JPH09224551A - Flour composition for confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an improved flour composition for confectionery which is superior in the machine resistance of a dough when the confectionery is made, large in volume, free of deformation such as sinking, soft, and superior in outward appearance, internal phase, and eating feeling and a method for producing the confectionery. SOLUTION: The flour composition for confectionery is used which contains 0.1-10 pts.wt. egg white powder, 0.1-10 pts.wt. starch, and 0.01-1 pts.wt. citric acid for 100 pts.wt. grain powder consisting principally of flour, and when confectionery is made, 0.1-10 pts.wt. egg white powder, 0.1-10 pts.wt. starch, and 0.01-1 pts.wt. citric acid are added at the same time or in sequence to 100 pts.wt. grain powder consisting principally of flour.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a flour composition for confectionery, a method for producing confectionery, and confectionery using the flour composition for confectionery or obtained by the production method described above. More specifically, the present invention is excellent in mechanical resistance and workability in producing confectionery, has a large volume, is free from deformation such as sinking, and is soft, and has excellent appearance, internal phase, and texture. A method for producing a modified confectionery capable of obtaining confectionery, a flour composition for confectionery for obtaining such excellent confectionery, and the flour composition for confectionery as described above or Confectionery obtained by the manufacturing method.

[0002]

2. Description of the Related Art In cakes such as sponge cakes, after baking, the central portion of the cake is dented or contracted, that is, so-called "sinking" occurs, so that the appearance is deteriorated and the texture is deteriorated. Chlorination of wheat flour has been known to be effective in preventing such sinking and has been adopted since ancient times, but chlorine treatment is not a desirable method from the viewpoint of safety and nature in recent years, and today it is not desirable. It is rarely adopted worldwide.

In order to prevent the sponge cake and the like from sinking, a so-called shock method is widely used in Japan as an alternative to chlorine treatment, in which the sponge cake and the like are subjected to a shock immediately after firing. Japanese Patent Publication No. 51-15103). Although this shock method is simple and economical, it is complicated to incorporate in the production line, and in the case of thin cakes such as roll cake, its sinking prevention effect is not sufficiently exerted. There is.

Furthermore, when flour for confectionery is stored for several months for a long period of time, its aging proceeds, and when flour subjected to such aging treatment is used, cakes without sinking can be obtained. It has been known. However, such long-term storage is extremely expensive because it requires storage location problems and quality control over a long period of time while preventing mold and bacteria from breeding and insect damage. There are drawbacks.

Therefore, for the purpose of solving the above-mentioned problems, a method of heat treating confectionery wheat flour for aging has been attempted (Japanese Patent Publication No. 57-14828). Then, the heat-treated confectionery flour can prevent the sinking after baking by crushing the air bubbles of the eggs in the step of combining the flour with the seed dough due to the increase in water absorption, but the cake volume obtained on the other hand is small. However, there is a drawback that a fluffy cake cannot be obtained.

In addition to the above, in order to prevent sinking in sponge cake and the like, addition of an emulsifier such as sucrose fatty acid ester (Japanese Patent Publication No. 6-61213),
Wheat flour coating treatment (Japanese Patent Publication No. 7-98825), addition of potato starch extract (Japanese Patent Publication No. 1-8985), combined use of gluconodeltalactone and starch (Japanese Patent Publication No. 57-27692), trans It has been proposed to add glutaminase (JP-A-2-286031) and to add heat to acetic acid, propionic acid or ethanol to wheat flour (JP-B-56-26371). However, all of them have a problem that the effect is low, or the cost is significantly increased even if there is some effect, and they are not fully satisfactory.

Further, a cake premix for microwave cooking containing heat-treated wheat flour, egg white powder, starch and a swelling agent (JP-A-63-258529), egg white powder, modified food starch, wheat flour and a swelling agent. A souffle mix (Japanese Patent Laid-Open No. 5-292873) including the like is also known. However, in any case, it is not sufficiently satisfactory to achieve the purpose of obtaining high-quality confectionery having a large volume, no deformation such as sinking, soft, and excellent in appearance, internal phase, and texture. Absent.

[0008]

The object of the present invention is to eliminate the need for using special equipment or the like, and for aging wheat flour for long-term storage without using expensive additives. However, it is possible to obtain a dough that is efficient, low cost, excellent in mechanical resistance and workability, has a large volume, has no sunk after baking, has a good appearance, and has an internal phase, texture, flavor, etc. Another object of the present invention is to provide a modified flour composition for confectionery, which is capable of obtaining high-quality confectionery which is also excellent. Furthermore, the object of the present invention is to have a large volume,
There is no sink after baking, the appearance is good, the internal phase, texture,
It is an object of the present invention to provide a method for producing a confectionery product which can smoothly obtain a high-quality confectionery product having an excellent flavor and the like with good workability.

