JP2020065509A - Mold-baked confectionary mix flour - Google Patents

Abstract

To provide mold-baked confectionary premix flour having crispy food texture immediately after baking, and capable of maintaining the crispy food texture after elapse of time, mold-baked confectionary dough containing the mold-baked confectionary premix flour, and mold-baked confectionary obtained by baking the mold-baked confectionary dough.SOLUTION: There is provided mold-baked confectionary premix flour containing dry processed rice flour obtained by performing dry processing on rice flour at atmospheric temperature of 100-163°C and tapioca starch, in which a total of the dry processed rice flour and the tapioca starch is 20-75 mass% relative to the total amount of starch-based raw materials contained in the mold-baked confectionary premix flour, and the mass ratio of the dry processed rice flour and the tapioca starch is in the range of dry processed rice flour: tapioca starch=8:2-5:5. There is also provided mold-baked confectionary dough containing the premix flour, and mold-baked confectionary obtained by baking the mold-baked confectionary dough.SELECTED DRAWING: None

Description

  The present invention relates to a mixed powder for baked confectionery.

Taiyaki is said to have the best freshness (the crispy and crisp texture on the surface), and many well-established stores have a reason to highly appreciate the texture.
However, Taiyaki has a problem that after baking, moisture is transferred from the bean jam and the filling over time, the skin is soft and the crispness becomes poor.
In order to solve such problems, conventionally, by using rice flour, wheat flour and starch mixed and heat-treated, by using potato starch or by using milk protein, a crispy quality is obtained by baking. The method was known.
For example, in Patent Document 1, a bakery food having a crispy texture can be obtained by using a mixture for bakery foods such as taiyaki containing a predetermined amount of starch, a predetermined amount of milk protein and an emulsifier, a pancake or waffle, It is described that the texture and flavor when freshly baked can be retained for a long time.
Further, in Patent Document 2, a mix for confectionery in which the compounding ratio (weight basis) of pregelatinized rice flour and rice flour and / or starch is 0.2 to 40:60 to 99.8 is used for taiyaki. It is described that a taiyaki with a crispy and crispy texture can be obtained.
Further, in Patent Document 3, starch, rice flour, and wheat flour are mixed so that the respective ratios are 30 to 80 parts by weight of starch, 10 to 60 parts by weight of rice flour, and 10 to 60 parts by weight of wheat flour, and the mixture is roasted. It is described that the flour composition for pottery which is characterized in that it makes it possible to obtain a pottery which has a crispy texture, is very crisp, has a crisp feeling, and has little deterioration over time.
Although the above-mentioned technology makes it possible to obtain crispy textured buns (for example, Taiyaki, Dorayaki, pancakes, Imagawa ware, waffles, etc.), it reduces the migration of water from the bean filling and filling and gives it a crispy texture. Further improvement was required to maintain.

JP, 2014-132907, A JP, 2013-99294, A JP, 2012-39936, A

  An object of the present invention is to provide a baked cake that has a crispy and crispy texture immediately after baking and can maintain a crispy texture over time.

  The present inventor has conducted extensive studies in order to solve the above-mentioned problems, and as a result, it is a premixed flour for type baked confectionery containing dry-heated rice flour and tapioca starch obtained by dry heat-treating rice flour at an ambient temperature of 100 to 163 ° C. The total of the dry heat-treated rice flour and the tapioca starch is 20 to 75 mass% with respect to the total amount of the starchy raw material contained in the premix flour for type baked confectionery, and the mass ratio of the dry heat-treated rice flour and the tapioca starch is: Dry heat-treated rice flour: tapioca starch = 8: 2 to 5: 5 is used, and by using the premixed flour for the type baked confectionery, it has a crispy and crispy texture immediately after baking, and the time passes. The present invention has been completed by finding that a baked cake that can maintain a crispy texture is provided.

