CN111386044A - Starch for baked confectionery - Google Patents

Starch for baked confectionery Download PDF

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Publication number
CN111386044A
CN111386044A CN201880076121.0A CN201880076121A CN111386044A CN 111386044 A CN111386044 A CN 111386044A CN 201880076121 A CN201880076121 A CN 201880076121A CN 111386044 A CN111386044 A CN 111386044A
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China
Prior art keywords
starch
baked confectionery
baked
component
dough
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CN201880076121.0A
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Chinese (zh)
Inventor
美藤武敏
长畑雄也
渡边健市
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J Oil Mills Inc
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J Oil Mills Inc
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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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Grain Derivatives (AREA)

Abstract

The present invention provides a baked confectionery starch containing 20 to 100 mass% of component (A) acetylated phosphate crosslinked tapioca starch.

Description

Starch for baked confectionery
Technical Field
The invention relates to a starch for baked confectionery.
Background
Patent documents 1 and 2 describe techniques related to starch for baked confectionery.
Patent document 1 (jp 2013-212104 a) describes a related art of a baked confectionery mixture capable of producing baked confectionery, in which a dough is baked using a heated mold so that the dough becomes transparent in a baked state and the transparency and the form are maintained even when the dough is stored after baking, and describes that the baked confectionery mixture contains a predetermined amount of a predetermined kind of potato starch and does not substantially contain cereal flour.
Further, patent document 2 (jp 2009-82108 a) describes that a starch composition for cake production contains a natural starch, a chemical starch, and a processed starch in predetermined amounts relative to the amount of whole flour, and the mixing weight ratio of these is set to a predetermined range. With such a configuration, according to the starch composition for cake production described in the document, even when the entire amount of wheat flour is replaced with starch as flour, a stable cake dough is formed, the dough in the heating step has excellent foam stability, and can be industrially stably produced, and moreover, a starch composition for cake production having excellent texture such as softness, elasticity, mouth solubility, and moist texture, which is difficult to be realized only with wheat flour, can be provided.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2013-212104.
Patent document 2: japanese patent laid-open publication No. 2009-82108.
Disclosure of Invention
Problems to be solved by the invention
However, the present inventors have found that, when the above-described technique is used, there is still room for improvement in obtaining a baked confectionery having an excellent balance among texture, meltability in the mouth, texture of dough after baking, and sweetness in the production of a baked confectionery free from gluten and gliadin.
Means for solving the problems
The present invention provides a baked confectionery starch containing 20 to 100 mass% of acetylated phosphate crosslinked tapioca starch as component a.
According to the present invention, there is provided a mixed powder for baked confectionery, which comprises the above-mentioned starch for baked confectionery of the present invention.
Further, the present invention provides a dough for baked confectionery, which contains the above-mentioned starch for baked confectionery of the present invention.
Further, according to the present invention, there is provided a baked confectionery comprising the above-mentioned baked confectionery starch of the present invention.
According to the present invention, there is provided a method for improving the mouth solubility of a baked confectionery, wherein the baked confectionery starch of the present invention is included in a dough and baked.
It should be noted that any combination of these configurations and a mode in which the expression of the present invention is changed between a method, an apparatus, and the like are also effective as a mode of the present invention.
For example, the present invention also includes the use of the above-described baked confectionery starch in the present invention in a baked confectionery mixed powder, a baked confectionery dough, or a method for producing baked confectionery.
In the present invention, the mixed powder for baked confectionery according to the present invention is used in a dough for baked confectionery or a method for producing baked confectionery.
Further, the present invention also includes a method for producing baked confectionery using the dough for baked confectionery of the present invention.
ADVANTAGEOUS EFFECTS OF INVENTION
As described above, according to the present invention, even when a gluten-free and gliadin-free baked confectionery is produced, a baked confectionery having an excellent balance among texture, meltability in the mouth, texture of dough after baking, and sweetness can be obtained.
Detailed Description
The embodiments of the present invention will be described below by referring to specific examples of each component. Each component may be used alone or in combination of two or more.
(starch for baked confectionery)
In the present embodiment, the baked confectionery starch is a composition composed of one or two or more kinds of starch, and contains 20 mass% or more and 100 mass% or less of acetylated phosphate crosslinked tapioca starch as the component a.
(component A)
Specifically, the acetylated phosphate cross-linked tapioca starch of ingredient a is a starch that is not α esterified, i.e., β starch.
