JP6920241B2 - Mixed composition and its production method - Google Patents

Description

The present invention relates to a mixed composition that can be used in the production of bakery foods, and more particularly to a mixed composition using domestic wheat flour.

Domestic wheat flour, especially medium-strength domestic wheat flour with a large amount of production, has a higher protein content and different properties compared to soft flour mainly using foreign wheat, so it has a strong hiki or It is said that the volume is hard to come out, and it has been considered unsuitable for bakery foods, especially cakes such as sponge cakes, cookies and muffins.

On the other hand, against the background of consumers' growing nature and health consciousness in recent years, from the sense of security and healthy image of domestic wheat flour, cakes using domestic wheat flour are among consumers. Demand for bakery foods is increasing.

Patent Document 1 describes a method in which wheat flour made from a raw material unsuitable for bread making is heated and treated in a manner similar to heating to make it suitable for bread making. Light or medium flour made from wheat (DW) is listed. In Example 2 of Patent Document 1, a heat-treated flour obtained by heat-retaining wheat flour made from DW chihoku wheat at a temperature of 60 to 69 ° C. for 18 minutes and the wheat flour not subjected to the heat-retaining heat treatment (none). Treated wheat flour) is mixed so that the heat-treated flour occupies 40% (% by weight) of the inside to obtain a heat-treated mixed flour, and bread is made using the heat-treated mixed flour, and thus obtained. It is said that the appearance and internal phase of the bread were better than when only untreated wheat flour was used.

Patent Document 2 describes heat-treated wheat flour composed of medium-strength flour and / or weak-strength flour having gluten vitality and an average particle size within a specific range as heat-treated wheat flour capable of providing cakes having a good appearance and texture. .. In the example of Patent Document 2, a medium-strength domestic wheat flour (manufactured by Nisshin Flour Co., Ltd., trade name "Hakuryu") is heat-treated under the condition that the product temperature of the flour is 80 to 100 ° C. Heat-treated wheat flour is obtained, and a sponge cake is produced using the heat-treated wheat flour (Patent Document 2 [0024]). Patent Document 2 describes that cakes are produced by using heat-treated domestic wheat flour (heat-treated domestic wheat flour) and non-heat-treated domestic wheat flour (non-heat-treated domestic wheat flour) in combination. It has not been.

Patent Document 3 describes that, as a method for producing noodles using wet-heated wheat flour, when a dough is prepared by mixing various dough materials, a dough material other than the wet-heated wheat flour is used in a product temperature range of 95 to 155 ° C. A production method including a step of adding wet-heated wheat flour that has been wet-heated for a predetermined time is described. In the example of Patent Document 3, foreign wheat flour (manufactured by Nippon Flour Mills Co., Ltd., diamond) is moistened with a mixed flour of domestic wheat flour and foreign wheat flour (manufactured by Nippon Flour Mills Co., Ltd., Sanuki chrysanthemum). The dough is prepared by adding the wet heat-treated wheat flour obtained by heat treatment. According to the manufacturing method described in Patent Document 3, it is said that the characteristics peculiar to noodles such as hardness, viscoelastic balance, and smoothness are improved. Patent Document 3 does not describe bakery foods.

Japanese Unexamined Patent Publication No. 7-50973 Japanese Unexamined Patent Publication No. 11-332454 Japanese Unexamined Patent Publication No. 2014-135945

In recent years, there has been an increasing demand for bakery foods using domestic wheat flour, which is more secure than foreign wheat flour. However, conventional bakery foods using domestic wheat flour, especially cakes, are made from domestic wheat flour. Due to the characteristics of, there were problems such as poor volume and flour, and there was room for improvement in terms of quality. While using domestic wheat flour, there is still no technology that can stably provide bakery foods of the same or higher quality than when foreign wheat flour is used.

An object of the present invention is to provide a mixed composition capable of producing a bakery food having a quality equal to or higher than that of using foreign wheat flour while using domestic wheat flour, and a method for producing the same.

As a result of various studies to solve the above problems, the present inventors have found that the flours contained in the mixed composition include gluten vitality in addition to domestic wheat flour that has not been heat-treated (non-heat-treated domestic wheat flour). It was found that by using heat-treated wheat flour in a specific range (preferably heat-treated domestic wheat flour) in a specific ratio, it is possible to produce very high-quality bakery foods that are comparable to soft flour mainly using foreign wheat. ..

