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 of produce bakery food products having a fluffy and soft texture.　The bakery food mix contains 50 mass% or more of whole wheat flour, active gluten, and soy flour.

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 and capable of producing bakery foods with a soft and fluffy 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 of resulting in a hard texture in the cooked bakery food due to the increased dietary fiber content, etc. It has been known that milk protein can be used to adjust the hardness and protein content of bakery foods, but the addition of milk protein causes the dough to become sticky and also reduces the rise of the bakery food after cooking. Furthermore, when milk protein is added to bakery food mixes containing 50% by mass or more of whole wheat flour, the bakery food tends to become even harder after cooking. It has also been known that thickening polysaccharides and emulsifiers can be used to solve problems such as the stickiness of the dough caused by the addition of milk protein 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, an 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 that can be used to produce bakery foods with a fluffy and soft texture.

[0008] The present inventors conducted extensive research to solve the above-mentioned problems and found that bakery foods with a soft and fluffy texture can be obtained by using a bakery food mix containing 50% by mass or more of whole wheat flour, as well as active gluten and soy flour. Furthermore, the inventors also found that when the mass ratio of the total amount of active gluten and soy flour to 100 parts by mass of whole wheat flour in the bakery food mix is ​​20 to 40 parts by mass, the rise of the bakery food after cooking is improved. The present disclosure was completed based on these findings 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, active gluten, and soy flour. Item 2. The bakery food mix according to Item 1, in which the total amount of active gluten and soy flour is 1 to 60 parts by mass per 100 parts by mass of whole wheat flour. Item 3. The bakery food mix according to Item 1 or 2, in which the active gluten is contained in an amount of 0.05 to 15 parts by mass and the soy flour is contained in an amount of 0.5 to 50 parts by mass per 100 parts by mass of the whole wheat flour. Item 4. The bakery food mix according to any one of Items 1 to 3, which does not contain at least one member selected from the group consisting of milk proteins, thickening polysaccharides, and emulsifiers. Item 5. The bakery food mix according to any one of Items 1 to 4, which contains monosaccharides and / or disaccharides other than sugar alcohols. Item 6. Item 7. The bakery food mix according to any one of Items 1 to 5, wherein the bakery food is a non-fermented bakery food. Item 8. The bakery food mix according to Item 6, wherein the non-fermented bakery food is a pancake. Item 9. A bakery food obtained using the bakery food mix according to any one of Items 1 to 7. Item 10. A method for producing a bakery food, comprising the steps of: preparing a dough by adding a liquid to the bakery food mix according to any one of Items 1 to 7 and mixing it, and heat-treating the obtained dough.

[0010] The bakery food mix of the present disclosure can provide bakery foods with a fluffy and soft texture after cooking, even though it contains 50% or more by mass of whole wheat flour. Furthermore, the bakery food mix of the present disclosure can achieve a fluffy and soft texture without using milk proteins, thickening polysaccharides, or emulsifiers, eliminating the need for artificial emulsifiers and enabling clean label trends to be followed. Furthermore, one aspect of the bakery food mix of the present disclosure can provide bakery foods with not only a fluffy and soft texture but also good rise after cooking. Furthermore, the bakery food mix of the present disclosure contains 50% by mass or more of nutrient-rich whole wheat flour, as well as 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 is to "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, active gluten, and soy flour. 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 cereal flour obtained by milling wheat grains as they are. In conventional bakery food mixes containing 50% by mass or more of whole wheat flour, bakery foods have a hard texture after cooking. However, the bakery food mix of the present disclosure contains 50% by mass or more of whole wheat flour and contains active gluten and soy flour, which will be described later, making it possible to obtain bakery foods with a soft and fluffy texture.

[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 60% by mass or more, more preferably 60 to 85% by mass, even more preferably 60 to 80% by mass, and particularly preferably 60 to 70% by mass. In particular, when the whole wheat flour content in the bakery food mix of the present disclosure satisfies the range of 60 to 70% by mass, the bakery food after cooking can have a soft and fluffy texture and also exhibit good rise.

[0019] [Active Gluten] The bakery food mix of the present disclosure contains active gluten, which is a gummy substance (gluten, wheat protein) obtained by adding water to wheat flour to make dough and washing the dough with water, and then drying the gummy substance into a powder.

