JP2011125310A - Texture modifier for baked sweets and baked sweets - Google Patents
Texture modifier for baked sweets and baked sweets Download PDFInfo
- Publication number
- JP2011125310A JP2011125310A JP2009289380A JP2009289380A JP2011125310A JP 2011125310 A JP2011125310 A JP 2011125310A JP 2009289380 A JP2009289380 A JP 2009289380A JP 2009289380 A JP2009289380 A JP 2009289380A JP 2011125310 A JP2011125310 A JP 2011125310A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- fatty acid
- texture modifier
- texture
- acid ester
- 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.)
- Pending
Links
- 239000003607 modifier Substances 0.000 title claims abstract description 46
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 32
- -1 Sucrose fatty acid ester Chemical class 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 48
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 36
- 229930195729 fatty acid Natural products 0.000 claims abstract description 36
- 239000000194 fatty acid Substances 0.000 claims abstract description 36
- 229930006000 Sucrose Natural products 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- 239000005720 sucrose Substances 0.000 claims abstract description 33
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000011812 mixed powder Substances 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 abstract description 43
- 235000000346 sugar Nutrition 0.000 abstract description 15
- 229920001353 Dextrin Polymers 0.000 abstract description 14
- 239000004375 Dextrin Substances 0.000 abstract description 14
- 235000019425 dextrin Nutrition 0.000 abstract description 14
- 238000001694 spray drying Methods 0.000 abstract description 4
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
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- 239000000463 material Substances 0.000 description 3
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
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- 230000004048 modification Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
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- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ビスケット、クッキー、プレッツェル、乾パン、クラッカー等の焼き菓子に添加されて口どけ（溶け）性やサクサク感といった食感を改善するための食感改質剤に関する。また、このような食感改質剤を用いて得られた焼き菓子に関する。 The present invention relates to a texture modifier that is added to baked confectionery such as biscuits, cookies, pretzels, dry bread, and crackers to improve the mouthfeel (melting) and crispy texture. Moreover, it is related with the baked confectionery obtained using such a texture modifier.
ビスケット、クッキー、プレッツェル、乾パン、クラッカー等の焼き菓子は、小麦粉、大豆粉、米粉等の穀粉、または、コーンスターチや馬鈴薯デンプン等の澱粉質、ショートニングやマーガリン、バターなどの油脂、水、及び、砂糖、果糖などの甘味料を原料とし、鶏卵または練乳などを適宜加えてペースト状のドウ（dough）とした後、型抜きし、焼成することで得られる。代表的な焼き菓子であるビスケットは、ハードビスケットと、ソフトビスケットとに大別される。ハードビスケットは、ガス抜き用の針穴を有することを特徴とし、焼成後の組織が均一かつ緻密で、しっかりした歯ごたえがある。ハードビスケットを得るには、。砂糖や油脂を少なくし、水分を多めに配合し、時間をかけて練ることでグルテンが多く形成された腰の強い生地（ドウ）を得た後、針穴を開けて薄く焼く。一方、ソフトビスケットは、砂糖や脂肪を多くし、水分を少なめに配合して、短時間で練って得られるグルテンの少ない生地を焼き上げたものであり、ハードビスケットに比べて、柔らかくサクサクとした食感を有する。一般に脂肪分及び糖分の合計含量が40重量%以上であり、手作り風の外観を有するものを「クッキー」としている。 Baked confectionery such as biscuits, cookies, pretzel, dry bread, crackers, etc., flour such as wheat flour, soy flour, rice flour, starch such as corn starch or potato starch, fats and oils such as shortening, margarine, butter, water, and sugar It can be obtained by using a sweetener such as fructose as a raw material and adding egg or condensed milk as appropriate to obtain a pasty dough, followed by die cutting and baking. Biscuits, which are representative baked goods, are roughly classified into hard biscuits and soft biscuits. The hard biscuits are characterized by having a needle hole for venting, and the structure after firing is uniform and dense, and has a firm texture. To get a hard biscuit. Reduce the amount of sugar and oil, mix a lot of water, knead over time to obtain a strong dough with a lot of gluten, then open a needle hole and bake thinly. On the other hand, soft biscuits are baked dough with less gluten that is obtained by kneading in a short period of time by adding a lot of sugar and fat, mixing less moisture, and a soft and crisp food compared to hard biscuits. Have a feeling. Generally, the total content of fat and sugar is 40% by weight or more, and those having a handmade appearance are called “cookies”.
