KR20200092960A - Starch for baked confectionery - Google Patents

Abstract

The starch for baked confectionery of the present invention contains component (A): 20 mass% or more and 100 mass% or less of acetylated phosphoric acid crosslinked tapioca starch.

Description

Starch for baked confectionery

The present invention relates to starch for baked confectionery.

There are those described in Patent Documents 1 and 2 as techniques related to starch used in baked confectionery.

In Patent Document 1 (Japanese Patent Publication No. 2013-212104), by baking the dough using a heated mold, it is transparent in the state after firing, and furthermore, it remains transparent even when stored after firing and maintains its shape. A technique related to a baked confectionery mix capable of producing a baked confectionery is described, so that in the baked confectionery mix, a specific amount of potato starch is contained in the baked confectionery mix, and the composition is substantially free of grain flour. It is described.

In addition, Patent Document 2 (Japanese Patent Publication No. 2009-82108 publication) includes a specific amount of natural starch, chemical starch and processed starch in the starch composition for the production of cakes with respect to the total amount of grains, and the blending weight ratio thereof It is described that the specific range is used. According to such a configuration, according to the starch composition for producing cakes described in this document, stable cake dough is formed even when whole wheat flour is replaced with starch as a grain flour, and the foaming stability of the dough is excellent in the heating process, and is industrially stable. It is said that it is possible to provide a starch composition for producing cakes, which can be produced, and has excellent texture such as soft feeling, elasticity, melting in the mouth, and moist feeling, which are difficult to achieve with flour alone.

Japanese Patent Publication No. 2013-212104 Japanese Patent Publication No. 2009-82108

However, in the case of using the above-described technique, even in a gluten-free and gliadin-free baked cookie, it is improved in that a baked cookie having an excellent balance of texture, melting in the mouth, dough texture after baking, and sweetness is obtained. It has become clear by the present inventors that there is room for.

According to the present invention, a starch for baked confectionery is provided which contains 20 mass% or more and 100 mass% or less of component (A): acetylated phosphoric acid crosslinked tapioca starch.

ADVANTAGE OF THE INVENTION According to this invention, the mix powder for baked confectionery which contains the starch for baked confectionery in this invention is provided.

Further, according to the present invention, there is provided a baked pastry dough comprising the starch for baked pastry in the present invention.

Moreover, according to this invention, the baked confectionery containing the starch for baked confectionery in this invention is provided.

According to the present invention, there is provided a method of improving the feeling of melting in the mouth of a baked confectionery, which includes baking the starch for baked confectionery in the present invention in the dough.

In addition, it is also effective as an aspect of the present invention that any combination of each of these structures and the expression of the present invention are exchanged between methods and devices.

For example, the present invention also includes the use of the starch for baked confectionery in the present invention, a mix powder for baked confectionery, a dough for baked confectionery, or a method for producing baked confectionery.

In addition, the present invention also includes the use of the mixed powder for baked confectionery according to the present invention as a method for preparing baked dough or baked confectionery.

In addition, the present invention also includes the use of the baked pastry dough according to the present invention as a method for producing baked pastry.

As described above, according to the present invention, even when it is a gluten-free and gliadin-free baked confectionery, it is possible to obtain a baked confectionery having an excellent balance of texture, melting in the mouth, texture of the dough after baking, and sweetness.

The embodiments of the present invention will be described below with specific examples of each component. Moreover, each component can be used individually or in combination of 2 or more types.

(Starch for baked confectionery)

In the present embodiment, the starch for baked confectionery is a composition composed of one or two or more starches, and contains component (A): acetylated phosphoric acid crosslinked tapioca starch in an amount of 20% by mass or more and 100% by mass or less.

(Ingredient (A))

The acetylated phosphoric acid crosslinked tapioca starch of the component (A) is specifically a starch that is not α-ized, that is, a β starch.

It is preferable that the degree of swelling of cold water of component (A) is 2 or more and less than 3.5. In addition, the component (A) may be subjected to a processing treatment other than acetylated phosphoric acid crosslinking within a range that does not impair the effects of the present invention.

The starch for baked confectionery may consist of component (A) or may contain starch other than component (A).

