JP7345266B2 - Mixed powder for baked confectionery and method for producing baked confectionery - Google Patents

Description

The present invention relates to a mixed powder for baked confectionery used for baked confectionery baked using a baking mold, and a method for producing baked confectionery.

Baked sweets such as taiyaki, imagawayaki, ningyo-yaki, momiji manju, and waffles are made by filling dough made from wheat flour into baking molds with bean paste, etc. sandwiched between the dough as needed, and baking. It is manufactured by. These baked confections are desired to have a crispy outer layer and a chewy inner layer.

Regarding the production of baked confectionery, for example, Patent Document 1 below discloses that when producing confectionery using wheat flour as one of the main ingredients, hydroxypropyl starch and/or acetyl starch with a degree of substitution of DS 0.01 to 0.15 and swelling suppression are used. Starch is used to replace 10 to 80% by weight of wheat flour at a ratio of 10:90 to 90:10, and the degree of substitution including wheat flour is used so that DS is 0.001 to 0.03. The method for manufacturing confectionery products is described.

Further, Patent Document 2 below describes that in starchy raw materials used for manufacturing bakery products, out of 100 parts by mass of the starchy raw materials, glutinous tapioca starch, hydroxypropyl glutinous tapioca starch, acetyl glutinous tapioca starch, A non-glutinous rice cake made of starch, 1 to 20 parts by mass of modified sticky tapioca starch selected from sticky tapioca starch obtained by crosslinking the processed sticky tapioca starch, and phosphoric acid cross-linked starch with a sedimentation volume of 9.4 or less. Seed phosphate cross-linked starches are described.

Patent No. 3488935 Patent No. 6176812

However, with conventional mixed powders for baked confectionery, when baked confectionery is manufactured using a baking mold, it is still difficult to obtain a sufficient crispy texture on the surface layer and chewy texture on the inner layer, and workability during production is also poor. I couldn't say that.

Therefore, an object of the present invention is to provide a mixed powder for baked confectionery that is baked using a baking mold, which has good workability during production, and which provides a crispy texture on the surface layer and a chewy texture on the inner layer of the resulting baked confectionery. To provide a mixed powder for baked confectionery and a method for producing baked confectionery, which can satisfactorily obtain the following.

As a result of intensive research to achieve the above object, the present inventors discovered that by combining wheat flour and a specific starch, a good crispy texture on the surface layer and a chewy texture on the inner layer can be obtained. The present invention has now been completed.
That is, the mixed powder for baked confectionery of the present invention contains wheat flour, esterified and/or etherified starch, phosphoric acid crosslinked starch, corn starch, and pregelatinized starch, and is baked using a baking mold. It is characterized by its use in baked goods.

The mixed flour for confectionery of the present invention contains wheat flour, esterified and/or etherified starch, phosphoric acid crosslinked starch, corn starch, and pregelatinized starch, thereby making it easier to fill dough into baking molds. Baked confectionery can be obtained that is easy to use, has an excellent appearance after baking, has a crispy surface layer, and has a chewy inner layer.

In the mixed flour for confectionery of the present invention, in the total content of flour and starch, 20 to 45% by mass of wheat flour, 5 to 45% by mass of esterified and/or etherified starch, 5 to 45% by mass of phosphoric acid crosslinked starch, and 5 to 45% by mass of cornstarch. Preferably, it contains 5 to 35% by mass, and 0.5 to 5% by mass of pregelatinized starch. According to this, it is possible to improve the ease of filling the dough into the baking mold, the appearance after baking, the crispy feeling of the surface layer, and the chewy feeling of the inner layer.

Further, the mass ratio of the esterified and/or etherified starch to the phosphoric acid crosslinked starch is preferably 1:9 to 9:1. According to this, the crispy feeling of the surface layer and the chewy feeling of the inner layer after baking can be improved.

Moreover, the baked confectionery to which the mixed powder for confectionery of the present invention is applied is preferably taiyaki, Imagawa-yaki, ningyo-yaki, momiji manju, or waffles. By using the powder mix for baked confectionery of the present invention, the crispness of the surface layer and the chewy feeling of the inner layer can be further enhanced.

On the other hand, the method for producing baked confectionery of the present invention is characterized by comprising a step of preparing dough by mixing the above mixed powder for baked confectionery and water, and a baking step of pouring the dough into a baking mold and baking it. do.

According to the method for producing baked confectionery of the present invention, by preparing the dough using the above mixed powder for baked confectionery, it becomes easier to fill the baking mold with the dough, and the appearance after baking, the crispiness of the surface layer, Baked confectionery with an excellent chewy inner layer can be obtained.

