JP2022155949A - Confectionary wheat flour, confectionary mix flour, confectionary, and method of producing confectionary wheat flour - Google Patents

Abstract

To provide confectionary wheat flour capable of obtaining confectionary in which a feeling of disintegration is felt in the mouth, and which seldom leaves residues in the mouth at the time of mastication.SOLUTION: The present invention provides confectionary wheat flour obtained by heat treatment of raw wheat flour with water under normal pressure, in which the water content is 12.0-17.0 mass%, the ratio of starch grains indicating a polarizing cross under the observation of a polarization microscope is 90% or more, RVA maximum viscosity is 2300 cP or more, and a median diameter is 20-40 μm. Also, the present invention provides a method of producing the confectionary wheat flour, comprising a step of heat treating raw wheat flour with water under normal pressure.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to wheat flour for confectionery, mixed flour for confectionery and confectionery containing the wheat flour for confectionery, and a method for producing the wheat flour for confectionery.

Conventionally, various techniques related to flour for confectionery have been proposed for the purpose of improving the texture of confectionery. For example, Patent Literature 1 below discloses wheat flour for sponge cake containing 80% by weight or more of wheat flour particles having a medium particle size of 30 μm or less. In Patent Document 2 below, (1) crude protein content is 6.0 to 9.5% by mass, (2) gluten vitality is 35 to 55%, (3) degree of gluten is 0 to 5%, (4) (5) 5 to 30% by mass of coarse powder fraction having a particle size of 60 μm or more, and (6) 50 to 80% by mass of fine powder fraction having a particle size of 30 μm or less. A confectionery flour characterized by In Patent Document 3 below, raw material wheat mainly composed of soft wheat is subjected to wet heat treatment with heated steam at a product temperature of 85 to 100 ° C. for 1 to 5 minutes, or the product temperature of raw material wheat is 60. Moist heat treatment at ~ 80 ° C. for 30 minutes to 3 hours, then milling the moist heat treated wheat according to a conventional method, classifying the obtained wheat flour to remove coarse powder parts with a particle size of 60 μm or more, and obtaining a particle size distribution is disclosed within a specific range.

JP-A-6-237682 JP 2012-254053 A JP 2012-254052 A

Regarding the confectionery containing wheat flour, it is considered that there is still room for improvement in terms of the feeling of disintegration felt when eating and the lack of an aftertaste in the mouth.
Accordingly, the main object of the present invention is to provide a flour for confectionery that gives confectionery that gives a crumbling feeling in the mouth and does not easily leave a residue in the mouth when chewed.

That is, the present invention is a flour for confectionery in which the raw wheat flour is hydrothermally treated under normal pressure, the water content is 12.0 to 17.0% by mass, and the starch granules exhibiting a polarizing cross under observation with a polarizing microscope. Provided is wheat flour for confectionery having a ratio of 90% or more, a maximum RVA viscosity of 2300 cP or more, and a median diameter of 20 to 40 μm.
The wheat flour for confectionery may have an α-amylase digestibility that is 0.90 to 1.20 times that of the raw wheat flour.
The present invention also provides a confectionery mix containing the above confectionery flour.
The present invention also provides confectionery containing the flour for confectionery or the mixed flour for confectionery.
The present invention also provides a method for producing the above-mentioned wheat flour for confectionery, which comprises the step of subjecting raw wheat flour to hydrothermal treatment under normal pressure.
In the method for producing wheat flour for confectionery, the water used in the heat treatment with water may have a median diameter of 100 μm or less.

In addition, in this specification, "normal pressure" means 0.1 MPa.

ADVANTAGE OF THE INVENTION According to this invention, the flour for confectionery which gives a feeling of disintegration in the mouth and does not leave a bad impression on the mouth when masticated can be provided.
Note that the effects of the present invention are not limited to the effects described here, and may be any of the effects described in this specification.

Preferred embodiments for carrying out the present invention will be described below. The embodiments described below show representative embodiments of the present invention, and the scope of the present invention is not limited only to these embodiments.

<I. Wheat flour for confectioneries>

1. Overview of confectionery flour

The wheat flour for confectionery according to one embodiment of the present invention is wheat flour used as a raw material for confectionery. By using the wheat flour for confectionery, it is possible to obtain confectionery that gives a feeling of disintegration in the mouth when eaten and does not easily leave an aftertaste in the mouth when chewed.

In the present specification, the term "feeling of disintegration" means a state in which the confectionery melts and loosens in the mouth when eaten. In the present specification, the term "favorable disintegration feeling" means that the confectionery easily melts and loosens in the mouth when eaten. As used herein, the term "mouthfeel" means that a rough or sticky feeling remains in the mouth after eating.

The above-mentioned wheat flour for confectionery is obtained by subjecting the raw wheat flour to hydrothermal treatment under normal pressure. is within a certain numerical range.

2. Physical properties of flour for confectionery

The physical properties of the flour for confectionery of this embodiment will be described. Specifically, the moisture content of the confectionery flour, the ratio of starch granules showing a polarizing cross under observation with a polarizing microscope, the maximum RVA viscosity, the median diameter, and the α-amylase digestibility will be described.

(1) Moisture content

In the wheat flour for confectionery of this embodiment, the water content is 12.0 to 17.0% by mass. If the moisture content is less than 12.0% by mass or more than 17.0% by mass, the confectionery containing the flour for confectionery may be difficult to loosen in the mouth and leave a bad taste. The water content is preferably 12.5% by mass or more, more preferably 13.0% by mass or more, and even more preferably 13.5% by mass or more. Also, the water content is preferably 16.0% by mass or less, more preferably 15.5% by mass or less, still more preferably 15.0% by mass or less, and particularly preferably 14.5% by mass or less. Preferred upper and lower limits of the numerical range of water content may each be selected from the values described above. The water content is preferably 12.5 to 16.0% by mass, more preferably 13.0 to 15.5% by mass, even more preferably 13.0 to 15.0% by mass, particularly preferably 13.0% by mass. ~14.5% by mass. Such a moisture content is preferred in order to obtain confectionery with better disintegration in the mouth and less mouthfeel.

