JPH04356152A - Wheat flour composition for confectionery, dough for confectionary and confectionery - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] This invention can be used as a raw material for cookies, biscuits, wafers, crackers, sponge cakes, pound cakes, pizza, crepes, melon crusts, cake donuts, etc., and for confectionery dough and confectionery. This invention relates to a flour composition for confectionery, confectionery dough, and confectionery intended for use in manufacturing.

0002

[Prior Art] Conventionally, wheat flour compositions have been made by blending thickeners and malt with strong flour having a grain size of 150 μm or less and containing 10% by weight or less of flour with a grain size of less than 40 μm. A wheat flour composition for bread was known (Japanese Patent Application Laid-Open No. 1-206943). Furthermore, a technique for adding ascorbic acid to an oil and fat composition for baked cheesecake was also known (Japanese Patent Laid-Open No. 101843/1993). Furthermore, a technique of adding sodium alginate to a composition for sponge cakes was also known (Japanese Patent Laid-Open No. 130124/1983).

0003

[Problems to be Solved by the Invention] Confectionery flour conventionally used for cookies, biscuits or crackers, sponge cakes, pound cakes, pizza, crepes, melon crusts, cake donuts, etc. is soft flour, and The amount was 70-90% by weight within the particle size range of 10-90μ of the flour, and the average particle size was 20-30μ (Figure 3).

[0004] Originally, confectionery such as cookies and sables were desired to have a very brittle and crunchy texture and to melt well in the mouth.

[0005] Furthermore, if the grain size of the flour is excessively large, even though it is possible to obtain a crispy texture, there is a problem that the product becomes too sticky and the product spreads too much during baking.

[0006] The above-mentioned wheat flour composition is bread flour using strong flour, and has a different purpose from that of the present invention. Therefore, even if thickeners are used, their purposes and effects are different. In addition, there is an invention in which ascorbic acid is added to an oil and fat composition for baked cheesecake, but since the oil and fat composition and the flour composition have different purposes and effects, one cannot be inferred from the other. Nor is it intended to be.

Furthermore, regarding the known technique of adding sodium alginate to compositions for sponge cakes, even if they are confectioneries, sponge cakes and biscuits or cookies have different properties and the desired effects are also different. It cannot be said that this invention can be accomplished easily from the above-mentioned known examples.

[0008]

[Means for Solving the Problems] The present invention relates to flour for confectionery, which has a particle size as large as 60 to 300μ, contains 20 to 100% by weight of wheat flour with this large particle size, and also increases the The above conventional problems were solved by adding a sticky agent and/or ascorbic acid and its salt.

The present invention is a flour composition for confectionery characterized by containing 70 to 90% by weight of wheat flour having a particle size of 60 to 180 μm.

[0010] In another invention, the particle size is 100 to 300μ.
A flour composition for confectionery characterized by containing 20 to 100% by weight of wheat flour, preferably 150 to 250% by weight of wheat flour.
It shall contain 30 to 90% by weight of μ wheat flour. next,
5pp of thickener and/or ascorbic acid or its salt
m to 200 ppm. Further, the thickener is alginic acid or a salt thereof, and the amount added is 0.05 to 0.5% by weight.

[0011] In another invention, the particle size is 100 to 300μ.
This confectionery dough is characterized in that the dough is manufactured using a material containing 20 to 100% by weight of wheat flour. In the above, preferably wheat flour having a particle size of 150 to 250 μm is used. Still another invention is a confectionery characterized by producing confectionery dough using a material containing 20 to 100% by weight of wheat flour having a particle size of 100 to 300μ, and baking the confectionery dough.

[0012] The flour composition is prepared by pulverizing the wheat using a pulverizer, and then classifying it into predetermined particle sizes, so that the flour with a particle size of 100 to 300μ accounts for 20 to 100% by weight of the classified flour. Manufactured by blending with. In addition, after pulverizing wheat using a pulverizer, particles having a particle size of 150 to 250μ are selectively collected so that 30 to 90% by weight are added to this, and 0.05 to 0.5% by weight of a thickener and It is manufactured by adding 5 ppm to 200 ppm of ascobic acid or its salt and mixing uniformly.

