JP6968551B2 - Powder sugar filling - Google Patents

Description

The present invention relates to a powdered sugar filling used for a dough for bakery foods such as bread and Danish pastry, and a dough for noodle strips such as dough for confectionery foods.

Powdered sugar filling contains powdered sugar, and can be used for seasoning various bakery foods and confectionery foods by adding powdered seasonings such as cinnamon powder, cocoa powder, and caramel powder to the powdered sugar, depending on the sweetness and flavor of the powdered sugar itself. Used. The powdered sugar filling is subjected to a spraying step on the noodle strip dough stretched into a sheet, a winding or folding step of the noodle strip dough, a dividing step, and a fermentation step, and in the case of making a chilled or frozen dough, they are preserved. It is processed into various bakery foods and confectionery foods by cooking such as baking and frying. In the splitting process, the powdered sugar filling falls off, and in the fermentation process, the powdered sugar filling that has been melted by absorbing the water in the dough elutes, so there is a problem that the desired seasoning cannot be obtained for the product after cooking. rice field. In addition, the powdered sugar filling that has fallen off and / or has eluted causes contamination of the workbench and the production line, and has problems in terms of hygiene and work efficiency.
Generally, when the powdered sugar filling is attached to the noodle band, a method of applying the powdered sugar filling and (1) oils and fats or (2) water in a paste form, or (3) applying a small amount of water to the noodle band. A method of spraying and moistening the noodles or (4) applying oil or fat such as butter to the noodle band and then spraying the powdered sugar filling is performed. In (1), the sugar and seasonings contained in the powdered sugar filling are less likely to fall off in the dividing step and elute in the fermentation step, but the baked bakery product tends to have a heavy texture. Further, in (4), since the water content of the noodle strip does not come into contact with the powdered sugar filling, elution in the fermentation process is less likely to occur, but the texture tends to be heavy as in (1). In (2), although it is difficult for the powder sugar filling to fall off due to the splitting step, the powdered sugar filling is easily eluted in the fermentation step. In (3), both the powder sugar filling is likely to fall off in the dividing step and elute in the fermentation step.
In this way, a method of spraying water on the noodle band dough, which has been conventionally performed to prevent the powder sugar filling from falling off in the splitting process, or a method of spraying the powder sugar filling, or using a small amount of water for the powder sugar filling, etc. The method of applying the paste-like substance dissolved in the above has a problem that the powdered sugar filling is likely to be eluted in the subsequent fermentation step or the like. In order to prevent the elution of the powdered sugar filling, it is conceivable to add a thickening polysaccharide or the like to the powdered sugar filling or to process the powdered sugar filling into an emulsion. There is a risk of spoiling the taste.
Regarding a method for preventing the filling from falling off and elution, Patent Document 1 describes a sheet-shaped filling layer on a sheet-shaped bakery dough by using a filling having a high water content and a low viscosity or a filling whose viscosity is reduced by heating. A method for manufacturing a bakery food with a filling, which is obtained by forming, winding so that the cross section has a spiral shape, forming into a substantially columnar shape, crimping the dough at the end of the winding and both ends so that the filling is hidden, and baking or frying. Is disclosed. Although it is possible to prevent the filling from falling off and elution by this method, the manufacturing process for forming the sheet-shaped filling layer is complicated, and the shape of the bakery food is limited. In addition, there were problems with the storage stability and ease of handling of the filling.

JP 2006-3333782

To provide a powdered sugar filling capable of preventing the powdered sugar filling from falling off from the dough in the rolling or folding step and the splitting step of the noodle band dough, and preventing the powdered sugar filling from being eluted from the split dough in the fermentation step. Is the subject.

Therefore, the present inventors have added a certain amount of pregelatinized starch and / or pregelatinized grain flour to the powdered sugar filling to prevent the powdered sugar filling from falling off from the dough in the process of rolling in or folding the noodle band dough and the step of dividing the dough. We have found that it is possible to prevent and prevent the elution of powdered sugar filling from the split dough in the fermentation process, and have completed the present invention.

That is, the present invention is as follows.
[1] A powdered sugar filling containing powdered sugar, wherein the powdered sugar filling contains 4 to 23% by mass of pregelatinized starch and / or pregelatinized cereal flour.
[2] The powdered sugar filling according to the above [1], further comprising a powdered seasoning.
[3] A method for producing a bakery food or a confectionery food, which comprises a step of winding or folding the powdered sugar filling according to the above [1] or [2] into a noodle band dough of a bakery food or a confectionery food.

The powdered sugar filling of the present invention can prevent the powdered sugar filling from falling off from the dough in the noodle band dough rolling or folding step and the splitting step, and prevent the powdered sugar filling from elution from the split dough in the fermentation step. .. As a result, there is no loss of powder seasoning, and it is possible to prevent contamination of the work table and manufacturing equipment.

In the present invention, the powdered sugar filling means a powdered filling containing powdered sugar and used by being rolled up or folded into a noodle band dough of a bakery food or a confectionery food. Here, the noodle band dough is a dough prepared and molded into a sheet shape. The powdered sugar filling of the present invention is distinguished from the kneading material for seasoning, which is used by kneading into the dough itself at the time of preparing the dough.

