JP2802632B2 - Baked Japanese sweets - Google Patents
Baked Japanese sweetsInfo
- Publication number
- JP2802632B2 JP2802632B2 JP63308411A JP30841188A JP2802632B2 JP 2802632 B2 JP2802632 B2 JP 2802632B2 JP 63308411 A JP63308411 A JP 63308411A JP 30841188 A JP30841188 A JP 30841188A JP 2802632 B2 JP2802632 B2 JP 2802632B2
- Authority
- JP
- Japan
- Prior art keywords
- fat
- baked
- emulsion
- oil
- coating agent
- 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.)
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は焼き和菓子に関する。The present invention relates to a baked Japanese confectionery.
どら焼き、カステラ等の焼き和菓子は広く親しまれて
いるが、これら焼き和菓子はふんわりとした柔らかなシ
トリ感のある口あたりや、口どけ等の食感に特徴がある
が、これらの食感は比較的短期間で低下し易いという欠
点がある。そこで初期の食感を長持ちさせ(老化防
止)、更に食感を向上することを目的として、これらの
焼き和菓子の生地中に油脂を添加する方法も提案されて
いるが、これらの菓子の製造時において生地中に単に油
脂を添加しただけの焼き和菓子は、油脂が生地中に細か
い粒子として分散されていないために、食感の向上効果
及び老化防止効果において充分なものとは言い難く、し
かも艶やシトリ感にも乏しいという欠点があった。また
カステラ、どら焼き等の生地のように水種の場合、油脂
をそのまま加えると油脂の均一な分散が図れないばかり
でなく、生地を休めておくと油脂が分離してくる等の問
題もあった。Grilled Japanese confections such as dorayaki and castella are widely popular, but these baked confectioneries are characterized by their soft and soft mouthfeel and mouthfeel, but these textures are There is a disadvantage that it is easily reduced in a relatively short period of time. Therefore, a method of adding oils and fats to the dough of these baked Japanese confectionery has been proposed for the purpose of extending the initial texture (preventing aging) and further improving the texture. In the baked Japanese confectionery simply adding fats and oils to the dough, it is difficult to say that the fats and oils are not dispersed in the dough as fine particles, so that they are not sufficient in the effect of improving the texture and the effect of preventing aging. There was also a drawback that it was poor in the sense of stiffness. In addition, in the case of doughs such as dough for castella and dorayaki, there is a problem that adding the fats and oils as they are will not only ensure uniform dispersion of the fats and oils, but also leave the doughs to separate the fats and oils. Was.
本発明は上記の点に鑑みなされたもので、口あたり、
口溶け等の食感が良く、製品の風味、艶、シトリ感にも
優れ、しかも老化防止効果に優れた焼き和菓子を提供す
ることを目的とする。The present invention has been made in view of the above points,
It is an object of the present invention to provide a baked Japanese confectionery which has a good texture such as melting in the mouth, is excellent in flavor, luster, and crispness of the product, and is also excellent in an anti-aging effect.
