JPS61187740A - Production of baked confectionery - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing baked confectionery, and in particular to baked confectionery, especially sponge confectionery, which does not lose texture even when water activity is reduced and does not easily deteriorate. , relates to a method for producing crepe skin, etc.

[Prior Art] Conventionally, baked confections such as sponge confections and crepe skins have been desired to be elastic, melt-in-one-bite products, and have highly flexible structures, and a number of methods have been used to produce such flexible baked confections. Are known.

For example, as a method for manufacturing sponge confectionery, 0.1 to 2% polysaccharide gum (based on wheat flour) or 0.1% to 2% polysaccharide gum (based on wheat flour) obtained by fermenting starch or its decomposition product to a mixed raw material mainly composed of wheat flour. 1 to 2% (based on wheat flour), 10 to 40 parts of polyhydric alcohol and starch decomposition products, and 10 parts of surfactant.
2-7% quality improver (based on wheat) consisting of ~60 parts, 1-5 parts of synthetic and natural polymeric compounds, and 1-5 parts of protein.
A method for improving the quality of Western confectionery by adding a combination of

On the other hand, as a method for producing crepe skin, flour, eggs, oil, xanthan gum, and water are homogenized.

A method for producing crepe skin by firing the crepe skin (Japanese Unexamined Patent Publication No. 59-74
No. 945) is disclosed.

[Problems to be Solved by the Invention] However, in the former method for producing sponge confectionery, the raw materials include polysaccharide gum or polysaccharide gum and polyhydric alcohol such as glycerin, methylcellulose, and a surfactant. Although the aging of the product is delayed by using it in combination with a conditioner, the water activity in the product is high and the growth of microorganisms is not sufficiently inhibited, so it cannot be stored for a long period of time. The disadvantage is that the texture deteriorates over time due to aging.

On the other hand, in the latter crepe skin manufacturing method, mechanical folding resistance is added by adding xanthan gum to the blended raw materials and increasing the moisture content after baking to 40 to 45%. It has the disadvantage that it cannot be stored for a long time because the growth of microorganisms is not sufficiently inhibited.

The inventors of the present invention have conducted extensive research to solve the above-mentioned conventional drawbacks, and have found that water-soluble thickeners and/or gluten are added to the raw materials such as wheat flour and egg products in the manufacturing method of baked confectionery. By adding and baking starch sugar,
The present invention was completed based on the discovery that it is possible to reduce the water activity of the product, suppress the growth of bacteria, and provide baked confectionery that does not impair texture and is resistant to aging.

[Means for Solving the Problems] That is, the present invention provides sugar, egg products, flour, fats and oils, dairy products, etc. with water-soluble thickeners derived from animals, plants, microbial fermentation, and/or
Alternatively, it is a method for producing baked confectionery such as sponge confectionery and crepe skin, which is characterized by adding and mixing gluten and starch sugar, and baking the mixture.

The present invention will be explained in detail below.

In the present invention, sugar, egg products, flour, fats and oils, dairy products, etc. are not particularly limited among the raw materials, and may be any of those normally used in the manufacturing method of baked confectionery such as sponge confectionery and crepe skin. Anything can be used.

Examples of water-soluble thickening materials derived from animals, plants, and microbial fermentation used in the present invention include gelatin, locust bean gum, guar gum, and xanthan gum. It is preferable to use water-soluble thickeners, and the amount of the water-soluble thickeners added is preferably 0.1 to 0.5% by weight based on the amount of preparation, and 0.1% by weight.
If it is less than % by weight, the final products such as sponge cakes and crepe skins will not have enough elasticity, and will be very brittle, far from the moist texture characteristic of baked goods.
If the amount exceeds 0.5% by weight, the baked confectionery becomes rubbery, resulting in poor quality and poor moisture evaporation during baking, making it impractical.

In the present invention, gluten is used to give good texture to sponge confectionery, and the amount added is 1.0% based on the amount of preparation.
-1.5% by weight is preferable; if it is less than 1.0% by weight, the air bubbles in the baked product will be too dense and will not become spongy and will not melt in the mouth; if it exceeds 1.5% by weight, the air bubbles will become coarse. , it is not tasty, and in addition, the surface of the product is not flat and has some unevenness.

