A fatty-oil-coated powdered sugar of the present invention is obtained by mixing a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm. The content of the edible powder is 1-50 parts by mass with respect to 100 parts by mass of the fatty-oil-coated powdered sugar. A production method according to the present invention is for producing a powder composition in which a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm are mixed, the method having a step for mixing the fatty-oil-coated powdered sugar and the edible powder.
This method for producing heat-treated cereal flour comprises a step in which a raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated using an extruder. The step is performed so as to satisfy at least one of the following conditions 1 and 2. Condition 1: A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80°C or more. Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more. The raw material composition may contain one or more selected from among a hygroscopic material, amylase, and lipase. At least a portion of the cereal flour may be subjected to wet heat treatment. A biaxial extruder can be used as the extruder.
A fried confectionery mix according to the present invention is characterized by containing a protein material in which the proportion of crude protein made up by 0.05 N acetic acid soluble protein is 1-5 mass%. The protein material is preferably one obtained by heat processing a source material protein under conditions in which a 50-300°C product temperature of the source material protein is maintained for 10-300 minutes. The protein material is preferably one derived from wheat, soybeans, peas, or rice. The content of the protein material in the fried confectionery mix according to the present invention is preferably 0.5-20 mass%.
This heat-treated durum wheat flour is obtained by heat-treating untreated durum wheat flour and has an average grain size of 150 µm or less. This heat-treated durum wheat flour is characterized in that: the gluten vitality is 50 or less where the gluten vitality of the untreated durum wheat flour is 100; and the amylase sensitivity is 70 or less where the amylase sensitivity of the untreated durum wheat flour is 100. This heat-treated durum wheat flour production method comprises a step for heat-treating untreated durum wheat flour having an average grain size of 150 µm or less under such a condition that the product temperature of of this untreated durum wheat flour product is maintained at 10-250ºC for 10-120 minutes.
A mix for deep-fried confectionery of the present invention contains cereal flours. The cereal flours contain, as pregelatinized cereal flours, 20-60 mass% of a pregelatinized starch and 10-40 mass% of a pregelatinized cereal flour. Preferably, the content of the pregelatinized cereal flour in the cereal flours is 50 mass% or more. Preferably, the content of a non-pregelatinized cereal flour in the cereal flours is 20-50 mass%. The mix for deep-fried confectionery of the present invention may contain 10-30 parts by mass of oil or fat per 100 parts by mass of the cereal flours. A method for producing deep-fried confectionery of the present invention includes a dough preparation step for preparing a dough by using the aforesaid mix for deep-fried confectionery of the present invention, and a step for frying the dough in oil.
This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal flour.
The pregelatinized cereal flour of the present invention has a mechanical loss tangent of less than 1 at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency of 1 Hz in the state of being mixed with water in an amount 10 times as much as the own weight thereof. The manufacturing method of the pregelatinized cereal flour of the present invention includes a step for adding and mixing 500 parts by mass or more of water to 100 parts by mass of a starting cereal flour to obtain a slurry, and then heating and drying the slurry in a drum dryer. Preferably, in the manufacturing method of the pregelatinized cereal flour, the starting cereal flour is prepared from a waxy species.
Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of the leavening agent, and being obtained by setting T/W to 0.22-0.35 sec/g inclusive, where W (unit: grams) is the weight of the donut dough, and T (unit: seconds) is the time required from when the dough is introduced into oil until the dough floats to the surface of the oil. The proportion of the digestion-resistant starch is preferably 25-60 parts by mass inclusive per 100 total parts by mass of the digestion-resistant starch and the flour.
This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less according to the RVA analysis method set forth in the description of the present application. The gelatinization start temperature of this processed starch for a heated-dough food product is 54°C or lower. This processed starch for a heated-dough food product preferably has a tapioca starch as a main raw material. According to the present invention, there is obtained a heated-dough food product that has exceptional storage properties and can be stored for extended periods not only at normal temperature but also in a refrigeration temperature zone.
The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material derived from cereal flour, and (C) an egg component, wherein the content of (A) is 20-60% by mass in dry raw materials, the total mass of (A) and (B) is 35-80% by mass in the dry raw materials, and the content of (C) is 150-400% by mass based on the total mass of (A) and (B).