[0009]

Means for Solving the Problems As a result of repeated studies by the present inventors in order to achieve the above object, 0.1 to 1 part of egg white powder was added to 100 parts by weight of cereal flour mainly composed of wheat flour.
0 parts by weight and gelatinized starch are added at a specific ratio of 0.1 to 10 parts by weight, and citric acid is particularly selected from the various kinds of acids used for confectionery, and the flour is mainly used. 0.01 to 100 parts by weight of wheat flour
When added in a specific proportion of 1 weight, a dough having good mechanical resistance and excellent workability is formed from the resulting flour composition for confectionery, which has a large volume and is free from sinking after baking. Moreover, they have found that high quality confectionery having excellent appearance, internal phase, texture, flavor and the like can be obtained. Further, the present inventors instead of previously producing the flour composition for confectionery described above, during the production of confectionery,
With respect to 100 parts by weight of flours mainly composed of wheat flour,
0.1 to 10 parts by weight of egg white powder and 0.1 to 1 of gelatinized starch
Even when 0 parts by weight and 0.01 to 1 part by weight of citric acid are added simultaneously or sequentially and the confectionery is directly produced according to the usual method, the volume is large and there is no sink after baking. Moreover, they have found that high-quality confectionery having excellent appearance, internal phase, texture, flavor, etc. can be smoothly produced with good workability, and the present invention has been completed based on these findings.

That is, according to the present invention, an egg white powder is added in an amount of 0.1 to 100 parts by weight of cereal flour mainly composed of wheat flour.
A flour composition for confectionery, which comprises 10 parts by weight, 0.1-10 parts by weight of gelatinized starch, and 0.01-1 part by weight of citric acid. And, the present invention is based on 100 parts by weight of cereal flours mainly composed of wheat flour, an egg white powder of 0.
This is a method for producing confectionery by adding 1 to 10 parts by weight, 0.1 to 10 parts by weight of gelatinized starch and 0.01 to 1 part by weight of citric acid. Furthermore, the present invention includes confectioneries obtained by using the above-mentioned flour composition for confectionery or obtained by the above-mentioned production method.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The "flour mainly consisting of wheat flour" used in the present invention (hereinafter referred to as "flour etc.") may be wheat flour alone, or may be a combination of flour with a small amount of other flour. Good.

The wheat flour used in cereals such as wheat flour is
It may be any flour that is usually used for confectionery, and is not particularly limited, and examples thereof include wheat such as American white wheat, soft red unter wheat, Canadian soft white spring wheat, and domestic wheat. The wheat flour obtained and the wheat flour which mixed them can be mentioned.

When a small amount of other flours is used together with wheat flour, the other flours include barley flour, rye flour,
Examples thereof include corn flour, potato flour, and non-gelatinized starches. These other flours may be used alone or in combination of two or more. When using other flours, based on the total weight of flours such as wheat flour,
It is preferably 30% by weight or less, and more preferably 15% by weight or less.

As the egg white powder used in the present invention,
Any powder of egg white obtained from avian eggs may be used, and examples thereof include freeze-dried, spray-dried and hot-air dried egg-white powder. Of these, egg white powder obtained from chicken eggs is preferable in terms of cost. The egg white powder is preferably obtained by freeze-drying or spray-drying with less heat denaturation. The purity of the egg white powder is not particularly limited, but it is preferable to use one having an egg white content of 80% by weight or more in order to achieve the above object. The smaller the amount of egg yolk mixed in the egg white powder, the more preferable, the powder containing a large amount of egg yolk,
For example, when whole egg powder is used, it is difficult to obtain a confectionery having a large volume, no sink after baking, and excellent appearance, internal phase, texture, flavor and the like.

The gelatinized starch used in the present invention may be any gelatinized (α-gelatinized) starch, and those gelatinized by heat treatment or chemical treatment with an alkaline substance are generally preferably used. The degree of gelatinization of the gelatinized starch is not particularly limited, but it is preferable to use one having a gelatinization degree of 20% or more, more preferably 50% or more. When gelatinized starch with a degree of gelatinization of 20% or more is used, it is possible to obtain high-quality confectionery that has a large volume, does not sink after baking, and is excellent in appearance, internal phase, texture and flavor. You can get it smoothly. In addition, the gelatinization degree of starch here means the value measured by the method described in the following examples.

