JP5733489B2 - Method for producing starch-containing baked food - Google Patents

Description

  The present invention relates to a method for producing a starch-containing baked food.

  Generally, starch contained in a raw material used for cooking becomes amorphous (gelatinized) during cooking. This means that the amylopectin crystals constituting the starch melt and change to amorphous amylopectin. Amorphous amylopectin is more structurally unstable than amylopectin crystals and is therefore susceptible to the action of digestive enzymes. People eat foods containing starch that has become amorphous in this way, so that they quickly digest and absorb starch and use it as energy.

  In conventional nutrition science, it has been important how to take nutrition efficiently, but in recent years when there is a tendency to over-nutrition, control of energy absorption is becoming more important than efficiency of energy absorption.

  Under these circumstances, development of foods containing indigestible starch that is difficult to digest in the body has been promoted in recent years, and a method for producing a starch-containing baked food in which high heat resistant indigestible starch is added to dough is provided. It is disclosed (patent documents 1 to 4).

JP 2008-14416 A JP 2007-124928 A JP 2007-014253 A JP 2006-340653 A

  In the method for producing starch-containing baked foods by adding indigestible starch represented by Patent Documents 1 to 4 to the dough, indigestibility having heat resistance such as aging starch (recrystallized starch) or modified starch It is necessary to obtain starch in advance.

  Aged starch is obtained by recrystallizing amylopectin, which has been amorphized by heating once, or by wet heat-treating amylose, which is the second component of starch. In addition, the modified starch has been modified by chemical modification.

  The use of these aging starches and modified starches, which have a higher raw material cost than ordinary starches, leads to a rise in the manufacturing cost of starch-containing baked foods, and there is a problem that foods cannot be provided at low cost to general consumers.

  This invention is made | formed in view of the said matter, The place made into the objective contains the indigestible starch which can be manufactured at low cost, without adding the indigestible starch which has heat resistance separately. The object is to provide a method for producing a starch-containing baked food.

The method for producing a starch-containing baked food according to the first aspect of the present invention,
A dough production process for producing dough having a predetermined shape using a material containing starch , wherein the amylopectin crystals in the starch are not amorphized ;
A dehydration step of raising the melting temperature of the amylopectin crystals to lower the water content of the dough to dehydrate the dough,
A baking step of baking the dough dehydrated through the dehydration step,
Suppressing amorphization of the amylopectin crystals contained in the dough, suppressing the reduction of the amylopectin crystals to obtain a starch-containing baked food containing indigestible starch,
It is characterized by that.
The method for producing a starch-containing baked food according to the second aspect of the present invention,
A dough production process for producing dough having a predetermined shape using a material containing starch , wherein the amylopectin crystals in the starch are not amorphized ;
A dehydration step of raising the melting temperature of the amylopectin crystals to lower the water content of the dough to dehydrate the dough,
A baking step of baking the dough dehydrated through the dehydration step,
The amylopectin crystals contained in the dough are prevented from becoming amorphous, and a starch-containing baked food containing a large amount of indigestible starch is obtained compared to a case obtained by performing the baking step without performing the dehydration step. ,
It is characterized by that.

  Further, the dough may be dehydrated by drying under reduced pressure.

  Moreover, you may use wheat flour as a raw material containing the said starch.

  Moreover, you may use rice flour as a raw material containing the said starch.

  The starch-containing baked food is preferably a low moisture starch-containing baked food.

  In the method for producing a starch-containing baked food according to the present invention, the produced dough is dehydrated and baked. By reducing the moisture content of the dough, the amylopectin crystals, which are resistant starch, are difficult to melt. For this reason, amorphization of the amylopectin crystals contained in the dough during baking can be prevented, and a starch-containing baked food containing amylopectin crystals that act as resistant starch can be obtained.

It is process drawing of the manufacturing method of the starch containing baking food which concerns on this invention. It is a graph which shows the relationship between the dehydration time of the dough in Example 1, and the moisture content of the dough. 2 is a graph showing the Non-RS amount and the RS amount of each sample in Example 1. FIG. It is a graph which shows the relationship between the dehydration time of the dough in Example 2, and the moisture content of the dough. 6 is a graph showing the amount of RS of each sample in Example 2.

