JP2002369656A - Baked confectionery and method for producing the same - Google Patents
Baked confectionery and method for producing the sameInfo
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- JP2002369656A JP2002369656A JP2001179937A JP2001179937A JP2002369656A JP 2002369656 A JP2002369656 A JP 2002369656A JP 2001179937 A JP2001179937 A JP 2001179937A JP 2001179937 A JP2001179937 A JP 2001179937A JP 2002369656 A JP2002369656 A JP 2002369656A
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Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、糖類を主原料とす
る焼き菓子及びその製造方法に関する。TECHNICAL FIELD The present invention relates to a baked confection using sugar as a main raw material and a method for producing the same.
【0002】[0002]
【従来の技術】菓子類は食生活に彩りや潤いを与えてく
れるものであり、現代の食生活においてはなくてはなら
ないものである。2. Description of the Related Art Confectioneries add color and moisturizing to eating habits, and are indispensable in modern eating habits.
【0003】菓子類は非常に多種多様なものがあるが、
例えば、小麦粉を主原料とする焼き菓子として、ビスケ
ットやクッキー等がよく知られている。また、主に砂糖
を使用した焼き菓子として、スライスしたアーモンドに
砂糖を煮詰めて飴状としたものをかけて焼成したフロラ
ンタンや、卵白、ナッツ及び砂糖を混ぜた生地を焼成し
たマカロン等がある。[0003] There is a very wide variety of sweets,
For example, biscuits, cookies, and the like are well known as baked confections using flour as a main raw material. In addition, as baked confectionery mainly using sugar, there are fluorantan obtained by baking sugar-boiled sliced almonds into a candy, and macarons obtained by baking dough mixed with egg white, nuts and sugar.
【0004】[0004]
【発明が解決しようとする課題】上記のように様々な菓
子類があるものの、特に食生活の多様化した現代におい
ては、より新しい食感の菓子類が求められている。Although there are various confectioneries as described above, confectioneries having a newer texture are demanded, especially in the modern era of diversified eating habits.
【0005】したがって、本発明の目的は、糖類を主原
料とし、ベタついたり、歯についたりすることがなく、
歯応えのよい香ばしい焼き菓子及びその製造方法を提供
することにある。[0005] Accordingly, an object of the present invention is to use saccharides as a main raw material without sticking or sticking to teeth.
An object of the present invention is to provide a crisp and savory baked confectionery and a method for producing the same.
【0006】[0006]
【課題を解決するための手段】上記目的を達成するた
め、本発明の焼き菓子は、糖類100質量部に対して、
小麦粉20〜35質量部、卵白20〜30質量部及び油
脂30〜50質量部を含有する生地を焼成して、多孔質
な薄片状物又は粒状物となしたことを特徴とする。In order to achieve the above object, the baked confectionery of the present invention comprises:
A dough containing 20 to 35 parts by mass of flour, 20 to 30 parts by mass of egg white, and 30 to 50 parts by mass of fat or oil is baked to form a porous flake or granular material.
【0007】上記発明によれば、所定量の糖類、小麦
粉、卵白及び油脂を含有する生地を焼成して、多孔質な
組織とすることにより、ベタつかず、取り扱いやすく、
食した際に歯につきにくく、カリカリとした非常に歯応
えのよい香ばしい焼き菓子を提供できる。この焼き菓子
は、例えばチョコレート用具材、アイスクリームやケー
キ等のトッピング材にも利用できる。According to the above invention, the dough containing a predetermined amount of saccharides, flour, egg white and oils and fats is baked to have a porous structure, so that it is not sticky and easy to handle.
This makes it possible to provide a crisp, crisp and fragrant baked confectionery that is hard to touch the teeth when eaten. This baked confectionery can be used, for example, as a chocolate material or a topping material such as ice cream or cake.
