JP6092443B1 - Confectionery texture-improving agent and method for producing confectionery - Google Patents

Abstract

An object of the present invention is to provide a texture improving agent capable of improving the texture of confectionery having a relatively high water content, which contains starchy raw materials including wheat flour. [MEANS FOR SOLVING PROBLEMS] The present invention provides a texture improving agent comprising a specific α-acetylated crosslinked tapioca starch as an active ingredient to improve a moist texture and a mouth-melting feeling, and even if the moisture content is increased, Disclosed is a confectionery product having a relatively high water content, which contains starchy raw materials including wheat flour, which can maintain its shape-retaining property and is less susceptible to quality deterioration due to aging. [Selection figure] None

Description

  The present invention relates to a texture improving agent for confectionery and a method for producing the confectionery.

  It is known that confectionery loses its moist feeling over time after heat production, becomes hard, has an unpleasant texture, and deteriorates in quality, and the main cause of this deterioration is thought to be due to starch aging. ing.

  Among confectionery, confectionery such as sponge cake, hot cake, dorayaki, castella, muffin, madeleine, donut, waffle, soft cookie, etc. with relatively high moisture has a water content of 10% by mass or more after heating. There is a soft, moist and mouth-feeling texture, a large specific volume and a soft feeling are preferred, and there is a tendency for a soft but soft appearance to be obtained. However, traditionally, in confectionery where moisture remains to some extent after heat production, when the “moist feeling” is strengthened, the “melting in the mouth” is reduced, resulting in a sticky texture. That was a very difficult task. In addition, due to the aging of starch, there is also a problem that the moist and soft feeling is lost over time, it becomes hard and the quality deteriorates, and in order to improve the texture of confectionery more favorably, Many methods for blending various processed starches into dough have been reported.

  For example, Patent Document 1 and Patent Document 2 disclose a method of blending pregelatinized starch in order to give the cake a moist feeling. In Patent Document 3, in order to obtain a confectionery having an excellent internal phase, having a moist and soft texture, good melting in the mouth, and improved deterioration in texture over time, hydroxypropyl starch and / or It is disclosed that acetylated starch and swelling-inhibited starch are blended. Patent Document 4 discloses oxidized starch and / or oxidized acetylated starch in order to provide a bakery product having a moist texture, good crispness and mouth-melting feeling, good flavor, and volume. A method of blending flour or oxidized starch and / or oxidized acetylated starch and pregelatinized starch is disclosed. Patent Document 5 discloses a gelatinized cross-linked starch having a degree of swelling of 4.0 to 35 for the purpose of economically providing breads having a soft texture and improved quality deterioration over time. The bread manufacturing method characterized by adding 0.5 to 10 weight% with respect to the raw material flour which uses wheat flour as the main raw material is described. Patent Document 6 discloses a method of blending a cross-linked starch in order to provide a confectionery having a large volume and excellent texture, having a light texture and improved deterioration in texture over time. It is disclosed. Patent Document 7 discloses a method of blending acetylated crosslinked starch in order to have an excellent texture in cakes, have a large volume after baking, and improve physical property deterioration during storage. Patent Document 8 describes a method for producing a bakery food that has an improved texture such as a soft texture, a moist texture, and the like, while suppressing deterioration of quality over time without adversely affecting the taste shape. The use of modified starches that meet certain conditions.

JP-A-8-224057 JP-A-11-155482 JP-A-8-242752 JP 2009-273421 A JP-A-4-091744 JP-A-7-75479 Japanese Patent Laid-Open No. 10-276661 JP-A-5-015296

  However, in the methods described in Patent Document 1 and Patent Document 2, when pregelatinized starch is added, the dough becomes sticky or the dough is scattered due to mixing, so that it is difficult to form, and the workability is difficult. The obtained bakery foods and baked confectionery also have a problem that they become so-called and melt in the mouth. Even if hydroxypropyl starch and / or acetylated starch and swelling-suppressed starch are blended as described in Patent Document 3, confectionery has a low water content and insufficient gelatinization of β-starch. These characteristics could not be fully exhibited. The method described in Patent Document 4 is not satisfactory in terms of improving the melting of the mouth. In the manufacturing method described in Patent Document 5, although a soft feeling is obtained, crispness and melting in the mouth are not sufficient. Although the method described in Patent Document 6 shows improvement in terms of volume and texture improvement, the texture after baking and after refrigeration / freezing is not sufficiently moist. In the method described in Patent Document 7, a slight flickering is felt and sufficient results are not obtained. In the method described in Patent Document 8, a sufficient effect was not obtained with respect to the suppression of the texture change over time.

  As described above, in order to give the confectionery a soft feeling, a moist feeling, a mouth-melting texture, etc., it has been reported that various processed starches are blended into the confectionery dough raw material. Among foods with relatively high moisture content, it was not always satisfactory to maintain the shape retention of the dough, to achieve both a moist texture and a good mouth melt texture and to suppress changes over time. .

  Then, this invention is providing the food texture improving agent which can improve the food texture of the confectionery containing comparatively high water content containing the starchy raw material containing wheat flour.