即ち本発明は、被覆剤を含む食用油脂のO/W型エマル
ジョン及び/又は被覆剤を含む食用油脂のO/W型エマル
ジョンを噴霧乾燥した粉末油脂を含有することを特徴と
する焼き和菓子を要旨とする。本発明は、被覆剤を含む
食用油脂のO/W型エマルジョン及び/又は被覆剤を含む
食用油脂のO/W型エマルジョンを噴霧乾燥した粉末油脂
を被覆剤を含む食用油脂のO/W型エマルジョン及び/又
は被覆剤を含む食用油脂のO/W型エマルジョンを噴霧乾
燥した粉末油脂を、粉原料の量に対して5〜50重量%含
有するどら焼きを包含する。また本発明は被覆剤を含む
食用油脂のO/W型エマルジョン及び/又は被覆剤を含む
食用油脂のO/W型エマルジョンを噴霧乾燥した粉末油脂
を、粉原料の量に対して5〜60重量%含有する焼き饅頭
を包含する。更に本発明は、被覆剤を含む食用油脂のO/
W型エマルジョン及び/又は被覆剤を含む食用油脂のO/W
型エマルジョンを噴霧乾燥した粉末油脂を、粉原料の量
に対して5〜40重量%含有するカステラを包含する。本
発明において被覆剤としては、乳蛋白、大豆蛋白、小麦
蛋白、脱脂粉乳、小麦粉、デンプン、糖類、ゼラチン、
ホエー、ガム質、デキストリンの1種または2種以上が
用いられる。That is, the present invention provides a baked Japanese confectionery characterized by containing a powdered oil obtained by spray-drying an O / W emulsion of an edible oil and fat containing a coating agent and / or an O / W emulsion of an edible oil and fat containing the coating agent. And The present invention relates to an O / W emulsion of an edible oil / fat containing a coating agent, and an O / W emulsion of an edible oil / fat containing a coating agent and / or a powdered oil obtained by spray-drying an O / W emulsion of an edible oil / fat containing the coating agent. And / or dorayaki containing 5 to 50% by weight, based on the amount of the powdery raw material, of a powdered fat obtained by spray-drying an O / W emulsion of an edible fat containing a coating agent. In addition, the present invention provides a powdery oil obtained by spray-drying an O / W emulsion of an edible oil / fat containing a coating agent and / or an O / W emulsion of an edible oil / fat containing a coating agent, in an amount of 5 to 60 wt. % Baked bun. Furthermore, the present invention relates to an edible oil / fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
A castella containing 5 to 40% by weight of a powdered fat or oil obtained by spray-drying a type emulsion is included based on the amount of the powdery raw material. In the present invention, as the coating agent, milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin,
One or more of whey, gum, and dextrin are used.
本発明において焼き和菓子とは、栗饅頭、月餅等の焼
き饅頭、中花、つやぶくさ、桜もち、茶通、唐まん、丸
ボーロ、そばボーロ、どら焼、カステラ、落とし焼き、
草紙、卵松葉、小麦せんべい等である。In the present invention, the baked Japanese confectionery is a chestnut bun, a baked bun such as a moon cake, a middle flower, a vine, a cherry rice cake, a tea ceremony, a karaman, a round bowl, a buckwheat bowl, a dorayaki, a castella, a dumpling,
Such as kraft paper, egg pine needles and wheat crackers.
本発明の焼き和菓子には被覆剤を含む食用油脂のO/W
型エマルジョン及び/又は被覆剤を含む食用油脂のO/W
型エマルジョンを噴霧乾燥した粉末油脂が含有される
が、これらの油脂は、どら焼き、桜もち、栗饅頭、唐ま
ん、中花、つやぶくさ、月餅、茶通、草紙等の場合には
通常その皮部分に添加される。上記食用油脂としては、
液体、固体の動植物性油脂、硬化した動植物性油脂、エ
ステル交換油脂、分別した液体油又は固体脂等が挙げら
れる。具体的にはナタネ油、コーン油、大豆油、綿実
油、サフラワー油、パーム油、ヤシ油、米糖油等の植物
性油脂、牛脂、ラード、乳脂、魚油等の動物性油脂及
び、これらの油脂の硬化油又はエステル交換油、或いは
これらの油脂を分別して得られる液体油、固体脂等が挙
げられ、これらより選ばれた1種又は2種以上を用いる
ことができる。また被覆剤としては乳蛋白、大豆蛋白、
小麦蛋白、脱脂粉乳、小麦粉、デンプン、糖類、ゼラチ
ン、ホエー、ガム質、デキストリン等が挙げられる。乳
蛋白には酸カゼイン、カゼインナトリウム、レンネット
カゼインが、デンプンには馬鈴薯デンプン、コーンスタ
ーチ、小麦粉デンプン等が、糖類には蔗糖、ブドウ糖、
麦芽糖、乳糖、果糖、水あめ等が、ガム質にはキサンタ
ンガム、グァーガム、アラビアガム、トラガントガム等
が挙げられる。また大豆蛋白は加水分解(完全分解又は
部分分解)されたものも用いることができる。上記被覆
剤としては、特に大豆蛋白、小麦蛋白、カゼインナトリ
ウム、糖類、ホエー、全脂粉乳、脱脂粉乳が好ましく、
これらの被覆剤を含む油脂エマルジョン及び/又はこの
エマルジョンを噴霧乾燥した粉末油脂を焼き和菓子に添
加した場合には、特に焼き和菓子の触感、食感がソフト
で口溶けが良く、かつシトリ感に優れ、更に日持ちが向
上するという効果を有する。上記の被覆剤のうち、例え
ば乳蛋白、脱脂粉乳、大豆蛋白、小麦蛋白等は乳化作用
も有するため、これらの被覆剤を用いれば乳化剤を必要
としないが、乳化性を有さない被覆剤や乳化性を有して
いても弱い被覆剤の場合には乳化剤を併用して安定なO/
