JP2024034857A - Cookie and cookie dough - Google Patents
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- JP2024034857A JP2024034857A JP2022139380A JP2022139380A JP2024034857A JP 2024034857 A JP2024034857 A JP 2024034857A JP 2022139380 A JP2022139380 A JP 2022139380A JP 2022139380 A JP2022139380 A JP 2022139380A JP 2024034857 A JP2024034857 A JP 2024034857A
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、グルテンフリーであり、かつ食物アレルギーの原因として知られている多くのアレルゲンを含有していないにもかかわらず、食感や風味が良好なクッキー、及び当該クッキーを製造するためのクッキー用生地に関する。 The present invention provides a cookie that is gluten-free and has a good texture and flavor despite not containing many allergens known to cause food allergies, and a cookie for producing the cookie. Regarding fabrics for use.
クッキー等の焼き菓子は、通常小麦粉を主原料とし、油脂、砂糖、卵、牛乳、香料等を加えて混練、焼成して製造される。しかし、小麦は、食物アレルギーの原因物質の一つであり、小麦アレルギー患者のために小麦代替商品の必要性が叫ばれている。小麦粉の代替として米粉を主原料として使うことにより、グルテンフリーのクッキーを製造することができる。しかし、単に小麦粉の代わりに米粉を用いただけでは、得られたグルテンフリークッキーは、小麦粉と同様の食感は得られず、硬い食感となり、またパサつくという問題点がある。 Baked confectionery such as cookies is usually manufactured by using wheat flour as the main ingredient, adding oils and fats, sugar, eggs, milk, flavorings, etc., kneading, and baking. However, wheat is one of the causative substances of food allergies, and there is a growing need for wheat-alternative products for patients with wheat allergies. Gluten-free cookies can be produced by using rice flour as the main ingredient instead of wheat flour. However, if rice flour is simply used instead of wheat flour, the gluten-free cookies obtained will not have the same texture as wheat flour, but will have a hard texture and become dry.
米粉を主原料とするグルテンフリークッキーの硬い食感やパサつきは、水飴、デキストリン、加工澱粉等を生地に配合することにより改善できる。しかし、単に水飴等を配合しただけでは、工業的なスケールの場合、乳化不良によって混練の際に生地中の油分が浮き出し(油浮き)、生地のまとまりがなくなってしまう。これを解決する方法も開発されており、例えば、特許文献1には、米粉と水飴に加えてさらに大豆たん白を原材料とすることにより、混練時の油浮きが抑制され、ソフト感やしっとり感を保持した、食味や食感の良好なクッキーが製造できることが開示されている。 The hard texture and dryness of gluten-free cookies made from rice flour as the main ingredient can be improved by adding starch syrup, dextrin, modified starch, etc. to the dough. However, if starch syrup or the like is simply added, on an industrial scale, the oil in the dough will float (oil floating) during kneading due to poor emulsification, causing the dough to become uncohesive. Methods to solve this problem have also been developed; for example, in Patent Document 1, by using soybean protein as a raw material in addition to rice flour and starch syrup, oil floating during kneading is suppressed, resulting in a soft and moist texture. It is disclosed that cookies with good taste and texture that retain the following properties can be produced.
米粉を主原料とするグルテンフリーのクッキー用生地の混練時の油浮きを抑制するために、乳化作用を有する原材料を配合する試みもなされている。例えば、特許文献2には、ナッツ類やマメ類の粉は、油分を比較的多く含むため、飲食品に配合することで乳化剤として機能することが開示されている。そこで、米粉を主原料とするグルテンフリークッキーにも、ナッツ類やマメ類の粉が配合されている。なかでも、アーモンドプードルは、乳化効果を奏するだけではなく、コクや風味も付与できるため、米粉を主原料とするグルテンフリークッキーとしては、アーモンドプードルを配合した製品が多く上市されている。また、アーモンドプードルに代えて、ゴマ粉や大豆粉(きな粉)等も用いられている。 In order to suppress oil floating during kneading of gluten-free cookie dough, which is mainly made from rice flour, attempts have been made to incorporate raw materials that have an emulsifying effect. For example, Patent Document 2 discloses that nut and legume powders contain a relatively large amount of oil and therefore function as emulsifiers when added to food and drink products. Therefore, gluten-free cookies that use rice flour as the main ingredient also contain nut and legume flour. Among them, almond flour not only has an emulsifying effect but also can add richness and flavor, so many gluten-free cookies containing rice flour that contain almond flour are on the market. Also, instead of almond powder, sesame flour, soybean flour, etc. are also used.
アーモンドやゴマ、大豆は、いずれも、患者数が多い食物アレルギーの原因物質である。このため、グルテンフリーのみならず、いわゆるアレルゲンフリーのクッキーを目指す場合には、アーモンドプードル等は原材料から除く必要がある。しかし、これらを原材料から除外したアレルゲンフリークッキーは、コクと風味が低下し、嗜好性に劣ってしまう。アーモンドプードル等に代えてサラダ油等の液体油脂を配合することにより、生地の乳化不良は低減できるものの、焼成後のクッキーはコクや風味が乏しくなる傾向がある。 Almonds, sesame, and soybeans are all causative agents of food allergies that occur in a large number of patients. For this reason, if you want to make cookies that are not only gluten-free but also so-called allergen-free, it is necessary to exclude almond flour and the like from the raw materials. However, allergen-free cookies that exclude these ingredients from the ingredients have a lower richness and flavor, and are less palatable. Although poor emulsification of the dough can be reduced by blending liquid oil such as salad oil instead of almond powder, the cookies after baking tend to lack richness and flavor.
本発明は、アーモンドやゴマ、大豆などのアレルゲンを含む原材料を用いていないにもかかわらず、食感や風味が良好なクッキー、及び当該クッキーを製造するためのクッキー用生地を提供することを目的とする。 The purpose of the present invention is to provide cookies that have a good texture and flavor despite not using raw materials containing allergens such as almonds, sesame, and soybeans, and cookie dough for producing the cookies. shall be.
本発明者は、上記課題を解決するために鋭意検討を重ねた結果、米粉を主原料とするグルテンフリークッキーにおいて、油脂含量とタンパク質含量が比較的高く、かつアーモンド等と比較して食物アレルギーの発症数が顕著に少ないアボカド(Persea americana)を原材料として用いることにより、サクサクとした食感と香ばしい風味が良好なクッキーが製造できることを見出し、本発明を完成するに至った。 As a result of extensive research to solve the above problems, the present inventors have found that gluten-free cookies made mainly from rice flour have a relatively high oil and fat content and protein content, and are less likely to cause food allergies than almonds, etc. We have discovered that cookies with a good crispy texture and aromatic flavor can be produced by using avocado (Persea americana), which has a significantly lower incidence of disease, as a raw material, and have completed the present invention.