The moisture content of the flour for confectionery is measured by a heat drying method. Specifically, the water content is measured and calculated by the following procedure. 10 g of a sample (wheat flour for confectionery) is weighed into an aluminum container, dried at 130° C. for 1 hour with a blower dryer, and the weight of the sample after drying is measured. By subtracting the weight of the sample after drying from the weight of the sample before drying (10 g), the water content contained in the sample is calculated.

(2) Percentage of starch granules showing polarizing crosses under polarizing microscope observation

In the flour for confectionery of the present embodiment, the proportion of starch granules exhibiting a polarizing cross under observation with a polarizing microscope is 90% or more. If the ratio of starch granules exhibiting a polarizing cross under observation with a polarizing microscope (hereinafter also simply referred to as "starch granules exhibiting a polarizing cross") is less than 90%, the confectionery containing the confectionery flour will be in the mouth. It may be difficult to unravel and leave a residue in your mouth. The proportion of starch granules exhibiting a polarizing cross is preferably 95% or more, more preferably 96% or more, even more preferably 97% or more, and particularly preferably 98% or more. Such proportions are preferred in order to obtain a confectionery with better disintegration feeling in the mouth and less mouthfeel. The upper limit of the numerical range of the percentage of starch granules exhibiting a polarizing cross is 100% or less.

In the confectionery flour of the present embodiment, the higher the proportion of starch grains showing a polarized cross under observation with a polarizing microscope, the more ungelatinized starch is contained. Here, gelatinization of starch is explained. Starch is composed of amylose, which is a linear component, and amylopectin, which is a branched component. These components have a polycrystalline granular structure in which microcrystals are partially developed. When starch granules are heated in water, they first lose their crystallinity and swell, and when further heated, the starch granules disintegrate and form a paste mixture in which the fragments and partially dissolved starch molecules are mixed. In other words, ``gelatinization of starch'' generally refers to a state in which starch granules irreversibly swell when heated in the presence of water, and then collapse or dissolve, losing crystallinity and birefringence, and increasing viscosity. Say. Such a gelatinization process can generally be evaluated by polarizing microscopy or the like, in which changes in the crystal structure of starch granules are observed from the birefringence of starch granules (Nakamura et al.・Related Carbohydrate Experimental Method” (Gakkai Shuppan Center) p.166 (1999)). Upon observation by polarized light microscopy, starch gelatinization can be determined by loss of crystallinity and birefringence, resulting in the absence of crossed polarized crosses at the forming nuclei seen with ungelatinized starch. Therefore, the presence or absence of non-gelatinized starch can be determined by whether or not the starch granule shape and the polarizing cross can be confirmed by observation with a polarizing microscope. That is, the fact that the flour for confectionery of the present embodiment contains ungelatinized starch can be confirmed by observing starch granules showing a polarizing cross with a polarizing microscope. Further, as described above, it can be confirmed that the higher the ratio of starch granules exhibiting a polarizing cross, the higher the content of ungelatinized starch.

In the confectionery flour of the present embodiment, the ratio of starch granules exhibiting a polarizing cross under the above polarizing microscope observation is the ratio of the total number of starch granules under bright field observation using a bright field microscope to the polarized light using a polarizing microscope. Percentage of starch granules showing polarizing crosses under observation. Measurement of the number of starch granules using a microscope can be performed, for example, by the following procedure. First, a small amount of a sample (wheat flour for confectionery) is placed on a slide glass, 1-2 drops of distilled water are added with a dropper, then the slide is covered with a cover glass and placed on a bright field microscope (200 magnification). Starch granules are observed in a bright field and the total number is counted. After that, a polarizing plate is attached to the bright field microscope, and the number of starch granules showing a polarizing cross is counted under polarizing observation.

(3) RVA maximum viscosity

The above confectionery flour has a maximum RVA viscosity of 2300 cP or more. If the maximum RVA viscosity is less than 2300 cP, the resulting confectionery may have a bitter aftertaste. The RVA peak viscosity is preferably 2400 cP or higher, more preferably 2500 cP or higher, even more preferably 2600 cP or higher, particularly preferably 2700 cP or higher, or 2800 cP or higher. As will be described later, there is an upper limit to the values that the RVA maximum viscosity can take. The upper limit of the numerical range of the maximum RVA viscosity is, for example, 3500 cP or less, preferably 3200 cP or less. Preferred upper and lower limits of the numerical range of RVA maximum viscosity may each be selected from those mentioned above. The RVA maximum viscosity is preferably 2300-3500 cP, more preferably 2500-3500 cP, even more preferably 2500-3200 cP, and particularly preferably 2800-3200 cP. Such RVA maximum viscosities are preferred in order to obtain confectionery with better disintegration in the mouth and less mouthfeel.

In the confectionery flour of the present embodiment, the RVA maximum viscosity is determined using a Rapid Visco Analyzer (RVA) that continuously measures the viscosity change of the suspension of the confectionery flour. Calculated based on the official method (AACC Method 76-21). Specifically, the procedure for measuring the viscosity change is as follows. The measurements are carried out under atmospheric conditions unless otherwise stated.

(i) 3.5 g of a sample to be measured (wheat flour for confectionery) is put into 25 mL of 0.5 mM silver nitrate aqueous solution and suspended by stirring well to prepare a suspension having a concentration of 14% by mass.
(ii) This suspension (25° C.) is subjected to an RVA apparatus (RVA4500, manufactured by Perten Instruments) (paddle rotation speed: 160 rpm). The suspension is heated and cooled according to the set temperature conditions of the RVA apparatus below, and the viscosity (cP) of the suspension is continuously read during that time, with the time (seconds) on the horizontal axis and the viscosity (cP) on the vertical axis. Create an RVA profile.

The set temperature conditions of the RVA apparatus are as follows.
Hold at 50 ° C. for 60 seconds → raise the temperature from 50 ° C. at a rate of 1 ° C./5 seconds → hold at the same temperature for 150 seconds when it reaches 95 ° C. (282 seconds after the start of heating) → after that (432 seconds after the start of heating Seconds later) the temperature was lowered at a rate of about 1°C/5 seconds → when the temperature reached 50°C (660 seconds after the start of heating), the same temperature was maintained for 120 seconds.

