JP2000217519A - Swelling agent for food - Google Patents
Swelling agent for foodInfo
- Publication number
- JP2000217519A JP2000217519A JP11022895A JP2289599A JP2000217519A JP 2000217519 A JP2000217519 A JP 2000217519A JP 11022895 A JP11022895 A JP 11022895A JP 2289599 A JP2289599 A JP 2289599A JP 2000217519 A JP2000217519 A JP 2000217519A
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- Prior art keywords
- food
- agent
- seconds
- weight
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、衣付き、花咲き
感、ボリューム感、生地の浮き等の外観、及びさくみ、
軽み、ソフト感等の食感に優れた天ぷら、スポンジケー
キ、蒸しパン等を得るための食品用膨張剤、並びに食品
用ミックスに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the appearance of clothes, a feeling of flowering,
The present invention relates to a food swelling agent for obtaining tempura, sponge cake, steamed bread, etc., which is excellent in texture such as lightness and softness, and a food mix.
【0002】[0002]
【従来の技術】天ぷらは、小麦粉を主体とした天ぷら衣
を水で溶き、これに揚げ種をつけ、高温に熱した油で油
ちょうして得られる衣揚げの一種である。またスポンジ
ケーキ類、蒸しパン類は、小麦粉を主体とした原料を焼
成又は蒸すことにより得られる菓子類である。かかる天
ぷらは、衣付きがよく、花の咲いたような華やかでボリ
ューム感のある外観、及びさくみ、軽みのある食感を有
することが好ましい。また、スポンジケーキ類、蒸しパ
ン類は、生地の浮きが良好で、ボリューム感のある外
観、及びソフトで軽い食感を有することが好ましい。2. Description of the Related Art Tempura is a type of fried food obtained by dissolving a tempura batter mainly composed of flour in water, adding a fried seed to the batter, and frying with hot oil. Sponge cakes and steamed breads are confectioneries obtained by baking or steaming a raw material mainly composed of flour. Such tempura preferably has good clothing, a gorgeous and voluminous appearance such as flowering, and a dry and light texture. In addition, sponge cakes and steamed breads preferably have good dough floating, have a voluminous appearance, and have a soft and light texture.
【0003】かかる良好な外観、食感を有する食品を得
るため、原料中に膨張剤を配合し、油ちょうあるいは焼
成等の際にガスを発生させる技術が知られている。かか
る膨張剤は、天ぷらや菓子の種類、油ちょうや焼成等の
温度、時間等を考慮して、炭酸水素ナトリウム、炭酸水
素アンモニウム等と、酒石酸、ミョウバン等の酸性剤と
を適宜組み合わせて配合するとされている。[0003] In order to obtain a food having such a good appearance and texture, there is known a technique in which a swelling agent is blended into a raw material and a gas is generated during frying or baking. Such swelling agent, the type of tempura or confectionery, temperature, time such as frying and baking, and the like, sodium bicarbonate, ammonium bicarbonate, and the like, tartaric acid, and an acid agent such as alum are appropriately combined and blended. Have been.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、上記天
ぷら等の種類、温度、時間等をどのように参酌すればよ
いか全く知られていなかったため、従来の膨張剤を用い
ると、良好な外観、食感を得るのが困難であった。すな
わち、油ちょうや焼成等の際ガス発生量が十分でなく、
花咲き感やボリューム感に欠け、さくみ、軽み、ソフト
感のある食感が得られない場合、ガス発生が速すぎ、ガ
スが散逸してしまってボリューム感が得られない場合が
ほとんどであった。However, since it was not known at all how to consider the type, temperature, time, etc. of the above-mentioned tempura, the use of a conventional expanding agent gives a good appearance and a good food. It was difficult to get the feeling. In other words, the amount of gas generated during frying or baking is not sufficient,
Lack of flowering or voluminous feeling, lack of texture, softness or softness, gas generation is too fast, gas is dissipated, and voluminous feeling cannot be obtained in most cases. Was.
【0005】このため、天ぷら等の種類、油ちょうや焼
成等の温度、時間に係わらず、油ちょうや焼成等の開始
から終了までの全ガス発生量をコントロールすれば、外
観、食感が優れた天ぷらやスポンジケーキ等が得られる
と考え、全ガス発生量と外観、食感の関係を検討した
が、何ら相関関係は見出せず、職人的技量によらなけれ
ば、外観、食感に優れた天ぷらやスポンジケーキ等を得
ることは困難なのが実状であった。[0005] Therefore, regardless of the type of tempura or the like, the temperature and time of fryer or baking, etc., if the total amount of gas generated from the start to the end of fryer or baking is controlled, the appearance and texture will be excellent. Considering that tempura and sponge cake etc. could be obtained, the relationship between total gas generation and appearance and texture was examined, but no correlation was found, and the appearance and texture were excellent unless depending on craftsmanship. In practice, it was difficult to obtain tempura or sponge cake.
【0006】したがって本発明は、外観、食感に優れた
食品を容易に製造することができる食品用膨張剤及び食
品用ミックスを提供することを目的とする。Accordingly, an object of the present invention is to provide a food leavening agent and a food mix capable of easily producing a food excellent in appearance and texture.
