JP6762675B2 - Manufacturing method of baked confectionery using extruder-treated pregelatinized durum wheat grains - Google Patents

Description

The present invention relates to a method for producing baked confectionery using extruder-treated pregelatinized durum wheat grains.

The moist feeling and melting in the mouth of baked confectioneries such as sponge cakes deteriorate over time (aging).
In order to prevent this aging, emulsifiers, moisturizers, etc. should be added, and (a) fats and oils that are liquid at room temperature, (b) sodium stearoyl lactate, and (c) emulsifiers of HLB 8 or less other than sodium stearoyl lactate should be contained. It is known that a quality improver for cakes is used (see, for example, Patent Document 1).

The extruder is a heat-pressurized extruder that mixes and kneads the object to be processed by rotating the screw while applying shear force and pressure and extrudes it from the nozzle. Flour and starch are used to improve the secondary processability of noodles and the like.
For example, flour or starch is extruded into the air through a nozzle by a pressure extruder in a moisture-absorbing state to obtain puffed flour or puffed starch, and then the puffed flour or starch is crushed and then mixed with wheat flour according to a conventional method. A method for producing early-boiled noodles, which is characterized by producing noodles, is known (see, for example, Patent Document 2).
Further, in a flour composition for instant noodles containing 1 to 10% by mass of a crushed product of heat-grown wheat flour gelatinized and swollen by pressure extrusion, the particle size of the crushed product of heat-grown wheat flour is in the range of 200 to 1600 μm. A flour composition for instant noodles is known, which is characterized in that the degree of pregelatinization is 80% or more and the apparent specific gravity is 55 to 75 g / 100 ml when the particle size is 500 to 700 μm (for example, patent). See Document 3).
Further, as a carbohydrate raw material for soy sauce, a method for producing soy sauce is known, which comprises using wheat containing 20% or more of durum wheat by steam treatment or extruder treatment.
This is because durum wheat is hard and does not swell sufficiently during stir-fry, so bacteria do not penetrate easily and it was not used as a raw material for soy sauce. However, durum wheat is compared with other wheats. This is because the nitrogen content, glutamic acid content, and sugar content are high, and this is used (see, for example, Patent Document 4).

Japanese Unexamined Patent Publication No. 2014-42457 Japanese Unexamined Patent Publication No. 6-46781 JP-A-2010-4822 Japanese Unexamined Patent Publication No. 5-268903

An object of the present invention is to provide a method for producing a baked confectionery, which suppresses a moist feeling after baking a baked confectionery such as a sponge cake and a deterioration over time of melting in the mouth.

As a result of diligent research to achieve the above object, the present inventors added water to durum semolina and / or durum flower in a method for producing baked confectionery such as sponge cake, and used an extruder to generate high temperature and high pressure. By using pregelatinized durum wheat grains, which have been processed underneath and extruded into chunks under normal temperature and pressure, crushed and prepared to a size that allows them to pass through a sieve with an opening of 500 μm, as a raw material, they can be used for baked confectioneries such as sponge cakes. We have found that it is possible to suppress the moist feeling after firing and the deterioration over time of melting in the mouth, and have completed the present invention.
Therefore, the present invention is a method for producing baked confectionery such as sponge cake, in which durum semolina and / or durum flower is hydrated and the pressure in the barrel is pressurized to 4 to 8 MPa using an extruder, and an outlet is used. Pregelatinized durum wheat prepared by heating the barrel so that the dough temperature is 120 ° C to 200 ° C, kneading it, extruding it into a mass under normal temperature and pressure, crushing it, and passing it through a sieve with an opening of 500 μm. This is a method for producing baked confectionery using grains as a raw material.

According to the method for producing a baked confectionery of the present invention, it is possible to obtain a baked confectionery in which a moist feeling after baking of a baked confectionery such as a sponge cake and deterioration over time of melting in the mouth are suppressed.

Hereinafter, the present invention will be described in detail.
The durum semolina used in the present invention is coarsely ground grains obtained from the endosperm portion of durum wheat, has a coarser particle size than commercially available wheat flour, and is mainly used as a raw material for spaghetti.
Durum flower is also a crushed flour obtained from the endosperm of durum wheat, but its particle size is finer than that of durum semolina and is similar to that of commercially available bread flour.
Durum semolina and durum flower can be used alone or in admixture.
Durum semolina that can be preferably used has an ash content of 1.2% or less.
Those with a high ash content have the disadvantage of producing astringent acridness, so it is preferable that the ash content is as low as possible.

