JP5960897B1 - Baked food - Google Patents
Baked food Download PDFInfo
- Publication number
- JP5960897B1 JP5960897B1 JP2015179691A JP2015179691A JP5960897B1 JP 5960897 B1 JP5960897 B1 JP 5960897B1 JP 2015179691 A JP2015179691 A JP 2015179691A JP 2015179691 A JP2015179691 A JP 2015179691A JP 5960897 B1 JP5960897 B1 JP 5960897B1
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- JP
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- Prior art keywords
- baked food
- starch
- baked
- food
- texture
- 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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Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【課題】冷凍温度まで冷却後に食する焼成食品において、食感を向上できる焼成食品の提供。【解決手段】冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する、置換度（ＤＳ）が、０．０８〜０．２０である加工澱粉、を加えて焼成した、水分含有量が５〜５０質量％である、焼成食品。又、前記焼成食品中における、水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、０．５〜４．０である、焼成食品。【選択図】なしDisclosed is a baked food that can be improved in texture in a baked food eaten after cooling to a freezing temperature. In a baked food to be eaten after cooling to a freezing temperature, a processed starch having a hydroxypropyl group and a substitution degree (DS) of 0.08 to 0.20 is added and baked, and the moisture content is The baked food which is 5-50 mass%. Moreover, the baked food whose mass ratio of content of the processed starch which has the said hydroxypropyl group with respect to moisture content in the said baked food is 0.5-4.0. [Selection figure] None
Description
本発明は、食感を向上させた冷凍温度まで冷却後に食する焼成食品に関する。 The present invention relates to a baked food that is eaten after cooling to a freezing temperature with improved texture.
例えば、ホットケーキ、ビスケット、クッキー、モナカ等の、冷凍温度まで冷却後に食する焼成食品が知られている。しかしながら、かかる焼成食品のうち、ホットケーキや、どら焼き等の焼成食品は、例えば原料として穀粉を含有する水種生地を焼成し、冷凍温度まで冷却した後に食するため、水分が凍り、常温で得られていたもちもちとした食感が得られないという問題があった。 For example, baked foods such as hot cakes, biscuits, cookies, monaca and the like that are eaten after cooling to the freezing temperature are known. However, among such baked foods, baked foods such as hot cakes and dorayaki, for example, are baked aquatic dough containing flour as a raw material and cooled to the freezing temperature to eat, so the water freezes at room temperature. There was a problem that the texture that was obtained could not be obtained.
従来より、食品分野において食感を向上させる様々な試みが行われている。例えば、特許文献１は、米類とヒドロキシプロピル澱粉よりなる澱粉質原料等からなる餅菓子類について開示する。実施例欄において、餅粉とヒドロキシプロピル澱粉等を均一に混合し、蒸し器で１０分間蒸した後、家庭用餅搗き機を使用して搗くことにより生地を調製する工程について開示する。 Conventionally, various attempts have been made to improve the texture in the food field. For example, Patent Literature 1 discloses rice cakes made of starch and raw materials made of rice and hydroxypropyl starch. In the Example column, the process of preparing dough by uniformly mixing rice cake flour and hydroxypropyl starch, etc., steaming for 10 minutes in a steamer, and then using a home-use machine is disclosed.
特許文献２は、油脂、乳化剤、及び水を含む第１原料を均質化した均質化混合物を得て、そこに澱粉を含む第２原料を添加して水種生地を作る工程、水種生地を焼成してコーン、モナカ皮、又はウェハースからなる焼成食品を得る方法について開示する。 Patent Document 2 is a process for obtaining a homogenized mixture obtained by homogenizing a first raw material containing fats and oils, an emulsifier, and water, and adding a second raw material containing starch therein to make a water seed dough. Disclosed is a method of baking to obtain a baked food comprising corn, monaca peel, or wafer.
特許文献３は、冷凍アイスクリームに関する出願であって、澱粉類が冷凍アイスクリームのような冷凍デザート中において氷晶を抑制する点について開示している（段落００２４）。 Patent Document 3 discloses an application relating to frozen ice cream, in which starches suppress ice crystals in frozen desserts such as frozen ice cream (paragraph 0024).