The content of the ingredient (A) in the baked confectionery starch is 20% by mass or more with respect to the whole baked confectionery starch from the viewpoint of desirable balance between the texture of the baked confectionery, the feeling of melting in the mouth, and the texture and sweetness of the dough after firing. , Preferably it is 25 mass% or more, More preferably, it is 30 mass% or more, More preferably, it is 40 mass% or more.

In addition, from the viewpoint of improving the texture of baked confectionery, the content of component (A) in the starch for baked confectionery is 100% by mass or less, preferably 90% by mass or less, more preferably, based on the total amount of starch for baked confectionery. 80 mass% or less, still more preferably 70 mass% or less, still more preferably 60 mass% or less.

Further, the starch for baked confectionery may further include one or two or more starches selected from the group consisting of component (B): phosphoric acid crosslinked starch and component (C): α-starch as starch other than component (A). .

(Ingredient (B))

The phosphoric acid crosslinked starch of the component (B) is specifically, a starch that is not α-ized, that is, a β starch.

It is preferable that the degree of swelling of cold water of component (B) is 2 or more and less than 3.5. In addition, the component (B) may be subjected to a processing treatment other than phosphoric acid crosslinking within a range that does not impair the effects of the present invention. However, the component (B) does not include the component (A).

The starch of the ingredient (B) is preferably selected from the group consisting of tapioca starch, potato starch and waxy corn starch, from the viewpoint of desirable balance of texture of the baked confectionery, melting in the mouth, texture of the dough after baking, and sweetness. It becomes 1 type or 2 types or more, More preferably, it is tapioca starch.

When the starch for baked confectionery contains the component (B), the content of the component (B) in the starch for baked confectionery is greater than 0% by mass relative to the whole starch for the baked confectionery, from the viewpoint of improving the texture of the baked confectionery, It is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more.

In addition, from the same viewpoint, the content of the component (B) in the starch for baked confectionery is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass for the whole starch for baked confectionery. % Or less.

When the starch for baked confectionery contains the component (B), the content of the component (B) with respect to the sum of the components (A) and (B) is a mass ratio ((B)/ from the viewpoint of improving the texture of the baked confectionery) ((A)+(B))) is preferably 0.4 or more, more preferably 0.45 or more, still more preferably 0.5 or more.

In addition, from the same viewpoint, the mass ratio ((B)/((A)+(B))) is preferably 0.9 or less, more preferably 0.8 or less, more preferably 0.75 or less, and even more preferably 0.7 or less.

(Ingredient (C))

Next, the component (C) will be described.

The component (C) is, for example, an α-ized starch subjected to α-ized treatment such as jet cooker treatment, drum dryer treatment, and extruder treatment.

The degree of swelling of the cold water of the component (C) is preferably 3.5 or more, more preferably 5 or more, and more preferably 5 or more, from the viewpoint of making the balance of the texture of the baked confectionery, the feeling of melting in the mouth, and the texture and sweetness of the dough after firing. It is 10 or more.

Moreover, from the same viewpoint, the degree of swelling of the cold water of the component (C) is preferably 40 or less, more preferably 30 or less, and even more preferably 20 or less.

In addition, the method for measuring the swelling degree of cold water of the component (C) will be described later in the section of Examples.

Raw starch of component (C) is preferably from the viewpoint of the balance of texture and sweetness of the dough after baking, the texture of the baked confectionery, the feeling of melting in the mouth, preferably tapioca starch, potato starch and waxy corn starch and their processed starch It is one or two or more selected from the group consisting of, more preferably one or two or more selected from the group consisting of tapioca starch and processed starch thereof, more preferably acetylated phosphoric acid crosslinked tapioca starch.

In addition, the raw material starch of the component (C) may be the same as or different from the component (A) or the component (B).

When the starch for baked confectionery contains component (C), the content of component (C) is preferably 1% by mass relative to the entire starch for baked confectionery, from the viewpoint of making the texture of the dough after baking the baked confectionery more desirable. It is the above, More preferably, it is 2 mass% or more, More preferably, it is 3 mass% or more, More preferably, it is 4 mass% or more.

