JPH09187216A - Ground material of grains for cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain light cakes having good crispness and good texture and taste and rich in variation and having stimulation and good teeth touch by blending durum wheat semolina having a specific particle diameter or above. SOLUTION: Cakes are produced by using a grain ground material (mixture) for cakes containing >=30wt.%, preferably 30-50wt.% durum wheat semolina having >=350μm grain diameter. Cakes such as cookie, biscuit and butter cake excellent in texture and taste and having no excess stickiness even when the oil and fat content is smaller than usual oil and fat content can be obtained by using the material.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a crushed cereal grain for confectionery,
The present invention relates to a crushed cereals mix for confectionery containing the crushed cereals for confectionery, a method for producing confectionery using these raw materials, and confectionery obtained by the above method. More specifically, the present invention relates to a confectionery cereal crushed product containing durum wheat semolina, a confectionery cereal crushed product mixture containing the same, a method for producing a confectionery product using these raw materials, and the above method. Concerning the resulting confectionery, confectionery obtained by using the confectionery cereal crushed product or confectionery cereal crushed product mix of the present invention, even if the oil and fat content is low, without excessive stickiness, crisp It has a good, light, good texture, and a variety of good, irritating textures and a good, full-bodied flavor.

[0002]

2. Description of the Related Art Cookies, biscuits, crackers, sponge cakes, roll cakes, castella, buns and the like are typical examples of confectioneries obtained using wheat flour. Of those confectioneries, cookies, biscuits, crackers, etc. are crispy,
There is a need for something that is light and melts well in the mouth. In addition, sponge cakes, butter cakes, pancakes, castella, buns, and other Western confectioneries and Japanese confectioneries tend to be moist, but at the same time, they are not excessively sticky and have a light and chewy texture. There is still a need for something that has and melts in the mouth.

Further, in recent years, consumers' tastes for foods are becoming more and more diversified, and consumers are more and more demanding for foods having a new texture and taste that have never existed before. And this tendency is not an exception in confectionery, and there is a strong demand for a confectionery which has the above-mentioned various properties and which is rich in variety and has a good texture and flavor like never before. ing. However, it is quite difficult to impart to the confectionery a variety of novel and novel textures and flavors that conventional confectioneries do not have, while maintaining a good texture and flavor.

Further, among the above-mentioned confectioneries, Western confectioneries such as cookies, biscuits, crackers, sponge cakes and roll cakes generally use a large amount of oils and fats in order to improve their texture and flavor. However, in recent years, the tendency toward low-calorie consumers has become stronger and stronger, and it has been demanded for those confectioneries to impart a good texture and flavor while reducing the amount of fats and oils used. There is. From this point, the coarse wheat flour containing 20 to 100% by weight of wheat flour having a particle diameter of 100 to 300 μ is
It has been proposed to produce cookies having a reduced oil and fat content by using 3 to 20% by weight of oil and fat, and those to which sugar and a leavening agent are added (JP-A-5-168397). However, it cannot be said that the texture and flavor of the cookies obtained by this conventional method are sufficiently good, and further improved ones are required.

[0005]

Under the above circumstances, the present applicant aims to obtain a bakery product such as confectionery or bread which has no excessive stickiness, has a good crispness and melts in the mouth, and has a good flavor. I have been studying repeatedly. As a result, in the production of frozen bakery products such as frozen cakes, frozen pies, and frozen breads, good results were obtained when the content of durum wheat flour was 30% by weight or more as the main raw material flour. This was found and the application was filed first (Japanese Patent Laid-Open No. 6-153769). In addition, the applicant of the present invention, in the production of a pizza table, when using a wheat flour having a mixing ratio of durum wheat flour of 30 to 70% by weight, pizza having an adequate hardness without crunching and melting in the mouth and having an appropriate hardness. We found that a stand could be obtained and filed an application first (JP-A-3-91435).

