JP6031231B2 - Composition for baked confectionery and baked confectionery - Google Patents

Description

  The present invention relates to a baked confectionery composition and a baked confectionery blended with the composition, and in particular, relates to a baked confectionery having a fine sponge-like porous structure, while the outer phase has a biscuit-like or cracker-like appearance. .

  Baked confectionery such as biscuits and crackers obtained by molding and baking a dough mainly made of wheat flour is produced and consumed in large quantities all over the world.

Conventional biscuits are roughly classified into soft biscuits and hard biscuits. Soft biscuits are manufactured to suppress the production of gluten in the dough and provide a crisp and rich texture when eaten.
Specifically, first, sugar, fats and other solids are put in a mixer ball and mixed uniformly, and then chicken eggs, salt, a swelling agent, etc. are dissolved in water and added to the resulting mixture, followed by stirring and emulsification. Flour is added to the product that has been sufficiently emulsified and creamed, and stirred to obtain a dough. In such a method, a W / O type emulsion is first formed with fats and oils, a small amount of water, and chicken eggs. This prevents the protein from absorbing water in the flour and suppresses the formation and extension of gluten. In addition, a crisp and light texture is obtained in the baked product. Soft flour has usually been used for soft biscuits.

Hard biscuits are manufactured by mixing compounding materials including wheat flour, kneading well to produce gluten in the dough, and baking the dough. As wheat flour, not only weak flour but also medium flour or strong flour may be used.
Specifically, the dough obtained by mixing the blended raw materials is spread and laminated to about six sheets with a laminator, and further rolled to a predetermined thickness with a sheeter. By these steps, the amount of gluten produced in the dough increases, and the hard biscuits obtained by baking such dough have a very hard texture.

In addition to these conventional soft biscuits and hard biscuits, baked goods having various textures and various textures have been developed in order to respond to changes in palatability and heightened health awareness.
For example, Patent Document 1 discloses a baked confectionery with enhanced protein. The fat content of the dough used for this baked confectionery is 7 to 14% by weight, and the lipid content is lower than that of soft biscuits. Therefore, when soft biscuits are produced by blending the baked confectionery of Patent Document 1, the texture of the obtained biscuits is hard, and there is no shortness texture unique to soft biscuits.

  Patent Document 2 discloses that soft milk with appropriate milk tolerance and moderate familiarity with milk is provided by setting the total protein content and gluten content in the soft biscuits within specific ranges. Biscuits are disclosed. This soft biscuit is a soft biscuit obtained by baking a biscuit dough, wherein (1) the total protein content of the dough is not less than 5.2 wt% and less than 10.5 wt% and contains a gluten protein The amount is 2.4 wt% or more, or (2) the dough has a total protein content of 10.5 wt% to 20 wt% and a gluten protein content of 0.8 wt% Thus, the fat content of the dough is 15% by weight or more.

  As another baked confectionery, Patent Document 3 includes (A) 30 to 75 parts by mass of weak flour, (B) 10 to 30 parts by mass of at least one selected from medium force flour, semi-strong powder, and strong powder, and (C). A cereal flour composition comprising 15 to 40 parts by mass of esterified starch or etherified starch (however, the total of the three components is 100 parts by mass) and baked confectionery produced using the same Patent Document 4 discloses (A) wheat flour, (B) pregelatinized starch, and (C) wheat protein, and (A) / (B) has a mass ratio of 55/45 to 85/15. A confectionery grain powder composition and a baked confectionery produced using the same, wherein the content of (C) is 0.5 to 4 parts by mass with respect to a total of 100 parts by mass of (A) and (B) Is disclosed. These baked confections have improved problems in texture such as mouthfeel and powderiness when processed starch is used as a dietary fiber source.

JP 2002-191292 A JP 2004-298179 A JP 2010-104236 A JP 2010-142127 A

  An object of the present invention is a baked confectionery having a new texture not found in baked confectionery typified by conventional biscuits, and the inner phase has a sponge-like porous structure while the outer phase is hard like biscuits. An object of the present invention is to provide a baked confectionery excellent in crispness and a composition for producing the baked confectionery.

As a result of intensive studies to solve the above problems, the present inventors surprisingly include starch containing β-starch and β-starch in a specific ratio, and a predetermined amount of wheat protein and / or fat. By molding and baking the dough, the outer phase is a biscuit-like hard surface, but the inner phase is a fine sponge-like porous structure, and a new baked confectionery with a crispy texture is obtained. The present invention has been reached.
That is, the present invention provides the following.
1. A composition for baked confectionery, comprising (A) pregelatinized starch and (B) starch containing beta starch, and further comprising (C) wheat protein and (D) at least one selected from fats and oils, (A) And (B) is included in the range of 3 to 10% by mass of (A) and 97 to 90% by mass of (B), and the total amount of (A) and (B) is 100 parts by mass. On the other hand, (C) is 40 parts by mass or less, and (D) is contained in the range of 40 parts by mass or less.
2. (B) The baked confectionery composition according to 1 above, wherein the β starch is at least one selected from waxy corn starch, glutinous rice starch, waxy potato starch and acetylated waxy corn starch.
3. Baked confectionery obtained by molding and then baking a dough containing the composition according to 1 or 2 above.

