JP2019162094A - Mix flour for baked confectionery, baked confectionery and manufacturing method of baked confectionery - Google Patents

Abstract

To provide baked confectionery having an outer surface part with a crispy texture and a moist inner layer part and also capable of maintaining the outer surface part with a crispy texture and the moist inner layer part even when re-heated after storage.SOLUTION: The problem is solved by using mix flour for baked confectionery containing 0.15-22.5 pts.mass of modified rice cake type potato starch selected from acid treatment starch, roasting starch, enzyme treatment starch, oxidized starch, etherification starch, esterification starch and crosslink starch for 100 pts.mass of flour.SELECTED DRAWING: None

Description

  The present invention relates to a mixed powder for baked confectionery, a baked confectionery, and a method for producing the baked confectionery.

The baked confectionery was desired to have a rich flavor, and as a perfect fit, it melts well in the mouth and does not feel powdery. In recent years, consumer preferences have diversified, and the crisp texture of the outer surface of baked goods tends to be preferred. By reheating with an oven toaster or the like, a crisp texture can be obtained on the outer surface of the baked confectionery, but the moist texture is impaired because the inner layer of the baked confectionery is dried. There was a problem of having a texture with a bulge.
In order to improve the texture of the outer surface of baked confectionery, the following techniques have been proposed. Patent Document 1 discloses a wheat composition for confectionery that provides a crispy textured confectionery containing the peeled wheat grains and / or crushed wheat. In Patent Document 2, there is provided a flour for baked confectionery, which contains at least one kind of flour derived from a specific wheat cultivar and has a rough texture and a baked confectionery with good meltability and good workability. It is disclosed. In Patent Document 3, the end-type protease is mixed with the dough mixture so as to contain 50 to 3300 U per 100 g of wheat flour, and the maximum temperature until cooking is maintained at 40 ° C. or lower. A process for producing a confectionery with a soft mouthfeel and a good melt is disclosed. Although all of them have a light mouthfeel, they have not yet provided a confectionery having a crisp and dry outer surface texture. In this specification, “crisp texture” means that the surface of the baked confectionery is thinly covered with “crisp crust when hard bread such as French bread is reheated with an oven toaster”. It is a texture that has tension as if it were, and feels a bit stiff but can be bite and bite.

JP-A-2005-13033 JP2013-70626A JP2013-176365

  It is an object of the present invention to provide a baked confectionery having a crispy outer surface and a moist inner layer. It is another object of the present invention to provide a baked confectionery that can maintain a crispy outer surface and a moist inner layer even after re-heating after storage.

The present inventors have intensively studied to solve the above problems. As a result, by using a mixed powder for baked confectionery containing 0.15 to 22.5 parts by mass of modified glutinous seed potato starch with respect to 100 parts by mass of wheat flour, the outer surface of the crisp texture was moist. It is possible to provide a baked confectionery having an inner layer part, and to maintain a moist inner layer part as a crispy outer surface part even if the baked confectionery is refrigerated or frozen and then reheated with an oven toaster, etc. As a result, the present invention has been completed.
That is, the present invention is as follows.
[1] To 100 parts by mass of wheat flour, 0.15 to 0.15 of modified glutinous potato starch selected from acid-treated starch, roasted starch, enzyme-treated starch, oxidized starch, etherified starch, esterified starch and crosslinked starch Mixed powder for baked confectionery, characterized by containing 22.5 parts by mass.
[2] A baked confectionery dough comprising the flour composition according to [1].
[3] A confectionery obtained by baking the confectionery dough described in [2].
[4] A method for producing a baked confectionery, comprising using the mixed powder for baked confectionery according to [1].

  ADVANTAGE OF THE INVENTION According to this invention, the baked confectionery which has a moist inner layer part and the outer surface part of the crispy texture can be provided. Furthermore, even when the baked confectionery of the present invention that has been refrigerated or frozen is reheated with an oven toaster or the like, the crisp texture of the outer layer and the moist texture of the inner layer are maintained.

  The mixed powder for baked confectionery of the present invention contains 0.15 to 22.5 parts by mass of modified glutinous potato starch with respect to 100 parts by mass of wheat flour.

  In the present invention, any flour can be used as long as it is a known flour such as strong flour, semi-strong flour, medium flour, and thin flour, and a mixture thereof can also be used. Preferably, it is a flour mixture containing wheat flour or wheat flour as a main component.