The method for producing baked confectionery of the present invention preferably further includes a step of freezing or refrigerating after the baking step. According to this, it is possible to easily eat the food at any time by defrosting or heating it in a microwave or oven, for example, and it is also possible to maintain the crispy texture of the surface layer and the chewy texture of the inner layer.

According to the present invention, it is possible to obtain a baked confectionery that is easy to fill with dough into a baking mold, has an excellent appearance after baking, has a crispy texture on the surface layer, and has a chewy texture on the inner layer.

The mixed powder for baked confectionery of the present invention contains wheat flour, esterified and/or etherified starch, phosphoric acid crosslinked starch, corn starch, and pregelatinized starch.

As the wheat flour, general wheat flour such as soft flour, medium flour, and strong flour can be used, but soft flour is particularly preferable.

Examples of the esterified starch include starch acetate, starch octenylsuccinate, starch phosphate, and starch acetate is particularly preferred.

Examples of the etherified starch include hydroxypropyl starch, carboxymethyl starch, and cationic starch, with hydroxypropyl starch being particularly preferred.

The raw material starch for esterified starch and etherified starch is not particularly limited, and for example, tapioca starch, corn starch, potato starch, rice starch, wheat starch, waxy corn starch, etc. can be used, but tapioca starch is particularly preferably used.

In the present invention, one or more of the above-mentioned esterified starches and etherified starches are used. Esterified and/or etherified starch has the effect of improving the elasticity and chewy feeling of the resulting baked confectionery.

Phosphoric acid crosslinked starch is obtained by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride. Hydroxyl groups within or between the molecules of starch are crosslinked, suppressing gelatinization and imparting excellent shear resistance and acid resistance. By blending phosphoric acid crosslinked starch, it will not shrink easily during baking and will have good shape retention, but if it is added too much, it will tend to become hard and crunchy and will not melt in the mouth.

The raw material starch for the phosphoric acid crosslinked starch is not particularly limited, and for example, tapioca starch, corn starch, potato starch, rice starch, wheat starch, waxy corn starch, etc. can be used, but tapioca starch is particularly preferably used.

Cornstarch is used to enhance the crispness of the surface of baked goods. Moreover, by replacing a part of the processed starch, it is possible to reduce costs.

Pregelatinized starch can be produced by rapidly drying starch in a swollen or dissolved paste state. There are two types: a type in which raw starch is pregelatinized as it is, and a type in which processed starch is pregelatinized, and either of these may be used in the present invention. Specifically, "Matsunorin CM" (product name, manufactured by Matsutani Chemical Industry Co., Ltd.), which is a pregelatinized corn starch, and "Miracic 606" (product name, manufactured by Tate & Lyle), which is gelatinized waxy cornstarch by ether cross-linking, are used. ) "Pine Soft B" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), which is made by cross-linking potato starch with ether and gelatinizing it, can be mentioned.

Pregelatinized starch is used to stabilize the viscosity of the dough and improve workability when filling the dough into baking molds.

The mixed flour for baked confectionery of the present invention contains 20 to 45% by mass of wheat flour, 5 to 45% by mass of esterified and/or etherified starch, 5 to 45% by mass of phosphoric acid crosslinked starch, and corn starch in the total content of flour and starch. Preferably, it contains 5 to 35% by mass, and 0.5 to 5% by mass of pregelatinized starch. In the total content of flour and starch, wheat flour 20-40% by mass, esterified and/or etherified starch 10-45% by mass, phosphoric acid crosslinked starch 10-45% by mass, cornstarch 5-30% by mass, pregelatinized starch 1 It is more preferable to contain up to 5% by mass.

When the content of wheat flour is less than 20% by mass, workability tends to deteriorate, and when it exceeds 45% by mass, the chewiness and crispness tend to become weak. If the content of esterified and/or etherified starch is less than 5% by mass, the chewiness tends to become weak, and if it exceeds 45% by mass, the shape retention tends to deteriorate. When the content of phosphoric acid cross-linked starch is less than 5% by mass, shape retention tends to be poor, and when it exceeds 45% by mass, the chewiness tends to be weak and the texture tends to be crunchy. If the corn starch content is less than 5% by mass, the texture tends to be weak, and if it exceeds 35% by mass, the appearance tends to be dull and the texture tends to be hard. When the content of pregelatinized starch is less than 0.5% by mass, the viscosity of the dough tends to become loose and workability tends to deteriorate, and when it exceeds 5% by mass, the viscosity of the dough tends to become heavy and workability tends to deteriorate.

