JP3641312B2 - Flour for confectionery and confectionery - Google Patents
Flour for confectionery and confectionery Download PDFInfo
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- JP3641312B2 JP3641312B2 JP00652396A JP652396A JP3641312B2 JP 3641312 B2 JP3641312 B2 JP 3641312B2 JP 00652396 A JP00652396 A JP 00652396A JP 652396 A JP652396 A JP 652396A JP 3641312 B2 JP3641312 B2 JP 3641312B2
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- Prior art keywords
- flour
- confectionery
- cake
- texture
- wheat
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は新規な洋菓子類用穀粉、及びこの穀粉を用いて製造後、冷蔵保存後、あるいは冷凍保存後解凍して、喫食したときに、しっとりした良好な食感を有する洋菓子類に関する。
【０００２】
【従来の技術】
洋菓子類は、小麦粉、就中特に、アメリカ産ウエスタン・ホワイト・ホイート、オーストラリア産ソフト等の低タンパク質含量の軟質小麦から得られる薄力粉を使用して製造されている。
【０００３】
しかしながら、この薄力粉から製造された洋菓子類を冷蔵庫で保存すると、水分飛散や澱粉の老化を生じやすく、これを喫食すると硬いものとなり、パサパサとした食感及び風味の劣ったものとなることが多かった。
また、この薄力粉から製造されたスポンジケーキ等を冷凍保存後、室温あるいは冷蔵庫で解凍したものを喫食すると、ぼそぼそとしたぱさついた食感及び風味の劣ったものとなるという欠点があった。
【０００４】
かかる欠点を改良するために、従来は、老化防止剤として、乳化剤、α化澱粉、モチ種澱粉などの添加剤が使用されてきた。しかしながら、かかる方法によっても充分な老化防止効果が得られないと共に、洋菓子類の風味を損ねる結果となるばかりか、消費者の健康上からも好ましい手段とは云えない。また、かかる方法により製造された洋菓子類を冷凍保存後に解凍した場合には、歯切れが悪く、しかも口の中で団子状になり易く口溶けが悪いという欠点があった。
更には、上記の欠点を改良することを目的として、糖類、油脂類等の副原料の添加の検討もなされているが、未だ充分満足のゆく結果は得られていない。
【０００５】
【発明が解決しようとする課題】
従って、本発明は、冷蔵保存後、あるいは冷凍保存後、解凍しても、しっとりとした良好な食感が保持される洋菓子類を提供せんとするものである。
【０００６】
【課題を解決するための手段】
そこで、本発明者らは、上記欠点を解決せんと鋭意研究を行った結果、特定量のモチ性小麦粉を含む穀類を使用すれば、上記欠点が解消されることを見出し、本発明を完成した。
【０００７】
すなわち、本発明は、モチ性小麦粉を１〜３０重量％含有する洋菓子類用穀粉を提供するものである。
また、本発明は、かかる洋菓子類用穀粉を用いて製造した洋菓子類を提供するものである。
【０００８】
【発明の実施の形態】
本発明において、洋菓子類とは、いわゆるベーカリーショップやケーキショップにおいて通常製造、販売されている、小麦粉等の穀粉類をベースとする生地を、主として卵白、ベーキングパウダーを使用して膨化させて製造したものを指称する。卵白の気泡力を利用したものとしてはスポンジケーキ、カステラ、バターケーキ等が、またベーキングパウダーにより膨化させたものとしてはホットケーキ、ムース類等が挙げられる。
【０００９】
