JP4587880B2 - Confectionery flour composition - Google Patents
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- JP4587880B2 JP4587880B2 JP2005169721A JP2005169721A JP4587880B2 JP 4587880 B2 JP4587880 B2 JP 4587880B2 JP 2005169721 A JP2005169721 A JP 2005169721A JP 2005169721 A JP2005169721 A JP 2005169721A JP 4587880 B2 JP4587880 B2 JP 4587880B2
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Description
本発明は、菓子類などの原料として用いられる新規な小麦粉および小麦粉組成物に関する。 The present invention relates to a novel flour and flour composition used as a raw material for confectionery and the like.
一般に小麦粉は、ロール粉砕および篩分けにより採取されるが、その粒度分布は、約5μm〜約180μmにわたる。また、小麦粉は、澱粉と蛋白質がその95質量%以上を占めている。小麦粉の粒度に着目すると、蛋白質画分、小粒澱粉画分、大粒澱粉画分、蛋白質と澱粉が複合構造をなす画分の4つの画分に大まかに分類される。ただし、小粒および大粒澱粉粒の表面には、微量の蛋白質が付着していることがある。
製粉工程において、上記の4つの画分を明確に分けることは困難であり、そのため各画分の違いによる二次加工適性を把握することは困難であった。
Generally, wheat flour is collected by roll milling and sieving, but its particle size distribution ranges from about 5 μm to about 180 μm. Moreover, starch and protein occupy 95 mass% or more of wheat flour. Focusing on the particle size of wheat flour, it is roughly classified into four fractions, a protein fraction, a small starch fraction, a large starch fraction, and a fraction in which protein and starch form a complex structure. However, a small amount of protein may adhere to the surface of the small and large starch granules.
In the milling process, it is difficult to clearly separate the above four fractions, and therefore it is difficult to grasp the suitability for secondary processing due to the difference of each fraction.
従来、小麦粉の二次加工適性や小麦粉製品の食感などを改善するために、原料小麦粉として特定範囲の粒径の小麦粉を用いることが提案されている。例えば、強力小麦粉または中力小麦粉から得られた粒径が52μm以下の微粉粒子数が全粒子数の75%以上を占める小麦粉と薄力小麦粉とを10:90から65:35の重量比率で配合してなることを特徴とする小麦粉(特許文献1参照)などが提案されている。 Conventionally, in order to improve the secondary processing suitability of wheat flour, the texture of wheat flour products, etc., it has been proposed to use wheat flour having a particle size in a specific range as raw material flour. For example, a mixture of wheat flour and thin wheat flour with a particle size of 52 μm or less obtained from strong wheat flour or medium wheat flour and 75% or more of the total number of particles in a weight ratio of 10:90 to 65:35 The wheat flour (refer patent document 1) etc. characterized by being formed is proposed.
しかし、特許文献1に記載されている小麦粉は、かなりの量の薄力小麦粉と混合する必要があり、しかもこの小麦粉を使用して菓子特にスポンジケーキ類を製造する場合は、その実施例に記載のように特殊な方法(後粉法)で行うしかなく、工場のラインなどで採用されているオールインミックス法で製造すると、口溶けの良い菓子類、特にスポンジケーキ類が得られないという欠点があった。 However, the flour described in Patent Document 1 needs to be mixed with a considerable amount of weak flour, and in the case of producing confectionery, especially sponge cakes, using this flour, it is described in the examples. However, there is a disadvantage that confectionery that melts well in the mouth, especially sponge cakes, cannot be obtained when manufactured by the all-in-mix method used in factory lines. there were.
そこで本発明者等は、上記4つの画分を2つの画分に概ね分離することにより、二次加工適性を検証し、工場のラインなどで採用されているオールインミックス法に適した小麦粉を得るために鋭意研究を重ねた結果、本発明を完成するに至った。 Therefore, the present inventors verified the suitability for secondary processing by roughly separating the above four fractions into two fractions, and obtained flour suitable for the all-in-mix method used in factory lines and the like. As a result of intensive studies to obtain the present invention, the present invention has been completed.