The type of gelatinized starch is not particularly limited, and it can be
Any starch may be used as long as it is obtained by gelatinizing starch obtained from potatoes, beans, and the like, and specific examples include wheat starch,
Examples include gelatinized potato starch, corn starch, sweet potato starch, tapioca starch, cassava starch, sago starch, and kudzu starch. These gelatinized starches may be used alone or in combination of two or more. Good. Among them, wheat starch and gelatinized starch of corn starch are preferably used from the viewpoint of the effect of preventing sinking after baking.

In the flour composition for confectionery of the present invention, citric acid is used together with the above components. As citric acid, any of those conventionally used in foods can be used, and the preparation method thereof is not particularly limited,
For example, either one obtained by citric acid fermentation or one extracted from fruit juice can be used. As organic acids used in foods, in addition to citric acid, many organic acids such as malic acid, tartaric acid, fumaric acid, succinic acid, ascorbic acid, acetic acid are known, but the present invention is such. By selecting citric acid from a large number of organic acids and adding it to flours such as wheat flour in combination with the above-described egg white powder and gelatinized starch, workability and secondary processability during confectionery production It is possible to provide a flour composition for confectionery, which is excellent in quality, has a large volume, does not sink after baking, and has high quality confectionery excellent in appearance, internal phase, texture, flavor and the like. became.

The flour composition for confectionery of the present invention comprises 0.1 to 1 part of egg white powder to 100 parts by weight of flour such as wheat flour.
It is necessary to contain 0 parts by weight, 0.1 to 10 parts by weight of gelatinized starch and 0.01 to 1 parts by weight of citric acid, and egg white powder to 100 parts by weight of flours such as wheat flour. 1 to 7 parts by weight, gelatinized starch in an amount of 0.5 to 5 parts by weight, and citric acid in an amount of 0.05 to 0.5 parts by weight.

If the content of the egg white powder is less than 0.1 parts by weight, it is ineffective in terms of volume, sinking prevention, internal phase, texture, etc. On the other hand, if it exceeds 10 parts by weight, in confectionery such as sponge cake. Sinking occurs after the firing. Further, if the content ratio of gelatinized starch is less than 0.1 part by weight, there is no effect in terms of volume, sinking prevention, internal phase, texture, etc. On the other hand, if it exceeds 10 parts by weight, the viscosity of the seed dough increases. During baking, the confectionery such as sponge cake will not expand sufficiently and the volume will be small, and the sticky taste will have a bad taste. When the content of citric acid is less than 0.01 parts by weight, it is ineffective in terms of volume, sinking prevention, internal phase, texture, etc. On the other hand, when it exceeds 1 part by weight, confectionery such as sponge cake Defoaming of the seed dough becomes intense during production, resulting in a small volume and a badly textured sourness.

Further, the flour composition for confectionery of the present invention comprises:
Sponge cake, castella, depending on the type of confectionery such as cookies, sugars, dairy products, oils, spices, chocolate powder, coffee powder, salt, ground nuts, oranges, lemons, almonds, You may contain 1 type (s) or 2 or more types of other raw materials, such as rum, as needed.

The method for producing the flour composition for confectionery of the present invention is not particularly limited, and it can be produced by mixing by any method which does not cause the above-mentioned deterioration of the raw material components,
For example, it may be manufactured by mixing using a vertical mixer using a beater, a Nauta mixer, a V-type mixer, or the like.

The flour composition for confectionery of the present invention can be stored, distributed and sold as a mixed flour for confectionery. Then, by using the flour composition for confectionery of the present invention, the above-mentioned high-quality confectionery can be easily produced in factories, shops, households and the like. The flour composition for confectionery of the present invention can be used for any of the confectionery produced using flour, and particularly sponge cake, castella, cookies, waffles, hot cakes, butter cake, cream puffs and the like. Suitable for manufacturing confectionery. Then, in producing a confectionery using the flour composition for confectionery of the present invention, depending on the type of each confectionery, to produce a confectionery using a conventionally used formulation and method. You can

