JP7490379B2 - Heat-resistant baked goods and method for producing same - Google Patents

Description

The present invention relates to mold-baked confectioneries that are resistant to heat retention and a method for producing the same. Specifically, the present invention relates to mold-baked confectioneries that are resistant to deterioration in texture even when stored in a warming device such as a hot showcase and a method for producing the same.

In recent years, there has been an increasing demand for ready-to-eat foods that can be eaten immediately after purchase at convenience stores, supermarkets, etc. As such ready-to-eat foods, dried foods such as cup soups and cup noodles that can be easily reconstituted with hot water, chilled or frozen foods that are cooked in a microwave oven or fryer, and heat-retaining foods that are cooked and displayed in a hot showcase are widely used. Among them, heat-retaining foods that can be eaten immediately after purchase are the most convenient ready-to-eat foods, and are highly convenient for purchasers and stores. As such heat-retaining foods, fried foods (fried chicken, croquettes, French fries, etc.) and poultry or meat processed foods (yakitori, tsukune, frankfurters, etc.) are mainstream. Some mold-baked confectioneries such as obanyaki, waffles, taiyaki, imagawayaki, kaitenyaki, and ningyoyaki are also offered as heat-retaining foods, but there is a problem that they tend to become hard and dry due to the evaporation of moisture (drying) during heating. Attempts have been made to reduce the loss of moisture from baked goods while they are being kept warm by installing a moisture retention function (humidity 40 to 70%) in hot showcases and packaging baked goods in non-sealed packaging such as paper bags, but these have not been able to sufficiently prevent deterioration in texture.
Patent Literature 1 discloses that for foods made mainly from wheat flour, such as Chinese steamed buns, increasing the fat and oil content in the dough ingredients and adding an emulsifier are techniques for suppressing moisture scattering during heating. For mold-baked confectioneries, attempts have been made to reduce moisture scattering during warming by increasing the fat and oil content in the dough ingredients and adding an emulsifier, but it is empirically known that adding an emulsifier sufficient to suppress moisture scattering as an additive results in poor texture, such as melt-in-the-mouth feel.
Patent Document 2 discloses a bakery mix for taiyaki, hotcakes, or waffles that contains specific amounts of starch, milk protein, and an emulsifier, and describes how the inclusion of a specific amount of emulsifier results in a bakery food that maintains the crispy texture of the freshly baked product without deterioration in texture even when stored in a warming device such as a hot water heater for several hours. However, these technologies require some kind of additive, and there is no description of any improvements on the wheat flour used as the raw material.

Japanese Patent Application Laid-Open No. 03-22941 JP 2014-132907 A

The object of the present invention is to provide a mold-baked confectionery that is resistant to deterioration in texture even when heated and stored in a warming device such as a hot showcase, and a method for producing the same. In particular, the object of the present invention is to provide a mold-baked confectionery that is resistant to deterioration in texture even when baked and frozen mold-baked confectionery is reheated and stored heated, and a method for producing the same.

As a result of extensive research into solving the above problems, the present inventors discovered that in the production of mold baked goods, when wheat flour obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1 (hereinafter sometimes referred to as "GA-SX wheat flour") is used, the texture is less likely to deteriorate even when stored in a warming device such as a hot showcase, and thus the present invention was completed.

That is, the present invention includes the following aspects.
[1] A wheat flour composition for use in mold-baked confectionery, comprising wheat flour (GA-SX wheat flour) obtained by milling a harvested wheat product that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1.
[2] The wheat flour composition for mold baked goods described in [1] above, wherein the GA-SX wheat flour is wheat flour (GA-SA wheat flour) obtained by milling a harvested wheat product that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, does not lack the enzyme activity of SSIIa-A1, and lacks the enzyme activities of SSIIa-B1 and SSIIa-D1.
[3] The flour composition for baked goods in a mold described in [1] or [2], wherein the baked goods are for warm storage.
[4] A dough for baked goods comprising the wheat flour composition for baked goods described in any one of [1] to [3] above.
[5] A mold-baked confectionery obtained by baking the dough for mold-baked confectionery described in [4] above.
[6] A method for producing baked goods in a mold, comprising using the wheat flour composition for baked goods in a mold described in any one of [1] to [3] above.

