JP2020150889A - Grain flour composition for confectionary, dough for confectionary, and confectionary - Google Patents

Abstract

To provide confectionary being excellent in food texture, and having good dough and product appearance.SOLUTION: The aforementioned problem is solved by using soft wheat flour of ordinary wheat flour and wheat flour of durum wheat flour Setodure for confectionary, and using the wheat flour of Setodure of 5-55 mass% relative to the total mass of soft wheat flour of ordinary wheat flour and wheat flour of durum wheat Setodure.SELECTED DRAWING: None

Description

The present invention relates to a flour composition for confectionery, a dough for confectionery, and confectionery.

Confectionery made from wheat flour is mainly produced from weak wheat flour, which has a relatively low protein content and is obtained from soft wheat belonging to ordinary wheat in the botanical classification.
Durum wheat, which belongs to the two-grain wheat in the botanical classification, has a high content of carotenoid pigment, and is used for producing pasta that requires a hard and elastic texture due to its characteristics such as high protein content and high hardness. .. In general, if durum wheat, which has a high protein content similar to that of bread flour (strong wheat flour) obtained from ordinary wheat, is used for confectionery produced mainly from weak wheat flour with a low protein content, it may become a hard product. It has been considered unsuitable for the production of confectionery because it has a rough texture. There are examples of using durum wheat semolina to give muffins a solid texture, and overseas for Susie cake (Singapore), semolina cake (Italy), etc., but sweets with a light texture are preferred. It is rarely used for kind.
As an example of using durum wheat flour, which has a finer grain size than durum semolina, in confectionery, Patent Document 1 describes a case where durum wheat flour is thawed and eaten by using a flour having a blending ratio of 30 to 100% by weight. It is disclosed that frozen bakery products (including yeast donuts and hot cakes) having a good texture and excellent flavor can be provided. Further, Patent Document 2 can provide cakes and donut confectioneries having excellent appearance, texture, texture and flavor by using durum wheat flour heat-treated to have a predetermined gluten vitality and gluten swelling degree. Is described.
However, the effects of these methods are not sufficient, and steps such as heat treatment are required.

Japanese Patent Application Laid-Open No. 6-153769 Japanese Patent Application Laid-Open No. 9-220049

An object of the present invention is to provide confectioneries having an excellent texture, good dough properties and product appearance.

The present inventors have conducted diligent studies to solve the above problems. As a result, in confectionery, it is possible to provide confectionery having an excellent texture by using 5 to 55% by mass of setodur wheat flour with respect to the total mass of the weak wheat flour of ordinary wheat and the wheat flour of durum wheat setodur. In addition, we found that for those using foaming dough such as sponge cakes, the dough property during work is improved, and for pound cake, a product that does not impair the product appearance (volume) can be obtained. It came to be completed.
That is, the present invention is as follows.
[1] A confectionery flour composition containing wheat flour of ordinary wheat and wheat flour of durum wheat setodur, which is 5 to 55% by mass based on the total mass of wheat flour of ordinary wheat and wheat flour of durum wheat setodur. Durum Wheat Setodur flour-containing confectionery flour composition.
[2] A dough for confectionery containing the flour composition according to the above [1].
[3] Confectionery obtained by baking the confectionery dough according to the above [2].

According to the present invention, confectioneries having an excellent texture can be obtained. Further, according to the present invention, it is possible to obtain confectionery having good dough and workability during manufacturing work and a good product appearance.

In the present invention, confectionery is a food product in which a dough containing starch-containing substances such as flour typified by weak wheat flour, fats and oils, sugar, and chicken eggs is mixed and baked in an oven. Confectioneries include cookies, butter cakes, and sponge cakes.
In the present invention, cookies are small baked confectioneries made mainly of weak wheat flour, and examples thereof include cookies, sables, biscuits, and crackers.
In the present invention, butter cakes are cakes using butter as one of the main raw materials, and are made from butter, sugar, eggs, flour, and if necessary, leavening agents such as baking powder. Examples include pound cake, butter cake, cupcakes, madeleine and baumkuchen. For butter, other fats and oils such as margarine and shortening may be used in consideration of texture.
In the present invention, sponge cakes are made from eggs, sugar, and wheat flour as basic materials, and using a dough that utilizes the bubble nature of eggs. For example, sponge cake, chiffon cake, castella, and busse.

The flour composition of the present invention comprises flour of ordinary wheat and wheat flour of durum wheat setodur.
Generally, in the milling process of hard wheat such as durum wheat, it is a crushed endosperm in a relatively coarse state called "semolina", which has a roughness such that it does not pass through a sieve having an opening of about 300 μm. Is widely used.
In the present invention, "wheat flour" means that the endosperm portion of wheat is milled and has a finer particle size than semolina, and is distinguished from semolina. In the Codex standard, which is an international standard for food safety, the standard 178-991 defines durum wheat semolina as having a particle size that can pass through a sieve having a mesh size of 315 μm at a maximum of 79%. In the same standard 152-1985, wheat flour is defined as wheat flour that passes through a sieve having a mesh size of 212 μm by 98% or more.

