JP7357467B2 - Flour composition for confectionery, mix for confectionery, and method for producing confectionery - Google Patents

Description

The present invention relates to a confectionery flour composition, a confectionery mix, and a confectionery manufacturing method used in the production of confectionery.

In recent years, with the diversification of consumer tastes, confectionery products that offer texture, aroma, richness, etc. are preferred, and various methods have been proposed. For example, flour for baked confectionery is known that uses flour derived from a specific variety of wheat to produce baked confectionery that has a light texture and melts well in the mouth (Patent Document 1). In addition, it is possible to impart richness to confectionery by using fats and oils containing specific coconut oil (Patent Document 2), and it is possible to impart flavor to confectionery by reacting sugars added to confectionery at high temperatures (Patent Document 2). Patent Document 3) is known.

JP2013-070626A International Publication No. 2016/136688 Japanese Patent Application Publication No. 2012-175931

In recent years, in order to satisfy consumer tastes, confectionery products have been given flavor and richness by adding large amounts of sugar, fats and oils, etc. However, even without increasing these additives, wheat There has been a need for a flour composition for confectionery that can impart the original aroma and richness to confectionery.

The present invention aims to provide a flour composition for confectionery, a mix for confectionery, and a method for producing confectionery that can impart aroma and richness to confectionery made from wheat flour. purpose.

The present invention relates to the following flour compositions for confectionery (1) to ( 4 ), mix for confectionery ( 5 ), and method for producing confectionery ( 6 ).
(1) A flour composition for confectionery for manufacturing confectionery containing 20% by mass or more of flour derived from French Oregrain wheat, which is manufactured from wheat flour derived from Western white wheat. The total content of free amino acids or the content of pyrazines and furans in the confectionery is high, and the confectionery has a richness derived from the free amino acids or pyrazines and furans . A flour composition for confectionery.
(2) The flour composition for confectionery according to (1) above, for imparting aroma to the confectionery.
( 3 ) The flour composition for confectionery according to any one of (1) or (2) above, which contains 40% by mass or more of the flour derived from French wheat.
( 4 ) The flour composition for confectionery according to any one of (1) to ( 3 ) above, wherein the confectionery is a baked confectionery, a fried confectionery, or a steamed confectionery.
( 5 ) A mix for confectionery for imparting the richness to the confectionery, comprising the flour composition for confectionery according to any one of (1) to ( 4 ) above.
( 6 ) A method for producing confectionery using the flour composition for confectionery according to any one of (1) to ( 4 ) above or the mix for confectionery according to ( 5 ) above.

According to the present invention, there are provided a flour composition for confectionery, a mix for confectionery, and a method for producing confectionery that can impart aroma and richness to confectionery made from wheat flour. be able to.

Hereinafter, a flour composition for confectionery, a mix for confectionery, and a method for manufacturing confectionery using the same according to the present invention will be described.

The flour composition for confectionery according to the present invention is characterized in that when confectionery is manufactured using the flour composition for confectionery, it can impart aroma and richness to confectionery. It is characterized by containing 20% by mass or more of wheat flour derived from a specific variety of wheat. Specific varieties of French wheat include Aigle , Allezy, Aprilio, Arezzo, Bienfait, Boregar, Calabro, Calumet, Cellule, Descartes, Foxyl, and Fructi. dor species, Goncourt species, Hybello species, Hydrock species, Hypodrom species, Hywin species, Iilico species, Ionesco species, Laurier species, Lg Absalon species, Lg Armstrong species, Maori species, Matheo species, Nemo species, Ore species grain species, Pibrac species, Rgt Kilimanjaro species , Rgt Tekno species, Rgt Venezio species, Rubisko species, Scenario species, Sepia species, Sy Mattis species, Sy Moisson species, and Terroir species. The flour composition for confectionery according to the present invention contains 20% by mass or more of wheat flour of one or more types selected from these specific varieties, for example, 20% by mass of only one type of wheat flour among the above specific varieties. The wheat flour may contain 20% by mass or more of two or more types of wheat flour among the above-mentioned specific types.