本発明に係るクッキー、及びクッキー用生地は、下記の通りである。
[1] 米粉とアボカドとを原材料とし、
えび、かに、小麦、そば、卵、乳、ピーナッツ、アーモンド、あわび、いか、いくら、オレンジ、カシューナッツ、キウイフルーツ、牛肉、くるみ、ごま、さけ、さば、大豆、鶏肉、バナナ、豚肉、まつたけ、もも、やまいも、りんご、及びゼラチンを原材料としていない、クッキー。
[2] 米粉とアボカドとを含有しており、
えび、かに、小麦、そば、卵、乳、ピーナッツ、アーモンド、あわび、いか、いくら、オレンジ、カシューナッツ、キウイフルーツ、牛肉、くるみ、ごま、さけ、さば、大豆、鶏肉、バナナ、豚肉、まつたけ、もも、やまいも、りんご、及びゼラチンに由来する成分を含有していない、クッキー用生地。
[3] アボカドの含有量に対する米粉の含有量の質量比が、1.1~2.1である、前記[2]のクッキー用生地。
[4] 生地の総質量に対するアボカドの含有量が、15~35質量%である、前記[2]又は[3]のクッキー用生地。
[5] 生地の総質量に対するアボカド由来脂質の含有量が、2.9~5.1質量%であり、
生地の総質量に対するアボカド由来タンパク質の含有量が、0.3~0.6質量%である、前記[2]~[4]のいずれかのクッキー用生地。
Cookies and cookie dough according to the present invention are as follows.
[1] Rice flour and avocado are used as raw materials,
Shrimp, crab, wheat, buckwheat, eggs, milk, peanuts, almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, walnuts, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, matsutake, Cookies that are not made from peaches, yams, apples, or gelatin.
[2] Contains rice flour and avocado,
Shrimp, crab, wheat, buckwheat, eggs, milk, peanuts, almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, walnuts, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, matsutake, Cookie dough that does not contain ingredients derived from peaches, yams, apples, or gelatin.
[3] The cookie dough according to [2] above, wherein the mass ratio of the rice flour content to the avocado content is 1.1 to 2.1.
[4] The cookie dough according to [2] or [3] above, wherein the content of avocado based on the total mass of the dough is 15 to 35% by mass.
[5] The content of avocado-derived lipid with respect to the total mass of the dough is 2.9 to 5.1% by mass,
The cookie dough according to any one of [2] to [4] above, wherein the content of avocado-derived protein based on the total mass of the dough is 0.3 to 0.6% by mass.
本発明に係るクッキーは、小麦粉に代えて米粉を原材料とすることに加えて、良質な油脂とタンパク質を含有するアボカドを原材料としている。これにより、グルテンフリーであり、かつアーモンドプードルのような食物アレルギーの原因として特に問題視されているアレルゲンが含まれていないにもかかわらず、サクサクとした食感と香ばしい風味が良好なクッキーである。
本発明に係るクッキー用生地を用いることにより、本発明に係るクッキーを製造することができる。
The cookie according to the present invention uses rice flour as a raw material instead of wheat flour, and also uses avocado as a raw material, which contains high-quality fats and oils and protein. As a result, the cookies are gluten-free and do not contain allergens that are particularly problematic as causes of food allergies, such as almond flour, yet they have a crispy texture and aromatic flavor. .
Cookies according to the present invention can be manufactured by using the cookie dough according to the present invention.
本発明及び本願明細書において、「クッキー」とは、水分含量が10質量%以下の焼き菓子を意味する。「クッキー」は、水分含量が10質量%以下の焼き菓子であれば、特に限定されるものではなく、国や食文化によって「ビスケット」と称される焼き菓子も含まれる。 In the present invention and the present specification, "cookie" means a baked confectionery with a moisture content of 10% by mass or less. The term "cookie" is not particularly limited as long as it has a moisture content of 10% by mass or less, and includes baked confections called "biscuits" depending on the country or food culture.
「グルテン」とは、グルテニンとグリアジンと呼ばれる2種類のタンパク質が水を吸収して形成された網目状の物質である。本発明及び本願明細書において、「グルテンフリーのクッキー」とは、グルテンを含有していないクッキーを意味する。グルテニンとグリアジンは、主に、小麦、大麦、ライ麦などの麦類の胚乳に含まれている。このため、「グルテンフリーのクッキー」は、具体的には、小麦粉、大麦粉、ライ麦粉などの麦類の穀物粉を原材料とせずに製造されたクッキーである。 “Gluten” is a network-like substance formed by two types of proteins called glutenin and gliadin absorbing water. In the present invention and the present specification, "gluten-free cookie" means a cookie that does not contain gluten. Glutenin and gliadin are mainly contained in the endosperm of oats such as wheat, barley, and rye. For this reason, "gluten-free cookies" specifically refer to cookies manufactured without using wheat grain flours such as wheat flour, barley flour, and rye flour as raw materials.
本発明及び本願明細書において、「アレルゲンフリー」とは、えび、かに、小麦、そば、卵、乳、ピーナッツ、アーモンド、あわび、いか、いくら、オレンジ、カシューナッツ、キウイフルーツ、牛肉、くるみ、ごま、さけ、さば、大豆、鶏肉、バナナ、豚肉、まつたけ、もも、やまいも、りんご、及びゼラチンに由来するアレルゲンを含有していないことを意味する。これらの28品目に由来するタンパク質等のアレルゲンは、食物アレルギーのうち、特に症例数が多いアレルギーのアレルゲンである。以降において、特に記載のない限り、「アレルゲン」とは、これらの28品目の原材料に由来するアレルゲンの総称を意味する。「アレルゲンフリーのクッキー用生地」や「アレルゲンフリーのクッキー」は、これらの28品目の原材料を使用せずに製造されたクッキー用生地やこれを焼成して得られたクッキーを意味する。 In the present invention and the specification of this application, "allergen-free" refers to shrimp, crab, wheat, buckwheat, eggs, milk, peanuts, almonds, abalone, squid, salmon roe, orange, cashew nuts, kiwi fruit, beef, walnuts, and sesame. This means that it does not contain allergens derived from , salmon, mackerel, soybeans, chicken, bananas, pork, matsutake, peaches, yam, apples, and gelatin. Allergens such as proteins derived from these 28 items are the allergens of food allergies that have a particularly large number of cases. Hereinafter, unless otherwise specified, "allergen" means a general term for allergens derived from these 28 raw materials. "Allergen-free cookie dough" and "allergen-free cookie" refer to cookie dough manufactured without using these 28 raw materials and cookies obtained by baking the same.
