KR101958826B1 - Composition for baked confectionery and baked confectionery - Google Patents

Abstract

The present invention provides a baked confectionery of a novel texture which is not found in the conventional baked confectionery, and which has a crispy biscuit-like hard structure and a sponge-like porous structure on its inner surface, and a composition for producing the baked confectionery having a crunchy texture.
A composition for baked confectionery comprising (A) a pregelatinized starch and (B) a starch comprising starch and at least one selected from (C) wheat protein and (D) (A) is contained in an amount of 3 to 10 mass% and (B) is in a range of 97 to 90 mass% with respect to the total mass of the component (A) and the component (B) C) is not more than 40 parts by mass, and (D) is not more than 40 parts by mass.

Description

[0001] Composition for baked confectionery and baked confectionery [

The present invention relates to a baked confectionery composition and baked confectionery comprising the composition, and more particularly to a baked confectionery having a biscuit or a cracker-like appearance but having a porous structure in the form of a sponge with a fine internal texture.

BACKGROUND OF THE INVENTION [0002] Baked pastry such as biscuits and crackers obtained by molding and baking a raw material containing wheat flour as a main raw material is produced and consumed in large quantities all over the world.

Conventional biscuits are largely classified into soft biscuits and hard biscuits. Soft biscuits are produced so as to inhibit the production of gluten in the raw paper, and to obtain crispy crispy crispy texture at the time of eating.

Specifically, sugar, fat and other solids are first added to a mixer ball and mixed uniformly. Eggs, salt, pellets, etc. are dissolved in water and added to the mixer balls. The wheat flour is added to the creamy phase which is fully emulsified and stirred to obtain the raw paper. In this method, since the emulsion of W / O type is first formed with the oil and the egg with the oil and the small amount of water, the absorption of the protein in the wheat flour is prevented and the formation of the gluten and the extension thereof are suppressed. Crispy, light texture is obtained. Soft biscuits have usually been used with power.

Hard biscuits are manufactured by mixing a blend material containing wheat flour, kneading well to produce gluten in the blend, and firing the blend. In addition to pulp powders, gravitational powders and strong powders were used as wheat flour.

Concretely, the raw material obtained by mixing the compounding materials is laminated in a thin layer of about 6 sheets by a laminator, and rolled to a predetermined thickness by a sheeter. These processes increase the amount of gluten produced in the raw material, and the hard biscuit obtained by firing such raw material has a considerably hard texture.

With the increase in awareness of palatability and health as well as these conventional soft biscuits and hard biscuits, baked confectionery having various formulations and various mouthfeel has been developed.

For example, Japanese Patent Application Laid-Open No. 2002-191292 discloses baked confection with a protein-enriched flavor. The lipid content of the raw material used for the baked confection is 7 to 14% by weight, and the lipid content is lower than that of the soft biscuit. Therefore, when a soft biscuit is produced by mixing the baked confectionery of Japanese Patent Application Laid-Open No. 2002-191292, the texture of the obtained biscuit is hardened, and a shortness of texture unique to soft biscuit is lost.

Japanese Patent Application Laid-Open No. 2004-298179 discloses a soft biscuit to which a proper range of protein content and gluten content in a soft biscuit are set in a specific range to give an appropriate milk resistance and at the same time to be appropriately mixed with milk. This soft biscuit is a soft biscuit obtained by baking a biscuit raw material, wherein (1) the total protein content of the raw material is less than 5.2 wt% and less than 10.5 wt%, and the gluten based protein content is more than 2.4 wt% A content of 10.5% by weight or more and 20% by weight or less, a gluten-based protein content of 0.8% by weight or more, and a content of the biomass of 15% by weight or more.

Japanese Patent Application Laid-Open No. 2010-104236 discloses another baked confectionery comprising 10 to 30 parts by mass of at least one member selected from the group consisting of (A) 30 to 75 parts by mass of powder, (B) gravity component, 15 to 40 parts by mass of esterified starch or etherified starch (provided that the total of the three components is 100 parts by mass), and a baked confectionery product produced using the same. (A) / (B) mass ratio of 55/45 to 85/15, (A) a wheat flour, (B) a processed starch, and (C) ) And (B) in an amount of 0.5 to 4 parts by mass based on 100 parts by mass of the total of the composition (B) and the baked confectionery produced therefrom. These baked confections have solved the problems in the texture such as a melting sensation in the mouth and a feeling of wheat flour when the processed starch is used as a plant fiber source.

