CN103651686A - Baked pastry - Google Patents
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- CN103651686A CN103651686A CN201310544204.7A CN201310544204A CN103651686A CN 103651686 A CN103651686 A CN 103651686A CN 201310544204 A CN201310544204 A CN 201310544204A CN 103651686 A CN103651686 A CN 103651686A
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Abstract
The invention relates to baked pastry. The baked pastry is characterized in that the components (A)-(D), namely, 15 weight parts to 72 weight parts of grease (A), 0.01 weight part to 2 weight parts of humectants (B), 0.5 weight part to 3 weight parts of emulsifying agents (C) and 50 weight parts to 100 weight parts of sugar (D), are added into every 100 weight parts of wheat flour according to the proportion, the components are made to contain gas in advance and are made into a creamy mixture and then mixed with the wheat flour to obtain a sponge, then, the sponge is shaped and baked, and therefore the baked pastry is obtained. The baked pastry is light in taste and good in chewing feeling, caking does not occur in the mouth, and the strong powder and crumb feeling does not exist.
Description
Technical field
The present invention relates to cake field, especially a kind of baked confectionary.
Background technology
In recent years, along with the variation of consumer's taste, people have the tendency of the food of the mouthfeel of pursuing the unspeakable novel foodstuff of existing concept or not yet occurring up to now, exist too the trend of pursuing new mouthfeel for baked confectionary.
In the prior art, baked confectionary (spongecake) is pursued pastel and is had the mouthfeel of chewiness, is especially called as soft spongecake baked confectionary and is popular.In soft spongecake, by improving the proportioning of grease and granulated sugar, form mouthfeel pastel and have the food of chewiness, for example, proposed to add the technology (JP-A10-327738) of the oil-in-water emulsion that comprises food grease, saccharic, moisture, emulsifying agent.
In addition, use the prior art of the thickener contain composition such as polysaccharide to have, thickener is distributed under pulverulence to the technology (JP-A9-224550, JP-A11-276081) of use in wheat flour etc.; The technology (JP-A11-61175) that coordinates thickening property polysaccharide in grease; The motions such as the technology (JP-A11-18670) that use contains the fat or oil composition that thickener and starch and proportion are 0.5 ~ 0.85g/ml.
On the other hand, also propose thickener to be dispersed in the fat or oil composition that contains water-in-oil emulsion composition, then be coupled to the technology (JP-A58-183030) in baked confectionary; And use activating agent that thickener is dispersed in liquid oils, then be coupled to the technology (JP-B3540313) in Bread and Pastries.
As mentioned above, in soft little Western-style pastry, can be by improving the proportioning of grease and granulated sugar, form the food of the light and chewiness of mouthfeel, but then, have in mouth caking, mouthfeel is clamminess and granulated slag sense is strong shortcoming.In addition, along with oil quantity increases, exist and reduce liftability, or can produce the problem of the manufacture views such as greasy dirt, it is greasy that local flavor and mouthfeel are also tending towards.
Therefore, as mentioned above, although have the technology of using emulsifying agent, due to operational problem, its addition is limited, and its effect is insufficient.
And, state in the use in the technology of thickener, during modulation baked confectionary blank, because water suction and aggegation occur thickener self, dispersion efficiency reduces, not only thereby can not effectively bring into play anti-ageing effect, and, due to the aggegation of thickener, be also likely difficult to the mouthfeel that reaches good.
In addition, disperseing in the technology of thickener in comprising the fat or oil composition of water-in-oil emulsion composition, owing to there being water in fat or oil composition, therefore cannot avoid thickener to contact with water, is not effectively to improve method.
Summary of the invention
In view of this, the object of this invention is to provide a kind of mouthfeel light, have chewiness and in mouth, do not lump, without the baked confectionary of strong granulated slag sense.
The present invention adopts following scheme to realize: a kind of baked confectionary, is characterized in that: with respect to 100 weight portion wheat flours, according to following ratio matching component (A) ~ (D):
(A) grease 15 ~ 72 weight portions;
(B) NMF 0.01 ~ 2 weight portion;
(C) emulsifying agent 0.5 ~ 3 weight portion;
(D) carbohydrate 50 ~ 100 weight portions;
Make in advance them contain gas, and be modulated into butyrous compound, then mix with wheat flour, obtain blank, then this blank is formed, toasted, obtain described baked confectionary.
In an embodiment of the present invention, described (A) grease be combined with (A1) fusing point be grease 15～60 weight portions of 25～50 ℃ and (A2) fusing point at the grease of liquid oils 5 ~ 20 weight portions below 20 ℃.
