TWI609633B - Syrup for Baked And Making method thereof - Google Patents
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Abstract
一種烘焙用糖漿，其以低於100℃的溫度熬煮糖漿混合液至糖度為59~62(°Bx)所形成。糖漿混合液包括30~40%的水、30~40%的雙糖、7~10 %的澱粉及6~8%的油脂，其中的油脂含有70%以上的中鏈脂肪酸。當以此烘焙用糖漿製作成烘焙相關產品時，能有效地改善油水分離的狀況，進而避免烘焙產品濕黏而品感不佳。A baking syrup which is formed by boiling a syrup mixture at a temperature lower than 100 ° C to a sugar content of 59 to 62 (° Bx). The syrup mixture includes 30-40% water, 30-40% disaccharide, 7-10% starch and 6-8% fat, and the fat contains more than 70% medium chain fatty acid. When the baking syrup is used to make a baking-related product, the oil-water separation condition can be effectively improved, thereby preventing the baked product from being wet-adhesive and having a poor feeling.
Description
本發明關於一種糖漿，尤其是指一種烘焙用糖漿及其製作方法。 The present invention relates to a syrup, and more particularly to a baking syrup and a process for producing the same.
烘焙相關產品的種類眾多，例如：硬麵包、酥皮麵包、蛋糕、派、塔、鬆餅、餅干、各種餡料、塗料等等。在烘焙相關產品中會藉由搭配使用不同種類的產品來來提升美味程度或美觀程度，例如：在麵包內部包有餡料、蛋糕外層塗有糖霜奶油。大部分烘焙相關產品的配方中會混合不同比例的油脂、水、糖份或澱粉等等，以調配出不同的口感或風味。 There are many types of baking related products, such as: hard bread, meringue bread, cakes, pies, towers, muffins, biscuits, various fillings, paints, and the like. In baking-related products, different types of products can be used to enhance the degree of deliciousness or aesthetics, for example, the inside of the bread is filled with stuffing, and the outer layer of the cake is coated with frosting cream. Most baking-related products are formulated with different proportions of oil, water, sugar or starch to create a different taste or flavor.
其中，由於油和水彼此不相溶，當所使用的配方中包括油脂和水份的比例較高的時候，在烘焙相關產品本身或其製作過程中容易發生油水分離的狀況，故而使得製作過程操作難度提高或烘焙產品美味程度和美觀程度都降低。 Among them, since the oil and water are incompatible with each other, when the ratio of the oil and the water is high in the formulation to be used, the separation of the oil and water is liable to occur in the baking-related product itself or in the production process thereof, thereby making the production process Increased operational difficulty or reduced taste and aesthetics of baked products.
鑑於上述問題，本發明提供一種烘焙用糖漿及其製作方法。藉此，烘焙用糖漿或利用烘焙用糖漿所製得的烘焙相關產品不容易發生油水分離的狀況。 In view of the above problems, the present invention provides a baking syrup and a method of producing the same. Thereby, the baking syrup or the baking-related product obtained by baking syrup is less likely to cause oil-water separation.
在一實施例中，一種烘焙用糖漿，其包括：一糖漿混合液， 並且此糖漿混合液包括有30~40%的水、30~40%的雙糖、7~10%的澱粉及6~8%的油脂。其中，油脂含有70%以上的中鏈脂肪酸，並且糖漿混合液以低於100℃的溫度熬煮成具有糖度為58~62°Bx的烘焙用糖漿。 In one embodiment, a baking syrup comprising: a syrup mixture, And the syrup mixture includes 30-40% water, 30-40% disaccharide, 7-10% starch and 6-8% fat. Among them, the fat and oil contains 70% or more of medium-chain fatty acids, and the syrup mixture is boiled to a baking syrup having a sugar content of 58 to 62° Bx at a temperature lower than 100 °C.
在一實施例中，一種烘焙用糖漿的製作方法，其包括：以複數種基本材料形成預混液、加熱預混液至50℃以上、添加至少一種添加材料至加熱後的預混液中以形成一糖漿混合液，以及將糖漿混合液以低於100℃的溫度熬煮成具有糖度為58~62°Bx的烘焙用糖漿。其中，複數種基本材料包括水、雙糖及澱粉。接下來，加熱上述預混液至50℃以上。並且，添加材料包含6~8%含有70%以上的中鏈脂肪酸的油脂。相對於100%的糖漿混合液，水為30~40%、雙糖為30~40%及澱粉為7~10%。 In one embodiment, a method for preparing a baking syrup comprises: forming a premixed liquid by using a plurality of basic materials, heating the premixed liquid to above 50 ° C, and adding at least one additive material to the heated premixed liquid to form a syrup The mixed solution, and the syrup mixture is cooked at a temperature lower than 100 ° C to a baking syrup having a sugar content of 58 to 62 ° Bx. Among them, a plurality of basic materials include water, double sugar and starch. Next, the above premixed liquid is heated to 50 ° C or higher. Further, the additive material contains 6 to 8% of fats and oils containing 70% or more of medium chain fatty acids. Relative to 100% syrup mixture, water is 30~40%, disaccharide is 30~40% and starch is 7~10%.