本発明において、モチ性小麦粉とはアミロース含量１０％以下のものを指称する。モチ性小麦の一つとしては、本発明者の２人により作出された特開平６−１２５６６９号公報に記載のアミロース含量０％のモチコムギが挙げられる。このモチコムギは上記公報に記載の方法に従って、Ｗ ｘ −Ａ１遺伝子とＷ ｘ −Ｂ１遺伝子の発現を欠きＷ ｘ −Ｄ１遺伝子の発現能力を維持する６倍体とＷ ｘ −Ｄ１遺伝子の発現のみを欠いた６倍体を交配して雑種第一代個体を得、これを自家受精させて雑種第二代個体とし、この中から上記３種の遺伝子の発現を欠いたものを選ぶことによって作出される。また、上記遺伝子のうちのＡ１及びＢ１の発現を欠いた６倍体と二粒系コムギゲノム構成ＡＡＢＢ個体を交配する方法によっても作出される。
【００１０】
これらのモチコムギはアミロース含量０％の小麦であるが、更にこれを、常法に従って、ウルチ性小麦と交配後、選抜することにより、アミロース含量が１０％以下のモチ性小麦を得ることができる。
モチ性小麦の作出方法としては、上記の方法に限定されることなく、放射線照射、化学的変異原処理などによって得られたもの、あるいは、それを育種の母本として用いて育成された小麦の内、小麦中のアミロース含量が１０％以下であるものの何れでもよい。
【００１１】
本発明の洋菓子類用穀粉はその１〜３０重量％、好ましくは１〜２０重量％がモチ性小麦粉であり、その他の穀粉としては、強力粉、中力粉、薄力粉等のウルチ性小麦粉、ライ麦粉、澱粉類等が使用される。
【００１２】
本発明の洋菓子類用穀粉は、モチ性小麦粉及び他の穀粉を別々に製造（製粉）し混合してもよいし、モチ性小麦及び他の穀粒を混合した後製粉してもよい。
【００１３】
本発明の洋菓子類は、洋菓子類用穀粉に、卵白、油脂、ベーキングパウダー等の化学膨張剤、及び必要に応じて、食塩、糖類、油脂類、乳製品、酒等の洋菓子類の製造に使用される副原料を配合し、混合、混練して生地をつくり、これを膨化、焼成することにより製造される。本発明の洋菓子類の製造に際しては、洋菓子類の製造において通常採用されている製造方法、製造装置、凍結方法、凍結装置のいずれもが採用できる。また上記した副原料の他に洋菓子類の製造において使用されている、例えば乾燥果実、香辛料、ビタミン、ミネラル等の添加物を必要に応じて添加することができる。
【００１４】
【発明の効果】
本発明の洋菓子類用穀粉を使用して製造した洋菓子類は、老化の進行が極めて緩やかであり、また非常に保水性が高いため、冷蔵保存後喫食したときに硬くならず、しっとりした製造直後に近い良好な食感を有し、また冷凍保存後冷蔵庫内や室温で解凍した後も、あるいは、場合によっては、電子レンジ等で加熱解凍した後でもぱさついたり、硬くなったりしないでしっとりとした良好な食感を長く保持することができるという特徴を有する。
【００１５】
【実施例】
次に実施例を挙げて説明する。
【００１６】
実施例１
下記配合の原料を使用して、下記製造工程にしたがってスポンジケーキを製造した。尚モチ性小麦粉と他の穀粉との配合割合は表１に示すとおりである。
【００１７】
配合：
他の穀粉 Ｘｇ
モチ性小麦粉（特開平6-125669号公報の例２
によって得たもの） （１００−Ｘ）ｇ
砂糖 １００ｇ
全卵 １００ｇ
水 ４０ｇ
【００１８】
【表１】
上記により製造されたスポンジケーキの風味及び食感を下記の表２に示した評価基準に従って１０名のパネラーにより評価し、その平均値を求めた。
また、製造されたスポンジケーキを室温下に放冷した後、４℃に保った冷蔵庫で２４時間冷蔵保存した後のスポンジケーキの風味及び食感を同様に評価した。
更に、製造されたスポンジケーキを−４０℃に保った急速冷凍庫で２０分間凍結して冷凍スポンジケーキを製造し、これを−１８℃の冷凍庫で１０日間保存後、得られた冷凍スポンジケーキをそのまま電子レンジで加熱解凍した。加熱解凍後のスポンジケーキの風味及び食感を同様に評価した。
その結果は表３に示すとおりである。
【００２１】
【表２】
【表３】