In addition, from the same viewpoint, the content of the component (C) in the starch for baked confectionery is preferably 20% by mass or less, more preferably 10% by mass or less, and even more preferably 8% by mass with respect to the whole starch for baked confectionery. % Or less.

When the starch for baked confectionery contains components (B) and (C), the content of component (C) with respect to the sum of components (A) and (B) is a mass ratio (from the viewpoint of improving the texture of baked confectionery) (C)/((A)+(B))) is preferably 0.04 or more, and more preferably 0.05 or more.

In addition, from the same viewpoint, the mass ratio ((C)/((A)+(B))) is preferably 0.08 or less, and more preferably 0.07 or less.

Since the starch for baked confectionery in this embodiment contains component (A), it can be preferably used for baked confectionery. More specifically, by using starch for baked confectionery containing the component (A), even when gluten-free and gliadin-free, the balance of texture, melting in the mouth, texture of the dough after firing and the sweetness balance are excellent. You can get baked sweets.

In addition, by using starch for baked confectionery containing the component (A), in a baked confectionary that is gluten-free and gliadin-free, for example, it is also possible to obtain a sweetening enhancing effect. It is also possible to reduce the blending amount of the sweetener component.

In addition, by using starch for baked confectionery containing the component (A), it is also possible to improve, for example, the feeling of melting in the mouth of the baked confectionery.

(Mix powder for baked confectionery)

In the present embodiment, the baked confectionery mix powder is a composition comprising the aforementioned confectionary starch. More specifically, the baked confectionery mix powder is a mix powder containing component (A), preferably one or two selected from the group consisting of component (A), component (B) and component (C). It is a mix powder containing species.

Moreover, the mix powder for baked confectionery may further contain components other than components (A) to (C).

As components other than components (A) to (C), for example, sweetener components such as starch, grain flour, sugar and sweetener other than the components (A) to (C) described above, dairy products, turbulent substances such as eggs and egg white powder, emulsifiers , Swelling agents, seasonings, flavorings, flavor powders such as matcha or cocoa powder, pigments, thickeners, fats and oils may be included, and powdery ones are preferred. In addition, it is also possible to add solid materials such as nuts and chocolate chips.

In addition, the mix powder for baked confectionery is preferably gluten free and gliadin free.

The content of the starch for baked confections in the mix powder for baked confectionery can be set according to the type of baked confectionery, for example, and it is desirable to balance the texture of the baked confectionery, the feeling of melting in the mouth, the texture of the dough after firing, and the sweetness. From a viewpoint, it is preferably 20% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more with respect to the whole mix powder for baked confectionery.

In addition, from the same viewpoint, the content of the starch for baked confectionery in the mix powder for baked confectionery is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass relative to the whole mix powder for baked confectionery. Hereinafter, it is more preferably 70% by mass or less, and even more preferably 60% by mass or less.

(Dough for baked confectionery)

In the present embodiment, the baked pastry dough includes the aforementioned baked starch. More specifically, the baked pastry dough contains component (A), and preferably comprises one or two or more selected from the group consisting of component (A) and components (B) and (C). It is dough.

In addition, the baked pastry dough may further contain components other than components (A) to (C).

As components other than components (A) to (C), for example, sweet components such as starch, grain flour, sugar, honey, sweetener other than the components (A) to (C) described above, dairy products, egg, egg white, egg yolk, Turbulences such as eggs, emulsifiers, swelling agents, seasonings, flavorings, flavor powders such as matcha and cocoa powders, pigments, thickeners, fats and oils, fruit juices or vegetable juices, soy milk, water, and the like may be included. In addition, it is also possible to add solid materials such as nuts and chocolate chips.

In addition, the baked pastry dough is preferably gluten free and gliadin free.

The content of the starch for the baked confectionery in the baked pastry can be set according to the type of the baked confectionery, for example, and it is desirable to balance the texture of the baked pastry, the feeling of melting in the mouth, the texture of the dough after firing, and the sweetness. In, the whole baked pastry dough is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more.

In addition, from the same viewpoint, the content of the starch for baked confectionery in the baked pastry dough is 100% by mass or less, preferably 70% by mass or less, more preferably 60% by mass or less, with respect to the entire baked pastry dough, It is more preferably 55% by mass or less, and even more preferably 50% by mass or less.