綜上，根據本發明任一實施例的烘焙用糖漿，其應用於製得烘焙相關產品時，能使得所製成的成品中的油與水更緊密的結合，也就是同時具有保水和保油性，從而避免油水分離的狀況發生。換言之，根據本發明任一實施例的烘焙用糖漿能廣泛應用在各種烘焙相關產品上，尤其是油脂含量較高的烘焙相關產品，使得烘焙相關產品製作流程更容易操作，並且使烘焙相關產品的品質更穩定。在一些實施例中，根據本發明任一實施例的烘焙用糖漿製作方法，利用雙糖來降低澱粉在加熱過程中的糊化成程度，在澱粉未完全糊化的狀態下加入油脂以形成高濃稠度的烘焙用糖漿。 In summary, the baking syrup according to any one of the embodiments of the present invention, when applied to the preparation of the baking-related product, enables the oil in the finished product to be more tightly combined with water, that is, has both water retention and oil retention. In order to avoid the situation of oil-water separation. In other words, the baking syrup according to any of the embodiments of the present invention can be widely applied to various baking-related products, particularly baking-related products having a high fat content, making the baking-related product manufacturing process easier to operate, and making the baking-related products The quality is more stable. In some embodiments, the baking syrup manufacturing method according to any one embodiment of the present invention uses disaccharide to reduce the degree of gelatinization of the starch during heating, and adds fat to form a high concentration in a state in which the starch is not completely gelatinized. Consistent baking syrup.
S21‧‧‧以複數種基本材料形成預混液 S21‧‧‧Preformed a mixture of a plurality of basic materials
S211‧‧‧過篩澱粉 S211‧‧‧Screened starch
S212‧‧‧混合澱粉、雙糖及水以得到混合物 S212‧‧‧ Mix starch, disaccharide and water to obtain a mixture
S213‧‧‧持續攪拌混合物直至混合物呈現乳白濃稠狀以得到預混液 S213‧‧·Continue to stir the mixture until the mixture is milky white to give a premix
S22‧‧‧加熱預混液至50℃以上 S22‧‧‧heating the premix to above 50 °C
S23‧‧‧添加至少一種添加材料至加熱後的預混液中以形成糖漿混合液 S23‧‧‧Add at least one additive to the heated premix to form a syrup mixture
S231‧‧‧將6~8%的油脂添加至加熱後的預混液 S231‧‧‧Add 6~8% grease to heated premix
S232‧‧‧將3~7%的低甜度糖漿添加至加熱後的預混液 S232‧‧‧Adding 3~7% low-sweet syrup to the heated premix
S233‧‧‧添加8~12%的風味材料至加熱後的預混液 S233‧‧‧Add 8~12% flavor material to heated premix
S24‧‧‧將糖漿混合液以低於100℃的溫度熬煮成具有糖度為59~62°Bx的烘焙用糖漿 S24‧‧‧cook the syrup mixture at a temperature below 100 °C to a baking syrup with a sugar content of 59-62 ° Bx
S25‧‧‧隔水冷卻具有糖度為59~62°Bx的烘焙用糖漿至70℃以下 S25‧‧‧Water-cooled baking syrup with a sugar content of 59~62°Bx to below 70°C
S26‧‧‧放置烘焙用糖漿於室溫下至少12小時 S26‧‧‧Place baking syrup for at least 12 hours at room temperature
[圖11係本發明一實施例之烘焙用糖漿的製造方法的流程圖； [圖2]係圖1中步驟S21的一實施例的流程圖；[圖3]係圖1中步驟S23的一實施例的流程圖；及[圖4]係圖1中步驟S23的另一實施例的流程圖。 [Fig. 11 is a flow chart showing a method of producing a baking syrup according to an embodiment of the present invention; 2 is a flowchart of an embodiment of step S21 in FIG. 1; [FIG. 3] is a flowchart of an embodiment of step S23 in FIG. 1; and [FIG. 4] is another step of step S23 in FIG. A flow chart of an embodiment.
在一些實施例中，烘焙用糖漿具有59~62°Bx(degrees brix)的糖度，並且此烘焙用糖漿包括糖漿混合液。換言之，烘焙用糖漿是以低於100℃的溫度將糖漿混合液熬煮至糖度為59~62°Bx而形成。糖漿混合液包括有30~40%的水、30~40%的糖、7~10%的澱粉及6~8%的油脂。其中的油脂含有70%以上的中鏈脂肪酸(medium chain fatty acid)。於此，烘焙用糖漿具有其中不完全糊化的澱粉及不完全結晶的糖類，進而具有保水又保油的特性。當此烘焙用糖漿應用於製作烘焙相關產品時，能使得烘焙相關產品的配方內的油、水和澱粉能更均勻的混合而容易操作，並且能提升所製得的烘焙相關產品的品質穩定性，如在儲存一段時間之後烘焙相關產品仍能保持品質穩定不會產生油水分離的狀況。 In some embodiments, the baking syrup has a sugar degree of 59 to 62 ° Bx (degrees brix), and the baking syrup includes a syrup mixture. In other words, the baking syrup is formed by cooking the syrup mixture at a temperature lower than 100 ° C to a sugar content of 59 to 62 ° Bx. The syrup mixture includes 30 to 40% water, 30 to 40% sugar, 7 to 10% starch, and 6 to 8% fat. The oil and fat contains 70% or more of medium chain fatty acid. Here, the syrup for baking has a starch which is not completely gelatinized and a saccharide which is not completely crystallized, and further has the characteristics of retaining water and retaining oil. When the baking syrup is applied to a baking-related product, the oil, water and starch in the formulation of the baking-related product can be more uniformly mixed and easy to handle, and the quality stability of the baked-related product can be improved. For example, after the storage for a period of time, the related products can still maintain the quality and stability without causing oil-water separation.
