JP5883567B2 - Baked confectionery mix and baked confectionery - Google Patents

Description

  The present invention relates to a mix for baked goods such as waffles. In detail, it is easy to manufacture baked confectionery that has a crispy texture and a crispy texture, and has a moist and meltable inside. It relates to a confectionery mix. The present invention also relates to a baked confectionery obtained using the baked confectionery mix.

  Waffle is a wheat flour, or a mixture of wheat flour and strong flour in a ratio of 1: 1, and ingredients such as fats, eggs, milk and sugar are added and kneaded, and the resulting dough is chopped with a lattice pattern, etc. A baked confectionery sandwiched between two iron plates. In particular, crispy waffle is a popular baked confectionery with a crispy outer side and a soft texture inside. However, baked unevenness occurs, and it is difficult to achieve both a crispy external texture and a soft and soft internal texture, and it is difficult to make easily at non-specialized stores, such as homes, coffee shops, food courts, etc. There was a problem.

On the other hand, in Patent Document 1, in order to give a soft and smooth mouthfeel to confectioneries, hydroxypropyl starch and / or acetyl starch with a substitution degree of DS 0.01 to 0.15 is used. It is described that ˜80% by weight is used in substitution.
Further, Patent Document 2 discloses that egg white is used with respect to 100 parts by weight of flour for the purpose of obtaining a confectionery having a large volume, no deformation such as sinking, and being soft and having an excellent appearance, internal phase and texture. It has been proposed to contain 0.1 to 10 parts by weight of powder, 0.1 to 10 parts by weight of gelatinized starch, and 0.01 to 1 part by weight of citric acid.

  However, none of the above-mentioned confections are still fully satisfactory in terms of both baked unevenness and the coexistence of a crispy external texture and a soft and soft internal texture. It was.

JP-A-8-242752 JP-A-9-224551

  The present invention makes it easy to produce baked confectionery having a texture that is easy to produce while producing a volume during baking and hardly has uneven baking, and the surface is crispy and crispy, while the inside is moist and melts in the mouth. The challenge is to provide a mix for baked goods.

  As a result of various studies to solve the above problems, the present inventors have used baked confectionery mainly using strong flour as flour and further containing 0.5 to 10% by weight of wheat protein in the total mix. The present invention has been completed by finding that baked confectionery having a texture that is difficult to cause uneven baking and that has a crispy surface and excellent crispy texture, while being moist and melted in the mouth can be obtained.

That is, the present invention contains 50 to 80% by mass of flour containing 80% by mass or more of strong flour having a crude protein content of 11.5% by mass or more and 0.5 to 10% by weight of wheat protein. %, The above-mentioned problems are solved by a baked confectionery mix.
Moreover, this invention solves the said subject with the baked confectionery manufactured using the said mix.

  By using the baked confectionery mix of the present invention, the surface has excellent crispy and crisp surface, while the inside is moist and has a good texture that melts in the mouth, and has a good appearance without uneven baking, Easy to manufacture.

The mix for baked confectionery of the present invention contains flour in an amount in the range of 50 to 80% by mass in the entire mix. As the flour, a strong flour having a crude protein content of 11.5% by mass or more, preferably 12-14% by mass is mainly used. The content of the strong flour in the cereal flour may be 80% by mass or more, but preferably 90% by mass or more. More preferably, the whole amount of the flour is the strong flour.
By using the above-mentioned strong powder in the above-mentioned amount, the baked confectionery obtained is sufficiently swelled during baking and has a large volume, so there is no uneven baking and excellent appearance. The baked baked confectionery has a more crispy surface and a crispy texture, a moist mouthfeel and a good balance between the surface and the interior texture. On the other hand, if the amount of the above-mentioned strong flour in the whole flour is less than 80% by mass, the volume of the obtained baked confectionery and the texture on the surface (crispy feeling) become insufficient.
Other flours other than the above-mentioned strong flour blended in the baked confectionery mix of the present invention include other wheat flours such as light flour flour, medium flour flour, whole wheat flour, rye flour, barley flour, rice flour, and various starches. .

