Wheat flour for confectionery, mixed flour for confectionery, confectionery, and method for producing wheat flour for confectionery

Abstract

To provide confectionary wheat flour capable of obtaining confectionary in which a feeling of disintegration is felt in the mouth, and which seldom leaves residues in the mouth at the time of mastication.SOLUTION: The present invention provides confectionary wheat flour obtained by heat treatment of raw wheat flour with water under normal pressure, in which the water content is 12.0-17.0 mass%, the ratio of starch grains indicating a polarizing cross under the observation of a polarization microscope is 90% or more, RVA maximum viscosity is 2300 cP or more, and a median diameter is 20-40 μm. Also, the present invention provides a method of producing the confectionary wheat flour, comprising a step of heat treating raw wheat flour with water under normal pressure.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to wheat flour for confectionery, a confectionery mix flour and confectionery containing the wheat flour for confectionery, and a method for producing wheat flour for confectionery. [Background technology]

[0002] Various techniques have been proposed for wheat flour for confectionery to improve the texture of confectionery. For example, Patent Document 1 below discloses wheat flour for sponge cake, in which wheat flour particles with a particle size of 30 μm or less make up 80% by weight or more. Patent Document 2 below discloses wheat flour for confectionery, which is characterized by: (1) crude protein content of 6.0 to 9.5% by mass; (2) gluten vitality of 35 to 55%; (3) degree of gelatinization of 0 to 5%; (4) average particle size of 15 to 50 μm; (5) content of coarse flour fraction with a particle size of 60 μm or more is 5 to 30% by mass; and (6) content of fine flour fraction with a particle size of 30 μm or less is 50 to 80% by mass. Patent Document 3 listed below discloses a method for producing wheat flour for confectioneries, which comprises moist-heat treating raw wheat, mainly soft wheat, with heated steam at a product temperature of 85-100°C for 1-5 minutes, or moist-heat treating the raw wheat at a product temperature of 60-80°C for 30-3 hours, milling the moist-heat treated wheat in a conventional manner, and classifying the resulting wheat flour to remove coarse flour fractions with particle sizes of 60 μm or more, and adjusting the particle size distribution to a specific range. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 6-237682 [Patent Document 2] JP 2012-254053 A [Patent Document 3] JP 2012-254052 A Summary of the Invention [Problem to be solved by the invention]

[0004] It is believed that there is still room for improvement in terms of the crumbling sensation and lack of residual taste felt when eating confectioneries containing wheat flour. Therefore, a main object of the present invention is to provide wheat flour for confectionery, which can produce confectionery that crumbles in the mouth and does not leave any residue when chewed. [Means for solving the problem]

[0005] Specifically, the present invention provides wheat flour for confectionery, which is made from raw wheat flour that has been subjected to hydrolysis and heating treatment under normal pressure, and has a moisture content of 12.0 to 17.0% by mass, a ratio of starch granules that show a polarized cross when observed under a polarizing microscope of 90% or more, a maximum RVA viscosity of 2300 cP or more, and a median diameter of 20 to 40 μm. The wheat flour for confectioneries may have an α-amylase digestibility that is 0.90 to 1.20 times the α-amylase digestibility of the raw material wheat flour. The present invention also provides a confectionery flour mix containing the above-mentioned wheat flour for confectionery. The present invention also provides confectioneries containing the wheat flour for confectioneries or the flour mix for confectioneries. The present invention also provides a method for producing wheat flour for confectioneries, which comprises a step of subjecting raw wheat flour to a hydrous heat treatment under normal pressure. In the method for producing wheat flour for confectioneries, the median diameter of water used in the hydration and heating treatment may be 100 μm or less.

[0006] In this specification, "normal pressure" means 0.1 MPa. Effect of the Invention

[0007] According to the present invention, it is possible to provide wheat flour for confectioneries which gives confectioneries that have a feeling of disintegration in the mouth and do not leave any residue in the mouth when chewed. The effects of the present invention are not limited to those described herein, and may be any of the effects described in this specification. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] Hereinafter, preferred embodiments for carrying out the present invention will be described. The embodiments described below show typical embodiments of the present invention, and the scope of the present invention is not limited only to these embodiments.

[0009] <I. Wheat flour for confectionery>

[0010] 1. Outline of wheat flour for confectionery

[0011] The wheat flour for confectionery according to an embodiment of the present invention is wheat flour used as a raw material for confectionery. By using the wheat flour for confectionery, confectionery that can be felt to collapse in the mouth during eating and is difficult to leave in the mouth during chewing can be obtained.

[0012] In this specification, "a sense of collapse" means that the confectionery loosens softly in the mouth during eating. In this specification, "better sense of collapse" means that the confectionery is more likely to loosen softly in the mouth during eating. In this specification, "lingering taste" means that roughness or stickiness remains in the mouth during eating.

[0013] The above wheat flour for confectionery is obtained by subjecting the raw material wheat flour to a heat treatment with water under normal pressure, and each of the moisture content, the ratio of starch grains showing a polarization cross under polarized light microscopy, the RVA peak viscosity, and the median diameter is within a specific numerical range.

[0014] 2. Physical properties of wheat flour for confectionery

[0015] The physical properties of the wheat flour for confectionery of this embodiment will be described. Specifically, the moisture content, the ratio of starch grains showing a polarization cross under polarized light microscopy, the RVA peak viscosity, the median diameter, and the α-amylase digestibility of the wheat flour for confectionery will be described.

[0016] (1) Moisture content

[0017] In the wheat flour for confectionery of this embodiment, the moisture content is 12.0 to 17.0% by mass. If the moisture content is less than 12.0% by mass or more than 17.0% by mass, the confectionery containing the wheat flour for confectionery may not easily disintegrate in the mouth and may leave a residue in the mouth. The moisture content is preferably 12.5% ​​by mass or more, more preferably 13.0% by mass or more, and even more preferably 13.5% by mass or more. The moisture content is preferably 16.0% by mass or less, more preferably 15.5% by mass or less, even more preferably 15.0% by mass or less, and particularly preferably 14.5% by mass or less. The preferred upper and lower limits of the numerical range of the moisture content may be selected from the values ​​described above. The moisture content is preferably 12.5 to 16.0% by mass, more preferably 13.0 to 15.5% by mass, even more preferably 13.0 to 15.0% by mass, and particularly preferably 13.0 to 14.5% by mass. Such a moisture content is preferred in order to obtain confectioneries that have a better disintegration feeling in the mouth and less residue.