A baked confection composition according to the present invention contains grain flour containing flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch. The pregelatinized non-crosslinked starch is at least one type selected from pregelatinized starch, pregelatinized etherified starch, and pregelatinized acetylated starch, and the pregelatinized crosslinked starch is at least one type selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch, and pregelatinized acetylated crosslinked starch. In the grain flour, the contained amount of the flour is 50-80 mass%, the contained amount of the pregelatinized non-crosslinked starch is 10-40 mass%, and the contained amount of the pregelatinized crosslinked starch is 3-25 mass%.
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.
The present invention provides a heat-treated wheat flour production method in which 100 parts by mass of wheat flour, at least one substance selected from among (1) pH adjusting materials, (2) sugars and/or sugar alcohols, and (3) enzymes, and more than 30 parts by mass but not more than 40 parts by mass of water having a temperature of 70-100°C are combined to obtain a mixture, and said mixture is heated. The (3) enzyme is preferably at least one enzyme selected from among amylolytic enzymes and lipolytic enzymes. It is preferable for the mixture to be heated for 3-60 seconds at an ambient temperature of not less than 100°C but less than 120°C.
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.
This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including grain flour and starch; sugar; and oil and fat. The content of the sugar is 50-80 parts by mass with respect to 100 parts by mass of the grain flours, and the content of the oil and fat is 20-40 parts by mass with respect to 100 parts by mass of the grain flours. The mix further contains a thickener, and the content of the thickener is preferably 0.1-0.4 parts by mass with respect to 100 parts by mass of the grain flours.
The present invention is a heat-treated wheat flour manufacturing method wherein: 100 parts by mass wheat flour having 25% or less amylose content, and 30-45 parts by mass water having a temperature of 70°C or greater are mixed and a mixture is obtained; and the mixture is heated for 3-60 seconds at an ambient temperature of 100°C or more and less than 120°C, and heat-treated wheat flour having a degree of gelatinization of 50-95% is obtained. Preferably, the mixture of wheat flour and water of the stated temperature is made hotter than 100°C, and not hotter than 110°C, by the heat treatment. Preferably, as the heat-treated wheat flour, heat-treated wheat flour for bakery products or for noodles is manufactured.
A fried food production method according to the present invention comprises a dough preparation step, a dough adhesion step, and a frying step. In the dough preparation step, a dough having viscosity is prepared by adding a liquid to dough ingredients including at least a cereal flour and yeast. In the dough adhesion step, a food ingredient with dough adhered thereto is prepared by wrapping the dough around the surface of a solid food ingredient. In the frying step, the food ingredient with the dough adhered thereto is fried. A fried food production method according to the present invention makes it possible to efficiently produce a fried food which includes a food ingredient and a coating enveloping the food ingredient, wherein the coating has a favorable springy texture.
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured in the same manner, and the water absorption rate of which is higher than the water absorption rate of the first wheat flour. The ratio by mass of the content of the first wheat flour to the content of the second wheat flour (first wheat flour/second wheat flour) is 1.22-19.0. A method for producing a doughnut according to the present invention includes a step for putting a dough, which is prepared by using the aforesaid mix, into a heated oil and frying the dough in the oil, wherein the ratio of the weight W (g) of the dough to be put into the oil to the time T (second) required from the point of putting the dough into the oil until the dough rises to the oil surface (W/T) is controlled to 2.7-5.5.
This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass% of non-pregelatinized starch, and 0-20 mass% of flour. This method for producing a fried-choux food product includes a dough preparation step for preparing a dough using the aforementioned mix, and a step for frying the dough in oil. In the dough preparation step, the dough is prepared using 200-400 parts by mass of water and 50-150 parts by mass of liquefied eggs per 100 parts by mass of the flour in the mix.
The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4 parts by mass of pregelatinized starch per 100 parts by mass of the doughnut dough. It is also preferable that the doughnut dough contains a swelling agent. The present invention additionally provides doughnuts obtained by frying the doughnut dough in oil, and a method for producing the doughnuts. The present invention moreover provides a method for producing doughnut dough, the method having a step for stirring a starch-containing dough, which includes 2.2-4.4 mass% of pregelatinized starch, at a rotation speed of 250-450 rpm for 60-300 seconds.
A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.
