Confectionery mix

Abstract

Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisting of crosslinked starch, etherified crosslinked starch, and acetylated starch. Also provided is a confectionary production method including preparing dough by using the confectionary mix.

Description

[Technical field]

[0001] The present invention relates to a confectionery mix and a method for producing confectionery using the same. [Background technology]

[0002] Baked goods such as hotcakes and okonomiyaki, and fried goods such as donuts and corn dogs are preferred to have a fluffy, soft or crispy texture on the surface, as well as a crisp, melt-in-the-mouth texture. Most of these confectioneries are made primarily from wheat flour. Wheat flour contains gluten, a protein characteristic of wheat flour, and starch. When dough made primarily from wheat flour is baked or fried, the gluten hardens in a mesh-like shape, and a structure is formed in which starch and air are filled between the gluten meshes. This allows confectioneries made primarily from wheat flour to have the preferred texture described above.

[0003] In recent years, food allergies have been attracting attention, and the number of people who are forced to follow an allergen-free diet is increasing. Although low-allergy foods and allergen-free foods that do not contain allergenic ingredients are available, these foods are not necessarily satisfactory in terms of variety and taste. For example, wheat flour gluten can cause allergies, so wheat flour-free confectioneries are produced. However, since the favorable texture of such confectioneries is largely due to wheat flour gluten, wheat flour-free confectioneries have a different texture from regular confectioneries.

[0004] Rice is consumed as cooked rice and is also used as an ingredient in Japanese sweets such as dumplings. In recent years, bread and confectioneries have been produced using rice flour for the purposes of improving texture, dealing with wheat allergies, and making effective use of surplus rice. However, when rice flour is simply added to bread and confectioneries instead of wheat flour, the desirable texture provided by gluten as described above is reduced.

[0005] Various techniques for improving breads and confectioneries using rice flour have been proposed. Patent Document 1 describes a method for producing Western confectioneries by adding rice flour to whipped eggs into a meringue-like form or whipped cream-like form made by stirring fats and oils and water, and baking the resulting dough. Patent Document 2 describes baked confectioneries produced using 15-25 parts by weight of grain flour consisting of rice flour and / or brown rice flour with a particle size of 25 to 50 microns, 30-50 parts by weight of eggs, and 25-40 parts by weight of sugar. Patent Document 3 describes flour for takoyaki or okonomiyaki containing rice flour with a damaged starch content of 15-45%. Patent Document 4 describes a premix for takoyaki or okonomiyaki containing glutinous rice flour and / or non-glutinous rice flour as the main component. Patent Document 5 describes a flour mix for takoyaki or okonomiyaki containing 1-30 parts by weight of acetylated oxidized starch per 100 parts by weight of grain flour. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2004-141096 A [Patent Document 2] JP 2018-108078 A [Patent Document 3] JP 2018-201474 A [Patent Document 4] JP 2004-000100 A [Patent Document 5] JP 2013-085524 A Summary of the Invention [Problem to be solved by the invention]

[0007] It is desired to provide a confectionery that has a good texture (soft or crispy, melts in the mouth, etc.) like confectionery made using normal wheat flour, while reducing the amount of wheat flour used or even using no wheat flour at all. [Means for solving the problem]

[0008] The present inventors have discovered that by using a raw material flour containing rice flour including brown rice flour and specific amounts of processed starch such as cross-linked starch, etherified cross-linked starch, and acetylated starch, it is possible to produce confectioneries having a good texture similar to that of confectioneries made with ordinary wheat flour, while reducing the amount of wheat flour used or even without using wheat flour.

[0009] Therefore, the present invention provides a confectionery mix containing 20 to 60% by mass of rice flour including 40% or more by mass of brown rice flour and 10 to 50% by mass of processed starch, wherein the processed starch is one or more types selected from the group consisting of crosslinked starch, etherified crosslinked starch, and acetylated starch. The present invention also provides a method for producing a confectionery product, which comprises preparing a dough using the confectionery mix. Effect of the Invention

[0010] According to the present invention, it is possible to provide a confectionery having a good texture (soft or crispy, melts in the mouth, etc.) like confectionery using normal wheat flour, while reducing the amount of wheat flour used, or even without using wheat flour, or even without using eggs. The confectionery provided by the present invention can be eaten by people with wheat allergies, and has a good texture and is satisfactory in quality. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention provides a confectionery mix, a method for producing confectionery using the confectionery mix, and confectionery produced using the confectionery mix.