In an embodiment of the present invention, modulation in advance contains (A2) fusing point at liquid oils 50～90 weight portions below 20 ℃, (B) NMF 0.1 ~ 20 weight portion, (C) emulsifying agent 10 ~ 50 weight portions, and (A2)/ratio (C) is at (E) fat or oil composition below 5, with respect to wheat flour 100 weight portions, according to following ratio, coordinate again:
(A1) fusing point is grease 20～60 weight portions of 25 ~ 50 ℃;
(D) carbohydrate 15 ~ 100 weight portions;
(E) fat or oil composition 1 ~ 40 weight portion;
Make in advance them contain gas, and be modulated into after butyrous composition, then mix with wheat flour, obtain blank, then this blank is formed, toasted, obtain described roasting confectionary.
In an embodiment of the present invention, described baked confectionary is spongecake.
Baked confectionary mouthfeel of the present invention is light, have chewiness and in mouth, do not lump, without strong granulated slag sense.
The specific embodiment
For making object of the present invention, technical scheme and advantage clearer, below will to the present invention, be described in further detail by specific embodiment.
The invention provides a kind of baked confectionary, with respect to 100 weight portion wheat flours, according to following ratio matching component (A) ~ (D):
(A) grease 15 ~ 72 weight portions;
(B) NMF 0.01 ~ 2 weight portion;
(C) emulsifying agent 0.5 ~ 3 weight portion;
(D) carbohydrate 50 ~ 100 weight portions;
Make in advance them contain gas, and be modulated into butyrous compound, then mix with wheat flour, obtain blank, then this blank is formed, toasted, obtain described baked confectionary.
Preferably, described (A) grease be combined with (A1) fusing point be grease 15～60 weight portions of 25～50 ℃ and (A2) fusing point at the grease of liquid oils 5 ~ 20 weight portions below 20 ℃.
Preferably, modulation in advance contains (A2) fusing point at liquid oils 50～90 weight portions below 20 ℃, (B) NMF 0.1 ~ 20 weight portion, (C) emulsifying agent 10 ~ 50 weight portions, and (A2)/ratio (C) is at (E) fat or oil composition below 5, with respect to wheat flour 100 weight portions, according to following ratio, coordinate again:
(A1) fusing point is grease 20～60 weight portions of 25 ~ 50 ℃;
(D) carbohydrate 15 ~ 100 weight portions;
(E) fat or oil composition 1 ~ 40 weight portion;
Make in advance them contain gas, and be modulated into after butyrous composition, then mix with wheat flour, obtain blank, then this blank is formed, toasted, obtain described roasting confectionary.
The present invention's grease used (A) can be both animal fat, also can be vegetative grease, can adopt cream, lard, margarine, super butter etc. to there is plastic grease, the fixed oil (solid grease) after liquid oils or its hydrogenation, the far-ranging grease of ester exchange wet goods.Its use level is 15 ~ 72 weight portions, is preferably 20 ~ 50 weight portions, more preferably 25 ~ 40 weight portions.
In addition, in embodiment of the present invention, grease used (A) preferably and be that the grease (A1) of 25 ~ 50 ℃ and fusing point are at the liquid oils below 20 ℃ (A2) with fusing point.
When baked confectionary blank sneak into liquid oils or under operating temperature, can melt grease time, can there is oil impregnate phenomenon in operation and in baking oven, cause producing line contaminated.Therefore, as the physical property of preferred grease, needing fusing point is 25～50 ℃, is preferably 27～45 ℃, and more preferably 30～40 ℃, the proterties under room temperature is semisolid or solid state.SFC(25 ℃ in grease (A)) be 5～40%, be preferably 10～35%, more preferably 15～30%.Wherein, SFC is the solid fat content in grease, utilizes MARAN23 (RESONANCE company) to measure.
Above-mentioned grease can be used fixed oil (solid grease), the ester-exchanged oil after vegetable and animals oils and hydrogenation thereof.
With regard to can be used for the concrete grease (A1) of embodiment of the present invention, animal oil preferentially adopts tallow, lard, fish oil etc., and vegetable oil preferably adopts soybean oil, palm oil, palm-kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice bran wet goods.
Consider operability and local flavor, with respect to wheat flour 100 weight portions, the use level of grease (A1) is preferably 15～55 weight portions, and more preferably 20～45 weight portions, are particularly preferably 25～35 weight portions.In the situation that surpassing 55 weight portion, on local flavor, be likely tending towards greasy.
