WO2020213422A1 - Production method for dough for baked goods - Google Patents
Production method for dough for baked goods Download PDFInfo
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- WO2020213422A1 WO2020213422A1 PCT/JP2020/015237 JP2020015237W WO2020213422A1 WO 2020213422 A1 WO2020213422 A1 WO 2020213422A1 JP 2020015237 W JP2020015237 W JP 2020015237W WO 2020213422 A1 WO2020213422 A1 WO 2020213422A1
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- confectionery
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Definitions
- the present invention relates to a method for producing a dough for baked confectionery.
- various confectioneries have been used for baked confectionery dough for the purpose of improving the texture of baked confectioneries such as cakes, improving the texture such as melting in the mouth, increasing the volume, improving the appearance such as preventing cracks, improving workability, and preventing aging.
- a chemical improver For example, as a method for producing a dough for cakes such as sponge cake, there are a “separate method” and a “co-formation method” that use only the foaming power of eggs, but these methods have stability of foaming. It is poor and requires skillful skills, and is not suitable for mass production.
- a foaming improver for confectionery is used in order to enable an "all-in-mix method" in which all raw materials are mixed at the same time.
- Confectionery improvers are used for the purpose of improving the quality of the cake and preventing deterioration over time.
- the foaming property at the time of preparing the cake dough and the deterioration of the dough over time after baking are improved, the obtained baked confectionery has a crunchy texture and is crisp. There was a problem of lowering.
- Patent Document 1 states that the texture of cakes having a water content of 30% by mass or more is softened and melts in the mouth without impairing the foaming property of the cake dough, while suppressing aging during storage. Possible cake quality improvers are disclosed.
- Patent Document 2 describes a composition containing 75% by mass or more of starch, and as the above-mentioned starch, a low molecular weight starch obtained from a starch having an amylose content of 5% by mass or more as a raw material is 3% by mass in the composition. % Or more and 45% by mass or less, the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less, and the cold water swelling degree of the composition at 25 ° C. is 7 or more and 20 or less.
- a composition in which the content of granules on a sieve having a mesh size of 0.5 mm in the composition is 50% by mass or less is disclosed, and according to the invention, high water absorption rate, non-stickiness, and non-stickiness, and , It is said that it is possible to obtain a new material with an excellent balance of resistance to lumps. Further, it is said that it is possible to obtain an excellent texture and good workability, for example, when blended in various foods.
- Patent Document 2 does not disclose or suggest a means for suppressing the texture of baked confectionery when a confectionery improving agent is used in combination.
- the following method for producing a baked confectionery dough a method for producing a baked confectionery, a method for improving the melting of the baked confectionery, a method for improving the crispness of the baked confectionery, and a composition for baked confectionery are provided. Will be done.
- [1] Including a step of preparing a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4).
- the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less. Manufacturing method.
- Starch content is 75% by mass or more
- Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10. 3 or more 5 ⁇ 10 4 or less
- Cold water swelling degree at 25 ° C. Mass% or more and 100 mass% or less [2] The production method according to [1], wherein the content of the component (A) under a sieve having a mesh size of 0.25 mm and on a sieve having a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. ..
- the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
- Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
- the method according to the method wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
- Starch content is 75% by mass or more
- Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
- Starch content is 75% by mass or more
- Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10. 3 or more and 5 ⁇ 10 4 or less
- Cold water swelling degree at 25 ° C is 5 or more and 20 or less
- the content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less
- each component can be used alone or in combination of two or more.
- the dough for baked confectionery also simply referred to as dough
- fluttering refers to a state in which food is mixed with saliva and becomes messy and sticky in the mouth when eaten.
- the baked confectionery dough contains a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
- the content of the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less with respect to the content of the whole powder raw material.
- (1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
- the dough for baked confectionery is specifically obtained by blending a powder raw material, a confectionery improving agent and the component (A), and is appropriately used in addition to edible oils and fats and the like. Raw materials may be further blended.
- each component which is a raw material of the dough for baked confectionery will be described.
- the component (A) is a starch composition containing 75% by mass or more of starch.
- the component (A) contains 3% by mass or more and 45% by mass or less of low molecular weight starch of starch having an amylose content of 5% by mass or more as starch in the starch composition, and has a peak molecular weight of the low molecular weight starch. Is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less, and the cold water swelling degree of the starch composition at 25 ° C. is 5 or more and 20 or less.
- the component (A) will be described in more detail.
- the content of starch in the component (A) is 75% by mass or more, preferably 80% by mass or more, and 85% by mass or more, from the viewpoint of reducing clinging and improving crispness. Is even more preferable.
- the upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less and 99% by mass or less depending on the properties of the baked confectionery.
- the starch containing a low molecular weight starch made from starch having an amylose content of 5% by mass or more as a raw material is used as the low molecular weight starch having a specific peak molecular weight. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch.
- the molecular weight is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less.
- the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more, preferably 8 ⁇ 10 3 or more, from the viewpoint of reducing clinging and improving crispness.
- the peak molecular weight of the low molecular weight starch from the same viewpoint, it is 5 ⁇ 10 4 or less, preferably to 3 ⁇ 10 4 or less, still more preferably 1.5 ⁇ 10 4 or less.
- the method for measuring the peak molecular weight of starch after decomposition will be described in the section of Examples.
- the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch or enzyme-treated starch, and more preferably acid-treated. It is starch.
- the conditions of the acid treatment are not limited, but the treatment can be performed as follows, for example. After the starch having an amylose content of 5% by mass or more and water are added to the reactor, an acid is further added. Alternatively, acid water in which acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.
- the acid used for the above acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.
- the acid concentration during acid treatment for example, the acid concentration during acid treatment.
- 0.05 Normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is further preferable.
- the reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and further preferably 35 ° C. or higher and 65 ° C. or lower.
- the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.
- the content of the low molecular weight starch in the component (A) is 3% by mass or more and 8% by mass or more with respect to the entire component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 13% by mass or more, and more preferably 13% by mass or more.
- the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.
- the amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, still more preferably 55. By mass or more, more preferably 65% by mass or more.
- the upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.
- starch having an amylose content of 5% by mass or more which is a raw material for low molecular weight starch, high amylose cornstarch, cornstarch, tapioca starch, sweet potato starch, horse belly starch, wheat starch, high amylose wheat starch, rice starch, and these raw materials are chemically used.
- One or more selected from the group consisting of processed starch processed physically, physically or enzymatically can be used. From the viewpoint of reducing fluffing and improving mouthfeel, it is preferable to use one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and it is more preferable to use high amylose cornstarch. ..
- High amylose cornstarch has an amylose content of 40% by mass or more and is available.
- Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.
- the degree of swelling of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of reducing clinging and improving crispness. ..
- the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
- the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method. (1) The sample is dried by heating at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance is calculated from the obtained moisture value.
- the content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less. From the viewpoint of reducing fluttering and improving crispness, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and further preferably 65% by mass or more and 100% by mass or less. Hereinafter, it is even more preferably 82% by mass or more and 100% by mass or less.
- the content on the sieve and the content under the sieve are specifically the content of the fraction on the sieve and the content of the fraction under the sieve, respectively.
- the content of the component (A) under the sieve of the 0.25 mm sieve and on the sieve of the sieve having a mesh size of 0.038 mm in the sieve of JIS-Z8801-1 standard is preferable from the viewpoint of improving the melting in the mouth. Is 30% by mass or more and 100% by mass or less, more preferably 33% by mass or more and 100% by mass or less, still more preferably 35% by mass or more and 100% by mass or less, still more preferably 40% by mass or more and 100% by mass or less. ..
- the content of the component (A) in the JIS-Z8801-1 standard sieve under the 0.15 mm sieve and on the sieve with a mesh opening of 0.038 mm is preferable from the viewpoint of improving the melting in the mouth. Is 10% by mass or more and 100% by mass or less, more preferably 12% by mass or more and 100% by mass or less, still more preferably 15% by mass or more and 99% by mass or less, still more preferably 20% by mass or more and 98% by mass or less. More preferably, it is 25% by mass or more and 96% by mass or less.
- the content of the component (A) in the JIS-Z8801-1 standard sieve under the sieve of 0.15 mm and on the sieve of the sieve having a mesh size of 0.038 mm is preferably 10% by mass or more. It is more preferably 12% by mass or more, still more preferably 15% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, and preferably 100% by mass or less. It is more preferably 99% by mass or less, further preferably 98% by mass or less, and even more preferably 96% by mass or less.
