JP6054206B2 - Baked goods mix - Google Patents

Description

  The present invention relates to a baked confectionery mix. More specifically, the present invention relates to a baked confectionery mix for producing a baked confectionery that is transparent in a state after baking and that can maintain transparency and maintain its form even when stored after baking.

  Conventionally, a water bun is known as a representative of transparent confectionery. However, water buns usually have to be manufactured through a complicated procedure of mixing sugar, water and starch, then stirring until heated to the gelatinization temperature, and molding the material while solidifying it into a gel. Manufacturing requires advanced technology.

  On the other hand, baked confectionery manufactured by pouring dough obtained by dissolving a cloth material containing wheat flour, starch, sugar, etc. with water into a heated mold and baking and molding, for example, taiyaki, doll baked, It is well known, including Imagawa Yaki and waffles. In recent years, baked confectionery having various appearances and textures has been manufactured industrially, and baked confectionery having the appearance and texture different from the conventional ones has been proposed. Has been.

For example, baked confectionery having a white color without baking color and baked confectionery having a softer texture have been proposed. In Patent Document 1, etherized tapioca starch and / or acetylated tapioca starch is 30% by weight or more of the whole raw material, 50 to 99% by weight of the whole starch, and 1 to 10% by weight of fats and oils. A method for producing baked confectionery is described in which a liquid dough is added to create a dough and then placed in a baking mold and baked. The baked confectionery obtained by this method has a white color which is hard to be baked.
Further, Patent Document 2 describes a bakery food manufactured using a material containing 0.2 to 10 parts by mass of a waxy potato starch that has been pregelatinized with respect to 100 parts by mass of raw flour mainly composed of wheat flour. Yes. Although this bakery food has a softer texture, it has a baked color as in the prior art.
Patent Document 3 discloses a method for producing a fertilizer-like food by mixing a raw material powder mainly composed of processed starch such as tapioca starch, potato starch, and rice starch with water to produce a liquid dough. Is described. The food product obtained by this method has a cloudy appearance.

  However, any of the above baked confectionery has at least a white color and is not transparent. In baked confectionery manufactured by the method of pouring the dough into a heated formwork and baking and molding, no baked confectionery has been obtained so far.

Japanese Patent No. 3634857 JP 2007-325526 A JP 2003-225062 A

  The present invention can produce a baked confectionery that is transparent in the state after baking by baking the dough using a heated mold, and that can maintain transparency and maintain its form even when stored after baking. It relates to a baked confectionery mix.

  The present inventors have selected 1 from the group consisting of glutinous potato starch, processed glutinous potato starch, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch and hydroxypropylated acid-crosslinked potato starch. If a dough obtained from a baked confectionery mix containing a specific amount of starch or more and not containing any flour is baked using a heated mold, it is transparent without burning color. The inventors found that a baked confectionery that can maintain transparency and a baked mold shape can be obtained even when stored after baking, and completed the present invention.

That is, the present invention is 1 selected from the group consisting of glutinous potato starch, processed potato potato starch, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch and hydroxypropylated acid-crosslinked potato starch. By providing a baked confectionery mix obtained by baking using a heated mold, characterized in that it contains 40% by mass or more of starches of seeds or more and is substantially free of flour. Is a solution.
Further, the present invention provides a method for producing a baked confectionery characterized in that the baked confectionery mix and water are mixed to prepare a liquid dough, and then the dough is baked using a heated mold. The above-mentioned problems are solved.

  If the mix for baked confectionery of the present invention is used, a baked confectionery having a transparent appearance can be produced simply by putting the dough into a heated mold and baking it. The baked confectionery produced using the baked confectionery mix of the present invention can maintain a transparent appearance and maintain a baked mold form not only immediately after baking but also when stored after baking.

  The baked confectionery mix of the present invention is made from the group consisting of glutinous potato starch, processed potato potato starch, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch and hydroxypropylated acid-crosslinked potato starch. Contains one or more selected starches.

