WO2020213422A1 - Production method for dough for baked goods - Google Patents

Abstract

This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the step for preparing the dough for baked goods, the component (A) content relative to the total powder raw material and component (A) content in the dough for baked goods is 0.5%–40% by mass. (1) The starch content is at least 75% by mass. (2) 3%-45% by mass of a low molecular weight starch is included that has an amylose content of at least 5% by mass. The peak molecular weight of the low molecular weight starch is 3 × 10³ to 5 × 10⁴. (3) The degree of swelling in cold water at 25°C is 5–20. (4) The component (A) content that is not captured in a sieve having a mesh of 0.5 mm and captured in a sieve having a mesh of 0.038 mm is 30%–100% by mass.

Description

How to make dough for baked goods

The present invention relates to a method for producing a dough for baked confectionery.

Conventionally, various confectioneries have been used for baked confectionery dough for the purpose of improving the texture of baked confectioneries such as cakes, improving the texture such as melting in the mouth, increasing the volume, improving the appearance such as preventing cracks, improving workability, and preventing aging. It has been proposed to add a chemical improver. For example, as a method for producing a dough for cakes such as sponge cake, there are a "separate method" and a "co-formation method" that use only the foaming power of eggs, but these methods have stability of foaming. It is poor and requires skillful skills, and is not suitable for mass production. Therefore, in the case of industrial mass production of cakes, a foaming improver for confectionery is used in order to enable an "all-in-mix method" in which all raw materials are mixed at the same time.
In addition, in baked confectioneries with a large dough specific weight belonging to butter cakes such as pound cakes and financiers, and when manufacturing these baked confectioneries by the sugar batter method, the texture, softness, moist feeling, etc. Confectionery improvers are used for the purpose of improving the quality of the cake and preventing deterioration over time.
However, when these confectionery improvers are used, although the foaming property at the time of preparing the cake dough and the deterioration of the dough over time after baking are improved, the obtained baked confectionery has a crunchy texture and is crisp. There was a problem of lowering.

Patent Document 1 states that the texture of cakes having a water content of 30% by mass or more is softened and melts in the mouth without impairing the foaming property of the cake dough, while suppressing aging during storage. Possible cake quality improvers are disclosed.

Further, Patent Document 2 describes a composition containing 75% by mass or more of starch, and as the above-mentioned starch, a low molecular weight starch obtained from a starch having an amylose content of 5% by mass or more as a raw material is 3% by mass in the composition. % Or more and 45% by mass or less, the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less, and the cold water swelling degree of the composition at 25 ° C. is 7 or more and 20 or less. A composition in which the content of granules on a sieve having a mesh size of 0.5 mm in the composition is 50% by mass or less is disclosed, and according to the invention, high water absorption rate, non-stickiness, and non-stickiness, and , It is said that it is possible to obtain a new material with an excellent balance of resistance to lumps. Further, it is said that it is possible to obtain an excellent texture and good workability, for example, when blended in various foods.

Japanese Unexamined Patent Publication No. 2014-042457 International Publication No. 2014/132534

However, even in the technique of Patent Document 1, there is still room for improvement in that the sticking of baked confectioneries using the confectionery improving agent is suppressed and the crispness is improved.
Further, Patent Document 2 does not disclose or suggest a means for suppressing the texture of baked confectionery when a confectionery improving agent is used in combination.

Therefore, as a result of diligent studies by the present inventors, in baked confectionery using a confectionery improving agent, by incorporating a specific component into the dough, clinging is reduced and the mouthfeel is improved. We have found that a baked confectionery with improved crispness can be obtained, and completed the present invention.

That is, according to the present invention, the following method for producing a baked confectionery dough, a method for producing a baked confectionery, a method for improving the melting of the baked confectionery, a method for improving the crispness of the baked confectionery, and a composition for baked confectionery are provided. Will be done.
[1]
Including a step of preparing a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4).
In the process of preparing dough for baked goods,
The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less. Manufacturing method.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C. Mass% or more and 100 mass% or less [2]
The production method according to [1], wherein the content of the component (A) under a sieve having a mesh size of 0.25 mm and on a sieve having a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. ..
[3]
The production method according to [1] or [2], wherein the powder raw material contains flour.
[4]
The production method according to any one of [1] to [3], wherein the baked confectionery is one selected from the group consisting of sponge cake, pound cake, roll cake, pancake, madeleine and financier.
[5]
The production method according to any one of [1] to [4], wherein the step of preparing the dough is an all-in-mix production method.
[6]
The content of the confectionery improving agent with respect to the total content of the powder raw material and the component (A) in the baked confectionery dough is 0.6% by mass or more and 65% by mass or less, [1] to [5] The production method according to any one of the following items.
[7]
Item 1 of [1] to [6], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio. The manufacturing method described in.
[8]
A method for producing baked confectionery, which comprises a step of cooking the dough for baked confectionery obtained by the production method according to any one of [1] to [7].
[9]
The production method according to [8], wherein the cooking method is one or two selected from baking and steaming.
[10]
It is a method for improving the melting of baked confectionery obtained by cooking a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4). ,
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less [11]
The method according to [10], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
[12]
The method according to [10] or [11], wherein the improvement in melting in the mouth is a reduction in clinging.
[13]
A method for improving the crispness of baked confectionery obtained by cooking a baked confectionery dough containing a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less [14]
The method according to [13], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
[15]
A composition for baked confectionery containing the component (A) satisfying the following conditions (1) to (4) and a confectionery improving agent.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices, etc. are also effective as aspects of the present invention.