Further, in the present invention, instead of producing the above-mentioned flour composition for confectionery (mixed flour for confectionery) in advance, at the time of producing confectionery, the same wheat flour and the like as described above. 0.1 to 100 parts by weight of egg white powder
10 parts by weight, 0.1-10 parts by weight of gelatinized starch and 0.01-1 part by weight of citric acid are added at the same time or sequentially and are used for the production of confectionery as needed. One or two or more of the above-mentioned other raw materials may be further added to directly produce the confectionery according to a conventional method. Therefore, the present invention includes a method for producing such confectionery. Also in this case, as in the wheat flour composition for confectionery, 1 to 7 parts by weight of egg white powder and 0.5 to 5 parts of gelatinized starch are added to 100 parts by weight of flour such as wheat flour.
It is preferable to add 0.05 part by weight and citric acid in a ratio of 0.05 to 0.5 part by weight. Then, also in the case of such a production method of the present invention, as in the case of using the above-mentioned confectionery flour composition, while maintaining good mechanical resistance and workability of the dough, large volume, such as sinking It is possible to obtain confectionery that is not deformed, is soft, and has excellent appearance, internal phase, and texture.

[0024]

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, the gelatinization degree of starch was measured as follows.

[Method for measuring degree of gelatinization of starch (β-amylase-pullulanase method)] (i) Preparation of sample: 80 mg of a powder sample was sampled in a glass homogenizer, 8 ml of distilled water was added, and the mixture was stirred up and down 20 times. A sample is dispersed in distilled water to prepare a suspension. (Ii) Sampling of samples: In two 25 ml volumetric flasks,
2 ml each of the sample (suspension) prepared in (i) above is sampled, one of them is used as a sample sample, and the other is used as a sample for complete gelatinization sample. (Iii) Preparation of solution for complete gelatinization sample: 0.2 ml of 10N sodium hydroxide was added to the sample for complete gelatinization sample prepared in (ii) above, and the mixture was kept in a warm bath at 50 ° C. for 5 minutes to completely prepare it. Gelatinize. Next, 1 ml of 2N acetic acid is added to neutralize. Then, add 2 with 0.8M acetate buffer (pH 6.0).
Make up to 5 ml to make a solution for the complete gelatinization sample. (Iv) Preparation of sample solution: The sample sample prepared in (ii) above was treated with 0.8 M acetate buffer (pH 6.0) at 25 m.
Adjust the volume to 1 and use it as the sample solution.

(V) Preparation of enzyme solution: pullulanase 170
mg (340 IU) (manufactured by Wako Pure Chemical Industries, Ltd.) and 17 mg (80 IU) of β-amylase (manufactured by Wako Pure Chemical Industries, Ltd.) were dissolved in 100 ml of 0.8 M acetate buffer (pH 6.0), and insoluble components were filtered. The resulting filtrate is used as an enzyme solution. (Vi) Preparation of inactivated enzyme solution: 30 ml of the enzyme solution prepared in (v) above is boiled for 10 minutes, filtered to remove precipitates, and the obtained filtrate is used as an inactivated enzyme solution. (Vii) Enzymatic reaction: Each of the sample solution prepared in (iv) above and the solution for complete gelatinization sample prepared in (iii) above is 4
Each 1 ml is collected and mixed, 1 ml of the enzyme solution prepared in the above (v) is added thereto, and the enzyme reaction is carried out while shaking at 40 ° C. for 30 minutes. After completion of the reaction, the mixture is heated in a boiling bath for 5 minutes to inactivate the enzyme, and then diluted 5 times. (Viii) Preparation of diluted blank solution: 4 ml of the sample solution prepared in (iv) above was added with 1 m of the inactivated enzyme solution prepared in (vi) above.
After adding l, dilute 5 times to make a diluted blank solution.

(Ix) Measurement of reducing power: The diluted blank solution prepared in (viii) above, the solution for complete gelatinization sample prepared in (iii) above, and the sample solution prepared in (iv) above were separately separated. Collect 1 ml each, add 0.5 ml of Somogy solution (manufactured by Wako Pure Chemical Industries, Ltd.) to each of them, and perform 100 for 15 minutes
Heat in boiling water at ℃. Then, at room temperature (25
After cooling to 1.0 ° C.), 1.0 ml of Nelson's solution (manufactured by Wako Pure Chemical Industries, Ltd.) was added to each, and after 15 minutes, a spectrophotometer [manufactured by Hitachi, Ltd .; “Spectrophotometer 2”].
Absorbance at 490 nm is measured using distilled water as a control. (X) Measurement of total sugar amount: 0.5 ml of the completely gelatinized sample solution prepared in the above (iii) and 0.5 ml of the sample solution prepared in the above (iv) were separately collected, and 5% phenol solution was added to each of them. After adding 0.5 ml (manufactured by Wako Pure Chemical Industries, Ltd.) and stirring, 0.5 ml of concentrated sulfuric acid is added and further stirring. After 15 minutes, the absorbance at 500 nm is measured using distilled water as a control, using the same spectrophotometer as in (ix) above.

