JP3841380B2 - How to make candy - Google Patents

Description

【００４３】
【実施例２】
実施例１に於て、原料粉として表２に示す量（部）の澱粉類（括弧内は澱粉類中のα−化澱粉の比率）と、残部にもち米粉８０％と小麦粉２０％の比率で混合した穀粉を使用して、実施例１と同様に餅菓子を製造し、同様に評価した結果を表２に示す。
【００４４】
【表２】

【００４５】
【実施例３】
実施例１に於て、もち米粉８５％、小麦粉１５％の比率にした穀粉を用い、澱粉類の内α−化澱粉に「マツノリンＡ」（松谷化学工業社製、ワキシーコーンスターチのα−化澱粉）を、ヒドロキシプロピル化澱粉に替えて表３に示す各種澱粉を用いた他は同様に餅菓子を製造し、同様に評価した結果を表３に示す。
【００４６】
【表３】

【００４７】
【実施例４】
下記配合割合で液種を調製し、自動饅頭焼機（「ソフマンII−２４型」、森川フードマシン社）を用いて小豆つぶし餡をフィリング材にした栗饅頭型の餅菓子を焼成した。得られた餅菓子はふんわりして柔らかく、形状に優れると共に滑らかでもちもちした食感を有し、冷凍して−２０℃の冷凍庫に２週間保存後に自然解凍したものも同様であった。
【００４８】
餅菓子の配合割合
もち米粉 ５５部
上新粉（粳米粉） ５部
小麦粉 ５部
試料Ｎｏ．２の加工澱粉 ３１部
試料Ｎｏ．５のα−化澱粉 ４部
全卵 １００部
上白糖 ８０部
トレハロース ２０部
重曹 １部
みりん ５部
蜂蜜 ５部
起泡剤（「ＳＰ」太陽化学社製） ０．５部
水 ８０部
【００４９】
【実施例５】
下記配合割合で液種を調製し、この液種をアメリカンワッフル型に流し込んで焼成し、二つ折にして間に生クリームとスライスしたいちごを挟んでワッフル風餅菓子を製造した。得られた餅菓子はふんわりして柔らかく、形状に優れると共に滑らかでもちもちした食感を有し、密封して冷蔵庫に３日間保存後も同様であった。
【００５０】
餅菓子の配合割合
もち米粉 ５７部
みじん粉（加工もち米粉） ３部
小麦粉 ５部
試料Ｎｏ．１の加工澱粉 ３１部
試料Ｎｏ．５のα−化澱粉 ４部
全卵 １２０部
上白糖 １００部
「ＨＬ−ＰＤＸ」＊１ ２０部
水 １００部
但し、＊１は松谷化学工業社製、還元澱粉分解物である。[0001]
[Industrial application fields]
The present invention relates to a method for producing candy confectionery, and more particularly to a method for easily obtaining candy confectionery with good shelf life.
[0002]
[Prior art]
Japanese confectionery has a strong regional character, and a wide variety of products are sold nationwide, but the basic technology is the same. For example, Kusanagi, Daifuku-an, Fertilizer, and Dango, which are representative types of Japanese confectionery, have a common texture that is more or less moist and is a feature that Japanese people like.
[0003]
Rice cake is basically made from glutinous rice, glutinous rice flour, and glutinous rice flour, and steamed to form a dough by steaming, or by heating the above main ingredients to fire or adding hot water and stirring. It is manufactured by kneading, making dough, molding and steaming. That is, it is manufactured with or without heat treatment, even if there is a difference in degree, by steaming the raw material to make a dough and then shaping it.
[0004]
The confectionery is essentially a raw confectionery and has the problem of becoming harder with time and losing the texture of the confectionery. In particular, there is a problem that when it is frozen in consideration of the problem of spoilage, it does not have a texture when it is refrigerated and hardens in a very short period of time, and so-called shelf life is short.
[0005]
Conventionally, as a countermeasure against this problem, as seen in fertilization, which is a kind of typical sweet candy, sugar, such as sugar and syrup, is used in a large amount of about 200% by weight with respect to the raw material powder. It has become a common law.
[0006]
Traditionally, a method has been shown for making a baked sakura candy wrapped in cherry leaves in the form of a liquid seed as a baked candy confectionery, a type of sakura candy that has been baked as a kind of candy. Japanese confectionery large series, first volume: published by Confectionery Experiment Co., Ltd., 7th edition, pages 241-243). However, in this case, wheat flour is a flour product that accounts for 80% by weight of the raw material flour, and it is difficult to say that it is a natural candy confectionery, and there is no candy confectionery that is produced in a liquid type without a steaming process. equal.
[0007]
[Problems to be solved by the present invention]
The steaming process, which is important for obtaining a product of a certain quality, relies heavily on the skill of the craftsman and hinders labor saving. In addition, in order to keep the obtained sweet confectionery for a long time, it is common to increase the amount of sugar or other sugar added, which tends to be contrary to the recent preference for leaving sweets. Such a problem, that is, it is possible to save labor by eliminating the steaming process which has been conventionally performed, and the obtained product is excellent in terms of longevity despite its relatively low sugar content. It is an object of the present invention to provide a method for producing a sweet candy.
[0008]
[Means for solving the problems]
In view of the present situation, as a result of intensive studies to solve the problems of the present invention, the present invention is made by using a raw material powder comprising a specific ratio of cereal flour and starch containing glutinous rice flour, and firing the liquid species. As a result, the present invention was completed.
[0009]
That is, the present invention adds a material other than raw material powder and water to a raw material powder consisting of 50 to 85 parts by weight of glutinous rice flour and 60 to 85 parts by weight of starch and 15 to 50 parts by weight of starch, and mixes them to obtain a liquid type. With regard to the method for producing candy, the starch is preferably processed starch comprising 5 to 20% by weight of α-modified starch and 80 to 95% by weight of acetylated starch and / or hydroxypropyl starch as starches. is there.
[0010]
Operation and configuration of the invention
In the present invention, rice cake is a traditional Japanese confectionery made mainly of glutinous rice, glutinous rice flour, glutinous rice flour, and processed products thereof, and has been treated as rice cake confectionery with a sticky texture. Refers to confectionery having a similar texture.
