Confectionery modifier

Abstract

To provide a confectionery modifier capable of stably producing cake having moist feeling, good melt-in-the-mouth feel, and improved volume.SOLUTION: To solve the above problem, a confectionery modifier containing lutein is provided. Moreover, to solve the above problem, confectionery grain flour dough containing gluten and the confectionery modifier, the content of lutein being 0.2-20 pts.mass relative to 1000000 pts.mass of the gluten, is provided. According to the confectionery modifier of the present invention, lutein modifies gluten by blending lutein into the grain flour dough containing gluten. This makes it possible to provide the confectionery modifier capable of stably producing cake having moist feeling, good melt-in-the-mouth feel, and improved volume.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a confectionery modifier that enables the stable production of cakes that have a moist feel, good meltability in the mouth, and increased volume. [Background technology]

[0002] Examples of cakes produced by adding and mixing whipped eggs and flour and heating include sponge cakes, snack cakes, butter cakes, chiffon cakes, and roll cakes. Cakes that are moist, melt in the mouth, and have improved volume are preferred. When producing moist cakes, a method is used in which the baking temperature is set low to retain moisture inside the cake, but this reduces the volume of the cake and makes it sticky and difficult to melt in the mouth. On the other hand, by increasing the baking temperature, the volume and melt in the mouth can be improved, but the moistness decreases and the texture becomes dry. In addition, when adding and mixing whipped eggs and flour, if the mixture is not stirred enough, the flour will not be dispersed evenly and lumps of flour will form, resulting in cakes that have no commercial value, but on the other hand, if the mixture is stirred too much, many covalent bonds will be formed in the gluten contained in the flour dough, which will increase the viscosity of the flour dough, reduce the volume, make it sticky, and make it difficult to melt in the mouth. The optimal mixing conditions change depending on the moisture content and freshness of the ingredients, room temperature, etc., so the quality of the cakes depends on the skill of the worker. Therefore, it is desired to stably produce cakes that are moist, melt in the mouth, and have increased volume. As a method for imparting a moist feel to cakes, a water-in-oil type emulsion composition for kneading, which contains fresh cream in a specific oil and fat, has been proposed (Patent Document 1). As a method for obtaining a butter cake that melts easily in the mouth and has increased volume, an oil and fat composition for butter cake containing maltose-producing α-amylase, hemicellulase and phospholipase has been proposed (Patent Document 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-136973 [Patent Document 2] JP 2022-152863 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, the method of Patent Document 1 can produce cakes with a moist texture, but the effects of improving melt-in-the-mouth texture and volume are not sufficient and are unsatisfactory. Also, Patent Document 2 improves melt-in-the-mouth texture, but does not have the effect of improving moistness. Therefore, an object of the present invention is to provide a confectionery modifier that enables the stable production of cakes that are moist, melt in the mouth, and have increased volume. [Means for solving the problem]

[0005] The present inventors have discovered that the carotenoid lutein modifies gluten in gluten-containing cereal flour dough, enabling the consistent production of cakes that are moist, melt in the mouth, and have increased volume.

[0006] That is, the present invention relates to the following [1] to [2]. [1] A confectionery modifier containing lutein. [2] A confectionery modifier comprising gluten and the confectionery modifier according to [1], A confectionery flour dough, comprising a lutein content of 0.2 to 20 parts by mass per 1,000,000 parts by mass of the gluten. Effect of the Invention

[0007] According to the confectionery modifier of the present invention, when it is blended with a cereal flour dough containing gluten, lutein modifies the gluten, thereby providing a confectionery modifier that can stably produce cakes that are moist, melt in the mouth, and have increased volume. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] In the present invention, confectionery means producing cakes by baking a flour dough containing whole eggs or egg whites and flour and having a specific gravity of 0.25 to 0.9 g / ml, and confectionery use means raw materials that are mixed when making cakes. The confectionery modifier of the present invention is characterized by containing lutein, and by blending it with gluten-containing cereal flour dough for confectionery, the lutein modifies the gluten, allowing cakes with a moist texture, good melt-in-the-mouth texture, and increased volume to be steadily produced. The confectionery modifier of the present invention will be described in detail below.

