Gluten modifier for confectionery

Abstract

To provide a gluten modifier for confectionery capable of stably manufacturing cakes which have moist feeling and a melt-in-one's-mouth texture and also have excellent volume and internal phase.SOLUTION: A gluten modifier for confectionery contains liquid sugar and lutein.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gluten modifier for confectionery that enables the stable production of cakes that are moist, melt in the mouth, and have excellent volume and internal texture. [Background technology]

[0002] Cakes made by mixing whipped eggs and grain flour and heating include sponge cakes, snack cakes, butter cakes, chiffon cakes, and roll cakes. Preferred cakes are those that are moist, melt-in-the-mouth, and have excellent volume and internal structure. To produce moist cakes, a method is used in which the baking temperature is set low to retain moisture inside the cake, but this reduces the cake's volume and results in a sticky texture and poor melt-in-the-mouth feel. On the other hand, while increasing the baking temperature can improve volume and melt-in-the-mouth feel, it also reduces the cake's moistness and results in a dry texture. Another method for producing moist cakes involves incorporating large amounts of eggs, oils, and fats. However, this method can result in poor foam stability, a coarse and uneven texture, a core in the internal structure, shrinkage during baking, and cakes falling out of the oven. Furthermore, when adding and mixing whipped eggs and flour, insufficient mixing results in the flour not being uniformly dispersed, resulting in clumps of flour and making cakes unmarketable. On the other hand, excessive mixing results in the formation of many covalent bonds within the gluten contained in the flour dough, increasing the viscosity of the dough, reducing its volume, resulting in a coarse, uneven texture, a poor internal structure, and cakes that do not melt in the mouth. In other words, optimal mixing conditions can produce cakes of good quality after baking. While optimal mixing conditions can be determined by measuring the specific gravity of the dough, measuring the specific gravity of the dough each time is industrially inefficient. Furthermore, if optimal mixing conditions are determined by the mixing time, cakes of consistent quality cannot be obtained because the optimal mixing time varies depending on external factors such as temperature, humidity, and fluctuations in ingredient quality. As a method for imparting moistness to cakes, a water-in-oil 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, a fat and oil composition for butter cake containing maltose-forming α-amylase, hemicellulase, and phospholipase has been proposed (Patent Document 2). As a method for providing a cake that melts well in the mouth and has an excellent texture of the inner phase, a water-in-oil emulsified oil and fat composition containing a glycoside-bond hydrolase has been proposed (Patent Document 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-136973 [Patent Document 2] Japanese Patent Publication No. 2022-152863 [Patent Document 3] Patent Publication No. 2021-87422 Summary of the Invention [Problem to be solved by the invention]

[0004] However, while the method of Patent Document 1 produces cakes with a moist texture, the effects of improving melt-in-the-mouth texture and volume are insufficient and unsatisfactory. Furthermore, Patent Document 2 improves melt-in-the-mouth texture, but does not have the effect of improving moistness. Patent Document 3 produces cakes with good melt-in-the-mouth texture and an excellent texture of the internal phase, but the effects of improving moistness and volume are insufficient. Furthermore, there is a demand for a technology that can industrially and stably produce cakes with excellent quality in terms of moistness, melt-in-the-mouth texture, volume, internal phase, etc. Therefore, an object of the present invention is to provide a gluten modifier for confectionery that enables the stable production of cakes that are moist, melt in the mouth, and have excellent volume and internal texture. [Means for solving the problem]

[0005] The present inventors have discovered that by using a gluten modifier for confectionery, in which the carotenoid lutein is dispersed in liquid sugar, in a cereal flour dough containing gluten, cakes that are moist, melt in the mouth, and have excellent volume and internal texture can be stably produced.