By using the wheat flour composition for baked goods of the present invention, it is possible to prevent deterioration of texture when the goods are stored in a warmer such as a hot showcase.

In the present invention, "baked confectionery in a mold" refers to confectionery made by baking batter containing cereal flour in a baking mold, and examples of such confectionery include obanyaki, taiyaki, imagawayaki, kaitenyaki, ningyoyaki, and waffles.

In the present invention, the molded baked goods are preferably for warm storage. Warmed storage refers to storing the molded baked goods at a temperature of 65°C or higher, preferably at a temperature of 70 to 80°C, for 4 hours or more. If necessary, the molded baked goods may be humidified to a humidity of 50 to 60%. Such warm storage can be carried out, for example, in a warming device such as a hot showcase. Unless otherwise specified below, temperature and humidity refer to the ambient temperature and ambient humidity, respectively.

In the present invention, the molded baked confectionery may be stored at a high temperature immediately after baking, or may be stored at room temperature or in a chilled state before being stored at a high temperature. The molded baked confectionery stored at room temperature or in a chilled state may be reheated before being stored at a high temperature, if necessary.
In the present invention, the mold-shaped baked confectionery may be frozen after baking and before warming and storage. The freezing method may be a conventional method. In order to prevent deterioration due to reheating after freezing, the mold-shaped baked confectionery is preferably cooled, sealed if necessary, and quickly frozen at -38 to -40°C. The frozen baked confectionery is reheated before warming and storage. The means of reheating is not particularly limited. For example, it may be heated in a microwave oven at 1400 to 1500 W for 40 to 50 seconds.

The wheat flour composition for baked goods of the present invention contains wheat flour (GA-SX wheat flour) obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1.
Common wheat is an allohexaploid with three homoeologous genomes, A, B, and D, numbered 1 to 7 (1A to 7A, 1B to 7B, and 1D to 7D).
"GBSSI" is a granule-bound starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively.
"SSIIa" is a starch synthesis enzyme involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively.

"Lack of enzyme activity" means that a protein with normal enzyme activity is not functioning in the wheat plant, and preferably that a protein with normal enzyme activity is not expressed. Specific examples include mutations in gene sequence (such as substitutions, deletions, insertions, inversions, and translocations of one or more bases, including deletions of the entire gene region), defects in mRNA transcription, defects in protein translation, and inhibition of enzyme activity in the wheat plant. Any of these may be present as long as the enzyme activity is reduced or lost to less than 10%, preferably less than 5%, and more preferably less than 1% of the wild-type enzyme activity.

GA-SX wheat flour includes the following wheat flours, which are combinations of two types of SSIIa lacking enzyme activity:
GA-SA wheat flour: wheat flour obtained by milling a harvest of wheat not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzymatic activity of SSIIa-A1, and deficient in the enzymatic activities of SSIIa-B1 and SSIIa-D1;
GA-SB flour: flour obtained by milling a harvest of wheat not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, not deficient in the enzymatic activity of SSIIa-B1, and deficient in the enzymatic activity of SSIIa-A1 and SSIIa-D1;
GA-SD wheat flour: Wheat flour obtained by milling a harvest of wheat that is not deficient in GBSSI-A1 enzyme activity, is deficient in GBSSI-B1 and GBSSI-D1 enzyme activity, is not deficient in SSIIa-D1 enzyme activity, and is deficient in SSIIa-A1 and SSIIa-B1 enzyme activity.
Of these, GA-SA wheat flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP 2013-188206 A.

The wheat flour composition for baked goods may contain other wheat flour in addition to GA-SX wheat flour. There is no particular limitation on the other wheat flour, so long as it is wheat flour milled from wheat other than GA-SX wheat. For example, wheat flour that is deficient in enzyme activity due to a combination of six types of enzyme activity deficiencies of GBSSI (GBSSI-A1, GBSSI-B1, and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1, and SSIIa-D1) (excluding GA-SX) and wheat flour milled from wheat that is not deficient in any of the enzyme activities of GBSSI and SSIIa may be mentioned. Alternatively, it may be commonly used strong flour, medium flour, weak flour, or a mixture thereof.