[0020] In the bakery food mix of the present disclosure, the ratio of active gluten to whole wheat flour is, for example, 0.05 to 15 parts by mass, preferably 0.1 to 10 parts by mass, more preferably 0.3 to 7 parts by mass, and even more preferably 0.4 to 4 parts by mass of active gluten per 100 parts by mass of whole wheat flour.

[0021] The active gluten content in the bakery food mix of the present disclosure is, for example, 0.05 to 10% by mass, preferably 0.1 to 7% by mass, more preferably 0.1 to 5% by mass, and particularly preferably 0.2 to 3% by mass. By satisfying this content, it is possible to appropriately form a gluten network structure in the bakery food, making it possible to more suitably provide a soft, fluffy texture that is less likely to collapse.

[0022] [Soy flour] The bakery food mix of the present disclosure contains soy flour. In the present disclosure, the soy flour may be either raw soy flour made by powdering raw soybeans or heat-treated deactivated soy flour. In addition, the soybeans used as the raw material for the soy flour may be either full-fat soybeans or defatted soybeans.

[0023] In the bakery food mix of the present disclosure, the ratio of soy flour to whole wheat flour is, for example, 0.5 to 50 parts by mass, preferably 1 to 40 parts by mass, more preferably 5 to 35 parts by mass, and even more preferably 17 to 35 parts by mass of soy flour per 100 parts by mass of whole wheat flour. In particular, when the ratio of soy flour satisfies 17 to 35 parts by mass per 100 parts by mass of whole wheat flour, the bakery food after cooking can have a soft and fluffy texture and also exhibit good rise.

[0024] The soy flour content in the bakery food mix of the present disclosure is, for example, 5 to 35% by mass, preferably 5 to 30% by mass, more preferably 5 to 25% by mass, and particularly preferably 10 to 22% by mass. By satisfying this content, it is possible to appropriately form a gluten network structure in the bakery food, making it possible to further suitably provide a fluffy and soft texture. In particular, when the soy flour content in the bakery food mix of the present disclosure satisfies 10 to 22% by mass, the bakery food after cooking can have a fluffy and soft texture and also exhibit good rise.

[0025] [Ratio of the Total Amount of Active Gluten and Soy Flour to Whole Wheat Flour] In the bakery food mix of the present disclosure, the ratio of the total content of active gluten and soy flour to the content of whole wheat flour is, for example, 1 to 60 parts by mass, preferably 5 to 50 parts by mass, more preferably 10 to 40 parts by mass, even more preferably 20 to 40 parts by mass, and particularly preferably 20 to 35 parts by mass per 100 parts by mass of whole wheat flour. In particular, when the total amount of active gluten and soy flour is 20 to 40 parts by mass per 100 parts by mass of whole wheat flour, the bakery food after cooking can have a soft and fluffy texture and also exhibit good rise.

[0026] [Protein Composition] The bakery food mix of the present disclosure contains wheat protein derived from wheat raw materials such as the whole wheat flour, active gluten, and other wheat protein-containing raw materials blended as needed. The wheat protein content in the bakery food mix of the present disclosure may be within a range that satisfies the contents of the whole wheat flour and active gluten, for example, 4.1 to 12% by mass, preferably 4.5 to 15% by mass, more preferably 3 to 12% by mass, and particularly preferably 5 to 9% by mass. In the present disclosure, the wheat protein content in the bakery food mix refers to the content of the wheat protein itself in the bakery food mix, and not the content of wheat raw materials 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.

[0027] The bakery food mix of the present disclosure also contains soy protein derived from soybean ingredients, such as the soy flour and other soy protein-containing ingredients blended as needed. The soy protein content in the bakery food mix of the present disclosure may be within a range that satisfies the soy flour content, for example, 0.4 to 15% by mass, preferably 0.7 to 12% by mass, more preferably 1 to 10% by mass, and even more preferably 1 to 8% by mass. 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 soybean ingredients itself, such as soy flour. 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 ingredient, the soy protein content in the bakery food mix will be [(X1 x X2) / 100]% by mass.

[0028] The total content of wheat protein and soy protein in the bakery food mix of the present disclosure is, for example, 4.5 to 20% by mass, preferably 6 to 18% by mass, more preferably 8 to 15% by mass, and even more preferably 10 to 13% by mass.