That is, the present invention includes the following aspects.
[1] A dry-heat-treated rice flour premix powder for dry confectionery, which comprises dry-heat-treated rice flour at an ambient temperature of 100 to 163 ° C. and tapioca starch. The total of the dry heat-treated rice flour and the tapioca starch is 20 to 75% by mass with respect to the total amount of the raw materials, and the mass ratio of the dry heat-treated rice flour and the tapioca starch is such that the dry heat-treated rice flour: tapioca starch = 8: 2 to 5: 5. The premixed powder for baked confectionery, which is in the range.
[2] In the above [1], the tapioca starch is one or more modified starch selected from unmodified starch and / or one or more modified starch selected from etherified starch, esterified starch and cross-linked starch. Premixed powder for the type of baked confectionery described.
[3] A dough for baked confectionery containing the premixed powder for baked confectionery according to [1] or [2].
[4] A baked cake produced by baking the dough for baked cake according to [3].
[5] A method for producing baked confectionery, comprising:
(1) a step of dry heat treating rice flour at an ambient temperature of 100 to 163 ° C., and (2) a dry heat treated rice flour and tapioca starch obtained in step (1), the sum of dry heat treated rice flour and tapioca starch being a starchy raw material 20 to 75% by mass relative to the total amount of the above, and the mass ratio of the dry heat treated rice flour and the tapioca starch is in the range of dry heat treated rice flour: tapioca starch = 8: 2 to 5: 5 to prepare a dough. The said manufacturing method including the process to obtain.

  By using the premixed powder for baked confectionery of the present invention, the baked confectionery having a crispy and crispy texture immediately after baking and capable of maintaining a crispy texture over time is obtained. Can be provided.

<Premixed flour for baked goods>
In the present invention, the "type baked confectionery" refers to a batter dough containing flour, baked using a baking mold, and a confection containing ingredients such as bean paste in the baked one, for example, large-sized baked , Taiyaki, Imagawa yaki, rotary yaki, doll yaki, waffle, etc.

The premix flour for baked confectionery of the present invention contains dry-heat treated rice flour and tapioca starch obtained by subjecting rice flour to dry heat treatment at an ambient temperature of 100 to 163 ° C.
The premixed powder of the present invention is, depending on the intended use, dry-heat treated rice flour and tapioca starch, rice flour other than dry-heat treated rice flour or cereal flour other than rice flour, starches other than tapioca starch, chemical expanders, seasonings, and flavors. , A powder raw material such as a pigment, and optionally a mixture of oils and fats.

  The method for preparing and obtaining rice flour used in the present invention is not particularly limited, but, for example, rice as a raw material is subjected to air flow crushing method, barrel crushing method, high speed crushing method, impact crushing method, roll crushing method, swirling flow crushing method. It can be obtained by a single method or a combination of methods. The raw material rice is not particularly limited, and it can be used without distinction between non-glutinous rice and non-glutinous rice.

  In the present invention, the “dry heat treatment” is a method of heating an object (rice flour) without adding water or steam, and is a heat treatment for actively evaporating water in rice flour. For example, there is a heat treatment method of heating rice flour by exposing it to conductive heat, radiant heat, reflected heat, hot air, electromagnetic waves (microwave), etc. mediated by gas or solid.

  The device and machine for performing the dry heat treatment need not be limited to the above, and include, for example, a baking oven, a reel oven, a roasting kettle, a high temperature dryer, a hot air dryer, a heating stirrer, an indirect heating dryer, and a micro. This can be achieved by using a wave generator or the like and keeping in a high temperature and low humidity environment. At this time, in order to uniformly dry heat treat the rice flour, it is preferable to spread the rice flour thinly so as not to cause unevenness in timely mixing with a gas stream or a mixer, or heat conduction.

  Regarding the processing temperature of the dry heat treatment, the ambient temperature is 100 to 163 ° C, preferably the ambient temperature is 110 to 160 ° C, more preferably 110 to 150 ° C. The treatment time of the dry heat treatment can be appropriately adjusted, but it is preferably 10 minutes or more, more preferably 20 to 80 minutes after the ambient temperature reaches a predetermined temperature.

  The cooling method after dry heat treatment is not particularly limited, and natural heat dissipation, forced rapid cooling by ventilation or indirect water flow, etc. can be used, and the cooling time can be adjusted appropriately until the product temperature falls to about room temperature. Is.