  As a result of intensive studies to solve the above problems, the present inventors have achieved a moist texture and a mouthfeel with a texture-improving agent comprising a specific α-acetylated crosslinked tapioca starch as an active ingredient. Confectionery with relatively high moisture content that contains starchy raw materials, including wheat flour, which can improve the shape and maintain the shape retention of the dough even when the amount of moisture is increased, and is less susceptible to quality deterioration due to changes over time Has been found, and the present invention has been completed.

  That is, the texture-improving agent of the present invention is a texture-improving agent for confectionery containing a starchy raw material containing wheat flour and having a water content of 10% by mass or more, and has an acetyl group content of 2.0-2. It is a texture improving agent for confectionery, characterized in that it contains α-acetylated crosslinked tapioca starch having an active ingredient of 5% by mass and a paste viscosity of 6% by mass of 200 mPa · s or less. To do.

  It is preferable that the confectionery is produced by heating dough prepared by adding 50 parts by mass or more of water to 100 parts by mass of the starchy raw material.

  Further, the confectionery is selected from the group consisting of sponge cake, butter cake, muffin, madeleine, waffle, hot cake, busse, dorayaki, imagawa baked, taiyaki, castella, steamed cake, steamed castella, donut, and cookies. It is preferable that it is 1 type.

  Moreover, the method for producing confectionery of the present invention comprises preparing a dough by adding 50 parts by mass or more of moisture to 100 parts by mass of the starchy material to a confectionery material containing starchy material containing wheat flour, In the method for producing a confectionery having a water content of 10% by mass or more by forming the dough into a predetermined shape and heating, the confectionery raw material has an acetyl group content of 2.0 to 2.5 mass. It is characterized by adding 0.2 to 15% by mass of pregelatinized acetylated crosslinked tapioca starch having a paste viscosity of 6% by mass of 200 mPa · s or less.

  The α-acetylated crosslinked starch is preferably produced by subjecting the raw tapioca starch to acetylation treatment and crosslinking treatment, and then α-izing with a drum dryer.

  According to the confectionery texture-improving agent of the present invention, it is possible to improve the texture of confectionery having a relatively high water content containing starchy raw materials including wheat flour. Specifically, the moist texture and melted mouth feel can be improved, and the shape retaining property of the dough can be maintained even when the amount of moisture is increased, and quality deterioration due to changes over time can be suppressed.

  In addition, according to the method for producing confectionery of the present invention, a starchy raw material containing wheat flour having a moist texture and a mouth-melting feeling, maintaining the shape retaining property of the dough, and having little quality deterioration due to changes over time. A confectionery containing a relatively high water content can be obtained.

  The confectionery texture-improving agent according to the present invention is a confectionery texture-improving agent containing a starchy raw material containing wheat flour and having a water content of 10% by mass or more, wherein the acetyl group content is 2.0. It includes a texture improving agent containing α-acetylated crosslinked tapioca starch as an active ingredient which is ˜2.5% by mass and has a paste viscosity of 6% by mass of 200 mPa · s or less.

  In the present invention, confectionery refers to baking, frying, or steaming dough obtained by adding kneading by adding sugar, eggs, fats and oils, various auxiliary ingredients, and appropriate amounts of water to starchy ingredients including wheat flour. It means confectionery obtained by heat treatment.

  The confectionery in the present invention is not particularly limited. Specifically, as a baked confectionery, sponge cakes such as decoration cake, short cake, and roll cake, pound cake, baumkuchen, fruit cake, madeleine, muffin, etc. Butter cakes, waffles, hot cakes, busses, etc., and baked Japanese confectionery include dorayaki, Imagawa baked, taiyaki, castella, etc. Steamed confectionery includes steamed cake, steamed castella, etc. Is mentioned. Furthermore, donuts, such as yeast donuts and cake donuts, cookies, and the like can be mentioned.

  In the present invention, wheat flour used in the production of ordinary confectionery is used as the wheat flour, and examples thereof include strong flour, semi-strong flour, medium strength flour, thin flour, durum flour, and whole grain flour.

  In the present invention, as the starchy material, in addition to wheat flour, grains such as rye, rice, corn, barley, barnyard millet, awa, acne, germinated brown rice, black rice, red rice, soybean, red beans, amaranth, and quinoa, Corn starch, waxy corn starch, high amylose corn starch, tapioca starch, potato starch, wheat starch, glutinous rice starch, glutinous rice starch, sago starch, sweet potato starch, mung bean starch, and pea starch, and processed products thereof Etc.

  In the present invention, as an auxiliary material, an auxiliary material generally used in the manufacture of confectionery, or an auxiliary material used depending on the type of confectionery or the desired quality, specifically, salt, swelling agent, Sugar, tri-warm sugar, brown sugar, maple, maltose, trehalose, glucose, isomerized sugar, oligosaccharides, sugars such as reduced starch degradation products, skim milk powder, whole milk powder, milk, fresh cream, cheese, cream cheese, etc. Dairy products, shortening, margarine, butter, liquid oil, emulsified fats and oils, glycerin fatty acid ester, sucrose fatty acid ester, emulsifier such as stearoyl calcium lactate, thickening polysaccharide such as guar gum, xanthan gum, carrageenan, cinnamon, basil Spices such as brandy, rum, etc., dried fruits such as raisins, dried cherries, almonds, -Nuts such as nuts, α-amylase, β-amylase, glucoamylase, protease, lipase, xylanase, hemicellulase, glucose oxidase and other enzymes, flavors (eg vanilla essence), artificial sweeteners (eg aspartame), pectin, guar gum degradation products Examples thereof include dietary fibers such as agarose, glucomannan, polydextrose, sodium alginate, cellulose, hemicellulose, lignin, chitin, chitosan, indigestible dextrin, active gluten, soy protein, matcha powder, chocolate, and cocoa powder.

