JP2002281889A - Dough for baked cake, baked cake produced therefrom, and paste prepared for the dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dough for baked cake causing little trouble of the adhesion to the forming tool and the transfer apparatus and easily peelable from the baking form, etc., while keeping improved palatability of the baked cake. SOLUTION: The dough for the baked cake contains a paste to suppress the swelling of starch grain. The paste has a viscosity of 0.5-300 mPa.s at 20 deg.C in the form of 3 wt.% aqueous solution. The invention further provides a baked cake produced from the dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dough for baked confectionery such as biscuits and pies, baked confectionery obtained from the dough, and a paste prepared for the dough.

[0002]

2. Description of the Related Art Baked confectionery such as biscuits and pies are made through a process of mixing dough consisting of flour, eggs, sugar, butter, etc., kneading, aging, molding, and firing. I have. Among baked goods, biscuits, cookies, crackers, etc. are made of relatively low-moisture dough, and this relatively low-moisture dough is generally rolled and extended by rollers and then die-cut or cut. ing. In addition, the same confectionery having high dough fluidity is squeezed and formed by a die. On the other hand, butter cakes and sponge cakes among baked goods are made from dough with a high moisture content.
Due to its high fluidity, it is packaged in tempane, layer, cupcake, and ring. After the formed dough is baked in an oven, filling and sanding are performed as necessary.

[0003]

However, the dough of the baked confectionery is rolled by a roller to form a cutting roll, a punching roll, a molding machine, and the like in a processing step in which die cutting and cutting are performed and a subsequent transporting step. May stick to conveyors such as tools, wires and conveyors. In addition, the dough of these baked confections may have poor mold release after baking. as a result,
Products such as cookies may stick to a cutting machine, a conveying device or a baking machine, causing a decrease in productivity or cracking, which may lower the production yield. Furthermore, in a baking oven, charring occurs due to accumulation of defective peeling. For example, it is necessary to stop the operation every one to two weeks every year and re-polish the inside of the dryer.

[0004] The factor of such poor dough peelability largely depends on the composition of the dough for baked confectionery.
In general, dough includes flour, starch, sugars (sugar, isomerized sugar, starch syrup, honey, etc.), fats (shortening, margarine, lard, coconut oil, palm oil, etc.), lecithin, dairy products (milk, condensed milk, milk powder, etc.) ), Eggs, swelling agents, salt, flavors, pigments and the like. Of these, the contents of sugars and fats and oils, as well as the added water and water-containing materials, affect the softness and peelability of the dough depending on the degree of swelling of the starch granules. It is conceivable to improve the releasability of the dough by changing the composition of the dough. However, if the composition of the dough is changed, the texture changes and the workability deteriorates. In addition, shrinkage or swelling may be insufficient to change the texture, and the characteristics of each baked confection may be erased.

Accordingly, an object of the present invention is to provide a baked confectionery material which is hard to stick to a molding tool or a conveying device and has good releasability from a mold or the like, while maintaining a good texture after baking. And

[0006]

Means for Solving the Problems In order to achieve the above object, the present inventor has conducted intensive studies, and as a result, by controlling the swelling of starch granules by containing a paste,
It has been found that the fabric can be easily peeled off while maintaining a good texture. In addition, the present inventor has found that by adding a paste to the dough in this manner, a positive effect of giving a crisp feeling to baked confectionery also occurs.

[0007] When baked confectionery dough contains, for example, gum arabic as a paste, the expansion of wheat starch grains in the dough is suppressed, and as a result, it is considered that the adhesive force of the whole dough is reduced. It is also considered that the synergistic effect is that the fats and oils spread over the whole due to the emulsifying effect of the protective colloid of gum arabic and the lipophilic groups of the fats and oils function to prevent adhesion.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the dough for baked confectionery according to the present invention, the paste is preferably a low-viscosity paste, preferably 3% by weight.
The viscosity at 20 ° C. when the aqueous solution is 0.5 to 300 mPa ·
s, and particularly preferably 3.0 to 50 mPa · s. Further, it is preferable that the viscosity at 30 ° C. of the weight% aqueous solution is 0.5 to 100 mPa · s. In the present invention, the viscosity of the paste is a value measured by a B-type viscometer.

[0009] In the dough for baked confectionery according to the present invention, the paste is at least one of gum arabic, soybean polysaccharide, pullulan, octenyl succinate starch and gelatin, and guar gum, locust bean gum, It is preferable that at least one or more of cod gum, tamarind gum and konjac mannan have been adjusted to a low viscosity by hydrolysis with, for example, an enzyme or an acid or heat. Particularly, among these pastes, gum arabic, pullulan or soybean polysaccharide is preferable, and it is preferable that agar is further contained. Among the pastes, gelatin forms a gel at 20 ° C.
The other pastes are specified at a viscosity of 20 ° C., while the other pastes are specified at a viscosity of 20 ° C.