クッキーやビスケットなどの焼き菓子には、食感が軽く、口どけ性やサクサク感が強いものが望まれている。口どけ性やサクサク感を改善する簡単な方法として、油脂の配合量を高める方法がある。しかし、製造面では、生地の型抜きが悪いとか油が滲み出すなどの問題があり、食感面では、油っぽさが強くなるといった問題がある。そこで、油脂の配合量を高めることなく食感を改善する方法が種々提案されているが、満足な食感を得るに至っていない。一方、製造時の作業性の点からは、粉末状の改質剤とすることが望まれている。小麦などの粉原料と、粉末の状態で容易に均一に混合することができ、混合粉末として保存しておくこともできるからである。ところが、油脂原料を主体とする改質剤では、このような粉末状とするのが困難であった。これらの問題を解決するための方法として、いくつか先行技術があるが、性能面及び作業面で充分に満足できる改質剤は得られていない。 For baked confectionery such as cookies and biscuits, it is desired to have a light texture and a strong mouthfeel and crispy feeling. As a simple method for improving the mouth-feeling and crispness, there is a method for increasing the amount of fats and oils. However, in terms of manufacturing, there are problems such as poor die cutting of the dough and oil oozing, and in terms of texture, there is a problem that the oiliness becomes strong. Thus, various methods for improving the texture without increasing the blending amount of fats and oils have been proposed, but a satisfactory texture has not been obtained. On the other hand, from the viewpoint of workability during production, it is desired to use a powdery modifier. This is because it can be easily and uniformly mixed with flour raw materials such as wheat in a powder state and can be stored as a mixed powder. However, it has been difficult to form such a powder with a modifier mainly composed of oil and fat raw materials. There are several prior arts for solving these problems, but a modifier that is sufficiently satisfactory in terms of performance and work has not been obtained.
特許文献１には、卵白加水分解物やペクチンなどを微粉砕して平均粒子径が２０μｍ以下の微粉末を得た後、この微粉末を平均粒子径が２０μｍ以上のコアとなる粉末の表面に付着させたものを、品質改良剤として用いることが提案されている。焼き菓子のサクサク感や口どけ性を改良できるとしているが、このような微粉末を得る作業は煩雑であり、また、得られる焼き菓子の食感は、未だ満足いくものでない。 In Patent Document 1, egg white hydrolyzate or pectin is finely pulverized to obtain a fine powder having an average particle size of 20 μm or less. It has been proposed to use the deposited material as a quality improver. Although it is said that the crispness and mouthfeel of baked confectionery can be improved, the work of obtaining such a fine powder is complicated, and the texture of the baked confectionery obtained is not yet satisfactory.
特許文献２には、食用油脂、糖質、水分、乳化剤を水中油型に乳化してなる焼き菓子用改質剤を小麦粉１００重量部に対して２〜３０重量部添加することが提案されており、口どけ性が良好でライト感に優れた焼き菓子を提供できるとしている。しかし、サクサク感において必ずしも満足できるものでなく、また、小麦粉などの粉原料と容易に混合できる粉末状のものでもない。一方、特許文献３には、特定のトリアシルグリセリンを一定量含有する油脂組成物を、焼き菓子の生地に練り込むショートニングとして用いることが提案されている。このような油脂を用いることで、口どけ性やサクサク感は向上するものの、油っぽさが残らないようにする点で、必ずしも十分に満足できていない。他方、特許文献４には、ＨＬＢ５以上のショ糖脂肪酸エステル、グリセリン脂肪酸モノエステル等、及び糖類化合物を含有する水溶液等を噴霧乾燥して得られる小麦粉系菓子類用乳化剤製剤が提案されているが、焼き菓子については具体的に開示されていない。 Patent Document 2 proposes that 2 to 30 parts by weight of a baked confectionery modifier obtained by emulsifying edible fats, sugars, moisture, and emulsifiers in an oil-in-water type is added to 100 parts by weight of wheat flour. It is said that it can provide a baked confectionery with good mouth-feel and light feeling. However, the crispness is not always satisfactory, nor is it a powder that can be easily mixed with flour raw materials such as wheat flour. On the other hand, Patent Document 3 proposes using an oil and fat composition containing a certain amount of a specific triacylglycerol as a shortening for kneading into a baked confectionery dough. By using such fats and oils, the mouth-feeling and crispness are improved, but it is not always satisfactory in terms of preventing the oiliness from remaining. On the other hand, Patent Document 4 proposes an emulsifier preparation for flour-based confectionery obtained by spray drying an sucrose fatty acid ester of HLB5 or higher, a glycerin fatty acid monoester, and an aqueous solution containing a saccharide compound. The baked confectionery is not specifically disclosed.