非特許文献１は、ヒドロキシプロピル澱粉が冷蔵安定性や凍結融解に優れる点、食品の食感改良のために使用されている点について開示している。 Non-Patent Document 1 discloses that hydroxypropyl starch is excellent in refrigeration stability and freezing and thawing and is used for improving the texture of food.
上述した各特許文献に開示されるように、従来冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する加工澱粉を加えて、もちもちとした食感を向上させる試みは行われていなかった。 As disclosed in each of the above-mentioned patent documents, in a baked food that is conventionally eaten after cooling to the freezing temperature, no attempt has been made to improve the texture by adding a modified starch having a hydroxypropyl group. .
例えば、特許文献１は、焼成食品について開示しておらず、焼成食品とは異なる餅菓子の柔らかさと弾力等について評価しているため、焼成食品の食感を向上させる効果まで推認することはできない。 For example, Patent Document 1 does not disclose the baked food, and evaluates the softness and elasticity of the candy sweets that are different from the baked food. Therefore, it cannot be inferred to the effect of improving the texture of the baked food. .
また、特許文献２は、コーン等の焼成食品のサクサクとした食感を得ることを目的とする（段落０００７）。したがって、特許文献２を参酌したとしても、冷凍温度まで冷却後に食する焼成食品について、もちもちとした食感を向上させる効果まで推認することはできない。 Patent Document 2 aims to obtain a crisp texture of baked food such as corn (paragraph 0007). Therefore, even if Patent Document 2 is taken into consideration, the effect of improving the texture of the baked food eaten after cooling to the freezing temperature cannot be estimated.
また、特許文献３は、表１に示されるように澱粉類としてヒドロキシプロピル基を有する加工澱粉を直接使用していない。また、表４に示されるように澱粉の種類により、アイスクリーム中の氷晶の抑制効果は様々であることが確認される。したがって、特許文献３を参酌したとしても、アイスクリームとは異なる焼成食品について、さらに特許文献３で直接使用していないヒドロキシプロピル基を有する加工澱粉を使用した場合に、もちもちとした食感を向上させる効果まで推認することはできない。 In addition, Patent Document 3 does not directly use a modified starch having a hydroxypropyl group as starches as shown in Table 1. Further, as shown in Table 4, it is confirmed that the effect of suppressing ice crystals in ice cream varies depending on the type of starch. Therefore, even if Patent Document 3 is taken into consideration, when a processed starch having a hydroxypropyl group that is not directly used in Patent Document 3 is used for a baked food different from ice cream, the texture is improved. It is impossible to deduce the effect to be made.
また、非特許文献１は、食品のどのような食感がどのように改良されるかまで詳しく開示していない。また、冷凍温度まで冷却後に食する焼成食品に対する作用効果についても開示していない。したがって、非特許文献１を参酌したとしても、冷凍温度まで冷却後に食する焼成食品について、もちもちとした食感を向上させる効果まで推認することはできない。 Non-Patent Document 1 does not disclose in detail how the texture of food is improved. Moreover, it does not disclose the effects on the baked food that is eaten after cooling to the freezing temperature. Therefore, even if Non-Patent Document 1 is taken into consideration, the effect of improving the texture of the baked food eaten after cooling to the freezing temperature cannot be estimated.
本発明の目的とするところは、冷凍温度まで冷却後に食する焼成食品において、食感を向上できる焼成食品を提供することにある。 An object of the present invention is to provide a baked food that can improve the texture in a baked food that is eaten after cooling to the freezing temperature.
本発明は、冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する加工澱粉を加えて焼成することにより、食感を向上できることを見出したことに基づくものである。 The present invention is based on the finding that in a baked food eaten after cooling to a freezing temperature, the texture can be improved by adding and baking a modified starch having a hydroxypropyl group.
上記の目的を達成するために、本発明の一態様では、冷凍温度まで冷却し、食する際、解凍しない部分を含む焼成食品において、イネ科穀物、芋類、及び根菜から選ばれる少なくとも一種の穀粉、並びにヒドロキシプロピル基を有する加工澱粉を加えて焼成したことを特徴とする焼成食品が提供される。 In order to achieve the above object, in one aspect of the present invention, in a baked food containing a portion that does not thaw when cooled to a freezing temperature and eaten , at least one selected from gramineous grains, potatoes, and root vegetables A baked food characterized by adding baked flour and processed starch having a hydroxypropyl group is provided.