W型エマルジョン形成する。O / W of edible oil and fat containing a coating agent in the baked Japanese confectionery of the present invention
O / W of edible fats and oils containing emulsions and / or coatings
It contains powdered fats and oils obtained by spray-drying a type emulsion, and these fats and oils are usually used in the case of dorayaki, cherry blossoms, chestnut buns, kara-man, nakahana, tsuyabusa, moon cake, tea ceremony, kraft paper, etc. Added to portions. As the edible oils and fats,
Examples thereof include liquid and solid animal and vegetable fats and oils, hardened animal and vegetable fats and oils, transesterified fats and oils, and separated liquid oils and solid fats. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice sugar oil, animal fats and oils such as tallow, lard, milk fat, fish oil and the like Examples thereof include hardened oils or transesterified oils of fats and oils, and liquid oils and solid fats obtained by separating these fats and oils, and one or more kinds selected from these can be used. As a coating agent, milk protein, soy protein,
Examples include wheat protein, skim milk powder, wheat flour, starch, sugars, gelatin, whey, gum, dextrin and the like. Acid protein casein, sodium caseinate, rennet casein for milk protein, potato starch, corn starch, flour starch, etc. for starch, sucrose, glucose for sugars,
Maltose, lactose, fructose, starch syrup and the like, and gums include xanthan gum, guar gum, gum arabic, tragacanth gum and the like. The soybean protein that has been hydrolyzed (completely or partially decomposed) can also be used. As the above coating agent, soy protein, wheat protein, sodium caseinate, saccharides, whey, whole milk powder, skim milk powder are particularly preferable,
When a fat or oil emulsion containing these coating agents and / or powdered fat or oil obtained by spray-drying this emulsion is added to baked Japanese confectionery, the touch and texture of the baked Japanese confectionery are particularly soft, have good mouth-melting properties, and are excellent in citri, Further, there is an effect that the shelf life is improved. Among the above coating agents, for example, milk protein, skim milk powder, soy protein, wheat protein and the like also have an emulsifying action, so if these coating agents are used, an emulsifier is not required, but a coating agent having no emulsifying property or Even in the case of a weak coating agent having emulsifying properties, stable O /
A W-type emulsion is formed.
上記乳化剤としては脂肪酸モノグリセリド、脂肪酸ポ
リグリセリンエステル、脂肪酸蔗糖エステル、脂肪酸ソ
ルビトールエステル、脂肪酸プロピレングリコールエス
テル、レシチン等が挙げられる。これらの乳化剤を構成
する脂肪酸としては炭素数12〜20の脂肪酸、即ちラウリ
ン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オ
レイン酸、リノール酸、エルシン酸およびこれらの混合
脂肪酸が好ましい。上記乳化剤はこれらの脂肪酸と、グ
リセリン、ポリグリセリン(グリセリンの重合度2〜10
程度のものが好ましい)、蔗糖、ソルビトール、プロピ
レングリコール等の多価アルコールとの間でエステル化
反応を行って得られるものであるが、エステル化度の低
い、即ちHLBの高いものが好ましい。またこれらのエス
テル型乳化剤の他に親水性に変性したレシチンも用いる
ことができる。Examples of the emulsifier include fatty acid monoglyceride, fatty acid polyglycerin ester, fatty acid sucrose ester, fatty acid sorbitol ester, fatty acid propylene glycol ester, lecithin and the like. The fatty acids constituting these emulsifiers are preferably fatty acids having 12 to 20 carbon atoms, that is, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid and mixed fatty acids thereof. The emulsifier is used in combination with these fatty acids, glycerin and polyglycerin (glycerin has a polymerization degree of 2 to 10).