In the present invention, the modified glutinous potato starch is obtained by subjecting starch produced from glutinous potato having a starch composition of almost 100% to acid treatment, roasting, enzyme treatment, oxidation treatment, etherification treatment, esterification treatment and crosslinking. It is a modified starch modified by one or more treatments selected from the chemical treatment. The modified glutinous seed potato starch is selected from acid-treated starch, roasted starch, enzyme-treated starch, oxidized starch, etherified starch, esterified starch and crosslinked starch.
“Acid-treated starch” refers to starch obtained by treating starch with an acid such as hydrochloric acid or sulfuric acid.
“Roasted starch” refers to starch obtained by heating and roasting starch.
“Enzyme-treated starch” refers to starch obtained by treating starch with an enzyme such as α-amylase, β-amylase, glucoamylase 7, isoamylase, or pullulanase.
“Oxidized starch” refers to starch in which a carboxy group is introduced by oxidizing starch with an oxidizing agent such as hypochlorite. The oxidized starch used in the present invention includes oxidized starch obtained by further subjecting oxidized starch to etherification or esterification, and examples of such oxidized starch include acetylated oxidized starch. As in the case of oxidized starch, “bleached starch” is known as a product of starch treated with sodium hypochlorite or the like, but bleached starch contains other pigment components without chemically modifying the starch. The color tone of the starch is adjusted by oxidation or the like, and does not correspond to the modified starch in the present invention.
“Esterified starch” refers to starch in which a functional group is added to the starch through an ester bond. Esterified starch can be obtained by modifying acetic anhydride, octenyl succinic acid, phosphate, etc. on starch, and examples of esterified starch include acetylated starch, octenyl succinylated starch, phosphoric acid Examples thereof include monoesterified starch.
“Etherized starch” refers to starch in which a functional group is added to the starch through an ether bond. Examples of the etherified starch include carboxymethylated starch, hydroxypropylated starch, hydroxyethylated starch, and carboxyethylated starch.
“Crosslinked starch” refers to starch in which a functional group such as a phosphate group or adipic acid group is introduced into a hydroxyl group in a starch molecule to cause crosslinking within or between starch molecules. Examples of the crosslinked starch include phosphoric acid crosslinked starch and adipic acid crosslinked starch. The crosslinked starch used in the present invention includes crosslinked starch that has undergone esterification reaction or etherification reaction simultaneously with the crosslinking reaction. Examples of such crosslinked starch include hydroxypropylated phosphate crosslinked starch, acetylated phosphate Cross-linked starch, acetylated adipic acid cross-linked starch and the like can be mentioned.
Further, the modified starch can be gelatinized to obtain a modified gelatinized starch. It should be noted that pregelatinized starch is a powdered starch that swells when β starch is heated with water, etc., and further disintegrates when heated, etc., resulting in a dry and viscous paste. Since only the state of the starch is changed, the glutinous potato starch that has been pre-gelatinized is not included in the modified glutinous potato starch in the present invention.
As such modified glutinous potato starch, hydroxypropyl phosphate cross-linked alpha glutinous potato starch, hydroxypropyl phosphate cross-linked glutinous potato starch, adipic acid cross-linked alpha glutinous potato starch, adipic acid cross-linked potato starch, Acid-treated glutinous potato starch, oxidized glutinous potato starch, roasted glutinous potato starch, and the like, preferably hydroxypropyl phosphate cross-linked alpha glutinous potato starch, hydroxypropyl phosphate cross-linked potato potato starch, or Acid-treated glutinous potato starch.
As the modified glutinous seed potato starch, a product obtained by industrially modifying a naturally-derived glutinous potato starch may be used, or a commercially available product may be used. Examples of commercially available modified glutinous seed potato starch include Elian VC120, Elian VE540, Elian GEL100 (all manufactured by Matsutani Chemical Industry Co., Ltd.), and the like.
The content of the glutinous potato starch is 0.15 to 22.5 parts by mass, preferably 0.5 to 22.5 parts by mass, and more preferably 0.005 parts by mass with respect to 100 parts by mass of flour contained in the confectionery mix powder. 5 to 15 parts by mass, most preferably 0.5 to 7.5 parts by mass. When the content of the glutinous potato starch is 0.15 to 22.5 parts by mass with respect to 100 parts by mass of the flour contained in the confectionery mix powder, the outer surface part of the crispy texture and the moist inner layer part It is possible to provide a baked confectionery product having the effect of the present invention. If it is less than 0.15 parts by mass, the moist texture tends to be impaired. If it exceeds 22.5 parts by mass, the crispy texture of the outer surface tends to be impaired.