本発明の目的は、ビスケットなどに代表される焼き菓子の口どけ性やサクサク感を向上することができ、また、小麦粉などの粉原料と粉体混合することができる焼き菓子用食感改質剤を提供することにある。 The object of the present invention is to improve the mouth-feel and crispness of baked goods represented by biscuits, etc., and to improve the texture of baked goods that can be mixed with flour raw materials such as flour. It is to provide an agent.
本発明の焼き菓子用食感改質剤は、HLBが15〜19であるショ糖脂肪酸エステルと、糖類化合物とを、重量比15/85〜40/60で水に溶解または分散させてから、乾燥させて得られる粉末であることを特徴とする。 The texture modifier for baked confectionery of the present invention is obtained by dissolving or dispersing a sucrose fatty acid ester having an HLB of 15 to 19 and a saccharide compound in water at a weight ratio of 15/85 to 40/60, It is a powder obtained by drying.
本発明の焼き菓子用食感改質剤であると、サクサク感に優れ、口どけ性やショートネスに富み、粉っぽさや油っぽさがない食感の焼き菓子を提供することができる。また、小麦粉などの粉原料と、粉の状態で混合することができる。 With the texture modifier for baked confectionery of the present invention, it is possible to provide a baked confectionery that is excellent in crispness, rich in mouthfeel and shortness, and does not have a powdery or oily texture. . Moreover, it can mix with flour raw materials, such as wheat flour, in the state of a powder.
本発明の焼き菓子用食感改質剤に配合するショ糖脂肪酸エステルは、HLBが、15〜19であり、好ましくは15〜16である。HLBがこれよりも低いと、十分なサクサク感や口どけ性などの食感改良効果を発揮しない。このような高HLBのショ糖脂肪酸エステルが、水溶性の糖類化合物との合計重量中に占める割合は、15〜40重量％（重量比15/85〜40/60）であり、好ましくは15〜35重量％（重量比15/85〜35/65）である。15重量%未満であると、食感改良効果を発揮するために焼き菓子（の生地（ドウ））に大量に配合しなければならないし、40重量％を越えると十分な効果を発揮しない。また、使用するショ糖脂肪酸エステルの構成脂肪酸の炭素数は特に制限を設けないが、炭素数14〜22の飽和脂肪酸又は不飽和脂肪酸、あるいはそれらの混合であることが望ましい。 As for the sucrose fatty acid ester mix | blended with the texture modifier for baked confectionery of this invention, HLB is 15-19, Preferably it is 15-16. If the HLB is lower than this, sufficient texture improvement effects such as crispness and mouthfeel will not be exhibited. The proportion of such a high HLB sucrose fatty acid ester in the total weight with the water-soluble saccharide compound is 15 to 40% by weight (weight ratio 15/85 to 40/60), preferably 15 to 35% by weight (weight ratio 15/85 to 35/65). If it is less than 15% by weight, it must be blended in a large amount in the baked confectionery (dough) in order to exert a texture improving effect, and if it exceeds 40% by weight, the sufficient effect will not be exhibited. Moreover, although carbon number of the constituent fatty acid of the sucrose fatty acid ester to be used is not particularly limited, it is preferably a saturated fatty acid or unsaturated fatty acid having 14 to 22 carbon atoms, or a mixture thereof.
糖類化合物としては、例えば、グルコース、フルクトース、ガラクトース、ショ糖、麦芽糖、トレハロース、ラクト−ス、マルトトリオース、フラクトオリゴ糖、ガラクトオリゴ糖、デキストリン、サイクロデキストリン、分岐サイクロデキストリン、イヌリン、ラバン、乳糖、ソルビトール、マルチトールなどが使用でき、これらのうち1種または2種以上の併用であっても構わない。 Examples of the saccharide compound include glucose, fructose, galactose, sucrose, maltose, trehalose, lactose, maltotriose, fructooligosaccharide, galactooligosaccharide, dextrin, cyclodextrin, branched cyclodextrin, inulin, labane, lactose, sorbitol Maltitol and the like can be used, and one or more of them may be used in combination.