Further, in the baked confectionery dough according to the present invention, the content of the paste is preferably from 0.01 to 10% by weight, particularly preferably from 0.1 to 5% by weight. If the content of the low-viscosity paste is low, the releasability of the dough will not be sufficiently improved, and if the content is high, the baked confectionery will have less swelling and become hard. In the baked confectionery according to the present invention, when a paste having a high viscosity is used, the viscosity of the dough becomes high, and the workability and work efficiency are remarkably reduced, and the texture is changed. Furthermore, if a high-viscosity paste is used at a low concentration to compensate for this drawback, the effect of sticking to a molding tool or a conveying device or peeling off from a mold cannot be obtained.

[0011] Baked confections obtained from the dough of the baked confectionery according to the present invention include Madeleine, muffin, bread do
Western confectionery such as Jeanne, Milriton, Madeira cake, Fruit cake, Galette biscuit, Cookie, Speckleatius, Pertocle, Sablet, Galette, Tartrelet, American pie, Gaffle, and Japanese sweets such as Bolo, Finger, Yatsuhashi, Desale Yes, it can be used for a wide range of baked goods.

[0012]

Next, baked confectionery (cookies) according to the present invention will be described.
Examples and Comparative Examples of the dough were prepared based on the formulations shown in Table 1. The viscosity at 20 ° C. of a 3% by weight aqueous solution of gum arabic (manufactured by Ina Food Industry Co., Ltd.) used in Examples 1 and 2 was measured with a B-type viscometer (manufactured by Shibaura System Co., Ltd.). However, 2.8 mPa · s with a low viscosity adapter
Met.

[0013]

[Table 1]

Example 1 First, gum arabic was dispersed in whole eggs, sugar, salt-free butter, salt, and flavor were kneaded, and then the whole eggs in which gum arabic was dispersed were added and mixed with a mixer. The sieved flour and baking powder were added thereto and kneaded. After the dough was aged for 1 hour, it was stretched with a roller and pulled out in a round shape to obtain a cookie dough according to Example 1.

Example 2 First, gum arabic and agar (rapidly soluble agar, manufactured by Ina Food Industry Co., Ltd.) were dispersed in whole eggs, and sugar, unsalted butter,
After kneading salt and flavor, whole eggs in which gum arabic and agar were dispersed were added and mixed with a mixer. The sieved flour and baking powder were added thereto and kneaded. After letting this dough for 1 hour, stretch it with a roller,
The dough for the cookie according to Example 1 was obtained by extracting the dough in a round shape.

Comparative Example After kneading sugar, unsalted butter, salt and flavor, whole eggs were added and mixed with a mixer. The sieved flour and baking powder were added thereto and kneaded. This fabric 1
After aging, the mixture was stretched out with a roller and pulled out in a round shape to obtain a cookie dough according to a comparative example.

Further, the cookie doughs according to Example 1 and Comparative Example were aged at 25 ° C. for 1 hour, and then measured for adhesion using a rheometer (manufactured by San Kagaku Co., Ltd.). The adhesion test using a rheometer was performed using a cylindrical plunger (diameter: 20 mm) and a dough temperature of 2.
The measurement was performed at 0 ° C. and a compression speed of 10 mm / sec.

FIG. 1 shows the results of the adhesion test using this rheometer. As shown in FIG. 1, since the negative area indicating the adhesiveness of the dough of the cookie according to Example 1 is smaller than that of the comparative example, it can be seen that the adhesiveness is weakened by adding gum arabic, and the peelability is improved. .

Further, the cookie doughs according to Examples 1 and 2 and Comparative Example were baked at 150 ° C. for 13 minutes to obtain cookies. When a sensory test was performed on these cookies by eight panelists, it was determined that the cookies obtained from the doughs of Examples 1 and 2 had a good texture, similarly to the cookies obtained from the dough of the comparative example. In particular, a large number of responses were obtained that the cookies obtained from the dough of Example 2 had excellent crispness.

Next, the following experiment was conducted to prove that the addition of the paste can suppress the swelling of the wheat starch granules in the dough before baking the baked confectionery. First, gum arabic (manufactured by Ina Food Industry Co., Ltd.), pullulan (manufactured by Hayashibara Shoji Co., Ltd.), soybean polysaccharide (San-Ei Gen FFI) were added to 100 g of flour in the composition shown in Table 2.
(Manufactured by Nitta Gelatin Co., Ltd.), decomposed guar gum and decomposed locust, and then dispersed in 400 g of water and heated to boiling to obtain a finished product of 500 g. Similarly, 100 g of flour was dispersed in 400 g of water without adding a paste, and the mixture was boiled by heating and finished to 500 g.

[0021]

[Table 2]

The gum arabic used in Experiments a to c (manufactured by Ina Food Industry Co., Ltd.), the pullulan used in Experiment d, and the soybean polysaccharide used in Experiment e in a 3% by weight aqueous solution were used. The viscosity at 30 ° C. was measured with a B-type viscometer (manufactured by Shibaura System Co., Ltd.) using a 3% by weight aqueous solution of gelatin used in Experiment f. 2.8 mPa · s, pullulan 6.2 mPa · s, soy polysaccharide 4.4 mPa · s
s and gelatin were 2.7 mPa · s.