And those obtained by carrying out an esterification reaction with polyhydric alcohols such as sucrose, sorbitol and propylene glycol, but those having a low degree of esterification, that is, those having a high HLB are preferred. In addition to these ester-type emulsifiers, hydrophilically modified lecithin can also be used.
上記の乳化剤は油脂を水に分散させる際に水中に添加
されるが、油脂中に乳化剤を添加することもできる。油
脂に添加する乳化剤としては、上記した水中に添加する
乳化剤と同種の乳化剤でエステル化度の高い、即ちHLB
の低い親水性の乳化剤及びレシチンが挙げられる。The above emulsifier is added to water when dispersing the fat or oil in water, but the emulsifier can also be added to the fat or oil. As the emulsifier to be added to fats and oils, the same type of emulsifier as the emulsifier to be added to water described above has a high esterification degree, that is, HLB
Low emulsifiers and lecithin.
上記食用油脂のO/W型エマルジョンは、被覆剤と必要
により乳化剤を添加した水中に食用油脂(この油脂中に
も必要により乳化剤を含む)を徐々に添加しながらホモ
ジナイザー等によって撹拌することによって得られる
が、必要により加熱(又は加温)しながら撹拌する。こ
のようにして得られるエマルジョンは油脂粒子が、10μ
以下の微粒状となって均一に分散しているものが好まし
い。The O / W emulsion of edible oils and fats is obtained by stirring with a homogenizer or the like while gradually adding edible oils and fats (including emulsifiers as necessary in the oils and fats) to water to which a coating agent and an emulsifier are added as needed. If necessary, stir while heating (or warming). The emulsion obtained in this way has 10 μm oil particles.
The following finely divided particles which are uniformly dispersed are preferred.
本発明の焼き和菓子を製造するに際して上記被覆剤を
含む食用油脂のO/W型エマルジョンをそのまま添加して
も、或いはこのO/W型エマルジョンを噴霧乾燥して得た
粉末油脂として添加しても良い。エマルジョンのまま添
加する場合には、前記した食用油脂と被覆剤及び必要に
応じて乳化剤を添加してホモジナイザー等によって高速
撹拌して食用油脂のO/W型エマルジョンを形成し、これ
を焼き菓子製造原料に添加して混練すれば良い。更に必
要に応じてエマルジョンと粉末油脂の両方の形態で添加
しても良い。When producing the baked Japanese confectionery of the present invention, the O / W emulsion of the edible fat or oil containing the coating agent may be added as it is, or may be added as a powdered fat obtained by spray drying the O / W emulsion. good. When the emulsion is added as it is, the above-mentioned edible oil and fat, a coating agent and an emulsifier are added, and the mixture is stirred at a high speed with a homogenizer or the like to form an O / W emulsion of the edible oil and fat. What is necessary is just to add and knead it to a raw material. Further, if necessary, it may be added in the form of both emulsion and powdered fat.
