JP7738840B2 - Baked grain flour foods with good release properties - Google Patents

Description

The present invention relates to a baked grain flour food product with good releasability or a method for producing the same, a release composition for baked grain flour foods, and a method for improving the releasability of baked grain flour foods.

Flour-based baked foods are foods made by mixing cereal flour (mainly wheat flour) with secondary ingredients such as eggs, sugar, milk, oils and fats, baking powder, and baking soda to form a dough or batter, which is then baked. Here, they are distinguished from breads, which require a leavening process using yeast; typical forms include sponge cakes, madeleines, and financiers. Compared to breads, these contain more eggs and sugars and have a lighter dough density, so they have the problem of sticking to the mold and being difficult to release.

To improve this releasability, fats and oils and emulsifiers are often used. For example, release oils using high-melting-point powdered fats and oils (Patent Document 1), release oils using lecithin and wax in combination with fats and oils (Patent Document 2), release oils using lecithin and a calcium compound in combination (Patent Document 3), and release oils using polyglycerin fatty acid esters and silicon dioxide in combination (Patent Document 4) have been proposed.

However, the use of fats and oils and emulsifiers (lecithin, fatty acid esters, etc.) is something that should be avoided as much as possible because adding them to dough creates a unique, unpleasant flavor and they do not meet the recent customer needs for additive-free and low-calorie foods.

Japanese Patent Application Laid-Open No. 2016-214161 JP 2014-18170 A Japanese Unexamined Patent Publication No. 4-131044 Japanese Patent Application Laid-Open No. 2003-265105

The object of the present invention is to provide baked grain flour foods with good releasability without using a large amount of fats and oils or emulsifiers. It also aims to provide a method for producing baked grain flour foods with good releasability, a release composition for baked grain flour foods, and a method for improving the releasability of baked grain flour foods.

The inventors conducted extensive research to solve this problem, and discovered that the problem could be solved by adding a specific amount of D-psicose (D-allulose), a sugar that is not classified as an additive and is believed to cause sticking, leading to the completion of the present invention. According to the present invention, release properties can be easily improved by simply adding the additive to the dough of a baked grain flour food, without the need to apply the additive to the mold beforehand, as is the case with release oil.

The present invention mainly consists of four inventions, and the first invention is a baked grain flour food product as described below in [1] to [3].
[1] A baked grain flour food product that satisfies the following (A) and (B), which is obtained by filling a dough containing grain flour, sugar, eggs, and D-psicose into a mold and baking it:
(A) D-psicose is 0.02 to 15% by mass in the dough ingredients,
(B) The ratio of sugar to eggs is sugar >= eggs.
[2] The baked grain flour food according to [1] above, further satisfying the following (C):
(C) 0.07 to 71 parts by mass of D-psicose per 100 parts by mass of sugar.
[3] The grain flour baked food according to [1] or [2] above, wherein the grain flour baked food is a sponge cake, a madeleine, or a financier.

The second invention is a method for producing baked grain flour foods as described below in [4] and [5].
[4] A method for producing a cereal flour baked food comprising cereal flour, sugar, eggs, and D-psicose, the method comprising the steps of preparing a dough that satisfies the following (A) and (B), filling the dough into a mold, and baking the dough:
(A) D-psicose is 0.02 to 15% by mass in the dough ingredients,
(B) The ratio of sugar to eggs is sugar >= eggs.
[5] The method for producing a baked grain flour food according to the above [4], further satisfying the following (C):
(C) 0.07 to 71 parts by mass of D-psicose per 100 parts by mass of sugar.

The third invention is a release composition for baked grain flour foods as set forth in [6] and [7] below.
[6] A release composition for baked grain flour foods, containing D-psicose as an active ingredient.
[7] The release composition for a cereal flour baked food according to [6] above, wherein the cereal flour baked food satisfies the following (A) and (B):
(A) D-psicose is 0.02 to 15% by mass in the dough ingredients,
(B) The amount of sugar and eggs used is sugar > eggs.