[0018] The moisture content of the wheat flour for confectionery is measured by the heat drying method. Specifically, the moisture content is measured and calculated by the following procedure. 10 g of a sample (wheat flour for confectionery) is weighed into an aluminum container, dried in a blower dryer at 130°C for 1 hour, and the weight of the sample after drying is measured. The moisture content of the sample is calculated by subtracting the weight of the sample after drying from the weight of the sample before drying (10 g).

[0019] (2) Percentage of starch granules that show polarized crosses under polarized light microscope

[0020] In the wheat flour for confectionery of this embodiment, the proportion of starch granules showing a polarized cross under polarized microscope observation is 90% or more. If the proportion of starch granules showing a polarized cross under polarized microscope observation (hereinafter also simply referred to as "starch granules showing a polarized cross") is less than 90%, confectionery containing the wheat flour for confectionery may be difficult to disintegrate in the mouth and may leave a residue in the mouth. The proportion of starch granules showing a polarized cross is preferably 95% or more, more preferably 96% or more, even more preferably 97% or more, and particularly preferably 98% or more. Such a proportion is preferable in order to obtain confectionery with a better disintegration feeling in the mouth and less residue in the mouth. The upper limit of the numerical range of the proportion of starch granules showing a polarized cross is 100% or less.

[0021] In the wheat flour for confectionery of this embodiment, the higher the ratio of starch granules showing a polarized cross under a polarized microscope, the more ungelatinized starch is contained. Here, starch gelatinization will be explained. Starch is composed of amylose, a straight-chain component, and amylopectin, a branched component, and these components have a polycrystalline granular structure in which microcrystals are partially developed. When starch granules are heated in water, they first lose their crystallinity and swell, and when further heated, the starch granules break down, and a paste liquid containing the fragments and partially dissolved starch molecules is formed. In other words, "gelatinization of starch" generally refers to a state in which starch granules irreversibly swell when heated in the presence of water, then break down or dissolve, losing crystallinity and birefringence, and increasing viscosity. Such gelatinization process can generally be evaluated by a polarizing microscope method or the like, which observes the change in the crystal structure of starch granules from the birefringence of the starch granules (Nakamura Michinori et al., eds., Seibutsu Kagaku Jikken Hou 19 "Tanpu and Related Carbohydrate Jikken Hou" (Academic Press Center), p. 166 (1999)). In observation with a polarizing microscope, starch gelatinization can be judged by the disappearance of the polarized crosses crossed at the nuclei formed in ungelatinized starch due to the loss of crystallinity and birefringence. Therefore, the presence or absence of ungelatinized starch can be judged by whether or not the starch granule shape and the polarized cross can be confirmed in observation with a polarizing microscope. That is, the presence of ungelatinized starch in the wheat flour for confectionery of this embodiment can be confirmed by observing starch granules showing polarized crosses under a polarizing microscope. And, as described above, it can be confirmed that the higher the ratio of starch granules showing polarized crosses, the higher the content of ungelatinized starch.

[0022] In the wheat flour for confectionery of this embodiment, the ratio of starch grains showing a polarized cross under polarized microscope observation is the ratio of the number of starch grains showing a polarized cross under polarized microscope observation with a polarized microscope to the total number of starch grains under bright field observation with a bright field microscope. The number of starch grains using a microscope can be measured, for example, by the following procedure. First, a small amount of sample (wheat flour for confectionery) is placed on a slide glass, 1 to 2 drops of distilled water are dripped from above with a dropper, then covered with a cover glass, and placed on a bright field microscope (200x magnification). The total number of starch grains is counted by observing them in a bright field, and then a polarizing plate is attached to the bright field microscope, and the number of starch grains showing a polarized cross under polarized observation is counted.

[0023] (3) RVA maximum viscosity

[0024] In the above-mentioned wheat flour for confectionery, the RVA maximum viscosity is 2300 cP or more. If the RVA maximum viscosity is less than 2300 cP, the resulting confectionery may have a residual taste in the mouth. The RVA maximum viscosity is preferably 2400 cP or more, more preferably 2500 cP or more, even more preferably 2600 cP or more, particularly preferably 2700 cP or more, or 2800 cP or more. As described below, there is an upper limit to the numerical value that the RVA maximum viscosity can take. The upper limit of the numerical range of the RVA maximum viscosity is, for example, 3500 cP or less, preferably 3200 cP or less. The preferred upper and lower limits of the numerical range of the RVA maximum viscosity may be selected from those described above. The RVA maximum viscosity is preferably 2300 to 3500 cP, more preferably 2500 to 3500 cP, even more preferably 2500 to 3200 cP, particularly preferably 2800 to 3200 cP. Such a maximum RVA viscosity is preferred in order to obtain a confectionery with better disintegration in the mouth and less residue.

[0025] In the confectionery wheat flour of this embodiment, the RVA maximum viscosity is determined based on the official method of the American Cereal Chemists Association (AACC Method 76-21) using a Rapid Visco Analyzer (RVA) that continuously measures the viscosity change of the suspension of the confectionery wheat flour. The procedure for measuring the viscosity change is specifically as follows. The measurement is performed under atmospheric pressure conditions unless otherwise specified.

[0026] (i) Add 3.5 g of the sample to be measured (wheat flour for confectionery) to 25 mL of 0.5 mM silver nitrate aqueous solution and stir well to suspend it, preparing a suspension with a concentration of 14% by mass. (ii) This suspension (25°C) is subjected to an RVA apparatus (RVA4500, Perten Instruments) (paddle rotation speed: 160 rpm). The suspension is heated and cooled according to the temperature settings of the RVA apparatus described below, during which the viscosity (cP) of the suspension is continuously read, and an RVA profile is created with time (seconds) on the horizontal axis and viscosity (cP) on the vertical axis.

[0027] The temperature settings of the RVA device are as follows: Hold at 50°C for 60 seconds → Heat from 50°C at a rate of 1°C / 5 seconds → When it reaches 95°C (282 seconds after heating begins), hold at that temperature for 150 seconds → Then (432 seconds after heating begins), lower the temperature at a rate of approximately 1°C / 5 seconds → When it reaches 50°C (660 seconds after heating begins), hold at that temperature for 120 seconds.