上記表３の結果から、モチ性小麦粉を配合使用した本発明のスポンジケーキは、ワキシーコーンスターチやモチ米粉、タピオカ澱粉を配合使用して製造したスポンジケーキや通常の小麦粉を配合使用して製造したスポンジケーキに比べて製品の体積が大きく、スポンジケーキ特有の風味を損なうことなく優れた食感を示すこと、また、冷蔵保存した場合や、冷凍保存後電子レンジで加熱解凍した場合に優れた風味及び食感を保持した製品になることが分かる。
【００２４】
実施例２
下記配合の原料を使用して、下記製造工程にしたがってバターケーキを製造した。尚モチ性小麦粉と他の穀粉との配合割合は表１に示すとおりである。
【００２５】
配合：
他の穀粉 Ｘｇ
モチ性小麦粉（実施例１と同じ） （１００−Ｘ）ｇ
マーガリン ９０ｇ
食塩 ０．５ｇ
砂糖 ９０ｇ
全卵 ９０ｇ
牛乳 ５ｇ
ブランデー ３ｇ
ラム酒 ２ｇ
ベーキングパウダー １．５ｇ
【００２６】
上記により製造されたバターケーキの風味及び食感を下記の表２に示した評価基準に従って１０名のパネラーにより評価した。
また、製造されたバターケーキを室温下に放冷した後、４℃に保った冷蔵庫で２４時間冷蔵保存した後のバターケーキの風味及び食感を同様に評価した。
更に、製造されたバターケーキを−４０℃に保った急速冷凍庫で２０分間凍結して冷凍バターケーキを製造し、これを−１８℃の冷凍庫で１０日間保存後、得られた冷凍バターケーキを冷蔵庫内（４℃）で解凍した。解凍後のバターケーキの風味及び食感を同様に評価した。
その結果は表４に示すとおりである。
【００２８】
【表４】
上記表４の結果から、モチ性小麦粉を配合使用した本発明のバターケーキは、ワキシーコーンスターチやモチ米粉、タピオカ澱粉を配合使用して製造したバターケーキや通常の小麦粉を配合使用して製造したバターケーキに比べて、バターケーキ特有の風味を損なうことなく優れた食感を示すこと、また、冷蔵保存した場合や、冷凍保存後冷蔵庫内で解凍した場合に優れた風味及び食感を保持した製品になることが分かる。
【００３０】
実施例３
下記配合の原料を使用して、下記製造工程にしたがってホットケーキを製造した。尚モチ性小麦粉と他の穀粉との配合割合は表１に示すとおりである。
【００３１】
配合：
他の穀粉 Ｘｇ
モチ性小麦粉（実施例１と同じ） （１０００−Ｘ）ｇ
砂糖 ３５０ｇ
バター ５０ｇ
全卵 ７００ｇ
牛乳 ６０ｇ
ベーキングパウダー ３０ｇ
【００３２】
上記により製造されたホットケーキの風味及び食感を表２に示した評価基準に従って１０名のパネラーにより評価した。
また、製造されたホットケーキを室温下に放冷した後、４℃に保った冷蔵庫で２４時間冷蔵保存した後のホットケーキの風味及び食感を同様に評価した。
更に、製造されたホットケーキを−４０℃に保った急速冷凍庫で２０分間凍結して冷凍ホットケーキを製造し、これを−１８℃の冷凍庫で１０日間保存後、得られた冷凍ホットケーキをそのまま電子レンジで加熱解凍した。加熱解凍後のホットケーキの風味及び食感を同様に評価した。
その結果は表５に示すとおりである。
【００３４】
【表５】
上記表５の結果から、モチ性小麦粉を配合使用した本発明のホットケーキは、ワキシーコーンスターチやモチ米粉、タピオカ澱粉を配合使用して製造したホットケーキや通常の小麦粉を配合使用して製造したホットケーキに比べて、ホットケーキ特有の風味を損なうことなく優れた食感を示すこと、また、冷蔵保存した場合や、冷凍保存後電子レンジで加熱解凍した場合に優れた風味及び食感を保持した製品になることが分かる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel flour for confectionery, and a confectionery product having a moist and good texture when it is thawed after being manufactured, stored refrigerated, or frozen and stored.