The fourth invention is a method for improving the releasability of baked grain flour foods as described below in [8].
[8] A method for improving the releasability of a grain flour baked food by satisfying (A) in a grain flour baked food that satisfies the following (B):
(A) D-psicose is 0.02 to 15% by mass in the dough ingredients,
(B) The amount of sugar and eggs used is sugar > eggs.

The present invention makes it possible to provide baked grain flour foods with good releasability.

As used herein, "baked flour foods" refer to foods made by mixing the primary ingredients of flour, eggs, and sugar with secondary ingredients such as milk, oils and fats, salt, and seasonings, and baking them as batter or dough. These foods are distinct from breads that require yeast fermentation. Specific examples of baked flour foods include sponge cake, chiffon cake, pound cake, butter cake, cupcakes, muffins, madeleines, financiers, pancakes, dorayaki, steamed dorayaki, taiyaki, ningyoyaki, bell castella, waffles, baumkuchen, cookies, pies, and tarts. The effects of the present invention are best demonstrated in sponge cake, chiffon cake, pound cake, butter cake, cupcakes, muffins, madeleines, financiers, baumkuchen sheets, and tarts. While the manufacturing procedures for baked flour foods are not particularly limited and may follow standard methods, the effects of the present invention are more clearly evident when ovens and other baking equipment used in the baking process exceed 100°C, as this often results in mold release problems.

The above-mentioned "cereal flour" is not limited to wheat flour, but may also be rice flour, corn flour, soy flour, rye flour, barley flour, millet flour, barnyard millet flour, starch, etc., which may include modified starch. Specific examples of modified starch include cross-linked starch (e.g., phosphate cross-linked starch), etherified starch (e.g., hydroxypropyl starch), esterified starch (e.g., acetate starch), modified starch that combines these processes (e.g., acetylated adipate cross-linked starch and hydroxypropylated phosphate cross-linked starch), sodium octenyl succinate starch, oxidized starch, acid-treated starch, etc.

The "eggs" mentioned above generally refer to whole chicken eggs, but other types of eggs may also be used; only the egg yolk or egg white may be used, and processed egg products such as frozen or powdered egg liquid may also be used.

The "sugar" mentioned above is also called sucrose, and depending on the particle size and degree of refinement, it may be called granulated sugar, powdered sugar, white sugar, brown sugar, etc., but any of these can be used.

The baked grain flour food products of the present invention exhibit improved release properties, particularly when the ingredients are blended at a ratio that causes release problems. Specifically, release problems occur when sugar and eggs are included in addition to the main ingredient, grain flour, and release problems become particularly pronounced when the amount of sugar is equal to or greater than the amount of eggs. Therefore, the effect of improving release properties is clearly evident in this blend.

In addition to the above ingredients, the baked grain flour food of the present invention contains D-psicose (D-allulose) as an essential ingredient. D-psicose is used to improve mold release, but it can be used as one of the ingredients of the baked grain flour food rather than being applied to the mold, and can be added when preparing the mixed flour or batter or dough. D-psicose should be added to the dough ingredients at a concentration of at least 0.02% by weight. However, if it exceeds 15%, discoloration will progress and the appearance will deteriorate. Therefore, a concentration of 0.02-15%, more preferably 0.04-12%, and even more preferably 0.08-10%, is preferred, with 1.5-8% being the target. Furthermore, in relation to sugar, it is recommended to use 0.07-71 parts by weight, preferably 0.17-55 parts by weight, 0.33-45 parts by weight, and even more preferably 7.1-35 parts by weight per 100 parts by weight of sugar.

In the present invention, "improved releasability" refers to a state in which, when a baked grain flour food product that has been filled with dough or batter in a mold and baked is removed from the mold, the amount of baked dough remaining in the mold without being released is less than that of a control grain flour baked food product; more preferably, the amount of baked dough remaining in the mold without being released is less than 10% of the total baked food product.