クッキーやその製造に使用された原材料や食品添加物がアレルゲンフリーであるか否かは、飲食品中のアレルゲンの検出に使用されている各種の方法又はその改良方法により調べることができる。当該方法としては、例えば、当該アレルゲンに対する抗体を用いたELISA(enzyme-linked immunosorbent assay)法やウエスタンブロット法、当該アレルゲンをコードするゲノムDNAを検出するPCR法等が挙げられる。本発明においては、クッキーやクッキー用生地がアレルゲンフリーか否かは、消費者庁による食品表示基準に係る通知(消食表第139号、平成27年3月30日)の「別添 アレルゲンを含む食品に関する表示」に記載の方法で調べることが好ましい。 Whether or not cookies and the raw materials and food additives used in their production are allergen-free can be determined by various methods used to detect allergens in food and drink products or improved methods thereof. Examples of such methods include an ELISA (enzyme-linked immunosorbent assay) method using an antibody against the allergen, a Western blotting method, and a PCR method for detecting genomic DNA encoding the allergen. In the present invention, whether cookies or cookie dough are allergen-free or not is determined by the Consumer Affairs Agency's notification regarding food labeling standards (Consumption Table No. 139, March 30, 2015). It is preferable to check using the method described in "Labeling for Foods."
本発明に係るクッキーは、米粉とアボカドとを原材料としたアレルゲンフリーのクッキーである。米とアボカドはいずれも、食物アレルギーの症例は、グルテンや大豆たん白、アーモンドに比較して非常に少ない。このため、本発明に係るクッキーは、食物アレルギーの発症リスクの高いヒトでも比較的安全に摂取することができる。さらに、アボカドに由来する良質のタンパク質と脂質により、米粉を用いたグルテンフリーのクッキー用生地であるにもかかわらず、成型性が良好であり、さらに焼成することで、サクサクとした食感と香ばしい風味のクッキーが得られる。なお、クッキーの「サクサクとした食感」とは、もろく且つ砕けやすく、咀嚼時の歯の入り方が小気味よいさまをいう。 The cookie according to the present invention is an allergen-free cookie made from rice flour and avocado. Both rice and avocado have far fewer food allergy cases than gluten, soy protein, and almonds. Therefore, the cookies according to the present invention can be ingested relatively safely even by people who are at high risk of developing food allergies. Furthermore, due to the high-quality protein and fat derived from avocado, it has good moldability even though it is a gluten-free cookie dough made from rice flour, and when further baked, it has a crispy texture and aroma. A flavorful cookie is obtained. The "crispy texture" of a cookie refers to a cookie that is brittle and crumbly, and has a crunchy texture when chewed.
本発明に係るクッキーの原材料とする米粉としては、米を粉末化した物であれば特に限定されるものではない。例えば、原料となる米の品種は、特に限定されるものではなく、ジャポニカ種(Oryza sativa subsp. japonica)、インディカ種(Oryza sativa subsp. Indica)、ジャバニカ種(Oryza sativa subsp. javanica)であってもよい。また、ジャポニカ種のうち、日本晴、コシヒカリ、ササニシキなど様々な品種の米の米粉を用いることができる。本発明に係るクッキーの原材料とする米粉は、1種類のみであってもよく、2種類以上を組み合わせてもよい。 The rice flour used as a raw material for the cookies according to the present invention is not particularly limited as long as it is powdered rice. For example, the varieties of rice used as raw materials are not particularly limited, and include japonica (Oryza sativa subsp. japonica), indica (Oryza sativa subsp. Indica), and javanica (Oryza sativa subsp. javanica). Good too. Furthermore, rice flour from various varieties of Japonica, such as Nipponbare, Koshihikari, and Sasanishiki, can be used. Only one type of rice flour may be used as a raw material for the cookies according to the present invention, or two or more types may be used in combination.
米粉の原料米は、玄米であってもよく、胚芽米であってもよく、精白米であってもよい。精白米の搗精度は特に限定されるものではなく、50%程度であってもよく、90%以上であってもよい。また、発芽玄米であってもよい。 The raw material rice for rice flour may be brown rice, germ rice, or polished rice. The milling accuracy of polished rice is not particularly limited, and may be about 50% or 90% or more. Moreover, germinated brown rice may be used.
原料米から米粉を製造する際の製粉方法は特に限定されるものではなく、公知のいずれの製粉機を用いて製粉したものであっても、本発明に係るクッキーの原材料とすることができる。原料米の製粉は、具体的には、ピンミル、ロールミル、ジェットミル、石臼、気流粉砕機等を用いて行うことができる。 The milling method used to produce rice flour from raw rice is not particularly limited, and flour milled using any known flour mill can be used as a raw material for cookies according to the present invention. Specifically, the raw rice can be milled using a pin mill, a roll mill, a jet mill, a stone mill, an air flow mill, or the like.
本発明に係るクッキーの原材料とするアボカドとしては、通常食用とされている果肉部分であれば特に限定されるものではなく、いずれの品種のアボカドであってもよい。例えば、ハス種、フェルテ種、ベーコン種、ピンカートン種、リード種であってもよい。本発明に係るクッキーの原材料とするアボカドは、1種類のみであってもよく、2種類以上を組み合わせてもよい。 The avocado used as a raw material for the cookies according to the present invention is not particularly limited as long as it has a pulp part that is normally edible, and any variety of avocado may be used. For example, it may be a Hass species, a Fuerte species, a Bacon species, a Pinkerton species, or a Reed species. Only one type of avocado may be used as a raw material for the cookies according to the present invention, or two or more types may be combined.
原材料とするアボカドは、予め、下処理を施しておいてもよい。当該下処理としては、例えば、果皮と種子を除去して、果肉のみとする処理が挙げられる。アボカドの果肉は非常に柔らかいため、アボカドの果実の果皮と種子を除いて果肉のみにした状態であれば、そのままクッキーの原材料として使用できる。その他、アボカドの果肉は、米粉等の他の原料と混合する前に細断等してもよく、ミキサー等でジュース状やペーストにしておいてもよく、裏漉し等の加工がされていてもよい。下処理済アボカドは、下処理後直ちにクッキー用生地の製造に使用してもよく、クッキー用生地製造に使用する前に一定期間保存されていてもよい。下処理済アボカドは、常温で保存していてもよく、冷蔵又は冷凍で保存していてもよい。例えば、アボカド果肉の細断物を冷蔵又は冷凍で保存したものや、冷凍アボカドペーストも、本発明に係るクッキーの原材料とすることができる。 The avocado used as a raw material may be pretreated in advance. Examples of such pretreatment include removing the pericarp and seeds to leave only the pulp. The flesh of an avocado is very soft, so if you remove the skin and seeds from an avocado fruit and leave only the flesh, it can be used as an ingredient in cookies. In addition, the avocado pulp may be shredded before being mixed with other ingredients such as rice flour, or may be made into a juice or paste using a mixer, or may be processed by straining, etc. . The prepared avocado may be used for producing cookie dough immediately after the preparation, or may be stored for a certain period of time before being used for producing cookie dough. The prepared avocado may be stored at room temperature, refrigerated, or frozen. For example, shredded avocado pulp stored in a refrigerated or frozen state and frozen avocado paste can also be used as raw materials for the cookies according to the present invention.