The content of GA-SX wheat flour is preferably 20% by mass or more, more preferably 30 to 90% by mass, and most preferably 50 to 90% by mass, based on the total amount of wheat flour in the wheat flour composition for baked goods.

The dough for baked confectionery of the present invention contains the wheat flour composition for baked confectionery described above. The baked confectionery of the present invention is obtained by baking the dough for baked confectionery described above. The dough for baked confectionery of the present invention can further contain, as other ingredients, any ingredient that is normally used in the manufacture of dough for baked confectionery, such as cereal flours, such as rye flour, corn flour, barley flour, and rice flour; starches, such as tapioca starch, potato starch, corn starch, waxy corn starch, and wheat starch, as well as chemically modified starches that have been pregelatinized, etherified, esterified, acetylated, crosslinked, or the like, and physically modified starches that have been dry-heat treated or wet-heat treated; glucose, fructose, etc. sugars such as lactose, sugar, isomaltose, etc.; egg yolk, egg white, whole egg, and powdered versions of these and other egg-derived components; dairy components such as milk, milk powder, skim milk powder, and soy milk powder; proteins such as wheat protein, soy protein, milk protein, and mung bean protein; fats and oils such as shortening, lard, margarine, butter, and liquid oil; foaming agents such as baking powder; emulsifiers; inorganic salts such as salt; preservatives; flavorings; spices; vitamins; fortifying agents such as calcium, and water can be added.

The mold-baked confectionery of the present invention can be produced according to a conventional method, except that the wheat flour composition for mold-baked confectionery containing GA-SX wheat flour is used. For example, the baked confectionery dough containing the wheat flour composition for mold-baked confectionery is prepared, ingredients are added as necessary, and the confectionery is baked using a hot plate or baking mold.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

<Production Example 1: Production of Taiyaki>
(1) 100 parts by weight of weak flour (Heart, manufactured by Nippon Flour Mills Co., Ltd.), 10 parts by weight of eggs, 10 parts by weight of glucose, 6 parts by weight of baking powder, 3 parts by weight of salad oil, 0.3 parts by weight of guar gum, and 130 parts by weight of water were placed in a vertical mixer (CS Type 10, manufactured by Kanto Mixing Machinery Co., Ltd.) and mixed using a whisk at low speed for 1 minute and then at medium speed for 1 minute to obtain a batter for taiyaki.
(2) An electric taiyaki baking machine (3-unit taiyaki baking machine manufactured by Tanico Co., Ltd.) was preheated to 180°C, a thin layer of liquid oil was applied, 30 g of batter for taiyaki was placed on one side, and after 30 seconds, the bean paste was added and baked for 4 minutes. 30 g of batter for taiyaki was poured evenly on top, the machine was turned over with the mold still in place, baked for 4 minutes, and the mold was opened to obtain the taiyaki.
(3) The mixture was left to cool on a wire rack for 15 minutes and then quickly frozen at -38°C to obtain frozen taiyaki.

<Evaluation Example 1: Evaluation of Taiyaki>
1. Measurement of water scattering Two frozen taiyaki pieces produced according to Production Example 1 were placed on a plate so as not to touch each other, the plate was covered with plastic wrap, and the pieces were heated in a microwave oven at 1400 W for 70 seconds to adjust the central temperature to 50° C. (The central temperature was measured with a DIGITAL THERMOMETER SK-250WP manufactured by Sato Keiryoki Seisakusho Co., Ltd.). After removing the plastic wrap, the taiyaki pieces were placed naked in a hot showcase with a moisture retention function (Hotters HW-3FM manufactured by Nishiyama Kogyo Co., Ltd.) without wrapping, and stored at a humidity of 50 to 60% and 70° C. for 6 hours. After storage, the skins of the taiyaki pieces were separated, the bean paste was scraped off, the weight was measured, and the pieces were placed in a dryer (PH-102 manufactured by Espec Co., Ltd.) preheated to 110° C. and dried for 30 minutes. The water content was calculated by (weight before drying - weight after drying) / weight before drying x 100.