Furthermore, in the powder mix for baked confectionery of the present invention, the mass ratio of esterified and/or etherified starch to phosphoric acid crosslinked starch is preferably 1:9 to 9:1, and preferably 2:9 to 9. :2 is more preferable.

If the amount of esterified and/or etherified starch is less than the above range, the chewiness tends to become weaker, and if the amount of phosphoric acid crosslinked starch is less than the above range, the shape retention tends to deteriorate.

The mixed flour for baked confectionery of the present invention contains, in addition to wheat flour and the above-mentioned specific starch, other grain flours such as rice flour, rye flour, barley flour, millet flour, millet flour, pearl barley flour, and corn flour. It's okay to stay. Furthermore, in addition to flour and starch, other raw materials commonly used as raw materials for confectionery can be contained. Other raw materials include, for example, seasonings (e.g., sugar, glucose, and other sugars, salt, pepper, powdered soy sauce, powdered miso, etc.), swelling agents, thickeners (e.g., xanthan gum, guar gum, tamarind seed gum, roasted bean gum, etc.). , gellan gum, carrageenan, curdlan, pullulan, etc.), egg products (e.g. egg yolk powder, whole egg powder, etc.), soy protein, pea protein, wheat gluten, dairy products (milk, skim milk powder, whey protein, casein, etc.), Gelatin, dietary fiber, emulsifiers (sucrose fatty acid ester, glyceric acid fatty acid ester, etc.), sugar, saccharides such as trehalose, dextrin, yeast, yeast food, fats and oils, sugars, sweeteners, spices, vitamins, minerals, etc. It will be done. Among these, it is preferable to contain an expanding agent in order to increase the volume, and it is preferable to contain sugars in order to improve the baked appearance.

The method for producing baked confectionery of the present invention includes mixing the above-mentioned mixed powder with water, milk, etc. to create a dough, pouring this dough into a baking mold, adding seeds such as bean paste as necessary, This is a method of obtaining baked confectionery by heating and baking a baking mold. In this case, the baking mold may have an open top surface, but it is preferable to bake the dough by sandwiching it between the upper and lower molds.

The baked confectionery thus baked can be stored by freezing or refrigerating, and when needed, can be taken out, reheated in a microwave or oven, and eaten. For example, baked confectionery can be stored in a store such as a convenience store by freezing or refrigerating, and then taken out in predetermined amounts, reheated in a microwave oven, etc., and placed in a hot vendor or the like for sale.

By using the powder mix for baked confectionery of the present invention, the crispy texture of the surface layer and the chewy texture of the inner layer can be maintained even when frozen or refrigerated as described above and reheated in a microwave oven, etc. .

The mixed powder for baked confectionery of the present invention is applied to baked confectionery in which dough is poured into a baking mold and baked. Examples of such baked confectionery include taiyaki, Imagawa-yaki, ningyo-yaki, momiji manju, and waffles. By applying the present invention to these baked confections, filling of dough into baking molds can be improved. It is possible to improve the ease of baking, the appearance after baking, the crispiness of the surface layer, and the chewy texture of the inner layer.

<Test Example 1> (Differences with and without corn starch and pregelatinized starch)
Create a dough using the formulation shown in Table 1 below, pour 55g of this dough and 60g of bean paste into a taiyaki baking mold so that the bean paste is wrapped in the upper and lower dough, and bake at 170°C for 7 minutes. and produced taiyaki. The dough was prepared by thoroughly mixing the ingredients other than water in advance, adding water to the mixture, and stirring the mixture 80 times with a whipper.

In addition, soft flour "P-1" (trade name: manufactured by Nitto Fuji Flour Milling Co., Ltd.) was used as the wheat flour. As the esterified and/or etherified starch, acetic acid starch "Sakura" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) derived from tapioca was used. As the phosphoric acid cross-linked starch, tapioca-derived phosphoric acid cross-linked starch "Starch SMS707" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) was used. As the pregelatinized starch, corn-derived pregelatinized starch "Matsunolin CM" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

For each taiyaki, we evaluated the workability during baking (ease of filling the baking mold with dough, etc.), the appearance and texture of the baked confectionery (crispyness of the surface layer, chewy texture of the inner layer). . The evaluation was given as the average value of seven panelists, with 5 points for extremely good, 4 points for fair, 3 points for fair, 2 points for somewhat poor, and 1 point for extremely bad. The results are shown in Table 1. In this specification, all numbers indicating compounding amounts in the tables are parts by mass.