本発明で用いる糖類化合物としては、デンプン（澱粉）を加水分解して得られるデキストリン、シクロデキストリン、分岐シクロデキストリンが好ましく、特にDE値（デキストロース当量値）が20〜30%のデキストリンが好ましい。ここで、DE（Dextrose Equivalent）値とは、加水分解生成物について還元糖（還元末端）の定量を行った上で、還元糖を全てブドウ糖（グルコース）と仮定した場合の、加水分解生成物の乾燥重量あたりの還元糖の含量を、百分率で示したものである。すなわち、DE値は、加水分解の程度を表す指標であり、100／DEが、加水分解生成物の数平均重合度である。したがって、DE値が20〜30%のデキストリンは、数平均重合度が3.3〜5.0（数平均分子量550〜850）のデキストリンである。 As the saccharide compound used in the present invention, dextrin, cyclodextrin and branched cyclodextrin obtained by hydrolyzing starch (starch) are preferable, and dextrin having a DE value (dextrose equivalent value) of 20 to 30% is particularly preferable. Here, the DE (Dextrose Equivalent) value is the amount of hydrolysis product when assuming that the reducing sugar is all glucose (glucose) after determining the reducing sugar (reducing end) of the hydrolysis product. The content of reducing sugar per dry weight is expressed as a percentage. That is, the DE value is an index representing the degree of hydrolysis, and 100 / DE is the number average degree of polymerization of the hydrolysis product. Therefore, a dextrin having a DE value of 20 to 30% is a dextrin having a number average degree of polymerization of 3.3 to 5.0 (number average molecular weight 550 to 850).
本発明の食感改質剤は、上記のショ糖脂肪酸エステルと、糖類化合物とを水に完全に溶解し、得られた水溶液を乾燥させて製造される粉末である。完全に水に溶解した後で乾燥させなければ、焼き菓子の食感改質効果が不十分なものとなり、本発明の効果は発揮されない。乾燥して粉末を得る方法には、真空乾燥、凍結乾燥、噴霧乾燥、及び、煮詰めて適宜攪拌しつつ結晶化させて乾燥する方法などが挙げられる。 The texture modifier of the present invention is a powder produced by completely dissolving the sucrose fatty acid ester and the saccharide compound in water and drying the resulting aqueous solution. Unless it is completely dissolved in water and then dried, the texture-improving effect of the baked confectionery becomes insufficient, and the effect of the present invention is not exhibited. Examples of the method for obtaining a powder by drying include vacuum drying, freeze drying, spray drying, and a method of boiled and crystallized while appropriately stirring and drying.
本発明の食感改質剤には、食感改質効果が失われない範囲で、上記ショ糖脂肪酸エステルとは異なる乳化剤を併用しても良い。例えば、グリセリンモノ脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチンなどを、ショ糖脂肪酸エステルに対して1〜50重量%併用することができる。 In the texture modifier of the present invention, an emulsifier different from the sucrose fatty acid ester may be used in combination as long as the texture modification effect is not lost. For example, glycerin monofatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be used in an amount of 1 to 50% by weight based on sucrose fatty acid ester.
本発明の食感改質剤は、焼き菓子用生地（ドウ）に用いる粉原料100重量部に対して、上記ショ糖脂肪酸エステルが0.2〜3重量部になるように添加するのが好ましい。0.2重量部未満では食感改良効果が不十分であり、3重量部を超えると風味を低下させる恐れがある。ここで粉原料とは、小麦粉その他の穀粉の他、各種の澱粉製品を含む澱粉質系主原料を言うこととする。すなわち、粉原料の量は、穀粉及び澱粉の総計量であり、澱粉を用いない場合には穀粉の量そのものである。本発明の食感改質剤は、粉原料に、粉末の状態で添加して均一に混合し、ホッパーや容器、包装袋中などに保存しておくことができる。特には、砂糖やベーキングパウダーなどの粉末をも含む、プレミックス粉としておき、焼き菓子用生地（ドウ）の製造時に、他の非粉体原料と混合することができる。 The texture modifier of the present invention is preferably added so that the sucrose fatty acid ester is 0.2 to 3 parts by weight with respect to 100 parts by weight of the powder raw material used for the baked confectionery dough (dough). If it is less than 0.2 part by weight, the texture improvement effect is insufficient, and if it exceeds 3 parts by weight, the flavor may be lowered. Here, the powder raw material refers to a starchy main raw material including various starch products in addition to wheat flour and other flours. That is, the amount of the raw material for flour is the total amount of flour and starch, and the amount of flour itself when no starch is used. The texture modifier of the present invention can be added to a powder raw material in a powder state, mixed uniformly, and stored in a hopper, a container, a packaging bag, or the like. In particular, it can be stored as a premix powder including powders such as sugar and baking powder, and can be mixed with other non-powder raw materials during the manufacture of the baked confectionery dough.