(Xi) Calculation of reducing power and total sugar amount: 0.5% glucose standard solution (1 to 50 μg / ml) of known concentration was used.
Collect each ml and analyze according to the procedure for measuring the reducing power in (ix) above and the procedure for measuring the total sugar amount in (x) above, and compare the absorbance of the spectrophotometer for each glucose standard solution concentration with distilled water. To measure. From these results,
A regression equation of the absorbance for each glucose concentration is prepared, and the reducing power and the total sugar amount of each sample are calculated according to the regression equation. (Xii) Calculation of gelatinization degree: From the measurement result of (xi) above, the gelatinization degree is calculated according to the following mathematical formula.

[0029]

[Formula 1] Degree of gelatinization (%) = {(A−a) / 2B} / {(A′−
a) / 2B ′} × 100 where A 1 = reducing power of the sample solution prepared in (iv) above A ′ = reducing power of the fully gelatinized sample solution prepared in (iii) above B = (iv) above Total sugar amount of prepared sample solution B ′ = total sugar amount of completely gelatinized sample solution prepared in the above (iii) a = Reducing power of diluted blank solution prepared in the above (viii)

Example 1 (1) Wheat flour for confectionery (“Violet” manufactured by Nisshin Seifun Co., Ltd.), egg white powder (“Sankirala” manufactured by Taiyo Kagaku Co., Ltd.) and gelatinized starch (“Asahi Kasei Kogyo Co., Ltd.”) Part α
Modified starch ”; degree of gelatinization = 69.7%) and citric acid were mixed in the proportions shown in Table 2 below to prepare wheat flour compositions shown in Table 2 below. (2) After sieving the white sucrose (manufactured by Nisshin Sugar Co., Ltd.) with a 20 mesh sieve, 100 g of this white sucrose was added to 100 g of whole egg.
Was added, and the mixture was sufficiently stirred with a whipper, and then put into a 5-coat mixer (manufactured by Sanei Seisakusho), and sufficiently whipped at a high speed so that the seed specific gravity became about 0.28 using the whipper. Next, 40 ml of water was gradually added to give a seed specific gravity of 0.
Whisk well until 24 ± 0.01. (3) 240 g of the seed dough obtained in the above (2) was weighed into a ball, and 100 g of the flour composition prepared in the above (1) sieved through a 20 mesh sieve was added to this, and the dough specific gravity was 0 in a ladle character. A sponge cake dough was prepared by mixing the mixture to give a density of 0.46 ± 0.01.

(4) The sponge cake dough obtained in (3) above was transferred to a cake mold (inner diameter 15.2 cm, height 5.5 cm) with a pattern paper laid on the bottom and the inner circumference, and the sponge cake dough was kept at 190 ° C. for 3 days.
Bake for 0 minutes. After firing, the cake mold was gently removed from the kiln, the pattern paper on the circumference was held, the sponge cake was gently removed from the cake mold and left at room temperature. (5) One day later, the volume of the sponge cake was measured by the rapeseed seed replacement method. Then, using a slicer, the sponge cake from the circumference (side wall) of the cake to the inside,
After being cut twice in the vertical direction with a thickness of 27 mm, it was cut once with a thickness of 15 mm, and the height of the central portion and the height of both ends of the portion cut out with the thickness of 15 mm were measured with a ruler. Next, the quality (internal phase and texture) of the portion cut out with the thickness of 15 mm was evaluated by five panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. It was as shown in 2.

[0032]

[Table 1] Evaluation criteria for sponge cake quality ○ Inner phase 5 points: Round, uniform and thin film, extremely good 4 points: Almost round and uniform, thin film, almost good 3 points: Round and slightly uneven 2 points: Lateral and uneven Slightly clogged and defective 1 point: Extremely non-uniform in the lateral grain, thick film and clogged, and extremely defective ○ Food texture 5 points: Soft and elastic, extremely good 4 points: Almost soft and elastic, good 3 points: Slightly soft and slightly elastic 2 points: Heavy and hard, poor 1 point: Heavy, sticky, dumpling-like and extremely poor

[0033]

[Table 2]