The present invention has been made based on the above findings, and contains flours, and the flours include heat-treated wheat flour having a gluten vitality of 30 to 52% and non-heat-treated domestic wheat flour, and the heat-treated wheat flour. It is a mixed composition having a content of 20 to 500% by mass of the non-heat-treated domestic wheat flour.

Further, the present invention contains flours, and the flours contain heat-treated wheat flour and non-heat-treated domestic wheat flour, and the content of the heat-treated wheat flour is 20 to 500% by mass of the non-heat-treated domestic wheat flour. This is a method for producing a mixed composition, which is a heat treatment step of heat-treating wheat flour under the condition that the product temperature is 80 ° C. or higher to obtain heat-treated wheat flour, and the heat-treated wheat flour and non-heat-treated domestic products obtained in the heat treatment step. It is a method for producing a mixed composition, which comprises a step of mixing with wheat flour.

According to the present invention, it is possible to obtain a bakery food having a quality equal to or higher than that when foreign wheat flour is used while using domestic wheat flour.

One of the main features of the present invention is the use of domestic wheat flour. In recent years, due to the growing public awareness of food safety, various wheat flour-containing foods are domestically produced rather than foreign wheat flour. The momentum for selecting wheat flour from wheat flour has increased significantly, and it can be said that the present invention is a long-awaited technique that matches the needs for such domestic wheat flour.

The mixed composition of the present invention contains flours. The flours used in the present invention include flour and starch. Examples of the flour include flours such as soft flour, medium-strength flour, strong flour, whole wheat flour, and duram semolina; and flours other than rye flour, rice flour, corn flour, and corn grits. The flour includes non-heat-treated flour that has not been heat-treated, as well as heat-treated flour that has been heat-treated. Examples of the starch include unmodified starch such as corn starch, waxy corn starch, tapioca starch, horse belly starch, wheat starch, rice starch, etc .; Examples include modified starch that has been subjected to one or more of the above treatments.

Flours are typically the subject of the mixed compositions of the present invention. The content of flours in the mixed composition of the present invention is preferably 10% by mass or more, more preferably 20 to 70% by mass, and 100% by mass, that is, the mixed composition, based on the total mass of the mixed composition. All of the things may be flours.

The mixed composition of the present invention is characterized in that the flours contained in the mixed composition contain heat-treated wheat flour and non-heat-treated domestic wheat flour. The heat-treated wheat flour used in the present invention is heat-treated wheat flour, and the origin of wheat that is the raw material of the heat-treated wheat flour (raw wheat flour) does not matter. That is, the heat-treated wheat flour used in the present invention may contain heat-treated domestic wheat flour obtained by heat-treating domestic wheat flour, which is the raw material flour, and is not heat-treated by heat-treating foreign wheat flour, which is the raw material flour. It may contain domestic wheat flour or both. On the other hand, the non-heat-treated domestic wheat flour used in the present invention is domestic wheat flour that has not been heat-treated, and the wheat as a raw material is limited to domestic (Japanese) wheat. The quality of wheat changes greatly due to the influence of the soil and climate in which it is cultivated, and even if the same variety of wheat is produced in different regions, the quality will differ. There is also a big difference in quality between domestic and foreign wheat.

As the wheat used as a raw material for the domestic wheat flour used in the present invention, both existing domestic wheat varieties and wheat varieties derived from them (wheat varieties produced by breeding existing domestic wheat varieties) are used. be able to. In the present invention, one kind of domestic wheat flour made from a wheat variety selected from the group consisting of existing domestic wheat varieties and derivative varieties thereof can be used alone or in combination of two or more kinds.