Disclosure of the Invention Problems to be Solved by the Invention It is an object of the present invention to provide a baked confectionery of a novel texture, which is not present in baked confectionery represented by conventional biscuits, and which has a biscuit-like hard structure and a sponge- And to provide a composition therefor.

As a result of intensive investigations to solve the above problems, the present inventors have found that by molding starches containing starch and starch at a specific ratio and a raw material containing a predetermined amount of wheat protein and / or fat, , And found that a new baked confection having a crispy texture is obtained, the trauma being a biscuit-shaped hard surface and an inner surface being a fine sponge-like porous structure, and the present invention has been reached.

That is, the present invention provides the following.

1. A baked confectionery composition comprising at least one selected from the group consisting of (A) pregelatinized starch, (B) pregelatinized starch, (C) wheat protein and (D) (A) and (B) are contained in an amount of 3 to 10 mass% and 97 to 90 mass% based on the total mass of the components (A) and (B) ) Is 40 parts by mass or less, and (D) is contained within a range of 40 parts by mass or less.

2. The baked confectionery composition of (1), wherein (B)? Starch is at least one selected from waxy corn starch, waxy rice starch and acetylated waxy cornstarch.

3. A baked confectionery obtained by molding and firing a raw material containing the composition according to 1 or 2 above.

According to the present invention, it is possible to provide a composition for baked confectionery containing starch and a predetermined amount of wheat protein and / or fat at a specific ratio of pregelatinized starch and beta starch. Further, by molding and firing the raw paper containing the composition, it is possible to provide a baked confectionery having a fresh texture with a trapezoidal brittle hard surface and a sponge-like porous structure with an inner surface and a fine sponge, have.

The baked confectionery according to the present invention includes starches containing (A) α-modified starch and (B) β-starch in a specific ratio, (C) wheat protein such as wheat gluten, and (D) butter, margarine And preservation such as shortening and the like, and optionally includes sugar, salt, swelling agent, yeast, dairy product, egg and the like such as grain powder, glucose, sucrose, oligosaccharide and dextrin The biscuit or cracker-shaped baked confectionery which is made by baking the raw material after kneading the raw material by adding the appropriate amount of water to the raw material to be made has a biscuit or a cracker-like appearance. However, Means a baked confectionery having a fine sponge-like porous structure.

The composition for baked confectionery of the present invention comprises starch containing (A) α-modified starch and (B) β-starch at a specific ratio, and (C) wheat protein such as wheat gluten and (D) ) Fat, margarine, shortening, and the like, as essential components, and in addition, it may optionally contain at least one selected from the group consisting of saccharides such as cereal powder, glucose, sucrose, oligosaccharide, and dextrin, salt, swelling agent, yeast, , ≪ / RTI > and eggs, and the like.

(B)? Starch (B) used in the present invention is a starch produced from cereal flour such as potato, sweet potato, cassava and the like as a dry powder, wheat flour, rice flour and corn flour, Refers to starch such as starch, tapioca starch, potato starch, and modified starch such that crosslinking, etherification, esterification, or the like is modified singly or in combination so that the starch does not become alpha. Of the above starches and the processed starches, starches of undrawn starch are preferable.

Examples of the starch of the scion include waxy corn starch, waxy starch and processed starches thereof.

Examples of the processing include acetylation and phosphoric acid crosslinking. These processing methods are described in, for example, Japanese Patent No. 3702358 and Japanese Patent Application Laid-Open No. 2004-305164.

The acetylated waxy corn starch preferably has a substitution degree (DS) of acetyl of about 0.01 to 0.04.

In the present invention, a part of the? Starch may be substituted with the raw material powder such as wheat flour, if necessary. For example, 10 to 50 mass% of the used? Starch may be substituted with the raw material powder. In this case, the wheat protein in the composition should not exceed 40 parts by mass. When replacing a part of? starch with the raw powder, the mass of the substituted starch is included in the mass of? starch to calculate the mass ratio of the pregelatinized starch and? starch.