  The confectionery to which the present invention is applied is a confectionery having a water content of 10% by mass or more. This is because the object of the present invention is to achieve both a moist texture and a mouth-watering texture for confectionery having a moist texture with a relatively large amount of water.

  In the present invention, the moisture content of the confectionery can be measured by drying a 3 g sample at 105 ° C. for 3 hours and using a normal pressure heating drying method in which the moisture is calculated from the sample weight before and after drying.

  The confectionery in the present invention is preferably produced by heating dough prepared by adding water in an amount of 50 parts by mass or more to 100 parts by mass of the starchy raw material. This makes it easy to obtain moist confectionery with a moisture content of 10% by mass or more after heating.

  Here, the water added to 50 parts by mass or more of water with respect to 100 parts by mass of the starchy raw material is to take into account the water in the egg, starch syrup, and liquid seasoning in addition to water. When 45 g of water is added to 100 g and 10 g of an egg containing 76% by mass of water is added, 52.6 parts by mass of water are added to 100 parts by mass of the raw starch material.

  In the present invention, as tapioca starch, it is preferable to use Ulti-type tapioca starch.

  In the present invention, a general method used for heat gelatinization of starch can be used as a method for pregelatinizing the α-acetylated crosslinked tapioca starch. Specifically, a heat gelatinization method using a machine such as a drum dryer, a jet cooker, an extruder, a paddle dryer, or a spray dryer is known, but it is possible to efficiently produce a pregelatinized starch having a high pregelatinization rate. In view of the above, it is particularly preferable to perform the alpha treatment with a drum dryer.

  In the present invention, acetylation of the α-acetylated crosslinked tapioca starch can be carried out using a commonly known acetylating agent such as acetic anhydride, vinyl acetate monomer, etc., and the acetyl group content is 2.0-2. Adjust to 5% by mass. A person skilled in the art can adjust the content of acetyl group to a desired level by appropriately adjusting conditions such as the amount of acetylating agent to be used, reaction time, reaction temperature, reaction pH and the like. If the acetyl group content is less than 2.0% by mass, the aging of the confectionery tends to increase, which is not preferable. In addition, the acetyl group content of the acetylated starch is preferably 2.5% by mass or less in consideration of the efficiency of the acetylation reaction by the acetylating agent and the standards of food hygiene law foods and additives. .

  The acetyl group content can be determined, for example, by the following method.

  Weigh accurately 5.0 g of sample, suspend in 50 mL of water, add a few drops of phenolphthalein test solution, add 0.1 mol / L sodium hydroxide solution dropwise until the solution turns slightly red, then add 0.45 mol / L water. Add exactly 25 mL of sodium oxide solution, cap and shake vigorously for 30 minutes, being careful not to let the temperature rise above 30 ° C. Titrate excess sodium hydroxide with 0.2 mol / L hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. A free acetyl group content is calculated | required by following formula (1), and also dry matter conversion is performed.

Acetyl group content (%) = (ef) × n × 0.043 × 100 / w (1)
In the above formula (1), e: blank test titration (mL), f: sample titration (mL), n: normality of 0.2 mol / L hydrochloric acid, w: dry sample weight (g) .

  The cross-linking treatment of the α-acetylated cross-linked tapioca starch in the present invention can be obtained by reacting a starch with a cross-linking agent according to a conventional method. In this case, examples of the crosslinking agent include sodium trimetaphosphate, phosphoryl chloride, acrolein, and epichlorohydrin. When adipic acid crosslinking treatment is further performed, adipic acid can be used together with acetic anhydride.

  The paste viscosity can be set as appropriate depending on the degree of crosslinking. By increasing the degree of crosslinking, the swelling of starch can be suppressed and the viscosity of the paste can be suppressed. If it is those skilled in the art by adjusting conditions suitably, it can adjust to desired paste viscosity. The paste viscosity of 6% by mass is 200 mPa · s or less, preferably 150 mPa · s or less. If the paste viscosity exceeds 200 mPa · s, the melting of the confectionery becomes worse, which is not preferable.

  The paste viscosity of 6% by mass of starch is a viscosity measured by the following method using Rapid Visco Analyzer: RVA, model RVA-4 manufactured by Newport Scientific.

  That is, 1.8 g of sample starch in terms of solid content is put in an aluminum can, purified water is added to make the total amount 30 g (6% by mass), a paddle is set, and measurement is performed under the conditions shown in Table 1 below. And in the viscosity data obtained at the time of 160 rpm rotation, the highest viscosity was made into paste viscosity.

  In addition, the α-acetylated crosslinked tapioca starch in the present invention is not limited to subjecting to processing other than α-ization, acetylation, and crosslinking treatment within the range not impairing the effects of the present invention, esterification, etherification, There is no limitation on physical processing such as oxidation, wet heat treatment, oil processing, ball mill processing, fine pulverization processing, heat processing, hot water processing, bleaching processing, acid processing, alkali processing, enzyme processing and the like.