According to the present invention, it is possible to obtain baked confectionery with reduced clinging, improved mouthfeel, and further improved crispness.

Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. In addition, each component can be used alone or in combination of two or more. Further, the dough for baked confectionery (also simply referred to as dough) in the present embodiment refers to the dough before baking unless otherwise specified.
Further, in the present specification, fluttering refers to a state in which food is mixed with saliva and becomes messy and sticky in the mouth when eaten.

(Dough for baked goods)
In the present embodiment, the baked confectionery dough contains a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
The content of the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less with respect to the content of the whole powder raw material.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100% by mass or less The dough for baked confectionery is specifically obtained by blending a powder raw material, a confectionery improving agent and the component (A), and is appropriately used in addition to edible oils and fats and the like. Raw materials may be further blended.
Hereinafter, each component which is a raw material of the dough for baked confectionery will be described.

(Component (A))
The component (A) is a starch composition containing 75% by mass or more of starch. The component (A) contains 3% by mass or more and 45% by mass or less of low molecular weight starch of starch having an amylose content of 5% by mass or more as starch in the starch composition, and has a peak molecular weight of the low molecular weight starch. Is 3 × 10 ³ or more and 5 × 10 ⁴ or less, and the cold water swelling degree of the starch composition at 25 ° C. is 5 or more and 20 or less.
Hereinafter, the component (A) will be described in more detail.

The content of starch in the component (A) is 75% by mass or more, preferably 80% by mass or more, and 85% by mass or more, from the viewpoint of reducing clinging and improving crispness. Is even more preferable.
The upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less and 99% by mass or less depending on the properties of the baked confectionery.

In addition, as the component (A), the starch containing a low molecular weight starch made from starch having an amylose content of 5% by mass or more as a raw material is used as the low molecular weight starch having a specific peak molecular weight. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch. The molecular weight is 3 × 10 ³ or more and 5 × 10 ⁴ or less.

The peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more, preferably 8 × 10 ³ or more, from the viewpoint of reducing clinging and improving crispness. The peak molecular weight of the low molecular weight starch, from the same viewpoint, it is 5 × 10 ⁴ or less, preferably to 3 × 10 ⁴ or less, still more preferably 1.5 × 10 ⁴ or less. The method for measuring the peak molecular weight of starch after decomposition will be described in the section of Examples.

From the viewpoint of excellent production stability, the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch or enzyme-treated starch, and more preferably acid-treated. It is starch.

The conditions of the acid treatment are not limited, but the treatment can be performed as follows, for example.
After the starch having an amylose content of 5% by mass or more and water are added to the reactor, an acid is further added. Alternatively, acid water in which acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.

Specific examples of the acid used for the above acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.

In the acid treatment reaction, for example, the acid concentration during acid treatment. 0.05 Normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is further preferable. The reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and further preferably 35 ° C. or higher and 65 ° C. or lower. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.

The content of the low molecular weight starch in the component (A) is 3% by mass or more and 8% by mass or more with respect to the entire component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 13% by mass or more, and more preferably 13% by mass or more.
On the other hand, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.

The amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, still more preferably 55. By mass or more, more preferably 65% by mass or more. The upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

As starch having an amylose content of 5% by mass or more, which is a raw material for low molecular weight starch, high amylose cornstarch, cornstarch, tapioca starch, sweet potato starch, horse belly starch, wheat starch, high amylose wheat starch, rice starch, and these raw materials are chemically used. One or more selected from the group consisting of processed starch processed physically, physically or enzymatically can be used. From the viewpoint of reducing fluffing and improving mouthfeel, it is preferable to use one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and it is more preferable to use high amylose cornstarch. .. High amylose cornstarch has an amylose content of 40% by mass or more and is available. Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.

The degree of swelling of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of reducing clinging and improving crispness. ..
From the same viewpoint, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
Here, the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method.
(1) The sample is dried by heating at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance is calculated from the obtained moisture value.
(2) In terms of the amount of dry matter, 1 g of the sample was dispersed in 50 mL of water at 25 ° C., stirred gently in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi). Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Koki Co., Ltd., and separated into a sedimentation layer and a supernatant layer.
(3) The supernatant layer is removed, the mass of the precipitate layer is measured, and this is designated as B (g).
(4) Let C (g) be the mass when the precipitated layer is dried to dryness (105 ° C., constant weight).
(5) The value obtained by dividing B by C is defined as the degree of cold water swelling.

The content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less. From the viewpoint of reducing fluttering and improving crispness, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and further preferably 65% by mass or more and 100% by mass or less. Hereinafter, it is even more preferably 82% by mass or more and 100% by mass or less.
Here, the content on the sieve and the content under the sieve are specifically the content of the fraction on the sieve and the content of the fraction under the sieve, respectively.

Further, the content of the component (A) under the sieve of the 0.25 mm sieve and on the sieve of the sieve having a mesh size of 0.038 mm in the sieve of JIS-Z8801-1 standard is preferable from the viewpoint of improving the melting in the mouth. Is 30% by mass or more and 100% by mass or less, more preferably 33% by mass or more and 100% by mass or less, still more preferably 35% by mass or more and 100% by mass or less, still more preferably 40% by mass or more and 100% by mass or less. ..