The (A) pregelatinized starch referred to in the present invention is starch or starch modified by heating starch or processed starch in the presence of water so that the starch is dissolved or swollen in water at room temperature. The pregelatinized starch can be produced by a method of drying a suspension of starch with a drum drier while gaining luxury, a method of drying a starch by a spray dryer, or a method of extruding at high pressure using an extruder, .

The α-starch starch is α-starch starch which is prepared from starch of starch such as glutinous rice flour, glutinous rice starch, waxy corn starch and α starch which is made of starch such as rice flour, corn starch, tapioca starch, There is exemplified an angelized starch.

The pregelatinized starch may be raw or further processed. As the type of processing, conventionally known methods such as etherification, phosphoric acid crosslinking, acetylation, etherification, oxidation, and combinations thereof can be mentioned.

The pregelatinized starch used in the present invention can be widely used regardless of the raw materials and the presence or absence of processing of the pregelatinized starch. However, the pregelatinized starch may be raw or processed by phosphoric acid crosslinking, etherification or acetylation, A combination of phosphoric acid crosslinking and acetylation-phosphoric acid crosslinking is particularly preferred.

The composition for baked confectionery according to the present invention comprises a composition for baked confectionery comprising at least one selected from (A) starch pregelatinized, (B) starch containing beta starch, (C) wheat protein and (D) (A) in an amount of 3 to 10 mass% and (B) in an amount of 97 to 90 mass%, preferably 4 to 7 mass%, based on the total mass of (A) and (B) (B) is contained in the range of 96 to 93 mass%. If the pregelatinized starch content is less than 3% by mass, the formability of the raw paper becomes poor, and the formation of the porous structure on the sponge-like structure, which is fine in the internal phase of the baked confection, is insufficient. If the pregelatinized starch is more than 10% by mass, a porous structure is possible, but evaporation of water becomes insufficient, resulting in a crunchy light texture.

The composition of the present invention is used in an amount of 40 parts by mass or less, preferably 3 to 40 parts by mass, more preferably 5 to 25 parts by mass, and most preferably 20 parts by mass or less, based on 100 parts by mass of the total amount of (A) and (B) 5 to 20 parts by mass of (C) wheat protein. By mixing the wheat protein, the homogeneity of the porous structure formed on the inner surface of the baked confection can be enhanced. However, when the blend of wheat protein is more than 40 parts by mass, the obtained baked confection becomes hard and the crispness decreases.

(C) Wheat proteins include wheat gluten and wheat glutenin, and wheat gluten is particularly preferred.

The composition of the present invention is used in an amount of 40 parts by mass or less, preferably 5 to 40 parts by mass, more preferably 7 to 20 parts by mass, and most preferably 20 parts by mass or less, based on 100 parts by mass of the total amount of (A) and (B) And 7 to 13 parts by mass of the (D) oil.

(D) The preservatives include butter, margarine, shortening, lard, hardening oil and the like. By blending the fat, crunchy texture of the obtained baked confection is enhanced. However, when the blend ratio of the fat exceeds 40 parts by mass, the crunchy light texture of the baked confection is deteriorated.

(C) Wheat protein and (D) preservation may be included, but both (C) and (D) may be included. When (C) wheat protein alone is contained, (C) the wheat protein is preferably contained in an amount of 3 parts by mass or more based on 100 parts by mass of the total amount of (A) and (B). When only (D) oil is contained, it is preferable that the oil (D) contains 5 parts by mass or more based on 100 parts by mass of the total amount of (A) and (B).

Saccharides may optionally be added to the composition of the present invention.

Examples of the saccharide in the present invention include saccharides such as glucose, sugar, lactose, trehalose, maltose, fructose and isomerized sugar, and starch hydrolysates such as linear, cyclic or branched oligosaccharides, maltodextrin, corn syrup, And the like. In the present invention, these saccharides are selected according to the degree and quality of sweetness. The saccharide may be added in an appropriate amount depending on the necessity. For example, it is preferable to add 5 to 20 parts by mass to 100 parts by mass of the total amount of (A) and (B).