すなわち、本発明は、「原料を強力系小麦とし、粒径が50μm以下の大きさの粒が80質量%以上で、かつ20〜50μmの大きさの粒が70質量%以上であり、粗蛋白含量が9.5〜10.3質量%である小麦粉を75質量%以上含有する菓子用小麦粉組成物」および「蛋白含有量が9.5〜12.5質量%の強力系小麦を原料とし、粒径が50μm以下の大きさの粒が80質量%以上で、かつ20〜50μmの大きさの粒が70質量%以上であり、粗蛋白含量が9.5〜10.3質量%である小麦粉を75質量%以上含有する菓子用小麦粉組成物」を提供するものである。 That is, the present invention is a powerful system wheat "material is a by particle size 50μm or less of the size of the particle is 80 mass% or more, and 20~50μm size of the particle is 70 mass% or more, crude protein A confectionery flour composition containing 75% by mass or more of wheat flour having a content of 9.5 to 10.3% by mass ”and“ strong wheat with a protein content of 9.5 to 12.5% by mass, Wheat flour having a grain size of 50 μm or less of 80% by mass or more, a grain size of 20 to 50 μm of 70 % by mass or more , and a crude protein content of 9.5 to 10.3% by mass Confectionery flour composition containing 75% by mass or more.
本発明の小麦粉および菓子用小麦粉は、製菓適性に優れ、特にスポンジケーキ類を製造する際、工場のラインなどで採用されているオールインミックス法に適した二次加工性を有しており、得られるケーキ類の食感も特徴的な歯切れと口溶けの良さを有する。 The wheat flour and confectionery flour of the present invention are excellent in confectionery suitability, and particularly have secondary processability suitable for the all-in-mix method employed in factory lines when producing sponge cakes, The texture of the cakes obtained has a characteristic crispness and good melting of the mouth.
本発明の小麦粉は、原料を強力系小麦、好ましくは蛋白含有量が9. 5〜12.5質量%、より好ましくは11.0〜11.5質量%の強力系小麦とし、粒径が50μm以下の大きさの粒が80質量%以上で、かつ20〜50μmの大きさの粒が60質量%以上である小麦粉である。粒径が50μm以下の大きさの粒は、85質量%以上であることが好ましく、95〜100質量%であることがさらに好ましい。また、20〜50μmの大きさの粒は、70質量%以上であることが好ましく、80〜100質量%であることがさらに好ましい。
そして本発明の小麦粉は実質的に前記の粒径範囲であればどのような粒径分布のものでも使用することができる。なお、原料として蛋白含有量が9. 5〜12. 5質量%の強力系小麦を用いると、菓子用小麦粉として特に顕著な効果を得ることができる。
この小麦粉の粒径は、日機装株式会社製「マイクロトラック粒径分布測定装置9200FRA」を用いて乾式で測定したものである。また、粒度の割合は、粒径分布を解析し、計算した「検出頻度割合」である(日機装株式会社製の上記装置9200FRAに添付された資料「マイクロトラック粒度分析計測定結果の見方」参照)。
The flour of the present invention is made of strong wheat, preferably strong wheat having a protein content of 9.5 to 12.5% by mass, more preferably 11.0 to 11.5% by mass, and a particle size of 50 μm. It is wheat flour in which grains having the following size are 80% by mass or more and grains having a size of 20 to 50 μm are 60% by mass or more. The particles having a particle size of 50 μm or less are preferably 85% by mass or more, and more preferably 95 to 100% by mass. Moreover, it is preferable that the particle | grains of a magnitude | size of 20-50 micrometers are 70 mass% or more, and it is more preferable that it is 80-100 mass%.
The wheat flour of the present invention can be used in any particle size distribution as long as it is substantially in the above particle size range. In addition, when a strong wheat having a protein content of 9.5 to 12.5% by mass is used as a raw material, a particularly remarkable effect can be obtained as confectionery flour.
The particle size of the flour was measured by a dry method using a “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. The particle size ratio is a “detection frequency ratio” calculated by analyzing the particle size distribution (see the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the above-mentioned apparatus 9200FRA manufactured by Nikkiso Co., Ltd.) .