[0012] Confectioneries produced using the confectionery mix of the present invention (hereinafter also referred to as the mix of the present invention) include those produced by heating the dough, such as baked confectioneries and fried confectioneries. Confectioneries produced from the mix of the present invention are characterized by having a fluffy and soft texture. The confectioneries may contain ingredients in the dough. Examples of baked confectioneries include sponge cake, butter cake, pancake, hot cake, castella, raisin cake, fruit cake, baked donuts, bread, okonomiyaki, takoyaki, and dorayaki. Examples of fried confectioneries include those with a fluffy and soft texture inside and a crispy texture on the surface, such as fried donuts and corn dogs. However, examples of confectioneries produced from the mix of the present invention are not limited to these.

[0013] The mix of the present invention contains rice flour as a main ingredient. The rice used as the raw material for the rice flour is not particularly limited as long as it is edible, and both non-glutinous rice and glutinous rice can be used, but non-glutinous rice is preferred. For example, commercially available varieties of rice such as (but not limited to) Koshihikari, Hitomebore, Hinohikari, Akitakomachi, Nanatsuboshi, Haenuki, Kinuhikari, Masshigura, Asahi no Yume, Koshibuki, Tsugaru Roman, and Kirara 397 can be used to obtain rice flour of stable quality, making it preferable. Brown rice is obtained by removing the husk from the seeds of the above varieties of rice. Polished rice is obtained by further polishing brown rice to completely remove the bran and germ. In addition, partially polished rice (e.g., 30% polished rice, 50% polished rice, 70% polished rice, etc.) that retains some of the bran and germ can also be used.

[0014] Rice flour is obtained by grinding the above-mentioned rice. For example, brown rice flour is obtained by grinding brown rice, and polished rice flour is obtained by grinding polished rice. The rice flour used in the present invention may be any commonly available one, for example, raw rice flour (so-called normal polished rice flour, brown rice flour, etc.) obtained by grinding raw rice, or rice flour obtained by grinding rice that has been subjected to heat treatment such as roasting or gelatinization (for example, roasted polished rice flour, gelatinized polished rice flour, roasted brown rice flour, gelatinized brown rice flour, etc.). Alternatively, raw rice flour that has been subjected to heat treatment such as roasting or gelatinization may be used. From the viewpoint of the texture of the confectionery produced from the mix of the present invention, it is preferable that the rice flour used in the present invention is raw rice flour. Rice can be ground by a known wet grinding method or dry grinding method using a commercially available grinder, for example, a roll grinder, a pounding grinder, a water grinding grinder, an impact pin mill, etc. The average particle size of the rice flour used in the present invention may be preferably 10 to 130 μm, more preferably 20 to 100 μm, even more preferably 30 to 80 μm, and even more preferably 50 to 80 μm. In this specification, the average particle size refers to the cumulative 50% diameter (D50) on a volume basis obtained from particle size distribution by a dry laser diffraction / scattering method. The amount of damaged starch in the rice flour used in the present invention may be preferably 0.5 to 25% by mass, and more preferably 1.5 to 15% by mass. The amount of damaged starch can be measured according to AACC Method 76-31.

[0015] The total content of rice flour in the mix of the present invention may be 20 to 60% by mass, preferably 25 to 60% by mass, more preferably 30 to 55% by mass, and even more preferably 30 to 50% by mass, of the total mass of the mix. If the total content of rice flour is too high or too low, the effect of improving the texture of the confectionery will be insufficient.

