JPH0624465B2 - Method for producing porous soft confectionery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a porous soft confectionery (hereinafter also simply referred to as soft confectionery) produced by using a fermented dough, a method for producing the same, and a fermented dough. The present invention relates to soft confectionery used for bun skin.

[Prior Art] Sake produced by steaming using fermented dough ▲ Original ▼) Soft confectionery such as steamed buns such as steamed buns or Chinese steamed buns quickly hardens over time and its flavor Will fall. For example, sake buns are eaten for about half a day at room temperature.

Heretofore, a method of adding a large amount of sugar to a fermented dough has been known as a method for preventing the soft confectionery from hardening.

[Problems to be Solved by the Invention] However, when a large amount of sugar is added, the fermented dough is significantly softened, and it becomes difficult to produce a soft confectionery having a certain shape. For example, when the above-mentioned softened fabric is used for bun skin to produce bun, the dough is drooped and the bun has a hat shape. Then, in order to make the soft confectionery into a fixed shape, it was necessary to add a large amount of wheat flour to the above-mentioned softened fermented dough to obtain a fermented dough having an appropriate hardness. However, when a large amount of wheat flour is added, the effect of delaying the hardening of the soft confectionery due to the addition of sugar is reduced, the fermented flavor of the soft confectionery is significantly impaired, and the soft confectionery becomes powdery.

Therefore, the object of the present invention relates to the improvement of the method for producing a soft confectionery using a fermented dough as described above, which has a good fermented flavor, has good shape retention, and is capable of maintaining flexibility for a long period of time by suppressing curing over time, It is an object of the present invention to provide a method for manufacturing a soft confectionery suitable for buns and the like, which is a simple process and is easy to carry out.

[Means for Solving the Problems] In order to solve the problems, the invention of claim 1 adds a microorganism to a kneaded dough of wheat flour and water, ferments the kneaded dough for a predetermined period of time to obtain a fermented dough, which is then subjected to a predetermined process. A method for producing a confectionery having a porous and soft dough structure, which is produced by a step of shaping into a shape and heat treatment using steam, wherein sugar and / or sugar alcohols are added to the dough weight at the time of preparation. 3% by weight or more is added in the latter stage of fermentation of the dough, and a thickening substance is added.

According to a second aspect of the present invention, in the first aspect of the present invention, the fermented dough molded body is wrapped with the fermented dough and formed into a rounded shape, and the confection heat-treated with the steam is steamed bun. Characterize.

Examples of the microorganism include yeast, yeast liquid, seeds,
There are ▲, ▼, moromi, koji, etc., and these may be mixed and used. Further, the sugar alcohols mean saccharides partially or wholly reduced. As the sugars and sugar alcohols, for example, commercially available products shown in Table 1 can be used.

The dough weight at the time of preparation in claim 1 means the weight of the dough at the time when the fermented dough is primarily fermented, and does not mean the dough weight in the subsequent manufacturing process. And when sugars and / or sugar alcohols are added to the fermented dough in an amount of 3% by weight or more based on the weight of the dough at the time of charging, only 3% by weight or more of the sugars may be added, or only 3% of the sugar alcohols may be added. It may be added in an amount of not less than 5% by weight, or both sugars and sugar alcohols may be added and the total amount of both may be not less than 3% by weight of the dough weight at the time of preparation. The amount of addition is set to 3% by weight or more because the effect of retarding the curing of soft confections does not occur if the amount of addition is less than this. The addition amount is preferably about 10% or more. In addition, sugars and / or sugar alcohols are added in the latter stage of fermentation because fermentation is less likely to be inhibited by high-concentration sugars and / or sugar alcohols, so that steamed buns with a richer fermentation flavor can be used. This is because it can be a confectionery. The thickening substance in claim 1 is an edible substance capable of increasing viscosity, and the thickening substance is
Carbohydrate-based guar gum, psyllium seed gum, pectin, xanthan gum, pullulan, yam powder, etc. that are effective with a small amount of addition, specially processed starch, processed soybean polysaccharide, cellulose powder aging starch, α-waxy corn starch, α- Examples include potato starch and the like, which are effective by adding a relatively large amount, protein-based processed products of proteins, egg white powder preparations and the like. As the thickening substance, for example, commercially available products shown in Table 2 can be used.

The confectionery according to the present invention is made into a porous soft tissue such as a raw confectionery by heating the fermented dough with steam.

[Operation] When sugar and / or sugar alcohols are added to the fermented dough, hardening of the soft confectionery is delayed. Further, when the thickening substance is added to the fermented dough together, the shape retention can be improved without adding a large amount of wheat flour to the fermented dough. Therefore, it is possible to avoid a decrease in the effect of delaying the setting of the soft confectionery and a decrease in the fermentation flavor due to the addition of a large amount of flour. Since sugars and / or sugar alcohols are added in the latter stage of fermentation, fermentation is less likely to be inhibited by high-concentration sugars and / or sugar alcohols, so that a soft confectionery with a richer fermentation flavor can be obtained. it can.