Further, the content of the component (A) in the JIS-Z8801-1 standard sieve under the 0.15 mm sieve and on the sieve with a mesh opening of 0.038 mm is preferable from the viewpoint of improving the melting in the mouth. Is 10% by mass or more and 100% by mass or less, more preferably 12% by mass or more and 100% by mass or less, still more preferably 15% by mass or more and 99% by mass or less, still more preferably 20% by mass or more and 98% by mass or less. More preferably, it is 25% by mass or more and 96% by mass or less.
From the same viewpoint, the content of the component (A) in the JIS-Z8801-1 standard sieve under the sieve of 0.15 mm and on the sieve of the sieve having a mesh size of 0.038 mm is preferably 10% by mass or more. It is more preferably 12% by mass or more, still more preferably 15% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, and preferably 100% by mass or less. It is more preferably 99% by mass or less, further preferably 98% by mass or less, and even more preferably 96% by mass or less.

In the present embodiment, various starches can be used as the starch component other than the low molecular weight starch in the component (A). Specifically, starches generally available on the market depending on the intended use, for example, starches for foods, regardless of the type, starches such as cornstarch, potato starch, tapioca starch, wheat starch; and these starches. One or more of them can be appropriately selected from chemically, physically or enzymatically processed processed starches and the like. It preferably contains one or more starches selected from the group consisting of cornstarch, wheat starch, potato starch, tapioca starch and cross-linked starches thereof, and more preferably contains cornstarch.

In addition, a component other than starch can be added to the component (A) in the present embodiment.
Specific examples of components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments. Insoluble salts are preferably blended, and the blending amount of the insoluble salt is 0.1% by mass or more and 2% by mass. More preferably, it is less than%.

Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Low Step Preparation of molecular starch) step of peak molecular weight amylose content of 5 mass% or more material starch treated low molecular weight to obtain a 3 × 10 ³ or more 5 × 10 ⁴ or less of the low molecular weight starch.
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more. The process of granulating.

The step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch. The decomposition referred to here refers to decomposition accompanied by low molecular weight starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.

Further, in the granulation step, a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
In the case of extruder treatment, usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.

In the present embodiment, for example, by the step of heat-gelatinizing the specific raw material, the component (A) having a cold water swelling degree satisfying a specific condition can be obtained. Further, it is preferable that the granulated product obtained by heat gelatinization is pulverized, sieved, and appropriately adjusted in size to obtain the component (A), if necessary.

The component (A) obtained as described above is a starch composition containing low-molecular-weight starch, and the starch content, the degree of swelling in cold water, and the peak molecular weight of the low-molecular-weight starch all satisfy specific conditions. Therefore, it is possible to reduce the stickiness of baked confectionery and improve the crispness.

The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0 from the viewpoint of reducing clinging and improving melting in the mouth. .5% by mass or more and 40% by mass or less, preferably 0.7% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 25% by mass or less, still more preferably 1.5% by mass or more and 19.8% by mass. % Or less, more preferably 1.7% by mass or more and 19% by mass or less, even more preferably 2.6% by mass or more and 19% by mass or less, and 2.5% by mass or more and 15% by mass or less. preferable.
From the same viewpoint, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.
Further, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0.5% by mass or more and 40 from the viewpoint of improving crispness. It is mass% or less, preferably 0.7 mass% or more and 30 mass% or less, more preferably 1 mass% or more and 25 mass% or less, still more preferably 1.5 mass% or more and 19.8 mass% or less, still more preferably. Is 1.7% by mass or more and 19% by mass or less, more preferably 2.5% by mass or more and 19% by mass or less, and even more preferably 2.6% by mass or more and 15% by mass or less.
From the same viewpoint, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.

The content of the component (A) in the dough for baked confectionery in the present embodiment is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0, from the viewpoint of reducing clinging and improving melting in the mouth. .4% by mass or more and 17% by mass or less, more preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, still more preferably 0.8% by mass or more. It is 7% by mass or less, more preferably 1.1% by mass or more and 4.3% by mass or less.
From the same viewpoint, the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, still more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, and for example, 20% by mass or less, preferably 17% by mass or less, and more. It is preferably 13% by mass or less, 8.3% by mass or less, even more preferably 7% by mass or less, and even more preferably 4.3% by mass or less.
From the viewpoint of improving crispness, the content of the component (A) in the dough for baked confectionery is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0.4% by mass or more and 17% by mass or less. More preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, even more preferably 0.8% by mass or more and 7% by mass or less, even more preferably 1. .1% by mass or more and 6% by mass or less, more preferably 1.2% by mass or more and 5% by mass or less.
From the same viewpoint, the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, still more preferably 1.2% by mass or more, and for example, 20% by mass or less. It is preferably 17% by mass or less, more preferably 13% by mass or less, still more preferably 8.3% by mass or less, even more preferably 7% by mass or less, even more preferably 6% by mass or less, still more preferably. It is 5% by mass or less.
Here, the content of the component (A) in the dough for baked confectionery specifically means the content of the component (A) in the whole dough for baked confectionery.

The mass ratio of the content of the component (A) to the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0 from the viewpoint of reducing clinging and improving melting in the mouth. 03 or more and 8 or less, more preferably 0.07 or more and 7 or less, still more preferably 0.1 or more and 5 or less, still more preferably 0.1 or more and 4.9 or less, and even more preferably 0.2 or more and 4. It is 7 or less, more preferably 0.2 or more and 3 or less.
From the same viewpoint, the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further. It is preferably 0.1 or more, even more preferably 0.2 or more, and preferably 8 or less, more preferably 7 or less, still more preferably 5 or less, even more preferably 4.9 or less, and even more. It is preferably 4.7 or less, and particularly preferably 3 or less.
The mass ratio of the content of the component (A) to the content of the confectionery improver is preferably 0.03 or more and 8 or less, more preferably 0.07 or more and 7 or less, from the viewpoint of improving crispness. It is even more preferably 0.1 or more and 6 or less, even more preferably 0.2 or more and 4.9 or less, even more preferably 0.2 or more and 4.7 or less, and even more preferably 0.3 or more and 3 or less.
From the same viewpoint, the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further. It is preferably 0.1 or more, even more preferably 0.2 or more, even more preferably 0.3 or more, and preferably 8 or less, more preferably 7 or less, still more preferably 6 or less, and even more. It is preferably 4.9 or less, more preferably 4.7 or less, and particularly preferably 3 or less.