The baked confectionery mix of the present invention further contains wheat protein in an amount of 0.5 to 10% by mass, preferably 1 to 5% by mass, in addition to the flour-derived protein. By using this amount of wheat protein, the dough is sufficiently swollen in appearance and has a large volume, and the texture of the surface of the baked confectionery becomes more crisp. When the amount of the wheat protein is less than 0.5% by mass, these effects cannot be obtained, and a preferable balance between the surface of the obtained baked confectionery and the internal texture is lost, and when the amount exceeds 10% by mass. Since the surface texture becomes hard and the internal texture becomes heavy, neither is preferable.
Examples of wheat protein include active gluten, wet gluten, and freeze-dried gluten, and active gluten and freeze-dried gluten are preferred.

  The mix for baked confectionery of the present invention includes, in addition to the above-mentioned raw materials, protein materials such as soy protein, egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; dietary fibers, swelling agents, thickeners, An emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins may be contained.

  The form of the baked confectionery mix of the present invention may be any form that is normally provided as a baked confectionery mix, and examples thereof include powders, granules, liquids, etc., and powders and granules are preferred.

  The baked confectionery of the present invention can be produced by preparing a dough from the baked confectionery mix of the present invention and baking it. For example, when the baked confectionery mix of the present invention is in the form of a powder, this is mixed with an appropriate amount of water or, if necessary, eggs, sugar, milk, or other ingredients to prepare a dough. By baking it as it is, it is possible to easily produce a baked confectionery having a crispy surface, a moist and meltable mouthfeel, and a good appearance without baking unevenness.

  Examples of the baked confectionery mix according to the present invention include a mix of waffles, baked donuts, hot cakes, pancakes, dorayaki, baked goods, etc., but waffles, particularly crispy type waffles are preferred. Can be exemplified.

As an example, the mix for crispy-type waffle baked confectionery according to the present invention is as follows. 5 to 10 g, preferably 1 to 5 g may be contained, and 20 to 40 g including sugars, fats and oils, swelling agents, salt, protein other than wheat protein (egg powder and milk components), etc. A mixed powder containing
80 to 120 g of water is added to 100 g of this mixed powder, and sugars, fats and oils, swelling agents, salt, proteins (egg, milk, etc.) are further added and mixed as necessary, for crispy type waffles. A dough can be prepared. The dough is poured into a mold as it is and baked to produce the crispy type waffle baked confectionery of the present invention.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Examples 1-3 and Comparative Examples 1-2
100 g of water was added to 100 g of mixed powder having the composition shown in Table 1 below, and then mixed for 2 minutes using a whipper to obtain a baked confectionery dough. An appropriate amount of this dough was poured into a waffle plate and heated at 185 ° C. for 5 minutes to produce a crispy type waffle baked confectionery.

Test example 1
About the baked confectionery of the said Examples 1-3 and Comparative Examples 1-2, the surface and the internal texture and external appearance were evaluated by the evaluation criteria shown in following Table 2 with 10 panelists. Table 1 shows the average of the obtained results.

Examples 4-7 and Comparative Examples 3-5
Waffle baked confectionery was produced in the same manner as in Test Example 1 except that the mixed powder having the composition shown in Table 3 below was used.

Test example 2
About the baked confectionery of the said Examples 4-7 and the comparative examples 3-5, the surface and the internal texture and external appearance were evaluated by the evaluation criteria shown in the following Table 2. Table 3 shows the average of the obtained results.

Claims (4)

  The whole mix contains 50-80% by weight of flour containing 80% by weight or more of strong flour having a crude protein content of 11.5% by weight or more, and wheat protein (however, raw gluten and fat / oil kneaded and dried) In addition to 0.5 to 10% by mass).   The mix according to claim 1, wherein the amount of the wheat protein is 1 to 5% by mass.   The mix according to claim 1 or 2, wherein the whole amount of the flour is the strong flour. The manufacturing method of baked confectionery including preparing dough from the mix of any one of Claims 1-3.