【0007】[0007]
【課題を解決するための手段】本発明者らは、上記課題
を解決すべく鋭意研究した結果、油ちょう、焼成、又は
蒸し等の開始から特定時間の累積ガス発生量に着目し
た。そして全く意外にも開始から30秒、60秒及び1
20秒における累積ガス発生量が特定範囲にある膨張剤
を用いれば、衣付きがよく、花咲き感、ボリューム感、
生地の浮き等に優れた外観、及びさくみ、軽み、ソフト
感等のある食感を有する食品、特に天ぷら、スポンジケ
ーキ類、蒸しパン類等が得られることを見出し、本発明
を完成した。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have paid attention to the accumulated gas generation amount for a specific time from the start of frying, baking, steaming or the like. And surprisingly 30 seconds, 60 seconds and 1
If an inflating agent having a cumulative gas generation amount in 20 seconds within a specific range is used, the clothes are well dressed, a flowering feeling, a volume feeling,
The present inventors have found that foods having excellent appearance such as floating of dough and a texture such as softness, lightness, and softness, particularly tempura, sponge cakes, steamed breads, and the like can be obtained, and the present invention has been completed.
【0008】すなわち本発明は、食品用膨張剤であっ
て、該食品用膨張剤4gに50℃の水100mLを加え
て撹拌したとき、撹拌開始時から30秒で150〜32
0mL、60秒で160〜330mL、及び120秒で
170〜340mLの累積ガス量を発生するように、炭
酸水素ナトリウムと複合酸性剤とを配合したことを特徴
とする食品用膨張剤を提供することにより、上記目的を
達成したものである。本発明はまた、小麦粉及び食品用
膨張剤を含有する食品用ミックスであって、該食品用ミ
ックス50gに50℃の水500mLを加えて撹拌した
とき、撹拌開始時から30秒で10〜15mL、60秒
で20〜30mL、及び120秒で35〜50mLの累
積ガス量を発生するように、炭酸水素ナトリウムと複合
酸性剤とを食品用膨張剤として配合したことを特徴とす
る食品用ミックスを提供することにより、上記目的を達
成したものである。That is, the present invention relates to a food swelling agent, which is prepared by adding 100 mL of water at 50 ° C. to 4 g of the food swelling agent and stirring the mixture.
A food swelling agent characterized by blending sodium bicarbonate and a complex acidifier so as to generate a cumulative gas volume of 0 mL, 160 to 330 mL in 60 seconds, and 170 to 340 mL in 120 seconds. As a result, the above object has been achieved. The present invention is also a food mix containing flour and a food swelling agent, when 50 mL of 50 ° C water is added to 50 g of the food mix and stirred, 10 to 15 mL in 30 seconds from the start of stirring, Provided is a food mix, wherein sodium bicarbonate and a complex acidifier are blended as a food swelling agent so as to generate a cumulative gas volume of 20 to 30 mL in 60 seconds and 35 to 50 mL in 120 seconds. By doing so, the above object has been achieved.
【0009】[0009]
【発明の実施の形態】本発明の食品用膨張剤及び食品用
ミックスのガス発生量は以下の方法で測定する。食品用
膨張剤の場合、300mL丸底フラスコに50℃の水1
00mL及び食品用膨張剤4gを50℃に保持しながら
加える。直ちにガスビュレットに連結し、振盪器にて1
20回/分で振盪させながら、食品用膨張剤添加後30
秒、60秒及び120秒における累積ガス発生量を読み
とる。食品用ミックスの場合、1000mL三角フラス
コに50℃の水500mL及び長手方向の長さ65mm
のスターラーを入れ、50℃に保持しながら、食品用ミ
ックス50gを加える。直ちにガスビュレットに連結
し、スターラーを約680rpmで撹拌しながら、食品
用ミックス添加後30秒、60秒及び120秒における
累積ガス発生量を読みとる。BEST MODE FOR CARRYING OUT THE INVENTION The gas generation amount of the food leavening agent and the food mix of the present invention is measured by the following method. In the case of a food swelling agent, a 300 mL round bottom flask is charged with 50 ° C. water 1
Add 00 mL and 4 g of food grade swelling agent while maintaining at 50 ° C. Immediately connect to the gas burette and use a shaker
After shaking at 20 times / min, 30
Read the cumulative gas generation at seconds, 60 seconds and 120 seconds. In the case of a food mix, 500 mL of water at 50 ° C and a length of 65 mm in a 1000 mL Erlenmeyer flask
, And while maintaining the temperature at 50 ° C, add 50 g of a food mix. Immediately connect to the gas buret and read the cumulative gas generation at 30, 60 and 120 seconds after adding the food mix while stirring the stirrer at about 680 rpm.
【0010】本発明の食品用膨張剤は、上記方法で測定
した累積ガス発生量が、30秒で150〜320mL、
好ましくは195〜290mLであり、60秒で160
〜330mL、好ましくは210〜300mLであり、
120秒で170〜340mL、好ましくは220〜3
10mLである。30秒、60秒及び120秒での累積
ガス発生量が上記範囲であれば、他の時間における累積
ガス発生量に係わりなく、これを用いて外観、食感が優
れた食品を得ることができる。The swelling agent for food of the present invention has a cumulative gas generation amount measured by the above method of 150 to 320 mL in 30 seconds,
It is preferably 195 to 290 mL, and 160
~ 330 mL, preferably 210-300 mL,
170-340 mL in 120 seconds, preferably 220-3
10 mL. If the cumulative gas generation amount at 30 seconds, 60 seconds and 120 seconds is within the above range, a food with excellent appearance and texture can be obtained using the same regardless of the cumulative gas generation amount at other times. .
