JP7195988B2 - Flour composition for confectionery, dough for confectionery and confectionery - Google Patents

Description

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

Confectionery made from wheat flour as a raw material is mainly produced from weak wheat flour with a relatively low protein content obtained from soft wheat belonging to common wheat in the botanical classification.
Durum wheat, which belongs to the two-grain wheat in botanical classification, has a high content of carotenoid pigments, 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 confectioneries that are mainly made from weak wheat flour, the product will be hard. It has been said that it is not suitable for manufacturing confectionery because it has a rough texture. Durum wheat semolina is used to give muffins a heavy texture, and overseas there are examples of using it for Susie cake (Singapore), semolina cake (Italy), etc., but light texture is preferred. It is seldom used in general.
As an example of using durum wheat flour, which has a finer particle size than durum semolina, in confectionery, Patent Document 1 describes the use of grain flour with a durum wheat flour content of 30 to 100% by weight. It is disclosed that frozen bakery products (including yeast donuts and pancakes) with good texture and excellent flavor can be provided. In addition, Patent Document 2 describes that by using durum wheat flour that has been heat-treated so that it has a predetermined gluten vitality and gluten swelling degree, it is possible to provide confectionery such as cakes and donuts that are excellent in appearance, texture, touch and flavor. is described.
However, the effects of these methods are not sufficient, and they require steps such as heat treatment.

Japanese Patent Laid-Open No. 6-153769 Japanese Patent Laid-Open No. 9-220049

An object of the present invention is to provide confectionery having excellent texture, good texture and product appearance.

The present inventors have made intensive studies to solve the above problems. As a result, in confectionery, by using 5 to 55% by mass of Settdule flour with respect to the total mass of plain wheat soft flour and durum wheat Settdule flour, confectionery with excellent texture can be provided. In addition, it was found that sponge cakes and other products that use foamy dough can improve the dough property during work, and that a product can be obtained that does not impair the product appearance (volume) in the case of pound cakes. Completed.
That is, the present invention is as follows.
[1] A flour composition for confectionery containing plain wheat soft wheat flour and durum wheat setodule flour, wherein the composition is 5 to 55% by mass based on the total mass of the plain wheat soft flour and durum wheat setodule flour. durum wheat setodule flour composition.
[2] Confectionery dough containing the flour composition according to [1] above.
[3] Confectionery produced by baking the confectionery dough described in [2] above.

According to the present invention, confectionery with excellent texture can be obtained. Moreover, according to the present invention, it is possible to obtain confectionery products which have good dough properties and workability during production and which have good product appearance.

In the present invention, the term "confectionery" refers to a food product obtained by mixing dough containing starch-containing materials such as grain flour typified by weak wheat flour, fats and oils, sugar, eggs, etc., and baking the mixture in an oven. Confectionery includes cookies, butter cakes and sponge cakes.
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 ingredients, and are made from butter, sugar, eggs, weak wheat flour, and, if necessary, a leavening agent such as baking powder. Examples include pound cake, butter cake, cupcake, madeleine, and baumkuchen. As for the butter, other oils such as margarine and shortening may be used in consideration of the texture.
In the present invention, sponge cakes are made from eggs, sugar, and soft wheat flour as basic ingredients, using a batter that utilizes the foaminess of eggs. Examples include sponge cake, chiffon cake, castella, and busse.

The flour composition of the present invention comprises plain wheat soft flour and durum wheat setodule flour.
Generally, in the milling process of hard wheat such as durum wheat, pulverized endosperm in a relatively coarse grain state called "semolina", which is coarse enough not to pass through a sieve with an opening of about 300 μm. are commonly used.
In the present invention, "wheat flour" means flour made from the endosperm of wheat and has a finer particle size than semolina, and is distinguished from semolina. Codex Standards, which are international standards for food safety, define durum wheat semolina in Standard 178-1991 as those that can pass a maximum of 79% through a sieve with an opening of 315 μm. The same standard 152-1985 defines wheat flour as flour that passes 98% or more through a sieve with an opening of 212 μm.