In the present invention, "weak wheat flour" refers to wheat flour obtained by milling soft wheat and having a relatively low protein content. The protein content of weak wheat flour is, as a guide, about 6.5 to 9.5% by mass, but is not limited to this.
In the present invention, "durum wheat" belongs to the two-grain wheat in the botanical classification, has a high content of carotenoid pigment, and has characteristics such as high protein content and high hardness.
The durum wheat used as a raw material for wheat flour in the present invention is limited to that of "Setodur", the first durum wheat variety in Japan. When foreign durum wheat is used in confectionery, it becomes a hard product and has a rough texture, so it has been considered unsuitable for the production of confectionery. When the wheat flour of foreign durum wheat is actually used, the dough becomes sticky and the workability deteriorates, and the product has a hard texture, and the effect of the present invention cannot be obtained.
In the present invention, "ordinary wheat" refers to wheat belonging to ordinary wheat in the botanical classification, which is different from the above durum wheat.
The ordinary wheat used as a raw material for weak wheat flour in the present invention is not particularly limited as long as it is a soft wheat variety suitable for confectionery. For example, WW (Western White), domestically produced ordinary wheat, white wheat, and Sato no Sora. And so on.

In the flour composition for confectionery of the present invention, the blending ratio of the wheat flour of durum wheat setodur is 5 to 55% by mass, preferably 10 by mass, based on the total mass of the weak wheat flour of ordinary wheat and the wheat flour of durum wheat setodur. -50% by mass, more preferably 15-30% by mass.

The confectionery dough of the present invention contains the confectionery flour composition. The confectionery of the present invention is formed by baking the dough for confectionery of the present invention.
In the production of confectionery dough and confectionery of the present invention, in addition to a predetermined amount of flour composition, flour such as strong flour, medium-strength flour, rye flour, corn flour, barley flour, rice flour; yeast, yeast food, etc. Baking powder, baking soda, ispata; tapioca starch, horse bell flour, cornstarch, waxy cornstarch, wheat starch, etc. and processed starches obtained by pregelatinization, etherification, esterification, acetylation, cross-linking, etc.; glucose, fructose, Sugars such as lactose, sugar and isomaltose; egg components such as egg yolk, egg white, whole egg and other eggs; milk components such as powdered milk, defatted powdered milk and soybean powdered milk; shortening, lard, margarine, butter, liquid oil Oils and fats such as; emulsifiers; inorganic salts such as salt; preservatives; vitamins; cornstars such as calcium and other auxiliary raw materials used in the production of ordinary confectionery can be used.

The confectionery of the present invention can be produced according to a conventional method except that it contains the above-mentioned flour composition containing a predetermined amount of weak wheat flour of ordinary wheat and wheat flour of durum wheat setodur. For example, the sugar batter method, the co-standing method, the all-in method, the flower batter method, and the separate method can be mentioned.

In the sugar batter method, sugar and fat are mixed well, mixed in several times while adding eggs so that they do not separate, and then flour and baking powder are added as needed to make dough, and the mold etc. are appropriately adjusted. Use to bake.

In the co-standing method, after sufficiently whipping whole eggs and sugar, flour and baking powder are added as needed to make dough, and baking is performed using a mold or the like as appropriate. In order to improve melting in the mouth, liquid oils and fats may be added after adding flour.

In the all-in method, eggs, sugar, foaming emulsified fats and oils, wheat flour, and liquid fats and oils are added as needed to make a dough, and the dough is baked using a mold or the like as appropriate.

In the flower batter method, fats and oils are kneaded until creamy, flour and baking powder are added if necessary, and the mixture is stirred, and the premixed eggs and sugar are added in several portions so as not to separate them. While mixing each time, make dough and bake using a mold as appropriate.

The separate method is to mix egg yolk and sugar well, add meringue made in advance with egg white and sugar in several times, mix each time, and then add flour and baking powder if necessary to dough. And bake using a mold as appropriate.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Production of sponge cake (1) Emulsifier ( manufactured by Mitsubishi Chemical Foods Co., Ltd .: trade name Ryotoester SP-A) 5 parts by mass, 25 parts by mass of water, 120 parts by mass of white sugar, 110 parts by mass of whole egg, 10 parts by mass of salad oil Add the portion and mix at low speed for 1 minute.
(2) To the above, 100 parts by mass of weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd .: trade name Heart) of ordinary wheat was added and mixed at low speed for 1 minute, high speed for 1 minute, and medium speed for 3 minutes to obtain a dough.
(3) 350 g was poured into a sponge mold and baked at 170 ° C. for 30 minutes to obtain a sponge cake.

Test 1 Effect of setodur on the dough, texture and product appearance of sponge cake A wheat flour mixture containing normal wheat flour and durum wheat flour in the ratio shown in Table 2 was used instead of normal wheat flour. A sponge cake was produced according to Production Example 1 except for the above.

Sensory evaluation For each sponge cake, the dough property, texture and product appearance were evaluated by 10 skilled panelists according to the evaluation criteria in Table 1. In addition, Comparative Example 1 produced by 100% by mass of weak wheat flour of ordinary wheat without using wheat flour of durum wheat was given as 3 points.