また、前記ヒドロキシプロピル基を有する加工澱粉の置換度（ＤＳ）は、０．０８〜０．２０であることが好ましい。また、前記ヒドロキシプロピル基を有する加工澱粉の置換度（ＤＳ）は、０．１１〜０．１８であることがより好ましい。 The degree of substitution (DS) of the modified starch having a hydroxypropyl group is preferably 0.08 to 0.20. The degree of substitution (DS) of the modified starch having a hydroxypropyl group is more preferably 0.11 to 0.18.
また、前記焼成食品の水分含有量は、５〜５０質量％であることが好ましい。また、焼成食品の水分含有量は、６．５〜３０質量％であることがより好ましい。
また、前記焼成食品中における水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、０．５〜４．０であることが好ましい。また、前記焼成食品中における水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、０．８〜３．０であることがより好ましい。
Moreover, it is preferable that the moisture content of the said baked food is 5-50 mass%. Moreover, it is more preferable that the moisture content of the baked food is 6.5 to 30% by mass.
Moreover, it is preferable that mass ratio of content of the processed starch which has the said hydroxypropyl group with respect to water content in the said baked food is 0.5-4.0. The mass ratio of the content of the modified starch having a hydroxypropyl group to the content of water in the baked food is more preferably 0.8 to 3.0.
また、前記ヒドロキシプロピル基を有する加工澱粉の原料は、タピオカ澱粉であることが好ましい。
また、前記穀粉は、小麦、米、大麦、ライ麦、トウモロコシ、ひえ、タピオカ、及びジャガイモから選ばれる少なくとも一種の原料を含むことがより好ましい。また、前記穀粉は、小麦粉であることがさらに好ましい。
The raw material for the modified starch having a hydroxypropyl group is preferably tapioca starch.
Also, the flour, wheat, rice, barley, rye, corn, eh shed, tapioca, and more preferably contains at least one material selected Jagai mode or al. The flour is more preferably wheat flour.
また、前記焼成食品は、冷菓とともに食するものであることが好ましい。また、前記焼成食品は、冷菓と接した状態で食するものであることがより好ましい。 Also, the baked goods, it is preferable that eaten with frozen dessert. Moreover, it is more preferable that the baked food is eaten while in contact with the frozen dessert.
本発明によれば、冷凍温度まで冷却後に食する焼成食品の食感を向上できる。 ADVANTAGE OF THE INVENTION According to this invention, the food texture of the baked food eaten after cooling to freezing temperature can be improved.
以下、本発明の焼成食品を具体化した一実施形態を説明する。
本実施形態の焼成食品は、ヒドロキシプロピル基を有する加工澱粉と、水とを混合した後、焼成することにより得られる。
Hereinafter, an embodiment in which the baked food of the present invention is embodied will be described.
The baked food of this embodiment is obtained by baking after processing starch having a hydroxypropyl group and water.
ヒドロキシプロピル基を有する加工澱粉の具体例としては、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉等が挙げられる。ヒドロキシプロピル基を有する加工澱粉の製造方法としては、特に限定されず、常法に従って製造することができる。例えば、ヒドロキシプロピル澱粉は、原料澱粉に澱粉膨潤抑制剤を加えた後、アルカリ触媒下で酸化プロピレンと反応させることにより得られる。澱粉のリン酸架橋は、公知の架橋剤、例えばトリメタリン酸塩、ヘキサメタリン酸塩、オキシ塩化リン等を澱粉に作用させて製造することができる。ヒドロキシプロピル化リン酸架橋澱粉は、ヒドロキシプロピル基を導入するための酸化プロピレンを用いた反応と、架橋剤を用いた反応を組み合わせることにより得られる。反応は、いずれを先に行ってもよい。これらのヒドロキシプロピル基を有する加工澱粉は、一種類のみであってもよいし、二種類を組み合わせて使用してもよい。 Specific examples of the modified starch having a hydroxypropyl group include hydroxypropyl starch and hydroxypropylated phosphoric acid crosslinked starch. It does not specifically limit as a manufacturing method of the processed starch which has a hydroxypropyl group, According to a conventional method, it can manufacture. For example, hydroxypropyl starch can be obtained by adding a starch swelling inhibitor to raw starch and then reacting with propylene oxide under an alkaline catalyst. Phosphoric acid crosslinking of starch can be produced by causing a known crosslinking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride or the like to act on starch. Hydroxypropylated phosphoric acid crosslinked starch is obtained by combining a reaction using propylene oxide for introducing a hydroxypropyl group and a reaction using a crosslinking agent. Any of the reactions may be performed first. Only one kind of these modified starches having a hydroxypropyl group may be used, or two kinds may be used in combination.