Furthermore, when gluten within the above numerical range is added to the blended raw materials, a sponge confectionery with an extremely better texture than a sponge confectionery made by a conventional blend can be obtained.

In addition, in crepes, by adding gluten within the above range along with the above-mentioned water-soluble thickening agent,
A slightly hard and firm crepe dough can be obtained. This crepe is suitable for crepe confections with a large amount of fillings, or crepe confections wrapped around things with hard fillings, such as tuna with plenty of salad, hamburgers, etc.

The starch sugars used in the present invention include! Saccharides such as starch syrup, dextrin, etc. are made by processing flour by physical means such as enzymes, acids, pressure steaming, forced stirring, etc., or derivatives thereof are subjected to chemical reactions such as oxidation, reduction, and crosslinking. Examples include starch acetate, reduced starch syrup, starch monophosphate, and the like.

In the present invention, starch sugars are used to replace wheat flour in the blended raw materials, and more specifically, to replace the starch contained in wheat flour to prevent a decrease in water activity and aging phenomenon caused by wheat starch. It is preferable that the starch saccharide used as the substance to be replaced has an average molecular weight of 855 or more. If the average molecular weight is less than 655, the substance to be replaced will be close to a monosaccharide or a disaccharide, making it impossible to produce a product with a good texture. Therefore, it is not possible to expect a replacement effect or an effect of preventing aging delay.

In addition, the amount of starch sugars added is preferably 20 to 60% by weight, preferably 30 to 50% by weight based on the total weight of flour and starch sugars.If it is less than 20% by weight, the physical properties of wheat flour will have a strong influence on the flour. Starch tends to cause staling and deteriorate the quality, and if it exceeds 60% by weight, the physical properties of starch sugars become strong and the texture becomes hard.

The method for producing baked confectionery according to the present invention involves adding a predetermined amount of sugar, egg products, flour, fats and oils, dairy products, etc. as M ingredients to water-soluble thickeners and/or gluten and starch derived from animals, plants, and microbial fermentation. Baked confectionery such as sponge confectionery and crepe skin can be easily produced by adding sugars as appropriate and baking the resulting mixed dough.

The baked confectionery produced by the method of the present invention has a moisture content of 35% by weight or less, preferably 27 to 32% by weight after baking.
If it exceeds 35% by weight, the effect of inhibiting the growth of microorganisms decreases, and the water activity value becomes 0.92 or more, making it impossible to achieve the effect of inhibiting the growth of microorganisms.

In addition, in order to adjust the moisture content of baked confectionery within the above range, baking is performed using a dough in which the amount of starch sugar added is 20 to 60% by weight based on the total weight of flour and starch sugar. be able to.

[Function] In the method for producing baked confectionery of the present invention, starch and protein in the raw materials have important effects, and are dispersed and stabilized with the help of eggs, emulsifiers, etc. during the kneading process. During the baking process, the air bubbles expand as the starch expands, and the gluten in the flour retains this force by utilizing its viscosity, giving the baked confectionery a fluffy texture as a whole. In particular, by using water-soluble thickeners and/or gluten in combination with low-molecular starch sugars with an average molecular weight of about 655 or more, water activity can be lowered to suppress microbial growth and further delay aging. It is thought that this effect is carried out.

[Example] Next, the present invention will be explained in more detail by showing examples. However, parts represent parts by weight.

Example 1 300 parts of whole eggs were whipped, 300 parts of sugar was added, and the mixture was further whipped. Next, 160 parts of wheat flour (thin blade flour), 120 parts of powdered reduced starch syrup (Nikken Kagaku ■, Nisii P), 3 parts of xanthan gum, and 11 parts of gluten were added and stirred lightly, and then 100 parts of melted butter was added and stirred further lightly. . Next, the dough was poured into a wooden frame and baked at 170°C to obtain a sponge confectionery.

The sponge confectionery had an extremely good sponge texture and melted well in the mouth.

Example 2 Mix 250 parts of whole eggs, 250 parts of sugar, and 600 parts of milk,
Add 100 parts of melted margarine and mix, then add 250 parts of wheat flour (light flour), 125 parts of dextrin (DE3),
125 parts of powdered starch syrup (DE32) and 3 parts of xanthan gum were added and mixed. Heat the mixed dough on an iron plate at 160℃ for 45 minutes.
It was baked for seconds to obtain a sheet-like crepe skin with a thickness of 1 inch.

