JPH01300851A - Dough raw material for baked cakes - Google Patents

Abstract

PURPOSE:To obtain the title raw material for finger, busse, sponge cake, butter cake, etc., containing yam and a specific ingredient such as quar gum in a raw material and free from occurrence of drop phenomenon even if allowed to stand ar ambient temperature for a long time after preparing dough. CONSTITUTION:The aimed dough raw material containing (A) yam and further (B) one kind or two or more kind of mixture selected from a group of guar gum, xanthan gum, locust bean gum, tara gum, karaya gum, tamarind seed polysaccharide and kojak mannan in a raw material. Furthermore, components A and B are preferably used at each amount of <=5wt.% and total amount of 0.1-10wt.% based on the amount of grain powder in the raw material, calculated in terms of dried powder.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a dough material for baked confectionery that does not sag even when left at room temperature for a long time after preparing dough for baked confectionery. Butsse.

It concerns the dough materials for sponge cakes, butter cakes, etc.

[Prior Art and Problems to be Solved by the Invention] In general, the dough material for baked confectionery is mainly wheat flour, as well as eggs, sugar, cornstarch, margarine, shortening 1, and even lecithin.

It consists of confectionery-improving fats such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sorbitol, etc., and water, and its composition varies depending on the type of baked confectionery.

Normally, when making baked goods at a confectionery factory, the dough is prepared and then put into baking molds in small quantities, so it takes 10 to 30 minutes to use all the dough. It will be left at room temperature. Therefore, the viscosity of the dough decreases.

This has the disadvantage that a so-called sagging phenomenon occurs, and products baked with the dough at the final stage end up with a less voluminous feel.

To overcome this drawback, we have developed emulsifiers, guar gum, and xanthan gum, which have traditionally been used in margarine, shortening, confectionery-improving fats, etc.

Attempts have been made to add locust bean gum, tara gum, karaya gum, etc. to the dough, but none have been satisfactory, and a better solution has been sought.

On the other hand, for Japanese sweets such as manju, mochi, and rice crackers, rice flour and wheat flour dough should be prevented from breaking.

Yams are sometimes used as a binder, but no such example has been seen in Western confectionery.

[Means to solve the problem]

As a result of extensive research in order to solve the above problems, the present inventors have discovered that by adding yam and the above-mentioned vegetable gum to the dough raw materials for baked confectionery, the dough will not sag during the process. The present invention was completed based on the knowledge that this phenomenon can be prevented and that it does not affect the condition, taste, or texture of baked confectionery after baking.

That is, the present invention includes yam and one or more mixtures selected from the group consisting of guar gum, xanthan gum, locust bean gum, tara gum, karaya gum, tamarind seed polysaccharide, and konjac mannan in the H ingredient. The present invention relates to a dough material for baked confectionery characterized by containing the following.

The yam used in the present invention is a perennial vine-bearing plant belonging to the Dioscoreaceae family, and is said to be native to Southeast Asia, but it also grows wild in the mountains and fields of Japan.

It is also cultivated. The wild variety is called Jinenjiyo (wild yam), and cultivated varieties include Nagaimo, Camelimo, Totsuriimo, Ginkgo potato, Yamatoimo, Tsukuneimo, and Bungoimo, all of which are applicable to the present invention. can be used.

The ingredients of yam are 70% water by weight and 20-25% carbohydrates.
Heavy weight% (of which sucrose is about 3% by weight), protein 2.
8 to 4,2 sl < amount% is common. Furthermore, 1M yam contains mannan in addition to starch, and the unique viscosity of yams is said to be due to a small amount of mannan bonded to globulin-like proteins.

In addition, dried powdered yam is also available for convenience in storage and handling, and in the present invention, dried powdered yam was used.
It could be used as well as raw yams.

Other additives used in combination with yam include guar gum, xanthan gum, locust bean gum, tara gum, karaya gum, tamarind seed polysaccharide, and konnyaku mannan. ) is used.

The amount of these yams and the gum used in combination with them is 5% by weight or less based on the amount of flour, cornstarch, etc. in the dough material, and the total amount is 0° in terms of dry powder. It is 1 to 10% by weight, preferably 0.3 to 6% by weight. If the total amount used is less than 0.1% by weight, the effect of the addition will not be achieved. If it exceeds 10% by weight, the texture of the baked confectionery obtained will be different, which is not preferable.

In order to produce the baked confectionery dough material of the present invention, in a separate method, dry powdered yam and gummy substances are first uniformly mixed in sugar, and then whipped together with egg whites using a mixer. Separately, egg yolks and sugar are whipped in another mixer, and the previously whipped composition and flour are alternately added thereto and mixed uniformly to form a dough material for baked confectionery. At this time, it is better to add the previously whipped composition and flour in small portions as many times as possible to obtain a dough material for baked confectionery of better quality.

In the joint method, as in the separate method, dry powdered yam and gum substances are mixed uniformly in sugar, and then whipped with liquid eggs in a mixer.

Further mix with flour.