From the results shown in Table 2 above, when using the flour composition for confectionery of the present invention of Experiment Nos. 14 to 28, in which egg white powder, gelatinized starch and citric acid were added in amounts within the range of the present invention. It can be seen that a sponge cake having a large volume, having no central depression, and having an excellent internal phase and texture is obtained. On the other hand, in the case of using the flour composition for confectionery of Experiment Nos. 1 to 7, which does not contain one or more of egg white powder, gelatinized starch and citric acid,
It can be seen that only a sponge cake having a small volume and / or a hollow in the center and having an extremely poor internal phase and texture is obtained. Further, when the wheat flour composition for confectionery of Experiment Nos. 8 to 13, which contains egg white powder, gelatinized starch and citric acid, but the content thereof is out of the range of the present invention, the present invention is used. It can be seen that the internal phase and texture of the sponge cake are inferior and the volume is small as compared with the case of using the flour composition for confectionery.

Example 2 (1) Wheat flour for confectionery (“Violet” manufactured by Nisshin Seifun Co., Ltd.), egg white powder (“Sankirara” manufactured by Taiyo Kagaku Co., Ltd.), whole egg powder (manufactured by Kewpie Co., Ltd.), Egg yolk powder (manufactured by Taiyo Kagaku Co., Ltd.), gelatinized starch (“partial pregelatinized starch” manufactured by Asahi Kasei Kogyo Co., Ltd .; gelatinization degree = 69.7%) and citric acid were mixed in the proportions shown in Table 3 below. , Table 3 below
Each of the flour compositions shown in was prepared. (2) Using each of the wheat flour compositions prepared in (1) above, a sponge cake was produced in the same manner as in (2) to (4) of Example 1. (3) The volume of each sponge cake obtained in (2) above, and the height of the central portion and the height of both end portions were measured in the same manner as in (5) of Example 1. Also, the quality of each sponge cake obtained in (2) above was evaluated by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken. It was as shown.

[0036]

[Table 3]

From the results in Table 3 above, when the flour composition for confectionery of the present invention of Experiment Nos. 36 to 38 containing egg white powder in an amount within the scope of the present invention together with gelatinized starch and citric acid was used. Has a large volume and does not have a hollow in the center,
Moreover, while a sponge cake having an excellent internal phase and texture can be obtained, the wheat flour composition for confectionery and the egg powder of Experiment Nos. 30 to 35 containing the egg yolk powder or the whole egg powder even with the same egg powder. It can be seen that when the flour composition for confectionery of Experiment No. 29 containing no sponge is used, only a sponge cake having a small volume, a hollow in the center, and an extremely poor internal phase and texture is obtained. .

Example 3 (1) 100 g of wheat flour for confectionery ("Violet" manufactured by Nisshin Seifun Co., Ltd.), 6 g of egg white powder (Kewpie Co., Ltd.) and gelatinized starch ("part of Asahi Kasei Kogyo Co., Ltd." α-starch "; gelatinization degree = 69.7%) 2 g, and citric acid, malic acid, tartaric acid, fumaric acid and succinic acid (all organic acids are manufactured by Wako Pure Chemical Industries, Ltd.) The wheat flour compositions were prepared by blending in the proportions shown in Table 4. (2) Using each of the wheat flour compositions prepared in (1) above, a sponge cake was produced in the same manner as in (2) to (4) of Example 1. (3) The volume of each sponge cake obtained in (2) above, and the height of the central portion and the height of both end portions were measured in the same manner as in (5) of Example 1. Also, the quality of each sponge cake obtained in (2) above was evaluated by 5 panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken. It was as shown.

[0039]

[Table 4]

From the results of Table 4 above, when using the flour composition for confectionery of the present invention of Experiment Nos. 44 to 46, which contained citric acid in an amount within the scope of the present invention together with egg white powder and gelatinized starch. Has a large volume and does not have a hollow in the center,
Moreover, while a sponge cake having an excellent internal phase and texture is obtained, the wheat flour composition for confectionery and the organic acid of Experiment Nos. 40 to 43 containing the same organic acid but an organic acid other than citric acid. It can be seen that, when the wheat flour composition for confectionery of Experiment No. 39 in which is not added is used, only a sponge cake having a small volume and an inferior internal phase and texture is obtained.