Examples of the existing domestic wheat varieties include the following as wheat varieties registered in Japan to date.
Aoba no Koi, Akitakko, Abukumawase, Aya Hikari, Iwaino Daichi, Kitakami Wheat, Kita Sachiho, Kitano Kaori, Kita Honami, Kitamoe, Kita Riki Mi Wheat, Kinu Akari, Kinu Azuma, Kinuiro, Kinu Wave, Kinuhime, Koyuki Wheat, Sato Nosora, Sanuki no Yume 2000, Sanuki no Yume 2009, Shunyo, Shirasagi Wheat, Shirane Wheat, Shirogane Wheat, Setorara, Taisetsu Wheat, Takune Wheat, Double No. 8, Tamaizumi, Chikugoizumi, Chikushi W2, Chihoku Wheat, Tsurukichi Pikari, Nambu Wheat, Nishino Kaori, Nishihonami, Nenorigoshi, Nebarigoshi, Hanamante, Haruibu, Harukirari, Haruhi no So, Haruyutaka, Hareibuki, Hareyutaka, Bandowase, Fuusetsu, Fukuakari, Fukusayaka Hime, Yukichikara, Yukiharu, Yume Akari, Yumeasahi, Yumekaori, Yumekirari, Yumeshihou, Yumeseiki, Yumechikara, Galactic Power, Kaiku 21, Spring Brightness, Haruyo Koi, Nagasaki W2, Tokai 103, Tokai No. 104, Higashiyama No. 42, Agriculture and Forestry No. 61, Fukui Prefecture University No. 3, Tone No. 3, Double No. 8, Minamino Kaori.

Domestic wheat varieties are roughly classified into weak or medium-strength varieties and strong varieties from the viewpoint of varietal characteristics and milling properties. The wheat used as a raw material for the domestic wheat flour used in the present invention is preferably medium-strength. Medium-strength domestic wheat varieties usually have a protein content of 7.5-10.5% by mass. Among the above-mentioned domestic wheat varieties, Kitahonami, Shirogane wheat, and Chikugoizumi can be exemplified as those preferably used in the present invention as medium-strength varieties.

At least a part, preferably all of the heat-treated wheat flour used in the present invention is a specific heat-treated wheat flour having a gluten vitality in the range of 30 to 52%. With such a mixed composition not containing the specific heat-treated wheat flour, it is difficult to produce a bakery food having a quality equal to or higher than that when foreign wheat flour is used. As described above, the specific heat-treated wheat flour may be heat-treated domestic wheat flour or heat-treated foreign wheat flour, but in particular, when it is heat-treated domestic wheat flour, it is the specific heat-treated wheat flour. The gluten vitality of the heat-treated domestic wheat flour is preferably 30 to 51%, more preferably 35 to 47%, still more preferably 38 to 42%.

The gluten vitality referred to in the present specification is measured by the following method. The following method for measuring gluten vitality is carried out in the order of (1) measurement of soluble crude protein content of wheat flour, (2) measurement of total crude protein content of wheat flour, and (3) calculation of gluten vitality.

<Measurement method of gluten vitality>
(1) Measurement of soluble crude protein content of wheat flour:
(1-a) Weigh 2 g of the sample (flour) into a 100 mL beaker.
(1-b) Add 40 mL of 0.05N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(1-c) The suspension obtained in (1-b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(1-d) The beaker is washed with 40 mL of 0.05N acetic acid, the washing liquid is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(1-e) The filtrates recovered in (1-c) and (1-d) are combined and volumetric flasked to 100 mL with 0.05N acetic acid.
(1-f) 25 mL of the liquid obtained in (1-e) above was put into a Kjeldahl tube of Keltec Auto System of Ticker (Sweden) with a whole pipette, and a decomposition accelerator ("Keltab" manufactured by Nippon General Co., Ltd. C ”; Potassium sulfate: Copper sulfate = 9: 1 (weight ratio) 1 tablet and 15 mL of concentrated sulfuric acid are added.
(1-g) Using the Keltec decomposition furnace (DIGESTION SYSTEM 20 1015 type) built into the Keltec auto system, dial 4 is used for 1 hour disassembly processing, and dial 9 or 10 is used for 1 hour disassembly processing. After the decomposition process is performed automatically, the decomposition process is continuously and automatically performed using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec auto system. The liquid is distilled and titrated (0.1 standard sulfuric acid is used for titration), and the soluble crude protein content of the sample (wheat flour) is determined by the following formula (1).

