JP6920175B2 - Molded food and its manufacturing method - Google Patents
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- JP6920175B2 JP6920175B2 JP2017216260A JP2017216260A JP6920175B2 JP 6920175 B2 JP6920175 B2 JP 6920175B2 JP 2017216260 A JP2017216260 A JP 2017216260A JP 2017216260 A JP2017216260 A JP 2017216260A JP 6920175 B2 JP6920175 B2 JP 6920175B2
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、型焼き食品の製造方法に関する。 The present invention relates to a method for producing a mold-baked food.
大判焼きや鯛焼き、たこ焼きなどの型焼き食品は、表面はカリッとして、内部はソフトで口溶けの良い食感で、かつ保形性の良いものが求められている。
型焼き食品は通常、各製品用の１種類の生地を焼成型に流し入れ焼成して製造する。しかしながらこのような方法で製造した型焼き食品は、作りたての良好な食感や外観などの品質を長時間維持することはできなかった。つまり、焼成後に時間が経過した場合や常温又は冷凍保管後に電子レンジで再加熱した場合、外観が悪くなり、カリカリ、サクサク感も失われ、作りたての品質を再現することは困難であった。
型焼き食品の食感や外観を改善する方法として、特許文献１にはたこ焼の型に生地を全量充填する前に少量の生地を入れ、その生地を専用の押し型で型中に押し広げて外皮部分を作り、保型性の向上、食感の改善を図る方法が提案されている。また特許文献２には、特許文献１と同様の方法において外皮用生地に特定の粒度を有する穀粉類を含有する生地を使用する方法が提案されている。これらの方法では、専用の製造ラインを必要とし、外皮部分が厚めになる傾向があり、焼成時に外皮が断熱層となるため焼成時間が長くなるだけでなく、外皮と内層の食感の対比性も十分には得られなかった。
Molded foods such as large-sized grilled foods, taiyaki, and takoyaki are required to have a crispy surface, a soft inside, a texture that melts in the mouth, and good shape retention.
Molded foods are usually produced by pouring one type of dough for each product into a baking mold and baking it. However, the mold-baked food produced by such a method could not maintain the quality such as the good texture and appearance of the freshly prepared food for a long time. That is, when time elapses after firing, or when reheated in a microwave oven at room temperature or after freezing, the appearance deteriorates, the crispy and crispy feeling is lost, and it is difficult to reproduce the quality of the freshly made product.
As a method of improving the texture and appearance of mold-baked foods, Patent Document 1 states that a small amount of dough is put into a takoyaki mold before the entire amount of the dough is filled, and the dough is spread in the mold with a special stamp. A method has been proposed in which the outer skin is made to improve the shape retention and texture. Further, Patent Document 2 proposes a method of using a dough containing flours having a specific particle size in the dough for the outer skin in the same manner as in Patent Document 1. These methods require a dedicated production line and tend to thicken the outer skin, which not only lengthens the firing time because the outer skin becomes a heat insulating layer during firing, but also contrasts the texture between the outer skin and the inner layer. Was not obtained enough.
焼成後に時間が経過した時や焼成後に冷凍保存した後に、電子レンジで再加熱した場合にも、優れた保形性を有し、表面はカリカリ、サクサクした食感で、内部はふんわりソフトで口溶けが良いという優れた食感を得ることができる型焼き食品及びその製造方法を提供することを課題とする。 It has excellent shape retention even when time has passed after baking or when it is frozen and stored after baking and then reheated in a microwave oven. The surface has a crispy and crispy texture, and the inside is soft and melts in the mouth. It is an object of the present invention to provide a baked food and a method for producing the same, which can obtain an excellent texture of good quality.
本発明者等は、上記課題を解決する為鋭意研究を重ねた結果、乳蛋白及び/又は卵蛋白を含む外皮用生地を焼成型に噴霧して焼成し外皮を形成する工程、形成した外皮上にさらに内層用生地を流し入れ焼成する工程を含む型焼き食品の製造方法により、あるいは外皮用生地を焼成してなる外皮と、該外皮で覆われた内層用生地を焼成してなる内層を有する型焼き食品であって、前記外皮用生地が乳蛋白及び/又は卵蛋白を含み、前記外皮用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量が、前記内層用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量と異なる型焼き食品により、室温、チルド又は冷凍保存した型焼き食品類を電子レンジで再加熱しても、型焼き食品類が優れた保形性を有し、表面はカリカリ、サクサクした食感で、内部はふんわりソフトで口溶けが良いという優れた食感を得ることができる型焼き食品を提供できることを見いだし、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the present inventors have conducted a step of spraying a dough for an outer skin containing milk protein and / or egg protein onto a baking mold and baking it to form an outer skin, on the formed outer skin. A mold having an outer skin made by baking the outer skin dough and an inner layer made by baking the inner layer dough covered with the outer skin by a method for producing a mold-baked food product including a step of further pouring the inner layer dough into the dough and baking it. In a baked food, the outer skin dough contains milk protein and / or egg protein, and the mass of milk protein and / or egg protein with respect to the total mass of the starchy powder raw material contained in the outer skin dough is for the inner layer. Even if the mold-baked foods stored at room temperature, chilled or frozen are reheated in a microwave oven with a mold-baked food whose mass is different from the mass of milk protein and / or egg protein with respect to the total mass of the starchy powder raw material contained in the dough. We found that baked foods can provide type-baked foods that have excellent shape retention, a crispy and crispy texture on the surface, and a soft and soft inside that melts in the mouth. The present invention has been completed.
