JP7337516B2 - Flour composition for confectionery and method for producing confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to a flour composition for confectionery that is used for producing confectionery that has a crisp texture, a light texture that melts in the mouth, and is less oily.

In recent years, there has been a trend toward preference for confectioneries that are crumbly and crisp, have a light texture that melts in the mouth, and are less oily.

For example, Document 1 below describes a wheat flour made from soft wheat, which contains 1) crude protein content of 12% by mass or less; 3) Damaged starch amount of 3.2% by mass or less; 4) Fine powder having a damaged starch amount of 1.4 to 2.2% in the coarse powder fraction with a particle size of 60 µm or more and a particle size of less than 60 µm. A confectionery flour characterized by having the physical properties and particle size of 1) to 4) with a damaged starch content of the fraction of 2.4 to 3.5% or less is disclosed. According to this document, it is described that confectionery with an extremely good texture that melts in the mouth can be produced.

In addition, in Patent Document 2 below, a hard flour and a degree of alpha conversion of 12.5% or more and 30% or less, and a viscosity of 1 Pa s or more and 10 Pa s or less when water is added to 300% by mass of the powder A crepe mix characterized by containing moist heat-treated wheat flour is disclosed. According to this document, it is described that a crepe with a smooth texture and good meltability in the mouth can be obtained.

JP 2018-27051 A Japanese Patent No. 4799578

The above-mentioned Patent Documents 1 and 2 describe that confectionery with a good texture that melts in the mouth was obtained. , has not been considered.

Accordingly, an object of the present invention is to provide a grain flour composition for confectionery that is used for the production of confectionery that has a crisp, light texture and is less greasy.

As a result of extensive research to achieve the above object, the present inventors have found that by using a specific wheat flour raw material as a grain flour raw material, the confectionery has a crisp, light texture that melts in the mouth, and does not feel oily. The inventors have found that they can provide the above, and have completed the present invention.

That is, the present invention provides a grain flour composition for confectionery, characterized by containing wheat flour satisfying all of the following (A) to (E) as a grain flour raw material.
(A) Average particle size: 150 to 350 μm
(B) 40% by mass or less with a particle size of less than 100 μm (C) 15% by mass or less with a particle size of more than 400 μm (D) Maltose value: 150 to 350 mg/10 g
(E) dietary fiber content: 15.0 to 35.0 mass%
According to the grain flour composition for confectionery of the present invention, it is possible to provide confectionery that has a crisp texture, is light and melts well in the mouth, and is less greasy.

In the flour composition for confectionery of the present invention, it is preferable that 5 to 100% by mass of wheat flour that satisfies all of the above (A) to (E) is contained in the flour raw material.

Moreover, in the flour composition for confectionery of the present invention, the wheat flour is preferably heat-treated.

Furthermore, in the flour composition for confectionery of the present invention, the wheat flour preferably has a lipid content of 3.0 to 7.0% by mass.

The present invention also provides a method for producing confectionery, comprising a preparation step of preparing a dough using the flour composition for confectionery described above, and a heating step of baking or frying the prepared dough. It is something to do.

According to the method for producing a confectionery of the present invention, it is possible to provide a confectionery that is crisp, has a light texture that melts well in the mouth, and is less greasy.

Preferably, the method for producing the confectionery of the present invention further includes a refrigeration/freezing step of refrigerating or freezing the baked or fried confectionery.

According to the present invention, it is possible to provide a confectionery that has a crisp texture, a light texture that melts well in the mouth, and a less oily feeling.

The flour composition for confectionery of the present invention contains wheat flour that satisfies all of the following (A) to (E) as a flour raw material.
(A) Average particle size: 150 to 350 μm
(B) 40% by mass or less with a particle size of less than 100 μm (C) 15% by mass or less with a particle size of more than 400 μm (D) Maltose value: 150 to 350 mg/10 g
(E) dietary fiber content: 15.0 to 35.0 mass%
Each condition of the above wheat flour will be described below.

The wheat flour (A) has an average particle size of 150 to 350 μm, preferably 150 to 250 μm. When the average particle diameter is within the above range, the effect of having a crisp, light and well-melted texture, and less oiliness can be obtained. If the average particle size is less than 150 μm, the crispness tends to be poor and oily, and if the average particle size exceeds 350 μm, the texture of the baked dough tends to be rough.

In addition, the average particle size of wheat flour in the present invention can be obtained as a volume average value (Mean V) measured by a dry method using, for example, a laser diffraction/scattering particle size distribution analyzer. As the laser diffraction/scattering particle size distribution measuring device, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Co., Ltd.) can be used.

In the wheat flour, (B) the particle size of less than 100 μm is 40% by mass or less, preferably 35% by mass or less. If the particle size of less than 100 μm exceeds 40% by mass, it tends to be brittle and oily.

Furthermore, in the above wheat flour, (C) a particle size of more than 400 μm is 15% by mass or less, preferably 10% by mass or less. If the particle size of more than 400 μm exceeds 15% by mass, the dough tends to have a rough texture.

