JP2021159027A - Mixed powder for confectionery, and production method of confectionery - Google Patents
Mixed powder for confectionery, and production method of confectionery Download PDFInfo
- Publication number
- JP2021159027A JP2021159027A JP2020066520A JP2020066520A JP2021159027A JP 2021159027 A JP2021159027 A JP 2021159027A JP 2020066520 A JP2020066520 A JP 2020066520A JP 2020066520 A JP2020066520 A JP 2020066520A JP 2021159027 A JP2021159027 A JP 2021159027A
- Authority
- JP
- Japan
- Prior art keywords
- confectionery
- starch
- potato starch
- mixed powder
- waxy potato
- 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
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 67
- 239000011812 mixed powder Substances 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 229920002486 Waxy potato starch Polymers 0.000 claims abstract description 68
- 229920002472 Starch Polymers 0.000 claims abstract description 49
- 235000019698 starch Nutrition 0.000 claims abstract description 48
- 239000002994 raw material Substances 0.000 claims abstract description 45
- 239000008107 starch Substances 0.000 claims abstract description 37
- 102000004190 Enzymes Human genes 0.000 claims description 23
- 108090000790 Enzymes Proteins 0.000 claims description 23
- 229940088598 enzyme Drugs 0.000 claims description 23
- 108090000637 alpha-Amylases Proteins 0.000 claims description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims description 7
- 229940024171 alpha-amylase Drugs 0.000 claims description 7
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 abstract description 17
- 239000004382 Amylase Substances 0.000 description 26
- 108010065511 Amylases Proteins 0.000 description 26
- 102000013142 Amylases Human genes 0.000 description 26
- 235000019418 amylase Nutrition 0.000 description 26
- 235000012970 cakes Nutrition 0.000 description 19
- 239000000203 mixture Substances 0.000 description 17
- 239000000843 powder Substances 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 15
- 235000012773 waffles Nutrition 0.000 description 14
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 13
- 239000000126 substance Substances 0.000 description 13
- 240000003183 Manihot esculenta Species 0.000 description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 12
- 235000013601 eggs Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229920000881 Modified starch Polymers 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- -1 rice starch Polymers 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000011347 resin Substances 0.000 description 4
- 229920005989 resin Polymers 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 230000005068 transpiration Effects 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 238000006266 etherification reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000219318 Amaranthus Species 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 102000020006 aldose 1-epimerase Human genes 0.000 description 1
- 108091022872 aldose 1-epimerase Proteins 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011086 glassine Substances 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は菓子類用ミックス粉及び菓子類の製造方法に関するものである。 The present invention relates to a mixed powder for confectionery and a method for producing confectionery.
小麦粉等の澱粉質原料を主体とする菓子類は、柔らかくソフトでしっとりとしており、口溶けのよいものが好まれてきた。近年、喫食時にもちもちとした食感を有する食品を嗜好する消費者が増え、菓子類においても、もちもちとした食感が望まれるようになってきた。
もちもちとした食感のベーカリー製品を得るために各種検討がなされてきた。特許文献１では、α化小麦粉および／またはα化澱粉とエーテル化澱粉を含む焼き菓子用プレミックスが開示されている。特許文献２では、小麦粉、ヒドロキシプロピル澱粉及び／又はアセチル化澱粉及びα化澱粉質からなる原料粉を用いて製造されるパン類が開示されている。特許文献３では、ホットケーキミックスに添加するための、α化タピオカデンプン及び／又は加工デンプンを含有するアレンジミックスが開示されている。特許文献４では、もち種タピオカ澱粉及び／又は加工もち種タピオカ澱粉が配合された澱粉質原料を用いて製造された各種ベーカリー製品が開示されている。これらは何れも、もちもちとした食感を得るためには優れたものであるが、もちもち且つしっとりした食感を常温で１ヶ月以上の長期間維持することができるものではなかった。
一方、特許文献５では、小麦粉を主原料とする原料穀粉１００質量部に対して、α化した加工ワキシーポテトスターチ０．２〜１０質量部を含有する材料を用いて製造されたベーカリー食品が開示されており、製造後１ヶ月後においてもしっとり感に優れ、パサツキを感じないパウンドケーキが得られることが記載されている（表４）。しかしながら、この発明では１ヶ月を超えて保存した後の食感の経時劣化には触れられておらず、またもちもちとした食感については検討されていない。
Confectioneries mainly made of starchy raw materials such as wheat flour are soft, soft and moist, and those that melt in the mouth have been preferred. In recent years, the number of consumers who prefer foods having a chewy texture at the time of eating has increased, and confectionery products have also been desired to have a chewy texture.
Various studies have been conducted to obtain a bakery product with a chewy texture. Patent Document 1 discloses a premix for baked confectionery containing pregelatinized wheat flour and / or pregelatinized starch and etherified starch. Patent Document 2 discloses breads produced using a raw material flour composed of wheat flour, hydroxypropyl starch and / or acetylated starch and pregelatinized starch. Patent Document 3 discloses an arrangement mix containing pregelatinized tapioca starch and / or modified starch for addition to the pancake mix. Patent Document 4 discloses various bakery products produced using a starchy raw material containing glutinous tapioca starch and / or processed glutinous tapioca starch. All of these are excellent for obtaining a chewy texture, but they have not been able to maintain a chewy and moist texture at room temperature for a long period of one month or longer.
On the other hand, Patent Document 5 discloses a bakery food produced using a material containing 0.2 to 10 parts by mass of pregelatinized processed waxy potato starch with respect to 100 parts by mass of raw material flour containing wheat flour as a main raw material. It is described that a pound cake that has an excellent moist feeling and does not feel dry can be obtained even one month after production (Table 4). However, the present invention does not mention the deterioration of the texture over time after storage for more than one month, and the chewy texture has not been studied.
１ヶ月以上の長期間（例えば３０〜７０日間程度）にわたり室温で保存しても、もちもち感としっとり感を維持する菓子類を得ることができる菓子類用ミックス粉、そのミックス粉を使用して製造される菓子類及び菓子類の製造方法を提供することを課題とする。 Using a confectionery mix powder that can obtain confectionery that maintains a chewy and moist feeling even when stored at room temperature for a long period of one month or longer (for example, about 30 to 70 days). An object of the present invention is to provide a confectionery to be produced and a method for producing the confectionery.