本発明は、以下を提供する。
［１］型焼き食品の製造方法であって、外皮用生地を焼成型に噴霧して焼成し外皮を形成する工程及び形成した外皮上にさらに内層用生地を流し入れ焼成する工程を含み、前記外皮用生地が乳蛋白及び/又は卵蛋白を含む、前記製造方法。
［２］前記外皮用生地が、３０℃で１，０００ｍＰａ・ｓ以下の粘度を有する、前記［１］に記載の製造方法。
［３］外皮用生地を焼成してなる外皮と、該外皮で覆われた内層用生地を焼成してなる内層を有する型焼き食品であって、外皮用生地が乳蛋白及び/又は卵蛋白を含み、前記外皮用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量が、前記内層用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量と異なる、前記型焼き食品。
The present invention provides:
[1] A method for producing a mold-baked food, which comprises a step of spraying a dough for outer skin into a baking mold and baking to form an outer skin, and a step of further pouring the dough for an inner layer onto the formed outer skin and baking. The above-mentioned production method, wherein the dough contains milk protein and / or egg protein.
[2] The production method according to the above [1], wherein the outer skin fabric has a viscosity of 1,000 mPa · s or less at 30 ° C.
[3] A type-baked food having an outer skin made by baking a dough for an outer skin and an inner layer made by baking the dough for an inner layer covered with the outer skin, and the dough for the outer skin contains milk protein and / or egg protein. The mass of milk protein and / or egg protein with respect to the total mass of the starchy flour raw material contained in the outer skin dough is the milk protein and / or egg protein with respect to the total mass of the starchy flour raw material contained in the inner layer dough. The mold-baked food that is different from the mass of.
本発明によれば、外皮と内層を別々に製造することにより、外皮のカリカリ、サクサク感と内層のトロミ感を両立させることができる。さらに外皮を噴霧式で製造することにより、薄く均一な厚さの外皮を作ることができ、外皮が厚めになることもなく、内層のトロミとの食感の対比を十分に出すことができる。 According to the present invention, by separately producing the exodermis and the inner layer, it is possible to achieve both the crispness and crispness of the exodermis and the toromi feeling of the inner layer. Further, by manufacturing the outer skin by a spray method, a thin and uniform thickness outer skin can be produced, and the outer skin does not become thick, and the texture can be sufficiently compared with the inner layer of tromi.
本発明において「型焼き食品」とは穀粉を含有するバッター生地を焼成型を用いて焼成した食品をいい、例えば、大判焼き、ワッフル、鯛焼き、今川焼き等の焼き菓子類、たこ焼き等が挙げられる。 In the present invention, the "molded food" refers to a food obtained by baking a batter dough containing grain flour using a baking mold, and examples thereof include large-sized baked goods, waffles, taiyaki, baked confectioneries such as Imagawayaki, and takoyaki. Be done.
本発明において「外皮用生地」とは、焼成後、型焼き食品の外側部分である外皮部分を構成する生地である。
本発明の型焼き食品の製造方法において使用される外皮用生地は乳蛋白及び/又は卵蛋白を含む。好ましくは前記外皮用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量は、後述する内層用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量と異なる。外皮用生地に含まれる乳蛋白及び/又は卵蛋白の質量は、好ましくは外皮用生地に含まれる澱粉性粉原料１００質量部に対し、０．４〜１５質量部であり、より好ましくは０．７〜１１．５質量部であり、さらに好ましくは２〜１１．５質量部であり、なお好ましくは２〜６質量部である。
In the present invention, the "dough for outer skin" is a dough that constitutes the outer skin portion that is the outer portion of the mold-baked food after baking.
The hull dough used in the method for producing a baked food of the present invention contains milk protein and / or egg protein. Preferably, the mass of the milk protein and / or the egg protein with respect to the total mass of the starchy flour raw material contained in the outer skin dough is the milk protein and / or the egg with respect to the total mass of the starchy flour raw material contained in the inner layer dough described later. Different from the mass of protein. The mass of the milk protein and / or the egg protein contained in the dough for the outer skin is preferably 0.4 to 15 parts by mass with respect to 100 parts by mass of the starchy powder raw material contained in the dough for the outer skin, and more preferably 0. It is 7 to 11.5 parts by mass, more preferably 2 to 11.5 parts by mass, and still more preferably 2 to 6 parts by mass.
ここで外皮用生地または内層用生地の澱粉性粉原料とは、型焼き食品の生地に用いられる原料のうち澱粉を含む粉状のものをいい、粉原料には、たとえば小麦粉、米粉、コーンフラワー等の穀粉、α化穀粉などの変性穀粉；馬鈴薯澱粉、小麦澱粉、コーンスターチ、タピオカ澱粉、サゴ澱粉、緑豆澱粉等の澱粉類、天然由来の澱粉を物理変性、化学変性、酵素変性した変性澱粉；などが含まれる。 Here, the starch-based flour raw material for the outer skin dough or the inner layer dough refers to a powdery material containing starch among the raw materials used for the dough of the mold-baked food, and the flour raw material includes, for example, wheat flour, rice flour, and corn flour. Flours such as, pregelatinized flours, etc.; starches such as horse bell starch, wheat starch, corn starch, tapioca starch, sago starch, green bean starch, etc., naturally-derived starches that have been physically modified, chemically modified, or enzyme-modified; Etc. are included.
乳蛋白は乳に由来する蛋白質をいい、主にカゼインやホエイであるが、カゼイン、カゼイン塩をより好適に使用することが出来る。その他、乳蛋白を含む材料として全脂粉乳、脱脂粉乳等を使用することも出来る。卵蛋白は卵に由来する蛋白質であり、卵白粉を好適に使用することが出来る。その他卵蛋白を含む材料として全卵粉、卵黄粉が使用できる。乳蛋白を含む粉乳などの材料、卵蛋白として卵白粉以外の卵粉を使用する場合は、それぞれ含まれる乳蛋白、卵蛋白の総量が前記の範囲になるよう配合量を調整して使用することが好ましい。 Milk protein refers to a protein derived from milk, which is mainly casein or whey, but casein or casein salt can be used more preferably. In addition, full-fat milk powder, skim milk powder, or the like can also be used as a material containing milk protein. The egg protein is a protein derived from an egg, and egg white powder can be preferably used. In addition, whole egg powder and egg yolk powder can be used as materials containing egg protein. When using materials such as milk powder containing milk protein and egg powder other than egg white powder as egg protein, adjust the blending amount so that the total amount of milk protein and egg protein contained in each is within the above range. Is preferable.