本発明に係るクッキーは、米粉とアボカドを少なくとも含有している、アレルゲンフリーのクッキー用生地を焼成して製造される。当該クッキー用生地は、少なくとも米粉とアボカドと水とを混合して製造される。 Cookies according to the present invention are manufactured by baking allergen-free cookie dough containing at least rice flour and avocado. The cookie dough is manufactured by mixing at least rice flour, avocado, and water.
当該クッキー用生地の総質量に対する米粉の含有量は、生地の粘度や硬度がクッキー用生地として適切な程度になる量、すなわち、当該生地に適切な成型性を備えさせることが可能な量であれば、特に限定されるものではなく、クッキーの目的とする品質特性を考慮して、適宜調製することができる。本発明に係るクッキーを製造するためのクッキー用生地の総質量に対する米粉の含有量としては、15質量%以上であることが好ましく、20質量%以上であることがより好ましい。その他の原材料の配合バランスの点から、当該クッキー用生地の総質量に対する米粉の含有量としては、65質量%以下であることが好ましく、50質量%以下であることがより好ましい。 The content of rice flour relative to the total mass of the cookie dough is such that the viscosity and hardness of the dough is appropriate for cookie dough, that is, the amount that allows the dough to have appropriate moldability. For example, it is not particularly limited, and can be appropriately prepared in consideration of the desired quality characteristics of the cookie. The content of rice flour relative to the total mass of cookie dough for producing cookies according to the present invention is preferably 15% by mass or more, more preferably 20% by mass or more. From the viewpoint of the blending balance of other raw materials, the content of rice flour relative to the total mass of the cookie dough is preferably 65% by mass or less, more preferably 50% by mass or less.
当該クッキー用生地の総質量に対するアボカドの含有量としては、アボカドによる生地の乳化状態の改善効果とクッキーの風味改善効果が得られる量であれば特に限定されるものではない。本発明に係るクッキーを製造するためのクッキー用生地の総質量に対するアボカドの含有量としては、15質量%以上であることが好ましい。その他の原材料の配合バランスの点から、当該クッキー用生地の総質量に対するアボカドの含有量としては、35質量%以下であることが好ましく、20質量%以上であることがより好ましい。アボカドの含有量が前記範囲内であることにより、生地の乳化状態が改善されると共に、アボカドによるクッキーの香ばしい風味やコクの付与効果が充分に発揮される。なお、アボカドは、水分込可食部100質量部に対して、タンパク質2.1質量部と脂質17.5質量部を含む。このため、総質量に対するアボカドの含有量が前記範囲内であるクッキー用生地は、生地の総質量に対するアボカド由来脂質の含有量がおおよそ2.9~5.1質量%であり、総質量に対するアボカド由来タンパク質の含有量がおおよそ0.3~0.6質量%である。 The content of avocado relative to the total mass of the cookie dough is not particularly limited as long as the avocado has an effect of improving the emulsification state of the dough and an effect of improving the flavor of the cookie. The content of avocado based on the total mass of the cookie dough for producing the cookies according to the present invention is preferably 15% by mass or more. From the viewpoint of the blending balance of other raw materials, the content of avocado relative to the total mass of the cookie dough is preferably 35% by mass or less, and more preferably 20% by mass or more. When the content of avocado is within the above range, the emulsification state of the dough is improved, and the effect of avocado on imparting aromatic flavor and richness to cookies is fully exhibited. Note that avocado contains 2.1 parts by mass of protein and 17.5 parts by mass of fat per 100 parts by mass of the water-containing edible portion. Therefore, cookie dough in which the content of avocado is within the above range based on the total mass of the dough has an avocado-derived lipid content of approximately 2.9 to 5.1% by mass based on the total mass of the dough, and The content of derived protein is approximately 0.3 to 0.6% by mass.
クッキー用生地中における、アボカドの含有量に対する米粉の含有量の質量比([クッキー用生地に配合された米粉の量(質量)]/[クッキー用生地に配合されたアボカドの量(質量)])(以下、「R/A比」ということがある)は、クッキー用生地の成型性と、焼成により得られるクッキーの食感に大きく影響する。R/A比が大きくなりすぎると、生地全体に占める米粉量が不十分となり、成型性が低下する。R/A比が小さくなりすぎると、焼成後のクッキーの食感が硬くなりすぎる傾向にある。本発明に係るクッキーを製造するためのクッキー用生地のR/A比としては、成型性が良好である点から、1.1~2.1であることが好ましい。また、サクサクとした食感が良好なクッキーが得られる点から、本発明に係るクッキーを製造するためのクッキー用生地のR/A比としては、1.4~2.0であることがより好ましく、1,5~1.7であることがさらに好ましい。 Mass ratio of rice flour content to avocado content in cookie dough ([amount (mass) of rice flour blended in cookie dough]/[amount (mass) of avocado blended in cookie dough]) ) (hereinafter sometimes referred to as "R/A ratio") greatly influences the moldability of cookie dough and the texture of cookies obtained by baking. If the R/A ratio becomes too large, the amount of rice flour that occupies the entire dough will be insufficient, resulting in poor moldability. If the R/A ratio becomes too small, the texture of the cookie after baking tends to become too hard. The R/A ratio of the cookie dough for producing cookies according to the present invention is preferably 1.1 to 2.1 from the viewpoint of good moldability. Furthermore, in order to obtain cookies with a good crispy texture, the R/A ratio of the cookie dough for producing the cookies according to the present invention is preferably 1.4 to 2.0. It is preferably from 1.5 to 1.7.
クッキー用生地には、米粉とアボカドと水以外にも、甘味料、澱粉、油脂、食塩、フレーバーや栄養を添加するための成分、調味料、添加剤等の各種のクッキーの原材料を適宜配合することができる。これらの原材料としては、前記の28品目の原材料に由来する成分を含まない可食性のものであれば、特に限定されるものではなく、求める製品品質に応じて適宜配合することができる。 In addition to rice flour, avocado, and water, the cookie dough is appropriately mixed with various cookie ingredients such as sweeteners, starch, oils and fats, salt, ingredients for adding flavors and nutrients, seasonings, and additives. be able to. These raw materials are not particularly limited as long as they are edible and do not contain components derived from the 28 raw materials mentioned above, and can be appropriately blended according to the desired product quality.
