JP6999359B2 - Flour composition for confectionery, dough for confectionery and confectionery - Google Patents

Description

The present invention relates to a flour composition for confectionery, a dough for confectionery, and confectionery.

Confectioneries made from wheat flour are mainly produced from weak wheat flour, which has a relatively low protein content and is obtained from soft wheat belonging to ordinary wheat in the botanical classification.
Durum wheat, which belongs to the two-grain wheat in the botanical classification, is used for the production of pasta that requires a hard and elastic texture due to its characteristics such as high carotenoid pigment content, high protein content, and high hardness. .. In general, if durum wheat, which has a high protein content similar to that of bread flour (strong wheat flour) obtained from ordinary wheat, is used for confectionery produced mainly from weak wheat flour with a low protein content, it may become a hard product. It has been considered unsuitable for the production of confectionery because it has a rough texture. There are examples of using durum wheat semolina to make muffins have a solid texture, and overseas for Susie cake (Singapore), semolina cake (Italy), etc., but sweets with a light texture are preferred. It is rarely used for kind.
As an example of using durum wheat semolina for confectionery, in Patent Document 1, confectionery is produced by using a crushed grain product containing durum wheat semolina having a particle size of 350 μm or more in a proportion of 30% by weight or more. Even if confectionery is manufactured with a formulation that has a lower oil content than usual, it has a good texture that is crisp, light and has no excessive stickiness, and has a variety of good chewy texture. It describes the production of confectionery with excellent flavor. However, this method was not sufficiently effective in terms of product volume and moist feeling.

Japanese Patent Application Laid-Open No. 9-187216

The subject is to provide confectioneries having good dough properties, texture and product appearance.

The present inventors have conducted diligent studies to solve the above problems. As a result, in cookies and butter cakes, by using semolina of setodur in an amount of 5 to 25% by mass with respect to the total mass of semolina of weak wheat flour of ordinary wheat and semolina of durum wheat, the dough property during work is good. It was found that a product with an excellent texture could be obtained, and in sponge cakes, 3 to 15% by mass of setodur was added to the total mass of the weak wheat flour of ordinary wheat and the semolina of durum wheat setodur. It was found that a similar product can be obtained by using semolina, and the present invention has been completed.
That is, the present invention is as follows.
[1] A flour composition for cookies or butter cakes containing soft wheat flour of ordinary wheat and semolina of durum wheat setodur, which is 5 with respect to the total mass of weak wheat flour of ordinary wheat and semolina of durum wheat setodur. Flour composition for cookies or butter cakes containing ~ 25% by weight durum wheat setodur semolina.
[2] A flour composition for sponge cakes containing soft wheat flour of ordinary wheat and semolina of durum wheat setodur, which is 3 to 15 mass with respect to the total mass of weak wheat flour of ordinary wheat and semolina of durum wheat setodur. A flour composition for sponge cakes containing% durum wheat setodur semolina.
[3] A confectionery dough containing the flour composition according to the above [1] or the above [2].
[4] Confectionery made by baking the dough for confectionery according to the above [3].

According to the present invention, it is possible to obtain confectioneries having good dough and workability during manufacturing work and excellent texture and product appearance.

In the present invention, confectionery is a food product obtained by mixing a dough containing starch-containing substances such as flour typified by weak wheat flour, fats and oils, sugar, and chicken eggs and baking them in an oven.
In the present invention, cookies are small baked confectioneries made mainly of weak wheat flour, and examples thereof include cookies, sables, biscuits, and crackers.
In the present invention, butter cakes are cakes using butter as one of the main raw materials, and are made from chemical bubble agents such as butter, sugar, eggs, flour, and baking powder as the main raw materials. Examples include pound cakes, butter cakes, cupcakes, madeleines and baumkuchen. For butter, other fats and oils such as margarine and shortening may be used in consideration of texture.
In the present invention, sponge cakes are made by using eggs, sugar, and flour as basic materials, and using a dough that utilizes the bubble property of eggs. For example, sponge cake, chiffon cake, castella, and busse.

The flour composition of the present invention comprises soft wheat flour of ordinary wheat and semolina of durum wheat setodur.
In the present invention, "semolina" refers to a crushed endosperm having a relatively coarse particle size obtained in the milling process of hard wheat such as durum wheat, and generally has a roughness such that it does not pass through a sieve having an opening of about 300 μm. To say.
Further, in the present invention, "wheat flour" means that the endosperm portion of wheat is milled and has a finer particle size than semolina, and is distinguished from semolina. In the Codex standard, which is an international standard for food safety, the standard 178-991 defines durum wheat semolina as having a particle size that can pass through a sieve having an opening of 315 μm by up to 79%. In the same standard 152-1985, wheat flour is defined as one that can pass through a sieve with an opening of 212 μm by 98% or more.