本発明の型焼き食品の製造方法において使用される外皮用生地は、その噴霧工程の容易性から、好ましくは３０℃で１，０００ｍＰａ・ｓ以下、より好ましくは５００ｍＰａ・ｓ以下、最も好ましくは３００ｍＰａ・ｓ以下の粘度を有する。 The dough for the outer skin used in the method for producing a baked food of the present invention is preferably 1,000 mPa · s or less, more preferably 500 mPa · s or less, and most preferably 300 mPa at 30 ° C. due to the ease of the spraying process. -Has a viscosity of s or less.
本発明の型焼き食品の製造方法において使用される外皮用生地は、乳蛋白及び/又は卵蛋白を必須成分とする以外は特に限定はなく、他の成分として、各型焼き食品用生地に通常用いられる原料、たとえば、小麦粉、米粉、コーンフラワー等の穀粉、α化穀粉などの変性穀粉；馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、サゴ澱粉、緑豆澱粉等の澱粉類、天然由来の澱粉を物理変性、化学変性、酵素変性した変性澱粉；多糖類やその他の粘度調整剤；しょうゆ、食塩、香辛料等の調味料；動植物油脂、粉末油脂等の油脂類；乳化剤；およびベーキングパウダー等の膨張剤を使用して適宜調製することができる。 The dough for the outer skin used in the method for producing a baked food of the present invention is not particularly limited except that milk protein and / or egg protein is an essential component, and as other components, it is usually used for each baked food dough. Raw materials used, for example, flour such as wheat flour, rice flour, cornflower, modified starch such as pregelatinized grain; starches such as horse bell starch, wheat starch, tapioca starch, sago starch, green bean starch, and naturally derived starch are physically modified. , Chemically modified, enzyme-modified modified starch; polysaccharides and other viscosity modifiers; seasonings such as soy sauce, salt, spices; fats and oils such as animal and vegetable fats and oils, powdered fats and oils; emulsifiers; and swelling agents such as baking powder Can be appropriately prepared.
本発明において「内層用生地」は型焼き食品の外皮の内側を構成する内層を構成する生地である。上述の様に外皮用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量は内層用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量と異なることが好ましい。内層用生地に含まれる澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部は、各種型焼き食品の種類によって異なるが、大判焼きであれば０〜１．０質量部、鯛焼きであれば０〜２．０質量部、たこ焼きであれば０〜４．０質量部、ワッフルであれば０〜３．５質量部である。
外皮用の生地と内層用の生地の組み合わせを変えることにより、外皮や内層の品質を自由に変えることができる。例えば、外皮用の生地により、各種型焼き食品の焼成条件に合わせて、最もよい外観になるように表面の照りや艶、褐変や着色の程度を調整すると同時に外皮の固さや歯切れ感等の品質を調整することができる。また内層用生地により、各種型焼き食品の内層に求められる、外皮とは異なる食感や口溶け等の食感を調整することが出来る。
In the present invention, the "dough for inner layer" is a dough that constitutes the inner layer that constitutes the inside of the exodermis of the baked food. As described above, the mass of the milk protein and / or the egg protein with respect to the total mass of the starchy flour raw material contained in the outer skin dough is the mass of the milk protein and / or the egg protein with respect to the total mass of the starchy flour raw material contained in the inner layer dough. It is preferably different from the mass. The mass parts of milk protein and / or egg protein with respect to 100 parts by mass of the starchy flour raw material contained in the inner layer dough varies depending on the type of various type-baked foods, but 0 to 1.0 parts by mass for large-sized baked foods and taiyaki. It is 0 to 2.0 parts by mass for baking, 0 to 4.0 parts by mass for takoyaki, and 0 to 3.5 parts by mass for waffles.
By changing the combination of the outer skin fabric and the inner layer fabric, the quality of the outer skin and the inner layer can be freely changed. For example, depending on the dough for the outer skin, the degree of surface shine, luster, browning and coloring is adjusted so as to give the best appearance according to the baking conditions of various baked foods, and at the same time, the quality of the outer skin such as hardness and crispness is adjusted. Can be adjusted. Further, the dough for the inner layer can adjust the texture different from the exodermis and the texture such as melting in the mouth, which are required for the inner layer of various type-baked foods.
内層用生地としては各型焼き食品用生地に通常用いられる原料、たとえば、小麦粉、米粉、コーンフラワー等の穀粉、α化穀粉などの変性穀粉；馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、サゴ澱粉、緑豆澱粉等の澱粉類、天然由来の澱粉を物理変性、化学変性、酵素変性した変性澱粉；多糖類やその他の粘度調整剤；大豆蛋白、乳蛋白、卵白、卵黄等の蛋白質；しょうゆ、食塩、香辛料等の調味料；動植物油脂、粉末油脂等の油脂類；乳化剤；およびベーキングパウダー等の膨張剤を使用して適宜調製することができる。市販のミックス粉を使用してもよい。 As the dough for the inner layer, raw materials usually used for dough for each type-baked food, for example, flour such as wheat flour, rice flour, corn flour, modified flour such as pregelatinized flour; Starch such as starch, modified starch obtained by physically modifying, chemically modifying, or enzymatically modifying naturally occurring starch; polysaccharides and other viscosity modifiers; proteins such as soybean protein, milk protein, egg white, and egg yolk; soy sauce, salt, spices Etc.; oils and fats such as animal and vegetable fats and oils, powdered fats and oils; emulsifiers; and swelling agents such as baking powder can be appropriately prepared. Commercially available mixed powder may be used.
