JP2012254053A - Wheat flour for confectionery, and method for producing the wheat flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide wheat flour for confectionery, capable of obtaining such confectionery having unconventionally unique palate feeling as to be fine in texture, favorably meltable in the mouth with moistness and brittle in crumblingness, and to provide a method for producing the wheat flour.SOLUTION: The wheat flour for confectionery is provided, which is obtained by the following process: raw material wheat based on soft wheat is subjected to moist heat treatment for 1-5 min at 85-100°C, or for 30 min to 3 h at 60-80°C, followed by milling the moist heat-treated wheat by a conventional means and then grinding the resultant wheat flour to adjust its size distribution. The wheat flour has the following: (1) the crude protein content is 6.0-9.5 mass%; (2) the gluten vitality is 35-55%; (3) the pregelatinization degree is 0-5%; (4) the average size is 15-50 μm; (5) the content of the crude flour fraction of 60 μm or larger in particle size is 5-30 mass%; and (6) the content of the fine flour fraction of 30 μm or smaller in particle size is 50-80 mass%.

Description

  The present invention relates to confectionery flour and a method for producing the same. In detail, for confectionery that can produce confectionery such as sponge cakes and castellas with a unique texture that has never been seen, with a fine texture, extremely moist and melted in the mouth, and a brittleness that collapses The present invention relates to flour and a method for producing the same.

Conventionally, various methods have been proposed to improve the melting, texture, taste, shape, appearance, etc. of confectionery, such as adding additives to raw flour and adjusting the particle size distribution of flour. Is well done. A technique for heat treating wheat flour is also known.
For example, Patent Document 1 discloses a medium-powder flour having an average particle size of 45 μm or less, in which wheat flour is subjected to a heat treatment such as a wet heat treatment to give a gluten vitality of 70 to 95 (the gluten vitality when untreated is 100). In addition, heat-treated wheat flour composed of soft flour has been proposed, and it is described that cakes excellent in volume, shape and texture can be obtained by using the heat-treated wheat flour. However, castella, sponge cake, etc. obtained using this heat-treated wheat flour have the effect of improving the mouthfeel, texture, taste, shape, appearance, etc. to some extent, but it is still not enough, and until now There was a need for something with no new texture. And the technique of patent document 1 heat-processes wheat flour, and is not described about heat-processing the raw material wheat before milling.

  Patent Documents 2 and 3 describe wet-heat treatment of raw wheat before milling in a method for producing wheat flour. However, in the wheat flour production methods described in these patent documents, the wet heat treatment of the raw wheat is aimed at omitting or sterilizing the tempering step, and therefore the treatment temperature is 100 ° C. or higher. Patent Documents 2 and 3 do not describe the particle size distribution of wheat flour.

  Patent Document 4 describes a flour for sponge cake in which wheat flour particles having a particle size of 30 μm or less in the flour are 80% by mass or more. Since the flour of this patent document 4 uses only a fine powder having a particle size of 30 μm or less, the use of the remaining flour having a particle size of 30 μm or more becomes a problem. In addition, Patent Document 4 describes that if the sponge cake flour is used, a sponge cake having a white inner phase, fine, increased volume, light, and good meltability can be obtained. It is not enough, and further improvements are required.

JP-A-11-332454 JP 59-209660 A JP 59-209661 A JP-A-6-237682

  The object of the present invention is to provide a confectionery such as sponge cake or castella having an unprecedented unique texture that has a fine texture, is very moist and melts well in the mouth, and has a brittleness that collapses. An object of the present invention is to provide wheat flour and a method for producing the same.

  As a result of various studies to achieve the above-mentioned object, the present inventors have obtained specific physical properties and specific particle size distributions obtained by subjecting the raw wheat to wet heat treatment under specific conditions, and then milling and pulverizing the raw wheat. It has been found that the flour that is possessed is remarkably superior as a flour for confectionery from which confectionery having an unprecedented texture is obtained, particularly as flour for cakes and flour for castella. In other words, the specific conditions for wet heat-treating the raw wheat are conditions that denature proteins in the wheat to some extent, but the starch in the wheat is hardly gelatinized. After milling, it was found that the powder for confectionery, which is the object of the present invention, can be obtained by further pulverizing and reducing the particle size of the flour to a specific range.

