JP2016214157A - Composition for bakery food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition capable of producing a bakery food product having excellent workability when being used as a dough, and having deliciousness and texture of barley.SOLUTION: A composition for a bakery food product contains one or more kinds of emulsifiers selected from a group comprising grain flours containing glutinous barley powder and/or barley powder and wheat gluten, and stearoyl sodium lactate and stearoyl calcium lactate.SELECTED DRAWING: None

Description

  The present invention relates to a bakery food composition and a bakery food produced using the same.

  According to consumers' taste preferences and health-consciousness, breads and confections made from cereal flours other than wheat are produced. For example, Patent Document 1 describes that at least one kind of grain flour selected from the group consisting of wheat flour, barley flour, rice flour, and starch is used as the main ingredient of bread dough. Patent Document 2 contains barley flour and brown rice flour or brown rice grain, and contains a barley brown rice composition for bread or confectionery that does not substantially contain wheat flour. A method for producing excellent bread or confectionery is described. Patent Document 3 includes 10 to 40% by weight of an original seed fermented by adding yeast to straw-shaped barley, 1 to 40% by weight of rice flour, 1 to 40% by weight of wheat flour, and bread dough containing essential ingredients. The use of the composition to produce bread with a slow aging rate is described.

JP-A-2005-333963 JP 2010-022271 A JP 2011-055739 A

  The present invention provides a bakery food composition capable of producing a bakery food having good workability when made into a dough and having the taste and texture of barley.

That is, the present invention is selected from the group consisting of glutinous barley flour and / or flour containing 5-50% by weight of barley flour and 0.5-20% by weight of wheat gluten, and sodium stearoyl lactate and calcium stearoyl lactate. Provided is a bakery food composition containing one or more emulsifiers.
Moreover, this invention provides the manufacturing method of bakery food dough using the said composition for bakery foods.
Moreover, this invention provides the manufacturing method of bakery food including baking the said bakery food dough.
Moreover, this invention provides the bakery food manufactured using the said composition for bakery foods.

  The composition for bakery foods of the present invention is a composition that has good workability when made into a dough and can produce a bakery food having the taste and texture of barley.

  The composition for bakery food of the present invention is used as a raw material powder for the manufacture of bakery food. In this specification, the bakery food is a fermented or non-fermented product obtained by adding flour and other auxiliary materials such as yeast, swelling agent (baking powder, etc.), water, salt and sugar as necessary. A food obtained by heat-treating fermented dough by baking, frying, steaming or the like. Examples of bakery foods include donuts, breads, cakes, and baked goods such as waffles, shoes and biscuits. The composition of the present invention is preferably used for the production of bakery foods obtained from fermented dough, more preferably for the production of breads.

  The composition for bakery foods of the present invention contains glutinous barley flour and / or barley flour. Mochi barley is so-called glutinous barley, also called glutinous barley. The glutinous barley flour used in the present invention refers to a glutinous barley flour, while the barley flour used in the present invention refers to a flour of barley that is not glutinous barley (eg, glutinous barley). In the bakery food composition of the present invention, glutinous barley flour and barley flour may be used alone or in combination, but glutinous barley flour is preferably used.

  The bakery food composition of the present invention also contains wheat gluten. As wheat gluten, raw gluten or powdered gluten (active gluten) may be used.

  The composition for bakery foods of the present invention further contains the above-mentioned glutinous barley flour and / or barley flour and other flours other than wheat gluten. Other flours include, for example, wheat flour, rye flour, rice flour, corn flour, etc. Among these, wheat flour is preferred. Examples of wheat flour include strong flour, semi-strong flour, medium flour, weak flour, durum flour and the like. These other flours may be used alone or in combination of any two or more thereof.

  In the composition for bakery food of the present invention, the total content of the above-mentioned barley flour and / or barley flour, wheat gluten, and other flours, preferably 50 to 99.95% by mass, Preferably it is 75-99.9 mass%. The total content of the glutinous barley flour and / or barley flour in the total amount of the flours is preferably 5 to 50% by mass, more preferably 10 to 40% by mass. Moreover, content of this wheat gluten in the total amount of this flour is preferably 0.5 to 20% by mass, more preferably 2 to 10% by mass in terms of dry matter (powder gluten).

  The bakery food composition of the present invention further contains one or more emulsifiers selected from the group consisting of sodium stearoyl lactate (SSL) and calcium stearoyl lactate (CSL) as an essential component. In the composition for bakery food of the present invention, the SSL and CSL may be used either alone or both. The total content of the SSL and CSL in the bakery food composition of the present invention is preferably 0.05 to 2.0 parts by weight, more preferably 0.1 to 1. parts by weight with respect to 100 parts by weight of the flour. 0 parts by mass.

  The composition for bakery food of the present invention may further contain other components that can be used in the raw material powder of the bakery food. Other components include sugars such as sugar, glucose, fructose, invert sugar, syrup, maltose, and lactose; starches such as potato starch, corn starch, waxy starch, tapioca starch, and wheat starch; Processed starch treated with esterification, crosslinking, oxidation, etc .; protein materials such as egg powder, egg white powder, and soy protein; dairy products such as skim milk powder, whole milk powder milk, cheese powder, yogurt powder, whey powder; shortening and Powdered fats such as butter, margarine and other animal and vegetable oils; swelling agents such as yeast, baking soda and baking powder; malt powder and malt extract; yeast food; inorganic salts such as salt; glucosidase, glucose oxidase, amylase, lipase, hemicellulase Enzymes such as: Glycerin fatty acid ester, Sorbitan fatty acid ester , Propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, saponin, yucca foam, sterol, emulsifiers other than SSL or CSL such as cholic acid; dietary fiber; thickener, antioxidant, acidulant, flavor, spice, coloring And additives such as additives. Content of the said other component in the composition for bakery foods of this invention should just be 50 mass% or less, Preferably it is 25 mass% or less.