本発明の型焼き食品の製造方法は、外皮用生地を焼成型に噴霧して焼成し、外皮を形成する工程を含む。
外皮用生地の噴霧には市販の噴霧器を使用することが出来る。例えば、新考社製「霧ふき器」やアズワン社製「スプレー」のような手動式の噴霧器でもよく、またアネスト岩田社製「汎用スプレーガンＷ−１０１」のようなコンプレッサを使用するスプレーガンでもよい。
焼成型への噴霧量は、焼成型の種類や、求める外皮の厚さによって適宜調整することが出来る。例えば一般的な大判焼き焼成器では焼成型上側、下側それぞれ１個あたり５〜１５ｇ、鯛焼き焼成器では下生地用焼成部、上生地用焼成部１個あたりそれぞれ１０〜２０ｇ、釣り鐘型たこ焼き焼成器では１個あたり３〜１０ｇ、アメリカンワッフル焼成器では上下の焼成板１個あたりそれぞれ１５〜３５ｇ噴霧することが出来る。
The method for producing a mold-baked food of the present invention includes a step of spraying a dough for outer skin into a baking mold and baking it to form an outer skin.
A commercially available sprayer can be used for spraying the outer skin fabric. For example, a manual sprayer such as Shinko's "Mist wiper" or AS ONE's "Spray" may be used, or a spray gun using a compressor such as Anest Iwata's "General-purpose spray gun W-101". But it may be.
The amount of spray on the firing mold can be appropriately adjusted depending on the type of the firing mold and the desired thickness of the outer skin. For example, in a general large-format baking machine, each of the upper and lower baking molds weighs 5 to 15 g, and in the Taiyaki baking machine, each of the lower dough baking part and the upper dough baking part weighs 10 to 20 g, and the bell-shaped takoyaki. The firing device can spray 3 to 10 g per piece, and the American waffle fired device can spray 15 to 35 g per upper and lower firing plates.
外皮の焼成温度や時間は各型焼き食品の種類や噴霧量によって適宜調整することが出来るが、例えば１７０〜２００℃で２０秒〜６０秒とすることが出来る。生地の噴霧は予熱した焼成型に行っても良く、また焼成型に噴霧した直後に焼成を開始しても良い。 The baking temperature and time of the exodermis can be appropriately adjusted depending on the type of each type of baked food and the amount of spray, and can be set to, for example, 170 to 200 ° C. for 20 to 60 seconds. The dough may be sprayed into a preheated baking mold, or baking may be started immediately after spraying into the baking mold.
形成された外皮の厚さは、各型焼き食品の種類や、求められる食感によって適宜調整することが出来るが、例えば大判焼きでは０．５〜２．５ｍｍ、鯛焼きでは０．５〜２．０ｍｍ、たこ焼では０．５〜２．５ｍｍ、アメリカンワッフルでは０．５〜１．５ｍｍとすることが出来る。 The thickness of the formed outer skin can be appropriately adjusted according to the type of each type-baked food and the required texture. For example, 0.5 to 2.5 mm for large-sized grilled food and 0.5 to 2 for taiyaki-yaki. It can be 0.0 mm, 0.5 to 2.5 mm for taiyaki, and 0.5 to 1.5 mm for American waffles.
本発明の型焼き食品の製造方法は、形成した外皮上にさらに内層用生地を流し入れ焼成する工程を含む。
内層用生地の使用量は、外皮用生地の噴霧量によって適宜調整することが出来る。内層を流し入れた後の焼成工程における焼成温度や時間は各型焼き食品の種類や内層生地の量によって適宜調整することが出来るが、例えば１７０〜２００℃で２０秒〜５分とすることが出来る。
The method for producing a mold-baked food of the present invention further includes a step of pouring the dough for the inner layer onto the formed outer skin and baking it.
The amount of the inner layer fabric used can be appropriately adjusted by the amount of the outer skin fabric sprayed. The baking temperature and time in the baking step after the inner layer is poured can be appropriately adjusted depending on the type of each type-baked food and the amount of the inner layer dough, and can be, for example, 20 seconds to 5 minutes at 170 to 200 ° C. ..
本発明の型焼き食品の製造方法は、上記外皮用生地および内層用生地を使用し、所定の工程を含む以外は一般的な型焼き食品の製造方法に従って製造することが出来る。例えば生地の他に餡やクリーム、魚介類や肉類、野菜などの具材を加えて焼成することが出来る。 The method for producing a molded food of the present invention uses the above-mentioned dough for outer skin and dough for inner layer, and can be produced according to a general method for producing a molded food except that a predetermined step is included. For example, in addition to the dough, ingredients such as bean paste, cream, seafood, meat, and vegetables can be added and baked.
本発明は、上記本発明の型焼き食品の製造方法によって製造された型焼き食品にも関する。
本発明の型焼き食品は、外皮用生地を焼成してなる外皮と、該外皮で覆われた内層用生地を焼成してなる内層を有する型焼き食品であって、前記外皮用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量が、前記内層用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量と異なる。外皮用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量が前記内層用生地に含まれる澱粉性粉原料の全質量に対する乳蛋白及び/又は卵蛋白の質量よりも多い方が好ましい。本発明の型焼き食品は室温、チルド又は冷凍保存後に電子レンジ加熱調理する場合に特に適している。本発明の焼成食品は、チルド製品または冷凍食品であっても良い。
The present invention also relates to a mold-baked food product produced by the above-mentioned method for producing a mold-baked food product of the present invention.
The mold-baked food of the present invention is a mold-baked food having an outer skin obtained by baking the outer skin dough and an inner layer formed by baking the inner layer dough covered with the outer skin, and is included in the outer skin dough. The mass of milk protein and / or egg protein with respect to the total mass of the starchy flour raw material is different from the mass of milk protein and / or egg protein with respect to the total mass of the starchy flour raw material contained in the inner layer dough. The mass of milk protein and / or egg protein with respect to the total mass of the starchy flour raw material contained in the outer skin dough is larger than the mass of milk protein and / or egg protein with respect to the total mass of the starchy flour raw material contained in the inner layer dough. The larger the number, the better. The mold-baked food of the present invention is particularly suitable for cooking in a microwave oven after storage at room temperature, chilled or frozen. The baked food of the present invention may be a chilled product or a frozen food.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.
