of the bakery food, etc. The content of these other raw materials is preferably about 0 to 20% by mass, more preferably about 0 to 15% by mass, based on the total mass of the bakery food mix.

[0023] The bakery food mix of the present invention can be obtained by appropriately mixing the above-mentioned components. The form of the bakery food mix of the present invention at room temperature and normal pressure is not particularly limited and may be powder, granules, or the like.

[0024] The bakery food mix of the present invention can be used to produce bakery foods. Bakery foods, as used herein, refer to foods obtained by subjecting fermented or unfermented dough made primarily from cereal flour (cereal flour and starch) to optional addition of auxiliary ingredients such as yeast, leavening agents (e.g., baking powder), water, salt, and sugar, followed by heat treatment such as baking, steaming, or frying. Examples of bakery foods to which the present invention can be applied include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, choux pastries, biscuits, dorayaki, and baked buns; and fried goods such as donuts. Examples of breads include breads (e.g., rolls, white bread, brown bread, French bread, hardtack, buns, and croissants), cooked breads, sweet buns, and steamed breads. Examples of cakes include sponge cakes, butter cakes, roll cakes, hotcakes, bouche, baumkuchen, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, and pancakes.

[0025] The bakery food mix of the present invention is particularly suitable for producing non-fermented bakery foods. Non-fermented bakery foods are produced by adding a liquid to a bakery food mix (powdered ingredients), kneading the resulting dough, and then subjecting the resulting dough to a heat treatment such as baking without fermentation. Examples of non-fermented bakery foods include pancakes, hotcakes, butter cakes, crepes, okonomiyaki, takoyaki, cookies, biscuits, pizza, sponge cakes, choux pastries, roll cakes, cheesecakes, snack cakes, muffins, Baumkuchen, pound cakes, steamed bread, and donuts. On the other hand, fermented bakery foods produced with fermented dough include bread, sweet bread, cooked bread, and pizza. Generally, non-fermented bakery foods are characterized by a smoother and softer texture and a softer surface than fermented bakery foods. The bakery food mix of the present invention can highlight these unique characteristics of non-fermented bakery foods, making it possible to further express the characteristics of non-fermented bakery foods.

[0026] Bakery foods can be produced using the bakery food mix of the present invention in accordance with conventional methods, typically by adding a liquid to the mix and kneading the mixture to produce dough, and in the case of fermented bakery foods, by fermenting the dough and then subjecting the dough to a heat treatment such as baking. Examples of liquids that can be added to the bakery food mix when producing the dough include water, milk, eggs, etc., and these can be used alone or in combination of two or more.

[0027] The amount of liquid added to the bakery food mix when producing dough can be adjusted appropriately depending on the type of dough and the type of bakery food to be produced. Generally, dough produced by adding approximately 60 parts by mass or less, e.g., 40 to 60 parts by mass, of liquid to 100 parts by mass of powdered ingredients such as the bakery food mix of the present invention is called dough, while dough produced by adding more than 60 parts by mass, e.g., 70 to 450 parts by mass, is called batter. The moisture content of dough is usually 40% by mass or less, preferably 28 to 40% by mass, and the moisture content of batter is usually 30% by mass or more, preferably 50 to 85% by mass. The amount of liquid added to the bakery food mix of the present invention is preferably 40 to 400 parts by mass, more preferably 50 to 350 parts by mass, and even more preferably 60 to 350 parts by mass, per 100 parts by mass of the mix.

[0028] The bakery food mix of the present invention can be applied to either dough or batter, but is particularly useful as a batter mix and is suitable for producing batter-type bakery foods produced using batter. Generally, batter-type bakery foods, when containing dietary fiber, tend to leave a fibrous texture in the mouth when eaten, compared to dough-type bakery foods produced using dough. However, when the bakery food mix of the present invention is used to produce such batter-type bakery foods, it is possible to produce bakery foods that are low in sugar and calories, have an excellent texture, and do not have a fibrous texture.

[0029] The present invention includes a batter (liquid dough) comprising a mixture of 100 parts by mass of the bakery food mix of the present invention described above and more than 60 parts by mass of a liquid. In this batter of the present invention, the amount of liquid constituting the mixture is preferably 60 to 450 parts by mass, more preferably 90 to 400 parts by mass, and even more preferably 100 to 350 parts by mass, relative to 100 parts by mass of the bakery food mix of the present invention. Various ingredients such as fruits, nuts, vegetables, meat, and seafood, for example, nuts for pancakes and vegetables for okonomiyaki, may be added to the batter of the present invention as desired.

[0030] Bakery foods (batter-type bakery foods) obtained using the bakery food mix or batter of the present invention are characterized by an excellent texture that is smooth and pleasant to the touch, and soft and melts in the mouth, in contrast to dough-type bakery foods such as cookies, which have a crunchy and relatively hard texture. Examples of non-leavened bakery foods to which the bakery food mix or batter of the present invention is particularly useful include waffles, pancakes, hotcakes, butter cakes, okonomiyaki, takoyaki, obanyaki, kobanyaki, and taiyaki.