クッキー用生地に配合する甘味料としては、糖質系甘味料であってもよく、非糖質系甘味料であってもよい。糖質系甘味料としては、砂糖、麦芽糖、水飴、イソマルトオリゴ糖、トレハロース、ソルビトール、マルチトール、マンニトール、還元水飴、還元パラチノース、キシリトール、エリスリトール等が挙げられる。砂糖としては、上白糖、グラニュー糖、氷砂糖、白ザラ糖、三温糖、中はく糖、中ザラ糖、きび糖、黒糖、甜菜糖、メープルシロップ、和三盆、パームシュガー等が挙げられる。水飴としては、酸糖化水飴、酵素糖化水飴、麦芽水飴等が挙げられる。非糖質系甘味料としては、アセスルファムカリウム、スクラロース、アスパルテーム、ネオテーム、ステビア抽出物等が挙げられる。クッキー用生地に配合する甘味料は、1種類のみであってもよく、2種類以上を組み合わせてもよい。クッキー用生地に配合する甘味料の量は、クッキーに求める甘さと風味を考慮して、使用する甘味料の甘味度等を考慮して適宜調整される。例えば、砂糖を原材料とする場合、当該クッキー用生地の総質量に対する砂糖の含有量としては、10~40質量%とすることによって、クッキーらしい甘みを付与することができる。 The sweetener added to the cookie dough may be a carbohydrate sweetener or a non-carbohydrate sweetener. Examples of carbohydrate sweeteners include sugar, maltose, starch syrup, isomaltooligosaccharide, trehalose, sorbitol, maltitol, mannitol, reduced starch syrup, reduced palatinose, xylitol, erythritol, and the like. Examples of sugar include caster sugar, granulated sugar, rock sugar, white rough sugar, brown sugar, medium sucrose sugar, medium rough sugar, cane sugar, brown sugar, beet sugar, maple syrup, Wasanbon, palm sugar, and the like. Examples of starch syrup include acid saccharified starch syrup, enzyme saccharified starch syrup, malt starch syrup, and the like. Examples of non-carbohydrate sweeteners include acesulfame potassium, sucralose, aspartame, neotame, and stevia extract. Only one type of sweetener may be added to the cookie dough, or two or more types may be combined. The amount of sweetener added to the cookie dough is appropriately adjusted in consideration of the desired sweetness and flavor of the cookie, as well as the degree of sweetness of the sweetener used. For example, when sugar is used as a raw material, the sweetness typical of cookies can be imparted by setting the sugar content to 10 to 40% by mass based on the total mass of the cookie dough.
クッキー用生地に配合する澱粉としては、天然物から抽出された澱粉であってもよく、加工澱粉であってもよく、デキストリンであってもよい。天然物由来の澱粉としては、馬鈴薯澱粉(片栗粉)、コーンスターチ、甘藷澱粉、タピオカ澱粉、葛澱粉、キャッサバ澱粉等が挙げられる。加工澱粉としては、アルファ化澱粉、酵素処理澱粉、酸化澱粉、エステル化澱粉、エーテル化澱粉、架橋澱粉等が挙げられる。エステル化澱粉としては、リン酸化澱粉、アセチル化澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉、酢酸澱粉等が挙げられる。エーテル化澱粉としては、ヒドロキシプロピル澱粉等が挙げられる。架橋澱粉としては、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、アセチル化リン酸架橋澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化アジピン酸架橋澱粉等が挙げられる。クッキー用生地に配合する澱粉は、1種類のみであってもよく、2種類以上を組み合わせてもよい。 The starch added to the cookie dough may be starch extracted from natural products, processed starch, or dextrin. Examples of starches derived from natural products include potato starch (potato starch), corn starch, sweet potato starch, tapioca starch, arrowroot starch, and cassava starch. Examples of the processed starch include pregelatinized starch, enzyme-treated starch, oxidized starch, esterified starch, etherified starch, and crosslinked starch. Examples of the esterified starch include phosphorylated starch, acetylated starch, acetylated oxidized starch, octenylsuccinic acid starch, acetic acid starch, and the like. Examples of the etherified starch include hydroxypropyl starch. Examples of the crosslinked starch include phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, and the like. Only one type of starch may be added to the cookie dough, or two or more types may be combined.
クッキー用生地に配合する油脂としては、固形油脂であってもよく、液油であってもよく、両者を組み合わせて配合してもよい。固形油脂としては、ショートニング、カカオバター、シアバター等が挙げられる。液油としては、米油、菜種油、紅花油、オリーブ油、えごま油、ココナッツ油、パーム油、ひまわり油、コーン油、亜麻仁油、綿実油、グレープシード油、アボカド油、ヘンプシード油等が挙げられる。クッキー用生地に配合する油脂は、1種類のみであってもよく、2種類以上を組み合わせてもよい。生地が安定した乳化状態を維持しやすく、成型性も良好になりやすい点から、当該クッキー用生地の総質量に対する油脂の含有量としては、5~20質量%とすることが好ましい。 The fats and oils blended into the cookie dough may be solid fats and oils, liquid oils, or a combination of both. Examples of solid fats and oils include shortening, cocoa butter, shea butter, and the like. Examples of the liquid oil include rice oil, rapeseed oil, safflower oil, olive oil, perilla oil, coconut oil, palm oil, sunflower oil, corn oil, linseed oil, cottonseed oil, grapeseed oil, avocado oil, and hempseed oil. Only one type of oil or fat may be added to the cookie dough, or two or more types may be combined. The content of oil and fat based on the total mass of the cookie dough is preferably 5 to 20% by mass, since the dough can easily maintain a stable emulsified state and have good moldability.
本発明に係るクッキーとしては、クッキーとして好ましい甘みやコク、食感を達成しやすい点から、焼成後のクッキーの総質量に対する糖質含有量と脂質含有量の合計量が40質量%以上となるものが好ましい。このようなクッキーを製造するために、本発明に係るクッキーを製造するためのクッキー用生地としては、固形分総量に対する糖質と脂質の合計量が40質量%以上となるように、糖質や脂質を含有する原材料の配合量を調整することが好ましい。 The cookies according to the present invention have a total carbohydrate content and lipid content of 40% by mass or more based on the total mass of the cookies after baking, in order to easily achieve the sweetness, richness, and texture preferred for cookies. Preferably. In order to produce such a cookie, the cookie dough for producing the cookie according to the present invention must contain carbohydrates and fats such that the total amount of carbohydrates and lipids is 40% by mass or more based on the total solid content. It is preferable to adjust the blending amount of the raw material containing lipid.
