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WO2016111061A1 - Amidon traité pour produits de boulangerie et mélange pour produits de boulangerie - Google Patents

Amidon traité pour produits de boulangerie et mélange pour produits de boulangerie Download PDF

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Publication number
WO2016111061A1
WO2016111061A1 PCT/JP2015/078301 JP2015078301W WO2016111061A1 WO 2016111061 A1 WO2016111061 A1 WO 2016111061A1 JP 2015078301 W JP2015078301 W JP 2015078301W WO 2016111061 A1 WO2016111061 A1 WO 2016111061A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
bakery
processed starch
mix
bakery food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2015/078301
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English (en)
Japanese (ja)
Inventor
隆弘 柳下
博 小野崎
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Premix Inc
Original Assignee
Nisshin Seifun Premix Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Premix Inc filed Critical Nisshin Seifun Premix Inc
Priority to CN201580058473.XA priority Critical patent/CN107072220A/zh
Priority to JP2016568281A priority patent/JP6592460B2/ja
Publication of WO2016111061A1 publication Critical patent/WO2016111061A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Definitions

  • the present invention relates to a processed starch for bakery foods used in the manufacture of bakery foods such as breads, and a bakery food mix using the starch.
  • Processed starch is starch that has been subjected to chemical or physical processing that changes the structure and properties of starch, and is conventionally used in bakery foods such as breads and baked goods.
  • Patent Document 1 describes that hydroxypropyl starch having a substitution degree of 0.07 to 0.18 is used as a main raw material of a wafer sheet used for a wafer that is a kind of baked confectionery. It is also described that tapioca starch is preferred as a raw material for propyl starch. According to Patent Document 1, by using this specific hydroxypropyl starch, a thick-baked wafer sheet that has an appropriate hardness when eaten and has a texture that is responsive to eating, and is crisp and well melted. Is supposed to be obtained.
  • Patent Document 2 discloses that hydroxypropyl starch having a substitution degree of 0.01 to 0.15 is used for the purpose of preventing the change in quality of confectionery such as sponge cake that is mainly made of wheat flour. It is also described that tapioca starch is preferable as a raw material for this hydroxypropyl starch. In addition, Patent Document 2 [0018] also describes that hydroxypropyl starch is used in principle as an uncrosslinked one, and even when crosslinked, a slightly crosslinked one having a degree of swelling of 25 or more is used. Has been.
  • the present invention is a processed starch for bakery foods that has been hydroxypropylated, has a pasting peak temperature of 56 to 63 ° C., and a pasting energy of 3.5 to 7.0 J / g.
  • this invention is a mix for bakery foods containing the said processed starch for bakery foods.
  • this invention is a bakery food obtained using the said processed starch for bakery foods, or the said bakery food mix.
  • An object of the present invention relates to a processed starch for bakery foods and a bakery food mix capable of providing a bakery food that hardly deteriorates in appearance and texture over time.
  • the processed starch for bakery food of the present invention is a so-called hydroxypropylated starch obtained by subjecting raw material starch to a hydroxypropylation treatment as a chemical processing treatment.
  • the raw material starch can be hydroxypropylated according to a conventional method using a necessary reagent such as a hydroxypropylating agent (propylene oxide). Specific conditions can be appropriately set by those skilled in the art.
  • the processed starch for bakery foods of the present invention further has a gelatinization peak temperature of 56 to 63 ° C. and a gelatinization energy of 3.5 to 7.0 J / g. This is one of the main features.
  • Starch is a mixture of linear amylose in which glucose is linked by ⁇ -1,4 bonds and amylopectin having a branched structure via ⁇ -1,6 bonds.
  • It has a micelle structure in which amylose and amylopectin are regularly assembled by hydrogen bonding, and has a highly crystallized granular shape.
  • starch granule when water is added to the raw starch and heated, the hydrogen bonds are broken by the heat energy and the micelle structure loosens. There is room for molecules to enter, and the starch granules hydrate and gradually swell.
  • gelatinization peak temperature At a certain temperature (gelatinization peak temperature), the crystal structure collapses all at once, and paste-like gelatinized starch is formed. Moreover, when this gelatinized starch is left as it is, starch molecules reassemble with the passage of time to form a micelle structure and aggregate. This phenomenon is called starch aging. Bakery foods are usually hardened over time after baking, and so-called unpleasant texture deterioration occurs. The main cause of this quality deterioration is thought to be due to starch aging.