- starches can be used as the starch component other than the low molecular weight starch in the component (A).
- starches generally available on the market depending on the intended use, for example, starches for foods, regardless of the type, starches such as cornstarch, potato starch, tapioca starch, wheat starch; and these starches.
- starches such as cornstarch, potato starch, tapioca starch, wheat starch; and these starches.
- starches such as cornstarch, potato starch, tapioca starch, wheat starch; and these starches.
- One or more of them can be appropriately selected from chemically, physically or enzymatically processed processed starches and the like.
- It preferably contains one or more starches selected from the group consisting of cornstarch, wheat starch, potato starch, tapioca starch and cross-linked starches thereof, and more preferably contains cornstarch.
- a component other than starch can be added to the component (A) in the present embodiment.
- components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments. Insoluble salts are preferably blended, and the blending amount of the insoluble salt is 0.1% by mass or more and 2% by mass. More preferably, it is less than%.
- the method for producing the component (A) includes, for example, the following steps.
- (Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more.
- the process of granulating is granulating.
- the step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch.
- the decomposition referred to here refers to decomposition accompanied by low molecular weight starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.
- a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method.
- a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
- extruder treatment usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.
- the component (A) having a cold water swelling degree satisfying a specific condition can be obtained. Further, it is preferable that the granulated product obtained by heat gelatinization is pulverized, sieved, and appropriately adjusted in size to obtain the component (A), if necessary.
- the component (A) obtained as described above is a starch composition containing low-molecular-weight starch, and the starch content, the degree of swelling in cold water, and the peak molecular weight of the low-molecular-weight starch all satisfy specific conditions. Therefore, it is possible to reduce the stickiness of baked confectionery and improve the crispness.
- the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0 from the viewpoint of reducing clinging and improving melting in the mouth. .5% by mass or more and 40% by mass or less, preferably 0.7% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 25% by mass or less, still more preferably 1.5% by mass or more and 19.8% by mass. % Or less, more preferably 1.7% by mass or more and 19% by mass or less, even more preferably 2.6% by mass or more and 19% by mass or less, and 2.5% by mass or more and 15% by mass or less. preferable.
- the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.
- the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0.5% by mass or more and 40 from the viewpoint of improving crispness. It is mass% or less, preferably 0.7 mass% or more and 30 mass% or less, more preferably 1 mass% or more and 25 mass% or less, still more preferably 1.5 mass% or more and 19.8 mass% or less, still more preferably. Is 1.7% by mass or more and 19% by mass or less, more preferably 2.5% by mass or more and 19% by mass or less, and even more preferably 2.6% by mass or more and 15% by mass or less.
- the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.
- the content of the component (A) in the dough for baked confectionery in the present embodiment is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0, from the viewpoint of reducing clinging and improving melting in the mouth. .4% by mass or more and 17% by mass or less, more preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, still more preferably 0.8% by mass or more. It is 7% by mass or less, more preferably 1.1% by mass or more and 4.3% by mass or less.
- the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, still more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, and for example, 20% by mass or less, preferably 17% by mass or less, and more. It is preferably 13% by mass or less, 8.3% by mass or less, even more preferably 7% by mass or less, and even more preferably 4.3% by mass or less.
- the content of the component (A) in the dough for baked confectionery is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0.4% by mass or more and 17% by mass or less. More preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, even more preferably 0.8% by mass or more and 7% by mass or less, even more preferably 1. .1% by mass or more and 6% by mass or less, more preferably 1.2% by mass or more and 5% by mass or less.
- the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, still more preferably 1.2% by mass or more, and for example, 20% by mass or less. It is preferably 17% by mass or less, more preferably 13% by mass or less, still more preferably 8.3% by mass or less, even more preferably 7% by mass or less, even more preferably 6% by mass or less, still more preferably. It is 5% by mass or less.
- the content of the component (A) in the dough for baked confectionery specifically means the content of the component (A) in the whole dough for baked confectionery.
- the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0 from the viewpoint of reducing clinging and improving melting in the mouth.
- 03 or more and 8 or less more preferably 0.07 or more and 7 or less, still more preferably 0.1 or more and 5 or less, still more preferably 0.1 or more and 4.9 or less, and even more preferably 0.2 or more and 4. It is 7 or less, more preferably 0.2 or more and 3 or less.
- the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further.
- the mass ratio of the content of the component (A) to the content of the confectionery improver is preferably 0.03 or more and 8 or less, more preferably 0.07 or more and 7 or less, from the viewpoint of improving crispness. It is even more preferably 0.1 or more and 6 or less, even more preferably 0.2 or more and 4.9 or less, even more preferably 0.2 or more and 4.7 or less, and even more preferably 0.3 or more and 3 or less.
- the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further. It is preferably 0.1 or more, even more preferably 0.2 or more, even more preferably 0.3 or more, and preferably 8 or less, more preferably 7 or less, still more preferably 6 or less, and even more. It is preferably 4.9 or less, more preferably 4.7 or less, and particularly preferably 3 or less.
- the powder raw material is a raw material that is blended in a powdery form when preparing a dough for baked goods.
- the component (A) is not included in the powder raw material.
- the confectionery improver is powder, it is not included in the powder raw material.
- Specific examples of powder raw materials include flours such as wheat flour, rice flour, rye flour, and soybean flour; proteins such as gluten and soybean protein; unprocessed starch, esterified starch, etherified starch, pregelatinized starch, and resistant starch.
- Polysaccharides such as dextrin; sugars such as sugar, fructose, starch, isomerized sugar, converted sugar, oligosaccharides, trehalose, sugar alcohol; powdered sweeteners such as aspartame and acesulfam potassium; defatted milk powder, whole fat powder milk, cheese Milk such as powder; salt; dietary fiber such as bran, cellulose, resistant starch; eggs such as egg white flour and whole egg flour; thickening polysaccharides such as guar gum and alginate ester; cocoa powder, matcha powder, etc. Flavor powder; nut powder such as almond poodle; swelling agent and the like can be mentioned.
- the dough for baked confectionery preferably contains flour as a powder raw material, more preferably one or more selected from wheat flour and rice flour, and further preferably contains wheat flour.
- the baked confectionery dough in the present embodiment contains a confectionery improving agent.
- the baked confectionery dough is obtained by blending a confectionery improving agent.
- the confectionery improver in the present embodiment is used for the purpose of improving workability in manufacturing confectionery, stability of dough, texture and storage stability of the finished confectionery, and is used for cakes. This includes quality improvers, emulsified fats and oils, foamable emulsified fats and oils, foaming agents for confectionery and the like.
- the confectionery improver in the present embodiment preferably has a foaming property. Further, the confectionery improving agent in the present embodiment preferably contains an emulsifier.
- the confectionery improving agent may further contain thickening polysaccharides, proteins, edible oils and fats, fatty acids, glycerin, sugars, water, coloring agents and the like, depending on the intended use.
- the confectionery improving agent is a preparation containing an emulsifier, and is blended together with the component (A) and other powder raw materials as a raw material for baked confectionery dough.
- the properties of the confectionery improving agent in the present embodiment are not limited, and powder, paste, or liquid can be used, but the paste is preferable.
- Confectionery improvers are commercially available products (for example, Emmaup KM-100 (manufactured by Riken Vitamin Co., Ltd.), Patiglas 100 (manufactured by Riken Vitamin Co., Ltd.), Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd.), Splendor HG (stock). Company J-Oil Mills), Splendor L (J-Oil Mills Co., Ltd.), etc.) can also be used.
- the method of adding the confectionery improver in the present embodiment is not limited, and in the case of the all-in-mix method described later, it may be added when all the ingredients are mixed at once, or the sugar batter method described later may be used. If available, whole eggs or fats and oils may be added at the same time, but the all-in-mix method is preferable from the viewpoint of ease of workability. Further, if it is a powdery improving agent for confectionery, it can be mixed with any of the powder raw materials to form a mixed powder, and then added to the other raw materials.
- the content of the confectionery improver in the baked confectionery dough in the present embodiment is preferable with respect to the total content of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness.
- the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more, more preferably 0.6% by mass or more, based on the total content of the powder raw material and the component (A). It is 1% by mass or more, more preferably 1.5% by mass or more, still more preferably 1.9% by mass or more, even more preferably 2% by mass or more, and preferably 65% by mass or less, more preferably. Is 30% by mass or less, more preferably 25% by mass or less, even more preferably 22% by mass or less, and even more preferably 19% by mass or less.