  The method for producing a starch-containing baked food according to the present embodiment includes a dough manufacturing process, a dehydration process, and a baking process, as shown in the process diagram of FIG. By dehydrating the dough before baking and reducing the water content in the dough, the amylopectin crystals contained in the dough become difficult to melt, and even after the baking process, the amylopectin crystals melt and become amorphous (gelatinization) ) To suppress.

  Starch is a natural polymer composed of amylose in which glucose is linearly linked by α-1,4 glucoside bonds and amylopectin having a branched component via α-1,6 glucoside bonds. Natural starch granules are composed of crystalline and amorphous. In the crystalline part, two outer chains of amylopectin are intertwined to form a double helix to form a tufted structure, which further grows to form a layered structure (hereinafter referred to as amylopectin). (Referred to as crystals). Amylopectin crystals do not dissolve in cold water and are not easily affected by digestive enzymes.

  Indigestible starch refers to starch (amylopectin crystals in this specification) that is highly resistant to digestive enzymes and is not digested and absorbed in the small intestine.

  Hereinafter, a method for producing a starch-containing baked food will be described with reference to the process chart of FIG.

(Dough manufacturing process)
First, a dough having a predetermined shape is generated using a material containing starch. As a suitable example of the raw material containing starch, wheat starch, barley starch, glutinous rice starch, potato starch (meaning starch derived from potato starch and starch), tapioca starch, bracken starch, sweet potato starch, sweet potato starch, waxy starch , Sago palm starch, glutinous rice starch, potato starch, corn starch, varieties of starches such as kuzu powder, or combinations of two or more thereof.

  Various ingredients can be added to the above-mentioned starch-containing material by appropriately adding any raw materials such as eggs, water, milk, butter, sugar, salt, colorants, preservatives, etc. The starch-containing baked food dough can be produced.

(Dehydration process)
The dough obtained in the dough manufacturing process is dehydrated. The dough may be dehydrated by any method that can reduce the moisture content of the dough, such as dehydration by natural drying, dehydration by reduced pressure drying, dehydration by hot air or hot air drying.

  The melting temperature of amylopectin crystals increases with a decrease in the moisture content of the dough. When an amylopectin crystal is heated together with water, it rapidly absorbs water and swells, and the micelle structure collapses to form a colloidal paste. However, by reducing the moisture content of the dough before heating, the amylopectin crystals can no longer absorb water and the collapse of the micelle structure is suppressed.

  In order to dehydrate the dough in a short time, it may be carried out under conditions of high temperature and low humidity (low pressure), but it is necessary to carry out at a temperature at which the amylopectin crystals do not melt. This is because the amylopectin crystals contained in the dough become amorphous when the temperature for dehydration is too high.

(Baking process)
The dehydrated dough is heated and baked. Since the moisture content of the dough has decreased due to the dehydration process, the melting temperature of the amylopectin crystals has increased. For this reason, even if it heat-processes, an amylopectin crystal | crystallization does not become amorphous easily and the starch containing baking food containing an amylopectin crystal | crystallization can be manufactured.

  By eating the starch-containing baked food obtained by the method for producing a starch-containing baked food according to the present embodiment, amylopectin crystals, which are resistant starch, are taken into the body. Since resistant starch is highly resistant to digestive enzymes, it is expected to reach the large intestine and act as a dietary fiber that serves as a fermentation substrate for intestinal microorganisms. It also acts as a prebiotic that promotes the growth of probiotics in the intestines. Short chain fatty acids such as acetic acid, propionic acid and butyric acid which E. coli is most preferred as an energy source are produced. As a result, pathogenic bacteria are suppressed, and mineral absorption and constipation improvement are expected. Moreover, if the ratio of the resistant starch in starch increases, the glucose release rate from starch will decrease and the rapid raise of the blood glucose level after a meal will be suppressed.

  The method for producing a starch-containing baked food according to the present embodiment can be used in any production as long as it is a starch-containing baked food. For example, cookies, biscuits, crackers, chips, cereals, bolo, wafers, pretzels, It can be particularly suitably used when producing a low-moisture starch-containing baked food product having a low water content such as rice crackers.