【0008】また、本発明の焼き菓子の製造方法は、糖
類100質量部に対して、小麦粉20〜35質量部、卵
白20〜30質量部及び油脂30〜50質量部を混合
し、水分含量を10〜20質量%に調整した生地を作
り、この生地を焼成して多孔質な薄片状物にすることを
特徴とする。In the method for producing baked confectionery of the present invention, 20 to 35 parts by weight of flour, 20 to 30 parts by weight of egg white, and 30 to 50 parts by weight of fats and oils are mixed with 100 parts by weight of saccharide to reduce the water content. It is characterized in that a dough adjusted to 10 to 20% by mass is produced, and the dough is baked to form a porous flake.
【0009】上記の製造方法においては、前記焼成によ
り、前記生地を膨脹させた後、崩壊させて、前記多孔質
な薄片状物とすることが好ましい。また、前記焼成を、
160〜200℃で5〜30分間行なうことが好まし
い。更に、前記多孔質な薄片状物を更に粉砕して粒状化
することもできる。In the above manufacturing method, it is preferable that the dough is expanded and then collapsed by the baking to obtain the porous flakes. Also, the firing
It is preferably performed at 160 to 200 ° C. for 5 to 30 minutes. Further, the porous flaky material can be further pulverized and granulated.
【0010】上記の製造方法によれば、所定量の糖類、
小麦粉、卵白及び油脂を含有し、かつ水分含量を10〜
20質量%に調整した生地を作り、これを焼成すること
により、生地が多孔質な組織となり、ベタつかず、取り
扱いやすく、食した際に歯につきにくく、カリカリとし
た非常に歯応えのよい香ばしい焼き菓子を製造できる。According to the above-mentioned production method, a predetermined amount of saccharide,
Contains flour, egg whites and fats and oils with a water content of 10
By making a dough adjusted to 20% by mass and baking it, the dough has a porous structure, it is not sticky, it is easy to handle, it does not stick to teeth when eaten, it is a crisp and very chewy baked confectionery Can be manufactured.
【0011】[0011]
【発明の実施の形態】以下、本発明の焼き菓子の原料に
ついて説明する。まず、主原料として用いられる糖類と
しては、特に制限はなく、砂糖、マルトース、グルコー
ス、糖アルコール、各種オリゴ糖、及びそれらの混合物
を用いることができる。特に味の点から砂糖が好ましく
用いられる。なお、甘味を抑えたいときには、砂糖の一
部をマルトース等の低甘味の糖類に置きかえてもよい。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the raw materials of the baked confectionery of the present invention will be described. First, the saccharide used as a main raw material is not particularly limited, and sugar, maltose, glucose, sugar alcohol, various oligosaccharides, and a mixture thereof can be used. Particularly, sugar is preferably used from the viewpoint of taste. When it is desired to suppress the sweetness, a part of the sugar may be replaced with a low-sweet sugar such as maltose.
【0012】また、小麦粉は、強力系、準強力系、中力
系、薄力系の小麦粉を用いることができる。特に機械特
性の点から薄力系の小麦粉を用いることが好ましい。そ
の配合割合は、糖類100質量部に対して20〜35質
量部が好ましく、25〜30質量部がより好ましい。小
麦粉の配合割合が少なすぎると生地の保形性がなくな
り、作業性が低下し、また、焼成しても生地が多孔質に
ならず、油っぽくなり、食感が悪くなる。一方、小麦粉
の配合割合が多すぎると粉っぽくなり、硬い食感にな
る。As the flour, strong, semi-strong, medium-strength and low-strength flours can be used. It is particularly preferable to use a weak flour from the viewpoint of mechanical properties. The compounding ratio is preferably from 20 to 35 parts by mass, more preferably from 25 to 30 parts by mass, per 100 parts by mass of the saccharide. If the blending ratio of the flour is too small, the dough loses its shape-retaining property and its workability deteriorates. Further, even if it is baked, the dough does not become porous, becomes oily, and has a poor texture. On the other hand, if the blending ratio of the flour is too large, it becomes powdery and has a hard texture.