Example 4 (1) After adding 450 ml of water to 50 g of cornstarch (manufactured by Japan Cornstarch Co., Ltd.) and using Viscograph (manufactured by Brabender) to set the initial set temperature to 25 ° C., The temperature was raised at a rate of 1.5 ° C./min to increase the temperature to 40 ° C., 60 ° C., 80 ° C. and 9 ° C. as shown in Table 5 below.
It heated at each temperature until it became 2.5 degreeC. Each of the heat-treated starches obtained above was placed in a tray, and the shelf temperature was 20 ° C. and the vacuum degree was 1 using a freeze dryer manufactured by Vertis.
It was dried for 24 hours under the condition of 50 mm torr. The dried product was ground with a coffee mill to prepare a starch powder that passed through a 100-mesh screen. The gelatinization degree of each of the resulting starch powders was measured by the method described above, and was as shown in Table 5 below. (2) Wheat flour for confectionery (“Violet” manufactured by Nisshin Seifun Co., Ltd.), egg white powder (manufactured by Kewpie Co., Ltd.) and citric acid, together with the starch powder prepared in (1) above, the ratio shown in Table 6 below. Were mixed to prepare respective wheat flour compositions. (3) Using each of the flour compositions prepared in (1) above, a sponge cake was produced in the same manner as in (2) to (4) of Example 1. (3) The volume of each sponge cake obtained in (2) above, and the height of the central portion and the height of both end portions were measured in the same manner as in (5) of Example 1. Also, the quality of each sponge cake obtained in (2) above was evaluated by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken. It was as shown.

[0042]

[Table 5] [Preparation conditions and degree of gelatinization of gelatinized starch] Starch powder number Biscograph Heating temperature Degree of gelatinization (℃) (%) (Untreated starch) -2.4 (Ungelatinized starch) ¹⁾ 40 3.0 (Gelatinized starch) 60 59.3 (Gelatinized starch) 80 76.5 (Gelatinized starch) 92.5 88.2 1) The degree of heat treatment is low and gelatinization of starch does not occur substantially.

[0043]

[Table 6]

From the results in Table 6 above, when using the flour composition for confectionery of the present invention of Experiment Nos. 54 to 62, in which gelatinized starch was added in an amount within the range of the present invention together with egg white powder and citric acid. Has a large volume and does not have a hollow in the center,
Moreover, it can be seen that a sponge cake having an excellent internal phase and texture is obtained. On the other hand, Experiment Nos. 48 to 53 in which non-gelatinized starch was added even if starch was added
In the case of using the confectionery wheat flour composition and the confectionery wheat flour composition of Experiment No. 47 in which no starch is added, the volume is small, a depression is formed in the center, and the internal phase and texture are extremely poor. You can see that you can only get sponge cake.

[0045]

EFFECT OF THE INVENTION When a confectionery product is produced using the flour composition for confectionery of the present invention, and when a confectionery product is produced by the method of the present invention, the workability and secondary processability during the production of the confectionery product are excellent, Moreover, the volume is large, and there are no sinks or depressions after firing,
Besides, it is possible to easily and smoothly obtain high-quality confectionery having excellent appearance, internal phase, texture, and flavor, and the flour composition for confectionery and the method for producing confectionery, sponge cake, castella , Cookies, waffles, pancakes,
It is especially suitable for the production of confectioneries such as butter cakes and cream puffs.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] October 17, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0012

[Correction method] Change

[Correction contents]

[0012] The wheat flour used in cereal flours such as wheat flour may be any wheat flour commonly used in confectionery, and is not particularly limited, and examples thereof include white wheat produced in the United States, soft red winter wheat, and Canadian software. White flour, wheat flour obtained from wheat such as domestic wheat, and mixed flour thereof can be mentioned.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0019

[Correction method] Change

[Correction contents]

If the content of the egg white powder is less than 0.1 parts by weight, there is no effect in terms of volume, settling prevention, internal phase, texture, etc. On the other hand, if it exceeds 10 parts by weight, in confectionery such as sponge cake. Sinking occurs after the firing. Further, if the content ratio of gelatinized starch is less than 0.1 part by weight, there is no effect in terms of volume, sinking prevention, internal phase, texture, etc. On the other hand, if it exceeds 10 parts by weight, the viscosity of the seed dough increases. During baking, the confectionery such as sponge cake will not expand sufficiently and the volume will be small, and the texture will be highly sticky and have a bad texture . When the content of citric acid is less than 0.01 parts by weight, it is ineffective in terms of volume, sinking prevention, internal phase, texture, etc. On the other hand, when it exceeds 1 part by weight, confectionery such as sponge cake Defoaming of the seed dough becomes intense during production, resulting in a small volume and a badly textured sourness.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction contents]