[0011]
The shelf life of the confectionery means a period during which the texture of the confectionery is maintained. In other words, the shelf life is poor or short means that the texture holding period during production is short.
[0012]
The raw material flour is a raw material corresponding to glutinous rice, glutinous rice flour, glutinous rice flour and the like used in the production of conventional confectionery, and in the present invention refers to a combination of flour and starch.
[0013]
The flour used in the present invention refers to a powder obtained by pulverizing cereal, and there is no limitation on the pulverization method and the degree of pulverization as long as it is in powder form. However, those that have been crushed to such an extent that they usually pass through a sieve of at least 50 mesh are preferred. Specific examples include glutinous rice flour, glutinous rice flour, corn flour, wheat flour, potato seed flour, millet flour, buckwheat flour, and processed products such as heat treatment, but at least 60% by weight of the cereal flour used is glutinous rice flour and its Must be selected from processed products. In this case, the heat treatment includes steaming, drying, roasting, and the like, and the treatment temperature is about 100 to 200 ° C.
[0014]
If glutinous rice flour is contained in an amount of 60% by weight or more of the flour used, the remaining flour can be appropriately selected according to taste. However, if the glutinous rice flour and its processed product are less than 60% by weight of the flour, It becomes difficult to obtain a texture as a candy cake.
[0015]
Processed flour products are those that have been exposed to water, steamed, roasted, etc. For example, in the case of glutinous rice flour, water-exposed white flour, steamed and dried Domyoji flour, and Domyoji flour are further reduced. Examples include crushed shinbiki powder, Kaminan flour baked with finer cinnabar powder, steamed glutinous rice, boiled into cocoons, baked with a heat roller and crushed into rice crackers, and cold plum powder. These processed products may be processed and then pulverized, or may be processed after pulverizing the cereal into flour.
[0016]
The starches used in the present invention are selected from untreated starch and / or modified starch, and one or more of them are used. The untreated starch is preferably selected from tapioca starch and / or glutinous starch such as waxy corn starch, glutinous rice starch, and glutinous wheat starch in terms of texture and shelf life.
[0017]
Processed starch refers to starch obtained by processing starch by any method, specifically bleached starch, soluble starch, cross-linked starch, etherified starch, esterified starch, α-modified starch, and combinations of these. Can be mentioned. The raw starch used in the production of processed starch can cover the shortage of untreated starch depending on the type and degree of processing, so that commercially available starch such as waxy corn starch, rice starch, glutinous rice starch, wheat starch, tapioca starch, Any of sago starch, potato starch, corn starch and the like can be used.
[0018]
Among the modified starches, bleached starch is starch that has been treated with an oxidizing agent such as sodium hypochlorite to improve the whiteness of the starch so that the viscosity of the original starch remains almost unchanged. It is starch treated with an acid such as hydrochloric acid or an oxidizing agent such as sodium hypochlorite to such an extent that the starch molecules are decomposed to some extent and the viscosity increases or decreases. The cross-linked starch is a starch obtained by cross-linking starch using a conventional cross-linking agent such as metaphosphate, phosphorus oxychloride, and adipic acid.
[0019]
Various kinds of etherified starch can be used, and in particular, carboxymethylated starch obtained by reacting starch with monochloroacetic acid, and hydroxypropylated starch obtained by reacting propylene oxide, which were produced according to conventional methods. Good thing. Esterified starch refers to starch added with acetic acid, phosphoric acid, succinic acid, octenyl succinic acid, and these products usually use esterifying agents such as acetic anhydride, vinyl acetate monomer, phosphoric acid, succinic anhydride, octenyl succinic anhydride, etc. It is obtained by acting on starch according to the method. These etherified starch and esterified starch include those in which other processing treatments such as the above-mentioned bleaching treatment and crosslinking treatment are combined.
[0020]
The degree of treatment of etherified starch and esterified starch is about 0.02 to 0.2 (represented by the number of substituents per starch glue group). When the degree of substitution is lower than 0.02, it is not much different from untreated starch, and even if it exceeds 0.2, it is hardly changed effectively and is not economical.
[0021]