Next, a test example for obtaining the present invention will be described.

(Test Example 1) It was confirmed by the following method that the hardening of the soft confectionery produced from the fermented dough obtained by adding a certain amount or more of sugars and / or sugar alcohols to the fermented dough was delayed in curing.

That is, flour (22g), amazake (25g), yeast liquid (2
The fermented dough in the proportion of m (g) was fermented at 30 ° C. for 16 hours, and sugars or sugar alcohols shown in Table 1 were added and mixed to the fermented dough. The amount of sugar or sugar alcohol added at this time was 13.5%. For maltose 4.5
The test was also performed in the case of%. The amount of dextrin and reduced dextrin added was 9.0%, and the amount of chemically treated starch added was 4.5%. The above addition amount is the weight of the fermented dough at the time of preparation (flour 22 g + amazake 25 g + yeast liquid 2 g = 49)
It is expressed in% by weight relative to g), and is the value calculated for the weight of water-containing sugars and sugar alcohols in Table 1 with water still contained. Also in the following description, the added amounts of sugars and sugar alcohols are calculated in the same manner.
Further, in the following description, the unit% of the substance added to the fermented dough means% by weight based on the weight of the fermented dough at the time of preparation. The wheat flour used in this first test example was Nisshin Seifun Co., Ltd.'s medium-strength flour "Moon", and the water content was 13.6%.
Is. Amazake is produced by saccharifying malt (360g), glutinous rice steamed with glutinous rice (400g) and water (1080m) at 55-60 ° C for 6 hours. It contains 69.1% water and 18.0% straight sugar. There is.

The yeast solution was obtained by inoculating the yeast No. 7 yeast in 50 m of koji extract (Brix 10 °) and culturing at 30 ° C. for 1 to 2 days. The wheat flour, amazake, and yeast solution used in the test examples and examples described below are the same as those used in the first test example.

The fermented dough to which the above sugars or sugar alcohols were added and mixed was further fermented at the same temperature for 30 minutes. 38 this dough
Assemble 15.0 ± 0.1g each in a φmm aluminum foil container, and
Ten soft confections were prepared by picking the roe at 0 ° C for 10 minutes and then steaming for 10 minutes in a steamer.

On the other hand, as a control group, 10 soft confectioneries were prepared under the same conditions using fermented dough without addition of sugars and sugar alcohols.
The soft confectionery in these test and control groups was put in a polyethylene bag and stored at 20 ° C., and the hardness after storage for 2 hours and 24 hours was measured using an autograph. The measuring condition is that the plunger is 20mm cylinder type and the compression speed is 100mm.
/ Min, clearance 10mm, 30% of soft confectionery height
The load for compressing was defined as hardness (g / cm ² ).

The results of Test Example 1 are shown in Table 3 as an average value of 10 pieces.

Relative hardness in Table 3 means the hardness of soft confectionery in the control group is 100.
% Is the hardness of each test section. Also, regarding maltose in Table 3, the fact that only maltose is described in the column for sugars or sugar alcohols is the result when 13.5% was added, and the one described as maltose (4.5) was 4.5% added. This is the result of the case.

As shown in Table 3, the soft confectionery produced by adding 4.5% to 13.5% of the weight of the fermented dough at the time of charging sugars or sugar alcohols is more time-consuming than the soft confectionery produced without adding sugars. The accompanying hardening was suppressed.

(Test Example 2) From the first test example, it was confirmed that the addition of sugars or sugar alcohols to the fermentation dough was effective in delaying the hardening of the soft confectionery produced from the fermentation dough. The added fermented dough is significantly softened. Then, in order to produce a confectionery of a certain shape using the softened fermented dough, a large amount of wheat flour must be added to the softened fermented dough to form a dough having an appropriate viscosity.

Table 3 shows how much wheat flour is needed to control the viscosity when embedding in a fermented dough that has been softened due to the fact that sugars and sugar alcohols have been added.
The types of sugars and sugar alcohols were examined by the following method.

That is, fermented dough having the same materials and the same material ratio as in Test Example 1 was fermented at 30 ° C. for 18 hours, and then 26.9% of the dough weight when the sugars and sugar alcohols were charged and the dough weight when the viscosity adjusting flour was charged. 6.7% was added and mixed, and further fermented at 20 ° C. for 1 hour. 50 g of this product was placed on a large amount of wheat flour and the flour was sprinkled to adjust the dough viscosity to a hardness suitable for bean jam. The weight of the dough whose viscosity was adjusted in this way was measured, and the difference from the weight of the dough measured at the beginning was defined as the required amount of flour required for adjusting the viscosity. The results are shown in Table 4. The values in Table 4 are the average value and standard deviation of the results of six tests.