[0006] As a result of further research conducted by the present inventors based on the above-mentioned prior art and the above-mentioned invention of the present applicant, the confectionery was produced using durum wheat semolina having a specific particle size or more. Then, even if the fat content is lower than usual, it is not excessively sticky, crisp, light, has a good texture and flavor, and has a variety of stimuli different from conventional confectioneries using flour. It has been found that a confectionery having a good chewy texture can be obtained.

That is, the present invention is a crushed grain product for confectionery, which comprises 30% by weight or more of durum wheat semolina having a particle size of 350 μm or more. And this invention is the crushed cereals mix for confectionery containing the said crushed cereals for confectionery. Furthermore, the present invention is a method for producing confectionery using the above-mentioned crushed cereal grain for confectionery or the crushed cereal grain mixture for confectionery. And this invention includes the confectionery obtained by the said method.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Here, "confectionery" in the present invention
The term “wheat flour” and / or a flour produced by using cereal flours other than wheat flour as a main raw material means a confectionery which conventionally uses a large amount of fats and oils. Typical examples of confectionery in the present invention, cookies, biscuits, crackers,
Sponge cake, butter cake, pie, various buns, dorayaki, Imagawa ware, taiyaki, castella, hot cake,
Carinto, etc. can be mentioned. Of which
It is particularly preferable when confectionery such as cookies, biscuits, and butter cakes, which usually has a high fat content, has a reduced fat content. The “crushed cereal grain for confectionery” in the present invention refers to a crushed grain product used for producing the above-mentioned confectionery produced using wheat flour and / or other cereal flours. In addition, the “crushed cereal grain mixture for confectionery” refers to a crushed cereal grain mixture for confectionery obtained by mixing the above-mentioned crushed cereal grain for confectionery of the present invention with an additive other than the crushed grain product.

Conventionally, a lot of weak wheat flour is generally used for the manufacture of confectionery, and in some cases, medium strength wheat flour and strong wheat flour are also used, but those wheat flours are classified as botanical. In each case, it was obtained by milling wheat having 6 sets of genomes belonging to "normal wheat". As typical examples of such common wheat, Western white wheat produced in the United States, soft wheat produced in Australia with a low protein content such as soft; Japanese agricultural and forestry No. 61, Japanese wheat, Australian standard.・ Medium-power wheat with medium protein content such as white; American hard red winter wheat, hard red spring wheat, Canadian western red spring
Examples include wheat with a high protein content such as wheat and prime hard from Australia and semi-strong wheat.

On the other hand, the durum wheat used in the form of semolina in the present invention belongs to the "two-grain wheat" when botanically classified, and has the above-mentioned four sets of genomes. The type is different from normal wheat. Durum wheat is mainly produced in the states of Montana and South Dakota, mainly in North Dakota, and is also produced in countries other than the United States, but it has 60% vitreous grains.
The above wheat (most of which is 75% or more) is contained in the wheat, and the protein content thereof is more than 14% on average. Such durum wheat is mainly in the form of semolina in the production of pasta such as spaghetti and macaroni that has been required to have a particularly hard and elastic texture, because of its characteristics such as high content of yellow pigment and high hardness. It is used.

Therefore, the use of durum wheat in confectionery and breads has hardly been known except for the above-mentioned two applications by the applicant. Also in the two applications by the applicant, durum wheat is used in the form of flour as in the prior art, and in this respect, it is significantly different from the present invention using durum wheat in the form of semolina. There is. In addition, wheat flour has been conventionally used in the manufacture of confectionery, and semolina before crushing into powder has not been used, and the use of semolina reduces the texture and flavor of confectionery, and manufacture of confectionery. Its use has not been considered at all as a factor that causes a reduction in workability at the time, and from this point, obtained by using durum wheat semolina in the manufacture of confectionery, the above found by the present inventors The excellent effect done was completely unexpected.