[0009] [Confectionery modifier] The confectionery modifier of the present invention is characterized by containing lutein and is used as a raw material for confectionery. Lutein is a type of carotenoid pigment, and is known to be a beneficial component for protecting the eyes against light by absorbing high-energy light entering the eye and removing active oxygen generated by light by localizing in the macula of the retina in the living body. The confectionery modifier in the present invention contains at least one of free lutein and esterified lutein. Lutein is added to and mixed with gluten-containing confectionery flour dough, and the lutein binds to the gluten, improving the water retention of gluten by binding oil-soluble lutein, improving the moistness of cakes, inhibiting the formation of covalent bonds in gluten, and improving the melt-in-the-mouth and volume of cakes. In addition, even if the flour is stirred excessively to uniformly disperse the flour, the viscosity of the confectionery flour dough is unlikely to increase due to the covalent bond formation inhibition effect of lutein in gluten, and there is no adverse effect on the melt-in-the-mouth and volume, so cakes of a certain quality can be stably produced regardless of the skill of the workers. It was not previously known that the pigment lutein had any effect on cakes, and the present invention has discovered a new effect that could not have been anticipated from conventional techniques.

[0010] Lutein can be derived from either plants such as kale, parsley, spinach, Japanese mustard spinach, broccoli, lettuce, or pumpkin skin, or from animals such as chicken eggs. From the standpoint of lutein content and flavor, however, plant-derived lutein is preferably used.

[0011] The confectionery modifier of the present invention can be one that has been processed by extracting, pasting, drying, powdering, etc., food materials containing lutein in a manner that does not cause loss of lutein. Since lutein is oil-soluble, it can be preferably used in the form of a water-free dry powder or dissolved in oil or fat. When a dry powder containing lutein is used as the confectionery modifier of the present invention, the moisture content is preferably 10% by mass or less. In addition, the particle size of the dry powder (D10% particle size, D90% particle size) is preferably 5 μm or more and 250 μm or less, which are equivalent to the particle size of the flour, so that the lutein in the dry powder can easily act on the gluten formed in the flour dough. The dry powder containing lutein can be used as it is or mixed with wheat starch or the like and diluted to a predetermined concentration to form the confectionery modifier of the present invention. In the present invention, the "D10% particle size" (or "D90% particle size") is defined as the particle size at which the cumulative particle frequency percentage on the smaller side is 10% (or 90%) when the particle size distribution of the measurement target is measured on a volume basis. When lutein is used as a confectionery modifier in the present invention in a dissolved state in fat or oil, it can be effective in any of shortening, W / O, and O / W. For example, a lutein-containing fat or oil can be prepared by mixing a dry powder of a plant containing lutein with an oil such as rapeseed oil, gently heating the mixture, and then filtering or not filtering the dry powder of the plant so that the lutein is dissolved in the edible fat or oil.

[0012] The lutein content in the confectionery modifier of the present invention is preferably 1.5 ppm by mass to 150 ppm by mass. The lower limit is more preferably 3 ppm by mass or more, and particularly preferably 5 ppm by mass or more. The upper limit is more preferably 130 ppm by mass or less, and particularly preferably 100 ppm by mass or less. If the lutein content falls within this range, it can be mixed in an appropriate amount with gluten in the confectionery flour dough, and the effects of the present invention can be more effectively achieved.

[0013] When the confectionery modifier of the present invention is added to the confectionery flour dough, it is preferable to mix 0.2 to 20.0 parts by mass of lutein per 1,000,000 parts by mass of gluten in the confectionery flour dough. More preferably, it is 0.5 to 20.0 parts by mass, and most preferably, it is 1.5 to 15.0 parts by mass. Within this range, the gluten modifying effect of lutein can be fully exerted, and cakes with excellent moistness and melt-in-the-mouth texture can be stably produced.

[0014] As a raw material for lutein, for example, "Lyc-O-Lutein 20% in Safflower Oil" (imported and sold by Sunbright Co., Ltd.) and the like are commercially available. Furthermore, raw materials containing lutein may be used in the form of a paste or dried powder, or commercially available paste or powder products may be used. For example, dried kale powder (product name "Domestic Kale Powder", manufactured by Kodama Foods Co., Ltd.), dried parsley powder (product name "Parsley Powder", manufactured by Kodama Foods Co., Ltd.) (product name "CS Parsley Y42", manufactured by S&B Foods Co., Ltd.), and dried komatsuna powder (product name "Komatsuna Fine Powder", manufactured by Mikasa Sangyo Co., Ltd.) are commercially available as vegetable powders containing lutein.

