JP2007043980A - Quality improver for japanese/western baked confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a quality improver for Japanese/western baked confectionery prevented from deflation and having moist and soft feeling, and resiliency, such as sponge cake, chiffon cake, cheese cake or Kasutera. <P>SOLUTION: The quality improver for Japanese/western baked confectionery comprises a dried konjak processed product prepared by mixing konjak powder, sugar and starch together, or the dried konjak processed product prepared by mixing konjak powder, sugar and starch together, and water-soluble hemicellulose. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a quality improving agent for baked Japanese and Western confectionery and a baked Japanese and Western confectionery containing the quality improving agent. Specifically, in baked Japanese and Western confectionery such as sponge cake, chiffon cake, cheesecake, castella, etc., even though it has moderate elasticity, it suppresses pot dropping (reduced volume of baked Japanese and Western confectionery) during and after baking. The present invention relates to a quality improving agent for baked Japanese and Western confectionery that can impart a moist and soft texture, and a baked Japanese and Western confectionery containing the quality improving agent.

  In baking Japanese and Western confectionery such as sponge cake, chiffon cake, cheesecake, and castella, the beauty of the appearance at the finish greatly affects the value of the product. Here, the pot dropping during and after baking is one of the factors that impair the beauty of the appearance of the food and reduce the commercial value. In addition, when prepared with a prescription that emphasizes swelling to prevent the pot from falling off, the texture is not preferred because it becomes crunchy without elasticity. Therefore, the baked Japanese and Western confectionery is required to have a moist and soft texture even though it is elastic and suppresses the dropping of the pot.

  Furthermore, as a manufacturing method of baked Japanese and Western confectionery, a co-standing method to prepare cake dough after whipping all eggs in advance, divide the egg into egg white and egg yolk, whip the egg white part into meringue state and prepare the cake dough There are three known methods: the all-in-mix method, and the all-in-mix method in which all ingredients are mixed together and whipped to prepare the cake dough. The process is complicated compared to the conventional method, and in the case of preparing dough by mass production, it is difficult to control the quality of the dough because it uses meringue that changes its physical properties in a short time. It is rarely used in the manufacture of products.

  In the all-in-mix method, raw materials to be used are mixed together and whipped to prepare the dough. Many use not only eggs but also a foaming agent composed of an emulsifier, making it easy to make cake dough with stable quality. Therefore, it is widely used for the production of mass-produced sponge cakes.

  For example, by blending processed eggs into a foamable emulsified oil and fat composition, a synergistic effect with the emulsifier is created, and by increasing the foamability and bubble stability, cakes that are difficult to drop off can be produced. By blending the modified starch into the foamable emulsified oil composition, the effect can be further enhanced (Patent Document 1), and the low-denatured soy protein, which is the main component in soy protein, is enzymatically degraded. Therefore, the method (patent document 2) which uses the polypeptide mixture obtained by a hydrolysis as a foaming agent for cakes is described. In addition, a method of cooling the baked cakes to room temperature in a suspended state (Patent Document 3) has been studied.

  However, flavor problems peculiar to emulsifiers and dropping off of the kettle after baking may also be a problem. Although these methods require the addition and introduction of new processes and equipment, and the dropping of the kettle can be suppressed, It was something like a texture.

  From the above, for all-baked Japanese and Western confectionery that can provide a moist and soft texture despite its elasticity, with a simple, all-in-mix method suitable for mass production. There is a need for quality improvers.

  On the other hand, dried konjac processed products prepared by combining konjac flour, sugar and starch are known to improve the texture of processed cereal foods such as cookies, snacks, donuts, cookies and bread (Patent Document 4). ), There is no description on the suppression of pot dropping into the sponge cake, chiffon cake, cheesecake, castella, etc. of the dried konjac processed product, and such an effect is not known.

Patent No. 3024428 Japanese Patent No. 3456451 JP 2004-267038 A JP 2004-187526 A

  The present invention relates to a baked Japanese-Western confectionery such as sponge cake, chiffon cake, cheesecake, castella, etc., and a baked Japanese powder that suppresses the pot dropping phenomenon and maintains a moist texture without becoming a crisp texture. The purpose is to provide Western confectionery.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research. As a result, dried konjac processed products prepared by combining konjac flour, sugar and starch are sponge cake, chiffon cake, cheesecake, castella. It has been found that, when it is included in the production of baked Japanese and Western confectionery, etc., pot dropping (sponge sinking phenomenon) during and after baking can be suppressed. Furthermore, it has been found that by including the water-soluble hemicellulose in combination with the dried konjac processed product, a moist and soft texture and elasticity are imparted in addition to the pot drop-inhibiting effect.