  The glutinous potato starch used in the baked confectionery mix of the present invention is a potato starch having a high amylopectin content as compared with a potato starch derived from a normal potato (uruchi variety) obtained from a glutinous potato. It can be. The glutinous potato starch may be potato starch having an amylopectin content of preferably 85% or more, more preferably 90% or more. In addition, the potato starch derived from normal potato has an amylopectin content of about 75 to 80%.

  The processed glutinous potato starch used in the baked confectionery mix of the present invention is obtained by processing the above-mentioned glutinous potato starch by a known method. Examples of the processing means include etherification such as carboxymethylation and hydroxypropylation, esterification with acetic acid, phosphoric acid, adipic acid, succinic acid, octenyl succinic acid and the like, and crosslinking. These processes may be performed alone or in combination. Preferable processed glutinous potato starch includes acetylated glutinous potato starch, hydroxypropylated glutinous potato starch, and hydroxypropylated glutinous potato starch further crosslinked with phosphoric acid, and hydroxypropylated phosphate-crosslinked potato starch And hydroxypropylated phosphate cross-linked seed potato starch is more preferable. The processed glutinous potato starch can be prepared by subjecting starch obtained from glutinous potatoes to necessary processing. As a processing method, for example, the method described in Japanese Patent No. 2893003 can be adopted.

  The acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch, and hydroxypropylated acid-crosslinked potato starch used in the baked confectionery mix of the present invention are non-glutinous, that is, ordinary potato ( It can be obtained by acetylating or hydroxypropylating potato starch derived from (Uruchi-type) by a known method, or by crosslinking these with an acid such as phosphoric acid or adipic acid. The acetylation method can be carried out by applying an acetylating agent such as acetic anhydride, vinyl acetate, acetyl chloride or the like according to a conventional method. Examples of the hydroxypropylation and acid crosslinking methods include, for example, Japanese Patent No. 2893003. The method described in the publication can be adopted. In the following description, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch, and hydroxypropylated acid-crosslinked potato starch may be collectively referred to as non-glutinous potato starch.

  In the baked confectionery mix of the present invention, one of the starches may be used alone, or two or more may be used in any combination. Examples of combinations include a combination of glutinous and modified glutinous starch, a combination of different modified glutinous starches, a combination of glutinous potato starch and non-glutinous potato starch, a modified glutinous potato starch and non-glutinous varieties A combination with potato starch, a combination of different non-glutinous potato starches, a combination of them as appropriate, and the like are exemplified, and the invention is not particularly limited.

  Content of the said starch in the mix of this invention should just be 40 mass% or more in total, Preferably it may be 40-70 mass%. When the content is less than 40% by mass, the dough hardly hardens even when baked, and the shape retention of the obtained baked confectionery becomes poor. On the other hand, when the content exceeds 70% by mass, the texture of the obtained baked confectionery becomes hard.

  Furthermore, a part of the starches that can be contained in the baked confectionery mix of the present invention may be pregelatinized. Preferred examples of the pregelatinized starch include, but are not limited to, hydroxypropylated phosphate cross-linked pregelatinized potato starch. By including the above-mentioned starch that has been pregelatinized in the mix, the texture of the baked confectionery obtained can be further improved. On the other hand, when the content of the above-mentioned starch that has been pregelatinized in the mix increases, the resulting baked confectionery becomes too sticky and the texture decreases. The content of the starch that has been pregelatinized in the mix of the present invention is 40% by mass or less, preferably 20% by mass or less, based on the total amount of the starches in the mix.