[0016] The rice flour used in the mix of the present invention contains brown rice flour. The rice flour may contain rice flour other than brown rice flour, and preferably contains brown rice flour and polished rice flour. From the viewpoint of the texture of the confectionery, the content of brown rice flour in the whole rice flour contained in the mix of the present invention is preferably 40% by mass or more, more preferably 45 to 75% by mass. More specifically, the rice flour may contain 100 to 40% by mass of brown rice flour and 0 to 60% by mass of other rice flour (preferably polished rice flour). Preferably, the rice flour may contain 45 to 75% by mass of brown rice flour and 25 to 55% by mass of other rice flour (preferably polished rice flour). If the content ratio of brown rice flour in the rice flour is low, the texture of the obtained confectionery will be insufficient. In addition, the content of brown rice flour in the mix of the present invention is preferably 10% by mass or more, more preferably 15 to 40% by mass, and even more preferably 20 to 35% by mass of the total mass of the mix. If the brown rice flour content is low, the effect of improving the texture of the confectionery will be insufficient.

[0017] For example, the mass ratio of brown rice flour to polished rice flour (brown rice flour:polished rice flour) in the whole rice flour contained in the mix of the present invention may be in the range of 100:0 to 40:60, preferably 75:25 to 45:55, assuming the total mass of the rice flour as 100. When the confectionery produced from the mix of the present invention is a typical hotcake, pancake, sponge cake, or the like that does not contain ingredients inside, the mass ratio of brown rice flour to polished rice flour is preferably in the range of 75:25 to 40:60, more preferably 75:25 to 45:55, assuming the total mass of the rice flour as 100. On the other hand, in the case of confectionery that contains ingredients inside, it is preferable to increase the ratio of brown rice flour in the mix according to the moisture content of the ingredients, since there is an influence from the moisture of the ingredients. For example, when the confectionery produced from the mix of the present invention contains a moist ingredient inside, such as okonomiyaki, the mass ratio of brown rice flour to polished rice flour is preferably in the range of 95:5 to 50:50, and more preferably 75:25 to 55:45, with the total mass of rice flour being 100. By using brown rice and other rice flours in the above ratio, it is possible to produce confectionery that has a good texture like wheat flour confectionery, even without using wheat flour.

[0018] The mix of the present invention further contains processed starch in addition to the rice flour. Processed starch is a starch that has been subjected to a chemical or physical processing treatment on raw starch (unprocessed starch). The type of raw starch for the processed starch is not particularly limited as long as it is edible, and may be wheat starch, rice starch, tapioca starch, potato starch, corn starch, etc., and any one or more of these may be mixed and used. Among these, rice starch or tapioca starch is preferred. The processing treatment of the raw starch is also not particularly limited, and examples thereof include oxidation treatment, esterification treatment, etherification treatment, acid treatment, crosslinking treatment, oil processing treatment, and gelatinization treatment, and any one or more of these may be combined. The processed starch is preferably crosslinked starch, etherified crosslinked starch, acetylated starch, or a combination thereof. An example of the crosslinked starch is phosphate crosslinked starch. An example of the etherified crosslinked starch is hydroxypropylated phosphate crosslinked starch. Examples of acetylated starch include starch acetate and do not include acetylated oxidized starch.

[0019] The content of the processed starch in the mix of the present invention may be 10 to 50% by mass, preferably 15 to 45% by mass, more preferably 20 to 40% by mass, based on the total mass of the mix. If the content of the processed starch is too high or too low, the effect of improving the texture of the confectionery becomes insufficient.

[0020] From the viewpoint of improving the texture, the mix of the present invention preferably contains one or more selected from alginic acid and cellulose ether in addition to the rice flour and processed starch. Any type of alginic acid that is edible and soluble in water may be used as the alginic acid, and examples of such alginic acid include monovalent alginic acid salts such as sodium alginate and potassium alginate, and alginic acid esters. Any type of cellulose ether that is edible and soluble in water may be used, and examples of such cellulose ether include alkyl cellulose, hydroxyalkyl cellulose, and hydroxyalkyl alkyl cellulose. The above-mentioned alginic acids and cellulose ethers may be used alone or in combination of two or more.