This invention is made | formed based on the said knowledge, and provides the following flour for confectionery.
A wheat flour for confectionery characterized by having the following physical properties (1) to (3) and the following particle size distributions (4) to (6).
(1) Crude protein content is 6.0 to 9.5% by mass
(2) Gluten vitality is 35 to 55%
(3) Degree of alpha is 0-5%
(4) Average particle size is 15-50 μm
(5) The content ratio of the coarse powder fraction having a particle size of 60 μm or more is 5 to 30% by mass.
(6) The content ratio of the fine powder fraction having a particle size of 30 μm or less is 50 to 80% by mass.

Moreover, this invention is a method for manufacturing the flour for confectionery of the present invention as described above. The raw wheat mainly composed of soft wheat is heated by steam and the raw wheat has a product temperature of 85 to 100 ° C. at 1 to 5 Wet heat treatment for 30 minutes, or wet heat treatment for 30 minutes to 3 hours at 60-80 ° C. of raw material wheat, then mill this wet heat-treated wheat according to a conventional method, and pulverize the obtained wheat flour to obtain a particle size distribution Is adjusted to the range of the following (4)-(6), The manufacturing method of the flour for confectionery characterized by the above-mentioned is provided.
(4) Average particle size is 15-50 μm
(5) The content ratio of the coarse powder fraction having a particle size of 60 μm or more is 5 to 30% by mass.
(6) The content ratio of the fine powder fraction having a particle size of 30 μm or less is 50 to 80% by mass.

According to the flour for confectionery of the present invention, a unique texture that is not found in conventional confectionery flour, has a fine texture, is very moist and melts in the mouth, and has a brittleness that collapses. Can be produced. The wheat flour for confectionery of the present invention provides a product with a very good balance of moist feeling, good melting in the mouth, and brittleness that collapses, so it is particularly useful for the production of cakes such as sponge cakes and castellas among confectionery. It is suitable for use.
Moreover, according to the method for producing confectionery flour of the present invention, the confectionery flour of the present invention having the above-described effects can be produced easily and with good productivity.

  The physical properties (1) to (3) and the particle size distributions (4) to (6) of the wheat flour for confectionery of the present invention will be described in detail below.

(1) Crude protein content The flour for confectionery of the present invention has a crude protein content of 6.0 to 9.5% by mass, preferably 6.5 to 8.8% by mass.
When the crude protein content is less than 6.0% by mass, there is no fragile brittleness unique to the texture of confectionery, and when the crude protein content is more than 9.5% by mass, the protein content is low. In many confectionery textures, the mouth melt becomes inferior.
In addition, since the crude protein content of wheat flour originates from raw material wheat, the raw material wheat of the wheat flour for confectionery of the present invention is wheat in which the crude protein content of wheat flour falls within the above range. Specifically, it is wheat mainly composed of soft wheat such as American Western White, Japanese ordinary wheat, and Australian wheat for noodles.

(2) Gluten vitality The flour for confectionery of the present invention has a gluten vitality of 35 to 55%, preferably 40 to 50%. By adjusting the gluten vitality of the flour for confectionery within this range, the resulting confectionery has a very good balance of moist feeling, good melting in the mouth and brittleness that can be broken.
If the gluten vitality is less than 35%, it means that the wet heat treatment is excessive, and although the resulting confectionery is brittle to some extent, it cannot be said that the moist feeling is sufficient, and the mouth melting becomes poor. Further, if the gluten vitality is more than 55%, it means that the wet heat treatment is insufficient, and the texture of the resulting confectionery cannot obtain a unique fragile brittleness.
The gluten vitality of the wheat flour for confectionery of the present invention can be adjusted by the wet heat treatment conditions in the method for producing the wheat flour for confectionery of the present invention described later.
The gluten vitality is measured by the following [Method of measuring gluten vitality].