Further, the flour composition for confectionery according to the present invention may contain at least 20% by mass of flour derived from one or more types of wheat selected from the above specific varieties, preferably at least 40%, more preferably at least 40% by mass. It is preferable to contain 50% or more, more preferably 60% or more, of wheat flour derived from one or more types of wheat selected from the above specific varieties. Further, the flour composition for confectionery according to the present invention may contain only flour derived from one or more types of wheat selected from the above specific varieties (i.e., one or more types of wheat derived from the above specific varieties). In addition to one or more types of wheat-derived flour selected from the above-mentioned specific varieties, wheat other than the above-mentioned specific varieties may be used as appropriate depending on the type of confectionery. It may contain wheat flour (weak flour, medium flour, strong flour, durum flour, etc.) derived from the wheat flour. Examples of wheat other than the specific varieties listed above include, but are not limited to, Japanese wheat such as Kitahonami, Haruyo Koi, Yumechikara, Kitano Kaori, Haruyutaka, Harukirari, Satonosora, Norin 61, and Aya. Hikari, Tsurpikari, Iwainodaichi, etc., American wheat such as DNS (Dark Northern Spring) and WW (Western White), Canadian wheat 1CW (NO1 Canadian Western Red Spring), etc. Another example is ASW (Australian Standard White), which is Australian wheat.

The flour composition for confectionery according to the present invention can be used for manufacturing confectionery, but the confectionery to be manufactured is not particularly limited, and it can also be used for manufacturing baked confectionery, fried confectionery, etc. It can also be used in the production of steamed confectioneries. Specific examples include sponge cake, butter cake, biscuits, cookies, crackers, choux pastries, pies, donuts, karinto, and steamed bread. In particular, it is more preferable to use it for baked goods because the aroma is easily felt. In addition, the flour composition for confectionery according to the present invention may use either wheat flour consisting of an endosperm portion or whole wheat flour containing a husk, and can be appropriately selected depending on the type of confectionery.

Moreover, as a mix for confectionery according to the present invention, a mix obtained by mixing the above-mentioned flour composition for confectionery with other food materials can also be prepared and provided.

For example, as a mix for confectionery according to the present invention, a mix is disclosed in which the flour composition for confectionery according to the present invention is mixed with the following food materials. Food materials other than the wheat flour composition contained in the confectionery mix according to the present invention include grain flours other than wheat flour (rice flour, barley flour, rye flour, corn flour, millet flour, millet flour, pigeon flour, buckwheat flour). ), starches (unprocessed starches made from corn, glutinous corn, potatoes, kudzu, tapioca, sago, etc.), and starches that are processed using physical and/or chemical treatments (enzyme treatment, moisturizing, etc.) as raw materials. Starch or modified starch that has undergone heat treatment, gelatinization, hydroxypropylation, acetylation, crosslinking, etc.), fats and oils (shortening, lard, margarine, butter, liquid oil, powdered fat, etc.), salt, sugars (trehalose, glucose, etc.) , sugar, maltose, isomaltose, dextrin, etc.), sugar alcohols (liquid or powder sugar alcohols, such as sorbitol, maltitol, palatinit, reduced starch syrup, etc.), baking powder, emulsifiers (lecithin, sucrose fatty acid ester, glycerin fatty acid ester, etc.), enzymes, seasonings (amino acids, nucleic acids, etc.), and fragrances. Food ingredients can also be included in the confectionery mix.

Examples of the flour composition for confectionery according to the present invention will be described. In this example, a choux pastry that is a baked confectionery, a cake donut that is a fried confectionery, and a steamed bread that is a steamed confectionery were prepared using the flour composition for confectionery according to the present invention, and these confectionery A sensory evaluation was conducted on a five-point scale for three items: "fragrance," "richness," and "wheat flavor."