(Powder raw material)
Next, the powder raw material will be described. The powder raw material is a raw material that is blended in a powdery form when preparing a dough for baked goods. However, the component (A) is not included in the powder raw material. If the confectionery improver is powder, it is not included in the powder raw material.
Specific examples of powder raw materials include flours such as wheat flour, rice flour, rye flour, and soybean flour; proteins such as gluten and soybean protein; unprocessed starch, esterified starch, etherified starch, pregelatinized starch, and resistant starch. Polysaccharides such as dextrin; sugars such as sugar, fructose, starch, isomerized sugar, converted sugar, oligosaccharides, trehalose, sugar alcohol; powdered sweeteners such as aspartame and acesulfam potassium; defatted milk powder, whole fat powder milk, cheese Milk such as powder; salt; dietary fiber such as bran, cellulose, resistant starch; eggs such as egg white flour and whole egg flour; thickening polysaccharides such as guar gum and alginate ester; cocoa powder, matcha powder, etc. Flavor powder; nut powder such as almond poodle; swelling agent and the like can be mentioned.
The dough for baked confectionery preferably contains flour as a powder raw material, more preferably one or more selected from wheat flour and rice flour, and further preferably contains wheat flour.

(Improver for confectionery)
The baked confectionery dough in the present embodiment contains a confectionery improving agent. The baked confectionery dough is obtained by blending a confectionery improving agent. The confectionery improver in the present embodiment is used for the purpose of improving workability in manufacturing confectionery, stability of dough, texture and storage stability of the finished confectionery, and is used for cakes. This includes quality improvers, emulsified fats and oils, foamable emulsified fats and oils, foaming agents for confectionery and the like. The confectionery improver in the present embodiment preferably has a foaming property.
Further, the confectionery improving agent in the present embodiment preferably contains an emulsifier. Further, the confectionery improving agent may further contain thickening polysaccharides, proteins, edible oils and fats, fatty acids, glycerin, sugars, water, coloring agents and the like, depending on the intended use. Specifically, the confectionery improving agent is a preparation containing an emulsifier, and is blended together with the component (A) and other powder raw materials as a raw material for baked confectionery dough.
The properties of the confectionery improving agent in the present embodiment are not limited, and powder, paste, or liquid can be used, but the paste is preferable. Confectionery improvers are commercially available products (for example, Emmaup KM-100 (manufactured by Riken Vitamin Co., Ltd.), Patiglas 100 (manufactured by Riken Vitamin Co., Ltd.), Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd.), Splendor HG (stock). Company J-Oil Mills), Splendor L (J-Oil Mills Co., Ltd.), etc.) can also be used.

The method of adding the confectionery improver in the present embodiment is not limited, and in the case of the all-in-mix method described later, it may be added when all the ingredients are mixed at once, or the sugar batter method described later may be used. If available, whole eggs or fats and oils may be added at the same time, but the all-in-mix method is preferable from the viewpoint of ease of workability. Further, if it is a powdery improving agent for confectionery, it can be mixed with any of the powder raw materials to form a mixed powder, and then added to the other raw materials.

The content of the confectionery improver in the baked confectionery dough in the present embodiment is preferable with respect to the total content of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness. Is 0.6% by mass or more and 65% by mass or less, more preferably 1% by mass or more and 30% by mass or less, still more preferably 1.5% by mass or more and 25% by mass or less, still more preferably 1.9% by mass or more. It is 22% by mass or less, more preferably 2% by mass or more and 19% by mass or less.
From the same viewpoint, the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more, more preferably 0.6% by mass or more, based on the total content of the powder raw material and the component (A). It is 1% by mass or more, more preferably 1.5% by mass or more, still more preferably 1.9% by mass or more, even more preferably 2% by mass or more, and preferably 65% by mass or less, more preferably. Is 30% by mass or less, more preferably 25% by mass or less, even more preferably 22% by mass or less, and even more preferably 19% by mass or less.
When the baked confectionery is a roll cake, the content of the confectionery improving agent in the baked confectionery dough is the total of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 0.6% by mass or more and 65% by mass or less, more preferably 18% by mass or more and 65% by mass or less, still more preferably 25% by mass or more and 62% by mass or less, still more preferably 35% by mass with respect to the content. % Or more and 60% by mass or less, and even more preferably 45% by mass or more and 59% by mass or less.
From the same viewpoint, in the case of roll cake, the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more with respect to the total content of the powder raw material and the component (A). Yes, more preferably 18% by mass or more, still more preferably 25% by mass or more, even more preferably 35% by mass or more, even more preferably 45% by mass or more, and preferably 65% by mass or less. It is preferably 62% by mass or less, even more preferably 60% by mass or less, and even more preferably 59% by mass or less.