The baked grain flour food product of the present invention may contain ingredients other than the essential ingredients listed above, such as baking soda, baking powder, milk, dairy products, processed fats and oils such as butter and margarine, seasonings such as salt, and ingredients such as raisins and nuts that are mixed into the prepared dough. Furthermore, the use of conventional emulsifiers and release fats and oils can be used in appropriate amounts as long as they do not impair the effects of the present invention.

The present invention will be explained in detail and specifically below using experimental examples, but the present invention is not limited to these experimental examples. In the following experimental examples, unless otherwise specified, "parts" means parts by mass and "%" means % by mass.

<Confirmation of release properties of madeleines>
Each madeleine was baked according to the procedure in Table 1 below, using the composition in Table 2. The weight percentage (%) of the baked dough remaining in the mold when the baked madeleine was released from the mold is shown at the bottom of Table 2.

Before conducting the above tests, it was assumed that the higher the fat/oil ratio, the better the release properties would be, but surprisingly, test plot 4, which had the highest fat/oil ratio, had the worst release properties. On the other hand, test plot 3, which had the same fat/oil ratio as test plot 4, had the best release properties. Furthermore, when comparing test plots 5 and 6, which had the same fat/oil ratio, there was also a significant difference in release properties. Therefore, we wondered if there were factors other than fat/oil that affected release properties, and after further investigation (for example, test plots 1 and 2), we found that release problems became more pronounced when the sugar and egg ratios were the same, or when the amount of sugar was greater than the amount of egg.

<Release effect of D-psicose - when sugar and eggs are equal amounts>
To confirm the mold release effect of adding D-psicose, madeleines were baked according to the procedure in Table 1 above, with the formulations in Table 3 below. The weight percentage (%) of the baked dough remaining in the mold when the baked madeleines were released from the mold is shown at the bottom of Table 3.

When 0.02% D-psicose was added, demolding properties improved slightly compared to when no D-psicose was added, and when 0.04, 0.08, 1.63, or 11.06% was added, demolding properties improved significantly. On the other hand, adding 1.63% D-fructose, an isomer of D-psicose, did not improve demolding properties at all.

<Release effect of D-psicose – when there is more sugar than eggs –>
Madeleines were baked according to the procedure in Table 1 above, with the composition shown in Table 4 below. The weight percentage (%) of the baked dough remaining in the mold when the baked madeleines were released from the mold is shown at the bottom of Table 4.

Even in formulations where the sugar content was higher than the eggs content, a condition that significantly worsens mold release properties, adding 7.66% D-psicose significantly improved mold release properties.

Claims (5)

A method for producing a cereal flour baked food product comprising cereal flour, sugar, eggs, and D-psicose, the method comprising the steps of preparing a dough that satisfies the following (A) and (B), filling the dough into a mold without using a release oil, and baking the dough:
(A) D-psicose is 0.02 to 15% by mass in the dough ingredients,
(B) The ratio of sugar to eggs is sugar >= eggs. The method for producing a baked grain flour food according to claim 1, further satisfying the following (C):
(C) 0.07 to 71 parts by mass of D-psicose per 100 parts by mass of sugar. 3. The method for producing a baked grain flour food according to claim 1 or 2, wherein the baked grain flour food is any one of a sponge cake, a madeleine, and a financier. A composition for releasing a flour-based baked food product, which contains D-psicose as an active ingredient and is used for filling and baking a mold without using a release oil,
The baked grain flour food is obtained by filling a dough containing grain flour, sugar, eggs, and D-psicose into a mold and baking it, and the blending amounts of sugar and eggs in the baked grain flour food are such that the sugar is equal to or greater than the egg,
A mold release composition for baked grain flour foods, which is added to the dough ingredients of baked grain flour foods so that D-psicose is contained in an amount of 0.02 to 15 mass %. A method for improving the releasability of a grain flour baked food by satisfying (A) in a grain flour baked food that satisfies the following (B) and (D):
(A) D-psicose is 0.02 to 15% by mass in the dough ingredients,
(B) The amount of sugar and eggs used is sugar≧eggs. (D) The baked grain flour food is made by filling a dough containing grain flour, sugar, eggs, and D-psicose into a mold and baking it without using a release oil.