本発明の焼き菓子を焼成するための生地（ドウ）またはプレミックス粉には、一般に、小麦粉、糖類、油脂、食塩、及び水が基本の材料として含まれるが、他に、各種澱粉、加工澱粉、大豆粉、増粘安定剤、食物繊維を適宜配合することができ、また、活性グルテン、加水分解グルテン、小麦グリアジン、小麦グルテニン等の小麦由来蛋白質や、卵白、カゼインや乳清蛋白質等の小麦以外由来の蛋白質を配合することができる。また、大豆蛋白、ココアパウダー他の各種粉末食品を配合することができる。ここに挙げた各種配合剤は、単独でもしくは２種以上を併用して使用することができる。焼き菓子用の生地（ドウ）またはプレミックス粉に配合する粉末食品としては、例えばココアパウダー、粉乳、果実粉末、果汁粉末、生クリーム粉末、チーズ粉末、コーヒー粉末、ヨーグルト粉末等が例示される。 The dough or premix powder for baking the baked confectionery of the present invention generally contains wheat flour, sugar, fats and oils, salt, and water as basic materials, but in addition, various starches and processed starches , Soy flour, thickening stabilizer, dietary fiber, wheat-derived proteins such as active gluten, hydrolyzed gluten, wheat gliadin, wheat glutenin, and wheat such as egg white, casein and whey protein Proteins derived from other than can be blended. In addition, various powdered foods such as soybean protein, cocoa powder and the like can be blended. The various compounding agents listed here can be used alone or in combination of two or more. Examples of the powdered food blended in the baked confectionery dough or premix powder include cocoa powder, milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like.
以下に、本発明の実施例及び比較例について説明する。下記に説明する実施例及び比較例の食品改質剤を使用して、実施例及び比較例の食感改質剤を使用して、下記表１の処方のもと、ハードビスケットまたはソフトビスケットを調製した。そして、官能評価により食感を評価した。 Examples of the present invention and comparative examples will be described below. Using the food modifiers of Examples and Comparative Examples described below, using the texture modifiers of Examples and Comparative Examples, hard biscuits or soft biscuits were prepared according to the formulation shown in Table 1 below. Prepared. And the food texture was evaluated by sensory evaluation.
下記表１の処方において、小麦粉には薄力粉（日清製粉の「バイオレット」）を、コーンスターチとしては三和澱粉工業（株）の「コーンスターチ」を、ショートニングには、花王「ニューエコナVE」を、加糖練乳には、雪印乳業の「北海道 コンデンスミルク(加糖練乳)」を用いた。なお、ベーキングパウダーは、炭酸水素ナトリウム（重曹）からなる一般市販品である。また、下記実施例及び比較例において、デキストリンには三和澱粉工業の「サンデック」#250（DE値22〜26）を用い、「ショ糖脂肪酸エステル(HLB=15)」及び「ショ糖脂肪酸エステル(HLB=6)」には、それぞれ第一工業製薬(株)のDKエステルF-160及びDKエステルF50を、「ショ糖脂肪酸エステル(HLB=16)」及び「ショ糖脂肪酸エステル(HLB=9)」には、第一工業製薬(株)のDKエステルP-160及びF90をそれぞれ用い、レシチンには、大豆レシチン（ツルーレシチン工業のSLP-ペースト）を用いた。下記において、配合（g）は、全て、乾燥重量（絶乾重量）にて示した。
＜実施例1＞
ショ糖脂肪酸エステル(HLB=16)400g、デキストリン600gを水4000gに分散させ、70℃まで加熱して完全溶解させた後、噴霧乾燥（アトマイザー回転数15000rpm、送風温度170℃、排風温度93℃）することによって、食感改質剤を得た。小麦粉、コーンスターチ、砂糖、ベーキングパウダー、及び、上記食感改質剤1gでプレミックス粉を作製しておき、このプレミックス粉と、ショートニング、加糖練乳、食塩水を卓上縦型ミキサー中にて30分間低速混合してハードビスケット・ドウを調製した。これを2mmの厚さにまで圧延し直径4cmの丸型に型抜きしてから、190℃で15分間焼成することによってハードビスケットを調製した。このハードビスケットをパネラー5名が試食評価したところ、口どけ性やサクサク感が良好であり粉っぽさはなかった。
<Example 1>
