CN103596450A - Mochi premix for mochi-containing bakery foods and method for making the mochi-containing bakery foods - Google Patents
Mochi premix for mochi-containing bakery foods and method for making the mochi-containing bakery foods Download PDFInfo
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- CN103596450A CN103596450A CN201280029382.XA CN201280029382A CN103596450A CN 103596450 A CN103596450 A CN 103596450A CN 201280029382 A CN201280029382 A CN 201280029382A CN 103596450 A CN103596450 A CN 103596450A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
A mochi premix for mochi-containing bakery foods, said premix comprising (a) mochi flour and (b) an alpha starch and/or an alpha modified starch.
Description
Technical field
The present invention relates to be surrounded by the bakery manufacture method that is surrounded by the bakery that glues cake of gluing cake premix and using this sticky cake premix of sticky cake.
Background technology
As the bakery that is surrounded by sticky cake, knownly usefully send the group that is surrounded by sticky cake that dough is wrapped in sticky cake or sticky candy (asking fertile), with bread dough, be wrapped in the bread that is surrounded by sticky cake of sticky cake or sticky candy etc.In the manufacture of bakery that is surrounded by sticky cake, generally make by the following method: use the sticky candy manufactured to adding water kneading heating in the powder such as sticky cake powder, smart glutinous rice flour etc. to become the material of sticky cake state, by the sticky cake parcels such as this sticky candy for the materials such as filling, meat, fruit, vegetables, or use has become the material of sticky cake shape separately, with flour dough, wrapped up again, then toasted.But, in this case, thus while there is baking the sticky cake expanded by heating such as sticky candy and outside flour dough the raw problem as the nugatory product of product of outstanding fecund.
Sticky cake to the outside of above-mentioned flour dough outstanding be considered to due to when the baking again to become that the sticky cake heating such as sticky candy of sticky cake shape make to enter the gas in sticky cake or the content (filling etc.) that wrapped up completely in comprise that when gases are heated, they expand and produce.Conventionally, the temperature while reducing baking in order to prevent the outstanding of this sticky cake or use soft sticky cake etc. when manufacturing bakery, but sticky cake outstanding can not fully prevent from toasting time.Therefore, expectation is developed and in baking, is not made sticky cake outwards outstanding and can manufacture easily the method that the baking cake of sticky cake, the bread etc. that is surrounded by sticky cake are surrounded by the bakery of sticky cake that is surrounded by from flour dough.
As for manufacturing easily the premix of food, various premixs (patent documentation 1 and 2) are disclosed.But, not yet develop and in the manufacture of bakery that is surrounded by sticky cake, when baking, do not make sticky cake outwards give prominence to and can manufacture easily the premix of the bakery that is surrounded by sticky cake from flour dough.
Prior art document
Patent documentation
Patent documentation 1: TOHKEMY 2002-153202 communique
Patent documentation 2: Japanese kokai publication hei 6-327394 communique
Summary of the invention
Invent problem to be solved
The object of the invention is to, fundamentally improve when above-mentioned such bakery baking that is surrounded by sticky cake sticky cake from the outside distinct issues of flour dough etc., do not need to manufacture in advance the sticky cakes such as sticky candy as the manufacture method that is surrounded by the bakery that glues cake in the past, significantly save labour cost and fuel cost, and steaming machine or food steamer etc. need not be set for manufacturing in advance the equipment of the sticky cakes such as sticky candy, thereby manufacture the bakery that is surrounded by sticky cake easily.
That is, problem of the present invention be to provide do not need to prepare in advance the sticky cakes such as sticky candy, therefore can manufacture be easily surrounded by the bakery of sticky cake and in the manufacture of this bakery when baking sticky cake not outside flour dough the outstanding bakery that is surrounded by sticky cake with sticky cake premix and use the manufacture method of the bakery that is surrounded by sticky cake of this sticky cake premix.In addition, the present invention also aims to provide aging (the referring to when cooling that specific molecular is little by little returned to original state to a certain extent, also referred to as βization) of sticky cake in the bakery that is surrounded by sticky cake slow and the manufacture method that is surrounded by the bakery that glues cake that can freezing preservation.
For the method for dealing with problems
In order to address the above problem, the inventor conducts in-depth research, found that, in the manufacture of bakery that is surrounded by sticky cake, in flour dough, do not wrap up the sticky cakes such as sticky candy, if and with flour dough parcel will contain (a) glue cake powder and (b) premix of alphalysed starch and/or αization converted starch mix with water and the sticky cake dough of the life of manufacturing, there is αization and become sticky cake shape in sticky cake dough when baking, thus, in baking, sticky cake can not given prominence to outside flour dough.
In addition, the inventor also invents, for using the bakery that is surrounded by sticky cake of above-mentioned premix, sticky cake aging slack-off, by use above-mentioned premix can manufacture can freezing preservation the bakery that is surrounded by sticky cake.The inventor further finds, in the manufacture of bakery of sticky cake dough that is surrounded by filling etc. with parcels such as sending dough or bread dough, when using the batchings such as sticky cake dough parcel filling of above-mentioned premix being mixed with water and manufacturing, the parts of the batchings such as filling is residual and be not wrapped, thereby when further wrapping up this with flour dough and be surrounded by the sticky cake dough of filling etc. and toast, prevent more fully outstanding outside flour dough of sticky cake that the thermal expansion because of the gas in filling or sticky cake dough causes.The inventor, according to above-mentioned opinion, further conducts in-depth research repeatedly, thereby has completed the present invention.
That is, the present invention relates to following invention.
(1) a sticky cake premix for the bakery of sticky cake, is characterized in that, contains: (a) sticky cake powder and (b) alphalysed starch and/or αization converted starch.
(2) sticky cake premix for the bakery that is surrounded by sticky cake as described in above-mentioned (1), it is characterized in that, part or all of the dough that the bakery that is surrounded by sticky cake is obtained by mixing with sticky cake premix and water becomes sticky cake shape by αization when baking.
(3) sticky cake premix for the bakery that being surrounded by sticky cake as described in above-mentioned (1) or (2), is characterized in that, above-mentioned sticky cake powder is at least one that select in the group of free glutinous rice flour, αization glutinous rice flour and αization polished rice powder composition.
(4) sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in above-mentioned (1)～(3), it is characterized in that, above-mentioned alphalysed starch is at least one that select in the group that free αization glutinous rice starch, αization rice starch, αization cornstarch and αization farina form.
(5) sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in above-mentioned (1)～(4); it is characterized in that, above-mentioned αization converted starch is at least one that select in the group that free acetylation hexane diacid-crosslinked starch, acetylation phosphoric acid crosslinked starch, acetylation oxidation starch, hydroxypropylation phosphoric acid crosslinked starch and phosphoric acid esterification phosphoric acid crosslinked starch form.
(6) sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in above-mentioned (1)～(5), is characterized in that, also contains carbohydrate.
(7) sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in above-mentioned (1)～(6), it is characterized in that, the weight ratio of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch is 65:35～95:5.
(8) sticky cake premix for the bakery that is surrounded by sticky cake as described in above-mentioned (6) or (7), it is characterized in that, the use level of above-mentioned carbohydrate is 100～250 weight portions with respect to total 100 weight portions of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch.
(9) sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in above-mentioned (1)～(8), is characterized in that, above-mentioned bakery is bread or baking cake.
(10) sticky cake premix for the bakery that is surrounded by sticky cake as described in above-mentioned (9), is characterized in that, above-mentioned baking cake is group.