[0006] That is, the present invention is the following [1] to [2]. [1] A gluten modifier for confectionery, characterized by containing liquid sugar and lutein. [2] A confectionery product containing gluten and the gluten modifier for confectionery according to [1], A confectionery flour dough characterized in that the lutein content is 0.2 to 20 parts by mass per 1,000,000 parts by mass of the gluten. [Effects of the Invention]

[0007] The gluten modifier for confectionery of the present invention, when blended with gluten-containing flour dough, modifies the gluten with lutein, thereby providing a gluten modifier for confectionery that can stably produce cakes that are moist, melt in the mouth, and have excellent volume and internal texture. DETAILED DESCRIPTION OF THE INVENTION

[0008] In the present invention, confectionery refers to the production of cakes by baking a flour dough containing whole eggs or egg whites and flour and having a dough density of 0.25 to 0.9 g / ml, and confectionery-use refers to ingredients that are mixed when making cakes. The gluten modifier for confectionery 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 that are moist and melt in the mouth, and have excellent volume and internal texture to be stably produced. The gluten modifier for confectionery of the present invention will be described in detail below.

[0009] [Liquid sugar] The liquid sugar used in the present invention is a liquid sugar or powdered sugar in a solution state. Specifically, monosaccharides such as glucose, mantose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, and maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and hexasaccharides, starch hydrolysates, and sugar alcohols obtained by reducing these, or liquid mixtures thereof, such as starch syrup, reduced starch syrup, and sugar-mixed glucose-fructose liquid sugar, can be used. Examples of products in circulation include "RCS-50" (manufactured by Oji Cornstarch Co., Ltd., sugar-mixed glucose-fructose liquid sugar), "AmaMeal" (manufactured by Mitsubishi Corporation Foodtech Co., Ltd., reduced starch syrup), "Hellodex" (manufactured by Hayashibara Co., Ltd., starch syrup), "G2 Syrup MS-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., starch syrup), and "Hi-Fructose F-500[N]" (manufactured by Sanwa Starch Industry Co., Ltd., fructose-glucose liquid sugar). The viscosity of the liquid sugar used in the present invention is preferably 0.1 to 10,000 mPa·s as measured with a Brookfield viscometer at 20° C. If the viscosity of the liquid sugar exceeds 10,000 mPa·s, the dispersibility of the gluten modifier for confectionery of the present invention in flour dough will decrease, and the effects of the present invention will not be fully achieved. The liquid sugar content in the gluten modifier for confectionery of the present invention is appropriately adjusted depending on the content of the raw material containing lutein, and for example, the lower limit is 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more.

[0010] [Lutein] Lutein is a type of carotenoid pigment that is known to be useful for protecting the eyes from light by localizing in the macular region of the retina in vivo, absorbing high-energy light that enters the eye, and removing active oxygen generated by light. The gluten modifier for confectionery in the present invention contains at least one of free lutein and esterified lutein. When lutein is blended into gluten-containing confectionery flour dough, it binds to the gluten, improving the water retention of gluten and improving the moistness of cakes, while inhibiting the formation of covalent bonds within gluten, improving the melt-in-the-mouth and volume of cakes. Furthermore, inhibiting the formation of covalent bonds within gluten facilitates convection during baking of the confectionery flour dough, resulting in uniform heat transfer, allowing the production of cakes with a uniform inner texture. Furthermore, even if the flour is stirred excessively to uniformly disperse the flour, the viscosity of the flour dough for confectionery is unlikely to increase due to lutein's inhibitory effect on the formation of covalent bonds in gluten, and there are no adverse effects on melt-in-the-mouth, volume, or internal structure, making it possible to consistently produce cakes of consistent quality regardless of the skill of the workers. It was previously unknown that lutein, a pigment, has such an effect on cakes, and the present invention has discovered a new effect that could not be anticipated from conventional technology. Furthermore, by pre-dispersing oil-soluble lutein in liquid sugar to use it as a gluten modifier for confectionery, the dispersibility of lutein in flour dough is improved, making it easier to act on gluten, further enhancing the effect of lutein on cakes. Even if the flour dough for confectionery is stirred excessively, cakes of consistent quality with excellent melt-in-the-mouth, volume, and internal structure can be consistently produced.

