JP7706873B2 - Method for improving peeling of batter-based baked foods during baking, and method for producing batter-based baked foods - Google Patents

Description

The present invention relates to a method for improving the peeling of batter-based baked foods during baking, and a method for producing batter-based baked foods using the method.

In general, in baked foods made with batter containing sugars and/or sugar alcohols (in the present invention, "sugars" refers to monosaccharides, disaccharides, and oligosaccharides), such as taiyaki, imagawayaki, and pancakes, the ease with which the batter peels off from the baking surface of the baking plate (copper plate, iron plate, etc.) or baking mold (paper, metal, etc.) during baking greatly affects the quality of the resulting product. In particular, in the case of products such as pancakes, which have a short baking time, the adhesion of the batter to the baking surface is often a problem.

Conventionally, methods have been developed to improve the peeling of dough from baked foods. For example, a method using a release oil with improved peeling properties is known, as in Patent Document 1. In addition, Patent Document 2 discloses a method for producing baked goods, such as castella cakes and pound cakes, that can prevent the bottom parts of the goods from sticking to paper or the like, and is characterized by comprising a first step of producing a dough base, a second step of laying an oblate on the bottom of a mold, a third step of placing the dough base in the mold, and a fourth step of baking the dough base.

JP 2003-238984 A JP 2018-108067 A

However, depending on the type of dough and baking conditions, the effect of the release oil as in Patent Document 1 alone may not be sufficient to prevent the dough from adhering to the baking surface during baking, or a pattern may appear on the baking surface, which may impair the product value. Patent Document 2 is a technology specialized for confectionery that uses a paper spreader, such as castella and pound cake, and has low versatility. In addition, for pancakes and the like, a batter dough with a relatively large amount of water is used, but in that case, when the batter dough is prepared, the raw material flour may form powder lumps (also called mamako), which may cause the dough to be insufficiently homogenized and make it difficult to peel off from the baking surface. If the dough does not peel off easily during baking, not only will the product yield decrease, but the product's appearance will be damaged due to roughness and chipping on the surface, and the product value will decrease. In addition, if the dough is mixed too much to eliminate powder lumps when preparing the batter dough, not only will it take a long time to mix, but the texture of the resulting product may also be deteriorated due to excessive formation of a gluten network.

The object of the present invention is therefore to provide a versatile method for improving the peeling of batter-based baked foods during baking, and a method for producing batter-based baked foods using this method.

The inventors have discovered that the above object can be achieved by adjusting the method of mixing sugars and/or sugar alcohols when preparing the batter.

That is, the above-mentioned object is to provide a method for improving peeling of a batter dough baked food produced by baking a batter dough containing 4 to 31 mass % of powdered or granular sugars and/or sugar alcohols by mixing powdered or granular ingredients and liquid ingredients, the batter dough baked food being at least one type selected from the group consisting of pancakes, hotcakes, dorayaki, taiyaki, and imagawayaki, and in the step of mixing the ingredients of the batter dough, at least a portion of the sugars and/or sugar alcohols is dissolved in at least a portion of the liquid ingredients (liquid ingredient A) excluding liquid oils and fats. This is achieved by a method characterized in that step A of dissolving the sugars and/or sugar alcohols is performed before the step of mixing other ingredients, and in step A, liquid material A used to dissolve at least a portion of the sugars and/or sugar alcohols contains water and liquid egg, the mass of the water is at least half the mass of the liquid egg, the liquid material A used in step A accounts for 25 to 80% by mass of the total liquid material A contained in the batter, and the sugars and/or sugar alcohols dissolved in step A account for 50% by mass or more of the total sugars and/or sugar alcohols contained in the batter .

The above object is also achieved by the method of producing a batter-based baked food product of the present invention, which uses a method for improving the peeling of batter-based baked food products during baking.

The present invention provides a highly versatile method for improving the peeling of batter-based baked foods containing sugars and/or sugar alcohols during baking. This makes it possible to improve the peeling of batter-based baked foods during baking without compromising the texture of the resulting product, particularly for products such as pancakes that require a short baking time, or when a batter with a relatively large amount of water is used.