在一些實施例中，烘焙用糖漿較佳具有60~61°Bx的糖度。 In some embodiments, the baking syrup preferably has a sugar content of 60 to 61 ° Bx.
在一些實施例中，雙糖可為蔗糖、海藻糖(Trehalose)及乳糖(Lactose)其中至少一種。 In some embodiments, the disaccharide can be at least one of sucrose, trehalose, and lactose.
在一些實施例中，烘焙用糖漿中的澱粉可為麵粉、玉米澱粉、糯米澱粉、樹薯澱粉、馬鈴薯澱粉及白米穀粉其中至少一種。在一些實施例中，烘焙用糖漿內的澱粉，以相對於100%的糖漿混合液而言，所述澱粉包括2.24%的麵粉、2.24%的玉米澱粉、0.89%的樹薯澱粉及1.24%的白米穀粉。在另一些實施例中，烘焙用糖漿內的澱粉，以相對於100% 的糖漿混合液而言，所述澱粉包括2.24%的麵粉、3.13%的玉米澱粉及1.24%的白米穀粉。不同種類的澱粉由不同種類的原料所製成，具有不同的筋度、糊化度等，可以藉由單種或混合二種以上的澱粉來調整烘焙用糖漿的濃稠度。 In some embodiments, the starch in the baking syrup may be at least one of flour, corn starch, glutinous rice starch, tapioca starch, potato starch, and white rice flour. In some embodiments, the starch in the syrup is baked, and the starch comprises 2.24% flour, 2.24% corn starch, 0.89% tapioca starch, and 1.24% relative to a 100% syrup mixture. White rice grain powder. In other embodiments, the starch in the syrup is baked to be relative to 100% For the syrup mixture, the starch comprises 2.24% flour, 3.13% corn starch, and 1.24% white rice flour. Different types of starch are made of different kinds of raw materials, and have different glutenities, gelatinization degrees, etc., and the consistency of the baking syrup can be adjusted by single or mixed two or more types of starch.
在一些實施例中，烘焙用糖漿的油脂的中鏈脂肪酸為80%以上。中鏈脂肪酸是指含有6~12個碳的脂肪酸，例如月桂酸(Dodecanoic or Lauric)、辛酸(Octanoic)、癸酸(Decanoic)、壬酸(Nonanoic)。 In some embodiments, the fat of the fat of the baking syrup is 80% or more. The medium chain fatty acid refers to a fatty acid having 6 to 12 carbons, such as lauric acid (Dodecanoic or Lauric), Octanoic, Decanoic, and Nonanoic.
在一些實施例中，烘焙用糖漿的油脂可為代可可脂(CBR)、可可脂、花生油及椰子油其中至少一種。其中代可可脂係指以人工方式加工過的植物性油脂，例如：植物脂(Vagetable fat)，氫化植物油(Partially hydrogenated vegetable oils)，精煉植物油(Refined vegetable fat)等等。 In some embodiments, the fat of the baking syrup may be at least one of cocoa butter (CBR), cocoa butter, peanut oil, and coconut oil. The cocoa butter substitute refers to a vegetable oil which has been artificially processed, for example, Vagetable fat, Partially hydrogenated vegetable oils, Refined vegetable fat, and the like.
在一些實施例中，烘焙相關產品可例如：硬麵包、酥皮麵包、蛋糕、派、塔、鬆餅、餅干、各種餡料、塗料等等，但不限於此。 In some embodiments, the baked related products may be, for example, hard bread, meringue bread, cake, pie, tower, muffin, biscuit, various fillings, paints, and the like, but are not limited thereto.
在一些實施例中，糖漿混合液可更包括8~12%的風味材料，藉以提升烘焙用糖漿的風味。在一些實施例中，風味材料可以為煉乳、奶精、果汁、果醬、蜂蜜及可可粉等等及其中至少一種。 In some embodiments, the syrup mixture may further comprise 8-12% flavor material to enhance the flavor of the baking syrup. In some embodiments, the flavor material can be at least one of condensed milk, creamer, juice, jam, honey, cocoa powder, and the like.
在一些實施例中，糖漿混合液可更包括3~7%的低甜度糖漿。在一些實施例中，低甜度糖漿可以是高濃度麥芽糖糖漿、高濃度山梨糖醇糖漿或其組合。其中，高濃度麥芽糖糖漿可為含有75%麥芽糖的糖漿。高濃度山梨糖醇糖漿可為含有70%山梨糖醇的糖漿。 In some embodiments, the syrup mixture may further comprise from 3 to 7% of a low sweetness syrup. In some embodiments, the low sweetness syrup can be a high concentration maltose syrup, a high concentration sorbitol syrup, or a combination thereof. Among them, the high concentration maltose syrup may be a syrup containing 75% maltose. The high concentration sorbitol syrup may be a syrup containing 70% sorbitol.
