JP6096477B2 - Steamed confectionery - Google Patents
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- JP6096477B2 JP6096477B2 JP2012250563A JP2012250563A JP6096477B2 JP 6096477 B2 JP6096477 B2 JP 6096477B2 JP 2012250563 A JP2012250563 A JP 2012250563A JP 2012250563 A JP2012250563 A JP 2012250563A JP 6096477 B2 JP6096477 B2 JP 6096477B2
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Description
本発明は、蒸し菓子の表面の外観及び食感の改変に関する発明である。 The present invention relates to the modification of the appearance and texture of the surface of steamed confectionery.
ここで、蒸し菓子とは、穀粉、卵原料、乳原料等を混合してなる生地を、必要に応じて容器などに入れ、蒸気で加熱して得られる食品である。例えば、蒸しケーキ、蒸しパン、中華まん、蒸し饅頭などがある。 Here, the steamed confectionery is a food obtained by putting dough formed by mixing flour, egg raw material, milk raw material, etc. into a container or the like as necessary, and heating with steam. For example, steamed cake, steamed bread, Chinese bun, steamed bun etc.
蒸し菓子の生地改良の試みは種々あるが、例えば特許文献1、それらの表面は、蒸気で湿り、放冷してもしっとりとしているものが一般的で、蒸し菓子の表面の食感を変化させるものは知られていない。 There are various attempts to improve the dough of steamed confectionery. For example, Patent Document 1, those surfaces are generally moist with steam and moist even when allowed to cool, and change the texture of the surface of the steamed confectionery. Things are not known.
例えば、粉糖、粒チョコを加熱終了後に表面にふりかけ、のせること、または溶解したチョコレートを蒸し菓子の表面にコーティングすることなどが、蒸し菓子の種類によっては希にある。 For example, depending on the type of steamed confectionery, powdered sugar or granulated chocolate is sprinkled on the surface and placed, or the surface of the steamed confectionery is coated with a melted chocolate.
そして、蒸し菓子生地を蒸した後に、粉糖をふりかけた場合、何れの蒸し菓子も、一般的にオーブンで焼成されるパン及び菓子に比べて、生地水分は極めて高く、湿潤し、ベトベトした食感になるため、蒸し菓子では普通行われていない。 And when steamed confectionery is steamed and then sprinkled with powdered sugar, all steamed confectionery has a very high dough moisture compared to bread and confectionery generally baked in an oven, and is moist and sticky. This is not usually done with steamed confectionery because it makes you feel better.
粉糖を菓子へふりかけるのは、外観の良さ、甘さの観点から好まれる場合もあるが、喫食するとき、粉糖が辺りに飛散し、粉糖のふりかけを好まない消費者も多い。 Sprinkling powdered sugar on confectionery is sometimes preferred from the viewpoint of good appearance and sweetness, but when eating, many consumers do not like powdered sugar sprinkling because powdered sugar is scattered around.
そこで、本発明は、蒸し菓子ではあまり考慮されない蒸し菓子表面の外観及び食感を変化させた蒸し菓子を提供することを目的とするものである。 Then, this invention aims at providing the steamed confectionery which changed the external appearance and food texture of the steamed confectionery surface which is not considered much in steamed confectionery.
上記の課題を解決するために、本発明は、
(1)
蒸し菓子生地の上部表面に、乳糖を30重量%以上含む乳糖組成物を振りかけて、蒸気で蒸してなることを特徴とする蒸し菓子の製造方法の構成とした。
(2)
前記乳糖組成物が、上限を30重量%とする油脂を含む粉状の混合物であることを特徴とする(1)に記載の蒸し菓子の製造方法の構成とした。
(3)
前記混合物が、チョコレートであることを特徴とする(2)に記載の蒸し菓子の製造方法の構成とした。
(4)
前記乳糖組成物が、粉末油脂であることを特徴とする(2)又は(3)に記載の蒸し菓子の製造方法の構成とした。
(5)
前記乳糖組成物における乳糖の混合比率が、70重量%以上であることを特徴とする(1)〜(4)の何れかに記載の蒸し菓子の製造方法の構成とした。
In order to solve the above problems, the present invention provides:
(1)
The structure of the method for producing steamed confectionery is characterized in that the upper surface of the steamed confectionery dough is sprinkled with a lactose composition containing 30% by weight or more of lactose and steamed with steam.