【0013】また、卵白は、生卵白、卵白粉末を用いる
ことができる。特に生卵白が好ましく用いられる。その
配合割合は、糖類100質量部に対して20〜30質量
部が好ましく、24〜28質量部がより好ましい。卵白
の配合割合が少なすぎると焼成した際に生地が膨張した
後崩壊しにくくなる。一方、卵白の配合割合が多すぎる
と油が分離して生地としてまとまりがなくなり、焼成し
ても焼色がつかず、更に食感も油でベタついたものとな
る。なお、卵白粉末を用いる場合は、生地を形成するた
めに生卵白に相当する量の水を加える必要がある。[0013] Egg white may be raw egg white or egg white powder. Particularly, raw egg white is preferably used. The mixing ratio is preferably from 20 to 30 parts by mass, more preferably from 24 to 28 parts by mass, per 100 parts by mass of the saccharide. If the compounding ratio of the egg white is too small, the dough expands when baked, and then hardly disintegrates. On the other hand, if the mixing ratio of the egg white is too large, the oil separates and the dough becomes less cohesive, does not have a baked color even when baked, and the texture becomes oily. When using egg white powder, it is necessary to add an amount of water corresponding to raw egg white to form a dough.
【0014】また、油脂としては、一般に食品製造に用
いられる油脂類を用いることができる。例えば、バタ
ー、ショートニング、マーガリン、ココアバター、サル
油、シア脂、ヒマワリ油、綿実油、ナタネ油、大豆油、
ヤシ油、パーム油、パーム核油等が挙げられる。中でも
バター、ショートニング、マーガリンが好ましく、特に
風味の点からバターが好ましく用いられる。その配合割
合は、糖類100質量部に対して30〜50質量部が好
ましく、35〜45質量部がより好ましい。油脂の配合
割合が少なすぎると焼成後の生地が硬くなり過ぎてしま
い、また、天板からはがしにくくなるなどの作業性が悪
くなる。一方、油脂の配合割合が多すぎると生地の表面
に油がにじみ、食感もベタついたものとなる。As the fats and oils, fats and oils generally used in food production can be used. For example, butter, shortening, margarine, cocoa butter, monkey oil, shea butter, sunflower oil, cottonseed oil, rapeseed oil, soybean oil,
Palm oil, palm oil, palm kernel oil and the like. Among them, butter, shortening and margarine are preferable, and butter is particularly preferably used from the viewpoint of flavor. The compounding ratio is preferably 30 to 50 parts by mass, more preferably 35 to 45 parts by mass, per 100 parts by mass of the saccharide. If the mixing ratio of the fats and oils is too small, the dough after firing becomes too hard, and workability such as difficulty in peeling off from the top plate deteriorates. On the other hand, if the blending ratio of the fat or oil is too large, the oil oozes on the surface of the dough, and the texture becomes sticky.
【0015】本発明の焼き菓子は、上記基本的原料の他
に、アーモンド粉末、ピーナッツ粉砕物等のナッツ粉砕
物、コーン粉末等の穀物粉砕物、大豆粉、アズキ粉等の
豆類粉砕物、小麦パフ、米パフ等のパフ類等を適宜含む
ことができる。上記のナッツ粉砕物等を配合する場合、
その配合割合は生地に対して5〜10質量%が好まし
い。本発明においては、ナッツ粉砕物が好ましく、特に
アーモンド粉末が好ましく用いられる。The baked confectionery of the present invention may further comprise, in addition to the above-mentioned basic raw materials, crushed nuts such as almond powder and crushed peanuts, crushed cereals such as corn powder, crushed beans such as soybean powder and adzuki powder, and wheat. Puffs such as puffs and rice puffs can be included as appropriate. When compounding the above ground nuts,
The compounding ratio is preferably 5 to 10% by mass based on the dough. In the present invention, ground nuts are preferred, and almond powder is particularly preferred.