フレーバーを添加するための成分としては、例えば、イチゴ、キイチゴ、ブルーベリー、クランベリー、カシス、アンズ、ブドウ、マスカット、ヤマブドウ、グミ、サンザシ、キンカン、イチジク、サクランボ、チェリー、レモン、ユズ、グレープフルーツ、カリン、ココナッツ、ナツメ、デーツ、マンゴー、パイナップル、パパイヤ、プルーン、カキ、ナシ、洋ナシ、ウメ、ビワ、アケビ、ザクロ、スイカ、メロン等の果物(ただし、オレンジ、キウイフルーツ、バナナ、もも、りんごを除く);マカダミアナッツ、ピスタチオ、ヘーゼルナッツ、ピーカンナッツ等のナッツ(ただし、ピーナッツ、アーモンド、カシューナッツ、くるみを除く);ニンジン、トマト、ナス、カボチャ、トウモロコシ、ジャガイモ、サツマイモ、長芋、紫芋、レンコン、ゴボウ、ビーツ、タマネギ、ネギ、ホウレンソウ、クレソン、ルッコラ、ブロッコリー、モロヘイヤ、ケール、コマツナ、キャベツ、レタス、オクラ、パプリカ、ピーマン、ニンニク、ヨモギ、セロリ、ショウガ、シイタケ、キクラゲ等の野菜(ただし、大豆、ごま、やまいもを除く);シナモン、バニラ、クローブ、ペッパー、サンショウ、ケッパー、アニス、バジル、オレガノ、シソ、セージ、クラリセージ、タイム、マジョラム、ミント、レモンバーム、ローズマリー、パセリ、ディル、タラゴン、チコリ、クミン、コリアンダー、セリ、チャービル、フェンネル、チャイブ、リコリス、ベルガモット、ラベンダー、ゲットウ、リンデンバウム、エルダー、ジャスミン、ターメリック、カボチャの種、ひまわりの種、松の実、チアシード、陳皮等のハーブ類;チョコレート、ココアパウダー、インスタントコーヒー粉末、抹茶粉末、緑茶粉末、紅茶粉末、ほうじ茶粉末、酒粕等が挙げられる。果物、野菜、ナッツは、青果又はその細断物であってもよく、果汁や野菜汁のような搾汁物であってもよく、ドライフルーツ等の乾燥品であってもよく、乾燥品を粉砕したパウダーであってもよい。また、ジャム等の加工品であってもよい。 Ingredients for adding flavor include, for example, strawberry, raspberry, blueberry, cranberry, cassis, apricot, grape, muscat, wild grape, gummy, hawthorn, kumquat, fig, cherry, cherry, lemon, yuzu, grapefruit, quince, Fruits such as coconuts, jujubes, dates, mangoes, pineapples, papayas, prunes, persimmons, pears, plums, loquats, akebia, pomegranates, watermelons, and melons (however, oranges, kiwifruit, bananas, peaches, and apples) nuts such as macadamia nuts, pistachios, hazelnuts, pecan nuts (excluding peanuts, almonds, cashew nuts, and walnuts); carrots, tomatoes, eggplants, pumpkins, corn, potatoes, sweet potatoes, Japanese yam, purple potatoes, lotus roots, Vegetables such as burdock, beets, onions, green onions, spinach, watercress, arugula, broccoli, moroheiya, kale, komatsuna, cabbage, lettuce, okra, paprika, green pepper, garlic, mugwort, celery, ginger, shiitake mushrooms, wood ear mushrooms (but soybeans) (excluding sesame, yam); cinnamon, vanilla, cloves, pepper, sunflower, capers, anise, basil, oregano, perilla, sage, clary sage, thyme, marjoram, mint, lemon balm, rosemary, parsley, dill, tarragon, Herbs such as chicory, cumin, coriander, celery, chervil, fennel, chives, licorice, bergamot, lavender, algae, lindenbaum, elder, jasmine, turmeric, pumpkin seeds, sunflower seeds, pine nuts, chia seeds, chives; Examples include chocolate, cocoa powder, instant coffee powder, matcha powder, green tea powder, black tea powder, hojicha powder, sake lees, and the like. Fruits, vegetables, and nuts may be fruits and vegetables or shredded products thereof, squeezed products such as fruit juice or vegetable juice, or dried products such as dried fruits, or crushed dried products. It may also be a powder. It may also be processed products such as jam.
フレーバーを添加するための成分としては、いわゆる食品香料であってもよい。食品香料としては、特に限定されるものではないが、焼成後も十分な香が残りやすいことから、オイル香料が好ましい。オイル香料としては、前記で列挙された果物、ナッツ、野菜、ハーブ等のフレーバーを有するオイル香料が挙げられる。また、チョコレート香料、ココア香料、紅茶香料、ほうじ茶香料、抹茶香料、緑茶香料、ミルク香料等が挙げられる。 The component for adding flavor may be a so-called food flavoring agent. The food flavoring is not particularly limited, but oil flavoring is preferred because it tends to leave a sufficient aroma even after baking. Examples of oil flavorings include oily flavorings having flavors of fruits, nuts, vegetables, herbs, etc. listed above. Further examples include chocolate flavoring, cocoa flavoring, black tea flavoring, hojicha flavoring, matcha flavoring, green tea flavoring, milk flavoring, and the like.
栄養を添加するための成分としては、例えば、食物繊維、米ぬか、乳酸菌、ビタミン、ミネラル等が挙げられる。 Examples of ingredients for adding nutrients include dietary fiber, rice bran, lactic acid bacteria, vitamins, minerals, and the like.
添加剤としては、特に限定されるものではなく、着色料や、ビタミンE等の酸化防止剤、膨張剤、pH調整剤等が挙げられる。 The additives are not particularly limited, and include colorants, antioxidants such as vitamin E, swelling agents, pH adjusters, and the like.
本発明に係るクッキーを製造するためのアレルゲンフリーのクッキー用生地は、米粉とアボカドと水と、必要に応じてその他の原材料とを全て配合し、混練することにより製造できる。原材料は全て同時に混合してもよく、順次に混合させてもよい。また、全ての原材料を混合した混合物は、一般的にクッキー用の生地を製造する際に用いられる各種のミキサーや混練機を用いて混練することができる。 Allergen-free cookie dough for producing cookies according to the present invention can be produced by blending and kneading rice flour, avocado, water, and other raw materials as necessary. All raw materials may be mixed simultaneously or sequentially. Further, the mixture of all the raw materials can be kneaded using various mixers and kneaders that are generally used when manufacturing cookie dough.