油脂の添加量は焼き和菓子の種類によっても異なる
が、粉原料(小麦粉、米粉等を言い、砂糖、塩等は含ま
ない。)の量に対し、どら焼き、饅頭類で5〜50重量
%、月餅で5〜60重量%、カステラ、落とし焼き、草紙
で5〜40重量%、ボーロ類、卵松葉、小麦せんべいで5
〜20重量%である。The amount of fats and oils to be added depends on the type of baked Japanese confectionery, but it is 5-50% by weight for dorayaki and buns, based on the amount of flour raw material (meaning flour, rice flour, etc., not including sugar, salt, etc.) 5 to 60% by weight of moon cake, 5% to 40% by weight of castella and scallops, 5% by weight of kraft paper, 5% by bolo, egg pine needles and wheat cracker
~ 20% by weight.
以下、実施例を挙げて本発明を更に詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to examples.
実施例1 上白糖50重量部、全卵40重量部及び水あめ5重量部を
混合しながら弱火にかけた後、冷却し、薄力粉100重量
部、イスパタ1.4重量部重び粉末油脂20重量部を添加
し、混合して得られる生地に包アン機によって栗アンを
包アンした後、表面に艶卵を2度塗りし、190℃で15分
間焼成して栗饅頭を得た。尚、上記粉末油脂としてはカ
ゼインナトリウム28重量部とステアリン酸モノグリセラ
イド1.5重量部を用いてナタネ硬化油(融点40.5℃)70.
5重量部を水中に乳化し、均質化して得たエマルジョン
を噴霧乾燥して得た、油脂含有量約70重量%の粉末油脂
を用いた。得られた栗饅頭の性状を第1表に示す。Example 1 50 parts by weight of upper sucrose, 40 parts by weight of whole egg and 5 parts by weight of starch syrup were put on a low heat while cooling, then cooled, and 100 parts by weight of flour, 1.4 parts by weight of isputter and 20 parts by weight of powdered fat and oil were added. After the chestnuts were wrapped in the dough obtained by mixing with a wrapping machine, a gloss egg was applied twice on the surface and baked at 190 ° C. for 15 minutes to obtain chestnut buns. As the powdered fat, rapeseed hardened oil (melting point: 40.5 ° C) using 28 parts by weight of sodium caseinate and 1.5 parts by weight of monoglyceride stearate was used.
Five parts by weight were emulsified in water, and a homogenized emulsion was spray-dried to obtain a powdered fat having a fat content of about 70% by weight. Table 1 shows the properties of the obtained chestnut bun.
実施例2 粉末油脂として大豆蛋白10重量部、コーンシロップ
(水分20%含有)18重量部、ステアリン酸モノグリセラ
イド1.5重量部を用いて大豆硬化油(融点35℃)74重量
部を乳化、均質化して得たエマルジョンを噴霧乾燥して
得た油脂含有量約75重量%の粉末油脂を用いた他は実施
例1と同様にして栗饅頭を得た。得られた饅頭の性状を
第1表に示す。Example 2 Using 10 parts by weight of soybean protein, 18 parts by weight of corn syrup (containing 20% water), and 1.5 parts by weight of monoglyceride stearate as powdered fat and oil, 74 parts by weight of hardened soybean oil (melting point 35 ° C.) was emulsified and homogenized. A chestnut bun was obtained in the same manner as in Example 1, except that the obtained emulsion was spray-dried, and a powdered fat having a fat content of about 75% by weight was used. Table 1 shows the properties of the obtained bun.
実施例3 粉末油脂としてカゼインナトリウム10重量部、脱脂粉
乳18重量部、デンプン糖20重量部、プロピレングリコー
ルステアリン酸モノエステル2重量部を用いて、パーム
油50重量部を乳化、均質化して得たエマルジョンを噴霧
乾燥して得た油脂含有量約50重量%の粉末油脂を用い、
他は実施例1と同様にして栗饅頭を得た。得られた饅頭
の性状を第1表に示す。Example 3 Palm oil was emulsified and homogenized using 10 parts by weight of casein sodium, 18 parts by weight of skim milk powder, 20 parts by weight of starch sugar, and 2 parts by weight of propylene glycol stearic acid monoester as powdered fat. Using a powdered fat with a fat content of about 50% by weight obtained by spray drying the emulsion,
Others were carried out similarly to Example 1, and obtained the chestnut bun. Table 1 shows the properties of the obtained bun.