In the RVA profile prepared as described above, when the temperature rises from 50 to 95° C., the viscosity increases, reaches a peak, and then decreases. The peak viscosity is defined as the maximum RVA viscosity of the flour for confectionery of the present embodiment.

In the above RVA profile, the viscosity exhibits the behavior described above because the starch granules swell and the viscosity increases, and then the starch granules burst and the viscosity decreases. That is, there is a limit to starch swelling and an upper limit to viscosity values. Therefore, there is an upper limit to the value that the RVA maximum viscosity of the flour for confectionery of the present embodiment can take.

(4) Median diameter

In the flour for confectionery of this embodiment, the median diameter is 20-40 μm. If the median diameter is less than 20 μm, the confectionery containing the flour for confectionery may be difficult to loosen in the mouth. If the median diameter is more than 40 μm, the confectionery containing the flour for confectionery may have a bad taste. The median diameter is preferably 22 μm or more, more preferably 24 μm or more. The median diameter is preferably 38 μm or less, more preferably 35 μm or less. Preferred upper and lower limits of the numerical range of the median diameter may be selected from those mentioned above. The median diameter is preferably 22-38 μm, more preferably 25-35 μm. Such a medium diameter is preferred in order to obtain confectionery with better disintegration in the mouth and less mouthfeel.

The median diameter of the flour for confectionery is measured by volume-based distribution (accumulated distribution) using Fraunhofer diffraction with a laser diffraction particle size distribution analyzer. As the laser diffraction particle size distribution analyzer, for example, a laser diffraction particle size distribution analyzer HELOS & RODOS (manufactured by Nippon Laser Co., Ltd.) is used.

(5) α-amylase digestibility

In the wheat flour for confectionery of the present embodiment, the α-amylase digestibility is preferably 0.90 to 1.20 times the α-amylase digestibility of the raw wheat flour, more preferably 0.90 to 1.20 times the α-amylase digestibility of the raw wheat flour. 0.95 to 1.10 times. That is, the ratio of α-amylase digestibility of the confectionery flour to α-amylase digestibility of the raw wheat flour is preferably 0.90 to 1.20 times, more preferably 0.95 to 1.10 times. be. When the α-amylase digestibility is within such a numerical range, it is possible to obtain confectionery with a better feeling of disintegration in the mouth and less aftertaste. The details of the raw wheat flour will be described in the following "II. Manufacturing method of wheat flour for confectionery". In addition, α-amylase in the present specification means α-amylase derived from fungi.

The α-amylase digestibility ratio of the confectionery flour to the α-amylase digestibility of the raw wheat flour is determined by the following procedure. Absorbance measurements in the following procedures are performed under room temperature (25° C.) and atmospheric pressure conditions unless otherwise specified.

Add 1 mL of α-amylase solution (derived from Aspergillus oryzae, 50 units/mL) pre-incubated at 40°C for 10 minutes to 100 mg of the sample (confectionery flour or raw flour), stir, and then at 40°C for 10 minutes. process. Then, 5 mL of citric acid-phosphoric acid aqueous solution (pH 2.5) is added to stop the reaction, and the supernatant is obtained by centrifugation (1,000 g, 5 minutes). After adding 0.1 mL of an amyloglucosidase solution (derived from Aspergillus niger, 2 units/0.1 mL) to 0.1 mL of this supernatant and treating at 40° C. for 20 minutes, the absorbance is measured at 510 nm. From the obtained absorbance, the amount of glucose produced is calculated using a D-glucose calibration curve prepared using a standard solution. The ratio of α-amylase digestibility of confectionery flour to α-amylase digestibility of raw wheat flour is determined using the following formula (1).

Ratio of α-amylase digestibility of confectionery flour to α-amylase digestibility of raw wheat flour = {(amount of glucose produced from wheat flour for confectionery) / (amount of glucose produced from raw flour)} × 100 ... (1)

3. Type of confectionery

The confectionery using the wheat flour for confectionery of the present embodiment as a raw material is generally a confectionery using wheat flour as a raw material, and may include aerated confectionery and confectionery other than aerated confectionery. As used herein, "aerated confectionery" means a confectionery containing wheat flour as a raw material and having air bubbles inside, such as sponge cake, chiffon cake, butter cake, sponge cake, pancake, steamed bread and muffin. mentioned. Examples of the confectionery other than bubble-containing confectionery include cookies, biscuits, crackers, madeleines, and financiers.

By using the flour for confectionery according to the present embodiment as a raw material for confectionery, it is possible to obtain confectionery that gives a crumbling sensation in the mouth when eaten and does not easily leave a residue in the mouth when chewed. In addition, by using the flour for confectionery according to the present embodiment as a raw material for an aerated confectionery, it is possible to obtain an aerated confectionery that gives a feeling of disintegration in the mouth, does not easily leave an aftertaste in the mouth when chewed, and has a soft feeling when eaten. can be obtained. That is, the wheat flour for confectionery of the present embodiment may be wheat flour for aerated confectionery, and by being used as a raw material for aerated confectionery, in addition to imparting a feeling of disintegration in the mouth and reducing the aftertaste in the mouth, , also contributes to imparting a soft feeling. In this specification, the term "fluffy feeling" means that the resistance of the dough is not felt when chewed.

Preferred physical properties when the wheat flour for confectionery of the present embodiment is the wheat flour for aerated confectionery will be described below.

The physical properties of the flour for aerated confectionery, which gives a feeling of disintegration in the mouth when eaten, does not leave a residue in the mouth when chewed, and has a soft feeling when eaten, are described in the above "2. Wheat flour for confectionery." It may be the physical properties as described in "Physical properties of". That is, the water content in the wheat flour for aerated confectionery, the ratio of starch granules showing a polarizing cross under observation with a polarizing microscope, the maximum RVA viscosity, the median diameter, and the preferred numerical ranges for α-amylase digestibility are the above "2 .. Physical properties of wheat flour for confectionery” may be within the numerical range described above.

In order to obtain an aerated confectionery with a soft feeling, the physical properties of the flour for aerated confectionery may be, for example, as follows.