製造されたアレルゲンフリーのクッキー用生地は、目的の形状に成型する。成型方法は特に限定されるものではなく、生地から型抜きしてもよく、生地を目的の形状にカットしてもよく、生地を絞り出ししてもよい。成型された生地を焼成することによって、本発明に係るクッキーを製造できる。焼成方法は特に限定されるものではなく、例えば、140~200℃のオーブン等で10~30分間焼成することにより、クッキー製品を得ることができる。 The manufactured allergen-free cookie dough is molded into the desired shape. The molding method is not particularly limited, and the dough may be punched out, the dough may be cut into a desired shape, or the dough may be squeezed out. Cookies according to the present invention can be manufactured by baking the shaped dough. The baking method is not particularly limited, and for example, cookie products can be obtained by baking in an oven at 140 to 200° C. for 10 to 30 minutes.
焼成により得られたクッキーは、個別に包装してもよく、複数個をまとめて包装してもよい。包装容器としては、特に限定されるものではなく、クッキーの包装容器として知られている各種の包装容器を用いることができる。例えば、生地に酸化防止剤を適宜配合し、これを焼き上げたクッキーを、低酸素透過性(酸素バリア性の高い)アルミ蒸着包材やアルミ箔包材等の包材で、好ましくは個別に、包装することにより、長期間の保存後にも製品の優れた食味、食感や風味の保持が可能である。 The cookies obtained by baking may be individually packaged or a plurality of cookies may be packaged together. The packaging container is not particularly limited, and various packaging containers known as cookie packaging containers can be used. For example, cookies made by adding an antioxidant to the dough and baking the dough are preferably individually packaged in a packaging material such as low oxygen permeability (high oxygen barrier property) aluminum vapor-deposited packaging or aluminum foil packaging. By packaging, it is possible to maintain the excellent taste, texture, and flavor of the product even after long-term storage.
本発明に係るクッキーは、アボカドを配合することによって得られるサクサクとした食感が嗜好性を高める点から、水分含量が5質量%以下のクッキーが好ましく、水分含量が2質量%以下のクッキーはより好ましい。クッキーの水分含量は、例えば、電子式水分計等を用いて測定することができる。 Cookies according to the present invention preferably have a moisture content of 5% by mass or less, and cookies with a moisture content of 2% by mass or less are preferable, since the crunchy texture obtained by incorporating avocado increases palatability. More preferred. The moisture content of cookies can be measured using, for example, an electronic moisture meter.
次に実施例等を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。 EXAMPLES Next, the present invention will be explained in more detail by showing examples, but the present invention is not limited to the following examples.
以降において、特に記載のない限り、「%」は「質量%」を意味する。 Hereinafter, "%" means "% by mass" unless otherwise specified.
[実施例1]
表1に記載の配合のクッキーを製造し、食感と風味を調べた。試験区1はアボカドを配合したグルテンフリークッキーであり、試験区2はアーモンドプードルを配合したグルテンフリークッキーであり、試験区3は通常小麦粉を使用したクッキーである。また、比較対象として、市販のアレルゲンフリークッキー(原材料:食用パーム油、グラニュー糖、米粉、コーンスターチ、米ぬか)も試験区4として、同様に食感と風味を調べた。
[Example 1]
Cookies having the formulation shown in Table 1 were manufactured and their texture and flavor were examined. Test Group 1 is a gluten-free cookie containing avocado, Test Group 2 is a gluten-free cookie containing almond powder, and Test Group 3 is a cookie using regular wheat flour. For comparison, commercially available allergen-free cookies (ingredients: edible palm oil, granulated sugar, rice flour, cornstarch, rice bran) were also used as test group 4, and their texture and flavor were similarly examined.
試験区1~3のクッキーは、まず、表1中の配合1の原材料を全て混合した混合物を製造し、これにさらに、表1の配合2の原材料を全て混合した混合物を加えて混合した。全部の原材料を混合した混合物を、混練機(KitchenAid社製)を用いて混練して生地を製造した。得られた生地を型抜きして、150℃で25分間、オーブンで焼成し、クッキーを製造した。 For the cookies of Test Groups 1 to 3, first, a mixture was prepared by mixing all of the raw materials of Formulation 1 in Table 1, and then a mixture of all of the raw materials of Formulation 2 of Table 1 was added and mixed. A mixture of all the raw materials was kneaded using a kneader (manufactured by KitchenAid) to produce dough. The resulting dough was cut out and baked in an oven at 150° C. for 25 minutes to produce cookies.
得られたクッキーのサクサク感と香ばしい風味とコクについて、官能評価を行った。官能評価は、10名の訓練を受けた評価パネラーによる5点評点法(2点:非常に強い、1点:強い、0点:どちらともいえない、-1点:弱い、-2点:非常に弱い)により行った。10名の評価パネラーによる評価点の平均値を、各供試クッキーの評価とした。評価結果を表2に示す。 Sensory evaluation was performed on the crispiness, aromatic flavor, and richness of the resulting cookies. The sensory evaluation was conducted using a 5-point rating system (2 points: very strong, 1 point: strong, 0 points: neutral, -1 points: weak, -2 points: very strong) by 10 trained evaluation panelists. (weak). The average value of the evaluation scores by the 10 evaluation panelists was used as the evaluation for each test cookie. The evaluation results are shown in Table 2.
この結果、米粉を用いたグルテンフリークッキーのうち、アーモンドプードルもアボカドも含んでいない試験区4のアレルゲンフリークッキーは、サクサク感とコクと香ばしさのいずれもが非常に弱かったが、アーモンドプードルを配合した試験区2のグルテンフリークッキーはやや改善されていた。アーモンドプードルに代えてアボカドを配合した試験区1のアレルゲンフリークッキーは、サクサク感とコクと香ばしさのいずれもが、小麦粉が使用された通常のクッキーである試験区3のクッキーとほぼ同程度にまで改善されていた。 As a result, among the gluten-free cookies using rice flour, the allergen-free cookies in test group 4, which did not contain almond flour or avocado, had very weak crispiness, richness, and aroma. The gluten-free cookies in test group 2, which were mixed, were slightly improved. The allergen-free cookies in test group 1, which contained avocado instead of almond powder, had almost the same crispiness, richness, and aroma as the cookies in test group 3, which were regular cookies made with wheat flour. It had been improved until.
[実施例2]
米粉とアボカドを配合したアレルゲンフリークッキーについて、米粉とアボカドの配合比が与える影響を調べた。
[Example 2]
We investigated the effects of the ratio of rice flour and avocado on allergen-free cookies containing rice flour and avocado.