The crushed cereal grain product for confectionery according to the present invention contains 30% by weight or more of durum wheat semolina having a particle size of 350 μm or more (hereinafter referred to as “durum wheat semolina (350 μm or more)”). It is necessary to contain durum wheat semolina having a particle size of 350 μm or more in a proportion of 30 to 50% by weight. When the content of durum wheat semolina (350 μm or more) in the crushed cereals for confectionery is less than 30% by weight, when the confectionery with reduced fats and oils is produced, it becomes tenacious, melts in the mouth, and has poor crispness. Only confectioneries with a poor texture and poor flavor can be obtained. The upper limit of the particle size of the durum wheat semolina in the crushed confectionery grain product of the present invention is not particularly limited, but the particle size is 800 μm or less, particularly 680 μm or less, which is the workability at the time of producing a confectionery product. It is preferable in terms of texture and flavor of confectionery.

Here, the content of the durum wheat semolina (350 μm or more) in the crushed confectionery grain product and the particle size distribution in the crushed confectionery grain product according to the present invention are the values measured by the method described below. Say. [Measurement method of particle size distribution of crushed confectionery grain product] 200 g of crushed confectionery grain product is sieved with a test sieve [vibrating sieve manufactured by Tokyo Noodle Machine Co., Ltd.] for 1 minute with a sieve having each opening. Separately and measure the particle size distribution.

The crushed cereal grain for confectionery of the present invention has the above-mentioned content of durum wheat semolina (350 μm or more) of 30.
The preparation method, the composition, etc. are not particularly limited as long as the content is at least wt%. Commercially available durum wheat semolina may be used by appropriately adjusting the particle size so that the content of durum wheat semolina (350 μm or more) is 30% by weight or more.
When the proportion of durum wheat semolina (350 μm or more) in the crushed confectionery grain is less than 30% by weight, the crushed confectionery grain is classified to have a particle size of 35.
The content of durum wheat semolina (350 μm or more) is 30% by weight, excluding a part or all of the portion less than 0 μm.
As described above, the confectionery may be produced using it.

The crushed cereals for confectionery of the present invention is not particularly limited in raw material composition as long as the content of durum wheat semolina (350 μm or more) is 30% by weight or more. For example, 100% of durum wheat semolina, a mixture of durum wheat semolina and durum flour, a mixture of durum wheat semolina and one or more of weak flour, medium-strength flour and strong flour, Also, even if a mixture of durum wheat semolina and light wheat, strong wheat semolina, even flours other than durum wheat semolina and flour (eg barley flour,
Rye flour, buckwheat flour, rice flour, adzuki bean flour, soybean flour, corn flour, etc.), a mixture of durum wheat semolina and wheat flour, and cereals other than wheat flour, etc. Alternatively, an appropriate one may be selected according to the kind of confectionery intended for production. The confectionery cereal pulverized product of the present invention is a mixture of durum wheat semolina and durum flour, and other cereal flour and other semolina, and the durum wheat semolina and other cereal flour are premixed and stored, They may be distributed, sold, or mixed, or may be mixed at the time of manufacturing confectionery.

Further, in the present invention, the crushed cereals for confectionery described above may be supplemented with additives usually used in the production of confectionery, such as salt, depending on the type of confectionery intended for production. ; Baking powder; sugar, honey, starch syrup,
Other sugars; milk, skim milk powder, condensed milk, other dairy products; shortening, butter, margarine,
Lard, vegetable oil and other animal and vegetable oils and fats; eggs and egg products; spices; water retention agents such as gums; emulsifiers; protein enhancers such as active gluten; nutrition enhancers such as vitamins, minerals and amino acids; preservatives and the like. Confectionery may be produced using one or more of them. And the content of durum wheat semolina (350 μm or more) is 30% by weight.
In the case of the present invention using the confectionery cereal crushed product as described above, it is possible to reduce the amount of oils and fats used, in particular, of the above-mentioned additives, as compared with conventional confectionery, thereby reducing oils and fats. Also, confectionery excellent in texture and flavor can be obtained.