(2)
The lactose composition, has a structure of the method of producing steamed confections according to, characterized in that a powdery mixture comprising a fat or oil that the upper limit is 30% by weight (1).
(3)
The said mixture is chocolate, It was set as the structure of the manufacturing method of the steamed confectionery as described in (2) characterized by the above-mentioned.
(4)
The lactose composition is a powdered fat and oil. The method for producing a steamed confectionery according to (2) or (3) is provided.
(5)
The mixing ratio of lactose in the lactose composition is 70% by weight or more, and the method for producing a steamed confectionery according to any one of (1) to (4) is used.
ここで、「乳糖組成物」とは、乳糖そのものであっても、油脂との混合物、例えばチョコレートを粉状にしたもの、乳糖を混ぜた油脂を粉末化したもの(粉末油脂)であってもよい。粉末油脂は、従来からケーキミックス、粉末ショートニング、粉末コーヒーホワイトナー等多くの食品が開発されている。 Here, the “lactose composition” may be lactose itself, a mixture with fats and oils, for example, powdered chocolate, or powdered fats and oils mixed with lactose (powdered fats and oils) Good. As for powdered fats and oils, many foods such as cake mix, powder shortening, and powdered coffee whitener have been developed.
粉末油脂の製造方法としては、タンパク質、デンプン、デキストリン、乳化剤、増粘多糖質等の水溶性原料に油性原料を乳化させ、噴霧乾燥法により粉末化する方法が一般的である。本発明においても、常法にしたがって、粉末油脂化すればよい。 As a method for producing powdered fats and oils, a general method is to emulsify an oily raw material in a water-soluble raw material such as protein, starch, dextrin, emulsifier, thickening polysaccharide, etc., and pulverize it by spray drying. Also in the present invention, the powdered oil may be formed according to a conventional method.
チョコレートのような油脂混合物の場合には、「粉状」とは、混合物を細かく粉砕した状態のもの、薄片化したもの、薄片化したものをさらに粉砕した粉状のもの、さらに溶解混合物を霧状に噴霧して固化したもの、チョコレート溶解物を粉末化したもの、それらを篩にかけ粒径を揃えたものなども含む。 In the case of a fat and oil mixture such as chocolate, “powder” means that the mixture is finely pulverized, flaky, pulverized and pulverized, and the dissolved mixture is fogged. It includes those that are solidified by spraying in the form of a powder, those in which chocolate melts are pulverized, and those in which the particle size is uniformed by sieving them.
乳糖と他の素材を混合する場合には、乳糖の混合比率は乳糖組成物において、30重量%以上、好ましくは50重量%以上、より好ましくは70重量%以上である。乳糖組成物における乳糖が、30重量%より少ないと、蒸し菓子の生地に乳糖組成物をふりかけて蒸しても蒸し菓子カリッとした食感を示しづらい。 When lactose and other materials are mixed, the mixing ratio of lactose is 30% by weight or more, preferably 50% by weight or more, more preferably 70% by weight or more in the lactose composition. When the amount of lactose in the lactose composition is less than 30% by weight, it is difficult to show a crispy texture even when the dough of the steamed confectionery is sprinkled with the lactose composition and steamed.
乳糖と油脂を混合、混在させた乳糖組成物では、蒸し菓子生地の表面で蒸されたとき、油脂が溶解し、乳糖をコーティングし、乳糖の蒸し菓子生地への溶解を抑制するとともに、蒸し後の熱による水分の蒸発で乳糖の再結晶をおこさせ、蒸し上がった蒸し菓子の表面にカリッとした食感の被膜を形成する。 In a lactose composition in which lactose and fat are mixed and mixed, when steamed on the surface of the steamed confectionery dough, the fat and oil dissolves and coats the lactose, suppressing the dissolution of lactose in the steamed confectionery dough and after steaming Lactose is recrystallized by the evaporation of moisture by heat of water, and a crispy texture film is formed on the surface of the steamed confectionery.
このような食感は、蒸し上がった後、さらには冷却後に乳糖を振りかけることによっては形成されない食感である。乳糖の水に対する溶解度が、グルコースの1/5程度、ショ糖1/10程度であることも、蒸す前の蒸し菓子生地の表面に乳糖組成物を振りかけても蒸し菓子の表面にカリッとした被膜を形成することができる要因であると考える。 Such a texture is a texture that is not formed by sprinkling lactose after being steamed and further cooled. The solubility of lactose in water is about 1/5 of glucose and 1/10 of sucrose, and even if the lactose composition is sprinkled on the surface of the steamed confectionery dough before steaming, the surface of the steamed confectionery is crispy It is thought that it is a factor that can form.