In the present invention, "weak wheat flour" refers to wheat flour obtained by milling soft wheat and having a relatively low protein content. The protein content of the weak wheat flour is, as a guide, about 6.5 to 9.5% by mass, but is not limited to this.
In the present invention, "durum wheat" belongs to the two-grain wheat in the botanical classification, has a high content of carotenoid pigment, and has characteristics such as high protein content and high hardness.
The durum wheat used as a raw material for semolina in the present invention is limited to that of "Setodur", which is the first durum wheat variety in Japan. When foreign durum wheat is used in confectionery, it becomes a hard product and has a rough texture, so it has been considered unsuitable for the production of confectionery. When semolina of foreign durum wheat is actually used, the dough becomes sticky and the workability deteriorates, and the product has a hard texture, so that the effect of the present invention cannot be obtained.
In the present invention, "ordinary wheat" refers to wheat belonging to ordinary wheat in the botanical classification, which is different from the above durum wheat.
In the present invention, ordinary wheat as a raw material for weak wheat flour is not particularly limited as long as it is a soft wheat variety suitable for confectionery. And so on.

In the flour composition for cookies or butter cakes of the present invention, the mixing ratio of semolina of durum wheat setodur is 5 to 25% by mass with respect to the total mass of the soft wheat flour of ordinary wheat and the semolina of durum wheat setodur. It is preferably 10 to 25% by mass, more preferably 15 to 20% by mass.
In the flour composition for sponge cakes of the present invention, the mixing ratio of semolina of durum wheat setodur is 3 to 15% by mass, preferably 3 to 15% by mass, based on the total mass of the soft wheat flour of ordinary wheat and the semolina of durum wheat setodur. It is 5 to 15% by mass, more preferably 5 to 10% by mass.

The dough for confectionery of the present invention contains the flour composition for cookies or butter cakes or the flour composition for sponge cakes. Further, the confectionery of the present invention is formed by baking the dough for confectionery of the present invention.
In the production of the dough for confectionery and confectionery of the present invention, in addition to the predetermined amount of flour composition, flour such as strong flour, medium-strength flour, rye flour, corn flour, barley flour, rice flour; yeast, yeast food; Tapioca starch, margarine starch, cornstarch, waxy cornstarch, wheat flour, etc. and processed starches obtained by subjecting them to pregelatinization, etherification, esterification, acetylation, cross-linking, etc .; glucose, fructose, lactose, sugar, isomaltose, etc. Sugars; egg yolks, egg whites, whole eggs and other egg-derived components; milk components such as flour, defatted flour, soybean flour; oils and fats such as shortening, lard, margarine, butter, liquid oil; emulsifiers; Inorganic salts such as salt; preservatives; vitamins; fortifiers such as calcium and other auxiliary raw materials used in the production of ordinary confectionery can be used.

The confectionery of the present invention can be produced according to a conventional method except that it contains the above-mentioned flour composition containing a predetermined amount of weak wheat flour of ordinary wheat and semolina of durum wheat setodur. For example, the sugar batter method, the co-standing method, the all-in method, the flower batter method, and the separate method can be mentioned.

In the sugar batter method, sugar and fat are mixed well, and after mixing each time while adding eggs in several times so as not to separate, flour and baking powder are added as needed to make dough, and the mold etc. are appropriately prepared. Use to bake.

In the co-standing method, after sufficiently whipping whole eggs and sugar, flour and baking powder are added as needed to make a dough, and baking is performed using a mold or the like as appropriate. In order to improve the melting in the mouth, liquid oils and fats may be added after adding flour.

In the all-in method, eggs, sugar, foaming emulsified fats and oils, and liquid fats and oils are added as needed to whisk well, then flour is added to make dough, and baking is performed using a mold as appropriate. ..

In the flower batter method, the fat and oil are kneaded until it becomes creamy, flour and baking powder are added as needed, and the mixture is stirred. While mixing each time, make dough and bake using a mold as appropriate.

The separate method is to mix the egg yolk and sugar well, add the meringue made in advance with egg white and sugar in several batches, mix each time, and then add the flour and baking powder if necessary to make the dough. And bake using a mold as appropriate.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Production of sponge cake (1) Emulsifier (manufactured by Mitsubishi Chemical Foods Co., Ltd .: trade name Ryotoester SP-A) 5 parts by mass, 25 parts by mass of water, 120 parts by mass of white sugar, 110 parts by mass of whole egg, 10 parts by mass of salad oil Add the portion and mix at low speed for 1 minute.
(2) To the above, 100 parts by mass of weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd .: trade name Heart) was added and mixed at low speed for 1 minute, high speed for 1 minute, and medium speed for 3 minutes to obtain a dough.
(3) 350 g was poured into a sponge mold and baked at 170 ° C. for 30 minutes to obtain a sponge cake.

