JPS61239834A - Production of cookies - Google Patents
Production of cookiesInfo
- Publication number
- JPS61239834A JPS61239834A JP8066285A JP8066285A JPS61239834A JP S61239834 A JPS61239834 A JP S61239834A JP 8066285 A JP8066285 A JP 8066285A JP 8066285 A JP8066285 A JP 8066285A JP S61239834 A JPS61239834 A JP S61239834A
- Authority
- JP
- Japan
- Prior art keywords
- color
- weight
- cookies
- added
- sucrose
- 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.)
- Pending
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は焼色、風味等を向上させ、かつエネルギー使用
量の少ないクツキー類の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing kutskies that improves browning color, flavor, etc., and uses less energy.
一般憂こクツキー、ビスケット、クラッカー等を総称し
てクツキー類と云うが、その製法は品種によって異なっ
ている。General kutsky, biscuits, crackers, etc. are collectively called kutsky, but the manufacturing method differs depending on the variety.
上記クツΦ−類の成分は、小麦粉：１００重量部に対し
、その種類、嗜好に応じて蔗糖：２０〜９０重量部、脂
肪：５〜５５重量部等の広い範囲で組合わされ、原料の
調合、混合、成形、焙焼の工程を経て調造されるが、こ
の際、クツキー類の艶、焼色、風味をよ（して商品価値
を高めるため。The ingredients of the above-mentioned shoes Φ- are combined in a wide range, such as 100 parts by weight of wheat flour, 20 to 90 parts by weight of sucrose, 5 to 55 parts by weight of fat, etc., depending on the type and preference. It is prepared through the processes of mixing, molding, and roasting, and at this time, the purpose is to improve the luster, browning color, and flavor of the kutski to increase its product value.
各工程督こおいてそれぞれの工夫がなされている。Each process has its own innovations.
例えば、はどよい焼色を出すために、加熱温度、加熱時
間の調整、転化糖の添加等が行なわれるが。For example, in order to achieve a good browning, the heating temperature and heating time are adjusted, and invert sugar is added.
焼色をよくするだけのためにかな〕余分なエネルギーが
必要である。また、風味を出すためには、材料の吟味、
焙焼工程の綿密な管理、−調整、香料の使用等が長年の
経験に基づいて実施されている。Maybe it's just to make it brown better] extra energy is required. In addition, in order to bring out the flavor, we carefully examine the ingredients,
Careful control of the roasting process, adjustment, use of flavorings, etc. are carried out based on many years of experience.
ところで、上記操作は余分なエネルギーを必要とする欠
点があるばか夛でなく、科学的に規格化、数値化できる
ものでないので、最終の焙焼を終え製品とならなければ
そのでき具合がわからない不都合がある。By the way, the above-mentioned operation is not a fool's errand because it requires extra energy, and it cannot be scientifically standardized or quantified, so the disadvantage is that you cannot tell the finished product until the final roasting process is completed. There is.
本発明者等は上記の事情番ζ鑑み鋭意研究した結果、ア
ミノ酸と糖類とのメーラード反応が、クツキー類の焼色
、風味に有効なことを知見した。The inventors of the present invention conducted extensive research in view of the above circumstances and found that the Maillard reaction between amino acids and sugars is effective in improving the browning color and flavor of kutskii.
本発明は上記の知見に基づいて完成され九もので、余分
な二本ルギーを使用せず、定常的に焼色、風味等の優れ
たクツキー類を製造することが出来る方法を提供するこ
とを目的とする。The present invention was completed based on the above findings, and aims to provide a method that can consistently produce kutskies with excellent browning color and flavor without using extra rugis. purpose.
ｃ問題点を解決するための手段〕
本発明は、上記の目的を達成するためになされたもので
、その要旨は、クツキー類原料にグリシン、アラニン、
リジンの少な（とも−覆類を原料小麦粉に対して０．２
〜６重量重量別添加クツキー１ 類の製造方
法、および、上記添加に加えて、さらに、原料蔗糖の５
〜３０重量幅をグルコース、ガラクトース、ラクトース
の少なくとも一種類と置換して添化するクツキー類の型
造方法にある。c) Means for Solving Problems] The present invention has been made to achieve the above object, and the gist thereof is to add glycine, alanine,
Low lysine (0.2% of lysine to raw flour)
〜6 Additions by Weight Weight Type 1 Manufacturing method, and in addition to the above additions, 5 of the raw material sucrose
A method for making Kutskys in which at least one type of glucose, galactose, and lactose is substituted and added in a weight range of ~30%.