- the content of the confectionery improving agent in the baked confectionery dough is the total of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 0.6% by mass or more and 65% by mass or less, more preferably 18% by mass or more and 65% by mass or less, still more preferably 25% by mass or more and 62% by mass or less, still more preferably 35% by mass with respect to the content. % Or more and 60% by mass or less, and even more preferably 45% by mass or more and 59% by mass or less.
- the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more with respect to the total content of the powder raw material and the component (A). Yes, more preferably 18% by mass or more, still more preferably 25% by mass or more, even more preferably 35% by mass or more, even more preferably 45% by mass or more, and preferably 65% by mass or less. It is preferably 62% by mass or less, even more preferably 60% by mass or less, and even more preferably 59% by mass or less.
- the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is preferably 0.3% by mass or more and 7% by mass or less, more preferably 0.5% by mass or more and 5.5% by mass or less, still more preferably 0.7% by mass or more and 4% by mass or less, and even more preferably. It is 0.8% by mass or more and 3.6% by mass or less, particularly preferably 1% by mass or more and 3.5% by mass or less, and further preferably 1.1% by mass or more and 3.4% by mass or less.
- the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more. Even more preferably 0.8% by mass or more, even more preferably 1% by mass or more, particularly preferably 1.1% by mass or more, and preferably 16% by mass or less, still more preferably 7% by mass or less. , More preferably 5.5% by mass or less, even more preferably 4% by mass or less, even more preferably 3.6% by mass or less, particularly preferably 3.5% by mass or less, still more preferably 3.4% by mass. It is as follows.
- the content of the confectionery improving agent in the baked confectionery dough is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is more preferably 5% by mass or more and 15% by mass or less, and further preferably 8% by mass or more and 13.5% by mass or less. From the same viewpoint, in the case of a roll cake, the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 5% by mass or more, still more preferably 8% by mass or more. It is preferably 16% by mass or less, more preferably 15% by mass or less, and further preferably 13.5% by mass or less.
- the content of the confectionery improving agent in the baked confectionery dough specifically means the content of the confectionery improving agent in the entire baked confectionery dough.
- the method for producing a baked confectionery dough in the present embodiment includes a step of preparing a baked confectionery dough containing a powder raw material, a confectionery improver, and an ingredient (A).
- the step of preparing the dough for baked confectionery is specifically a step of blending a powder raw material, an improving agent for confectionery and the component (A) to obtain a dough for baked confectionery, and more specifically, powder.
- This is a step of obtaining a dough for baked confectionery by mixing a raw material, a confectionery improver, an ingredient (A), and other ingredients as appropriate.
- the method for preparing the dough for baked confectionery may be a generally used method.
- the step of preparing the dough for baked confectionery is preferably an all-in-mix production method.
- the timing of adding the ingredient (A) and the confectionery improver is not limited, and the ingredient (A), the confectionery improver and other raw materials may all be mixed at the same time. After mixing the component (A) and the powder raw material, the confectionery improving agent may be mixed with other raw materials.
- the dough for baked confectionery can contain edible oils and fats as a raw material.
- the dough for baked confectionery may be obtained by further blending edible oils and fats.
- Specific examples of such edible oils and fats are not limited as long as they are generally used for baked goods, and are solid at 20 ° C such as margarine, shortening, butter; at 20 ° C such as rapeseed oil, soybean oil, and olive oil. Examples thereof include liquid ones, and preferably liquid ones at 20 ° C.
- edible oils and fats do not specifically contain emulsifiers.
- the content of edible oils and fats in the dough for baked confectionery is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 45% by mass or less, and further preferably 2% by mass or more and 40% by mass or less. It is as follows. Further, from the viewpoint of making the baked confectionery melt in the mouth and crisp, the content of edible oils and fats in the baked confectionery dough is preferably 0% by mass or more, more preferably 1% by mass or more, still more preferable. Is 2% by mass or more, preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less.
- the dough may contain raw materials other than the raw materials described above.
- raw materials include liquid components such as water, milk, soy milk, fruit juice, vegetable juice, honey, black honey, and liquid sugar; eggs such as whole eggs, egg yolks, and egg whites; nuts, dried fruits, chocolate chips, etc.
- Various flavor materials sesame; brown rice; millets such as egg yolk and egg yolk.
- Examples of the baked confectionery obtained in the present embodiment include Western-style baked confectioneries such as sponge cake, chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, financier, busse, waffle, and madeleine, and sponge cake is preferable.
- Chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, madeleine and financier more preferably sponge cake, chiffon cake, pound cake, roll cake, pancake, madeleine and It is one selected from financiers, more preferably one selected from sponge cakes, pound cakes, roll cakes, pancakes, madeleines and financiers.
- the baked confectionery obtained in the present embodiment can be decorated with whipped cream or the like; chocolate coating; toppings with chocolate chips, dried fruits, fruit sauce, nuts or the like; icing, etc. .. Further, the baked confectionery obtained in the present embodiment may be used in combination with other confectionery, ingredients such as ice cream, and foods.
- the baking confectionery manufacturing step includes a step of preparing a baked confectionery dough and a step of cooking the dough by heating.
- the method for preparing the dough for baked confectionery is as described in the above-mentioned (Method for producing dough for baked confectionery).
- the baked confectionery dough prepared in this way can be cooked to obtain baked confectionery.
- cooking include baking, steaming, oiling, and the like, and one or two kinds of cooking selected from baking and steaming are preferable, and baking is more preferable.
- firing include firing in a frying pan or hot plate, firing in a deck oven, convection heating, steam convection heating, etc., and one or two types selected from hot plate firing, firing in a deck oven, and convection heating. Is preferable, hot plate baking and baking in a deck oven are more preferable, and baking in a deck oven is more preferable.
- the cooking temperature is preferably 150 to 230 ° C, more preferably 160 to 220 ° C.
- the time is preferably 3 to 60 minutes, more preferably 6 to 50 minutes.
- the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the melting in the mouth. Further, since the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the crispness.
- the improvement in melting in the mouth is preferably a reduction in clinging.
- composition for baked goods a composition for baked confectionery in which the component (A) and the improving agent for confectionery are mixed, or a composition for baked confectionery is prepared by mixing the component (A) with the improving agent for confectionery and a part of the raw materials, and the rest. It is also effective as one aspect of the present embodiment to prepare a dough for baked confectionery by mixing raw materials.
- the properties of the composition for baked confectionery of the present embodiment include powder, paste and liquid, preferably powder or paste, and more preferably powder.
- Starch composition 1-3 Starch composition (improving agent for confectionery) produced by the method of Production Example 2 described later.
- Confectionery improver 1 Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd., properties: Paste)
- Confectionery improver 2 Patty Grasse 100 (manufactured by RIKEN Vitamin Co., Ltd., properties: paste)
- Confectionery improver 3 Splendor HG (manufactured by J-Oil Mills Co., Ltd., properties: paste)
- Confectionery improver 5 Splendor L (manufactured by J-Oil Mills Co., Ltd., properties: liquid) (Powder raw material)
- Soft flour Heart, Nippon Flour Mills Co., Ltd.
- the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
- the peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described below, the peak molecular weight was 1.2 ⁇ 10 4.
- the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
- the sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard.
- the recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 ⁇ m filtration filter (DISMIC-25HP PTFE 0.45 ⁇ m manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
- Table 1 shows the values of the swelling degree of the starch compositions 1 to 3 at 25 ° C. measured by the above-mentioned method.
- the method for producing baked confectionery was as follows.
- a sponge cake was prepared by the all-in-mix method according to the following procedure. 1.
- 1. Among the raw materials, starch composition, cake flour, white sugar and baking powder were put in a plastic bag and mixed to obtain a mixed flour.
- soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
- 2. Confectionery improver and other raw materials, and the above 1.
- the mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
- 3. 200 g of the mixed dough was placed in a No. 5 round shape and baked in an oven under the following conditions. Baking temperature: upper 180 ° C / lower 180 ° C Baking time: 25 minutes 4. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
- a sponge cake was prepared by the all-in-mix method according to the following procedure. 1.
- a confectionery improver a starch composition and a baking powder were mixed in advance to prepare a composition for baked confectionery.
- the composition for baked confectionery prepared in the above was further added to obtain a mixed flour.
- a confectionery improver, cake flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
- the mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36. 4.
- a pound cake was prepared by the all-in-mix method according to the following procedure. 1.
