JP7397630B2 - Flour composition for biscuits - Google Patents

Description

The present invention relates to a flour composition for biscuits and biscuits produced therefrom.

Biscuits are foods made by baking dough made from wheat flour, sugar, edible oil, and salt, mixed with other raw materials such as starch, dairy products, egg products, leavening agents, and food additives if necessary. It is characterized by low elasticity, low water content, and low water activity. According to the Fair Competition Code and Enforcement Regulations for Labeling of Biscuits, biscuits that have a handmade appearance and have a total sugar and fat content of 40% or more based on the total amount of raw materials are prohibited. Considered a cookie. Sables use more edible oils and fats than cookies, and have a strong flavor of oils and fats such as butter and margarine. Biscuits are also divided into two types based on gluten formation: hard biscuits are made from firm dough that has been kneaded to form gluten, and hard biscuits are made from dough that has been kneaded to prevent gluten from forming as much as possible. The ones made are soft biscuits. Furthermore, products obtained by adding yeast or enzymes to the above raw materials include crackers, hardtack, pretzels, etc., and biscuits are a group of foods including biscuits. Biscuits are a type of baked confectionery that is widely loved because they have a long shelf life and can be used as a staple food substitute.
Such biscuits are desired to have a texture that is light and crispy, melts well in the mouth, and melts smoothly in the mouth. It is common to increase the oil and fat content to give this texture, but in recent years this has been avoided due to health consciousness, and during manufacturing, the dough becomes sticky and difficult to hold together, making workability worse. There is a drawback. In order to improve the crispiness, auxiliary materials such as starches are sometimes used, but there is a problem in that the flavor of the flour in the biscuit is weakened.
Various studies have been conducted to improve the texture of biscuits. In Patent Document 1, at least one modified starch selected from hypochlorous acid-treated starch, acetylated starch with a degree of substitution of 0.01 to 0.04, and crosslinked starch with a degree of swelling of 4 to 15 is added to wheat flour. A method for producing baked goods such as biscuits using a specific amount of biscuits is disclosed. Patent Document 2 discloses a texture improver for baked confectionery prepared by spray-drying an aqueous solution of a sucrose fatty acid ester and a saccharide compound having a specific ratio of HLB of 15 to 19. All of these methods can produce biscuits with excellent crispy texture and melt-in-the-mouth texture, but require special materials and require further improvement.

Japanese Patent Application Publication No. 10-99011 Japanese Patent Application Publication No. 2011-125310

An object of the present invention is to provide a flour composition for biscuits that can yield biscuits that have a light and crispy texture and are excellent in melting in the mouth.

As a result of extensive studies to solve the above problems, the present inventor has determined that, in the production of biscuits, the enzyme activity of GBSSI-A1 is not deficient, but the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient. and wheat flour obtained by milling the harvested wheat that is deficient in any two enzyme activities of SSIIa-A1, SSIIa-B1, and SSIIa-D1 (hereinafter referred to as "GA-SX flour") The present invention has been completed based on the discovery that biscuits having a light and crispy texture and excellent melting properties can be provided by using 10% by mass or more of 10% by mass or more of the above-mentioned biscuit powder based on the total amount of wheat flour used as a raw material.

That is, the present invention includes the following aspects.
[1] Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and having any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1 A flour composition for biscuits comprising wheat flour, which contains 10% by mass or more of wheat flour (GA-SX flour) obtained by milling wheat harvested with enzymatic activity deficiency, based on the total amount of wheat flour.
[2] The GA-SX wheat flour is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-A1. First, the flour composition for biscuits according to [1] above, which is flour (GA-SA flour) obtained by milling the harvested wheat that is deficient in SSIIa-B1 and SSIIa-D1 enzyme activities.
[3] Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and having any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 A premixed flour for biscuits containing 10% by mass or more of wheat flour (GA-SX flour) obtained by milling wheat harvested with enzymatic activity deficiency based on the total amount of flour.
[4] The GA-SX wheat flour is not deficient in the enzyme activity of GBSSI-A1, is deficient in the enzyme activity of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzyme activity of SSIIa-A1. First, the premix flour for biscuits according to [3] above, which is flour (GA-SA flour) obtained by milling the harvested wheat that is deficient in SSIIa-B1 and SSIIa-D1 enzyme activities.
[5] A biscuit dough comprising the flour composition for biscuits according to [1] or [2] above or the premix flour for biscuits according to [3] or [4] above.
[6] A method for producing biscuits, comprising the step of baking the biscuit dough according to [5] above.
[7] Biscuits obtained by baking the biscuit dough described in [5] above.

According to the present invention, it is possible to obtain biscuits that are easy to work with, have a light and crispy texture, and are excellent in melting in the mouth without using fats and oils, starches, and special raw materials.