Evaluation standard table

Examples 1 to 3 have good dough properties, texture, and product appearance, and have good dough properties as compared with Comparative Example 1 produced using 100% by mass of weak wheat flour of ordinary wheat without using durum wheat flour. The effect of improving the texture and appearance of the product was recognized. In Comparative Example 2 in which the wheat flour of Setodur was 60% by mass and Comparative Example 3 in which the foreign durum was used, the results were inferior in all of the dough property, texture and product appearance.

Production Example 2 Production of pound cake (1) 90 parts by mass of fine white sugar and 90 parts by mass of butter are rubbed together at medium speed for 5 minutes. Then 90 parts by mass of whole egg is added and mixed at low speed for 2 minutes. Further, 100 parts by mass of weak wheat flour (manufactured by Nippon Flour Co., Ltd .: trade name Heart) and 2 parts by mass of baking powder were added and mixed at a low speed for 1 minute to obtain a dough.
(2) 350 g of the obtained dough in a pound mold was added and baked at 180 ° C. for 30 minutes to obtain a pound cake.

Test 2 Effect of setodur on the dough, texture and product appearance of pound cake A wheat flour mixture containing normal wheat flour and durum wheat flour in the proportions shown in Table 3 was used instead of normal wheat flour. A pound cake was produced according to Production Example 2 except for the above.
For each pound cake, the dough property, product appearance and texture were evaluated by 10 skilled panelists according to the evaluation criteria in Table 1. In addition, Comparative Example 4 produced by 100% by mass of weak wheat flour of ordinary wheat without using wheat flour of durum wheat was given as 3 points.

In Examples 4 to 6, the dough property, product appearance and texture were also good, and the dough property was improved as compared with Comparative Example 4 produced with 100% by mass of weak wheat flour of ordinary wheat without using durum wheat flour. The effect of improving the texture and appearance of the product was recognized. In Comparative Example 5 in which the amount of wheat flour of Setodur was 60% by mass, the results were inferior in terms of dough property, product appearance and texture. In Comparative Example 6 using foreign-produced durum, the texture and product appearance were not preferable.

Production Example 3 Production of Cookie (1) 46 parts by mass of fine white sugar, 3 parts by mass of defatted milk powder, 0.8 parts by mass of salt, 0.4 parts by mass of baking soda, 0.5 parts by mass of ammonium bicarbonate, 22 parts by mass of water, shortening 30 parts by mass was rubbed with a mixer for 1 minute at low speed, 3 minutes at medium speed, and 3 minutes at high speed to obtain a creamy paste.
(2) Then, 100 parts by mass of standard weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd .: trade name diamond) was added and mixed at a low speed for 1 minute to obtain a cookie dough.
(3) The cookie was rolled to a thickness of 7 mm with a rolling pin, punched with a die having a diameter of 6 cm, placed in an oven preheated to 200 ° C., and baked at 200 ° C. for 14 minutes to obtain a die-cut cookie.

Test 3 Effect of setodur on the dough and texture of cookies Manufactured except using a wheat flour mixture containing normal wheat flour and durum wheat flour in the proportions shown in Table 5 instead of normal wheat flour. Cookies were made according to Example 3.
The dough and texture of each cookie were evaluated by 10 skilled panelists according to the evaluation criteria in Table 4 below. In addition, the breaking strength was evaluated as an index of the hardness (crispy feeling) of the cookie. The breaking strength was shown by the average value of three samples under a load (g) when compressed to 40% of the sample thickness using a texture analyzer (TA-XT Plus, manufactured by Eiko Seiki Co., Ltd.). The texture and breaking strength were evaluated the day after cookie production. In addition, Comparative Example 7 produced by 100% by mass of weak wheat flour of ordinary wheat without using wheat flour of durum wheat was given as 3 points.

Evaluation standard table

In Examples 7 to 9, both the dough and texture (crispy texture, melting in the mouth) were good, and compared with Comparative Example 7 produced with 100% by mass of weak wheat flour of ordinary wheat without using durum wheat flour. The effect of improving the texture was observed.
In Examples 7 to 9, it was confirmed that the load tended to increase as the proportion of wheat flour in Setodur increased, and that the harder the cookie, the more crispy and crunchy the texture was imparted.
In Comparative Example 8 in which the flour of Setodur was 60% by mass, the scores of the dough and texture were slightly lower than those in Comparative Example 7, but the texture was hard because the load was relatively large. It was thought that this was because it affected the melting of the mouth.
In Comparative Example 9 using foreign-produced durum, there was no significant difference from Comparative Example 7 in which control was used, and no effect of improving texture was observed.

Claims (3)

A confectionery flour composition containing wheat flour of ordinary wheat and wheat flour of durum wheat setodur, which is 5 to 55% by mass of durum wheat based on the total mass of wheat flour of ordinary wheat and wheat flour of durum wheat setodur. A flour composition for confectionery containing wheat flour from Setodur. A dough for confectionery containing the flour composition according to claim 1. Confectionery made by baking the confectionery dough according to claim 2.