JP6055696B2 - Method for producing baked goods - Google Patents

Description

  The present invention relates to a method for producing baked confectionery including ingredients such as fruits and nuts.

  Baked confectionery obtained by baking a dough to which ingredients such as fruits and nuts are added, such as a fruit cake, has been known for some time. However, when manufacturing such baked confectionery, ingredients such as fruits and nuts added to the dough tend to settle or float during the preparation and baking of the dough, and tend to be biased to the upper layer or the lower layer. It is difficult to distribute evenly. The baked confectionery whose ingredients are biased to the upper layer or the lower layer looks bad and the commercial value is lowered. Therefore, in a conventional fruit cake or the like, the ingredients have been prevented from settling or floating by adding a thickener or starch to the dough. However, the baked confectionery to which a large amount of a thickener or starch is added has a drawback that the texture is sticky, the mouth melts poorly, and the flavor is inferior.

  Many proposals have been made as a method for improving the texture of baked goods such as cakes. Patent Document 1 describes that confectionery using a swelling-suppressed starch as a raw material has a light texture with a large volume and little change in texture over time. Patent Document 2 discloses that 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized starch and / or pregelatinized starch, and 10 to 30 parts by weight of etherified starch for producing moist and baked confectionery. A premix for baked confectionery consisting of a mixture obtained by adding 50 to 280 parts by weight of sugar, 10 to 50 parts by weight of edible fats and oils and 5 to 10 parts by weight of a leavening agent to 100 parts by weight of the starch-based raw material is described.

Japanese Patent Application Laid-Open No. 07-075479 Japanese Patent Laid-Open No. 08-038028

  The present invention relates to providing a baked confectionery that has ingredients such as fruits and nuts distributed evenly in the dough, has a good appearance, and has improved flavor and texture.

  The present inventors added a specific amount of pregelatinized flour to the raw flour of the baked confectionery dough, so that the settling and lifting of the ingredients in the dough is suppressed, and the ingredients are evenly distributed in the dough. The inventors have found that a baked confectionery having an appearance can be obtained, that the baked confectionery has a good flavor, and that has a good texture and melt in the mouth, thereby completing the present invention. The usefulness of such pregelatinized flour, that is, that a specific amount of pregelatinized flour is useful for suppressing sedimentation and lifting of ingredients in baked confectionery dough has never been known.

That is, the present invention is a method for producing a baked confectionery comprising baking a dough containing ingredients, wherein the dough contains flour containing 2 to 30% by mass of pregelatinized flour. provide.
Moreover, this invention provides the premix for baked confectionery containing ingredients characterized by containing the flour containing 2-30 mass% of pregelatinized flour.

  In the baked confectionery obtained by the production method of the present invention, ingredients are evenly distributed in the dough and have a good appearance. Further, the baked confectionery has a good flavor of flour, and has a soft and non-sticky texture and a good mouth melt.

  This invention provides the baked confectionery with ingredients obtained by baking the dough containing ingredients. As the baked confectionery provided by the present invention, a baked confectionery of a type obtained by baking a dough mainly made of flour, preferably obtained by pouring a liquid dough mainly made of flour into a baking mold and baking it. A type of baked goods. Examples of such baked goods include pound cake, butter cake, sponge cake, chiffon cake, pancake, muffin, madeleine, waffle, financier and the like.

  The ingredients contained in the baked confectionery provided by the present invention are not particularly limited as long as the ingredients can be baked and eaten with the baked confectionery dough. For example, fruits, vegetables, nuts, seeds, grains, beans , Meats, seafood, dairy products, tea leaves, chocolate, caramel, marshmallows, jams, strawberries, and small pieces thereof, and dried products thereof. The baked confectionery provided by the present invention contains one or more ingredients, and preferably contains at least one selected from the ingredients exemplified above. The size of the above ingredients is not particularly limited, but large ingredients are likely to settle or float in the dough, so that one side is preferably 2 cm or less, more preferably 1 cm or less.