  ADVANTAGE OF THE INVENTION According to this invention, the composition for baked confectionery containing the starchy substance containing a gelatinized starch and (beta) starch in a specific ratio, and predetermined amount wheat protein and / or fats and oils can be provided. In addition, by molding and baking the dough containing the composition, the outer phase is a biscuit-like hard surface, while the inner phase is a fine sponge-like porous structure, and a novel texture that is excellent in crispy feeling Can be provided.

The baked confectionery referred to in the present invention is a specific ratio of (A) starch-containing starch and (B) β-starch and (C) wheat protein such as wheat gluten and (D) butter, margarine, shortening, etc. Contains at least one selected from fats and oils as essential components, and optionally includes sugars such as flour, glucose, sucrose, oligosaccharides, dextrin, salt, swelling agents, yeast, dairy products, eggs, etc. A proper amount of water is added to the raw material, the mixed dough is rolled, die-cut, and then baked to produce biscuits and crackers like baked confectionery, the outer phase has a biscuits and crackers like appearance, but the inner phase is It means a baked confectionery having a fine sponge-like porous structure.
The composition for baked confectionery of the present invention comprises (A) starchy starch containing (A) pregelatinized starch and (B) beta starch at a specific ratio, (C) wheat protein such as wheat gluten, and (D) butter, margarine, shortening, etc. As an essential component, one kind selected from the group consisting of fats and oils of the above, and optionally, sugars such as flour, glucose, sucrose, oligosaccharides, dextrin, salt, swelling agent, yeast, dairy products, and eggs The composition for manufacturing baked confectionery containing the raw material containing these.

The (B) β starch referred to in the present invention is a starch produced using raw flour such as potato, sweet potato, cassava, wheat flour, rice flour, corn flour, etc. as corn starch, waxy corn starch, wheat This refers to starches such as starch, rice starch, tapioca starch, and potato starch, and processed starch in which modifications such as cross-linking, etherification and esterification are used alone or in combination to such an extent that these starches do not become alpha. Among the starches and processed starches, preferably, unprocessed waxy starch.
Examples of waxy seed starch include waxy corn starch, waxy potato starch, and glutinous rice starch, and processed starches thereof.
Examples of processing types include acetylation and phosphoric acid crosslinking. These processing methods are described in, for example, Japanese Patent No. 3702358 and Japanese Patent Application Laid-Open No. 2004-305164.
The acetylated waxy corn starch preferably has an acetyl substitution degree (DS) of about 0.01 to 0.04.
In the present invention, if necessary, a part of β starch can be replaced with its raw material powder, for example, wheat flour. For example, 10 to 50% by mass of β starch used may be replaced with the raw material powder. In this case, the wheat protein in the composition shall not exceed 40 parts by mass. When a part of β starch is replaced with the raw material powder, the mass of the replaced raw material powder is included in the mass of β starch, and the mass ratio of the pregelatinized starch and β starch is calculated.

  The (A) pregelatinized starch as referred to in the present invention is a starch or processed starch that is starched or processed by heating the starch or processed starch in the presence of water so that the starch dissolves or swells with water at room temperature. It is starch. The pregelatinized starch is dried by gelatinizing a suspension of starch with a drum dryer, drying the gelatinized starch with a spray dryer, or extruding at high pressure using an extruder to perform gelatinization and drying. It can be manufactured by such a method.

As the pregelatinized starch, pregelatinized waxy starch made from waxy rice starch such as waxy rice flour, waxy rice starch, waxy corn starch, etc. Examples thereof include pregelatinized uruchi seed starch.
The pregelatinized starch may be unprocessed or further processed. Examples of types of processing include conventionally known methods of etherification, phosphoric acid crosslinking, acetylation, etherification, oxidation, and combinations thereof.
The pregelatinized starch used in the present invention may be any starch that has been pregelatinized and can be widely used regardless of the raw materials and the presence or absence of processing, but is unprocessed or phosphoric acid cross-linked, ether The processing of acetylation and acetylation is preferred, and further, unprocessed or a combination of phosphoric acid crosslinking and acetylation / phosphoric acid crosslinking is particularly preferred.