The cold water swelling degree of component a is preferably 2 or more and less than 3.5. The component a may be subjected to a processing treatment other than crosslinking with an acetylated phosphoric acid within a range not to impair the effects of the present invention.
The starch for baked confectionery may be composed of the component a, or may contain a starch other than the component a.
The content of the component a in the baked cake starch is 20 mass% or more, preferably 25 mass% or more, more preferably 30 mass% or more, and even more preferably 40 mass% or more with respect to the entire baked cake starch, from the viewpoint of optimizing the balance among the texture, the mouth solubility, the texture of the dough after baking, and the sweetness of the baked cake.
From the viewpoint of improving the texture of baked confectionery, the content of the component a in the baked confectionery starch is 100 mass% or less, preferably 90 mass% or less, more preferably 80 mass% or less, even more preferably 70 mass% or less, and even more preferably 60 mass% or less with respect to the entire baked confectionery starch.
The starch for baked confectionery other than the component a may contain one or more kinds of starches selected from the group consisting of a phosphate crosslinked starch as the component B and an α -modified starch as the component C.
(component B)
Specifically, the phosphate crosslinked starch of component B is starch that is not α -esterified, i.e., β starch.
The cold water swelling degree of component B is preferably 2 or more and less than 3.5. The component B may be subjected to a processing treatment other than phosphoric acid crosslinking within a range not to impair the effects of the present invention. However, component B does not contain component A.
From the viewpoint of optimizing the balance of the mouthfeel, the mouth solubility, the texture of the dough after baking, and the sweetness of the baked confectionery, the raw material starch of the component B is preferably one or more selected from the group consisting of tapioca starch, potato starch, and waxy corn starch, and more preferably tapioca starch.
When the starch for baked confectionery contains the component B, the content of the component B in the starch for baked confectionery is more than 0% by mass, preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more with respect to the entire starch for baked confectionery from the viewpoint of improving the texture of baked confectionery.
From the same viewpoint, the content of the component B in the baked confectionery starch is preferably 80 mass% or less, more preferably 70 mass% or less, and still more preferably 60 mass% or less with respect to the whole baked confectionery starch.
In the case where the starch for baked confectionery contains the component B, the content of the component B is preferably 0.4 or more, more preferably 0.45 or more, and still more preferably 0.5 or more in terms of the mass ratio (B/(a + B)) to the total of the component a and the component B from the viewpoint of improving the texture of baked confectionery.
From the same viewpoint, the mass ratio (B/(a + B)) is preferably 0.9 or less, more preferably 0.8 or less, still more preferably 0.75 or less, and yet more preferably 0.7 or less.
(component C)
Next, component C will be described.
Component C is, for example, α -converted starch which has been subjected to α -converting treatment such as jet cooker treatment, drum dryer treatment, extruder treatment, etc.
The cold water swelling degree of the component C is preferably 3.5 or more, more preferably 5 or more, and even more preferably 10 or more, from the viewpoint of optimizing the balance of the texture, the mouth solubility, the texture of the dough after baking, and the sweetness of the baked confectionery.
From the same viewpoint, the cold water swelling degree of the component C is preferably 40 or less, more preferably 30 or less, and further preferably 20 or less.
The method for measuring the cold water swelling degree of component C is described below in the first example.
From the viewpoint of optimizing the balance of the mouthfeel, the mouth solubility, the texture of the dough after baking, and the sweetness of the baked confectionery, the raw starch of the component C is preferably one or more selected from the group consisting of tapioca starch, potato starch, waxy corn starch, and processed starches thereof, more preferably one or more selected from the group consisting of tapioca starch and processed starches thereof, and further preferably acetylated phosphate crosslinked tapioca starch.
The raw starch of component C may be the same as or different from that of component A or component B.
When the starch for baked confectionery contains the component C, the content of the component C is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, and even more preferably 4% by mass or more of the entire starch for baked confectionery, from the viewpoint of further optimizing the texture of the dough after baking of the baked confectionery.
From the same viewpoint, the content of the component C in the baked confectionery starch is preferably 20 mass% or less, more preferably 10 mass% or less, and still more preferably 8 mass% or less with respect to the whole baked confectionery starch.
In the case where the starch for baked confectionery contains the component B and the component C, the content of the component C is preferably 0.04 or more, and more preferably 0.05 or more, in terms of mass ratio (C/(a + B)) to the total of the components a and B, from the viewpoint of improving the texture of baked confectionery.