That is, the present invention relates to a quality improving agent for baked Japanese and Western confectionery having the following aspects, a baked Japanese and Western confectionery, and a method for suppressing pot dropping of the baked Japanese and Western confectionery;
Item 1. A quality improving agent for baked Japanese and Western confectionery, comprising a dried konjac processed product prepared by combining konjac flour, sugar and starch.
Item 2. Furthermore, the quality improvement agent for baking Japanese-Western confectionery of claim | item 1 containing water-soluble hemicellulose.
Item 3. Item 5. A baked Japanese-Western confectionery containing the quality improving agent for baked Japanese-Western confectionery according to item 1 or 2.
Item 4. A method for suppressing the dropping of a baked Japanese-Western confectionery, comprising a dried konjac processed product prepared by combining konjac flour, sugar and starch.

  According to the present invention, the baked Japanese and Western confectionery such as sponge cake, chiffon cake, cheesecake, and castella has been suppressed from dropping in the pot and has a moist and soft texture and elasticity.

  The quality improving agent for baked Japanese and Western confectionery of the present invention includes a dried konjac processed product prepared by combining konjac flour, sugar and starch.

  In the present invention, the pot drop means that the upper volume of the baked Japanese and Western confectionery is reduced during baking or after baking, and the upper volume of the baked Japanese and Western confectionery is lowered.

  The baked Japanese and Western confectionery referred to in the present invention is a Japanese and Western confectionery that is mixed and then baked after mixing main ingredients made of flour, sugar, fats and oils, whole eggs and the like. Specifically, it refers to sponge cake, chiffon cake, castella, cheesecake, hot cake, dorayaki skin portion, and the like. Preferable examples include baked Japanese and Western confectioneries where pot dropping is a problem, specifically, sponge cake, chiffon cake, castella, cheesecake and the like.

  The dried konjac processed product as used in the present invention is a composite composition obtained by combining konjac flour, sugar and starch, and is processed to have an arbitrary shape such as granular, filamentous, and powdery. As the konjac powder, a commonly used konjac powder, a dry pulverized product of raw konjac koji, or the like can be used. Examples of sugars include sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, D-xylose, and the like; xylitol, sorbitol Sugar alcohols such as maltitol and erythritol can be used, and syrup is preferable. As starch, starch derived from corn such as waxy corn starch and corn starch; tapioca starch; starch derived from sweet potato, starch derived from potato, starch derived from sago palm, etc. and modified starches thereof can be used.

  The processing method of the dried konjac processed product can be any combination of konjac flour, sugar and starch so that it can be made into a dry processed product as a composite and can be processed into something that can swell in water. . As a preferred production method, after extracting glucomannan from konjac koji in a conventional manner, drying, mixing with starch, adding water to swell, performing a deacetylation process by adding a small amount of alkali Examples of production by molding, heating gelation, neutralization, dipping in a saccharide solution, and drying can be given. Further, it can be produced by the method described in Japanese Patent No. 2866609 or Japanese Patent No. 3159104.

  Further, the composition of konjac powder, sugar and starch in the dried konjac processed product is not particularly limited, but in the dried konjac processed product, konjac powder is 5 to 30% by weight, starch syrup is 30 to 90% by weight, and starch is 5 to 30% by weight. % Can be arbitrarily adjusted to be in the range of%.

  The dried konjac processed product can take any form such as powder, granule, or thread like konjac, but is preferably in a powder state. The degree of powder is preferably 50 mesh sieve, preferably 80 mesh sieve, and more preferably 120 mesh sieve. By using the powdery one, the swelling process of the dried konjac processed product becomes easier.

  Such a preparation can be obtained commercially, and examples thereof include a sun smart series such as the sun smart 400 manufactured by San-Ei Gen FFI Co., Ltd.