In Table 4, the control group is the result of conducting the test under the same conditions as the test group, except that the sugar and sugar alcohols were not added to the fermented dough.

When fermented dough without sugar and sugar alcohols is used to produce buns using fermented dough with sugars or sugar alcohols as shown in Table 4 (control)
Approximately 7 to 18% more flour was needed compared to. Especially in the case of the dough to which sugar alcohol (SE-30) was added, it was necessary to add 2.5 times the amount of flour as compared with the control group.

However, when a large amount of flour is added in this way, the sugars or sugar alcohols are diluted, the hardening delaying effect is weakened, and the fermentation products produced by fermentation are also diluted, so the fermented flavor of the finished soft confectionery is reduced. However, it becomes a powdery candy.

Therefore, in order to solve the above drawbacks, a test was conducted in the following third test example to reduce the amount of wheat flour added by adding a small amount of a thickening substance.

(Test Example 3) Fermented dough of wheat flour (10 g), amazake (15 g) and yeast liquid (1 m) at a ratio of 16 hours was fermented at 30 ° C. for 16 hours, and 23.1% of the dough weight when granulated sugar was charged Was added to give a softened dough. Next, the dough thickened by adding 7.7% of the dough weight to the dough was used as a control group, and in the test group, the concentration of the thickening substance giving a viscosity equivalent to 7.7% of this flour was B. Guar gum 0.42%, psyllium seed gum 0.46
%, Pullulan 1.15%, specially processed starch 1.35%, protein processed product
The content was 1.92%, processed soybean polysaccharide 2.31%, aged starch 3.08%, cellulose powder 3.08% and the like. That is, the natural paste having a large thickening effect was able to adjust the viscosity by adding approximately 5.5% to 6.0% of wheat flour.

(Test Example 4) Next, in the case where a sugar or sugar alcohol and a thickening substance were added together to the fermentation dough, the required amount of wheat flour required for viscosity adjustment at the time of bedding was examined by the same method as in the second test example. It was The results are shown in Table 5.

That is, a dough consisting of wheat flour (132 g), amazake (150 g) and yeast liquid (12 m) was fermented dough which was fermented at 30 ° C. for 18 hours, and the test sections (lot No. 2 to 8) in Table 5 were each Table 5 shows the results of the average value and standard deviation for each of the 6 cases when the types and amounts of thickening substances and sugars or sugar alcohols were used in combination, and the control group (lot No. 1) shows the thickening substances. The results of six average values and standard deviations in the case of no addition of sugars and sugar alcohols are shown.

From Table 5, in lot Nos. 2 to 8 to which the thickening substance was added in combination, the same amount as or slightly smaller than that of the control group (lot No. 1) in which sugars or sugar alcohols were not added to the fermentation dough. It is understood that the viscosity at the time of bedding can be obtained by adding only wheat flour to the fermented dough. That is, by adding a small amount of the thickening substance together, softening of the dough due to the addition of sugars or sugar alcohols can be prevented without adding a large amount of wheat flour.

(Example 1) In Example 1, a soft confectionery produced by using a fermented dough to which sugars or sugar alcohols were added and a thickening substance was also added was examined for a hardness delaying effect.

Ferment the dough with wheat flour (132 g), amazake (150 g) and yeast liquid (12 m) for 18 hours at 30 ° C., only wheat flour (19.8 g) in the control section, wheat flour (19.8 g) in the test section, and the fifth
Various sugars and sugar alcohols in the table (79.2g) and various thickening substances in Table 5 (g shown in Table 5 respectively)
(Amount) was added together and fermented at 20 ° C. for 1 hour.
These doughs were mixed with the respective amounts of wheat flour in Table 5 so that the viscosity was suitable for the bean jam, and 15 g of the doughs having the same viscosity in each section were placed in an aluminum foil container.
Loin was steamed at 0 ° C. for 10 minutes, and further steamed for 10 minutes to prepare soft confectioneries of Lot No. 1 to 8 (10 pieces each). The soft confectionery of each lot was put in a polyethylene bag and stored at 20 ° C., and the hardness after storage for 2 hours and after storage for 24 hours was measured under the same conditions as in the first test example using an autograph. Each measurement is 10
The average value and standard deviation are shown in Table 6.

Rods Nos. 1 to 8 in Table 6 each react with the lot of the same number in Table 5. That is, the results in the case where various sugars or sugar alcohols shown in Table 5 and various thickening substances are added together are shown in the lots of the same number in Table 6.

In Table 6, it can be inferred that the hardness of the control group after 2 hours of storage is smaller than that of lot Nos. 2 to 6 because the swelling of the soft confectionery is smaller in the test group than in the control group. However, after 24 hours of storage, the hardness value was 2-3 in the sugar and sugar alcohol addition group as compared with the control (no addition) group.
It was reduced by 0%, and a remarkable retardation of curing was observed.