The baked confection of the present invention may contain, for example, from 3 to 40 parts by mass of wheat protein and / or from 5 to 40 parts by mass of wheat protein, for example, 100 parts by mass of the total of the components (A) and (B) 60 to 110 parts by mass of water is added to a raw material containing an appropriate amount of salt, saccharide and / or egg according to necessity (if egg is added, water is removed from the egg) , And firing. The firing is carried out at a temperature of, for example, 180 to 300 DEG C for 5 to 20 minutes.

Examples of the baked confectionery of the present invention include biscuits, cookies, pies, short breads, crackers, snack confections, pretzels, rusk foods, butter cakes, sponge cakes and the like. Preferably, it is a biscuit or a cookie.

(Example)

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

Example  1: Preparation of baked confectionery composition

(trade name: Matsunrin FA102) and acetylated waxy corn starch (Matsutani Chemical Industry Co., Ltd., trade name: Food Starch W (trade name), manufactured by Matsutan Chemical Industry Co., ) Was used to prepare a baked confectionery composition (Table 1) (parts by mass).

Furtherance Composition 1
(Comparative Example) Composition 2
(Example) Composition 3
(Example) Composition 4
(Example) Composition 5
(Comparative Example) α-modified starch 0 3 5 10 20 beta starch 100 97 95 90 80 Sum 100 100 100 100 100

Example  2: Preparation and evaluation of baked confectionery

The baked confectionery containing the composition prepared in Example 1 was prepared with the blend shown in Table 2 to evaluate appearance and texture. First, the powder was uniformly mixed with a tablet mixer. Next, soft margarine, which was softened at room temperature, was added and mixed with the powder to make a sobo state. Then, water was added and mixed to form a raw paper, which was wrapped in a wrap and allowed to stand for 15 minutes. Rolled to a thickness of 1.25 mm with a sheeter, cut into a size of 1.5 x 8 cm with a piquet (hole), and then baked at a temperature of 240 DEG C and a temperature of 300 DEG C, respectively, for 8 to 9 minutes.

In addition, the amount of water was adjusted while observing the state of formation of the raw paper, that is, the stretchability and moldability (ease of smoothing).

Raw material Formulation 1 Formulation 2 Formulation 3 Formulation 4 Formulation 5 Formulation 6 Formulation 7 combination
8 combination
9 combination
10 combination
11 combination
12 Composition 1 100 - - - - - - - - - - - Composition 2 - 100 - - - - - - - - - - Composition 3 - - 100 - - 100 100 100 100 100 100 100 Composition 4 - - - 100 - - - - - - - - Composition 5 - - - - 100 - - - - - - - Wheat gluten 15 15 15 15 15 5 50 15 15 15 - 15 saline 2 2 2 2 2 2 2 2 2 2 2 - Sangseongjang - - - - - - - 20 - - - - Non-salt margarine 10 10 10 10 10 10 10 10 5 5 10 - water 80 70 75 75 70 75 85 75 95 75 75 75

The appearance and texture of the prepared baked confection were evaluated.

Evaluation criteria for appearance were as follows.

◎: It is very well swollen, and the internal structure is very clean and has a fine porous structure.

Good: It swells well, and the inner phase becomes porous.

?: The swelling is poor, but the inner phase is porous.

X: Not blown. The inner phase does not become a porous phase.

In addition, the crispy texture was evaluated based on the following criteria.

◎: Crispy crispiness is excellent, and the feeling of melting in the mouth is also very good.

○: Crispy, there is good melt texture in the mouth.

△: The crispiness is slightly weak, and the feeling of melting in the mouth is not so good.

X: There is no crispness, and the feeling of melting in the mouth is bad.

In Table 3, a lower evaluation of the above appearance and texture evaluation is described as an overall evaluation. For example, in the combination 2 in which the appearance is " O " and the mouthfeel is " O ", both evaluations are at the same level (?). In addition, as to the combination 5 in which the appearance is ◎ and the texture is △, the evaluation △ of lower texture is described as a comprehensive evaluation.

evaluation Formulation 1 Formulation 2 Formulation 3 Formulation 4 Formulation 5 Formulation 6 Formulation 7 Formulation 8 Formulation 9 Formulation 10 Formulation 11 Formulation 12 Exterior △ ○ ◎ ○ ◎ ○ ○ ○ ○ ○ ○ ○ Texture ○ ○ ◎ ○ △ ◎ △ ○ ○ ○ ○ ○ Synthesis △ ○ ◎ ○ △ ○ △ ○ ○ ○ ○ ○