在糖漿混合液的一實施例中，水為35%、糖為36%、澱粉為8%、油脂為6%、低甜度糖漿為5%及風味材料為10%。 In one embodiment of the syrup mixture, water is 35%, sugar is 36%, starch is 8%, fat is 6%, low sweetness syrup is 5%, and flavor material is 10%.
在一些實施例中，不同種類的糖具有不同的甜度和口感(例如：以下幾種糖的相對甜度為蔗糖1.0，半乳糖0.6，麥芽糖0.5，乳糖0.4，山梨糖醇0.5)，可以藉由混合二種以上的糖來調整烘焙用糖漿的甜度和口感。在一些實施例中，烘焙用糖漿內的糖，以相對於100%的糖漿混合液而言，雙糖為36%的蔗糖，低甜度糖漿為5%的麥芽糖漿。在另一實施例中，烘焙用糖漿內的糖，以相對於100%的糖漿混合液而言，雙糖包括30%的蔗糖及6%的海藻糖，低甜度糖漿為5%的麥芽糖。在又一實施例中，烘焙用糖漿內的糖，以相對於100%的糖漿混合液而言，雙糖包括36%的蔗糖及5%的山梨糖醇。於此，麥芽糖漿和山梨糖醇具有較佳的保水性、溫和的甜度及良好的抗結晶性，因此可調和烘焙用糖漿的口感，避免過甜而令人膩口，並且提升烘焙用糖漿的穩定性。同時，由於不同種類的糖有不同的價格，例如麥芽糖比蔗糖價格高，可以藉由單種或混合二種以上的糖來調整烘焙用糖漿的成本。 In some embodiments, different types of sugars have different sweetness and mouthfeel (eg, the relative sweetness of the following sugars is sucrose 1.0, galactose 0.6, maltose 0.5, lactose 0.4, sorbitol 0.5), which can be borrowed The sweetness and texture of the baking syrup are adjusted by mixing two or more kinds of sugars. In some embodiments, the sugar in the syrup is baked, with the disaccharide being 36% sucrose and the low sweetness syrup being 5% maltose syrup relative to the 100% syrup mixture. In another embodiment, the sugar in the syrup is baked, with the disaccharide comprising 30% sucrose and 6% trehalose, and the low sweetness syrup being 5% maltose, relative to the 100% syrup mixture. In yet another embodiment, the sugar in the syrup is baked to include 36% sucrose and 5% sorbitol with respect to 100% syrup mixture. Here, maltose syrup and sorbitol have better water retention, mild sweetness and good crystallinity, so that the taste of the baking syrup can be adjusted, avoiding too sweet and greasy, and improving the baking syrup Stability. At the same time, since different kinds of sugars have different prices, for example, maltose is more expensive than sucrose, the cost of baking syrup can be adjusted by single or mixed two or more kinds of sugars.
圖1是一實施例之烘焙用糖漿的製造方法的流程圖。參考圖1，在烘焙用糖漿的製作方法的一些實施例中，首先，以複數種基本材料形成預混液(步驟S21)。其中，複數種基本材料包括水、雙糖(Disaccharide)及澱粉。舉例來說，在常溫下先將雙糖及澱粉以水為溶劑進行溶解而形成預混液。其中，雙糖可以是蔗糖、海藻糖或上述二者的混合物。 Fig. 1 is a flow chart showing a method of producing a baking syrup according to an embodiment. Referring to Fig. 1, in some embodiments of a method of producing a syrup for baking, first, a premix is formed from a plurality of base materials (step S21). Among them, a plurality of basic materials include water, disaccharide and starch. For example, a disaccharide and a starch are first dissolved in water at a normal temperature to form a premix. Among them, the disaccharide may be sucrose, trehalose or a mixture of the two.
接著，將步驟21所得到的預混液進行加熱至50℃以上(步驟S22)。在步驟S22的一些實施例中，可使用一加熱攪拌缸，將預混液持續攪拌並加熱到溫度60℃。 Next, the premixed liquid obtained in the step 21 is heated to 50 ° C or higher (step S22). In some embodiments of step S22, a heated mixing tank can be used to continuously agitate the premix and heat to a temperature of 60 °C.
當預混液在步驟S22中被加熱達50℃以上時，添加至少一種 添加材料至加熱後的預混液中以形成糖漿混合液(步驟S23)。在一些實施例中，添加材料包含(以相對於100%的糖漿混合液而言)6~8%含有70%以上的中鏈脂肪酸的油脂。在一些實施例中，以相對於100%的糖漿混合液而言，糖漿混合液包括有6~8%的油脂，30~40%的水，30~45%的雙糖及7~10%澱粉。在一些實施例中，油脂的中鏈脂肪酸的含量可為80%以上。在一些實施例中，油脂可以為代可可脂(CBR)、可可脂、花生油及椰子油其中至少一種。 When the premix is heated to 50 ° C or more in step S22, at least one is added The material is added to the heated premix to form a syrup mixture (step S23). In some embodiments, the additive material comprises (in relation to 100% syrup mixture) 6 to 8% fat containing 70% or more of the medium chain fatty acid. In some embodiments, the syrup mixture comprises 6 to 8% oil, 30 to 40% water, 30 to 45% disaccharide, and 7 to 10% starch, relative to 100% syrup mixture. . In some embodiments, the fatty acid may have a medium chain fatty acid content of 80% or more. In some embodiments, the oil may be at least one of cocoa butter (CBR), cocoa butter, peanut oil, and coconut oil.