In the present invention, biscuits are manufactured by baking dough made from wheat flour, sugar, edible oil, and salt, mixed with other raw materials such as starch, dairy products, egg products, leavening agents, and food additives if necessary. Types of biscuits include biscuits, cookies, crackers, pies, hardtack, and pretzels.

The flour composition for biscuits of the present invention does not lack the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and has SSIIa-A1, SSIIa-B1 and SSIIa- Contains flour (GA-SX flour) obtained by milling the harvested wheat that is deficient in any two enzyme activities of D1.
Common wheat is allohexaploid, and its chromosomes have three homoeologous chromosomes A, B, and D, numbered 1 to 7 (1A to 7A, 1B to 7B, 1D to 7). 7D).
"GBSSI" is a granule-bound starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively. ing.
"SSIIa" is a starch synthase involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively. There is.

"Deficient in enzymatic activity" means that a protein with normal enzymatic activity is not functioning in the wheat plant, preferably a protein with normal enzymatic activity is not expressed. Specifically, mutations in the gene sequence (referring to mutations such as substitution, deletion, insertion, inversion, and translocation of one or more bases, including deletion of the entire gene region), defects in mRNA transcription, Examples include defects in protein translation, inhibition of enzyme activity within the wheat plant, and the enzyme activity is reduced to less than 10%, preferably less than 5%, more preferably less than 1% of the wild-type enzyme activity. Any aspect may be used as long as it is deleted.

Examples of GA-SX wheat flour include the following wheat flours, which are made by combining two types of SSIIa lacking enzyme activity.
GA-SA wheat flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-A1, SSIIa-B1 and wheat flour obtained by milling a wheat crop deficient in SSIIa-D1 enzymatic activity;
GA-SB flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-B1, SSIIa-A1 and wheat flour obtained by milling a wheat crop deficient in SSIIa-D1 enzymatic activity;
GA-SD wheat flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-D1, SSIIa-A1 and wheat flour obtained by milling the harvest of wheat lacking the enzymatic activity of SSIIa-B1.
Among these, GA-SA wheat flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.

The flour composition for biscuits of the present invention contains GA-SX flour and optionally flour other than GA-SX flour, and consists of wheat flour. The flour other than GA-SX wheat is not particularly limited as long as it is flour milled from wheat other than GA-SX wheat. For example, a combination of deficiencies in six enzyme activities of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX) Examples include wheat flour obtained by milling wheat that is deficient in enzyme activity of GBSSI and SSIIa, and wheat that is not deficient in either GBSSI or SSIIa enzyme activity. Alternatively, it may be commonly used strong flour, medium flour, soft flour, and mixtures thereof.

The content of GA-SX flour is 10% by mass or more, preferably 20% by mass or more, more preferably 50% by mass, and most preferably is 60 to 90% by mass. If it is 10% by mass, it is possible to provide biscuits with good workability, light and crispy texture, and excellent melting in the mouth.

The premix flour for biscuits of the present invention contains GA-SX wheat flour in an amount of 10% by mass or more based on the total amount of flour. Preferably, GA-SX wheat flour is contained in an amount of 20% by mass or more, more preferably 50% by mass, and most preferably 60 to 90% by mass based on the total amount of flour. Furthermore, in the premixed flour for biscuits of the present invention, GA-SX flour is preferably GA-SA flour. Generally, premixed flour refers to a mixture of wheat flour with powdered raw materials such as flour other than wheat flour, chemical leavening agents, seasonings, fragrances, and pigments, and optionally oils and fats, depending on the intended use. The premixed flour for biscuits of the present invention includes, in addition to the flour composition of the present invention, grain flours other than wheat flour such as rye flour, corn flour, barley flour, and rice flour; tapioca starch, potato starch, corn starch, and waxy corn starch. , starches such as wheat starch, and processed starches that have undergone pregelatinization, etherification, esterification, acetylation, crosslinking, etc.; sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg yolk, egg white, Egg components such as whole eggs and other egg-derived components; Milk components such as powdered milk, skim milk powder, and soybean milk powder; Oils and fats; Emulsifiers; Inorganic salts such as salt; Preservatives; Vitamins; Fortifying agents such as calcium, etc. It can contain auxiliary raw materials used in the production of biscuits.
When the premixed flour for biscuits of the present invention contains flour other than wheat flour, the ratio of the total amount of wheat flour to the total mass of the flour contained in the premixed flour for biscuits is preferably 50% by mass or more, more preferably 75% by mass. It is at least 90% by mass, most preferably at least 90% by mass.

The dough for biscuits of the present invention includes the above flour composition for biscuits or the above premixed flour for biscuits.