The fusing point that can be used for embodiment of the present invention in the liquid oils below 20 ℃ (A2) is preferably the edible oil and fat such as rapeseed oil, corn oil, soybean oil, palm oil, rice bran oil, fish oil fusing point at 20 ℃ in liquid oils.More preferably fusing point is in the liquid oils below 10 ℃, wherein, and more preferably rapeseed oil, corn oil, soybean oil, rice bran wet goods.In addition, as long as meet above-mentioned fusing point condition, also can use DG, the triglycerides that contains medium chain fatty acid or diglyceride.Fusing point in the profile error amount of the liquid oils below 20 ℃ (A2) is, with respect to wheat flour 100 weight portions, is 5～20 weight portions, is preferably 10～15 weight portions.
As (B) NMF in the present invention, can enumerate protein, thickening polysaccharide etc.For showing anti-ageing effect, NMF addition is, with respect to 100 weight portion wheat flours, is 0.01～2 weight portion, is preferably 0.5～1.0 weight portion.Addition during lower than 0.01 weight portion, does not reach enough anti-ageing effects, and when surpassing 2 weight portion, the mouthfeel of gained baked confectionary reduces.
Protein so long as be the protein of viscosity while being dissolved in water, can be enumerated lactoprotein and vegetable oil albumen etc.Lactoprotein can enumerate that casein is received, casein calcium, rennet cheese element, lactic casein, whey, lactoalbumin, lactoglobulin etc.
And thickening polysaccharide can be enumerated knot cold (Gellan Gum), the same glue of thorn Chinese parasol tree, tamarind gum, tara gum (Tara gum), glucomannoglycan, xanthans, locust bean gum (Locust beangum), pulullan polysaccharide, melon glue, A Outa carrageenan (iota-Carrageenan), HM pectin, LM pectin, yellow work glue, crystallinity cellulose, PGA(alginic acid propane diols fat), SSHC(soluble soybean polysaccharide class), ghatti gum (Gum Ghatti), methylcellulose, semen pulicariae (payllium seed), cassia gum etc.Can from these protein and thickening polysaccharide, select a kind of independent use, also can be by different being used in combination.Wherein, from local flavor and mouthfeel, be preferably xanthans, melon glue, locust bean gum, more preferably xanthans.
The present invention's emulsifying agent used (C) can be enumerated fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester, methyl glycol fatty acid ester, lecithin, lecithin derivative etc.And, the two or more mixed system that preferably use is therefrom selected.
Foam stability from the viewpoint of the butyrous composition of (1), emulsifying agent itself, or in the situation that using liquid oils (A2), from (2), NMF (B) in powder state, be fixed and dispersed within liquid oils (A2), the result aspect of the baked confectionary mouthfeel that is improved (chewiness, difficult become piece, without granulated slag) is considered, emulsifying agent (C) is 0.5 ~ 3 weight portion with respect to the addition of 100 weight portion wheat flours, is preferably 0.8 ~ 2.5 weight portion.
In addition, consider the aspect of above-mentioned (1), (C) emulsifying agent is preferably used fatty acid glyceride and methyl glycol fatty acid ester.The fatty acid glyceride that can be used for embodiment of the present invention is the ester class or derivatives thereof that glycerine and aliphatic acid generate, glycerol fatty acid monoester (being commonly referred to monoglyceride), glycerol-fatty acid diester, glycerine organic acid fatty-acid monoester, polyglycerol fatty acid monoesters, polyglycereol polycondensation monoricinolein etc.In addition, the methyl glycol fatty acid ester that can be used for embodiment of the present invention is the ester class that propane diols and aliphatic acid occur, and preferably uses the methyl glycol fatty acid ester of monoester type and diester type.Wherein, consider the aspect of above-mentioned (1), be preferably glycerol fatty acid monoester, propylene glycol fatty acid monoesters, particularly preferably both and use.That is, the total amount of glycerol fatty acid monoester and propylene glycol fatty acid monoesters accounts for below 80 % by weight of emulsifying agent, and the weight rate of glycerine fatty acid/propylene glycol fatty acid monoesters is preferably 1/0.5 ~ 2, more preferably approximately 1/1 weight rate.And, consider the aspect of above-mentioned (2), fusing point at the weight rate of the liquid oils below 20 ℃ (A2)/emulsifying agent (C) (liquid oils use level is divided by the business of emulsifying agent use level) below 2.5, more preferably 1.0 ~ 2.5, more preferably 1.5 ~ 2.5, be particularly preferably 2.0 ~ 2.5.That is, can under the state without mobility, keep hardness in liquid oils (A2), and the NMF (B) that can make to be scattered in equally the powder state in the powder oil in liquid oils is evenly and without the fixedly dispersion of precipitation.