[0015] In the present invention, the lutein content was measured in accordance with the Japanese Agricultural Standards (JAS) 0008:2019.

[0016] [Flour dough for confectionery] The confectionery flour dough of the present invention is a dough containing foamed whole egg or egg white, gluten, cereal flour, and the confectionery modifier of the present invention, and is to be baked to produce cakes. The confectionery flour dough of the present invention may be produced by mixing already foamed whole egg or egg white with cereal flour, or may be produced by foaming whole egg or egg white while mixing unfoamed whole egg or egg white with cereal flour and other ingredients, as in the all-in-mix method. The gluten in the confectionery flour dough of the present invention may be formed from the components contained in the flour by mixing the flour with a liquid containing water, milk, or the like, or may be directly mixed with gluten. As the flour raw material, for example, a mixture of one or more of wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oat flour, wheat starch, corn starch, glutinous corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, kudzu starch, and the like can be used. From the viewpoint that the confectionery modifier of the present invention modifies gluten and can stably produce cakes with a moist feeling, good melting in the mouth, and improved volume, the confectionery flour dough needs to contain gluten-forming flour such as wheat flour in the flour dough, but it may also be mixed with non-gluten-forming flour such as rice flour.

[0017] The gluten content in the confectionery flour dough of the present invention is preferably 0.5 to 15 parts by mass, more preferably 1.0 to 13 parts by mass, and most preferably 1.5 to 11 parts by mass, per 100 parts by mass of the flour in the confectionery flour dough. In the present invention, the gluten content was measured as dry gluten in accordance with ISO 21415-2 (2015) and ISO 21415-4 (2006).

[0018] The confectionery modifier of the present invention may be added to confectionery flour dough in any manner, for example, the confectionery modifier may be mixed with eggs when the eggs are whipped in a mixer, or the confectionery modifier may be mixed with gluten and / or gluten-forming flour and then added. From the viewpoint that lutein contained in the confectionery modifier acts on gluten, it is preferable to add the confectionery modifier to the confectionery flour dough simultaneously with or prior to the gluten and / or gluten-forming flour.

[0019] The content of the confectionery modifier in the confectionery flour dough of the present invention is preferably 0.1 to 10 parts by mass relative to 100 parts by mass of the flour. The lower limit is more preferably 0.5 parts by mass or more. The upper limit is more preferably 5 parts by mass or less, and most preferably 3 parts by mass or less. By making the content 0.1 parts by mass or more, the confectionery modifier can be excellently mixed uniformly with the flour, and by making the content 10 parts by mass or less, cakes can be produced with good workability. From the viewpoint of fully exerting the effect of the confectionery modifier, the preferred blending amount of the confectionery modifier in the gluten-containing grain flour dough for confectionery is as described above.

[0020] The confectionery flour dough of the present invention can be used in any confectionery method, such as the co-mix method, separate mix method, all-in-mix method, sugar batter method, flower batter method, etc. In addition, the confectionery flour dough can be used in any process, such as when the confectionery flour dough is prepared and then subjected to freezing and refrigeration processes, or when the confectionery flour dough is baked and then frozen.

[0021] Cakes which can be obtained by baking the confectionery flour dough of the present invention include sponge cake, roll cake, snack cake, butter cake, fruit cake, pound cake, madeleine, financier, chiffon cake, bouquet, baumkuchen, macaroons, dorayaki, castella, etc.

[0022] The flour dough for confectionery of the present invention can contain any of the following additives as long as they do not impair the effects of the present invention: emulsifiers, fats and oils, processed starch, dairy products, salt, sugars, seasonings (such as monosodium glutamate and nucleic acids), preservatives, fortifying agents such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors, dried fruits such as raisins, etc.

[0023] The present invention will now be described with reference to examples.

[0024] [Manufacture of confectionery modifiers] (Examples 1-1 to 1-3, Comparative Example 1-1) Example 1-1 was produced by the following method based on the composition shown in Table 1. That is, lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by Sunbright Co., Ltd., lutein content 20g / 100g) was used, and 100g of lutein-containing oil and 9900g of rapeseed oil were mixed and stirred to obtain a 100-fold diluted product of lutein-containing oil (lutein content 2000 mass ppm). Furthermore, 90g of the 100-fold diluted product of lutein-containing oil and 9910g of rapeseed oil were mixed and stirred to obtain a confectionery modifier (lutein content 18 mass ppm). Similarly, confectionery modifiers were produced according to the blending compositions shown in Table 1 for Examples 1-2, 1-3, and Comparative Example 1-1.