製造例１：大判焼き
（１）以下の配合の外皮用生地及び内層用生地を調製した。外皮用生地はミキサー（新東科学株式会社、スリーワンモータ）を使用し、１０００ｒｐｍで１分間撹拌し調製した。外皮用生地の粘度は、Ｎｏ．２ローターを装着したＢII形粘度計（東機産業株式会社製）を使用し生地温度３０℃で回転速度３０ｒｐｍ、３０秒回転後に測定した。内層用生地はミキサー（エフ・エム・アイ社、キッチンエイドミキサー（ＫＳＭ５ＷＨ型））を使用しビーターを用い低速２分で調製した。
外皮用生地の配合： 薄力小麦粉「ハート」（日本製粉製） ６０質量部
コーンスターチ ３０質量部
カゼインナトリウム（蛋白含有量８６．２質量％） ４質量部
砂糖 ２質量部
ベーキングパウダー ２質量部
サラダ油 ２質量部
水 １８０質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 ３．８質量部
内層用生地の配合： 薄力小麦粉「ハート」（日本製粉製） ８３質量部
砂糖 １５質量部
ベーキングパウダー ２質量部
はちみつ ３質量部
水 １１０質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 ０質量部
Production Example 1: Large-format baking (1) A dough for the outer skin and a dough for the inner layer having the following composition were prepared. The outer skin dough was prepared by stirring at 1000 rpm for 1 minute using a mixer (Shinto Kagaku Co., Ltd., Three-One Motor). The viscosity of the outer skin fabric is No. Using a BII type viscometer (manufactured by Toki Sangyo Co., Ltd.) equipped with two rotors, the measurement was performed at a dough temperature of 30 ° C., a rotation speed of 30 rpm, and after rotation for 30 seconds. The inner layer dough was prepared using a mixer (FMI, KitchenAid mixer (KSM5WH type)) using a beater at a low speed of 2 minutes.
Formulation of dough for outer skin: Weak wheat flour "Heart" (manufactured by Nippon Flour Mills) 60 parts by mass
30 parts by mass of cornstarch
Sodium casein (protein content 86.2% by mass) 4 parts by mass
2 parts by mass of sugar
Baking powder 2 parts by mass
2 parts by mass of salad oil
180 parts by mass of water
3.8 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
Blending of dough for inner layer: Weak wheat flour "Heart" (made by Nippon Flour Mills) 83 parts by mass
15 parts by mass of sugar
Baking powder 2 parts by mass
Honey 3 parts by mass
110 parts by mass of water
0 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
（２）表面温度を１８０℃に加熱した大判焼き焼成器の下側焼成部全面に１ｍｍ程度の皮膜を形成するように手動式の噴霧器（新考社製「霧ふき器」）を用いて上記外皮用生地を噴霧した。大判焼き１個当たりの噴霧量は約１２ｇであった。外皮用生地を噴霧後２０〜３０秒間焼成した後、その上に上記内層用生地を２５ｇ流し入れた。約１分間焼成した後、生地上に５０ｇの餡を載せ、焼成型上側についても約１０ｇの外皮用生地を噴霧後２０〜３０秒間焼成した後、その上に上記内層用生地を２５ｇ流し入れ、約１分間焼成した後に上下の生地を合わせて焼成し製品とした（実施例１）。 (2) Using a manual sprayer ("Mist wiper" manufactured by Shinko Co., Ltd.) so as to form a film of about 1 mm on the entire lower surface of the lower firing part of the large-format firing machine whose surface temperature has been heated to 180 ° C. The dough for the outer skin was sprayed. The amount of spray per large-sized grill was about 12 g. After spraying the outer skin dough and baking for 20 to 30 seconds, 25 g of the inner layer dough was poured onto the outer dough. After baking for about 1 minute, 50 g of bean paste is placed on the dough, and about 10 g of the outer skin dough is sprayed on the upper side of the baking mold and baked for 20 to 30 seconds, and then 25 g of the inner layer dough is poured onto the dough. After baking for 1 minute, the upper and lower doughs were combined and baked to obtain a product (Example 1).
外皮用の生地を噴霧せずに内層用生地を下側焼成部に３５ｇ、上側焼成部に３５ｇ使用した以外は実施例１と同様に製造したものを比較例１とした。外皮用の生地について澱粉性粉原料（薄力小麦粉及びコーンスターチ）及びカゼインナトリウムの配合量を表２に示す組成で調製した以外は実施例１と同様に製造したものを実施例２〜５とした
焼成した大判焼きは室温で１５分間放冷した後、−３５℃の急速凍結機で冷凍し、７日間冷凍保管した。その冷凍の大判焼きを６００Ｗの電子レンジで４分間加熱した。
加熱済みの大判焼きを１０人のパネラーで外観と保形性、食感の項目で評価した。焼成直後の品質を５点とし、その対比としての評価を実施した。評価は下記表１の評価基準に従い実施した。結果を表２に示す。
Comparative Example 1 was produced in the same manner as in Example 1 except that 35 g of the inner layer dough was used for the lower baking portion and 35 g for the upper baking portion without spraying the outer skin dough. Examples 2 to 5 were prepared in the same manner as in Example 1 except that the amounts of starchy flour raw materials (weak wheat flour and cornstarch) and sodium caseinate were prepared in the composition shown in Table 2 for the dough for the outer skin. The baked large-format ware was allowed to cool at room temperature for 15 minutes, then frozen in a quick freezer at −35 ° C., and stored frozen for 7 days. The frozen large-format ware was heated in a 600 W microwave oven for 4 minutes.
The heated large-sized grill was evaluated by 10 panelists in terms of appearance, shape retention, and texture. The quality immediately after firing was set to 5 points, and evaluation was carried out as a comparison. The evaluation was carried out according to the evaluation criteria in Table 1 below. The results are shown in Table 2.