The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dryer. Preferably, the grain flour contains wheat flour. Preferably, the grain flour contains one or more selected from low-amylose wheat flour and a glutinous grain flour. Preferably, the temperature of the heating section of the drum dryer is 100-150°C. A method for producing a processed food according to the present invention is characterized in that a pregelatinized grain flour produced by the aforesaid production method is used as a starting material.
A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the bakery mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
A production method for noodles according to the present invention comprises: a production step for pregelatinized grain flour; and a step for preparing a noodle dough using a grain flour in which the content of the pregelatinized grain flour produced in the production step is 0.5-40 mass%. The production step for the pregelatinized grain flour comprises: a slurry heating step for heating a slurry that contains 100 parts by mass of a raw material grain flour and not less than 500 parts by mass of water such that the temperature of the slurry is not less than 90°C; and a step for drying the slurry that has been subject to the slurry heating step so as to obtain solid matter. The raw material grain flour may contain starch.
A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
This crepe batter contains a flour, a sugar, an egg, and a liquid oil and fat, the moisture content of the crepe batter being 120-360 parts by mass per 100 parts by mass of the flour, and the crepe batter containing 0.01-2 parts by mass of a monoglyceride having a melting point of 45°C or higher per 100 parts by mass of the flour. The flour contains a combination of wheat flour and at least one selected from a non-processed starch and a processed starch. The proportion of wheat flour within a total of 100 parts by mass of the non-processed starch, the processed starch, and the wheat flour is preferably 10-50 parts by mass.
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content ratio on a mass basis of the saccharide to the high Tg water-soluble dietary fiber be 1:0.01 to 1:2. It is preferable that the mix further contain a low Tg water-soluble dietary fiber having a glass transition temperature of 125°C or higher and lower than 180°C and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber be 20% by mass or less.
The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120°C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100°C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 μm or less is 90 mass% or more, and having a viscosity of 1-4 Pa•s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25°C.
This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry is 90°C or higher, and pregelatinizing starch contained in the grain flour; and a step for drying the slurry that has been subjected to the pregelatinization step, and obtaining solid matter. In the pregelatinization step, the slurry is stirred while being heated. In the pregelatinization step, the slurry is preferably heated so that the article temperature thereof is 100°C or higher. The present invention provides a pregelatinized cereal flour with which it is possible to improve the flavor and texture of food and impart aging resistance to food.
This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry is 90°C or higher, and pregelatinizing starch contained in the grain flour; and a step for drying the slurry that has been subjected to the pregelatinization step, and obtaining solid matter. In the pregelatinization step, the slurry is stirred while being heated. In the pregelatinization step, the slurry is preferably heated so that the article temperature thereof is 100°C or higher. The present invention provides a pregelatinized cereal flour with which it is possible to improve the flavor and texture of food and impart aging resistance to food.
The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-fat coated powdered sugar of the present invention includes a powdered sugar and an oil-and-fat coating layer adhering to a surface of the powdered sugar, wherein the oil-and-fat coating layer includes an inner coating layer containing oil and fat having a melting point of 50-70°C and an outer coating layer containing oil and fat having a melting point of 40-50°C in the order from the powdered sugar. The adhering amount of the inner coating layer is 0.2-2.2 cm3per 1 m2of the surface area of the powdered sugar, and the adhering amount of the outer coating layer is 0.05-0.9 cm3per 1 m2 of the surface area of the powdered sugar.
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
A21D 13/20 - Produits partiellement ou complètement enrobés
A21D 13/60 - Produits frits dans un bain, p. ex. beignets
A23D 9/00 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour. This crepe mix contains a cereal flour and a sugar, and includes 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour.
This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is dried until the moisture content thereof becomes 7 mass% or less and a dried mixture is obtained, and a dry heat step in which the dried mixture is subjected to dry heating so that the temperature of said dried mixture is maintained at 95-150ºC for 2-150 minutes. The mixture is preferably dried so that the temperature thereof becomes 60-90ºC in the drying step. The HLB value of the emulsifier is preferably 15 or less.
The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution degree of hydroxypropyl group is preferably 0.13-0.18. The processed starch for bakery foods according to the present invention is preferably phosphoric acid crosslinked and preferably made from tapioca starch. The mix for bakery foods according to the present invention comprises the processed starch for bakery foods according to the present invention optionally together with wheat flour and an enzyme.
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