The water content in the above wheat flour for aerated confectionery is 12.0% by mass or more, preferably 12.5% by mass or more, more preferably 13.0% by mass or more, and even more preferably 13.5% by mass or more. may Further, the water content in the wheat flour for aerated confectionery may be 17.0% by mass or less, preferably 16.0% by mass or less. Preferred upper and lower limits of the numerical range of the water content in the wheat flour for aerated confectionery may be selected from the values described above. The water content is preferably 12.5 to 17.0% by mass, more preferably 13.0 to 17.0% by mass, even more preferably 13.5 to 17.0% by mass, particularly preferably 13.5% by mass. It may be up to 16.0% by mass. By keeping the water content within such a numerical range, it is possible to obtain a bubble-containing confectionery with a softer feeling.

The proportion of starch granules exhibiting a polarizing cross under observation with a polarizing microscope in the above wheat flour for aerated confectionery is 90% or more, preferably 95% or more. The upper limit of the numerical range of the ratio of starch granules exhibiting a polarized cross in the wheat flour for aerated confectionery is 100% or less. When the ratio of starch granules exhibiting a polarizing cross is within such a numerical range, it is possible to obtain a bubble-containing confectionery with a more fluffy feeling.

The maximum RVA viscosity of the flour for aerated confectionery may be 2300 cP or higher, preferably 2400 cP or higher, more preferably 2500 cP or higher, and even more preferably 2600 cP or higher. The upper limit of the numerical range of the highest RVA viscosity in the wheat flour for aerated confectionery may be, for example, 3500 cP or less, preferably 3200 cP or less. Preferred upper and lower limits of the numerical range of RVA maximum viscosity in wheat flour for aerated confectionery may be selected from those mentioned above. The RVA peak viscosity may preferably be 2300-3500 cP, more preferably 2400-3500 cP, still more preferably 2500-3200 cP, and particularly preferably 2600-3200 cP. When the maximum RVA viscosity is within such a numerical range, it is possible to obtain a bubble-containing confectionery with a more fluffy feeling.

The median diameter of the flour for aerated confectionery is 20 μm or more. The median diameter of the wheat flour for aerated confectionery may be 40 μm or less, preferably 38 μm or less, more preferably 35 μm or less, even more preferably 30 μm or less. Preferred upper and lower limits of the numerical range of the median diameter in the wheat flour for aerated confectionery may be selected from those mentioned above. The median diameter may preferably be 20-38 μm, more preferably 20-35 μm, even more preferably 20-30 μm. By setting the median diameter within such a numerical range, it is possible to obtain a bubble-containing confectionery with a softer feel.

The α-amylase digestibility of the wheat flour for aerated confectionery is preferably 0.90 to 1.20 times the α-amylase digestibility of the raw wheat flour, more preferably 0.95 to 0.95 times the α-amylase digestibility of the raw wheat flour. 1.20 times, and more preferably 1.00 to 1.20 times the α-amylase digestibility of raw wheat flour. That is, the ratio of α-amylase digestibility of wheat flour for aerated confectionery to α-amylase digestibility of raw wheat flour is preferably 0.90 to 1.20 times, more preferably 0.95 to 1.20 times, and further More preferably, it is 1.00 to 1.20 times. When the α-amylase digestibility is within such a numerical range, it is possible to obtain a bubble-containing confectionery with a more fluffy feeling.

<II. Method for producing wheat flour for confectionery>

The wheat flour for confectionery according to one embodiment of the present invention described in the above "I. Flour for confectionery" can be obtained by the production method described below. That is, a method for producing flour for confectionery according to one embodiment of the present invention will be described below.

The method for producing wheat flour for confectionery according to the present embodiment includes a step of heat-treating raw wheat flour with water under normal pressure. The raw wheat flour is wheat flour that is used as a raw material for the wheat flour for confectionery, and specifically means wheat flour that is subjected to hydrothermal treatment under normal pressure. Examples of the raw material wheat flour include soft flour, all-purpose flour, semi-strong flour, strong flour, and durum wheat flour, and one or more of these may be used in combination. The raw wheat flour is preferably wheat flour containing soft flour, more preferably soft flour. In addition, the protein content of the raw wheat flour is preferably 10.0% by mass or less, more preferably 8.5% by mass or less.

Specifically, the step of hydrothermally treating the raw wheat flour under normal pressure is a step of subjecting the raw wheat flour to both a water treatment and a heat treatment under normal pressure. The step of performing both the hydration treatment and the heat treatment includes performing the heat treatment after the completion of the hydration treatment, performing the hydration treatment after the completion of the heat treatment, and performing part or all of the hydration treatment and the heat treatment in parallel. It may be to do any one of the following. The step of performing both the hydration treatment and the heat treatment is preferably a step of partially or wholly performing the hydration treatment and the heat treatment in parallel. When part of the hydration treatment and the heat treatment are performed in parallel, it is preferable to start the hydration treatment and the heat treatment at the same time.

Specifically, the hydration treatment is a treatment of adding water to raw wheat flour. The addition of water may be carried out, for example, by spraying liquid water, blowing steam, or blowing saturated steam, preferably by blowing steam. Liquid water spraying, steam jetting, or saturated steam jetting may be performed by devices known in the art. The temperature of the water added to the raw wheat flour may be appropriately set by those skilled in the art. The temperature of the water may be, for example, 4° C. or higher, preferably 15° C. or higher, more preferably 50° C. or higher, even more preferably 60° C. or higher, particularly preferably 80° C. or higher. The median diameter of the water added to the raw wheat flour is, for example, 100 μm or less, preferably 70 μm or less, more preferably 50 μm or less, even more preferably 30 μm or less, and particularly preferably 20 μm or less. . The median diameter of the water is measured by volume-based distribution (accumulated distribution) using Fraunhofer diffraction with a laser diffraction particle size distribution analyzer. As the laser diffraction particle size distribution analyzer, for example, a laser diffraction particle size distribution analyzer HELOS (manufactured by Nippon Laser Co., Ltd.) is used.