[0025] (Examples 2-1 to 2-5, Comparative Example 2-1) Commercially available parsley and lettuce were powdered and used as a confectionery modifier as a raw material for lutein. 100 g each of parsley and lettuce were prepared and dried in a vacuum freeze dryer (AdVantagePLUS) until the moisture content was 1% or less. After that, they were crushed in a high-speed cutter mixer and sieved through a 50-mesh sieve to obtain dried powders of parsley and lettuce. The lutein content, D90%, and D10% particle size of the parsley dried powder were 900 mass ppm, D90% particle size 150 μm, and D10% particle size 50 μm, and the lettuce dried powder was 180 mass ppm, D90% particle size 240 μm, and D10% particle size 80 μm. In addition, the lutein content and particle size of commercially available dried kale powder (product name "Domestic Kale Powder", Kodama Foods Co., Ltd.) were measured and found to be 2,800 mass ppm, D90% particle size 50 μm, D10% particle size 10 μm. Using these dry powders, Example 2-1 was produced according to the blending composition shown in Table 2. That is, 2 g of parsley dry powder and 98 g of wheat starch were uniformly dispersed to obtain a confectionery modifier (lutein content: 18 ppm by mass). Similarly, for Examples 2-2 to 2-5 and Comparative Example 2-1, confectionery modifiers were produced by the above method based on the blending compositions shown in Table 2. The D90% and D10% particle sizes of the dry powders were measured using a laser diffraction particle size distribution analyzer SALD-2100 (Shimadzu Corporation) under the condition of a refractive index parameter of 1.60-0.10i.

[0026] For the confectionery modifiers of Examples 1-1 to 1-3, 2-1 to 2-5 and Comparative Examples 1-1 and 2-1, confectionery flour doughs and cakes were produced by the following method, and the moistness, melt-in-the-mouth texture, volume, and quality stability were evaluated.

[0027] [Manufacturing flour dough for confectionery] A confectionery flour dough was produced according to the composition shown in Table 3. Specifically, 200g of whole eggs, 100g of white sugar, and 1g of confectionery modifier were whipped at low speed for 1 minute, high speed for 5 minutes, and medium speed for 3 minutes to foam the whole eggs. Then, 100g of sieved wheat flour (manufactured by Nippon Flour Mills Co., Ltd.: product name: Violet) and 1g of BP (manufactured by Oriental Yeast Co., Ltd.: product name: Baking Powder FS) were added and stirred at low speed for 1 minute, and 30g of rapeseed oil was added and stirred at low speed for 1 minute to obtain a confectionery flour dough. This confectionery flour dough had a dough specific gravity of 0.55g / ml. The gluten content in the confectionery flour dough was 7.3 g per 100 g of wheat flour.

[0028] [Cakes (sponge cakes) manufacturing] 350g of confectionery flour dough was poured into a 6-inch baking tray and baked in an oven with the top heat at 170℃ and the bottom heat at 150℃ for 35 minutes. After that, it was removed from the oven and left to cool in an open environment for 2 hours until it reached room temperature. It was then removed from the baking tray, placed in a plastic bag, sealed, and stored at 20℃. The next day after baking, it was used to evaluate moistness, melt-in-the-mouth texture, and volume.

[0029] (Method for evaluating moist feeling) The baked surface of the sponge cake (top, side, bottom) was cut off to a width of 2 cm, and the center of the sponge cake was taken out. The center of the sponge cake was further cut into a square with a side length of 2 cm to obtain a cubic sponge cake with a side length of 2 cm. The moistness of the sponge cakes was evaluated by sensory evaluation by 10 panelists. In the present invention, the moistness refers to a state in which the saliva in the mouth is not taken away by the cake when the cake is eaten. The sponge cakes using the confectionery modifiers of Comparative Example 1-1 or Comparative Example 2-1 were used as the standard, and the sponge cakes were evaluated as very moist (5), slightly moist (4), the same (3), slightly dry (2), and dry (1). The most common score in the sensory evaluation by the 10 panelists was taken as the moistness score, and a score of 4 or more was considered to be a pass. In addition, when the scores were the same, the lower score was taken as the moistness score.