[0013] The confectionery in the present invention refers to cookies, biscuits, wafers, crackers, sponge cakes, pound cakes, pizzas, crepes, melon crusts, cake donuts, and the like. The soft wheat flour conventionally used for cookies has an average particle size of 3 as shown in Figure 3.
It is supposed to be about 80% by weight between 11μ and 88μ in powder diameter.

[0014] As the thickener in the present invention, alginic acid, sodium alginate, alginate propylene glycol ester, carboxymethyl cellulose,
Food additives such as its potassium salt and sodium salt, carboxymethyl starch and its sodium salt, starch sodium phosphate, methylcellulose, sodium polyacrylate, casein and its sodium salt, guar gum, locust bean gum, gum traant, gum arabic, gum karaya, etc. There are chewing gums, etc.

[0015] In the above, if the particle size of the flour is less than 100μ or less than 20% by weight, the original properties of cookies will be lost, and if the particle size is more than 300μ, the dough will not only become too brittle and difficult to mold, etc. However, the shape retention is also poor, and when put in the mouth, the grains feel extremely coarse, resulting in a loss of texture and quality.

[0016] Furthermore, if the amount of the thickener is less than 0.05% by weight, the effect of adding the thickener will not be seen, and if it is more than 0.5% by weight, the original properties of confectionery such as cookies may be lost due to the increased viscosity. Reduced. Therefore, the usage range of thickener is 0.05
~0.5% by weight, and usually preferably about 0.1-0.3% by weight.

The amount of the thickener to be added is determined depending on the particle size distribution of the flour. For example, if there are many particles with a large size, a large amount of thickener is used, and if there are many small particles, a small amount of thickener is used.

[0018] Furthermore, when the amount of ascorbic acid or its salt added is less than 5 ppm, the effect of the addition is so dilute that it becomes difficult to distinguish it from that without the addition, and there is no change in the effect even if the amount is increased to 200 ppm or more. . Therefore, preferably 10
ppm to 100 ppm.

When using the confectionery flour composition of the present invention as a raw material for cookies, biscuits, wafers, crackers, sponge cakes, pound cakes, pizza, crepes, melon crusts, cake donuts, etc.,
It has a very crumbly and crispy texture and melts well in the mouth. Therefore, it has been found that when the flour composition of the present invention is used as a raw material for the above-mentioned confectionery products, it is significantly superior to conventional wheat flour in improving the quality of the product.

[0020] In addition, a thickener and/or ascorbic acid (
or its salt), the following improvements were observed.

[0021] ■ After floor time, the dough becomes tighter and workability becomes better.

[0022] ■ The product cooks very well.

■ The internal phase of the product turns white.

[0024]

Example 1 The production of the flour composition for confectionery of the present invention will be explained (FIG. 4).

After carefully selecting 100 kg of wheat, it is tempered by tempering and conditioning, and then the tempered wheat is subjected to a crushing process, and then sieved.
They are processed into fine particles), midlings (medium particles), and semolina (coarse particles), are put through a purifier, and then subjected to the crushing process again. In this case, the particle size can be adjusted from 60 to 18 by adjusting the roll.
The majority should be 0μ. The flour that was then sieved contained 78% by weight of wheat flour with a particle size of 88 to 176μ, and 15.2 kg of wheat flour with an average particle size of 126μ was obtained. Next, 30.4 g of sodium alginate was added to this and mixed uniformly to obtain a confectionery flour composition of the present invention.
I gained 5.2 kg.

[0026]

Example 2 The production of the flour composition for confectionery of the present invention will be explained (FIG. 4).

[0027] After carefully selecting 100 kg of wheat, it is tempered by tempering and conditioning, and then the tempered wheat is subjected to a crushing process, then sieved, and then processed into Dunst (
They are processed into fine particles), midlings (medium particles), and semolina (coarse particles), are put through a purifier, and then subjected to the crushing process again. In this case, the particle size can be adjusted from 100 to 2 by adjusting the roll.
Make sure that most of it is 50μ. Then, the sieved material contained 55% by weight of particles with a particle size of 150 to 250μ.
15 kg of wheat flour with an average particle size of 115 μm was obtained.