In the present invention, "soft wheat flour" refers to wheat flour obtained by milling soft wheat and having a relatively low protein content. The protein content of soft wheat flour is about 6.5 to 9.5% by mass as a guideline, but is not limited to this.
In the present invention, "durum wheat" belongs to two-grain wheat in botanical classification, and has characteristics such as high carotenoid pigment content, high protein content and high hardness.
The durum wheat used as a raw material for wheat flour in the present invention is limited to "Setodule", which is the first durum wheat variety in Japan. When foreign durum wheat is used in confectionery, it has been considered unsuitable for manufacturing confectionery because it produces hard products and has a rough texture. Actually, when foreign durum wheat flour is used, the dough becomes sticky, the workability is deteriorated, and the product becomes hard in texture, and the effect of the present invention cannot be obtained.
In the present invention, the term "common wheat" refers to wheat that belongs to common wheat in the botanical classification, which is different from the above durum wheat.
Common wheat, which is a raw material for soft wheat flour in the present invention, is not particularly limited as long as it is a soft wheat variety suitable for confectionery. etc.

In the flour composition for confectionery of the present invention, the blending ratio of durum wheat setodule flour is 5 to 55% by mass, preferably 10%, based on the total mass of plain wheat soft flour and durum wheat setodure flour. to 50% by mass, more preferably 15 to 30% by mass.

The dough for confectionery of the present invention contains the flour composition for confectionery. The confectionery of the present invention is obtained by baking the confectionery dough of the present invention.
In the production of the confectionery dough and confectionery of the present invention, in addition to a predetermined amount of flour composition, flour such as hard wheat flour, all-purpose wheat flour, rye flour, corn flour, barley flour, and rice flour; yeast, yeast food, Baking powder, baking soda, ispata; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, etc. and processed starches obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, etc.; glucose, fructose, Sugars such as lactose, sugar, and isomaltose; egg yolks, egg whites, whole eggs and other components derived from eggs; milk components such as powdered milk, skimmed milk powder, and soy milk powder; shortening, lard, margarine, butter, and liquid oils Emulsifiers; inorganic salts such as common salt; preservatives; vitamins;

The confectionery of the present invention can be produced according to a conventional method except that it contains the aforementioned flour composition containing predetermined amounts of plain wheat flour and durum wheat setodur flour. Examples include the sugar batter method, the joint method, the all-in method, the flower batter method, and the separate method.

In the sugar batter method, mix sugar and oil well, add eggs in several batches to prevent separation, and mix each time. Bake using.

In the Kyoritsu method, after thoroughly whipping whole eggs and sugar, flour and, if necessary, baking powder are added to make a dough, which is then baked using a mold as appropriate. In some cases, liquid fats and oils are added after adding wheat flour to make it melt in the mouth.

In the all-in method, eggs, sugar, foaming emulsified oil, wheat flour, and, if necessary, liquid oils and fats are added and thoroughly whipped to make a dough, which is then baked using a mold as appropriate.

In the flour batter method, knead fats and oils until creamy, add flour and, if necessary, baking powder. While mixing each time to make the dough, use a mold etc. as appropriate and bake.

The separate method is to mix the egg yolk and sugar well and then add the meringue made in advance with the egg white and sugar in several batches. is made and fired using a mold as appropriate.

EXAMPLES Hereinafter, examples will be given in order to specifically describe the present invention, but the present invention is not limited only to the following examples.

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

Test 1 Effect of Setodur on Sponge Cake Texture, Texture and Product Appearance A wheat flour mixture containing plain wheat flour and durum wheat flour in the proportions shown in Table 2 was used instead of plain wheat flour. A sponge cake was produced according to Production Example 1, except that

Sensory Evaluation Each sponge cake was evaluated for texture, texture and product appearance according to the evaluation criteria shown in Table 1 by 10 skilled panelists. Comparative Example 1, in which durum wheat flour was not used and 100% by mass of plain wheat flour was used, was given 3 points.

Evaluation criteria table

Examples 1 to 3 have good texture, texture, and product appearance, and compared to Comparative Example 1, which was manufactured with 100% by mass of plain wheat flour without using durum wheat flour. An effect of improving texture and product appearance was observed. Comparative Example 2 in which 60% by mass of Setodur flour was used and Comparative Example 3 in which foreign durum was used, all resulted in inferior texture, texture, and product appearance.