  The tapioca starch used in the present invention may be natural starch (untreated starch) or modified starch regardless of the treatment method. Preferred is untreated starch and / or one or more modified starch selected from etherified starch, esterified starch and cross-linked starch. Examples of modified starch include those that have been subjected to treatments such as acetic acid, phosphorylation, hydroxypropylated phosphoric acid crosslinking, and acetylation.

In the present invention, the total of dry-heat-treated rice flour and tapioca starch is 20 to 75% by mass, preferably 25 to 60% by mass, and more preferably still more, with respect to the total amount of the starchy raw material contained in the premixed powder for baked confectionery. Is 30 to 40% by mass. Further, in the present invention, the mass ratio of dry heat treated rice flour and tapioca starch contained in the premixed flour for type baked confectionery is in the range of dry heat treated rice flour: tapioca starch = 8: 2 to 5: 5, preferably 7: 3. ~ 6: 4. Dry-heat-treated rice flour: tapioca starch = Within the range of 8: 2 to 5: 5, the higher the ratio of the dry-heat treated rice flour, the better the texture tends to be.
Here, the starchy raw material means a raw material containing starch as a main component, and wheat flour, barley flour, corn flour, pigeon flour, rye flour, oat flour, rice flour and other cereal flour, potato starch, wheat starch, It means starches such as sweet potato starch, tapioca starch, corn starch and the like, and processed starches made from these.

  The premix flour for baked confectionery of the present invention is, in addition to the dry heat treated rice flour and tapioca starch, wheat flour (strong flour, medium flour, soft flour, etc.), barley flour, buckwheat flour, corn flour, soybean flour, and dry heat treated rice flour. Rice flour and other cereal flour (preferably containing coarse corn flour to obtain a more desirable texture); other than tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch and other starches and α Modified starches that have been glycated, etherified, esterified, acetylated, cross-linked, etc .; sugars (sucrose, brown sugar, granulated sugar, brown sugar, etc.), sugars such as sucrose, maltose, glucose, trehalose, etc. ( Powdered starch syrup is preferred from the viewpoint of suppressing the sweetness of the skin while increasing the dryness of the skin); fats and oils such as salad oil, palm oil and corn oil (preferred) It may include guar gum, xanthan gum, carrageenan, a thickening agent such as pectin and the like; has a high melting point, the curing tends solid oil when solidified); baking powder, baking soda, leavening agents such as ammonium bicarbonate.

<Dough for baked confectionery>
The dough for baked confectionery contains the above premixed powder for baked confectionery. The dough for baked confectionery of the present invention can be prepared according to a conventional method depending on the type of baked confectionery. For example, the dough for taiyaki (batter) can be prepared by adding about 80 to 120 parts by mass of water to 100 parts by mass of the mixed powder for taiyaki, and stirring by hand for 1 to 2 minutes. . The stirring may be performed for 30 seconds to 1 minute using a mixer.
The dough for baked confectionery of the present invention may be, in addition to the premixed powder for baked confectionery, a raw material used for producing a conventional dough for baked confectionery other than a starch-based raw material, as another raw material. Any of them can be blended. For example, sugars such as glucose, fructose, lactose, sugar, isomaltose; egg yolk, egg white, whole egg and egg components which are powdered products thereof and other egg-derived components; milk, milk powder, skim milk powder, soybean Milk components such as powdered milk; proteins such as wheat protein, soybean protein, milk protein, and soybean protein; fats and oils such as shortening, lard, margarine, butter, liquid oil; foaming agents such as baking powder; emulsifiers; inorganics such as salt Preservatives, spices, spices, vitamins, fortifying agents such as calcium, water and the like can be added.

<Type baked confectionery>
The pattern baked confectionery of the present invention is obtained by baking the dough for the pattern baked confectionery described above.
The type baked confectionery of the present invention can be produced by a conventional method except that the above premixed flour for type baked confectionery containing a predetermined amount of dry heat-treated rice flour and tapioca starch is used.
In the present invention, the "type baked confectionery" refers to a batter dough containing flour, baked using a baking mold, and a confection containing ingredients such as bean paste in the baked one, for example, large-sized baked , Taiyaki, Imagawa yaki, rotary yaki, doll yaki, waffle, etc.
Examples of the ingredients for the shaped baked confectionery include bean jam, chestnut bean jam, sweet potato bean jam and the like, custard cream, chocolate cream, caramel cream and other creams.