Ｃ発明の具体的構成および作用〕
本発明に用いられるｌリシン、アラニン、リジン（以下
アミノ酸類という）は、いずれも食品添加物として認め
られているアミノ酸で、その添加量によって焼色を調整
することができる。その量は、原料小麦粉に対して０．
２〜６重量幅、特に０．５〜４重量憾が好ましい、添加
量が０．２重量嗟未満では、焼色調整効果が充分でな（
，６重量憾を越えると焼色が濃くなシ過ぎる。上記アき
）酸類が添加された原料は、以後一般の製造工程に従っ
てクツキー類がつくられるが、その焙焼工程においては
通常のアミノ酸類を添加しない原料を用いた場合に比し
て、低温かつ短時間で、焼色、風味のよいクツキー類が
得られる。C: Specific structure and action of the invention] Lysine, alanine, and lysine (hereinafter referred to as amino acids) used in the present invention are all amino acids that are approved as food additives, and the browning color is adjusted depending on the amount added. be able to. The amount is 0.0% based on the raw flour.
A range of 2 to 6 weights, particularly 0.5 to 4 weights, is preferred; if the amount added is less than 0.2 weights, the browning adjustment effect will not be sufficient (
, If the weight exceeds 6, the brown color will be too dark. A) The raw materials to which acids have been added are then used to produce kutskis according to the general manufacturing process, but the roasting process is at a lower temperature and lower temperature than when using raw materials to which ordinary amino acids are not added. In a short time, you can get kutsky with a good color and flavor.
また、上記アはノ駿類とメーラード反応する糖類は、蔗
糖でも焼色調整効果があるが、蔗糖の一部ヲ、グルコー
ス、ガラクトース、ラクトースで置換すると上記効果が
助長される。その置換する量は、蔗糖の５〜３０重量％
が適轟である。置換量が５重量嗟未満では効果がな（，
３０重量憾を越えると風味を損なう。In addition, the above-mentioned saccharide that undergoes a Maillard reaction with sucrose, sucrose, also has the effect of adjusting the browning color, but the above-mentioned effect is promoted when part of the sucrose is replaced with glucose, galactose, or lactose. The amount to be replaced is 5 to 30% by weight of sucrose.
is suitable. There is no effect if the amount of substitution is less than 5 wt.
If the weight exceeds 30%, the flavor will be impaired.
以下、実施例、比較例を示して本発明の詳細な説明する
。Hereinafter, the present invention will be explained in detail by showing Examples and Comparative Examples.
Ｃ実権例１〜４％比較例、１〜５〕
実瘤例として、小麦粉（薄刃）、糖類、パター、卵黄、
牛乳にアミノ酸類の量を変えて添加したもの、および、
さら−こ蔗糖の一部をグルコースで置換したものをそれ
ぞれ混線、成形し、所定の温ｍ％時間で焙焼してビスケ
ットをつくり、その焼色を比較した。焼色は、色差計を
使用し、ハンターダ、、、ｉ イヤグラムの
ａＬ値によって数値化した。したがって数値の大きい糧
焼色が濃くなる。C Actual examples 1-4% Comparative examples, 1-5〕 Actual examples include wheat flour (thin blade), sugar, putter, egg yolk,
Milk with varying amounts of amino acids added, and
Biscuits in which part of the sucrose was replaced with glucose were mixed, molded, and roasted at a predetermined temperature (m%) time to make biscuits, and their baked colors were compared. The browning color was quantified using a color difference meter and the aL value of the i-diagram. Therefore, the color of the baked food with a higher value will be darker.
ビスケットの成分を第１表に示し、色差計による測定緒
条を＠２表に示す。The ingredients of the biscuit are shown in Table 1, and the measurement details using a color difference meter are shown in Table 2.
第 ２ 表
また比較例として、上記実権例においてアばノ酸を添加
しない外は全く同じようにしたものおよび通常のビスケ
ット製造方法（比較例５）にょってつくつたものについ
てそれぞれ色差計によって焼色を測定した。結果を第３
表に示す。Table 2 Also, as a comparative example, biscuits made in exactly the same way as in the above actual example except that no abanoic acid was added, and biscuits made by the normal biscuit manufacturing method (Comparative Example 5) were baked using a color difference meter. Color was measured. 3rd result
Shown in the table.
！
表より明かなように、アミノ酸類の添加量が増加するに
従って焼色が濃くなシ、さらにグルコスを加えることに
よシその効果が助長されることがわかる。! As is clear from the table, the browning color becomes darker as the amount of amino acids added increases, and the addition of glucos further enhances this effect.