- the starch composition, cake flour, white sugar and baking powder were all mixed in a plastic bag and sieved to prepare a mixed powder.
- soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
- edible oil and fat adjusted to 20 ° C, and whole eggs, the above 1.
- the dough obtained in 1) was put into a piping bag, and 300 g each was put into a baking mold for pound cake. 4.
- the pound mold was lightly dropped on the workbench plane to shape it. 5. It was baked in an oven under the following conditions to obtain a pound cake.
- a whipped cream was prepared by the following method and decorated with the sponge cake for roll cake obtained above to obtain a fresh cream roll cake of each example.
- 1. One pack of fresh cream was placed in a bowl, 16 g of white sugar was added, and the mixture was whipped at medium speed with a mixer to obtain whipped cream standing for 8 minutes. 2. The whipped cream was evenly applied to the sponge cake for roll cake after baking with a palette knife to a thickness of 5 to 6 mm. 3. 3. Above 2. The surface of the sponge cake coated with cream was rolled inward and molded into a tubular shape to obtain a roll cake. 4.
- the obtained roll cake was placed in a vinyl packaging bag (dimensions: 100 x 100 mm), closed with a sealer, and stored at 4 ° C. for 3 days. 5. The cake was taken out of the bag and used for evaluation.
- Pancakes were made by the following procedure. 1.
- the confectionery improver, whole egg, milk, white sugar, and water were placed in a bowl and stirred uniformly with a hobart mixer equipped with a whipper until the specific gravity reached 0.25 to 0.28.
- the starch composition, cake flour and baking powder were added to the mixture and mixed uniformly. In the control example, cake flour and baking powder were added and mixed uniformly.
- the edible oil and fat melted by heating at 50 ° C. was added to the mixture and mixed uniformly to obtain a pancake dough. 4. Above 3. 55 g of the dough obtained in 1) was baked on a hot plate using a cercle having a diameter of 10 cm under the following conditions. Baking temperature: 170 ° C Baking time: 6 minutes on one side, 3 minutes by turning over. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
- Example 1 A dough was prepared with the raw materials and formulations shown in Table 2 and baked to prepare a sponge cake, which was evaluated. Examples 1 to 8 and Control Examples 1 to 3 were carried out according to the procedure of (Sponge cake manufacturing method 1), and Examples 9 and Control Example 4 were carried out according to the procedure of (Sponge cake manufacturing method 2). The evaluation results are shown in Table 2.
- the sponge cakes containing a predetermined amount of starch composition 1 or 2 as each confectionery improver and ingredient (A) are those in which clinging is suppressed, crispness is good, and texture is good.
- the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 1.5% by mass or more and 19.8% by mass from the viewpoint of fluffing / melting in the mouth. % Or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better. From the viewpoint of crispness, 1.5% by mass or more and 19.8% by mass or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better (Examples 1 to 7).
- the content of the component (A) in the dough for baked confectionery is good at 0.7% by mass or more and 8.3% by mass or less, and 1.1% by mass or more and 4 by mass, from the viewpoint of fluttering / melting in the mouth. It was even better at 0.3% by mass or less. From the viewpoint of crispness, 0.7% by mass or more and 8.3% by mass or less was good, and 1.1% by mass or more and 4.3% by mass or less was even better (Examples 1 to 7).
- the mass ratio of the component (A) to the confectionery improver is good at 0.2 or more and 4.7 or less, and even better at 0.3 or more and 1.3 or less, from the viewpoint of clinging / melting in the mouth. there were.
- the pound cake containing a predetermined amount of the starch composition 2 as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness.
- the manufacturing method of the present embodiment when the confectionery improving agent and the ingredient (A) are contained, even baked confectioneries having a large dough specific gravity such as pound cake can suppress fluffing, and can improve mouthfeel and crispness. It was.
- the pound cake containing a predetermined amount of the starch composition 2 or 3 having a different particle size distribution as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness. was also good.
- the starch composition 2 was more moist and superior in texture at the time of eating.
- the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 93.4% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
- Example 4 A roll cake was prepared and evaluated by the above-mentioned (method for producing a roll cake) using the raw materials and formulations shown in Table 5. The evaluation results are shown in Table 5.
- the roll cake containing two kinds of confectionery improving agents and a predetermined amount of starch composition 2 as the component (A) does not feel fluffy and has a good mouthfeel and crispness. Met.
- the baked confectionery of the present embodiment was decorated with fresh cream and had a good texture even when stored at 4 ° C.
- Example 5 Based on the raw materials and formulations shown in Table 6, dough was prepared and baked according to the above-mentioned (pancake manufacturing method) to prepare pancakes, which were evaluated. The evaluation results are shown in Table 6.
- pancakes containing a confectionery improver and a predetermined amount of starch composition 2 as the component (A) are not fluffy, have a good mouthfeel, and are crisp. It was.
- the dough was placed in a piping bag, and the dough was poured into a financier mold (8 pieces, length 260 mm, width 180 mm, height 15 mm, made of silicon-processed steel) and baked in an oven under the following conditions to obtain a financier.
- the financier containing a predetermined amount of starch composition 2 as a confectionery improver and ingredient (A) did not feel fluffy, had a good mouthfeel, and had good crispness.
- composition Preparation Example 1 200 g of the starch composition 2 and 200 g of the confectionery improver 5 were mixed to obtain the composition (paste form) of this example.
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Abstract
This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the step for preparing the dough for baked goods, the component (A) content relative to the total powder raw material and component (A) content in the dough for baked goods is 0.5%–40% by mass. (1) The starch content is at least 75% by mass. (2) 3%-45% by mass of a low molecular weight starch is included that has an amylose content of at least 5% by mass. The peak molecular weight of the low molecular weight starch is 3 × 103 to 5 × 104. (3) The degree of swelling in cold water at 25°C is 5–20. (4) The component (A) content that is not captured in a sieve having a mesh of 0.5 mm and captured in a sieve having a mesh of 0.038 mm is 30%–100% by mass.
Description
本発明は、焼き菓子用生地の製造方法に関する。
The present invention relates to a method for producing a dough for baked confectionery.
従来、ケーキ類をはじめとする焼き菓子のしっとり感や口どけなどの食感改良、ボリュームアップ、ひび割れ防止等の外観向上、作業性向上、老化防止を目的として、焼き菓子用生地に種々の製菓用改良剤を添加することが提案されている。例えば、スポンジケーキ等のケーキ類の生地を製造する方法として、卵の起泡力のみを用いた「別立て法」や「共立て法」等があるが、これらの方法は起泡の安定性に乏しく、熟練した技術が必要であり、大量生産には適していない。そこで、ケーキ類を工業的に大量生産する場合、全ての原材料を同時に混合する「オールインミックス法」を可能にするために、起泡性を有する製菓用改良剤が用いられている。
また、パウンドケーキやフィナンシェ等の、バターケーキ類に属する生地比重の大きい焼き菓子において、また、シュガーバッター法でこれらの焼き菓子を製造する際にも、焼き菓子のキメ、やわらかさ、しっとり感等の改善および経時劣化等を防ぐ目的で、製菓用改良剤が用いられている。
しかし、これら製菓用改良剤を用いた場合、ケーキ生地調製時の起泡性や、焼成後生地の経時劣化等は改善するものの、得られた焼き菓子がくちゃつきのある食感になり、歯切れが低下するという問題があった。 Conventionally, various confectioneries have been used for baked confectionery dough for the purpose of improving the texture of baked confectioneries such as cakes, improving the texture such as melting in the mouth, increasing the volume, improving the appearance such as preventing cracks, improving workability, and preventing aging. It has been proposed to add a chemical improver. For example, as a method for producing a dough for cakes such as sponge cake, there are a "separate method" and a "co-formation method" that use only the foaming power of eggs, but these methods have stability of foaming. It is poor and requires skillful skills, and is not suitable for mass production. Therefore, in the case of industrial mass production of cakes, a foaming improver for confectionery is used in order to enable an "all-in-mix method" in which all raw materials are mixed at the same time.
In addition, in baked confectioneries with a large dough specific weight belonging to butter cakes such as pound cakes and financiers, and when manufacturing these baked confectioneries by the sugar batter method, the texture, softness, moist feeling, etc. Confectionery improvers are used for the purpose of improving the quality of the cake and preventing deterioration over time.
However, when these confectionery improvers are used, although the foaming property at the time of preparing the cake dough and the deterioration of the dough over time after baking are improved, the obtained baked confectionery has a crunchy texture and is crisp. There was a problem of lowering.