The method of the present invention is a method for improving the peeling of batter dough baked foods produced by baking a batter dough containing 4 to 40% by mass of sugars and/or sugar alcohols by mixing powdered and granular materials and liquid materials, characterized in that in the step of mixing the batter dough ingredients, step A of dissolving at least a part of the sugars and/or sugar alcohols in at least a part of liquid material A is carried out before the step of mixing other ingredients. When producing batter dough baked foods, the step of mixing the batter dough ingredients is usually carried out by putting powdered and granular materials containing cereal flours, sugars and/or sugar alcohols, and liquid material A containing water, eggs, etc., into a mixer at once. In such a normal method, as described above, the dough may not peel well when baking, especially when the baking time for pancakes, etc. is short or when a batter dough with a relatively large amount of water is used. In addition, if the batter dough is mixed for too long to eliminate powder lumps during preparation, the texture of the resulting product may be deteriorated due to excessive formation of gluten network. As shown in the examples described below, in the present invention, in the step of mixing the ingredients of the batter dough, first, step A is performed to dissolve sugars and/or sugar alcohols in at least a part of liquid material A, and then other ingredients are mixed, so that the peeling of the dough during baking is improved without deteriorating the texture of the resulting product, regardless of the type of dough and baking conditions. Although the mechanism of this action is unclear, it is thought that it is due to the fact that when the batter dough ingredients are mixed, at least a part of the sugars and/or sugar alcohols are dissolved first, so that the amount of undissolved sugars and/or sugar alcohols is reduced, and because the sugars and/or sugar alcohols are dissolved in the liquid material before mixing other powdery granular ingredients, the powdery granular ingredients are more compatible with the liquid, powder lumps are less likely to form, and the dough is easier to homogenize. In the present invention, the manufacture of baked batter foods can be carried out according to conventional methods, except that in the step of mixing the batter ingredients, step A in which at least a portion of the sugars and/or sugar alcohols are dissolved in at least a portion of the liquid material A is carried out before the step of mixing the other ingredients.

In the present invention, the powdery and granular materials and liquid materials contained in the batter are not particularly limited. For example, flour (weak flour, medium-strength flour, semi-strong flour, strong flour, whole wheat flour, durum wheat flour, moist heat-treated wheat flour, roasted wheat flour, heat-treated wheat flour, etc.), barley flour, soy flour, buckwheat flour, rye flour, rice flour, corn flour, and other cereal flours; starches extracted from plants, such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch, and other starches, and processed starches that have been physically or chemically (including enzyme treatment) processed using these starches as raw materials (for example, alpha-starch; moist heat-treated starch; oxidized starch; acid-treated starch; esterified starch such as starch acetate (acetylated starch); phosphorylated starch; hydroxypropylated starch, and other esterified starches. starches such as esterified starch; cross-linked starch such as phosphate cross-linked starch and adipic acid cross-linked starch; processed starches combining multiple processes such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch; resistant starches obtained by processing such starches or processed starches to be resistant to the digestive action of digestive enzymes; and oil-processed starches obtained by processing such starches or processed starches with oils and fats; dietary fiber such as powdered cellulose; monosaccharides such as glucose and fructose, sugar, disaccharides such as maltose and trehalose, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, fructose, and the like. Oligosaccharides such as oligosaccharides, xylooligosaccharides, raffinose, etc.; sugar alcohols such as sorbitol, maltitol, glycerol, reduced starch syrup, etc.; carbohydrates such as starch syrup, powdered starch syrup, dextrin, etc.; liquid oils and fats such as soybean oil, sunflower oil, rapeseed oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, or salad oils using these; solid oils and fats such as shortening, butter, margarine, lard, hept, cocoa butter, hardened palm oil, hydrogenated hardened oils and fats; edible oils and fats such as powdered oils and fats prepared from these oils and fats and emulsifiers, etc.; gas generators such as baking soda (sodium bicarbonate), ammonium carbonate, calcium carbonate, etc., and optionally gluconoderms. leavening agents including acidic agents such as talactone, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, disodium dihydrogen pyrophosphate, fumaric acid, and calcium dihydrogen phosphate; thickening agents such as guar gum, locust bean gum, carrageenan, and xanthan gum; dairy products such as milk and skim milk powder; egg products such as liquid eggs (whole eggs, egg yolks, egg whites, etc.), egg white powder, egg yolk powder, and whole egg powder; soy milk; almond milk; water; fruit juice; extracts such as tea and coffee; alcoholic beverages such as brandy and rum; emulsifiers such as glycerin fatty acid esters and lecithin; pH adjusters such as organic acids and organic acid salts; antibacterial agents; seasonings such as salt; additives such as colorants, fragrances, and sweeteners; and various quality improvers.