In addition, in the all-in mix method, firstly, dried yam powder and gum substance are mixed uniformly in sugar, and then
Mix all other ingredients and whip with a mixer.

In addition to the above, the baked confectionery dough material of the present invention also includes:
It can also be produced by the after-flour method or sugar batter method.

〔Effect of the invention〕

The baked confectionery dough material of the present invention does not sag over time after the dough is prepared, and has a strong and stable dough, which is remarkable compared to conventional baked confectionery dough materials. There is a difference.

[Examples and comparative examples]

Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples. In these examples, parts refer to parts by weight.

Example 1 (Manufacture of fingers by separate chamber method) Fingers were manufactured using the following formulation and manufacturing method.

1 Mixture (parts) (A) Egg white 107 sand &f
95(B) Egg yolk
57 sugar 4
7 Lemon Essence 0.3 (C) Flour 7° Cornstarch
30 2 Production method (1) After uniformly mixing the amount of dried yam powder and gum substance shown in Table 1 into the sugar component (A),
Add the remaining egg whites from component (A), put them in a mixer, and stir with a whipper for 8 to 10 minutes to whip them, with a specific gravity of 0.
19 to 0.21.

Put ingredients (2) and (B) into another mixer and stir with a whipper for 5 to 6 minutes to whip. Specific gravity 0.2 to 0.
．． Make it 25.

Add half of the composition (1) to the compositions (3) and (2) and mix together with a spatula to make it uniform.

(4) Add half of the ingredient (C) on top of the mixture and mix evenly with a spatula.

(5) Then add the remaining half of the composition from (1) and mix together with a spatula to make it homogeneous.

(6) Finally, add the remaining half of ingredient (C) and mix together with a spatula to make a uniform mixture to make the dough for baked confectionery.

Leave the baked confectionery dough of (7) and (6) at 25°C for 30 minutes.

Put the baked confectionery dough left in (8) and (7) into a piping bag and squeeze it onto a baking sheet.

(9) and (8) The squeezed dough for baked confectionery is baked in an oven at 190°C for 8 to 10 minutes to obtain a product.

The fingers thus obtained were subjected to various tests and the results are shown in Table 1.

In Tables 1 to 10 below, the amount of dried yam powder and the amount of gum, etc. are each expressed as 1 % of the flour in the dough raw material.
The state of the dough is the state of the dough for baked confectionery after being left at 25°C for 30 minutes in the manufacturing method, and the state of the product is the state of the product baked using the dough. The texture of the product is the texture related to the product.

In addition, abbreviations related to varieties such as gum quality, the condition of the fabric,
The evaluation criteria for product condition and product texture are as follows.

(a) Gummy varieties, etc. GG: Guar gum XG: Xanthan gum LG: Locust Bean Gum TG: Tara Gum CG: Power Rayagam TM: Tamarind seed polysaccharide KM: Konnyaku Mannan (b) Condition of fabric 0: The dough is very stiff.

Δ: The dough is firm and does not sag. stomach.

X: The fabric is loose.

(c)! ! Condition of 2 items O: Has volume and rises to the top I'm looking forward to it.

Δ: Volume of 1tf-th.

×: Spreads horizontally and rises to the top Not yet.

(d) Product texture 0: Good Δ: Slightly good ×: Bad Table 1 Comparative Example 1 (Manufacture of fingers by separate method) Fingers were obtained according to Example 1, except that the amounts were changed as shown in Table 2.

The test results are shown in Table 2.

Table 2 Example 2 (Manufacture of fingers by valve chamber method) Fingers were manufactured using the following formulation and manufacturing method.

1 Mixture (parts) (A) Chicken eggs 220 sugar
120 Vanilla essence 0.4 (B) Wheat flour 1002 Manufacturing method (1), after uniformly mixing the amount of dried yam powder shown in Table 3 with the sugar of ingredient (A) and the gum substance, etc. ,
Add the remaining eggs and vanilla essence from ingredient (A), put in a mixer, and stir with a whipper for 8 to 10 minutes to whip the mixture to a specific gravity of 0.25 to 0.3.

Add component (B) to the compositions of (2) and (1) and mix together with a spatula to make a uniform mixture to obtain dough for baked confectionery.

Hereinafter, products were obtained according to sections (7) to (9) of the manufacturing method of Example 1.

The test results are shown in Table 3.

Table 3 Comparative Example 2 (Manufacture of fingers by joint method) The same procedure as in Example 2 was carried out except that the amount of dried yam powder and the type and amount of gum quality etc. were changed as shown in Table 4. Fingers were obtained according to Example 2.

The test results are shown in Table 4.

Table 4 Example 3 (Manufacture of Butsuse by joint legislation) Busse was produced using the following formulation and production method.