In embodiment of the present invention, liquid oils mobility and the status scale with hardness can be determined according to needle penetration.
Wherein, needle penetration is according to ASTM-D217(< < ASTM penetration measurement method > >, Annual Book of Standards 1994.Section5, the D217 in Volume05.01) measured value that described penetration measurement obtains.; in the container of long 115mm * wide 115mm * dark 90mm, load grease compound; make surfacing; then; measuring, temperature (20 ℃) is lower placed after 30 minutes; by assembling pin (Penetrometer Cone) and the Surface Contact of the conical load of 102.5g, standing, with 0.1mm unit representation after 5 seconds, enter distance.Wherein, conventionally, needle penetration numerical value is less, shows to measure sample hardness higher.In the present invention, in order to make fat or oil composition be without mobility, have the state of hardness, needle penetration is preferably below 200, particularly preferably in below 100.
In addition, according to above-mentioned main points (1), particularly preferably use glycerol fatty acid monoester.For more effectively showing the foam stabilization effect of butyrous composition, preferably coordinate 5 ~ 20 weight portions, more preferably coordinate 7 ~ 15 weight portion glycerol fatty acid monoesters.When glycerol fatty acid monoester is within the scope of this, during with other emulsifying agent of use, compare, can improve the foam stabilization effect of baked confectionary blank.And according to above-mentioned main points (2), the use level of propylene glycol fatty acid monoesters is preferably 5 ~ 20 weight portions, 7 ~ 15 weight portions more preferably.
The aliphatic acid of one of constituent of methyl glycol fatty acid ester can be used for the fatty acid glyceride of embodiment of the present invention, can be enumerated saturated fatty acid or the unrighted acid of the carbon numbers 12 ~ 22 such as laurate, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, saturated fatty acid more preferably, is particularly preferably the saturated fatty acid of carbon number 14 ~ 22.These aliphatic acid both can all kinds ofly consist of single, also can consist of two or more mixed systems.
The glycerine organic acid fatty-acid monoester of recording as one of above-mentioned fatty acid glyceride form is the OH base of glycerol fatty acid monoester " 3 " position and the compound of organic acid generation esterification.Organic acid can be enumerated such as the one day carboxylic acid of aliphatic that comprises the lower fatty acids such as acetic acid, propionic acid, butyric acid; the aliphatic such as oxalic acid, butanedioic acid saturated dicarboxylic acid; the aliphatic such as maleic acid, fumaric acid unsaturated dicarboxylic acid; the oxyacid such as lactic acid, malic acid, tartaric acid, diacetyl tartaric acid, citric acid, and the amino acid such as glycine, aspartic acid.Be particularly suitable for using citric acid, butanedioic acid, tartaric acid, diacetyl tartaric acid, be applicable to use HLB(hydrophilic lipophilic balance) be 4 ~ 14 organic acid.
In addition, commercially available glycerine organic acid fatty-acid monoester comprises a part of unreacted organic acid and glycerol fatty acid monoester, and this commercially available glycerine organic acid fatty-acid monoester also can be used for the present invention.
The concrete example of polyglycereol that can be used for the polyglycerol fatty acid monoesters of invention embodiment as formation, can enumerate one or more the compound that is selected from four glycerine, five glycerine, six glycerine, seven glycerine, nine glycerine, ten glycerine.Be particularly preferably glycerol polymerization degree and be 1 ~ 9 compound.
The polyglycereol polycondensation monoricinolein that can be used for embodiment of the present invention is the ester that polyglycereol and polycondensation ricinoleic acid generate, and conventionally uses the polyglycereol of glycerol polymerization scheme 2 ~ 3 and the monoesters of polycondensation ricinoleic acid or the mixture of diester of ricinoleic acid 3 ~ 5.
The sucrose fatty ester that can be used for embodiment of the present invention is the ester that sucrose and aliphatic acid generate, and comprises monoesters, diester, three esters and polyester etc., the aliphatic acid of preferably independent certain carbon number 12 ~ 24 of structural fatty acid or two or more mixed system wherein.In addition, HLB is preferably 5 ~ 15.
The D-sorbite fatty acid ester that can be used for embodiment of the present invention is the ester that sorbitan and aliphatic acid generate, and structural fatty acid is preferably the independent or two or more mixed system that carbon number is 12 ~ 24 aliphatic acid.Sorbitan fatty ester has monoester type and three ester types, in embodiment of the present invention, is applicable to adopting monoester type.