実施例4 上白糖60重量部、ブドウ糖20重量部、乳化油脂8重量
部をホイッパーで混合し、次いでこれに全卵80重量部を
混合した後、薄力粉100重量部、ベーキングパウダー1
重量部及び実施例1と同様の粉末油脂20重量部を混合
し、更に蜂蜜10重量部、水80重量部、重曹1.5重量部を
加えて均一に混合し、これを平鍋で焼成し、これにアン
を包んでどら焼きとした。得られたどら焼きの性状を第
1表に示す。Example 4 60 parts by weight of upper sucrose, 20 parts by weight of glucose, and 8 parts by weight of emulsified oil and fat were mixed with a whipper, and then 80 parts by weight of whole egg were mixed. Then, 100 parts by weight of flour and 1 part of baking powder 1 were mixed.
And 10 parts by weight of honey, 80 parts by weight of water, and 1.5 parts by weight of sodium bicarbonate were added and mixed uniformly, and the mixture was baked in a flat pan. I wrapped Ann and made it dorayaki. The properties of the dorayaki obtained are shown in Table 1.
実施例5 実施例2で用いたと同様の粉末油脂を用いて実施例4
と同様にしてどら焼きを得た。得られたどら焼きの性状
を第1表に示す。Example 5 Example 4 using the same powdered fats and oils as used in Example 2
Dorayaki was obtained in the same manner as described above. The properties of the dorayaki obtained are shown in Table 1.
実施例6 上白糖60重量部、ブドウ糖20重量部、乳化油脂8重量
部をホイッパーで混合し、次いでこれに全卵80重量部を
混合した後、薄力粉100重量部、ベーキングパウダー1
重量部を混合した。更にこの中に、水100重量部にカゼ
インナトリウム28重量部、ステアリン酸モノグリセライ
ド1.5重量部を用いてナタネ硬化油(融点40.5℃)70.5
重量部を乳化均質化して得た食用油脂のエマルジョン40
重量部と蜂蜜10重量部、重曹1.5重量部とを加えて均一
に混合し、これを平鍋で焼成し、これにアンを包んでど
ら焼きとした。得られたどら焼きの性状を第1表に示
す。Example 6 60 parts by weight of upper sucrose, 20 parts by weight of glucose, and 8 parts by weight of emulsified oil and fat were mixed with a whipper, and then 80 parts by weight of whole eggs were mixed. Then, 100 parts by weight of flour and 1 part of baking powder 1 were mixed.
Parts by weight were mixed. Further, in this, 28 parts by weight of sodium caseinate and 1.5 parts by weight of monoglyceride stearate were added to 100 parts by weight of water to obtain a rapeseed hardened oil (melting point: 40.5 ° C.) of 70.5%.
Edible fat and oil emulsion 40 obtained by emulsifying and homogenizing parts by weight
Parts by weight, 10 parts by weight of honey, and 1.5 parts by weight of baking soda were added and mixed uniformly, and the mixture was baked in a flat pan, wrapped in anne, and made dorayaki. The properties of the dorayaki obtained are shown in Table 1.
比較例1 粉末油脂を用いなかった他は実施例1と同様にして栗
饅頭を得た。得られた饅頭の性状を第1表に併せて示
す。Comparative Example 1 A chestnut bun was obtained in the same manner as in Example 1 except that no powdered fat was used. The properties of the obtained bun are also shown in Table 1.
比較例2 粉末油脂を用いなかった他は実施例4と同様にしてど
ら焼きを得た。得られたどら焼きの性状を第1表に併せ
て示す。Comparative Example 2 A dorayaki was obtained in the same manner as in Example 4 except that no powdered fat was used. The properties of the obtained dorayaki are also shown in Table 1.
(1)触感:製品を手で握った時の触感を次の基準によ
り判定した。(1) Tactile sensation: The tactile sensation when the product was grasped by hand was determined according to the following criteria.