  The method for producing confectionery according to the present invention comprises preparing a dough by adding 50 parts by mass or more of water to 100 parts by mass of the starchy raw material to a confectionery raw material containing a starchy raw material containing wheat flour. In the method for producing a confectionery having a water content of 10% by mass or more by forming into a predetermined shape and heating, the confectionery raw material has an acetyl group content of 2.0 to 2.5% by mass. Yes, including a step of adding 0.2 to 15% by mass of pregelatinized acetylated crosslinked tapioca starch having a viscosity of 6% by mass of 200 mPa · s or less.

  The method for producing confectionery of the present invention is performed by using a raw material starch raw material in which a pregelatinized acetylated cross-linked tapioca starch is blended with wheat flour, and the pregelatinized cross-linked tapioca in 100% by mass of the raw material starchy raw material is used. The blending ratio of starch is preferably 0.2 to 15% by mass. If the α-acetylated cross-linked tapioca starch is less than 0.2% by mass, the shape retention and texture improvement effect cannot be obtained, and if it exceeds 15% by mass, the volume after baking decreases due to an increase in the dough viscosity. This is because the texture becomes stiff.

Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.
[Sample preparation]
・ Samples 1-5
Water was added to the tapioca starch to prepare a slurry containing 30 to 40% by mass of tapioca starch. After heating this slurry to 30 ° C., 2 parts by mass of sodium sulfate was dissolved with respect to 100 parts by mass of the dry mass of tapioca starch. Thereafter, sodium hydroxide was added to adjust the pH to 11 to 12, and then 0.5 for sample 1, 0.05 for sample 2, 0.04 for sample 3 with respect to 100 parts by mass of the dry starch mass, In Example 4, 0.03 and in Sample 5, 0.02 parts by mass of phosphoryl chloride were added and reacted for 1 hour. Next, after adding sulfuric acid and adjusting to pH 9-10, 7 mass parts vinyl acetate monomer was added with respect to the dry mass 100 mass parts of starch, maintaining pH, and it reacted for 30 minutes. Furthermore, after adding sulfuric acid and adjusting to pH 5-6, it washed with water and spin-dry | dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer having a surface temperature of 158 ° C. to obtain Samples 1 to 5. (Table 2).

・ Sample 6
Water was added to the tapioca starch to prepare a slurry containing 30 to 40% by mass of tapioca starch. After this slurry was heated to 30 ° C., sodium hydroxide was added to adjust the pH to 9 to 10, and 7 parts by weight of vinyl acetate monomer was added to 100 parts by weight of the dry starch while maintaining the pH. For 30 minutes. After adjusting to pH 5-6 by adding sulfuric acid, it was washed with water and dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer having a surface temperature of 158 ° C. to obtain a sample 6 (Table 6). 2).

・ Sample 7
Water was added to the tapioca starch to prepare a slurry containing 30 to 40% by mass of tapioca starch. After heating this slurry to 30 ° C., 2 parts by mass of sodium sulfate is dissolved with respect to 100 parts by mass of the dry mass of tapioca starch, sodium hydroxide is added to adjust the pH to 11-12, and then the starch is dried. 0.05 parts by mass of phosphoryl chloride was added to 100 parts by mass of mass and reacted for 1 hour. After adjusting to pH 5-6 by adding sulfuric acid, it was washed with water and dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer having a surface temperature of 158 ° C. to obtain Sample 7 (Table 7). 2).

・ Sample 8
Sample 2 was prepared in the same manner as Sample 2, except that 1.5 parts by weight of vinyl acetate monomer was added instead of adding 7 parts by weight of vinyl acetate monomer to 100 parts by weight of dry starch. Sample 8 was obtained (Table 2).

・ Sample 9
Sample 2 was prepared in the same manner as Sample 2, except that 7 parts by weight of vinyl acetate monomer was added instead of 7 parts by weight of vinyl acetate monomer per 100 parts by weight of dry starch. 9 was obtained (Table 2).

・ Sample 10
100 parts by mass of tapioca starch was added to 120 parts by mass of water to prepare a slurry, and 0.5% by mass of sodium trimetaphosphate was added while maintaining a pH of 11.3 to 11.5 by adding a 3% aqueous sodium hydroxide solution with stirring. After reacting at 5 ° C. for 5 hours, the solution was adjusted to pH 9.5 with sulfuric acid and cooled to 25 ° C. Next, 6% by mass of acetic anhydride was added and acetylated while maintaining pH 9.0 to 9.5 by adding 3% aqueous sodium hydroxide solution, neutralized with sulfuric acid, washed with water and dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer having a surface temperature of 158 ° C. to obtain a sample 10 (Table 2).

・ Sample 11
Sample 2 was prepared in the same manner as Sample 2, except that 8 parts by weight of vinyl acetate monomer was added instead of 7 parts by weight of vinyl acetate monomer with respect to 100 parts by weight of the dry starch mass. 11 was obtained (Table 2).

・ Sample 12
In the preparation of Sample 1, corn starch was used instead of tapioca starch, and instead of adding 0.5 parts by weight of phosphoryl chloride to 100 parts by weight of the dry weight of starch (corn starch), 0.8 parts by weight of Sample 12 was obtained in the same manner as Sample 1 except that sodium trimetaphosphate was added (Table 2).