加工澱粉の原料澱粉としては、公知の原料を適宜採用することができる。例えばタピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉、甘藷澱粉、小麦澱粉、サゴ澱粉、マメ澱粉等が挙げられる。これらは一種類のみであってもよいし、二種類以上を組み合わせて使用してもよい。これらの原料澱粉の中で、タピオカ澱粉が食感により優れる観点から好ましい。 As the raw material starch of the processed starch, known raw materials can be appropriately employed. Examples include tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, sweet potato starch, wheat starch, sago starch, and legume starch. These may be used alone or in combination of two or more. Among these raw material starches, tapioca starch is preferred from the viewpoint of superior texture.
ヒドロキシプロピル基を有する加工澱粉の置換度（ＤＳ）の下限は、好ましくは０．０８以上、より好ましくは０．１１以上である。置換度を０．０８以上とすることにより、焼成食品の食感をより向上させることができる。置換度の上限は、好ましくは０．２０以下、より好ましくは０．１８以下である。置換度が０．２０以下とすることにより、焼成食品の食感をより向上させることができる。ヒドロキシプロピル基を有する加工澱粉の置換度は、製造の際、酸化プロピレンの添加量等を変化させることにより調節することができる。なお、置換度とは１グルコース当たりの置換された水酸基の平均数を示す。 The lower limit of the degree of substitution (DS) of the modified starch having a hydroxypropyl group is preferably 0.08 or more, more preferably 0.11 or more. By making the degree of substitution 0.08 or more, the texture of the baked food can be further improved. The upper limit of the degree of substitution is preferably 0.20 or less, more preferably 0.18 or less. When the substitution degree is 0.20 or less, the texture of the baked food can be further improved. The degree of substitution of the modified starch having a hydroxypropyl group can be adjusted by changing the amount of propylene oxide added during production. The degree of substitution refers to the average number of substituted hydroxyl groups per glucose.
焼成食品中における水分含有量の下限は、好ましくは５質量％以上、より好ましくは６．５質量％以上である。水分含有量を５質量％以上とすることにより、パサついた食感を減少させ、もちもちとした食感をより向上させることができる。水分含有量の上限は、好ましくは５０質量％以下、より好ましくは３０質量％以下である。水分含有量を５０質量％以下とすることにより、凍った食感を減少させ、もちもちとした食感をより向上させることができる。 The lower limit of the water content in the baked food is preferably 5% by mass or more, more preferably 6.5% by mass or more. By setting the water content to 5% by mass or more, it is possible to reduce the crunchy texture and further improve the texture. The upper limit of the water content is preferably 50% by mass or less, more preferably 30% by mass or less. By setting the water content to 50% by mass or less, it is possible to reduce the frozen texture and further improve the texture.
焼成食品中における水分の含有量に対するヒドロキシプロピル基を有する加工澱粉の含有量の質量比の下限は、好ましくは０．５以上、より好ましくは０．８以上である。かかる質量比を０．５以上とすることにより、凍った食感を減少させ、もちもちとした食感をより向上させることができる。かかる質量比の上限は、好ましくは４．０以下、より好ましくは３．０以下である。かかる質量比を４．０以下とすることにより、パサついた食感を減少させ、もちもちとした食感をより向上させることができる。 The lower limit of the mass ratio of the content of the processed starch having a hydroxypropyl group to the content of water in the baked food is preferably 0.5 or more, more preferably 0.8 or more. By setting the mass ratio to 0.5 or more, the frozen texture can be reduced, and the texture can be further improved. The upper limit of the mass ratio is preferably 4.0 or less, more preferably 3.0 or less. By setting the mass ratio to 4.0 or less, it is possible to reduce the crunchy texture and further improve the texture.