然後，將步驟S23所製得的糖漿混合液以低於100℃的溫度熬煮成具有糖度為59~62°Bx的烘焙用糖漿(步驟S24)。於此，糖漿混合液中的澱粉只有部分糊化並且非完全糊化，進而使得製得的烘焙用糖漿具備保水和保油性。在步驟S23的一些實施例中，糖漿混合液是以低於95℃進行熬煮。在一些實施例中，澱粉可以採用麵粉、玉米澱粉、樹薯澱粉及白米穀粉其中至少一種。 Then, the syrup mixture obtained in the step S23 is boiled to a baking syrup having a sugar content of 59 to 62° Bx at a temperature lower than 100 ° C (step S24). Here, the starch in the syrup mixture is only partially gelatinized and not completely gelatinized, so that the obtained baking syrup has water retention and oil retention. In some embodiments of step S23, the syrup mixture is cooked at less than 95 °C. In some embodiments, the starch may be at least one of flour, corn starch, tapioca starch, and white rice flour.
圖2是圖1中步驟S21的一實施例的流程圖。參考圖2，在步驟S21的一些實施例中，為了能使預混液達到最佳的混合效果，可先過篩澱粉(步驟S211)，然後混合過篩後的澱粉、雙糖及水以得到混合物(步驟S212)。接下來，持續攪拌步驟S212所得到的糖混合物直至混合物呈現乳白濃稠狀以得到預混液(步驟S213)。在一些實施例中，先準備一攪拌缸，並將所需的水倒入攪拌缸內。並且，將過篩後的澱粉與雙糖在另一容器內充份混合成混合粉體。充份混合後，再將混合粉體倒入攪拌缸內與水混合並持續攪拌至呈現乳白濃稠狀。 Figure 2 is a flow chart of an embodiment of step S21 of Figure 1. Referring to Fig. 2, in some embodiments of step S21, in order to achieve an optimum mixing effect of the premix, the starch may be first sieved (step S211), and then the sieved starch, disaccharide and water are mixed to obtain a mixture. (Step S212). Next, the sugar mixture obtained in the step S212 is continuously stirred until the mixture is milky white to obtain a premix (step S213). In some embodiments, a mixing tank is prepared and the desired water is poured into the mixing tank. Further, the sieved starch and the disaccharide are thoroughly mixed in a separate container to form a mixed powder. After thorough mixing, the mixed powder is poured into a mixing tank and mixed with water and continuously stirred until it is milky white.
圖3是圖1中步驟S23的一實施例的流程圖。參考圖3，在步 驟23的一些實施例中，將6~8%的油脂添加至加熱後的預混液(步驟S231)以及將3~7%的低甜度糖漿添加至加熱後的預混液(步驟S232)。換言之，添加材料除了包括6~8%的油脂外還可包括3~7%的低甜度糖漿。 Figure 3 is a flow chart of an embodiment of step S23 of Figure 1. Referring to Figure 3, at step In some embodiments of step 23, 6 to 8% of the fats and oils are added to the heated premix (step S231) and 3 to 7% of the low-sweet syrup is added to the heated premix (step S232). In other words, the added material may include 3 to 7% of low-sweet syrup in addition to 6 to 8% of fat.
圖4是圖1中步驟S23的另一實施例的流程圖。參考圖3，在步驟23的一些實施例中，將6~8%的油脂添加至加熱後的預混液(步驟S231)、將3~7%的低甜度糖漿添加至加熱後的預混液(步驟S232)及添加8~12%的風味材料至加熱後的預混液(步驟S233)。換言之，添加材料除了包括6~8%的油脂還可包括3~7%的低甜度糖漿及8~12%的風味材料。 Figure 4 is a flow chart of another embodiment of step S23 of Figure 1. Referring to FIG. 3, in some embodiments of step 23, 6 to 8% of the fat is added to the heated premix (step S231), and 3 to 7% of the low-sweet syrup is added to the heated premix ( Step S232) and adding 8 to 12% of the flavor material to the heated premixed liquid (step S233). In other words, the added material may include 3 to 7% of low-sweet syrup and 8 to 12% of flavored material in addition to 6 to 8% of fat.
在一些實施例中，步驟S232中所添加的低甜度糖漿可以是高濃度麥芽糖糖漿、高濃度山梨糖醇糖漿或其組合。其中，高濃度麥芽糖糖漿可為含有75%麥芽糖的糖漿。高濃度山梨糖醇糖漿可為含有70%山梨糖醇的糖漿。在一些實施例中，步驟S233中所添加的風味材料可以為煉乳、果汁及可可粉其中至少一種。 In some embodiments, the low sweetness syrup added in step S232 can be a high concentration maltose syrup, a high concentration sorbitol syrup, or a combination thereof. Among them, the high concentration maltose syrup may be a syrup containing 75% maltose. The high concentration sorbitol syrup may be a syrup containing 70% sorbitol. In some embodiments, the flavor material added in step S233 may be at least one of condensed milk, fruit juice, and cocoa powder.