【0011】本発明の食品用膨張剤中の、炭酸水素ナト
リウムの含有量は、25〜45重量%、特に30〜40
重量%であることが、得られる食品の風味、外観、食感
の向上の観点から好ましい。The content of sodium bicarbonate in the food leavening agent of the present invention is 25 to 45% by weight, particularly 30 to 40% by weight.
% By weight is preferable from the viewpoint of improving the flavor, appearance and texture of the obtained food.
【0012】複合酸性剤は、速効型酸性剤、中間型酸性
剤、さらに必要に応じて遅効型酸性剤を含有する。速効
型酸性剤としては、酒石酸、フマル酸、及び酒石酸水素
カリウム、フマル酸ナトリウム等の該酸の塩が挙げられ
る。中間型酸性剤としては、リン酸二水素ナトリウム、
リン酸二水素カリウム、リン酸二水素カルシウム等のリ
ン酸塩、酸性ピロリン酸ナトリウム等のピロリン酸塩等
が挙げられる。遅効型酸性剤としては、焼ミョウバン、
焼ミョウバン塩、グルコノデルタラクトン、グルコン酸
塩等が挙げられる。速効型、中間型、遅効型各酸性剤は
それぞれ2種以上用いてもよい。The complex acidifier contains a fast-acting acidifier, an intermediate acidifier and, if necessary, a slow-acting acidifier. Examples of the rapid-acting acid agent include tartaric acid, fumaric acid, and salts of the acid such as potassium hydrogen tartrate and sodium fumarate. As the intermediate type acid agent, sodium dihydrogen phosphate,
Phosphates such as potassium dihydrogen phosphate and calcium dihydrogen phosphate; pyrophosphates such as sodium acid pyrophosphate; Baked alum,
Baked alum salt, glucono delta lactone, gluconate and the like can be mentioned. Each of the fast-acting, intermediate and slow-acting acid agents may be used in combination of two or more.
【0013】本発明の食品用膨張剤中の、速効型酸性剤
の含有量は、15〜33重量%が好ましく、20〜30
重量%がより好ましく、22〜25重量%が特に好まし
い。中間型酸性剤の含有量は、10〜35重量%が好ま
しく、15〜30重量%が特に好ましい。遅効型酸性剤
の含有量は、15重量%以下が好ましく、10重量%以
下が特に好ましい。含有量が上記範囲であれば、得られ
る食品の風味、外観、食感が向上する。The content of the fast-acting acidifier in the food leavening agent of the present invention is preferably 15 to 33% by weight, and is preferably 20 to 30% by weight.
% By weight is more preferable, and 22 to 25% by weight is particularly preferable. The content of the intermediate acidifier is preferably from 10 to 35% by weight, particularly preferably from 15 to 30% by weight. The content of the slow-acting acid agent is preferably 15% by weight or less, particularly preferably 10% by weight or less. When the content is in the above range, the flavor, appearance, and texture of the obtained food are improved.
【0014】本発明の食品用ミックスは、小麦粉及び上
記食品用膨張剤を含有するものである。小麦粉は、食品
の種類に応じて薄力粉、中力粉、強力粉等から任意に選
択することができる。本発明の食品用ミックスは、上記
方法で測定した累積ガス発生量が、30秒で10〜15
mL、60秒で20〜30mL、120秒で35〜50
mLである。30秒、60秒及び120秒での累積ガス
発生量が上記範囲であれば、他の時間における累積ガス
発生量に係わりなく、これを用いて外観、食感が優れた
食品を得ることができる。The food mix of the present invention contains wheat flour and the above-mentioned food leavening agent. The flour can be arbitrarily selected from flour, medium flour, strong flour and the like according to the type of food. The food mix of the present invention has a cumulative gas generation amount measured by the above method of 10 to 15 in 30 seconds.
mL, 20-30 mL for 60 seconds, 35-50 for 120 seconds
mL. If the cumulative gas generation amount at 30 seconds, 60 seconds and 120 seconds is within the above range, a food with excellent appearance and texture can be obtained using the same regardless of the cumulative gas generation amount at other times. .
【0015】本発明の食品用ミックスは、小麦粉、食品
用膨張剤の他に、食品用ミックスに一般に用いられる、
澱粉類、卵類、乳化剤等を混合し、適宜撹拌等すること
により得ることができる。本発明の食品用膨張剤の配合
量は、小麦粉100重量部に対して0.1〜10重量部
が好ましく、0.5〜5重量部がより好ましく、1〜3
重量部が特に好ましい。[0015] The food mix of the present invention is generally used in food mixes in addition to flour and food leavening agents.
It can be obtained by mixing starches, eggs, emulsifiers, etc., and stirring appropriately. The compounding amount of the food leavening agent of the present invention is preferably 0.1 to 10 parts by weight, more preferably 0.5 to 5 parts by weight, and more preferably 1 to 3 parts by weight per 100 parts by weight of flour.