[0028]

[Example 3] Flour 15 obtained in the same manner as in Example 2
304 mg of ascorbic acid was added to the flour composition, and the flour composition for confectionery of the present invention was obtained by uniformly mixing the mixture. In this case, the content of ascorbic acid is 20p
It is pm.

[0029]

[Example 4] Flour 15 obtained in the same manner as in Example 1
30.4 g of sodium alginate and 304 mg of ascorbic acid were added to the flask and mixed uniformly to obtain a flour composition for confectionery of the present invention.

[0030]

[Example 5] A comparative example of cookie production using the confectionery flour composition of the present invention and conventional wheat flour will be shown. The composition of the materials is shown in Table 1.

[0031]

[Table 1]

[0032] Among the above ingredients, water is added to and dissolved in salt, leavening agent, skim milk powder, and sugar. Next, add the shortening and cream with a paddle for 30 seconds to 10 minutes. Next, add flour and stir for 30 seconds, then mold and heat at 190℃ for 1
Cookies were obtained by baking for 3 minutes.

[0033] In the above, cookies were produced by changing only the composition of the flour and compared, and the results shown in Table 2 were obtained.

[0034]

[Table 2]

[0035]

[Example 6] An example of the formulation of Table 3 for fermented confectionery (pretzels) will be explained.

[0036]

[Table 3]

[0037] The above ingredients are placed in a bowl and mixed for 2 to 8 minutes. Next, the kneading temperature was set to 28℃, and the temperature was increased to 28℃.
After fermenting for an hour, it was molded and baked in an oven at 240°C for 7 minutes, and the results shown in Table 4 were obtained.

[0038]

[Table 4]

[0039]

[Example 7] An example of the formulation shown in Table 5 for Sable will be explained.

[0040]

[Table 5]

The dough obtained by kneading the above materials was kept in a cold place for 1 hour, then rolled out to a thickness of 2 mm, and then rolled out to a diameter of 1 mm.
Cut out to 0cm. Next, arrange the molded products on a baking sheet coated with butter, brush the surface with melted egg, and heat over high heat for 10 minutes.
Bake for ~15 minutes. This product melted well in the mouth, had a crunchy taste, and had a good texture.

[0042]

[Example 8] Regarding crepe, an example of the formulation shown in Table 6 will be explained.

[0043]

[Table 6]

[0044] After the above-mentioned ingredients were mixed uniformly, they were aged for 2 hours, and then baked into a thin crust on a heated iron plate.

The crepe had a good texture and melted in the mouth.

[0046]

[Example 9] Regarding pizza, an example of the formulation shown in Table 7 will be explained.

[0047]

[Table 7]

The above materials were kneaded using a mixer at low speed for 3 minutes and medium speed for 3 minutes. The kneading temperature was 28°C. The dough thus obtained was subjected to primary fermentation at 28°C for 60 minutes.
After punching, splitting, and rolling, we had 30 minutes of bench time. After that, shape it into a circle with a diameter of 18cm, put the ingredients on top, and keep the humidity at 80% and the temperature at 38℃.
The mixture was heated for 15 minutes and subjected to secondary fermentation. This fermented dough was baked in an oven at 230°C for 7 minutes.

The pizza obtained above had a crispy taste and a good texture.

[0050]

[Example 10] Regarding sponge cake, an example of the formulation shown in Table 8 will be explained.

[0051]

[Table 8]

[0052] Among the above ingredients, first mix sugar and whole eggs and foam them thoroughly, then add flour and mix, place this in a cake mold with a diameter of 18 cm, and then bake in an oven at 180°C for 25 minutes. Bake for a minute. The sponge cake obtained above had a good texture.

[0053]

[Example 11] Regarding melon peel, an example of the formulation shown in Table 9 will be explained.