Further, the method for producing biscuits of the present invention can be produced according to a conventional method except for including the step of baking the biscuit dough described above. Examples include the sugar batter method and the flower batter method.
In the sugar batter method, mix sugar and fat thoroughly, add eggs in several batches to prevent separation, mix each time, and then add flour and, if necessary, baking powder to obtain a dough.
The flour batter method involves kneading fats and oils until creamy, adding flour and baking powder if necessary, stirring, and then adding pre-mixed eggs and sugar in several batches to prevent them from separating. Mix each time to obtain a dough.
If using yeast, ferment the dough accordingly.
Biscuits can be produced by sheeting and molding the dough obtained above by a conventional method (rolling, wire cutting, root press, rotary molder, depositor, stencil, etc.) and then baking.

The biscuits of the present invention are produced by baking the biscuit dough described above.
The biscuits of the present invention include other raw materials other than wheat flour such as rye flour, corn flour, barley flour, rice flour, and other grain flours; starches such as tapioca starch, potato starch, corn starch, waxy corn starch, and wheat starch; Processed starches that have been subjected to gelatinization, etherification, esterification, acetylation, crosslinking, etc.; sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg yolks, egg whites, whole eggs, and other egg-derived starches Egg components; milk components such as powdered milk, skim milk powder, and soybean milk powder; oils and fats such as shortening, lard, margarine, butter, and liquid oil; yeast; yeast food; emulsifiers; inorganic salts such as salt; preservatives; vitamins ; It can be manufactured using auxiliary raw materials normally used for manufacturing biscuits, such as fortifying agents such as calcium.
Furthermore, the biscuits of the present invention may be manufactured by adding chocolate, nuts, sesame, fruit processed products, etc. to the dough, or using them as decorations, or by adding tea leaves, cocoa powder, instant coffee, etc. to the dough. It is also possible to characterize the product by mixing it with boiled green tea, powdered agricultural products such as matcha, ground sesame, or flaxseed powder, concentrated fruit juice, or honey.

The present invention will be explained in more detail below based on Examples, but the present invention is not limited by these Examples.

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

<Test Example 1: Effect of GA-SX flour on workability, texture, melt-in-the-mouth, and breaking strength of cut-out cookies>
Mold-cut cookies were produced according to Production Example 1, except that the amounts of standard weak wheat flour and GA-SA flour were changed to the ratios listed in Table 2.
The workability, texture, and melting in the mouth of each cookie were evaluated by 10 experienced panelists according to the evaluation criteria in Table 1 below. In addition, breaking strength was evaluated as an objective index of the physical properties of the cookies. The breaking stress was measured using a texture analyzer TA-XT Plus (manufactured by Hideko Seiki Co., Ltd.). That is, using a plunger with a diameter of 1 cm, the cookie was placed so that the plunger descended toward approximately the center of the cookie in plan view, and the breaking stress was measured at a compression rate of 2 cm/min. Measured values are shown as the average value of 3 samples. Workability was evaluated at the time of cookie production, and texture, melting in the mouth, and breaking strength were evaluated the day after cookie production.
In addition, each score of the product produced using only standard weak wheat flour (Comparative Example 1) was set at 3 points. The results are shown in Table 2.

In Examples 1 to 4 using GA-SA wheat flour, workability, texture, and melting in the mouth were all good. These results showed that workability, texture, and melting in the mouth were improved by using GA-SA flour as flour for cookies.
In Examples 1 to 3, it was suggested that the breaking stress increased depending on the increase in the proportion of GA-SA flour, and as the cookies became harder, a crispy and chewy texture was imparted. Example 4, which used only GA-SA wheat flour, had slightly lower texture and melt-in-the-mouth scores than Example 3, which used 80% by mass of GA-SA flour, but the breaking stress of Example 4 Since it became even larger, it was thought that this was due to the hardness affecting melting in the mouth.

<Production example 2: Production of crackers>
(1) 100 parts by mass of standard weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd., trade name: Diamond), 2 parts by mass of fresh yeast, 0.6 parts by mass of baking soda, 0.3 parts by mass of sodium acid pyrophosphate, ammonium bicarbonate 0.6 parts by mass, 1 part by mass of salt, 10 parts by mass of shortening, 2 parts by mass of malt flour, and 31 parts by mass of water were put into a mixer, mixed at low speed for 3 minutes, and then fermented at 27 ° C. for 4 hours to obtain dough. Ta.
(2) After folding into 9 layers, it was rolled out to a thickness of 2.5 mm, cut out using a die with a diameter of 6 cm, and then baked at 220° C. for 10 minutes to obtain crackers.