[0002]
[Prior art]
Pastry confectionery is manufactured using wheat flour, especially soft flour obtained from soft wheat with low protein content such as American Western White Wheat and Australian soft.
[0003]
However, if the confectionery made from this flour is stored in a refrigerator, it tends to cause moisture scattering and starch aging, and if it is consumed, it becomes hard and often has a poor texture and flavor. It was.
In addition, if a sponge cake made from this flour is stored frozen and then thawed at room temperature or in a refrigerator, there is a disadvantage that the texture becomes crisp and inferior in flavor.
[0004]
In order to improve such drawbacks, conventionally, additives such as emulsifiers, pregelatinized starch and waxy seed starch have been used as anti-aging agents. However, such a method does not provide a sufficient anti-aging effect and impairs the flavor of confectionery, and is not a preferable means from the viewpoint of consumer health. Moreover, when the confectionery produced by such a method is thawed after freezing, there is a drawback that the crispness is poor, and it tends to form a dumpling in the mouth and the mouth melts poorly.
Furthermore, for the purpose of improving the above-mentioned drawbacks, addition of auxiliary raw materials such as sugars and fats and oils has been studied, but a satisfactory result has not yet been obtained.
[0005]
[Problems to be solved by the invention]
Therefore, the present invention provides a confectionery product that maintains a moist and good texture even after refrigerated storage or frozen storage and then thawed.
[0006]
[Means for Solving the Problems]
Therefore, as a result of intensive studies to solve the above-mentioned drawbacks, the present inventors have found that the above-mentioned disadvantages can be eliminated by using cereals containing a specific amount of waxy flour, and the present invention has been completed. .
[0007]
That is, this invention provides the flour for confectionery which contains 1-30 weight% of waxy wheat flour.
Moreover, this invention provides the confectionery manufactured using this flour for confectionery.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the confectionery is produced by expanding the dough based on flour such as flour, which is usually produced and sold in so-called bakery shops and cake shops, mainly using egg white and baking powder. Name things. Sponge cakes, castellas, butter cakes and the like that utilize the bubble power of egg white, and hot cakes, mousses, and the like that are expanded by baking powder can be mentioned.
[0009]
In the present invention, mochi flour refers to those having an amylose content of 10% or less. One example of waxy wheat is waxy wheat having an amylose content of 0% described in JP-A-6-125669, which was produced by two of the present inventors. In accordance with this Mochikomugi the method described in the above publication, only W x -A1 gene W x -B1 6 times body are maintained outs W x -D1 gene expression capability expression of the gene and W x -D1 gene expression It is created by mating the missing hexaploid to obtain the first hybrid individual, fertilizing it as a second hybrid individual, and selecting from these ones that lack the expression of the above three genes The Moreover, it produces also by the method of crossing the hexaploid which lacked the expression of A1 and B1 of the said gene, and a two-grain wheat genome structure AABB individual.
[0010]
These glutinous wheats are wheat having an amylose content of 0%. Further, by crossing them with urch wheat in accordance with a conventional method, selection can be made to obtain waxy wheat having an amylose content of 10% or less.
The method for producing waxy wheat is not limited to the above-mentioned method, but is obtained by irradiation, chemical mutagen treatment, etc., or wheat grown using it as a breeding parent. Of these, any of those having an amylose content of 10% or less in wheat may be used.
[0011]
The flour for Western confectionery of the present invention is 1 to 30% by weight, preferably 1 to 20% by weight, of waxy wheat flour, and other flours include strong flour, medium flour, and weak flour such as wheat flour and rye flour. , Starches and the like are used.