[0028] In the RVA profile prepared as described above, when the temperature rises from 50 to 95° C., the viscosity increases, reaches a peak, and then decreases. The viscosity at the peak is defined as the maximum RVA viscosity of the wheat flour for confectionery of this embodiment.

[0029] In the RVA profile, the viscosity exhibits the above-mentioned behavior because the starch granules swell, causing the viscosity to increase, and then the starch granules burst, causing the viscosity to decrease. In other words, there is a limit to the swelling of starch, and there is also an upper limit to the viscosity value. Therefore, there is also an upper limit to the value that the maximum RVA viscosity of the wheat flour for confectionery of this embodiment can take.

[0030] (4) Median diameter

[0031] In the wheat flour for confectionery of this embodiment, the median diameter is 20 to 40 μm. If the median diameter is less than 20 μm, confectionery containing the wheat flour for confectionery may be difficult to disintegrate in the mouth. If the median diameter is more than 40 μm, confectionery containing the wheat flour for confectionery may leave a residue in the mouth. The median diameter is preferably 22 μm or more, more preferably 24 μm or more. The median diameter is preferably 38 μm or less, more preferably 35 μm or less. The preferred upper and lower limits of the numerical range of the median diameter may be selected from those described above. The median diameter is preferably 22 to 38 μm, more preferably 25 to 35 μm. Such a median diameter is preferred to obtain confectionery with a better disintegration feeling in the mouth and less residue in the mouth.

[0032] The median diameter of the wheat flour for confectionery is measured by Fraunhofer diffraction using a laser diffraction particle size distribution analyzer, for example, a laser diffraction particle size distribution analyzer HELOS&RODOS (manufactured by Nippon Laser Co., Ltd.).

[0033] (5) α-amylase digestibility

[0034] In the wheat flour for confectionery of this embodiment, the α-amylase digestibility is preferably 0.90 to 1.20 times, more preferably 0.95 to 1.10 times, that of the raw wheat flour. That is, the ratio of the α-amylase digestibility of the wheat flour for confectionery to that of the raw wheat flour is preferably 0.90 to 1.20 times, more preferably 0.95 to 1.10 times. By having the α-amylase digestibility within such a numerical range, confectionery with a better disintegration feeling in the mouth and less residual taste in the mouth can be obtained. Details of the raw wheat flour will be described in "II. Method for producing wheat flour for confectionery" below. In addition, α-amylase in this specification means α-amylase derived from mold.

[0035] The ratio of the α-amylase digestibility of the wheat flour for confectionery to the α-amylase digestibility of the raw wheat flour is determined by the following procedure. The absorbance measurement in the following procedure is carried out at room temperature (25° C.) and atmospheric pressure conditions unless otherwise specified.

[0036] To 100 mg of sample (wheat flour for confectionery or raw wheat flour), add 1 mL of α-amylase solution (derived from Aspergillus oryzae, 50 unit / mL) pre-incubated at 40°C for 10 minutes, stir, and treat at 40°C for 10 minutes. Next, add 5 mL of citric acid-phosphate aqueous solution (pH 2.5) to stop the reaction, and centrifuge (1,000g, 5 minutes) to obtain the supernatant. Add 0.1 mL of amyloglucosidase solution (derived from Aspergillus niger, 2 unit / 0.1 mL) to 0.1 mL of this supernatant, treat at 40°C for 20 minutes, and then measure the absorbance at 510 nm. From the absorbance obtained, the amount of glucose produced is calculated using a calibration curve of D-glucose prepared using a standard solution. The ratio of α-amylase digestibility of wheat flour for confectionery to that of raw wheat flour is calculated using the following formula (1).

[0037] Ratio of α-amylase digestibility of wheat flour for confectionery use to α-amylase digestibility of raw wheat flour = {(amount of glucose produced from wheat flour for confectionery use) / (amount of glucose produced from raw wheat flour)} × 100 (1)

[0038] 3. Types of sweets

[0039] The confectionery using the wheat flour for confectionery of this embodiment as a raw material is generally a confectionery using wheat flour as a raw material, and may include aerated confectionery and confectionery other than aerated confectionery. In this specification, "aerated confectionery" means a confectionery containing wheat flour as an ingredient and having air bubbles inside, such as sponge cake, chiffon cake, butter cake, castella, pancake, steamed bread, muffin, etc. Among the above confectionery, examples of confectionery other than aerated confectionery include cookies, biscuits, crackers, madeleines, and financiers.

[0040] By using the wheat flour for confectionery of this embodiment as a raw material for confectionery, confectionery that feels disintegrating in the mouth when eaten and does not remain in the mouth when chewed can be obtained. In addition, by using the wheat flour for confectionery of this embodiment as a raw material for aerated confectionery, aerated confectionery that feels disintegrating in the mouth, does not remain in the mouth when chewed, and has a fluffy feel when eaten can be obtained. That is, the wheat flour for confectionery of this embodiment may be wheat flour for aerated confectionery, and by using it as a raw material for aerated confectionery, it contributes to imparting a fluffy feel in addition to imparting a feeling of disintegration in the mouth and reducing the feeling of remaining in the mouth. In this specification, "fluffy feeling" means a state in which the resistance of the dough is not felt when chewed.

[0041] Preferred physical properties of the wheat flour for confectionery of this embodiment when it is wheat flour for aerated confectionery are described below.

[0042] The physical properties of wheat flour for aerated confectionery to obtain an aerated confectionery that disintegrates in the mouth when eaten, does not remain in the mouth when chewed, and has a fluffy feel when eaten may be as described above in "2. Physical properties of wheat flour for confectionery." That is, the preferred numerical ranges of the moisture content, the proportion of starch granules that show a polarized cross under polarized microscope observation, the maximum RVA viscosity, the median diameter, and the α-amylase digestibility in the wheat flour for aerated confectionery may be as described above in "2. Physical properties of wheat flour for confectionery."

[0043] In order to obtain aerated confectionery having a fluffy feel, the physical properties of the wheat flour for aerated confectionery may be, for example, as follows.