[Measurement method of gluten vitality]
(I) Measurement of soluble crude protein content of wheat flour (a) 2 g of sample (wheat flour) is precisely weighed into a 100 ml beaker.
(B) Add 40 ml of 0.05N acetic acid to the above beaker and stir at room temperature for 60 minutes to prepare a suspension.
(C) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate.
(D) Wash the beaker used above with 40 ml of 0.05 N acetic acid, transfer the washing to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and filter using filter paper to collect the filtrate.
(E) Combine the filtrates collected in (c) and (d) above to make up to 100 ml.
(F) 25 ml of the liquid obtained in (e) above was put into a Kjeldahl tube of Keltech Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab C” manufactured by Nippon General Co., Ltd .; sulfuric acid 1 tablet of potassium: copper sulfate = 9: 1 (mass ratio) and 15 ml of concentrated sulfuric acid are added.
(G) Using the Keltech decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the Keltech Auto System, the dial 4 is used for 1 hour decomposition, and the dial 9 or 10 is used for automatic 1 hour decomposition. After this, the decomposition treatment was performed continuously and automatically using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltech Auto System. The liquid is distilled and titrated (0.1 N sulfuric acid is used for titration), and the soluble crude protein content of the sample (flour) is determined by the following formula.

Soluble crude protein content (%) = 0.14 × (TB) × F × N × (100 / S) × (1/25)
In the formula, T = amount of 0.1 N sulfuric acid required for titration (ml)
B = Amount of 0.1N sulfuric acid required for titration of blank (ml)
F = the titer of 0.1 N sulfuric acid used for titration (measured at the time of use or
(Use a commercial product)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(II) Measurement of total crude protein content of flour (a) 0.5 g of sample (flour) is precisely weighed and put into a Kjeldahl tube of Keltech Auto System of Ticator Co., Ltd. used in (I) above, To this is added 1 tablet of the same decomposition accelerator used in (f) of (I) above and 5 ml of concentrated sulfuric acid.
(B) Using the same Keltech auto-system Keltech decomposition furnace as used in (I) above, the dial 9 or 10 was used for decomposition for 1 hour, and then this decomposition was continuously and automatically performed. Specifically, using the same Keltek distillation titration system used in the above (I) incorporated in the same Keltec Auto system, the liquid subjected to the above-described decomposition treatment is distilled and titrated (the titration is 0). .1N sulfuric acid is used), and the total crude protein content of the sample (flour) is obtained by the following formula.

Total crude protein content (%) = (0.14 × T × F × N) / S
In the formula, T = amount of 0.1 N sulfuric acid required for titration (ml)
F = the titer of 0.1 N sulfuric acid used for titration (measured during use)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(III) Calculation of gluten vitality From the soluble crude protein content of the sample (wheat flour) obtained in (I) above and the total crude protein content of the sample (wheat flour) obtained in (II) above, the sample (wheat flour) ) Gluten vitality.
Gluten vitality (%) = (soluble crude protein content / total crude protein content) × 100

(3) Degree of gelatinization The flour for confectionery of the present invention has a degree of alpha of 0 to 5%. If the degree of pregelatinization exceeds 5%, it means that the pregelatinization of the starch in the wheat flour has progressed, and the dough becomes viscous, resulting in poor secondary processability such as cakes and castella. Therefore, the melting of the resulting confectionery becomes worse, and the unique crumbling brittleness cannot be obtained.
The gelatinization degree of the wheat flour for confectionery of the present invention can be adjusted by the wet heat treatment conditions in the method for producing wheat flour for confectionery of the present invention described later.
The α-degree is measured by the β-amylase / pullulanase method. The contents of the measurement method will be described below.

[Method of measuring degree of alpha]
(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Co., Ltd. # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Institute, 31001) were dissolved in the above 0.8 M acetic acid-Na acetate buffer solution to give 100 ml. What
5. Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
6). Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measuring method The wheat flour is pulverized with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of the pulverized flour is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times to perform dispersion.
3. Take 2 ml of each of the above 2 dispersions in two 25-ml graduated test tubes, and make one volume with 0.8 M acetic acid-Na-acetate buffer to make the test section.
4). To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes for complete gelatinization. Thereafter, 1.0 ml of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to obtain a gelatinized section.
5. 3. above. And 4. Take 0.4 ml each of the test solution and the gelatinized test solution prepared in the above, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of the inactivated enzyme solution instead of the enzyme solution is also prepared. Enzymatic reaction is performed while stirring the reaction solution occasionally.
6). Add 0.5 ml of the Somogy reagent to 0.5 ml of the reacted solution and boil in a boiling bath for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir and leave for 15 minutes.
7). Thereafter, 8.00 ml of demineralized water is added, followed by stirring and measuring the absorbance at 500 nm.