本実施形態の焼成食品は、原料としてさらに穀粉を含有してもよい。原料となる穀粉は、公知の原料を適宜使用することができる。例えばイネ科穀物、豆類、擬穀類、芋類、根菜、木の実等から得られる穀粉原料を使用することができる。より具体的な穀粉として、例えば小麦、米、大麦、ライ麦、トウモロコシ、ひえ、大豆、そば、タピオカ、ジャガイモ、栗等を挙げることができる。これらは一種類のみであってもよいし、二種類以上を組み合わせて使用してもよい。これらの穀粉の中で、小麦粉が焼成食品の食感により優れる観点から好ましい。 The baked food of this embodiment may further contain flour as a raw material. As the raw material flour, known raw materials can be appropriately used. For example, flour raw materials obtained from gramineous cereals, beans, artificial cereals, potatoes, root vegetables, nuts and the like can be used. More specific flours include, for example, wheat, rice, barley, rye, corn, fin, soybean, buckwheat, tapioca, potato, chestnut and the like. These may be used alone or in combination of two or more. Among these flours, wheat flour is preferable from the viewpoint of superior texture of the baked food.
本実施形態の焼成食品は、必要に応じて、焼成食品に一般的に含有され、且つ前述した各成分の作用を阻害しない範囲内において、その他の添加剤を含有してもよい。その他の添加剤としては、例えば乳化剤、油脂、タンパク質、調味料、甘味料、膨張剤、増粘安定剤、香料、酸化防止剤、着色料等が挙げられる。これらの添加剤は、一種類のみで使用してもよいし、二種類を組み合わせて使用してもよい。 The baked food of this embodiment may contain other additives as long as it is generally contained in the baked food and does not inhibit the action of each component described above. Examples of other additives include emulsifiers, fats and oils, proteins, seasonings, sweeteners, swelling agents, thickening stabilizers, fragrances, antioxidants, and coloring agents. These additives may be used alone or in combination of two kinds.
乳化剤の具体例としては、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリソルベート、レシチン等が挙げられる。グリセリン脂肪酸エステルの具体例としては、例えばポリグリセリン脂肪酸エステル、モノグリセライド、有機酸モノグリセライド、ジグリセリンモノ脂肪酸エステル等が挙げられる。これらは一種類のみであってもよいし、二種類以上を組み合わせて使用してもよい。 Specific examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin and the like. Specific examples of the glycerin fatty acid ester include polyglycerin fatty acid ester, monoglyceride, organic acid monoglyceride, diglycerin monofatty acid ester and the like. These may be used alone or in combination of two or more.
油脂としては、例えば動物油、植物油、魚油等が挙げられる。より具体的には、大豆油、サフラワー（菜種）油、ひまわり油、パーム油、ごま油、亜麻仁油、ひまし油、オリーブ油、コーン油、綿実油、ピーナッツ油、グレープシード油、椿油、米胚芽油、小麦胚芽油、中鎖脂肪酸油（ＭＣＴ）、スクワレン、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、乳脂（バター）、硬化油、ラード、各種バター等が挙げられる。 Examples of the fat include animal oil, vegetable oil, fish oil and the like. More specifically, soybean oil, safflower oil, sunflower oil, palm oil, sesame oil, linseed oil, castor oil, olive oil, corn oil, cottonseed oil, peanut oil, grape seed oil, straw oil, rice germ oil, wheat Examples include germ oil, medium chain fatty acid oil (MCT), squalene, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), milk fat (butter), hardened oil, lard, and various butters.
タンパク質の具体例としては、例えば牛乳、脱脂粉乳、全脂粉乳、卵白等が挙げられる。調味料の具体例としては、例えば砂糖、食塩、各種アミノ酸、醤油、味噌、ソース、酢、みりん、ケチャップ、マヨネーズ、カレー粉等が挙げられる。甘味料の具体例としては、例えばブドウ糖、果糖、麦芽糖、オリゴ糖、ショ糖、蜂蜜、水飴、ブドウ糖果糖液糖、トレハロース、マルチトール、パラチノース、キシリトール、ソルビトール、アスパルテーム、サッカリンナトリウム等が挙げられる。膨張剤の具体例としては、例えばイースト、重曹、炭酸水素アンモニウム、ベーキングパウダー等が挙げられる。 Specific examples of proteins include milk, skim milk powder, whole milk powder, egg white and the like. Specific examples of the seasoning include sugar, salt, various amino acids, soy sauce, miso, sauce, vinegar, mirin, ketchup, mayonnaise, curry powder and the like. Specific examples of the sweetener include glucose, fructose, maltose, oligosaccharide, sucrose, honey, starch syrup, glucose fructose liquid sugar, trehalose, maltitol, palatinose, xylitol, sorbitol, aspartame, saccharin sodium and the like. Specific examples of the swelling agent include yeast, sodium bicarbonate, ammonium hydrogen carbonate, baking powder and the like.