「油脂」は、一般に食用に供される油脂が使用でき、特に常温において固形脂で、体温以下の融点の油脂が望ましい。乳糖組成物において、油脂を添加する場合には、50重量%以下、好ましくは、30重量%以下、より好ましくは10重量%以下である。50重量%より多いと油脂特有の体温による溶解感が強くなり、カリッとした食感を示しづらい。 As the “oil and fat”, fats and oils that are generally used for food can be used. In particular, fats and oils that are solid fat at room temperature and have a melting point below body temperature are desirable. In the lactose composition, when fats and oils are added, it is 50% by weight or less, preferably 30% by weight or less, more preferably 10% by weight or less. If it is more than 50% by weight, the sense of dissolution due to body temperature peculiar to fats and oils becomes strong, and it is difficult to show a crispy texture.
乳糖組成物に添加される「他の素材」としては、上記例示した他には、糖類、タンパク質、食品添加物が例示できる。糖類としては水への溶解度の低い糖、溶解度が高い場合には、蒸し後のカリッとした食感に影響を与えない程度添加することができる。さらに、タンパク質は、卵白、乳タンパク質、大豆等食物由来のタンパク質などが使用できる。 In addition to the above examples, “other materials” added to the lactose composition include saccharides, proteins, and food additives. As the saccharide, a saccharide having low solubility in water, and when the solubility is high, it can be added to the extent that it does not affect the crispy texture after steaming. Furthermore, protein derived from foods such as egg white, milk protein, and soybean can be used as the protein.
食品添加物としては、所望の風味、色彩を得られるよう着色料、香料を添加してもよいし、その他、保存料、甘味料、増粘剤、乳化剤なども、求める物性、風味に応じて添加することができる。 As food additives, colorants and fragrances may be added to obtain the desired flavor and color, and in addition, preservatives, sweeteners, thickeners, emulsifiers, etc., depending on the desired physical properties and flavors. Can be added.
本発明は、上記構成であるので、蒸し菓子の表面に特徴的な外観(まだら模様の硬質の被膜)を付与するだけでなく、カリッとした食感的な変化も付与することができる。より具体的には、乳糖組成物を蒸し菓子生地の表面にふって蒸しても、表面がカリッとした食感を呈するとともに、生地を焼成してつくる、まるでブッセ(焼き菓子)のような表面模様を形成する。そして、焼成されパサパサした食感のブッセとは異なり、蒸し菓子本体は、蒸し加熱であるため蒸しケーキのようなソフトでしっとりとした食感になる。 Since this invention is the said structure, it can provide not only the characteristic external appearance (a mottled hard film) on the surface of steamed confectionery but also a crunchy texture change. More specifically, even if the lactose composition is steamed on the surface of the steamed confectionery dough, the surface gives a crispy texture and the dough is baked to create a surface like a Basse (baked confectionery) Form a pattern. And unlike the baked texture, the steamed confectionery body has a soft and moist texture like a steamed cake because it is steamed and heated.
即ち、乳糖組成物とともに蒸された本発明である蒸し菓子は、従来の蒸し菓子にはない、ブッセのような表面模様を備えるとともに、カリッとした新規食感を呈する。 That is, the steamed confectionery according to the present invention steamed together with the lactose composition has a surface texture like Busse, which is not found in the conventional steamed confectionery, and exhibits a new crispy texture.
以下、本発明について、図面を参照しながら詳細に説明する。 Hereinafter, the present invention will be described in detail with reference to the drawings.
図1に、本発明である蒸し菓子の一例を示した。形状は焼き菓子、ブッセに似せたものである。表面(主に、破線内)には、乳糖組成物の被膜(乳糖被膜)がまだら模様に形成されている。乳糖組成物の振りかける量により、被膜模様は、全体に被膜状に、まだら模様、或いは点在させることができる。 In FIG. 1, an example of the steamed confectionery which is this invention was shown. The shape resembles a baked confectionery or busse. On the surface (mainly within the broken line), a film of lactose composition (lactose film) is formed in a mottled pattern. Depending on the amount of the lactose composition sprinkled, the coating pattern can be mottled or scattered in a film-like manner throughout.