[Number 1]
Soluble crude protein content (%)
= 0.14 x (TB) x F x N x (100 / S) x (1/25) ... (1)
In the formula (1),
T = 0.1 amount of sulfuric acid required for titration (mL)
B = 0.1 amount of sulfuric acid required for blank titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use or use a commercially available product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of sample (g)

(2) Measurement of total crude protein content of wheat flour:
(2-a) 0.5 g of the sample (flour) was precisely weighed and placed in the Kjeldahl tube of the Kjeldahl Auto System manufactured by Ticker Co., Ltd., which was used in the above (1). Add 1 tablet of the same decomposition accelerator and 5 mL of concentrated sulfuric acid as used.
(2-b) Using the same Keltec auto system Keltec decomposition furnace used in (1) above, the disassembly process was automatically performed for 1 hour with dial 9 or 10, and then this disassembly process was followed. Continuously and automatically, using the same Keltec distillation titration system used in (1) above, which is incorporated in the same Keltec auto system, the liquid subjected to the decomposition treatment described above is distilled and titrated. (Use 0.1N sulfuric acid for titration), and determine the total crude protein content of the sample (wheat flour) by the following formula (2).

[Number 2]
Total crude protein content (%) = (0.14 x T x F x N) / S ... (2)
In the formula (2),
T = 0.1 amount of sulfuric acid required for titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of sample (g)

(3) Calculation of gluten vitality:
From the soluble crude protein content of the sample (wheat flour) obtained in (1) above and the total crude protein content of the sample (wheat flour) obtained in (2) above, the gluten vitality of the sample (wheat flour) can be determined by the following mathematical formula (3). Ask.

[Number 3]
Gluten vitality (%)
= (Soluble crude protein content / total crude protein content) x 100 ... (3)

The specific heat-treated wheat flour (heat-treated wheat flour having a gluten vitality of 30 to 52%) used in the present invention heat-treats domestic wheat flour (non-heat-treated domestic wheat flour) or foreign wheat flour (non-heat-treated foreign wheat flour). It can be obtained by. This heat treatment includes a dry heat treatment and a wet heat treatment, and the specific heat-treated wheat flour used in the present invention may be any heat treatment.

The dry heat treatment is a process of heating the object to be treated (wheat flour) under the condition of no addition of water, and is a process of positively evaporating the water in the object to be treated. The dry heat treatment can be carried out by, for example, heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, leaving in a high temperature and low humidity environment, and the like.

The moist heat treatment is a process of heating the treatment target while maintaining the water content of the treatment target (wheat flour) or adding water to the treatment target. In the moist heat treatment, water and steam can be used as the water to be added to the treatment target, and saturated steam is preferably used as the steam. The heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is brought into direct contact with the treatment target, and a method in which the treatment target is indirectly heated in a high humidity atmosphere. The device for performing the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a uniaxial or biaxial extruder.

As a preferable example of the method for producing the specific heat-treated wheat flour having a gluten vitality of 30 to 52% (heat treatment method for wheat flour), domestic wheat or foreign wheat flour (raw wheat flour) has a product temperature of 80 ° C. or higher, preferably 90. Examples thereof include a method of heat treatment (dry heat treatment or wet heat treatment) under the condition of ~ 115 ° C. As the heat treatment of the raw wheat flour, a wet heat treatment is preferable, and in particular, the following wet heat treatment in which saturated steam is introduced into a closed container is preferable.

When the heat treatment at a product temperature of 80 ° C. or higher is performed by wet heat treatment, for example, it can be performed by a method of introducing a treatment target (wheat flour) into a closed container in a pressurized state in which saturated steam having a temperature of 120 to 125 ° C. is introduced. .. In such a method, the residence time of the treatment target in the closed container is preferably 2 to 60 seconds, more preferably 4 to 20 seconds, and the product temperature of the treatment target immediately after being discharged from the closed container is , 80 ° C. or higher, preferably 90 to 115 ° C., more preferably 100 to 110 ° C.

