JP2003310167A - Method for producing cake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a cake imparted with the good flavor and sweetness of wheat flour without deteriorating the appearance of the cake. <P>SOLUTION: Wheat bran extract is used in the production of a cake. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing confectionery.

[0002]

BACKGROUND OF THE INVENTION Confectioneries obtained by using wheat flour include sponge cakes, butter cakes, choux confectionery, fermented confectionery, pies, tarts, biscuits, snack confectionery, and the like. Japanese sweets such as steamed foods, baked goods, and baked confectionery are known. With respect to the wheat flour used in these confectioneries, high-quality wheat flour with a low ash content has come to be generally sold on the market due to the recent improvement in manufacturing technology. However, on the other hand, although the original scent and taste of wheat flour tended to be lost, the taste of confectionery has become widespread in recent years, and wheat flour has come to be reviewed. This tendency was particularly strong in demand for confectioneries having a lean composition.

Attempts have been made to add bran to flour to meet such consumer demands. However, when a confectionery is produced using wheat flour to which bran is added, the confectionery has a dull color, and since the bran is scattered like spots on the surface, not only the appearance of the product is significantly impaired, but also the taste is improved. Only the sweets having no commercial value could be obtained because a feeling of dullness was generated and the blue odor, plump odor and soil odor peculiar to bran were transferred to the product.

[0004]

Therefore, the present inventors
The present invention has been completed as a result of various studies conducted on confectionery which imparts sweetness with the original fragrance of wheat flour without impairing the appearance of the confectionery.

[0005]

[Means for Solving the Problems] That is, the present invention is a method for producing confectionery, which comprises using a bran extract in the production of confectionery.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The bran extract used in the present invention is
For example, there is a method of adding bran to water and extracting bran components at room temperature, or a method of adding bran to water and heating to obtain bran broth, but the heating method can shorten the working time and increase the concentration. A bran extract can be obtained. Then, this bran extract can be added and used as a substitute for water during confectionery.

Further, in the present invention, a hydrophilic solvent such as ethyl alcohol, ethyl ether, methyl ethyl ketone, acetone or the like can be used as the extraction liquid in addition to water. The bran extract obtained as described above can be used as a powder by supporting it on cyclodextrin or the like. This powdered bran extract can be added at the time of kneading in the production of confectionery as described above, or can be added in advance to wheat flour to be used.

As still another embodiment, the bran extract obtained as described above can be used as conditioning water during the production of wheat flour, and the wheat flour obtained therefrom can also be used. It is also possible to use wheat flour obtained by adding bran extract to wheat flour so as to be uniform and then drying.

The amount of the bran used for preparing the bran extract of the present invention is not particularly limited, but it is generally preferable to add 5 to 20% by weight to the extract.

The amount of the bran extract used for confectionery according to the method of the present invention varies depending on the form and concentration of the bran extract. For example, in the case of bran broth, the water used for confectionery is 3
It is preferable to add 0 to 100% by weight, particularly 35 to 100% by weight.

Raw materials for confectionery used in the present invention include flours such as wheat flour, rice flour and starch, sugars, fats and oils, chicken eggs, dairy products,
Examples thereof include coagulants, pastes, swelling agents, emulsifiers and the like.

The confectionery obtained by the method of the present invention includes decoration cakes, short cakes, roll cakes, angel cakes, pound cakes, baumkuchen, fruit cakes, madeleines, cream puffs, eclairs, Saint Honoré, signes, paris breasts, sabarans, croissants. , Danish pastry, donuts, palmier, millefeuille, leaf pies, hard biscuits, soft biscuits, cookies, crackers, dry bread, pretzels, cut bread, pies, wafers, pizza pies, meat pies, plum pudding, crepes, souffles, beniers, clutes, Chinese Examples include steamed bread, Imagawa ware, Dorayaki, Monaka, Kintsuba, and Castella. Among these confectionery, lean confectionery such as cracker, dry bread, pizza pie, steamed Chinese bread, etc. is particularly preferable.

[0013]

EXAMPLES Next, examples will be given to more specifically describe the present invention, but the present invention is not limited to the following examples.

Example 1 70 parts by weight of wheat flour ("Asahi" Nisshin Seifun Co., Ltd. trade name), 0.3 parts by weight of yeast, 0.1 parts by weight of yeast food, 0.3 parts by weight of malt syrup, 5 parts by weight of shortening Parts, 14 parts by weight of bran juice and 15 parts by weight of water are kneaded at low speed for 2 minutes and at medium speed for 3 minutes to obtain a medium seed dough (dough temperature 24 ° C.). 30 parts by weight of flour ("Asahi" Nisshin Seifun Co., Ltd. product name), 0.3 parts by weight of malt syrup, 1.5 parts by weight of salt, 1 part by weight of sugar, 5 parts by weight of shortening were added to the obtained intermediate dough. 0.6 parts by weight of sodium bicarbonate is added, and the mixture is kneaded at a low speed for 3 minutes and at a medium speed for 7 minutes to obtain a final kneaded dough (dough temperature 26 ° C.). Next, heat the kneaded dough to a temperature of 27
Fermentation is carried out for 4 hours at a temperature of 75 ° C. and a humidity of 75%. The dough thus obtained is spread and laminated with a sheeter and a laminator, die-cut using a stamping machine, sprinkled with salt and then aligned on a net top plate of a baking oven and baked at 250 ° C. for 5 minutes to obtain a cracker. The bran soup used was 1 water.
10 parts by weight of bran was added to 00 parts by weight and boiled, and then water was added to make 100 parts by weight.