  When the content of amylopectin crystals is high, the soft texture of bread or noodles may be impaired, and it may be unpleasant for those who eat. On the other hand, low-moisture starch-containing baked foods such as cookies are foods that have an inherently crisp texture, and even if they contain amylopectin crystals, the texture is almost unchanged, and therefore can be suitably used. . Furthermore, since low-moisture starch-containing baked foods such as cookies do not need to be heat-treated before eating, amylopectin crystals do not become amorphous after production.

(Manufacture of cookies from flour)
(Sample preparation)
First, the dough was manufactured as follows. 80 g of unsalted butter (Snow Brand Milk Products Co., Ltd.) and 120 g of super white sugar (Mitsui Sugar Co., Ltd.) were mixed, and 50 g of whole eggs (chicken eggs) were further added and mixed. To this, 200 g of thin wheat flour (Nisshin Flour Milling Co., Ltd.) was added and kneaded. This was wrapped together and wrapped in a refrigerator (4 ° C.) for 2 hours. Thereafter, the film was extended to a thickness of 5 mm and punched out using a cylindrical mold having a diameter of 30 mm. In this way, a dough was produced.

Table 1 shows the moisture content and the like in each raw material of the manufactured dough.

  Subsequently, the produced plurality of doughs were put in a vacuum constant temperature dryer (DP32 Yamato Scientific Co., Ltd.), depressurized at 30 ° C. and dehydrated. The dehydration time was changed to 1 hour, 2 hours, 4 hours, 6 hours and 68 hours, respectively. A dough that was not dehydrated was also prepared.

In order to measure the moisture content of each dough, some of them were left for 24 hours under conditions of normal pressure and 105 ° C., and completely dehydrated. The dough after the depressurization treatment (after dehydration) and after complete dehydration was weighed, and the moisture content of the dough after dehydration was determined from the following formula (Formula 1). The result is shown in FIG. It can be seen that the moisture content in the dough decreases with increasing dehydration time.

  Subsequently, the dough not dehydrated and the dough dehydrated for 1 hour, 2 hours, 4 hours, and 6 hours were baked in an oven heated to 180 ° C. for 12 minutes to produce cookies.

  After baking, each cookie was ground in a mortar and homogenized, and these were used as samples for RS (Resistant Starch) measurement. Hereinafter, resistant starch is referred to as RS, and resistant starch measurement is referred to as RS measurement.

  In addition, the dough was produced and dehydrated in the same manner as described above, and baked at a temperature of 140 ° C. for 12 minutes to produce a cookie. In the same manner as above, each baked cookie was ground in a mortar and homogenized, and these were used as samples for RS measurement.

  In addition, the dough was produced and dehydrated in the same manner as described above, and baked at a temperature of 140 ° C. for 30 minutes to produce a cookie. In the same manner as above, each baked cookie was ground in a mortar and homogenized, and these were used as samples for RS measurement.

(Measurement and calculation of total starch (total starch) in sample)
Since the ratio of the RS amount is represented by the ratio of the RS amount contained per total starch amount (RS amount + Non-RS (digestible starch) amount), it is necessary to obtain the total starch amount of the sample.Starch in the cookie sample Since it is considered that all are derived from starch of wheat flour, first, the total starch amount in the flour was determined, that is, the RS amount and Non-RS amount of wheat flour preliminarily gelatinized in advance, and the RS amount and Non- It measured according to the calculation method of RS quantity, and the quantity (Formula 2) which added both together was made into the total starch quantity of flour.

  The gelatinized flour sample was obtained by mixing 300 mg of flour and 0.58 g of distilled water and heating at 100 ° C. for 15 minutes.

(Measurement and calculation of non-RS amount)
The amount of Non-RS was measured as follows based on RESISTANT STARC ASSAY PROCEDURE of Megazyme.