The sensory evaluation was performed by a panel of 10 people who received specialized training using the following evaluation criteria, and the evaluation results were expressed as the average value of the evaluation scores. The evaluation of "fragrance" is based on the control described below. If the aroma is stronger than the control, it will be 5 points, if the aroma is slightly stronger than the control, it will be 4 points, and if the aroma is the same as the control, it will be 4 points. 3 points, 2 points if the fragrance was slightly weaker than the control, and 1 point if the fragrance was weaker than the control. In addition, the evaluation of "richness" is based on the control, 5 points if the richness is stronger than the control, 4 points if the richness is slightly stronger than the control, 3 points if the richness is about the same as the control, and 3 points if the richness is the same as the control. A score of 2 points was given if the flavor was slightly weaker than that of the control, and a score of 1 point was given if the flavor was weaker than the control. Furthermore, the evaluation of "wheat flavor" is based on the control, and points are 5 points if the wheat flavor is stronger than the control, 4 points if the wheat flavor is slightly stronger than the control, and 4 points if the wheat flavor is the same as the control. The score was 3 points if the wheat flavor was weaker than the control, 2 points if the wheat flavor was slightly weaker than the control, and 1 point if the wheat flavor was weaker than the control.

(Test 1: Choux skin)
First, evaluation of choux pastry made using the flour composition for confectionery according to the present invention will be explained. In this example, wheat flour derived from American Western White wheat, wheat flour derived from the Oregrain variety of French wheat, and flour derived from the Fructidor variety of French wheat were blended in the proportions shown in Table 1 below. and flour compositions for choux pastry were prepared.

Specifically, in the control, a flour composition consisting only of wheat flour derived from Western white wheat was used, and in Example 1, a flour composition containing 100% by mass of flour derived from the Oregrain variety, which is French wheat, was used. In Example 2, a flour composition containing 100% by mass of wheat flour derived from the Fructidor variety, which is a French wheat, was used. In addition, in the flour compositions according to Examples 3 to 6, as shown in Table 1 above, flour derived from Western white wheat and flour derived from Oregrain, a French wheat, are mixed, and the mixing ratio Although it differs from example to example, the proportion of wheat flour derived from the Oregrain variety is all 20% by mass or more. On the other hand, the flour composition according to Comparative Example 1 is a mixture of wheat flour derived from Western white wheat and flour derived from the Oregrain variety, which is French wheat, but the content of the flour derived from the Oregrain variety is 20% by mass. It is less than %.

Then, a choux pastry was manufactured using the prepared flour composition. Specifically, based on the amounts shown in Table 2 below, margarine, salt, and water were placed in a bowl and brought to a boil, and the flour compositions and granulated sugar prepared respectively were added thereto and mixed. Then, a mixture of whole eggs and baking powder was added in several portions and mixed to prepare dough. The dough was squeezed onto a baking sheet and baked for 16 minutes at 195° C. for upper heat and 210° C. for lower heat, and then for 3 minutes and 30 seconds at 205° C. for upper heat and 210° C. for lower heat to obtain each choux pastry.

As shown in Table 3 below, sensory evaluation was performed for Comparative Example 1 and Examples 1 to 6 using each item of "fragrance", "richness", and "wheat flavor" in the control as reference points (3 points). I did it.

As a result, as shown in Table 3 above, in Comparative Example 1, almost the same evaluation as the control was obtained for all items of "aroma," "richness," and "wheat flavor." On the other hand, Examples 1 and 3 to 6 using flour compositions containing 20% by mass or more of wheat flour derived from the French wheat variety Oregrain, and flour containing 100% by mass of wheat flour derived from the Fructidor variety of French wheat. Regarding Example 2 using the composition, compared to the control and Comparative Example 1, the evaluation of each item of "fragrance", "richness", and "wheat flavor" was relatively high. In particular, among Examples 1 and 3 to 6 using flour compositions containing 20% by mass or more of wheat flour derived from the Oregrain variety, examples using flour compositions containing 40% by mass or more of wheat flour derived from the Oregrain variety. For items 1, 3 to 5, the evaluation was that the "fragrance" and "richness" were somewhat strong. In addition, from the evaluation results of Examples 1, 3 to 6, which contained 20% by mass or more of wheat flour derived from the Oregrain variety, it was found that the higher the content of the flour derived from the Oregrain variety, the lower the "fragrance", "richness", and "wheat flour". It was found that the evaluation of all items of ``flavor'' was high. Furthermore, in Example 2 using a flour composition containing 100% by mass of wheat flour derived from the Fructidor variety, all items of "fragrance", "richness", and "wheat flavor" were The evaluation was comparable to that of Example 1, which used a wheat flour composition containing 100% by mass of wheat flour, and from this, by containing 20% by mass or more of wheat flour derived from Fructidor species, wheat flour derived from Oregrain species It is thought that it is possible to impart "fragrance", "richness" and "wheat flavor" to baked confectionery products in the same way as a wheat flour composition containing 20% by mass of.