The moist heat treatment for introducing saturated steam into the closed container can be carried out using, for example, a closed system agitator as described in JP-A-3-83567. This closed system agitator has a closed cylindrical pressure vessel having an input port and an discharge port for a processing target (wheat flour), a transfer path for the processing target connecting them, and a mechanism for introducing saturated steam into the transfer path. A stirrer including a stirring shaft extending in the transfer direction of the processing target and a stirring blade spirally planted around the stirring shaft is provided in the transfer path. The processing target in the transfer path can be agitated. This agitator is a member for agitating the processing object in the transfer path to the last, and is not an extruder for pushing the processing object to the discharge port. The closed system agitator is such an extruder. (Member corresponding to the screw provided in the extruder) is not provided. The wet heat treatment of wheat flour using the closed system stirrer includes a step of directly applying saturated steam to the wheat flour in a stirring transfer process of transferring the wheat flour while stirring. In such a wet heat treatment, the flow rate of wheat flour At 3000 kg / h, the water vapor flow rate is preferably 210-260 kg / h.

As described above, the flours contained in the mixed composition of the present invention include the specified heat-treated wheat flour having a gluten vitality of 30 to 52% and the non-heat-treated domestic wheat flour, and the content of the specified heat-treated wheat flour is not. It is 20 to 500% by mass, preferably 25 to 400% by mass, and more preferably 60 to 150% by mass with respect to the total mass of the heat-treated domestic wheat flour. If the content of the non-heat-treated domestic wheat flour is less than 20% by mass, the use of the specific heat-treated wheat flour is not meaningful, and the non-heat-treated domestic wheat flour is used to produce high-quality bakery foods. Can be difficult. Further, if the content of the non-heat-treated domestic wheat flour in the specific heat-treated wheat flour exceeds 500% by mass, the volume of the bakery food may not be produced.

Further, the content of the heat-treated wheat flour having a gluten vitality of 30 to 52% in the flours contained in the mixed composition of the present invention, that is, the ratio of the mass of the specific heat-treated wheat flour to the total mass of the flours is preferably 10 to 80. It is by mass, more preferably 30 to 60% by mass. If the content of the specified heat-treated wheat flour in the flours is too low, the amount of non-heat-treated domestic wheat flour used in combination with the specific heat-treated wheat flour is relatively large, so that the content is as high as or higher than that when foreign wheat flour is used. It becomes difficult to obtain quality bakery foods, and conversely, if the occupancy rate is too high, the volume of bakery foods becomes particularly poor, and there is a risk of being disadvantageous in terms of manufacturing cost.

Further, the content of the non-heat-treated domestic wheat flour in the flours contained in the mixed composition of the present invention, that is, the ratio of the mass of the non-heat-treated domestic wheat flour to the total mass of the flours is preferably 10 to 80 mass. %, More preferably 30 to 60% by mass.

As described above, the specific heat-treated wheat flour (heat-treated wheat flour having a gluten vitality of 30 to 52%) used in the present invention may contain heat-treated foreign wheat flour regardless of the origin of the wheat that is the raw material of the raw wheat flour. From the viewpoint of active use of domestic wheat flour, it is preferable to contain at least heat-treated domestic wheat flour. In that case, in the mixed composition of the present invention, the content of the heat-treated domestic wheat flour in the specified heat-treated wheat flour, that is, the ratio of the mass of the heat-treated domestic wheat flour to the total mass of the heat-treated domestic wheat flour in the mixed composition is It is preferably 80% by mass or more, more preferably 100% by mass, and it is particularly preferable that all of the specified heat-treated wheat flour in the mixed composition is heat-treated domestic wheat flour.

Further, the total content of the specified heat-treated domestic wheat flour and the non-heat-treated domestic wheat flour in the flours contained in the mixed composition of the present invention is preferably 30 from the viewpoint of active use of the domestic wheat flour. It is by mass or more, more preferably 40% by mass or more, and particularly preferably 50 to 100% by mass.

The flours contained in the mixed composition of the present invention may contain non-heat-treated foreign wheat flour that has not been heat-treated, in addition to the heat-treated or non-heat-treated domestic wheat flour described above. As the non-heat-treated foreign wheat flour, soft flour is preferable in consideration of suitability for bakery foods such as cakes. The content of non-heat-treated foreign wheat flour in the flours contained in the mixed composition of the present invention, that is, the ratio of the mass of the non-heat-treated foreign wheat flour to the total mass of the flours is based on the active use of domestic wheat flour. From the viewpoint of balance with the quality of cakes, it is preferably 40% by mass or less.