【0016】本発明の焼き菓子は、例えば以下のように
して製造できる。所定量の上記各原料を、シュガーバッ
ター法にて均質に混合して生地を調製し、この生地を適
量分注して、オーブン等で焼成することにより製造でき
る。なお、生地を調製する際に、生地の水分含量が10
〜20質量%となるように調整することが好ましい。生
地の水分含量が上記範囲外であると、生地の形成が困難
になったり、焼成した際に生地の適度な膨脹が起こりに
くくなり、食感を損ねることがある。The baked confectionery of the present invention can be produced, for example, as follows. A predetermined amount of each of the above-mentioned raw materials is homogeneously mixed by a sugar batter method to prepare a dough, and the dough is dispensed in an appropriate amount and fired in an oven or the like. When the dough is prepared, the moisture content of the dough is 10%.
It is preferable to adjust so as to be 20% by mass. If the moisture content of the dough is out of the above range, it may be difficult to form the dough, or it may be difficult for the dough to expand properly when baked, which may impair the texture.
【0017】また、焼成条件は、例えば上記生地を5〜
20gずつ分注した場合、160〜200℃で5〜30
分間焼成することが好ましい。このような条件下で焼成
することにより、生地が適度に膨脹した後、崩壊して、
多孔質な薄片状物となる。更に、カラメル化して香ばし
い味となる。The firing conditions are, for example, that
When dispensing 20 g each, 5 to 30 at 160 to 200 ° C.
It is preferred to bake for minutes. By baking under such conditions, the dough expands appropriately, then collapses,
It becomes a porous flake. Furthermore, it becomes caramelized and has a savory taste.
【0018】このようにして得られた薄片状の焼き菓子
は、ベタつかないので、取り扱いやすく、また、食した
際にも歯につきにくく、カリカリとした非常に歯応えの
よい食感を有している。The flaky baked confectionery obtained in this manner is not sticky, so it is easy to handle and hardly sticks to the teeth when eaten, and has a crisp and very crunchy texture. .
【0019】また、この焼き菓子を適当な手段により破
砕して粒状化して、チョコレート等の油性菓子生地、ア
イスクリーム等の冷菓、ケーキ、ビスケット、クッキ
ー、クラッカー等の焼き菓子に配合してもよく、また、
アイスクリーム、ケーキ、クレープ等のトッピング材と
しても用いることもできる。例えば、チョコレートに配
合する場合、その粒度は6メッシュ以下が好ましい。The baked confectionery may be crushed and granulated by an appropriate means and blended into oily confectionery dough such as chocolate, frozen dessert such as ice cream, baked confectionery such as cakes, biscuits, cookies and crackers. ,Also,
It can also be used as a topping material for ice cream, cake, crepe and the like. For example, when blended into chocolate, the particle size is preferably 6 mesh or less.
【0020】[0020]
【実施例】以下、実施例を挙げて本発明を具体的に説明
する。 実施例、比較例1〜6 表1に示す割合で各原材料を混合して生地を作った。具
体的には、砂糖、油脂及びアーモンドパウダーを混合し
てバッターを得、これに生卵白を加えて、分離しないよ
うにペースト状にした後、小麦粉を加えて生地を得た。
この生地を天板の上に10gずつ分注して、オーブンで
焼成(180℃、13分間)して、各焼き菓子を製造し
た。そして、各焼き菓子を製造する際の生地の状態、及
び得られた各焼き菓子について官能評価を行なった結果
を表2に示す。The present invention will be specifically described below with reference to examples. Examples and Comparative Examples 1 to 6 Each raw material was mixed at a ratio shown in Table 1 to prepare a dough. Specifically, sugar, oil and fat, and almond powder were mixed to obtain a batter, and raw egg white was added thereto to form a paste so as not to be separated, and then flour was added to obtain a dough.
Each dough was dispensed on a top plate in an amount of 10 g and baked in an oven (180 ° C., 13 minutes) to produce each baked confectionery. Table 2 shows the state of the dough when each baked confectionery was produced, and the results of the sensory evaluation of each baked confectionery obtained.