2. Texture Evaluation As described above, the frozen taiyaki were heated in a microwave oven and stored unpackaged in a hot showcase with a moisture retention function at 50-60% humidity and 70°C for 10 hours. The taiyaki were then evaluated for texture by 10 experienced panelists according to the evaluation criteria in Table 1.
As a conventional frozen taiyaki that can reduce water scattering during warming, a frozen taiyaki (Control Example 1) was produced in which the amount of fat and oil was increased and an emulsifier was added, specifically, the amount of salad oil was increased from 3 parts by mass to 5 parts by mass in Production Example 1, and 1 part by mass of an emulsifier (monoglycerin fatty acid ester, Myvatex Mighty Soft K manufactured by KERRY) was added. This frozen taiyaki was placed in a hot showcase immediately after being removed from the microwave and stored at 70°C with a humidity of 50 to 60% for 10 hours, and the texture was scored as 3 points (within the acceptable range).

Evaluation Criteria Table 1

<Test Example 1: Examination of hot case resistance of taiyaki made with GA-SA wheat flour>
Frozen taiyaki were produced according to Production Example 1, except that the blending ratio of weak flour (Heart, manufactured by Nippon Flour Mills Co., Ltd.) and GA-SA wheat flour was set to the ratio shown in Table 1, and the moisture content and sensory evaluation were performed according to the Evaluation Example. The results are shown in Table 1.

＊油脂を３質量部から５質量部に増量し、乳化剤１質量部を添加したもの

*The amount of fat and oil was increased from 3 parts by weight to 5 parts by weight, and 1 part by weight of emulsifier was added.

As a result, in Examples 1 to 4, in which GA-SA wheat flour and weak flour were used in the wheat flour composition for baked confectionery, the amount of water scattering was reduced and both the softness and melting in the mouth were improved as the amount of GA-SA wheat flour used in relation to the total amount of the wheat flour composition for baked confectionery was increased. Example 5, in which only GA-SA wheat flour was used in the wheat flour composition for baked confectionery, had an extremely excellent softness, but the melting in the mouth was equivalent to that of Comparative Example 1, in which only weak flour was used.
In Comparative Example 1, which did not use GA-SA wheat flour, the softness was inferior to that of Control Example 1, which had reduced water scattering by adding an emulsifier and increasing the amount of fat and oil, but the melt-in-the-mouth feel was somewhat good. This is because adding an emulsifier sufficient to suppress water scattering tends to result in a lumpy texture during mastication.

<Production Example 2: Production of American waffles>
(1) 100 parts by weight of wheat flour (Heart, manufactured by Nippon Flour Mills Co., Ltd.), 100 parts by weight of eggs, 50 parts by weight of milk, 30 parts by weight of sugar, 25 parts by weight of melted salt-free margarine, 6 parts by weight of baking powder, and 1 part by weight of salt are prepared, and the wheat flour, baking powder, and salt are combined and sieved. This may also be used as a mix.
(2) The eggs and sugar were placed in a vertical mixer (Kanto Mixing Machinery Co., Ltd., CS Type 10) and mixed using a whipper at low speed for 1 minute and then at medium speed for 1 minute to homogenize the mixture.
(3) The sifted wheat flour, baking powder and salt were added to the mixer and mixed at low speed for 1 minute and then at medium speed for 1 minute until homogenized.
(4) The melted margarine was added to the mixer and mixed at low speed for 1 minute to homogenize, to obtain waffle batter.
(5) An electric waffle baker (manufactured by Suntec) was preheated to 180°C, lightly oiled, and 110 g of waffle batter was added, the lid was closed, and baked for 2 minutes.
(6) After baking, the waffles were left to cool on a wire rack for 15 minutes and then quickly frozen at -38°C to obtain frozen waffles.

<Evaluation Example 2: Evaluation of waffles>
1. Measurement of water evaporation rate Two frozen waffles produced according to Production Example 2 were placed on a plate without wrapping and heated in a microwave oven at 1400 W for 20 seconds to adjust the central temperature to 40° C. They were placed in a hot showcase with a moisture retention function (Hotters HW-3FM manufactured by Nishiyama Kogyo Co., Ltd.) and stored at a humidity of 50 to 60% and 70° C. for 4 hours.
The stored waffles were weighed, and then placed in a dryer preheated to 110° C. and dried for 30 minutes. The moisture content was calculated by (weight before drying−weight after drying)/weight before drying×100.