具体的には、ショートニング13gと、グラニュー糖25gと、水7gと、米粉とアボカドとを合計55gと、を原材料として、実施例1と同様にしてクッキーを製造した。各試験区の米粉とアボカドの配合比(質量)と、クッキーの総質量に対するアボカド由来脂質の含有量(質量%)と、クッキーの総質量に対するアボカド由来タンパク質の含有量(質量%)と、を表2に示す。 Specifically, cookies were produced in the same manner as in Example 1 using as raw materials 13 g of shortening, 25 g of granulated sugar, 7 g of water, and a total of 55 g of rice flour and avocado. The blending ratio (mass) of rice flour and avocado for each test group, the content of avocado-derived fat (mass%) relative to the total mass of cookies, and the content (mass%) of avocado-derived protein relative to the total mass of cookies. It is shown in Table 2.
得られたクッキーのサクサク感について、実施例1と同様にして評価した。評価結果を表3に示す。 The crispiness of the resulting cookies was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3.
R/A比が2.3と大きい試験区1では、おそらくは米粉に対するアボカド量が少なすぎ、生地がまとまらず、クッキーが製造できなかったが、R/A比が2.1~1.0の試験区2~10では、生地の成型性が充分であり、クッキーが製造できた。試験区2~10を比較すると、R/A比が大きいほど、サクサク感が増強されていた。特に、R/A比が1.4~2.0の試験区3~7のクッキーは、食感が軽く、クッキーとして嗜好性の高いものであった。なお、風味とコクについては、試験区2~10のクッキーは、いずれも、香ばしい風味とコクは良好であった。アボカドの含有量が多くなるほど、すなわち、R/A比が小さいほど、香ばしい風味とコクが強くなる傾向があった。 In test group 1, where the R/A ratio was 2.3, the amount of avocado relative to the rice flour was probably too small, and the dough did not come together and cookies could not be made. In Test Groups 2 to 10, the moldability of the dough was sufficient and cookies could be manufactured. Comparing Test Groups 2 to 10, it was found that the greater the R/A ratio, the stronger the crispiness. In particular, the cookies in Test Groups 3 to 7 with an R/A ratio of 1.4 to 2.0 had a light texture and were highly palatable as cookies. Regarding flavor and richness, all the cookies in Test Groups 2 to 10 had good aromatic flavor and richness. The higher the avocado content, that is, the lower the R/A ratio, the stronger the aromatic flavor and richness tended to be.
[製造例1]
ショートニングに代えてカカオバターを用いることにより、カカオ風味アレルゲンフリークッキーが製造できる。具体的には、表4の処方で、全ての原材料を混合した混合物を、混練することにより生地を製造し、得られた生地を成型して焼成する。
[Manufacture example 1]
By using cacao butter in place of shortening, cacao-flavored allergen-free cookies can be produced. Specifically, a dough is produced by kneading a mixture of all the raw materials according to the recipe shown in Table 4, and the obtained dough is molded and baked.
[製造例2]
ショートニングに代えて、液油を用いることにより、アレルゲンフリークッキーが製造できる。具体的には、食用こめ油を配合した表5の処方で、全ての原材料を混合した混合物を、混練することにより生地を製造した後、当該生地を冷却(10℃以下)して品温を10℃以下(目安)にした後、成型して焼成する。
[Production example 2]
Allergen-free cookies can be produced by using liquid oil instead of shortening. Specifically, after manufacturing dough by kneading a mixture of all raw materials using the recipe shown in Table 5 containing edible rice bran oil, the dough was cooled (below 10°C) to bring the temperature down. After lowering the temperature to below 10°C (approximately), mold and bake.
[製造例3]
グラニュー糖に代えて、その他の甘味料を用いることにより、アレルゲンフリークッキーが製造できる。具体的には、表6のうち、キビ糖を配合した処方1や、トレハロースとステビアを併用配合した処方2で、全ての原材料を混合した混合物を、混練することにより生地を製造し、得られた生地を成型して焼成する。
[Manufacture example 3]
Allergen-free cookies can be produced by using other sweeteners in place of granulated sugar. Specifically, in Table 6, formulation 1 containing cane sugar and formulation 2 containing trehalose and stevia were used to produce dough by kneading a mixture of all raw materials. The dough is shaped and baked.
[製造例4]
さらに、各種のフレーバー付与成分を用いることにより、フレーバーアレルゲンフリークッキーが製造できる。具体的には、表7のうち、抹茶粉末を配合した処方1や、チョコレートオイルフレーバーを配合した処方2、クランベリーのドライフルーツを配合した処方3、イチゴジャムを配合した処方4で、全ての原材料を混合した混合物を、混練することにより生地を製造し、得られた生地を成型して焼成する。
[Manufacture example 4]
Furthermore, flavor allergen-free cookies can be produced by using various flavor-imparting ingredients. Specifically, in Table 7, formulation 1 containing matcha powder, formulation 2 containing chocolate oil flavor, formulation 3 containing dried cranberry fruit, and formulation 4 containing strawberry jam contain all raw materials. The mixture is kneaded to produce dough, and the resulting dough is shaped and baked.
Claims (5)
えび、かに、小麦、そば、卵、乳、ピーナッツ、アーモンド、あわび、いか、いくら、オレンジ、カシューナッツ、キウイフルーツ、牛肉、くるみ、ごま、さけ、さば、大豆、鶏肉、バナナ、豚肉、まつたけ、もも、やまいも、りんご、及びゼラチンを原材料としていない、クッキー。 Using rice flour and avocado as raw materials,
Shrimp, crab, wheat, buckwheat, eggs, milk, peanuts, almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, walnuts, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, matsutake, Cookies that are not made from peaches, yams, apples, or gelatin.
えび、かに、小麦、そば、卵、乳、ピーナッツ、アーモンド、あわび、いか、いくら、オレンジ、カシューナッツ、キウイフルーツ、牛肉、くるみ、ごま、さけ、さば、大豆、鶏肉、バナナ、豚肉、まつたけ、もも、やまいも、りんご、及びゼラチンに由来する成分を含有していない、クッキー用生地。 Contains rice flour and avocado,
Shrimp, crab, wheat, buckwheat, eggs, milk, peanuts, almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, walnuts, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, matsutake, Cookie dough that does not contain ingredients derived from peaches, yams, apples, or gelatin.
生地の総質量に対するアボカド由来タンパク質の含有量が、0.3~0.6質量%である、請求項3に記載のクッキー用生地。
The content of avocado-derived lipid with respect to the total mass of the dough is 2.9 to 5.1% by mass,
The cookie dough according to claim 3, wherein the content of avocado-derived protein based on the total mass of the dough is 0.3 to 0.6% by mass.
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