The mixed composition of the present invention may contain ingredients other than flours. Other ingredients include, for example, sugars such as sugar, glucose, oligosaccharide, malt sugar, trehalose, and fructose; glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, stearoyl lactic acid. Emulsifiers such as sodium and stearoyl calcium lactate; gluten, glycerin, glutenin (above, wheat protein), whole egg, egg white, egg yolk (above, egg protein), defatted milk powder, whey protein (above, milk protein), soybean protein, gelatin Protein materials such as animal fats and oils, oils and fats such as vegetable fats and oils; dried eggs such as egg powder, thickening polysaccharides, swelling agents, dairy raw materials, fragrances, salt, enzymes, pigments, etc. One of these can be used alone or in combination of two or more in an appropriate amount, depending on the type and the like.

The mixed composition of the present invention is obtained by mixing various components including the specific heat-treated wheat flour and non-heat-treated domestic wheat flour. The form of the mixed composition of the present invention under normal temperature and pressure is a powder such as powder or granules.

As an example of the method for producing the mixed composition of the present invention, 1) wheat flour (non-heat-treated domestic wheat flour or non-heat-treated foreign wheat flour) is prepared under the condition that the product temperature is 80 ° C. or higher, preferably 85 to 115 ° C. A heat treatment step of heat-treating (dry heat treatment or wet heat treatment) to obtain a specific heat-treated wheat flour having a gluten vitality of 30 to 52%, 2) a specific heat-treated wheat flour obtained in the heat treatment step, and a separately prepared non-heat-treated domestic wheat flour. Examples thereof include a manufacturing method having a step of mixing and. In such a production method, the heat treatment is preferably a wet heat treatment. The details of this wet heat treatment are as described above.

The mixed composition of the present invention can be used in the production of bakery foods. Bakery foods are fermented or non-fermented obtained by using flour (flour and starch) as the main ingredient and adding auxiliary ingredients such as yeast, leavening agent (baking powder, etc.), water, salt, and sugar as needed. It is a food obtained by subjecting fermented dough to heat treatment such as baking, steaming, and frying. Examples of bakery foods to which the present invention can be applied include breads; pizzas; cakes; waffles, shoes, biscuits, dorayaki, Japanese and Western baked confectioneries such as roasted buns; and fried confectioneries such as donuts. Examples of breads include breads (for example, roll breads, white breads, black breads, French breads, dry breads, coppe breads, croissants, etc.), cooked breads, sweet breads, steamed breads, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, balmkuchens, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, pancakes and the like.

The mixed composition of the present invention is particularly preferable for cakes. The cakes referred to here usually refer to bakery foods produced using "flours mainly composed of soft flour". The flours in the mixed composition of the present invention are not necessarily mainly made of soft flour, but by using the mixed composition, high quality cakes equal to or higher than the conventional products can be produced. In the above-mentioned "flours mainly composed of cake flour", the content of the cake flour is preferably 30% by mass or more, more preferably 50% by mass or more, based on the total mass of the cake flour. Cakes to which the mixed composition of the present invention can be applied include, for example, sponge cakes, butter cakes, roll cakes, hot cakes, busses, balmkuchens, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, pancakes, etc. Examples include pancakes, scones, waffles, cakes and pancakes. Muffins, sponge cakes, and cookies can be exemplified as cakes for which the present invention is particularly suitable.

The production of bakery foods such as cakes using the mixed composition of the present invention can be carried out according to a conventional method. As an example of a method for producing a bakery food product using the mixed composition of the present invention, there is a production method having a step of adding a liquid to the mixed composition to prepare a dough, molding the dough, and heating the dough. In the above-mentioned production method, examples of the liquid to be added to the mixed composition when preparing the dough include water, milk, eggs and the like, and one of these can be used alone or in combination of two or more. .. Further, in the above-mentioned production method, the method for heating the dough is typically baking. Further, in the above-mentioned production method, if necessary, the prepared dough may be fermented according to a conventional method before being heated (baked).