Test 1 Effect of setodur on the dough and texture of sponge cake A sponge cake was produced according to Production Example 1 except that the addition amounts of weak wheat flour of ordinary wheat and semolina of durum wheat were set to the ratios shown in Table 2.

Sensory evaluation For each sponge cake, the dough property and texture were evaluated by 10 skilled panelists according to the evaluation criteria in Table 1. In addition, Comparative Example 1 produced with 100% weak wheat flour of ordinary wheat without using semolina of setodur was given 3 points.

Evaluation standard table

In Examples 1 and 2, both the dough and texture were good. In Comparative Example 2 in which the setodur was 20%, both the dough and texture were inferior. In Comparative Example 3 using foreign-produced durum, both the dough and texture were not preferable.

Production Example 2 Production of pound cake (1) 90 parts by mass of fine white sugar and 90 parts by mass of butter are rubbed together at medium speed for 5 minutes. Then add 90 parts by mass of whole eggs and mix at low speed for 2 minutes. Further, 100 parts by mass of weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd .: trade name Heart) and 2 parts by mass of baking powder were added and mixed at a low speed for 1 minute to obtain a dough.
(2) 350 g of the obtained dough in a pound mold was put and baked at 180 ° C. for 30 minutes to obtain a pound cake.

Test 2 Effect of setodur on the product appearance and texture of pound cake A pound cake was produced according to Production Example 2 except that the amounts of weak wheat flour of ordinary wheat and semolina of durum wheat were set to the ratios shown in Table 3.
For each pound cake, the appearance and texture of the product were evaluated by 10 skilled panelists according to the evaluation criteria in Table 1. In addition, Comparative Example 4 produced with 100% weak wheat flour of ordinary wheat without using semolina of setodur was given 3 points.

In Examples 3 and 4, both the product appearance and texture were good. In Comparative Example 5 in which the setodur was set to 30%, the product appearance and texture were inferior. In Comparative Example 6 using foreign-produced durum, both the appearance and texture of the product were unfavorable.

Production Example 3 Production of cookie (1) 50 parts by mass of fine white sugar, 70 parts by mass of butter, and 0.5 parts by mass of salt are rubbed together for 5 minutes at medium speed. Then add 10 parts by mass of whole egg and mix at low speed for 2 minutes. Further, 100 parts by mass of weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd .: trade name Heart) and 0.3 parts by mass of baking powder were added and mixed at a low speed for 1 minute to obtain a dough.
(2) The dough rested for 1 hour in the refrigerator was formed into a rod shape having a diameter of about 3 cm, rested again in the refrigerator, sliced to a thickness of about 1 cm, and baked at 170 ° C. for 15 minutes to obtain a cookie. ..

Test 3 Effect of setodur on product appearance and texture of cookie A cookie was produced according to Production Example 3 except that the addition amounts of weak wheat flour of ordinary wheat and semolina of durum wheat were set to the ratios shown in Table 5.
For each cookie, the appearance and texture of the product were evaluated by 10 skilled panelists according to the evaluation criteria in Table 4 below. In addition, Comparative Example 7 produced with 100% weak wheat flour of ordinary wheat without using semolina of setodur was given 3 points.

Evaluation standard table

実施例５及び６では、製品外観及び食感とも良好であった。セトデュールを３０％にした比較例８では製品外観及び食感ともに劣る結果となった。外国産デュラムを使用した比較例９では、製品外観及び食感ともに好ましくないものであった。

In Examples 5 and 6, both the product appearance and texture were good. In Comparative Example 8 in which the setodur was set to 30%, the product appearance and texture were inferior. In Comparative Example 9 using foreign-produced durum, both the appearance and texture of the product were unfavorable.

Claims (4)

A flour composition for cookies or butter cakes containing soft wheat flour of ordinary wheat and semolina of durum wheat setodur, 5 to 25 mass with respect to the total mass of soft wheat flour of ordinary wheat and semolina of durum wheat setodur. A flour composition for cookies or butter cakes containing% durum wheat setodur semolina. A flour composition for sponge cakes containing soft wheat flour of ordinary wheat and semolina of durum wheat setodur, which is 3 to 15% by mass of durum with respect to the total mass of soft wheat flour of ordinary wheat and semolina of durum wheat setodur. Flour composition for sponge cakes containing wheat setodur semolina. A dough for confectionery containing the flour composition according to claim 1 or 2. A method for producing confectionery, which comprises the step of baking the confectionery dough according to claim 3.