Further, the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is preferably 0.3% by mass or more and 7% by mass or less, more preferably 0.5% by mass or more and 5.5% by mass or less, still more preferably 0.7% by mass or more and 4% by mass or less, and even more preferably. It is 0.8% by mass or more and 3.6% by mass or less, particularly preferably 1% by mass or more and 3.5% by mass or less, and further preferably 1.1% by mass or more and 3.4% by mass or less.
From the same viewpoint, the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more. Even more preferably 0.8% by mass or more, even more preferably 1% by mass or more, particularly preferably 1.1% by mass or more, and preferably 16% by mass or less, still more preferably 7% by mass or less. , More preferably 5.5% by mass or less, even more preferably 4% by mass or less, even more preferably 3.6% by mass or less, particularly preferably 3.5% by mass or less, still more preferably 3.4% by mass. It is as follows.
When the baked confectionery is a roll cake, the content of the confectionery improving agent in the baked confectionery dough is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is more preferably 5% by mass or more and 15% by mass or less, and further preferably 8% by mass or more and 13.5% by mass or less.
From the same viewpoint, in the case of a roll cake, the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 5% by mass or more, still more preferably 8% by mass or more. It is preferably 16% by mass or less, more preferably 15% by mass or less, and further preferably 13.5% by mass or less.
Here, the content of the confectionery improving agent in the baked confectionery dough specifically means the content of the confectionery improving agent in the entire baked confectionery dough.

(Manufacturing method of dough for baked goods)
The method for producing a baked confectionery dough in the present embodiment includes a step of preparing a baked confectionery dough containing a powder raw material, a confectionery improver, and an ingredient (A). The step of preparing the dough for baked confectionery is specifically a step of blending a powder raw material, an improving agent for confectionery and the component (A) to obtain a dough for baked confectionery, and more specifically, powder. This is a step of obtaining a dough for baked confectionery by mixing a raw material, a confectionery improver, an ingredient (A), and other ingredients as appropriate.
Here, the method for preparing the dough for baked confectionery may be a generally used method. For example, an oil / fat composition and sugar are added and rubbed together, eggs are gradually added so that the dough does not separate, and then flours are added. Examples include the sugar batter method in which the dough is prepared and the all-in-mix method in which all the raw materials are put in and mixed.
From the viewpoint of simplifying the process of preparing the dough for baked confectionery, the step of preparing the dough for baked confectionery is preferably an all-in-mix production method.
In the process of obtaining the dough for baked confectionery, the timing of adding the ingredient (A) and the confectionery improver is not limited, and the ingredient (A), the confectionery improver and other raw materials may all be mixed at the same time. After mixing the component (A) and the powder raw material, the confectionery improving agent may be mixed with other raw materials.

(Edible oils and fats)
In addition, the dough for baked confectionery can contain edible oils and fats as a raw material. Specifically, the dough for baked confectionery may be obtained by further blending edible oils and fats. Specific examples of such edible oils and fats are not limited as long as they are generally used for baked goods, and are solid at 20 ° C such as margarine, shortening, butter; at 20 ° C such as rapeseed oil, soybean oil, and olive oil. Examples thereof include liquid ones, and preferably liquid ones at 20 ° C. In addition, edible oils and fats do not specifically contain emulsifiers.
The content of edible oils and fats in the dough for baked confectionery is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 45% by mass or less, and further preferably 2% by mass or more and 40% by mass or less. It is as follows.
Further, from the viewpoint of making the baked confectionery melt in the mouth and crisp, the content of edible oils and fats in the baked confectionery dough is preferably 0% by mass or more, more preferably 1% by mass or more, still more preferable. Is 2% by mass or more, preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less.

(Other raw materials)
In the present embodiment, the dough may contain raw materials other than the raw materials described above. Specific examples include liquid components such as water, milk, soy milk, fruit juice, vegetable juice, honey, black honey, and liquid sugar; eggs such as whole eggs, egg yolks, and egg whites; nuts, dried fruits, chocolate chips, etc. Various flavor materials; sesame; brown rice; millets such as egg yolk and egg yolk.

(Baked confectionery)
Examples of the baked confectionery obtained in the present embodiment include Western-style baked confectioneries such as sponge cake, chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, financier, busse, waffle, and madeleine, and sponge cake is preferable. , Chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, madeleine and financier, more preferably sponge cake, chiffon cake, pound cake, roll cake, pancake, madeleine and It is one selected from financiers, more preferably one selected from sponge cakes, pound cakes, roll cakes, pancakes, madeleines and financiers.
Further, the baked confectionery obtained in the present embodiment can be decorated with whipped cream or the like; chocolate coating; toppings with chocolate chips, dried fruits, fruit sauce, nuts or the like; icing, etc. .. Further, the baked confectionery obtained in the present embodiment may be used in combination with other confectionery, ingredients such as ice cream, and foods.

(Manufacturing method of baked confectionery)
Next, the manufacturing process of baked confectionery will be described.

In the present embodiment, the baking confectionery manufacturing step includes a step of preparing a baked confectionery dough and a step of cooking the dough by heating.
The method for preparing the dough for baked confectionery is as described in the above-mentioned (Method for producing dough for baked confectionery).

The baked confectionery dough prepared in this way can be cooked to obtain baked confectionery. Specific examples of cooking include baking, steaming, oiling, and the like, and one or two kinds of cooking selected from baking and steaming are preferable, and baking is more preferable. Specific examples of firing include firing in a frying pan or hot plate, firing in a deck oven, convection heating, steam convection heating, etc., and one or two types selected from hot plate firing, firing in a deck oven, and convection heating. Is preferable, hot plate baking and baking in a deck oven are more preferable, and baking in a deck oven is more preferable. The cooking temperature is preferably 150 to 230 ° C, more preferably 160 to 220 ° C. The time is preferably 3 to 60 minutes, more preferably 6 to 50 minutes.

Since the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the melting in the mouth.
Further, since the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the crispness.