  Preferably, the baked confectionery mix of the present invention further contains a saccharide in addition to the starches. By adding sugar, it can suppress that the texture of the obtained baked confectionery becomes hard. Examples of the saccharide include sugar, sucrose, invert sugar, glucose, fructose, isomerized liquid sugar, starch syrup, maltose, lactose and other monosaccharides and disaccharides, trehalose and other sugar alcohols, and various oligosaccharides. it can. Preferably, it is sugar. The amount of saccharide in the mix of the present invention is preferably 20 to 55% by mass, more preferably 25 to 50% by mass. When the amount of saccharide is less than 20% by mass, the texture of the obtained baked confectionery may become hard. On the other hand, when the amount of saccharide exceeds 55% by mass, the obtained baked confectionery may have too soft texture and poor shape retention.

  Preferably, the baked confectionery mix of the present invention further contains fats and oils. By adding fats and oils, it can suppress that the texture of the obtained baked confectionery becomes hard. As the fats and oils, edible solid fats and liquid fats and oils can be used, and shortening, salad oil (edible rapeseed oil, edible soybean oil, etc.), sesame oil and the like can be mentioned. Preferably, it is a liquid oil salad oil. The amount of fats and oils in the mix of the present invention is preferably 0.5 to 10% by mass, more preferably 1 to 6% by mass. When the amount of fats and oils is less than 0.5% by mass, the texture of the obtained baked confectionery may become hard. On the other hand, when the amount of fats and oils is 10% by mass or more, the obtained baked confectionery may have a sticky texture.

  When the thickener is added to the baked confectionery mix of the present invention in addition to the starches and sugars or fats and oils, the viscosity of the dough becomes easy to bake, and the shape retention of the baked confectionery after baking is improved. Therefore, it is preferable. Examples of the thickener include guar gum, agar, xanthan gum, glucomannan, carrageenan, pectin, and carboxymethyl cellulose. Xanthan gum, agar, and glucomannan are preferable. The amount of the thickener in the mix of the present invention is 0.1 to 5% by mass. When the amount of the thickening agent is less than 0.1% by mass, the viscosity of the dough is low, and the mold release after baking and the shape retention of baked confectionery may be inferior. On the other hand, when the amount of the thickener exceeds 5% by mass, the texture of the obtained baked confectionery becomes hard.

  The mix for baked confectionery of the present invention is other than the above-mentioned glutinous potato starch, processed glutinous potato starch, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch, and hydroxypropylated acid-crosslinked potato starch Other starches may be contained. However, the content of the other starches in the mix of the present invention is preferably less than 10% by mass, preferably 7% by mass or less, more preferably 5% by mass or less. When the content of other starches is higher than this, a baked confectionery having sufficient transparency cannot be obtained, or it does not harden even when baked or becomes a baked confection that is too hard to eat.

  In addition, when the baked confectionery mix of the present invention contains flour such as wheat flour, a transparent baked confectionery cannot be obtained. Therefore, the mix of the present invention is substantially free of flour. Here, cereal flour is cereal flour such as wheat, barley, rye, rice, corn and the like, and can be usually used for the production of confectionery. Further, here, “substantially free of flour” means that the content of flour contained in the mix of the present invention is baked confectionery obtained by baking a dough prepared from the mix. It means that it is so small as not to impair the transparency. Therefore, in the mix of the present invention, an amount of flour that can be mixed with other raw materials without adding the flour itself as a raw material may be present. For example, if the starch or thickener is prepared from wheat flour or the like as long as it is an amount of flour that can normally be mixed with the starch or thickener, it must be excluded from the mix of the present invention. There is no. As an example, the “substantially free of flour” mix of the present invention is a mix having a flour content such as wheat flour of less than 3% by mass, preferably 2% by mass or less, more preferably 1% by mass or less. obtain.

  The baked confectionery mix of the present invention is a material that can be usually added to the baked confectionery mix other than the aforementioned starches, sugars, fats, and thickeners other than the aforementioned other starches and flours, for example, , Seasonings, spices, colorants, emulsifiers and the like may be further contained. It is preferable that these compounding quantities are 10 mass% or less in the mix of this invention.