The powdered sugar filling of the present invention is a powdered sugar filling containing powdered sugar and contains 4 to 23% by mass of pregelatinized starch and / or pregelatinized cereal flour.

As the powdered sugar, any sweet powdered sugar used for food such as monosaccharides such as glucose and fructose and disaccharides such as sucrose and lactose can be used. The sucrose may be any of refined sugar (honey sugar) such as granulated sugar and white sugar, and honey-containing sugar such as brown sugar, trithermal sugar, brown sugar and maple sugar. When used in combination with powdered seasonings other than powdered sugar, refined sugar is preferable, and granulated sugar is more preferable.
In the powdered sugar filling of the present invention, the powdered sugar can be used in an amount of 48% by mass to 96% by mass with respect to the total amount of the powdered sugar filling of the present invention.

The powdered sugar filling of the present invention may further contain a powdered seasoning. The powdered seasoning is a powdered seasoning other than powdered sugar, and can be added to the powdered sugar filling for the purpose of imparting aroma and taste. Cinnamon powder, cocoa powder, caramel powder, matcha, etc. can be mentioned, but are not limited to these. The powder seasoning may be a mixture of a plurality of seasonings.
In the powdered sugar filling of the present invention, the powdered seasoning can be used in an amount of 0% by mass to 48% by mass with respect to the total amount of the powdered sugar filling of the present invention.

As the starch used for pregelatinized starch, any edible starch obtained from corn, potato, wheat, rice, sweet potato, green beans, tapioca, sago, bracken, kudzu and the like can be used. Preferred are cornstarch, wheat starch and tapioca starch. As the flour used for the pregelatinized flour, any edible flour such as wheat flour, rice flour, and corn flour can be used. The pregelatinized starch and pregelatinized flour can be obtained by heat-treating edible starch and edible flour by a known method.

Pregelatinized starch and / or pregelatinized cereal flour is blended in an amount of 4 to 23% by mass based on the total amount of powdered sugar filling. It is preferably blended in an amount of 7 to 23% by mass, more preferably 10 to 15% by mass. If it is less than 4% by mass, the powdered sugar filling absorbs the moisture of the dough and elutes in the fermentation step. If it exceeds 23% by mass, the filling portion of the cooked bakery food or the like has a powdery texture.

In the powder sugar filling of the present invention, other components usually used for the powder sugar filling can be blended as long as the effect of the present invention is not impaired. For example, as a base material for powdered sugar filling, starches such as cornstarch, rice flour, and soybean flour; starches such as cornstarch, wheat starch, tapioca starch, and potato starch, and modified starches excluding pregelatinization of these starches; powders such as milk and eggs. Protein; Polysaccharides such as starch, cyclodextrin, dextran, starch and the like can be used. These base materials may be used in combination of two or more as appropriate. The other component as a base material contained in the powder sugar filling is preferably less than 5% by mass, more preferably less than 3% by mass, and most preferably 0% by mass with respect to the total amount of the powder sugar filling.

The method for producing a bakery food or a confectionery food of the present invention comprises a step of winding or folding the powdered sugar filling of the present invention into a noodle band dough of the bakery food or the confectionery food.
The process of wrapping or folding the powdered sugar filling into the noodle band dough of bakery food is not particularly limited. For example, after spraying water on the noodle band dough as necessary, the powdered sugar filling is evenly sprayed and the dough is rolled or folded. Can be done by.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
Production Example 1
1) 80 parts by mass of granulated sugar, 8 parts by mass of cinnamon powder and 12 parts by mass of pregelatinized cornstarch were mixed to prepare a powdered cinnamon filling.
2) Add 100 parts by mass of yeast donut mix (Y01 manufactured by Nippon Flour Mills), 3 parts by mass of raw yeast (red yeast manufactured by Kaneka Corporation) and 54 parts by mass of water to a mixer so that the kneading temperature becomes 28 ° C. The dough was obtained by kneading at a low speed of 2 minutes and a medium speed of 10 minutes.
3) The dough was fermented for 30 minutes at a humidity of 75% and a temperature of 27 ° C.
4) The primary fermented dough was formed into a noodle strip having a thickness of 4 mm, cut into pieces having a length of 14 cm and a width of 20 cm, and sprayed with water to moisten the surface of the noodle strip.
5) 12 g of powdered cinnamon filling was evenly sprayed on the noodle band dough from 1.5 cm on each side, and the dough was rolled and divided into 10 pieces (15 g / piece) to obtain a cinnamon roll dough product.
6) This cinnamon roll dough product was whipped at a humidity of 55% and a temperature of 38 ° C. for 30 minutes.
7) It was put into cooking oil heated to 180 ° C. and fried at 180 ° C. for 45 seconds to obtain cinnamon rolls.

Evaluation example 1
In the step of winding the dough sprayed with the powdered cinnamon filling in step 5) of Production Example 1, it was visually confirmed that the cinnamon filling was moistened by absorbing water during the winding operation and the dividing operation according to the criteria in Table 1.