Similarly, α-modified starch, which is a kind of processed starch, refers to starch that has been gelatinized (α-converted) by heating in the presence of water, specifically, starch that is suspended in water. Can be gelatinized and dried by treating with a drum dryer, or starch can be gelatinized and dried by using an extruder, or freeze-dried or spray-dried after gelatinization. As the starch used at that time, any of the above-mentioned untreated starch and / or modified starch can be used. Since α-starch starch generally has a large amount of water absorption and increases the viscosity of the liquid type, the amount used is adjusted so that the viscosity of the preferable liquid type is obtained.
[0022]
Among the above-mentioned starches, especially by using processed starch comprising 5 to 20% by weight of α-starch starch and 80 to 95% by weight of acetylated starch and / or hydroxypropylated starch as a starch, texture, shelf life It is preferable because it is possible to stably produce a sweet confectionery having a certain shape.
[0023]
The present invention uses 50 to 85 parts by weight of cereal flour containing 60% by weight or more of the above-mentioned glutinous rice flour and 15 to 50 parts by weight of starch as a raw material powder, and adds a material other than the raw material powder and water to make a liquid type, which is fired . If the ratio of both of the raw material powders deviates from this range, the intended candy cake of the present application cannot be obtained.
[0024]
In the present invention, a saccharide is preferably used as a material other than the raw material powder, preferably 70 to 150 parts by weight with respect to 100 parts by weight of the raw material powder. The addition amount is within this range from the viewpoint of the texture and shelf life of the confectionery, but if the purpose is antiseptic, the sugar can be used in excess of 150 parts by weight. In addition to various sugars, saccharides such as isomerized sugar, starch syrup, budo sugar, xylose, maltose, trehalose, honey, various oligosaccharides, reduced starch syrup, dextrin, and reduced starch degradation products are generally recognized as carbohydrates. Can be appropriately selected and used according to demands such as the degree of sweetness and quality of sweetness.
[0025]
In addition to sugar, the ingredients other than raw materials are egg products such as whole egg, egg yolk, egg white, swelling agents such as baking soda, baking powder, yeast powder, coloring agents such as safflower, beak, caramel, various synthetic coloring agents, In addition to seasonings such as nuts such as walnuts and chestnuts, salt and mirin, matcha and sesame can be used as desired.
[0026]
In the present invention, the sweet confectionery is produced by adding a material other than the raw material powder, for example, sugar, whole egg, an expanding agent, and the like to the raw material powder and mixing them to obtain a liquid type, followed by baking. At that time, the method of adding and mixing the raw materials is not particularly limited, but it is preferable to dissolve a saccharide such as sugar in the water to be used, and to add and mix the raw material powder and other materials to this, which is preferable. As the raw material powder, flour and starch may be mixed and added in advance, or may be added separately, but the former is preferred because it tends to be uniform.
[0027]
Thus, in the present invention, first, raw material powder and materials other than raw material powder are mixed with water to prepare a liquid dough having a certain degree of viscosity. This liquid dough is referred to as a liquid type in the present invention. The amount of water added during preparation of the liquid species varies depending on the total amount of eggs added, etc., but is approximately 80 to 150 parts by weight with respect to the raw material powder. The viscosity of the obtained liquid species is 25 ° C. and about 3000 cps to 10,000 cps. Try to be about. By giving the viscosity to this level, pouring is easy, and it becomes easy to make a certain shape. The viscosity of the liquid type is adjusted by the amount of water, the amount of α-modified starch, the type of flour used, etc., and if the amount of water added is essentially increased, a soft and sticky candy cake is obtained, If the amount is too small, it will become a candy cake with a slightly sticky feeling. Therefore, if you want a soft and sticky sweet candy, add a large amount of water, and use flour with a high water absorption, such as cold plum flour or wheat flour, as part of the flour and / or α-starch starch. It is adjusted by using it for a part of the class.
[0028]
The liquid type obtained in this manner is poured into a flat pan heated to 150 to 200 ° C. in a circular or oval shape until it becomes baked (about 2 minutes), and then turned over and baked for about 1 minute. Put two backs together and fold one sheet in between, and sandwich a desired filling material, such as strawberries or custard cream, between them. In addition, a method of pouring a liquid type into a mold having a desired shape and adding a filling material as required to sinter the surface, for example, using an automatic Sonogashira machine (“SOFMAN II-24 type”, manufactured by Morikawa Food Machine Co., Ltd.) And the back surface can be poured into a desired mold, and if necessary, a filling material can be sandwiched and fired.
[0029]