From the same viewpoint, the mass ratio (C/(a + B)) is preferably 0.08 or less, and more preferably 0.07 or less.
The starch for baked confectionery according to the present embodiment contains the component a, and therefore can be preferably used for baked confectionery. More specifically, by using the starch for baked confectionery containing the component a, even in the case of being gluten-free and gliadin-free, baked confectionery having an excellent balance among texture, meltability in the mouth, texture of dough after baking, and sweetness can be obtained.
In addition, by using the starch for baked confectionery containing the component a, in the gluten-free and gliadin-free baked confectionery, for example, since a sweet taste enhancing effect can be obtained, the amount of a sweet component such as granulated sugar to be added to the baked confectionery can be reduced.
In addition, by using the starch for baked confectionery containing the component a, for example, the meltability in the mouth of baked confectionery can be improved.
(Mixed powder for baked confectionery)
In the present embodiment, the mixed powder for baked confectionery is a composition containing the above-described starch for baked confectionery. More specifically, the mixed powder for baked confectionery is a mixed powder containing the component a, and preferably a mixed powder containing one or two selected from the group consisting of the component a, the component B, and the component C.
The baked confectionery mixed powder may further contain components other than the components a to C.
The components other than the components a to C may include, for example, sweet components such as starch, cereal flour, granulated sugar and sweetener other than the components a to C, eggs such as dairy products and egg powder and albumen powder, flavor powders such as emulsifier, puffing agent, seasoning, flavor, matcha and cocoa powder, coloring agents, thickeners, and fats, and among these, powdery ones are preferably contained. Furthermore, solid substances such as nuts and chocolate chips can be added.
The mixed powder for baked confectionery is preferably gluten-free and gliadin-free.
The content of the baked confectionery starch in the baked confectionery mixed powder can be set, for example, according to the type of baked confectionery, and is preferably 20 mass% or more, more preferably 30 mass% or more, and even more preferably 40 mass% or more with respect to the whole baked confectionery mixed powder from the viewpoint of optimizing the balance among the texture, the mouth solubility, the texture of the dough after baking, and the sweetness of the baked confectionery.
From the same viewpoint, the content of the baked confectionery starch in the baked confectionery mixed powder is 100 mass% or less, preferably 90 mass% or less, more preferably 80 mass% or less, still more preferably 70 mass% or less, and still more preferably 60 mass% or less with respect to the whole baked confectionery mixed powder.
(dough for baked confectionery)
In the present embodiment, the baked confectionery dough contains the baked confectionery starch. More specifically, the dough for baked confectionery contains the component a, and preferably contains one or more kinds selected from the group consisting of the component a, the component B, and the component C.
The baked confectionery dough may contain other components than the components a to C.
The components other than the components a to C may include, for example, sweet components such as starch, cereal flour, granulated sugar/honey/sweetener, dairy products, eggs such as whole eggs/egg white/egg yolk/egg powder, flavor powders such as emulsifier, puffing agent, seasoning, spice, matcha/cocoa powder, coloring matter, thickener, oil and fat, fruit juice, vegetable juice, soybean milk, water, and the like. Further, solids such as nuts and chocolate chips can be added.
In addition, the dough for baked confectionery is preferably gluten-free and gliadin-free.
The content of the baked cake starch in the baked cake dough can be set, for example, according to the type of the baked cake, and is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more, relative to the whole baked cake dough, from the viewpoint of optimizing the balance among the texture, the mouth solubility, the texture of the dough after baking, and the sweetness of the baked cake.
From the same viewpoint, the content of the baked confectionery starch in the baked confectionery dough is 100 mass% or less, preferably 70 mass% or less, more preferably 60 mass% or less, further preferably 55 mass% or less, and further more preferably 50 mass% or less with respect to the whole baked confectionery dough.
(baked confectionery)
In the present embodiment, the baked confectionery contains the above-described baked confectionery starch.
Specific examples of baked confectionery include: pound cake, madelin cake, sponge cake, cookie cake, annual ring cake, funeral cake. From the viewpoint of improving the balance of the mouthfeel, the mouth solubility, the texture of the dough after baking, and the sweetness of the baked confectionery, the baked confectionery is preferably one selected from the group consisting of pound cake, madelin cake, sponge cake, and cookie, and more preferably one selected from the group consisting of pound cake, madelin cake, and sponge cake.