Disperse 400 g of sucrose fatty acid ester (HLB = 16) and 600 g of dextrin in 4000 g of water, heat to 70 ° C and completely dissolve, then spray dry (Atomizer rotation speed 15000rpm, blast temperature 170 ° C, exhaust air temperature 93 ° C ) To obtain a texture modifier. Prepare a premix powder with 1 g of wheat flour, corn starch, sugar, baking powder, and the above-mentioned texture modifier, and add this premix powder, shortening, sweetened condensed milk, and saline in a tabletop vertical mixer. Hard biscuit dough was prepared by low speed mixing for minutes. This was rolled to a thickness of 2 mm, cut into a round shape with a diameter of 4 cm, and then fired at 190 ° C. for 15 minutes to prepare a hard biscuit. When 5 panelists evaluated the hard biscuits, they had good mouth-feeling and crispness and were not powdery.
＜実施例2＞
ショ糖脂肪酸エステル(HLB=15)180g、グリセリンステアリン酸エステル50g、デキストリン770gを水1800gに溶解し、噴霧乾燥（アトマイザー回転数15000rpm、送風温度110℃、排風温度70℃）することによって、食感改質剤を得た。この食感改質剤2gを用いて、実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー5名が試食評価したところ、口どけ性やサクサク感が良好であり、粉っぽさはなかった。
<Example 2>
Dissolve sucrose fatty acid ester (HLB = 15) 180g, glycerin stearate ester 50g, dextrin 770g in water 1800g and spray dry (atomizer rotation speed 15000rpm, blowing temperature 110 ° C, exhaust air temperature 70 ° C) A feeling modifier was obtained. A hard biscuit was baked in the same manner as in Example 1 using 2 g of the texture modifier. When five panelists evaluated the hard biscuits, they had good mouth-feeling and crispness, and were not powdery.
＜実施例3＞
ショ糖脂肪酸エステル(HLB=16)250g、レシチン50g、ショ糖700gに水500gを加えて固体分濃度が85％になるまで煮詰めた。これを低速攪拌することによって、食感改質剤を得た。この食感改質剤1gを用いて、実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー5名が試食評価したところ、口どけやサクサク感が良好であり、粉っぽさがなかった。
<Example 3>
500 g of water was added to 250 g of sucrose fatty acid ester (HLB = 16), 50 g of lecithin, and 700 g of sucrose, and the mixture was boiled until the solid concentration was 85%. The texture modifier was obtained by stirring this at low speed. Hard biscuits were baked in the same manner as in Example 1 using 1 g of this texture modifier. When 5 panelists evaluated the hard biscuits, the mouthfeel and crispyness were good and there was no powderiness.
＜実施例4＞
ショ糖脂肪酸エステル(HLB=15)150g、ショ糖850gを水1000gに溶解し、凍結乾燥することによって、食感改質剤を得た。この食感改質剤2gを用いて実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー5名が試食評価したところ、口どけ性やサクサク感が良好であり粉っぽさがなかった。
<Example 4>
A texture modifier was obtained by dissolving 150 g of sucrose fatty acid ester (HLB = 15) and 850 g of sucrose in 1000 g of water and freeze-drying. Hard biscuits were baked in the same manner as in Example 1 using 2 g of the texture modifier. When five panelists evaluated the hard biscuits, they had good mouth-feeling and crispness and were not powdery.