◎:ソフトさ、シトリ感が良いとした人が9人以
上 ○:ソフトさ、シトリ感が良いとした人が6〜8
人 △:ソフトさ、シトリ感が良いとした人が3〜5
人 ×:ソフトさ、シトリ感が良いとした人が0〜2
人 (2)食感:製品を口に含んだ時(饅頭については皮の
部分)の食感を次の基準により判定した。◎: 9 or more people said that the softness and stiffness were good :: 6 to 8 people had good softness and stiffness
People △: 3 to 5 people who say softness and good feeling
People ×: 0 to 2 people who say softness and good feeling
(2) Texture: The texture when the product was contained in the mouth (the skin portion for the bun) was determined according to the following criteria.
◎:ソフトさ、さくさ、口溶けが良いとした人が
9人以上 ○:ソフトさ、さくさ、口溶けが良いとした人が
6〜8人 △:ソフトさ、さくさ、口溶けが良いとした人が
3〜5人 ×:ソフトさ、さくさ、口溶けが良いとした人が
0〜2人 (3)風味:上記(2)の食感の試験の際に同時に風味
の試験を行い次の基準により判定した。:: 9 or more people said that the softness, crispness and mouth melting were good ○: 6 to 8 people supposed that the softness, crispness and mouth melting were good △: It was judged that the softness, crispness and mouth melting were good 3 to 5 people ×: 0 to 2 people who say softness, crispness, and good dissolution in mouth (3) Flavor: At the same time of the texture test of (2) above, a flavor test was performed and the following The judgment was made based on the standard.
◎:風味が良好とした人が9人以上 ○:風味が良好とした人が6〜8人 △:風味が良好とした人が3〜5人 ×:風味が良好とした人が0〜2人 (4)色艶:試料表面の色艶を、次の基準により判定し
た。:: 9 or more persons having good flavors ○: 6 to 8 persons having good flavors Δ: 3 to 5 persons having good flavors ×: 0 to 2 persons having good flavors (4) Color luster: The color luster of the sample surface was determined according to the following criteria.
◎:色艶が良好とした人が9人以上 ○:色艶が良好とした人が6〜8人 △:色艶が良好とした人が3〜5人 ×:色艶が良好とした人が0〜2人 〔発明の効果〕 以上説明したように、本発明の焼き和菓子は被覆剤を
含む食用油脂のO/W型エマルジョン及び/又は被覆剤を
含む食用油脂のO/W型エマルジョンを噴霧乾燥した粉末
油脂を含有せしめたことにより、触感、食感がソフトで
ひきが弱く、軽く口あたり、口溶けが良いとともに歯切
れが良い製品となり、しかもこのソフトさが長続きし
(老化防止性に優れ)、更にはシトリ感や艶にも優れて
いる。また被覆剤を含む食用油脂のO/W型エマルジョン
や被覆剤を含む食用油脂のO/W型エマルジョンを噴霧乾
燥した噴粉末油脂は、粉原料と一緒に混合した場合や水
分の多い生地に添加した場合、或いは添加量が多い場合
でも、油脂が微粒状に均一分散されるため容易に優れた
製品が得られる等の効果を有する。◎: 9 or more people with good color / gloss ○: 6 to 8 people with good color / gloss △: 3 to 5 people with good color / gloss ×: people with good color / gloss Is 0-2 [Effects of the Invention] As described above, the baked Japanese confectionery of the present invention is a powdered oil or fat obtained by spray-drying an O / W emulsion of an edible oil or fat containing a coating agent and / or an O / W emulsion of an edible oil or fat containing a coating agent. The product has a soft touch, texture, weak grind, a light mouthfeel, good melting in the mouth and good crispness. In addition, the softness lasts for a long time (excellent anti-aging properties). Excellent in feeling and gloss. Spray-dried O / W emulsions of edible fats and oils containing coatings and O / W emulsions of edible fats and oils containing coatings are spray-dried and mixed with powdered raw materials or added to dough with high moisture. Even if it is used or when the amount of addition is large, the fats and oils are uniformly dispersed in the form of fine particles, so that an excellent product can be easily obtained.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭59−196042(JP,A) 特公 昭35−15830(JP,B1) (58)調査した分野(Int.Cl.6,DB名) A23G 1/00 - 9/30──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-196042 (JP, A) JP-B-35-15830 (JP, B1) (58) Fields investigated (Int. Cl. 6 , DB name) A23G 1/00-9/30
Claims (5)
ン及び/又は被覆剤を含む食用油脂のO/W型エマルジョ
ンを噴霧乾燥した粉末油脂を含有することを特徴とする
焼き和菓子。1. A baked Japanese confection comprising an O / W emulsion of an edible oil / fat containing a coating agent and / or a powdered oil / fat obtained by spray-drying an O / W emulsion of an edible oil / fat containing a coating agent.