また、パウンドケーキやフィナンシェ等の、バターケーキ類に属する生地比重の大きい焼き菓子において、また、シュガーバッター法でこれらの焼き菓子を製造する際にも、焼き菓子のキメ、やわらかさ、しっとり感等の改善および経時劣化等を防ぐ目的で、製菓用改良剤が用いられている。
しかし、これら製菓用改良剤を用いた場合、ケーキ生地調製時の起泡性や、焼成後生地の経時劣化等は改善するものの、得られた焼き菓子がくちゃつきのある食感になり、歯切れが低下するという問題があった。 Conventionally, various confectioneries have been used for baked confectionery dough for the purpose of improving the texture of baked confectioneries such as cakes, improving the texture such as melting in the mouth, increasing the volume, improving the appearance such as preventing cracks, improving workability, and preventing aging. It has been proposed to add a chemical improver. For example, as a method for producing a dough for cakes such as sponge cake, there are a "separate method" and a "co-formation method" that use only the foaming power of eggs, but these methods have stability of foaming. It is poor and requires skillful skills, and is not suitable for mass production. Therefore, in the case of industrial mass production of cakes, a foaming improver for confectionery is used in order to enable an "all-in-mix method" in which all raw materials are mixed at the same time.
In addition, in baked confectioneries with a large dough specific weight belonging to butter cakes such as pound cakes and financiers, and when manufacturing these baked confectioneries by the sugar batter method, the texture, softness, moist feeling, etc. Confectionery improvers are used for the purpose of improving the quality of the cake and preventing deterioration over time.
However, when these confectionery improvers are used, although the foaming property at the time of preparing the cake dough and the deterioration of the dough over time after baking are improved, the obtained baked confectionery has a crunchy texture and is crisp. There was a problem of lowering.
特許文献1には、ケーキ類の生地の起泡性を損なうことなく、水分量が30質量%以上のケーキ類の食感をソフトで口どけの良いものにしつつ、その保存中の老化を抑制可能なケーキ用品質改良剤が開示されている。
Patent Document 1 states that the texture of cakes having a water content of 30% by mass or more is softened and melts in the mouth without impairing the foaming property of the cake dough, while suppressing aging during storage. Possible cake quality improvers are disclosed.
また、特許文献2には澱粉を75質量%以上含む組成物であって、上記澱粉として、アミロース含量5質量%以上である澱粉を原料として得られた低分子化澱粉を当該組成物中3質量%以上45質量%以下含み、上記低分子化澱粉のピーク分子量が3×103以上5×104以下であって、25℃における当該組成物の冷水膨潤度が7以上20以下であり、当該組成物中の目開き0.5mmの篩上の粒状物の含有量が50質量%以下である組成物が開示されており、該発明によれば、吸水率の高さ、べたつきのなさ、および、ダマになりにくさのバランスに優れる新規な素材を得ることができるとされている。また、たとえば各種食品に配合した際に、優れた食感や良好な作業性を得ることも可能となるとされている。
Further, Patent Document 2 describes a composition containing 75% by mass or more of starch, and as the above-mentioned starch, a low molecular weight starch obtained from a starch having an amylose content of 5% by mass or more as a raw material is 3% by mass in the composition. % Or more and 45% by mass or less, the peak molecular weight of the low molecular weight starch is 3 × 10 3 or more and 5 × 10 4 or less, and the cold water swelling degree of the composition at 25 ° C. is 7 or more and 20 or less. A composition in which the content of granules on a sieve having a mesh size of 0.5 mm in the composition is 50% by mass or less is disclosed, and according to the invention, high water absorption rate, non-stickiness, and non-stickiness, and , It is said that it is possible to obtain a new material with an excellent balance of resistance to lumps. Further, it is said that it is possible to obtain an excellent texture and good workability, for example, when blended in various foods.
しかしながら、特許文献1の技術においても、製菓用改良剤を使用した焼き菓子類のくちゃつきを抑制し歯切れを向上させるという点で、なお改善の余地があった。
また、特許文献2では、製菓用改良剤を併用した場合に、焼き菓子類の食感のくちゃつきを抑制できる手段については、開示も示唆もされていない。 However, even in the technique of Patent Document 1, there is still room for improvement in that the sticking of baked confectioneries using the confectionery improving agent is suppressed and the crispness is improved.
Further, Patent Document 2 does not disclose or suggest a means for suppressing the texture of baked confectionery when a confectionery improving agent is used in combination.
また、特許文献2では、製菓用改良剤を併用した場合に、焼き菓子類の食感のくちゃつきを抑制できる手段については、開示も示唆もされていない。 However, even in the technique of Patent Document 1, there is still room for improvement in that the sticking of baked confectioneries using the confectionery improving agent is suppressed and the crispness is improved.
Further, Patent Document 2 does not disclose or suggest a means for suppressing the texture of baked confectionery when a confectionery improving agent is used in combination.
そこで、本発明者等が鋭意検討したところ、製菓用改良剤を使用する焼き菓子において、特定の成分を生地に含有させることで、くちゃつきが低減されることにより口どけが向上し、さらに歯切れが向上した焼き菓子が得られることを見出し、本発明を完成させた。
Therefore, as a result of diligent studies by the present inventors, in baked confectionery using a confectionery improving agent, by incorporating a specific component into the dough, clinging is reduced and the mouthfeel is improved. We have found that a baked confectionery with improved crispness can be obtained, and completed the present invention.
すなわち、本発明によれば、以下の焼き菓子用生地の製造方法、焼き菓子の製造方法、焼き菓子の口どけ向上の方法、焼き菓子の歯切れ向上の方法、および、焼き菓子用組成物が提供される。
[1]
粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を調製する工程を含み、
焼き菓子用生地を調製する前記工程において、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、焼き菓子用生地の製造方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
[2]
前記成分(A)の目開き0.25mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下である、[1]に記載の製造方法。
[3]
前記粉体原料が穀粉を含む、[1]または[2]に記載の製造方法。
[4]
前記焼き菓子が、スポンジケーキ、パウンドケーキ、ロールケーキ、パンケーキ、マドレーヌおよびフィナンシェからなる群から選択される1種である、[1]乃至[3]いずれか1項に記載の製造方法。
[5]
前記生地を調製する前記工程が、オールインミックス製法である、[1]乃至[4]いずれか1項に記載の製造方法。
[6]
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記製菓用改良剤の含有量が0.6質量%以上65質量%以下である、[1]乃至[5]いずれか1項に記載の製造方法。
[7]
前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、[1]乃至[6]いずれか1項に記載の製造方法。
[8]
[1]乃至[7]いずれか1項に記載の製造方法で得られた焼き菓子用生地を、加熱調理する工程を含む、焼き菓子の製造方法。
[9]
前記加熱調理の方法が、焼成および蒸しから選択される1種または2種である、[8]に記載の製造方法。
[10]
粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を加熱調理して得られる焼き菓子の口どけ向上の方法であって、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、前記方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
[11]
前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、[10]に記載の前記方法。
[12]
前記口どけ向上が、くちゃつき低減である、[10]または[11]に記載の方法。
[13]
粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を加熱調理して得られる焼き菓子の歯切れ向上の方法であって、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、前記方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
[14]
前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、[13]に記載の前記方法。
[15]
以下の条件(1)~(4)を満たす成分(A)および製菓用改良剤を含む、焼き菓子用組成物。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下 That is, according to the present invention, the following method for producing a baked confectionery dough, a method for producing a baked confectionery, a method for improving the melting of the baked confectionery, a method for improving the crispness of the baked confectionery, and a composition for baked confectionery are provided. Will be done.
[1]
Including a step of preparing a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4).
In the process of preparing dough for baked goods,
The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less. Manufacturing method.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C. Mass% or more and 100 mass% or less [2]
The production method according to [1], wherein the content of the component (A) under a sieve having a mesh size of 0.25 mm and on a sieve having a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. ..
[3]
The production method according to [1] or [2], wherein the powder raw material contains flour.
[4]
The production method according to any one of [1] to [3], wherein the baked confectionery is one selected from the group consisting of sponge cake, pound cake, roll cake, pancake, madeleine and financier.
[5]
The production method according to any one of [1] to [4], wherein the step of preparing the dough is an all-in-mix production method.