[0021] The total content of the alginic acid and cellulose ether in the mix of the present invention is preferably 0.1 to 10% by mass, more preferably 0.3 to 5% by mass, and even more preferably 0.5 to 2% by mass, based on the total mass of the mix. If the total content is too high or too low, the effect of improving the texture of the confectionery becomes insufficient.

[0022] In addition to the above-mentioned ingredients (rice flour, modified starch, alginic acid, and cellulose ether), the mix of the present invention may contain other ingredients that are usually used in confectionery mixes, such as cereal flour other than rice flour, unmodified starch, sugars, proteins, salt, thickeners, leavening agents, flavors, etc., as necessary. The content of these other ingredients is preferably about 0 to 50% by mass based on the total mass of the confectionery mix of the present invention. From the viewpoint of removing allergens, the mix of the present invention preferably does not contain wheat flour and gluten, or does not contain egg components (whole egg powder, egg white powder, egg yolk powder, etc.). More preferably, the mix of the present invention does not contain wheat flour, gluten, or egg components.

[0023] Confectionery can be produced using the confectionery mix of the present invention as a raw material flour. The method for producing confectionery using the mix of the present invention is basically the same as the method for producing confectionery using a general confectionery mix. That is, the method for producing confectionery using the mix of the present invention basically includes preparing dough using the mix of the present invention.

[0024] Doughs for confectionery are generally divided into clay-like doughs (doughs) and liquid doughs (batters), and the dough prepared by the method of the present invention may be either of these. Preferably, the dough prepared by the method of the present invention is a batter. Any of these doughs can be prepared by adding a liquid to the mix of the present invention and mixing it. The liquid may be one that is usually used in dough preparation, such as water, an aqueous solution, milk, soy milk, egg liquid, fresh cream, liquid oils and fats, oil solutions, emulsions, liquid seasonings, or a mixture of two or more of these. If desired, ingredients may be added to the dough. On the other hand, from the viewpoint of removing allergens, the dough does not contain wheat flour and gluten, or does not contain egg components (whole eggs, egg whites, egg yolks, etc.). More preferably, the dough does not contain wheat flour, gluten, or egg components.

[0025] The amount of the liquid added to the mix of the present invention when preparing the dough may be adjusted appropriately depending on the type of confectionery to be produced, and is preferably in the range of 30 to 300 parts by mass per 100 parts by mass of the mix. When an ingredient is added to the dough, the amount of the liquid added may be adjusted taking into consideration the moisture released from the ingredient. For example, when preparing dough, the amount of the liquid added is preferably about 30 to 65 parts by mass per 100 parts by mass of the mix of the present invention, and when preparing batter, the amount is preferably about 66 to 300 parts by mass, more preferably about 66 to 200 parts by mass, per 100 parts by mass of the mix of the present invention. Alternatively, when preparing batter for baked confectionery, the amount of the liquid added is preferably about 86 to 200 parts by mass per 100 parts by mass of the mix of the present invention, and when preparing batter for fried confectionery, the amount is preferably about 66 to 140 parts by mass per 100 parts by mass of the mix of the present invention.

[0026] The dough obtained is then molded as necessary and heated to produce a confectionery. Preferably, the dough prepared using the mix of the present invention is foamed physically or with a leavening agent to produce a confectionery having bubbles inside the dough after heating. Examples of the heating method include baking and deep frying. Preferably, the confectionery produced by the method of the present invention is a baked confectionery or a fried confectionery.

