JPS6126326B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an improved method for producing confectionery using wheat flour. Confectionery products using the flour of the present invention include dried confectionery products such as biscuits, cutlets, sables, and rice crackers, Western confectionery products such as cakes, donuts, pies (crusts), cream puffs (crusts), hot cakes, and steamed sweets. It is a general term for Japanese sweets such as yu (skin), mikasa (skin), and castella. These confectioneries are manufactured by using wheat flour as the main ingredient, for example, by kneading it with eggs, butter, sugar, milk, water, salt, baking powder, etc., shaping it, and then heating it. The inventors were able to obtain a confectionery with improved taste and physical properties by adding microfibrillated cellulose to the flour composition during kneading and cooking the flour composition. Microfibrillated cellulose (hereinafter referred to as MFC)
Regarding the manufacturing method and characteristics of
It is disclosed in detail in the specification of No. 56-100801. That is, by beating the purified cellulose raw material in water under high pressure to form a viscous form, the fibers are cleaved without cutting and microfibrillated. MFC produced in this manner is defined in the same specification as "microfibrous cellulose". MFC has an extremely high water retention capacity, is obtained in a finely dispersed state in water, and has a smooth texture even when put in the mouth, and is tasteless by itself.
It is odorless and white. Conventionally, microcrystalline cellulose, which is obtained by removing amorphous regions from cellulose raw materials, has been known as powdered cellulose that can be added to foods to improve their physical properties (for example,
44-6202). When compared to microcrystalline cellulose, MFC has significantly different physical properties such as water binding and dispersion stability. For example, MFC forms a stable pasty aqueous dispersion at a concentration of 1%, but microcrystalline cellulose does not form a stable dispersion (paste) unless it is at a high concentration of 10% or more. When MFC is added during the manufacturing process of confectionery using wheat flour, it is possible to increase the strength of dried confectionery without reducing its taste, and prevents cracking and crumbling, thereby reducing the loss rate. Furthermore, in the case of fresh confectionery, it has the effect of improving the uniformity of baked goods. For the above purpose, it is appropriate to add MFC in an amount of 0.05 to 5.0% by weight in terms of solid content based on the total amount of the composition, but the amount may be increased or decreased as appropriate. The present invention will be explained below with reference to Examples. Reference example: Purified sulfite pulp (α-cellulose content: 92
~97%, degree of polymerization 1050~1070) and add water to 2% by weight
Using a Manton-Goulin homogenizer, the slurry was circulated 40 times under a high pressure of about 500 kg/cm ² according to the method disclosed in JP-A-56-100801, and a 2.5% by weight An MFC dispersion was obtained. The water holding power of the obtained MFC under 1000G gravity was about 7 times that of the raw material pulp. In the example, MFC was added in the form of the 2.5% dispersion prepared in this reference example. Example 1 Thiokolate sable was prepared using the following recipe.

[Table] First, mix butter and sugar, then make a mixture of skim milk and MFC dispersion milk.
Add it little by little and mix it all together. Next, warmly dissolved thiokolate, sifted flour, and instant coffee were sequentially added and mixed well. It was packed into a cylindrical mold and left in the refrigerator overnight. The next day, the cylindrical composition was cut into oval sheets and baked in an oven at 160°C for 12 minutes. Compared to A, B had less deformation during cutting. There was almost no difference in the taste of the grilled tsutamono, but it was observed that B was slightly crispier. When I put 10 pieces of each baked sable in a bag and dropped it three times from a height of about 1 meter, I found that 2 to 3 pieces of A broke, but none of B broke. At most, only one piece broke. Example 2 Snack noodles were manufactured using the following recipe.

[Table] The above composition was kneaded, rolled into a noodle belt, and cut out into a noodle wire with a cutting roll. This was treated with boiling water for 3 minutes, then drained and fried in oil at 160-170°C for 3 minutes. The resulting snack noodles were tested for taste, and E>D>
In order of C, it was observed that the texture was good and the crumbliness in the mouth was improved. Example 3 A sponge cake was made using the following recipe.

[Table] Loosen the eggs, add sugar and whisk with a hand mixer, add milk, then add flour little by little, mix, and leave for 15 minutes. Next, add water or MFC dispersion and mix the whole.
It was placed in a rectangular parallelepiped mold and baked at 170°C for 20 minutes. As a result of the taste test, there was almost no difference between the two.
There was almost no difference in the state of swelling after baking, but G was better than F in terms of internal uniformity, the air bubbles were denser, and the texture was also excellent.

Claims (1)

[Claims] 1. A method for producing confectionery using wheat flour, which comprises adding microfibrillated cellulose.