In addition, the baked confectionery is preferably gluten-free and gliadin-free.
In the present embodiment, the baked confectionery can be obtained by a production method including a step of including the above-described baked confectionery starch in dough and baking the dough, for example.
The baked confectionery obtained in the present embodiment contains the baked confectionery starch containing the component a in the dough, and therefore has an excellent balance among the texture, the mouth-feel, the texture of the dough after baking, and the sweetness.
In addition, in the present embodiment, the method for improving the mouth solubility of the baked confectionery includes, for example, including the baked confectionery starch in the dough and baking the dough.
In addition, in the present embodiment, the method of improving the sweetness of the baked confectionery includes, for example, baking by including the baked confectionery starch in the dough.
Examples
Hereinafter, examples of the present invention will be described, but the gist of the present invention is not limited to these examples.
In the following examples, "%" means "% by mass" unless otherwise specified. In addition, "part" means "part by mass" unless otherwise specified.
(raw materials)
As the raw material, the following materials are mainly used.
(starch component)
Acetylated phosphate crosslinked tapioca starch (component a): ACTBODY ATP-25, manufactured by J-OIL MAKEUO Co., Ltd., having a cold water swelling degree of 2.2.
Phosphate cross-linked tapioca starch (component B): ACTBODY TP-4W, manufactured by J-OIL MAKEUO Co., Ltd., and having a cold water swelling degree of 2.1.
α acetylated phosphate crosslinked tapioca starch (component C). JELCALL GT- α, manufactured by J-OIL MAKING CO., LTD. cold water swelling degree 14.1.
(processing oil)
Processing grease 1: meister Generta, manufactured by J-oil Co.
Processing grease 2: acro 10(アクロ 10), manufactured by J-oil manufacturing Co.
Processing grease 3: splendor HG (スプレンダー HG), manufactured by J-oil manufacturing Co.
Processing grease 4: splendor L (スプレンダー L), manufactured by J-oil manufacturing Co.
(other Components)
Thin powder: heart (ハート), manufactured by Nippon Mills.
Strong powder: eagle (イーグル), manufactured by Nippon Kogyo.
Fermenting powder: f-up (F アップ) manufactured by Kakkiso K.K. (Kakkiso No. アイコク).
Granulated sugar: coated with white sugar, manufactured by Nikkiso Kaisha.
Powder sugar: manufactured by Nikkiso sugar Co.
And (3) skim milk powder: manufactured by sendong milk products co.
(method of measuring Cold Water swelling degree)
The degree of cold water swelling was determined according to the method described in the starch/associated carbohydrate assay (page 279-280, 1986, academic Press center). Specifically, the measurement was performed by the following method.
(1) The sample was dried by heating at 125 ℃ using a hygrometer (model MX50, manufactured by Minn.K.) and the moisture content was measured, and the dry matter content was calculated from the moisture content.
(2) Sample 1g was accurately weighed in terms of the amount of the dried substance, and the sample was put into a centrifuge tube, impregnated with 1mL of methanol, and added with distilled water at 25 ℃ while stirring with a glass rod to prepare 50mL of the sample, and the sample was left at 25 ℃ for 20 minutes and centrifuged at 2860 × g for 30 minutes at 25 ℃ to separate the sample into a precipitate layer and a supernatant layer.
(3) The supernatant layer was removed, and the mass of the precipitate layer was measured and designated as B (g).
(4) The mass of the precipitate layer after drying and fixing (105 ℃, constant) was designated as C (g).
(5) The value obtained by dividing B by C was defined as the cold water swelling degree.
(examples 1 to 6, comparative examples 1 and 2)
In this example, pound cake making and evaluation was performed. The recipe and evaluation results for pound cakes are shown in table 1. In each example shown in table 1, the baked confectionery starch contains one or more of components a to C.
(manufacturing method of pound cake)
1. Of the raw materials shown in table 1, each of the processed fats and granulated sugar was put into a 5-coated bowl, and mixed at medium speed for 8 minutes using a hobart mixer with a beater.
2. Adding the whole egg in three times in the step 1. Mix at moderate speed for 2 minutes at each addition to give a mixture.
3. On the other hand, in the raw materials shown in table 1, in each example, components a to C and a baking powder were uniformly mixed to prepare a mixed powder. In the comparative example, the wheat flour and the fermented flour were uniformly mixed to obtain a mixed flour. They were added to the mixture of the above 2, and mixed at a low speed for 1 minute and 30 seconds to obtain a dough. The dough specific gravity was about 0.8.