  • the gelatinization peak temperature is a temperature that gives the apex of an endothermic curve by differential scanning calorimetry, and is considered to be a temperature at which most hydrogen chains of sugar chains in starch are cleaved.
  • the gelatinization energy indicates the heat energy required for the hydrogen bond to be broken and the starch to gelatinize.
  • the pasting peak temperature of processed starch for bakery foods exceeds 63 ° C or the pasting energy exceeds 7.0 J / g, starch pasting is slow, sugar chains of starch tend to aggregate, and aging is fast. Therefore, a modified starch that can effectively improve the aging resistance of bakery foods cannot be obtained.
  • the gelatinization peak temperature of the processed starch for bakery foods is less than 56 ° C. or the gelatinization energy is less than 3.5 J / g, the crisp texture of the bakery food obtained by using this may be sticky.
  • the pasting peak temperature of the processed starch for bakery foods is preferably 58 to 62 ° C., and the pasting energy is preferably 4.5 to 6.0 J / g.
  • the gelatinization peak temperature and the gelatinization energy are each measured by the following methods.
  • gelatinization energy (J / g) 100 ° C. generated when the test starch is gelatinized.
  • Adjustment of the gelatinization peak temperature and gelatinization energy of hydroxypropylated starch can be carried out by controlling the degree of substitution of hydroxypropyl groups.
  • the degree of substitution of the hydroxypropyl group in the hydroxypropylated starch is increased, the gelatinization peak temperature and the gelatinization energy decrease, respectively.
  • the degree of substitution is decreased, the gelatinization peak temperature and the gelatinization energy are reduced. Each rises.
  • the degree of substitution of hydroxypropyl groups in the processed starch for bakery foods of the present invention is preferably 0.13 to 0.18, more preferably 0.8. 15 to 0.18.
  • the “degree of substitution” (DS) here means the number of moles of hydroxypropyl group per glucose residue of starch.
  • the processed starch for bakery foods of the present invention has an RVA peak viscosity in the range of 2300 to 3300 cP, more preferably in the range of 2600 to 3000 cP, in addition to the gelatinization peak temperature and the gelatinization energy being in the above ranges, respectively. It is preferable.
  • RVA represents gelatinization characteristics when starch is heated to become paste, and represents viscosity (gelatinization peak viscosity) when starch is heated and swollen.
  • RVA peak viscosity is in such a range, particularly when tapioca starch is used as a raw material for processed starch for bakery food, the texture of the bakery food obtained using the processed starch is further enhanced. The effect is played.
  • the RVA peak viscosity of the processed starch can be adjusted by appropriately adjusting the type of raw starch before processing, the degree of substitution of hydroxypropyl groups, etc., and when the processed starch is phosphate-crosslinked as described later It is also possible to adjust by appropriately adjusting the degree of crosslinking.
  • the RVA peak viscosity is measured by the following method.
  • the processed starch for bakery foods of the present invention is preferably phosphoric acid cross-linked, that is, hydroxypropylated phosphoric acid cross-linked starch.
  • phosphoric acid cross-linked starch When the processed starch for bakery foods is subjected to a crosslinking treatment, the collapse of starch granules due to heating (for example, baking or frying) when producing bakery foods using this is effectively suppressed.
  • the starch crosslinking treatment includes, for example, adipic acid crosslinking in addition to phosphoric acid crosslinking.
  • phosphoric acid crosslinking does not significantly affect the flavor, as the crosslinking treatment of the processed starch for bakery foods of the present invention. Particularly preferred.
  • the phosphoric acid crosslinking of starch can be performed according to a conventional method.
  • the degree of swelling of the processed starch for bakery foods of the present invention is preferably less than 25, more preferably 18-24.
  • the degree of swelling of processed starch for bakery foods can be adjusted by appropriately adjusting the type of raw starch before processing, the degree of substitution of hydroxypropyl groups, etc., and when the processed starch is cross-linked with phosphate as described below It is also possible to adjust the degree of crosslinking by appropriately adjusting the degree of crosslinking.
  • the degree of swelling is measured by the following method.
  • the processed starch for bakery foods of the present invention can be basically produced in accordance with a conventional method except that the gelatinization peak temperature, gelatinization energy, etc. are adjusted to the specific ranges.
  • Processed starch is usually separated by a grinding process in which raw materials such as tapioca, corn and potato are roughly crushed in an aqueous solution, a sieving process in which fibers such as hulls are removed, and a suspension containing starch and protein is separated by the difference in specific gravity between the two. It is manufactured through a step of separating starch, a step of performing chemical processing such as hydroxypropylation treatment or crosslinking treatment, a step of washing / dehydrating, and a drying step.