[0027] The mix of the present invention can be used to produce various kinds of confectionery, including those that do not contain ingredients and those that do contain ingredients. In one example, pancakes or hot cakes are produced by pouring and spreading a batter-like dough prepared from the mix of the present invention onto a heated plate or frying pan and baking it. In another example, a cake is produced by putting a batter-like dough prepared from the mix of the present invention into a mold and baking it. In another example, a doughnut is produced by molding and baking or frying a dough-like dough prepared from the mix of the present invention. In another example, okonomiyaki is produced by baking a dough containing the mix of the present invention and ingredients such as cabbage on a heated plate or frying pan. In another example, a corn dog is produced by attaching a batter-like dough prepared from the mix of the present invention to a sausage skewer so as to wrap it and frying it. EXAMPLES

[0028] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0029] The raw materials used in the manufacture of confectioneries in the following examples are shown below. The average particle size of rice flour and wheat flour represents the cumulative 50% diameter (D50) on a volume basis, measured by a standard dry method using a Microtrac MT3000. Rice flour: Polished rice flour (Rice Flour P: Fresh Food Sur Bis Co., Ltd. :Brown rice flour (Rice flower PE: Fresh food sur Bis Co., Ltd. : Roasted brown rice flour (Roasted brown rice flour: Namizato Co., Ltd.) · Wheat flour: Weak wheat flour (Violet: Nisshin Foods Co., Ltd.) Unmodified starch: Cornstarch (manufactured by Tomizawa Shoten) Modified starch 1: Hydroxypropylated phosphate cross-linked tapioca starch (Yuri Matsutani 8 Matsutani Chemical Industry Co., Ltd. Modified starch 2: Phosphate cross-linked tapioca starch (Pinebake CC: Matsutani Chemical Industries Industry Co., Ltd. Modified starch 3: Starch acetate (Nissoku MT-01: Nippon Shokuhin Kako) Modified starch 4: Acetylated oxidized starch (Gelcol SP-2: Siam starch) · Alginate ester: Alginate ester (Kimika Co., Ltd.) Cellulose ether: Hydroxypropyl methylcellulose (Shin-Etsu Chemical Co., Ltd.) Industry Co., Ltd. ·sugar ·Blowing agent Xanthan gum Guar gum Vanilla flavoring

[0030] Test example 1: Pancakes Confectionery mixes were prepared by appropriately mixing the ingredients shown in Tables 1 to 7. In Table 1, the type of starch was changed. In Table 2, the amount of rice flour was changed. In Tables 3 and 4, the ratio of brown rice flour in the rice flour and the amount of brown rice flour in the mix were changed. In Table 5, the amount of modified starch was changed. In Table 6, the amount of alginate ester or cellulose ether was changed. In Table 7, the particle size of the rice flour was changed.

[0031] The resulting confectionery mix was used to produce hot cakes. 200 parts by mass of the confectionery mix were mixed with 50 parts by mass of liquid egg (whole egg) and 130 parts by mass of milk, and thoroughly stirred to obtain a batter. The resulting batter was poured onto a hot plate heated to 170°C, spread, baked for 3 minutes, then turned upside down and baked for another 2 minutes to produce hot cakes. The texture (fluffy texture, melt-in-the-mouth texture) of the produced hot cakes was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. The results are shown in Tables 1 to 7.

[0032] <Pancake evaluation criteria> (Soft and fluffy) 5 points: Extremely good softness and fluffiness. 4 points: Feels soft and fluffy, good. 3 points: Feels fluffy but slightly hard, almost good. 2 points: Not very fluffy, slightly hard or slightly dry, poor quality. 1 point: No fluffy feeling, hard or dry, extremely poor quality. (melts in your mouth) 5 points: Very melt-in-the-mouth, extremely good. 4 points: Melts easily in the mouth, good. 3 points: The texture melts easily in the mouth and is generally good. 2 points: Does not melt in the mouth, is slightly sticky, and is defective. 1 point: Very poor melting in the mouth, sticky or dumpling-like, extremely poor quality.

[0033] [Table 1]

[0034] [Table 2]

[0035] [Table 3]

[0036] [Table 4]

[0037] [Table 5]

[0038] [Table 6]

[0039] [Table 7]

[0040] Test Example 2: Pancakes without eggs Pancakes were produced and evaluated in the same manner as in Test Example 1, except that the liquid egg added to the confectionery mix was replaced with water. The results are shown in Table 8 together with Production Examples 2-1, 1-1, and 2-5.