Specifically, the heat treatment is a process of heating raw wheat flour. Heat treatment may be performed by any heating method known in the art. Examples of known heating methods include jacket heating and hot air heating. The heating temperature in the heat treatment is preferably 100° C. or higher, more preferably 110° C. or higher, and even more preferably 120° C. or higher. The heating temperature in the heat treatment is preferably 160° C. or less. The heating time in the heat treatment may be appropriately adjusted according to the heating conditions such as the heating method and the heating temperature in order to obtain the flour for confectionery. The heating time is preferably adjusted appropriately within a range not exceeding 5 hours in order to reduce manufacturing costs.

An apparatus known in the technical field may be used as an apparatus for hydrothermally treating the raw wheat flour under normal pressure. The apparatus may be, for example, a batch-type apparatus or a continuous-type apparatus. The device may be an open system device or a closed system device, but the open system device is preferable because it is easy to maintain normal pressure and the raw material flour can be produced efficiently. That is, the step of hydrothermally treating the raw wheat flour under normal pressure is preferably carried out under open conditions.

The method for producing wheat flour for confectionery according to the present embodiment may include a step of drying wheat flour (hereinafter also simply referred to as a “drying step”) in order to make the water content of wheat flour within a specific numerical range. . The drying step may be performed by any drying method known in the art.

The method for producing wheat flour for confectionery according to the present embodiment may include a step of pulverizing wheat flour (hereinafter also simply referred to as a “pulverization step”) in order to make the median diameter of wheat flour within a specific numerical range. . For example, the production method may include a step of pulverizing the raw wheat flour before the step of hydrothermally treating the raw wheat flour under normal pressure. Moreover, the production method may include a step of pulverizing the wheat flour after the step of hydrothermally treating the raw wheat flour under normal pressure. In addition, the production method includes a step of pulverizing the raw wheat flour before the step of hydro-heating the raw wheat flour under normal pressure, and a step of pulverizing the wheat flour after the step of hydro-heating the raw wheat flour under normal pressure. may include Preferably, the production method includes a step of pulverizing the wheat flour after the step of hydrothermally treating the raw wheat flour under normal pressure. By pulverizing after hydrothermal treatment, it becomes easier to adjust the median diameter of wheat flour.

The pulverization step may be performed by known methods such as roll pulverization, impact pulverization, or air pulverization. The pulverization step may be performed using a commercially available pulverizer, such as a pulverizer (manufactured by Dalton Co., Ltd.), a jet mill (manufactured by Seishin Enterprise Co., Ltd.), or an impact-type fine pulverizer with a built-in classifier. ACM Pulverizer (manufactured by Hosokawa Micron Corporation) and the like can be used.

The method for producing wheat flour for confectionery according to the present embodiment may include a step of adjusting the median diameter of wheat flour so that the median diameter of wheat flour falls within a specific numerical range. When the pulverization step is performed in the production method, the step of adjusting the median diameter of the wheat flour is preferably performed after the pulverization step. The step of adjusting the median diameter of the wheat flour may be performed by a known method. For example, the median diameter may be adjusted using a pulverizing device commonly used in roll pulverization, impact pulverization, or air flow pulverization, or the median diameter may be adjusted by classifying after pulverization. . Examples of the types of the crushing device include pin mills, hammer mills, ball mills, and the like. In the case of adjustment by classification after pulverization, fractionation and recovery may be performed using an air classifier with an arbitrarily set classification point. Alternatively, the median diameter may be adjusted by using a sieve with openings that allow the median diameter to fall within a specific range.

The preferred numerical range of the median diameter of the flour that has undergone the pulverization step and/or the step of adjusting the median diameter of the flour is described in "2. Physical properties of flour for confectionery" in "I. Flour for confectionery" It can be as described in "(4) Median diameter". When the pulverized wheat flour is wheat flour for aerated confectionery, the preferable numerical range of the median diameter of the pulverized wheat flour is described in "3. Types of confectionery" in "I. Confectionery flour" above. can be as

<III. Mix powder for confectioneries>

The mixed flour for confectionery according to one embodiment of the present invention contains the above-described wheat flour for confectionery according to one embodiment of the present invention. Therefore, by using the mixed powder for confectionery as a raw material for confectionery, it is possible to obtain confectionery that gives a feeling of disintegration in the mouth when eaten and does not easily leave an aftertaste in the mouth when chewed. In addition, by using the mixed powder for confectionery as a raw material for an aerated confectionery, it is possible to obtain an aerated confectionery that gives a feeling of disintegration in the mouth when eaten, does not easily leave a residue in the mouth when chewed, and has a soft feeling. can.

The confectionery mix powder of the present embodiment may be used together with raw materials other than powdered and/or granular raw materials, such as water, milk, fats and oils, and eggs, when producing confectionery. The mixed flour for confectionery preferably further contains flour other than the wheat flour for confectionery and/or other powdery raw materials.

Examples of grain flour other than the above-mentioned flour for confectionery include wheat flour other than the above-mentioned flour for confectionery, rye flour, barley flour, rice flour, oat flour, buckwheat flour, barnyard flour, millet flour, and corn flour. One or a combination of two or more of may be used.

Examples of the above-mentioned other powdery raw materials include starches, sugars, milk components, egg components, polysaccharide thickeners, emulsifiers, enzyme preparations, salt, inorganic salts such as calcium carbonate, vitamins, yeast, yeast food, swelling agents, Colorants and fragrances and the like may be included, one or a combination of two or more of which may be used.

<IV. Sweets>

A confectionery according to one embodiment of the present invention includes the above-described flour for confectionery or mixed flour for confectionery according to one embodiment of the present invention. That is, the confectionery of the present embodiment is a confectionery produced using the above-mentioned wheat flour for confectionery or the above-mentioned mixed powder for confectionery. The confectionery may be a confectionery generally using wheat flour as a raw material, and may be produced by a method known in the art.