Filling materials are selected according to demand, such as potato crusher, red bean koji, white koji, etc., fertilizer, kneaded, custard cream, butter cream, chocolate cream, fresh cream candy, cheese, chestnut, various fruits be able to.
[0030]
Further, the shape of the confectionery of the present invention is not particularly limited and can be selected as desired. For example, a desired shape can be obtained by using a mold having a desired shape, in addition to making the above-mentioned two folds into three, rounding into a rod shape, deforming a part of the two folds into a fish shape, etc. . Furthermore, it can be wrapped with leaves such as cherry leaves, bamboo leaves, bamboo leaves and bamboo peels.
[0031]
The candy cake of the present invention thus obtained has a peculiar texture to the candy cake, and has a long shelf life and is effective for preserving because it is suppressed in curing even though the addition of sugar is relatively suppressed. Can be stored at room temperature, or frozen and then naturally thawed or thawed in a microwave oven. It can also be stored refrigerated and eaten as it is or in a microwave oven.
[0032]
【Example】
Next, the present invention will be described in more detail with reference examples and examples. In Reference Examples and Examples, “part” means “part by weight” and “%” means “% by weight”.
[0033]
[Reference Example 1]
Add 100 parts of tapioca starch to a solution of 20 parts of sodium sulfate in 120 parts of water to make a slurry, add 30 parts of 3% aqueous sodium hydroxide solution and 10 parts of propylene oxide, react at 40 ° C. for 20 hours, and then divide into two equal parts, One was neutralized with hydrochloric acid, washed with water and dried. The other was further treated with 0.03 part of sodium trimetaphosphate and reacted in the same manner for 5 hours to obtain hydroxypropylated starch (Sample No. 1) and hydroxypropylated phosphate cross-linked starch (Sample No. 2). The degree of substitution was 0.143 and 0.147.
[0034]
[Reference Example 2]
120 parts of water was added to 100 parts of waxy corn starch to make a slurry, and 3% aqueous sodium hydroxide solution was added to maintain the pH at 8 to 9.5. Then, 4 parts of acetic anhydride was added dropwise at room temperature to acetylate, and then neutralized with hydrochloric acid. Then, it was washed with water and dried to obtain an acetylated starch (sample No. 3) having a substitution degree of 0.038.
[0035]
[Reference Example 3]
In the same manner as in Reference Example 2, except that acetic anhydride was replaced with 6 parts of succinic anhydride, a succinylated starch having a substitution degree of 0.057 (sample No. 4) was obtained.
[0036]
[Reference Example 4]
A slurry prepared by adding 120 parts of water to 100 parts of the hydroxypropylated starch obtained in Reference Example 1 was gelatinized by treatment with a drum dryer, dried, pulverized, and sample No. 5 α-modified starch was obtained.
[0037]
[Example 1]
As the raw material powder, sample No. 1, 30 parts hydroxypropylated starch, sample no. 5 parts α-modified starch is used for starches (α-modified starch is 11.8% of starches), and 66 parts of flour is used in the ratio of glutinous rice flour to wheat flour shown in Table 1 at the following blending ratio. A liquid type of candy cake was prepared. That is, sucrose is dissolved in water, and flour, starches and a swelling agent ("Delton", manufactured by Oriental Yeast Co., Ltd.) mixed in advance are added to the mixture, and the mixture is stirred and mixed with a whipper for about 1 minute. Further, whole egg, honey, Add mirin and mix. Pour the obtained liquid type into a pan with a diameter of about 8 cm in a flat pan heated to 180 ° C for 2 minutes, invert it and bake for 1 minute. Confectionery was produced. The state at the time of baking was evaluated and immediately after the candy cake obtained and sealed, frozen at −30 ° C., stored at −20 ° C. for 2 weeks, and then naturally thawed at room temperature, and the results are shown in Table 1. .
[0038]
<Mixing ratio of candy>
Raw material powder 100 parts white sugar 100 parts whole egg 40 parts honey 5 parts mirin 3 parts swelling agent 1.5 parts water 125 parts
<Evaluation criteria>
Texture: Evaluate the sensation when eating ◎;
○: Smooth like Daifuku and moist texture.
△: There is brittleness, bristleiness, powdery feeling, glue feeling, etc., and lacks smoothness, moisturized texture ×: Strong brittleness, brittleness, powdery feeling, gluey feeling, etc., smoothness, stickiness Lack of texture.
[0040]
Tactile sensation: Evaluates feeling when touched with the hand ◎; Soft and soft feeling like dorayaki is strong.
○: It feels soft and soft like dorayaki.
Δ: Somewhat stiff and hard feeling.
×: There is a firm and hard feeling.
[0041]
Firing property: Evaluates the state at the time of firing. A: The shape tends to be constant, there is no uneven baking, and it is easy to peel off after firing.
○: The shape tends to be almost constant, there is no uneven baking, and there is almost no problem in removing after firing.
Δ: Shape is difficult to be uniform, baking unevenness is slightly possible, and somewhat difficult to peel off after firing.
X: The shape is difficult to be constant, uneven baking is possible, and it is difficult to peel off after firing.
[0042]
[Table 1]