需注意的是，雖然前述依序描述各步驟，但此順序並非本發明之限制，熟習相關技藝者應可瞭解在合理情況下部分步驟的執行順序可同時進行或先後對調，舉例來說，雖然圖3及4中是顯示先執行步驟S231再執行步驟S232及步驟S233，但亦可先執行步驟S232再執行步驟S231或步驟S233，或者是同時執行步驟S231、步驟S232和步驟S233。換言之，油脂、低甜度糖漿或風味材料的添加順序並沒有限制，也可以同時添加。 It should be noted that although the foregoing steps describe the steps in sequence, this order is not a limitation of the present invention, and those skilled in the art should understand that the order of execution of the partial steps may be performed simultaneously or sequentially, for example, although In FIG. 3 and FIG. 4, step S231 and step S233 are performed first, but step S232 and step S233 are performed first, or step S231, step S232 and step S233 are simultaneously performed. In other words, the order of addition of the fat, the low-sweet syrup or the flavor material is not limited, and may be added at the same time.
續參考圖1，在一些實施例中，於熬煮成具有糖度為59~62°Bx的烘焙用糖漿(步驟S24)後，可隔水冷卻具有糖度為59~62°Bx 的烘焙用糖漿至70℃以下(步驟S25)。舉例來說，可將承裝熬煮完成的烘焙用糖漿的容器置於循環水中進行隔水冷卻，藉以儘快將烘焙用糖漿降溫，而避免澱粉繼續產生糊化反應，以致使烘焙用糖漿維持在半糊化的狀態。 Continuing to refer to FIG. 1, in some embodiments, after boiling into a baking syrup having a sugar content of 59-62° Bx (step S24), the water can be cooled to have a sugar content of 59-62° Bx. The baking syrup is below 70 ° C (step S25). For example, the container for baking syrup which is cooked and cooked can be placed in circulating water for water-cooling, thereby cooling the baking syrup as soon as possible, and avoiding the starch to continue to gelatinize, so that the baking syrup is maintained at Semi-gelatinized state.
續參考圖1，在一些實施例中，冷卻至70℃以下(步驟S25)後，將烘焙用糖漿放置於室溫下至少12小時(步驟S26)。於此，冷卻後的烘焙用糖漿放置於室溫進行熟成，以使得烘焙用糖漿狀態更為穩定。完成的烘焙用糖漿呈現質地均勻並且沒有結晶的濃稠液體。 With continued reference to FIG. 1, in some embodiments, after cooling to below 70 ° C (step S25), the baking syrup is placed at room temperature for at least 12 hours (step S26). Here, the cooled baking syrup is aged at room temperature to make the baking syrup state more stable. The finished baking syrup presents a thick liquid with a uniform texture and no crystallization.
在一些實施例中，在步驟S26之前，可先將已降溫的烘焙用糖漿分裝為合適的份量，以利於後續的存放。 In some embodiments, prior to step S26, the cooled baking syrup may be dispensed into a suitable portion to facilitate subsequent storage.
以下根據本發明實施例的烘焙用糖漿的製作方法來製作不同配方的烘焙用糖漿。依據下述表一的5組配方以及圖1、2及4所述的步驟形成5組烘焙用糖漿。於此，預混液是加熱到60℃(步驟S22)，並且最後以95℃進行熬煮(步驟S24)於熬煮過程，隨時以糖度計觀察糖漿混合液的糖度，當糖度到達60~62之間時停止加熱，此時糖漿混合液的溫度大約為96~97℃。於冷卻後，觀察5組烘焙用糖漿的結晶情況(如表一所述)。 Hereinafter, baking syrups of different formulations are prepared according to the method for producing baking syrup according to an embodiment of the present invention. Five sets of baking syrups were formed according to the five sets of formulations of Table 1 below and the steps described in Figures 1, 2 and 4. Here, the premixed liquid is heated to 60 ° C (step S22), and finally boiled at 95 ° C (step S24) in the cooking process, the sugar content of the syrup mixture is observed at any time by the sugar meter, when the sugar content reaches 60-62 The heating was stopped while the temperature of the syrup mixture was about 96 to 97 °C. After cooling, the crystallization of the five sets of baking syrups was observed (as described in Table 1).
由於熬煮完的糖漿混合液屬於高糖度的狀態，若無法維持穩定的品質，則會產生「反砂」的狀況，即糖漿混合液裡的糖又回復成為結晶狀態。於此，產生結晶的糖漿混合液即為製作失敗(非本發明任一實施例的烘焙用糖漿)。 Since the cooked syrup mixture is in a state of high sugar content, if the stable quality cannot be maintained, a "anti-sand" condition occurs, that is, the sugar in the syrup mixture returns to a crystalline state. Here, the syrup mixture which produces crystals is a production failure (not the baking syrup of any embodiment of this invention).