(C) Calculation of degree of alpha The degree of alpha is calculated according to the following formula.
Degree of alpha (%) = (decomposition rate of test solution) / (decomposition rate of complete gelatinization test solution) × 100
= (A−a) / (A′−a ′) × 100
In the formula, A, A ′, a and a ′ are as follows.
A = absorbance of the test section A ′ = absorbance of the gelatinized section a = absorbance of the blank of the test section a ′ = absorbance of the blank of the pasting section

(4) Average particle diameter The wheat flour for confectionery of the present invention has an average particle diameter of 15 to 50 µm, preferably 15 to 40 µm, and more preferably 20 to 35 µm. By adjusting the average particle size of the wheat flour for confectionery within this range, the resulting confectionery has a very good balance between a moist feeling, good melting in the mouth, and a brittleness that breaks.
If the average particle size is less than 15 μm, it means that the pulverization is excessive, and although the resulting confectionery has some brittleness, it cannot be said that the moist feeling is sufficient and the mouth melting is poor. Furthermore, the productivity of confectionery flour is also inferior.
Further, if the average particle size is more than 50 μm, it means that the pulverization is not sufficient, and the resulting confectionery has a moist feeling and good melting in the mouth, but does not provide a unique brittleness that breaks down.
In the present invention, the average particle size of the flour and the content ratio of each fraction described below may be determined by measuring the particle size distribution of each flour. This particle size distribution can be measured by a dry method using, for example, “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. The particle size frequency is the “detection frequency ratio” calculated by analyzing the particle size distribution (see the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the above-mentioned apparatus 9200FRA manufactured by Nikkiso Co., Ltd.) ).

(5) Content ratio of coarse powder fraction having particle size of 60 μm or more The wheat flour for confectionery of the present invention contains 5-30 mass%, preferably 5-20 mass%, of the coarse powder fraction having a particle size of 60 μm or more.
If the content of the coarse powder fraction is less than 5% by mass, the resulting confectionery has a brittleness that breaks down, but the moist feeling is not sufficient, and the melting in the mouth becomes slightly inferior. When the content ratio of the coarse powder fraction is more than 30% by mass, the resulting confectionery has a slightly moist feeling and melts in the mouth, but a unique fragile brittleness cannot be obtained.

(6) Content ratio of fine powder fraction having a particle size of 30 μm or less The flour for confectionery of the present invention contains 50 to 80 mass%, preferably 55 to 75 mass% of the fine powder fraction having a particle diameter of 30 μm or less. By adjusting the content ratio of the fine powder fraction having a particle size of 30 μm or less within this range, the resulting confectionery has a very good balance of moist feeling, good melting in the mouth and brittleness that can be broken.
When the content ratio of the fine powder fraction is less than 50% by mass, the resulting confectionery has a moist feeling and a good melt in the mouth, but does not provide a unique fragile brittleness. Further, if the content of the fine powder fraction is more than 80% by mass, the resulting confectionery has some brittleness, but it cannot be said that it has a moist feeling and is poorly melted in the mouth. It becomes inferior to productivity.

The flour for confectionery of the present invention is a cake such as sponge cake, roll cake, chiffon cake, pancake, confectionery such as castella, waffle, soft waffle, cookie, crepe, dorayaki, roasted bakery, especially sponge cake It is suitable for use in the production of cakes such as roll cakes, castella, soft waffles and the like.
The confectionery flour of the present invention is used for the production of confectionery in the same manner as conventional confectionery flour. That is, confectionery can be produced according to a conventional method by appropriately mixing other raw materials according to the confectionery flour of the present invention and the intended confectionery.

Next, the manufacturing method of the flour for confectionery of this invention is demonstrated in order of a process.
First, the raw wheat is subjected to wet heat treatment.
The wet heat treatment is performed with heated steam at a raw wheat temperature of 85 to 100 ° C., preferably 90 to 97 ° C. for 1 to 5 minutes.
In the wet heat treatment, if the temperature of the raw wheat is less than 85 ° C., the wet heat treatment becomes insufficient, and the resulting confectionery has a moist feeling and good melting in the mouth, but does not have a unique fragile brittleness. . On the other hand, if the temperature of the raw wheat is more than 100 ° C., the wet heat treatment becomes excessive, and the resulting confectionery has a certain degree of brittleness, but the moist feeling is not sufficient and the meltability in the mouth becomes poor. If the wet heat treatment time is less than 1 minute, the wet heat treatment becomes insufficient, and the resulting confectionery has a moist feeling and good melting in the mouth, but a unique brittleness that does not break is not obtained. On the other hand, if it exceeds 5 minutes, the wet heat treatment becomes excessive, and although the resulting confectionery has some brittleness, it cannot be said that the moist feeling is sufficient and the melting of the mouth becomes poor.