[0012]
The flour for pastry confectionery of the present invention may be prepared (milled) separately from mochi flour and other flour, or may be milled after mixing mochi wheat and other grains.
[0013]
The confectionery of the present invention is used for the production of Western confectionery such as salt, saccharides, oils and fats, dairy products, liquor, etc. It is manufactured by blending, mixing and kneading the auxiliary raw materials to be made to make a dough, which is expanded and fired. In the production of the confectionery of the present invention, any of a production method, a production apparatus, a freezing method, and a freezing apparatus that are usually employed in the production of confectionery can be employed. In addition to the above-mentioned auxiliary materials, additives such as dried fruits, spices, vitamins and minerals used in the manufacture of confectionery can be added as necessary.
[0014]
【The invention's effect】
The confectionery produced using the flour for confectionery of the present invention has a very slow aging process and has a very high water retention, so that it does not become hard when eaten after refrigerated storage, and immediately after the moist production. It has a good texture close to, and even after being frozen and thawed in the refrigerator or at room temperature, or in some cases even after being heated and thawed in a microwave oven, etc. It has a feature that it can maintain a good texture.
[0015]
【Example】
Next, examples will be described.
[0016]
Example 1
Sponge cake was manufactured according to the following manufacturing process using raw materials having the following composition. In addition, the blending ratio of waxy wheat flour and other flour is as shown in Table 1.
[0017]
Formula:
Other flour Xg
Mochi flour (Example 2 of JP-A-6-125669)
(100-X) g
100g sugar
100g whole egg
40g of water
[0018]
[Table 1]
The taste and texture of the sponge cake produced as described above were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was determined.
Further, after the produced sponge cake was allowed to cool to room temperature, the flavor and texture of the sponge cake after being refrigerated for 24 hours in a refrigerator kept at 4 ° C. were similarly evaluated.
Further, the produced sponge cake was frozen in a quick freezer kept at −40 ° C. for 20 minutes to produce a frozen sponge cake, which was stored in a freezer at −18 ° C. for 10 days, and the obtained frozen sponge cake was used as it was. Thawed by heating in a microwave. The flavor and texture of the sponge cake after heating and thawing were similarly evaluated.
The results are as shown in Table 3.
[0021]
[Table 2]
[Table 3]
From the results of Table 3 above, the sponge cake of the present invention blended with waxy corn flour is a sponge cake manufactured using a combination of a sponge cake manufactured using waxy corn starch, waxy rice flour, and tapioca starch, and normal flour. The volume of the product is large compared to the cake, and it shows an excellent texture without losing the flavor unique to sponge cake. Also, it has an excellent flavor when stored refrigerated or when it is frozen and thawed in a microwave oven. It can be seen that the product has a texture.
[0024]
Example 2
A butter cake was produced according to the following production process using raw materials having the following composition. In addition, the blending ratio of waxy wheat flour and other flour is as shown in Table 1.
[0025]
Formula:
Other flour Xg
Mochi flour (same as Example 1) (100-X) g
Margarine 90g
Salt 0.5g
90g sugar
90g whole egg
5g milk
Brandy 3g
Rum 2g
Baking powder 1.5g
[0026]
The taste and texture of the butter cake produced as described above were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below.
Further, after the prepared butter cake was allowed to cool to room temperature, the flavor and texture of the butter cake after being refrigerated for 24 hours in a refrigerator maintained at 4 ° C. were similarly evaluated.
Furthermore, the produced butter cake was frozen in a quick freezer kept at −40 ° C. for 20 minutes to produce a frozen butter cake, which was stored in a freezer at −18 ° C. for 10 days. Thawed inside (4 ° C.). The flavor and texture of the butter cake after thawing were similarly evaluated.
The results are shown in Table 4.