(11) a kind of manufacture method that is surrounded by the bakery of sticky cake, it is characterized in that, comprising: the bakery that (i) being surrounded by described in any one in above-mentioned (1)～(10) is glued to cake is used sticky cake premix at least to mix with water and makes the operation of gluing cake dough; (ii) operation with flour dough parcel by this sticky cake dough.
(12) a kind of manufacture method that is surrounded by the bakery of sticky cake, it is characterized in that, comprising: the bakery that (i) being surrounded by described in any one in above-mentioned (1)～(10) is glued to cake is used sticky cake premix at least to mix with water and makes the operation of gluing cake dough; (ii) by least one operation of wrapping up with this sticky cake dough and flour dough successively in the group of selecting free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery to form; And the operation of (iii) selecting the flour dough of at least one and sticky cake dough in the group that free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery form to toast to being surrounded by of obtaining in above-mentioned (ii).
(13) manufacture method of the bakery that is surrounded by sticky cake as described in above-mentioned (11) or (12), is characterized in that, above-mentioned flour dough is for sending dough or bread dough.
Invention effect
If use the sticky cake dough that premix of the present invention is mixed with water and prepare, while not needing the manufacture as the baking cake that is surrounded by sticky cake in the past, do not prepare the sticky cakes such as sticky candy in advance, therefore the manufacture that, is surrounded by the bakery of sticky cake becomes very easy.Therefore, can significantly save labour cost and fuel cost.In addition, the manufacture that is surrounded by the bakery of sticky cake becomes very easy, therefore, even if also can manufacture the bakery of the sticky cake (or sticky candy) that is surrounded by sticky cake (or sticky candy) or is enclosed with filling the individual who does not possess the place of the equipment of manufacturing sticky cake or sticky candy or do not there is the manufacturing technology of sticky cake or sticky candy.In addition, according to the present invention, in the baking of flour dough that is enclosed with sticky cake dough, sticky cake dough carries out α and changes into and can outside flour dough, not give prominence to into sticky cake shape, therefore, can industrial quality bills of materials simply good be surrounded by the bakery that glues cake.
In addition, that for premix of the present invention is mixed with water, manufactures is surrounded by for the bakery that glues cake, and in this food, sticky cake is aging slow.That is to say, for the bakery that is surrounded by sticky cake that uses the bakery that is surrounded by sticky cake of the present invention to manufacture with sticky cake premix, sticky the aging of cake is inhibited, and sticky cake is difficult for aging.The bakery that is surrounded by sticky cake of manufacturing even premix of the present invention is mixed with water is at freezing preservation sticky cake aging also slow afterwards, and therefore, premix of the present invention and manufacture method are suitable for manufacturing the bakery that is surrounded by sticky cake that can freezing preservation.
Accompanying drawing explanation
Fig. 1 means the figure of the state before the baking that is surrounded by the group of gluing cake of using premix of the present invention (left column) and sticky candy (right row).
Fig. 2 means the figure of the state after the baking that is surrounded by the group of gluing cake of using premix of the present invention (left column) and sticky candy (right row).
Fig. 3 A is the figure after a part for the left column of Fig. 2 is amplified.
Fig. 3 B is the figure after a part for the right row of Fig. 2 is amplified.
Fig. 4 means the figure with the state before the baking of filling bread that is surrounded by sticky cake that uses premix of the present invention (left column) and cold plum powder (right row).
Fig. 5 means the figure with the state after the baking of filling bread that is surrounded by sticky cake that uses premix of the present invention (left column) and cold plum powder (right row).
Fig. 6 A is the figure after a part for the left column of Fig. 5 is amplified.
Fig. 6 B is the figure after a part for the right row of Fig. 5 is amplified.
Fig. 7 A means the figure of the state of dough while using αization converted starch.
Fig. 7 B means the figure of the state of dough while using waxy corn converted starch.
Fig. 7 C means the figure of the state of dough while using cassava modified starch.
Fig. 7 D means the figure of the state of dough while only using the sticky cake powder that does not contain converted starch.
The specific embodiment
The present invention relates to contain (a) sticky cake powder and (b) bakery that is surrounded by sticky cake of alphalysed starch and/or αization converted starch with gluing cake premix.For the sticky cake premix for bakery that is surrounded by sticky cake of the present invention, there is αization and become to glue cake shape in part or all of the dough (sticky cake dough) being conventionally obtained by mixing with water when baking.With the water that sticky cake premix mixes, can add separately or add with the form of other liquid components such as milk with the bakery that is surrounded by sticky cake.As the liquid beyond water, so long as the liquid that contains water is not particularly limited, such as enumerating milk, soya-bean milk, cream, vegetable juice, fruit juice or two or more combination etc. in them.
In preferred mode, the bakery that is surrounded by sticky cake of the present invention is with in sticky cake premix, for example with respect to these premix 100 weight portions mix approximately 25 weight portions～approximately 75 weight portions water and part or all of sticky cake dough there is αization and become to glue cake shape when the baking.The temperature of baking is not particularly limited, so long as the temperature of using in the manufacture of common bakery is preferably approximately 150 ℃～approximately 250 ℃.Baking time is not particularly limited, and is preferably approximately 10 minutes～approximately 30 minutes.
In the present invention, " sticky cake dough " refers to conventionally have to be through heating and the direct dough of the state of edible life, is sometimes also recited as " raw sticky cake dough ".In addition, the sticky cake of conventionally do not comprise with boiling, toast in above-mentioned " sticky cake dough ", the heating such as steaming being made or sticky candy etc.In the present invention, the bakery of cake " be surrounded by sticky " refers to parcels such as flour doughs (such as wheat flour dough) and glues cake dough and toast and the food that obtains.In above-mentioned the bakery of cake " be surrounded by sticky ", also comprise with above-mentioned sticky cake dough wrap up the batchings such as filling, fish, shellfish, meat, eggs, beans, fruits, greengrocery, again with flour dough by its parcel and toast and the food that obtains." bakery " is not particularly limited, such as being baking cake or bread etc.The bakery that is surrounded by sticky cake of the present invention is the bakery that sticky cake is contained in inside, be not particularly limited, such as enumerating: be surrounded by the baking cake that the group of sticky cake, the toast bread that is surrounded by sticky cake, the moon cake that is surrounded by sticky cake, the cake that is surrounded by sticky cake, the cookies that are surrounded by sticky cake, the biscuit that is surrounded by sticky cake, the steamed stuffed bun etc. that is surrounded by sticky cake are surrounded by sticky cake; Be surrounded by the bread (such as the band filling bread that is surrounded by sticky cake) of sticky cake etc.In the present invention, " sticky cake premix " refers to the mixed powder that is pre-mixed raw material in order to prepare sticky cake dough and obtains.In the present invention, " αization " refers to that the material that contains moisture, by heating, gelatinization (αization) occurs.Above-mentioned " αization " refers to amylum body imbibition and viscosity increased when for example moisture starch being heated, predetermined substance after using αization (such as αization converted starch etc.) time, by adding water, make its part gelatinization (αization), by further heating (baking), promote gelatinization (αization)." sticky cake aging " thus refer to by the cooling original state that starch in sticky cake is returned to before baking gradually of sticky cake is made to sticky cake hardening, also referred to as βization.