  The form of the baked confectionery mix of the present invention may be a form normally provided as a baked confectionery mix, for example, a powder, a granule or the like.

A baked confectionery can be produced by preparing a dough from the baked confectionery mix of the present invention and baking it. For example, when the baked confectionery mix of the present invention is in the form of powder or granules, this is mixed with an appropriate amount of water to prepare a liquid dough. More specifically, for example, liquid dough can be prepared by adding 50 to 300 parts by mass of water to 100 parts by mass of the mix of the present invention and sufficiently stirring.
You may add another material to the said liquid dough as needed. For example, ingredients that stay inside the baked confectionery without being mixed with the liquid dough and can be seen through from the outside, or a material that can color the dough but can maintain the transparency of the confectionery after baking, Examples of materials that can be added are listed. On the other hand, it is preferable not to add materials such as eggs and milk that make the confectionery color after baking turbid and lose its transparency.

  Next, the prepared liquid dough is baked using a heated mold. For example, the dough is poured into a heated mold and fired and molded. If necessary, the mold may be covered and the entire surface of the dough may be heated at the same time, or the dough may be tumbled halfway and heated sequentially on different surfaces. Or, like Taiyaki etc., pour the dough into each formwork prepared for each side and heat, then sandwich the ingredients such as firewood in the center, then join the formwork on both sides face to face The dough may be fired and molded.

  Transparent baked confectionery can be manufactured from the mix for baked confectionery of this invention by the above-mentioned procedure. In the present specification, the term “transparent” or “having a transparent appearance” means that the baked confectionery, for example, is obtained by baking a liquid dough prepared by mixing the mix of the present invention and water in a normal baking mold. In the baked confectionery obtained in this manner, there is no baked color on the surface or white turbidity of the dough, and the candy inside the confectionery, preferably the other side of the confectionery can be seen through.

  The type of baked confectionery that can be produced from the baked confectionery mix of the present invention is not particularly limited as long as it is a baked confectionery obtained by baking a dough using a heated mold. Imagawa Yaki, Doll Yaki, Baby Castella, Waffle, Baked Donut and so on.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

(Test Example 1)
Materials containing different types of starch were mixed with a mixer to obtain taiyaki mixes (Production Examples 1 to 7) having the compositions shown in Table 1.
135 parts by weight of water was added to 100 parts by weight of the mixes of Production Examples 1 to 7 and stirred well to obtain a liquid dough. The obtained dough was put on both sides of a heated baked baking mold and baked for 3 minutes, and the molds on both sides were combined and baked for 3 minutes to produce a baked bread without tools.
About the obtained taiyaki, the external appearance and food texture were evaluated according to the evaluation criteria shown in Table 2. Further, the taiyaki was stored in a refrigerator for 12 hours and then allowed to stand at room temperature, and the appearance and texture after 3 hours were evaluated according to the evaluation criteria shown in Table 2. Evaluation was obtained as an average value of evaluation by 10 panelists. The evaluation results are shown in Table 1.

(Test Example 2)
Using the same procedure as in Test Example 1, but using non-glutinous potato starches with different types of processing (both amylopectin content 79%), the mix for taiyaki composition shown in Table 3 (Production Examples 8 to 15) Got. Subsequently, the baked taiyaki was manufactured using the mix of the obtained manufacture examples 8-15, and the evaluation criteria shown in Table 2 evaluated. The evaluation results are shown in Table 3.

(Test Example 3)
The same procedure as in Test Example 1 except that different types of potato starch were used in combination to obtain taiyaki mixes (Production Examples 16 to 21) having the compositions shown in Table 4. Subsequently, the baked taiyaki was manufactured using the mix of the obtained manufacture examples 16-21, and the evaluation criteria shown in Table 2 evaluated. The evaluation results are shown in Table 4.