Alternatively, wet heat treatment of raw wheat is performed with heated steam at a raw wheat temperature of 60 to 80 ° C., preferably 65 to 75 ° C. for 30 minutes to 3 hours, preferably 1 to 2 hours.
In this wet heat treatment, if the temperature of the raw wheat is less than 60 ° C., the resulting confectionery has a moist feeling and good melting in the mouth, but a unique brittleness that does not break is not obtained. If the temperature of the raw wheat is over 80 ° C., the resulting confectionery is somewhat brittle, but the moist feeling is not sufficient and the melting of the mouth becomes poor. Also, if the wet heat treatment time is less than 30 minutes, the resulting confectionery is slightly moist and melts in the mouth, but does not give a unique fragile brittleness. Since it takes a long time, not only the productivity of confectionery flour becomes inferior, but also the heat-moisture treatment becomes excessive, the resulting confectionery melts poorly, and the unique fragile brittleness is not obtained.

  By milling the raw wheat subjected to the wet heat treatment (wet heat treated wheat) according to a conventional method, wheat flour having a gluten vitality of 35 to 55% and a degree of gelatinization of 0 to 5% is obtained. Adjustment of the gluten vitality and the degree of alpha conversion of the obtained flour can be performed by adjusting and setting the wet heat treatment conditions within the above range.

As the raw material wheat, wheat having a crude protein content of 6.0 to 9.5% by mass in the flour for confectionery of the present invention is used. Specifically, as described above, wheat mainly composed of soft wheat such as American Western White, Japanese ordinary wheat, and Australian noodle wheat is used.
Prior to the wet heat treatment, the raw wheat is preferably hydrated and tempered (tempered). The hydration and tempering may be performed according to a conventional method. For example, 3 to 10 parts by mass of water, preferably 4 to 7 parts by mass of water are added to 100 parts by mass of raw wheat, and about 4 to 24 hours, preferably about 8 to It takes 16 hours, for example about 12 hours.

  The wet milling of wheat may be performed by a conventional method. For example, normal wheat flour is produced by repeatedly pulverizing with a roll and sieving with a sieve according to a conventional method on raw wheat mainly composed of soft wheat. The milling yield at that time is in the range of ordinary flour for confectionery. For example, the ash content of the obtained flour is in the range of 0.30% to 0.55%, preferably 0.35% to 0.43%. It may be adjusted so that

The wheat flour produced as described above is further pulverized to produce the confectionery flour of the present invention having the particle size distributions of (4) to (6) described above. As the pulverizing means, impact pulverization is preferable. As the pulverizer used for the impact pulverization, for example, a pin mill, a turbo mill, a blade mill, a pulverizer, and the like are used. It is preferable to use a machine that can prevent or reduce damage to starch and gluten, for example, a pin mill.
Through the above steps, the confectionery flour of the present invention having the physical properties (1) to (3) and the particle size distributions (4) to (6) described above can be produced.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Example 1]
100 parts by weight of American soft wheat “Western White” (water content of about 9% by weight) was subjected to 6 parts by weight of water as the primary water, stirred well, and then tempered at room temperature for about 12 hours. went. The raw wheat was put into a techno beta and steamed at about 100 ° C. with stirring to perform a heat treatment for 1 minute (the raw wheat temperature was 94 ° C.). After the wet heat treatment, it was put into a cooling conditioner, allowed to stay for about 50 minutes, and cooled to an outlet product temperature of about 30 ° C. The obtained wet heat-treated wheat was subjected to 1 part by mass of water as secondary hydration, and tempered (tempered) for about 6 hours at room temperature.
Subsequently, the wet heat-treated wheat was ground in a normal milling process to obtain wheat flour having an ash content of 0.39% by mass and a crude protein content of 8.1% by mass. As for the particle size of the wheat flour, the average particle size was 55 μm, the coarse powder fraction having a particle size of 60 μm or more was 35% by mass, and the fine powder fraction having a particle size of 30 μm or less was 42% by mass. The flour was pulverized using an impact pulverizer (“Pin Mill Coroplex” manufactured by Hadano Sangyo).
The obtained flour for confectionery of the present invention had an ash content of 0.40% by mass, a crude protein content of 8.2% by mass, a gluten vitality of 45%, and a degree of alpha conversion of 2%. The average particle size was 32 μm, the coarse powder fraction having a particle size of 60 μm or more was 15% by mass, and the fine powder fraction having a particle size of 30 μm or less was 62% by mass.