4. 320g of dough was placed in a pound cake mold (S) and baked under the following conditions.
Oven: PRINCE OVEN (PRINCE OVEN), PJS3-222B, masson ltd (マルゼン).
Baking temperature: the temperature of the upper fire is 180 ℃ and the temperature of the lower fire is 180 ℃.
Baking time: for 35 minutes.
(evaluation method)
The mouthfeel, meltability, texture of the baked dough, sweetness (intensity of sweetness) of the pound cake were evaluated by discussion of two professional reviews. The evaluation criteria are as follows, and 3 points or more are passed.
(mouthfeel)
4: is soft and moist.
3: slightly soft and moist.
2: slightly hard and dry.
1: hard and dry.
(Kouyolff)
4: the mouth solubility is very good.
3: has good solubility in mouth.
2: the mouth solubility is not so good.
1: the mouth solubility is not good.
(texture of dough after baking)
4: the texture is fine and smooth.
3: the texture is slightly fine.
2: the texture is slightly rough or the texture is slightly unsmooth.
1: rough texture or unsmooth texture.
(sweetness intensity)
4: it was very sweet compared to the control.
3: same degree of sweetness as the control.
2: the sweetness was weak compared to the control.
1: the sweetness was very weak compared to the control.
Table 1 pound cake
Figure BDA0002506871640000101
As can be seen from table 1, each example is superior to each comparative example in the balance of mouthfeel, mouth solubility, texture of dough after baking, and sweetness.
In the examples, when the amount of granulated sugar added was the same as that in the control example, a stronger sweet taste was perceived than in the control example. In the examples, when the amount of granulated sugar added was less than that in the control example, the same degree of sweetness as in the control example was obtained.
(example 7)
In this example, a madelin cake was prepared and evaluated. In table 2, the compounding ratio of the madelin cake and the evaluation results are shown.
(method for producing a madelin cake)
1. Among the raw materials shown in table 2, in the examples, baked confectionery starch consisting of components a to C and granulated sugar were put in a plastic bag and mixed to prepare mixed powder. In the comparative example, the fine powder and the granulated sugar were put in a plastic bag and mixed to obtain a mixed powder.
2. The whole egg and the mixed powder obtained in the above 1. were put into a bowl with a 5-coat layer, and uniformly stirred by a Hobart mixer with a beater.
3. The processed fat or oil 1 dissolved by heating at 50 ℃ was added thereto and stirred uniformly.
4. The dough was left at 25 ℃ for 1 hour.
5. The dough was placed in a bag for extruding and about 80g of the dough was extruded into a mold made of aluminum chrysanthemum and baked under the following conditions.
Oven: a prince oven.
Baking temperature: the temperature of the upper fire is 180 ℃ and the temperature of the lower fire is 200 ℃.
Baking time: for 17 minutes.
(evaluation method)
The taste, the mouth solubility, the texture of the baked dough, and the sweetness of the resulting madelin cake were evaluated by the same evaluation criteria as those for the pound cake described above.
TABLE 2 Maldelin cake
Figure BDA0002506871640000121
As can be seen from table 2, the madelin cakes obtained in the examples were excellent in the balance of mouthfeel, meltability in mouth, texture of dough after baking, and sweetness.
The maydelin cake obtained in the examples was slightly added with granulated sugar as compared with the control example, but had a sweet taste equivalent to that of the control example.
(example 8)
In this example, sponge cake preparation and evaluation were performed. The recipe and the evaluation results of the sponge cake are shown in table 3.
(method for producing sponge cake)
1. Among the raw materials shown in table 3, in the examples, baked confectionery starch consisting of components a and B, granulated sugar, and baking powder were added and mixed thoroughly to prepare mixed powders. In the comparative example, the wheat flour, granulated sugar and the baking powder were put into a plastic bag and mixed to obtain a mixed powder.
2. The whole egg, each processed fat and the mixed powder obtained in the above 1 are put into a bowl with a 5-coat layer and mixed for 5 minutes at a medium speed using a hobart mixer with a beater.
3. 280g of the dough after mixing was put into a No. 6 round mold and baked under the following conditions.
Oven: a prince oven.
Dough specific gravity: 0.45.
baking conditions: the temperature of the upper fire is 180 ℃ and the temperature of the lower fire is 180 ℃.