  In the present invention, baked confectionery is a food that is mixed with starch-containing materials such as flour such as weak wheat flour, dough containing fats and oils, sugar, chicken eggs, etc., and baked in an oven. Cookies such as, Pound cake, Butter cake, Cupcake, Madeleine, Financier, Muffin, Baumkuchen , Tart, waffle, hot cake, pancake, and the like. Alternatively, it may be a processed product obtained by coating, sanding, pouring or wrapping them with a filling such as chocolate, cream, jam or red bean paste.

  The mixed powder for baked confectionery of the present invention is a glucose, fructose, maltose, trehalose, arabinose, xylose, depending on the type of desired confectionery and the desired texture in addition to a predetermined amount of wheat flour and modified glutinous potato starch. Sugars such as galactose, sugar, lactose, maltose, brown sugar, etc .; sugars such as starch syrup and reducing sugar; proteins such as wheat protein, bean protein and milk protein; fats and oils such as butter, margarine and powdered oil; skim milk powder etc. Milk powders; emulsifiers; inorganic salts such as salt; preservatives; vitamins; nutrition enhancers such as calcium; seasonings; spices; dyes; fragrances; Can be blended.

  The dough for baked confectionery of the present invention includes the mixed powder for baked confectionery. The baked confectionery of the present invention is formed by baking the baked confectionery dough of the present invention.

  The baked confectionery of this invention can be manufactured in accordance with a conventional method except using the said mixed powder for baked confectionery containing a predetermined amount of wheat flour and modified glutinous potato starch. Examples include the sugar batter method, the co-standing method, the all-in method, the flower batter method, and the separate method.

  In the sugar batter method, mix sugar and oils and fats, mix them several times, adding eggs in several times so that they do not separate, and then add flour and baking powder as needed to make the dough. Use and fire.

  In the co-standing method, whole eggs and sugar are fully foamed, then flour and, if necessary, baking powder are added to make a dough, which is fired using a mold or the like as appropriate. In order to improve melting in the mouth, liquid oils may be added after adding flour.

  In the all-in method, egg, sugar, foamable emulsified oil and fat, and liquid oil and fat as necessary are added to the foam, and then the flour is added to make dough. .

  In the flower batter method, fats and oils are kneaded until creamy, and then added to the flour and, if necessary, baking powder, and stirred in several portions so as not to separate the pre-mixed egg and sugar. However, the dough is mixed each time to make a dough and fired using a mold as appropriate.

  Separately, the egg yolk and sugar are mixed well, and the meringue made with egg white and sugar is added in several portions. After mixing each time, add flour and baking powder if necessary. Baked using a mold or the like as appropriate.

  EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 The amount of Financier production raw material was in accordance with Table 1.
(1) Egg white, sugar, salt and almond poodle were put into a mixer (N-50 manufactured by Hobart) and mixed at a first speed.
(2) Wheat flour and baking powder were mixed to obtain a mixed powder.
(2) To the above (1), the mixed powder of (2) was added and stirred for 2 minutes at 1st speed until smooth using a beater.
(3) Further melted butter was added and stirred until smooth and homogeneous to obtain a dough.
(4) 38 g of the obtained dough was put into a financier mold and baked in an oven (BACKEN manufactured by Nanyo Co., Ltd.) at 190 ° C. for 20 minutes to produce a financier.

Evaluation Example 1 Sensory Evaluation After the baked bakery product was allowed to stand at room temperature for 1 hour and was subjected to rough heat, it was evaluated by 10 skilled panelists according to the following evaluation criteria table (immediately after production).
When reheating with an oven toaster for evaluation, the baked bakery product is subjected to freezing treatment, frozen, stored frozen for 2 weeks, thawed at room temperature, and then placed in an oven toaster preheated to 200 ° C. For 2 minutes and evaluated in the same manner (after reheating).
A bakery product (reference example) manufactured without using modified mochi seed potato starch (reference example) after firing (one that is not frozen or reheated) was scored as 3.

Evaluation standard table

Test Example 1 Influence of Mochi Seed Potato Starch on the Texture of Financier Production Example 1 except that 4 parts by weight of glutinous seed potato starch described in Table 3 is further added to 100 parts by weight of wheat flour in the mixed powder in the step (2) The financier was manufactured according to the above, and the texture was evaluated. The results are shown in Table 3.