(Baked sweets)

In the present embodiment, the baked confectionery includes the aforementioned starch for baked confectionery.

Specific examples of baked confectionery include pound cake, madeleine, sponge cake, cookies, baumkuchen, and pinangsi. From the viewpoint of improving the texture of the baked confectionery, the feeling of melting in the mouth, and the balance of the texture and sweetness of the dough after firing, the baked confectionery is preferably one selected from the group consisting of pound cake, madeleine, sponge cake, and cookie, More preferably, it is one type selected from the group consisting of pound cake, madeleine, and sponge cake.

In addition, baked confectionery is preferably gluten free and gliadin free.

In this embodiment, baked confectionery can be obtained by a manufacturing method including, for example, a step of baking the starch for baked confectionery in the dough.

Since the baked confectionery obtained in the present embodiment contains starch for baked confectionery containing the component (A) in the dough, it is excellent in the balance of texture, texture in the mouth, texture of the dough after firing, and sweetness.

In addition, in this embodiment, the method of improving the feeling of melting in the mouth of a baked confectionery includes, for example, baking the baked confectionery starch in the dough.

In addition, in this embodiment, the method of improving the sweetness of a baked confectionery includes, for example, baking the baked confectionery starch in the dough.

Example

Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

In the examples below, unless otherwise specified, "%" is "mass%". In addition, when there is no particular mention, "part" is "part by mass".

(Raw materials)

The following were mainly used as raw materials.

(Starch ingredient)

Acetylated phosphoric acid crosslinked tapioca starch (ingredient (A)): ActBody ATP-25, J-Oil Mills Co., Ltd., cold water swelling degree 2.2

Phosphoric acid crosslinked tapioca starch (ingredient (B)): Act Body TP-4W, J-Oil Mills Co., Ltd., cold water swelling degree 2.1

α-acetylated phosphoric acid cross-linked tapioca starch (ingredient (C)): Gelol GT-α, J-Oil Mills Co., Ltd., cold water swelling degree 14.1

(Provisional land)

Processing maintenance 1: Meister Geneter, J-Oil Mills Co., Ltd.

Processing maintenance 2: Acro 10, J-Oil Mills Co., Ltd.

Processing maintenance 3: Splendor HG, J-Oil Mills Co., Ltd.

Processing maintenance 4: Splendor L, J-Oil Mills Co., Ltd.

(Other ingredients)

Power: Heart, manufactured by Nippon Milling Co., Ltd.

Strong powder: Eagle, manufactured by Nippon Milling Co., Ltd.

Baking powder: F-up, Aikoku Co., Ltd.

Sugar: Sangbaekdang, manufactured by Nisshin Jedang Co., Ltd.

Bundang: Manufactured by Nisshin Sugar Corporation

Skim milk powder: Morinaga Dairy Co., Ltd.

(Measurement method of swelling degree of cold water)

The degree of swelling of cold water was measured by the method described in the "Starch and Related Sugar Experiment Method", pages 279-280, 1986, at the Society Publishing Center. Specifically, it measured by the following method.

(1) The sample was dried by heating at 125° C. using a moisture meter (Gensei Industrial Co., Ltd., model MX50) to measure moisture, and the mass of the dried product was calculated from the obtained moisture value.

(2) 1 g of the sample was precisely weighed in terms of the mass of this dried product, placed in a centrifugal tube, impregnated with 1 mL of methyl alcohol, and distilled water at 25° C. was added while stirring with a glass rod to obtain exactly 50 mL. Shake occasionally and leave at 25°C for 20 minutes. It was centrifuged at 2860×g for 30 minutes at 25° C., and divided into a precipitation layer and a symbol layer.

(3) The symbol layer was removed, and the precipitation layer mass was measured, and this was designated as B(g).

(4) The mass when the precipitate layer was dried (105°C, constant weight) was defined as C(g).

(5) The value obtained by dividing B by C was taken as the degree of swelling of cold water.

(Examples 1 to 6, Comparative Examples 1 and 2)

In this example, the pound cake was produced and evaluated. Table 1 shows the results of the formulation and evaluation of the pound cake. In addition, in each example of Table 1, the starch for baked confectionery is comprised including 1 or more types of components (A)-(C).