1 Combination (parts) (A) Alouette (liquid margarine, NOF Co., Ltd. brand name) 15 Sylphide (improved confectionery fat, NOF Co., Ltd. brand name) 10 Liquid egg 100 sand@
95(B) Light flour
100 baking powder
22 Manufacturing method (1): After uniformly mixing the amount of dried yam powder and gum substance shown in Table 5 in the sugar component (A),
Add the remaining ingredients (A), Alouette, Sylphide, and liquid egg, put in a mixer, and stir with a whipper for 4 to 5 minutes to whip the mixture to a specific gravity of 0.3 to 0.35.

(2) Add component (B) thereon and stir with a whipper at medium speed for 30 seconds to whip the mixture to obtain dough for baked confectionery.

Hereinafter, products were obtained according to sections (7) to (9) of the manufacturing method of Example 1.

The test results are shown in Table 5.

Table 5 Comparative Example 3 (Manufacture of Butsuse by the benturo method) In Example 3, except that the amount of dried yam powder and the type and amount of gum quality etc. were changed as shown in Table 6. Bushes were obtained according to Example 3.

The test results are shown in Table 6.

Table 6 Example 4 (Manufacture of sponge cake by after-flour method) A sponge cake was manufactured using the following formulation and manufacturing method.

1 Mixture (parts) (A) Sunshort (liquid show 1 Henning, NOF Co., Ltd. Ul product name) 42 Whole egg 150 Sand M 100 (B) Light flour
100 baking powder
0.9 water
28 Vanilla essence Small amount 2 Production method (1), After uniformly mixing the amount of dried yam powder and gum substance shown in Table 7 in the sugar of ingredient (A), add ingredient (A). Add the remaining Sanshort and whole eggs, put in a mixer, and stir with a whipper at high speed for 8 to 10 minutes to whip the mixture to a specific gravity of 0°38 to 0.42.

(2) Add component (B) thereon, and stir with a whipper at low speed for 30 seconds and at high speed for 30 seconds to whip the mixture to a specific gravity of 0.5 to 0.55 to obtain dough for baked confectionery.

(3) and (2) leave the baked confectionery dough at 25°C for 30 minutes.

(4), Place the dough for baked confectionery after standing in (3) into a baking mold.

(5), heat the dough for baked confectionery in the baking mold of (4) to 170°C.
Bake in an oven for 25 to 30 minutes to obtain a product.

The test results are shown in Table 7.

Table 7 Comparative Example 4 (Manufacture of sponge cake by after-flour method) Example 4 except that the amount of dried yam powder and the type and amount of gum quality etc. were changed as shown in Table 8. A sponge cake was obtained according to Example 4.

The test results are shown in Table 8.

Table 8 Example 5 (Manufacture of butter cake by Shugo batter method) A butter cake was manufactured using the following formulation and manufacturing method.

1 Combination (parts) (A) Sunshort (liquid shortening, product name of NOF Corporation) 60 Sugar 90 (B) Whole egg
100 egg yolks
2゜Brandy
1゜(C) soft flour 10
0 Baking powder 12 Manufacturing method (1) After uniformly mixing the amount of dried yam powder and gum substance shown in Table 9 in the sugar component (A),
Add the remaining Sanshort from component (A), put it in a mixer, and stir at high speed with a whipper for 5 to 6 minutes to whip it.

(2) While adding component (B) little by little thereon, stir and whip at high speed with a whipper for 2 to 3 minutes until the specific gravity is 0.45 to 0.5.

(3) Component (C) is further added and stirred with a whipper at low speed for 30 seconds and at high speed for 30 seconds to obtain dough for baked confectionery.

(4) and (3) leave the baked confectionery dough at 25°C for 30 minutes.

(5), Place the baked confectionery dough left in (4) into a baking mold.

Heat the dough for baked confectionery in the baking molds of (6) and (5) to 170°C.
Bake in an oven for 20 to 25 minutes to obtain a product.

The test results are shown in Table 9.

Table 9 Comparative Example 5 (Manufacture of butter cake by Shugo batter method) Example 5 except that the amount of dried yam powder and the type and amount of gum quality etc. were changed as shown in Table 10. A butter cake was obtained according to Example 5.

The test results are shown in Table 10.

As is clear from the results of the Examples and Comparative Examples in Table 10 and above,
Dough for baked confectionery prepared using the dough material for baked confectionery of the present invention containing yam and gum substance does not sag even if left at room temperature for a long time, and furthermore, it can be used to The condition and texture of the baked confectionery are much better than those of the comparative example.

Patent applicant: NOF Corporation Agent: Patent Attorney: Shōji Asano

Claims (2)

[Claims] (1) Ingredients include yam, guar gum, xanthan gum, locust bean gum, tara gum, karaya gum,
A dough material for baked confectionery characterized by containing one or a mixture of two or more selected from the group consisting of tamarind seed polysaccharide and konnyaku mannan. (2) dry powder of yam and one or more mixtures selected from the group consisting of guar gum, xanthan gum, locust bean gum, tara gum, karaya gum, tamarind seed polysaccharide, and konnyaku mannan; The dough material for baked confectionery according to claim 1, wherein the dough material for baked confectionery is 5% by weight or less, and 0.1 to 10% by weight in total, based on the amount of flour in the raw materials.