The crepe skin had an extremely good texture and melted well in the mouth.

Example 3 250 parts of eggs, 250 parts of sugar, 600 parts of milk, reduced starch syrup (
Next, 250 parts of wheat flour and 3 parts of xanthan gum were added and mixed, and 100 parts of melted margarine was added and mixed. 1
The mixture was roasted on an iron plate at 60°C for 60 seconds to obtain a crepe skin with a thickness of 1 mm. The crepe skin had an extremely good texture and melted well in the mouth.

Example 4 60 parts of whole milk powder, 700 parts of brewed water, 150 parts of sugar, and 150 parts of reduced starch syrup (manufactured by Nikken Chemical ■, Nisii 100) were mixed, 200 parts of whole eggs and 100 parts of melted margarine were added, 350 parts of wheat flour (soft flour) and 25 parts of gluten were added and mixed with slow stirring, and finally 3 parts of gelatin (previously swollen with water) was added and mixed.

It was baked for 60 seconds on an iron plate at 160°C to obtain a crepe skin with a thickness of 1 m. The crepe skin has high elasticity and hardness,
It was suitable for crepe products that wrap large or hard items.

Example 5 250 parts of whole eggs, 250 parts of sugar, 600 parts of milk, and 250 parts of reduced starch syrup (Nikken Kagakuyoshi Ni-E P) were mixed, and 3 parts of each of the thickeners shown in Table 1 were added in advance to 250 parts of wheat flour. The mixture was mixed with the above mixture, and then 100 parts of melted margarine was added and mixed. 1
The mixture was baked on an iron plate at 60°C for 60 seconds to obtain a crepe skin with a thickness of 1cm. The results are shown in Table 1.

The control in Table 1 refers to a crepe dough in which the reduced starch syrup in the above formulation was replaced with wheat flour and no thickening agent was added, and baking was performed in the same manner as above.

Table 1 (Note) (1) The fist indicates a comparative example.

(2) Hardness was measured at room temperature using a rheometer manufactured by Fudo Kogyo. The measurement conditions were as follows: Each of the crepe skins obtained above was folded in half, and a cylindrical plunger with a diameter of 10 mm was used to compress the crepe skins folded in half to a thickness of [l] at a plunger descending speed of 2 cm/sin. The force at that time was defined as hardness.

(3) Elasticity was expressed as an average sensory index by a panel of 20 experts.

(4) For palatability, a panel of 20 experts comprehensively evaluated melt-in-the-mouth, elasticity, flexibility, and taste to determine which crepe crust had a good quality. Fairly good crepe skin was scored as 1, average crepe skin as 0, and slightly bad crepe skin as -1, and the average score was given.

Example 6 Crepe dough was prepared and baked in the same manner as in Example 2, except that the amount of xanthan gum added (%) in the formulation described in Example 2 was changed to the following levels. The second result is
Shown in the table.

Table 2 (Note) (1) Umbrella indicates a comparative example.

(2) The panel used to evaluate the texture was the same as in Example 5.

Example 7 A sponge dough was prepared in the same manner as in Example 1, except that the percentage of gluten added in the formulation described in Example 1 was changed to the following level, and further baked.

The results are shown in Table 3.

Table 3 (Note) (1) Umbrella indicates a comparative example.

(2) The panel used to evaluate the texture was the same as in Example 5.

(3) Apparent specific gravity: Put the rapeseed and the object to be measured in a measuring cylinder, calculate the difference in apparent volume from the case without the object to be measured, and divide the weight by that number.

(4) Normally mixed sponge consists of 300 parts sugar and 300 parts whole egg.
1 part, 300 parts of wheat flour, and 100 parts of melted butter were baked in the same manner as in Example 1.

Example 8 300 parts of whole eggs were whipped, 300 parts of sugar was added and further whipped. Replacement of Table 4 with 150 parts of wheat flour (soft flour) (as wheat flour) mixed with 1.2 parts of xanthan gum in advance. 150 parts (in terms of dry matter) were added and stirred lightly. Furthermore, 100 parts of melted butter was added and mixed. Calcined as in Example 1. The results are shown in Table 4.