  The composition for baked confectionery according to the present invention is a composition for baked confectionery, comprising (A) starch-containing starch and (B) β-starch, and (C) wheat protein and (D) at least one selected from fats and oils. It is a thing, Comprising: (A) 3-10 mass% (B) 97-90 mass% with respect to the total mass of (A) and (B), Preferably (A) is 4-7 mass% (B) is contained in the range of 96 to 93% by mass. When the pregelatinized starch is less than 3% by mass, the moldability of the dough is deteriorated and the formation of a fine sponge-like porous structure in the inner phase of the baked confectionery becomes insufficient. If the pregelatinized starch exceeds 10% by mass, a porous structure can be formed, but the evaporation of moisture becomes insufficient, and the crunchy and light texture decreases.

The composition of the present invention is 40 parts by mass or less, more preferably 3 to 40 parts by mass, more preferably 5 to 25 parts by mass, most preferably 100 parts by mass of the total amount of (A) and (B). 5 to 20 parts by weight of (C) wheat protein can be included. By blending wheat protein, the homogeneity of the porous structure formed in the inner phase of the baked confectionery can be enhanced. However, when the amount of wheat protein exceeds 40 parts by mass, the resulting baked confectionery becomes hard and the crispness is lowered.
(C) Examples of wheat protein include wheat gluten and wheat glutenin, with wheat gluten being particularly preferred.

The composition of the present invention is 40 parts by mass or less, more preferably 5 to 40 parts by mass, more preferably 7 to 20 parts by mass, most preferably 100 parts by mass of the total amount of (A) and (B). 7-13 mass parts (D) fats and oils can be mix | blended.
Examples of (D) fats and oils include butter, margarine, shortening, lard, and hardened oil. By blending fats and oils, the crisp texture of the resulting baked confectionery is enhanced. However, when the blending of fats and oils exceeds 40 parts by mass, the light texture that makes baked goods crispy decreases.
(C) Wheat protein and (D) fats and oils should just contain either, (C) and (D) may be contained together. (C) When only wheat protein is contained, it is preferable that (C) wheat protein is contained 3 parts by mass or more with respect to 100 parts by mass of the total amount of (A) and (B). Moreover, when only (D) fats and oils are contained, it is preferable that (D) fats and oils are contained 5 mass parts or more with respect to 100 mass parts of the total amount of (A) and (B).

A saccharide can be optionally added to the composition of the present invention.
The saccharide in the present invention refers to saccharides such as glucose, sugar, lactose, trehalose, maltose, fructose, and isomerized sugar, and starch decomposition such as linear, cyclic or branched oligosaccharides, maltodextrin, powder cake, and starch syrup. It means sugars commonly referred to as substances and substances obtained by reducing these substances. In the present invention, these carbohydrates are selected according to the degree and quality of sweetness. The saccharide may be added in an appropriate amount as necessary, but for example, it is preferable to add 5 to 20 parts by mass with respect to 100 parts by mass of the total amount of (A) and (B).

The baked confectionery of the present invention is, for example, 3 to 40 parts by weight of wheat protein and / or 5 to 40 parts per 100 parts by weight of the total amount of (A) and (B). 60 to 110 parts by mass of water (if whole eggs are added, subtract the total egg water) to the raw material containing a suitable amount of salt, sugar and / or whole egg as required. Can be produced by preparing a dough, molding and baking. Firing is performed at a temperature of 180 to 300 ° C. for about 5 to 20 minutes, for example.
Examples of the baked confectionery of the present invention include biscuits, cookies, pie, short bread, crackers, snack confectionery, pretzel, rusk-like food, butter cake, sponge cake and the like. Biscuits or cookies are preferred.

  EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited by an Example.

Example 1 Preparation of composition for baked confectionery As pregelatinized starch and βstarch, pregelatinized phosphate cross-linked waxy corn starch (trade name: Matsunoline FA102 of Matsutani Chemical Co., Ltd.) and acetylated waxy-corn starch (trade name of the company) : Food starch W) was used, and a composition for baked confectionery was prepared with the composition shown in Table 1 (the numerical value is parts by mass).

Table 1

Example 2 Preparation and Evaluation of Baked Confectionery A baked confectionery containing the composition prepared in Example 1 was prepared with the formulation shown in Table 2 and the appearance and texture were evaluated. First, the powder was uniformly mixed with a desktop mixer. Next, unsalted margarine softened at room temperature was added and mixed with the powder to make it into a rag, then water was added and mixed to form a dough, which was wrapped in wrap and allowed to stand for 15 minutes. Rolled to a thickness of 1.25 mm on a sheeter, opened a picket hole, cut to a size of 1.5 x 8 cm, fired for 8-9 minutes, setting the upper fire to 240 ° C and the lower heat to 300 ° C, respectively did.
The amount of water was adjusted while looking at how the dough was formed, i.e., extensibility and moldability (ease of grouping).

このようにして調製された焼き菓子の外観及び食感を評価した。 Table 2

The appearance and texture of the baked confectionery thus prepared were evaluated.