[0029] [Milk protein, thickening polysaccharide, and emulsifier] The bakery food mix of the present disclosure may contain at least one selected from the group consisting of milk protein, thickening polysaccharide, and emulsifier. However, in a preferred embodiment of the bakery food mix of the present disclosure, at least one selected from the group consisting of milk protein, thickening polysaccharide, and emulsifier is not contained. In another preferred embodiment of the bakery food mix of the present disclosure, at least two selected from the group consisting of milk protein, thickening polysaccharide, and emulsifier are not contained. In yet another preferred embodiment of the bakery food mix of the present disclosure, milk protein, thickening polysaccharide, and emulsifier are not contained. In conventional technology, milk protein, thickening polysaccharide, and emulsifier are used to adjust the hardness of bakery food, but the bakery food mix of the present disclosure can have good softness even without containing milk protein, thickening polysaccharide, and emulsifier.

[0030] [Other Ingredients] The bakery food mix of the present disclosure may contain sugars as needed. Sugars is a general term for monosaccharides and disaccharides. Examples of sugar types include sugars such as granulated sugar, white sugar, brown sugar, and brown sugar; isomerized sugar, etc. In one embodiment of the bakery food mix of the present disclosure, no sugar alcohol is contained. Furthermore, in one embodiment of the bakery food mix of the present disclosure, sugars other than sugar alcohols can be used as the blended sugars. When a sugar is contained in the bakery food mix of the present disclosure, 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] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0040] 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 Active gluten: containing 80% by mass of wheat protein Soy flour: soybean powder obtained by heat-treating whole fat soybeans to inactivate the enzymes, containing 34% by mass of soy protein Milk protein concentrate: containing 80% by mass of milk protein Thickening polysaccharides: psyllium seed gum Emulsifier: sucrose palmitate

[0041] 2. Preparation of pancake mix The ingredients shown in Tables 1 and 2 were mixed to prepare a pancake mix.

[0042]

[0043]

[0044] 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.

[0045] 4. Pancake Evaluation Method 4-1. Pancake Softness 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.

[0046] 4-2. Pancake Rise (Height) After allowing the pancakes to cool for 30 minutes, the thickest part of the pancakes (mainly the center) was measured with a ruler.

[0047] 4-3. Sensory evaluation of pancakes Five evaluators trained in accordance with JIS Z 9080:2004 "Sensory evaluation analysis - Methods" evaluated the softness and flavor of the pancakes. Specifically, after eating the pancakes after leaving them to cool for 30 minutes, the pancakes were rated for their fluffy, soft texture and flavor according to the following criteria. <Criteria for judging the fluffy softness of pancakes> 3 points: Very good fluffy and soft texture 2 points: Has a fluffy and 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

[0048] 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 but without the addition of active gluten or soy flour had a high stress and a hard texture (Comparative Example 1). Pancakes made from a mix containing 50% by mass or more of whole wheat flour but without the addition of active gluten or soy flour still had a hard texture (Comparative Examples 2 and 3). Pancakes made from a mix containing 50% by mass or more of whole wheat flour and milk protein were even harder (Comparative Example 4).

[0049] In contrast, pancakes made from a mix containing 50% or more by mass of whole wheat flour, active gluten, and soy flour had low stress and a soft, fluffy texture (Examples 1 to 3). In particular, when the mass ratio of the total amount of active gluten and soy flour to 100 parts by mass of whole wheat flour was 20 to 40 parts by mass, the pancakes also had good rise (Examples 1 and 3). Furthermore, the pancakes of Examples 1 to 3 were superior in terms of softness and fluffiness to pancakes made from a mix containing milk protein, a thickening polysaccharide, and an emulsifier (Reference Example 1).

[0050]

[0051]

Claims

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

2. The bakery food mix according to claim 1, wherein the total amount of the active gluten and the soy flour is 1 to 60 parts by mass per 100 parts by mass of the whole wheat flour.

3. A bakery food mix according to claim 1 or 2, containing 0.05 to 15 parts by mass of active gluten and 0.5 to 50 parts by mass of soy flour per 100 parts by mass of whole wheat flour.

4. A bakery food mix according to claim 1 or 2, which does not contain at least one selected from the group consisting of milk proteins, thickening polysaccharides, and emulsifiers.

5. A bakery food mix according to claim 1 or 2, which contains monosaccharides and / or disaccharides other than sugar alcohols.

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

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

8. A bakery food product obtained using the bakery food mix according to claim 1 or 2.

9. 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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