Table 4 (Note) (1) ☆ indicates the average molecular weight determined from the degree of polymerization.

(2) Texture and palatability were evaluated in the same manner as in Example 5, replacing the crepe skin with a sponge.

From the results in Table 4, it is recognized that starch sugars having an average molecular weight of about 655 or more are preferable.

Example 9 0 mixed with 250 parts of eggs, 250 parts of sugar, and 600 parts of milk
Next, 500 parts of wheat flour and 3 parts of xanthan gum were added and mixed, and 100 parts of melted margarine were added and mixed. In the above formulation, reduced starch syrup (Nikken Chemical Co., Ltd.,
The substitution rate with Nisii P) was 0% as shown in Table 5. Thereafter, it was fired as in Example 3. The results are shown in Table 5.

Table 5 :m　(1) Shows an example of fist C phantom seven bites.

(2) Aw indicates water activity, and from day 0 to 458.2
4 Hardness, which shows the change in hardness when stored at 3°C as a 3-digit value, was measured in the same manner as in Example 5, and in Group 4A, the rate of increase in hardness was large, indicating that starch retrogradation was accelerated. In area O, there is no change in hardness, but the texture is poor; in area A, the hardness changes more slowly than in area A, and the texture is good;
The Moi ~ construction area is lower than the normal 7 area, and the preservation property against microorganisms is also improved.

Test Example: Mix 200 parts of whole eggs, 150 parts of sugar, 60 parts of whole milk powder, 250 parts of Nisii 30 (8ken Kagaku ■, Kangen Starch syrup) with an average molecular weight of 640, and 700 parts of water, and add 100 parts of melted margarine. After mixing, 250 parts of wheat flour and 3 parts of xanthan gum were added and mixed. The mixed dough was baked for 20 seconds on an iron plate at 160°C to obtain a sheet-like crepe skin with a thickness of 1 m, but the crepe skin lacked soft feel and elasticity.
As a crepe, it did not have a very good texture. Therefore, if a starch saccharide having an average molecular weight of less than 655 is used, a preferable texture cannot be obtained.

[Effect of the invention] The effects of the present invention are listed below.

(1) The higher the moisture content of baked confectionery such as ordinary sponge or crepe skin, the better the quality, and therefore the minimum water activity value that does not impair quality is quite high, and the growth of mold, yeast, etc. is observed, and the shelf life is poor. However, in the present invention, by substituting a part of the wheat flour in the blend with low-molecular starch sugars, the required minimum water activity is reduced by adding water-soluble thickeners and/or gluten. This reduces bacterial growth and improves storage stability, and the texture is also improved compared to normal ones. In addition, you can freely control the sweetness.

(2) In conventional baked confectionery with a high moisture content, starch gelatinized during baking solidifies with the passage of time during storage, a phenomenon known as aging, which causes a problem of deterioration of quality. However, in the present invention, starch, which is the main cause of aging, ie, wheat flour starch, is reduced and replaced with starch sugars that do not cause aging, so aging is delayed. Furthermore, in addition to the above substitution, an even more anti-aging effect can be obtained by adding water-soluble thickeners to maintain the texture of ordinary baked confectionery.

Claims (5)

[Claims] (1) Animals, sugar, egg products, flour, oils and fats, dairy products, etc.
A method for producing baked confectionery such as sponge confectionery and crepe skin, which comprises adding and mixing water-soluble thickeners and/or gluten and starch sugars derived from plants or microbial fermentation, and baking the mixture. (2) Firing according to claim 1, characterized in that the amount of water-soluble thickening material derived from animal, plant, or microbial fermentation is 0.1 to 0.5% by weight based on the amount of preparation. Confectionery manufacturing method. (3) The amount of gluten added is 1.0 to 1.
The method for producing a baked confectionery according to claim 1, characterized in that the content is 5% by weight. (4) The method for producing baked confectionery according to claim 1, wherein the amount of starch sugar added is 20 to 60% by weight based on the total weight of flour and starch sugar. (5) The method for producing a baked confectionery according to claim 1 or 4, wherein the starch sugar is reduced starch syrup.