Part by weight is particularly preferred.
【0016】本発明の食品用膨張剤及び食品用ミックス
は、天ぷら、スポンジケーキ類、蒸しパン類の製造に特
に適している。天ぷらの種に特に制限はなく、例えばエ
ビ、キス等の魚介類、サツマイモ等の穀類、ピーマン等
の野菜類等が挙げられる。スポンジケーキ類としては、
例えばロールケーキ、ショートケーキ、ブッセ等が挙げ
られる。蒸しパン類としては、例えばチーズ蒸しパン、
バニラ蒸しパン、黒糖蒸しパン等が挙げられる。本発明
の食品用膨張剤は、炭酸水素ナトリウム、複合酸性剤及
び必要に応じて他の食品素材を混合、撹拌することによ
り得ることができる。The food leavening agent and the food mix of the present invention are particularly suitable for producing tempura, sponge cakes and steamed breads. There are no particular restrictions on the seeds of the tempura, and examples thereof include seafood such as shrimp and kiss, cereals such as sweet potato, and vegetables such as peppers. As sponge cakes,
For example, roll cakes, short cakes, busses, and the like can be given. As steamed breads, for example, cheese steamed bread,
Examples include steamed vanilla bread and steamed brown sugar bread. The food swelling agent of the present invention can be obtained by mixing and stirring sodium hydrogen carbonate, a complex acidifier, and if necessary, other food materials.
【0017】本発明の食品用膨張剤を混合した天ぷら用
小麦粉、または天ぷら衣ミックスを水で溶き、揚げ種に
付着させ、常法に従い油ちょうすることにより、外観、
食感に優れた天ぷらを得ることができる。また本発明の
食品用膨張剤を混合したスポンジケーキ用ミックスを、
常法に従い焼成等することにより、外観、食感に優れた
スポンジケーキを得ることができる。さらに本発明の食
品用膨張剤を混合した蒸しパン用ミックスを、常法に従
い蒸す等することにより、外観、食感に優れた蒸しパン
を得ることができる。The flour for tempura or the tempura batter mix mixed with the leavening agent for food of the present invention is dissolved in water, adhered to the fried seeds, and fried according to a conventional method to give the appearance,
Tempura with excellent texture can be obtained. The sponge cake mix obtained by mixing the food leavening agent of the present invention,
By baking in accordance with a conventional method, a sponge cake excellent in appearance and texture can be obtained. Further, by steaming the mix for steamed bread mixed with the food leavening agent of the present invention according to a conventional method, a steamed bread excellent in appearance and texture can be obtained.
【0018】[0018]
【実施例】次に実施例を示して本発明をさらに詳細に説
明するが、本発明は以下の実施例に限定されるものでは
ない。EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
【0019】実施例1、2及び比較例1 表1に示す各原料を混合、撹拌して食品用膨張剤を製造
し、次いで表2に示す各原料を混合、撹拌して天ぷら衣
ミックスを製造した。さらに該天ぷら衣ミックス100
gに水150gを添加して撹拌し、天ぷら用バッターを
得た。サツマイモを1cm×1cm×5cmに切り(6
g/個)、これを該天ぷら用バッターに浸漬してバッタ
ーを付着させた後、180℃に加熱した油に入れて3分
間油ちょうし、サツマイモ天ぷらを得た。Examples 1 and 2 and Comparative Example 1 Each raw material shown in Table 1 was mixed and stirred to produce a food leavening agent, and then each raw material shown in Table 2 was mixed and stirred to produce a tempura batter mix. did. Further, the tempura batter mix 100
150 g of water was added to the resulting mixture and stirred to obtain a batter for tempura. Cut sweet potato into 1cm x 1cm x 5cm (6
g / piece) and immersed in the batter for batter to adhere the batter, and then put in oil heated to 180 ° C. and fried for 3 minutes to obtain sweet potato tempura.
【0020】[0020]
【表1】 [Table 1]
【0021】[0021]
【表2】 [Table 2]
【0022】試験例1 300mL丸底フラスコに、50℃の水100mLを入
れ、50℃に保持しながら、上記で得られた各食品用膨
張剤4gを添加した。直ちにガスビュレットに連結し、
振盪器にて120回/分で振盪しながら、各食品用膨張
剤添加時から4分後までの累積ガス発生量を測定した。
結果を図1に示す。実施例1では、累積ガス発生量が、
30秒で199mL、60秒で214mL、120秒で
223mLであった。実施例2では30秒で283m
L、60秒で296mL、120秒で309mLであっ
た。一方比較例1では30秒で79mL、60秒で10
3mL、120秒で131mLであった。Test Example 1 A 300 mL round bottom flask was charged with 100 mL of water at 50 ° C., and while maintaining the temperature at 50 ° C., 4 g of each of the food leavening agents obtained above was added. Immediately connected to the gas buret,
While shaking at 120 times / minute with a shaker, the accumulated gas generation amount from the time of addition of each food expander to 4 minutes later was measured.
The results are shown in FIG. In the first embodiment, the accumulated gas generation amount is
It was 199 mL for 30 seconds, 214 mL for 60 seconds, and 223 mL for 120 seconds. In the second embodiment, 283 m in 30 seconds
L, 296 mL for 60 seconds and 309 mL for 120 seconds. On the other hand, in Comparative Example 1, 79 mL was obtained in 30 seconds and 10 mL in 60 seconds.