[Comparative Example 1]
A wheat flour for confectionery was obtained in the same manner as in Example 1 except that the raw material wheat was milled according to a conventional method without subjecting the raw material wheat to wet heat treatment, and then the obtained flour was wet heat treated.

[Comparative Example 2]
A wheat flour for confectionery was obtained in the same manner as in Example 1 except that the flour was not pulverized by an impact pulverizer.

[Comparative Example 3]
A wheat flour for confectionery was obtained in the same manner as in Example 1 except that the raw material wheat was not wet-heat treated.

[Comparative Example 4]
A wheat flour for confectionery was obtained in the same manner as in Example 1 except that the wet heat treatment time of the raw material wheat was 10 minutes.

[Comparative Example 5]
A wheat flour for confectionery was obtained in the same manner as in Example 1 except that the wet heat treatment time of the raw material wheat was 30 seconds.

[Test Example 1]
In order to confirm the secondary processability of each confectionery flour obtained in Example 1 and Comparative Examples 1 to 5, a sponge cake was produced by the following composition and process, and the mass and volume of the obtained sponge cake. 10 panelists were rated for appearance and texture based on the evaluation criteria shown in Table 2. The measurement results and score results (average score) are shown in Table 1. In Table 1, wet heat treatment conditions for producing confectionery flour, physical properties and particle size distribution of confectionery flour are also shown.

[Sponge cake formulation]
100 parts by weight of flour for confectionery, 135 parts by weight of sugar, 180 parts by weight of whole eggs, 18 parts by weight of milk, and 18 parts by weight of butter.
[Manufacturing process of sponge cake]
(1) Whole eggs and sugar that were lightly loosened were placed in a mixer bowl and mixed with a whipper while keeping the temperature at 23 to 25 ° C., and foamed to a specific gravity of 0.26 ± 0.01.
(2) The flour for confectionery, which had been sieved once with a sieve, was added to the above (1) and mixed uniformly so that no clumps were formed to give a specific gravity of 0.38 ± 0.01.
(3) A mixture of milk and butter dissolved in a hot water bath was added to the above (2) and further mixed to prepare a sponge cake dough having a specific gravity of 0.43 ± 0.01 in a uniform and smooth state.
(4) 350 g of the sponge cake dough of (3) above was dispensed into No. 5 mold and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge cake.
(5) The obtained sponge cake was allowed to cool for 90 minutes, put in a predetermined product box, covered and stored overnight, and then subjected to an evaluation test.

[Example 2]
Add 100 parts by weight of Japanese common wheat “Chikugoizumi” (water content: about 12% by weight), add 3 parts by weight as primary water, stir well, and then perform tempering for 12 hours at room temperature. It was. The raw wheat was put into a techno beta, and steaming at about 100 ° C. was blown into the technobeta for 1.5 minutes for wet heat treatment (the raw wheat product temperature 90 ° C.). After the wet heat treatment, it was put into a cooling conditioner, allowed to stay for about 50 minutes, and cooled to an outlet product temperature of about 30 ° C. Subsequently, 1 part by mass of water was added as secondary water, and tempering (tempering) was performed at room temperature for about 6 hours.
Subsequently, the wet heat-treated wheat was ground in a normal milling process to obtain wheat flour having an ash content of 0.38% by mass and a crude protein content of 7.2% by mass. As for the particle size of the wheat flour, the average particle size was 62 m, the coarse powder fraction having a particle size of 60 μm or more was 54 mass%, and the fine powder fraction having a particle size of 30 μm or less was 40 mass%. This flour was pulverized using an impact pulverizer (“Pin Mill Coroplex” manufactured by Hadano Sangyo).
The obtained wheat flour for confectionery of the present invention had an ash content of 0.36% by mass, a crude protein content of 6.7% by mass, a gluten vitality of 48%, and a degree of gelatinization of 4%. Moreover, the particle size of this wheat flour was 9% by mass for the coarse particle fraction having an average particle size of 26 μm, a particle size of 60 μm or more, and 70% by mass for the fine powder fraction having a particle size of 30 μm or less.