[0030] (Method of evaluating melting in the mouth) As in the evaluation method for moistness, cube-shaped sponge cakes with sides of 2 cm were prepared, and the melting in the mouth when they were eaten was evaluated by a sensory evaluation by 10 panelists. In the present invention, melting in the mouth refers to the state in which the cakes break apart smoothly in the mouth when eaten. The sponge cakes using the confectionery modifiers of Comparative Example 1-1 or Comparative Example 2-1 were used as the standard, and the melting in the mouth was evaluated as very good (5), slightly good (4), equal (3), slightly poor (2), and very poor (1). The most common score in the sensory evaluation by the 10 panelists was taken as the melting in the mouth score, and a score of 4 or more was considered to be a pass. In addition, when the scores were the same, the lower score was taken as the melting in the mouth score.

[0031] (Volume evaluation method) The specific volume of each sponge cake was measured for 10 pieces, and the average specific volume was used as the volume index. The specific volume of the sponge cake was measured using a "3D Laser volume measurement selnac win VM2100" (Astec). The specific volume was determined as a relative value based on the specific volume of the sponge cake using the confectionery modifier of Comparative Example 1-1 or Comparative Example 2-1, which was set at 100. The specific volume was 4.8 cc / g when the confectionery modifier of Comparative Example 1-1 was used, and 4.7 cc / g when the confectionery modifier of Comparative Example 2-1 was used. The relative value of the specific volume was evaluated as (5) if it was 110 or more, (4) if it was 105 or more but less than 110, (3) if it was 100 or more but less than 105, (2) if it was 95 or more but less than 100, and (1) if it was less than 95, with a rating of 4 or more being considered a pass.

[0032] (Method of evaluating quality stability) The confectionery flour dough was prepared by the prescribed method, and then stirred at medium speed for an additional 30 seconds. The resulting sponge cake was evaluated for its melt-in-the-mouth texture and volume. Mouth melting evaluation The evaluation was carried out by a sensory evaluation by 10 panelists in the same manner as the above-mentioned melt-in-the-mouth evaluation method. The sponge cakes of each Example and Comparative Example, which were made with the flour dough obtained by the prescribed method using each confectionery modifier, were used as a standard, and the sponge cakes made with the flour dough obtained by stirring at medium speed for 30 seconds were each cut into cubes with sides of 2 cm and eaten, and the melt-in-the-mouth characteristics were compared. The sponge cakes were evaluated as slightly melt-in-the-mouth or the same (4), slightly melt-in-the-mouth (3), poor melt-in-the-mouth (2), and very poor melt-in-the-mouth (1) compared to the standard sponge cake. The most common score in the sensory evaluation by the 10 panelists was taken as the score for quality stability (melt-in-the-mouth), and a score of 3 or more was considered to be a pass. In addition, when the scores were the same, the lower score was taken as the score for quality stability (melt-in-the-mouth). Volume Rating The average specific volume of the sponge cake was evaluated in the same manner as the volume evaluation method described above. The average specific volume of 10 sponge cakes of each Example and Comparative Example made with flour dough obtained by a prescribed method using each confectionery modifier was used as the standard, and the average specific volume of 10 sponge cakes made with flour dough obtained by stirring at medium speed for 30 seconds was compared and evaluated. When the average specific volume of the standard sponge cake was taken as 100, the relative value of the average specific volume was evaluated as (4) if it was 99 or more, (3) if it was 97 or more but less than 99, (2) if it was 95 or more but less than 97, and (1) if it was less than 95. The quality stability (volume) score was 3 or more, and it was considered to be a pass.

[0033] [Table 1]

[0034] [Table 2]

[0035] [Table 3]

[0036] (Evaluation Results) Tables 1 and 2 show that confectionery modifiers improve the moistness, melt-in-the-mouth texture, and volume of cakes.

Claims

1. A confectionery modifier containing lutein.

2. A confectionery improver comprising gluten and the confectionery improver according to claim 1, The flour dough for confectionery, characterized in that the lutein content is 0.2 to 20 parts by mass per 1,000,000 parts by mass of the gluten.

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