3 mL, 131 mL in 120 seconds.
【0023】試験例2 1000mL三角フラスコに50℃の水500mL及び
長手方向の長さ65mmのスターラーを入れ、50℃に
保持しながら、天ぷら粉ミックス50gを加えた。直ち
にガスビュレットに連結し、スターラーを約680rp
mで撹拌しながら、天ぷら粉ミックス添加時から4分後
までの累積ガス発生量を測定した。結果を図2に示す。
実施例1では、累積ガス発生量が、30秒で11mL、
60秒で23mL、120秒で39mLであった。実施
例2では30秒で13mL、60秒で28mL、120
秒で44mLであった。一方比較例1では30秒で4m
L、60秒で10mL、120秒で19mLであった。Test Example 2 A 1000 mL Erlenmeyer flask was charged with 500 mL of water at 50 ° C. and a stirrer having a length of 65 mm in the longitudinal direction. While maintaining the temperature at 50 ° C., 50 g of a tempura mix was added. Immediately connect to the gas buret and turn the stirrer to about 680 rpm
While stirring at m, the cumulative gas generation amount from the time of addition of the tempura mix to 4 minutes later was measured. The results are shown in FIG.
In Example 1, the accumulated gas generation amount was 11 mL in 30 seconds,
The volume was 23 mL for 60 seconds and 39 mL for 120 seconds. In Example 2, 13 mL for 30 seconds, 28 mL for 60 seconds, 120 mL
44 mL in seconds. On the other hand, in Comparative Example 1, 4 m in 30 seconds
L, 10 mL for 60 seconds and 19 mL for 120 seconds.
【0024】試験例3 上記で得られた天ぷら用バッターの粘度(BM型粘度計
で測定)、及びサツマイモ10個当たりの該天ぷら用バ
ッターの付着量を測定した。また各サツマイモ天ぷらの
外観及び食感を、10名のパネラーを用い、以下の評価
基準で評価した。結果を表3に示す。 ◎評価基準 外観 5:衣付きが良好でボリューム感に優れ、花咲き感にも
優れている。 4:衣付きがやや良好でボリューム感がややあり、花咲
き感もやや良好である。 3:衣付きは普通であり、ボリューム感、花咲き感も普
通である。 2:衣付きはやや少なく、ホリューム感、花咲き感もや
や悪い。 1:衣付きは少なく、ボリューム感、花咲き感が悪い。 食感 5:非常にさくさくしており、軽い食感である。 4:さくさくしており、やや軽い食感である。 3:あまりさくさくしていないが、しんなりもしていな
い普通の食感である。 2:ややしんなりしたやや重い食感である。 1:しんなりした重い食感である。Test Example 3 The viscosity of the tempura batter obtained above (measured with a BM type viscometer) and the amount of the batter for ten tempura adhered per 10 sweet potatoes were measured. The appearance and texture of each sweet potato tempura were evaluated using the following evaluation criteria using 10 panelists. Table 3 shows the results. ◎ Evaluation criteria Appearance 5: Good clothing, excellent voluminous feel, and excellent flowering feeling. 4: The dressing is slightly good, the volume is somewhat good, and the flowering feeling is also slightly good. 3: The clothing is normal, and the volume and flowering feeling are also normal. 2: With little clothing, the feeling of holism and flowering is somewhat poor. 1: There is little clothing, and the feeling of volume and flowering is poor. Texture 5: Very crunchy and light texture. 4: Crunchy, slightly light texture. 3: Normal texture, not too crunchy, but not soft. 2: Slightly heavy and slightly textured. 1: Soft and heavy texture.
【0025】[0025]
【表3】 [Table 3]
【0026】実施例1及び2は比較例1と比べて、天ぷ
ら用バッターの粘度に大きな差はないが、該バッターの
付着量は多く、得られたサツマイモ天ぷらの外観、食感
とも優れていることが確認された。In Examples 1 and 2, there is no significant difference in the viscosity of the batter for tempura as compared with Comparative Example 1, but the amount of the batter attached is large, and the appearance and texture of the obtained sweet potato tempura are excellent. It was confirmed that.
【0027】実施例3及び比較例2 表4に示す各原料を混合、撹拌してロールケーキ用膨張
剤を製造した。次いで表5に示す配合中、小麦粉と膨張
剤を篩った後他の原料を加え、中高速で2分間ミキシン
グして生地を得た(比重0.5)。該生地の厚さが約
0.8cmとなるように流し広げた後、250℃(上火
3、下火1)で8分間焼成し、ロールケーキを得た(実
施例3)。別に比較例1の膨張剤を用いた以外は実施例
3と同様にしてロールケーキを得た(比較例2)。Example 3 and Comparative Example 2 The raw materials shown in Table 4 were mixed and stirred to produce a roll cake expanding agent. Next, in the composition shown in Table 5, after sieving the flour and the swelling agent, other raw materials were added and mixed at a medium high speed for 2 minutes to obtain a dough (specific gravity 0.5). After spreading the dough to a thickness of about 0.8 cm, it was baked at 250 ° C. (upper heat 3, lower heat 1) for 8 minutes to obtain a roll cake (Example 3). A roll cake was obtained in the same manner as in Example 3 except that the swelling agent of Comparative Example 1 was used (Comparative Example 2).