The lecithin that can be used for embodiment of the present invention is the mixture of phospholipids of phosphatid ylcholine, phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidic acid etc., the lecithin of representative substances wherein for being obtained by soybean or yolk etc.In addition, lecithin derivative can be enumerated lysolecithin, lysophosphatidic acid etc.
The present invention's carbohydrate used (D) can be used all carbohydrates that are usually used in baked confectionary.Specifically can use the monose such as glucose, fructose, galactolipin; maltose, sucrose, maltose, malt sugar, isomery syrup, invert sugar, ring are stuck with paste the polysaccharides such as sugar, branched cyclodextrin, dextrin; the reduced sugars such as glucidtemns; the glycitols such as D-sorbite, maltitol, xylitol; Sucralose, Aspartame (Aspartame), acesulfame potassium etc.; wherein a kind of or more than two mixed systems can be used alone.
Consider operability and local flavor, in the present invention, when take wheat flour during as 100 weight portion, the use level of the carbohydrate in baked confectionary blank is 50 ~ 100 weight portions, and more preferably 55 ~ 90 weight portions, are particularly preferably 60 ~ 80 weight portions.
In baked confectionary of the present invention, with respect to the ratio of wheat flour 100 weight portions, according to following ratio, coordinate (A) grease 15 ~ 72 weight portions, (B) NMF 0.01 ~ 2 weight portion, (C) emulsifying agent 0.5 ~ 3 weight portion, (D) carbohydrate 50 ~ 100 weight portions, make in advance them contain gas, and be modulated into after butyrous composition, then mix with other auxiliary material and wheat flour, obtain blank, use this blank to form, toast, manufacture Broiled Dishes cake.According to aforesaid operations program, manufacture, can reach the effect of above-mentioned (1), and can make (B) NMF be difficult to contact with water, can improve the mouthfeel (chewiness, difficult one-tenth piece, without granulated slag) of baked confectionary.
In the present invention, be preferably the fat or oil composition (E) that modulation in advance mixes (A2) fusing point in advance at the liquid oils below 20 ℃, (B) NMF, (C) emulsifying agent, with respect to wheat flour 100 weight portions, its consumption is 1 ~ 20 weight portion, then cooperation (A1) fusing point is grease 20 ~ 55 weight portions of 25 ~ 50 ℃, (D) carbohydrate 50 ~ 100 weight portions, make in advance them contain gas, and be modulated into after butyrous composition, mix with other auxiliary material and wheat flour again, obtain blank, use this blank to form, toast, obtain baked confectionary.Consider the effect of above-mentioned (1) and (2), fat or oil composition (E) contains (A2) fusing point at liquid oils 50 ~ 85 weight portions below 20 ℃, (B) NMF 0.1 ~ 10 weight portion, (C) emulsifying agent 10 ~ 35 weight portions, (A2)/weight rate (C) is adjusted to below 2.5.
In addition, consider the aspect of above-mentioned (2), the use level of (C) emulsifying agent in fat or oil composition, not only will meet (A2)/weight rate (C) is below 2.5, and to make its content be 14 ~ 26 weight portions.And, as mentioned above, in the time of in (C) emulsifying agent is coupled to baked confectionary as fat or oil composition (E), can separately (C) emulsifying agent of necessary amount not added in baked confectionary together with fat or oil composition (E) yet.
And, in embodiment of the present invention, fat or oil composition (E) can be by the grease of 25 ~ 50 ℃ of (A1) fusing points and (D) carbohydrate cooperation, make in advance it contain gas, be modulated into butyrous composition, then coordinate and obtain together with other auxiliary material, and consider from the viewpoint of the effect of above-mentioned (1) and (2), be preferably (A1) component is coordinated together with (D) component, the method for modulation butyrous composition.
In addition, in fat or oil composition in embodiment of the present invention (E), can use as one sees fit anticorrisive agent, pH value conditioning agent, pigment, spices etc.
The manufacture method of concrete fat or oil composition (E) has, and first heat contents (A2) and (C) at the temperature more than the melting temperature of each component, by after its uniform dissolution, adds component (B), is uniformly mixed.Above-mentioned uniform mixture is cooled to the temperature below the fusing point of above-mentioned each component, is preferably below 30 ℃, obtain object fat or oil composition.Above-mentioned cooling velocity be take soon as preferred.That is, when utilizing cooling use emulsifier crystallize, chilling more preferably, because of itself and cooling comparing naturally, crystallization is unlikely thick, can improve the dispersiveness of emulsifying agent itself, promotes the effect of anti-ageing.In above-mentioned manufacture, when the homogeneous mixture in the condition of high temperature is cooling, can will add the container of homogeneous mixture itself cooling from outside, from performance, consider, be preferably the condenser that uses while being usually used in manufacturing shortening, margarine, votator (Votator), dispenser (Combinator) etc. and carry out chilling.