[0044] The water content of the wheat flour for aerated confectionery may be 12.0% by mass or more, preferably 12.5% ​​by mass or more, more preferably 13.0% by mass or more, and even more preferably 13.5% by mass or more. The water content of the wheat flour for aerated confectionery may be 17.0% by mass or less, preferably 16.0% by mass or less. The preferred upper and lower limits of the numerical range of the water content of the wheat flour for aerated confectionery may be selected from the values ​​described above. The water content may be preferably 12.5 to 17.0% by mass, more preferably 13.0 to 17.0% by mass, even more preferably 13.5 to 17.0% by mass, and particularly preferably 13.5 to 16.0% by mass. By having the water content within such a numerical range, aerated confectionery with a fluffier feel can be obtained.

[0045] The proportion of starch granules in the wheat flour for aerated confectionery that show a polarized cross under a polarizing microscope is 90% or more, preferably 95% or more. The upper limit of the numerical range of the proportion of starch granules in the wheat flour for aerated confectionery that show a polarized cross is 100% or less. When the proportion of starch granules that show a polarized cross is within such a numerical range, aerated confectionery with a fluffier feel can be obtained.

[0046] The RVA maximum viscosity of the wheat flour for aerated confectionery may be 2300 cP or more, preferably 2400 cP or more, more preferably 2500 cP or more, and even more preferably 2600 cP or more. The upper limit of the numerical range of the RVA maximum viscosity of the wheat flour for aerated confectionery may be, for example, 3500 cP or less, preferably 3200 cP or less. The preferred upper and lower limits of the numerical range of the RVA maximum viscosity of the wheat flour for aerated confectionery may be selected from those described above. The RVA maximum viscosity may be preferably 2300 to 3500 cP, more preferably 2400 to 3500 cP, even more preferably 2500 to 3200 cP, and particularly preferably 2600 to 3200 cP. By having the RVA maximum viscosity within such a numerical range, aerated confectionery with a softer feel can be obtained.

[0047] The median diameter of the wheat flour for aerated confectionery is 20 μm or more. The median diameter of the wheat flour for aerated confectionery may be 40 μm or less, preferably 38 μm or less, more preferably 35 μm or less, and even more preferably 30 μm or less. The preferred upper and lower limits of the numerical range of the median diameter of the wheat flour for aerated confectionery may be selected from those described above. The median diameter may be preferably 20 to 38 μm, more preferably 20 to 35 μm, and even more preferably 20 to 30 μm. By having the median diameter within such a numerical range, aerated confectionery with a fluffier feel can be obtained.

[0048] The α-amylase digestibility of the wheat flour for the aerated confectionery is preferably 0.90 to 1.20 times, more preferably 0.95 to 1.20 times, and even more preferably 1.00 to 1.20 times the α-amylase digestibility of the raw material wheat flour. That is, the ratio of the α-amylase digestibility of the wheat flour for the aerated confectionery to the α-amylase digestibility of the raw material wheat flour is preferably 0.90 to 1.20 times, more preferably 0.95 to 1.20 times, and even more preferably 1.00 to 1.20 times. By having the α-amylase digestibility within such a numerical range, a more fluffy aerated confectionery can be obtained.

[0049] <II. Method for producing wheat flour for confectionery>

[0050] The wheat flour for confectionery according to one embodiment of the present invention described in the above "I. Wheat flour for confectionery" can be obtained by the production method described below. That is, the production method of the wheat flour for confectionery according to one embodiment of the present invention will be described below.

[0051] The production method of the wheat flour for confectionery in the present embodiment includes a step of subjecting the raw material wheat flour to a heat treatment with water addition under normal pressure. The raw material wheat flour is the wheat flour that becomes the raw material of the wheat flour for confectionery, and specifically means the wheat flour to be subjected to the heat treatment with water addition under normal pressure. Examples of the raw material wheat flour include weak flour, medium flour, semi-strong flour, strong flour, and durum wheat flour, and one or a combination of two or more of these may be used. The raw material wheat flour is preferably wheat flour containing weak flour, and more preferably weak flour. Further, the protein content of the raw material wheat flour is preferably 10.0% by mass or less, and more preferably 8.5% by mass or less.

[0052] The above-mentioned step of subjecting raw material wheat flour to hydration and heat treatment at normal pressure is specifically a step of subjecting raw material wheat flour to both hydration and heat treatment at normal pressure. The step of performing both hydration and heat treatment may be any one of performing heat treatment after completion of hydration treatment, performing hydration after completion of heat treatment, and performing part or all of the hydration and heat treatments in parallel. The step of performing both hydration and heat treatment is preferably a step of performing part or all of the hydration and heat treatments in parallel. When performing part of the hydration and heat treatments in parallel, it is preferable to start the hydration and heat treatments at the same time.

[0053] Specifically, the hydration treatment is a treatment of adding water to the raw wheat flour. The addition of water may be performed, for example, by spraying liquid water, jetting steam, or jetting saturated steam, and is preferably performed by jetting steam. Spraying liquid water, jetting steam, or jetting saturated steam may be performed by an apparatus known in the art. The temperature of the water added to the raw wheat flour may be appropriately set by a person skilled in the art. The temperature of the water may be, for example, 4°C or higher, preferably 15°C or higher, more preferably 50°C or higher, even more preferably 60°C or higher, and particularly preferably 80°C or higher. The median diameter of the water added to the raw wheat flour is, for example, 100 μm or less, preferably 70 μm or less, more preferably 50 μm or less, even more preferably 30 μm or less, and particularly preferably 20 μm or less. The median diameter of the water is measured by a laser diffraction particle size distribution analyzer using Fraunhofer diffraction as a volume-based distribution (accumulated distribution). As the laser diffraction particle size distribution analyzer, for example, a laser diffraction particle size distribution analyzer HELOS (manufactured by Japan Laser Co., Ltd.) is used.

[0054] Specifically, the heat treatment is a treatment of heating the raw wheat flour. The heat treatment may be performed by a heating method known in the art. Examples of the known heating methods include jacket heating and hot air heating. The heating temperature in the heat treatment is preferably 100°C or higher, more preferably 110°C or higher, and even more preferably 120°C or higher. The heating temperature in the heat treatment is preferably 160°C or lower. The heating time in the heat treatment may be appropriately adjusted depending on the heating conditions such as the heating method and heating temperature in order to obtain the wheat flour for confectionery. The heating time is preferably adjusted appropriately within a range not exceeding 5 hours in order to reduce production costs.