本実施形態の焼成食品は、冷凍温度まで冷却後に食する焼成食品であれば、特に限定されない。例えば、冷凍温度まで冷却後に加熱する食品又は常温に戻す食品であってもよく、冷凍温度まで冷却後に解凍しない部分を含む食品であってもよく、全てを解凍せずに、そのまま食する食品であってもよい。冷凍温度まで冷却後に食する焼成食品の具体例としては、例えば菓子類、パン類、冷凍食品等が挙げられる。菓子類の具体例としては、例えばチーズケーキ等の各種ケーキ類、マドレーヌ、バウムクーヘン、クレープ、ガレット、ホットケーキ、たい焼き、その他の各種和洋菓子等が挙げられる。パン類の具体例としては、例えば菓子パン、コッペパン、バターロール、食パン、揚げパン等が挙げられる。 The baked food of this embodiment is not particularly limited as long as it is a baked food that is eaten after cooling to the freezing temperature. For example, it may be a food that is heated after cooling to the freezing temperature or a food that is returned to room temperature, may be a food that includes a portion that does not thaw after cooling to the freezing temperature, or a food that is eaten as it is without being thawed. There may be. Specific examples of the baked food eaten after cooling to the freezing temperature include confectionery, breads, frozen foods and the like. Specific examples of the confectionery include various cakes such as cheesecake, Madeleine, Baumkuchen, crepe, galette, hot cake, taiyaki, and other various Japanese and Western confectionery. Specific examples of breads include, for example, confectionery bread, copper bread, butter roll, bread, and fried bread.
本実施形態の焼成食品は、冷菓とともに食するものであることが好ましい。冷菓とは、冷やした状態で供される食品を示す。冷菓とともに食するとは、焼成食品と冷菓と接した状態で食されるもの、冷菓と焼成食品とが非接触状態で食されるもののいずれをも含む。冷菓とともに食する形態としては、例えば冷菓を焼成食品で包んだもの、焼成食品に挟んだもの、焼成食品の内部に充填したもの、焼成食品の上に載せたもの等が挙げられる。冷菓の具体例としては、例えばアイスクリーム、アイスミルク、ラクトアイス、アイスキャンディー、かき氷、シャーベット、パフェ、アイスまんじゅう、サンデー、フラッペ、フローズンヨーグルト、ゼリー、杏仁豆腐、ムース、ババロア、プリン、ようかん、果汁等を氷結させた氷菓、チョコレート、各種クリーム、飴、ジャム、あんこ等が挙げられる。 It is preferable that the baked food of this embodiment is what is eaten with the frozen dessert. Frozen confectionery refers to food served in a chilled state. Eating with frozen dessert includes both those eaten in contact with the baked food and frozen confectionery and those eaten in a non-contact state between the frozen confectionery and the baked food. Examples of forms to be eaten with frozen confectionery include those in which frozen confectionery is wrapped in baked food, sandwiched between baked food, filled in baked food, and placed on baked food. Specific examples of frozen desserts include ice cream, ice milk, lacto ice, ice lolly, shaved ice, sherbet, parfait, ice bun, sundae, frappe, frozen yogurt, jelly, apricot tofu, mousse, bavaroa, pudding, yokan, fruit juice, etc. Frozen ice confectionery, chocolate, various creams, strawberries, jam, red bean paste and the like.
次に、本実施形態の焼成食品の製造方法について記載する。
本実施形態の焼成食品の製造方法は、所定量の水にヒドロキシプロピル基を有する加工澱粉、その他の添加剤を加えてよく混合することにより混合液を調製する工程が行われる。次に、混合液を各種所望の焼成機を用いて、所定温度で焼成することにより、焼成食品を得ることができる。焼成食品は、冷凍温度下まで冷却される。冷凍温度とは、０℃以下であれば特に限定されないが、好ましくは−１０℃以下、より好ましくは−１８℃以下である。
Next, the manufacturing method of the baked food of this embodiment is described.