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 6 and Comparative Examples 1 to 4]
The raw materials were mixed according to the formulation shown in Table 1 below to prepare a mixed composition. Details of the raw materials used are as follows.
・ Non-heat-treated domestic wheat flour: Medium-strength (manufactured by Nisshin Seifun Co., Ltd., trade name “Kaoru”)
・ Heat-treated wheat flour: manufactured by the following method ・ Weak flour: Weak foreign wheat flour (manufactured by Nisshin Seifun Co., Ltd., trade name “Flower”)

(Manufacturing method of heat-treated wheat flour)
As the raw material wheat flour, the same one used as the non-heat-treated domestic wheat flour or the same one used as the soft flour in each example was used. The raw wheat flour is subjected to moist heat treatment with saturated steam using the above-mentioned closed system stirrer, and heat-treated domestic wheat flour having a gluten vitality (GV) of 41% and heat-treated foreign wheat having a GV of 52%. Manufactured with flour. The conditions for moist heat treatment are as follows.
-Saturated water vapor temperature: 120-125 ° C
・ Dwelling time of the object to be treated in the closed system agitator: 10 seconds ・ Product temperature of the object to be processed immediately after being discharged from the closed system agitator: 90 to 115 ° C.
-Flour flow rate in a closed stirrer: 3000 kg / h
-Steam flow rate in a closed system stirrer: 210-260 kg / h

[Examples 7 to 10 and Comparative Examples 5 to 6]
A mixed composition was produced in the same manner as in Example 2 except that the heat-treated domestic wheat flour was changed. The heat-treated domestic wheat flour used in Examples 7 to 10 and Comparative Examples 5 to 6 was produced by appropriately changing the conditions of wet heat treatment in accordance with the above (method for producing heat-treated wheat flour), and is shown in Table 2 below. As such, GVs are different from each other.

[Test Example 1]
Muffins, which are a kind of cakes, were produced using the mixed compositions of each Example and Comparative Example. Specifically, the raw materials including the mixed composition were mixed with the following composition to prepare a muffin dough. After taking a floor time of 10 minutes, 55 g of muffin dough was poured into glassine paper, formed into a predetermined shape, and baked at 190 ° C. for 18 minutes to produce muffins.
Muffin dough composition: 100 parts by mass of mixed composition, 60 parts by mass of sugar, 4 parts by mass of baking powder, 1.2 parts by mass of salt, 30 parts by mass of whole egg, 75 parts by mass of milk, 40 parts by mass of margarine After leaving it for 30 minutes, 10 trained professional panelists evaluated the volume, texture, and internal phase of the muffins according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as the average value of the evaluation points of 10 people.

<Volume evaluation criteria>
5 points: Very voluminous and very good.
4 points: There is volume and it is good.
3 points: The volume is a little poor, but there is no problem.
2 points: Poor volume and poor.
1 point: Very poor volume and extremely poor.
<Evaluation criteria for texture>
5 points: Moist and fluffy, very smooth and very good.
4 points: Moist and fluffy, good in the mouth and good.
3 points: Somewhat dry or slightly messed up, but no problem.
2 points: Dry or crumpled, slightly bad mouthfeel, poor.
1 point: Dry or crumpled, poor mouthfeel, extremely poor.
<Evaluation criteria for internal phase>
5 points: Very uniform and fine eyes, very good.
4 points: The eyes are uniform, fine and good.
3 points: The eyes are slightly uneven and rough, but there is no problem.
2 points: The eyes are uneven, rough and defective.
1 point: The eyes are very uneven and coarse, and very poor.

[Example 11]
A mixed composition was produced in the same manner as in Example 2 except that the mixed composition was changed as shown in Table 3 below.

[Test Example 2]
Using the mixed compositions of Example 11 and Comparative Example 2, a sponge cake, which is a kind of cakes, was produced by the following method. The composition of the sponge cake dough, which is a manufacturing intermediate, is as follows.
Formulation of sponge cake dough: 100 parts by mass of mixed composition, 135 parts by mass of sugar, 180 parts by mass of whole egg, 18 parts by mass of milk, 18 parts by mass of butter The sponge cake immediately after production is left at room temperature for 90 minutes, and then a predetermined product. It was placed in a box, covered, and stored for 12 hours or more. Ten trained professional panelists evaluated the volume, texture, and internal phase of the stored sponge cake according to the above evaluation criteria. The results are shown in Table 3 below as the average value of the evaluation points of 10 people.