Table 1 Dropping of sugar filling

Evaluation example 2
In the proofing step of step 6) of Production Example 1, nine dough products were placed on a net so that the cut surface was facing up, and the cinnamon filling eluted from the dough product was received with a bat, and the elution amount was measured. The elution amount of 0.5 g or less is within the permissible range. As a control example, a standard powdered cinnamon filling in which 92 parts by mass of granulated sugar and 8 parts by mass of cinnamon powder were mixed was used.

Test Example 1
Cinnamon rolls were produced according to Production Example 1 except that the pregelatinized starch or non-pregelatinized starch shown in Table 2 was used, and evaluated according to Evaluation Examples 1 and 2. The pregelatinized cornstarch is corn αY manufactured by Sanwa Starch, the pregelatinized wheat starch is GWS manufactured by MGP, the pregelatinized tapioca starch is Amikol KF manufactured by Nissho Chemical Co., Ltd., and the cornstarch is cornstarch Y manufactured by Oji Cornstarch. Shirayuki made by Shinshinsha was used for wheat starch, and Matsutani Sakura made by Matsutani Chemical Co., Ltd. was used for tapioca starch.

Table 2 Examination of starch

In Examples 1 to 3, neither cinnamon filling was shed or eluted, and good cinnamon rolls were obtained. In Comparative Examples 1 to 3, the cinnamon filling was slightly dropped off, and the amount of elution was large, so that the sweetness and cinnamon flavor of the cinnamon roll were diminished. In the control example, cinnamon filling was shed, the elution amount was higher, and the sweetness and cinnamon flavor were significantly diminished.

Test Example 2
Cinnamon rolls were produced and evaluated according to Production Example 1, except that the powdered cinnamon filling was prepared according to the formulation shown in Table 3.

Table 3 Examination of the mixing ratio of pregelatinized starch

In Example 4, the cinnamon filling was slightly eluted, and the sweetness and cinnamon flavor of the cinnamon rolls were slightly diminished, but they were acceptable. In Example 5, a slight powdery feeling was felt due to the large amount of pregelatinized starch, but this was acceptable. In Comparative Example 4, the elution of cinnamon filling was large, and the sweetness and cinnamon flavor of cinnamon rolls were lightened. In Comparative Example 5, the powdered cinnamon filling fell off during the entrainment work, and the cinnamon roll was conspicuously powdery due to starch.

In Comparative Examples 6, 1, 7 to 9, cornstarch was used instead of pregelatinized cornstarch in Examples 4, 1, 5, and Comparative Examples 4, 5 respectively. From these results, in Examples 4, 1 and 5, which contained pregelatinized cornstarch, which is pregelatinized starch, in the range of 4 to 23% by mass, regardless of the amount of granulated sugar, which is powdered sugar, the cinnamon filling was shed and eluted. It became clear that it was possible to suppress.

Test Example 3 Examination of powdered sugar Cinnamon rolls were produced and evaluated according to Production Example 1 except that glucose, maltose, and trehalose were used instead of granulated sugar.

Table 4 Examination of powdered sugar

No matter which sweet powdered saccharide was used, the filling did not fall off and elution occurred, and good cinnamon rolls were obtained.

Test Example 4 Examination of pregelatinized flour Cinnamon rolls were produced and evaluated according to Production Example 1 except that pregelatinized rice flour, pregelatinized wheat flour, pregelatinized corn flour, and wheat flour were used instead of pregelatinized corn starch. The pregelatinized rice flour used was pregelatinized rice flour F manufactured by Fryster, the pregelatinized wheat flour used the pregelatinized wheat flour T manufactured by Matsuya Flour Mills, and the wheat flour used diamonds manufactured by Nippon Flour Mills.

Table 5 Examination of pregelatinized flour

No matter which pregelatinized flour was used, the filling did not fall off and elution occurred, and good cinnamon rolls were obtained. In Comparative Example 10 using wheat flour which is not pregelatinized, the filling was dropped and eluted.

Test Example 5 Examination of powder seasoning Caramel rolls and cocoa rolls were produced according to Production Example 1 except that caramel powder and cocoa powder were used instead of cinnamon powder. In each case, the powder filling did not fall off, the filling did not elute, and the caramel roll and cocoa roll were good.

Claims (4)

A powder sugar filling containing powdered sugar for use by spraying on noodle band dough of bakery foods or confectionery foods, wherein the powder contains 4 to 23% by mass of pregelatinized starch and / or pregelatinized grain flour. Sugar filling (except when the pregelatinized starch is a pregelatinized starch containing a plurality of individual, crosslinked starch granules, the granules lacking a crystalline phase and being a pregelatinized starch) . The powdered sugar filling according to claim 1, which contains 10 to 23% by mass of pregelatinized starch and / or pregelatinized cereal flour. The powdered sugar filling according to claim 1 or 2, further comprising a powdered seasoning. A bakery food product comprising a step of spraying the powdered sugar filling according to any one of claims 1 to 3 on a noodle band dough of a bakery food or a confectionery food, and a step of involving or folding the noodle band dough sprayed with the powdered sugar filling. Or a method for manufacturing confectionery foods.