In embodiment of the present invention, the in the situation that of using fat or oil composition (E) when modulation baked confectionary, the effect of above-mentioned for showing (1) and (2), with respect to the 100 weight portion wheat flours for baked confectionary, its use level is 1 ~ 30 weight portion, more preferably 10 ~ 20 weight portions.
The present invention's wheat flour used is mainly used soft wheat flour.Conventionally, the classification of wheat flour is according to the albumen quality definition in wheat flour, and soft wheat flour regulation is 6.5 ~ 8%.
In embodiment of the present invention, amount of starch in wheat flour used, in wheat flour 100 weight portions, is 65 ~ 78 weight portions, is preferably 68 ~ 75 weight portions, more preferably 69 ~ 72 weight portions.
The raw material of baked confectionary of the present invention is except the wheat flour of primary raw material, as required, also can from reinforcing agent, protein, amino acid, chemically expansible agent, the spices etc. such as auxiliary material yeast, yeast food, water, producing starch, dairy products, salt, flavor enhancement (sodium glutamate class and nucleic acid), anticorrisive agent, vitamin, calcium, take the circumstances into consideration to select.In addition, can use as one sees fit the dry fruits such as raisins, triticin, whole meal, chocolate (choco) and the chocolate-like (chocolate) etc. of the easy ageing that is generally used for raw material.
In addition, when modulation butyrous composition, as long as foam stability aspect does not have problems, can use as one sees fit salt, water, spices etc.
In embodiment of the present invention, for improving mouthfeel (chewiness, difficultly become piece, without granulated slag), preferably use producing starch.The concrete example of producing starch can be enumerated acetylated starch, hydroxypropyl starch, octenyl succinic acid starch, acetylation hexane diacid-crosslinked starch, acetylation phosphoric acid crosslinked starch, amylcose acetate, oxidized starch, phosphoric acid esterification phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, hydroxypropylation phosphoric acid crosslinked starch etc.In order to take starch as raw material, according to simple process, with the more cheap manufacture baked confectionary of high-purity, improve local flavor, mouthfeel, be preferably acetylated starch, hydroxypropyl starch, octenyl succinic acid starch etc.For improving local flavor, mouthfeel (chewiness, difficultly become piece, without granulated slag), with respect to wheat flour 100 weight portions, the use level of producing starch is 5 ~ 50 weight portions, and more preferably 10 ~ 40 weight portions, are particularly preferably 15 ~ 30 weight portions.
Acetylated starch can obtain by starch or producing starch being carried out to acetylation according to conventional method.Particularly, can obtain by acetic anhydride vinyl acetate and starch reaction.And, also can use Z-700(from tapioca, the chemical society in day shallow lake), cherry is (from tapioca, pine paddy chemical industry), MT-01B(is from tapioca, japanese food chemical company), ADIX-H(is from waxy corn (waxy corn), japanese food chemical industry), MAPS#449(waxy corn, japanese food chemical industry) etc. commercially available product.It is 0.001 ~ 1 that degree of acetylation is preferably acetyl value (the acetyl radix of every 1 glucoside residue in starch), more preferably 0.005 ~ 0.5, more preferably 0.01 ~ 0.1.
Hydroxypropyl starch can obtain by starch or producing starch being carried out to hydroxypropylation according to conventional method.Particularly, can be by expoxy propane and starch reaction be obtained.And, also can use National Frijex(from tapioca, its people's starch Chemical Co., Ltd.), Yuri(is from tapioca, pine paddy chemical industry), National 1658(is from corn, its people's starch Chemical Co., Ltd.), Psalm Flow(is from waxy corn, national starch Chemical Co., Ltd.), the commercially available product such as Psalm Tex (waxy corn, national starch Chemical Co., Ltd.).It is 0.001 ~ 1 that hydroxypropylation degree is preferably replacement rate (the hydroxypropyl radix of every 1 glucoside residue in starch), more preferably 0.05 ~ 0.5, more preferably 0.1 ~ 0.3.
Octenyl succinic acid starch can obtain by a conventional manner starch or producing starch being carried out to octenyl succinated.Particularly, can be by octenyl succinic acid anhydride and starch reaction be obtained.And, also can use Alcohol Nyuka(from tapioca, the chemical society of day forming sediment) etc. commercially available product.It is 0.001 ~ 1 that octenyl succinated degree is preferably ocentyl succinic value (the ocentyl succinic radix of every 1 glucoside residue in starch), more preferably 0.005 ~ 0.5, more preferably 0.01 ~ 0.1.