[0031] 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.

[0032] Examples 1 to 23 and Comparative Examples 1 to 9 The raw materials shown in Table 1 below were mixed and stirred appropriately to produce pancake mixes as mixes for bakery foods. Details of the raw materials used are as follows: Insoluble dietary fiber: cellulose (trade name "Avicel FD-101", manufactured by Asahi Kasei), tapioca resistant starch (trade name "Pine Starch RT", manufactured by Matsutani Chemical Industry Co., Ltd.) Protein material: gluten (wheat protein)

[0033] Test Example: Hotcakes were made using the hotcake mixes of each Example and Comparative Example. Specifically, 50 parts by mass of egg and 170 parts by mass of milk were added to 180 parts by mass of the hotcake mix and stirred thoroughly to obtain a liquid batter. The obtained batter was poured and spread on a hot plate heated to 170°C and baked for 3 minutes, after which the baked batter was turned upside down and baked on the unbaked side for 1 minute 30 seconds to produce hotcakes. The produced hotcakes were eaten by 10 panelists, and the texture (smoothness, softness) was evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average evaluation scores of the 10 panelists.

[0034] <Evaluation criteria for smoothness> 5 points: very smooth and feels good on the tongue, extremely good. 4 points: smooth and feels good on the tongue, good. 3 points: feels normal smoothness. 2 points: feels crumbly and powdery, poor. 1 point feels very crumbly and powdery, extremely poor. <Evaluation criteria for softness> 5 points: very soft and the dough melts, extremely good. 4 points: soft and the dough melts, good. 3 points: feels normal softness. 2 points: does not melt in the mouth or feels rough to the touch, poor. 1 point: feels very poorly melt in the mouth or feels very rough to the touch, extremely poor.

[0035]

[0036] As shown in Table 1, the hotcake mixes of each Example contained dietary fiber, were low in carbohydrates, and were low in calories, yet produced hotcakes with excellent smoothness and softness. In other words, when dietary fiber is added to a mix consisting of soft flour and sugar (Comparative Example 5) to achieve low carbohydrates and calories, simply adding insoluble dietary fiber, as in Comparative Examples 1 to 3, reduces both smoothness and softness. However, by further adding non-digestible starch, as in each Example, both are improved, resulting in bakery foods with an excellent texture. Furthermore, a comparison between Examples 1 and 2, or between Examples 3 and 4, reveals that resistant starch is a more effective insoluble dietary fiber than cellulose.

[0037]

[0038] A comparison of Examples 2, 6, and 7 in Table 2 shows that, with regard to non-digestible starches, underground starches were particularly effective in improving texture, and with regard to ground starches, waxy cornstarch was more effective than cornstarch in improving texture. Furthermore, Table 2 also shows that Examples 8 to 11, which contained a protein material and / or a thickener, had a better texture than the other Examples that did not contain these ingredients. This shows that the texture of batter-type bakery foods can be significantly improved by including these ingredients in the mix, particularly by including both a protein material and a thickener as in Example 11.

[0039]

[0040] The critical significance of an insoluble dietary fiber content of 10 to 70% by mass in the mix is ​​clear from a comparison between the Examples and Comparative Examples in Table 3. Furthermore, since Examples 13 to 17, and especially Examples 14 to 16, were particularly excellent in texture in Table 3, it is clear that the insoluble dietary fiber content in the mix is ​​preferably about 20 to 60% by mass, and more preferably about 25 to 55% by mass.

[0041]

[0042] The critical significance of a non-digestible starch content of 3 to 20% by mass in the mix is ​​clear from a comparison between the Examples and Comparative Examples in Table 4. Furthermore, since Examples 20 to 22 in Table 4 had particularly excellent texture, it is clear that a non-digestible starch content of about 8 to 16% by mass in the mix is ​​preferable.

[0043] The bakery food mix and batter of the present invention make it possible to produce bakery foods that contain dietary fiber, are low in sugar and calories, and yet have an excellent texture. The bakery foods produced by applying the present invention are almost free of the hard, powdery, or fibrous texture that is common in conventional bakery foods that contain dietary fiber and claim to be low in sugar and calories, and have an excellent texture that is smooth, pleasant to the touch, soft, and melts easily in the mouth.

Claims

1. Bakery food mixtures containing 10 to 70% by mass of insoluble dietary fiber and 3 to 20% by mass of non-resistant starch.

2. Mixtures under claim 1, further containing 5 to 50% by mass of protein foodstuff.

3. Mixtures under claim 1 or 2, further containing cereal flour.

4. Mixtures under any one of claims 1 to 3, further containing thickeners.

5. Mixtures...

6. A mixture under claim 5, where the bakery food is not leavened, is selected from waffles, pancakes, butter cakes, okonomiyaki, takoyaki, orbanaki, kobanaki, and taiyaki.

7. A batter consisting of 100 parts by mass of a bakery food mixture under any one of claims 1 to 6 and more than 60 parts by mass of liquid;