In the method for producing a baked food according to the present embodiment, a step of preparing a mixed solution is performed by adding processed starch having a hydroxypropyl group and other additives to a predetermined amount of water and mixing well. Next, the baked food can be obtained by baking the mixed liquid at a predetermined temperature using various desired baking machines. The baked food is cooled to a freezing temperature. The freezing temperature is not particularly limited as long as it is 0 ° C. or lower, but is preferably −10 ° C. or lower, more preferably −18 ° C. or lower.
本実施形態の焼成食品によれば、以下のような効果を得ることができる。
（１）本実施形態は、冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する加工澱粉を加えて焼成した。したがって、焼成食品の食感をより向上できる。
According to the baked food of this embodiment, the following effects can be obtained.
(1) In this embodiment, in a baked food that is eaten after cooling to the freezing temperature, a modified starch having a hydroxypropyl group is added and baked. Therefore, the texture of the baked food can be further improved.
特に、冷凍温度まで冷却後、食する際、解凍しない部分を含む焼成食品の場合、冷凍温度であっても、もちもちとした食感を得ることができる。
なお、上記実施形態は以下のように変更してもよい。
In particular, in the case of a baked food containing a portion that does not thaw when eating after cooling to the freezing temperature, a moist texture can be obtained even at the freezing temperature.
In addition, you may change the said embodiment as follows.
・上記実施形態において、各原料を混合して焼成食品の生地を調製する際、各原料の配合順序は特に限定されない。
・上記実施形態の焼成食品は、味や色の付与の観点から、抹茶、コーヒー、果汁、カカオマス等を配合してもよい。
-In the said embodiment, when mixing each raw material and preparing dough of a baked food, the mixing | blending order of each raw material is not specifically limited.
-The baked food of the said embodiment may mix | blend matcha tea, coffee, fruit juice, cacao mass, etc. from a viewpoint of provision of a taste or a color.
・上記実施形態の焼成食品の形状は、特に限定されず、各種目的とする食品に合わせた形状を採用することができる。例えば、シート状、板状、円形、紡錘形、四角形状等を適宜採用することができる。焼成食品がシート状に成形される場合、シートの厚みは特に限定されない。 -The shape of the baked food of the said embodiment is not specifically limited, The shape according to the food made into various objectives is employable. For example, a sheet shape, a plate shape, a circular shape, a spindle shape, a rectangular shape, or the like can be appropriately employed. When the baked food is formed into a sheet shape, the thickness of the sheet is not particularly limited.
以下に試験例を挙げ、前記実施形態をさらに具体的に説明するが、本発明はこれらに限定されるものではない。
＜試験例１：加工澱粉の種類の検討＞
加工澱粉の種類を変化させた場合の焼成食品の食感について評価した。
Although the test example is given below and the embodiment is described more specifically, the present invention is not limited to these.
<Test Example 1: Examination of types of processed starch>
The texture of the baked food when the kind of processed starch was changed was evaluated.
まず、表２に示されるように、水５０質量部に、各例の加工澱粉又は生澱粉を各３０質量部、小麦粉１８質量部、乳化剤１．５質量部、砂糖３０質量部、食塩１質量部、植物油８質量部、脱脂粉乳１．５質量部をそれぞれ添加し、よく混合した。得られた水種生地を、２００℃に温められたホットプレート上に広げ、３分間焼成することにより、水分含有量１５質量％の焼成生地を得た。表２に、各例の各成分の添加量（質量部）を併せて記載する。 First, as shown in Table 2, 30 parts by weight of processed starch or raw starch of each example, 18 parts by weight of wheat flour, 1.5 parts by weight of emulsifier, 30 parts by weight of sugar, 1 part by weight of salt, in 50 parts by weight of water Parts, 8 parts by weight of vegetable oil and 1.5 parts by weight of skim milk powder were added and mixed well. The obtained water seed dough was spread on a hot plate heated to 200 ° C. and baked for 3 minutes to obtain a baked dough having a water content of 15% by mass. In Table 2, the addition amount (part by mass) of each component in each example is also described.