Baking time: for 23 minutes.
(evaluation method)
The sponge cake obtained was evaluated for mouthfeel, meltability in the mouth, texture of dough after baking, and sweetness, based on the evaluation methods of the pound cake described above.
TABLE 3 sponge cake
Figure BDA0002506871640000141
As can be seen from table 3, the sponge cakes obtained in each example were excellent in the balance of mouthfeel, mouth solubility, texture of dough after baking, and sweetness.
The sponge cakes obtained in the examples were less in the amount of granulated sugar than the control, but had a sweet taste equivalent to that of the control.
(example 9)
In this example, the production and evaluation of cookies were performed. The formulation of the cookie and the evaluation results are shown in table 4.
(method for producing cookie)
1. Of the raw materials shown in table 4, the processed fat 1 was mixed with water at a low speed by a hobart mixer with a beater.
2. Component A in example 9 and super powder in the comparative example were added to the mixture obtained in the above 1.
3. The dough was uniformly mixed at a low speed by a Hobard mixer, and then the dough was molded into a stick shape.
4. And (5) placing the mixture into a refrigerator, and cooling and solidifying the mixture for 30 minutes.
5. The sheets were cut with a knife to a thickness of about 7 mm.
6. A baking pan was placed on the top plate, and the dough was aligned and baked under the following conditions.
Oven: a prince oven.
Baking temperature: the temperature of the upper fire is 180 ℃ and the temperature of the lower fire is 180 ℃.
Baking time: for 15 minutes.
(evaluation method)
The taste, mouth solubility, texture of dough after baking, and sweetness of the obtained cookie were evaluated by the same evaluation criteria as those of the pound cake described above.
TABLE 4 Cookies
Figure BDA0002506871640000161
As can be seen from table 4, the cookies obtained by the examples are excellent in the balance of mouthfeel, mouth solubility, texture of dough after baking, and sweetness.
The present application is based on and claims priority from japanese application No. 2017-235758, filed on 12/8/2017, and the entire disclosure of which is incorporated herein by reference.

Claims (14)

1. A starch for baked confectionery, wherein,
which contains 20 to 100 mass% of acetylated phosphate cross-linked tapioca starch as component A.
2. The baked pastry starch as set forth in claim 1, wherein,
the baked confectionery further contains a phosphate crosslinked starch as a component B in an amount of more than 0 mass% and 80 mass% or less based on the whole baked confectionery starch.
3. The baked pastry starch as set forth in claim 2, wherein,
the raw material starch of the component B is one or more selected from the group consisting of tapioca starch, potato starch, and waxy corn starch.
4. The baked pastry starch as set forth in claim 2 or 3, wherein,
the content of the component B is 0.4 to 0.9 in terms of a mass ratio relative to the total of the component A and the component B in the starch for baked confectionery.
5. The baked pastry starch as set forth in any one of claims 1 to 4, wherein,
it also contains α -modified starch as component C.
6. The baked pastry starch as set forth in claim 5, wherein,
the content of the component C is 0.04 to 0.08 in terms of a mass ratio relative to the total of the component A and the component B in the starch for baked confectionery.
7. A mixed powder for baked confectionery, wherein,
comprising the baked pastry starch as set forth in any one of claims 1 to 6.
8. The mixed powder for baked confectionery as claimed in claim 7, wherein,
the mixed powder for baked cakes is gluten-free and gliadin-free mixed powder for baked cakes.
9. A dough for baked confectionery, wherein,
comprising the baked pastry starch as set forth in any one of claims 1 to 6.
10. The baked pastry dough of claim 9, wherein,
the dough for baked confectionery is gluten-free and gliadin-free dough for baked confectionery.
11. A baked confectionery in which the amount of the baked confectionery,
comprising the baked pastry starch as set forth in any one of claims 1 to 6.
12. The baked confectionery of claim 11, wherein,
the baked confectionery is one selected from the group consisting of pound cake, madelin cake, sponge cake, and cookie.
13. The baked confectionery according to claim 11 or 12, wherein,
the baked confectionery is gluten-free and gliadin-free.
14. A method for improving the mouth solubility of baked confectionery, wherein,
which comprises baking the baked confectionery starch described in any one of claims 1 to 6 contained in a dough.
CN201880076121.0A 2017-12-08 2018-11-27 Starch for baked confectionery Pending CN111386044A (en)

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