The confectionery of the present embodiment preferably includes confectionery containing bubbles and confectionery other than confectionery containing bubbles. As described above, aerated confectionery includes, for example, sponge cake, chiffon cake, butter cake, sponge cake, pancake, steamed bread and muffin. Confectionery other than aerated confectionery includes, for example, cookies, biscuits, crackers, madeleines and financiers.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

<Production of wheat flour for confectionery>

(1) Production of flour for confectionery in Example 1

Raw material wheat flour ("Cleopatra" manufactured by Showa Sangyo Co., Ltd.) was put into a manufacturing device ("Pam Apex Mixer" manufactured by Pacific Machinery Co., Ltd.) and subjected to hydrothermal treatment under normal pressure (0.1 MPa). Specifically, the raw wheat flour was heated under normal pressure while adding water to the raw wheat flour by spraying liquid water. In the hydration treatment, the median diameter of the sprayed water was 17.01 μm. The median diameter was measured by the following procedure. In the heat treatment, the heating temperature was maintained at 120° C. for 140 seconds. That is, in the heat treatment, the heating temperature was 120° C. and the heating time was 140 seconds. After that, the wheat flour was taken out from the manufacturing equipment, and the flour for confectionery of Example 1 was obtained.

(2) Measurement of median diameter of water

The median diameter of the water added to the raw wheat flour was measured by volume standard distribution (accumulated distribution) using Fraunhofer diffraction with a laser diffraction particle size distribution analyzer HELOS (manufactured by Nippon Laser Co., Ltd.).

(3) Production of flour for confectionery of Examples 2-9 and Comparative Examples 1-7

Wheat flour for confectionery of Examples 2 to 9 and Comparative Examples 1 to 7 was obtained in the same manner as in Example 1 above according to the “Conditions for producing flour for confectionery” described in Table 3 below. In the production of the flour for confectionery of Examples 2 to 9 and Comparative Examples 1 to 7, if necessary, the step of drying the flour for confectionery after the heat treatment with water (drying step) and / or the flour for confectionery A step of pulverizing wheat flour (pulverizing step) was performed. In the drying process, the drying treatment was performed so that the water content of the wheat flour for confectionery became the numerical value described in Table 3 below. In the pulverization process, the pulverization treatment was performed so that the median diameter of the wheat flour for confectionery became the numerical value described in Table 3 below.

The confectionery flour of each example and comparative example is hereinafter simply referred to as "wheat flour".

<Measurement of physical properties of wheat flour for confectionery>

The physical properties of the obtained flour for confectionery were measured by the following procedures. The measurements were performed at room temperature (25±5° C.) and atmospheric pressure unless otherwise specified.

(1) Moisture content

10 g of a sample (wheat flour for confectionery) was weighed in an aluminum container, dried at 130° C. for 1 hour with a blower dryer, and the weight of the sample after drying was measured. By subtracting the weight of the sample after drying from the weight of the sample before drying (10 g), the water content contained in the sample was calculated.

(2) Percentage of starch granules showing polarizing crosses under polarizing microscope observation

A small amount of sample (wheat flour for confectionery) was placed on a slide glass, 1 to 2 drops of distilled water were dropped from above with a dropper, then covered with a cover glass, and placed on a bright field microscope (200 magnification). Starch granules were observed in a bright field and the total number was counted. After that, a polarizing plate was attached to the bright field microscope, and the number of starch granules showing a polarizing cross was counted under polarized light observation. Then, the ratio (unit: %) of the number of starch granules showing a polarizing cross to the total number of starch granules was calculated.

(3) RVA maximum viscosity

(i) 3.5 g of a sample to be measured (wheat flour for confectionery) was put into 25 mL of 0.5 mM silver nitrate aqueous solution and stirred well to suspend, thereby preparing a suspension having a concentration of 14% by mass.
(ii) This suspension (25° C.) was subjected to an RVA apparatus (RVA4500, manufactured by Perten Instruments) (paddle rotation speed: 160 rpm). The suspension is heated and cooled according to the set temperature conditions of the RVA apparatus below, and the viscosity (cP) of the suspension is continuously read during that time, with the time (seconds) on the horizontal axis and the viscosity (cP) on the vertical axis. An RVA profile was created.

The set temperature conditions of the RVA apparatus were as follows.
Hold at 50 ° C. for 60 seconds → raise the temperature from 50 ° C. at a rate of 1 ° C./5 seconds → hold at the same temperature for 150 seconds when it reaches 95 ° C. (282 seconds after the start of heating) → after that (432 seconds after the start of heating Seconds later) the temperature was lowered at a rate of about 1°C/5 seconds → when the temperature reached 50°C (660 seconds after the start of heating), the same temperature was maintained for 120 seconds.

In the RVA profile prepared as described above, when the temperature was increased from 50 to 95° C., the viscosity increased, reached a peak, and then decreased. The peak viscosity was taken as the maximum RVA viscosity of the confectionery flour.

(4) α-amylase digestibility

Add 1 mL of α-amylase solution (derived from Aspergillus oryzae, 50 units/mL) pre-incubated at 40°C for 10 minutes to 100 mg of the sample (confectionery flour or raw flour), stir, and then at 40°C for 10 minutes. processed. Then, 5 mL of an aqueous citric acid-phosphoric acid solution (pH 2.5) was added to stop the reaction, and the mixture was centrifuged (1,000 g, 5 minutes) to obtain a supernatant. After adding 0.1 mL of an amyloglucosidase solution (derived from Aspergillus niger, 2 units/0.1 mL) to 0.1 mL of this supernatant and treating at 40° C. for 20 minutes, the absorbance was measured at 510 nm. From the obtained absorbance, the amount of glucose produced was calculated using a D-glucose calibration curve prepared using a standard solution. The ratio of α-amylase digestibility of confectionery flour to α-amylase digestibility of raw wheat flour was determined using the following formula (1).

Ratio of α-amylase digestibility of confectionery flour to α-amylase digestibility of raw wheat flour = {(amount of glucose produced from wheat flour for confectionery) / (amount of glucose produced from raw flour)} × 100 ... (1)

(5) median diameter

The median diameter of the flour for confectionery was measured by volume-based distribution (accumulated distribution) using Fraunhofer diffraction with a laser diffraction particle size distribution analyzer HELOS & RODOS (manufactured by Nippon Laser Co., Ltd.).