The bakery that is surrounded by sticky cake of the present invention is not particularly limited with the sticky cake powder using in sticky cake premix, can preferably use the sticky cake powder of being made by glutinous rice, be preferably at least one in the group of selecting free glutinous rice flour, αization glutinous rice flour and αization polished rice powder composition.Above-mentioned sticky cake powder can be manufactured by existing known technology.Wherein, preferred glutinous rice flour, αization glutinous rice flour or αization polished rice powder.For example, when the bakery that is surrounded by sticky cake in use is surrounded by the bread of sticky cake etc. with sticky cake premix manufacture, as (a) sticky cake powder, preferably use αization glutinous rice flour and αization polished rice powder etc.In addition, when being surrounded by the group etc. of sticky cake in manufacture, as (a) sticky cake powder, preferably use glutinous rice flour etc.
At the bakery that is surrounded by sticky cake of the present invention, with in sticky cake premix, as long as can bring into play effect of the present invention, can contain (a) and glue cake powder flour in addition.As other used flours (flour beyond sticky cake powder), be not particularly limited, such as enumerating: ground rice, wheat flour, pearling cone meal, buckwheat, glutinous millet powder, millet powder etc.As ground rice, be not particularly limited, such as enumerating: the powder of polished rice, brown rice, sprouted unpolished rice, red rice, black rice etc., they also can be by αization.Above-mentioned flour can be used the flour of manufacturing by existing known technology, can use separately, also can be used in combination.
The bakery that is surrounded by sticky cake of the present invention is not particularly limited with the alphalysed starch using in sticky cake premix, is preferably at least one in the group of selecting free αization glutinous rice starch, αization rice starch, αization cornstarch and αization farina composition.They can use the alphalysed starch of manufacturing by existing known technology.Wherein, preferred αization glutinous rice starch or αization cornstarch.
The preferred toughness at low temperatures of the αization converted starch using in sticky cake premix for the bakery that is surrounded by sticky cake of the present invention, aging slowly.Such αization converted starch is not particularly limited; be preferably at least one in the group of selecting free acetylation hexane diacid-crosslinked starch, acetylation phosphoric acid crosslinked starch, acetylation oxidation starch, hydroxypropylation phosphoric acid crosslinked starch and phosphoric acid esterification phosphoric acid crosslinked starch composition, more preferably acetylation hexane diacid-crosslinked starch.They can use separately, also can be used in combination.The αization converted starches such as acetylation hexane diacid-crosslinked starch, acetylation phosphoric acid crosslinked starch or hydroxypropylation phosphoric acid crosslinked starch can be used the αization converted starch of manufacturing by existing known technology.
For example, the bakery that is surrounded by sticky cake in use is surrounded by the bread of sticky cake, while being surrounded by the group etc. of sticky cake, as (b) alphalysed starch and/or αization converted starch, preferably uses acetylation hexane diacid-crosslinked starch etc. with sticky cake premix manufacture.
The bakery that is surrounded by sticky cake of the present invention preferably also contains carbohydrate with sticky cake premix.As carbohydrate, be not particularly limited, such as enumerating: sugar such as berry sugar, granulated sugar; The oligosaccharides such as maltose, trehalose, fructose, maltose; The sugar alcohols such as maltitol, D-sorbite, xylitol, hydrogenation malt sugar etc., they can use separately, also can be used in combination.Wherein, preferred solid or pulverous carbohydrate, for example preferred berry sugar, maltose or glucose.
When using the bakery that is surrounded by sticky cake of the present invention for example to manufacture with sticky cake premix the bread that is surrounded by sticky cake; as (a) that use in this premix sticky cake powder; preferably use αization glutinous rice flour and αization polished rice powder; in addition; as above-mentioned (b) alphalysed starch and/or αization converted starch, preferably use acetylation hexane diacid-crosslinked starch.In addition, for example, when manufacture is surrounded by sending of sticky cake, as above-mentioned (a) sticky cake powder, preferably use glutinous rice flour, in addition, as above-mentioned (b) alphalysed starch and/or αization converted starch, preferably use acetylation hexane diacid-crosslinked starch.
The bakery that is surrounded by sticky cake of the present invention before mixing with the liquid such as water, in order to remove powder agglomates, can be crossed the sieve that screen cloth is thin with sticky cake premix.
The bakery that is surrounded by sticky cake of the present invention is with in sticky cake premix, and preferably the weight ratio of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch is about 65:35～about 95:5.If above-mentioned (a) sticky cake powder is above-mentioned scope with the weight rate of above-mentioned (b) alphalysed starch and/or αization converted starch, glue the excellences such as processability, mouthfeel, the sense of taste of cake dough.More preferably the weight ratio of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch is about 70:30～about 90:10.
At the above-mentioned bakery that is surrounded by sticky cake, with in sticky cake premix, preferably the weight ratio of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch is about 75:25～about 90:10.If the weight ratio of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch is above-mentioned scope, processability, mouthfeel and the sense of taste etc. are more excellent.Particularly preferably the weight ratio of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch is about 75:25～about 85:15.In addition, when above-mentioned (b) contains alphalysed starch and αization converted starch, the weight ratio of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and αization converted starch is preferably about 70:30～about 90:10.
At the bakery that is surrounded by sticky cake of the present invention, with in sticky cake premix, the use level of carbohydrate is preferably approximately 100 weight portions～approximately 250 weight portions with respect to total 100 weight portions of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch.The use level of carbohydrate is more preferably approximately 150 weight portions～approximately 220 weight portions with respect to total 100 weight portions of above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch, further preferred approximately 150 weight portions～approximately 200 weight portion.The use level of these carbohydrates is containing two or more total amounts for their when sugared.
Wherein, for example; if be surrounded by the sticky cake premix for group of sticky cake, preferably coordinate approximately 70 weight portions～approximately 90 weight portions the glutinous rice flour of conduct above-mentioned (a), the acetylation hexane diacid-crosslinked starch of the conduct above-mentioned (b) of approximately 10 weight portions～approximately 30 weight portions, with respect to above-mentioned (a), be the berry sugar of approximately 90 weight portions～approximately 110 weight portions and the maltose of approximately 90 weight portions～approximately 110 weight portions with total 100 weight portions of above-mentioned (b).In addition, preferably making above-mentioned (a) and weight ratio (b) is about 70:30～about 90:10.
In addition; for example; if be surrounded by the sticky cake premix for bread of sticky cake, preferably coordinating as the αization glutinous rice flour of approximately 45 weight portions～approximately 55 weight portion of above-mentioned (a) and the αization polished rice powder of approximately 45 weight portions～approximately 55 weight portion, as the acetylation hexane diacid-crosslinked starch of approximately 15 weight portions～approximately 25 weight portion of above-mentioned (b), with respect to total 100 weight portions of above-mentioned (a) and above-mentioned (b) is the berry sugar of approximately 90 weight portions～approximately 110 weight portions and the maltose of approximately 70 weight portions～approximately 90 weight portions.In addition, if be surrounded by the sticky cake premix for bread of sticky cake, in above-mentioned (a), the weight ratio of αization glutinous rice flour and αization polished rice powder is preferably about 45:55～about 55:45.In addition, preferably with respect to (a) 100 weight portions, use (b) of approximately 15 weight portions～approximately 25 weight portion.
The bakery that is surrounded by sticky cake of the present invention needs only and can bring into play effect of the present invention with sticky cake premix, except above-mentioned, such as also containing more than one known gradation compositions such as milk composition, grease, leavening agent, inorganic salts, emulsifying agent, rice sugar, essence, spice, colouring agent and vegetable powder.
