JPH0419815B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention is applicable to confectionery (sponge cakes, steamed bread,
This product relates to premixes whose main ingredient is wheat flour, which is the raw material for producing cake donuts, kutskies, etc. Conventional technology In general, confectionery such as sponge cakes, steamed buns, cake donuts, and kutskies use wheat flour as one of their main ingredients, but these types of flour have weak viscoelastic gluten and contain relatively low amounts of gluten. Loose, soft flour is suitable. When these confectioneries are prepared from strong flour, for example, sponge cakes and steamed breads have a small volume and are rough and lumpy, while kutskies have a strong grind and are unpleasant to eat. Therefore, soft flour is used in the formulation of these confectionery products, and gluten is usually not added. Purpose of the Invention It is always desired to develop excellent additives or raw materials to improve the quality of confectionery products whose main ingredient is wheat flour, especially soft flour. Means for Solving the Problems According to the present invention, there is provided a premix for confectionery whose main component is wheat flour and a specific activated gluten. The active gluten is active gluten in which the content of bound monoacylglycerophospholipids in the bound phospholipids is 30 mol% or more and less than 50 mol%, and the bound phospholipid content is 2% or more, or the bound monoacylglycerophospholipid content in the bound phospholipids is 2% or more. Activated gluten having an acylglycerophospholipid content of 50 mol% or more (hereinafter referred to as modified gluten), the details of which are described in Japanese Patent Application No. 127107/1983 (Japanese Patent Laid-Open No. 30644/1983). The manufacturing method is shown below. Modified gluten is prepared by adding Phospholipase A (hereinafter referred to as PL-A) to wheat flour at a ratio of 10 ² to 10 ⁴ units per 1 kg of flour, then adding water and kneading in a conventional manner.
It can be obtained by washing with water to remove starch, etc., but even better modified gluten can be obtained from wheat flour and PL.
-A obtained by adding phospholipid to A and treating it in the same manner as above. Phospholipids are added at 0.1 to 10% to flour. Furthermore, modified gluten has PL-A phospholipids.
It can also be obtained by converting it into a phospholipid with a high monoacylglycerophospholipid content, then adding it to the modified gluten production process and binding it to gluten protein. The amount of modified gluten in the premix of the present invention ranges from 0.5 to 10 parts per 100 parts of soft flour. Furthermore, in addition to strong flour and medium-strength flour, if necessary, the premix may contain auxiliary materials used for making confectionery.
For example, starch, sugar, salt, fats and oils, eggs, skim milk powder,
Emulsifiers, flavors, etc. can also be added. By using the premix, good quality confectionery products (sponge cake, steamed bread, cake donuts, kutsky, etc.) can be produced. Examples are shown below. Example 1

[Table] Manufacturing process (a) Combine soft flour, baking powder, and gluten [mixture of (a)] and sieve well in advance. (b) Put the egg, water, and sugar ester into a mixer and stir well with a whipper to foam. (c) Add sugar and the mixture from (a) one after another and stir thoroughly to form a dough. Pour this batter into molds and bake at 200℃. The results are shown in Table 1.

【table】

[Table] As is clear from the table, the test plots are superior to the test plots and the test plots in terms of specific volume, appearance, texture, and mouthfeel. Example 2 A butter sponge cake was obtained by the following raw material blending and manufacturing process. The results are shown in Table 2.

[Table] Manufacturing process Mix whole eggs, salt, liquid sugar, emulsified oil, white flour, rum, vanilla oil, and water at low speed for 30 seconds (using a Kanto vertical mixer and whipper). Add the sieved flour, BP and gluten to the above and mix. Low speed 2 minutes, medium low speed 1 minute Dough specific gravity approx. 0.75, dough temperature 18℃ Mix the above dough with an Oaks continuous mixer (pump 70rpm, rotor speed 200rpm, rotor pressure 3Kg/cm ² ) Dough specific gravity 0.53, dough temperature 23℃ Oven 190℃ 40 minutes (No. 6 420g)

[Table] As is clear from the table, compared to the test group and the test group, a product with a uniform, well-stretched texture without any streaks or clogging was obtained in the test group, and the product aged slowly. Example 3 A cake donut was obtained by the following raw material blending and manufacturing process. The results are shown in Table 5.

【table】

【table】 Manufacturing process (using pressure depositor) Mixing time: 40 seconds at low speed, 20 seconds at low speed Kneading temperature 20-24℃ Poor time 10 minutes Frying temperature time 180-185℃ 2 minutes

[Table] + Good As is clear from the table, the oil absorption rate in the test area is lower and the specific volume is larger than in the test area and . Example 4 Kutsky was obtained by the following raw material blending and manufacturing process. The results are shown in Table 7.

【table】

[Table] Manufacturing process of kutsky Gluten is mixed with soft flour and cornstarch in advance and passed through a sieve. Pass the sugar through a sieve. Mix the butter with beaters (low speed for 30 seconds). Mix the sugar in several batches (medium-low speed for 1 minute 30 minutes)
seconds). Add the beaten eggs in several batches and add the lemon essence and salad oil (on medium-low speed 5
minutes). Add flour in 2-3 times (medium-low speed 30
seconds). Bake at 170 degrees for 15 minutes (use a star-shaped nozzle).

[Table] As is clear from the table, the test plots are equivalent to or superior to the test plots and the test plots in terms of appearance, softness, and melt-in-the-mouth texture. Example 5 Steamed bread was obtained using the following raw material combination and manufacturing process. The results are shown in Table 9.

[Table] Manufacturing process Mix liquid sugar, whole eggs, starch syrup and water. Low speed for 30 seconds (using Kanto vertical mixer and beater) Add the pre-sieved soft flour, BP, rice flour and gluten to the above and mix. Low speed 30 seconds, medium low speed 2 minutes, dough temperature 23℃ Pour the above dough into a suitable mold and steam. Steam pressure 0.75Kg/cm ² 12 minutes (for 150g dough)

[Table] As is clear from the table, steamed bread of much better quality was obtained in the experimental area than in the experimental area. Reference Example 1 After adding calcium chloride to 400 ml of a 15% (W/W) aqueous dispersion of purified soybean lecithin (SLP-White, manufactured by True Lecithin) to a concentration of 20 mM,
1200 mg (504 U) of PL-A was added and reacted at pH 9.0 and 55° C. for 2 hours, and the monoacylglycerophospholipid content was 75 mol%. A converted phospholipid dispersion was obtained. 100 ml of this converted phospholipid dispersion and 1000 g of commercially available active gluten (Emasoft Ex-100, manufactured by Riken Vitamin Co., Ltd.) were stirred and mixed, freeze-dried, and then ground to obtain powdered gluten. Furthermore, after adding 100 ml of the converted phospholipid dispersion to this powdered gluten, the same operation as above was carried out to obtain powdered active gluten. The same operation was repeated two more times to obtain powdered active gluten. The bound phospholipid content of the thus obtained active gluten was 3.5% (W/W), and the bound monoacylglycerophospholipid content was 68 mol%. Effects of the Invention By using the premix of the present invention, confectionery of very high quality can be obtained.

Claims (1)

[Claims] 1 The bound monoacylglycerophospholipid content in (A) soft flour and (B) bound phospholipid is 30 mol% or more - 50
less than mol% and the bound phospholipid content is 2%
Active gluten that is more than 50 mol%, or the content of bound monoacylglycerophospholipids in bound phospholipids is 50 mol%
A premix containing the above active gluten.