Further, the wheat flour has (D) a maltose value of 150 to 350 mg/10 g, preferably 150 to 300 mg/10 g. When the maltose value is within the above range, it is possible to obtain effects such as crispness, a light texture that melts well in the mouth, and less oiliness. If the maltose value is less than 150 mg/10 g, the dough tends to have a loose viscosity and a chewy texture. tends to be

In the present invention, the maltose value is an index showing how much starch in wheat flour is decomposed by amylase in wheat flour. Low and low percentage of damaged starch. In the present invention, the maltose value can be measured by the official method (22-15) of AACC (American Association of Cereal Chemists).

Furthermore, the wheat flour contains (E) dietary fiber in an amount of 15.0 to 35.0% by mass, preferably 15 to 30% by mass. When the dietary fiber content is within the above range, it is possible to obtain effects such as a crispy texture, a light texture that melts well in the mouth, and a less oily feeling. If the dietary fiber content is less than 15.0% by mass, the food tends to be crispy and oily. tends to stick.

In addition, in the present invention, the dietary fiber content can be measured by AOAC method 985.29 (Prosky method).

In the present invention, the wheat flour satisfying the above conditions (A) to (E) and the wheat flour satisfying the above condition (F) are produced by pulverizing, classifying, and sieving wheat. It can be obtained by combining several sieved fractions of wheat flour and adjusting the blending amount of each. That is, the particle size can be adjusted by selecting a desired particle size range, further grinding a coarser particle size, or combining these fractions, and the maltose number is determined by the degree of grinding. Since the vigorous fraction tends to be higher, it can be adjusted by selecting or combining the milled fractions to achieve the desired maltose value. Since more fractions tend to be higher, such fractions can be selected or combined to adjust.

Furthermore, heat-treated wheat flour may be used in the flour composition for confectionery of the present invention. By using heat-treated wheat flour, it is possible to obtain the advantage of obtaining a texture that is crisp, light and melts well in the mouth. The proportion of the heat-treated wheat flour in the flour composition for confectionery is preferably 50-100% by mass, more preferably 70-100% by mass.

A known method can be employed as the method of heat treatment. Specific examples include dry heat heating and moist heat heating. For example, in dry heat heating, the raw material is heated without adding water. As a device used for dry heat heating, a rotary kettle, a roasting kettle, a paddle dryer, a hot air dryer, a shelf dryer, or the like can be used. In addition, in wet heat heating, after adjusting the water content by appropriately adding water so that the water content of the raw material is about 13 to 16% by mass, heating is performed in a heated sealed container. Alternatively, the heating is performed in a vessel containing heating steam. As a device used for moist heat heating, a closed heating device, a box-type steamer, or the like can be used. The heating conditions are not particularly limited, but for example, it is placed in a heating container such as a rotary kettle, and while stirring, the final product temperature is 100 to 120 ° C., and the total heating time is preferably 30 to 60 minutes. It is done by heating so that it becomes In addition, it is not limited to the mode using a heating container such as a rotary kettle, and various modes such as a method of putting raw materials into a rotating drum and heating while blowing hot air can be employed. Heat treatment is preferably carried out until wet gluten cannot be collected.

In the present invention, the wheat flour preferably has a lipid content of 3.0 to 7.0% by mass, more preferably 3 to 6% by mass. When the lipid content of the wheat flour of the present invention is within the above range, there is an advantage that a good flavor with a strong cereal texture can be obtained.

In the present invention, the lipid content can be measured according to the 1-4-3 acid decomposition method described in New Food Analysis Method (published by Korin, published on November 30, 1996). can.

The flour composition for confectionery of the present invention preferably contains 5 to 100% by mass, more preferably 30 to 80% by mass, of wheat flour that satisfies all of the above (A) to (E) in the flour raw material. . When the wheat flour content that satisfies all of the above (A) to (E) is within the above range, advantages such as crispness, light texture that melts in the mouth, and less oiliness can be obtained.
In addition to flour that satisfies all of the above (A) to (E), the flour raw materials in the flour composition for confectionery include ordinary wheat flour that does not satisfy all of the above (A) to (E), rice flour, Rye flour, barley flour, millet flour, barley flour, coix flour, corn flour, and the like can be used. In this case, the usual wheat flour includes strong flour, semi-strong flour, medium flour, weak flour, etc., but weak flour is particularly preferably used.

Such flour compositions for confectionery of the present invention include, for example, biscuits, cookies, crackers, hard breads, pretzels, cut breads, wafers, sables, langue de chats, macaroons and other general baked goods; butter cakes (pound cakes, fruit cakes, madeleines, baumkuchen, castella, etc.), sponge cakes (shortcakes, roll cakes, torte, decoration cakes, chiffon cakes, etc.), western confectionery such as choux pastries, fermented confectionery, pies, waffles; Bread such as stollen, panettone, brioche, donut, danish, croissant;

The above-mentioned confectionery can be obtained by mixing the confectionery flour composition and other raw materials to form a dough and using a known production method. For example, it can be produced by a process including a preparation step of mixing the flour composition for confectionery and other raw materials to prepare a dough, and a heating step of baking or frying the prepared dough.