Example 3
Add 100 parts by weight of Japanese common wheat “Chikugoizumi” (water content: about 12% by weight), add 3 parts by weight as primary water, stir well, and then perform tempering for 12 hours at room temperature. It was. This raw wheat was subjected to a wet heat treatment (raw wheat product temperature of 65 ° C.) for 2 hours in a steamer. After the wet heat treatment, it was put into a cooling conditioner, allowed to stay for about 50 minutes, and cooled to an outlet product temperature of about 30 ° C. The obtained wet heat-treated wheat was subjected to 1 part by mass of water as secondary hydration, and tempered (tempered) for about 6 hours at room temperature.
Next, flour was obtained in the same manner as in Example 2. This flour was pulverized using an impact pulverizer (“Pin Mill Coroplex” manufactured by Hadano Sangyo).
The obtained wheat flour for confectionery of the present invention had an ash content of 0.38% by mass, a crude protein content of 6.9% by mass, gluten vitality of 53%, and a degree of alpha of 5%. The average particle size was 26 μm, the coarse powder fraction having a particle size of 60 μm or more was 10% by mass, and the fine powder fraction having a particle size of 30 μm or less was 72% by mass.

Example 4
A wheat flour for confectionery was obtained in the same manner as in Example 3 except that the wet heat treatment temperature of the raw material wheat was 77 ° C (the raw material wheat temperature 75 ° C) and the wet heat treatment time was 1 hour.

[Comparative Example 6]
A flour for confectionery was obtained in the same manner as in Example 4 except that the wet heat treatment time of the raw material wheat was 3.5 hours.

[Test Example 2]
In order to confirm the secondary processability of the wheat flour for confectionery of the present invention obtained in Examples 2 to 4 and Comparative Example 6, a sponge cake was produced in the same manner as in Example 1, and the resulting sponge cake The mass and volume were measured, and the appearance and texture were scored. The measurement results and score results (average score) are shown in Table 3. In Table 3, the wet heat treatment conditions for producing confectionery flour, the physical properties and particle size distribution of the confectionery flour are also shown.

[Examples 5 to 7 and Comparative Examples 7 to 10]
The wet heat treatment time of the raw material wheat was performed under the conditions shown in Table 4 below, and then the wet heat treated wheat was ground in a normal milling process to obtain wheat flour. The obtained flour was pulverized using an impact pulverizer (“Pinmill Coroplex” manufactured by Hadano Sangyo Co., Ltd.) to change the pulverization conditions to obtain flours for confectionery of Examples 5 to 7 and Comparative Examples 7 to 10. It was.

[Test Example 3]
Using each confectionery flour of Examples 5-7 and Comparative Examples 7-10, a sponge cake was produced in the same manner as in Example 1, and the mass and volume of the resulting sponge cake were measured. The internal phase and texture were scored. The measurement results and score results (average score) are shown in Table 4. Table 4 also shows wet heat treatment conditions when producing confectionery flour, physical properties and particle size distribution of confectionery flour, and the like.

[Test Example 4]
In order to further confirm the secondary processability of each confectionery flour obtained in Example 1 and Comparative Examples 1 to 5, Nagasaki Castella was produced by the following blending and processes, and the appearance of the obtained Nagasaki Castella and The texture was rated by 10 panelists based on the evaluation criteria shown in Table 2. The measurement results and score results (average score) are shown in Table 5.

