JPH0838028A - Premix for baked cake, baked cake using the same premix and its production - Google Patents

Abstract

PURPOSE:To obtain sticky baked cake having moist texture and improved in taste. CONSTITUTION:The characteristic of this premix for baked cake comprises a mixture obtained by adding 50-280 pts.wt. of sugar, 10-50 pts.wt. of edible oil and fat and 5-10 pts.wt. of a swelling agent to 100 pts.wt. of a starch flour- based raw material consisting of 45-70 pts.wt. of wheat flour, 10-30 pts.wt. of pregelatinized wheat flour or pregelatinized starch flour and 10-30 pts.wt. of etherified starch flour. This baked cake is obtained by baking dough obtained by adding 50-100 pts.wt. of whole eggs, 50-200 pts.wt. of sugar, 10-50 pts.wt. of edible oil and fat, 5-10 pts.wt. of a swelling agent and 150-350 pts.wt. of cow milk (with the proviso that total amount of sugar and cow mi k based on 100 pts.wt. of starch flour-based raw material is 200-400 pts.wt.) to 100 pts.wt. of starch flour-based raw material consisting of 45-70 pts.wt. of wheat flour, 10-30 pts.wt. of pregelatinized wheat flour or pregelatinized starch flour and 10-30 pts.wt. of etherified starch flour.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baked confectionery premix intended for moist and sticky baked confectionery, a baked confectionery using the same, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various types of baked confectionery mainly made of wheat flour are known.

For example, biscuits, cookies, crackers and the like are known as baked confectionery products having a crisp and crispy texture.

[0004] Cupcakes, sponge cakes, castella or madeleines and the like are known as baked confectionery that is moist and melts well in the mouth.

[0005]

The above-mentioned conventional baked confectioneries have their respective characteristics, but moist and sticky baked confectioneries have not yet been put into practical use.

The present invention is intended to obtain a new baked confectionery that is moist and sticky.

[0007]

SUMMARY OF THE INVENTION The present invention uses α in raw materials.
By adding a predetermined amount of the modified wheat flour and / or the pregelatinized starch and the etherified starch, the desired novel baked confectionery was obtained.

That is, the invention of premix is flour 45 to 7
0 parts by weight, pregelatinized wheat flour and / or pregelatinized starch 10-3
From a mixture obtained by adding 50 to 280 parts by weight of sugar, 10 to 50 parts by weight of edible oil and fat, and 5 to 10 parts by weight of a leavening agent to 100 parts by weight of a starch-based raw material consisting of 0 parts by weight and 10 to 30 parts by weight of etherified starch. It is a premix for baked confectionery characterized by

In the invention of baked confectionery, 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized wheat flour and / or pregelatinized starch, and 10 to 30 parts by weight of etherified starch are added to 100 parts by weight of a starch-based raw material. 50 to 100 parts by weight of whole egg, 50 to 200 parts by weight of sugar, 10 to 50 parts by weight of edible oil and fat, 5 to 10 parts by weight of leavening agent and 150 to 350 parts by weight of milk (however, sugar and milk are added to 100 parts by weight of starch-based raw material). Total amount of 20
It is a baked confectionery characterized by baking a dough obtained by adding 0 to 400 parts by weight).

Next, the invention of the method is based on 100 parts by weight of a starch-based raw material consisting of 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized wheat flour and / or pregelatinized starch, and 10 to 30 parts by weight of etherified starch. Sugar 50 to 200 parts by weight, leavening agent 5 to 10 parts by weight, edible oil and fat 10 to 50 parts by weight, milk 15
0 to 350 parts by weight (however, the total amount of sugar and milk is 200 to 400 parts by weight with respect to 100 parts by weight of the starch-based raw material)
Put in a mixer to mix evenly and produce dough,
Pour a certain amount of this dough into a baking mold, 180 ° C-250
It is a method for producing baked confectionery, which comprises baking at 30 ° C. for 30 minutes to 60 minutes.

The wheat flour used in the present invention is preferably soft flour having a low protein content.

In the present invention, one or both of pregelatinized wheat flour and pregelatinized starch are used, and the amount of pregelatinized wheat flour and / or pregelatinized starch is 100 parts by weight of the starch-based raw material. On the other hand, if less than 10 parts by weight,
It does not have a chewy texture, and has a crunchy texture. If it exceeds 30 parts by weight, the swelling is poor and a sticky texture cannot be obtained, resulting in a pasty texture. Examples of the pregelatinized starch include
There are alpha compounds such as wheat starch, tapioca starch, potato starch, and corn starch.

Next, the etherified starch accounts for 10 to 30 parts by weight of 100 parts by weight of the starch-based raw material. 10
When the amount is less than the weight part, the sticky texture which is a characteristic of the product of the present invention is reduced. On the other hand, if it exceeds 30 parts by weight, solidification is deteriorated and a paste-like texture is produced.

As the etherified starch, wheat starch,
There are ether compounds such as tapioca starch, potato starch and corn starch.

The milk used in the present invention is, in addition to raw milk,
An amount of whole milk powder or skim milk powder and water corresponding to the amount of milk can be used.

In the present invention, the total amount of sugar and milk is 200 to 400 parts by weight, and the amount of sugar is 50 to 200 parts by weight, based on 100 parts by weight of the starch-based raw material containing wheat flour as a main material. When the total amount in the above is less than 200 parts by weight, the baked confectionery has a texture like madeleine, the sticky texture aimed at by the present invention cannot be obtained, and the melting in the mouth is not good.

On the other hand, if the total amount exceeds 400 parts by weight,
Sufficient swelling does not occur, the product form as a baked confectionery cannot be obtained, and the texture becomes pasty. However, since the characteristics of the product gradually change, it is preferably 250 to 350 parts by weight.