(1) First, 300 mg of a sample was collected in a centrifugal sedimentation tube (Iwasaki Co., Ltd.), and 4 ml of an amylase solution (pancreatin 10 mg / ml, amyloglucosidase diluted solution (hereinafter, AMG solution) 3 U / ml) was added.
(2) Close the cap of the centrifugal sedimentation tube, mix by vortex (VORTEX GENIUS 3: squid Japan Co., Ltd.), then lay down sideways in a shaking water bath (SB-40D: ASONE Co., Ltd.) at 37 ° C., 200 strokes / Incubated for 16 hours under the condition of min.
(3) Thereafter, the mixture was treated with 4 ml of 99% ethanol, mixed by vortexing, and then centrifuged at 1500 G for 10 minutes.
(4) The supernatant was carefully decanted and the precipitate was treated with 2 ml of 50% ethanol. Then, it mixed by vortex, 6 ml of 50% ethanol was added again, and it centrifuged for 10 minutes on the conditions of 1500G.
(5) The supernatant was decanted, combined with the supernatant obtained in (4) above, mixed up to 100 ml and mixed, and then subjected to absorbance measurement (glucose level measurement) at 505 nm.
(6) The amount of Non-RS was calculated from the following formula (Formula 3).

(Measurement and calculation of RS amount)
The amount of RS was measured as follows based on RESISTANT STAR ASSAY PROCEDURE of Megazyme.

(1) After the treatment of (4) in the measurement of the amount of Non-RS described above, 2 ml of 2M potassium hydroxide was added to the obtained precipitate, followed by stirring in ice water for 20 minutes while avoiding starch lump formation.
(2) Add 8 ml of 1.2 M sodium acetate buffer (pH 3.8) and 0.1 ml of AMG solution, and in a 50 ° C. constant temperature bath (MCD-20 manufactured by Masuda Rika Kogyo Co., Ltd.) with intermittent vortex mixing. Incubated for 30 minutes.
(3) Centrifugation was performed at 1500 G for 10 minutes, and the supernatant was subjected to absorbance measurement with a spectrophotometer (Bio Spec-1600, Shimadzu Corporation).
(4) The RS amount was calculated from the following formula (Formula 4).

When obtaining the amount of Non-RS contained in the cookie, it is necessary to subtract the amount of glucose derived from sucrose (Non-RS amount). The above-mentioned Non-RS amount measurement operations (1) to (5) were performed on 300 mg of upper white sugar, and the amount of glucose derived from the upper white sugar in the dough in this operation was determined from the following equation (Formula 5).

Regarding the RS amount of the cookie sample, as shown in the following equation (Equation 6), the sum of the RS amount (mg) and the Non-RS amount (mg) per 100 mg of total starch is 100, and from 100 to Non -The value which deducted RS amount was made into RS amount. In addition, the Non-RS amount per cookie total starch is calculated from (Equation 7) and (Equation 8) by performing the operations (1) to (5) of the above-mentioned Non-RS amount measurement on a 300 mg cookie sample. did.

  The calculated Non-RS amount and RS amount of each sample are shown in FIG.

  Under any firing condition, the sample obtained from the dough not dehydrated contains almost no RS. It turns out that the amylopectin crystal | crystallization which acts as an indigestible starch melt | dissolves by baking, and it has become amorphous.

  On the other hand, in the sample obtained from the dough subjected to dehydration before baking, the RS amount tends to increase as the moisture content of the dough decreases, under any baking conditions. It can be seen that by dehydrating before firing and reducing the moisture content of the dough, the melting point of the amylopectin crystals increased and the amorphization was suppressed.

  It can be seen that the sample obtained by performing dehydration for 2 to 6 hours has a large amount of RS, about 20%, which is a significant increase over the sample obtained without dehydration. And since the amount of RS of the sample which was not baked (sample dehydrated at 30 ° C. for 68 hours) is about 30%, about 60% of the hardly digestible starch originally present in the dough is maintained. .

  In addition, the big influence on the amount of RS by baking conditions was not recognized, and the food texture and the taste were almost the same in all cookies.