參考第1組烘焙用糖漿與第3組烘焙用糖漿的配方，第1組烘焙用糖漿所添加的雙糖只採用蔗糖，第3組烘焙用糖漿所添加的雙糖採用蔗糖混合海藻糖。可知，混合不同種類的雙糖仍能成功的製得烘焙用糖漿。 Referring to the formulation of the first group of baking syrup and the third group of baking syrup, the disaccharide added by the first group of baking syrup is only sucrose, and the disaccharide added by the third group of baking syrup is sucrose mixed with trehalose. It can be seen that the baking syrup can be successfully produced by mixing different kinds of disaccharides.
參考第1組烘焙用糖漿與第2組烘焙用糖漿的配方，第1組烘焙用糖漿所添加的低甜度糖漿為麥芽糖糖漿，添加的風味材料為煉乳的奶精(於此，採用鵲巢三花品牌)，並且具有61°Bx的糖度。第2組烘焙用糖漿 所添加的低甜度糖漿為山梨糖醇糖漿，添加的風味材料為一般煉乳(主成分為砂糖和牛乳)，並且具有60°Bx的糖度。可知，添加用來調整甜度的低甜度糖漿與調整風味的風味材料的配方仍能成功製得烘焙用糖漿。 Referring to the formulation of the first group of baking syrup and the second group of baking syrup, the low sweetness syrup added by the first group of baking syrup is maltose syrup, and the added flavor material is condensed milk creamer (here, the nest is used Sanhua brand) and has a sugar content of 61 ° Bx. Group 2 baking syrup The added low-sweet syrup is sorbitol syrup, and the added flavor material is general condensed milk (the main component is granulated sugar and cow's milk), and has a sugar content of 60 ° Bx. It can be seen that the formulation of the low-sweet syrup for adjusting the sweetness and the flavor-adjusting flavor material can still successfully produce the baking syrup.
參考第1組烘焙用糖漿與第5組烘焙用糖漿的配方，第1組烘焙用糖漿所添加的澱粉為3重量份的麵粉、3重量份的玉米澱粉、1.2重量份的樹薯澱粉及3重量份的白米穀粉，而第3組烘焙用糖漿所添加的澱粉為3重量份的麵粉、4.2重量份的玉米澱粉及3重量份的白米穀粉。可知，混合不同種類的澱粉仍能成功的製得烘焙用糖漿。 Referring to the formulation of the first group of baking syrup and the fifth group of baking syrup, the starch added by the first group of baking syrup is 3 parts by weight of flour, 3 parts by weight of corn starch, 1.2 parts by weight of tapioca starch and 3 The white rice flour powder was added in parts by weight, and the starch added in the third group baking syrup was 3 parts by weight of flour, 4.2 parts by weight of corn starch, and 3 parts by weight of white rice flour. It can be seen that the baking syrup can be successfully produced by mixing different kinds of starch.
參考第4組與第5組的配方，第4組烘焙用糖漿所添加的油脂為代可可脂，第5組烘焙用糖漿所添加的油脂為椰子油。其中，代可可脂與椰子油同樣都是屬於中鏈脂肪酸含量較高的油脂。可知，採用不同來源的油脂仍能成功的製得烘焙用糖漿。 Referring to the formulations of Groups 4 and 5, the fats added in the fourth group of baking syrups are cocoa butter, and the fats added in the fifth group of baking syrups are coconut oil. Among them, cocoa butter and coconut oil are also oils with a high content of medium-chain fatty acids. It can be seen that baking syrup can be successfully produced by using oils of different sources.
接下來，依據下述表二的3種配方以及圖1、2及4所述的步驟形成3組烘焙用糖漿。於此，預混液是加熱到60℃(步驟S22)，並且最後以95℃進行熬煮(步驟S24)於熬煮過程，隨時以糖度計觀察糖漿混合液的糖度，當糖度到達60~62之間時停止加熱，此時糖漿混合液的溫度大約為96~97℃。於冷卻後，觀察製成的3組糖漿的結晶情況(如表二所述)。 Next, three sets of baking syrups were formed in accordance with the three formulations of Table 2 below and the steps described in FIGS. 1, 2 and 4. Here, the premixed liquid is heated to 60 ° C (step S22), and finally boiled at 95 ° C (step S24) in the cooking process, the sugar content of the syrup mixture is observed at any time by the sugar meter, when the sugar content reaches 60-62 The heating was stopped while the temperature of the syrup mixture was about 96 to 97 °C. After cooling, the crystallization of the resulting three groups of syrups was observed (as described in Table 2).
其中，第6組配方製成的糖漿控制於一熬煮過度的狀態，也就是在第6組糖漿的製作過程中，將步驟S24修改為熬煮至糖度68°Bx才停止。 Among them, the syrup prepared in the sixth group of formulas is controlled in an overcooked state, that is, in the production process of the sixth group syrup, the step S24 is modified to cook until the sugar content is 68° Bx.
表二(單位：重量份)
在熬煮過度(糖度過高)的情況下，製成的第6組糖漿中糖比例過高而呈現過飽和的狀態，故而使得糖漿混合液無法維持濃稠的液體狀而形成結晶。 In the case where the cooking is excessive (the sugar content is too high), the ratio of the sugar in the sixth group syrup produced is too high to be supersaturated, so that the syrup mixture cannot maintain a thick liquid state to form crystals.
