JP2013179889A - Bakery food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bakery food imparted with anti-aging properties and resistance to heating by a microwave oven.SOLUTION: A bakery food includes a pulverized product, prepared by adding water to grain flour and kneading the same to obtain a dough which is dried and pulverized, and a thickening polysaccharide. Preferably, the pulverized product is a dried noodle-pulverized product, and includes 2-15 pts.mass pulverized product and 0.1-3 pts.mass thickening polysaccharide and 100 pts.mass grain flour raw material for producing the bakery food, and the bakery food is bread or the like. As the thickening polysaccharide, pectin and alginic acid are particularly preferable.

Description

  The present invention relates to a bakery food imparted with aging resistance and range-up resistance by using a pulverized product obtained by drying and pulverizing a dough made of flour and a thickening polysaccharide.

Conventionally, in order to improve the quality such as the texture of bakery foods, various techniques have been proposed for flour as a main ingredient, auxiliary ingredients and additives.
For example, in Patent Document 1, a pulverized product obtained by drying and pulverizing dough made of cereal flour such as dried pasta pulverized product for the purpose of improving physical properties such as the texture of bakery products, donuts and fried foods is made into flour. It has been proposed to add.
In addition, for the purpose of imparting viscosity, a thickening polysaccharide is also added to bakery foods (see, for example, Patent Document 2).

JP 2007-116907 A JP 2005-278534 A

However, the addition of a dried pasta pulverized product as proposed in Patent Document 1 and the addition of thickening polysaccharides performed in Patent Document 2 are not effective in improving the texture of bakery foods. Although it is not sufficient, further improvement is required.
In addition, since bakery food is often eaten after being stored in a microwave oven after storage, it is required to have aging resistance and range-up resistance. In addition, addition of thickening polysaccharides does not improve aging resistance and range-up resistance.

  This invention is made | formed in view of the said actual condition, and it aims at providing the bakery food to which aging tolerance and range up tolerance were provided.

  As a result of various studies, the present inventors have found that the aging resistance and range-up resistance of bakery foods are remarkably improved by the combined addition of the dried noodle pulverized product and the thickening polysaccharide.

  The present invention has been made based on the above findings, and provides a bakery food characterized by containing a pulverized product obtained by drying and pulverizing a dough kneaded with water added to flour and a thickening polysaccharide. .

  The bakery food of the present invention does not become hard even when stored in a microwave oven after storage at room temperature or chilled, it has a good texture, aging resistance and range up resistance Especially excellent. In particular, an extremely excellent effect is obtained when the bakery food is bread.

As the “pulverized product obtained by drying and pulverizing dough kneaded with water added to flour” used in the present invention, commercially available dry noodles such as commercially available dried udon, dried pasta (including macaroni, etc.), plain noodles, and rice flour noodles are pulverized. The dried noodle pulverized product can be suitably used.
The pulverized product preferably has a particle size of 200 μm or less, and more preferably has a particle size of 10 to 150 μm.
If the particle size of the pulverized product is too large or too small, secondary workability and product quality may be deteriorated.

As the pulverized product, a dough obtained by adding water to kneaded flour and kneading it, preferably by applying pressure to make the tissue dense, dried and pulverized may be used.
As the flour, wheat flour (strong flour, semi-strong flour, medium flour, thin flour, etc.), durum wheat flour (including semolina and farina), rice flour, etc. are used, and wheat flour and durum wheat flour are particularly preferred.
In the above flour, as other ingredients, auxiliary ingredients and additives conventionally used for noodle making ingredients such as udon and pasta, such as starches, protein ingredients (wheat gluten, egg products, dairy products, etc.), Oils and fats, enzymes, thickeners, calcined calcium, brine, saccharides, and the like can be appropriately blended.
The amount of water added to the flour, the preparation of the dough, the pressurization to the dough, the drying of the dough, etc. may be carried out in accordance with the production of conventional dry noodles.

  The thickening polysaccharide used in the present invention may be any polysaccharide used in foods, for example, pectin, alginic acid, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, agar, carrageenan, pullulan, curdlan. , Gellan gum, konjac powder, cellulose and derivatives thereof (carboxymethyl cellulose, microcrystalline cellulose, etc.), heat-resistant modified starch, etc. Among them, pectin and alginic acid are preferable, and pectin is particularly preferable.

The bakery food of the present invention preferably contains 2 to 15 parts by mass, more preferably 2 to 10 parts by mass, of the pulverized product with respect to 100 parts by mass of flour raw material for bakery food production.
When the content of the pulverized product is too large, the secondary processability and product quality are deteriorated, and when the content of the pulverized product is too small, the effect cannot be obtained.

Moreover, it is preferable that the bakery food of this invention contains 0.1-3 mass parts of said thickening polysaccharide with respect to 100 mass parts of flour raw materials for bakery food manufacture, 0.1-2 mass parts containing More preferably.
When the content of the thickening polysaccharide is too large, the secondary processability is lowered, and when the content of the thickening polysaccharide is too small, the effect cannot be obtained.

The bakery food of the present invention can be produced by the same raw material composition and production method as those of conventional bakery foods, except that the pulverized product and the thickening polysaccharide are used in combination.
Examples of the bakery food of the present invention include breads such as Pullman and British bread, French bread such as buckets and Parisians, various rolls such as sweet bread, buns and table rolls, East donuts, cake donuts, Chinese buns, sponge cakes, etc. Cakes, shoe skins, takoyaki, okonomiyaki, pizza and the like. Among these, breads, confectionery breads, buns and rolls are preferred, and breads are particularly preferred.

  In order to describe the present invention specifically, examples and comparative examples are given, but the present invention is not limited by the following examples.

Examples 1-2 and Comparative Examples 1-5
Each bread was produced according to the formulation shown in Table 1 and the following [Production conditions].

[Production conditions]
Mixing: Low speed 4 minutes Medium speed 8-11 minutes (Oil added) Low speed 2 minutes Medium speed 3-4 minutes High speed 2 minutes
(The mixing time was adjusted appropriately according to the fabric state.)
Raising temperature: 27 ° C
Floor: 27 ° C Humidity 75% 80 minutes Division / Rounding: 450g
Bench time: Room temperature 20 minutes Molding: Roll interval 4.5mm
Expanding pressure input 50mm-output 45mm
Proof: 38 ° C Humidity 75% 45-60 min Firing conditions: 210 ° C 30 min

About each bread obtained in Examples 1-2 and Comparative Examples 1-5, after being stored at room temperature for 2 days, range up resistance and aging resistance were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 and Table 3. I let you. The results (average score of 10 panelists) are shown in Tables 4 and 5.
Range up tolerance was evaluated for each bread after being stored for 2 seconds in a 1200 W microwave oven and then cooled at room temperature for 6 minutes.

Claims (4)

  A bakery food comprising a pulverized product obtained by drying and pulverizing a dough kneaded with water added to flour and a thickening polysaccharide.   The bakery food according to claim 1, wherein the pulverized product is a dried noodle pulverized product.   The bakery food according to claim 1 or 2, comprising 2 to 15 parts by mass of the pulverized product and 0.1 to 3 parts by mass of the thickening polysaccharide with respect to 100 parts by mass of flour raw material for bakery food production.   The bakery food according to any one of claims 1 to 3, which is a bread.