Durum wheat semolina (350 μm)
When the above-mentioned other additives are mixed with the crushed cereals for confectionery containing 30% by weight or more of the above), when the mixture is in the form of dry powder or other form with good storage stability and handleability, confectionery It may be stored, distributed and sold as a crushed cereal crushed product mix, and therefore, the present invention confectionery wherein crushed cereal crushed product having a content of durum wheat semolina (350 μm or more) of 30% or more is mixed with the above-mentioned additive. A cereal grind mix is also included in the scope of the present invention. Also,
The above-mentioned additives may be added to the crushed confectionery grain product, of course, when the confectionery is manufactured.

In the production of the confectionery of the present invention, the production method, production conditions, production apparatus, post-treatment process after production, etc. are not particularly limited, and depending on the type and form of each confectionery, etc. It can be produced by adopting conventionally known production methods, production conditions, production equipment, treatment steps, etc., but especially for confectionery with a high oil and fat content, which has a reduced oil and fat content. It is suitable to apply. For example, in the case of producing cookies, but not limited thereto, the confectionery grain crushed product of the present invention is added to reduce fats and oils such as butter and margarine as much as possible, and further sugars such as sugar, salt, eggs, The cookie of the present invention can be manufactured by adding water together with an additive such as baking powder to produce a dough, molding the dough into a cookie mold, and baking the dough according to a conventional method.

[0019]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples,% means% by weight and part means part by weight unless otherwise specified.

Reference Examples 1 to 5 (1) Durum wheat semolina ("Leone B" manufactured by Nisshin Seifun Co., Ltd.) was sieved and then reconstituted (re-blended).
Then, the pulverized products derived from durum wheat shown in Reference Example 1, Reference Example 2 and Reference Example 4 were prepared so as to have the particle size distribution shown in Table 1 below. (2) When the particle size distribution of commercially available soft flour (“Flower” manufactured by Nisshin Seifun Co., Ltd.) was measured by the method described above, it was as shown in Table 1 below (Reference Example 3). (3) A weak wheat semolina having a particle size distribution shown in Reference Example 5 in Table 1 was prepared by sampling from the middle of the soft wheat flour milling process and reconstructing (remixing).

[0021]

[Table 1] Granularity distribution reference example Grain crushed product type Less than 150 μm 150 μm or more and less than 350 μm 350 μm or more 1 Durum wheat semolina 9% 41% 50% 2 Durum wheat semolina 8% 62% 30% 3 Soft flour 6% 94% 0% 4 Durum wheat flour 50% 50% 0% 5 Thin wheat semolina 11% 49% 40%

Examples 1 and 2 and Comparative Examples 1 to 3 (1) A cookie is manufactured by the following cookie manufacturing process by using a cookie composition having a lower amount of oils and fats than usual described in Table 2 below. did.

[0023]

[Table 2] Cookie mixture Grain crushed product ¹⁾ 100 parts Margarine 16 parts Sand sugar 16 parts Food salt 1 part Whole egg 10 parts Baking powder 3 parts Water ²⁾ 10-30 parts 1) Durum wheat semolina of Reference Examples 1-5 , Soft flour, durum wheat flour, or soft wheat semolina 2) Prepare dough with almost the same hardness by adjusting in the range of 10 to 30 parts depending on the type of crushed grain product.

[Production Process of Cookie] Margarine is thoroughly stirred to form a cream, and sugar and salt are added to the mixture to further stir to form a cream, then eggs are added, and then water is added. Finally, Add crushed grains and baking powder and stir the whole to make dough for cookies,
This dough was shaped (cut out) into a circle having a diameter of 50 mm and a thickness of 4 mm and baked in an oven at 210 ° C. for 10 minutes to produce a cookie.

(2) The quality (texture and flavor) of the cookie obtained in (1) above was evaluated by a panel of 10 people according to the evaluation criteria shown in Table 3 below, and the average value was taken. As a result, it was as shown in Table 4 below.