(Method of manufacturing pound cake)

1. Among the raw materials shown in Table 1, each processed fat and sugar were placed in a bowl of 5 coats, and mixed for 8 minutes at medium speed with a hard mixer equipped with a beater.

2. The egg was divided into three times and added to 1. Each addition was mixed for 2 minutes at medium speed to obtain a mixture.

3. Meanwhile, among the raw materials shown in Table 1, in each Example, components (A) to (C) and baking powder were uniformly mixed to prepare a mix powder. In the control example, a mixed powder was obtained by uniformly mixing the powder and baking powder. These were added to the mixture of 2. above, and mixed at low speed for 1 minute and 30 seconds to obtain a dough. The dough specific gravity was about 0.8.

4. 320 g of dough was added to the pound mold (S) and fired under the following conditions.

Oven: Prince oven: PJS3-222B, Maruzen Co., Ltd.

Firing temperature: 180℃ at the top / 180℃ at the bottom

Firing time: 35 minutes

(Assessment Methods)

Two expert panelists discussed together to evaluate the texture of the pound cake, the feeling of melting in the mouth, the texture of the dough after firing, and the sweetness (strong sweetness). Evaluation criteria were as follows, and three or more points were set as the pass.

(Texture)

4: Soft and moist

3: Somewhat soft and moist

2: Somewhat hard and fluffy

1: Hard and fluffy

(Feeling melts in your mouth)

4: It feels very good in the mouth.

3: It feels good to melt in your mouth.

2: It doesn't feel so good in my mouth.

1: The feeling of melting in my mouth is not good

(Dough texture after firing)

4: The texture is fine

3: The grain is slightly fine

2: Some grains are rough or somewhat grainy.

1: The grain is rough, or the grain is fine.

(Sweetness (strong sweetness))

4: Sweeter than the control.

3: It is as sweet as the control.

2: The sweetness is weaker than the control.

1: Very sweeter than the control.

From Table 1, in each Example, the balance of the texture of the pound cake, the feeling of melting in the mouth, and the texture and sweetness of the dough after firing were superior to each Comparative Example.

In addition, when the addition amount of sugar in the Example was the same amount as that of the control example, the sweetness was felt stronger than that of the control example. In addition, even in the case where the amount of sugar added in the example was reduced compared to the control example, the sweetness of the same degree as in the control example was felt.

(Example 7)

Madeleine was produced and evaluated in this example. Table 2 shows the results of the blending and evaluation of Madeleine.

(Madeleine manufacturing method)

1. Among the raw materials shown in Table 2, in the examples, starch and sugar for baked confectionery consisting of components (A) to (C) were put in a plastic bag and mixed to prepare a mix powder. In the control example, the powder and the powder were mixed in a plastic bag to obtain a mixed powder.

2. The whole egg and the mix powder obtained in the above 1 were placed in a bowl of 5 coats and uniformly stirred with a Hobart mixer equipped with a beater.

3. The processing oil 1 heated and dissolved at 50°C was added and stirred uniformly.

4. The dough was placed at 25°C for 1 hour.

5. The dough was placed in a squeeze bag, and about 80 g of dough was poured into aluminum in a chrysanthemum mold and fired under the following conditions.

Oven: Prince oven

Firing temperature: 180℃ at the top / 200℃ at the bottom

Firing time: 17 minutes

(Assessment Methods)

The texture of the obtained madeleine, the feeling of melting in the mouth, and the texture and sweetness of the dough after firing were evaluated by the same evaluation criteria as the evaluation methods of the pound cake described above, respectively.

From Table 2, the Madeleine obtained in Examples was excellent in the balance of texture, melting in the mouth, texture of the dough after baking, and sweetness.

In addition, the madeleine obtained in the example had less sugar added than the control example, but a sweetness equivalent to that of the control example was obtained.

(Example 8)

In this example, the sponge cake was produced and evaluated. Table 3 shows the results of the formulation and evaluation of the sponge cake.

(Method of manufacturing sponge cake)

1. Among the raw materials shown in Table 3, in the examples, starch for baked confectionery consisting of components (A) and (B), sugar and baking powder were added and mixed well to obtain a mixed powder. In the control example, a powdery powder, sugar, and baking powder were put in a plastic bag and mixed to obtain a mix powder.