  When a bakery food product is produced using the above bakery food composition of the present invention, a standard method may be basically followed except that the bakery food composition of the present invention is used as a raw material powder. That is, basically, the bakery food composition of the present invention is used as a raw material powder, and this is mixed with moisture to produce a dough. In addition to the bakery food composition of the present invention and moisture, the above-mentioned dough is added with various materials conventionally used in the manufacture of bakery food dough, such as eggs, milk, fats and oils, yeast, and other ingredients. Also good. Next, after passing through processes such as fermentation and molding as necessary, the obtained dough can be subjected to heat treatment such as baking, frying and steaming to produce a bakery food.

  For example, for the production of bakery foods according to the present invention, a normal bread-making method, for example, a straight rice cake method, a medium seed method (fermented seed method), a hot water seed method, a no-time method, or the like can be employed. For example, in the case of the straight rice cake method, a bakery food is produced by preparing a dough from raw material powder according to a normal procedure, fermenting the dough, further shaping and secondary fermentation as necessary, and then baking. Can do. As the middle seed method, a 70% middle seed method, a 100% middle seed method (full flavor method), a sweetened middle seed method, an overnight middle seed method, and the like can be adopted. In the case of the medium seed method, according to a normal procedure, a medium seed is prepared by kneading and fermenting a part of the raw material powder, yeast, moisture and other materials as required. A bakery food can be manufactured by adding the remaining raw material powder and other materials and moisture as necessary to this medium seed, and kneading, molding, secondary fermentation, and then baking according to a normal procedure.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.

Example 1
Bread dough was prepared according to the following composition and procedure, and bread was produced. The obtained dough was well organized and excellent in workability. Moreover, the produced bread was preferable which has the umami taste and texture of barley.
(Formulation: parts by mass)
Powerful powder 78
Sticky barley flour 18
Wheat gluten 4
Emulsifier composition ^{* 1} 0.5
Additive ^{* 2} 0.15
Salt 2
Sugar 6
Nonfat dry milk 2
Raw yeast 2.5
Margarine 5
Water 80
(* 1) USL (Oriental Yeast Co.); 50% by mass of sodium stearoyl lactate (SSL) as an emulsifier.
(* 2) C Oriental Food (Oriental Yeast Co., Ltd.); Oxidizing agent / enzyme-containing composition

(procedure)
Mixing Low speed 4 minutes → Medium speed 4 minutes → High speed 1 minute
→ Margarine added → Low speed 2 minutes → Medium speed 3 minutes → High speed 1 minute 捏 上 27 ℃
Fermentation 90 minutes (27 ° C 75%)
Dough division Divide every 235g Bench time 20 minutes Dough forming 6 pieces of divided dough packed in 3 斤 shape in the same direction U-shaped Proofer 50 minutes (38 ° C 85%)
Firing approximately 35 minutes (210 ° C)

(Example 2)
In the same procedure as in Example 1, bread dough was prepared with the following composition to produce bread. The obtained dough was well organized and excellent in workability. Moreover, the produced bread was preferable which has the umami taste and texture of barley.
(Formulation: parts by mass)
Powerful powder 78
Barley flour 18
Wheat gluten 4
Emulsifier composition ^{* 1} 0.5
Additive ^{* 2} 0.15
Salt 2
Sugar 6
Nonfat dry milk 2
Raw yeast 2.5
Margarine 5
Water 75
(* 1) USL (Oriental Yeast Co.); 50% by mass of sodium stearoyl lactate (SSL) as an emulsifier.
(* 2) C Oriental Food (Oriental Yeast Co., Ltd.); Oxidizing agent / enzyme-containing composition

(Test 1)
According to the composition shown in Table 1 below, bread was produced in the same procedure as in Example 1. The workability of the dough during production and the taste and texture of the resulting bread were evaluated by 10 panelists based on the following criteria, and the average score was determined. The results are shown in Table 1.
<Dough workability>
3 points: moderate feel of fabric and good workability 2 points: fabric is slightly sticky or hard, slightly workability 1 point: fabric is sticky or hard, and workability is poor.
<Taste, texture>
3 points: Barley umami and texture 2 Points: Barley umami and texture 1 point: Barley umami and texture are not felt

(Test 2)
Except having changed the mixing | blending of flour as shown in Table 2, according to the mixing | blending 4 of the said Table 1 and the same procedure as the test 1, bread was manufactured and texture was evaluated. The results are shown in Table 2. Table 2 shows the results of Formula 4 again.

(Test 3)
Except having changed the quantity of the emulsifier as shown in Table 3, according to the composition 4 of the said Table 1, and the procedure similar to the test 1, bread was manufactured and the food texture was evaluated. The results are shown in Table 3. Table 3 shows the results of Formula 4 again.

Claims (5)

  One or more emulsifiers selected from the group consisting of glutinous barley flour and / or flour containing 5-50 wt% barley flour and 0.5-20 wt% wheat gluten, and sodium stearoyl lactate and calcium stearoyl lactate The composition for bakery foods to contain.   The composition for bakery foods of Claim 1 whose content of the said emulsifier is 0.05-2.0 mass parts with respect to 100 mass parts of said flours.   The manufacturing method of bakery food dough using the composition for bakery foods of Claim 1 or 2.   A method for producing a bakery food, comprising baking the bakery food dough according to claim 3.   The bakery food manufactured using the composition for bakery foods of Claim 1 or 2.