In addition, in order to verify the characteristics of the flour composition for confectionery according to the present invention, free amino acids and volatile components of the control, Example 1, and Example 5 choux pastries produced in Test 1 were analyzed. .

Table 4 below is a table showing the analysis results of free amino acids. In this Test 1, free amino acids contained in the choux pastry of the control, Example 1, and Example 5 were quantified by high-performance liquid chromatography.

As shown in Table 4 above, Example 1 using a flour composition containing 20% by mass or more of wheat flour derived from Oregrain, a French wheat, and In Example 5, the content (total amount) of free amino acids was significantly higher. Furthermore, compared to the choux pastry of Example 5, which was produced using a flour composition containing 40% by mass of wheat flour derived from the Oregrain variety, the choux pastry of Example 1, which was produced using a flour composition containing 100% by mass of wheat flour derived from the Oregrain variety. Choux skin was found to contain more free amino acids. Amino acids are known to contribute to the richness and flavor of foods, and therefore, as shown in Table 3, by using the flour composition for confectionery according to the present invention, the richness and flavor of confectionery can be improved. It is thought that the flavor could be improved.

In addition, volatile components contained in the choux pastry of the control, Example 1, and Example 5 were detected by gas chromatography-mass spectrometry. Specifically, 20 g of the sample (the burnt part at the bottom of the choux pastry was removed) was placed in a vial, heated at 55°C, and volatile components in the gas phase were adsorbed by solid phase microextraction. This was introduced into GC-MS and the peak areas of volatile components were compared. The compound was identified by searching a library attached to GC-MS and using a standard sample. Table 5 below is a table showing the analysis results of volatile components, and summarizes alcohols, aldehydes, ketones, acids, pyrazines, furans, and other aroma components and their total amounts.

As shown in Table 5 above, Example 1 using a flour composition containing 20% by mass or more of wheat flour derived from Oregrain, a French wheat, and In the choux pastry of Example 5, the detected amounts of pyrazines, which are aroma components contributing to aroma, and furans, which have a sweet aroma, were increased. Furthermore, compared to the choux pastry of Example 5, which was produced using a flour composition containing 40% by mass of wheat flour derived from the Oregrain variety, the choux pastry of Example 1, which was produced using a flour composition containing 100% by mass of wheat flour derived from the Oregrain variety. In choux pastry, the total amount of pyrazines and furans detected was higher.

Furthermore, as shown in Table 5, the total detected amounts of aldehydes and ketones were also greater in Examples 1 and 5 than in the control. Furthermore, compared to the choux pastry of Example 5, which was manufactured using a flour composition containing 40% by mass of wheat flour derived from the Oregrain variety, the choux pastry of Example 1, which was manufactured using a flour composition containing 100% by mass of wheat flour derived from the Oregrain variety, was In choux pastry, the total amount of aldehydes and ketones detected was higher.