本発明者らは上記課題を解決するため鋭意検討を行った。その結果、穀粉類及び澱粉類からなる澱粉質原料と澱粉加水分解酵素とを含む菓子類用ミックス粉であって、澱粉質原料の全量に対して化学変性ワキシー馬鈴薯澱粉を１．５〜３０質量％含み、澱粉質原料１００ｇに対して０．１５〜４００ユニットの澱粉分解酵素を含有する、前記菓子類用ミックス粉を使用することにより、１ヶ月以上の長期間室温保存しても、もちもち感としっとり感を維持する菓子類を得ることができることを見いだし、本発明を完成するに至った。
すなわち本発明は以下の通りである。
［１］穀粉類及び澱粉類からなる澱粉質原料と澱粉加水分解酵素とを含む菓子類用ミックス粉であって、澱粉質原料の全量に対して化学変性ワキシー馬鈴薯澱粉を１．５〜３０質量％含み、澱粉質原料１００ｇに対して０．１５〜４００ユニットの澱粉分解酵素を含有する、前記菓子類用ミックス粉。
［２］化学変性ワキシー馬鈴薯澱粉が、エーテル化リン酸架橋ワキシー馬鈴薯澱粉である、［１］記載の菓子類用ミックス粉。
［３］化学変性ワキシー馬鈴薯澱粉がα化されている、［１］又は［２］記載の菓子類用ミックス粉。
［４］澱粉分解酵素がα−アミラーゼである、［１］〜［３］記載の菓子類用ミックス粉。
［５］［１］〜［４］記載の菓子類用ミックス粉を含む、菓子類用生地。
［６］［１］〜［４］記載の菓子類用ミックス粉を使用する、菓子類の製造方法。
［７］［５］記載の菓子類用生地を焼成する、菓子類の製造方法。
The present inventors have conducted diligent studies to solve the above problems. As a result, it is a mixed powder for confectionery containing a starchy raw material composed of starches and starches and a starch hydrolyzing enzyme, and 1.5 to 30 mass of chemically modified waxy potato starch is added to the total amount of the starchy raw material. By using the mixed flour for confectionery, which contains% and contains 0.15 to 400 units of starch-degrading enzyme with respect to 100 g of starchy raw material, it feels chewy even when stored at room temperature for a long period of one month or longer. We have found that it is possible to obtain confectionery that maintains a moist feeling, and have completed the present invention.
That is, the present invention is as follows.
[1] A mixed powder for confectionery containing a starchy raw material composed of starches and starches and a starch hydrolyzing enzyme, and 1.5 to 30 mass of chemically modified waxy potato starch with respect to the total amount of the starchy raw material. %, And 0.15 to 400 units of starch-degrading enzyme per 100 g of starchy raw material.
[2] The mixed powder for confectionery according to [1], wherein the chemically modified waxy potato starch is etherified phosphate crosslinked waxy potato starch.
[3] The mixed powder for confectionery according to [1] or [2], wherein the chemically modified waxy potato starch is pregelatinized.
[4] The mixed powder for confectionery according to [1] to [3], wherein the starch-degrading enzyme is α-amylase.
[5] A confectionery dough containing the confectionery mix powder according to [1] to [4].
[6] A method for producing confectionery, using the confectionery mix powder according to [1] to [4].
[7] A method for producing confectionery, which comprises baking the confectionery dough according to [5].
本発明によれば、１ヶ月以上の長期間にわたり（例えば３０〜７０日間程度）常温で保存しても、もちもち感としっとり感を持続する菓子類を提供することができる。 According to the present invention, it is possible to provide confectioneries that maintain a chewy and moist feeling even when stored at room temperature for a long period of one month or longer (for example, about 30 to 70 days).
本発明の菓子類用ミックス粉は、穀粉類及び澱粉類からなる澱粉質原料と澱粉加水分解酵素とを含む菓子類用ミックス粉であって、澱粉質原料の全量に対して化学変性ワキシー馬鈴薯澱粉を１．５〜３０質量％含み、澱粉質原料１００ｇに対して０．１５〜４００ユニットの澱粉分解酵素を含有する。 The confectionery mixed powder of the present invention is a confectionery mixed powder containing a starchy raw material composed of grains and starches and a starch hydrolyzing enzyme, and is chemically modified waxy potato starch with respect to the total amount of the starchy raw material. Contains 1.5 to 30% by mass, and contains 0.15 to 400 units of starch-degrading enzyme with respect to 100 g of starchy raw material.
本発明の菓子類用ミックス粉における澱粉質原料は、穀粉類及び澱粉類とからなる。「穀粉類」とは、普通小麦、デュラム小麦、米、ライ麦、大麦、とうもろこし、そば、大豆、ひえ、あわ、アマランサス等の穀物由来の穀粉；馬鈴薯、甘藷、タピオカ等の地下茎粉などであり、好ましくは小麦粉を主体とし、任意に小麦粉以外の穀粉や地下茎粉を含むものを使用する。「澱粉類」とは、穀物、地下茎、樹幹等から分離精製された澱粉（小麦澱粉、米澱粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、サゴ澱粉、ワキシーコーンスターチ、ワキシー馬鈴薯澱粉等）、及び、前記澱粉類をα化、エーテル化、アセチル化、架橋処理等を行った変性澱粉類などをいう。澱粉質原料における澱粉類の含有率は澱粉質原料全量に対して好ましくは２０〜５０質量％であり、更に好ましくは２５〜４５質量％である。本願発明における化学変性ワキシー馬鈴薯澱粉は澱粉類に含まれる。 The starchy raw material in the confectionery mix powder of the present invention comprises cereal flours and starches. "Flour" is a flour derived from grains such as ordinary wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, hie, foxtail millet, and amaranthus; It is preferable to use wheat flour as the main component, and optionally use flour other than wheat flour or underground stalk flour. "Starch" refers to starch separated and purified from grains, underground stems, tree trunks, etc. (wheat starch, rice starch, corn starch, tapioca starch, horse bell starch, sweet potato starch, green bean starch, sago starch, waxy corn starch, waxy horse bell starch, etc. ), And modified starches obtained by subjecting the starches to pregelatinization, etherification, acetylation, cross-linking treatment, etc. The content of starches in the starchy raw material is preferably 20 to 50% by mass, more preferably 25 to 45% by mass, based on the total amount of the starchy raw material. The chemically modified waxy potato starch in the present invention is included in starches.