・ Sample 13
In the preparation of Sample 1, potato starch was used instead of tapioca starch, and instead of adding 0.5 parts by mass of phosphoryl chloride to 100 parts by mass of dry mass of starch (potato starch), 1 part by mass Sample 13 was obtained in the same manner as Sample 1 except that sodium trimetaphosphate was added (Table 2).

・ Sample 14
In the preparation of Sample 1, waxy corn starch was used instead of tapioca, and instead of adding 0.5 parts by weight of phosphoryl chloride to 100 parts by weight of the dry weight of starch (waxy corn starch), 0.1 part by weight Sample 14 was obtained in the same manner as Sample 1 except that sodium trimetaphosphate was added (Table 2).

・ Sample 15
Dissolve 20 parts by mass of sodium sulfate in 120 parts by mass of water, add 100 parts by mass of potato starch to make a slurry, and add 30 parts by mass of a 4% aqueous sodium hydroxide solution with stirring, 10 parts by mass of propylene oxide, and 1 part by mass of sodium trimetaphosphate. In addition, after reacting at 41 ° C. for 20 hours, the mixture was neutralized with sulfuric acid, washed with water, and dehydrated. Water was added to the obtained product to prepare a slurry of 30 to 40% by mass and dried with a double drum dryer having a surface temperature of 158 ° C. to obtain Sample 15 (Table 2).

  The hydroxypropyl group (HP group) content was measured by the following method.

  A 0.05 g starch sample was accurately weighed, 25 mL of 0.5 mol / L sulfuric acid was added and dissolved by heating in a boiling water bath, and after cooling, water was added to make 100 mL. 1.0 mL of the sample solution was accurately weighed, 8 mL of sulfuric acid was added while cooling with cold water, stirred, heated in boiling water for exactly 3 minutes, and immediately cooled in ice water. After cooling, 0.6 mL of ninhydrin reagent was added along the tube wall, stirred immediately, and allowed to react for 100 minutes in a 25 ° C. water bath. To this was added 15 mL of sulfuric acid, and the mixture was gently stirred, and the absorbance at 590 nm was measured after 5 minutes. As the control solution, raw starch derived from the same plant was used, and the same operation as in the test solution was performed. Furthermore, in order to prepare a calibration curve, propylene glycol was prepared to be 0, 15, 30, and 60 μg / mL, and these liquids were subjected to the same operation as in the case of the test liquid. From the calibration curve, the propylene glycol concentration (μg / mL) in the test solution and the control solution was determined, and the hydroxypropyl group content was determined by the following formula (2).

Hydroxypropyl group content (% by mass) = (fe) × 0.007763 / w (2)
In the above formula (2), f means propylene glycol concentration (μg / mL) in the test solution, e: propylene glycol concentration (μg / mL) in the control solution, and w: dry sample weight (g).

・ Sample 16
Water was added to tapioca starch to make a slurry containing 30-40% by mass of tapioca starch. After heating this slurry to 30 ° C., 2 parts by weight of sodium sulfate is dissolved with respect to 100 parts by weight of the dry starch, and sodium hydroxide is added to adjust the pH to 11-12, and then the dry weight of starch. 0.05 mass part phosphoryl chloride was added with respect to 100 mass parts, and it reacted for 1 hour. Thereafter, 2 parts by mass of propylene oxide was added to 100 parts by mass of the dry mass of the starch and reacted for 3 hours. After adjusting to pH 5-6 by adding sulfuric acid, it was washed with water and dehydrated. Water was added to the obtained product to prepare a slurry containing 30 to 40% by mass of the product, and this slurry was dried with a double drum dryer having a surface temperature of 158 ° C. to obtain a sample 16 (Table 16). 2).

・ Sample 17
In the preparation of Sample 16, in the same manner as Sample 16, except that 0.02 parts by mass of phosphoryl chloride was added instead of adding 0.05 parts by mass of phosphoryl chloride to 100 parts by mass of the dry mass of starch. Sample 17 was obtained (Table 2).

・ Sample 18
Water was previously added to tapioca to form a slurry of 30 to 40% by mass. After heating to 30 ° C., sodium hydroxide is added to adjust the pH to 9 to 10, and 7 parts by mass of vinyl acetate monomer is added to 100 parts by mass of the dry starch while maintaining the pH for 30 minutes. Reacted. After adjusting the pH to 5 to 6 by adding sulfuric acid, the sample 18 was obtained by washing with water, dehydrating and drying (Table 2).

・ Sample 19
Water was added to the tapioca starch to prepare a slurry containing 30 to 40% by mass of tapioca starch. After heating this slurry to 30 ° C., 2 parts by weight of sodium sulfate is dissolved with respect to 100 parts by weight of the dry starch, and sodium hydroxide is added to adjust the pH to 11-12, and then the dry weight of starch. 0.02 mass part phosphoryl chloride was added with respect to 100 mass parts, and it reacted for 1 hour. After adjusting the pH to 5 to 6 by adding sulfuric acid, the sample 19 was obtained by washing with water, dehydration and drying (Table 2).