  • the raw material starch of the processed starch for bakery foods of the present invention is not particularly limited, but it is preferable to use tapioca starch as a raw material from the viewpoint of imparting a texture to the bakery food obtained using the starch.
  • the bakery food mix of the present invention contains the aforementioned processed starch for bakery food of the present invention and is a powder at normal temperature and pressure.
  • the content of the processed starch for bakery food of the present invention in the bakery food mix of the present invention can be appropriately adjusted according to the type of bakery food and the like, but is not particularly limited,
  • the amount is preferably 5 to 80% by mass, more preferably 10 to 60% by mass.
  • the bakery food mix of the present invention usually further contains flour in addition to the aforementioned processed starch for bakery food of the present invention.
  • flour what is usually used for the manufacture of bakery foods can be used without particular limitation, for example, wheat flour such as thin flour, medium flour, strong flour, rye flour, barley flour, buckwheat flour, rice flour, corn flour These can be used, and one of these can be used alone or in combination of two or more.
  • the content of flour in the bakery food mix of the present invention is preferably 5 to 40% by mass, more preferably 10 to 20% by mass, based on the total mass of the mix.
  • the “degree of substitution of hydroxypropyl groups in the mixture” here means the degree of substitution of hydroxypropyl groups with respect to the total amount of wheat flour and starch, and more specifically, the mixture (of the whole wheat flour and whole starch in the mix).
  • the hydroxypropyl group substitution degree for the wheat flour in the mixture is 0, and the arithmetic average of the hydroxypropyl group substitution degree for the starch in the mixture and the content ratio of the flour to the starch is This means the calculated degree of substitution.
  • the hydroxypropyl group substitution degree of the mixture in the bakery food mix exceeds 0.03, the aging deterioration of the texture of the bakery food obtained using the mix is effectively suppressed, and the bakery immediately after production. The texture of the food will be maintained for a long time.
  • the processed starch for bakery foods in a preferred embodiment of this bakery food mix those using tapioca starch as a raw material are preferable.
  • the hydroxypropyl group substitution degree of the mixture in the bakery food mix is 0.
  • the degree of substitution of the hydroxypropyl group in the mixture is preferably 0.03 to 0.14, more preferably 0.09 to 0.13.
  • the degree of substitution of hydroxypropyl groups in the mixture can be adjusted by appropriately adjusting the degree of substitution of hydroxypropyl groups in the processed starch for bakery foods of the present invention, the content ratio of wheat flour to the processed starch, and the like.
  • the bakery food mix of the present invention may contain an enzyme.
  • an enzyme By including an enzyme in the mix, the aging of the bakery food obtained using the mix, in particular, the glutinous sensation, is more unlikely to occur.
  • a preferable enzyme is lipase, and phospholipase is particularly preferable.
  • the enzyme content in the bakery food mix of the present invention is preferably 0.00005 to 0.1 mass%, more preferably 0.0001 to 0.05 mass%, based on the total mass of the mix. . If the enzyme content in the bakery food mix is too low, it is not meaningful to use the enzyme. If the enzyme content is too high, the bakery food obtained using the mix will not melt well and the texture will be reduced. May be incurred.
  • the bakery food mix of the present invention may contain other components in addition to the above components (baked food processed starch, flour, enzyme of the present invention).
  • Other ingredients include, for example, starches other than the processed starch for bakery foods; swelling agents such as sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride, or yeast; salad oil, etc. Fats and oils; Sugars such as sugar; Eggs such as whole eggs, egg whites and egg yolks; Milk products such as milk, skim milk powder and butter; Salts such as salt; Emulsifiers, thickeners, acidulants, flavorings, spices, coloring agents Additives such as fruit juice and vitamins can be used, and one of these can be used alone or in combination of two or more.
  • the processed starch for bakery food and the bakery food mix of the present invention can be used for the production of bakery food.
  • the bakery food referred to in the present invention is a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary.
  • auxiliary materials such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary.
  • Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, copper bread, croissant), cooking bread, sweet bread, steamed bread, and the like.
  • Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes and the like.