本発明において、「化学変性ワキシー馬鈴薯澱粉」とは、公知の方法で化学的に変性されたワキシー馬鈴薯澱粉のことである。ここでワキシー馬鈴薯澱粉とは、アミロースをほとんど含まず、アミロペクチンがほぼ１００％であるもち種馬鈴薯由来の澱粉である。化学変性ワキシー馬鈴薯澱粉を得るための化学的変性としては、酢酸、オクテニルコハク酸等のカルボキシル基によるアセチル化；ヒドロキシプロピル基、リン酸基によるエーテル化；リン酸架橋、アジピン酸架橋等の架橋；及びそれらの組み合わせを挙げることができる。本発明の「化学変性ワキシー馬鈴薯澱粉」は、化学的変性したワキシー馬鈴薯澱粉をさらにα化したものも含む。好ましくはエーテル化したワキシー馬鈴薯澱粉であり、より好ましくはエーテル化とリン酸架橋との組み合わせにより変性したワキシー馬鈴薯澱粉であり、最も好ましくはα化されたエーテル化リン酸架橋ワキシー馬鈴薯澱粉である。このような化学変性ワキシー馬鈴薯澱粉としては、ヒドロキシプロピルリン酸架橋ワキシー馬鈴薯澱粉、α化ヒドロキシプロピルリン酸架橋ワキシー馬鈴薯澱粉、ヒドロキシプロピルワキシー馬鈴薯澱粉（エーテル化ワキシー馬鈴薯澱粉）、α化ヒドロキシプロピルワキシー馬鈴薯澱粉等を挙げることができる。化学変性ワキシー馬鈴薯澱粉は、市販されているものを使用することができ、例えば、ヒドロキシプロピルリン酸架橋ワキシー馬鈴薯澱粉（松谷化学工業社製エリアンＶＥ５４０）、α化ヒドロキシプロピルリン酸架橋ワキシー馬鈴薯澱粉（松谷化学工業社製エリアンＶＣ１２０）等が挙げられる。 In the present invention, the "chemically modified waxy potato starch" is a waxy potato starch chemically modified by a known method. Here, the waxy potato starch is a starch derived from glutinous potato starch which contains almost no amylose and contains almost 100% amylopectin. Chemically modified waxy As chemical modifications to obtain horse bell syrup starch, acetylation with carboxyl groups such as acetic acid and octenyl succinic acid; etherification with hydroxypropyl groups and phosphate groups; A combination of them can be mentioned. The "chemically modified waxy potato starch" of the present invention also includes a further pregelatinized version of chemically modified waxy potato starch. It is preferably etherified waxy potato starch, more preferably waxy potato starch modified by a combination of etherification and phosphate cross-linking, and most preferably pregelatinized etherified phosphate cross-linked waxy potato starch. Examples of such chemically modified waxy potato starch include hydroxypropyl phosphate crosslinked potato starch, pregelatinized hydroxypropyl phosphate crosslinked waxy potato starch, hydroxypropyl waxy potato starch (etherified waxy potato starch), and pregelatinized hydroxypropyl potato starch. Examples include starch and the like. As the chemically modified waxy potato starch, commercially available ones can be used. For example, hydroxypropyl phosphate crosslinked waxy potato starch (Erian VE540 manufactured by Matsutani Chemical Industry Co., Ltd.), pregelatinized hydroxypropyl phosphate crosslinked waxy potato starch ( Elian VC120) manufactured by Matsutani Chemical Industry Co., Ltd. can be mentioned.
本発明の菓子類用ミックス粉において、化学変性ワキシー馬鈴薯澱粉の含有率は、澱粉質原料全量に対して１．５〜３０質量％であり、好ましくは２〜２０質量％であり、更に好ましくは３〜１５質量％である。化学変性ワキシー馬鈴薯澱粉の含有率が、澱粉質原料全量に対して１．５〜３０質量％であると、菓子類を長期室温保存しても、もちもち感としっとり感を持続することができる。１．５質量％未満では、菓子類を長期室温保存するとパサつきがあり食感が硬くなる傾向にある。３０質量％を超えると、焼成した菓子類のボリュームが得にくくなる傾向にある。 In the mixed powder for confectionery of the present invention, the content of the chemically modified waxy potato starch is 1.5 to 30% by mass, preferably 2 to 20% by mass, more preferably 2 to 20% by mass, based on the total amount of the starchy raw material. It is 3 to 15% by mass. When the content of the chemically modified waxy potato starch is 1.5 to 30% by mass with respect to the total amount of the starchy raw material, the chewy and moist feeling can be maintained even if the confectionery is stored at room temperature for a long period of time. If it is less than 1.5% by mass, the confectionery tends to be dry and have a hard texture when stored at room temperature for a long period of time. If it exceeds 30% by mass, it tends to be difficult to obtain the volume of baked confectionery.
本発明において、「澱粉分解酵素」とは、澱粉のグルコシド結合を加水分解する酵素であり、エンド型、エキソ型に関わらず公知の澱粉分解酵素であれば何れも使用することができる。澱粉分解酵素により、菓子類用ミックス粉中の澱粉質原料に含まれる澱粉が部分的に分解され、澱粉内部の保水性が高くなることが、得られる菓子類のしっとりさや柔らかさが持続することに寄与すると考えられる。そのような澱粉分解酵素として、α−アミラーゼ、β−アミラーゼ、グルコアミラーゼ、α−グルコシダーゼ、プルラナーゼ等が挙げられ、それらの組み合わせであってもよい。好ましくはα−アミラーゼ、β−アミラーゼであり、最も好ましくはα−アミラーゼである。 In the present invention, the "starch-degrading enzyme" is an enzyme that hydrolyzes the glucosidic bond of starch, and any known starch-degrading enzyme can be used regardless of whether it is an endo-type or an exo-type. The starch-degrading enzyme partially decomposes the starch contained in the starchy raw material in the confectionery mix powder, and the water retention inside the starch is increased, so that the moistness and softness of the obtained confectionery are maintained. It is thought that it contributes to. Examples of such a starch-degrading enzyme include α-amylase, β-amylase, glucoamylase, α-glucosidase, pullulanase and the like, and a combination thereof may be used. It is preferably α-amylase and β-amylase, and most preferably α-amylase.