＜実施例5＞
ボウルにショートニング、卵を入れクリームを作り、これに砂糖、ベーキングパウダー、食塩、小麦粉、実施例１で使用した食感改質剤0.5gのプレミックスを加えて5分間低速混合し、ソフトビスケットドウを調製した。これを2mmの厚さで圧延し直径4cmの丸型に型抜きして190℃で15分間焼成することによってソフトビスケットを調製した。このソフトビスケットをパネラー5名が試食評価したところ、口どけ性やサクサク感が良好であった。
<Example 5>
Make a cream by putting shortening and eggs in a bowl, add sugar, baking powder, salt, flour and premix of 0.5g of the texture modifier used in Example 1 and mix at low speed for 5 minutes. Soft biscuit dough Was prepared. A soft biscuit was prepared by rolling this to a thickness of 2 mm, punching it into a round shape with a diameter of 4 cm, and firing at 190 ° C. for 15 minutes. When five panelists evaluated the soft biscuits, the mouthfeel and crispyness were good.
＜比較例1＞
本発明の食感改質剤の代わりにショ糖脂肪酸エステル(HLB=15)1gを、小麦粉、コーンスターチ、砂糖、ベーキングパウダーと混合してプレミックス粉を作製し、実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー5名が試食評価したところ、口どけ性やサクサク感が満足いくものでなく、また粉っぽさがあった。
<Comparative Example 1>
In place of the texture modifier of the present invention, 1 g of sucrose fatty acid ester (HLB = 15) is mixed with wheat flour, corn starch, sugar and baking powder to prepare a premixed powder, and a hard biscuit as in Example 1 Was baked. When five panelists evaluated the hard biscuits, they were not satisfied with their mouthfeel and crispness, and were also powdery.
＜比較例2＞
本発明の食感改質剤の代わりに、ショ糖脂肪酸エステル(HLB=11)400g及びデキストリン600gを水3000gに溶解し、噴霧乾燥（アトマイザー回転数15000rpm、送風温度170℃、排風温度90℃）して得たもの1gを用いて実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー5名が試食評価したところ、口どけ性が満足いくものではなく、サクサク感がなかった。また、少し粉っぽさもあった。
<Comparative Example 2>
Instead of the texture modifier of the present invention, 400 g of sucrose fatty acid ester (HLB = 11) and 600 g of dextrin are dissolved in 3000 g of water and spray-dried (atomizer rotation speed 15000 rpm, blowing temperature 170 ° C., exhaust air temperature 90 ° C. The hard biscuits were baked in the same manner as in Example 1 using 1 g of the product obtained as described above. When five panelists evaluated the hard biscuits, their mouthfeel was not satisfactory and there was no crispness. It was also slightly powdery.
＜比較例3＞
本発明の食感改質剤の代わりにデキストリン2gを配合して実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー5名が試食評価したところ、口どけ性が悪くてサクサク感がなく、粉っぽさがあった。
<Comparative Example 3>
Hard biscuits were baked in the same manner as in Example 1 by adding 2 g of dextrin instead of the texture modifier of the present invention. When five panelists evaluated the hard biscuits, they had poor mouthfeel, no crispness, and a powdery appearance.
＜比較例4＞
本発明の食感改質剤の代わりにグリセリンステアリン酸エステル（理研ビタミン(株)のエマルジーMS）0.5gをショートニングに溶かし、実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー5名が試食評価したところ、口どけ性が悪くサクサク感は満足いくものではなかった。また、粉っぽさがあった。
<Comparative Example 4>
Instead of the texture modifier of the present invention, 0.5 g of glycerin stearic acid ester (Emulsy MS of Riken Vitamin Co., Ltd.) was dissolved in the shortening, and hard biscuits were baked in the same manner as in Example 1. When five panelists evaluated the hard biscuits, they had poor mouthfeel and the crispy feeling was not satisfactory. There was also a powdery taste.
＜比較例5＞
本発明の食感改質剤の代わりにショ糖脂肪酸エステル(HLB=15)1gを配合して実施例5と同様にソフトビスケットを焼成した。このソフトビスケットをパネラー5名が試食評価したところ、口どけ性、サクサク感ともに満足いくものではなかった。
<Comparative Example 5>
Soft biscuits were baked in the same manner as in Example 5 by blending 1 g of sucrose fatty acid ester (HLB = 15) instead of the texture modifier of the present invention. When five panelists evaluated the soft biscuits, they were not satisfied with their mouthfeel and crispness.