  • the present invention is particularly suitable for bakery foods obtained without fermentation with yeast, that is, bakery foods obtained by heat-treating yeast non-fermented dough.
  • specific examples of the bakery food that does not require yeast fermentation and to which the processed starch for bakery food and the bakery food mix of the present invention can be applied include, for example, cakes such as muffin, pound cake, pancake, and hot cake; Yaki, Imagawa Yaki, Dorayaki, waffles, cookies, biscuits, donuts and the like.
  • the processed starch for bakery food and the bakery food mix of the present invention can also be applied to bakery foods that require yeast fermentation.
  • Specific examples of the bakery food include, for example, yeast donuts, curry bread, rice bran donuts, Cooking bread, confectionery bread, etc. are mentioned.
  • Examples 1 to 5 and Comparative Examples 1 to 3 Eight slurries prepared by adding 120 parts by mass of water to 20 parts by mass of sodium sulfate and 100 parts by mass of tapioca starch were prepared. Then, 0.02 part by mass of sodium trimetaphosphate was added, reacted at 40 ° C. for 24 hours, neutralized with hydrochloric acid, washed with water, dehydrated, dried, ground in a mortar, passed through a 100 mesh sieve, A hydroxypropylated phosphoric acid crosslinked starch having a propyl group substitution degree within a predetermined range was obtained.
  • the relationship between the amount of propylene oxide added to the slurry and the degree of substitution of the hydroxypropylated phosphoric acid crosslinked starch obtained thereby is as follows.
  • Example 6 A slurry in which 20 parts by mass of sodium sulfate and 100 parts by mass of tapioca starch were added to 120 parts by mass of water was prepared. While stirring the slurry, 30 parts by mass of a 3% sodium hydroxide aqueous solution, 9.5 parts by mass of propylene oxide, And then reacted at 40 ° C. for 24 hours, neutralized with hydrochloric acid, washed with water, dehydrated, dried, pulverized in a mortar, passed through a 100-mesh sieve, and hydroxypropyl group having a degree of substitution of 0.16 A modified starch was obtained.
  • Example Production Examples 1 to 9 and Comparative Production Examples 1 to 4 The specific processed starch and wheat flour (Nisshin Flour Milling Co., Ltd., trade name “Flower”) were mixed to prepare a bakery food mix having the composition shown in Table 2 below. About the obtained mix, the substitution degree of the mixture of the wheat flour in the mix and the whole starch (the specific processed starch) was measured. The results are shown in Table 2 below.
  • Example Production Examples 10 to 16 A predetermined amount of enzyme (phospholipase A2) was added to the bakery food mix of Example Production Example 7 to prepare a bakery food mix having the composition shown in Table 3 below.
  • Muffins which are bakery foods that do not require yeast fermentation, were produced using the mix of each of the above production examples and comparative production examples. Specifically, sugar, salad oil (vegetable oil), salt, baking powder (swelling agent), and glycerin fatty acid ester (emulsifier) are further added to the evaluation target mix to obtain a muffin mix having the following composition. To 100 parts by mass, 40 parts by mass of whole egg, 20 parts by mass of water and 35 parts by mass of salad oil were added and mixed to prepare a dough. After taking a floor time of 10 minutes, 40-50 g of the dough was poured onto glassine paper and fired at 180 ° C. for 25 minutes to produce a muffin.
  • the obtained muffins are allowed to stand at room temperature (about 25 ° C) for 1 hour immediately after production, and after being packaged in plastic bags for 24 hours, the appearance (volume feeling) and texture (mochi feeling) are evaluated by the following 10 panelists. We had you evaluate by. That is, changes in the appearance and texture of muffin over time were evaluated.
  • the results are shown in Table 2 and Table 3 below.
  • the present invention it is possible to provide a bakery food that is excellent in aging resistance and hardly deteriorates in appearance and texture over time.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne un amidon traité pour produits de boulangerie qui est hydroxypropylé et a une température maximale de gélatinisation de 56-63°C et une énergie de gélatinisation de 3,5 à 7,0 J/g. Dans l'amidon traité, le degré de substitution du groupe hydroxypropyle est de préférence de 0,13 -0.18. L'amidon traité pour produits de boulangerie selon la présente invention est de préférence réticulé à l'acide phosphorique et, de préférence, produit à partir d'amidon de tapioca. Le mélange pour produits de boulangerie selon la présente invention comprend l'amidon traité pour produits de boulangerie selon la présente invention, éventuellement avec de la farine de blé et une enzyme.
PCT/JP2015/078301 2015-01-08 2015-10-06 Amidon traité pour produits de boulangerie et mélange pour produits de boulangerie Ceased WO2016111061A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201580058473.XA CN107072220A (zh) 2015-01-08 2015-10-06 烘焙食品用加工淀粉及烘焙食品用混合料
JP2016568281A JP6592460B2 (ja) 2015-01-08 2015-10-06 ベーカリー食品用加工澱粉及びベーカリー食品用ミックス