As above-mentioned milk composition, be not particularly limited, such as enumerating: milk powder, skimmed milk power, soybean milk powder etc.They can use separately, also can be used in combination.
As above-mentioned grease, be not particularly limited, for example can enumerate: butter, margarine, shortening, lard, olive wet goods.They can use separately, also can be used in combination.
As above-mentioned leavening agent, be not particularly limited, such as enumerating: yeast powder, sodium bicarbonate, yeast powder etc.They can use separately, also can be used in combination.
As above-mentioned inorganic salts, be not particularly limited, such as enumerating: salt, ammonium chloride, magnesium chloride, ammonium carbonate, carbonic hydroammonium, sodium acid carbonate, potash, calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, tricalcium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate (ADP), disodium-hydrogen, calcium dihydrogen phosphate, ammonium alum etc.They can use separately, also can be used in combination.
The bakery that is surrounded by sticky cake of the present invention can be by by above-mentioned (a) sticky cake powder and above-mentioned (b) alphalysed starch and/or αization converted starch and expect that the known method mixing of other components utilisings that coordinate and/or stirring manufacture with sticky cake premix.Preferably above-mentioned (a) glued to cake powder with above-mentioned (b) alphalysed starch and/or αization converted starch and expect that other compositions that coordinate mix and/or are stirred to evenly.
At the bakery that is surrounded by sticky cake of the present invention, with in sticky cake premix, bakery is preferably bread or baking cake.In addition, as above-mentioned baking cake, be not particularly limited, such as enumerating: the baking cakes such as group, toast bread, moon cake, cake, cookies, biscuit, steamed stuffed bun, are preferably and send.
Thereby the bakery that is surrounded by sticky cake obtaining so conventionally can be at normal temperatures only mixes with water etc. and/or stirs the sticky cake dough of preparing life with sticky cake premix.Sticky cake dough parcel that separately will this life or with raw sticky cake dough, wrap up the batchings such as filling after with flour dough, wrapped up again, and it toasted make its αization, make thus the sticky cake dough of above-mentioned life become and glue cake shape.In addition, if use the sticky cake dough of the life of being manufactured by such premix of the present invention, when baking is surrounded by the bakery that glues cake, can manufacture the good bakery that is surrounded by sticky cake of quality that sticky cake overflows hardly from flour dough.In addition, when the batchings such as sticky cake dough parcel filling with above-mentioned life, by the raw fixing batchings such as filling of sticky cake dough, be not wrapped completely, for example, by with the not wrapped state of a part (, do not wrap up the state of the bottom surface portions of the fixing batchings such as filling) wrap up, can prevent more fully that thus sticky cake from overflowing from flour dough.
The bakery that is surrounded by sticky cake of the present invention is suitable for manufacturing with sticky cake premix the bakery that is surrounded by sticky cake.Wherein, be suitable for manufacturing baking cake that the group etc. be surrounded by sticky cake is surrounded by sticky cake, be surrounded by the bread of sticky cake etc.For example, be applicable to manufacture the sticky cake premix for the bread that is surrounded by sticky cake of the bread be surrounded by sticky cake, the baking cake that is surrounded by sticky cake that is applicable to manufacture the baking cake that is surrounded by sticky cake is one of the preferred embodiment of the present invention with sticky cake premix etc.
The present invention also comprises a kind of manufacture method that is surrounded by the bakery that glues cake, and it comprises: the operation of (i) the above-mentioned bakery that is surrounded by sticky cake at least being mixed with water and making the operation of sticky cake dough and (ii) this sticky cake dough is used to flour dough parcel with sticky cake premix.By such manufacture method also referred to as manufacture method 1 of the present invention.Manufacture method 1 of the present invention can also comprise the operation of gluing cake dough and be configured as intended shape, flour dough is configured as to the operation of intended shape etc. before above-mentioned (ii) operation or after above-mentioned (ii) operation.In addition, can also comprise the operation that (iii) toasts the flour dough that is surrounded by sticky cake dough obtaining in operation (ii) (dough that sticky cake dough is obtained with flour dough parcel).In addition, also can before baking, preserve the flour dough that is surrounded by sticky cake dough obtaining in operation (ii), such as preserving until before baking by freezing grade.But, after preferred freezing preservation, toast thawing completely after becoming normal temperature.
Before manufacture method 1 of the present invention is glued cake dough with flour dough parcel in operation (ii), also can comprise the operation with this sticky cake dough parcel by least one (following, also referred to as " batching ") in the group of selecting free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery etc. to form.Now, in above-mentioned operation (ii), preferably will be enclosed with the flour dough parcel for sticky cake dough of batching (selecting at least one in the group that free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery form).When being surrounded by the sticky cake dough of the batching such as filling with flour dough, as described later, be preferably provided with not by the part of sticky cake covering in the bottom of the batchings such as fixing filling etc.
The present invention also comprises a kind of manufacture method that is surrounded by the bakery of sticky cake, and it comprises: (i) use sticky cake premix at least to mix with water the above-mentioned bakery that is surrounded by sticky cake and make the operation of gluing cake dough; (ii) by least one operation of wrapping up with this sticky cake dough and flour dough successively in the group of selecting free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery to form; And the operation of (iii) selecting the flour dough of at least one and sticky cake dough in the group that free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery form to toast to being surrounded by of obtaining in (ii).By such manufacture method also referred to as manufacture method 2 of the present invention.Manufacture method 2 of the present invention also comprises the operation that further the sticky cake dough obtaining in above-mentioned operation (i) is configured as to intended shape, flour dough is configured as to the operation of intended shape etc.In addition, in order to use the processing ease of sticky cake dough parcel batching, can comprise with the fixing batching of known method (for example, make bean paste agglomerating, with egg, cooking starch etc., meat mincing are adhesively fixed etc.), batching is configured as to the operations such as the size of expectation or shape.Above-mentioned batching is not particularly limited by the method that sticky cake dough and flour dough wrap up successively, can enumerates: first by above-mentioned sticky cake dough parcel for batching, then wrap up the method around this sticky cake dough with flour dough; By sticky cake dough and flour dough is overlapping and on sticky cake dough, put batching, the method for preparing burden with sticky cake dough and flour dough parcel again etc.The flour dough that is surrounded by batching and sticky cake dough obtaining through above-mentioned operation (ii) is the dough that the sticky cake dough of the part or all of use of the surrounding of at least one batching in the group of selecting free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery to form is wrapped up, formed with flour dough parcel batching and sticky cake dough.
The bakery that is surrounded by sticky cake of manufacturing in above-mentioned operation (i) is at least also contained in the present invention with the sticky cake dough that water is obtained by mixing with sticky cake premix.
The flour dough that is surrounded by sticky cake dough that the above-mentioned sticky cake dough of manufacturing in above-mentioned operation (ii) is formed with flour dough parcel or the flour dough that is surrounded by batching and sticky cake dough that uses successively this sticky cake dough and flour dough parcel to form above-mentioned batching are also contained in the present invention.
As above-mentioned filling, be not particularly limited, such as enumerating following filling etc.: bean paste, sweetened bean paste stuffing, chestnut filling, white beans filling, walnut filling, sesame filling etc.