(Test Example 4)
In the same procedure as in Test Example 1, except that the amounts of starch and saccharide were changed, the mix for baking (Production Examples 22 to 25 and 28 to 31) having the composition shown in Table 5 was obtained. Moreover, the mix (manufacture examples 26-27 and 32-33) which further added wheat flour or potato starch (non-glutinous seed non-processed) was obtained. Next, a taiyaki without ingredients was produced using each of the obtained mixes, and evaluated according to the evaluation criteria shown in Table 2.
The evaluation results are shown in Table 5. In Table 5, the evaluation results of taiyaki obtained using the mix of Production Example 3 and Production Example 11 are listed again.

(Test Example 5)
In the same procedure as in Test Example 1, except that the types of saccharides were variously changed, the taiyaki mixes (Production Examples 34 to 36) having the compositions shown in Table 6 were obtained. Subsequently, the baked taiyaki was manufactured using the mix of the obtained manufacture examples 34-36, and the evaluation criteria shown in Table 2 evaluated.
The evaluation results are shown in Table 6. Table 6 shows the results of evaluation of taiyaki obtained using the mix of Production Example 3.

(Test Example 6)
In the same procedure as in Test Example 1 except that the amount of fats and oils was changed, taiyaki mixes (Production Examples 37 to 42) having the compositions shown in Table 7 were obtained. Subsequently, the baked taiyaki was manufactured using the mix of the obtained manufacture examples 37-42, and the evaluation criteria shown in Table 2 evaluated.
Table 7 shows the evaluation results. Table 7 shows again the evaluation results of taiyaki obtained using the mix of Production Example 3.

(Production Example 43)
To 100 parts by mass of the mix of Production Example 3, 135 parts by mass of water was added and stirred well to obtain a liquid dough. The obtained dough was put on both sides of a heated baked baking mold, 40 g of firewood was put on one side and baked for 3 minutes, and the molds on both sides were baked for another 3 minutes to produce baked baked bread.
The baked taiyaki has a transparent skin that shows the wrinkles transparently, and has a scale pattern on the surface. It was. In addition, this taiyaki does not lose its shape even when lifted, and can be easily eaten while holding it with one hand, just like a conventional taiyaki, and its texture is soft and crisp and very tasty. It was. Moreover, this taiyaki maintained a good appearance and texture even in a cold state.

Claims (6)

Contains glutinous potato starch or processed potato seed potato starch, and glutinous potato starch, modified glutinous potato starch, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch and hydroxypropylated acid-crosslinked potato starch one or more starches selected from the group consisting of a free 40-70 wt%, provided that in starch such, the content of α phased starches is 20 mass% or less,
20 to 55% by mass of sugar, 0.5 to 10% by mass of fats and oils, and 0.1 to 5% by mass of thickener,
The content of starches other than the glutinous potato starch, processed glutinous potato starch, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch and hydroxypropylated acid-crosslinked potato starch is less than 10% by mass A mix for baked confectionery obtained by baking using a heated mold, characterized in that the content of flour is less than 3% by mass . The mix according to claim 1, wherein the processing means of the processed potato seed potato starch is at least one selected from etherification, esterification, crosslinking and pregelatinization. The processed potato seed potato starch is hydroxypropylated potato seed potato starch, hydroxypropylated phosphate cross-linked potato seed starch, acetylated glutinous potato starch, hydroxypropylated phosphate cross-linked alpha potato seed potato starch and hydroxypropylated The mix of Claim 1 or 2 which is 1 or more types selected from the group which consists of adipic acid bridge | crosslinking potato seed starch. The mix according to any one of claims 1 to 3 , wherein the glutinous potato starch or the processed glutinous potato starch is a starch having an amylopectin content of 85% or more. The mix according to any one of claims 1 to 4 , wherein the processed potato seed potato starch is hydroxypropylated phosphoric acid crosslinked potato seed potato starch. A mixture of baked confectionery according to any one of claims 1 to 5 and water are prepared to prepare a liquid dough, and then the dough is baked using a heated mold. Production method.