In addition, the improvement in melting in the mouth is preferably a reduction in clinging.

(Composition for baked goods)
Further, a composition for baked confectionery in which the component (A) and the improving agent for confectionery are mixed, or a composition for baked confectionery is prepared by mixing the component (A) with the improving agent for confectionery and a part of the raw materials, and the rest. It is also effective as one aspect of the present embodiment to prepare a dough for baked confectionery by mixing raw materials.
The properties of the composition for baked confectionery of the present embodiment include powder, paste and liquid, preferably powder or paste, and more preferably powder.

(raw materials)
In the following examples, the following raw materials were mainly used.
(Component A)
Starch composition 1-3: Starch composition (improving agent for confectionery) produced by the method of Production Example 2 described later.
Confectionery improver 1: Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd., properties:
Paste)
Confectionery improver 2: Patty Grasse 100 (manufactured by RIKEN Vitamin Co., Ltd., properties: paste)
Confectionery improver 3: Splendor HG (manufactured by J-Oil Mills Co., Ltd., properties: paste)
Confectionery improver 4: Emmaup KM-100 (manufactured by RIKEN Vitamin Co., Ltd., properties: powder)
Confectionery improver 5: Splendor L (manufactured by J-Oil Mills Co., Ltd., properties: liquid)
(Powder raw material)
Soft flour: Heart, Nippon Flour Mills Co., Ltd. Baking powder: F-up, Aikoku Co., Ltd. Johakuto: Mitsui Sugar Co., Ltd. (Other raw materials)
Edible oils and fats 1: Rapeseed oil, J-Oil Mills Co., Ltd. Edible oils and fats 2: Granmaster Primeran, J-Oil Mills Co., Ltd. Edible oils and fats 3: Meister Geneta, J-Oil Mills Co., Ltd. Master Alfille, J-Oil Mills Co., Ltd. Edible oil 5: Grand Master Primeran, J-Oil Mills Co., Ltd. Liquid sugar: High Sweet Deluxe, Mitsubishi Chemical Foods Co., Ltd. Fresh cream: Special Hokkaido pure fresh cream 35, Takanashi Dairy Co., Ltd. Honey: Soft Renge Honey, Kato Mibeeen Honpo Milk: Delicious Milk, Meiji Co., Ltd.

(Production Example 1) Production of Acid-treated Starch Acid-treated starch was produced as a low-molecular-weight starch as a raw material for starch compositions 1 to 3.
(Manufacturing method of acid-treated high amylose cornstarch)
High amylose cornstarch (manufactured by J-Oil Mills Co., Ltd., HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. The reaction was started by adding 1/9 times the mass ratio of the slurry of the aqueous hydrochloric acid solution prepared to 4.25 N with stirring. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described below, the peak molecular weight was 1.2 × 10 ^4.

(Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow velocities: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40 ° C.
Analytical volume: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020modelII data collection ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
For the calibration curve, pullulan having a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.

(Measuring method of cold water swelling degree)
(1) The sample was dried by heating at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dried substance was calculated from the obtained moisture value.
(2) In terms of the amount of dry substance, 1 g of the sample is dispersed in 50 mL of water at 25 ° C., gently stirred in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Desktop Centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Hitachi Koki Co., Ltd., and separated into a precipitation layer and a supernatant layer.
(3) The supernatant layer was removed, the mass of the precipitate layer was measured, and this was designated as B (g).
(4) The mass when the precipitated layer was dried to dryness (105 ° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was defined as the degree of cold water swelling.

(Production Example 2) Production of starch compositions 1 to 3 In a bag until 79% by mass of cornstarch, 20% by mass of acid-treated high amylose cornstarch obtained by the above method, and 1% by mass of calcium carbonate are sufficiently uniform. Mixed in. The mixture was heat-treated under pressure using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 450 g / min Water: 17% by mass
Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet
Outlet temperature: 100-110 ° C
Screw rotation speed 250 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to 10% by mass.
Next, the dried heated gelatinized product was pulverized with a desktop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare starch compositions 1 to 3. Table 1 shows the values of the swelling degree of the starch compositions 1 to 3 at 25 ° C. measured by the above-mentioned method.

The method for producing baked confectionery was as follows.

(Sponge cake manufacturing method 1)
A sponge cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Among the raw materials, starch composition, cake flour, white sugar and baking powder were put in a plastic bag and mixed to obtain a mixed flour. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
2. Confectionery improver and other raw materials, and the above 1. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
3. 3. 200 g of the mixed dough was placed in a No. 5 round shape and baked in an oven under the following conditions.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 25 minutes 4. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.

(Sponge cake manufacturing method 2)
A sponge cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Among the raw materials, a confectionery improver, a starch composition and a baking powder were mixed in advance to prepare a composition for baked confectionery.
2. Put the cake flour and white sugar in a plastic bag and mix them. The composition for baked confectionery prepared in the above was further added to obtain a mixed flour. In the control example, a confectionery improver, cake flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Other raw materials and the above 2. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
4. 200 g of the mixed dough was placed in a No. 5 round shape and baked in an oven under the following conditions.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 25 minutes 5. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.

(Manufacturing method of pound cake)
A pound cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Of the raw materials, the starch composition, cake flour, white sugar and baking powder were all mixed in a plastic bag and sieved to prepare a mixed powder. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
2. Along with the confectionery improver, edible oil and fat adjusted to 20 ° C, and whole eggs, the above 1. Put the mixed powder obtained in step 1 into the bowl of the Hobart mixer, mix at low speed using a beater, and then mix at medium speed so that the final dough specific gravity is 0.75 to 0.81. Prepared in.
3. 3. Above 2. The dough obtained in 1) was put into a piping bag, and 300 g each was put into a baking mold for pound cake.
4. The pound mold was lightly dropped on the workbench plane to shape it.
5. It was baked in an oven under the following conditions to obtain a pound cake.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 30 minutes 6. After it was completely cooled, it was divided into 10 equal parts and used for evaluation.