Durum semolina and / or durum flower (hereinafter also referred to as "durum flour") is hydrated, treated with an extruder under high temperature and high pressure, extruded as a rod-shaped dough under normal temperature and pressure, and then crushed to open 500 μm. Prepared to a particle size that passes through the sieve of the above, and obtained as pregelatinized durum wheat grains.
The amount of water added is appropriately adjusted according to the extrusion performance of the extruder for stable production, but the amount of water added is about 4 to 10 parts by mass with respect to 100 parts by mass of durum powder.
In addition, since the water content after extrusion varies depending on the amount of water added, a drying treatment may be performed if necessary.
As the extruder to be used, a single-shaft or two-shaft extruder can be used.
The treatment with the extruder is performed by pressurizing the pressure inside the barrel to about 4 to 8 MPa, heating the barrel so that the outlet dough temperature is about 120 ° C to 200 ° C, and pressing the pregelatinized dough into a rod shape. put out.
The obtained rod-shaped dough is cut into a size suitable for crushing and crushed with a crusher.
The crusher used for crushing is not particularly limited as long as it can be crushed, but a hammer mill or a turbo mill can be preferably used in terms of crushing efficiency.
Those that have not been sieved after sieving after crushing are returned to the crusher again and crushed and sieved to prepare pregelatinized durum wheat grains.
The mesh size of the sieve used is 500 μm or less.
The finer the particle size, the better the water absorption of the dough, the quicker the dough can be prepared, the less rough texture, and the more moist and melt-in-the-mouth product, which is preferable. A sieve of about 500 μm is suitable because it deteriorates.

By using the obtained durum pregelatinized wheat grains as a raw material for baked confectioneries such as sponge cakes, it is possible to obtain baked confectioneries in which a moist feeling after baking and deterioration over time of melting in the mouth are suppressed.
In the present invention, the baked confectionery is mainly made of wheat flour or other flours and sugars, and if necessary, salt, starch, dairy products, egg products, leavening agents, etc. are added to prepare a dough, and the dough is molded and baked. The sweets that have been made.
For example, sponge cakes, muffin cakes that are baked in the oven, waffles and taiyaki that are sandwiched between special baking machines, and pancakes and dorayaki that are flat-baked. ..
The amount of pregelatinized durum wheat grains used is about 5 to 30 parts by mass with respect to 100 parts by mass in total of flour and starch.
If the composition is less than 5 parts by mass, the characteristics are not exhibited, and if the composition is more than 30 parts by mass, the water absorption amount of the dough increases too much, so that the dough becomes sticky and a product of good quality cannot be obtained.
In the present invention, pregelatinized durum wheat grains are used as a raw material together with flour and starch if necessary. However, when pregelatinized flour is usually used, the water absorption of the dough becomes high, so that the amount of water absorption is pregelatinized durum wheat. It is more than when no grains are used.
The amount of water absorption when pregelatinized durum wheat grains are used may be about the same as when pregelatinized wheat flour is used.
Except for adjusting the amount of water absorption, there are no particular restrictions on the manufacturing method or raw material composition, and the raw material composition and manufacturing method of ordinary baked confectionery can be used, and the obtained baked confectionery is stored, distributed and eaten in the same way as ordinary baked confectionery. be able to.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Preparation of pregelatinized durum wheat grains 1]
In the twin-screw extruder (manufactured by Toshiba Machine Co., Ltd .: trade name "TEM-50B"), the barrel portion was kept warm so that the raw material input portion was at 90 ° C. and the central portion and the outlet portion were at 150 ° C.
While adding water to durum semolina (manufactured by Nippon Flour Mills Co., Ltd .: trade name "Joker Q") so that the amount of water added is 4 parts by mass with respect to 100 parts by mass of durum semolina, durum semolina is added at a speed of 100 kg / hour. It is put into a shaft extruder, pressurized at a screw rotation speed of 300 rpm, the dough is extruded from a 2-hole type die at 25 ° C. under 1 atmospheric pressure, cut to an appropriate size with a rotary cutter, and then crushed with a hammer mill. did.
The dough temperature at the outlet of the extruder was 180 ° C.
After crushing, it is passed through a sieve with a mesh opening of 500 μm, and those that have not passed through the sieve are crushed again with a hammer mill and passed through a sieve with a mesh opening of 500 μm, and the crushed material that has passed through the sieve is collected to obtain pregelatinized durum wheat grains. Obtained.