(Manufacturing method of sponge cake)
(1) Lightly loosened whole eggs and sugar are placed in a mixer bowl and mixed with a whipper while maintaining the product temperature of the contents of the mixer bowl at 23 to 25 ° C., and the specific gravity of the contents is 0.26 ±. Whisk until 0.01.
(2) The mixed composition that has been sieved once with a sieve is added to the contents of the mixer ball of (1) above, and the mixture is uniformly mixed so as not to form lumps, and the specific gravity of the contents is 0.38. It was set to ± 0.01.
(3) Milk and butter melted together in a water bath are added to the contents of the mixer bowl of (2) above, and further mixed to make a sponge cake with a uniform and smooth specific density of 0.43 ± 0.01. The dough was prepared.
(4) 350 g of the sponge cake dough of the above (3) was dispensed into a No. 5 mold and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge cake.

[Test Example 3]
Using the mixed compositions of Example 11 and Comparative Example 2, cookies, which are a kind of cakes, were produced by the following method. The composition of the cookie dough, which is a manufacturing intermediate, is as follows.
Mixing of cookie dough: 100 parts by mass of mixed composition, 0.5 parts by mass of baking powder, 60 parts by mass of butter, 45 parts by mass of sugar, 0.5 parts by mass of salt, 18 parts by mass of whole egg 60 parts by mass of cookie immediately after production at room temperature After leaving it for a minute, it was placed in a predetermined product box, covered, and stored for 12 hours or more. We asked 10 trained professional panelists to evaluate the texture of the stored cookies according to the following evaluation criteria. The results are shown in Table 4 below as the average value of the evaluation points of 10 people.

(How to make cookies)
(1) Butter, sugar and salt were put in a mixer bowl and mixed with a beater so as to form a uniform cream.
(2) The loosened whole egg was uniformly mixed while gradually adding to the contents of the mixer bowl of (1) above, and the specific gravity of the contents was adjusted to 0.82 ± 0.02.
(3) The mixed composition and baking powder were sieved once in advance with a sieve and uniformly mixed with the contents of the above (2) so as not to form lumps to obtain a cookie dough.
(4) The cookie dough was taken out from the mixer bowl, placed in a predetermined box so as not to dry, and cooled and stored overnight in a refrigerator having an internal temperature of 5 ° C.
(5) The cooled cookie dough was taken out from the refrigerator, spread uniformly to a thickness of 3 mm with a rolling pin, pulled out using a stainless steel circular mold having a diameter of 7 cm, and arranged at equal intervals on the top plate.
(6) The cookie dough of (5) above was baked for 15 minutes in an oven preheated to 180 ° C. to obtain cookies.

<Evaluation criteria for cookie texture>
5 points: Very good, with good melting in the mouth and brittleness that causes it to crumble.
4 points: Good because it melts in the mouth and has some brittleness that causes it to crumble.
3 points: Moist feeling, slightly inferior to melting in the mouth, or slight brittleness that causes it to crumble, but there is no problem.
2 points: Poor moistness or melting in the mouth, or no brittleness that causes it to crumble.
1 point: No moist feeling, poor melting in the mouth, no brittleness that collapses, and extremely poor.

Claims (7)

It contains flours, and the flours contain heat-treated wheat flour having a gluten vitality of 30 to 52% and non-heat-treated domestic wheat flour, and the content of the heat-treated wheat flour is 20 to 20 to that of the non-heat-treated domestic wheat flour. A mixed composition of 500% by mass. The mixed composition according to claim 1, wherein the content of the heat-treated wheat flour in the flours is 10 to 80% by mass. The mixed composition according to claim 1 or 2, wherein the heat-treated wheat flour contains heat-treated domestic wheat flour. The mixed composition according to claim 3, wherein the content of the heat-treated domestic wheat flour in the heat-treated wheat flour is 80% by mass or more. The mixed composition according to claim 3 or 4, wherein the total content of the heat-treated domestic wheat flour and the non-heat-treated domestic wheat flour in the flours is 50% by mass or more. The mixed composition according to any one of claims 1 to 5, which is for bakery foods. The mixed composition according to claim 6, wherein the bakery food is a muffin, a sponge cake or a cookie.