[0011] 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, but plant-derived lutein is preferred from the standpoint of lutein content and flavor.

[0012] Commercially available raw materials for lutein include "Lyc-O-Lutein 20% in Safflower Oil" (imported and sold by Sunbright Co., Ltd.). Lutein-containing raw materials may be used in the form of a paste or dried powder, or commercially available pastes or powders may be used. For example, commercially available vegetable powders containing lutein include kale powder (manufactured by Kodama Foods Co., Ltd.), parsley powder (manufactured by Kodama Foods Co., Ltd.), komatsuna fine powder (manufactured by Mikasa Sangyo Co., Ltd.), and CS Parsley Y42 (manufactured by S&B Foods Co., Ltd.). In the present invention, the lutein content was measured in accordance with the Japanese Agricultural Standards (JAS) 0008:2019.

[0013] [Gluten modifier for confectionery] The gluten modifier for confectionery of the present invention is characterized by containing liquid sugar and lutein, and is used as a raw material for confectionery. The gluten modifier for confectionery of the present invention can be prepared by extracting, pasting, drying, or powdering a lutein-containing food material in a manner that does not result in loss of lutein. Since lutein is oil-soluble, it can be used in the form of a dry powder or dissolved in oil.

[0014] When a lutein-containing oil is used in the gluten modifier for confectionery of the present invention, the average particle size of the lutein-containing oil dispersed in liquid sugar is preferably 0.01 μm or more and 1000 μm or less, more preferably 0.05 μm or more and 500 μm or less, and most preferably 0.1 μm or more and 100 μm or less. Within this range, the dispersibility of lutein in flour dough is improved, and the effects of the present invention can be more effectively achieved. The lutein-containing oil can be used as the gluten modifier for confectionery of the present invention either as is or by mixing it with rapeseed oil or the like and diluting it to a predetermined concentration, and then dispersing it uniformly in liquid sugar. The method for uniformly dispersing lutein-containing oil in liquid sugar is not particularly limited, and examples include methods using a propeller mixer or high-pressure homogenizer. When using a propeller mixer, liquid sugar heated to 15 to 60°C is stirred with the propeller mixer while lutein-containing oil heated to 15 to 60°C is gradually added thereto, and the mixture is stirred at a stirring speed of 300 to 700 rpm for 10 to 30 minutes, thereby obtaining the gluten modifier for confectionery of the present invention. When using a high-pressure homogenizer, liquid sugar heated to 15 to 60°C is stirred with the propeller mixer while lutein-containing oil heated to 15 to 60°C is gradually added thereto, and the mixture is stirred at a stirring speed of 300 to 700 rpm for 10 to 15 minutes, followed by homogenization at a pressure of 10 to 30 MPa in the high-pressure homogenizer, thereby obtaining the gluten modifier for confectionery of the present invention. The average particle size when the lutein-containing oil was dispersed in the liquid sugar was measured using a laser diffraction / scattering particle size distribution analyzer LA-950 (manufactured by Horiba, Ltd.).

[0015] When a lutein-containing dry powder is used in the gluten modifier for confectionery of the present invention, the particle size (D10% particle size, D90% particle size) of the dry powder 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 in the flour dough. The lutein-containing dry powder can be used as is or mixed with wheat starch or the like and diluted to a predetermined concentration, and then uniformly dispersed in liquid sugar to produce the gluten modifier for confectionery of the present invention. The method for uniformly dispersing the lutein-containing dry powder in liquid sugar is not particularly limited, but a method using a propeller mixer is one example. When using a propeller mixer, the gluten modifier for confectionery of the present invention can be obtained by gradually adding the lutein-containing dry powder to liquid sugar heated to 15 to 60°C while stirring it with the propeller mixer, and stirring at a rotation speed of 300 to 700 rpm for 10 to 30 minutes. 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 reaches 10% (or 90%) when the particle size distribution of the object to be measured is measured on a volume basis. The D90% and D10% particle sizes of the dry powder 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.