[0041] [Table 8]

[0042] Test example 3: Okonomiyaki Confectionery mixes were prepared by appropriately mixing the ingredients shown in Tables 9 to 15. In Table 9, the type of starch was changed. In Table 10, the amount of rice flour was changed. In Tables 11 and 12, the ratio of brown rice flour in the rice flour and the amount of brown rice flour in the mix were changed. In Table 13, the amount of modified starch was changed. In Table 14, the amount of alginate ester or cellulose ether was changed. In Table 15, the particle size of the rice flour was changed.

[0043] The confectionery mix obtained was used to produce okonomiyaki. 50 parts by mass of the confectionery mix were added with 35 parts by mass of water, 15 parts by mass of liquid egg (whole egg), and ingredients, and stirred to obtain a batter dough containing ingredients. 5 parts by mass of red pickled ginger, 25 parts by mass of pork slices, and 130 parts by mass of shredded cabbage were used as ingredients. The obtained okonomiyaki dough was spread into a disk shape with a thickness of 2.5 cm on an iron plate heated to 180°C. When bubbles appeared on the surface, the mixture was turned over, and the mixture was baked while turning it over several times until both sides were golden brown and cooked through, producing okonomiyaki. The texture (fluffy feeling, melting in the mouth) of the produced okonomiyaki was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 evaluations was calculated. The results are shown in Tables 9 to 15.

[0044] <Okonomiyaki evaluation criteria> (Soft and fluffy) 5 points: Extremely good softness and fluffiness. 4 points: Feels soft and fluffy, good. 3 points: Feels fluffy but slightly hard, almost good. 2 points: Not very fluffy, slightly hard or slightly dry, poor quality. 1 point: No fluffy feeling, hard or dry, extremely poor quality. (melts in your mouth) 5 points: Very melt-in-the-mouth, extremely good. 4 points: Melts easily in the mouth, good. 3 points: The texture melts easily in the mouth and is generally good. 2 points: Does not melt in the mouth, is slightly sticky, and is defective. 1 point: Very poor melting in the mouth, sticky or dumpling-like, extremely poor quality.

[0045] [Table 9]

[0046] [Table 10]

[0047] [Table 11]

[0048] [Table 12]

[0049] [Table 13]

[0050] [Table 14]

[0051] [Table 15]

[0052] Test Example 4: Okonomiyaki without eggs Okonomiyaki was produced and evaluated in the same manner as in Test Example 3, except that the liquid egg added to the confectionery mix was replaced with water. The results are shown in Table 16 together with Production Examples 10-1, 9-1, and 10-5.

[0053] [Table 16]

Claims

1. A confectionery mix containing 20 to 60% by mass of rice flour containing 40% or more by mass of brown rice flour and 10 to 50% by mass of processed starch, The rice flour contains polished rice flour and brown rice flour in a mass ratio of 25:75 to 60:40, The modified starch is at least one selected from the group consisting of crosslinked starch, etherified crosslinked starch, and acetylated starch, The confectionery is a hot cake, a pancake, or a sponge cake; Confectionery mix.

2. 2. The confectionery mix according to claim 1, containing 10% by mass or more of brown rice flour.

3. 3. The confectionery mix according to claim 1 or 2, wherein the modified starch is one or more selected from the group consisting of phosphate cross-linked starch, hydroxypropyl cross-linked starch and starch acetate.

4. The confectionery mix according to any one of claims 1 to 3, further comprising 0.1 to 10% by mass of one or more selected from the group consisting of alginic acid and cellulose ether.

5. The confectionery mix according to any one of claims 1 to 4, wherein the rice flour has an average particle size of 20 to 100 µm.

6. The confectionery mix according to any one of claims 1 to 5, which does not contain wheat flour or gluten.

7. A method for producing confectionery, comprising preparing dough using the confectionery mix according to any one of claims 1 to 6.

8. 8. The method of claim 7, wherein said dough comprises 100 parts by weight of said confectionery mix and 30 to 300 parts by weight of liquid.

9. 9. The method of claim 7 or 8, further comprising baking the dough.

10. The method of any one of claims 7 to 9, wherein the dough is flour- and gluten-free.

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