[Combination of Nagasaki Castella]
100 parts by weight of flour for confectionery, 180 parts by weight of sugar, 200 parts by weight of whole egg, 30 parts by weight of starch syrup, 20 parts by weight of honey, 20 parts by weight of water.
[Manufacturing process of Nagasaki Castella]
(1) The whole egg and sugar which were loosely loosened were put into a mixer bowl, mixed with a whip while keeping the temperature at 25 to 28 ° C., and foamed to a specific gravity of 0.45 ± 0.01.
(2) A mixture of water syrup, honey and water in a hot water bath to form a syrup at 30 ° C. was gradually added to the above (1) and mixed uniformly to adjust the specific gravity to 0.48 ± 0.01.
(3) The flour for confectionery that had been sieved once in advance was added to the above (2), and evenly mixed so that no clumps were formed, to obtain a Nagasaki castella dough with a specific gravity of 0.52 ± 0.01.
(4) The obtained Nagasaki castella dough was allowed to stand at room temperature for 20 minutes.
(5) 600 g of the Nagasaki castella dough of (4) above was dispensed per 1 cm of the dedicated wooden frame, and the upper surface was made uniform, and placed in an oven preheated to 210 ° C. on the top and 150 ° C. on the bottom.
(6) After 10 minutes in the oven, the entire wooden frame was gently pulled out of the oven, sprayed on the surface, and the dough was uniformly stirred with a wooden mallet, returned to its original state, and baked.
(7) After another 10 minutes, the same operation was performed again, and then an iron plate was placed on the upper surface of the dedicated wooden frame, and then returned to the oven, followed by firing for a total of 50 minutes to obtain Nagasaki Castella.
(8) The obtained Nagasaki castella was allowed to cool for 120 minutes, then put in a predetermined product box, covered and stored overnight, and the appearance and texture were evaluated the next day.

[Test Example 5]
Using each confectionery flour obtained in Example 1 and Comparative Examples 1-5, a cookie was produced by the following formulation and process, the diameter and thickness of the obtained cookie were measured, and the texture was Based on the evaluation criteria shown in Table 6 below, 10 panelists were rated. The score results (average score) are shown in Table 7.

[Combination of cookies]
100 parts by weight of confectionery flour, 0.5 parts by weight of baking powder, 60 parts by weight of butter, 45 parts by weight of sugar, 0.5 parts by weight of salt, and 18 parts by weight of whole eggs.
[Cookie manufacturing process]
(1) Butter, sugar and salt were placed in a mixer bowl and mixed with a beater to form a uniform cream.
(2) The whole egg was loosely added to the above (1) and mixed uniformly to adjust the specific gravity to 0.82 ± 0.02.
(3) The confectionery flour and baking powder were sieved in advance with a sieve in advance and mixed uniformly with the above (2) so as not to form a lump, thereby obtaining a cookie dough.
(4) The cookie dough was taken out from the mixer ball, placed in a predetermined box so as not to be dried, and stored in a refrigerator at 5 ° C. overnight.
(5) The cooled cookie dough was removed from the refrigerator, uniformly spread to a thickness of 3 mm with a rolling pin, extracted using a stainless steel circular mold having a diameter of 7 cm, and arranged on the top plate at equal intervals.
(6) The above (5) was baked for 15 minutes in an oven preheated to 180 ° C. to obtain a cookie.
(7) The obtained cookies were allowed to cool for 60 minutes, then put in a predetermined product box, covered and stored overnight, and the texture was evaluated the next day.

Claims (4)

A wheat flour for confectionery characterized by having the following physical properties (1) to (3) and the following particle size distributions (4) to (6).
(1) Crude protein content is 6.0 to 9.5% by mass
(2) Gluten vitality is 35 to 55%
(3) Degree of alpha is 0-5%
(4) Average particle size is 15-50 μm
(5) The content ratio of the coarse powder fraction having a particle size of 60 μm or more is 5 to 30% by mass.
(6) The content ratio of the fine powder fraction having a particle size of 30 μm or less is 50 to 80% by mass.   The flour for confectionery according to claim 1, which is a flour for cake or a flour for castella. The method for producing wheat flour for confectionery according to claim 1, wherein the raw wheat mainly composed of soft wheat is subjected to wet heat treatment with heated steam at an article wheat temperature of 85 to 100 ° C for 1 to 5 minutes. Alternatively, the raw wheat is subjected to wet heat treatment at 60 to 80 ° C. for 30 minutes to 3 hours, and then the wet heat treated wheat is milled according to a conventional method, and the obtained wheat flour is pulverized to obtain a particle size distribution (4 ) To (6), the method for producing a flour for confectionery.
(4) Average particle size is 15-50 μm
(5) The content ratio of the coarse powder fraction having a particle size of 60 μm or more is 5 to 30% by mass.
(6) The content ratio of the fine powder fraction having a particle size of 30 μm or less is 50 to 80% by mass.   The method for producing wheat flour for confectionery according to claim 3, wherein the means for pulverizing the flour is impact pulverization.