As above-mentioned fish, be not particularly limited, can enumerate following seafood etc.: Greenling, red grouper, the flat Rockfish of Song Yuanshi, Gnathophis, cherry porgy, scad, tilefiss, sweetfish, old man fish, sand lance, red coat, oplegnathus fasciatus, sardine, Jiayu, common eel fish, peeling fish, sturgeon, fourth spot, krill, tiger fish, large bamboo hat with a conical crown and broad brim fish, sculpins, sailfish, stripped tuna, mullet, flatfish, amberjack, ship fourth fish, Japan silver band Pacific herring, silver pout, berycoid, yellow croaker, carp, salmon (salmon roe, salmon roe, salty salmon tripe), mackerel, shark, caviar, saury, blue Spanish mackerel, saury, Willow leaf like fish, indocalamus sole, island Scad, whitefish, perch, madai, hairtail, cod (Boiled Cod roes, the fish sperm, true Boiled Cod roes (very son)), loach, flying fish, catfish, rainbow trout, catfish (Herring roes), goby, thunder fish, conger pile, yellow tail spider, Bi Mu Fish, filefish, crucian, green fin fish, atka mackerel, grey mullet, yaito tuna, trout, butterfish, buphthalmos porgy, spot Spanish mackerel, Jun fish, true trout, the fish such as public fish, the shell-fish such as crab (eriocheir sinensis, King Crab, many Luo Bo crab, swimming crab etc.), shrimp, mantis shrimp, the echinoderm such as sea urchin, sea cucumber, octopus, inkfish, firefly squid, jellyfish, Ascidian etc.
Can use their flesh of fish, internal organ and/or ovum etc.In addition, the form of fish is not particularly limited, such as being listed below: raw fish, meat gruel, dry combustion method dish, barbecue, salty cook seafood delights, wire drawing (あ め boils), vinegar salt down, salted, smoke, half-dried, salty dry, poach can, seasoned pack, oil salt can, thin slice, dry roasting fish, seasoned, cure foods down, smoke, little ripe dry fish, dried sardine, the little dry fish of cured system or matelote piece etc.
As above-mentioned shellfish, be not particularly limited, such as being listed below: clam abdominal foot, big clam, clam son, abalone, snail, oyster, conch, a species of small clam living in fresh water shellfish, pen shell, river snail, spiral shell, hard clam, whelk, Chinese horse jade-like stone clam, clam, scallop, grand-mother clam, razor clam, yew shellfish, mussel etc.Can use rough or the processed goods of these shellfishes.As processed goods, be not particularly limited, such as enumerating: saltyly cook seafood delights, poach, dried scallop, dry combustion method etc.
As above-mentioned meat, be not particularly limited, such as enumerating following meat etc.: mammalitys such as ox, pig, wild boar, mutton, lamb, goat, horse, deer, rabbit, whales; The birds such as chicken, family duck, quail, duck, pheasant, turkey, pigeon, guinea fowl, king pheasant; Soft-shelled turtle etc.About these meat, the position of using etc. is not particularly limited, if ox, such as shoulder, shoulder tenterloin, rib ridge, sirloin, rump, lean pork taken under the spinal column of a hog, rib tenterloin, shin, thigh, large leg outer side, tail etc. (no matter whether having fat meat); If pig, such as shoulder, shoulder tenterloin, tenterloin, lean pork taken under the spinal column of a hog, rib tenterloin, large leg outer side, thigh, pig's feet etc.; If chicken, (no matter whether having skin) such as chicken wings, pigeon breast, chicken leg, chicken's gizzard, chicken-breasted; The internal organ of these animals such as tongue (tongue), the heart (heart), liver, kidney (kidney), stomach, tail (tail) etc.As eggs, be not particularly limited, such as enumerating: egg (duck's egg, lime-preserved egg, quail egg, egg) etc.
In addition, also can use their processed goods.As processed goods, be not particularly limited, such as enumerating: skewer-roasted pork, bacon, the smoked chunk that salts down, ham, sausage (the sub-sausage of dry, half-dried, POLO Buddhist nun, frankfurter, Vienna flavor sausage), liver pat, animal glue, egg custard, beautiful son burning, beefbacon class, meat-processing product can, barbecue class, roast beef etc.
As above-mentioned beans, be not particularly limited, such as enumerating following beans etc.: fabaceous seed or fruits such as red bean, French beans, pea, cowpea, broad bean, soybean, grape beans, chick-pea, lens, mung bean, peanuts; Seed beyond the legumes such as almond, hempseed, cashew nut, pumpkin seeds, ginkgo, chestnut, walnut, poppy seed, coconut, sesame, lotus seeds, American pistachios, sunflower seed, fibert, macadamia nut, pine nut or fruit etc.In addition, also can use their processed goods.As processed goods, be not particularly limited, such as enumerating: soybean processing product such as bean curd (silk bean curd, kapok bean curd, soft bean curd), baked bcancurd in chive oil, light deep fried bean curd piece, fried bean curd piece, fried bean curd group, frozen bean curd, natto, soy noodle, miso (rice miso, wheat miso, beans miso, Jinshan Temple miso), soybean residue, soya-bean milk, mediation soya-bean milk, the skin of soya-bean milk (raw, dry); Sesame paste etc.
As above-mentioned fruits, be not particularly limited, such as enumerating following fruit etc.: akebi, West Indies cherry, avocado, apricot, strawberry, fig, she gives mandarin orange, plum, olive, orange, persimmon, bitter orange, oblonga, Kiwi berry, kumquat, guava, grape fruit, cherry, pomegranate, Taiwan fragrant citrus, watermelon, acid tangerine, plum, bitter orange, durian, pears, the orange of turning green, day to summer orange, pineapple, eight north tangerines, passionflower, banana, papaya, loquat, grape, blueberry, ponkan, mango, satsuma orange, see clearly oranges and tangerines, muskmelon, peach, red bayberry, shaddock, ocean pears, lichee, bitter orange, raspberry, apple, lemon etc.
As above-mentioned greengrocery, be not particularly limited, such as enumerating following vegetables etc.: Hu green onion, Angelica Keiskei, asparagus, araliae cordatae, green soy bean, sodium sand is fluffy, gumbo, ternip, turnip, pumpkin, cauliflower, cucurbit is dry, chrysanthemum, cabbage, cucumber, elatostema umbellatum, green pea, watercress, common calla, burdock, rape, konjaku, hot pickled mustard tube, sweet potato, taro, green string bean, green pea, romaine lettuce, little green capsicum, purple perilla, potato, garland chrysanthemum, water shield, ginger, snake melon, Fructus Colocasiae Esculentae stem, bush pumpkin, Chinese celery, celery, osmund, radish, large mustard, bamboo shoot, onion, Aralia wood bud, witloof, blue or green stalk dish, nib dish, certain herbaceous plants with big flowers falls, capsicum, wax gourd, corn, tomato, eggplant, rape flower, rape, balsam pear, leek, carrot, garlic, garlic bolt, green onion, wild damp dish, Chinese cabbage, lotus root, caraway, green pepper, butterbur, butterbur stem, broccoli, sponge gourd, spinach, horseradish, Japanese cryptotaenia stem and leaf, Zingiber mioga, the West wild cabbage, tall scrawny person, corchorus olitorius, Phytolacca acinosa, Chinese yam (large and taro Chinese yam, dioscorea japonica, Chinese yam), cucurbit, lily bulb, argy wormwood, Chinese onion, little radish, lettuce, shallot, wych-elm dish, fiddlehead etc., or asparagus, auricularia auriculajudae, mushroom, true Ji mushroom, beautiful gill fungus are from mushrooms such as pleat umbrella, Lyophyllum decastes, HUAZIGU, Russula vivesscens (Schaeff.) Franch, flat mushroom, straw mushroom, grifola frondosus, mushroom (two spore mushroom), loose mushroom etc.Can use their rough or processed goods.As processed goods, such as enumerating: salted, rice bran pickles, mustard salted vegetables, bavin stain, vinegar bubble thing, stew, roasting dish, steam dish, dry vegetalbe, powder etc.
