JPS61139350A - Wheat flour for baked cake - Google Patents

Abstract

PURPOSE:To obtain a wheat flour suitable for the preparation of baked cake, mixing high gluten wheat flour with low gluten wheat flour at a proper ratio, and heating the mixture. CONSTITUTION:High gluten wheat flour is mixed with low gluten wheat flour at a proper ratio, preferably about 1:1, and the mixture is heated at about 70-90 deg.C for about 25-40min in dry atmosphere. The obtained wheat flour can be kneaded easily with water without causing the stickness, to obtain a desirable pastry easily. The formed pastry can be baked easily in shortened baking time. Since the baked cake prepared therefrom is imparted with roast flavor important to the baked cake, and the flavoring effect reaches the deep part of the cake compared with conventional wheat flour, a cake having excellent deliciousness, taste, and flavor can be prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the improvement of wheat flour used in confectionery, particularly baked confectionery.

Traditionally, chestnut manju, mooncake, Momoyama, and other baked confectionery balls have been made using light wheat flour.

This is because using flour with a high gluten content, such as strong flour, becomes sticky when water is added and mixed to make the dough, and even if such dough is used, it is not possible to obtain desirable baked goods. . In addition, even if soft flour is used, in the hot summer months from March to September, the dough will become unstable and sticky, resulting in poor workability and poor quality of the finished product. In many cases, it becomes difficult to melt in the mouth, and the flavor also deteriorates, making it impossible to obtain a delicious product.

On the other hand, since strong flour is superior in taste and flavor compared to weak flour, it can be thought that using strong flour will yield even more delicious confectionery, but in practice, using strong flour as described above Can't get baked goods.

The present invention attempts to obtain flour suitable for baked confectionery by mixing and using strong flour and soft flour and heating them in the powder state. Strong flour and soft flour are mixed in an appropriate ratio, but it is generally preferable that the content of strong flour is not too large.According to the results of trial production, good results are obtained when both are used in approximately equal amounts. I was able to get

Mix both powders well, put them in a flat pot, stir well, and heat over direct heat to about 25 to 410 degrees. The temperature of the powder at this time should be approximately 70 to 20 degrees Celsius, but it is usually approximately 70 to 20℃. Particularly preferred results are obtained by heating at 0° C. for 30 minutes. Furthermore, if it is difficult to control the temperature over an open flame, it can be heated using a hot water bath or the like, or both powders can be heated separately and mixed. Since the above heating is for heating powder with fine particles,
The entire product can be heated uniformly, and the powder has a slight yellowish-brown color, and although it does not have the usual roasted aroma, it has a fragrant aroma and a saran-like taste.

Additionally, if the heating temperature is below about 70°C, the powder will still be in a raw state, and if the heating temperature is above about 90°C, the powder will easily burn, making it difficult to heat, and the smell will be strong. It has been found that when such powders are used, the effects described below cannot be obtained.

If Honjima is used in place of conventional wheat flour, it will not become sticky when water is added and mixed during dough production, making it easier to knead. As mentioned above, this kneading process must be done in a way that prevents the dough from becoming sticky, and is the most difficult part of the manufacturing process.In the past, mastering this technique required many years of training. If you use Honjima, you can knead without having to worry about the above, so even someone without training can easily obtain a desired dough. If you use this dough, you can easily perform tasks such as wrapping and shaping.

When this shaped dough is baked, the flour in the dough has already been heated as described above, so it cooks well, shortens the baking time, and imparts the roasted aroma that is important for baked goods. , it extends deeper into the dough compared to conventional methods, creating excellent taste and flavor.

In addition, although the dough contains C2 strong flour, it has been heat-treated as described above, so it does not expand or bulge unreasonably during baking, and the shape that is formed on the surface of the dough, etc. Patterns appear clearly, and ridge lines are sharply finished.

When you eat this confectionery, it melts smoothly in your mouth, becomes sticky, and if it has an filling, the two blend well together, and the roasted aroma spreads throughout your mouth, making it delicious. Furthermore, even when the storage time was increased, the flavor did not deteriorate much.

Examples and usage examples thereof will be described below.

Strong wheat flour (Camellia (trade name) manufactured by Nisshin Seifun Co., Ltd.)
2.000F and weak wheat flour (Orange Tokuho Usa (trade name) manufactured by Masuda Flour Milling Co., Ltd.), 2. θ001 was placed in a thick flat pot and heated over an open flame for 30 minutes while stirring well to obtain the main island. The temperature of the powder at this time was ♂/~3°C.

Using Honjima flour as the flour, milk manju, a Japanese-style baked confectionery, was trial-produced using the following method.

As a control, use the above soft flour instead of the entire amount of flour,
Others were the same.

(Blend) Egg (whole egg) JjOf caster sugar
-〇〇f Sweetened condensed milk 380f Butter /! 02 Ispata! t Paking Pakda! ? Wheat flour 1000f Chuan bean paste (white bean paste, rice flour Ochi) Appropriate amount (use the same flour as above for hand flour) (Ispata; ammonia-based leavening agent, made by Aikoku) Pass 800t of caster sugar through a sieve (fine mesh) into a ball. Put it in the butter/! Add tOf and mix well. Isuno (
evening! Add the mixture to the bowl and mix further. Crack 2jOf eggs and mix lightly, then gradually add to this mixture.

Further; 2. Add 1000f flour (main island) and baking powder in advance! Add the mixture of t and 2. Mix everything together. After that, let it rest for a few minutes, then transfer it to a flour box and mix it well. Divide this dough into Ijt portions using hand flour as appropriate, and place the middle bean paste (2) inside this skin (1).
309, wrap it, and use a wooden mold to make a chrysanthemum pattern (3)
Emboss and mold etc. Arrange this on a misted baking sheet,
Turn the heat up to approx./jj℃, lower the heat to approx./ko! The product was placed in an oven adjusted to ℃ and baked for 72 minutes, and allowed to cool to obtain a product (4).

The results of comparing the product using Honjima wheat flour (invention figure) and the control product (control group) are as follows.

[Brief explanation of the drawing]

The drawing is a partially cutaway perspective view of a confectionery made using the product of the present invention. (1) is the skin, (2) is the filling, and (3) is the pattern.

Claims (1)

[Claims] 1. Flour for baking confectionery, which is made by mixing strong wheat flour and weak wheat flour in an appropriate ratio and dry-heating the mixture at about 70 to 90°C for about 25 to 40 minutes. 2 Mix equal amounts of the above strong flour and weak flour,
Flour for baked confectionery according to claim 1, which is heated at 0° C. for 30 minutes.