As other raw materials, those commonly used in the above confectionery can be used. (e.g., xanthan gum, guar gum, tamarind seed gum, roasted bean gum, gellan gum, carrageenan, curdlan, pullulan, etc.), egg products (e.g., egg yolk powder, whole egg powder, etc.), starch (raw starch, pregelatinized starch, modified starch, etc.) ), soy protein, pea protein, wheat gluten, dairy products (milk, skimmed milk powder, whey protein, casein, etc.), gelatin, dietary fiber, emulsifiers (sucrose fatty acid ester, glyceric acid fatty acid ester, etc.), sugar, trehalose, etc. sugars, dextrin, yeast, yeast food, oils and fats, sugars, sweeteners, spices, vitamins, minerals and the like.

The method for producing the confectionery may further include a refrigeration/freezing step of refrigerating or freezing the confectionery after the heating step.

<Test Example 1>
1. Production of Pound Cake As the flour raw material for the pound cake, flour compositions for confectionery (hereinafter also referred to as "flour compositions") having physical properties shown in Table 1 were used.
In addition, the flour compositions of Examples 1 to 3 and Comparative Examples 1 to 6 were appropriately added with water so that the moisture content of the wheat raw material was 16% by mass, and then placed in a container containing heated steam for 20 minutes. A heat treatment was performed for a minute. After that, when the wheat was pulverized, classified and sieved to produce wheat flour, a plurality of sieved fractions of wheat flour were combined and the blending amounts of each fraction were adjusted. Wet gluten of the obtained flour could not be collected. On the other hand, for the flour composition of Example 4, a sample was prepared in the same manner as in other Examples, except that the heat treatment was not performed.

According to the formulation in Table 2, B was mixed until creamy. To this, about 2/3 of C was added in several portions. Then, about 1/2 of the mixed and sieved A was added and mixed well, the rest of C was added and mixed well, and then the rest of A was added. Furthermore, D was added and mixed to prepare a dough to obtain a pound cake dough.

210 g of the obtained dough was poured into a mold and baked in an oven with a top heat of 180° C. and a bottom heat of 180° C. for 30 minutes to produce a pound cake.

2. Evaluation Method Each pound cake was sampled by 7 panelists to evaluate the texture (crispness, melting in the mouth) and oiliness. The texture was evaluated on a 5-point scale, with 5 points representing a crunchy texture and good meltability in the mouth, and 1 point representing a chewy texture and poor meltability in the mouth, and the average value was calculated. The oiliness was evaluated on a 5-point scale, with 5 points indicating no oiliness and 1 point indicating oiliness, and the average value was calculated.

3. Results The results are shown in Table 3. As shown in Table 3, (A) average particle size: 150 to 350 μm, (B) particle size of less than 100 μm is 40% by mass or less, (C) particle size of more than 400 μm is 15% by mass or less, (D) maltose value: 150 to 350 mg / 10 g, (E) dietary fiber content: 15.0 to 35.0 mass%, the pound cakes of Examples 1 to 4 using flour satisfying all of the above are crumbly, crisp and melt in the mouth. It had a good texture and did not feel oily.

<Test Example 2>
1. Production of pound cake Using the flour composition of Example 2 of Test Example 1 as the flour composition, changing the blending amount of the flour composition as shown in Table 4, in the same manner as in Test Example 1, Pound cake got the dough.

210 g of the obtained dough was poured into a mold and baked in an oven with a top heat of 180° C. and a bottom heat of 180° C. for 30 minutes to produce a pound cake.

2. Evaluation Method Each pound cake was tasted by 7 panelists, and the texture (crispness, melting in the mouth) and oiliness were evaluated in the same manner as in Test Example 1.

3. Results The results are shown in Table 5. As shown in Table 5, by blending 5 to 100% of the grain flour composition of the present invention, it is possible to obtain a pound cake that has a crumbly, crisp and meltable texture and does not feel oily. was made.

Claims (6)

A flour composition for confectionery, characterized by containing wheat flour satisfying all of the following (A) to (E) as a flour raw material.
(A) Average particle size: 150 to 350 μm
(B) 40% by mass or less with a particle size of less than 100 μm (C) 15% by mass or less with a particle size of more than 400 μm (D) Maltose value: 150 to 350 mg/10 g
(E) dietary fiber content: 15.0 to 35.0 mass% The flour composition for confectionery according to claim 1, wherein the flour material contains 5 to 100% by mass of wheat flour that satisfies all of (A) to (E). The flour composition for confectionery according to claim 1 or 2, wherein the wheat flour is heat-treated. The flour composition for confectionery according to any one of claims 1 to 3, wherein the wheat flour has a lipid content of 3.0 to 7.0% by mass. A confectionery comprising a preparation step of preparing a dough using the confectionery flour composition according to any one of claims 1 to 4, and a heating step of baking or frying the prepared dough. Production method. 6. The method of making the confectionery of claim 5, further comprising a chilling/freezing step of chilling or freezing the baked or fried confectionery.