[0043]
[Example 2]
In Example 1, the amount (part) of starches shown in Table 2 as raw material flour (the parentheses are the proportion of α-modified starch in the starches), the balance of the remaining 80% glutinous rice flour and 20% wheat flour Table 2 shows the results of producing the candy cake in the same manner as in Example 1 and using the flour mixed in the same manner as in Example 1.
[0044]
[Table 2]

[0045]
[Example 3]
In Example 1, using cereal flour in a ratio of glutinous rice flour of 85% and wheat flour of 15%, “Matsunoline A” (manufactured by Matsutani Chemical Industry Co., Ltd., Waxy Corn Starch) was used as the α-modified starch. ) Was replaced with hydroxypropylated starch, and various starches shown in Table 3 were used. Similarly, candy was produced and evaluated in the same manner.
[0046]
[Table 3]

[0047]
[Example 4]
A liquid type was prepared at the following blending ratio, and a chestnut bun-shaped candy confectionery using a red bean mash as a filling material was baked using an automatic bun-yaki machine (“SOFMAN II-24 type”, Morikawa Food Machine Co., Ltd.). The candy cake obtained was soft and soft, had a good texture and a smooth and crisp texture, and was similarly frozen and naturally thawed after storage in a -20 ° C freezer for 2 weeks.
[0048]
Mixing ratio of rice cake confectionery glutinous rice powder 55 parts Kamishin powder (boiled rice powder) 5 parts wheat flour 5 parts Sample No. 2 modified starch 31 parts Sample No. Α-modified starch of 5 4 parts whole egg 100 parts white sugar 80 parts trehalose 20 parts baking soda 1 part mirin 5 parts honey 5 parts foaming agent (“SP” Taiyo Kagaku) 0.5 parts water 80 parts
[Example 5]
A liquid type was prepared at the following blending ratio, and this liquid type was poured into an American waffle type and baked, and a waffle-like confectionery was produced by sandwiching fresh cream and sliced strawberries in between. The candy cake obtained was soft and soft, excellent in shape and having a smooth and sticky texture, which was the same after sealing and storing in a refrigerator for 3 days.
[0050]
Mixing ratio of rice cake candy Sticky rice flour 57 parts Wheat flour (processed sticky rice flour) 3 parts Wheat flour 5 parts Sample No. 1 processed starch 31 parts Sample No. 5 α-modified starch 4 parts Whole egg 120 parts White sugar 100 parts “HL-PDX” * 1 20 parts Water 100 parts However, * 1 is a reduced starch degradation product manufactured by Matsutani Chemical Industry Co., Ltd.

Claims (2)

A liquid obtained by adding a material other than the raw material powder and water to a raw material powder consisting of 50 to 85 parts by weight of glutinous rice flour and containing 15 to 50 parts by weight of starch and mixing it to obtain a liquid type. A method for producing a candy confectionery characterized by baking seeds. The method for producing candy confectionery according to claim 1, wherein the starch comprises 5 to 20% by weight of α-modified starch and 80 to 95% by weight of acetylated starch and / or hydroxypropylated starch.