Example 2 Wheat flour (“Asahi” Nisshin Seifun Co., Ltd. trade name) 70 parts by weight, yeast 0.3 parts by weight, yeast food 0.1 parts by weight, malt syrup 0.3 parts by weight, shortening 5 parts by weight Parts and 30 parts by weight of bran broth are kneaded at low speed for 2 minutes and at medium speed for 3 minutes to obtain a medium seed dough (dough temperature 24 ° C.).
30 parts by weight of flour (“Asahi” Nisshin Seifun Co., Ltd. product name), 0.3 parts by weight of malt syrup,
1.5 parts by weight of salt, 1 part by weight of sugar, 5 parts by weight of shortening and 0.6 parts by weight of sodium bicarbonate were added, and the mixture was kneaded at a low speed for 3 minutes and at a medium speed for 7 minutes to obtain a final kneaded dough. 26 ° C). Next, the kneaded dough is fermented for 4 hours under the conditions of a temperature of 27 ° C. and a humidity of 75%. The dough thus obtained is spread and laminated with a sheeter and a laminator, die-cut using a stamping machine, sprinkled with salt and aligned on a net top plate of a firing kiln, and fired at 250 ° C. for 5 minutes to obtain a cracker. The same bran soup used in Example 1 was used.

Comparative Example 1 A cracker was obtained in the same manner as in Example 1 except that 29 parts by weight of water was used without using bran juice.

Example 3 Wheat Flour ("Violet" Nisshin Seifun Co., Ltd. trade name)
75 parts by weight, wheat flour (“Camellia” Nisshin Seifun Co., Ltd. product name) 25 parts by weight, baking powder 2 parts by weight, yeast 2 parts by weight, sugar 12 parts by weight, lard 6 parts by weight, additive (“dough white” 0.5 parts by weight of Oriental Yeast Industry Co., Ltd.), 20 parts by weight of bran broth and 28 parts by weight of water are kneaded for 2 minutes at low speed and 6 minutes at medium speed (dough temperature 25 ° C.). After fermenting the obtained dough for 20 minutes under the conditions of a temperature of 27 ° C. and a humidity of 75%, 60 g each
Split into. The divided dough has a temperature of 27 ° C and a humidity of 7
Bench time for 10 minutes under the condition of 5%, and then mold into a circle or roll. The molded dough is proofed in a dry proofer at a temperature of 40 ° C. for 30 minutes and then steamed in a steamer (1 atm) for 10 minutes to obtain a Chinese steamed bread. The same bran soup used in Example 1 was used.

Example 4 Wheat Flour ("Violet" Nisshin Seifun Co., Ltd. trade name)
75 parts by weight, wheat flour (“Camellia” Nisshin Seifun Co., Ltd. product name) 25 parts by weight, baking powder 2 parts by weight, yeast 2 parts by weight, sugar 12 parts by weight, lard 6 parts by weight, additive (“dough white” 0.5 parts by weight of Oriental Yeast Industry Co., Ltd. and 49 parts by weight of bran broth are kneaded at a low speed for 2 minutes and a medium speed for 6 minutes (a dough temperature of 25).
C). The obtained dough is fermented for 20 minutes under the conditions of a temperature of 27 ° C. and a humidity of 75% and then divided into 60 g each. The divided dough is formed into a circle or a roll after benching for 10 minutes at a temperature of 27 ° C. and a humidity of 75%. 30 minutes of this molding dough with a drying proofer at a temperature of 40 ℃
After proofing for 10 minutes, steam for 10 minutes in a steamer (1 atm) to obtain Chinese steamed bread. The same bran soup used in Example 1 was used.

Comparative Example 2 A steamed Chinese bread was obtained in the same manner as in Example 3 except that 47 parts by weight of water was used without using bran broth.

Test Example 1 The crackers obtained in Examples 1 and 2 were evaluated according to the evaluation criteria shown in Table 1 below by 10 panelists using the cracker of Comparative Example 1 as a control. The evaluation results are shown in Table 2.

[0021]

[Table 1]

[0022]

[Table 2]

Test Example 2 The Chinese steamed buns obtained in Examples 3 and 4 were evaluated according to the evaluation criteria shown in Table 3 below by 10 panelists using the Chinese steamed buns of Comparative Example 2 as a control product. The evaluation results are shown in Table 4.

[0024]

[Table 3]

[0025]

[Table 4]

[0026]

EFFECTS OF THE INVENTION According to the method of the present invention, it is possible to obtain a confectionery to which sweetness is imparted while imparting the original fragrance of wheat flour without impairing the appearance of the confectionery.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hajime Akashi             Nisshin 19-12 Koamimachi, Nihonbashi, Chuo-ku, Tokyo             Milling Co., Ltd. (72) Inventor Shoichi Mizukami             Nisshin 19-12 Koamimachi, Nihonbashi, Chuo-ku, Tokyo             Milling Co., Ltd. F-term (reference) 4B014 GB11 GG01                 4B032 DB05 DB13 DB15 DB16 DB21                       DB22 DB23 DB24 DB28 DB32                       DG03 DL05

Claims (2)

[Claims] 1. A method for producing confectionery, which comprises using a bran extract in producing confectionery. 2. The method for producing confectionery according to claim 1, wherein the confectionery is a confectionery having a lean composition.