Batching of the present invention also comprises by heating, seasoning etc. processes or cooks to one or more of above-mentioned filling, fish, shellfish, meat, eggs, beans, fruit class and greengrocery material forming.The form of batching is not particularly limited, and preference is as solid shape, pasty state, broken powder etc.In addition, as mentioned above, can be fixed batching, shaping etc.
Manufacture method 1 of the present invention and 2 is further elaborated.
In above-mentioned operation (i), the bakery that is surrounded by sticky cake can be according to the suitably settings such as kind that are surrounded by the bakery of sticky cake by the mixed proportion of sticky cake premix and water, but preference is approximately 25 weight portions～approximately 75 weight portions as made water with respect to these premix 100 weight portions.If making the use level of water is this scope, becomes and can wrap up the sticky cake dough of preparing burden and thering is the life of suitable viscosity, therefore preferably.That is,, if the use level of water is this scope, becomes and have for wrapping up the sticky cake dough of life of the suitable viscosity of above-mentioned batching, therefore preferably.It is approximately 30 weight portions～approximately 75 weight portions that the above-mentioned bakery that is surrounded by sticky cake more preferably makes water with respect to these premix 100 weight portions by the mixed proportion of gluing cake premix and water, more preferably approximately 30 weight portions～approximately 70 weight portion.In addition, for example, when manufacture is encased to the sticky cake dough in the group that is surrounded by sticky cake, the use level of water, with respect to these premix 100 weight portions, is preferably approximately 25 weight portions～approximately 50 weight portion, more preferably approximately 30 weight portions～approximately 45 weight portion.In addition, when manufacture is encased to the sticky cake dough in the bread that is surrounded by sticky cake, the use level of water, with respect to these premix 100 weight portions, is preferably approximately 50 weight portions～approximately 75 weight portion, more preferably approximately 55 weight portions～approximately 75 weight portion.
In operation (i), can add separately with the water that sticky cake premix mixes with the bakery that is surrounded by sticky cake, or can add with the form of other liquid components such as milk.When the bakery that is surrounded by sticky cake being used to sticky cake premix and for example water liquid in addition mixes, for the amount of moisture (water yield) that makes to contain in this liquid is above-mentioned amount, preferably set the use level of liquid.
In the operation (i) of manufacture method of the present invention, conventionally, the bakery that is surrounded by sticky cake is mixed and manufactures and glue cake dough with moisture liquid with sticky cake premix.As moisture liquid, so long as operable liquid in food is not particularly limited.As moisture liquid, be for example preferably at least one that select in the group that Free water, milk, soya-bean milk, cream, vegetable juice and fruit juice forms, more preferably select at least one in the group that Free water, milk and soya-bean milk form, particularly preferably water.
The temperature of the liquid that contains the water mixing with above-mentioned premix is not particularly limited, and conventionally uses the liquid of approximately 10 ℃～approximately 50 ℃, preferred approximately 30 ℃～approximately 40 ℃.
In above-mentioned operation (i), as long as can bring into play effect of the present invention, except the above-mentioned bakery that is surrounded by sticky cake is with the liquid such as sticky cake premix and water, also can suitably add other compositions.As other compositions, be not particularly limited, such as enumerating: argy wormwood powder etc.
In above-mentioned operation (i), as long as the above-mentioned bakery that is surrounded by sticky cake can be mixed this liquid and is not particularly limited with premix by the method for the liquid mixing such as sticky cake premix and water.For example, can use agitator etc. mix and/or stir.
In the manufacture method of the bakery that is surrounded by sticky cake of the present invention, flour dough is the dough of the normally used life that contains flour in the manufacture of bakery, be not particularly limited, be preferably the dough of making by containing at least one the raw material that selects in the group that free ground rice, wheat flour and starch forms.As above-mentioned ground rice, be not particularly limited, such as enumerating: the powder of polished rice, brown rice, sprouted unpolished rice, red rice and black rice etc.As above-mentioned wheat flour, can enumerate: Self-raising flour, Plain flour, Strong flour etc.As above-mentioned starch, can enumerate: glutinous rice starch, rice starch, cornstarch, farina etc.In addition, these flours can be also to have carried out the flour that αization is processed.The flour dough using in manufacture method of the present invention is not particularly limited, but be preferably send, the dough of the baking cake such as biscuit, Chinese steamed stuffed bun, moon cake, cookies, cake; Or bread dough, more preferably sends dough or bread dough.It should be noted that, when manufacturing flour dough, for flour is not lumpd, also can cross the sieve that screen cloth is thin.
In manufacture method 1 of the present invention and 2, the manufacture method of the flour dough using in above-mentioned operation (ii) is not particularly limited, as long as by order to manufacture the bakery of expectation, normally used method is manufactured.In addition, when being surrounded by the sticky cake dough of the batchings such as sticky cake dough or filling with above-mentioned flour dough, preferably with above-mentioned flour dough covering, be surrounded by around sticky cake dough whole of this sticky cake dough or above-mentioned batching.
In the manufacture method of the bakery that is surrounded by sticky cake of the present invention, not become the sticky candy etc. of sticky cake shape and toasted with flour dough parcel, but at above-mentioned (a) sticky cake powder, above-mentioned (b) alphalysed starch and/or αization converted starch and add as required and add water etc. in the premix that has carbohydrate etc. and make and glue cake dough (operation (i)).The sticky cake dough of the life of manufacturing like this has the suitable viscosity that can wrap up batching conventionally.Can wrap up with flour dough the sticky cake dough of this life, or can with raw sticky cake dough, wrap up the batchings such as filling, with flour dough, wrap up again as required.Now, when the batchings such as parcel filling, not to cover above-mentioned batching completely with raw sticky cake dough, but preferably in the bottom of batching, be provided with the part that part is not covered by sticky cake dough.In preferred mode, can be that approximately 5%～approximately 30% sticky cake dough of not given birth to of the bottom of batching covers and batching is exposed.
In the present invention, when the baking of the above-mentioned bakery that is surrounded by sticky cake, by the sticky cake dough of above-mentioned flour dough parcel, by αization, become sticky cake shape.In addition, through overbaking, above-mentioned flour dough also becomes bakery.For example, if bread dough is toasted, manufacture bread, if to sending dough to toast, manufacture group.Therefore, in above-mentioned operation (iii), by toasting the bakery that obtains being surrounded by sticky cake.
In above-mentioned manufacture method 1 of the present invention and 2, in above-mentioned operation (iii), temperature during baking is not particularly limited, and can suitably set according to the kind of bakery (that is, the kind of flour dough), is preferably approximately 150 ℃～approximately 250 ℃.Baking time is not particularly limited, and is preferably approximately 10 minutes～approximately 30 minutes.For the device toasting, be not particularly limited, such as using baking box etc.In the present invention, different from the situation of wrapping up the sticky cakes such as sticky candy that become sticky cake shape, sticky cake dough has sufficient mobility, therefore, thereby can not make sticky cake expansion outstanding outside flour dough owing to adding the bubble of hankering producing in sticky cake dough.In addition, when wrapping up the batchings such as above-mentioned filling with this sticky cake dough, not the whole of parcel batching, the part of for example not wrapped up by sticky cake dough by being produced on the bottom surface portions of fixing batching, even gas expansion during heating in batching, can not make the pressure putting in sticky cake dough increase, therefore, sticky cake can not given prominence to outside flour dough yet.