なお、外皮用生地の粘度は、３６０ｍＰａ・ｓであった。
焼成冷凍した大判焼きを電子レンジ加熱した際に、実施例１〜５ではいずれも外皮の食感はサクサク感が残り、内層がしっとりし口溶けが良かった。 When the large-format baked products that had been baked and frozen were heated in a microwave oven, the texture of the exodermis remained crispy in all of Examples 1 to 5, and the inner layer was moist and melted in the mouth.
製造例２：鯛焼き
（１）以下の配合の外皮用生地及び内層用生地を調製した。外皮用生地はミキサー（新東科学株式会社、スリーワンモータ）を使用し、１０００ｒｐｍで１分間撹拌し調製した。外皮用生地の粘度は、Ｎｏ．２ローターを装着したＢII形粘度計（東機産業株式会社製）を使用し生地温度３０℃で回転速度３０ｒｐｍ、３０秒回転後に測定した。内層用生地はミキサー（エフ・エム・アイ社、キッチンエイドミキサー（ＫＳＭ５ＷＨ型））を使用しビーターを用い低速２分で調製した。
外皮用生地の配合： 薄力小麦粉「ダイヤ」（日本製粉製） ７０質量部
小麦澱粉 ２１質量部
砂糖 ３質量部
カゼインナトリウム（蛋白含有量８６．２質量％） ２質量部
卵白粉末（蛋白含有量８６．５質量％） ２質量部
ベーキングパウダー １質量部
乳化剤 １質量部
水 ２００質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 ３．８質量部
内層用生地の配合： 薄力小麦粉「ダイヤ」（日本製粉製） ７７質量部
砂糖 ２０質量部
ベーキングパウダー ３質量部
はちみつ ３質量部
水あめ ４質量部
液卵（蛋白含有量１２．３質量％） １０質量部
水 １００質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 １．６質量部
Production Example 2: Taiyaki (1) A dough for the outer skin and a dough for the inner layer having the following composition were prepared. The outer skin dough was prepared by stirring at 1000 rpm for 1 minute using a mixer (Shinto Kagaku Co., Ltd., Three-One Motor). The viscosity of the outer skin fabric is No. Using a BII type viscometer (manufactured by Toki Sangyo Co., Ltd.) equipped with two rotors, the measurement was performed at a dough temperature of 30 ° C., a rotation speed of 30 rpm, and after rotation for 30 seconds. The inner layer dough was prepared using a mixer (FMI, KitchenAid mixer (KSM5WH type)) using a beater at a low speed of 2 minutes.
Formulation of dough for outer skin: Weak wheat flour "Diamond" (manufactured by Nippon Flour Mills) 70 parts by mass
21 parts by mass of wheat starch
3 parts by mass of sugar
Sodium casein (protein content 86.2% by mass) 2 parts by mass
Egg white powder (protein content 86.5% by mass) 2 parts by mass
Baking powder 1 part by mass
1 part by mass of emulsifier
200 parts by mass of water
3.8 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
Blending of dough for inner layer: Weak wheat flour "Diamond" (manufactured by Nippon Flour Mills) 77 parts by mass
20 parts by mass of sugar
Baking powder 3 parts by mass
Honey 3 parts by mass
4 parts by mass of starch syrup
Liquid egg (protein content 12.3% by mass) 10 parts by mass
100 parts by mass of water
1.6 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
（２）１８５℃に加熱した鯛焼き焼成器の下生地用焼成部にスプレーガン（アネスト岩田社製、Ｗ−１０１）を使用し上記外皮用生地を１５ｇ噴霧し、３０秒間焼成した。その上に上記内層用生地を３０ｇ流し入れ２分間焼成後、餡子５０ｇを上面に載せた。次に上生地用焼成部に外皮用生地を１０ｇ噴霧し３０秒間焼成後、内層用生地を３０ｇ流し入れ１分間焼成、その後上下の生地を合せ焼きし、２分後鯛焼きを得た（実施例６）。 (2) Using a spray gun (manufactured by Anest Iwata Co., Ltd., W-101), 15 g of the above-mentioned outer skin dough was sprayed onto the lower dough firing portion of the Taiyaki baking machine heated to 185 ° C., and the dough was baked for 30 seconds. 30 g of the inner layer dough was poured onto the dough and baked for 2 minutes, and then 50 g of bean paste was placed on the upper surface. Next, 10 g of the dough for the outer skin was sprayed on the baking part for the upper dough and baked for 30 seconds, then 30 g of the dough for the inner layer was poured and baked for 1 minute, and then the upper and lower doughs were combined and baked to obtain Taiyaki after 2 minutes (Example). 6).
外皮用の生地を噴霧せずに内層用生地を下生地用焼成部と上生地用焼成部のそれぞれに４５ｇと４０ｇを使用した以外は実施例６と同様に製造したものを比較例２とした。外皮用の生地について澱粉性粉原料（薄力小麦粉及び小麦澱粉）及びカゼインナトリウム、卵白粉の配合量を表３に示す通りとした以外は実施例６と同様に製造したものを実施例７〜１０とした。実施例６〜１０、比較例２を乾燥しないよう室温で１時間放熱冷却後、１２００Ｗの電子レンジで２０秒間加熱し、製造例１と同じ評価基準で評価した。結果を表３に示す。 Comparative Example 2 was prepared in the same manner as in Example 6 except that 45 g and 40 g of the inner layer dough were used for the lower dough firing portion and the upper dough firing portion, respectively, without spraying the outer skin dough. .. Examples 7 to 7 to Dough for hulls produced in the same manner as in Example 6 except that the amounts of starchy flour raw materials (weak wheat flour and wheat starch), sodium caseinate, and egg white flour were as shown in Table 3. It was set to 10. Examples 6 to 10 and Comparative Example 2 were heat-dissipated and cooled at room temperature for 1 hour so as not to dry, then heated in a 1200 W microwave oven for 20 seconds, and evaluated according to the same evaluation criteria as in Production Example 1. The results are shown in Table 3.