【0028】[0028]
【表4】 [Table 4]
【0029】[0029]
【表5】 [Table 5]
【0030】試験例4 試験例1と同様にして、ロールケーキ用膨張剤添加後3
0秒、60秒及び120秒後の累積ガス発生量を測定し
た。その結果、30秒後は218mL、60秒後は22
7mL、120秒後は236mLであった。Test Example 4 In the same manner as in Test Example 1, 3
The accumulated gas generation amounts at 0, 60 and 120 seconds were measured. As a result, 218 mL was obtained after 30 seconds, and 22 mL after 60 seconds.
7 mL, 236 mL after 120 seconds.
【0031】試験例5 上記で得られた各ロールケーキの高さを測定し、外観及
び食感を10名のパネラーを用いて以下の評価基準で評
価した。結果を表6に示す。 ◎評価基準 外観 5:生地の浮きが良好で、ボリューム感に優れている。 4:生地の浮きがやや良好で、ボリューム感がややあ
る。 3:生地の浮き、ボリューム感とも普通である。 2:生地の浮きがやや少なく、ボリューム感もややな
い。 1:生地の浮きが少なく、ボリューム感もない。 食感 5:非常にソフトであり、かつ軽い食感である。 4:ソフトであり、かつやや軽い食感である。 3:あまりソフトでないが、固くもない普通の食感であ
る。 2:ソフト感がやや不足し、やや重い食感である。 1:ソフト感がなく、重い食感である。Test Example 5 The height of each roll cake obtained above was measured, and the appearance and texture were evaluated using 10 panelists according to the following evaluation criteria. Table 6 shows the results. ◎ Evaluation criteria Appearance 5: The fabric floats well and has a good volume feeling. 4: The floating of the dough is slightly good and the volume is slightly high. 3: Both the floating of the dough and the sense of volume are ordinary. 2: There is little floating of the dough, and there is also a little volume. 1: There is little floating of the dough and there is no sense of volume. Texture 5: Very soft and light texture. 4: Soft and slightly light texture. 3: Normal texture, not very soft but not too hard. 2: Soft feeling is slightly insufficient, and the texture is rather heavy. 1: No soft feeling and heavy texture.
【0032】[0032]
【表6】 [Table 6]
【0033】実施例3のロールケーキは、比較例2のロ
ールケーキと比べて、高さがあり、ボリューム感に優
れ、生地の浮きが良好で、ソフトで軽い食感であり、製
品価値の高いものであった。The roll cake of Example 3 is higher in height, more voluminous, has a better floating of the dough, has a softer and lighter texture, and has a higher product value than the roll cake of Comparative Example 2. Was something.
【0034】実施例4及び比較例3 表7に示す各原料を混合、撹拌して蒸しパン用膨張剤を
製造した。次いで表8に示す配合中、小麦粉、膨張剤以
外の原料を中高速で1分間ミキシングし(比重0.
7)、予め篩っておいた小麦粉、膨張剤を添加し、中高
速で30秒間ミキシングして生地を得た(比重0.7
5)。該生地80gを、楕円形の型に厚さが約2.5c
mとなるように流し広げた後、20分間蒸して蒸しパン
を得た(実施例4)。別に比較例1の膨張剤を用いた以
外は、実施例4と同様にして蒸しパンを得た(比較例
3)。Example 4 and Comparative Example 3 Each raw material shown in Table 7 was mixed and stirred to produce an expanding agent for steamed bread. Next, in the formulation shown in Table 8, the raw materials other than the flour and the swelling agent were mixed at a medium speed for 1 minute (specific gravity: 0.1).
7) The flour and the swelling agent that had been sieved in advance were added, and mixed at a high speed for 30 seconds to obtain a dough (specific gravity 0.7).
5). 80g of this dough is about 2.5c thick in an elliptical mold
m, and then steamed for 20 minutes to obtain a steamed bread (Example 4). A steamed bread was obtained in the same manner as in Example 4 except that the leavening agent of Comparative Example 1 was used (Comparative Example 3).
【0035】[0035]
【表7】 [Table 7]
【0036】[0036]
【表8】 [Table 8]
【0037】試験例6 試験例1と同様にして、蒸しパン用膨張剤添加後30
秒、60秒及び120秒後の累積ガス発生量を測定し
た。その結果、30秒後は270mL、60秒後は28
2mL、120秒後は293mLであった。Test Example 6 In the same manner as in Test Example 1, 30 minutes after adding the leavening agent for steamed bread.
The accumulated gas generation amount after seconds, 60 seconds and 120 seconds was measured. As a result, 270 mL after 30 seconds, 28 mL after 60 seconds
It was 293 mL after 2 mL and 120 seconds.