Embodiment
Below, by embodiment and comparative example, the present invention will be described in more detail.The invention is not restricted to these embodiment, in the scope of purport of the present invention, can suitably implement after changing.
(Production Example 1)
At glutinous rice flour (the double powder of trade name plumage: Japanese flour Co., Ltd. system) mix acetylation hexane diacid-crosslinked starch (trade name イ Application ス タ Application ト Network リ ア ー ジ ェ Le: Na シ ョ Na Le ス ター チ company system) 20 weight portions, berry sugar (trade name berry sugar GN: Shin Mitsui Sugar Co. Ltd's system) 100 weight portions and maltose (trade name サ Application マ Le ト S: the former business system of Co., Ltd. woods) 100 weight portions, to evenly, are made the sticky cake premix for bakery (being surrounded by sticky cake premix, the No.1 for group of sticky cake) that is surrounded by sticky cake in 80 weight portions.
(Production Example 2)
At αization glutinous rice flour (the new special Election of the trade name plum powder of trembling with fear: Japanese flour Co., Ltd. system) 51 weight portions and αization polished rice powder are (the white taste of trade name very: Japanese flour Co., Ltd. system) mix acetylation hexane diacid-crosslinked starch (trade name イ Application ス タ Application ト Network リ ア ー ジ ェ Le: Na シ ョ Na Le ス ター チ company system) 20 weight portions in 49 weight portions, berry sugar (trade name berry sugar GN: Shin Mitsui Sugar Co. Ltd's system) 100 weight portions and maltose (trade name サ Application マ Le ト S: the former business system of Co., Ltd. woods) 80 weight portions are to even, the sticky cake premix for bakery that making is surrounded by sticky cake (is surrounded by the sticky cake premix for bread of sticky cake, No.2).
(embodiment 1)
In the group of the sticky cake of being surrounded by of Production Example 1, with mixing water 120 weight portions in sticky cake premix (No.1) 300 weight portions and be stirred to evenly, cake dough (Fig. 7 A) is glued in making.With this sticky cake dough 20g parcel bean paste 10g.But, during parcel, not that fixing bean paste is all wrapped up, but with the form of not wrapping up, reserve the bottom surface of fixing bean paste, place it in 10cm * 10cm send dough (freezing dough PFS10 * 10 butter of sending of trade name: the カ ネ カ of Co., Ltd. system) upper, will send four jiaos of dough to fold (Fig. 1 (left columns)).Put on iron plate, and (ProductName (model) Nan Man Kiln 62T5D, Co., Ltd. seven oceans make made), is adjusted to and gets angry 230 ℃ and lower fiery 180 ℃, toasts 13 minutes, obtains being surrounded by the group of sticky cake to put into baking box.This group that is surrounded by sticky cake has not toasted (Fig. 2 (left column) and Fig. 3 A) from send dough to overflow in the situation that neatly at sticky cake.
(comparative example 1)
At glutinous rice flour (the double powder of trade name plumage: Japanese flour Co., Ltd. system) mix berry sugar (trade name berry sugar GN: Shin Mitsui Sugar Co. Ltd's system) 100 weight portions and water 120 weight portions are to evenly in 100 weight portions, put into dish (バ ッ De), steam 30 minutes, then transfer in pot, with little fire, endure white silk, then, a minute several adds maltose, obtains thus the sticky candy dough of sticky cake shape.With this sticky candy dough 20g parcel bean paste 10g.But, during parcel, not that fixing bean paste is all wrapped up, but with the form of not wrapping up, reserve the bottom surface of fixing bean paste, place it in 10cm * 10cm send dough (freezing dough PFS10 * 10 butter of sending of trade name: the カ ネ カ of Co., Ltd. system) upper, will send four jiaos of dough to fold (Fig. 1 (right row)).Put on iron plate, and (ProductName (model) Nan Man Kiln 62T5D, Co., Ltd. seven oceans make made), is adjusted to and gets angry 230 ℃ and lower fiery 180 ℃, toasts 13 minutes, obtains being surrounded by the group of sticky cake to put into baking box.This sticky cake that is surrounded by the group of gluing cake is mostly from sending dough to overflow (Fig. 2 (right row) and Fig. 3 B).
(embodiment 2)
At the bread of the sticky cake of being surrounded by of Production Example 2, with mixing water 200 weight portions in sticky cake premix (No.2) 300 weight portions and be stirred to evenly, cake dough is glued in making.The sticky cake dough obtaining has the suitable viscosity that can wrap up filling etc.With this sticky cake dough 20g parcel bean paste 10g.But, during parcel, not that fixing bean paste is all wrapped up, but with the form of not wrapping up, reserve the bottom surface of fixing bean paste, used bread dough (trade name refrigerated bread dough: the イ ズ of Co., Ltd. system system) 25g parcel, makes it at 35 ℃ of bottom fermentations 1 hour (Fig. 4 (left column)).After fermentation, pendulum is on iron plate, and (ProductName (model) Nan Man Kiln 62T5D, Co., Ltd. seven oceans make made), is adjusted to and gets angry 180 ℃ and lower fiery 150 ℃, toasts 12 minutes, obtains being surrounded by the bread of sticky cake to put into baking box.This bread that is surrounded by sticky cake has not toasted (Fig. 5 (left column) and Fig. 6 A) in the situation that bread dough overflows at sticky cake.
(comparative example 2)
At αization glutinous rice flour (the trade name Xin Te Election plum powder of trembling with fear: Japanese flour Co., Ltd. system) mix berry sugar (trade name berry sugar GN: Shin Mitsui Sugar Co. Ltd's system) 100 weight portions, maltose (trade name サ Application マ Le ト S: the former business system of Co., Ltd. woods) 80 weight portions and water 140 weight portions in 100 weight portions, be stirred to evenly, make sticky cake dough.Now, in order to make the water that can wrap up the dough of filling and need minimizing to add.With this sticky cake dough 20g parcel bean paste 10g.But, during parcel, not that fixing bean paste is all wrapped up, but with the form of not wrapping up, reserve the bottom surface of fixing bean paste, use again bread dough (trade name refrigerated bread dough: the イ ズ of Co., Ltd. system system) 25g wraps up, at 35 ℃ of bottom fermentations 1 hour (Fig. 4 (right row)).After fermentation, pendulum is on iron plate, and (ProductName (model) Nan Man Kiln 62T5D, Co., Ltd. seven oceans make made), toasts 12 minutes getting angry at 180 ℃ and lower fiery 150 ℃, obtains being surrounded by the bread of sticky cake to put into baking box.This sticky cake that is surrounded by the bread of sticky cake overflows (Fig. 5 (right row) and Fig. 6 B) from bread dough mostly.
(comparative example 3)
At glutinous rice flour (the double powder of trade name plumage: Japanese flour Co., Ltd. system) mix non-αization converted starch (deriving from waxy corn) (trade name コ Application シ ス タ: ス テー リ Co., Ltd. system) 20 weight portions, berry sugar (trade name berry sugar GN: Shin Mitsui Sugar Co. Ltd's system) 100 weight portions, maltose (trade name サ Application マ Le ト S: the former business system of Co., Ltd. woods) 100 weight portions and water 110 weight portions, and be stirred to evenly in 80 weight portions.In this coordinates, do not form dough shape, can not wrap up filling (Fig. 7 B).