<Method for producing baked confectionery>
The method for producing baked cakes according to the present invention comprises a step of dry heat treating the rice flour under predetermined conditions, and a dry heat treated rice flour and tapioca starch obtained in a predetermined amount with respect to the total amount of the starchy raw material in a predetermined amount. It can be manufactured by a conventional method except that it includes a step of obtaining a dough by using it in a mass ratio.
For example, it can be manufactured by preparing the dough for the mold baked confectionery containing the flour composition for the mold baked confectionery, adding ingredients if necessary, and baking it using an iron plate or a baking mold.
When adding ingredients, for example, pour the dough into a pair of molds and bake to form a skin, and place ingredients such as bean jam on one skin and bake the molds together. , Can be manufactured.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

<Production Example 1: Production of dry heat-treated rice flour>
(1) 1 kg of rice flour was placed in a metal vat and spread thinly to a thickness of about 5 mm.
(2) A bat was put in a dry heat device (KM-300B, manufactured by As One Co., Ltd.) and heated to 130 ° C. (3) After the atmospheric temperature in the dry heat device reached 130 ° C, the rice flour was lightly stirred with a spatula, spread thinly again to 5 mm, and heated at 130 ° C for 30 minutes.
(4) The vat was taken out and naturally cooled to room temperature to obtain dry-heat-treated rice flour.

<Production Example 2: Production of Taiyaki>
(1) 100 parts by mass of water was added to 100 parts by mass of the mixed powder for taiyaki having the following composition, and the mixture was stirred with a whipper for 2 minutes to obtain a batter.
(2) A Taiyaki machine was heated to 180 ° C., 15 g of the batter as a lower dough was dropped into the recess of the baking mold, and the dough was thinly spread using a spatula.
(3) 60 g of bean paste was dropped on the lower dough, and 35 g of batter was dropped as the upper dough so that the bean jam could be hidden.
(4) The baking molds were combined, the mold was laid down on the upper material, and the mixture was baked for 2 minutes and 30 seconds.
(5) It was inverted and baked for 2 minutes and 30 seconds. It was sandwiched for a total of 5 minutes to obtain taiyaki.

(Mixed powder for Taiyaki)
Wheat flour 53 parts by mass Dry-heated (130 ° C., 30 minutes) rice flour 21 parts by mass Starch (tapioacetate acetate) 9 parts by mass Sugars (granulated sugar) 10 parts by mass Fats and oils (shortening) 3 parts by mass Baking powder 3 parts by mass
Salt 1 part by mass Total 100 parts by mass Wheat flour used was a soft flour "Dia" manufactured by Nippon Milling Co., rice flour was "Takasago 117" manufactured by Matsuya Milling Co., Ltd., and starch was "Matsutani Sakura" manufactured by Matsutani Chemical Industry Co., Ltd.

<Test Example 1 Examination of Appropriate Blending Amount of Dry Heat Treated Rice Flour and Tapioca Starch>
Taiyaki was produced according to Production Example 2 except that the compounding amounts of dry heat treated rice flour and tapioca acetate were changed as shown in Table 2. The amount of water was adjusted to 100 parts by mass by changing the blending amount of wheat flour according to the amount of dry heat treated rice flour or tapioca starch. The amount of water added was adjusted by a viscometer (made by Rion Co.) in order to match the physical properties (viscosity) of the batter. , Viscotester VT-06) rotor No. The viscosity measured in 1 was adjusted to 15 to 30 dPa · s.
The texture of the obtained taiyaki was evaluated by 10 expert panelists in accordance with the evaluation criteria shown in Table 1. The evaluation results are shown in Table 2. In addition, calcination of taiyaki manufactured by a conventional formulation (62 parts by mass of wheat flour, 21 parts by mass of rice flour not subjected to dry heat treatment, 10 parts by mass of granulated sugar, 3 parts by mass of shortening, 3 parts by mass of baking powder, 1 part by mass of salt). The texture immediately after was 3 points and the texture after 1 hour was 1 point.