[0016] The lutein content in the gluten modifier for confectionery of the present invention is preferably 1.5 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.

[0017] The viscosity of the gluten modifier for confectionery of the present invention, measured at 20°C using a Brookfield viscometer, is preferably 0.1 to 10,000 mPa·s, more preferably 100 to 8,000 mPa·s, and even more preferably 500 to 6,000 mPa·s. If the viscosity of the gluten modifier for confectionery is within this range, it can be mixed in an appropriate amount with the gluten in the confectionery flour dough, and the effects of the present invention can be more effectively exhibited.

[0018] The gluten modifier for confectionery of the present invention can optionally contain other ingredients necessary for dispersing lutein in liquid sugar, such as emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, glycerol fatty acid esters, glycerol organic acid fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin, processed starches such as phosphate cross-linked starch, thickening stabilizers such as water-soluble hemicellulose, gum arabic, carrageenan, karaya gum, xanthan gum, guar gum, tragacanth gum, pectin, and roasted bean gum, egg proteins such as whole egg, egg white, and egg yolk, milk proteins such as whey protein and sodium caseinate, vegetable proteins such as soy protein and wheat protein, and animal proteins such as gelatin, as long as the effects of the present invention are not impaired.

[0019] [Flour dough for confectionery] The confectionery flour dough of the present invention is a dough containing foamed whole eggs or egg whites, gluten, cereal flour, and the confectionery gluten modifier of the present invention, which is to be baked to produce cakes. The confectionery flour dough of the present invention may be produced by mixing already foamed whole eggs or egg whites with cereal flour, or it may be produced by the all-in-mix method, in which unfoamed whole eggs or egg whites are mixed with cereal flour and other ingredients while foaming the whole eggs or egg whites. The gluten in the confectionery flour dough of the present invention may be formed from components contained in the flour by mixing flour with a moisture-containing liquid such as water or milk, or may be directly incorporated as gluten. Examples of the flour raw material that can be used include 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, waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, and kudzu starch. From the perspective that the gluten modifier for confectionery of the present invention modifies gluten and enables the stable production of cakes that are moist, melt-in-the-mouth, and have excellent volume and internal structure, the confectionery flour dough must contain gluten-forming flour such as wheat flour, but it may also be mixed with non-gluten-forming flour such as rice flour.

[0020] 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 flour in the confectionery flour dough. The gluten content in the present invention was measured as dry gluten in accordance with ISO 21415-2 (2015) and ISO 21415-4 (2006).

[0021] When the gluten modifier for confectionery of the present invention is incorporated into confectionery flour dough, it is preferable to incorporate 0.2 to 20.0 parts by mass of lutein per 1,000,000 parts by mass of gluten in the confectionery flour dough. The amount is more preferably 0.5 to 20.0 parts by mass, and most preferably 1.5 to 15.0 parts by mass. Within this range, the gluten-modifying effect of lutein is fully exerted, and cakes with a moist texture, good melt-in-the-mouth texture, and excellent volume and internal texture can be produced.

[0022] The content of the confectionery gluten modifier in the confectionery flour dough of the present invention is preferably 0.1 to 10 parts by mass per 100 parts by mass of 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 setting the content to 0.1 parts by mass or more, excellent uniform mixing of the confectionery gluten modifier with the flour is achieved, and by setting the content to 10 parts by mass or less, cakes can be produced with good workability. From the viewpoint of fully exerting the effects of the gluten modifier for confectionery, the preferred blending amount of the gluten modifier for confectionery in the gluten-containing grain flour dough for confectionery is as described above.