2. Texture Evaluation As described above, the frozen waffles were heated in a microwave oven and stored unpackaged in a hot showcase equipped with a moisture-retaining function at 70° C. for 8 hours. The waffles were evaluated according to Evaluation Criteria 1 by 10 experienced panelists.
As a conventional frozen waffle capable of reducing water scattering during warming, an increased amount of fat and oil and an added emulsifier were produced, specifically, a frozen waffle (Control Example 2) was produced according to Production Example 2 except that 5 parts by mass of salad oil and 1 part by mass of emulsifier (monoglycerol fatty acid ester, Myvatex Mighty Soft K manufactured by KERRY) were added to (1) of Production Example 2. After this frozen waffle was removed from the microwave, it was immediately placed in a hot showcase and stored at 70°C with a humidity of 50 to 60% for 8 hours, and the texture was rated as 3 points (acceptable range).

<Test Example 2: Examination of hot case resistance of waffles made with GA-SA wheat flour>
Frozen waffles were produced according to Production Example 2, except that the blending ratio of the weak flour and the GA-SA wheat flour was set to the ratio shown in Table 2, and the moisture content and sensory evaluation were carried out according to the Evaluation Example. The results are shown in Table 2.

＊油脂を３質量部から５質量部に増量し、乳化剤１質量部を添加したもの

*The amount of fat and oil was increased from 3 parts by weight to 5 parts by weight, and 1 part by weight of emulsifier was added.

As a result, when stored in a hot showcase for 4 hours, Comparative Example 2, which was made using only weak flour, lost 18.1% by mass of water compared to storage for 0 hours, whereas water loss decreased as the proportion of GA-SA wheat flour to the total amount of wheat flour composition for baked goods in a mold increased, and in Example 10, which used only GA-SA wheat flour, water loss was reduced to 12.6% by mass.
In Example 6, in which GA-SA wheat flour was used at 20% by mass relative to the total amount of the wheat flour composition for mold-baked confectionery, the texture was slightly better than that of a waffle made only with standard weak flour (Control Example 2), in which deterioration of texture was suppressed by adding salad oil and an emulsifier, when stored in a hot showcase for 8 hours. In Examples 7 to 9, the softness increased with increasing amounts of GA-SA wheat flour used, and the melt-in-the-mouth texture was good. In Example 10, in which only GA-SA wheat flour was used, the softness was very good, but the melt-in-the-mouth texture was almost the same as that of Control Example 2, in which an increased amount of fat and oil was added and an emulsifier was added.
In Comparative Example 2, the amount of water scattered was large, and therefore the softness was inferior. The melt-in-the-mouth feel was slightly better than that of the standard waffle, since there was no effect of the emulsifier.

Claims (6)

A wheat flour composition for mold-baked confectionery, comprising wheat flour (GA-SX wheat flour) obtained by milling a harvested wheat product that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, and lacks any two of the enzyme activities of SSIIa-A1, SSIIa-B1, and SSIIa-D1,
The wheat flour composition for mold-baked confectioneries, wherein the mold-baked confectioneries are for warm storage. The wheat flour composition for baked goods according to claim 1, wherein the content of GA-SX wheat flour relative to the total amount of wheat flour is 30 to 90 mass%. The wheat flour composition for mold baked goods according to claim 1 or 2, wherein the GA-SX wheat flour is wheat flour (GA-SA wheat flour) obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activities of GBSSI-B1 and GBSSI-D1, does not lack the enzyme activity of SSIIa-A1, and lacks the enzyme activities of SSIIa-B1 and SSIIa-D1. A dough for baked goods to be stored under heat, comprising the wheat flour composition for baked goods according to any one of claims 1 to 3. A mold-form baked confectionery for warm storage , obtained by baking the dough for mold-form baked confectionery according to claim 4. A method for producing a mold-made baked confectionery for warm storage , comprising using the wheat flour composition for mold-made baked confectionery according to any one of claims 1 to 3.