  The flour contained in the baked confectionery dough provided by the present invention is not particularly limited as long as it is a flour that can be used for the production of baked confectionery. For example, wheat flour, rye flour, barley flour, rice flour, buckwheat flour, corn Examples thereof include flour, preferably wheat flour. Examples of wheat flour include strong flour, semi-strong flour, medium flour and weak flour. In the manufacture of the baked confectionery of the present invention, any one of the flours listed above can be used by mixing any one or two or more thereof.

  Part of the flour contained in the baked confectionery dough provided by the present invention is pregelatinized flour. The flour contains 2 to 30% by mass, preferably 5 to 20% by mass of pregelatinized flour in the total amount. If the amount of pregelatinized flour in the flour is less than 2% by mass, the ingredients tend to settle or float in the dough, while if it exceeds 30% by mass, the texture and mouth melting of the resulting baked confectionery are poor. Become.

  The pregelatinized flour can be prepared by heat-treating raw flour (not pregelatinized). The method for the heat treatment is not particularly limited as long as the starch in the flour can be gelatinized, but a wet heat treatment is preferable. Therefore, the pregelatinized flour used in the present invention is preferably wet heat treated flour. Examples of the wet heat treatment include a method in which water is added to the flour and heated, a method in which the flour is absorbed and then heated, and a more specific example is that the flour and water are evenly mixed with a high-speed stirrer. Examples thereof include a method of adding steam while mixing, a method of kneading water and flour using an extruder, and the like. The flour used as a raw material for the pregelatinized flour used in the present invention may be any of the flours that can be used in the manufacture of the baked confectionery described above, and is not pregelatinized contained in the baked confectionery dough. Even if it is the same kind of flour as the flour, it may be a different kind of flour. Preferably, the flour used as the raw material of the pregelatinized flour is wheat flour. Therefore, the pregelatinized flour used in the present invention is preferably wet heat treated flour, more preferably wet heat treated wheat flour.

  The pregelatinization degree of the pregelatinized flour used in the present invention is preferably 80% or more, and more preferably 90% or more. When the alpha conversion degree of the alpha gelatinized flour becomes low, the ingredients may easily settle or float in the dough, or the texture and mouth melting of the obtained baked confectionery may be deteriorated. In addition, the pregelatinization degree of pregelatinized flour in this specification is a value measured by the β amylase pullulanase (BAP) method (see Japanese Patent Application Laid-Open No. 2009-17802).

  The dough for the baked confectionery provided by the present invention comprises a flour containing the above-mentioned pregelatinized flour, if necessary, water, egg, sugar, milk, oil, swelling agent, tea leaf powder, tree nut powder, starches, salt, It can be prepared by mixing with other materials such as soy protein, gluten, emulsifier, yeast, enzyme, pigment, fragrance, flavoring agent, spice. The procedure for preparing and mixing the materials may follow a general manufacturing procedure for baked confectionery. The content of the flour in the baked confectionery dough (not including ingredients) provided by the present invention varies depending on the type of baked confectionery to be produced, but as a total of pregelatinized flour and non-pregelatinized flour, What is necessary is just 10-50 mass%, Preferably it is 20-40 mass%.

  The ingredients described above are further mixed into the baked confectionery dough. The amount of ingredients added to the dough may be appropriately adjusted according to the preference, but may be about 5 to 50 parts by mass with respect to 100 parts by mass of dough not containing ingredients. By baking the dough containing this ingredient, the baked confectionery of the present invention can be produced. What is necessary is just to set the temperature and time of baking suitably according to the kind, shape, and taste of baked confectionery.

  Moreover, according to this invention, the flour containing the said pregelatinized flour is provided as a premix previously mixed with the other powder material used as the raw material of baked confectionery dough. Other powder materials include sugars, powdered fats and oils, milk powder, dried eggs, emulsifiers, swelling agents, starches, tea leaf powder and nut powder, salt, soy protein, powdered gluten, thickener, eggshell calcium, enzyme, pigment , Flavors, flavoring agents, spices and the like. The premix may further contain dried ingredients such as dried fruits, nuts and seeds. The content of the flour in the premix (excluding ingredients) varies depending on the type of baked confectionery to be produced, but is 15% by mass or more, preferably as the total of pregelatinized flour and non-pregelatinized flour. The content of the other powder material is 85% by mass or less, preferably 75% by mass or less. The form of the premix may be a form normally provided as a baked confectionery mix, for example, a powder, a granule or the like.