[Example 1, Comparative Examples 1 to 3] Muffin cake The raw materials were put into a mixer with the formulation shown in Table 1 to prepare a dough for the muffin cake.
First, wheat flour, sugar, skim milk powder, and baking powder were put into a mixer and mixed for 3 minutes.
Next, margarine was added and mixed for another 5 minutes, then water and whole eggs were added and mixed for 3 minutes to obtain a dough.
In Table 1, the unit of raw material is parts by mass.
70 g of the dough was dispensed into a bakery cup and baked in an oven at 180 ° C. for 23 minutes to obtain a muffin cake.
Immediately after production and for 3 days, the obtained muffin cake was sealed and stored in a refrigerator at 5 ° C., and evaluated by 10 panelists according to the following evaluation criteria.
・ Moist feeling 5 points ・ ・ ・ Very moist and very soft and very good 4 points ・ ・ ・ Moist and soft feeling is enough and good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly dry 1 point that feels a little bad ・ ・ ・ Very bad feeling that it is dry ・ 5 points that melt in the mouth ・ ・ ・ There is no stickiness and it melts away quickly 4 points ・ ・ ・ There is no stickiness and it melts away Good and good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly lumpy and slightly lumpy 1 point ・ ・ ・ Slightly lumpy and lumpy and very bad Evaluation result (average value) is shown. Shown in 1.

The "moist feeling immediately after production" when pregelatinized durum wheat grains were used was inferior to that when pregelatinized wheat flour was used, but otherwise it was superior.
The change over time was the smallest, and when judged comprehensively, the use of pregelatinized durum wheat grains was the best.

[Preparation of pregelatinized durum wheat grains 2]
In the 2-axis extruder (manufactured by Toshiba Machine Co., Ltd .: trade name "TEM-50B"), the barrel portion was kept warm so that the raw material input portion was at 40 ° C. and the central portion and the outlet portion were at 120 ° C.
While adding water to durum semolina (manufactured by Nippon Flour Mills Co., Ltd .: trade name "Joker Q") so that the amount of water added is 10 parts by mass with respect to 100 parts by mass of durum semolina, durum semolina is added at a speed of 30 kg / hour. It was put into a shaft extruder, pressurized at a screw rotation speed of 200 rpm, the dough was extruded from a 2-hole type die at 25 ° C. and 1 atm, cut to an appropriate size with a rotary cutter, and then crushed with a pin mill. ..
The dough temperature at the outlet of the extruder was 130 ° C.
After crushing, it is sieved with a sieve with a mesh opening of 500 μm, and those that do not pass through the sieve are crushed again with a pin mill and passed through a sieve with a mesh opening of 500 μm, and the crushed product that has passed through the sieve is collected to obtain pregelatinized durum wheat grains. It was.
[Example 2, Comparative Examples 4 to 7] Hot cake The raw materials were put into a bowl according to the composition shown in Table 2, and the dough was kneaded by hand for 1 minute to prepare a dough, and 80 g of the dough was baked on a baking plate at 170 ° C. A hot cake was obtained by baking for 3 minutes on one side and 2 minutes after inversion.
In Table 2, the unit of raw material is parts by mass.
Immediately after production, the obtained hot cake was sealed and stored at -18 ° C. for 1 week, then heated in a 600 W microwave oven for 90 seconds, and evaluated by 10 panelists according to the following evaluation criteria.
・ Moist feeling 5 points ・ ・ ・ Very moist and very soft and very good 4 points ・ ・ ・ Moist feeling and soft feeling are enough 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly dry Feeling a little bad 1 point ・ ・ ・ Very bad feeling of dryness ・ Melting in the mouth 5 points ・ ・ ・ There is no stickiness and it melts away quickly 4 points ・ ・ ・ There is no stickiness and the degree of melting disappears Good and good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly lumpy and slightly lumpy 1 point ・ ・ ・ Slightly lumpy and lumpy and very bad Evaluation results (average value) are shown in Table 2. Shown in.

When pregelatinized durum wheat grains were used, both "moist feeling" and "melting in the mouth" were excellent.
The change over time was also the smallest, and when judged comprehensively, the use of pregelatinized durum wheat grains was the best.

Claims (1)

A method for producing baked confectionery, in which durum semolina and / or durum flower is hydrated and the pressure inside the barrel is pressurized to 4 to 8 MPa using an extruder , and the outlet dough temperature becomes 120 ° C to 200 ° C. Manufacture of baked confectionery using pregelatinized durum wheat grains prepared to have a particle size that is crushed and passed through a sieve with a mesh size of 500 μm after being extruded in chunks under normal temperature and pressure by heating and kneading the barrel. Method.