In the present invention, the sugars and/or sugar alcohols contained in the batter dough refer to monosaccharides, disaccharides, oligosaccharides and/or sugar alcohols, as described above, and include, for example, monosaccharides such as glucose and fructose, disaccharides such as sugar, maltose and trehalose, oligosaccharides such as maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, fructooligosaccharides, xylooligosaccharides and raffinose, and sugar alcohols such as sorbitol, maltitol, glycerol and reduced starch syrup. In the present invention, the sugars and/or sugar alcohols are particularly effective when they contain granular sugars such as sugar and/or sugar alcohols, which are problematic in that they remain undissolved. In the present invention, the sugars and/or sugar alcohols in the batter dough are 4 to 40% by mass. If the concentration of sugars and/or sugar alcohols is less than 4% by mass, the dough tends to peel off relatively easily when baked, even with normal methods, and the effects of the method of the present invention are not observed, and if the concentration exceeds 40% by mass, even with the method of the present invention, peeling of the dough during baking is not sufficiently improved. In the present invention, the concentration of sugars and/or sugar alcohols in the batter is preferably 5 to 35% by mass, and more preferably 10 to 30% by mass.

In the present invention, step A is a step of dissolving at least a part of the sugar and/or sugar alcohol in at least a part of liquid material A before mixing other ingredients in the step of mixing the ingredients of the batter dough. Examples of liquid material A used to dissolve sugar and/or sugar alcohol include water, liquid egg (whole egg, egg yolk, egg white, etc.), milk, fruit juice, tea, coffee, soy milk, almond milk, alcoholic beverages such as brandy and rum, etc. In the present invention, the liquid material A used in step A may be at least a part of the liquid material A contained in the batter dough, or may be all of it. If all of the liquid material A is used in step A, the other ingredients to be mixed thereafter will be only powdery granular ingredients, so powder lumps may easily occur and the mixing time may be long. In this case, the texture of the product obtained may be deteriorated due to the formation of gluten. Therefore, in the step of mixing the ingredients of the batter dough in the present invention, it is preferable to mix the liquid material A in multiple batches. In this case, the liquid material A used in step A preferably accounts for 25 to 80% by mass, and more preferably 45 to 70% by mass, of the total liquid material A contained in the batter.

In the present invention, the sugars and/or sugar alcohols dissolved in step A may be at least a part of the sugars and/or sugar alcohols contained in the batter, or may be all of them. If the amount of sugars and/or sugar alcohols dissolved in step A is too small, the effect of the present invention cannot be obtained, and if the amount of sugars and/or sugar alcohols dissolved in step A is too large, the time required for step A will be long, so it is preferable that the amount of sugars and/or sugar alcohols dissolved in step A is 50% by mass or more of the total sugars and/or sugar alcohols contained in the batter, and more preferably 50 to 80% by mass. The sugars and/or sugar alcohols may be added alone or as a mixture with other carbohydrates.

In the present invention, there is no particular restriction on the specific gravity of the batter, but in the case of a batter containing many air bubbles and having a low specific gravity, such as a batter for sponge cake, the baking time is relatively long and peeling of the batter during baking is less of a problem. Therefore, in the present invention, the specific gravity of the batter is preferably 0.6 to 1.2, and more preferably 0.8 to 1.2. In the present invention, there is no particular restriction on the batter baked food, and examples thereof include pancakes, hot cakes, dorayaki, taiyaki, and imagawayaki. Since the present invention is particularly effective for products with short baking times (about 8 minutes or less) and products using batter with a relatively high moisture content (about 20% by mass or more), the batter baked food is preferably at least one selected from the group consisting of pancakes, hot cakes, and dorayaki.

As can be understood from the above description, the present invention provides a method for producing a batter dough baked food product using a method for improving dough peeling during baking of the batter dough baked food product of the present invention. The production method of the present invention makes it possible to produce a batter dough baked food product of good quality with a high product yield.