In this way, the total amount detected of each aroma component of aldehydes, ketones, acids, pyrazines, and furans, excluding alcohols and other aroma components (butyl acetate, etc.), was different from that of the control example. In comparison to the choux pastry of Example 5, which was produced using a flour composition containing 40% by mass of wheat flour derived from the Oregrain variety, the choux pastry of Example 5 contained 100% by mass of wheat flour derived from the Oregrain variety. In the choux pastry of Example 1 produced using the wheat flour composition, the total amount of each aroma component detected was higher. In addition, the total detected amount of all aroma components was higher in the choux pastry of Example 1 and Example 5 than in the control, and furthermore, the total detected amount of all aroma components was higher in the choux pastry of Example 1 and Example 5 than in the control. Compared to the choux pastry of Example 5, the total detected amount of all aroma components was higher in the choux pastry of Example 1, which was manufactured using a flour composition containing 100% by mass of wheat flour derived from the Oregrain variety. In this way, Examples 1 and 5 contain more aroma components than the control, and from this, as shown in Table 3, by using the flour composition for confectionery according to the present invention, It is thought that the aroma and richness of sweets could be improved. In particular, in the flour composition for confectionery according to the present invention, the detected amounts of pyrazines, which are aroma components that contribute to aroma, and furans, which have a sweet aroma, are increased compared to the control, which improves the aroma of confectionery. It is thought that the richness of the pods could be improved.

(Test example 2: cake donut)
Next, evaluation of cake donuts produced using the flour composition for confectionery according to the present invention will be explained. In this example, wheat flour derived from Western white wheat produced in the United States, flour derived from the Oregrain variety of French wheat, flour derived from the Fructidor variety of French wheat, and flour derived from the Rubisko variety of French wheat were used. were blended in the proportions shown in Table 6 below to prepare flour compositions for cake donuts.

Specifically, the control uses flour made only of wheat flour derived from Western white wheat, and in Example 7, a flour composition containing 100% by mass of wheat flour derived from the Oregrain variety, which is French wheat, was used. In Example 8, a flour composition containing 100% by mass of wheat flour derived from the Fructidor variety, which is a French wheat, was used. In addition, in Examples 9 to 11, as shown in Table 6 above, Rubisko, a French wheat, was used alone, or wheat flour derived from Western white wheat and flour derived from Rubisko, a French wheat, were used. A flour composition is used in which the proportion of flour derived from Rubisko variety is 20% by mass or more.

In this example, granulated sugar, salt, skim milk powder, and baking powder were thoroughly mixed based on the formulation shown in Table 7 below. Thereafter, water was added little by little and mixed well, and then whole eggs were added and mixed well. Then, after adding and mixing the respective prepared flour compositions and strong flour, shortening was added and mixed to prepare dough. The dough was fried with oil at 180 to 185° C. for 1 minute, and after being turned over, it was fried with oil for another minute to obtain each cake donut.

Then, as shown in Table 8 below, a sensory evaluation was performed for Examples 7 to 11 using each item of "fragrance", "richness", and "wheat flavor" in the control as reference points (3 points).

As a result, as shown in Table 8 above, Example 7 used a wheat flour composition containing 20% by mass or more of wheat flour derived from the Oregrain variety, and Example 7 used a flour composition containing 20% by mass or more of wheat flour derived from the Fructidor variety. In Example 8 and Examples 9 to 11 using flour compositions containing 20% by mass or more of flour derived from the Rubisko variety, "fragrance", "richness" and "wheat flavor" were improved compared to the control. It was found that the evaluation of each item was relatively high. In addition, from the evaluation results of Examples 9 to 11 containing 20% by mass or more of flour derived from the Rubisko variety, it was found that the higher the content of flour derived from the Rubisko variety, the more the "fragrance", "richness", and "wheat flavor" It was found that the evaluation was high for all items. Furthermore, in Example 7, which used a flour composition containing 100% by mass of wheat flour derived from the Oregrain variety, and in Example 8, which used a flour composition containing 100% by mass of wheat flour derived from the Fructidor variety, the "fragrance" , "Body", and "Wheat Flavor", the same level of evaluation was obtained as in Example 9 using a flour composition containing 100% by mass of wheat flour derived from the Rubisko variety. Therefore, by containing 20% by mass or more of wheat flour derived from the Oregrain variety or flour derived from the Fructidor variety, similar to a flour composition containing 20% by mass of wheat flour derived from the Rubisko variety, "fragrance", "richness", and It is considered that "wheat flavor" can be imparted to fried confectionery.