本発明の菓子類用ミックス粉において、澱粉分解酵素の使用量は、澱粉質原料１００ｇあたり０．１５〜４００ユニットであり、好ましくは０．２〜３５０ユニットであり、更に好ましくは０．３〜３００ユニットである。澱粉分解酵素の使用量が、澱粉質原料１００ｇあたり０．１５〜４００ユニットであると、菓子類を長期室温保存しても、もちもち感としっとり感を持続することができる。０．１５ユニット未満では、菓子類を長期室温保存するとパサつきがあり、食感が硬くなる傾向にある。４００ユニットを超えると、生地粘度の低下とベタつきのために作業性が悪くなる傾向にあり、また焼成した菓子類のボリュームが得にくくなる傾向にある。 In the confectionery mix powder of the present invention, the amount of the starch-degrading enzyme used is 0.15 to 400 units, preferably 0.2 to 350 units, and more preferably 0.3 to 350 units per 100 g of the starchy raw material. It is 300 units. When the amount of the starch-degrading enzyme used is 0.15 to 400 units per 100 g of the starchy raw material, the chewy and moist feeling can be maintained even if the confectionery is stored at room temperature for a long period of time. If the unit is less than 0.15 units, the confectionery tends to be dry and have a hard texture when stored at room temperature for a long period of time. If it exceeds 400 units, the workability tends to be deteriorated due to the decrease in the viscosity of the dough and the stickiness, and the volume of the baked confectionery tends to be difficult to obtain.
なお、α−アミラーゼ等の澱粉質分解酵素の酵素活性単位（ユニット）は、各澱粉質分解酵素の最適温度で１０分間の反応条件下で１分間に１ｍｇのグルコースに相当する還元糖を生成する酵素量を１ユニットとする。例えば、スミチームＡＳ（α−アミラーゼ）であれば、至適温度は４０℃である。グルコースの測定は、グルコースオキシダーゼ法、ムタロターゼ・ＧＯＤ法等の公知の方法で測定することができ、また、市販されているグルコースＣII−テストワコー（富士フィルム和光純薬株式会社）等のグルコース測定キットを使用することもできる。 The enzyme activity unit of a starch-degrading enzyme such as α-amylase produces a reducing sugar equivalent to 1 mg of glucose per minute under reaction conditions of 10 minutes at the optimum temperature of each starch-degrading enzyme. The amount of enzyme is 1 unit. For example, in the case of Sumiteam AS (α-amylase), the optimum temperature is 40 ° C. Glucose can be measured by a known method such as glucose oxidase method, mutarotase / GOD method, or a commercially available glucose measurement kit such as Glucose CII-Test Wako (Fuji Film Wako Pure Chemical Industries, Ltd.). Can also be used.
本発明の菓子類には、穀粉などの澱粉含有物、油脂、砂糖、鶏卵など含む生地を焼成して得る食品であり、このような菓子類としてはパウンドケーキ、バターケーキ、カップケーキ、マドレーヌ、フィナンシェ、マフィン、バウムクーヘン等のバターケーキ類、スポンジケーキ、シフォンケーキ、カステラ、ブッセ等のスポンジケーキ類、ワッフル、ホットケーキ、パンケーキ、どら焼きなど等が挙げられるがこれらに限定されない The confectionery of the present invention is a food obtained by baking a dough containing starch-containing substances such as grain flour, fats and oils, sugar, chicken eggs, etc. Butter cakes such as finanche, muffin, baumkuchen, sponge cakes such as sponge cake, chiffon cake, castella, busse, waffles, hot cakes, pancakes, dorayaki, etc. are included, but not limited to these.
本発明の菓子類用ミックス粉は、所定量の澱粉質原料と所定量の澱粉分解酵素以外に、目的とする菓子の種類の種類及び求める食感に応じて、ベーキングパウダー等の膨張剤；グラニュー糖等の糖類；脱脂粉乳等の乳類；ショートニングや液体食用油等の油脂類；卵液や卵白粉等の卵類：大豆タンパク等のタンパク質類；グリセリン脂肪酸エステル、レシチン等の乳化剤；食塩；香料；着色料；調味料；増粘多糖類等の通常菓子類の製造に使用される副原料を適宜配合することができる。 In addition to a predetermined amount of starchy raw material and a predetermined amount of starch-degrading enzyme, the confectionery mixed powder of the present invention is a swelling agent such as baking powder; granules, depending on the type of confectionery to be desired and the desired texture. Sugars such as sugars; Milks such as defatted milk powder; Oils and fats such as shortening and liquid edible oils; Eggs such as egg liquid and egg white powder: Proteins such as soybean protein; Emulsifiers such as glycerin fatty acid ester and lecithin; Salt; Auxiliary raw materials used in the production of ordinary confectioneries such as fragrances; coloring agents; seasonings; thickening polysaccharides can be appropriately blended.
本発明の菓子類用生地は、前記菓子類用ミックス粉を含む。また本発明の菓子類は本発明の菓子類用生地を焼成して成る。 The confectionery dough of the present invention contains the confectionery mix powder. Further, the confectionery of the present invention is formed by baking the dough for confectionery of the present invention.
本発明の菓子類は、所定量の澱粉質原料と所定量の澱粉分解酵素を含む、前記菓子類用ミックス粉を使用する以外は常法に従って製造することが出来る。例えばカップケーキであれば、ミックス粉に卵、砂糖及び油脂等を加えて混合して生地を作り、型などを適宜使用して焼成することができる。ベルギーワッフルであればミックス粉に卵、水、生イーストなどを加えて混合し、さらにバターを加えて混合して生地を得、生地を発酵させた後に型などを適宜使用して焼成することができる。どら焼きであれば、卵に砂糖、はちみつ、水を加えて混合したところにミックス粉を加えさらに混合して生地を作り、ホットプレートなどで焼成することができる。スポンジケーキであれば卵、砂糖、水等を混合し、泡立てたのちにミックス粉を加え混合して生地を作り、型などを適宜使用して焼成することができる。 The confectionery of the present invention can be produced according to a conventional method except that the confectionery mixed powder containing a predetermined amount of starchy raw material and a predetermined amount of starch-degrading enzyme is used. For example, in the case of cupcakes, eggs, sugar, oils and fats and the like can be added to the mixed powder and mixed to make a dough, which can be baked using a mold or the like as appropriate. For Belgian waffles, you can add eggs, water, raw yeast, etc. to the mixed flour and mix, then add butter and mix to obtain the dough, ferment the dough, and then bake it using a mold as appropriate. can. In the case of dorayaki, sugar, honey, and water are added to the egg and mixed, and then the mixed powder is added and further mixed to make a dough, which can be baked on a hot plate or the like. In the case of sponge cake, eggs, sugar, water and the like are mixed, and after whipping, mixed powder is added and mixed to make a dough, which can be baked using a mold or the like as appropriate.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
製造例１ カップケーキの製造
（１）表１の配合表記載の原料をミキサーに投入し、均質になるまで混合してカップケーキ用オールインミックス粉を得た。
（２）得られたカップケーキ用ミックス粉１００質量部に対して全卵４０質量部を加えて低速１分間、中速２分間混捏し、水２５質量部及びサラダ油３０質量部を加えて更に低速１分混捏し、掻き落とし後、低速２分間混捏してカップケーキ生地を得た。
（３）グラシン紙カップケーキ型にカップケーキ生地４０ｇを投入し、１８０℃に予熱したオーブンに入れ、１８０℃で２０分間焼成してカップケーキを得た。
（４）放冷後、カップケーキをアルコール蒸散剤と共に樹脂製包装袋に入れて個別密封包装し、室温で保管した。
Production Example 1 Production of cupcakes (1) The raw materials listed in the formulation table of Table 1 were put into a mixer and mixed until homogeneous to obtain an all-in-mix powder for cupcakes.