[0026]

[Table 3] Cookie quality evaluation criteria ○ Texture : 5 points: Very crispy and light texture, and also has a good stimulating chewy texture that is rich in changes, and has an extremely good texture 4 points: Quite crispy It has a light texture and has a fairly irritating texture and has a good texture. 3 points: A little crunchy and slightly light texture. 2 points: Less crunchy, hard, Very heavy texture 1 point: No crispness, extremely hard, heavy texture, and bad feeling ○ Flavor: 5 points: Very rich and extremely good flavor 4 points: Rich and fairly good flavor 3 points: Slightly rich and almost good flavor 2 points: Rich Is low and the flavor is considerably inferior. 1 point: There is no body and the flavor is extremely inferior.

[0027]

[Table 4] Type of ground cereals Quality of cookies Texture Flavor Example 1 Reference Example 1 (durum wheat semolina) 4.8 4.6 Example 2 Reference example 2 (durum wheat semolina) 4.3 4.2 Comparative example 1 reference Example 3 (soft flour) 1.1 1.7 Comparative example 2 Reference example 4 (durum wheat flour) 1.1 1.6 Comparative example 3 Reference example 5 (soft wheat semolina) 2.5 3.1

From the results shown in Table 4 above, cookies were produced using the crushed cereals (Drum wheat semolina) of Reference Example 1 or Reference Example 2 in which the content of durum wheat semolina (350 μm or more) was 30% or more. In this case, although the amount of oil (margarine) used is much lower than that in the conventional cookie formulation (in the case of the conventional method, the amount of oil or fat is about 30 to 100 per 100 parts of cookie flours for cookies).
(50 parts), it can be seen that a cookie having a crunchy and light texture, a variety of good and irritating chewy texture and an excellent flavor can be obtained. On the other hand, in the case of Comparative Examples 1 to 3 using the ordinary soft flour of Reference Example 3, the durum wheat flour of Reference Example 4 or the soft wheat semolina of Reference Example 5, the amount of oil (margarine) used It can be seen that when cookies are produced by reducing the amount of cookie, only cookies with no crispness and poor texture, and without lumpiness and inferior flavor can be obtained.

Examples 3 to 4 and Comparative Example 4 (1) The proportion of durum wheat semolina prepared in Reference Example 1 or 2 and the soft flour of Reference Example 3 or the durum wheat flour of Reference Example 4 shown in Table 5 below. A cookie was produced in the same manner as in Example 1 using the same cookie formulation as shown in Table 2 above, using the crushed cereal product blended in (1). (2) The quality of the cookie obtained in (1) above was evaluated by a panel of 10 people according to the evaluation criteria shown in Table 3 above, and the average value was taken. It was as shown.

[0030]

[Table 5] Example 3 Example 4 Comparative Example 4 [Contents of ground cereals] Blend content ¹⁾ Reference example 1: Reference example 3 Reference example 1: Reference example 4 Reference example 2: Reference example 3 70 parts: 30 parts 70 parts: 30 parts 70 parts: 30 parts ○ Particle size Distribution: Less than 150 μm 8% 21% 7% 150 μm to less than 530 μm 57% 44% 72% 350 μm or more 35% 35% 21% [Cookie quality] Texture 4.6 4.6 2.9 Flavor 4.6 4. .5 2.8 1) Reference Example 1: Durum wheat semolina Reference example 2: Durum wheat semolina Reference example 3: Soft flour Reference example 4: Durum wheat flour

From the results in Table 5 above, the cookies of Examples 3 and 4 obtained by using the ground cereals having the content of durum wheat semolina (350 μm or more) of 30% or more are better than those in the conventional cookie formulation. Even though the amount of fats and oils (margarine) used is extremely reduced, a cookie that has a crisp and light texture, has a variety of good and irritating chewy textures, and is also excellent in flavor is obtained. In contrast, the cookie of Comparative Example 4 obtained by using the crushed grain product having a content of durum wheat semolina (350 μm or more) of less than 30% is a cookie in which the amount of oil (margarine) used is reduced. It can be seen that in the case of producing Cookie, only a cookie having no crispness and poor texture and not having a rich flavor and inferior flavor can be obtained.