【0038】試験例7 上記で得られた各蒸しパンの高さを測定し、外観及び食
感を10名のパネラーを用い、以下の評価基準に従って
評価した。結果を表9に示す。 ◎評価基準 外観 5:生地の浮きが良好で、ボリューム感に優れている。 4:生地の浮きがやや良好で、ボリューム感がややあ
る。 3:生地の浮き、ボリューム感とも普通である。 2:生地の浮きがやや少なく、ボリューム感もややな
い。 1:生地の浮きが少なく、ボリューム感もない。 食感 5:非常にソフトで軽く、かつ口溶けも良好である。 4:ソフトでやや軽く、口溶けもやや良好である。 3:あまりソフトでないが、固くもなく、口溶けも普通
である。 2:ソフト感がやや不足し、やや重く、口溶けもやや不
良である。 1:ソフト感がなく、重く、口溶けも悪い。Test Example 7 The height of each steamed bread obtained above was measured, and the appearance and texture were evaluated using 10 panelists according to the following evaluation criteria. Table 9 shows the results. ◎ Evaluation criteria Appearance 5: The fabric floats well and has a good volume feeling. 4: The floating of the dough is slightly good and the volume is slightly high. 3: Both the floating of the dough and the sense of volume are ordinary. 2: There is little floating of the dough, and there is also a little volume. 1: There is little floating of the dough and there is no sense of volume. Texture 5: Very soft and light, with good melting in the mouth. 4: Soft and slightly light, and dissolution in the mouth is slightly good. 3: Not very soft, but not hard, and melting in the mouth is normal. 2: Soft feeling is slightly lacking, slightly heavy, and mouth melting is somewhat poor. 1: No soft feeling, heavy, and poor melting in the mouth.
【0039】[0039]
【表9】 [Table 9]
【0040】実施例4の蒸しパンは、比較例3の蒸しパ
ンと比べて、高さがあり、ボリューム感に優れ、軽く、
ソフトで、口溶け感も良好であり、製品価値の高いもの
であった。The steamed bread of Example 4 is higher in height, more voluminous and lighter than the steamed bread of Comparative Example 3,
It was soft, had a good mouth melting feeling, and had high product value.
【0041】[0041]
【発明の効果】本発明の食品用膨張剤または食品用ミッ
クスを用いれば、衣付き、花咲き感、ボリューム感、生
地の浮き等の外観、及びさくみ、軽み、ソフト感等の食
感に優れた天ぷら、スポンジケーキ類、蒸しパン類等が
得られる。EFFECTS OF THE INVENTION The use of the food leavening agent or food mix of the present invention gives the appearance such as dressing, flowering feeling, voluminous feeling, floating of the dough, etc., and texture such as shrimp, lightness and softness. Excellent tempura, sponge cakes, steamed breads, etc. are obtained.
【図1】実施例1、2及び比較例1の各食品用膨張剤の
累積ガス発生量を示す図である。FIG. 1 is a view showing the cumulative gas generation amount of each food expanding agent of Examples 1 and 2 and Comparative Example 1.
【図2】実施例1、2及び比較例1の各天ぷら衣ミック
スの累積ガス発生量を示す図である。FIG. 2 is a diagram showing the cumulative gas generation amount of each tempura batter mix of Examples 1 and 2 and Comparative Example 1.
フロントページの続き (72)発明者 宮村 英孝 埼玉県入間郡大井町鶴ケ岡5丁目3番1号 日清製粉株式会社食品研究所内 (72)発明者 福原 英与 東京都板橋区小豆沢3丁目6番10号 オリ エンタル酵母工業株式会社事業本部食品事 業部内 (72)発明者 松本 寿人 東京都板橋区小豆沢3丁目6番10号 オリ エンタル酵母工業株式会社事業本部食品事 業部内 Fターム(参考) 4B025 LB05 LG04 LG18 LG21 LG23 LK07 4B032 DB06 DK02 DK05 DK07 DL01 4B035 LE17 LG01 LG04 LG07 LG35 LK05 LK15 Continued on the front page (72) Inventor Hidetaka Miyamura 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Prefecture Inside the Food Research Institute of Nisshin Flour Milling Co., Ltd. (72) Inventor Hideyo Fukuhara 3-6-1 Shozuzawa, Itabashi-ku, Tokyo No. Oriental Yeast Industry Co., Ltd. Business Division Food Business Division (72) Inventor Hisato Matsumoto 3-6-10 Shozuzawa, Itabashi-ku, Tokyo Oriental Yeast Industry Co., Ltd. Business Division Food Business Division F term (reference) 4B025 LB05 LG04 LG18 LG21 LG23 LK07 4B032 DB06 DK02 DK05 DK07 DL01 4B035 LE17 LG01 LG04 LG07 LG35 LK05 LK15
Claims (6)
4gに50℃の水100mLを加えて撹拌したとき、撹
拌開始時から30秒で150〜320mL、60秒で1
60〜330mL、及び120秒で170〜340mL
の累積ガス量を発生するように、炭酸水素ナトリウムと
複合酸性剤とを配合したことを特徴とする食品用膨張
剤。1. A food swelling agent, wherein when 100 g of water at 50 ° C. is added to 4 g of the food swelling agent and stirred, 150 to 320 mL for 30 seconds from the start of stirring and 1 for 60 seconds.