(comparative example 4)
At glutinous rice flour (the double powder of trade name plumage: Japanese flour Co., Ltd. system) mix non-αization converted starch (deriving from cassava) (trade name The ず か ぜ: apply Island ス ター チ company system) 20 weight portions, berry sugar (trade name berry sugar GN: Shin Mitsui Sugar Co. Ltd's system) 100 weight portions, maltose (trade name サ Application マ Le ト S: the former business system of Co., Ltd. woods) 100 weight portions and water 110 weight portions, and be stirred to evenly in 80 weight portions.In this coordinates, do not form dough shape, can not wrap up filling (Fig. 7 C).
(comparative example 5)
At glutinous rice flour (the double powder of trade name plumage: Japanese flour Co., Ltd. system) mix berry sugar (trade name berry sugar GN: Shin Mitsui Sugar Co. Ltd's system) 100 weight portions, maltose (trade name サ Application マ Le ト S: Lin Yuan Itochu of Co., Ltd. system) 100 weight portions and water 110 weight portions, and be stirred to evenly in 100 weight portions.In this coordinates, do not form dough shape, can not wrap up filling (Fig. 7 D).
According to comparative example 3～5, if use the raw starch beyond αization converted starch in premix, cannot obtain wrapping up the dough of filling etc.
Utilizability in industry
The bakery that is surrounded by sticky cake of the present invention with sticky cake premix can be suitable for Production Example as be surrounded by sticky cake group, be surrounded by sticky cake bread, be surrounded by sticky cake toast bread, be surrounded by the moon cake of sticky cake etc.
Claims (13)
1. a sticky cake premix for bakery that is surrounded by sticky cake, is characterized in that, contains: (a) sticky cake powder and (b) alphalysed starch and/or αization converted starch.
2. the bakery that is surrounded by sticky cake as claimed in claim 1 is with gluing cake premix, it is characterized in that, part or all of the dough that the described bakery that is surrounded by sticky cake is obtained by mixing with sticky cake premix and water becomes sticky cake shape by αization when baking.
3. the sticky cake premix for bakery that is surrounded by sticky cake as claimed in claim 1 or 2, is characterized in that, described sticky cake powder is at least one that select in the group of free glutinous rice flour, αization glutinous rice flour and αization polished rice powder composition.
4. the bakery that is surrounded by sticky cake as described in any one in claim 1～3 is with gluing cake premix, it is characterized in that, described alphalysed starch is at least one that select in the group that free αization glutinous rice starch, αization rice starch, αization cornstarch and αization farina form.
5. the bakery that is surrounded by sticky cake as described in any one in claim 1～4 is with gluing cake premix; it is characterized in that, described αization converted starch is at least one that select in the group that free acetylation hexane diacid-crosslinked starch, acetylation phosphoric acid crosslinked starch, acetylation oxidation starch, hydroxypropylation phosphoric acid crosslinked starch and phosphoric acid esterification phosphoric acid crosslinked starch form.
6. sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in claim 1～5, is characterized in that, also contains carbohydrate.
7. sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in claim 1～6, is characterized in that, the weight ratio of described (a) sticky cake powder and described (b) alphalysed starch and/or αization converted starch is 65:35～95:5.
8. the bakery that is surrounded by sticky cake as described in claim 6 or 7 is with gluing cake premix, it is characterized in that, the use level of described carbohydrate is 100～250 weight portions with respect to (a) sticky cake powder with total 100 weight portions of (b) alphalysed starch and/or αization converted starch.
9. sticky cake premix for the bakery that is surrounded by sticky cake as described in any one in claim 1～8, is characterized in that, described bakery is bread or baking cake.
10. the sticky cake premix for bakery that is surrounded by sticky cake as claimed in claim 9, is characterized in that, described baking cake is group.
11. 1 kinds of manufacture methods that are surrounded by the bakery of sticky cake, is characterized in that, comprising: the bakery that (i) being surrounded by described in any one in claim 1～10 is glued to cake is used sticky cake premix at least to mix with water and makes the operation of gluing cake dough; (ii) operation with flour dough parcel by this sticky cake dough.
12. 1 kinds of manufacture methods that are surrounded by the bakery of sticky cake, is characterized in that, comprising: the bakery that (i) being surrounded by described in any one in claim 1～10 is glued to cake is used sticky cake premix at least to mix with water and makes the operation of gluing cake dough; (ii) by least one operation of wrapping up with this sticky cake dough and flour dough successively in the group of selecting free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery to form; And the operation of (iii) selecting the flour dough of at least one and sticky cake dough in the group that free filling, fish, shellfish, meat, eggs, beans, fruits and greengrocery form to toast to being surrounded by of obtaining in (ii).
The manufacture method of 13. bakeries that are surrounded by sticky cake as described in claim 11 or 12, is characterized in that, described flour dough is for sending dough or bread dough.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011131829 | 2011-06-14 | ||
| JP2011-131829 | 2011-06-14 | ||
| PCT/JP2012/064282 WO2012173004A1 (en) | 2011-06-14 | 2012-06-01 | Mochi premix for mochi-containing bakery foods and method for producing mochi-containing bakery food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103596450A true CN103596450A (en) | 2014-02-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201280029382.XA Pending CN103596450A (en) | 2011-06-14 | 2012-06-01 | Mochi premix for mochi-containing bakery foods and method for making the mochi-containing bakery foods |
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| Country | Link |
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| JP (1) | JP5189713B2 (en) |
| CN (1) | CN103596450A (en) |
| WO (1) | WO2012173004A1 (en) |
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| CN103960446A (en) * | 2014-04-09 | 2014-08-06 | 江海涛 | Fragrant yam type crisply fried honey pomelo with syrup as well as preparation method thereof |
| CN103960448A (en) * | 2014-04-09 | 2014-08-06 | 江海涛 | Milky aroma and tea flavor hot-candied sweet potatoes and preparation method thereof |
| CN104970298A (en) * | 2014-04-10 | 2015-10-14 | 张琴芳 | Cashew nut quail egg health caring food |
| CN106720070A (en) * | 2017-01-13 | 2017-05-31 | 云南连宸食品有限公司 | A kind of shortening, the moon cake containing the shortening and its processing method |
| CN107047698A (en) * | 2017-01-13 | 2017-08-18 | 云南连宸食品有限公司 | A kind of moon cake wrapper, the moon cake containing the moon cake wrapper and its processing method |
| CN111372458A (en) * | 2017-12-08 | 2020-07-03 | J-制油株式会社 | Starch for baked confectionery |
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| CN104970298A (en) * | 2014-04-10 | 2015-10-14 | 张琴芳 | Cashew nut quail egg health caring food |
| CN106720070A (en) * | 2017-01-13 | 2017-05-31 | 云南连宸食品有限公司 | A kind of shortening, the moon cake containing the shortening and its processing method |
| CN107047698A (en) * | 2017-01-13 | 2017-08-18 | 云南连宸食品有限公司 | A kind of moon cake wrapper, the moon cake containing the moon cake wrapper and its processing method |
| CN111372458A (en) * | 2017-12-08 | 2020-07-03 | J-制油株式会社 | Starch for baked confectionery |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5189713B2 (en) | 2013-04-24 |
| WO2012173004A1 (en) | 2012-12-20 |
| JPWO2012173004A1 (en) | 2015-02-23 |
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