From the evaluation results shown in Table 3, the baked confectionery prepared by blending compositions having a mass ratio of pregelatinized starch and beta starch in the range of 3:97 (blending 2) to 10:90 (blending 4) was evaluated in terms of appearance and texture . ≪ / RTI > In the case of 0 mass parts of the pregelatinized starch (Formulation 1), swelling of the raw material was insufficient, and in the case of the pregelatinized starch of 20 mass parts (Formulation 5), the crispness and the feeling of melting in the mouth decreased.

Example  3: Effect of kinds of β-starch on the quality of baked confection

The influence of the kind of β starch (raw material and processing) in the composition on the quality of the baked confection was examined by using the same preparation method and evaluation method as in Example 2, using Formulation 3 of Table 2 as a basic formulation. Commercially available starch of? starch was used, and all of the processed starches were made by Matsutani Chemical Industry Co., Ltd.

The etherified starch is prepared by reacting propylene oxide with a water suspension of starch in the presence of an alkali catalyst.

The acetylated starch is prepared by reacting an aqueous suspension of starch with anhydrous acetic acid in the presence of an alkali catalyst. The degree of substitution (DS) of acetylation was 0.016.

Phosphoric acid starch is prepared by reacting starch hot water suspension with trimetaphosphate.

The oxidized starch is prepared by the action of sodium hypochlorite in the suspension of alkaline starch.

Table 4 shows the results of comprehensive evaluation of baked confectionery prepared by changing the kind of? starch according to the method of Example 2.

Raw starch evaluation rough Acetylation Etherification Phosphoric acid bridge Oxidation Waxy cornstarch ◎ ◎ - △ × Glutinous rice starch ○ - - △ - Tapioca starch × × × × × Potato starch × × × × × cornstarch × × - × × Wheat starch × × × × - Rice starch × × - × -

Note) - indicates that no.

From the results shown in Table 4, it can be seen that the starch of the probiotics is preferable as the raw starch of beta starch. It is also understood that acetylation is preferable as the type of processing.

Example  4: Effect of kinds of α-modified starch on the quality of baked confection

Using the same formulation and evaluation method as in Example 2, the influence of the kind of α-converted starch (raw material and processing) on the quality of the baked confection was examined. A commercially available starch was used as the raw material for α-modification, and all of the α-modified starches were products of Matsutani Chemical Industry Co., Ltd. Table 5 shows the results of comprehensive evaluation of baked confectionery prepared by changing the kind of α-modified starch according to the evaluation method of Example 2.

Raw starch evaluation rough Etherification Phosphoric acid bridge Acetylation / phosphoric acid bridging Etherification / phosphoric acid bridging Oxidation Waxy cornstarch ◎ - ◎ - ○ - Tapioca starch ◎ ○ ◎ - ○ - Potato starch ◎ - ◎ ◎ ○ △ Wheat starch ◎ - - - - - cornstarch ◎ - - - ○ -

From the results in Table 5, it can be seen that any of the raw starch can be used as the pregelatinized starch. In addition, in the case of processing, a combination of phosphoric acid alone or acetylation / phosphoric acid crosslinking showed particularly excellent results.

Claims (5)

A composition for baked confectionery comprising (A) pregelatinized starch and (B) pregelatinized starch, and (C) wheat protein and fat (D)
(A) is contained in an amount of 4 to 7 mass% and (B) is contained in a range of 96 to 93 mass% with respect to the total mass of the components (A) and (B)
(C) is contained in an amount of 5 to 20 parts by mass, and (D) is contained in an amount of 40 parts by mass or less based on 100 parts by mass of the total amount of the components (A) and (B). The method according to claim 1,
(B) the? Starch is at least one selected from waxy corn starch, waxy rice starch and acetylated waxy cornstarch,
Wherein the baked confectionery is one selected from the group consisting of biscuits and cookies. The method according to claim 1,
(D) is contained in an amount of 5 to 13 parts by mass based on 100 parts by mass of the total amount of the components (A) and (B). delete A baked confectionery obtained by molding and firing a raw material containing the composition according to any one of claims 1 to 3.