[0055] The apparatus for hydrolyzing and heating the raw wheat flour under normal pressure may be an apparatus known in the art. The apparatus may be, for example, a batch type apparatus or a continuous type apparatus. The apparatus may be an open type apparatus or a closed type apparatus, but an open type apparatus is preferable because it is easy to maintain normal pressure and the raw wheat flour can be efficiently produced. In other words, the step of hydrolyzing and heating the raw wheat flour under normal pressure is preferably performed under open conditions.

[0056] The method for producing wheat flour for confectionery of the present embodiment may include a step of drying wheat flour (hereinafter, simply referred to as "drying step") to adjust the moisture content of the wheat flour to a specific range. The drying step may be performed by a drying method known in the art.

[0057] The method for producing wheat flour for confectionery according to the present embodiment may include a step of grinding wheat flour (hereinafter, simply referred to as a "grinding step") in order to set the median diameter of wheat flour within a specific numerical range. For example, the method may include a step of grinding the raw wheat flour before the step of heat-treating the raw wheat flour with water under normal pressure. The method may also include a step of grinding the wheat flour after the step of heat-treating the raw wheat flour with water under normal pressure. The method may also include a step of grinding the raw wheat flour before the step of heat-treating the raw wheat flour with water under normal pressure, and a step of grinding the wheat flour after the step of heat-treating the raw wheat flour with water under normal pressure. Preferably, the method includes a step of grinding the wheat flour after the step of heat-treating the raw wheat flour with water under normal pressure. Grinding after heat-treating the raw wheat flour with water makes it easier to adjust the median diameter of the wheat flour.

[0058] The above-mentioned pulverization step may be carried out by a known method such as roll milling, impact milling, or airflow milling. The pulverization step may be carried out using a commercially available pulverizer, such as a Pulverizer (manufactured by Dalton Co., Ltd.), a Jet Mill (manufactured by Seishin Enterprise Co., Ltd.), or an impact type fine pulverizer with a built-in classifier, ACM Pulverizer (manufactured by Hosokawa Micron Corporation).

[0059] The method for producing wheat flour for confectionery according to the present embodiment may include a step of adjusting the median diameter of wheat flour so that the median diameter of wheat flour falls within a specific numerical range. When the above-mentioned pulverization step is performed in the production method, the step of adjusting the median diameter of the wheat flour is preferably performed after the pulverization step. The step of adjusting the median diameter of the wheat flour may be performed by a known method. For example, the median diameter may be adjusted using a pulverization device that is normally used in roll pulverization, impact pulverization, or airflow pulverization, or the median diameter may be adjusted by classification after pulverization. Examples of the type of pulverization device include a pin mill, a hammer mill, and a ball mill. When adjusting by classification after pulverization, the flour may be separated and collected using an airflow classifier with a classification point set arbitrarily. The median diameter may also be adjusted using a sieve with openings such that the median diameter falls within a specific range.

[0060] The preferable numerical range of the median diameter of the flour that has undergone the above-mentioned grinding process and / or the process of adjusting the median diameter of the above-mentioned flour can be as described in the “(4) Median diameter” in the “2. Physical properties of the flour for confectionery” of the above-mentioned “I. Flour for confectionery”. When the ground flour is the flour for aerated confectionery, the preferable numerical range of the median diameter of the ground flour can be as described in the “3. Types of confectionery” in the above-mentioned “I. Flour for confectionery”.

[0061] <III. Mix flour for confectionery>

[0062] The mix flour for confectionery according to an embodiment of the present invention contains the flour for confectionery according to an embodiment of the present invention described above. Therefore, by using the mix flour for confectionery as a raw material for confectionery, confectionery that has a sense of disintegration in the mouth during eating and is not likely to remain in the mouth during chewing can be obtained. Further, by using the mix flour for confectionery as a raw material for aerated confectionery, aerated confectionery that has a sense of disintegration in the mouth during eating, is not likely to remain in the mouth during chewing, and has a fluffy texture can be obtained.

[0063] The mix flour for confectionery of the present embodiment may be used together with raw materials other than powder and / or granular raw materials such as water, milk, oil and fat, and eggs during the production of confectionery. The mix flour for confectionery preferably further contains cereal flour and / or other powdery raw materials other than the flour for confectionery.

[0064] Examples of the cereal flour other than the flour for confectionery include flour other than the flour for confectionery, rye flour, barley flour, rice flour, oat flour, buckwheat flour, millet flour, foxtail millet flour, and corn flour, and one or a combination of two or more of these may be used.

[0065] As the above other powdery raw materials, for example, starches, sugars, milk components, egg components, thickening polysaccharides, emulsifiers, enzyme preparations, inorganic salts such as sodium chloride and calcium carbonate, vitamins, yeast, yeast food, swelling agents, coloring agents, flavoring agents, etc. may be mentioned, and one or a combination of two or more of these may be used.

[0066] <IV. Confectionery>

[0067] The confectionery according to one embodiment of the present invention contains the wheat flour for confectionery or the mixed flour for confectionery according to one embodiment of the present invention described above. That is, the confectionery of the present embodiment is a confectionery produced using the above wheat flour for confectionery or the above mixed flour for confectionery. The confectionery may generally be a confectionery using wheat flour as a raw material, and may be produced by a method known in the art.

[0068] The confectionery of the present embodiment preferably includes aerated confectionery and confectionery other than aerated confectionery. As described above, examples of aerated confectionery include sponge cake, chiffon cake, butter cake, castella, pancake, steamed bread, and muffin. Examples of confectionery other than aerated confectionery include cookie, biscuit, cracker, madeleine, and financier.

Examples

[0069] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0070] <Manufacture of Wheat Flour for Confectionery>

[0071] (1) Manufacture of Wheat Flour for Confectionery in Example 1

[0072] Raw wheat flour ("Cleopatra" manufactured by Showa Sangyo Co., Ltd.) was put into a manufacturing machine ("Pam Apex Mixer" manufactured by Pacific Machinery Works Co., Ltd.) and was subjected to a hydration heat treatment under normal pressure (0.1 MPa). Specifically, the raw wheat flour was heated while adding water to it by spraying liquid water under normal pressure. In the hydration treatment, the median diameter of the sprayed water was 17.01 μm. The median diameter was measured by the following procedure. In the heat treatment, the heating temperature was maintained at 120° C. for 140 seconds. That is, in the heat treatment, the heating temperature was 120° C. and the heating time was 140 seconds. Thereafter, the wheat flour was taken out of the manufacturing machine to obtain wheat flour for confectionery of Example 1.