＜比較例6＞
食感改質剤を配合せずに実施例5と同様にソフトビスケットを焼成した。このソフトビスケットをパネラー5名が試食評価したところ、口どけ性が悪くサクサク感は満足いくものではなかった。
<Comparative Example 6>
Soft biscuits were baked in the same manner as in Example 5 without blending the texture modifier. When five panelists evaluated the soft biscuits, the mouthfeel was poor and the crispness was not satisfactory.
＜比較例７＞
本発明の食感改質剤の代わりにショ糖脂肪酸エステル(HLB=15)100g、グリセリンステアリン酸エステル100g、デキストリン800gを水1800gに溶解し、噴霧乾燥（アトマイザー回転数15000rpm、送風温度110℃、排風温度70℃）することによって、食感改質剤を得た。この食感改質剤2gを用いて、実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー５名が試食評価したところ、口どけ感が満足いくものではなく、サクサク感が無かった。また、少し粉っぽさもあった。
<Comparative Example 7>
Instead of the texture modifier of the present invention, sucrose fatty acid ester (HLB = 15) 100 g, glycerol stearate ester 100 g, dextrin 800 g dissolved in 1800 g of water, spray drying (atomizer rotation speed 15000 rpm, blowing temperature 110 ° C., The mouthfeel temperature was changed to 70 ° C. to obtain a texture modifier. A hard biscuit was baked in the same manner as in Example 1 using 2 g of the texture modifier. When five panelists evaluated the hard biscuits, the mouthfeel was not satisfactory and there was no crispness. It was also slightly powdery.
＜比較例８＞
本発明の食感改質剤の代わりにショ糖脂肪酸エステル(HLB=15)450ｇ、デキストリン550gを水4000gに溶解し、噴霧乾燥（アトマイザー回転数15000rpm、送風温度110℃、排風温度70℃）することによって、食感改質剤を得た。この食感改質剤2gを用いて、実施例1と同様にハードビスケットを焼成した。このハードビスケットをパネラー５名が試食評価したところ、口どけ感が満足いくものではなく、サクサク感が無かった。また、少し粉っぽさもあった。
<Comparative Example 8>
Instead of the texture modifier of the present invention, 450 g of sucrose fatty acid ester (HLB = 15) and 550 g of dextrin are dissolved in 4000 g of water and spray-dried (atomizer rotation speed 15000 rpm, blowing temperature 110 ° C, exhaust air temperature 70 ° C) Thus, a texture modifier was obtained. A hard biscuit was baked in the same manner as in Example 1 using 2 g of the texture modifier. When five panelists evaluated the hard biscuits, the mouthfeel was not satisfactory and there was no crispness. It was also slightly powdery.
実施例1〜5の結果から知られるように、本発明の食感改質剤を適量添加することにより、所望の食感改質効果が得られた。これに対し、ショ糖脂肪酸エステルの粉末を粉体原料にそのまま混合した場合（比較例1及び5）、高HLBショ糖脂肪酸エステルに代えて比較的低いHLBのショ糖脂肪酸エステルを用いた場合（比較例2）、デキストリンのみの粉末を添加した場合（比較例3）、高HLBショ糖脂肪酸エステルの配合量が所定の範囲を外れる場合（比較例7,8）など、いずれも、所望の食感改質効果が得られなかった。 As is known from the results of Examples 1 to 5, the desired texture-modifying effect was obtained by adding an appropriate amount of the texture-modifying agent of the present invention. On the other hand, when sucrose fatty acid ester powder is directly mixed with the powder material (Comparative Examples 1 and 5), when a relatively low HLB sucrose fatty acid ester is used instead of the high HLB sucrose fatty acid ester ( Comparative Example 2), when a powder containing only dextrin is added (Comparative Example 3), or when the blending amount of the high HLB sucrose fatty acid ester is outside the predetermined range (Comparative Examples 7 and 8). Sensitive modification effect was not obtained.
本発明の食感改質剤を配合することで、サクサク感、口どけ性に優れ、粉っぽさのないビスケットを調製することができる。 By blending the texture modifier of the present invention, it is possible to prepare a biscuits that are excellent in crispness and mouthfeel and have no powderiness.
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| JP2016136857A (en) * | 2015-01-26 | 2016-08-04 | 三栄源エフ・エフ・アイ株式会社 | Grain processed food |
| KR20170120594A (en) * | 2015-02-20 | 2017-10-31 | 에자끼구리고가부시키가이샤 | Stick-shaped baked confectionery and method for manufacturing same |
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