[0023] The confectionery gluten modifier of the present invention may be added to confectionery flour dough in any manner, for example, the confectionery gluten modifier may be mixed with eggs when the eggs are whipped in a mixer, or the confectionery gluten modifier may be mixed with gluten and / or gluten-forming flour and then added.From the viewpoint that lutein contained in the confectionery gluten modifier acts on gluten, it is preferable to add the confectionery gluten modifier to the confectionery flour dough simultaneously with or before the gluten and / or gluten-forming flour.

[0024] The confectionery flour dough 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, oils and fats, 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.

[0025] 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, flour batter method, etc. In addition, it can be used in any process, such as when the confectionery flour dough is prepared and then subjected to freezing and refrigeration, or when it is baked and then frozen.

[0026] Cakes that 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, busse, baumkuchen, macaroon, dorayaki, castella, etc. [Example]

[0027] The present invention will now be described with reference to examples. [Manufacturing gluten modifiers for confectionery] (Examples 1-1 to 1-5, Comparative Examples 1-1 to 1-2) Example 1-1 was produced by the following method based on the formulation shown in Table 1. Specifically, using lutein-containing oil (product name: Lyc-O-Lutein 20% in Safflower Oil, imported and sold by Sunbright Co., Ltd., lutein content 20 g / 100 g), 100 g of lutein-containing oil and 9,900 g of rapeseed oil were heated to 45°C while stirring with a propeller stirrer (stirring speed 350 rpm), and stirred for 10 minutes to obtain a 100-fold diluted product of the lutein-containing oil (lutein content 2,000 ppm by mass). Next, 9900 g of liquid sugar (RCS-50) and 10 g of polyglycerol fatty acid ester were heated to 45°C while stirring with a propeller stirrer (stirring speed 350 rpm), and 90 g of a 100-fold diluted lutein-containing oil heated to 45°C was added little by little, followed by stirring for 30 minutes to obtain a gluten modifier for confectionery (lutein content 18 mass ppm). Similarly, for Examples 1-2 to 1-5 and Comparative Example 1-1, gluten modifiers for confectionery were produced by the above method based on the blending compositions shown in Table 1. For Comparative Example 1-2, fats and oils (rapeseed oil) were used instead of liquid sugar (RSC-50), and fats and oils for confectionery preparations were produced with the blending compositions shown in Table 1. (Examples 2-1 to 2-6, Comparative Examples 2-1 to 2-2) Commercially available parsley and lettuce were powdered and used as a gluten modifier for confectionery as a source of lutein. 100 g of parsley and lettuce were prepared and dried in a vacuum freeze dryer (AdVantage PLUS) until the moisture content was 1% or less. The powder was then pulverized in a high-speed cutter mixer and sieved through a 50-mesh sieve to obtain dried parsley and lettuce powders. The lutein content, D90%, and D10% particle size of the parsley dried powder were 900 ppm by mass, 150 μm by D90% particle size, and 50 μm by D10% particle size, respectively. The lettuce dried powder had a lutein content of 180 ppm by mass, 240 μm by D90% particle size, and 80 μm by D10% particle size. Furthermore, the lutein content and particle size of commercially available dried kale powder (product name "Domestic Kale Powder", manufactured by Kodama Foods Co., Ltd.) were measured and found to be 2800 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, 98 g of liquid sugar (RCS-50) was heated to 45°C while stirring at 350 rpm with a propeller stirrer, and 2 g of parsley dry powder was added little by little thereto, followed by stirring for 30 minutes to obtain a gluten modifier for confectionery (lutein content 18 ppm by mass). Similarly, for Examples 2-2 to 2-6 and Comparative Example 2-1, gluten modifiers for confectionery were produced by the above method based on the blending compositions shown in Table 2. For Comparative Example 2-2, wheat starch was used instead of liquid sugar (RSC-50), and powders were mixed according to the blending composition shown in Table 2.

[0028] Using the gluten modifiers for confectionery and the fat and oil preparations for confectionery of Examples 1-1 to 1-5, 2-1 to 2-6 and Comparative Examples 1-1 to 1-2, 2-1 to 2-2, confectionery flour doughs and cakes were produced by the following methods.