(Manufacturing cookies from rice flour)
(Sample preparation)
First, the dough was manufactured as follows. After 120 g of salt-free butter (Snow Brand Milk Products Co., Ltd.) was kneaded into a cream at room temperature, 60 g of Kojiro Sugar (Mitsui Sugar Co., Ltd.) was added and mixed. To this, 25 g of milk (Meiji Dairies Co., Ltd.) was added and mixed. To this, 200 g of Kamisin flour (Tocan Co., Ltd.) was added as a rice flour and kneaded. This was wrapped together and wrapped in a refrigerator (4 ° C.) for 2 hours. Thereafter, the film was extended to a thickness of 5 mm and punched using a cylindrical mold having a diameter of 30 mm. A plurality of doughs were produced in this way.

  Subsequently, the produced plurality of doughs were each placed in a vacuum low temperature dryer, depressurized at 30 ° C. and dehydrated. The dehydration time was 1 hour and 4 hours, respectively. A dough that was not dehydrated was also prepared.

  In order to measure the moisture content of each dough, some of them were left for 24 hours under conditions of normal pressure and 105 ° C., and completely dehydrated. The dough after dehydration (after dehydration) and after complete dehydration was weighed to obtain the moisture content of the dehydrated dough from the above (Equation 1). The result is shown in FIG. It can be seen that the moisture content in the dough decreases with increasing dehydration time.

  Subsequently, the dough not dehydrated and the dough dehydrated for 1 hour and 4 hours were baked in an oven heated to 100 ° C. for 12 minutes to produce cookies.

  After baking, each cookie was ground in a mortar and homogenized, and these were used as samples for RS measurement.

  The operation of (1) to (5) of the Non-RS measurement was performed on 300 mg of the cookie sample, and the calculation was performed from (Expression 6) to (Expression 8). In addition, the dry wheat flour of (Formula 8) was replaced with dry rice flour, and all starches in the cookie samples were calculated as derived from rice flour.

  FIG. 5 shows the RS amount of each sample calculated as described above.

  It can be seen that the amount of RS is higher in the sample obtained from the dough that was dehydrated before baking than the sample obtained from the dough that was not dehydrated. Moreover, in the sample obtained from the dough subjected to dehydration before baking, a tendency that the amount of RS increases as the moisture content of the dough is lower is recognized.

  As described above, even when rice flour is used, it is dehydrated before baking, and by reducing the moisture content of the dough, the amylopectin crystals are prevented from becoming amorphous, and the starch-containing baked food containing amylopectin crystals is obtained. It was proved that it can be obtained.

  As described above, a starch-containing baked food containing resistant starch can be produced without separately adding heat-resistant aging starch or modified starch. It can be used for the production of foods containing various resistant starches, and is particularly expected to be used for the production of baked foods containing low moisture starch such as cookies, biscuits and crackers.

Claims (6)

A dough production process for producing dough having a predetermined shape using a material containing starch , wherein the amylopectin crystals in the starch are not amorphized ;
A dehydration step of raising the melting temperature of the amylopectin crystals to lower the water content of the dough to dehydrate the dough,
A baking step of baking the dough dehydrated through the dehydration step,
Suppressing amorphization of the amylopectin crystals contained in the dough, suppressing the reduction of the amylopectin crystals to obtain a starch-containing baked food containing indigestible starch,
A method for producing a starch-containing baked food product. A dough production process for producing dough having a predetermined shape using a material containing starch , wherein the amylopectin crystals in the starch are not amorphized ;
A dehydration step of raising the melting temperature of the amylopectin crystals to lower the water content of the dough to dehydrate the dough,
A baking step of baking the dough dehydrated through the dehydration step,
The amylopectin crystals contained in the dough are prevented from becoming amorphous, and a starch-containing baked food containing a large amount of indigestible starch is obtained compared to a case obtained by performing the baking step without performing the dehydration step. ,
A method for producing a starch-containing baked food product.   The method for producing a starch-containing baked food according to claim 1 or 2, wherein the dough is dried under reduced pressure and dehydrated.   The method for producing a starch-containing baked food according to any one of claims 1 to 3, wherein wheat flour is used as a material containing the starch.   The method for producing a starch-containing baked food according to any one of claims 1 to 3, wherein rice flour is used as the material containing the starch.   The method for producing a starch-containing baked food according to any one of claims 1 to 5, wherein the starch-containing baked food is a low-moisture starch-containing baked food.

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