[0073] (2) Measurement of the median diameter of water

[0074] The median diameter of the water added to the raw wheat flour was measured by volume-based distribution (accumulation distribution) using Fraunhofer diffraction with a laser diffraction particle size distribution analyzer HELOS (manufactured by Japan Laser Co., Ltd.).

[0075] (3) Production of wheat flour for confectionery in Examples 2 to 9 and Comparative Examples 1 to 7

[0076] Wheat flour for confectionery of Examples 2 to 9 and Comparative Examples 1 to 7 was obtained in the same manner as in Example 1 above, according to the "production conditions of wheat flour for confectionery" listed in Table 3 below. In the production of wheat flour for confectionery of Examples 2 to 9 and Comparative Examples 1 to 7, a step of drying the wheat flour for confectionery (drying step) and / or a step of pulverizing the wheat flour for confectionery (pulverizing step) were carried out after the above-mentioned hydration and heating treatment, as necessary. In the drying step, the drying treatment was carried out so that the moisture content of the wheat flour for confectionery was the value listed in Table 3 below. In the pulverizing step, the pulverization treatment was carried out so that the median diameter of the wheat flour for confectionery was the value listed in Table 3 below.

[0077] In addition, the wheat flour for confectionery in each of the examples and comparative examples will be simply referred to as "wheat flour" hereinafter.

[0078] <Measurement of physical properties of wheat flour for confectionery>

[0079] The physical properties of the resulting wheat flour for confectionery were measured according to the following procedures. The measurements were carried out at room temperature (25±5° C.) and atmospheric pressure conditions unless otherwise specified.

[0080] (1) Moisture content

[0081] 10g of sample (wheat flour for confectionery) was weighed into an aluminum container, dried in a fan dryer at 130℃ for 1 hour, and the weight of the dried sample was measured. The moisture content of the sample was calculated by subtracting the weight of the dried sample from the weight of the sample before drying (10g).

[0082] (2) Percentage of starch granules that show polarized crosses under polarized light microscope

[0083] A small amount of sample (wheat flour for confectionery) was placed on a slide glass, 1-2 drops of distilled water were dripped on top with a dropper, then the slide glass was covered with a cover glass and placed under a bright-field microscope (200x magnification). The starch granules were observed in the bright field and the total number was counted, after which a polarizing plate was attached to the bright-field microscope and the number of starch granules showing a polarized cross was counted under polarized observation. The ratio (unit: %) of the number of starch granules showing a polarized cross to the total number of starch granules was calculated.

[0084] (3) RVA maximum viscosity

[0085] (i) 3.5 g of the sample to be measured (wheat flour for confectionery) was added to 25 mL of 0.5 mM aqueous silver nitrate solution and stirred well to suspend it, preparing a suspension with a concentration of 14% by mass. (ii) This suspension (25°C) was subjected to an RVA apparatus (RVA4500, Perten Instruments) (paddle rotation speed: 160 rpm). The suspension was heated and cooled according to the temperature settings of the RVA apparatus described below, during which the viscosity (cP) of the suspension was continuously read, and an RVA profile was created with time (seconds) on the horizontal axis and viscosity (cP) on the vertical axis.

[0086] The temperature settings of the RVA device were as follows: Hold at 50°C for 60 seconds → Heat from 50°C at a rate of 1°C / 5 seconds → When it reaches 95°C (282 seconds after heating begins), hold at that temperature for 150 seconds → Then (432 seconds after heating begins), lower the temperature at a rate of approximately 1°C / 5 seconds → When it reaches 50°C (660 seconds after heating begins), hold at that temperature for 120 seconds.

[0087] In the RVA profile created as described above, when the temperature rose from 50 to 95° C., the viscosity increased to a peak and then decreased. The viscosity at the peak was determined as the maximum RVA viscosity of the wheat flour for confectionery.

[0088] (4) α-amylase digestibility

[0089] To 100 mg of sample (wheat flour for confectionery or raw wheat flour), 1 mL of α-amylase solution (derived from Aspergillus oryzae, 50 unit / mL) pre-incubated at 40°C for 10 minutes was added, stirred, and then treated at 40°C for 10 minutes. Next, 5 mL of citric acid-phosphate aqueous solution (pH 2.5) was added to stop the reaction, and the mixture was centrifuged (1,000g, 5 minutes) to obtain a supernatant. 0.1 mL of amyloglucosidase solution (derived from Aspergillus niger, 2 unit / 0.1 mL) was added to 0.1 mL of this supernatant, and the mixture was treated at 40°C for 20 minutes, after which the absorbance was measured at 510 nm. From the obtained absorbance, the amount of glucose produced was calculated using a calibration curve of D-glucose prepared using a standard solution. The ratio of the α-amylase digestibility of the wheat flour for confectionery to the α-amylase digestibility of the raw wheat flour was calculated using the following formula (1).

[0090] Ratio of α-amylase digestibility of wheat flour for confectionery use to α-amylase digestibility of raw wheat flour = {(amount of glucose produced from wheat flour for confectionery use) / (amount of glucose produced from raw wheat flour)} × 100 (1)

[0091] (5) Median diameter

[0092] The median diameter of the wheat flour for confectionery was measured by volume-based distribution (accumulation distribution) using Fraunhofer diffraction with a laser diffraction particle size distribution analyzer HELOS&RODOS (manufactured by Japan Laser Co., Ltd.).

[0093] <Confectionery manufacturing>

[0094] (1) Sponge cake production

[0095] The raw material A shown in Table 1 below was placed in a bowl and mixed at high speed with a mixer for 2 minutes and 30 seconds so that the final specific gravity was 0.36. The raw material B shown in Table 1 below was added and mixed at low speed with a mixer for 1 minute, after which the dough adhering to the inside of the bowl was scraped off, and the mixer was mixed at medium speed for 30 seconds so that the final specific gravity was 0.42 to obtain a dough. 350 g of the dough was poured into a No. 6 decoration mold and baked in an oven with an upper heat of 180°C and a lower heat of 185°C for 32 minutes to produce a sponge cake using the wheat flour of Example 1 (hereinafter also referred to as "Sponge cake of Example 1"). The "whole egg" in Table 1 below was manufactured by Kewpie Egg Corporation (product name: liquid whole egg (pasteurized)).