As shown in Table 1, Comparative Example 1, which did not use corn starch or pregelatinized starch, was significantly inferior in workability and crispness of the surface layer. Furthermore, Comparative Example 2, which did not use pregelatinized starch, was inferior in workability and crispness of the surface layer. Furthermore, in Comparative Example 3, which did not use cornstarch, the crispiness of the surface layer was poor.

Example 1, which contained all the ingredients specified in the present invention, was excellent in workability, appearance, crispy texture of the surface layer, and chewy texture of the inner layer.

<Test Example 2> (Differences in blending ratios of various raw materials)
A dough was prepared in the same manner as in Test Example 1 using the formulation shown in Table 2 below, and 55 g of this dough and 60 g of red bean paste were placed in a taiyaki baking mold so that the red bean paste was wrapped in the upper and lower dough. The mixture was poured and baked at 170°C for 7 minutes to produce taiyaki. The raw materials used were the same as in Test Example 1.
For each taiyaki, we conducted the same tests as in Test Example 1 to evaluate the workability during baking (ease of filling dough into the baking mold, etc.), the appearance and texture of the baked confectionery (crispyness of the surface layer, The chewy feeling of the inner layer) was evaluated. The results are shown in Table 2.

As shown in Table 2, Examples 1 to 13 containing wheat flour, esterified and/or etherified starch, phosphoric acid crosslinked starch, corn starch, and pregelatinized starch all had good workability, appearance, and crispness on the surface. It had excellent texture and chewy texture of the inner layer.

In addition, 20 to 45% by mass of wheat flour, 5 to 45% by mass of esterified and/or etherified starch, 5 to 45% by mass of phosphoric acid crosslinked starch, 5 to 35% by mass of corn starch, and 0.5 to 5% by mass of pregelatinized starch. It can be seen that particularly good results are obtained in Examples 1, 2, 3, 5, 6, 8, 9, 11, and 12 in which the range of .

<Test Example 3> (Differences in raw material starch for phosphoric acid crosslinked starch)
A dough was prepared in the same manner as in Test Example 1 using the formulation shown in Table 3 below, and 55 g of this dough and 60 g of bean paste were placed in a taiyaki baking mold so that the bean paste was wrapped in the upper and lower dough. The mixture was poured and baked at 170°C for 7 minutes to produce taiyaki. The raw materials used were the same as in Test Example 1, but the phosphoric acid cross-linked starches were phosphoric acid cross-linked starch derived from tapioca "Starch SMS707" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) (Example 1), and wheat. The phosphoric acid cross-linked starch "Ayame" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.) (Example 14) was used.

For each taiyaki, we conducted the same tests as in Test Example 1 to evaluate the workability during baking (ease of filling dough into the baking mold, etc.), the appearance and texture of the baked confectionery (crispyness of the surface layer, The chewy feeling of the inner layer) was evaluated. The results are shown in Table 3.

As shown in Example 14, even when wheat-derived phosphoric acid crosslinked starch was used, good results were obtained in terms of workability, appearance, crispy texture of the surface layer, and chewy texture of the inner layer. However, better results were obtained in Example 1 using phosphoric acid crosslinked starch derived from tapioca.

Claims (5)

Contains wheat flour, esterified and/or etherified starch, phosphoric acid crosslinked starch, corn starch, and pregelatinized starch,
In the total content of flour and starch, the content of the wheat flour is 20 to 45% by mass, the content of the esterified and/or etherified starch is 5 to 45% by mass, and the content of the phosphoric acid crosslinked starch is 5 to 45% by mass. 45% by mass, the content of the corn starch is 5 to 35% by mass, and the content of the pregelatinized starch is 0.5 to 5% by mass,
A mixed powder for baked confectionery characterized by being used for baked confectionery baked using a baking mold. The mixed powder for baked confectionery according to claim 1 , wherein the mass ratio of the esterified and/or etherified starch to the phosphoric acid crosslinked starch is 1:9 to 9:1. The mixed powder for baked confectionery according to claim 1 or 2 , wherein the baked confectionery is Taiyaki, Imagawa-yaki, Ningyo-yaki, Momiji Manju, or waffle. It is characterized by comprising a step of preparing a dough by mixing the powder mix for baked confectionery according to any one of claims 1 to 3 and water, and a baking step of pouring the dough into a baking mold and baking it. A method of manufacturing baked confectionery. The method for producing baked confectionery according to claim 4 , further comprising a step of freezing or refrigerating the baked confectionery after the baking step.