また、アミノ酸類としてリジン、糖類としてガラクトー
ス、ラクトースを使用した場合、または、アミノ酸類の
２種、糖類の２種を使用した場合、いずれもほぼ同様な
結果が得られた。Furthermore, almost similar results were obtained when lysine was used as the amino acid and galactose and lactose were used as the sugars, or when two types of amino acids and two types of sugars were used.
口実捲例５〕
１！捲例１〜４のうちアきノ酸類の添加量が小麦粉の２
重量係であるビスケラ）Ａ、Ｔｈよび比較例５の通常法
によるビスケットＢｌ（ｌのパネラ−に試食させ、風味
（味、香り）を比較して、よいと思う方を選ばせその人
数を集計した。結果を第４表に示す。Example of excuse 5] 1! Among the rolling examples 1 to 4, the amount of acino acids added was 2 of wheat flour.
Biscuits A, Th and Biscuits Bl (l) made by the usual method of Comparative Example 5 were sampled by a panel of people who were in charge of weight, compared the flavors (taste, aroma), and chose the one they thought was better, and the number of participants was counted. The results are shown in Table 4.
第 ４ ａ
表よシ明かなように、香り、味とも一ζ本発明の方法に
よってつ（つたビスケットの方が優れていることがわか
る。As is clear from Table 4a, it can be seen that the ivy biscuit produced by the method of the present invention is superior in both aroma and taste.
以上述べたように、本発明に係るクツ今一類の製造方法
は、クツキー類の原料にグリシン、アラニン、リジンを
添加してその量を調整することによってきれいな焼色を
出すことができる。また、アミノ酸類を添加し、さらに
蔗糖の一部を他の糖類に置換することによシその効果が
助長される。As described above, the method for manufacturing shoe shoes according to the present invention can produce a beautiful brown color by adding glycine, alanine, and lysine to the shoe material and adjusting their amounts. Further, the effect is enhanced by adding amino acids and further substituting a part of sucrose with other sugars.
すなわち、蔗糖＋グリシン：２１、！＄１＋グルコ−ス
＋グリシン；１憾の処方で２１０℃、５分間焙焼した焼
色は、２６０℃、７分間焙焼した通常法の焼色と同程度
となシ、焼色のみのための加熱が不要となシ、二本ルギ
ーが大幅に節約され、風味も格段に向上するなど多くの
長所を有する。In other words, sucrose + glycine: 21,! $1 + Glucose + Glycine: 1 The browning color obtained by roasting at 210℃ for 5 minutes with the following recipe is the same as the browning color of the regular method of roasting at 260℃ for 7 minutes. It has many advantages, such as no need to heat it, saves a lot of energy, and greatly improves the flavor.
Claims (2)
少なくも１種類を原料小麦粉に対して０．２〜６重量％
添加することを特徴とするクッキー類の製造方法。(1) Cookies contain at least one of glycine, alanine, and lysine in an amount of 0.2 to 6% by weight based on the raw flour.
A method for producing cookies, characterized by adding the following:
少なくとも一種類を原料小麦粉の０．２〜６重量％添加
し、かつ原料蔗糖の５〜３０重量％をグルコース、ガラ
クトース、ラクトースの少なくとも一種類と置換して添
加することを特徴とするクッキー類の製造方法。(2) At least one of glycine, alanine, and lysine is added to the raw material for cookies by 0.2 to 6% by weight of the raw flour, and 5 to 30% by weight of the raw sucrose is added to at least one of glucose, galactose, and lactose. A method for producing cookies, characterized by replacing and adding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8066285A JPS61239834A (en) | 1985-04-16 | 1985-04-16 | Production of cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8066285A JPS61239834A (en) | 1985-04-16 | 1985-04-16 | Production of cookies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61239834A true JPS61239834A (en) | 1986-10-25 |
Family
ID=13724571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8066285A Pending JPS61239834A (en) | 1985-04-16 | 1985-04-16 | Production of cookies |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61239834A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2000032A1 (en) | 2007-06-04 | 2008-12-10 | Nestec S.A. | Baked composition |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56144038A (en) * | 1980-04-08 | 1981-11-10 | Nippon Flour Mills | Cake mix |
-
1985
- 1985-04-16 JP JP8066285A patent/JPS61239834A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56144038A (en) * | 1980-04-08 | 1981-11-10 | Nippon Flour Mills | Cake mix |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2000032A1 (en) | 2007-06-04 | 2008-12-10 | Nestec S.A. | Baked composition |
| WO2008148737A3 (en) * | 2007-06-04 | 2009-02-19 | Nestec Sa | Baked composition |
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