本発明においては、前記の大きさの粒より粗い粒径の小麦粉の混入割合が高くなると、その二次加工適性が損なわれるので好ましくない。 In the present invention, if the mixing ratio of wheat flour having a particle size coarser than the above-mentioned size is increased, the suitability for secondary processing is impaired, which is not preferable.
本発明の小麦粉を調製する方法としては、例えば、小麦に対してロールによる粉砕と、篩による篩分けを繰り返し行い、通常の小麦粉を採取した後、空気分級により前記の大きさの粒より粗い粒径の小麦粉をできる限り取り除く方法が挙げられる。 As a method for preparing the flour of the present invention, for example, the wheat is repeatedly pulverized by a roll and sieved by sieving. A method of removing as much as possible the diameter flour is mentioned.
本発明の小麦粉の原料として使用する強力系小麦としては、ハードレッドウインター、ハードレッドスプリング、ハードホワイトなどが挙げられ、ハードレッドウインターの例としては米国産のハードレッドウインター(HRW)などがあり、ハードレッドスプリングの例としてはカナダ産のカナダウエスタンレッドスプリング(CWRS)、アメリカ産のダークノーザンスプリング(DNS)、日本産の「春よ恋」などがあり、ハードホワイトの例としては、アメリカ産のハードホワイト(HW)、オーストラリア産のプライムハード(PH)などがある。
上記強力系小麦としては、同一の品種を一種以上使用してもよく、異なる品種を各一種以上使用してもよい。
Examples of the hard wheat used as a raw material of the flour of the present invention include hard red winter, hard red spring, hard white and the like, examples of hard red winter include US hard red winter (HRW), Examples of hard red springs include Canadian Western Red Spring (CWRS) from Canada, Dark Northern Spring (DNS) from USA, “Spring Yo Koi” from Japan, etc. Hard white (HW), Australian prime hard (PH), etc.
As the strong wheat, one or more same varieties may be used, or one or more different varieties may be used.
本発明の菓子用小麦粉組成物は、上記の本発明の小麦粉を75質量%以上、好ましくは90〜100質量%含有するものである。
本発明においては、上記の本発明の小麦粉を75質量%以上使用し、残りの部分を薄力粉と混合して、調整した小麦粉組成物が、菓子用小麦粉組成物として特に好適に使用することができる。
本発明の菓子用小麦粉組成物には、本発明の小麦粉以外に、薄力粉、その他の通常の小麦粉、そば粉、米粉、コーンフラワー、大麦粉などの穀粉類;タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉などの澱粉、およびこれらのα化、エーテル化、エステル化、アセチル化、架橋処理などの加工澱粉;卵粉;増粘剤;油脂類;乳化剤;食塩などの無機塩類;酵素剤;色素類など、製菓に通常用いる副原料を配合することができる。
The flour composition for confectionery of the present invention contains 75% by mass or more, preferably 90 to 100% by mass, of the flour of the present invention.
In the present invention, the above flour composition of the present invention is used in an amount of 75% by mass or more, and the remaining portion is mixed with weak flour, and the adjusted flour composition can be used particularly suitably as a confectionery flour composition. .
In addition to the flour of the present invention, the flour composition for confectionery of the present invention includes wheat flour, other ordinary flours, buckwheat flour, rice flour, corn flour, barley flour and other flours; tapioca starch, potato starch, corn starch, waxy Corn starch, starch such as wheat starch, and processed starch such as pregelatinized, etherified, esterified, acetylated, and crosslinked; egg powder; thickener; fats and oils; emulsifier; inorganic salts such as salt; enzyme agent An auxiliary material usually used for confectionery such as pigments can be blended.
本発明の菓子用小麦粉および菓子用小麦粉組成物が用いられる菓子類としては、例えば、スポンジケーキ類、バターケーキ類、カステラ類、ホットケーキ類、蒸しケーキ類などが挙げられる。
本発明の菓子用小麦粉組成物は、オールインミックス法で菓子類、特にスポンジケーキ類を製造するのに適したものである。
Examples of the confectionery in which the confectionery flour and the confectionery flour composition of the present invention are used include sponge cakes, butter cakes, castellas, hot cakes, steamed cakes and the like.