なお、外皮用生地の粘度は、２８０ｍＰａ・ｓであった。
実施例６〜１０ではいずれも焼成後の食感と同様、表面はパリパリとしており、内層がふわっとソフトな食感であった。 In Examples 6 to 10, the surface was crispy and the inner layer was fluffy and soft, similar to the texture after firing.
製造例３：たこ焼き
（１）以下の配合の外皮用生地及び内層用生地を調製した。外皮用生地はミキサー（新東科学株式会社、スリーワンモータ）を使用し、１０００ｒｐｍで１分間撹拌し調製した。外皮用生地の粘度は、Ｎｏ．２ローターを装着したＢII形粘度計（東機産業株式会社製）を使用し生地温度３０℃で回転速度３０ｒｐｍ、３０秒回転後に測定した。内層用生地はミキサー（エフ・エム・アイ社、キッチンエイドミキサー（ＫＳＭ５ＷＨ型））を使用しビーターを用い低速２分で調製した。
外皮用生地の配合： 薄力小麦粉「ハート」（日本製粉製） ４７質量部
コーンフラワーＦ(日本製粉製) ２５質量部
コーンスターチ １０質量部
馬鈴薯澱粉 １０質量部
卵白粉末（蛋白含有量８６．５質量％） ４質量部
ベーキングパウダー １質量部
粉末油脂 ３質量部
水 ２００質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 ３．８質量部
内層用生地の配合： 薄力小麦粉「ダイヤ」（日本製粉製） ８５質量部
小麦澱粉 １０質量部
砂糖 ３質量部
食塩 １質量部
ベーキングパウダー １質量部
液卵（蛋白含有量１２．３質量％） ３０質量部
水 ３５０質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 ３．９質量部
Production Example 3: Takoyaki (1) A dough for the outer skin and a dough for the inner layer having the following composition were prepared. The outer skin dough was prepared by stirring at 1000 rpm for 1 minute using a mixer (Shinto Kagaku Co., Ltd., Three-One Motor). The viscosity of the outer skin fabric is No. Using a BII type viscometer (manufactured by Toki Sangyo Co., Ltd.) equipped with two rotors, the measurement was performed at a dough temperature of 30 ° C., a rotation speed of 30 rpm, and after rotation for 30 seconds. The inner layer dough was prepared using a mixer (FMI, KitchenAid mixer (KSM5WH type)) using a beater at a low speed of 2 minutes.
Formulation of dough for outer skin: Weak wheat flour "Heart" (manufactured by Nippon Flour Mills) 47 parts by mass
Cornflower F (made by Nippon Flour Mills) 25 parts by mass
10 parts by mass of cornstarch
Potato starch 10 parts by mass
Egg white powder (protein content 86.5% by mass) 4 parts by mass
Baking powder 1 part by mass
Powdered fats and oils 3 parts by mass
200 parts by mass of water
3.8 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
Blending of dough for inner layer: Weak wheat flour "Diamond" (manufactured by Nippon Flour Mills) 85 parts by mass
10 parts by mass of wheat starch
3 parts by mass of sugar
1 part by mass of salt
Baking powder 1 part by mass
Liquid egg (protein content 12.3% by mass) 30 parts by mass
350 parts by mass of water
3.9 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
（２）１８５℃に加熱した釣鐘型たこ焼き焼成器に離形用油脂を塗布した後、手動式の噴霧器（アズワン社製「スプレー」）を使用し、上記外皮用生地を１個当たり５ｇ噴霧した。外皮用生地を噴霧後６０〜９０秒間焼成した後、内層用生地を１個当たり３０ｇ流し入れ、たこ、揚げ玉、紅ショウガ等の具材を適量投入した。２分間焼成した後、上蓋式の焼成板で挟み焼きし、合計５分間焼成し製品を得た（実施例１１）。 (2) After applying the oil and fat for mold release to the bell-shaped takoyaki baking machine heated to 185 ° C., a manual sprayer (“Spray” manufactured by AS ONE Corporation) was used to spray 5 g of the above-mentioned outer skin dough per piece. .. After spraying the outer skin dough and baking for 60 to 90 seconds, 30 g of the inner layer dough was poured in, and an appropriate amount of ingredients such as octopus, fried balls, and pickled ginger were added. After firing for 2 minutes, it was sandwiched between baking plates of the upper lid type and baked for a total of 5 minutes to obtain a product (Example 11).
外皮用の生地を噴霧せずに内層用生地を１個あたり３５ｇ使用した以外は実施例１１と同様に製造したものを比較例３とした。外皮用の生地について澱粉性粉原料（薄力小麦粉、コーンフラワー、コーンスターチ及び馬鈴薯澱粉）及び卵白粉の配合量を表４に示す通りとした以外は実施例１１と同様に製造したものを実施例１２〜１５とした。これらの製品について焼成後、室温で１０分間放冷し、−３５℃の急速凍結機で冷凍した。７日間の冷凍保管後６００Ｗの電子レンジで３分間加熱し、製造例１と同じ評価基準で評価した。結果を表４に示す。 Comparative Example 3 was produced in the same manner as in Example 11 except that 35 g of the inner layer dough was used without spraying the outer skin dough. Examples of the dough for the outer skin were produced in the same manner as in Example 11 except that the blending amounts of starchy flour raw materials (weak wheat flour, cornflower, cornstarch and potato starch) and egg white flour were as shown in Table 4. It was set to 12 to 15. After firing, these products were allowed to cool at room temperature for 10 minutes and then frozen in a quick freezer at −35 ° C. After freezing for 7 days, it was heated in a 600 W microwave oven for 3 minutes and evaluated according to the same evaluation criteria as in Production Example 1. The results are shown in Table 4.
なお、外皮用生地の粘度は、２４０ｍＰａ・ｓであった。
実施例１１〜１５ではいずれも焼成冷凍後、電子レンジ加熱した際も、焼成直後と同様、外皮の食感がサクサクとし、内層がトロっとした食感であった。 In Examples 11 to 15, when the products were baked and frozen and then heated in a microwave oven, the texture of the exodermis was crispy and the inner layer was fluffy, as in the case immediately after baking.