もち種馬鈴薯澱粉Ａ：ヒドロキシプロピルリン酸架橋α化もち種馬鈴薯澱粉（松谷化学工業社製エリアンＶＣ１２０）
もち種馬鈴薯澱粉Ｂ：ヒドロキシプロピルリン酸架橋もち種馬鈴薯澱粉（松谷化学工業社製エリアンＶＥ５４０）
もち種馬鈴薯澱粉Ｃ：酸処理もち種馬鈴薯澱粉（松谷化学社製エリアンＧＥＬ１００）
もち種馬鈴薯澱粉Ｄ：漂白もち種馬鈴薯澱粉（松谷化学社製スタビローズＡＢ１０００）
もち種馬鈴薯澱粉Ｅ：α化もち種馬鈴薯澱粉（松谷化学社製マツノリンＷＰ）

Rice cake potato starch A: Hydroxypropyl phosphate cross-linked α-ized rice cake potato starch (Elian VC120 manufactured by Matsutani Chemical Co., Ltd.)
Rice cake potato starch B: Hydroxypropyl phosphate cross-linked rice cake potato starch (Elian VE540 manufactured by Matsutani Chemical Co., Ltd.)
Rice cake seed potato starch C: Acid-treated rice cake potato starch (Elian GEL100, manufactured by Matsutani Chemical Co., Ltd.)
Rice cake seed potato starch D: Bleached rice cake potato starch (Stabilose AB1000 manufactured by Matsutani Chemical Co., Ltd.)
Rice cake seed potato starch E: Pregelatinized rice cake potato starch (Matsunoline WP manufactured by Matsutani Chemical Co., Ltd.)

In the financier immediately after production, Examples 1 to 3 using modified rice cake seed starch were excellent in both the crispy texture of the outer layer and the moist texture of the inner layer. In Comparative Examples 1 and 2 using unmodified glutinous seed potato starch, the crispy texture of the outer layer was good, but the inner layer was slightly crusty and unsuitable.
In the financies that were re-heated with an oven toaster after frozen storage, Comparative Examples 1 and 2 and Reference Example 1 had a crisp texture on the outer layer, but the inner layer was crushed due to water scattering due to re-heating. On the other hand, in Examples 1 to 3, the freshness of the inner layer was maintained even after re-firing, and the crisp texture of the outer layer tends to be slightly noticeable, and the contrast between the inner layer and the outer layer is excellent. It was a texture.

Test Example 2 Production Example 1 except that 4 parts by mass of the materials listed in Table 4 were added to 100 parts by mass of wheat flour in the mixed powder of the influence step (2) of the material other than glutinous potato starch that gives the texture of financier Financiers were manufactured and evaluated according to The results are shown in Table 2. The modified pregelatinized starch (materials A to C) is an example of starch other than the modified glutinous seed potato starch, the rice flour (material D) has a crunchy texture on the outer layer, and the emulsifier (material E) is moist on the inner layer. It is a common material used to obtain a crisp texture.

資材Ａ：ヒドロキシプロピルリン酸架橋α化馬鈴薯澱粉（松谷化学社製パインソフトＢ）資材Ｂ：ヒドロキシプロピルリン酸架橋α化タピオカ澱粉（松谷化学社製プリジェルＶＡ７０Ｔ）
資材Ｃ：ヒドロキシプロピルリン酸架橋α化ワキシーコンスターチ（松谷化学社製マツノリン８８０）
資材Ｄ：米粉（日本製粉社製プリード）
資材Ｅ：乳化剤（理研ビタミン社製エマルジーＭＭ１００）

Material A: Hydroxypropyl phosphate cross-linked α-modified potato starch (Pine Soft B, Matsutani Chemical Co.) Material B: Hydroxypropyl phosphate cross-linked α-tapioca starch (Matsutani Chemical Co., Ltd. Prigel VA70T)
Material C: Hydroxypropyl phosphate cross-linked alpha waxy constarch (Matsunoline 880, Matsutani Chemical Co., Ltd.)
Material D: Rice flour (Nippon Flour Mills Preed)
Material E: Emulsifier (Emulsy MM100 manufactured by Riken Vitamin)

In the financier immediately after production, Comparative Examples 3 to 5 using starches other than modified glutinous seed potato starch are not suitable because the moist texture of the inner layer is slightly improved, but the crisp texture of the outer layer is not obtained. Met. In Comparative Example 6 using rice flour, although the crisp texture of the outer layer was slightly better, it was unsuitable because the inner layer was slightly puffy. In Comparative Example 7 using an emulsifier, the moist texture of the inner layer was slightly improved, but the outer layer was soft and unsuitable.
In the financies that were re-heated with an oven toaster after freezing storage, the crisp texture of the outer layer was all good, but the inner layer was not suitable due to the water splashing.