<< Examples 5 to 7 and Comparative Examples 5 to 7 >> Using the pound cake mix formulation shown in Table 7 below, the oil and fat content, which is a kind of butter cake, was higher than usual by the following production process. A reduced pound cake was produced.

[Production process of pound cake] (1) According to the composition of the pound cake mix shown in Table 7 below, sugar and emulsified oils and fats are first put in a Hobart mixer and mixed for 3 minutes, and then crushed grains and baking powder are added. Was added and mixed for another 10 minutes to prepare a pound cake mix. (2) Add 30 g of butter, 2 eggs and 50 cc of milk dissolved in a bowl and mix with a whisk, add 250 g of the pound cake mix obtained in (1) above and mix well for 2 minutes to obtain a fluidity. Got the dough. (3) The fluid dough obtained in (2) above was poured into a cake mold, baked at 170 ° C. for 45 minutes, taken out from the mold after baking, and cooled on a net to produce a pound cake. (4) The quality (texture and flavor) of the pound cake obtained in (3) above was evaluated by a panel of 10 people according to the evaluation criteria shown in Table 6 below, and the average value was taken. However, it was as shown in Table 7 below.

[0034]

[Table 6]

[0035]

[Table 7]

From the results in Table 7 above, in Examples 5 to 7 in which the crushed cereals containing 30% or more of durum wheat semolina (350 μm or more) were used, the fat and oil content was reduced more than usual. Nevertheless, it can be seen that a pound cake is obtained that is crisp, very crisp, has a light texture, is soft to the mouth, and has a very good meltability in the mouth. On the other hand, in Comparative Examples 5 to 7, it can be seen that only pound cakes having inferior texture and flavor are obtained.

[0037]

EFFECTS OF THE INVENTION According to the present invention, even if a confectionery is produced by blending a fat and oil content lower than usual, it does not have excessive stickiness, has a crisp and light texture, and is rich in variation. Has a good stimulating texture,
It is possible to obtain sweets that are rich and have a good flavor. In addition, according to the present invention, the amount of oils and fats used can be reduced as compared with the conventional case, so that low-calorie confectionery can be provided to consumers.

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[Procedure amendment]

[Submission date] February 21, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction contents]

[0021]

[Table 1] Granularity distribution reference example Grain crushed product type Less than 150 μm 150 μm or more and less than 350 μm 350 μm or more 1 Durum wheat semolina 9% 41% 50% 2 Durum wheat semolina 8% 62% 30% 3 Thin flour 94% 6% 0% 4 Durum wheat 50% 50% 0% 5 Thin wheat semolina 11% 49% 40%

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0030

[Correction method] Change

[Correction contents]

[0030]

[Table 5] Example 3 Example 4 Comparative Example 4 [Contents of ground cereals] Blend content ¹⁾ Reference example 1: Reference example 3 Reference example 1: Reference example 4 Reference example 2: Reference example 3 70 parts: 30 parts 70 parts: 30 parts 70 parts: 30 parts ○ Particle size Distribution: Less than 150 μm 35% 21% 34% 150 μm to less than 350 μm 30% 44% 45% 350 μm or more 35% 35% 21% [Cookie quality] Texture 4.6 4.7 2.9 Flavor 4.6 4. .5 2.8 1) Reference Example 1: Durum wheat semolina Reference example 2: Durum wheat semolina Reference example 3: Soft flour Reference example 4: Durum wheat flour

Claims (4)

[Claims] 1. A crushed cereal grain product for confectionery, comprising 30% by weight or more of durum wheat semolina having a particle size of 350 μm or more. 2. A crushed cereals mix for confectionery containing the crushed cereals for confectionery according to claim 1. 3. A method for producing a confectionery product by using the confectionery grain crushed product according to claim 1 or the confectionery grain crushed product mix according to claim 2. 4. Confectionery obtained by the method of claim 3.