Production Example 2 Production of pound cake (1) 90 parts by mass of refined sugar and 90 parts by mass of butter are ground at medium speed for 5 minutes. Then, 90 parts by mass of whole eggs are added and mixed at low speed for 2 minutes. Furthermore, 100 parts by mass of plain 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 low speed for 1 minute to obtain a dough.
(2) 350 g of the obtained dough was placed in a pound mold and baked at 180° C. for 30 minutes to obtain a pound cake.

Test 2 Effect of Setodur on dough properties, texture and appearance of pound cake Instead of plain wheat flour, use a flour mixture containing plain wheat flour and durum wheat flour in the proportions shown in Table 3. A pound cake was produced according to Production Example 2, except that
Each pound cake was evaluated for dough properties, product appearance and texture according to the evaluation criteria shown in Table 1 by 10 skilled panelists. Comparative Example 4, in which durum wheat flour was not used and 100% by mass of plain wheat flour was used, was given 3 points.

In Examples 4 to 6, the texture, product appearance, and texture are all good, and compared to Comparative Example 4 in which durum wheat flour is not used and is produced with 100% by mass of ordinary wheat flour, the texture, An effect of improving texture and product appearance was observed. Comparative Example 5, in which 60% by mass of Setodur wheat flour was used, resulted in poor texture, product appearance, and texture. In Comparative Example 6 using foreign durum, the texture and appearance of the product were not favorable.

Production Example 3 Production of cookies (1) 46 parts by weight of white sugar, 3 parts by weight of skimmed milk powder, 0.8 parts by weight of salt, 0.4 parts by weight of sodium bicarbonate, 0.5 parts by weight of ammonium bicarbonate, 22 parts by weight of water, shortening A creamy paste was obtained by grinding 30 parts by mass in a mixer for 1 minute at a low speed, 3 minutes at a medium speed, and 3 minutes at a high speed.
(2) Then, 100 parts by mass of standard weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd.: trade name Dia) was added and mixed at low speed for 1 minute to obtain cookie dough.
(3) Rolled out to a thickness of 7 mm with a rolling pin, punched out with a die of 6 cm in diameter, placed in an oven preheated to 200°C, and baked at 200°C for 14 minutes to obtain a die-cut cookie.

Test 3 Effect of Setodur on cookie dough properties and texture Manufactured except that a flour mixture containing plain wheat flour and durum wheat flour in the proportions shown in Table 5 was used instead of plain wheat flour. Cookies were made according to Example 3.
The texture and texture of each cookie were evaluated by 10 skilled panelists according to the evaluation criteria shown in Table 4 below. Breaking strength was also evaluated as an index of cookie hardness (crispy feeling). The breaking strength was indicated by the average value of the load (g) of three samples when compressed to 40% of the sample thickness using a texture analyzer (manufactured by Eiko Seiki Co., Ltd., TA-XT Plus). Texture and breaking strength were evaluated the day after cookie production. Comparative Example 7, in which durum wheat flour was not used and 100% by mass of plain wheat flour was used, was given 3 points.

Evaluation criteria table

In Examples 7 to 9, both the texture and texture (crispy feeling, melting in the mouth) are good, and compared with Comparative Example 7 produced with 100% by mass of ordinary wheat flour without using durum wheat flour. As a result, the effect of improving the texture was recognized.
In Examples 7 to 9, the load tended to increase as the proportion of flour in the setodule increased, and the results confirmed that as the cookie hardened, it imparted a crispy and crunchy texture.
Comparative Example 8, in which 60% by mass of Setodur flour was used, resulted in a slightly lower score for texture and texture than in Comparative Example 7. This is thought to be due to the fact that it affected melting in the mouth.
In Comparative Example 9 using foreign durum, there was no significant difference from Comparative Example 7 as a control, and no improvement in texture was observed.

Claims (3)

A flour composition for confectionery containing plain wheat soft flour and durum wheat setodule flour, wherein durum wheat is 5 to 55% by mass based on the total mass of the plain wheat soft flour and durum wheat setodule flour. A confectionery flour composition comprising Setodule flour. A confectionery dough comprising the flour composition of claim 1. Confectionery produced by baking the confectionery dough according to claim 2.