  When the amount of starch or thickener increases in the baked confectionery dough of the present invention, the flavor and texture of the obtained baked confectionery are lowered. In the dough (excluding ingredients), the starch content is preferably less than 6% by weight, more preferably less than 3% by weight, while the thickener content is preferably less than 5% by weight, More preferably less than 2.5% by weight. Further, in the premix (not including ingredients) of the present invention, the starch content is preferably less than 10% by mass, more preferably less than 5% by mass, while the thickener content is 10% by mass. Less than is desirable, and less than 5 mass% is more desirable. As used herein, “starch content” refers to the amount of starch added to the dough or premix as purified starch, including starch components contained in the above flour and pregelatinized flour. Absent.

  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 Fruit cake After adding 20 parts by weight of water to 100 parts by weight of wheat flour, uniformly mixing with a high speed stirrer, pressing and heating with an extruder, extruding and drying, then pulverizing and pre-gelatinizing degree Of 85% wet heat treated flour. Using the wet heat-treated flour, cake dough was prepared with the formulation shown in Table 1. When preparing the dough, knead the butter into a cream, add white sugar, whole egg, and salt to this, mix evenly, and then add the weak wheat flour, moist heat treated flour, baking powder and mix to make the dough. Obtained. Next, the dried fruit mix was added to the dough and mixed, and then baked at 170 ° C. to obtain a fruit cake. The settling, flavor and texture of the obtained cake ingredients were evaluated by a panel of 10 persons according to the criteria shown in Table 2, and the average score was determined. The results are shown in Table 1.

Test Example 2 Madeleine While adding different amounts of water to 100 parts by mass of wheat flour, uniformly mixed with a high-speed stirrer, pressurized and heated with an extruder, extruded and dried, and then pulverized to obtain a degree of gelatinization. 80-99% wet heat-treated flour was obtained. Madeleine dough was prepared with the composition shown in Table 3 using these wet heat-treated wheat flours. When preparing the dough, knead the butter into cream, add white sugar, whole egg, and salt to it, mix evenly, and then add the weak flour, heat-heated flour, and honey to obtain the dough. It was. Next, walnut pieces were added to the dough and mixed, followed by baking at 170 ° C. to obtain a madeleine. The obtained Madeleine was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

Test Example 3 Dainago Matcha Cake A mixture of 50 parts by weight of wheat flour and 50 parts by weight of rye flour was mixed with a high-speed stirrer while adding 20 parts by weight of water, and heated under pressure with an extruder. After extrusion drying, the mixture was pulverized to obtain wet heat-treated flour with a degree of gelatinization of 90%. Using this wet heat-treated wheat flour, a cake dough was prepared with the formulation shown in Table 4. When preparing the dough, knead the butter into a cream, add white sucrose, whole egg, and salt and mix evenly. Obtained. Next, boiled red beans were added to the dough and mixed, and then baked at 170 ° C. to obtain a cake. The obtained cake was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

Claims (5)

A baked method for producing a confectionery comprising firing the dough containing ingredients, dough is less than 80% heat-moisture treated α wheat flour α degree contain flour containing 5-20% by weight, And the content of starches is less than 6 mass% , The method characterized by the above-mentioned. The α degree of heat-moisture treated α wheat flour is 90% or more, The method of claim 1, wherein. The method of Claim 1 or 2 that the quantity of the ingredients in the said dough is 5-50 mass parts with respect to 100 mass parts of dough which does not contain ingredients. The α degree 80% heat-moisture treated α wheat flour containing cereal flour containing 5-20% by weight, and wherein the content of starch is less than 10 wt%, Guzai containing baked confectionery Premix. The α degree of heat-moisture treated α wheat flour is 90% or more, the premix according to claim 4, wherein.