Bakery food product mix, bakery food product using same, and method for producing bakery food product

Abstract

The present disclosure addresses the problem of providing a bakery food product mix that contains 50 mass% or more of whole wheat flour and can produce bakery food products having good baked color, soft texture, and rising properties.　The bakery food product mix contains 50 mass% or more of whole wheat flour, milk protein, and soybean protein.

Description

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

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

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

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

[0004] JP 2015-142542 A JP 2019-017275 A

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

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

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

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

[0009] That is, the present disclosure provides the following aspects of the invention. Item 1. A bakery food mix containing 50% or more by mass of whole wheat flour, milk protein, and soy protein. Item 2. The bakery food mix according to Item 1, in which the wheat protein content is 4% or more by mass. Item 3. The bakery food mix according to either Item 1 or 2, in which 50 to 110 parts by mass of milk protein and 50 to 200 parts by mass of soy protein are contained per 100 parts by mass of wheat protein. Item 4. The bakery food mix according to any one of Items 1 to 3, which does not contain at least one of a thickening polysaccharide and an emulsifier. Item 5. The bakery food mix according to any one of Items 1 to 4, in which the bakery food is a non-fermented bakery food. Item 6. The bakery food mix according to any one of Items 1 to 5, in which the non-fermented bakery food is a pancake. Item 7. Item 8. A bakery food product comprising 50% by mass or more of whole wheat flour, milk protein, and soy protein, calculated on a dry mass basis. Item 9. A method for producing a bakery food product, comprising the steps of: preparing dough by adding a liquid to the bakery food mix according to any one of Items 1 to 6 and mixing the mixture; and heat-treating the obtained dough.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0039] 3. Bakery Foods One aspect of the present disclosure provides bakery foods containing 50% or more by dry weight of whole wheat flour, milk protein, and soy protein. The bakery foods can be obtained, for example, by using the bakery food mix described above. The types of the bakery foods are the same as those described in "2. Bakery Food Mixes" above.

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

[0041] 1. Materials The compositions of the whole wheat flour, milk protein concentrate, soy flour, active gluten, thickening polysaccharides, and emulsifiers used in this test are as follows: Whole wheat flour: whole wheat soft flour, containing 8% by mass of wheat protein Milk protein concentrate: containing 80% by mass of milk protein Soy flour: soybean powder obtained by heat-treating whole fat soybeans to inactivate the enzymes, containing 34% by mass of soy protein Active gluten: containing 80% by mass of wheat protein Thickening polysaccharides: psyllium seed gum Emulsifier: sucrose palmitate

[0042] 2. Preparation of pancake mix The ingredients shown in Tables 1 and 2 were mixed to prepare a pancake mix.

[0043]

[0044]

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

[0046] 4. Evaluation method of pancakes 4-1. Browning Using a color difference meter (Konica Minolta, CHROMA METER CR-5), the L value (brightness) of the center of the pancakes after allowing them to cool for 30 minutes was measured. The L value is a value that serves as an index of browning, with a larger L value indicating a lighter browning and a smaller L value indicating a darker browning.

[0047] 4-2. Softness of Pancakes In a compression test using a rheometer (Shimadzu Texture Analyzer "EZ-SX"), the stress of the pancakes was measured after cooling for 30 minutes. In the compression test, the pancake was placed in the center of the base, and a plunger (aluminum cylinder, φ20 mm) was pressed down 7.5 mm at a descending speed of 1 mm / sec and held for 10 sec, and the maximum stress at this time was obtained as the measured value of stress. Stress measurements were performed with n=3, and the average value was calculated. Note that stress is a value that serves as an index of softness; the greater the stress, the harder the pancake, and the smaller the stress, the softer the pancake.

[0048] 4-3. Pancake Rise (Height) After allowing the pancakes to cool for 30 minutes, the thickness of the thickest part (mainly the center) of each pancake was measured with a ruler.

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

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

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

[0052]

[0053]

Claims

1. A mix for bakery foods containing 50% or more by mass of whole wheat flour, milk protein, and soy protein.

2. A bakery food mix according to claim 1, having a wheat protein content of 4% by mass or more.

3. A bakery food mix according to claim 1 or 2, containing 50 to 110 parts by mass of milk protein and 50 to 200 parts by mass of soy protein per 100 parts by mass of wheat protein.

4. The bakery food mix according to claim 1 or 2, which does not contain at least one of a thickening polysaccharide and an emulsifier.

5. A bakery food mix according to claim 1 or 2, wherein the bakery food is a non-leavened bakery food.

6. The bakery food mix according to claim 5, wherein the non-leavened bakery food is a pancake.

7. Bakery foods containing 50% or more by dry weight of whole wheat flour, milk protein, and soy protein.

8. A method for producing bakery foods, comprising the steps of: preparing dough by adding a liquid to the bakery food mix according to claim 1 or 2 and mixing it; and heat-treating the obtained dough.

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