The present invention will now be described in detail with reference to examples.
1. Test of pancakes Pancakes were selected as the batter-based baked food, and the effect of step A in the step of mixing the batter-based ingredients (a step of dissolving at least a part of the sugar and/or sugar alcohol in at least a part of the liquid material A before the step of mixing other ingredients) was tested as follows. The specific gravity of the batter was calculated by filling a measuring container with a volume of 100 ^cm3 to the batter level and measuring the mass of the contents.
(1) Effect of sugar and/or sugar alcohol content in batter [Method 1 (Control)]
(i) For each formulation of each manufacturing example shown in the table, all ingredients were placed in a bowl and mixed with a whisk until the dough became smooth (about 70 times) to prepare a batter.
(ii) An iron frying pan was lightly oiled and heated to 180° C., and 40 g of the batter prepared in (i) was baked for 2 minutes, flipped over, and baked for a further 20 seconds.
[Method 2 (Reference example) ]
(i) Of the formulations for each production example shown in the table, all of the granulated sugar and all of the water were placed in a bowl and stirred and mixed with a whisk until dissolved (Step A).
(ii) The other ingredients were added to a bowl and mixed with a whisk until the dough was smooth (about 60 times) to prepare a batter.
(iii) An iron frying pan was lightly oiled and heated to 180°C. 40 g of the batter prepared in (ii) was baked for 2 minutes, flipped over, and baked for a further 20 seconds.
[Evaluation method]
(i) Peelability The peelability of each batter-based baked food product during baking was evaluated according to the following criteria: A panel of five trained experts gave a consensus score on a nine-point scale with 0.5 point increments.
5: Very good peeling from the baking plate, very smooth product surface 4: Good peeling from the baking plate, smooth product surface 3: Fairly good peeling from the baking plate, fair smooth product surface 2: Fairly poor peeling from the baking plate, fair rough product surface 1: Fairly poor peeling from the baking plate, rough product surface or peeled off (ii) Fluffiness Each batter dough baked food product was left to stand for 5 minutes after baking, then tasted and evaluated for fluffiness according to the following criteria. The average score of 10 trained expert panelists was used as the evaluation result.
5: Very fluffy 4: Fluffy 3: Somewhat fluffy 2: Not fluffy, some chewy 1: Not fluffy, chewy Table 1 shows the evaluation results.

As shown in Table 1, in Production Examples 2 to 6 using batter dough with a sugar and/or sugar alcohol content of 5.3 to 35.8% by mass, Method 2, in which step A of dissolving granulated sugar in water was performed before the step of mixing other ingredients in the step of mixing the ingredients of the batter dough, had better evaluations of the ease of peeling of the pancakes and the fluffiness than Method 1, which did not have step A. The improvement in the evaluation of the fluffiness is thought to be due to the fact that Method 2 required fewer stirrings of the ingredients of the batter dough, thereby suppressing the formation of gluten. On the other hand, in Production Example 1, in which the sugar and/or sugar alcohol content was 2.7% by mass, Method 1 also had a high evaluation of the ease of peeling, and there was no difference with Method 2. In addition, the evaluation of the ease of peeling performed using Method 2 was better in Production Examples 2 to 5, in which the sugar and/or sugar alcohol content was 5.3 to 20.1% by mass, than in Production Example 6, in which the sugar and/or sugar alcohol content was 35.8% by mass. Therefore, it was suggested that when the sugar and/or sugar alcohol content in the batter is 4 to 40% by mass, performing step A can improve the peeling of the dough during baking without compromising the texture of the resulting product.

(2) Effect of the number of times liquid material A is mixed [Method 3 (Example) ]
(i) Of the formulations for each production example shown in the table, the entire amount of granulated sugar, water (for Process A, 1st time) and/or liquid whole egg (for Process A, 1st time) were placed in a bowl and stirred and mixed with a whisk until dissolved (Process A).
(ii) The other ingredients (including water (second time) and liquid whole egg (second time)) were added to a bowl and mixed with a whisk until the dough became smooth (about 50 times) to prepare a batter.
(iii) An iron frying pan was lightly oiled and heated to 180°C. 40 g of the batter prepared in (ii) was baked for 2 minutes, flipped over, and baked for a further 20 seconds.
[Method 4 (Examples (excluding Production Example 9 (Reference Example)) ]
(i) Of the formulations for each production example shown in the table, the entire amount of granulated sugar, water (for Process A, 1st time) and/or liquid whole egg (for Process A, 1st time) were placed in a bowl and stirred and mixed with a whisk until dissolved (Process A).
(ii) The other ingredients (except for water (third addition) and liquid whole egg (third addition)) were added to the bowl and mixed with a whisk until the batter was smooth (about 20 times).
(iii) The water (third addition) and the liquid whole egg (third addition) were added to a bowl, and the mixture was stirred with a whisk until the mixture became smooth (about 20 times) to prepare a batter.
(iv) An iron frying pan was lightly oiled and heated to 180°C. 40 g of the batter prepared in (iii) was baked for 2 minutes, flipped over, and baked for a further 20 seconds.
[Method 1], [Method 2] and [Evaluation Method] are as described in 1.(1).
The evaluation results are shown in Table 2.

As shown in Table 2, in the process of mixing the batter ingredients, Method 3 or Method 4 of Production Examples 7 to 9, in which liquid material A was mixed in two or three separate steps, including Step A, improved the evaluation of the ease of peeling the pancakes and the evaluation of the fluffiness, compared to Method 2 of Production Example 5, in which liquid material A was mixed in a single step in Step A. This suggests that in the process of mixing the batter ingredients, including Step A, it is preferable to mix the liquid material A in multiple separate steps.

