JP2019187366A - 焼菓子及び複合菓子 - Google Patents
焼菓子及び複合菓子 Download PDFInfo
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- JP2019187366A JP2019187366A JP2018087128A JP2018087128A JP2019187366A JP 2019187366 A JP2019187366 A JP 2019187366A JP 2018087128 A JP2018087128 A JP 2018087128A JP 2018087128 A JP2018087128 A JP 2018087128A JP 2019187366 A JP2019187366 A JP 2019187366A
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Abstract
Description
焼菓子に配合する蛋白が食感に与える影響について調べた。そのために表1に示す原料配合により、調製例1−1〜6の焼菓子を調製した。
直径70mm、深さ30mmの円柱形状の容器に生地を充填し、デジタルフォースゲージ(日本電産シンポ株式会社)にて、円柱(直径10mm)プランジャーを進入速度180mm/minで進入距離7mmまで進入したときの最大応力(単位:0.01N)を測定した。
焼菓子に配合する蛋白が食感に与える影響について調べた。そのために表2に示す原料配合により、調製例2−1〜8の焼菓子を調製した。
焼菓子に配合する食物繊維が食感に与える影響について調べた。そのために表3に示す原料配合により、調製例3−1〜6の焼菓子を調製した。
焼菓子に配合する食物繊維の種類を変えて、配合する蛋白が食感に与える影響について調べた。そのために表4に示す原料配合により、調製例4−1〜6の焼菓子を調製した。
使用する蛋白素材の原料の種類を変えて、配合する蛋白が食感に与える影響について調べた。そのために、試験例2における調製例2−4において使用したホエイ蛋白素材とカゼイン蛋白素材を表5に示す原料に蛋白含量が同じになるように置換して、それ以外は試験例2における調製例2−4と同様にして、焼成前の生地の硬度を測定し、焼成後の食感を評価した。なお、下記表に示す調製例5−1が調製例2−4と同じ配合であり、よって調製例5−1の結果は、試験例2における調製例2−4の結果で代用した。
焼菓子に配合する蛋白が食感に与える影響について調べた。そのために表6に示す原料配合により、調製例6−1〜5の焼菓子を調製した。
焼菓子に配合する蛋白が食感に与える影響について調べた。そのために表7に示す原料配合により、調製例7−1〜5の焼菓子を調製した。
焼菓子に配合する蛋白が食感に与える影響について調べた。そのために表8に示す原料配合により、調製例8−1〜3の焼菓子を調製した。
Claims (7)
- 油脂と水と蛋白を含み、前記蛋白は第1蛋白素材と第2蛋白素材とを含み、前記油脂の含有量が10〜50質量%であり、前記水の含有量が3〜20質量%であり、前記蛋白の含有量が21〜50質量%であり、前記第1蛋白素材はホエイ蛋白素材及びコラーゲン蛋白素材からなる群から選ばれた1種又は2種以上からなり、前記第2蛋白素材はカゼイン蛋白素材及び大豆蛋白素材からなる群から選ばれた1種又は2種以上からなり、前記第1蛋白素材と前記第2蛋白素材とを9:1〜3:7の質量比で含有することを特徴とする焼菓子。
- 前記第1蛋白素材と前記第2蛋白素材との合計含有量が21〜50質量%である、請求項1記載の焼菓子。
- 更に食物繊維を含み、前記食物繊維の含有量が1〜50質量%である、請求項1又は2記載の焼菓子。
- 前記食物繊維として、イヌリン、難消化性デキストリン、ポリデキストロース、イソマルトデキストリン、セルロース、及びレジスタントスターチからなる群から選ばれた1種又は2種以上を含む、請求項1〜3のいずれか1項に記載の焼菓子。
- 請求項1〜4のいずれか1項に記載の焼菓子と、その一部又は全部を覆うチョコレートを含むことを特徴とする複合菓子。
- 前記チョコレートの少なくとも表層は、焼成され熱変性している、請求項5記載の複合菓子。
- 前記チョコレートは食物繊維を含み、前記食物繊維の含有量が1〜60質量%である、請求項5又は6記載の複合菓子。
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