The appearance evaluation criteria were as follows.
A: Swells very well and the inner phase is very clean and has a fine porous structure.
○: Swells well and the inner phase becomes porous.
Δ: Swelling is bad, but the inner phase is porous.
×: Does not swell. The internal phase does not become porous.
In addition, the texture was evaluated based on the following criteria.
A: The crispness is very strong and the mouth is very good.
○: There is a crisp feeling and good mouthfeel.
Δ: The crispy feeling is slightly weak and the mouthfeel is not so good.
×: There is no crispness and the mouthfeel is bad.
In Table 3, lower evaluation was described as comprehensive evaluation among the said external appearance and food texture evaluation. For example, in Formulation 2 in which the appearance is ◯ and the texture is ◯, both evaluations are the same level (◯), so ◯ is described as the overall evaluation. Moreover, about the mixing | blending 5 whose external appearance is (double-circle) and food texture is (triangle | delta), lower evaluation of food texture (triangle | delta) was described as comprehensive evaluation.

Table 3

  From the evaluation results shown in Table 3, the baked confectionery produced by blending a composition having a mass ratio of pregelatinized starch and β starch ranging from 3:97 (blending 2) to 10:90 (blending 4) It turned out that it becomes favorable evaluation in texture. When the pregelatinized starch is 0 part by mass (formulation 1), the dough is insufficiently swollen, and when the pregelatinized starch is 20 parts by mass (composition 5), the crispness and mouthfeel are both low and low. It became evaluation.

Example 3 Effect of β-Starch Type on Quality of Baked Confectionery β-starch in the composition on the quality of baked confectionery by the same preparation method and evaluation method as in Example 2 using the composition 3 in Table 2 as a basic composition The effect of the type (raw material and processing) was examined. The raw starch used for β starch was a commercially available starch, and the processed starch was a product of Matsutani Chemical Industry Co., Ltd.
Etherified starch is prepared by allowing propylene oxide to act on an aqueous suspension of starch in the presence of an alkali catalyst.
Acetylated starch is prepared by allowing acetic anhydride to act on an aqueous suspension of starch in the presence of an alkali catalyst. The degree of substitution (DS) of acetylation was 0.016.
Phosphoric acid crosslinked starch is prepared by allowing trimetaphosphate to act on a hot water suspension of starch.
Oxidized starch is prepared by allowing sodium hypochlorite to act on an alkaline aqueous suspension of starch.
Table 4 shows the results of comprehensive evaluation of the baked confectionery prepared by changing the type of β starch according to the method of Example 2.

注）−は実施していないことを示す。 Table 4

Note)-indicates not implemented.

  From the results in Table 4, it was found that mochi-type starch is preferable as the raw starch of β starch. Moreover, it turned out that acetylation is preferable as a kind of process.

Example 4 Influence of kind of pregelatinized starch on quality of baked confectionery Using formulation 3 in Table 2 as a basic formulation, the same preparation method and evaluation method as in Example 2 were used, and α in the composition on the quality of baked confectionery The effect of the type of modified starch (raw material and processing) was examined. Commercially available starch was used as the pregelatinized starch, and products from Matsutani Chemical Industry Co., Ltd. were used as the pregelatinized starch. Table 5 shows the results of comprehensive evaluation of the baked confectionery prepared by changing the type of pregelatinized starch according to the evaluation method of Example 2.

表５の結果から、α化澱粉としてはいずれの原料澱粉を使用しても良いことが分かった。また、加工する場合にはリン酸架橋単独あるいはアセチル化・リン酸架橋の組み合わせが特に優れた結果を示した。 Table 5

From the results of Table 5, it was found that any raw starch may be used as the pregelatinized starch. In the case of processing, phosphoric acid crosslinking alone or a combination of acetylation / phosphoric acid crosslinking showed particularly excellent results.

Claims (4)

A composition for biscuits or cookies comprising (A) pregelatinized starch and (B) starch containing beta starch, and further comprising (C) wheat protein and (D) fats and oils , comprising (A) and (B) (A) is included in the range of 4 to 7% by mass and (B) is in the range of 96 to 93% by mass with respect to the total mass. ) is 5 to 20 parts by weight, (D) is contained in an amount of 5 to 13 parts by mass, the biscuit or cookie composition. (B) The composition for biscuits or cookies according to claim 1, wherein the β starch is at least one selected from waxy corn starch, glutinous rice starch, waxy potato starch and acetylated waxy corn starch. The biscuit according to claim 1 or 2, wherein the (A) pregelatinized starch is at least one selected from raw pregelatinized starch, phosphate cross-linked pregelatinized starch, and acetylated / phosphate cross-linked pregelatinized starch. Cookie composition. Biscuits or cookies obtained by molding a dough containing the composition according to any one of claims 1 to 3 , and then baking the dough.