[0096] [Table 1]

[0097] The sponge cakes of Examples 2 to 9 and Comparative Examples 1 to 7 were produced in the same manner as the sponge cake of Example 1 above, except that the "wheat flour of Example 1" in Table 1 above was changed to the wheat flour of Examples 2 to 9 and Comparative Examples 1 to 7.

[0098] (2) Cookie manufacturing

[0099] At room temperature (20-25°C), the raw material A shown in Table 2 below was placed in a bowl and mixed at medium speed with a mixer (Peter used) for 30 seconds, and after stopping the mixer once, it was mixed again at medium speed for 30 seconds. The raw material B shown in Table 2 below was added little by little and mixed at medium speed for 10 minutes. The raw material C shown in Table 2 below was added and mixed at low speed with the mixer for 30 seconds, after which the dough adhering to the inside of the bowl was scraped off and further mixed at low speed for 15 seconds to obtain a dough. The obtained dough was put together and refrigerated at 10°C overnight. The dough was rolled out to a thickness of 5 mm, refrigerated at 10°C for 1 hour, cut out with a cutter with an inner diameter of 4 cm, and baked at 170°C for 18 minutes to produce cookies using the flour of Example 1 (hereinafter also referred to as "Cookies of Example 1"). The "sweetened frozen egg yolk" in Table 2 below was manufactured by Kewpie Egg Corporation (product name: Sweetened Frozen Egg Yolk 20).

[0100] [Table 2]

[0101] The cookies of Examples 2 to 9 and Comparative Examples 1 to 7 were produced in the same manner as the cookies of Example 1 above, except that the "wheat flour of Example 1" in Table 2 above was changed to the wheat flour of Examples 2 to 9 and Comparative Examples 1 to 7.

[0102] <Confectionery evaluation>

[0103] A trained panel of five experts evaluated the sponge cake for its crumbling feel in the mouth, its lack of residual flavor, and its fluffy texture, as well as the cookies for their crumbling feel in the mouth and lack of residual flavor. Specifically, the five experts tasted the sponge cake and cookies, discussed each other, and determined their ratings according to the following evaluation criteria.

[0104] (1) A sense of collapse ◎: Very good, crumbles easily in the mouth (has a good sense of disintegration) ○: Crumbly in the mouth (has a sense of disintegration), good ×: Hard to disintegrate in the mouth (hard to feel disintegration), poor quality

[0105] (2) Lack of patience ◎: No roughness or stickiness remains in the mouth when chewed (no residue in the mouth), very good ○: Not much roughness or stickiness left in the mouth when chewed (not much residue in the mouth), good ×: There is a residue in the mouth when chewed, and it is poor quality.

[0106] (3) Softness ◎: There is no resistance from the dough when biting (it feels soft), and the texture at the first bite is light and very good ○: There is no resistance from the dough when biting (it feels fluffy), and the texture at the first bite is slightly light and good. ×: There is resistance when biting into the dough (it is not fluffy), and it is defective.

[0107] The results of Examples 1 to 9 and Comparative Examples 2 to 7 are shown in the following Tables 3 and 4. The meanings of the notations in the rows of "Manufacturing equipment", "Hydration / steam", and "Raw wheat flour" in Tables 3 and 4 are as follows: [Manufacturing equipment] I: Pam Apex Mixer (Pacific Machinery Co., Ltd.) II: Paddle dryer (Nara Machinery Works, Ltd.) III: Autoclave (Tommy Seiko Co., Ltd.) [Water / steam] No water added: No water added Hydration: Liquid water is sprayed during hydration treatment. Steam: Steam is sprayed during the hydration process [Raw flour] A: Weak flour (protein content 7.5%, product name "Cleopatra" (Showa Sangyo Co., Ltd.) B: Weak flour (protein content 8.1%, product name "Gekkeikan" (Showa Sangyo Co., Ltd.) C: Weak flour (protein content 9.6%, product name "Tokuhatsuho" (Showa Sangyo Co., Ltd.)

[0108] [Table 3]

[0109] [Table 4]

[0110] As shown in Table 3, the sponge cakes using the wheat flour of Examples 1 to 3, which had a moisture content of 12.5%, 13.8%, or 16.0% by mass, were good or very good in terms of crumbling, lack of remaining in the mouth, and fluffy feeling. The cookies using the wheat flour of Examples 1 to 3 were good or very good in terms of crumbling and lack of remaining in the mouth. In particular, the sponge cake using the wheat flour of Example 2, which had a moisture content of 13.8% by mass, was very good in terms of crumbling, lack of remaining in the mouth, and fluffy feeling, and the cookies using the wheat flour of Example 2 were very good in terms of crumbling and lack of remaining in the mouth. On the other hand, the sponge cake and cookies using the wheat flour of Comparative Example 1, which had a moisture content of 10.8% by mass, were all poor in terms of evaluation. The sponge cake and cookies using the wheat flour of Comparative Example 2, which had a moisture content of 18.7% by mass, were poor in terms of crumbling and lack of remaining in the mouth. From these results, in order to obtain confectionery with good disintegration and no residual taste (particularly, in order to obtain aerated confectionery with good disintegration, no residual taste, and fluffy feel), it is preferable that the moisture content of wheat flour for confectionery is 12.0% by mass or more, 12.5% ​​by mass or more, 13.0% by mass or more, or 13.5% by mass or more. Also, in order to obtain confectionery with good disintegration and no residual taste (particularly, in order to obtain aerated confectionery with good disintegration, no residual taste, and fluffy feel), it is also preferable that the moisture content of wheat flour for confectionery is 17.0% by mass or less, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, or 14.5% by mass or less.

[0111] As shown in Table 3, the sponge cakes made using the wheat flour of Examples 1 to 3, in which the proportion of starch granules showing polarized crosses under observation with a polarizing microscope was 95% or 98%, had good or very good crumbling sensation, no residual taste, and fluffy feel. The cookies made using the wheat flour of Examples 1 to 3 had good or very good crumbling sensation and no residual taste. In particular, the sponge cake made using the wheat flour of Example 2, in which the proportion of starch granules showing polarized crosses was 98%, had very good crumbling sensation, no residual taste, and fluffy feel, and the cookies made using the wheat flour of Example 2 had very good crumbling sensation and no residual taste.