・ Sample 20
Water was added to the tapioca starch to prepare a slurry containing 30 to 40% by mass of tapioca starch. After heating this slurry to 30 ° C., 2 parts by weight of sodium sulfate is dissolved with respect to 100 parts by weight of the dry starch, and the pH is adjusted to 11-12 by adding sodium hydroxide, etc., and then the starch is dried. 0.05 parts by mass of phosphoryl chloride was added to 100 parts by mass of mass and reacted for 1 hour. After adjusting the pH to 9 to 10 by adding sulfuric acid, 7 parts by mass of vinyl acetate monomer was added to 100 parts by mass of the dry starch while maintaining the pH and reacted for 30 minutes. After adjusting the pH to 5 to 6 by adding sulfuric acid, the sample 20 was obtained by washing with water, dehydration and drying (Table 2).

[Example 1: Dorayaki skin]
Dorayaki skin was prepared at the blending ratio shown in Table 3 using Samples 1-20 shown in Table 2 obtained by the above sample preparation. That is, after the whole egg was mixed, white sucrose, honey, mirin, soy sauce and syrup were added and mixed, and water was further added and mixed. To this mixture, the flour and each sample were added and mixed to obtain a dorayaki skin dough. The dough was 145 parts by mass with respect to 100 parts by mass of starchy raw material. The finished dough was lined up and left overnight in the refrigerator. The next day, the mixture was added to the dough that had been baked with baking powder, multiple layers, and ammonium carbonate. Hot plate baking was performed to obtain a dorayaki skin having a water content of 30% by mass. The granule was sanded, sealed with an oxygen scavenger, stored at room temperature, and subjected to a sensory test one day after preparation and 35 days after preparation.

  The water content was measured by the atmospheric pressure heating and drying method (the same applies to the following examples).

  In the sensory test, the skin texture is evaluated by 8 panelists based on the following criteria, and the result is shown as an average value. The score results for each sample are shown in Table 4. A dough with good shape retention of dorayaki has a good skin shape during baking, and an appropriate thickness is formed on the dough after baking. If the dough viscosity is too high or too low, good shape retention cannot be obtained.

  Evaluation of the shape retention of dorayaki after baking is good for the shape and thickness of the dough: ○, somewhat bad for the shape and thickness of the dough after baking: Δ, poor for the shape and thickness of the dough after baking: × , And.

  The moist feeling of dorayaki skin is slightly moist compared to the additive-free group when the moist feeling of the additive-free group is 0 point: +1 point, moist: +2 points, very moist: Evaluation was made on the basis of +3 points, slightly moist feeling: -1 point, moist feeling inferior: -2 points, very moist feeling inferior: -3 points.

  The mouth melting feeling of dorayaki skin is slightly better than the non-added group in the case of 0 points in the additive-free zone: +1 point, better in the mouth melt: +2 points, very good in the mouth melt: +3 points, somewhat Evaluation was made based on the following criteria: poor mouth melting: -1 point, poor mouth melting: -2 point, very poor mouth melting: -3 point.

  The soft feeling of dorayaki skin is slightly softer than the additive-free group when the moist feeling of the additive-free group is 0 point: +1 point, soft: +2 points, very soft: +3 points Slightly inferior soft feeling: -1 point, soft feeling inferior: -2 points, very soft feeling inferior: -3 points.

  The softness of the dorayaki skin was evaluated for its soft texture that was difficult to crush when chewed. When the additive-free zone is 0 points, it is slightly softer than the additive-free zone: +1 point, softer feeling: +2 points, very softer feeling: +3 points, slightly softer feeling: -1 point, soft feeling was weak: -2 points, very soft feeling was weak: -3 points.

  Samples 1 to 3 and 11 were excellent in shape retention and good in moist feeling, melted mouth feeling, soft feeling and soft feeling after 1 day and 35 days after preparation. In particular, Sample 11 had an excellent texture improvement effect.

  Although the cross-linking treatment was performed, Samples 4 and 5 having a viscosity higher than 200 mPa · s had a moist feeling and a soft feeling, but had a slightly heavy mouthfeel due to lack of melting in the mouth.

  Sample 6 having a high viscosity that was not subjected to crosslinking treatment had a high viscosity, poor fire resistance, and lack of soft feeling. Further, the shape-retaining property was somewhat poor and the texture was moist, but the dough was easily crushed, the mouth melted poorly, and a soft texture was not obtained.

  The sample 7 not subjected to acetylation treatment had a soft feeling and a moist feeling after 1 day and 35 days after the preparation, and in particular, the moist feeling after the adjustment 35 days was inferior and had a hard and crunchy texture. It was. Samples 8 to 10 having a low acetyl group content had a slightly moist and soft evaluation, and a good texture was not obtained.

  Sample 12 with cornstarch as the source is less moist, soft, and softer 35 days after preparation, and sample 13 with potato starch as the source has the same tendency, with a decrease in texture due to aging over time. The suppression effect was low.

  The sample 14 having a waxy corn starch as a source and having a viscosity higher than 200 mPa · s had a moist feeling and a soft feeling, but had a very poor mouth melting feeling, a low evaluation of the soft feeling, and a heavy texture.

  Moreover, sample 15 which is hydroxypropylated potato starch had a poor mouth melt feeling after 35 days of preparation, and was slightly soft and did not melt well.