[0028]
[Table 4]
From the results of Table 4 above, the butter cake of the present invention blended with waxy wheat flour was produced by blending butter cake manufactured using waxy corn starch, waxy rice flour, tapioca starch, or ordinary flour. Compared to cakes, it exhibits an excellent texture without impairing the flavor peculiar to butter cake, and also has excellent flavor and texture when stored refrigerated or thawed in the refrigerator after freezing I understand that
[0030]
Example 3
A hot cake was manufactured according to the following manufacturing process using raw materials having the following composition. In addition, the blending ratio of waxy wheat flour and other flour is as shown in Table 1.
[0031]
Formula:
Other flour Xg
Mochi flour (same as Example 1) (1000-X) g
350g sugar
50g butter
700g whole egg
60g milk
Baking powder 30g
[0032]
The taste and texture of the hot cake produced as described above were evaluated by 10 panelists according to the evaluation criteria shown in Table 2.
Further, after the produced hot cake was allowed to cool to room temperature, the flavor and texture of the hot cake after being refrigerated for 24 hours in a refrigerator maintained at 4 ° C. were similarly evaluated.
Further, the prepared hot cake was frozen in a quick freezer kept at −40 ° C. for 20 minutes to produce a frozen hot cake, which was stored in a freezer at −18 ° C. for 10 days, and the obtained frozen hot cake was left as it was. Thawed by heating in a microwave. The flavor and texture of the hot cake after heating and thawing were similarly evaluated.
The results are as shown in Table 5.
[0034]
[Table 5]
From the results of Table 5 above, the hot cake of the present invention blended with waxy wheat flour is a hot cake manufactured using a hot cake prepared using waxy corn starch, waxy rice flour, tapioca starch, or a normal wheat flour. Compared to cakes, it shows an excellent texture without losing the flavor unique to hot cakes, and also retains excellent flavor and texture when stored refrigerated or when heated and thawed in a microwave oven after freezing It turns out that it becomes a product.
Claims (4)
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP00652396A JP3641312B2 (en) | 1996-01-18 | 1996-01-18 | Flour for confectionery and confectionery |
| AU10099/97A AU703050B2 (en) | 1996-01-18 | 1997-01-10 | Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends |
| CA002194944A CA2194944C (en) | 1996-01-18 | 1997-01-13 | Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends |
| US08/783,207 US6042867A (en) | 1996-01-18 | 1997-01-14 | Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP00652396A JP3641312B2 (en) | 1996-01-18 | 1996-01-18 | Flour for confectionery and confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09191818A JPH09191818A (en) | 1997-07-29 |
| JP3641312B2 true JP3641312B2 (en) | 2005-04-20 |
Family
ID=11640743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP00652396A Expired - Lifetime JP3641312B2 (en) | 1996-01-18 | 1996-01-18 | Flour for confectionery and confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3641312B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9705746D0 (en) * | 1997-03-20 | 1997-05-07 | Spp | Food rheology improvements |
| AU2003903852A0 (en) * | 2003-07-25 | 2003-08-07 | George Weston Foods Limited | Method for the production of food products having reduced fat content |
| JP5294059B2 (en) | 2006-11-01 | 2013-09-18 | 独立行政法人農業・食品産業技術総合研究機構 | Flour composition containing wheat from low-temperature gelatinized wheat and food using the same |
| JP5266545B2 (en) | 2006-11-01 | 2013-08-21 | 独立行政法人農業・食品産業技術総合研究機構 | Flour composition containing wheat derived from sweet wheat and food using the same |
| JP2008263953A (en) * | 2007-03-27 | 2008-11-06 | Aomori Univ Of Health & Welfare | Composition for person having difficulty in mastication and swallowing and manufacturing method thereof |
| JP6868340B2 (en) * | 2016-04-04 | 2021-05-12 | 株式会社林原 | A hardening inhibitor for butter cake during refrigerated storage, a premix for butter cake containing the same, and a method for producing butter cake with suppressed hardening during refrigerating storage using the same. |
-
1996
- 1996-01-18 JP JP00652396A patent/JP3641312B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09191818A (en) | 1997-07-29 |
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