JPH0523095A - Production of baked confection - Google Patents

Abstract

PURPOSE:To efficiently produce a baked confection having a good flavor, a good melting property in mouths and a soft texture by adding an enzyme preparation having an alpha-amylase activity and a protease activity to the dough of the confection. CONSTITUTION:The objective baked confection is produced from a dough comprising 100 pts.wt. of wheat flour and 0.01-1.5 pts.wt. of an enzyme preparation having an alpha-amylase activity value of 20-35 units/g and a protease activity value of 15-25 units/g.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing baked confectionery.

[0002]

2. Description of the Related Art In recent years, consumers have been demanding baked sweets to have a soft and mouth-feeling texture. Although it has been attempted to use an emulsifier in order to satisfy such a consumer's demand, it is still insufficient in terms of melting in the mouth and throat. In particular, products using emulsifiers are not so favored because they require a drink when eating to take more saliva in the mouth than necessary.

Under such circumstances, biscuits,
A method for obtaining a product excellent in nutritive value, flavor, and texture by adding proteolytic enzyme together with cereal germ and seaweed powder in producing baked confectionery such as crackers has been proposed. No. 53-75348), a satisfactory product has not yet been obtained.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to produce baked confectioneries which are soft and have a good mouth-melting texture, without using an emulsifier.

[0005]

Means for Solving the Problems As a result of intensive studies in view of the above points, the present inventor has found that the above object can be achieved by using a specific enzyme preparation.

The present invention has been completed based on the above findings, and is characterized in that an enzyme preparation having an α-amylase activity and a protease activity is added to the dough when producing baked confectionery. Manufacturing method of baked confectionery,
Is.

The present invention will be described below. The enzyme preparation used in the present invention has both α-amylase and protease activities, and no effect is obtained even if either one is lacking.

Such an enzyme preparation can be obtained, for example, by inoculating a saccharified solution produced from rice koji with yeast and culturing, and the respective activity values are 20 to 3 for α-amylase.
It is preferable to use a formulation having an activity value of 5 units / g and protease of 15 to 25 units / g.

The above enzyme preparation is added and used in a proportion of 0.01 to 1.5 parts by weight with respect to 100 parts by weight of wheat flour.

The enzyme preparation may be mixed with flour in advance, or may be added at any stage in the preparation process, for example, to the dough prepared by mixing and stirring the blended raw materials with a mixer, and further continuing the mixing and stirring. You may prepare the dough.

The baked confectionery which is the object of the present invention is
Wheat flour is used as a main raw material, and sugar, eggs, emulsified oils and fats, etc. are mixed as raw materials. For example, madeleine, pies (pie buns), chouxhide, hard biscuits, crackers and the like can be exemplified.

The dough to which the enzyme preparation of the present invention is added has a low viscosity immediately after being charged and has little change in viscosity with the passage of time. It reduces the rate and improves workability. It also has the effect of shortening the firing time and increasing the volume of the fired product,
Further, it has the effect of enhancing the milkiness in terms of flavor.

[0013]

EXAMPLES Hereinafter, the effects of the present invention will be further clarified by exemplifying examples, but these are examples and the spirit of the present invention is not limited by these examples. In addition,
All parts and% shown in the examples mean weight basis.

[0014]

[Example 1]

* Synthetic cream: trade name, YC-500,
Oil content 45%, Fuji Oil Co., Ltd.) * Margarine: trade name, Blizzard AR200, Fuji Oil Co., Ltd. * Enzyme preparation: trade name, Hilorise P-107 (Asahi Yeast Co., Ltd.) α- Amylase activity value: 28 units / g Proteamo activity value: 20 units / g

Production of Madeleine Sugar, whole eggs, honey, synthetic cream and flavors are mixed in a mixer and whipped until the specific gravity becomes 0.65,
To this, soft flour, strong flour, B. P. (Baking powder) and enzyme preparation were added and mixed, and then margarine heated and melted at about 60 ° C. was added and mixed to prepare a dough having a specific gravity of 0.99.

The viscosity change of this dough with the passage of time is as follows. The viscosity immediately after charging is low and the viscosity hardly changes even after 30 minutes. Therefore, in the continuous production, since the change in the discharge amount by the thepositor is small, a uniform product can be obtained, and the loss rate is reduced and the workability is improved.

Changes in the viscosity of the dough 0 minutes: 113.0 poise 10 minutes: 134.0 〃 20 minutes: 140.0 〃 30 minutes: 157.5 〃 40 minutes: 235.0 〃

This dough is filled in an aluminum cup, and 205
It was baked at ℃. The firing time was 14.5 minutes.

The madeleine thus obtained by firing was sensory-evaluated by the fired product of Comparative Example 1 obtained without using the enzyme preparation and 10 panelists as follows.
Eight persons replied that the baked product of Example 1 had a better melting in the mouth and had a moist texture, which was extremely good. Further, when the volume of the fired product of Comparative Example 1 was 100, the fired product of Example had a high volume ratio of 110.

[0021]

Comparative Example 1 In the previous example, the same procedure was performed except that the enzyme preparation was not used. The change in viscosity of the dough with the passage of time is as follows, and the viscosity was higher than in the previous example, and it was inferior to Example 1 in terms of workability and the like.

Changes in the viscosity of the dough 0 minutes: 172.0 Poise 10 minutes: 175.0 〃 20 minutes: 180.0 〃 30 minutes: 206.0 〃 40 minutes: 300.5 〃

This dough is similarly filled in an aluminum cup,
It was baked at 205 ° C. The firing time was 16 minutes, which was longer than in Example 1.