<Test Example 2: Effect of GA-SX flour on workability, texture, and melting in the mouth of crackers>
Crackers were produced according to Production Example 2, except that the amounts of standard weak wheat flour and GA-SA flour were used in the proportions shown in Table 3.
Workability, texture, and melting in the mouth of each cracker were evaluated by 10 experienced panelists according to the evaluation criteria in Table 1 above. Workability was evaluated at the time of cracker production, and texture and melting in the mouth were evaluated the day after cracker production.
In addition, each score of the product manufactured using only standard weak wheat flour (Comparative Example 2) was set as 3 points. The results are shown in Table 3.

As a result, in Examples 5 to 7 using GA-SA wheat flour, workability, texture, and melting in the mouth were all good.

<Production example 3: Production of ice box cookies>
(1) 45 parts by weight of caster sugar, 65 parts by weight of butter, and 0.7 parts by weight of salt are put into a mixer and mixed at medium speed for 5 minutes, then 10 parts by weight of whole eggs are added and mixed at low speed for 2 minutes. Furthermore, 100 parts by mass of standard weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd., trade name: Diamond) was added and mixed at low speed for 1 minute to obtain a dough.
(2) The dough was rested in the refrigerator for 1 hour, then shaped into a rod shape with a diameter of about 3 cm. After resting in the refrigerator again, it was sliced into pieces about 1 cm thick and baked at 170°C for 15 minutes to obtain cookies. .

<Test Example 3: Effect of GA-SX flour on workability, texture, and melting in the mouth of icebox cookies>
Ice box cookies were produced according to Production Example 3, except that the amounts of standard weak wheat flour and GA-SA flour were used in the proportions shown in Table 4.
The workability, texture, and melting in the mouth of each icebox cookie were evaluated by 10 experienced panelists according to the evaluation criteria in Table 1 above. Workability was evaluated at the time of manufacturing the icebox cookies, and texture and melting in the mouth were evaluated the day after manufacturing the icebox cookies.
In addition, each score of the product produced using only standard weak wheat flour (Comparative Example 3) was set at 3 points. The results are shown in Table 4.

As a result, in Examples 8 to 10 using GA-SA wheat flour, workability, texture, and melting in the mouth were all good.

Claims (14)

Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and lacking any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. A flour composition for cut -out cookies made of wheat flour and containing 60 to 90 % by mass of wheat flour (GA-SX flour) obtained by milling defective wheat harvests based on the total amount of wheat flour. The GA-SX wheat flour is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, is not deficient in the enzymatic activity of SSIIa-A1, and is not deficient in the enzymatic activity of GBSSI-A1 and SSIIa. The flour composition for cut-out cookies according to claim 1, which is flour (GA-SA flour) obtained by milling the harvested wheat that is deficient in -B1 and SSIIa-D1 enzyme activities. Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and lacking any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. A premixed flour for cut-out cookies containing 60 to 90 % by mass of flour (GA-SX flour) obtained by milling defective wheat harvests based on the total amount of flour. The GA-SX wheat flour is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, is not deficient in the enzymatic activity of SSIIa-A1, and is not deficient in the enzymatic activity of GBSSI-A1 and SSIIa. 4. The premixed flour for cut-out cookies according to claim 3, which is flour (GA-SA flour) obtained by milling the harvested wheat that is deficient in -B1 and SSIIa-D1 enzyme activities. Dough for biscuits comprising the flour composition for cut-out cookies according to claim 1 or 2 or the premixed flour for cut-out cookies according to claim 3 or 4. A method for manufacturing die-cut cookies, comprising the step of baking the die-cut cookie dough according to claim 5. A die- cut cookie made by baking the die-cut cookie dough according to claim 5. Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and lacking any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. A flour composition for crackers made of wheat flour, containing 50 to 90% by mass of wheat flour (GA-SX flour) obtained by milling defective wheat harvests based on the total amount of wheat flour. The GA-SX wheat flour is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, is not deficient in the enzymatic activity of SSIIa-A1, and is not deficient in the enzymatic activity of GBSSI-A1 and SSIIa. The flour composition for crackers according to claim 8, which is flour obtained by milling the harvest of wheat lacking enzyme activities of -B1 and SSIIa-D1 (GA-SA flour). Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and lacking any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. A premixed flour for crackers containing 50 to 90% by mass of wheat flour (GA-SX flour) obtained by milling defective wheat crops based on the total amount of flour. The GA-SX wheat flour is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, is not deficient in the enzymatic activity of SSIIa-A1, and is not deficient in the enzymatic activity of GBSSI-A1 and SSIIa. The premixed flour for crackers according to claim 10, which is flour (GA-SA flour) obtained by milling the harvest of wheat lacking enzyme activities of -B1 and SSIIa-D1. Dough for crackers comprising the flour composition for crackers according to claim 8 or 9 or the premixed flour for crackers according to claim 10 or 11. A method for producing crackers, comprising the step of baking the cracker dough according to claim 12. A cracker made by baking the cracker dough according to claim 12.