図1の蒸し菓子は、スポンジ生地を型紙に薄めに充填して、スポンジ生地表面に乳糖組成物を振りかけ、蒸した蒸し菓子2つを用いて作られたもので、一方の蒸し菓子の底面にホイップクリームを塗布し、さらにイチゴジャムを載せ、もう一方の蒸し菓子の底面でサンドして、ブッセ風の形状にしたものである。写真中央の蒸し菓子の左右上部に位置するものが垂直方向にカットした蒸し菓子の断面である。 The steamed confectionery in FIG. 1 is made using two steamed confectioneries, which are made by filling the sponge dough thinly into the pattern, sprinkling the lactose composition on the sponge dough surface, and on the bottom of one steamed confectionery. Whipped cream is applied, strawberry jam is further placed, and the other steamed confectionery is sanded at the bottom to make a Besse style. The cross section of the steamed confectionery cut in the vertical direction is located at the upper left and right of the steamed confectionery in the center of the photo.
図2に、図1の蒸し菓子の乳糖組成物の組成(A)、スポンジ生地の組成(B)を示した。スポンジ生地は、蒸し菓子用の生地であれば特に限定されるものではない。同様に、乳糖組成物も図2に限定されるものではない。 FIG. 2 shows the composition (A) of the lactose composition of the steamed confectionery in FIG. 1 and the composition (B) of the sponge dough. The sponge dough is not particularly limited as long as it is a dough for steamed confectionery. Similarly, the lactose composition is not limited to FIG.
以下、図1の蒸し菓子の製造方法について詳細に説明する。 Hereinafter, the manufacturing method of the steamed confectionery of FIG. 1 is demonstrated in detail.
・乳糖組成物の調整
図2(A)に示す乳糖組成物の原材料から固形混合物を調整する。先ずチョコレート製造の常法にしたがって、即ち、溶解、混合、ロール掛け、成形、冷却固化して混合物を調整する。そして、固化した乳糖組成物を削り薄片化した後、粉砕して、粉状にし、篩に掛け、一定の粒径の粉末に揃えて、乳糖組成物を得た。なお、上記組成を水相に分散し、乳化してO/W乳化物とし、噴霧乾燥して、粉末油脂化してもよい。
-Preparation of lactose composition A solid mixture is adjusted from the raw material of the lactose composition shown in FIG. First, in accordance with a conventional method for producing chocolate, that is, dissolving, mixing, rolling, molding, and cooling and solidifying, the mixture is prepared. Then, the solidified lactose composition was shaved and thinned, and then pulverized, powdered, sieved, and arranged into a powder having a certain particle size to obtain a lactose composition. The above composition may be dispersed in an aqueous phase, emulsified to obtain an O / W emulsion, spray-dried, and powdered into oil.
・スポンジ生地の調整
図2のaとbの一部を容器に投入し、撹拌、混合する。残りのbを加えて撹拌する。一般的なケーキ生地撹拌機で、低速30秒、中高速2〜3分撹拌して、混合物の比重を0.3程度にする。cを篩でふるいながら容器に加え撹拌する。最終スポンジ生地の比重は、0.45程度にした。
・ Adjustment of sponge fabric A part of a and b in FIG. Add remaining b and stir. With a general cake dough agitator, the mixture is stirred for 30 seconds at a low speed and for 2 to 3 minutes at a medium speed, so that the specific gravity of the mixture becomes about 0.3. Add c to a container while stirring with a sieve and stir. The specific gravity of the final sponge fabric was about 0.45.
・蒸し
上記スポンジ生地25gを型紙に絞り、その表面に乳糖組成物(A)を約2g振りかけた。その後、蒸し器で、93℃〜95℃、約9分蒸した。
Steaming 25 g of the sponge dough was squeezed into a pattern, and about 2 g of the lactose composition (A) was sprinkled on the surface. Then, it steamed at 93 to 95 degreeC with the steamer for about 9 minutes.
・デコレーション
蒸し上がったスポンジケーキの底面に、生クリーム、イチゴジャムを塗布して、同様にして作製された別のスポンジケーキの底面で、それらフィリングをサンドして、図1の蒸し菓子が完成する。
・ Decoration Apply fresh cream and strawberry jam to the bottom of the steamed sponge cake, sand the filling on the bottom of another sponge cake made in the same way, and the steamed confectionery in FIG. 1 is completed. .
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