In Experiment g, decomposed guar gum was obtained by hydrolyzing guar gum (produced by Ina Food Industry Co., Ltd.) with heat and acid. The viscosity of the decomposed guar gum at 20 ° C. in a 3% by weight aqueous solution was measured with a B-type viscometer (manufactured by Shibaura System Co., Ltd.) to find 12.1 mPa · s.
Met.

Further, in the above h, the decomposed locust bean gum is locust bean gum (Ina Food Industry Co., Ltd.)
Was hydrolyzed with heat and an acid. The viscosity at 20 ° C. of a 3% by weight aqueous solution of the decomposed locust bean gum was measured with a B-type viscometer (manufactured by Shibaura System Co., Ltd.) and found to be 39.4 mPa · s.

Next, the state of the starch particles in these experiments a to i was observed with a scanning electron microscope (S-4200 manufactured by Hitachi, Ltd.). The average size of the starch particles was measured from a photograph observed at 500 times. Table 3 shows the results.

[0026]

[Table 3]

As shown in Table 3, it was confirmed that swelling of wheat starch granules was suppressed by adding a paste. In particular, gum arabic, pullulan and soy polysaccharide were effective. These scanning electron micrographs (500 ×) are shown in FIG.
10 to 10.

[0028]

As described above, according to the present invention, by adding a low-viscosity paste to the baked confectionery dough, the baked confectionery sticks to the molding tool or the conveying device without changing the texture after baking. It is possible to provide a baked confectionery material which is difficult and has good releasability from a mold or the like.

[Brief description of the drawings]

FIG. 1 is a view showing test results of adhesion of baked confectionery dough according to the present invention in Example 1 and Comparative Example.

FIG. 2 is a scanning electron micrograph (× 500) of flour containing 0.4% by weight of gum arabic (experiment a).

FIG. 3 is a scanning electron micrograph (× 500) of a flour containing 1.0% by weight of gum arabic (Experiment b).

FIG. 4 is a scanning electron micrograph (× 500) of a flour containing 2.0% by weight of gum arabic (experiment c).

FIG. 5 is a scanning electron micrograph (× 500) of wheat flour containing 0.4% by weight of pullulan (experiment d).

FIG. 6 is a scanning electron micrograph (× 500) of flour containing 0.4% by weight of soybean polysaccharide (experiment e).

FIG. 7 is a scanning electron micrograph (× 500) of flour containing 0.4% by weight of gelatin (Experiment f).

FIG. 8 is a scanning electron micrograph (× 500) of wheat flour (Experiment g) containing 2.0% by weight of decomposed guar gum.

FIG. 9 is a scanning electron micrograph (500) of flour (Experiment h) containing 2.0% by weight of decomposed locust bean gum.
Times).

FIG. 10 is a scanning electron micrograph (× 500) of a wheat flour containing no paste (experiment i).

Continued on the front page (72) Inventor Hidemi Karasawa 5074 Nishiharuka, Ina-shi, Nagano Prefecture Ina Food Industry Co., Ltd. (72) Inventor Katsuhiro Shiba 5074 Nishi-haruka, Ina-shi, Nagano Prefecture Ina Food Industry Co., Ltd. Terms (Reference) 4B014 GB11 GK12 GL08 GL11 4B032 DB05 DB13 DB21 DB23 DK14 DK15 DK17 DK21 DL20

Claims (10)

[Claims] 1. A baked confectionery dough characterized in that it is adjusted so as to contain a paste and suppress swelling of starch granules. 2. The paste according to claim 2, wherein the aqueous solution is 3% by weight.
The baked confectionery dough according to claim 1, wherein the viscosity at 0 ° C is 0.5 to 300 mPa · s. 3. A dough for baked confectionery, characterized by containing a paste having a viscosity at 20 ° C. of 0.5 to 300 mPa · s in a 3% by weight aqueous solution. 4. A dough for baked confectionery, characterized by containing a paste having a viscosity at 30 ° C. of 0.5 to 100 mPa · s in a 3% by weight aqueous solution. 5. The baked confectionery dough according to claim 1, wherein the paste is at least one of gum arabic, soybean polysaccharide, pullulan, octenyl succinate starch and gelatin. . 6. The paste according to claim 1, wherein at least one of guar gum, locust bean gum, cod gum, tamarind gum and konjac mannan is adjusted to a low viscosity by hydrolysis. 4. A baked dough according to any one of the above. 7. The dough for baked confectionery according to claim 1, further comprising agar. 8. The dough for baked confectionery according to claim 1, wherein the paste content is 0.01 to 10% by weight. 9. A baked confection obtained from the baked confectionery material according to any one of claims 1 to 8. 10. A paste prepared for dough of the baked confectionery according to claim 1.