The water-soluble hemicellulose referred to in the present invention refers to water-soluble soybean-derived hemicellulose. The water-soluble hemicellulose in the present invention is preferably derived from beans, particularly soybeans, especially those derived from cotyledons. The water-soluble hemicellulose can be used with any molecular weight, but preferably has an average molecular weight of tens of thousands to several millions, specifically 50,000 to 1,000,000. The average molecular weight of the water-soluble hemicellulose is a value determined by an intrinsic viscosity method using a standard pullulan (sold by Showa Denko KK) as a standard substance and measuring the viscosity in a 0.1 M NaNO ₃ solution. Water-soluble hemicellulose can be extracted from a raw material containing hemicellulose by water extraction, and in some cases, heated and eluted under acid and alkaline conditions, or can be decomposed and eluted by an enzyme. An example of a method for producing water-soluble hemicellulose is as follows. Oil seeds such as soybeans, palms, palms, corns, cottonseed and other normal shells from which oils and proteins are removed, or grains such as rice, wheat and other normal plants such as rice cakes can be used as raw materials. . If the raw material is soy, it can be used as a by-product when producing tofu, soymilk, and isolated soy protein. These raw materials are thermally decomposed under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C. or higher and 130 ° C. or lower, more preferably 100 ° C. or higher and 130 ° C. or lower. The water-soluble hemicellulose can be obtained by fractionating the characteristic fraction and drying it as it is, or by removing the hydrophobic substance or low molecular weight substance by, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment and drying. .

  The texture improving agent for processed cereal foods of the present invention is characterized by containing the dried konjac processed product or the dried konjac processed product and water-soluble hemicellulose, in a limit that does not affect the effect of the present invention, Other foods or food additives may be contained. For example, lecithin, glycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, emulsifiers such as organic acid monoglyceride, tocopherols such as general animal and vegetable oils and oil-soluble vitamins, dextrin, agar, carrageenan, farseleran, tamarind Seed gum, tara gum, karaya gum, pectin, xanthan gum, alginic acid, alginates, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, gum arabic, hyaluronic acid, cyclodextrin, chitosan, CMC, MC, HPMC, HPC, propylene glycol alginate Polysaccharides and polysaccharide hydrolysates such as esters, curdlan, gati gum, psyllium gum, starch hydrolysates, milk proteins, soy protein, egg tongue Protein such as click and the like.

  Although it is the addition amount to the baking Japanese-Western confectionery of the baking Japanese-Western confectionery quality improvement agent of this invention, it can adjust suitably with the baking Japanese-Western confectionery to be used. Preferably, the amount of the dried konjac processed product is 0.1 to 50% by weight, preferably 1 to 10% by weight, more preferably 2 to 5%, based on the grains used in the baked Japanese and Western confectionery. Add and adjust arbitrarily so that it becomes wt%. Moreover, when using a dried konjac processed product and water-soluble hemicellulose together, water-soluble hemicellulose is 0.1-20 weight% with respect to the cereals used for baking Japanese-Western confectionery, Preferably, it is 0.5-10 weight %, More preferably 1 to 3% by weight.

  The present invention relates to a baked Japanese and Western confectionery containing the quality improver. The baked Japanese and Western confectionery of the present invention is prepared by a conventionally known method. For example, as a method for producing baked Japanese and Western confectionery, a collateral method in which the whole egg is pre-whipped and then the cake dough is prepared. Three methods are known: a separate preparation method, and an all-in-mix method in which all raw materials are mixed together and whipped to prepare a cake dough. In the present invention, it can be prepared by any method, but it is preferably prepared by an all-mix method capable of mass production.

  In the all-in-mix method, raw materials such as flour, whole eggs, sugars, fats and oils, water, and emulsifiers are mixed together, whipped, foamed, poured into a firing mold, and then fired in an oven. Can be prepared.

  The baked Japanese-Western confectionery of this invention can take the structure similar to a normal food as long as it does not affect the effect of this invention except containing the quality improving agent of this invention. For example, in addition to the texture improving agent, an additive material selected from water, proteins, fats and oils, thickeners, sugars, seasonings, fragrances, pigments, emulsifiers and the like are mixed at a predetermined ratio.

  As protein, milk-derived protein such as cow's milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream, and protein derived from eggs such as whole egg, egg yolk and egg white are preferably used. It is done.

  As fats and oils, 1 type, or 2 or more types can be used together from milk fats such as butter and fresh cream, vegetable fats and oils, fractionated fats and oils, hardened fats and oils, transesterified fats and oils, and the like. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil.