(3) Effect of the proportion of sugars and/or sugar alcohols dissolved in step A [Method 5 (Example) ]
(i) Of the formulations for each production example shown in the table, granulated sugar and/or sorbitol (for process A), water (for process A, 1st increment), and liquid whole egg (for process A, 1st increment) were placed in a bowl and stirred and mixed with a whisk until dissolved (process A).
(ii) The other ingredients (including granulated sugar (to be added later), water (second addition), and liquid whole egg (second addition)) were added to a bowl, and the batter was prepared by stirring with a whisk until the batter became smooth (about 20 times).
(iii) An iron frying pan was lightly oiled and heated to 180°C. 40 g of the batter prepared in (ii) was baked for 2 minutes, flipped over, and baked for a further 20 seconds.
[Method 1] and [Evaluation Method] are as described in 1.(1), and [Method 3] is as described in 1.(2).
The evaluation results are shown in Table 3.

As shown in Table 3, in the step of mixing the batter ingredients, method 5 of Production Example 10 or Production Example 11, in which about 78% by mass or about 56% by mass of granulated sugar and/or sorbitol was dissolved in step A and the remainder was added later together with other ingredients, was evaluated as being good in terms of the ease of peeling the pancakes and the fluffiness, similar to method 3 of Production Example 7, in which the entire amount of granulated sugar was dissolved in step A. Therefore, it was suggested that the sugars and/or sugar alcohols dissolved in step A are preferably 50% by mass or more of the total sugars and/or sugar alcohols contained in the batter. In addition, from the viewpoint of the fluffiness and not taking too long a time for step A, it was further suggested that the sugars and/or sugar alcohols dissolved in step A are more preferably 50 to 80% by mass of the total sugars and/or sugar alcohols contained in the batter.

2. Test of Dorayaki Dorayaki was selected as another batter-based baked food, and the effect of step A in the step of mixing the batter-based ingredients was tested as follows. [Method 1] and [Evaluation method] are as described in 1. (1), and [Method 5] is as described in 1. (3).
The evaluation results are shown in Table 4.

As shown in Table 4, even in the case of dorayaki batter formulation, method 5 of production example 12, in which step A of dissolving part of the granulated sugar in water was carried out before the step of mixing the other ingredients in the step of mixing the batter ingredients, gave dorayaki with improved peelability and fluffiness ratings than method 1 of production example 12, which did not include step A. This suggests that by carrying out step A in the step of mixing the batter ingredients, the same effects can be obtained with dorayaki as with pancakes.

These results show that the present invention can improve the peeling of batter-based baked foods during baking without compromising the texture of the resulting product.

The present invention is not limited to the configuration and examples of the above embodiment, and various modifications are possible within the scope of the gist of the invention.

The present invention provides a versatile method for improving the peeling of batter dough baked foods containing sugars and/or sugar alcohols during baking. This makes it possible to improve the peeling of batter dough baked foods during baking without deteriorating the texture of the resulting products, particularly for products such as pancakes that require a short baking time, or when a batter dough with a relatively large amount of water is used, and therefore makes it possible to produce high-quality batter dough baked foods with high product yields.

Claims (5)

A method for improving peeling of a batter-based baked food product during baking, the batter-based baked food product being produced by baking a batter-based batter that is made by mixing powdered or granular materials and liquid materials and contains 4 to 31% by mass of powdered or granular sugars and/or sugar alcohols, comprising:
The batter dough baked food is at least one selected from the group consisting of pancakes, hotcakes, dorayaki, taiyaki, and imagawayaki;
In the step of mixing the ingredients of the batter, a step A of dissolving at least a part of the sugar and/or sugar alcohol in at least a part of the liquid ingredient (liquid ingredient A) excluding liquid oils and fats is carried out before the step of mixing other ingredients;
In the step A, the liquid material A used to dissolve at least a portion of the sugar and/or sugar alcohol contains water and liquid egg, and the mass of the water is 1/2 or more of the mass of the liquid egg;
The liquid material A used in the step A is 25 to 80% by mass of the total liquid material A contained in the batter,
A method characterized in that the sugars and/or sugar alcohols dissolved in step A account for 50% by mass or more of the total sugars and/or sugar alcohols contained in the batter . The method according to claim 1, wherein in the step of mixing the batter ingredients, the liquid material A is mixed in multiple batches. The method according to claim 1 or 2 , wherein the specific gravity of the batter is from 0.6 to 1.2. The method according to any one of claims 1 to 3 , wherein the batter dough baked food is at least one selected from the group consisting of pancakes, hotcakes, and dorayaki. A method for producing a baked food product with batter dough, using the method for improving peeling of the batter dough during baking of the baked food product with batter dough according to any one of claims 1 to 4 .