(2) Add 40 parts by mass of whole eggs to 100 parts by mass of the obtained mixed powder for cupcakes, knead for 1 minute at low speed and 2 minutes at medium speed, add 25 parts by mass of water and 30 parts by mass of salad oil, and further lower speed. After kneading for 1 minute and scraping off, kneading was performed at a low speed for 2 minutes to obtain a cupcake dough.
(3) 40 g of cupcake dough was put into a glassine paper cupcake mold, placed in an oven preheated to 180 ° C., and baked at 180 ° C. for 20 minutes to obtain a cupcake.
(4) After allowing to cool, the cupcakes were placed in a resin packaging bag together with an alcohol transpiration agent, individually sealed and packaged, and stored at room temperature.
表１ カップケーキ用ミックス粉の配合（質量部）
タピオカ澱粉： ゆり（松谷化学工業株式会社）
アミラーゼ： スミチームＡＳ（１５００Ｕ／ｇ、新日本化学工業株式会社）
*1 澱粉質原料１００ｇに対して１０５Ｕ（ユニット）に相当
Table 1 Mixing powder for cupcakes (part by mass)
Tapioca starch: Yuri (Matsutani Chemical Industry Co., Ltd.)
Amylase: Sumiteam AS (1500 U / g, Shin Nihon Kagaku Kogyo Co., Ltd.)
* 1 Equivalent to 105U (unit) for 100g of starchy raw material
評価例１ 官能評価
個別密封包装したカップケーキを室温で１日、３０日及び６０日間保存し、熟練のパネラー１０名により下記評価基準表に従って官能評価した。なお、化学変性ワキシー馬鈴薯澱粉に代えて、従来もちもちとした食感を付与するために使用されているタピオカ澱粉（ゆり、松谷化学工業株式会社）を使用し、アミラーゼを使用せずに製造したカップケーキの製造後１日（翌日）の食感を基準の３点とした。
Evaluation Example 1 Sensory evaluation Individually sealed cupcakes were stored at room temperature for 1, 30 and 60 days, and sensory evaluation was performed by 10 skilled panelists according to the following evaluation criteria table. A cup manufactured using tapioca starch (Yuri, Matsutani Chemical Industry Co., Ltd.), which has been used to give a chewy texture, instead of chemically modified waxy potato starch, without using amylase. The texture of one day (the next day) after the production of the cake was set as the standard of 3 points.
表２ 官能評価基準
試験例１ カップケーキにおける化学変性ワキシー馬鈴薯澱粉の配合量の検討
化学変性ワキシー馬鈴薯澱粉（α化ヒドロキシプロピルリン酸架橋ワキシー馬鈴薯澱粉）の配合量を表３に記載の通りにした以外は製造例１に従ってカップケーキを製造し、評価例１に従って評価した。ただし、化学変性ワキシー馬鈴薯澱粉の割合を増減する際はタピオカ澱粉と置換した。結果を表３に示す。
Test Example 1 Examination of blending amount of chemically modified waxy potato starch in cupcake Production Example 1 except that the blending amount of chemically modified waxy potato starch (pregelatinized hydroxypropyl phosphate crosslinked waxy potato starch) is as shown in Table 3. A cupcake was produced according to Evaluation Example 1 and evaluated according to Evaluation Example 1. However, when increasing or decreasing the proportion of chemically modified waxy potato starch, it was replaced with tapioca starch. The results are shown in Table 3.
表３ 化学変性ワキシー馬鈴薯澱粉の配合量の検討
化学変性ワキシー馬鈴薯澱粉を使用せず、アミラーゼを使用した比較例１では、翌日のもちもち感及びしっとり感は共に良好であったが、３０日後には基準よりも幾分劣り、６０日後には硬くパサつきのあるカップケーキになった。化学変性ワキシー馬鈴薯澱粉を１質量部使用した比較例２では、６０日後であってもしっとり感は良好に維持されていたが、もちもちとした弾力に劣りやや硬い食感になった。化学変性ワキシー馬鈴薯澱粉を２〜２０質量部使用した実施例１〜４では、何れも翌日の食感よりも大きく変化することなく６０日後のもちもち感及びしっとり感は共に優れていた。化学変性ワキシー馬鈴薯澱粉を５質量部以上使用した場合において、その割合が増加するに伴って、もちもち感の評価に差はなかったが、１５質量部以上使用し、且つ３０日以上保存した場合においてややしっとり感が低下する傾向にあった。比較例３では、生地粘度が高くなったために作業性が悪くなり、焼成した菓子類のボリュームが不十分であったため、評価の対象としなかった。 In Comparative Example 1 in which the chemically modified waxy potato starch was not used and amylase was used, both the chewy feeling and the moist feeling on the next day were good, but after 30 days, they were slightly inferior to the standard, and after 60 days, they were hard. It became a dry cupcake. In Comparative Example 2 in which 1 part by mass of chemically modified waxy potato starch was used, the moist feeling was well maintained even after 60 days, but the chewy elasticity was inferior and the texture was slightly hard. In Examples 1 to 4 in which 2 to 20 parts by mass of chemically modified waxy potato starch was used, both the chewy texture and the moist texture after 60 days were excellent without any significant change from the texture of the next day. When 5 parts by mass or more of chemically modified waxy potato starch was used, there was no difference in the evaluation of stickiness as the ratio increased, but when 15 parts by mass or more was used and stored for 30 days or more. The moist feeling tended to decrease. In Comparative Example 3, the workability was deteriorated due to the high viscosity of the dough, and the volume of the baked confectionery was insufficient, so that it was not included in the evaluation.