[0054]

[Table 9]

[0055] Among the above ingredients, first grind sugar, salt, and margarine, then add whole eggs and knead it into a creamy state, then add flour, coloring, etc., then add water and knead it, roll it, and adjust the thickness. Form into a 3mm sheet of dough. The sheet dough was punched out into a circle with a diameter of 120 mm to obtain melon skin dough.

After baking the melon skin dough obtained above,
Since favorable cracks are formed on the surface and the appearance is improved, there is no need to sprinkle granulated sugar or make lines, simplifying the process. Furthermore, there is no stickiness after packaging, and there is no deterioration in quality.

[0057] Conventionally, dry bread is usually used for melon peel, but with the composition of the present invention, melon bread of good quality can be made not only with dry bread but also with wet bread.

[0058]

[Example 12] Regarding pound cake, an example using the formulation shown in Table 10 will be explained.

[0059]

[Table 10]

First, mix sugar and fat (margarine) with a mixer at medium speed for 5 minutes. Next, add the whole eggs and knead with the mixer at low speed for 2 minutes. Next, add the flour and mix gently with the mixer on low speed for 1 minute.

[0061] 450 g of the kneaded product was put into a pound mold and baked at 180°C for 30 minutes to obtain a pound cake.

The pound cake obtained above had a good texture.

[0063]

[Example 13] Regarding cake donuts, an example using the formulations shown in Table 11 will be explained.

[0064]

[Table 11]

[0065] The above ingredients are mixed uniformly to make a mixed powder. Add 5 parts of egg yolk and 30 parts of water to 100 parts of this mixed flour, mix lightly with a mixer at low speed for 2 minutes to make donut dough, spread this into a sheet, and then cut out 45 g with a donut mold. After racking this donut dough on a frying net for 10 minutes, heat it at 180℃ for 2 minutes.
Fried and got cake donuts.

The obtained cake donut had a crispy taste and a preferable texture.

[0067]

[Example 14] Cake donor nut dough will be explained.

[0068] A donut dough was made using the same formulation and the same operation as in Example 13, cut out into a donut shape by mechanical molding, and quickly frozen from room temperature to -20°C within 1 hour.
It was stored in a freezer at 30°C.

[0069] When the frozen donut dough was thawed after one month and fried at 180°C, a desirable crispy texture was obtained.

That is, when the dough was stored by rapid freezing, no inferiority in quality was observed as a confectionery after at least one month of storage.

[0071]

Effects of the Invention The present invention is a flour composition for confectionery containing 20 to 100% by weight of wheat flour with a particle size of 60 to 300 μm. It has a very crumbly and crispy texture and melts well in the mouth.

[0072] Furthermore, if a thickener is used, even if the grain size of the flour is relatively large, there will be no problem in shaping and baking, and the properties required for cookies etc. can be maintained. .

Furthermore, the addition of ascorbic acid or its salt has the effect of suppressing alkali coloring, making the internal phase of the product white, and improving quality.

[Brief explanation of the drawing]

[Figure 1] Graph showing the particle size distribution of the flour for confectionery of this invention

[Figure 2] Graph showing the particle size distribution of confectionery flour of another invention

[Figure 3] Graph showing an example of particle size distribution of conventionally used confectionery flour

Claims (1)

[Scope of Claims] [Claim 1] 70% of wheat flour with a particle size of 60 to 180μ
A flour composition for confectionery characterized by containing ~90% by weight. [Claim 2] Wheat flour having a particle size of 100 to 300μ.
A flour composition for confectionery, characterized in that it contains 0 to 100% by weight.Claim 3. A flour composition for confectionery, characterized in that it contains 5 to 200 ppm of a thickener and/or ascorbic acid, or a salt thereof. Confectionery flour composition [
4. The thickener is alginic acid or a salt thereof,
The flour composition for confectionery according to claim 3, in which the amount added is 0.05 to 0.5% by weight.
Confectionery dough, characterized in that the dough is produced using ingredients containing 0 to 100% by weight.Claim 6: 2.
Producing confectionery dough using materials containing 0 to 100% by weight,
A confectionery characterized by baking the confectionery dough