(Manufacturing method of roll cake)
The sponge cake was baked according to the following procedure and decorated to obtain a roll cake.

(Manufacturing method of sponge cake for roll cake by all-in-mix manufacturing method)
1. 1. Of the raw materials, the starch composition and baking powder were mixed in advance to obtain a mixture.
2. Put the cake flour and white sugar in a plastic bag and mix them. The mixture prepared in the above was further added to obtain a mixed powder. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Confectionery improver, other raw materials and 2. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
4. 550 g of the mixed dough was placed on an 8-top plate (dimensions: 350 x 400 mm) and baked in an oven under the following conditions.
Baking conditions: upper 180 ° C / lower 180 ° C
Baking time: 12 minutes

(How to decorate a roll cake)
A whipped cream was prepared by the following method and decorated with the sponge cake for roll cake obtained above to obtain a fresh cream roll cake of each example.
1. 1. One pack of fresh cream was placed in a bowl, 16 g of white sugar was added, and the mixture was whipped at medium speed with a mixer to obtain whipped cream standing for 8 minutes.
2. The whipped cream was evenly applied to the sponge cake for roll cake after baking with a palette knife to a thickness of 5 to 6 mm.
3. 3. Above 2. The surface of the sponge cake coated with cream was rolled inward and molded into a tubular shape to obtain a roll cake.
4. The obtained roll cake was placed in a vinyl packaging bag (dimensions: 100 x 100 mm), closed with a sealer, and stored at 4 ° C. for 3 days.
5. The cake was taken out of the bag and used for evaluation.

(How to make pancakes)
Pancakes were made by the following procedure.
1. 1. The confectionery improver, whole egg, milk, white sugar, and water were placed in a bowl and stirred uniformly with a hobart mixer equipped with a whipper until the specific gravity reached 0.25 to 0.28.
2. Above 1. The starch composition, cake flour and baking powder were added to the mixture and mixed uniformly. In the control example, cake flour and baking powder were added and mixed uniformly.
3. 3. Above 2. The edible oil and fat melted by heating at 50 ° C. was added to the mixture and mixed uniformly to obtain a pancake dough.
4. Above 3. 55 g of the dough obtained in 1) was baked on a hot plate using a cercle having a diameter of 10 cm under the following conditions.
Baking temperature: 170 ° C
Baking time: 6 minutes on one side, 3 minutes by turning over. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.

(Evaluation method)
In the following, for the baked confectionery produced in each example, clattering / melting in the mouth and crispness were evaluated by the consensus of six specialized panelists according to the following evaluation criteria, and 3 points or more were passed. However, the evaluation of the roll cake was carried out by the consensus of three specialized panelists, and the evaluation of the pancake was carried out by the consensus of two specialized panelists. The evaluation criteria are shown below.

(Crumpling / Mouth melting)
5: No fluttering at all, very good mouthfeel 4: Almost no fluffy, fairly good mouthfeel 3: Slightly fluffy but good mouthfeel 2: Slightly Feeling fluttering, slightly bad mouthfeel 1: Feeling quite fluffy, bad mouthfeel (crisp)
5: Very crisp 4: Very crisp 3: Good crisp 2: Slightly crisp 1: Poor crisp

(Experiment 1)
A dough was prepared with the raw materials and formulations shown in Table 2 and baked to prepare a sponge cake, which was evaluated. Examples 1 to 8 and Control Examples 1 to 3 were carried out according to the procedure of (Sponge cake manufacturing method 1), and Examples 9 and Control Example 4 were carried out according to the procedure of (Sponge cake manufacturing method 2).
The evaluation results are shown in Table 2.

From the results in Table 2, the sponge cakes containing a predetermined amount of starch composition 1 or 2 as each confectionery improver and ingredient (A) are those in which clinging is suppressed, crispness is good, and texture is good. Met.
The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 1.5% by mass or more and 19.8% by mass from the viewpoint of fluffing / melting in the mouth. % Or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better. From the viewpoint of crispness, 1.5% by mass or more and 19.8% by mass or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better (Examples 1 to 7).
The content of the component (A) in the dough for baked confectionery is good at 0.7% by mass or more and 8.3% by mass or less, and 1.1% by mass or more and 4 by mass, from the viewpoint of fluttering / melting in the mouth. It was even better at 0.3% by mass or less. From the viewpoint of crispness, 0.7% by mass or more and 8.3% by mass or less was good, and 1.1% by mass or more and 4.3% by mass or less was even better (Examples 1 to 7).
The mass ratio of the component (A) to the confectionery improver is good at 0.2 or more and 4.7 or less, and even better at 0.3 or more and 1.3 or less, from the viewpoint of clinging / melting in the mouth. there were. From the viewpoint of crispness, 0.2 or more and 4.7 or less were good, and 0.3 or more and 1.3 or less were even better (Examples 1 to 7).
When the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 80.7% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
When the content of the component (A) under the 0.25 mm sieve and on the 0.038 mm sieve was 38.7% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
Furthermore, the particle size distribution of the component (A) was good in mouthfeel and crisp when the content on the 0.038 mm sieve under the 0.15 mm sieve was 23.7% by mass or more and 59.4% by mass or less. ..