The confectionery flour composition of the present invention is suitable for producing confectionery, particularly sponge cakes, by the all-in-mix method.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
実施例1
アメリカ産の強力系小麦(銘柄;ハードレッドウインター、粗蛋白12.1質量%)100質量%からなる原料を製粉し、灰分0.41質量%、粗蛋白10.7質量%の小麦粉を採取した。この小麦粉を参考例1の小麦粉とした。
次いで、参考例1の小麦粉に空気分級処理を施して粒径の粗い部分を除去した小麦粉を調整した。この小麦粉は、粒径が50μm以下の大きさの粒が90質量%で、かつ20〜50μmの大きさの粒が75質量%のものであった。また、この小麦粉の灰分は0.44質量%、粗蛋白は9.5質量%であった。この小麦粉を実施例1の小麦粉とした。
Example 1
A raw material consisting of 100% by mass of American strong wheat (brand; hard red winter, 12.1% by mass of crude protein) was milled, and wheat flour having an ash content of 0.41% by mass and crude protein of 10.7% by mass was collected. . This flour was used as the flour of Reference Example 1.
Subsequently, the flour of Reference Example 1 was subjected to an air classification treatment to prepare a flour from which a part having a coarse particle diameter was removed. This flour had 90% by mass of grains having a particle size of 50 μm or less and 75% by mass of grains having a size of 20 to 50 μm. Moreover, the ash content of this wheat flour was 0.44% by mass, and the crude protein was 9.5% by mass. This flour was used as the flour of Example 1.
実施例2
アメリカ産の強力系小麦(銘柄;ダークノーザンスプリング、粗蛋白14.0質量%) 50質量%およびアメリカ産の強力系小麦(銘柄;ハードレッドウインター、粗蛋白12.1質量%)50質量%からなる原料を製粉し、灰分0.44質量%、粗蛋白11.9質量%の小麦粉を採取した。この小麦粉を参考例2の小麦粉とした。
次いで、参考例2の小麦粉に空気分級処理を施して粒径の粗い部分を除去した小麦粉を調整した。この小麦粉は、粒径が50μm以下の大きさの粒が93質量%で、かつ20〜50μmの大きさの粒が75質量%のものであった。また、この小麦粉の灰分は0.47質量%、粗蛋白は10.3質量%であった。この小麦粉を実施例2の小麦粉した。
Example 2
From 50% by mass of American strong wheat (brand; dark northern spring, crude protein 14.0% by mass) and 50% by mass of American strong wheat (brand; hard red winter, crude protein 12.1% by mass) The raw material obtained was milled, and wheat flour having an ash content of 0.44% by mass and a crude protein of 11.9% by mass was collected. This flour was used as the flour of Reference Example 2.
Subsequently, the wheat flour of Reference Example 2 was subjected to an air classification treatment to prepare a flour from which a portion having a coarse particle diameter was removed. The flour had 93% by mass of grains having a particle size of 50 μm or less and 75% by mass of grains having a size of 20 to 50 μm. The ash content of this flour was 0.47% by mass and the crude protein was 10.3% by mass. This flour was made into the flour of Example 2.