【0021】[0021]
【表1】 [Table 1]
【0022】[0022]
【表2】 [Table 2]
【0023】[0023]
【発明の効果】以上説明したように、本発明によれば、
糖類100質量部に対して、小麦粉20〜35質量部、
卵白20〜30質量部及び油脂30〜50質量部を含有
し、かつ生地の水分含量を10〜20質量%に調整した
生地を作り、この生地を焼成して膨脹させた後、崩壊さ
せて、多孔質な薄片状物又は粒状物とすることにより、
ベタつかず、取り扱いやすく、食した際にも歯につきに
くく、カリカリとした非常に歯応えのよい香ばしい焼き
菓子を提供できる。As described above, according to the present invention,
20 to 35 parts by mass of flour with respect to 100 parts by mass of saccharides,
Making a dough containing 20 to 30 parts by mass of egg white and 30 to 50 parts by mass of fat and oil and adjusting the water content of the dough to 10 to 20% by mass, baking and expanding the dough, disintegrating, By using porous flakes or granules,
This makes it possible to provide a crisp, crisp and fragrant baked confectionery that is not sticky, easy to handle, hardly sticks to the teeth when eating.
Claims (5)
〜35質量部、卵白20〜30質量部及び油脂30〜5
0質量部を含有する生地を焼成して、多孔質な薄片状物
又は粒状物となしたことを特徴とする焼き菓子。1. A flour 20 based on 100 parts by mass of saccharides.
35 parts by mass, 20-30 parts by mass of egg white and 30-5 parts of fats and oils
A baked confection characterized by baking a dough containing 0 parts by mass into a porous flaky or granular material.
〜35質量部、卵白20〜30質量部及び油脂30〜5
0質量部を混合し、水分含量を10〜20質量%に調整
した生地を作り、この生地を焼成して多孔質な薄片状物
にすることを特徴とする焼き菓子の製造方法。2. Wheat flour 20 per 100 parts by mass of saccharides
35 parts by mass, 20-30 parts by mass of egg white and 30-5 parts of fats and oils
A method for producing a baked confectionery, comprising mixing doughs of 0 parts by mass to prepare a dough having a water content adjusted to 10 to 20% by mass, and baking the dough into a porous flake.
後、崩壊させて、前記多孔質な薄片状物とする、請求項
2に記載の焼き菓子の製造方法。3. The method for producing a baked confectionery according to claim 2, wherein the dough is expanded and then collapsed to form the porous flakes.
0分間行なう、請求項2又は3に記載の焼き菓子の製造
方法。4. The calcination is carried out at 160 to 200 ° C. for 5 to 3 times.
The method for producing a baked confectionery according to claim 2, wherein the baked confectionery is performed for 0 minutes.
状化する、請求項2〜4のいずれか一つに記載の焼き菓
子の製造方法。5. The method for producing a baked confection according to claim 2, wherein the porous flakes are further pulverized and granulated.
Priority Applications (1)
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JP2001179937A JP3396473B2 (en) | 2001-06-14 | 2001-06-14 | Baked confectionery and method for producing the same |
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JP2001179937A JP3396473B2 (en) | 2001-06-14 | 2001-06-14 | Baked confectionery and method for producing the same |
Publications (2)
Publication Number | Publication Date |
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JP2002369656A true JP2002369656A (en) | 2002-12-24 |
JP3396473B2 JP3396473B2 (en) | 2003-04-14 |
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ID=19020426
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004329008A (en) * | 2003-04-30 | 2004-11-25 | Morinaga & Co Ltd | Method for producing baked confectionery, and baked confectionery obtained by the method |
-
2001
- 2001-06-14 JP JP2001179937A patent/JP3396473B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004329008A (en) * | 2003-04-30 | 2004-11-25 | Morinaga & Co Ltd | Method for producing baked confectionery, and baked confectionery obtained by the method |
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