60-330 mL, and 170-340 mL in 120 seconds
Characterized in that sodium bicarbonate and a complex acidifier are blended so as to generate a cumulative gas amount of:
れらの塩からなる群より選ばれる速効型酸性剤;リン酸
塩及びピロリン酸塩からなる群より選ばれる中間型酸性
剤;焼ミョウバン又はその塩、グルコノデルタラクトン
及びグルコン酸塩からなる群より選ばれる遅効性酸性剤
からなり、食品用膨張剤に対するこれらの配合量が、速
効型酸性剤が15〜33重量%、中間型酸性剤が10〜
35重量%、遅効型酸性剤が15重量%以下であり、か
つ炭酸水素ナトリウムの食品用膨張剤に対する配合量が
25〜45重量%である請求項1記載の食品用膨張剤。2. The composite acidulant is a rapid-acting acidifier selected from the group consisting of tartaric acid, fumaric acid and salts thereof; an intermediate acidifier selected from the group consisting of phosphates and pyrophosphates; calcined alum or It comprises a slow-acting acid agent selected from the group consisting of a salt thereof, glucono-delta-lactone and a gluconate salt, and the amount thereof is 15 to 33% by weight of a fast-acting acid agent, and an intermediate acid agent. Is 10
The food leavening agent according to claim 1, wherein 35% by weight, the slow-acting acid agent is 15% by weight or less, and the blending amount of sodium bicarbonate to the food leavening agent is 25 to 45% by weight.
は蒸しパン類である請求項1又は2記載の食品用膨張
剤。3. The food expanding agent according to claim 1, wherein the food is a tempura, a sponge cake, or a steamed bread.
用ミックスであって、該食品用ミックス50gに50℃
の水500mLを加えて撹拌したとき、撹拌開始時から
30秒で10〜15mL、60秒で20〜30mL、及
び120秒で35〜50mLの累積ガス量を発生するよ
うに、炭酸水素ナトリウムと複合酸性剤とを食品用膨張
剤として配合したことを特徴とする食品用ミックス。4. A food mix containing flour and a food swelling agent, wherein 50 g of the food mix is added at 50 ° C.
When 500 mL of water is added and stirred, sodium bicarbonate is combined with 10 to 15 mL in 30 seconds, 20 to 30 mL in 60 seconds, and 35 to 50 mL in 120 seconds from the start of stirring. A food mix comprising an acid agent and a food swelling agent.
れらの塩からなる群より選ばれる速効型酸性剤;リン酸
塩及びピロリン酸塩からなる群より選ばれる中間型酸性
剤;焼ミョウバン又はその塩、グルコノデルタラクトン
及びグルコン酸塩からなる群より選ばれる遅効性酸性剤
からなり、食品用膨張剤に対するこれらの配合量が、速
効型酸性剤が15〜33重量%、中間型酸性剤が10〜
35重量%、遅効型酸性剤が15重量%以下であり、か
つ炭酸水素ナトリウムの食品用膨張剤に対する配合量が
25〜45重量%である請求項4記載の食品用ミック
ス。5. A rapid-acting acid agent selected from the group consisting of tartaric acid, fumaric acid and salts thereof; an intermediate acid agent selected from the group consisting of phosphate salts and pyrophosphate salts; calcined alum or It comprises a slow-acting acid agent selected from the group consisting of a salt thereof, glucono-delta-lactone and a gluconate salt, and the amount thereof is 15 to 33% by weight of a fast-acting acid agent, and an intermediate acid agent. Is 10
The food mix according to claim 4, wherein 35% by weight, 15% by weight or less of the slow-acting acid agent, and 25 to 45% by weight of sodium bicarbonate to the food leavening agent.
しパン類用である請求項4又は5記載の食品用ミック
ス。6. The food mix according to claim 4, which is used for tempura, sponge cakes, or steamed bread.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4498616B2 (en) * | 1999-03-30 | 2010-07-07 | 扶桑化学工業株式会社 | Method for producing low protein breads |
CN104738115A (en) * | 2015-03-06 | 2015-07-01 | 徐饶春 | Bread raising agent |
JP2016093115A (en) * | 2014-11-13 | 2016-05-26 | フルタフーズ株式会社 | Mix for corn dog, production method of corn dog, and corn dog |
JP2016158596A (en) * | 2015-03-04 | 2016-09-05 | 昭和産業株式会社 | Tempura batter mix, tempura batter, tempura production method and tempura |
JP2017029119A (en) * | 2015-08-06 | 2017-02-09 | 理研ビタミン株式会社 | Quality improver for cake |
-
1999
- 1999-01-29 JP JP02289599A patent/JP3943745B2/en not_active Expired - Lifetime
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4498616B2 (en) * | 1999-03-30 | 2010-07-07 | 扶桑化学工業株式会社 | Method for producing low protein breads |
JP2016093115A (en) * | 2014-11-13 | 2016-05-26 | フルタフーズ株式会社 | Mix for corn dog, production method of corn dog, and corn dog |
JP2016158596A (en) * | 2015-03-04 | 2016-09-05 | 昭和産業株式会社 | Tempura batter mix, tempura batter, tempura production method and tempura |
CN104738115A (en) * | 2015-03-06 | 2015-07-01 | 徐饶春 | Bread raising agent |
JP2017029119A (en) * | 2015-08-06 | 2017-02-09 | 理研ビタミン株式会社 | Quality improver for cake |
Also Published As
Publication number | Publication date |
---|---|
JP3943745B2 (en) | 2007-07-11 |
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