試験例２ カップケーキにおけるアミラーゼの配合量の検討
アミラーゼの配合量を表４に示す通りにした以外は製造例１に従ってカップケーキを製造し、評価例１に従って評価した。結果を表４に示す。
Test Example 2 Examination of the amount of amylase compounded in the cupcake A cupcake was produced according to Production Example 1 except that the amount of amylase compounded was as shown in Table 4, and evaluated according to Evaluation Example 1. The results are shown in Table 4.
表４ アミラーゼの配合量の検討
アミラーゼを使用しなかった比較例３では、翌日の食感は非常に良好であったが、経時的に食感は劣化し、６０日後ではもちもち感及びしっとり感共に不適であった。アミラーゼを０．１ユニット使用した比較例４では、比較例３に対してやや改善傾向にあったが、６０日後のもちもち感及びしっとり感は、共に不十分であった。アミラーゼを０．３ユニット使用した実施例５では、６０日後の食感は翌日の食感よりもやや劣る傾向にあったが、もちもち感及びしっとり感は、共に十分に維持されていた。アミラーゼを１０５又は３００ユニット使用した実施例２、６では、翌日に対する６０日後の食感の劣化は実施例５よりも抑制されており、非常に良好であった。アミラーゼを５００ユニット使用した比較例５では、生地粘度が低下して生地がベタついたために作業性が悪くなり、焼成した菓子類のボリュームが不十分であったため、官能評価の対象としなかった。 In Comparative Example 3 in which amylase was not used, the texture on the next day was very good, but the texture deteriorated over time, and after 60 days, both the chewy texture and the moist texture were unsuitable. In Comparative Example 4 in which 0.1 unit of amylase was used, there was a slight improvement tendency as compared with Comparative Example 3, but the feeling of stickiness and moistness after 60 days were both insufficient. In Example 5 in which 0.3 unit of amylase was used, the texture after 60 days tended to be slightly inferior to the texture on the next day, but both the chewy texture and the moist texture were sufficiently maintained. In Examples 2 and 6 using 105 or 300 units of amylase, the deterioration of texture after 60 days with respect to the next day was suppressed as compared with Example 5, which was very good. In Comparative Example 5 in which 500 units of amylase was used, the dough became sticky due to a decrease in the viscosity of the dough, resulting in poor workability, and the volume of the baked confectionery was insufficient, so that the dough was not included in the sensory evaluation.
試験例３ カップケーキにおける変性澱粉の種別の検討
化学変性ワキシー馬鈴薯澱粉（エリアンＶＣ１２０）に代えて表５記載の変性澱粉にした以外は製造例１に従ってカップケーキを製造し、評価例１に従って評価し、結果を表５に示した。
Test Example 3 Examination of the type of modified starch in cupcakes Cupcakes were produced according to Production Example 1 except that the modified starches shown in Table 5 were used instead of the chemically modified waxy potato starch (Erian VC120), and evaluated according to Evaluation Example 1. The results are shown in Table 5.
表５ 化学変性ワキシー馬鈴薯澱粉の種別の検討
Ｂ：ヒドロキシプロピルリン酸架橋ワキシー馬鈴薯澱粉（エリアンＶＥ５４０）
Ｃ：α化ワキシー馬鈴薯澱粉（マツノリンＷＰ）
Ｄ：α化ヒドロキシプロピルリン酸架橋馬鈴薯澱粉（パインソフトＢ）
Ｅ：α化ヒドロキシプロピルリン酸架橋タピオカ澱粉（プリジェルＶＡ７０Ｔ）
*1 澱粉質原料１００ｇに対するユニット
Table 5 Examination of types of chemically modified waxy potato starch
B: Hydroxypropyl Phosphate Crosslinked Waxy Potato Starch (Erian VE540)
C: Pregelatinized waxy potato starch (Matsunorin WP)
D: Pregelatinized hydroxypropyl phosphate cross-linked potato starch (pine soft B)
E: Pregelatinized hydroxypropyl phosphate cross-linked tapioca starch (Prigel VA70T)
* 1 Unit for 100 g of starchy raw material
比較例６〜８では、翌日の食感は良好であったものの、経時的に食感が劣化し、６０日後ではもちもち感及びしっとり感共に不適であった。エーテル化リン酸架橋ワキシー馬鈴薯澱粉を使用した実施例７では、経時的に食感が劣化したものの、６０日後であってももちもち感及びしっとり感共に良好であった。これらのことから、エーテル化リン酸架橋ワキシー馬鈴薯澱粉を使用することにより、カップケーキ製造後６０日経過しても良好な食感を維持でき、更にはα化されたエーテル化リン酸架橋ワキシー馬鈴薯澱粉の使用はより一層の食感維持効果があることが分かった。 In Comparative Examples 6 to 8, the texture on the next day was good, but the texture deteriorated over time, and after 60 days, both the chewy texture and the moist texture were unsuitable. In Example 7 using the etherified phosphoric acid cross-linked waxy potato starch, although the texture deteriorated with time, both the chewy feeling and the moist feeling were good even after 60 days. From these facts, by using the etherified phosphate-crosslinked potato starch, a good texture can be maintained even 60 days after the cupcake is produced, and further, the pregelatinized etherified phosphate-bridged waxy potato starch can be maintained. It was found that the use of starch has a further effect of maintaining the texture.
製造例２ ベルギーワッフル（リエージュタイプ）の製造
（１）表６の配合表記載の原料をミキサーに投入し、均質になるまで混合してベルギーワッフル用ミックス粉を得た。
（２）得られたベルギーワッフル用ミックス粉１００質量部に対して全卵３０質量部、水２０質量部、生イースト６質量部を加えて低速１分間、中速７分間、高速２分間混捏し、バター２５質量部を加えて更に中速２分間、高速３分間混捏してベルギーワッフル生地を得た。
（３）得られた生地を２７℃、相対湿度７５％にて３０分間発酵させ、４０ｇに分割し丸めた後に３０℃、相対湿度７５％にて３０分間発酵させ、１９０℃に予熱したワッフル焼成機にて４分間焼成しベルギーワッフルを得た。
（４）放冷後、ベルギーワッフルをアルコール蒸散剤と共に樹脂製包装袋に入れて個別密封包装し、室温で保管した。
Production Example 2 Production of Belgian Waffle (Liege Type) (1) The raw materials listed in the formulation table of Table 6 were put into a mixer and mixed until homogeneous to obtain a mixed powder for Belgian waffles.