(Test Example 3: Steamed bread)
Next, sensory evaluation of steamed bread produced using the flour composition according to the present invention will be explained. In this example, wheat flour derived from American Western White wheat and flour derived from French wheat Fructidor were mixed in the proportions shown in Table 9 below to prepare flour compositions for steamed bread. did.

Specifically, the control uses flour made only of wheat flour derived from Western White wheat, and Example 12 uses a flour composition containing 100% by mass of flour derived from the Fructidor variety, which is a French wheat. are doing. In addition, as shown in Table 9 above, the flour compositions according to Examples 13 and 14 are a mixture of wheat flour derived from Western white wheat and flour derived from the Fructidor variety, which is a French wheat, and the mixing ratio Although it differs from example to example, the proportion of wheat flour derived from Fructidor seeds is all 20% by mass or more.

In this example, the flour composition, sugar, and baking powder prepared based on the formulation shown in Table 10 below were thoroughly mixed, shortening and water were added, and after mixing, the dough was weighed and poured into a mold. Each steamed bun was steamed for 15 minutes.

Then, as shown in Table 11 below, sensory evaluation was performed for Examples 12 to 14 using each item of "fragrance", "richness", and "wheat flavor" in the control as reference points (3 points).

As a result, as shown in Table 11 above, Examples 12 to 14, which used flour compositions containing 20% by mass or more of wheat flour derived from Fructidor species, had "fragrance", "richness" and "richness" compared to the control. It was found that the evaluation of each item of ``wheat flavor'' was relatively high. In addition, from the evaluation results of Examples 12 to 14 using flour compositions containing 20% by mass or more of flour derived from Fructidor species, it was found that the higher the content of flour derived from Fructidor species, the better the "fragrance" and "richness". It was found that evaluations were high for all items of , and "wheat flavor".

As described above, the flour composition for confectionery according to the present invention is a flour for producing confectionery containing 20% by mass or more of wheat flour derived from French wheat, in which the French wheat is A i gle species, Allezy species, Aprilio species, Arezzo species, Bienfait species, Boregar species, Calabro species, Calumet species, Cellule species, Descartes species, Foxyl species, Fructidor species, Goncourt species species, Hybello species, Hydrock species, Hypodrom species, Hywin Seeds, Iilico, Ionesco, Laurier, Lg Absalon, Lg Armstrong, Maori, Matheo, Nemo, Oregrain, Pibrac, Rgt Kilimanjaro, Rgt Tekno species, Rgt Venezio species, Rubisko species, Scenario The wheat is characterized by being one or more types of wheat selected from the following types: Seed, Sepia, Sy Mattis, Sy Moisson, and Terroir. Thereby, when confectionery is manufactured using the flour composition for confectionery according to the present invention as a raw material, aroma and richness can be imparted to the confectionery. Furthermore, when confectionery is produced using the flour composition for confectionery according to the present invention as a raw material, it is possible to impart not only "fragrance" and "richness" to the confectionery but also "wheat flavor". It is possible to achieve the effect of being able to do the following.

Although preferred embodiments of the present invention have been described above, the technical scope of the present invention is not limited to the description of the above embodiments. Various changes and improvements can be made to the embodiments described above, and forms with such changes and improvements are also included within the technical scope of the present invention.

Claims (6)

A flour composition for confectionery for producing confectionery, containing 20% by mass or more of flour derived from French Oregrain wheat ,
The total content of free amino acids or the content of pyrazines and furans in the manufactured confectionery is higher than that of wheat flour derived from Western white wheat, and the content is derived from the free amino acids or pyrazines and furans. A flour composition for confectionery for imparting richness to the confectionery. The flour composition for confectionery according to claim 1, for imparting aroma to the confectionery. The flour composition for confectionery according to claim 1 or 2 , which contains 40% by mass or more of flour derived from the French wheat. The flour composition for confectionery according to any one of claims 1 to 3 , wherein the confectionery is one of baked confectionery, fried confectionery, or steamed confectionery. A confectionery mix for imparting the richness to the confectionery, comprising the confectionery flour composition according to any one of claims 1 to 4 . A method for producing confectionery using the flour composition for confectionery according to any one of claims 1 to 4 or the mix for confectionery according to claim 5 .