[6]
The content of the confectionery improving agent with respect to the total content of the powder raw material and the component (A) in the baked confectionery dough is 0.6% by mass or more and 65% by mass or less, [1] to [5] The production method according to any one of the following items.
[7]
Item 1 of [1] to [6], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio. The manufacturing method described in.
[8]
A method for producing baked confectionery, which comprises a step of cooking the dough for baked confectionery obtained by the production method according to any one of [1] to [7].
[9]
The production method according to [8], wherein the cooking method is one or two selected from baking and steaming.
[10]
It is a method for improving the melting of baked confectionery obtained by cooking a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4). ,
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less [11]
The method according to [10], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
[12]
The method according to [10] or [11], wherein the improvement in melting in the mouth is a reduction in clinging.
[13]
A method for improving the crispness of baked confectionery obtained by cooking a baked confectionery dough containing a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less [14]
The method according to [13], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
[15]
A composition for baked confectionery containing the component (A) satisfying the following conditions (1) to (4) and a confectionery improving agent.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less
[1]
粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を調製する工程を含み、
焼き菓子用生地を調製する前記工程において、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、焼き菓子用生地の製造方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
[2]
前記成分(A)の目開き0.25mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下である、[1]に記載の製造方法。
[3]
前記粉体原料が穀粉を含む、[1]または[2]に記載の製造方法。
[4]
前記焼き菓子が、スポンジケーキ、パウンドケーキ、ロールケーキ、パンケーキ、マドレーヌおよびフィナンシェからなる群から選択される1種である、[1]乃至[3]いずれか1項に記載の製造方法。
[5]
前記生地を調製する前記工程が、オールインミックス製法である、[1]乃至[4]いずれか1項に記載の製造方法。
[6]
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記製菓用改良剤の含有量が0.6質量%以上65質量%以下である、[1]乃至[5]いずれか1項に記載の製造方法。
[7]
前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、[1]乃至[6]いずれか1項に記載の製造方法。
[8]
[1]乃至[7]いずれか1項に記載の製造方法で得られた焼き菓子用生地を、加熱調理する工程を含む、焼き菓子の製造方法。
[9]
前記加熱調理の方法が、焼成および蒸しから選択される1種または2種である、[8]に記載の製造方法。
[10]
粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を加熱調理して得られる焼き菓子の口どけ向上の方法であって、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、前記方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
[11]
前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、[10]に記載の前記方法。
[12]
前記口どけ向上が、くちゃつき低減である、[10]または[11]に記載の方法。
[13]
粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を加熱調理して得られる焼き菓子の歯切れ向上の方法であって、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、前記方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
[14]
前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、[13]に記載の前記方法。
[15]
以下の条件(1)~(4)を満たす成分(A)および製菓用改良剤を含む、焼き菓子用組成物。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下 That is, according to the present invention, the following method for producing a baked confectionery dough, a method for producing a baked confectionery, a method for improving the melting of the baked confectionery, a method for improving the crispness of the baked confectionery, and a composition for baked confectionery are provided. Will be done.
[1]
Including a step of preparing a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4).
In the process of preparing dough for baked goods,
The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less. Manufacturing method.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C. Mass% or more and 100 mass% or less [2]
The production method according to [1], wherein the content of the component (A) under a sieve having a mesh size of 0.25 mm and on a sieve having a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. ..
[3]
The production method according to [1] or [2], wherein the powder raw material contains flour.
[4]
The production method according to any one of [1] to [3], wherein the baked confectionery is one selected from the group consisting of sponge cake, pound cake, roll cake, pancake, madeleine and financier.
[5]
The production method according to any one of [1] to [4], wherein the step of preparing the dough is an all-in-mix production method.
[6]
The content of the confectionery improving agent with respect to the total content of the powder raw material and the component (A) in the baked confectionery dough is 0.6% by mass or more and 65% by mass or less, [1] to [5] The production method according to any one of the following items.
[7]
Item 1 of [1] to [6], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio. The manufacturing method described in.
[8]
A method for producing baked confectionery, which comprises a step of cooking the dough for baked confectionery obtained by the production method according to any one of [1] to [7].
[9]
The production method according to [8], wherein the cooking method is one or two selected from baking and steaming.
[10]
It is a method for improving the melting of baked confectionery obtained by cooking a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4). ,
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less [11]
The method according to [10], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
[12]
The method according to [10] or [11], wherein the improvement in melting in the mouth is a reduction in clinging.
[13]
A method for improving the crispness of baked confectionery obtained by cooking a baked confectionery dough containing a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less [14]
The method according to [13], wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
[15]
A composition for baked confectionery containing the component (A) satisfying the following conditions (1) to (4) and a confectionery improving agent.
(1) Starch content is 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less
なお、これらの各構成の任意の組み合わせや、本発明の表現を方法、装置などの間で変換したものもまた本発明の態様として有効である。
It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices, etc. are also effective as aspects of the present invention.
本発明によれば、くちゃつきが低減され口どけが向上し、さらに歯切れが向上した焼き菓子を得ることができる。
According to the present invention, it is possible to obtain baked confectionery with reduced clinging, improved mouthfeel, and further improved crispness.
以下、本発明の実施の形態について、各成分の具体例を挙げて説明する。なお、各成分はいずれも単独でまたは2種以上を組み合わせて用いることができる。また、本実施形態における焼き菓子用生地(単に生地ともいう)とは、ことわりのない限りは焼成前の生地を指す。
また、本明細書において、くちゃつきとは、喫食した際に、口の中で食品が唾液と混じってくちゃくちゃと粘る様子をいう。 Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. In addition, each component can be used alone or in combination of two or more. Further, the dough for baked confectionery (also simply referred to as dough) in the present embodiment refers to the dough before baking unless otherwise specified.
Further, in the present specification, fluttering refers to a state in which food is mixed with saliva and becomes messy and sticky in the mouth when eaten.
また、本明細書において、くちゃつきとは、喫食した際に、口の中で食品が唾液と混じってくちゃくちゃと粘る様子をいう。 Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. In addition, each component can be used alone or in combination of two or more. Further, the dough for baked confectionery (also simply referred to as dough) in the present embodiment refers to the dough before baking unless otherwise specified.
Further, in the present specification, fluttering refers to a state in which food is mixed with saliva and becomes messy and sticky in the mouth when eaten.
(焼き菓子用生地)
本実施形態において、焼き菓子用生地は、粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含み、
上記焼き菓子用生地中の、上記成分(A)の含有量が、上記粉体原料全体の含有量に対して0.5質量%以上40質量%以下である。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、上記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
また、焼き菓子用生地は、具体的には、粉体原料、製菓用改良剤および成分(A)を配合して得られるものであり、適宜、食用油脂等の他の原料がさらに配合されてもよい。
以下、焼き菓子用生地の原材料である各成分について説明する。 (Dough for baked goods)
In the present embodiment, the baked confectionery dough contains a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
The content of the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less with respect to the content of the whole powder raw material.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100% by mass or less The dough for baked confectionery is specifically obtained by blending a powder raw material, a confectionery improving agent and the component (A), and is appropriately used in addition to edible oils and fats and the like. Raw materials may be further blended.
Hereinafter, each component which is a raw material of the dough for baked confectionery will be described.
本実施形態において、焼き菓子用生地は、粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含み、
上記焼き菓子用生地中の、上記成分(A)の含有量が、上記粉体原料全体の含有量に対して0.5質量%以上40質量%以下である。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、上記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下
また、焼き菓子用生地は、具体的には、粉体原料、製菓用改良剤および成分(A)を配合して得られるものであり、適宜、食用油脂等の他の原料がさらに配合されてもよい。
以下、焼き菓子用生地の原材料である各成分について説明する。 (Dough for baked goods)
In the present embodiment, the baked confectionery dough contains a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
The content of the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less with respect to the content of the whole powder raw material.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100% by mass or less The dough for baked confectionery is specifically obtained by blending a powder raw material, a confectionery improving agent and the component (A), and is appropriately used in addition to edible oils and fats and the like. Raw materials may be further blended.
Hereinafter, each component which is a raw material of the dough for baked confectionery will be described.