(2) To 100 parts by mass of the obtained mixed powder for Belgian waffles, 30 parts by mass of whole eggs, 20 parts by mass of water and 6 parts by mass of raw yeast were added and kneaded for 1 minute at low speed, 7 minutes at medium speed and 2 minutes at high speed. , 25 parts by mass of butter was added and kneaded for 2 minutes at medium speed and 3 minutes at high speed to obtain Belgian waffle dough.
(3) The obtained dough was fermented at 27 ° C. and 75% relative humidity for 30 minutes, divided into 40 g and rolled, then fermented at 30 ° C. and 75% relative humidity for 30 minutes, and preheated to 190 ° C. for waffle baking. The machine was fired for 4 minutes to obtain a Belgian waffle.
(4) After allowing to cool, the Belgian waffles were individually sealed and packaged in a resin packaging bag together with an alcohol transpiration agent, and stored at room temperature.
表６ ベルギーワッフル用ミックス粉の配合（質量部）
タピオカ澱粉： ゆり（松谷化学工業株式会社）
アミラーゼ： スミチームＡＳ（１５００Ｕ／ｇ、新日本化学工業株式会社）
*3 澱粉質原料１００ｇに対して１．５Ｕ（ユニット）に相当
Table 6 Mixing powder for Belgian waffles (part by mass)
Tapioca starch: Yuri (Matsutani Chemical Industry Co., Ltd.)
Amylase: Sumiteam AS (1500 U / g, Shin Nihon Kagaku Kogyo Co., Ltd.)
* 3 Equivalent to 1.5U (unit) for 100g of starchy raw material
試験例４ ベルギーワッフルにおける化学変性ワキシー馬鈴薯澱粉とアミラーゼの検討
化学変性ワキシー馬鈴薯澱粉、アミラーゼの配合量を表７に示す通りにした以外は製造例２に従ってベルギーワッフルを製造し、評価例１に従って評価した。化学変性ワキシー馬鈴薯澱粉の量を増減する際はタピオカ澱粉と置換した。結果を表７に示す。
Test Example 4 Examination of chemically modified waxy potato starch and amylase in Belgian waffle Belgian waffles were produced according to Production Example 2 except that the amounts of chemically modified waxy potato starch and amylase were as shown in Table 7, and evaluated according to Evaluation Example 1. bottom. When increasing or decreasing the amount of chemically modified waxy potato starch, it was replaced with tapioca starch. The results are shown in Table 7.
表７ ベルギーワッフルにおける化学変性ワキシー馬鈴薯澱粉とアミラーゼの検討
その結果、化学変性ワキシー馬鈴薯澱粉とアミラーゼとを使用した実施例８のベルギーワッフルでは６０日後であってももちもち感としっとり感が維持されていた。 As a result, the Belgian waffle of Example 8 using the chemically modified waxy potato starch and amylase maintained a chewy and moist feeling even after 60 days.
製造例３ どら焼きの製造
（１）表８の配合表記載の原料をミキサーに投入し、均質になるまで混合してどら焼き用ミックス粉を得た。
（２）溶きほぐした卵１０６質量部に上白糖９７質量部、はちみつ５質量部、水３９質量部を加え、低速１分間混捏し、どら焼き用ミックス粉１００質量部を加え、さらに低速１分間混捏し、どら焼き生地を得た。
（３）得られた生地３０ｇを２００℃に予熱したホットプレートで２分３０秒焼成し、どら焼きを得た。
（４）放冷後、どら焼きをアルコール蒸散剤と共に樹脂製包装袋に入れて個別密封包装し、室温で保管した。
Production Example 3 Production of Dorayaki (1) The raw materials listed in the formulation table of Table 8 were put into a mixer and mixed until homogeneous to obtain a mixed powder for dorayaki.
(2) Add 97 parts by mass of white sugar, 5 parts by mass of honey, and 39 parts by mass of water to 106 parts by mass of the beaten egg, knead at low speed for 1 minute, add 100 parts by mass of mixed powder for dorayaki, and knead at low speed for 1 minute. I got the dorayaki dough.
(3) 30 g of the obtained dough was baked on a hot plate preheated to 200 ° C. for 2 minutes and 30 seconds to obtain dorayaki.
(4) After allowing to cool, dorayaki was placed in a resin packaging bag together with an alcohol transpiration agent, individually sealed and packaged, and stored at room temperature.
表８ どら焼き用ミックス粉の配合（質量部）
タピオカ澱粉： ゆり（松谷化学工業株式会社）
アミラーゼ： スミチームＡＳ（１５００Ｕ／ｇ、新日本化学工業株式会社）
*5 澱粉質原料１００ｇに対して１００Ｕ（ユニット）に相当
Table 8 Mixing powder for dorayaki (part by mass)
Tapioca starch: Yuri (Matsutani Chemical Industry Co., Ltd.)
Amylase: Sumiteam AS (1500 U / g, Shin Nihon Kagaku Kogyo Co., Ltd.)
* 5 Equivalent to 100 U (unit) for 100 g of starchy raw material
試験例５ どら焼きにおける化学変性ワキシー馬鈴薯澱粉とアミラーゼの検討
化学変性ワキシー馬鈴薯澱粉、アミラーゼの配合量を表９に示す通りにした以外は製造例３に従ってどら焼きを製造し、評価例１に従って評価した。結果を表９に示す。
Test Example 5 Examination of chemically modified waxy potato starch and amylase in dorayaki Dorayaki was produced according to Production Example 3 except that the blending amounts of chemically modified waxy potato starch and amylase were as shown in Table 9, and evaluated according to Evaluation Example 1. bottom. The results are shown in Table 9.
表９ どら焼きにおける化学変性ワキシー馬鈴薯澱粉とアミラーゼの検討
その結果、化学変性ワキシー馬鈴薯澱粉とアミラーゼとを使用した実施例９のどら焼きでは、６０日後であってももちもち感としっとり感が維持されていた。 As a result, in the dorayaki of Example 9 using the chemically modified waxy potato starch and amylase, the chewy and moist feeling was maintained even after 60 days.