Table 1 Evaluation criteria table

Table 2 Examination of appropriate blending amount of dry heat treated rice flour and tapioca starch to be used

  As a result, the total of the dry heat treated rice flour and the tapioca starch is 20 to 75% by mass with respect to the total amount of the starchy raw material contained in the premix flour for type baked confectionery, and the mass ratio of the dry heat treated rice flour and the tapioca starch is. In each of Examples 1 to 5 in which the dry-heat-treated rice flour: tapioca starch = 8: 2 to 5: 5, the texture was favorable both immediately after baking and 1 hour after baking. On the other hand, in Comparative Examples 5 and 6 in which the total amount of dry-heat treated rice flour and tapioca starch was less than 20% by mass with respect to the total amount of the starchy raw material contained in the premix flour for type baked confectionery, immediately after firing and after 1 hour of firing In Comparative Examples 7 and 8 in which the total of dry-heat treated rice flour and tapioca starch exceeded 75% by mass with respect to the total amount of the starchy raw material contained in the premixed flour for type baked confectionery, which both had poor texture, The texture was good, but the texture after 1 hour of baking was poor. In Comparative Examples 1 and 3 in which the mass ratio of dry heat treated rice flour and tapioca starch was 9: 1, the texture just after baking was good, but the texture one hour after baking was inferior. In the comparative example in which the mass ratio of dry heat-treated rice flour and tapioca starch was 4: 6, the texture was inferior both immediately after baking and 1 hour after baking.

<Test Example 2 Dry Rice Heat Treated, Untreated Rice Flour, and Comparison with Other Treated Rice Flour>
Taiyaki was produced according to Production Example 2 except that the dry heat-treated rice flour was changed to rice flour having a different treatment method as shown in Table 3.
The amount of water added was that of a rotor No. of a viscometer (Viscotester VT-06, manufactured by Rion Co., Ltd.). The viscosity measured in 1 was adjusted to 15 to 30 dPa · s.
The texture of the obtained taiyaki was evaluated by 10 expert panelists in accordance with the evaluation criteria shown in Table 1. The evaluation results are shown in Table 3. In addition, even if 120 parts by mass of water was added, when the viscosity was more than 30 dPa · s, there was a problem in the step of stretching the lower dough, resulting in a large variation in quality, and therefore evaluation was not possible.

α化米粉：キッコーマン社製、「パフゲン」
湿熱処理米粉：特開２０１３−１７９９０８に準じて作製した。加熱水蒸気が米粉全体に万遍なく当たるように、米粉をバットの上に厚さ１ｃｍに広げ、スチームオーブン（ラショナル社製）内で、常圧下、処理温度１００℃、処理時間２０分間で湿熱処理し、湿熱処理米粉を得た。 Table 3

Alpha-modified rice flour: Kihkoman's "Pafgen"
Heat-moisture treated rice flour: Produced according to JP 2013-179908 A. Spread rice flour to a thickness of 1 cm on a vat so that the heated steam hits the entire rice flour evenly, and heat-treat it in a steam oven (manufactured by Rational Corporation) under atmospheric pressure at a treatment temperature of 100 ° C. for a treatment time of 20 minutes. Then, wet heat treated rice flour was obtained.

  As a result, in Example 1 using the dry heat-treated rice flour, the texture was favorable both immediately after baking and 1 hour after baking. On the other hand, in Comparative Example 9 using untreated rice flour and Comparative Example 10 using moist heat-treated rice flour, the results were inferior both immediately after baking and 1 hour after baking, and Comparative Example using α-modified rice flour In No. 11, the test was impossible because of high viscosity.

<Test Example 3 Examination of processing method of tapioca starch>
Taiyaki was produced according to Production Example 2 except that the type of starch was changed as shown in Table 4.
The amount of water added was that of a rotor No. of a viscometer (Viscotester VT-06, manufactured by Rion Co., Ltd.). The viscosity measured in 1 was adjusted to 15 to 30 dPa · s.
The texture of the obtained taiyaki was evaluated by 10 expert panelists in accordance with the evaluation criteria shown in Table 1. The evaluation results are shown in Table 4. In addition, even if 120 parts by mass of water was added, when the viscosity was more than 30 dPa · s, there was a problem in the step of stretching the lower dough, resulting in a large variation in quality, and therefore evaluation was not possible.