<Manufacturing of confectionery>

(1) Manufacture of sponge cake

The raw materials of A shown in Table 1 below were placed in a bowl and mixed at a high speed of a mixer for 2 minutes and 30 seconds so that the final specific gravity was 0.36. Add the raw material B shown in Table 1 below, mix for 1 minute at a low speed of the mixer, scrape off the dough adhering to the inside of the bowl, and mix for 30 seconds at a medium speed of the mixer so that the final specific gravity becomes 0.42. and got the dough. Pour 350 g of the dough into a No. 6 decoration mold and bake for 32 minutes in an oven with a top heat of 180 ° C. and a bottom heat of 185 ° C. to make a sponge cake using the wheat flour of Example 1 (hereinafter, “sponge cake of Example 1”). Also called.) was manufactured. "Whole egg" in Table 1 below was manufactured by Kewpie Egg Corporation (trade name: liquid whole egg (sterilized)).

Examples 2 to 9 and Comparative Examples in the same procedure as the sponge cake of Example 1 above, except that the "flour of Example 1" in Table 1 was changed to the flour of Examples 2 to 9 and Comparative Examples 1 to 7. 1-7 sponge cakes were produced.

(2) Production of cookies

Under room temperature (20 to 25 ° C.) conditions, put the raw materials of A shown in Table 2 below in a bowl, mix for 30 seconds at medium speed of a mixer (using Peter), stop the mixer once, and then again at medium speed. for 30 seconds. The ingredients of B shown in Table 2 below were added little by little and mixed for 10 minutes at medium speed of the mixer. The raw material C shown in Table 2 below was added and mixed at a low speed of the mixer for 30 seconds, then the dough adhering to the inside of the bowl was scraped off, and the mixture was further mixed at a low speed for 15 seconds to obtain a dough. The resulting dough was put together and refrigerated at 10° C. overnight. The dough was stretched to a thickness of 5 mm, refrigerated at 10 ° C. for 1 hour, cut out with a cutter with an inner diameter of 4 cm, baked at 170 ° C. for 18 minutes, and cookies using the wheat flour of Example 1 (hereinafter referred to as "implementation Also referred to as "the cookies of Example 1") were produced. The “sweetened frozen egg yolk” in Table 2 below was manufactured by Kewpie Egg Corporation (trade name: sweetened frozen egg yolk 20).

Examples 2 to 9 and Comparative Example 1 in the same procedure as the cookies of Example 1 above, except that the "flour of Example 1" in Table 2 above was changed to the flour of Examples 2 to 9 and Comparative Examples 1 to 7. ~7 cookies were made.

<Evaluation of Confectionery>

Five trained expert panels evaluated the disintegration in the mouth, no mouthfeel, and softness of the sponge cake, and the crumble and no mouthfeel of the cookie. did. Specifically, the five expert panelists ate the sponge cake and cookies, discussed, and determined an evaluation according to the following evaluation criteria.

(1) Collapse feeling ◎: Easy to loosen in the mouth (there is a considerable collapse feeling), very good ○: Loose in the mouth (there is a feeling of collapse), good ×: Loose in the mouth Hard to feel (hard to feel the collapse feeling), defective

(2) No mouthfeel ◎: No rough or sticky residue left in the mouth when chewed (no mouth residue), very good ○: No rough or sticky residue left in the mouth when chewed Very little (not much residue in the mouth), good ×: There is a residue in the mouth when chewing, poor

(3) Fluffy ◎: There is no resistance of the dough when chewed (soft feeling), light texture at the first bite, very good ○: There is no resistance of the dough when chewed (soft feeling), The texture at the first bite is slightly light, good ×: The dough has resistance when chewed (no fluffy feeling), poor

The results of Examples 1-9 and Comparative Examples 2-7 are shown in Tables 3 and 4 below. The meanings of the notations in the rows of "manufacturing equipment", "water/steam", and "raw flour" in Tables 3 and 4 are as follows.
[Manufacturing equipment]
I: Pam Apex Mixer (Pacific Machinery Co., Ltd.)
II: Paddle dryer (Nara Machinery Co., Ltd.)
III: Autoclave (Tomy Seiko Co., Ltd.)
[Hydration/Steam]
No water added: No water added Water added: Liquid water is sprayed during water water treatment Steam: Water vapor is ejected during water water treatment [Raw flour]
A: Weak flour (protein mass 7.5%, trade name “Cleopatra” (Showa Sangyo Co., Ltd.))
B: Weak flour (protein mass 8.1%, trade name “Gekkeikan” (Showa Sangyo Co., Ltd.))
C: Weak flour (protein mass 9.6%, trade name “Special Hatsuho” (Showa Sangyo Co., Ltd.))

As shown in Table 3, the sponge cakes using the wheat flour of Examples 1 to 3 with a water content of 12.5% by mass, 13.8% by mass, or 16.0% by mass have a crumbling feeling and an aftertaste in the mouth. Both lack of dryness and softness were good or very good. The cookies using the wheat flour of Examples 1 to 3 had good or very good feeling of disintegration and no bad taste in the mouth. In particular, the sponge cake using the wheat flour of Example 2, which has a water content of 13.8% by mass, has very good collapse, no mouthfeel, and fluffy feeling. was very good in crumbling feeling and no mouthfeel. On the other hand, the sponge cake and cookies using the wheat flour of Comparative Example 1 with a water content of 10.8% by mass were all poorly evaluated. The sponge cake and cookies using the wheat flour of Comparative Example 2 with a water content of 18.7% by mass had poor crumbling feeling and lack of mouthfeel. From these results, in order to obtain confectionery with good disintegration feeling and no mouthfeel ), it is considered preferable that the moisture content of the flour for confectionery is 12.0% by mass or more, 12.5% by mass or more, 13.0% by mass or more, or 13.5% by mass or more. In addition, in order to obtain a confectionery with good crumbling feeling and no mouthfeel (particularly, in order to obtain a bubble-containing confectionery with good crumbling feeling, no mouthfeel and fluffy feeling), It is also considered preferable that the moisture content of the wheat flour for general purpose is 17.0% by mass or less, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, or 14.5% by mass or less. be done.

As shown in Table 3, the sponge cakes using the wheat flour of Examples 1 to 3, in which the ratio of starch granules exhibiting a polarizing cross under observation with a polarizing microscope is 95% or 98%, has no disintegrating feeling, no mouthfeel, and softness were both good or very good. The cookies using the wheat flour of Examples 1 to 3 had good or very good feeling of disintegration and no bad taste in the mouth. In particular, the sponge cake using the wheat flour of Example 2, in which the ratio of starch granules exhibiting a polarizing cross is 98%, was very good in terms of disintegration, no mouthfeel, and fluffy feeling. The cookies using the wheat flour of No. 2 were very good in terms of crumbling feeling and absence of a bad aftertaste in the mouth.