[0029] [Manufacturing flour dough for confectionery] Confectionery flour dough was produced according to the formulation shown in Table 3. Specifically, 120 g of whole eggs, 100 g of caster sugar, and 1 g of a confectionery gluten modifier or a confectionery fat preparation were mixed with a whisk at low speed for 1 minute, high speed for 5 minutes, and medium speed for 3 minutes to foam the whole eggs. Next, 100 g of sieved wheat flour (manufactured by Nippon Flour Mills Co., Ltd.: trade name: Violet) and 1 g of BP (manufactured by Oriental Yeast Co., Ltd.: trade name: Baking Powder FS) were added and mixed at low speed for 1 minute, followed by the addition of 100 g of butter melted in a hot water bath and mixing at low speed for 1 minute to obtain a confectionery flour dough. This confectionery flour dough had a specific gravity of 0.70 g / ml. The gluten content in the confectionery flour dough was 7.3 g per 100 g of wheat flour.

[0030] [Cakes (pound cakes) manufacturing] 250g of confectionery flour dough was poured into a mold measuring 7cm wide x 13.5cm long x 6cm deep and baked for 40 minutes in an oven with the top heat set at 165°C and the bottom heat set at 150°C. After that, the cakes were removed from the oven, removed from the molds and left to cool at room temperature for 1 hour, then sealed in plastic bags and stored at 20°C. The cakes were used the day after baking to evaluate moistness, melt-in-the-mouth texture, volume and internal texture. The evaluation methods for each were described below.

[0031] (Method for evaluating moisturizing sensation) The baked surface of each pound cake (top, sides, and bottom) was cut off to a width of 2 cm, and the center of the pound cake was removed. The removed center of the pound cake was then cut into a square with sides of 2 cm, yielding cubic pound cakes with sides of 2 cm. The moistness of each cake was evaluated by sensory evaluation by 10 panelists. In the present invention, moistness refers to a state in which the cake does not absorb saliva from the mouth when eaten. Using the pound cakes prepared using the gluten modifiers for confectionery of Comparative Example 1-1 or Comparative Example 2-1 as the standard, the moistness was evaluated as very moist (5), slightly moist (4), equal (3), slightly dry (2), or 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 higher was considered a pass. In addition, when the scores were the same, the lower score was taken as the score for moist feeling.

[0032] (Method for evaluating meltability in the mouth) Similar to the moistness evaluation method, cube-shaped pound cakes with sides of 2 cm were prepared, and the melt-in-the-mouth feel of the cakes was evaluated by sensory evaluation by 10 panelists. In the present invention, melt-in-the-mouth feel refers to the state in which the cakes break down smoothly in the mouth when eaten. Using the pound cakes prepared using the confectionery liquid sugar of Comparative Example 1-1 or Comparative Example 2-1 as the standard, the melt-in-the-mouth feel was evaluated as very good (5), slightly good (4), equal (3), slightly poor (2), or very poor (1). The most common score in the sensory evaluation by the 10 panelists was taken as the melt-in-the-mouth score, and a score of 4 or higher was considered a pass. In the case of identical scores, the lower score was taken as the melt-in-the-mouth score.

[0033] (Volume evaluation method) The specific volume of 10 pound cakes was measured, and the average specific volume was used as the volume index. The specific volume of the pound cakes was measured using a "3D Laser volume measurement selnac win VM2100" (manufactured by Astec). The specific volume was determined as a relative value, with the specific volume of the pound cakes using the confectionery gluten modifiers of Comparative Example 1-1 or Comparative Example 2-1 set at 100. The specific volume when the confectionery gluten modifier of Comparative Example 1-1 was used was 4.8 cc / g, and the specific volume when the confectionery modifier of Comparative Example 2-1 was used was 4.7 cc / g. 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, and a rating of 4 or more was considered a pass.