製造例４ スポンジケーキの製造
（１）表１０の配合表記載の原料をミキサーに投入し、均質になるまで混合してスポンジケーキ用ミックス粉を得た。
（２）全卵９９質量部、砂糖９９質量部、水４０質量部をホイッパーで高速２分、中速３分、低速で３０秒混捏した。
（３）（２）で得られた混捏物にスポンジケーキ用ミックス粉１００質量部を投入し、ビーターで低速１５秒混捏し、溶かしバター１０質量部を加えた後、ビーターで低速１５秒混捏してスポンジケーキ生地を得た。
（４）天板にロール紙を敷いた後、得られた生地を５００ｇ流し入れ、均一に伸ばしてから１８０℃で２０分間焼成しスポンジケーキを得た。
（５）放冷後、スポンジケーキをカットしアルコール蒸散剤と共に樹脂製包装袋に入れて個別包装し、室温で保管した。
Production Example 4 Production of Sponge Cake (1) The raw materials shown in the formulation table of Table 10 were put into a mixer and mixed until they became homogeneous to obtain a mixed powder for sponge cake.
(2) 99 parts by mass of whole egg, 99 parts by mass of sugar and 40 parts by mass of water were kneaded with a whisk for 2 minutes at high speed, 3 minutes at medium speed and 30 seconds at low speed.
(3) Add 100 parts by mass of the sponge cake mix powder to the kneaded product obtained in (2), knead with a beater for 15 seconds at low speed, add 10 parts by mass of melted butter, and then knead with a beater at low speed for 15 seconds. I got a sponge cake dough.
(4) After laying a roll paper on the top plate, 500 g of the obtained dough was poured into the top plate, spread uniformly, and then baked at 180 ° C. for 20 minutes to obtain a sponge cake.
(5) After allowing to cool, the sponge cake was cut, placed in a resin packaging bag together with an alcohol transpiration agent, individually wrapped, and stored at room temperature.
表１０ スポンジケーキ用ミックス粉の配合（質量部）
タピオカ澱粉： ゆり（松谷化学工業株式会社）
アミラーゼ： スミチームＡＳ（１５００Ｕ／ｇ、新日本化学工業株式会社）
*6 澱粉質原料１００ｇに対して１０Ｕ（ユニット）に相当
Table 10 Mixing powder for sponge cake (part by mass)
Tapioca starch: Yuri (Matsutani Chemical Industry Co., Ltd.)
Amylase: Sumiteam AS (1500 U / g, Shin Nihon Kagaku Kogyo Co., Ltd.)
* 6 Equivalent to 10U (unit) for 100g of starchy raw material
試験例６ スポンジケーキにおける化学変性ワキシー馬鈴薯澱粉とアミラーゼの検討
化学変性ワキシー馬鈴薯澱粉、アミラーゼの配合量を表１１に記載の通りにした以外は製造例４に従ってスポンジケーキを製造し、評価例１に従って評価した。結果を表１１に示す。
Test Example 6 Examination of chemically modified waxy potato starch and amylase in sponge cake A sponge cake was produced according to Production Example 4 except that the blending amounts of chemically modified waxy potato starch and amylase were as shown in Table 11, and according to Evaluation Example 1. evaluated. The results are shown in Table 11.
表１１ スポンジケーキにおける化学変性ワキシー馬鈴薯澱粉とアミラーゼの検討
その結果、化学変性ワキシー馬鈴薯澱粉とアミラーゼとを使用した実施例１０のスポンジケーキでは、６０日後であってももちもち感としっとり感が維持されていた。 As a result, the sponge cake of Example 10 using the chemically modified waxy potato starch and amylase maintained a chewy and moist feeling even after 60 days.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020066520A JP2021159027A (en) | 2020-04-02 | 2020-04-02 | Mixed powder for confectionery, and production method of confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020066520A JP2021159027A (en) | 2020-04-02 | 2020-04-02 | Mixed powder for confectionery, and production method of confectionery |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2021159027A true JP2021159027A (en) | 2021-10-11 |
Family
ID=78001548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020066520A Pending JP2021159027A (en) | 2020-04-02 | 2020-04-02 | Mixed powder for confectionery, and production method of confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2021159027A (en) |
-
2020
- 2020-04-02 JP JP2020066520A patent/JP2021159027A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6147688B2 (en) | Bakery product and manufacturing method thereof | |
| JP4682117B2 (en) | Flour substitute for bakery food and bakery food | |
| JP5166224B2 (en) | Baked goods | |
| US5576043A (en) | Shortening substitute | |
| JP6176812B2 (en) | Bakery product excellent in slice suitability and method for producing the same | |
| JPS60207542A (en) | Bread containing wxsu2 gene type starch as anti-caking agent | |
| JP2007215401A (en) | Pre-mix flour for producing processed food consisting mainly of nonglutinous rice as raw material | |
| US20100104707A1 (en) | Grain powder composition | |
| JP3650067B2 (en) | Breads and method for producing the same | |
| JPWO2016111061A1 (en) | Processed starch for bakery food and mix for bakery food | |
| JP7014521B2 (en) | Compositions for bakery products, doughs for bakery products, and methods for manufacturing bakery products. | |
| JP5813299B2 (en) | Process for producing bread with dried fruits | |
| JP6092443B1 (en) | Confectionery texture-improving agent and method for producing confectionery | |
| JP6574540B2 (en) | Home made dough for multi-hydrated bread | |
| JP2021159027A (en) | Mixed powder for confectionery, and production method of confectionery | |
| JP7275545B2 (en) | Method for producing starch-containing food using enzyme | |
| JP2019126311A (en) | Method of manufacturing rice flour bread | |
| JP7023087B2 (en) | Bread material, its manufacturing method, and bread manufacturing method using this | |
| JP7385762B1 (en) | Processed starch for heated dough foods and mix for heated dough foods | |
| JP7321762B2 (en) | Wheat flour composition, mix, and method for producing food made from wheat flour | |
| WO2023162802A1 (en) | Baked confection composition | |
| JP5750294B2 (en) | Breads and method for producing the same | |
| JP7495781B2 (en) | Batter for cakes, composition for cakes, and cakes using said batter for cakes or composition for cakes | |
| JP2024103833A (en) | Composition for bakery foods and bakery foods using the same | |
| JP6813171B2 (en) | Breads and their manufacturing methods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20230302 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20240216 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20240319 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240517 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20240711 |