試験例1〜8
表1に示す配合組成の小麦粉または小麦粉組成物を用いて、オールインミックス法によりケーキを製造した。すなわち、表1に示す配合組成の小麦粉または小麦粉組成物100重量部、乳化油脂SP(三菱化学社製)6.5重量部、ベーキングパウダー2.5重量部、全卵125重量部、砂糖125重量部および水44重量部を加えて低速で2分間、高速で4分間混捏して、ケ−キ生地を得た(捏上げ温度25.0℃)。得られた生地を5号型に350g分注し、180℃にて35分焼成し、ケーキを得た。
得られたケーキについて、ソフト感および口溶けを表2に示す評価基準により10名のパネラーに評価(採点)させた。その評価結果(10名のパネラーの採点の平均値)を表1に示す。また、表1には、得られたケーキの比重およびボリュームも併せて示した。
Test Examples 1-8
A cake was produced by the all-in-mix method using the flour or the flour composition having the composition shown in Table 1. That is, 100 parts by weight of the wheat flour or the wheat flour composition shown in Table 1, 6.5 parts by weight of emulsified oil and fat SP (manufactured by Mitsubishi Chemical Corporation), 2.5 parts by weight of baking powder, 125 parts by weight of whole egg, 125 parts of sugar And 44 parts by weight of water were added, and the mixture was kneaded at low speed for 2 minutes and at high speed for 4 minutes to obtain a cake dough (raised temperature 25.0 ° C.). 350 g of the obtained dough was dispensed into No. 5 mold and baked at 180 ° C. for 35 minutes to obtain a cake.
The obtained cake was evaluated (scored) by 10 panelists based on the evaluation criteria shown in Table 2 for soft feeling and melting in the mouth. The evaluation results (average values of scoring of 10 panelists) are shown in Table 1. Table 1 also shows the specific gravity and volume of the obtained cake.
表1に示す結果から明らかなように、本発明に係る試験例4〜7のケーキはソフト感および口溶けに優れており、本発明の小麦粉を75質量%以上含有する本発明の菓子用小麦粉組成物はオールインミックス法に適した二次加工性を有していることがわかる。
また、試験例3の結果から明らかなように、特許文献1(特開2000−4771号公報)に記載の小麦粉組成物のように薄力粉を65質量%含有する小麦粉組成物は、オールインミックス法ではケーキの口溶けを大きく改良することはできなかった。
As is clear from the results shown in Table 1, the cakes of Test Examples 4 to 7 according to the present invention are excellent in soft feeling and melt in the mouth, and contain the flour of the present invention in an amount of 75% by mass or more. It can be seen that the product has secondary processability suitable for the all-in-mix method.
Moreover, as is clear from the results of Test Example 3, the flour composition containing 65% by mass of flour, such as the flour composition described in Patent Document 1 (Japanese Patent Laid-Open No. 2000-4771), is an all-in-mix method. So, it was not possible to greatly improve the melting of the cake.
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03236735A (en) * | 1990-02-14 | 1991-10-22 | Nippon Flour Mills Co Ltd | Wheat flour composition for bread |
JPH06237682A (en) * | 1993-02-12 | 1994-08-30 | Showa Sangyo Co Ltd | Flour for sponge cake, its composition and sponge cake-making method |
JPH08191656A (en) * | 1995-01-13 | 1996-07-30 | Subaru:Kk | Production of wheat flour for making bread |
JPH11332454A (en) * | 1998-05-22 | 1999-12-07 | Nisshin Flour Milling Co Ltd | Heat-treated wheat flour |
JP2000004771A (en) * | 1998-06-23 | 2000-01-11 | Nippon Flour Mills Co Ltd | Wheat flour for cake, cake produced by using the flour and production of cake |
JP2000184848A (en) * | 1998-10-13 | 2000-07-04 | Nisshin Flour Milling Co Ltd | Wheat flour composition for cakes |
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Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03236735A (en) * | 1990-02-14 | 1991-10-22 | Nippon Flour Mills Co Ltd | Wheat flour composition for bread |
JPH06237682A (en) * | 1993-02-12 | 1994-08-30 | Showa Sangyo Co Ltd | Flour for sponge cake, its composition and sponge cake-making method |
JPH08191656A (en) * | 1995-01-13 | 1996-07-30 | Subaru:Kk | Production of wheat flour for making bread |
JPH11332454A (en) * | 1998-05-22 | 1999-12-07 | Nisshin Flour Milling Co Ltd | Heat-treated wheat flour |
JP2000004771A (en) * | 1998-06-23 | 2000-01-11 | Nippon Flour Mills Co Ltd | Wheat flour for cake, cake produced by using the flour and production of cake |
JP2000184848A (en) * | 1998-10-13 | 2000-07-04 | Nisshin Flour Milling Co Ltd | Wheat flour composition for cakes |
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