  Hydroxypropylated Samples 16 and 17 had a moist feeling and a soft feeling, but had a very poor mouth melting feeling and a soft texture with no fluffy feeling.

  Samples 18 to 20 that were not subjected to the alpha treatment had low dough viscosity, poor shape retention, and the texture improvement effect was not good throughout.

[Example 2: East donut]
Using the samples 1, 2, 3, 4, 5, 6, and 10 shown in Table 2 obtained by the preparation of the above samples, yeast donuts were produced at the blending ratios shown in Table 5. That is, strong powder, thin powder, sample, baking powder, yeast, yeast food, white saccharose, glucose, skim milk powder, whole egg dissolved in salt and water were added and stirred, and then oil and fat were added and kneaded. Primary fermentation at 28 ° C. and humidity 74% for 60 minutes, divided into 40 g, degassed after 20 minutes of bench time, secondary fermentation at 36 ° C. for 45 minutes, and fried at 170 ° C. for 3 minutes to obtain yeast donuts . The dough of the yeast donut had a water addition amount of 56 parts by mass with respect to 100 parts by mass of the raw starch material. Moreover, the water content after frying was 27 mass%. A sensory test was performed 1 day after preparation and 3 days after preparation.

  In the sensory test, the texture of the donuts was moist, melted in the mouth, and soft in the same way as in Example 1. The feeling of crispy was scored by 8 panelists based on the following criteria, and the results were shown as average values. . The score results for each sample are shown in Table 6.

  The crispness of the donut is evaluated by its crispness when chewed. The crispness of the additive-free group is 0 points, the crispness is slightly stronger than the additive-free group: +1 point, the crispness feeling is strong: +2 points, very much Evaluation was made on the basis of strong crisp feeling, slightly inferior crisp feeling: -1 point, inferior crisp feeling: -2 point, very poor crisp feeling: -3 point.

  Samples 1, 2, and 3 had a moist and mouth-feeling texture 1 day after preparation and 3 days after preparation. Moreover, it was soft and crisp and crisp. On the other hand, Sample 10 having a slightly low acetyl group content lacked a moist feeling, and was particularly crunchy after 3 days of preparation. Sample 6 having a high viscosity and not subjected to cross-linking treatment had a sticky texture and a very poor mouth melt. Although the crosslinking treatment was performed, the samples 4 and 5 having a slightly high viscosity were also slightly poor in melting in the mouth, and a good texture could not be obtained.

[Example 3: Steamed cake]
Using samples 1, 2, 3, 4, 5, 6, and 10 obtained in the preparation of the above samples, steamed cakes were prepared at the blending ratios shown in Table 7. That is, super white sugar, salt, emulsified oil and fat, whole egg, and salad oil were placed in a mixer bowl and stirred. Further, a weak flour, a sample, baking powder, water, and waterpox were added and stirred to obtain a final specific gravity of 0.4, which was prepared by steaming and heating. The steamed cake had a water addition amount of 128 parts by mass with respect to the flour. Moreover, the water content after baking was 36 mass%. A sensory test was carried out 1 day after preparation and 4 days after preparation.

  In the sensory test, the texture of the steamed cake was evaluated by eight panelists based on the following criteria in the same manner as in Example 1, and the results were shown as average values. The score results for each sample are shown in Table 8.

  Samples 1, 2, and 3 were able to moderately thicken the cake dough and had good shape retention. Moreover, the moist feeling was strong and the mouth melted well. Sample 6 having a high viscosity and not subjected to cross-linking treatment has a good moist feeling, but the dough becomes hard due to an increase in dough viscosity, the spread of the dough during baking is poor, and the evaluation of shape retention is not good. In addition, the mouthfeel was poorly melted and the fluffy feeling was also weak. Sample 10 having a slightly low acetyl group content had a moist feeling after 4 days of preparation and had a slightly crunchy texture. Although the crosslinking treatment was performed, the samples 4 and 5 having a viscosity higher than 200 mPa · s were not preferable to melt in the mouth.

[Comparative Example 1: Pie]
Using samples 2, 5, 6, 10, and 11 obtained by the preparation of the above samples, pie was prepared at the blending ratio shown in Table 9. That is, water was added little by little to 12 parts by mass of margarine and mixed, and salt, medium flour, and a sample were added and stirred. After sleeping overnight in the refrigerator, 75 parts by weight of margarine was folded to make a pie dough, and after further sleeping in the refrigerator, a layer was formed by folding, and the pie sheet stretched to 4 mm thickness was punched out at about 200 ° C., 20 Bake for minutes. The dough for the pie had a water content of 40 parts by mass with respect to 100 parts by mass of the starchy raw material, and the water content after baking was 5% by mass. The pie one day after adjustment was subjected to sensory testing.

  In the sensory test, as for the texture of the pie, the moist feeling and the mouth melting feeling are evaluated by 8 panelists based on the following criteria, and the result is shown as an average value. The score results for each sample are shown in Table 10.

  The crispness of the pie is 0 points for the additive-free zone, slightly more crisp than the additive-free zone: +1 point, strong for the crispness: +2 points, very strong for the crispness: +3 points, somewhat crisp Inferior: -1 point, crisp feeling is inferior: -2 points, very crisp feeling is inferior: -3 points.