As shown in Table 3, the sponge cakes using the flour of Examples 4, 2, or 5 with a maximum RVA viscosity of 2512 cP, 2936 cP, or 3456 cP had no crumbling feeling, no mouthfeel, and fluffy feeling. was good or very good. Cookies using the flour of Example 4, 2, or 5 had good or very good crumbling feeling and no mouthfeel. In particular, the sponge cake using the flour of Example 4 having a maximum RVA viscosity of 2512 cP and the sponge cake using the flour of Example 2 having a maximum RVA viscosity of 2936 cP had a collapsed feeling, no mouthfeel, and a fluffy feeling. The cookies using the wheat flour of Example 2 had a very good feeling of disintegration and no bad aftertaste in the mouth. On the other hand, the sponge cake using the wheat flour of Comparative Example 3, which has a maximum RVA viscosity of 2210 cP, had poor mouthfeel and softness, and the cookies using the flour of Comparative Example 3 had poor mouthfeel. Met. From these results, in order to obtain confectionery with good disintegration feeling and no mouthfeel ), it is considered preferable that the maximum RVA viscosity of the confectionery flour is 2300 cP or more, 2400 cP or more, 2500 cP or more, 2600 cP or more, 2700 cP or more, or 2800 cP or more. In addition, in order to obtain a confectionery with good crumbling feeling and no mouthfeel (particularly, in order to obtain a bubble-containing confectionery with good crumbling feeling, no mouthfeel and fluffy feeling), It is also considered preferable that the maximum RVA viscosity of the grade flour is 3500 cP or less, or 3200 cP or less.

As shown in Table 4, the wheat flour of Example 6, 2, or 7 whose α-amylase digestibility is 0.94 times, 0.99 times, or 1.18 times the α-amylase digestibility of the raw wheat flour The sponge cake used had good or very good crumble, no mouthfeel, and fluffy feel. Cookies using the flour of Example 6, 2, or 7 had good or very good crumbling feeling and no mouthfeel. In particular, the sponge cake using the wheat flour of Example 2, which has an α-amylase digestibility of 0.99 times, has very good disintegration, no mouthfeel, and fluffy feeling. Cookies using wheat flour were very good in terms of feeling of disintegration and absence of a bad aftertaste in the mouth.

As shown in Table 4, the sponge cake using the wheat flour of Example 2 in which the raw wheat flour was hydrothermally treated under normal pressure had very good collapse, no mouthfeel, and fluffy feeling. Cookies using the wheat flour of Example 2 were very good in crumbling feeling and lack of mouthfeel. On the other hand, the sponge cake and cookies using the wheat flour of Comparative Example 5, in which the raw wheat flour was hydro-heated under a pressure condition of 0.2 MPa, were all evaluated as unsatisfactory. From these results, it was found that the production of wheat flour for confectionery by hydrothermally treating raw wheat flour under normal pressure improved the feeling of disintegration in confectionery and the absence of an aftertaste in the mouth (particularly, the disintegration feeling of bubble-containing confectionery and the lack of mouthfeel). It is thought that this contributes to the lack of remaining skin and the improvement of softness).

As shown in Table 4, the sponge cakes using the wheat flour of Examples 8, 2, or 9 with a median diameter of 22 μm, 29 μm, or 38 μm had no crumbling feeling, no mouthfeel, and fluffy feeling. was good or very good. Cookies using the flour of Example 8, 2, or 9 had good or very good crumbling feeling and no mouthfeel. In particular, the sponge cake using the wheat flour of Example 2, which has a median diameter of 29 μm, has very good crumble, no mouthfeel, and fluffy feeling. Cookies using the flour of Example 2 was very good in terms of disintegration feeling and lack of mouthfeel. On the other hand, the sponge cake and cookie using the wheat flour of Comparative Example 6 with a median diameter of 16 μm were poor in lack of mouthfeel. The sponge cake using the wheat flour of Comparative Example 7 having a median diameter of 48 μm had poor mouthfeel and softness, and the cookies using the wheat flour of Comparative Example 7 had poor mouthfeel. rice field. From these results, in order to obtain confectionery with good disintegration feeling and no mouthfeel It is considered preferable that the median diameter of flour for confectionery is 20 μm or more, 22 μm or more, or 25 μm or more. , In order to obtain an aerated confectionery with good crumbling feeling, no mouthfeel, and fluffy feeling), the median diameter of the flour for confectionery is preferably 40 μm or less, 38 μm or less, or 35 μm or less. it is conceivable that.

As described above, in the confectionery flour of the present invention, the raw wheat flour is subjected to hydrothermal treatment under normal pressure, and the water content is 12.0 to 17.0% by mass. The proportion of starch granules exhibiting a polarizing cross is 90% or more, the maximum RVA viscosity is 2300 cP or more, and the median diameter is 20 to 40 μm. This is important for obtaining confectionery with a low mouthfeel.

Claims (6)

The raw wheat flour is a confectionery flour that has been hydrothermally treated under normal pressure,
a water content of 12.0 to 17.0% by mass;
90% or more of starch granules showing a polarizing cross under observation with a polarizing microscope,
RVA maximum viscosity is 2300 cP or more,
A confectionery flour having a median diameter of 20 to 40 μm. The confectionery flour according to claim 1, wherein the confectionery flour has an α-amylase digestibility that is 0.90 to 1.20 times the α-amylase digestibility of the raw wheat flour. A mixed flour for confectionery containing the wheat flour for confectionery according to claim 1 or 2. Confectionery comprising the flour for confectionery according to claim 1 or 2 or the mixed flour for confectionery according to claim 3. A method for producing the flour for confectionery according to claim 1 or 2,
A method for producing wheat flour for confectionery, comprising a step of hydrothermally treating raw wheat flour under normal pressure. 6. The method for producing wheat flour for confectionery according to claim 5, wherein the median diameter of water used in said hydrothermal treatment is 100 [mu]m or less.