製造例４：アメリカンワッフル
（１）以下の配合の外皮用生地及び内層用生地を調製した。外皮用生地はミキサー（新東科学株式会社、スリーワンモータ）を使用し、１０００ｒｐｍで１分間撹拌し調製した。外皮用生地の粘度は、Ｎｏ．２ローターを装着したＢII形粘度計（東機産業株式会社製）を使用し生地温度３０℃で回転速度３０ｒｐｍ、３０秒回転後に測定した。内層用生地はミキサー（エフ・エム・アイ社、キッチンエイドミキサー（ＫＳＭ５ＷＨ型））を使用しビーターを用い低速２分で調製した。
外皮用生地の配合： 薄力小麦粉「ハート」（日本製粉製） ４７質量部
コーンフラワーＦ(日本製粉製) ２５質量部
コーンスターチ １０質量部
馬鈴薯澱粉 １０質量部
卵白粉末（蛋白含有量８６．５質量％） ４質量部
ベーキングパウダー １質量部
粉末油脂 ３質量部
水 ２００質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 ３．８質量部
内層用生地の配合：
薄力小麦粉「ダイヤ」（日本製粉製） ５９質量部
コーンフラワー １０質量部
米粉 ５質量部
砂糖 ２２質量部
食塩 １質量部
ベーキングパウダー ３質量部
液卵（蛋白含有量１２．３質量％） ２０質量部
水 ８０質量部
澱粉性粉原料１００質量部に対する乳蛋白及び/又は卵蛋白の質量部 ３．３質量部
Production Example 4: American Waffle (1) A dough for the outer skin and a dough for the inner layer having the following composition were prepared. The outer skin dough was prepared by stirring at 1000 rpm for 1 minute using a mixer (Shinto Kagaku Co., Ltd., Three-One Motor). The viscosity of the outer skin fabric is No. Using a BII type viscometer (manufactured by Toki Sangyo Co., Ltd.) equipped with two rotors, the measurement was performed at a dough temperature of 30 ° C., a rotation speed of 30 rpm, and after rotation for 30 seconds. The inner layer dough was prepared using a mixer (FMI, KitchenAid mixer (KSM5WH type)) using a beater at a low speed of 2 minutes.
Formulation of dough for outer skin: Weak wheat flour "Heart" (manufactured by Nippon Flour Mills) 47 parts by mass
Cornflower F (made by Nippon Flour Mills) 25 parts by mass
10 parts by mass of cornstarch
Potato starch 10 parts by mass
Egg white powder (protein content 86.5% by mass) 4 parts by mass
Baking powder 1 part by mass
Powdered fats and oils 3 parts by mass
200 parts by mass of water
3.8 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
Blending of inner layer fabric:
Weak wheat flour "Diamond" (made by Nippon Flour Mills) 59 parts by mass
10 parts by mass of cornflower
5 parts by mass of rice flour
22 parts by mass of sugar
1 part by mass of salt
Baking powder 3 parts by mass
Liquid egg (protein content 12.3% by mass) 20 parts by mass
80 parts by mass of water
3.3 parts by mass of milk protein and / or egg protein with respect to 100 parts by mass of starchy flour raw material
（２）１７０℃に加熱したワッフル焼成器（サンテックコーポレーション社）の下面焼成部に、手動式の噴霧器（アズワン社製）を使用し上記外皮用生地を３０ｇ噴霧し、３０秒間焼成した。その上に上記内層用生地を１００ｇ流し入れ２分間焼成した。次に上面焼成部に外皮用生地を２０ｇ噴霧し２０秒焼成後、上下の焼成板を合わせ、更に２分間焼成した（実施例１６）。 (2) Using a manual sprayer (manufactured by AS ONE Corporation), 30 g of the above-mentioned outer skin dough was sprayed onto the bottom surface fired portion of a waffle firer (Suntech Corporation) heated to 170 ° C. and fired for 30 seconds. 100 g of the inner layer dough was poured onto the dough and baked for 2 minutes. Next, 20 g of the dough for the outer skin was sprayed on the upper surface baked portion, baked for 20 seconds, the upper and lower baked plates were combined, and baked for another 2 minutes (Example 16).
外皮用の生地を噴霧せずに内層用生地を１３０ｇ使用した以外は実施例１６と同様に製造したものを比較例４とした。焼成品は室温で１０分間放熱後、−３５℃の急速冷凍機で冷凍後、１か月冷凍保管した。１か月後、解凍、５２０Ｗの電子レンジで６０秒間加熱し、製造例１と同じ評価基準で評価した。結果を表５に示す。 Comparative Example 4 was produced in the same manner as in Example 16 except that 130 g of the inner layer dough was used without spraying the outer skin dough. The fired product was heat-dissipated at room temperature for 10 minutes, frozen in a quick freezer at −35 ° C., and then stored frozen for 1 month. After 1 month, it was thawed and heated in a 520 W microwave oven for 60 seconds, and evaluated according to the same evaluation criteria as in Production Example 1. The results are shown in Table 5.
なお、外皮用生地の粘度は、２４０ｍＰａ・ｓであった。
実施例１６では焼成冷凍後、電子レンジ加熱した際も、焼成直後と同様、表面はパリパリで内層がしっとりとソフトな食感であった。 In Example 16, when the product was baked and frozen and then heated in a microwave oven, the surface was crispy and the inner layer was moist and soft, as in the case immediately after baking.
Claims (3)
外皮用生地を焼成型に噴霧して焼成し外皮を形成する工程及び
形成した外皮上にさらに内層用生地を流し入れ焼成する工程を含み、
前記外皮用生地が、乳蛋白及び/又は卵蛋白を含む、前記製造方法。 It is a method of manufacturing mold-baked foods.
It includes a step of spraying the dough for the outer skin into a baking mold and baking it to form the outer skin, and a step of further pouring the dough for the inner layer onto the formed outer skin and baking it.
The production method, wherein the dough for the outer skin contains milk protein and / or egg protein.
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