(成分(A))
成分(A)は、澱粉を75質量%以上含む澱粉組成物である。そして、成分(A)は、澱粉として、アミロース含量5質量%以上である澱粉の低分子化澱粉を上記澱粉組成物中に3質量%以上45質量%以下含み、上記低分子化澱粉のピーク分子量が3×103以上5×104以下であって、25℃における上記澱粉組成物の冷水膨潤度が5以上20以下である。
以下、成分(A)についてさらに具体的に説明する。 (Component (A))
The component (A) is a starch composition containing 75% by mass or more of starch. The component (A) contains 3% by mass or more and 45% by mass or less of low molecular weight starch of starch having an amylose content of 5% by mass or more as starch in the starch composition, and has a peak molecular weight of the low molecular weight starch. Is 3 × 10 3 or more and 5 × 10 4 or less, and the cold water swelling degree of the starch composition at 25 ° C. is 5 or more and 20 or less.
Hereinafter, the component (A) will be described in more detail.
成分(A)は、澱粉を75質量%以上含む澱粉組成物である。そして、成分(A)は、澱粉として、アミロース含量5質量%以上である澱粉の低分子化澱粉を上記澱粉組成物中に3質量%以上45質量%以下含み、上記低分子化澱粉のピーク分子量が3×103以上5×104以下であって、25℃における上記澱粉組成物の冷水膨潤度が5以上20以下である。
以下、成分(A)についてさらに具体的に説明する。 (Component (A))
The component (A) is a starch composition containing 75% by mass or more of starch. The component (A) contains 3% by mass or more and 45% by mass or less of low molecular weight starch of starch having an amylose content of 5% by mass or more as starch in the starch composition, and has a peak molecular weight of the low molecular weight starch. Is 3 × 10 3 or more and 5 × 10 4 or less, and the cold water swelling degree of the starch composition at 25 ° C. is 5 or more and 20 or less.
Hereinafter, the component (A) will be described in more detail.
成分(A)中の澱粉の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、75質量%以上であり、80質量%以上とすることが好ましく、85質量%以上とすることがさらに好ましい。
また、成分(A)中の澱粉含量の上限に制限はなく、100質量%以下であるが、焼き菓子の性状等に応じてたとえば99.5質量%以下、99質量%以下としてもよい。 The content of starch in the component (A) is 75% by mass or more, preferably 80% by mass or more, and 85% by mass or more, from the viewpoint of reducing clinging and improving crispness. Is even more preferable.
The upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less and 99% by mass or less depending on the properties of the baked confectionery.
また、成分(A)中の澱粉含量の上限に制限はなく、100質量%以下であるが、焼き菓子の性状等に応じてたとえば99.5質量%以下、99質量%以下としてもよい。 The content of starch in the component (A) is 75% by mass or more, preferably 80% by mass or more, and 85% by mass or more, from the viewpoint of reducing clinging and improving crispness. Is even more preferable.
The upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less and 99% by mass or less depending on the properties of the baked confectionery.
また、成分(A)は、上記澱粉として、アミロース含量5質量%以上の澱粉を原料とする低分子化澱粉を特定の割合で含み、低分子化澱粉として特定のピーク分子量のものが用いられる。すなわち、成分(A)中の澱粉が、アミロース含量5質量%以上の澱粉を原料とする低分子化澱粉を成分(A)中に3質量%以上45質量%以下含み、低分子化澱粉のピーク分子量が3×103以上5×104以下である。
In addition, as the component (A), the starch containing a low molecular weight starch made from starch having an amylose content of 5% by mass or more as a raw material is used as the low molecular weight starch having a specific peak molecular weight. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch. The molecular weight is 3 × 10 3 or more and 5 × 10 4 or less.
低分子化澱粉のピーク分子量は、くちゃつきを低減し、歯切れを向上させる観点から、3×103以上であり、8×103以上とすることが好ましい。また、低分子化澱粉のピーク分子量は、同様の観点から、5×104以下であり、3×104以下とすることが好ましく、1.5×104以下とすることがさらに好ましい。なお、分解後の澱粉のピーク分子量の測定方法については、実施例の項に記載する。
The peak molecular weight of the low molecular weight starch is 3 × 10 3 or more, preferably 8 × 10 3 or more, from the viewpoint of reducing clinging and improving crispness. The peak molecular weight of the low molecular weight starch, from the same viewpoint, it is 5 × 10 4 or less, preferably to 3 × 10 4 or less, still more preferably 1.5 × 10 4 or less. The method for measuring the peak molecular weight of starch after decomposition will be described in the section of Examples.
低分子化澱粉は、その製造安定性に優れる観点から、好ましくは、酸処理澱粉、酸化処理澱粉または酵素処理澱粉からなる群から選択される1種または2種以上であり、より好ましくは酸処理澱粉である。
From the viewpoint of excellent production stability, the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch or enzyme-treated starch, and more preferably acid-treated. It is starch.
上記酸処理の条件は、問わないが、例えば、以下のように処理することができる。
上記アミロース含量5質量%以上の澱粉と水を反応装置に投入した後、さらに酸を投入する。あるいは水に酸をあらかじめ溶解させた酸水と原料の澱粉を反応装置に投入する。酸処理をより安定的に行う観点からは、反応中の澱粉の全量が水相内に均質に分散した状態、またはスラリー化した状態にあることが望ましい。そのためには、酸処理を行う上での澱粉スラリーの濃度を、たとえば10質量%以上50質量%以下、好ましくは20質量%以上40質量%以下の範囲になるように調整する。スラリー濃度が高すぎると、スラリー粘度が上昇し、均一なスラリーの攪拌が難しくなる場合がある。 The conditions of the acid treatment are not limited, but the treatment can be performed as follows, for example.
After the starch having an amylose content of 5% by mass or more and water are added to the reactor, an acid is further added. Alternatively, acid water in which acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.
上記アミロース含量5質量%以上の澱粉と水を反応装置に投入した後、さらに酸を投入する。あるいは水に酸をあらかじめ溶解させた酸水と原料の澱粉を反応装置に投入する。酸処理をより安定的に行う観点からは、反応中の澱粉の全量が水相内に均質に分散した状態、またはスラリー化した状態にあることが望ましい。そのためには、酸処理を行う上での澱粉スラリーの濃度を、たとえば10質量%以上50質量%以下、好ましくは20質量%以上40質量%以下の範囲になるように調整する。スラリー濃度が高すぎると、スラリー粘度が上昇し、均一なスラリーの攪拌が難しくなる場合がある。 The conditions of the acid treatment are not limited, but the treatment can be performed as follows, for example.
After the starch having an amylose content of 5% by mass or more and water are added to the reactor, an acid is further added. Alternatively, acid water in which acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.
上記酸処理に用いられる酸として、具体的には塩酸、硫酸、硝酸などの無機酸が挙げられ、種類、純度などを問わず利用できる。
Specific examples of the acid used for the above acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.
酸処理反応において、たとえば酸処理時の酸濃度は.0.05規定度(N)以上4N以下が好ましく、0.1N以上4N以下がより好ましく、0.2N以上3N以下がさらに好ましい。また、反応温度は、30℃以上70℃以下が好ましく、35℃以上70℃以下がより好ましく、35℃以上65℃以下がさらに好ましい。反応時間は、0.5時間以上120時間以下が好ましく、1時間以上72時間以下がより好ましく、1時間以上48時間以下がさらに好ましい。
In the acid treatment reaction, for example, the acid concentration during acid treatment. 0.05 Normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is further preferable. The reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and further preferably 35 ° C. or higher and 65 ° C. or lower. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.
成分(A)中の低分子化澱粉の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、成分(A)全体に対して3質量%以上であり、8質量%以上であることが好ましく、13質量%以上とすることがさらに好ましい。
一方、成分(A)中の低分子化澱粉の含有量は、同様の観点から、成分(A)全体に対して45質量%以下であり、35質量%以下であることが好ましく、25質量%以下とすることがさらに好ましい。 The content of the low molecular weight starch in the component (A) is 3% by mass or more and 8% by mass or more with respect to the entire component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 13% by mass or more, and more preferably 13% by mass or more.
On the other hand, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.
一方、成分(A)中の低分子化澱粉の含有量は、同様の観点から、成分(A)全体に対して45質量%以下であり、35質量%以下であることが好ましく、25質量%以下とすることがさらに好ましい。 The content of the low molecular weight starch in the component (A) is 3% by mass or more and 8% by mass or more with respect to the entire component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 13% by mass or more, and more preferably 13% by mass or more.
On the other hand, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.
また、低分子化澱粉の原料澱粉中のアミロース含量は、5質量%以上であり、好ましくは12質量%以上、より好ましくは22質量%以上、さらに好ましくは45質量%以上、さらにより好ましくは55質量%以上、よりいっそう好ましくは65質量%以上である。なお、低分子化澱粉の原料澱粉中のアミロース含量の上限に制限はなく、100質量%以下であり、好ましくは90質量%以下、より好ましくは80質量%以下である。
The amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, still more preferably 55. By mass or more, more preferably 65% by mass or more. The upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.