[0034] (Home Minister's evaluation method) The pound cake was sliced ​​to a thickness of 20 mm, and the internal texture (texture) was evaluated according to the following criteria. A score of 4 or higher was considered to be acceptable. <Evaluation criteria> 5: The texture is very uniform and the internal structure is well-balanced. 4: There are some large grains mixed in, but they are uniform and the internal structure is well-formed. 3: The texture is slightly uneven with varying sizes and a rough interior. 2: The texture is uneven with varying sizes and the inside is rough. 1: There are various sizes of grains and it is quite uneven, with a core in the interior.

[0035] (Quality stability evaluation method) When flour dough for confectionery is mixed optimally, it can be baked to produce cakes of good quality. Therefore, the wider the time range in which the optimal mixing state is achieved, the more stable the quality will be, as it will be possible to consistently obtain the same quality industrially with a specific mixing time. Therefore, to evaluate quality stability, confectionery flour dough produced using the specified method and confectionery flour dough that was stirred at medium speed for 30 seconds longer than the specified method were baked, and then the quality stability of each dough after baking (melt-in-the-mouth texture, volume) was evaluated. Melt-in-mouth evaluation The evaluation was carried out by a sensory evaluation by 10 panelists using the same method as described above for evaluating melt-in-the-mouth. The pound cakes of each Example and Comparative Example, which were made with flour dough obtained by a prescribed method using each confectionery gluten modifier, were used as a reference, and the pound cakes made with flour dough that was stirred at medium speed for 30 seconds longer than the prescribed method were cut into cubes with sides of 2 cm and eaten, and the melt-in-the-mouth characteristics were compared. Compared to the reference pound cake, the melt-in-the-mouth characteristics were evaluated as follows: good melt-in-the-mouth (5), slightly good or equal melt-in-the-mouth (4), slightly poor melt-in-the-mouth (3), poor melt-in-the-mouth (2), or very poor melt-in-the-mouth (1). The most common score in the sensory evaluation by the 10 panelists was taken as the melt-in-the-mouth score, and a score of 4 or higher was considered a pass. If the scores were the same, the lower score was taken as the melt-in-the-mouth score. Volume evaluation The average specific volume of the pound cakes was evaluated in the same manner as in the volume evaluation method described above. Using the pound cakes of each Example and Comparative Example made with flour dough obtained by a prescribed method using each confectionery gluten modifier as a reference, the average specific volume of 10 pound cakes made with flour dough stirred at medium speed for 30 seconds longer than the prescribed method was compared and evaluated. When the average specific volume of the reference pound cake was taken as 100, the relative value of the average specific volume was evaluated as follows: (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. A score of 4 or more was used to evaluate quality stability (volume) and was considered a pass. Internal Affairs Evaluation Method The pound cake was sliced ​​to a thickness of 20 mm in the same manner as in the above-mentioned internal texture evaluation method, and the internal texture (texture state) was scored according to the following criteria. A score of 4 or higher was considered to be acceptable. <Evaluation criteria> 5: The texture is very uniform and the internal structure is well-balanced. 4: There are some large grains mixed in, but the texture is fairly uniform and the inside is well-formed. 3: The texture is slightly uneven with varying sizes and a rough interior. 2: The texture is uneven with varying sizes and the inside is rough. 1: There are various sizes of grains and it is quite uneven, with a core in the interior.

[0036] [Table 1]

[0037] [Table 2]

[0038] [Table 3]

[0039] (Evaluation results) The results of the examples in Tables 1 and 2 show that by using a gluten modifier for confectionery containing lutein, cakes that are moist, melt in the mouth, and have excellent volume and internal structure can be consistently produced. On the other hand, the results of the comparative examples in Tables 1 and 2 show that the effects of the present invention cannot be obtained if a gluten modifier for confectionery containing lutein is not used.

Claims

1. A gluten modifier for confectionery, comprising liquid sugar and lutein.

2. A confectionery gluten modifier comprising gluten and the confectionery gluten modifier of claim 1, The confectionery flour dough is 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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