第7組糖漿中所添加的油脂為烤酥油。本實驗中採用統清品牌的烤酥油，其成分主要包括牛油及大豆油。可知，添加的烤酥油中含大量的長鏈脂肪酸，而非中鏈脂肪酸。由第7組糖漿的結晶情況可知，當添加非中鏈脂肪酸的油脂時，即便採用相同的製作流程，仍無法得到沒有結 晶的烘焙用糖漿。 The fat added to the seventh group syrup is a baking ghee. In this experiment, the Tongqing brand's baking ghee is used, and its ingredients mainly include butter and soybean oil. It can be seen that the added baking ghee contains a large amount of long-chain fatty acids instead of medium-chain fatty acids. It can be seen from the crystallization of the seventh group syrup that when the non-medium chain fatty acid is added, even if the same production process is used, no knot can be obtained. Crystal baking syrup.
綜上，根據本發明任一實施例的烘焙用糖漿，其應用於製得烘焙相關產品時，能使得所製成的成品中的油與水更緊密的結合，也就是同時具有保水和保油性，從而避免油水分離的狀況發生。因此，根據本發明任一實施例的烘焙用糖漿能廣泛應用在各種烘焙相關產品上，尤其是油脂含量較高的烘焙相關產品，使得烘焙相關產品製作流程更容易操作，並且使烘焙相關產品的品質更穩定。在一些實施例中，根據本發明任一實施例的烘焙用糖漿製作方法，利用雙糖來降低澱粉在加熱過程中的糊化程度，在澱粉未完全糊化的狀態下加入油脂以形成高濃稠度的烘焙用糖漿。 In summary, the baking syrup according to any one of the embodiments of the present invention, when applied to the preparation of the baking-related product, enables the oil in the finished product to be more tightly combined with water, that is, has both water retention and oil retention. In order to avoid the situation of oil-water separation. Therefore, the baking syrup according to any of the embodiments of the present invention can be widely applied to various baking-related products, particularly baking-related products having a high fat content, making the baking-related product manufacturing process easier to operate, and making the baking-related products The quality is more stable. In some embodiments, the baking syrup manufacturing method according to any one of the embodiments of the present invention uses disaccharide to reduce the degree of gelatinization of the starch during heating, and adds fat to form a high concentration in a state in which the starch is not completely gelatinized. Consistent baking syrup.
雖然本發明的技術內容已經以較佳實施例揭露如上，然其並非用以限定本發明，任何熟習此技藝者，在不脫離本發明之精神所作些許之更動與潤飾，皆應涵蓋於本發明的範疇內，因此本發明之保護範圍當視後附之申請專利範圍所界定者為準。 Although the technical content of the present invention has been disclosed in the above preferred embodiments, it is not intended to limit the present invention, and any modifications and refinements made by those skilled in the art without departing from the spirit of the present invention are encompassed by the present invention. The scope of protection of the present invention is therefore defined by the scope of the appended claims.
S21‧‧‧以複數種基本材料形成預混液 S21‧‧‧Preformed a mixture of a plurality of basic materials
S22‧‧‧加熱預混液至50℃以上 S22‧‧‧heating the premix to above 50 °C
S23‧‧‧添加至少一種添加材料至加熱後的預混液中以形成糖漿混合液 S23‧‧‧Add at least one additive to the heated premix to form a syrup mixture
S24‧‧‧將糖漿混合液以低於100℃的溫度熬煮成具有糖度為59~62°Bx的烘焙用糖漿 S24‧‧‧cook the syrup mixture at a temperature below 100 °C to a baking syrup with a sugar content of 59-62 ° Bx
S25‧‧‧隔水冷卻具有糖度為59~62°Bx的烘焙用糖漿至70℃以下 S25‧‧‧Water-cooled baking syrup with a sugar content of 59~62°Bx to below 70°C
S26‧‧‧放置烘焙用糖漿於室溫下至少12小時 S26‧‧‧Place baking syrup for at least 12 hours at room temperature
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|---|---|
| TWI609633B true TWI609633B (en) | 2018-01-01 |
| TW201826946A TW201826946A (en) | 2018-08-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW106101602A TWI609633B (en) | 2017-01-11 | 2017-01-17 | Syrup for Baked And Making method thereof |
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| Country | Link |
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| TW (1) | TWI609633B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720840A (en) * | 2008-10-22 | 2010-06-09 | 秦皇岛金海食品工业有限公司 | Food composition and preparation method thereof |
| CN102239896A (en) * | 2010-05-16 | 2011-11-16 | 卡夫食品环球品牌有限责任公司 | Stably-stored stuffing capable of being baked |
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2017
- 2017-01-17 TW TW106101602A patent/TWI609633B/en active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720840A (en) * | 2008-10-22 | 2010-06-09 | 秦皇岛金海食品工业有限公司 | Food composition and preparation method thereof |
| CN102239896A (en) * | 2010-05-16 | 2011-11-16 | 卡夫食品环球品牌有限责任公司 | Stably-stored stuffing capable of being baked |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201826946A (en) | 2018-08-01 |
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