得られた焼成生地については、常温付近まで冷却した後、−１８℃以下の冷凍庫内で６０分間保存した。その後、焼成生地を取り出し、１０名のパネラーが各焼成生地を試食し、以下の表１に示される評価項目により、得られた食感について点数を付した。かかる点数の平均点を算出し、表１に示される基準により食感について評価した。結果を表２に示す。 About the obtained baked dough, after cooling to near normal temperature, it preserve | saved for 60 minutes in the freezer below -18 degreeC. Thereafter, the baked dough was taken out, 10 panelists sampled each baked dough, and scored according to the evaluation items shown in Table 1 below. The average score was calculated and the texture was evaluated according to the criteria shown in Table 1. The results are shown in Table 2.
＜試験例２：ヒドロキシプロピル澱粉の置換度（ＤＳ）の検討＞
ＤＳを変化させた場合の焼成食品の食感について評価した。
焼成食品の原料として、表３に記載される各例の各成分組成を採用した。その他、焼成食品の製造方法及び食感の評価方法は、試験例１欄に記載の方法に従った。結果を表３に示す。
<Test Example 2: Examination of substitution degree (DS) of hydroxypropyl starch>
The texture of the baked food when DS was changed was evaluated.
As the raw material of the baked food, each component composition of each example described in Table 3 was adopted. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 3.
＜試験例３：水分含有量の検討＞
水分含有量を変化させた場合の焼成食品の食感について評価した。
焼成食品の原料として、表４に記載される各例の各成分組成を採用し、焼成時間を調整することにより焼成後の水分含有量を変化させた。その他、焼成食品の製造方法及び食感の評価方法は、試験例１欄に記載の方法に従った。結果を表４に示す。
<Test Example 3: Examination of water content>
The texture of the baked food was evaluated when the water content was changed.
As the raw material of the baked food, each component composition of each example described in Table 4 was adopted, and the moisture content after baking was changed by adjusting the baking time. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 4.
＜試験例４：澱粉の配合比率の検討＞
水分含有量に対する澱粉の配合比率を変化させた場合の焼成食品の食感について評価した。
<Test Example 4: Examination of starch mixing ratio>
The texture of the baked food when the blending ratio of starch with respect to the water content was changed was evaluated.
焼成食品の原料として、表５に記載される各例の各成分組成を採用し、焼成時間を調整することにより焼成後の水分含有量に対する澱粉の配合比率を変化させた。その他、焼成食品の製造方法及び食感の評価方法は、試験例１欄に記載の方法に従った。結果を表５に示す。 Each ingredient composition of each example described in Table 5 was adopted as a raw material of the baked food, and the blending ratio of starch with respect to the moisture content after baking was changed by adjusting the baking time. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 5.
＜試験例５：ヒドロキシプロピル澱粉の種類の検討＞
ヒドロキシプロピル澱粉の種類（由来）を変化させた場合の焼成食品の食感について評価した。
<Test Example 5: Examination of types of hydroxypropyl starch>
The texture of the baked food when the kind (origin) of hydroxypropyl starch was changed was evaluated.
焼成食品の原料として、表６に記載される各例の各成分組成を採用した。その他、焼成食品の製造方法及び食感の評価方法は、試験例１欄に記載の方法に従った。結果を表６に示す。 Each ingredient composition of each example described in Table 6 was adopted as a raw material of baked food. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 6.
＜試験例６：穀粉の種類の検討＞
穀粉の種類を変化させた場合の焼成食品の食感について評価した。
焼成食品の原料として、表７に記載される各例の各成分組成を採用した。その他、焼成食品の製造方法及び食感の評価方法は、試験例１欄に記載の方法に従った。結果を表７に示す。
<Test Example 6: Examination of types of flour>
The texture of the baked food when the type of flour was changed was evaluated.
Each ingredient composition of each example described in Table 7 was adopted as a baked food material. In addition, the manufacturing method of baking food and the evaluation method of food texture followed the method as described in the column of Test Example 1. The results are shown in Table 7.
Claims (12)
イネ科穀物、芋類、及び根菜から選ばれる少なくとも一種の穀粉、並びにヒドロキシプロピル基を有する加工澱粉を加えて焼成したことを特徴とする焼成食品。 In baked foods that contain portions that do not thaw when cooled to freezing temperature and eaten,
A baked food characterized by adding and baking at least one flour selected from gramineous grains, potatoes, and root vegetables, and a modified starch having a hydroxypropyl group.
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