In addition, above-mentioned producing starch can, by processing treatment combinations with various other, form other producing starch.Processing capable of being combined is processed and can be enumerated the esterification treatment of using acetic acid, phosphoric acid etc., the etherificate such as hydroxypropylation, carboxymethyl etherification is processed, the crosslinking Treatment of the conventional crosslinking agents such as use trimethyl phosphate, hempa hydrochlorate, POCl3, adipic acid, epoxychloropropane, oxidation processes, acid treatment, bleaching, humid heat treatment, heat treatment, enzyme processing etc., can select wherein a kind of, or be used in combination of two or more.Wherein, be preferably esterification treatment, be also preferably phosphatizing treatment, be particularly preferably phosphoric acid crosslinking Treatment.For improving local flavor, mouthfeel (chewiness, difficultly become piece, without granulated slag), it is 0.0001 ~ 2% scope that the degree of phosphatizing treatment can be enumerated chemical combination phosphorus content, is preferably 0.0001 ~ 0.2%.
Baked confectionary of the present invention is preferably spongecake etc., more preferably grease and the sugared high soft spongecake of use level.Conventionally, soft spongecake refers to respect to wheat flour 100 weight portions, and grease and sugared total amount surpass the cooperation of 100 weight portions.
In embodiment of the present invention, the manufacture method of baked confectionary can be enumerated ship type, circle, line and cut (wire cutting) etc., in soft spongecake, considers article shape, is preferably circle.
Embodiment
[modulation of fat or oil composition]
In the present invention, the composition of used oil oil/fat composition a ~ e and the measurement result of needle penetration are shown in table 1.Fat or oil composition modulator approach is as follows.
1), in the stainless steel beaker of 2 liters of capacity, weigh component (A2) or (A1) and component (B);
2) in 85 ℃ of water-baths, by above-mentioned 1) uniform dissolution, place 30 minutes, now, adopt anchor type hook, use three-in-one motor (three-one motor) (TYPE60G processed of HIDON company) to stir;
3) one side stirs, and one side is added the component (C) weighing in advance, after confirming evenly, places 30 minutes;
4) above-mentioned 3) in, in water-bath, add a large amount of ice, be cooled to 30 ℃, temperature is maintained to 30 ℃, stir, move in regulation container;
5) in the thermostat of 15 ℃, by above-mentioned 4) place an evening (approximately 12 hours), penetration measurement and bread system are evaluated.
Table 1
To having coordinated the embodiment 1 ~ 7 of above-mentioned fat or oil composition a ~ e, comparative example 1,2,5, does not coordinate the comparative example 3 of fat or oil composition, the soft spongecake that has changed the comparative example 4 of spongecake modulator approach to evaluate.The spongecake of evaluating coordinates as table 2 expression.
Table 2
[creating conditions of soft cake]
1. blank modulation condition (X)
Use mixer (Hobart company system, N-50 type, 5 layers of coating), heater, weigh after the shortening, fat or oil composition (a, b, c, d, e), granulated sugar, salt of use level shown in table 2, add mixer, stir under the low speed 30 seconds, then under middling speed, stir 2 minutes, scrape the material being once attached on mixer wall, it is fallen in mixer, and stir under middling speed, make it contain gas, till proportion 0.7, obtain butyrous composition.During under the low speed above-mentioned butyrous composition being stirred 30 seconds, after adding egg, water, carbonic hydroammonium, then stir one minute.Then in mixer, add soft wheat flour, stir under the low speed 45 seconds, obtain cake blank.
2. blank modulation condition (Y)
Use mixer (Hobart company system, N-50 type, 5 layers of coating), heater, weigh after the shortening, fat or oil composition (a, b, c, d, e), granulated sugar, salt of use level shown in table 2, add mixer, stir under the low speed 30 seconds, then under middling speed, stir 2 minutes, scrape the material being once attached on mixer wall, it is fallen in mixer, and stir under middling speed, make it contain gas, till proportion 0.7, obtain butyrous composition.During under the low speed above-mentioned butyrous composition being stirred 30 seconds.Then in mixer, add soft wheat flour, stir under the low speed 45 seconds, obtain cake blank.
3. blank modulation condition (Z)
Use mixer (Hobart company system, N-50 type, 5 layers of coating), heater, use fat or oil composition c, weigh after all raw materials of use level shown in table 2, add mixer, stir under the low speed 30 seconds, then under middling speed, stir 2 minutes, scrape the material being once attached on mixer wall, it is fallen in mixer, and stir 10 minutes under at a high speed, obtain spongecake blank.