  As a thickener, it can be added as long as the effect of the present invention is not adversely affected. For example, xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind seed gum, tara gum, curdlan, rumzan gum, gati gum, glucomannan, caraya gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis gum, carrageenan, agar, Gelatin, pectin, curdlan, glucomannan, alginic acids (alginic acid, alginates), various modified and modified starches, CMC, MC, HPC, HPMC, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, etc. .

  Examples of sugars include sugars such as sucrose, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalose, neotrehalose, palatinose, D-xylose, and the like; Examples thereof include sugar alcohols such as sorbitol, maltitol, and erythritol. High sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame and stevia extract may also be added.

  Examples of the emulsifier include glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, Examples include lecithin, saponin, polysorbate, stearoyl lactate (sodium, calcium) and the like.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise stated, the unit is in parts by weight, and those marked with an asterisk (*) are manufactured by San-Ei Gen FFI Co., Ltd., and in the text are registered trademarks of San-Ei Gen FFI Co., Ltd. Indicates that

Examples 1-2: Preparation of sponge cake For 100 g of weak flour that has been sieved, 150 g of whole egg, 100 g of sugar, 15 g of salad oil, 20 g of water, 10 g of emulsified oil and fat, 2 g of dried konjac processed product (Sunsmart * 400 *), 2 g of water-soluble hemicellulose (SM-1200 *) was placed in a bowl, mixed with a whip for 5 minutes to make a dough, poured into a baking mold having a diameter of 18 cm, and baked in an oven (up and down 170 ° C.) for 30 minutes. After baking, the sponge cake after cooling at room temperature and the texture were evaluated. For the pot dropping, the photograph of the cross-sectional view of the sponge cake is shown in FIG. 1, and the texture is shown in Table 2.

注１）サンスマート※400＊：こんにゃく粉１４％、水あめ７５％、澱粉１１％含有

Note 1) Sun Smart * 400 *: 14% konjac flour, 75% syrup, 11% starch

  The sponge cake of Example 1 (using a dried konjac processed product) was suppressed from dropping in the kettle even after cooling, and became a bulky sponge cake. In addition, the sponge cake of Example 2 (in combination with dried konjac processed product and water-soluble hemicellulose) has a texture that is soft and moist, in addition to the effect of suppressing the dropping off of the pot, and also has the effect of suppressing the dropping off of the pot. It was higher than Example 1.

  Compared to that, the sponge cake (blank) of Comparative Example 1 shows a pot dropping, and the texture is soft, and the sponge cake of Comparative Example 2 (using water-soluble hemicellulose) has a fine texture. However, the pot was slightly dropped, and the texture was moist but slightly heavy.

Example 3: Preparation of cheesecake 150 g of whole egg, 80 g of sugar, 110 g of butter, 200 g of cream cheese, 30 g of weak flour, 5 g of lemon juice, 3 g of dried konjac processed product (Sunsmart * 400 *) are mixed for 5 minutes. The dough was poured into a baking mold and baked in an oven (up and down 200 ° C.) for 30 minutes to prepare a cheesecake. The obtained cheesecake maintained an appearance with suppressed pot dropping and was eaten. As a result, the inside was a delicious cheesecake with a moist and soft texture and elasticity.

  As a comparative example, the same formulation and production method as in Example 3 except that 0.36 part of glucomannan (corresponding to the amount of konjac powder in the dried konjac processed product) was used instead of the dried konjac processed product of the present invention. A cheesecake was prepared. The resulting cheesecake fell off the pot, and when ate, the inside was sticky and could not be said to have a soft texture.

  According to the present invention, it is possible to provide baked Japanese and Western confectionery such as sponge cake, chiffon cake, cheesecake, castella and the like having a moist and soft texture and elasticity, with the pot being prevented from dropping.

About Example 1-2 and Comparative Examples 1-2, the photograph of the cross section of the sponge cake after baking and cooling is shown, and the grade of the pot drop is shown.

Claims (4)

A quality improving agent for baked Japanese and Western confectionery, comprising a dried konjac processed product prepared by combining konjac flour, sugar and starch. Furthermore, the quality improving agent for baked Japanese and Western confectionery of Claim 1 containing water-soluble hemicellulose. A baked Japanese-Western confectionery containing the quality improving agent for baked Japanese-Western confectionery according to claim 1 or 2. A method for suppressing the dropping of a baked Japanese-Western confectionery, comprising a dried konjac processed product prepared by combining konjac flour, sugar and starch.

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