(Experiment 2)
Based on the raw materials and formulations shown in Table 3, a dough was prepared and baked according to the above-mentioned (method for producing a pound cake) to prepare a pound cake and evaluated.
The evaluation results are shown in Table 3.

As shown in Table 3, the pound cake containing a predetermined amount of the starch composition 2 as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness.
According to the manufacturing method of the present embodiment, when the confectionery improving agent and the ingredient (A) are contained, even baked confectioneries having a large dough specific gravity such as pound cake can suppress fluffing, and can improve mouthfeel and crispness. It was.

(Experiment 3)
Based on the raw materials and formulations shown in Table 4, a dough was prepared and baked according to the above-mentioned (method for producing a pound cake) to prepare a pound cake and evaluated.
The evaluation results are shown in Table 4.

As shown in Table 4, the pound cake containing a predetermined amount of the starch composition 2 or 3 having a different particle size distribution as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness. Was also good. In addition, the starch composition 2 was more moist and superior in texture at the time of eating.
When the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 93.4% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
When the content of the component (A) under the 0.25 mm sieve and on the 0.038 mm sieve was 93.4% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
Furthermore, when the particle size distribution of the component (A) was 59.4% by mass or more and 93.4% by mass or less on the 0.038 mm sieve under the 0.15 mm sieve, the mouthfeel was good and the crispness was good. ..

(Experiment 4)
A roll cake was prepared and evaluated by the above-mentioned (method for producing a roll cake) using the raw materials and formulations shown in Table 5.
The evaluation results are shown in Table 5.

As shown in Table 5, the roll cake containing two kinds of confectionery improving agents and a predetermined amount of starch composition 2 as the component (A) does not feel fluffy and has a good mouthfeel and crispness. Met. In addition, the baked confectionery of the present embodiment was decorated with fresh cream and had a good texture even when stored at 4 ° C.

(Experiment 5)
Based on the raw materials and formulations shown in Table 6, dough was prepared and baked according to the above-mentioned (pancake manufacturing method) to prepare pancakes, which were evaluated.
The evaluation results are shown in Table 6.

As shown in Table 6, pancakes containing a confectionery improver and a predetermined amount of starch composition 2 as the component (A) are not fluffy, have a good mouthfeel, and are crisp. It was.

(Experiment 6)
In this example, a financier was prepared from the raw materials and formulations shown in Table 7 and evaluated.

(Manufacturing method of financier)
1. 1. Ingredient (A) and edible oil 1 were mixed to obtain a mixture.
2. Soft flour, baking powder and white sugar were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Egg white, water, 1. The mixture obtained in the above 2. The mixed flour obtained in (1) was placed in a bowl and stirred uniformly with a hovert mixer equipped with a beater.
4. Above 3. 4 edible oils and fats and 5 confectionery improvers, which were melted by heating at 50 ° C., were added to the bowl, and the mixture was uniformly stirred.
The dough was placed at 25 ° C. for 5.1 hours.
6. 5. Above. The dough was placed in a piping bag, and the dough was poured into a financier mold (8 pieces, length 260 mm, width 180 mm, height 15 mm, made of silicon-processed steel) and baked in an oven under the following conditions to obtain a financier.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 11 minutes

The financier containing a predetermined amount of starch composition 2 as a confectionery improver and ingredient (A) did not feel fluffy, had a good mouthfeel, and had good crispness.

(Composition Preparation Example 1)
200 g of the starch composition 2 and 200 g of the confectionery improver 5 were mixed to obtain the composition (paste form) of this example.

This application claims priority based on Japanese Application Japanese Patent Application No. 2019-077151 filed on April 15, 2019, and incorporates all of its disclosures herein.

Claims (15)

1. In the step of preparing a baked confectionery dough, which comprises a step of preparing a baked confectionery dough containing a powder raw material, a confectionery improver, and a component (A) satisfying the following conditions (1) to (4).
   The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less. Manufacturing method.
   (1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less
2. The production method according to claim 1, wherein the content of the component (A) under a sieve having a mesh size of 0.25 mm and on a sieve having a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. ..
3. The production method according to claim 1 or 2, wherein the powder raw material contains flour.
4. The production method according to any one of claims 1 to 3, wherein the baked confectionery is one selected from the group consisting of sponge cake, pound cake, roll cake, pancake, madeleine and financier.
5. The production method according to any one of claims 1 to 4, wherein the step of preparing the dough for baked confectionery is an all-in-mix production method.
6. Claims 1 to 65, wherein the content of the confectionery improver is 0.6% by mass or more and 65% by mass or less with respect to the total content of the powder raw material and the component (A) in the baked confectionery dough. 5 The manufacturing method according to any one of the following items.
7. The invention according to any one of claims 1 to 6, wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio. Manufacturing method.
8. A method for producing baked confectionery, which comprises a step of cooking the dough for baked confectionery obtained by the manufacturing method according to any one of claims 1 to 7.
9. The manufacturing method according to claim 8, wherein the cooking method is one or two selected from baking and steaming.
10. It is a method for improving the melting of baked confectionery obtained by cooking a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4). ,
    The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
    (1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less
11. The method according to claim 10, wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
12. The method according to claim 10 or 11, wherein the improvement in melting in the mouth is a reduction in clinging.
13. A method for improving the crispness of baked confectionery obtained by cooking a baked confectionery dough containing a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
    The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
    (1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less
14. The method according to claim 13, wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
15. A composition for baked confectionery containing the component (A) satisfying the following conditions (1) to (4) and a confectionery improving agent.
    (1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less