  The moist feeling of the pie is evaluated as being moist when the mouth feels good and there is no stickiness or powderiness.

  In addition, the pie's float (bulge) is much better than the additive-free zone of the pie: ◎, the pie's float is better than the additive-free zone: ○, the pie's float is slightly better than the additive-free zone: △ It was evaluated with.

  Samples 2, 10, and 11 were not improved in pie floating and lacked crispy feeling. Sample 6 having a high viscosity and not subjected to cross-linking treatment had good floating and a crispy texture and a good mouth-melting feeling. Although the crosslinking treatment was performed, the sample 5 having a slightly high viscosity had a slightly crispy feeling and a slightly good meltability in the mouth. However, in all of Samples 2, 5, 6, 10, and 11, the moist feeling was not satisfactory.

[Comparative Example 2: Wafer]
Using samples 2, 5, 6, 11, and 20 obtained in the preparation of the above samples, wafers were produced at the blending ratios shown in Table 11. That is, salt, skim milk powder, ammonium hydrogen carbonate, and sodium bicarbonate were mixed in advance, and egg yolk and water were added to this mixture and stirred. Further, medium force flour and a sample were added, stirred, and left in a refrigerator for 1 hour. It was poured into a waffle maker mold and baked to obtain a wafer. The dough before baking of the wafer had a water addition amount of 136 parts by mass with respect to 100 parts of the raw material starch, and the water content after heating was 1% by mass. A sensory test was performed one day after preparation.

  In the sensory test, with respect to the texture of the wafer, the moist feeling, the mouth melting feeling, and the crispy feeling were evaluated by 8 panelists as in Comparative Example 1, and the results are shown as average values. The score results for each sample are shown in Table 12.

  Samples 2, 5, 6, and 11 subjected to the alpha treatment had a hard wafer, and did not provide a good texture in all of moist feeling, melted mouth feeling and crispy feeling. Sample 20 that was not pregelatinized had a good mouth-melting feeling and a light and crunchy texture, but the moist feeling was not preferable.

[Comparative Example 3: Yakimanju]
Using the samples 2, 5, 6, 11, and 20 obtained in the above sample preparation, baked buns were prepared at the blending ratios shown in Table 13. That is, top white sugar, honey, whole egg, and butter were placed in a bowl, placed in a water bath, and stirred with a rubber spatula to dissolve the top white sugar. After dissolution, the mixture was cooled to room temperature at room temperature, sodium bicarbonate and water were added and stirred, and then the flour and the sample were added and mixed. The finished dough was allowed to stand at room temperature for 1 hour, then wrapped with straw and baked in an oven at 180 ° C. The dough of the baked bun before firing was 35 parts by weight of water added to 100 parts by weight of the raw starch material, and the water content after firing was 19% by weight. Sensory tests were performed 1 day after preparation and 45 days after preparation.

  In the sensory test, with respect to the texture of baked buns, the moist feeling, the mouth melting feeling, and the crisp feeling were evaluated by 8 panelists as in Example 2, and the results are shown as average values. The score results for each sample are shown in Table 14.

Sample 20 that was not α-formated was poor in shape retention, but had a crisp feeling and a mouthfeel with a good mouth-melting feeling. Although the sample 5 having a high acetyl group content and a crosslinking treatment was slightly high in viscosity, the sample 5 had a moist feeling, but the crispy feeling was weak and the mouth melting feeling was poor. Although sample 2 had a slightly moist feeling, it was still poor in melting and crispness. Samples 6 and 11 had a good moist feeling but a very poor mouth melting feeling, and it was impossible to achieve both a moist feeling and a mouth melting feeling.

Claims (5)

  It is a confectionery texture improving agent containing starchy raw material containing wheat flour and having a water content of 10% by mass or more, wherein the acetyl group content is 2.0 to 2.5% by mass, and 6% by mass. A texture improving agent for confectionery, characterized by comprising an α-acetylated crosslinked tapioca starch having an adhesive viscosity of 200 mPa · s or less as an active ingredient.   The confectionery texture-improving agent according to claim 1, wherein the confectionery is produced by heating dough prepared by adding 50 parts by mass or more of water to 100 parts by mass of the starchy raw material. .   The confectionery was selected from the group consisting of sponge cake, butter cake, muffin, madeleine, waffle, hot cake, busse, dorayaki, imagawa baked, taiyaki, castella, steamed cake, steamed castella, donut, and cookies. The texture-improving agent according to claim 1 or 2, which is one type.   A dough is prepared by adding 50 parts by weight or more of water to 100 parts by weight of the starchy raw material to a confectionery raw material containing a starchy raw material containing wheat flour, and the dough is formed into a predetermined shape and heated. In the method for producing a confectionery having a moisture content of 10% by mass or more, the confectionery raw material has an acetyl group content of 2.0 to 2.5% by mass and a paste viscosity of 6% by mass of 200 mPas. -The manufacturing method of confectionery characterized by adding 0.2-15 mass% of alpha acetylation bridge | crosslinking tapioca starch used as s or less. The method for producing confectionery according to claim 4, wherein the pregelatinized acetylated cross-linked starch is produced by subjecting the raw tapioca starch to acetylation treatment and cross-linking treatment, and then pregelatinizing with a drum dryer.