4. blank is shaped and baking condition
With rolling pin, above-mentioned cake blank is rolled to thick 4mm, with the large-scale circular of diameter 50mm, played module, blank is taken out.The above-mentioned blank that molding is gone out was placed on top board, the oven for baking of 180 ℃ of the 200 ℃/lower fire of getting angry 8 minutes.After baking, at 20 ℃ cooling 15 minutes, then put into vinyl bag together with drier (silica gel), sealing, then at 20 ℃, preserve seven days, form Bread Samples.
The evaluation of embodiment and comparative example adopts to be carried out the sense evaluation of cake sample.
[the sense evaluation of cake]
By 10 participants, according to following standard, chewiness, difficulty during to edible cake become piece, without granulated slag, evaluate separately.
In 4:10 people, there are 8 people to be judged to be above well;
In 3:10 people, there are 5 ~ 7 people to be judged to be well;
In 2:10 people, have 3 ~ 4 to be judged to be well;
In 1:10 people, there are 8 people to be judged to be above bad.
Its result is as shown in table 3.
Table 3
Known as mentioned above, make the use level of grease, NMF, emulsifying agent, carbohydrate within the scope of the invention, make in advance them contain gas, and after modulating butyrous composition, the blank that coordinates with wheat flour etc. again and obtain, use the chewiness of the baked confectionary of this blank manufacture to be improved, and improved difficult one-tenth piece.And known, use the baked confectionary of the blank manufacture that producing starch is obtained with a part of wheat flour combination can further improve difficulty and become piece.
Above-listed preferred embodiment; the object, technical solutions and advantages of the present invention are further described; institute is understood that; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. a baked confectionary, is characterized in that: with respect to 100 weight portion wheat flours, according to following ratio matching component (A) ~ (D):
(A) grease 15 ~ 72 weight portions;
(B) NMF 0.01 ~ 2 weight portion;
(C) emulsifying agent 0.5 ~ 3 weight portion;
(D) carbohydrate 50 ~ 100 weight portions;
Make in advance them contain gas, and be modulated into butyrous compound, then mix with wheat flour, obtain blank, then this blank is formed, toasted, obtain described baked confectionary.
2. a kind of baked confectionary according to claim 1, is characterized in that: described (A) grease be combined with (A1) fusing point be grease 15～60 weight portions of 25～50 ℃ and (A2) fusing point at the grease of liquid oils 5 ~ 20 weight portions below 20 ℃.
3. a kind of baked confectionary according to claim 2, it is characterized in that: modulation in advance contains (A2) fusing point at liquid oils 50～90 weight portions below 20 ℃, (B) NMF 0.1 ~ 20 weight portion, (C) emulsifying agent 10 ~ 50 weight portions, and (A2)/ratio (C) is at (E) fat or oil composition below 5, with respect to wheat flour 100 weight portions, according to following ratio, coordinate again:
(A1) fusing point is grease 20～60 weight portions of 25 ~ 50 ℃;
(D) carbohydrate 15 ~ 100 weight portions;
(E) fat or oil composition 1 ~ 40 weight portion;
Make in advance them contain gas, and be modulated into after butyrous composition, then mix with wheat flour, obtain blank, then this blank is formed, toasted, obtain described roasting confectionary.
4. according to a kind of baked confectionary described in claim 1-3 any one, it is characterized in that: described baked confectionary is spongecake.
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| CN201310544204.7A CN103651686A (en) | 2013-11-07 | 2013-11-07 | Baked pastry |
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| CN201310544204.7A CN103651686A (en) | 2013-11-07 | 2013-11-07 | Baked pastry |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106659167A (en) * | 2014-05-15 | 2017-05-10 | 百利来GeR弗拉特里股份公司 | Process for the production of a shelf-stable filled sponge-type bakery product |
| CN112205444A (en) * | 2020-10-09 | 2021-01-12 | 北京工商大学 | Preparation method of lotus seed red skin cake |
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| CN101060784A (en) * | 2004-11-22 | 2007-10-24 | 花王株式会社 | Baked confectionary |
| CN103222494A (en) * | 2013-05-03 | 2013-07-31 | 湖南农业大学 | Rice-made sponge cake and processing method thereof |
| CN103445039A (en) * | 2006-12-01 | 2013-12-18 | 三菱化学株式会社 | Quality improving agent for foods and foods |
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Application publication date: 20140326 |