Test Example 3 Except for adding the hydroxypropyl phosphate cross-linked α-glutinous seed potato starch described in Table 5 to 100 parts by mass of wheat flour in the mixed powder in the examination step (2) of the modified glutinous seed potato starch use amount in the financier Financiers were prepared and evaluated according to Example 1 (no oven toaster reheating).

もち種馬鈴薯澱粉Ａ：ヒドロキシプロピルリン酸架橋α化もち種馬鈴薯澱粉（松谷化学社製エリアンＶＣ１２０）

Rice cake seed potato starch A: Hydroxypropyl phosphate cross-linked α-rice cake rice seed potato starch (Elian VC120 manufactured by Matsutani Chemical Co., Ltd.)

  In Examples 4 to 7 using 0.15 to 22.5 parts by mass of modified glutinous seed potato starch, the outer layer had a crisp texture and a moist texture on the inner layer, which was very good. . In Comparative Example 8 in which 0.1 part by mass was used, no effect was obtained, and in Comparative Example 9 in which 25 parts by mass was used, the crisp texture of the outer layer was not obtained.

Production Example 2 The amount of Madeleine production raw material was in accordance with Table 6.
(1) Melted whole eggs and sugar were put into a mixer (N-50 manufactured by Hobart) and mixed at a first speed.
(2) Wheat flour and baking powder were mixed to obtain a mixed powder.
(3) The mixed powder of honey and (2) was added to (1) and stirred for 2 minutes at 1st speed until smooth using a whipper.
(4) Further melted butter was added in 5 portions and stirred until it became smooth and homogeneous, and then kept in a refrigerator for 1 hour to obtain a dough.
(5) 25 g of the obtained dough was put into a Madeleine mold and baked in an oven (BACKEN manufactured by Nanyo Co., Ltd.) for 15 minutes at 180 ° C. and 160 ° C., to make Madeleine.

Test Example 4 Madeleine according to Production Example 2 except that the modified glutinous seed potato starch described in Table 7 was added to 100 parts by mass of wheat flour in the mixed powder of the examination step (2) of the modified glutinous potato starch used in Madeleine. Manufactured and evaluated according to Evaluation Example 1. In addition, the usage-amount of materials other than wheat flour and modified glutinous seed potato starch was increased in proportion to the total mass part of wheat flour and modified glutinous seed potato starch (for example, 10 parts by weight of wheat flour and 10 pieces of modified glutinous potato starch). The amount of melted whole egg used when using parts by mass is 110 parts by mass).

もち種馬鈴薯澱粉Ａ：ヒドロキシプロピルリン酸架橋α化もち種馬鈴薯澱粉（松谷化学社製エリアンＶＣ１２０）

Rice cake seed potato starch A: Hydroxypropyl phosphate cross-linked α-rice cake rice seed potato starch (Elian VC120 manufactured by Matsutani Chemical Co., Ltd.)

In Examples 8 to 11 in which 0.15 to 22.5 parts by mass of modified glutinous potato starch was added to Madeleine immediately after production, both the external crispy texture and the internal moist texture were excellent. It was. In Comparative Example 10, the effect was not obtained because the amount of the modified glutinous potato starch was small. In Comparative Example 11, the internal moist texture was good, but the external crisp texture was not obtained.
In addition, when the oven toaster was reheated after frozen storage, in Examples 8 to 11, the outer layer had a crisp texture and the moist texture of the inner layer was maintained, and the texture was excellent. In Comparative Examples 10 and 11, the inner layer was pattered due to water scattering.

Claims (4)

  0.15 to 22.5 masses of modified glutinous potato starch selected from acid-treated starch, roasted starch, enzyme-treated starch, oxidized starch, etherified starch, esterified starch and crosslinked starch with respect to 100 parts by mass of wheat flour A mixed powder for baked confectionery, characterized by containing a part.   A baked confectionery dough comprising the flour composition according to claim 1.   A confectionery obtained by baking the confectionery dough according to claim 2.   A method for producing a baked confectionery, wherein the mixed powder for baked confectionery according to claim 1 is used.