[0112] As shown in Table 3, the sponge cakes using the flour of Examples 4, 2, or 5, whose RVA maximum viscosity was 2512 cP, 2936 cP, or 3456 cP, had good or very good crumbling sensation, no remaining in the mouth, and fluffy feeling. The cookies using the flour of Examples 4, 2, or 5 had good or very good crumbling sensation and no remaining in the mouth. In particular, the sponge cake using the flour of Example 4, whose RVA maximum viscosity was 2512 cP, and the sponge cake using the flour of Example 2, whose RVA maximum viscosity was 2936 cP, had very good crumbling sensation, no remaining in the mouth, and fluffy feeling, and the cookies using the flour of Example 2 had very good crumbling sensation and no remaining in the mouth. On the other hand, the sponge cake using the flour of Comparative Example 3, whose RVA maximum viscosity was 2210 cP, had poor no remaining in the mouth and fluffy feeling, and the cookies using the flour of Comparative Example 3 had poor no remaining in the mouth. From these results, in order to obtain confectionery with good crumbling feeling and no residual taste (particularly, in order to obtain aerated confectionery with good crumbling feeling, no residual taste, and fluffy feeling), it is considered that the RVA maximum viscosity of the confectionery flour is preferably 2300 cP or more, 2400 cP or more, 2500 cP or more, 2600 cP or more, 2700 cP or more, or 2800 cP or more. Also, in order to obtain confectionery with good crumbling feeling and no residual taste (particularly, in order to obtain aerated confectionery with good crumbling feeling, no residual taste, and fluffy feeling), it is also considered that the RVA maximum viscosity of the confectionery flour is preferably 3500 cP or less, or 3200 cP or less.

[0113] As shown in Table 4, the sponge cakes using the flours of Examples 6, 2, and 7, which have α-amylase digestibility 0.94, 0.99, or 1.18 times that of the raw flour, had good or very good crumbling, no residual taste, and fluffy feel. The cookies using the flours of Examples 6, 2, and 7 had good or very good crumbling and no residual taste. In particular, the sponge cakes using the flour of Example 2, which has α-amylase digestibility 0.99 times, had very good crumbling, no residual taste, and fluffy feel, and the cookies using the flour of Example 2 had very good crumbling and no residual taste.

[0114] As shown in Table 4, the sponge cake made using the wheat flour of Example 2, in which the raw wheat flour was subjected to hydration and heat treatment under normal pressure, was very good in terms of crumbling, lack of remaining in the mouth, and fluffy feel, and the cookies made using the wheat flour of Example 2 were very good in terms of crumbling and lack of remaining in the mouth. On the other hand, the sponge cake and cookies made using the wheat flour of Comparative Example 5, in which the raw wheat flour was subjected to hydration and heat treatment under a pressurized condition of 0.2 MPa, were all rated as poor. From these results, it is believed that producing wheat flour for confectionery by hydrating and heat treatment of raw wheat flour under normal pressure contributes to improving the crumbling and lack of remaining in the mouth of confectionery (especially improving the crumbling, lack of remaining in the mouth, and fluffy feel of aerated confectionery).

[0115] As shown in Table 4, the sponge cakes using the wheat flour of Examples 8, 2, or 9, which have a median diameter of 22 μm, 29 μm, or 38 μm, had good or very good crumbling sensation, lack of remaining in the mouth, and fluffy feeling. The cookies using the wheat flour of Examples 8, 2, or 9 had good or very good crumbling sensation and lack of remaining in the mouth. In particular, the sponge cake using the wheat flour of Example 2, which has a median diameter of 29 μm, had very good crumbling sensation, lack of remaining in the mouth, and fluffy feeling, and the cookies using the wheat flour of Example 2 had very good crumbling sensation and lack of remaining in the mouth. On the other hand, the sponge cake and cookies using the wheat flour of Comparative Example 6, which has a median diameter of 16 μm, had poor lack of remaining in the mouth. The sponge cake using the wheat flour of Comparative Example 7, which has a median diameter of 48 μm, had poor lack of remaining in the mouth and fluffy feeling, and the cookies using the wheat flour of Comparative Example 7 had poor lack of remaining in the mouth. From these results, in order to obtain confectioneries that have a good crumbling feel and no residual taste in the mouth (especially to obtain aerated confectioneries that have good crumbling feel, no residual taste in the mouth and a fluffy feel), it is preferable that the median diameter of wheat flour for confectioneries is 20 μm or more, 22 μm or more, or 25 μm or more. Furthermore, in order to obtain confectioneries that have a good crumbling feel and no residual taste in the mouth (especially to obtain aerated confectioneries that have good crumbling feel, no residual taste in the mouth and a fluffy feel), it is also preferable that the median diameter of wheat flour for confectioneries is 40 μm or less, 38 μm or less, or 35 μm or less.

[0116] As described above, in the wheat flour for confectionery of the present invention, it is important to subject the raw wheat flour to hydrolysis and heat treatment under normal pressure, and that the moisture content is 12.0 to 17.0% by mass, the proportion of starch granules showing a polarized cross under polarized microscope is 90% or more, the maximum RVA viscosity is 2300 cP or more, and the median diameter is 20 to 40 μm, in order to obtain confectionery that crumbles in the mouth and does not remain in the mouth when chewed.

Claims

1. The raw wheat flour is wheat flour for confectionery, which is subjected to hydrolysis and heating treatment under normal pressure. Moisture content is 12.0 to 17.0% by mass, The percentage of starch granules that show polarized crosses under polarized light microscope is 90% or more. RVA maximum viscosity is 2300 cP or more, A confectionery flour having a median diameter of 20 to 40 μm.

2. 2. The wheat flour for confectionery according to claim 1, wherein the wheat flour for confectionery has an α-amylase digestibility of 0.90 to 1.20 times that of the raw material wheat flour.

3. A confectionery flour mix comprising the wheat flour according to claim 1 or 2.

4. A confectionery product comprising the wheat flour for confectionery according to claim 1 or 2, or the confectionery mix flour according to claim 3.

5. A method for producing wheat flour for confectionery according to claim 1 or 2, A method for producing wheat flour for confectionery, comprising a step of subjecting raw wheat flour to hydrolysis and heating treatment under normal pressure.

6. 6. The method for producing wheat flour for confectionery according to claim 5, wherein the median diameter of the water used in the water-adding and heating treatment is 100 μm or less.

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