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JP2015002679 2015-01-08
JP2015-002679 2015-01-08

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WO2023162282A1 (fr) * 2022-02-25 2023-08-31 日清製粉プレミックス株式会社 Amidon transformé pour produit alimentaire à base de pâte chauffée, et mélange pour produit alimentaire à base de pâte chauffée
JP2023135847A (ja) * 2022-03-16 2023-09-29 株式会社日清製粉ウェルナ 生麺類の製造方法

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KR20200113191A (ko) * 2018-01-31 2020-10-06 제이-오일 밀스, 인코포레이티드 식품의 제조방법
JP7379378B2 (ja) * 2018-12-19 2023-11-14 株式会社日清製粉ウェルナ 低糖質小麦粉ミックス
CN113747792A (zh) * 2019-04-18 2021-12-03 日清富滋株式会社 烘焙食品用混合料
CN110384118A (zh) * 2019-07-30 2019-10-29 诸城兴贸玉米开发有限公司 一种烘焙面点用变性淀粉
CN115715551B (zh) * 2022-11-03 2024-05-28 哈尔滨商业大学 一种预糊化米粉及双蛋白饼干制备方法

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Publication number Priority date Publication date Assignee Title
WO2023162282A1 (fr) * 2022-02-25 2023-08-31 日清製粉プレミックス株式会社 Amidon transformé pour produit alimentaire à base de pâte chauffée, et mélange pour produit alimentaire à base de pâte chauffée
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JP2023135847A (ja) * 2022-03-16 2023-09-29 株式会社日清製粉ウェルナ 生麺類の製造方法

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JPWO2016111061A1 (ja) 2017-10-19
CN107072220A (zh) 2017-08-18

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