(Example 2) Example 2 is a case where the soft confectionery is applied to the production of sake (▲ original ▼) buns.

After adding sugar alcohols and psyllium seed gum to the fermented dough, it was wrapped in a dough whose viscosity was adjusted to produce a bun.

A dough consisting of wheat flour (132 g), amazake (150 g) and yeast liquid (12 m) was placed in a 2 L beaker, put in a constant temperature water bath at 30 ° C. and fermented for 18 hours. After that, wheat flour (19.8 g) was added to the control section for viscosity adjustment, and wheat flour (19.8 g), sugar alcohol (SE-30) (105.6 g) and psyllium seed gum (7.0 g) were added to the test section. After that, 20 ℃, 1
Fermented for hours. Add a small amount of wheat flour to each of these zones to adjust the viscosity so that it can be wrapped, wrap about 20 g of each dough with about 12 g of this dough, and take a roe with a circulating air blower at 55 ° C for 35 minutes, Furthermore, it was transferred to a seperate lined liner, water was showered to remove hand flour, and steamed for 10 minutes in a steamer to produce steamed buns.

The buns were allowed to cool and then wrapped one by one in a polyethylene sheet, put in a polyethylene bag, sealed, and stored at 20 ° C. After 27 hours of storage, a sensory test was conducted on the control area and the test area. All 12 judges judged that the test area was moist, soft and delicious, while the control area was extremely dry and It was hard and rated bad. As for the shape, the test section had the same shape as the control section and had a good appearance.

(Example 3) A case is shown in which a bun is produced by adding sugars and psyllium seed gum to the fermented dough, and embedding the dough in a viscosity-adjusted dough.

The raw material composition and manufacturing method were all the same as in Example 2, but instead of sugar alcohol (SE-30), high malt tetraose syrup (132 g), psyllium seed gum (5.5
g). Further, when a sensory evaluation was conducted in the same manner as in Example 2, all the judges judged that the test section was moist as compared with the control section and was soft and delicious.

(Example 4) A case is shown in which a bun is produced by adding sugar, sugar alcohol (SE-30) and psyllium seed gum to the fermented dough, and then stuffing the dough with a viscosity-adjusted dough.

The production method of the fermented dough is the production results of Examples 1 to 3 in a single-row double fermentation system in which the steps of saccharification and alcohol fermentation in which the dough is subjected to alcohol fermentation using amazake as a nutrient source are separated, but Example 4 is a production process. It is a production result by a parallel multiple fermentation method in which middle saccharification and alcohol fermentation proceed at any time. That is, seeds (10g), koji (20g), steamed glutinous rice (75g), water (95g)
Fermented for a while, a part (100 g) of this ▼ source, wheat flour (150
g), water (88g) dough is fermented at 30 ℃ for 16 hours,
Further, wheat flour (135 g) was added and fermented at 30 ° C. for 4 hours. High-marto Tetra Aus Syrup (1
01 g), sugar alcohol (SE-30) (101 g) and psyllium seed gum (10.9 g) were added. The steps after addition are the same as in Examples 2 and 3. In addition, sensory evaluation was also conducted in Examples 2 and 3.
It was determined that the test plot was moist and softer than the control plot. As for the shape, the test section had the same shape as the control section and had a good appearance.

[Effects of the Invention] According to the method for producing a soft confectionery or bun according to claim 1 or 2, sugars and / or sugar alcohols are added in an amount of 3% by weight or more based on the weight of the dough at the time of preparation. The soft confectionery or buns to be cured are delayed in hardening over time. Further, since a thickening substance is used in combination, a soft confectionery or bun with a certain shape having good shape retention can be obtained without adding a large amount of wheat flour, and the fermented flavor is not easily impaired. Further, since sugars and / or sugar alcohols are added in the latter stage of fermentation of the dough, fermentation is less likely to be inhibited by high-concentration sugars and / or sugar alcohols, and soft confectionery with a richer fermentation flavor Or buns are obtained.

Claims (2)

[Claims] 1. A porosity produced by a process of adding microorganisms to a kneading dough of wheat flour and water, fermenting the dough for a predetermined time to give a fermented dough, molding the fermented dough into a predetermined shape, and heat-treating it with steam. A method for producing a confectionery having a soft and soft dough texture, wherein 3% by weight or more of sugar and / or sugar alcohol is added in the latter half of fermentation of the dough with respect to the weight of the dough at the time of preparation, and a thickening substance. A method for producing a porous soft confectionery, which comprises adding 2. The porous soft confectionery according to claim 1, wherein the molded product of the fermented dough is wrapped with the fermented dough and formed into a rounded shape, and the confection heated by the steam is steamed bun. Production method.