[0024]

Comparative Example 2 Instead of the enzyme preparation used in Example 1, 1 amylase AD (manufactured by Amano Pharmaceutical Co., Ltd.) was prepared by adjusting the activity value of α-amylase to 20 units / g by powder dilution. 0.75 parts were used, and all others were carried out in the same manner. The change in viscosity of the dough with the passage of time is as follows. The viscosity was higher than that of Example 1, and the workability was inferior to Example 1.

[0025] Viscosity change of the dough 0 minutes: 180.0 poise 10 minutes: 182.0 〃 20 minutes: 205.5 〃 30 minutes: 234.5 〃 40 minutes: 440.0 〃

This dough is similarly filled into an aluminum cup,
It was baked at 205 ° C. The baking time was as short as 14 minutes, but as a result of a sensory evaluation by 10 panelists, all of them answered that the baked product of Comparative Example 2 had a bad mouth-melting and soaking feeling and had a dry texture.

[0027]

Comparative Example 3 Instead of the enzyme preparation used in Example 1, "protease P" (Amano Pharmaceutical Co., Ltd.) was prepared by adjusting the activity value of protease to 20 units / g by powder dilution.
1.25 parts) were used, and all other operations were performed in the same manner. The viscosity change of the dough over time is as follows,
The viscosity is higher than that of Example 1, and the working example 1
Was inferior.

Change in viscosity of dough 0 minutes: 172.0 Poise 10 minutes: 184.0 〃 20 minutes: 206.0 〃 30 minutes: 215.0 〃 40 minutes: 278.0 〃

[0029] Similarly, this dough is filled in an aluminum cup,
It was baked at 205 ° C. The baking time was 14.5 minutes, which was the same as in Example 1, but as a result of a sensory evaluation by 10 panelists, all answered that the baked product of Comparative Example 3 had a poor throat and lacked flavor.

[0030]

Example 2 In the previous example, 2.5 parts of the enzyme preparation was used, and the other steps were the same. The change in viscosity of the dough over time was as follows, and was as effective as in Example 1.

Change in viscosity of dough 0 minutes: 142.5 poise 10 minutes: 165.0 〃 20 minutes: 170.5 〃 30 minutes: 192.0 〃 40 minutes: 250.5 〃

Similarly, this dough is filled in an aluminum cup,
It was baked at 205 ° C. The firing time was 14 minutes and 30 seconds.

The thus-obtained product melted in the mouth and had a good moist texture.

[0034]

[Example 3] Production example of shoe cloth

* Margarine: product name, shoe top D,
Fuji Oil Co., Ltd. * Enzyme preparation: same as in Example 1

25 g of the above-mentioned mixed dough was squeezed out on an iron plate and baked according to a conventional method. The results are shown below. The result is an average value of 20 times each.

[0037]   Enzyme preparation Weight after baking Bottom diameter Height Width                 (G) (mm) (mm) (mm)   ───────────────────────────────────     None 15.95 59.79 56.50 74.58     Available 15.88 59.88 60.12 80.62 ────────────────────────────────────

As described above, the use of the enzyme preparation increased the height and width of the baked shoe cloth by about 3 to 6%. Also, as a result of measuring the residual water content of the baked shoe cloth,
It was confirmed that there was an effect of increasing water retention.

[0039]

[Example 4] Production example of pie bun

* Enzyme preparation: same as in Example 1 * Margarine: trade name, Artpia Peretti-DX
(Commercial goods)

As a result of producing a pie bun steamed dough by the above-mentioned formulation according to a conventional method, it was confirmed that the use of the enzyme preparation has the effect of increasing the volume of the baked pie bun steamed bread dough. In addition, the effect of melting in the mouth and the feeling of exfoliation were enhanced, the effect of enhancing the butter flavor was recognized, and the effect of improving as fire was also recognized.

[0042]

Fifth Embodiment Manufacturing example of hard biscuit

* Enzyme preparation: same as in Example 1 * Margarine: trade name, Blizzard AR200, Fuji Oil Co., Ltd. * shortening: trade name, Pampas DX, Fuji Oil Co., Ltd.

With the above composition, the thickness of the dough is 1.5
mm, die-cut, and fired. As a result of randomly extracting 20 calcined products and measuring the thickness, the average of the control products not using the enzyme preparation was 6.99 mm, whereas the average of the control products not using the enzyme preparation was 7.99 mm. At 31 mm, the thickness after firing increased by 4.6%. In addition, as a result of a sensory test by 10 panelists, all of them answered that their mouth-melting was good.

[0045]

Example 6 Wafer production example * Enzyme preparation: same as in Example 1

As a result of producing a wafer with the above-mentioned formulation according to a conventional method, it was confirmed that the use of the enzyme preparation has the effect of improving the texture such as melting in the mouth.

[0047]

Example 7 Cracker production example * Enzyme preparation: same as in Example 1

With the above formulation, crackers were produced according to a conventional method. As a result, the use of the enzyme preparation was found to have the effect of improving mouthfeel such as melting in the mouth.

[0049]

EFFECTS OF THE INVENTION By using the enzyme preparation of the present invention, an extremely good baked confectionery is produced, in which the texture and flavor are improved, and in particular, the melting in the mouth, the throat passage, the feeling of pickling and the milkiness are emphasized. It became possible to do it.
Further, the dough using the enzyme preparation of the present invention has a low viscosity immediately after being charged, and the viscosity hardly changes even after 30 minutes, so that a uniform product is obtained in that there is little change in the discharge amount by the depositor in continuous production. This has the effect of reducing the loss rate and improving workability.

Claims (2)

[Claims] 1. A method for producing baked confectionery, which comprises adding an enzyme preparation having an α-amylase activity and a protease activity to the dough in producing the baked confectionery. 2. The activity value of α-amylase is 20 to 35 units / g, and the activity value of protease is 15 to 25.
The method according to claim 1, wherein the method is unit / g.