2. Eggs, each processed oil, and the mix powder obtained in 1. were put into a bowl of 5 courts and mixed for 5 minutes at medium speed with a Hobart mixer equipped with a beater.

3. The dough after mixing was placed in a round mold of No. 6 and 280 g of dough was fired under the following conditions.

Oven: Prince oven

Dough specific gravity: 0.45

Firing conditions: 180°C at the top / 180°C at the bottom

Firing time: 23 minutes

(Assessment Methods)

The texture of the obtained sponge cake, the feeling of melting in the mouth, and the texture and sweetness of the dough after firing were evaluated according to the evaluation methods of the above-mentioned pound cake, respectively.

From Table 3, the sponge cake obtained in each example was excellent in the balance of texture, melting in the mouth, texture of the dough after baking, and sweetness.

In addition, the sponge cake obtained in the example had less sugar added than the control example, but a sweetness equivalent to that of the control example was obtained.

(Example 9)

In this example, cookies were produced and evaluated. Table 4 shows the cookie formulation and evaluation results.

(How to make cookies)

1. Among the raw materials shown in Table 4, processing oil 1 to water were mixed at low speed with a Hobart mixer equipped with a beater.

2. In Example 9, component (A), and in the control example, strong powder was added to the mixture obtained in 1. above.

3. After mixing at low speed with a Hobart mixer and mixing uniformly, the dough was molded into a rod shape.

4. Put in the freezer and cool for 30 minutes to solidify.

5. Sliced to a thickness of about 7 mm with a knife.

6. A baking sheet was laid on the top plate, the dough was spread and fired under the following conditions.

Oven: Prince oven

Firing temperature: 180℃ at the top / 180℃ at the bottom

Firing time: 15 minutes

(Assessment Methods)

The texture of the obtained cookie, the feeling of melting in the mouth, and the texture and sweetness of the dough after firing were evaluated using the same evaluation criteria as the evaluation methods of the pound cake described above.

From Table 4, the cookie obtained in the example was excellent in the balance of texture, melting in the mouth, texture of the dough after baking, and sweetness.

This application claims priority based on Japanese Patent Application No. 2017-235758 filed on December 8, 2017, the entire disclosure of which is incorporated herein.

Claims (14)

Component (A): Starch for baked confectionery containing 20 mass% or more and 100 mass% or less of acetylated phosphoric acid crosslinked tapioca starch. According to claim 1,
Component (B): A starch for baked confectionery which further contains 0% by mass or more and 80% by mass or less of the whole phosphate starch for baking. According to claim 2,
Starch for baked confectionery, wherein the starch of the ingredient (B) is one or two or more selected from the group consisting of tapioca starch, potato starch and waxy corn starch. The method of claim 2 or 3,
The starch for baked confectionery whose content of the component (B) with respect to the sum of the components (A) and (B) in the baked confectionery starch is 0.4 to 0.9 in mass ratio. The method according to any one of claims 1 to 4,
Ingredient (C): Starch for baked confections, further comprising α-ized starch. The method of claim 5,
Starch for baked confectionery, wherein the content of the component (C) with respect to the sum of the components (A) and (B) in the baked confectionery starch is 0.04 to 0.08 in mass ratio. A mix powder for baked confections, comprising the starch for baked confections according to any one of claims 1 to 6. The method of claim 7,
The baked pastry mix powder is gluten-free and gliadin-free, baked pastry mix powder. The baked pastry dough containing the starch for baked pastry according to any one of claims 1 to 6. The method of claim 9,
The baked pastry dough is gluten free and gliadin free, the baked pastry dough. A baked confectionery comprising the starch for baked confectionery according to any one of claims 1 to 6. The method of claim 11,
The baked confectionery is a baked confectionery, which is one type selected from the group consisting of pound cake, madeleine, sponge cake, and cookie. The method of claim 11 or 12,
The baked cookie is gluten free and gliadin free. A method for improving the feeling of melting in the mouth of a baked confectionery, comprising baking the starch for baked confectionery according to any one of claims 1 to 6 in the dough.