酢酸タピオカ澱粉：松谷化学工業社製、「松谷さくら」
リン酸架橋タピオカ澱粉：松谷化学工業社製、「パインベークＣＣ」
ヒドロキシプロピル化タピオカ澱粉：松谷化学工業社製、「松谷ゆり」
α化ヒドロキシプロピル化タピオカ澱粉：松谷化学工業社製、「プリジェル」 Table 4

Tapioca acetate starch: "Matsutani Sakura" manufactured by Matsutani Chemical Industry Co., Ltd.
Phosphoric acid cross-linked tapioca starch: "Pine Bake CC" manufactured by Matsutani Chemical Industry Co., Ltd.
Hydroxypropylated tapioca starch: "Matsutani Yuri" manufactured by Matsutani Chemical Industry Co., Ltd.
Pregelatinized hydroxypropylated tapioca starch: "Purigel" manufactured by Matsutani Chemical Industry Co., Ltd.

  As a result, in Example 1 using tapioca acetate starch, Example 6 using phosphoric acid cross-linked tapioca starch, and Example 7 using hydroxypropylated starch, a favorable texture was obtained immediately after baking and 1 hour after baking. there were. On the other hand, in Comparative Example 12 using α-hydroxypropylated tapioca starch, the test was not possible because of its high viscosity.

<Test Example 4 Examination of Dry Heat Treatment Temperature of Rice Flour>
Taiyaki was produced according to Production Example 1 and Production Example 2 except that the dry heat treatment temperature (ambient temperature) of rice flour was changed as shown in Table 5.
The amount of water added was that of a rotor No. of a viscometer (Viscotester VT-06, manufactured by Rion Co., Ltd.). The viscosity measured in 1 was adjusted to 15 to 30 dPa · s.
The texture of the obtained taiyaki was evaluated by 10 skilled panelists based on the evaluation criteria shown in Table 1. The evaluation results are shown in Table 5.
Table 5 Examination of dry heat treatment method

  As a result, in each of Examples 1, 8 and 9 in which the processing temperature (atmosphere temperature) of the dry heat treatment was 100 to 163 ° C., the texture was favorable both immediately after baking and 1 hour after baking. On the other hand, in Comparative Example 13 which was dry heat-treated at an ambient temperature of 90 ° C., the texture was inferior immediately after firing and after 1 hour of firing, and in Comparative Example 14 which was dry-heat treated at an ambient temperature of 165 ° C., immediately after firing and immediately after firing. All the textures after 1 hour were inferior and the result was a strong burning odor.

Claims (5)

  It is a premixed powder for type baked confectionery containing dry-heated rice flour and tapioca starch, which is obtained by dry heat-treating rice flour at an ambient temperature of 100 to 163 ° C., and the total amount of starchy raw materials contained in the premixed powder for type baked confectionery. On the other hand, the total of dry heat treated rice flour and tapioca starch is 20 to 75% by mass, and the mass ratio of dry heat treated rice flour and tapioca starch is in the range of dry heat treated rice flour: tapioca starch = 8: 2 to 5: 5. , The premixed flour for the above-mentioned baked confectionery.   The premixed flour for baked confectionery according to claim 1, wherein the tapioca starch is one or more modified starch selected from untreated starch and / or etherified starch, esterified starch and cross-linked starch.   A dough for baked confectionery, comprising the premix powder for baked confectionery according to claim 1 or 2.   A mold baked confectionery obtained by baking the dough for a mold baked confectionery according to claim 3. A method for producing baked confectionery, comprising:
(1) a step of dry heat treating rice flour at an ambient temperature of 100 to 163 ° C., and (2) a dry heat treated rice flour and tapioca starch obtained in step (1), the sum of dry heat treated rice flour and tapioca starch being a starchy raw material 20 to 75% by mass relative to the total amount of the above, and the mass ratio of the dry heat treated rice flour and the tapioca starch is in the range of dry heat treated rice flour: tapioca starch = 8: 2 to 5: 5 to prepare a dough. The said manufacturing method including the process to obtain.