W型エマルジョン及び/又は被覆剤を含む食用油脂のO/W
型エマルジョンを噴霧乾燥した粉末油脂を、粉原料の量
に対して5〜50重量%含有するどら焼であることを特徴
とする請求項1記載の焼き和菓子。2. The baked Japanese confectionery is made of O / O of edible oil and fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
The baked Japanese confectionery according to claim 1, wherein the baked confectionery is a dorayaki containing 5 to 50% by weight of a powdered oil or fat obtained by spray-drying the emulsion of the type.
W型エマルジョン及び/又は被覆剤を含む食用油脂のO/W
型エマルジョンを噴霧乾燥した粉末油脂を、粉原料の量
に対して5〜60重量%含有する焼き饅頭であることを特
徴とする請求項1記載の焼き和菓子。3. The baked Japanese confectionery is made of O / O of edible oil and fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
The baked Japanese confectionery according to claim 1, wherein the baked bun contains 5 to 60% by weight of the powdered fat or oil obtained by spray-drying the emulsion.
W型エマルジョン及び/又は被覆剤を含む食用油脂のO/W
型エマルジョンを噴霧乾燥した粉末油脂を、粉原料の量
に対して5〜40重量%含有するカステラであることを特
徴とする請求項1記載の焼き和菓子。4. The baked Japanese confectionery is made of O / O of edible oil and fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
The baked Japanese confectionery according to claim 1, wherein the baked confectionery is a castella containing 5 to 40% by weight of a powdery fat or oil obtained by spray-drying a type emulsion, based on the amount of the powdery raw material.
脂粉乳、小麦粉、デンプン、糖類、ゼラチン、ホエー、
ガム質、デキストリンよりなる群から選ばれた1種また
は2種以上であることを特徴とする請求項1〜4のいず
れかに記載の焼き和菓子。5. A coating agent comprising milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin, whey,
The baked Japanese confectionery according to any one of claims 1 to 4, wherein the baked confectionery is one or more selected from the group consisting of gum and dextrin.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63308411A JP2802632B2 (en) | 1988-12-06 | 1988-12-06 | Baked Japanese sweets |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63308411A JP2802632B2 (en) | 1988-12-06 | 1988-12-06 | Baked Japanese sweets |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02154642A JPH02154642A (en) | 1990-06-14 |
JP2802632B2 true JP2802632B2 (en) | 1998-09-24 |
Family
ID=17980738
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63308411A Expired - Fee Related JP2802632B2 (en) | 1988-12-06 | 1988-12-06 | Baked Japanese sweets |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2802632B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3750918B2 (en) * | 2000-10-11 | 2006-03-01 | 三菱化学フーズ株式会社 | Wheat flour rice cracker and method for producing the same |
CN104996712A (en) * | 2015-08-19 | 2015-10-28 | 郑州思念食品有限公司 | Melt-resistant ice cream, quick-freezing ice cream dorayaki and preparation method |
-
1988
- 1988-12-06 JP JP63308411A patent/JP2802632B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH02154642A (en) | 1990-06-14 |
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