Further, the flour composition for confectionery of the present invention is, for example, sugars, dairy products, depending on the type of confectionery such as sponge cake, castella, and cookies.
One or more kinds of other raw materials such as oils and fats, spices, chocolate powder, coffee powder , salt, crushed nuts, oranges, lemons, almonds and rum may be contained, if necessary.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0026

[Correction method] Change

[Correction contents]

(V) Preparation of enzyme solution: pullulanase 170
mg (340 IU) (manufactured by Wako Pure Chemical Industries, Ltd.) and 17 mg (80 IU) of β-amylase (manufactured by Wako Pure Chemical Industries, Ltd.) were dissolved in 100 ml of 0.8 M acetate buffer (pH 6.0), and insoluble components were filtered. The resulting filtrate is used as an enzyme solution. (Vi) Preparation of inactivated enzyme solution: 30 ml of the enzyme solution prepared in (v) above is boiled for 10 minutes, filtered to remove precipitates, and the obtained filtrate is used as an inactivated enzyme solution. (Vii) the enzyme reaction: prepared above specimen soluble <br/> solution prepared in (iv) and collected by each 4ml fully gelatinized sample solution prepared in the above (iii), above each (v) 1 ml of the above enzyme solution is added, and the enzyme reaction is carried out while shaking at 40 ° C. for 30 minutes. After the reaction is completed, heat in a boiling bath for 5 minutes to inactivate the enzyme, and then dilute it 5 times to prepare a diluted sample.
Prepare solution and diluted solution for fully gelatinized sample respectively
You . (Viii) Preparation of diluted blank solution: 1 ml of the inactivated enzyme solution prepared in (vi) above was added to 4 ml of the sample solution prepared in (iv) above, and diluted 5 times to obtain a diluted blank solution.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0027

[Correction method] Change

[Correction contents]

(Ix) Measurement of reducing power: the above (viii)
The diluted blank solution prepared in 1., prepared in (vii) above
The diluted sample solution for gelatinization and the sample solution for dilution prepared in (vii) above were separately collected in an amount of 1 ml, and 0.5 ml of a somogy solution (manufactured by Wako Pure Chemical Industries, Ltd.) was added to each of them for 15 minutes. Heat in boiling water at 100 ° C. Then, after cooling to room temperature (25 ° C.) in cold water, 1.0 ml of Nelson liquid (manufactured by Wako Pure Chemical Industries, Ltd.) was added to each,
After 15 minutes, using a spectrophotometer [Hitachi, Ltd .; "Spectrophotometer 220A"], 490 nm
The absorbance is measured using distilled water as a control. (X) Zentoryou Measurement of the (vii) diluting complete <br/> total gelatinization sample solution and the (vii) diluting <br/> sample solution prepared in the separate 0.5ml prepared in Each of them is added with 0.5 ml of 5% phenol liquid (manufactured by Wako Pure Chemical Industries, Ltd.) and stirred, and then 0.5 ml of concentrated sulfuric acid is added and further stirred. After 15 minutes, the absorbance at 500 nm is measured using distilled water as a control using the same spectrophotometer as in (ix) above.

[Procedure correction 6]

[Document name to be amended] Statement

[Name of item to be corrected] 0029

[Correction method] Change

[Correction contents]

[0029]

[Formula 1] Degree of gelatinization (%) = {(A-a) / 2B} /
{(A'-a) / 2B '} × 100 where, A = the reducing power of the diluted sample solution measured in (ix) A' = the (ix) dilution completely gelatinized sample solution measured at Reducing power B = total sugar amount of solution for diluted sample measured in above (x) B '= total sugar amount of solution for diluted gelatinized sample measured in above (x) a = dilution measured in above (ix) Reducing power of blank solution

Claims (3)

[Claims] 1. An egg white powder of 0.1 to 10 parts by weight, a gelatinized starch of 0.1 to 10 parts by weight, and a citric acid of 0.01 to 1 with respect to 100 parts by weight of cereal flours mainly composed of wheat flour.
A flour composition for confectionery, which is contained in a ratio of parts by weight. 2. Egg white powder in an amount of 0.1 to 10 parts by weight, gelatinized starch in an amount of 0.1 to 10 parts by weight, and citric acid in an amount of 0.01 to about 100 parts by weight of wheat flour-based flours. A method for producing confectionery by adding 1 part by weight. 3. Confectionery obtained by using the flour composition for confectionery according to claim 1 or by the production method according to claim 2.