Next, when the amount of sugar is less than 50 parts by weight, the sticky texture which is the object of the present invention cannot be obtained, and when it exceeds 200 parts by weight, it is considered unsuitable because it is too sweet as a confectionery. Was given.

Examples of edible oils and fats include salad oil, olive oil, shortening, butter or palm oil.
Edible oils and fats generally used for confectionery are preferable, and the addition of edible oils and fats gives a moist texture and improves the flavor.

The swelling agent is necessary to bring out the volume of the baked confectionery and to obtain a good texture. When the amount of the leavening agent is less than 5 parts by weight based on 100 parts by weight of the starch-based raw material,
Not only the required volume cannot be obtained, but the texture becomes heavy as a whole, and if it exceeds 10 parts by weight, bitterness is generated, which is not preferable. As the bulking agent, all the bulking agents usually used for confectionery can be used.

In carrying out the present invention, various flavors,
Liqueurs, dried fruits such as walnuts, raisins, etc. can be used in arbitrary and appropriate amounts (to the extent that they are used in general confectionery). The premix in the present invention comprises 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized wheat flour and / or pregelatinized starch, and 10 to 3 of etherified starch.
100 parts by weight of starch-based raw material consisting of 0 parts by weight and 50 parts of sugar
~ 280 parts by weight, a mixture of edible oils and fats 10 to 50 parts by weight, and a swelling agent 5 to 10 parts by weight. The specified amount is packed in a packaging bag and packaged.

In the baked confectionery according to the present invention, a predetermined amount of milk is added to the premix and stirred, and the dough obtained by this is put into a baking mold and placed in an oven at 180 ° C to 250 ° C for 30 minutes to 60 minutes. It is obtained by firing.

[0023]

Example 1 Ingredients Light wheat flour 550 g Pregelatinized wheat starch 100 g Pregelatinized wheat flour 100 g Etherified potato starch 250 g White sucrose 1000 g Expanding agent 80 g Shortening 300 g

After mixing the above raw materials for 5 minutes with a chemical mixer, placing the mixture in an impermeable bag for 200 g and sealing it, the packaging mix of the present invention can be obtained.

[0025]

Example 2 To 200 g of the mix obtained in Example 1 above, 180 g of milk was added and mixed, and further 80 g of whole egg was added and mixed to obtain a dough for confectionery.

20 g of the dough is placed in a baking mold, and 200
When baked in an oven at ℃ for 45 minutes, the baked confectionery of the present invention was obtained.

The baked confectionery was moist and had a chewy texture.

[0028]

[Comparative Experiment] Comparative Example 1 in which the raw material composition is different from that of the present invention,
2 is compared to show the characteristics of the baked confectionery of the present invention.

Raw Material Blending Example 1 Comparative Example 1 Comparative Example 2 Light wheat flour 550 800 750 Pregelatinized wheat starch 100 100 0 Pregelatinized wheat flour 100 100 0 Etherified potato starch 250 0 250 Super-white sugar 1000 1000 1000 1000 Filler 80 80 80 Shortening 300 300 300

When a baked confectionery was produced in the same manner as in Example 1 using the above raw materials, the following evaluations were obtained.

Evaluation Example 1 It was recognized that the baked confectionery was satisfactory in both moist texture and chewy texture. Comparative Example 1 Although it was slightly moist, the moist texture was insufficient. I could not achieve the purpose because it had a chewy texture and a crispy texture. Comparative Example 2 Although it was slightly moist, the moist texture was insufficient. It had a crisp texture, and it was recognized that it had an insufficient chewy texture.

[0032]

EFFECTS OF THE INVENTION According to the present invention, since a suitable amount of pregelatinized wheat flour, pregelatinized starch and etherified starch is mixed with a raw material containing wheat flour as a main material, an effect of obtaining a new baked confectionery that is moist and sticky There is. In addition, the use of this mix has the effect of producing a new baked confectionery that is moist and sticky.

Claims (3)

[Claims] 1. Sugar 50 to 280 per 100 parts by weight of a starch-based raw material consisting of 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized wheat flour and / or pregelatinized starch, and 10 to 30 parts by weight of etherified starch. A premix for baked confectionery, which comprises a mixture of 10 parts by weight, 10 to 50 parts by weight of edible oil and fat, and 5 to 10 parts by weight of a swelling agent. 2. Whole egg 50 to 100 parts by weight of starch-based raw material consisting of 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized wheat flour and / or pregelatinized starch, and 10 to 30 parts by weight of etherified starch. 100 parts by weight, sugar 50 to 200 parts by weight, edible oil and fat 10 to 50 parts by weight, leavening agent 5 to 10 parts by weight and milk 150 to 350 parts by weight (however, the total amount of sugar and milk is 100 parts by weight of the starch-based raw material, 200 to 400 parts by weight) is added to the dough, and the dough is baked. 3. Sugar 50 to 200 per 100 parts by weight of a starch-based raw material consisting of 45 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of pregelatinized wheat flour and / or pregelatinized starch, and 10 to 30 parts by weight of etherified starch. Parts by weight, 5 to 10 parts by weight of swelling agent,
10 to 50 parts by weight of edible oil and fat and 150 to 350 parts by weight of milk (however, the total amount of sugar and milk is 200 to 400 parts by weight relative to 100 parts by weight of starch-based raw material) are put in a mixer and mixed uniformly. At the same time, a dough is produced, and a predetermined amount of the dough is poured into a baking mold, and 180 ° C to 250 ° C for 30 minutes to
A method for producing baked confectionery, which comprises baking for 60 minutes.