低分子化澱粉の原料であるアミロース含量5質量%以上の澱粉として、ハイアミロースコーンスターチ、コーンスターチ、タピオカ澱粉、甘藷澱粉、馬鈴薯澱粉、小麦澱粉、ハイアミロース小麦澱粉、米澱粉および、これらの原料を化学的、物理的または酵素的に加工した加工澱粉からなる群から選択される1種または2種以上を用いることができる。くちゃつきを低減し、口どけを向上させる観点から、ハイアミロースコーンスターチ、コーンスターチ、および、タピオカ澱粉から選択される1種または2種以上を用いることが好ましく、ハイアミロースコーンスターチを用いることがより好ましい。ハイアミロースコーンスターチのアミロース含量は、40質量%以上のものが入手可能である。アミロース含量5質量%以上の澱粉は、より好ましくはアミロース含量が40質量%以上のコーンスターチである。
As starch having an amylose content of 5% by mass or more, which is a raw material for low molecular weight starch, high amylose cornstarch, cornstarch, tapioca starch, sweet potato starch, horse belly starch, wheat starch, high amylose wheat starch, rice starch, and these raw materials are chemically used. One or more selected from the group consisting of processed starch processed physically, physically or enzymatically can be used. From the viewpoint of reducing fluffing and improving mouthfeel, it is preferable to use one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and it is more preferable to use high amylose cornstarch. .. High amylose cornstarch has an amylose content of 40% by mass or more and is available. Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.
また、成分(A)の25℃における冷水膨潤度は、くちゃつきを低減し、歯切れを向上させる観点から、5以上であり、好ましくは5.5以上であり、さらに好ましくは6以上である。
また、同様の観点から、成分(A)の25℃における冷水膨潤度は20以下であり、好ましくは17以下、さらに好ましくは15以下である。
ここで、成分(A)の25℃における冷水膨潤度は、以下の方法で測定される。
(1)試料を、水分計(研精工業株式会社製、型番MX-50)を用いて、125℃で加熱乾燥させて水分測定し、得られた水分値から乾物質量を算出する。
(2)この乾物質量換算で試料1gを25℃の水50mLに分散した状態にし、30分間25℃の恒温槽の中でゆるやかに撹拌した後、3000rpmで10分間遠心分離(遠心分離機:日立工機社製、日立卓上遠心機CT6E型;ローター:T4SS型スイングローター;アダプター:50TC×2Sアダプター)し、沈殿層と上澄層に分ける。
(3)上澄層を取り除き、沈殿層質量を測定し、これをB(g)とする。
(4)沈殿層を乾固(105℃、恒量)したときの質量をC(g)とする。
(5)BをCで割った値を冷水膨潤度とする。 The degree of swelling of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of reducing clinging and improving crispness. ..
From the same viewpoint, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
Here, the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method.
(1) The sample is dried by heating at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance is calculated from the obtained moisture value.
(2) In terms of the amount of dry matter, 1 g of the sample was dispersed in 50 mL of water at 25 ° C., stirred gently in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi). Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Koki Co., Ltd., and separated into a sedimentation layer and a supernatant layer.
(3) The supernatant layer is removed, the mass of the precipitate layer is measured, and this is designated as B (g).
(4) Let C (g) be the mass when the precipitated layer is dried to dryness (105 ° C., constant weight).
(5) The value obtained by dividing B by C is defined as the degree of cold water swelling.
また、同様の観点から、成分(A)の25℃における冷水膨潤度は20以下であり、好ましくは17以下、さらに好ましくは15以下である。
ここで、成分(A)の25℃における冷水膨潤度は、以下の方法で測定される。
(1)試料を、水分計(研精工業株式会社製、型番MX-50)を用いて、125℃で加熱乾燥させて水分測定し、得られた水分値から乾物質量を算出する。
(2)この乾物質量換算で試料1gを25℃の水50mLに分散した状態にし、30分間25℃の恒温槽の中でゆるやかに撹拌した後、3000rpmで10分間遠心分離(遠心分離機:日立工機社製、日立卓上遠心機CT6E型;ローター:T4SS型スイングローター;アダプター:50TC×2Sアダプター)し、沈殿層と上澄層に分ける。
(3)上澄層を取り除き、沈殿層質量を測定し、これをB(g)とする。
(4)沈殿層を乾固(105℃、恒量)したときの質量をC(g)とする。
(5)BをCで割った値を冷水膨潤度とする。 The degree of swelling of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of reducing clinging and improving crispness. ..
From the same viewpoint, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
Here, the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method.
(1) The sample is dried by heating at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance is calculated from the obtained moisture value.
(2) In terms of the amount of dry matter, 1 g of the sample was dispersed in 50 mL of water at 25 ° C., stirred gently in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi). Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Koki Co., Ltd., and separated into a sedimentation layer and a supernatant layer.
(3) The supernatant layer is removed, the mass of the precipitate layer is measured, and this is designated as B (g).
(4) Let C (g) be the mass when the precipitated layer is dried to dryness (105 ° C., constant weight).
(5) The value obtained by dividing B by C is defined as the degree of cold water swelling.
成分(A)の、JIS-Z8801-1規格における目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量は30質量%以上100質量%以下であり、くちゃつきを低減し、歯切れを向上させる観点から、好ましくは40質量%以上100質量%以下であり、より好ましくは50質量%以上100質量%以下であり、さらに好ましくは65質量%以上100質量%以下、よりいっそう好ましくは82質量%以上100質量%以下である。
ここで、篩上の含有量および篩下の含有量とは、具体的には、それぞれ、篩上の画分の含有量および篩下の画分の含有量である。 The content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less. From the viewpoint of reducing fluttering and improving crispness, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and further preferably 65% by mass or more and 100% by mass or less. Hereinafter, it is even more preferably 82% by mass or more and 100% by mass or less.
Here, the content on the sieve and the content under the sieve are specifically the content of the fraction on the sieve and the content of the fraction under the sieve, respectively.
ここで、篩上の含有量および篩下の含有量とは、具体的には、それぞれ、篩上の画分の含有量および篩下の画分の含有量である。 The content of the component (A) under the sieve with a mesh opening of 0.5 mm and on the sieve with a mesh opening of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less. From the viewpoint of reducing fluttering and improving crispness, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and further preferably 65% by mass or more and 100% by mass or less. Hereinafter, it is even more preferably 82% by mass or more and 100% by mass or less.
Here, the content on the sieve and the content under the sieve are specifically the content of the fraction on the sieve and the content of the fraction under the sieve, respectively.
また、成分(A)の、JIS-Z8801-1規格の篩における0.25mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量は、口どけを向上させる観点から、好ましくは30質量%以上100質量%以下であり、より好ましくは33質量%以上100質量%以下、さらに好ましくは35質量%以上100質量%以下、さらにより好ましくは40質量%以上100質量%以下である。
Further, the content of the component (A) under the sieve of the 0.25 mm sieve and on the sieve of the sieve having a mesh size of 0.038 mm in the sieve of JIS-Z8801-1 standard is preferable from the viewpoint of improving the melting in the mouth. Is 30% by mass or more and 100% by mass or less, more preferably 33% by mass or more and 100% by mass or less, still more preferably 35% by mass or more and 100% by mass or less, still more preferably 40% by mass or more and 100% by mass or less. ..
また、成分(A)の、JIS-Z8801-1規格の篩における0.15mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量は、口どけを向上させる観点から、好ましくは10質量%以上100質量%以下であり、より好ましくは12質量%以上100質量%以下、さらに好ましくは15質量%以上99質量%以下、さらにより好ましくは20質量%以上98質量%以下、よりいっそう好ましくは25質量%以上96質量%以下である。
同様の観点から、成分(A)の、JIS-Z8801-1規格の篩における0.15mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量は、好ましくは10質量%以上であり、より好ましくは12質量%以上、さらに好ましくは15質量%以上、さらにより好ましくは20質量%以上、よりいっそう好ましくは25質量%以上であり、また、好ましくは100質量%以下であり、より好ましくは99質量%以下、さらに好ましくは98質量%以下、よりいっそう好ましくは96質量%以下である。 Further, the content of the component (A) in the JIS-Z8801-1 standard sieve under the 0.15 mm sieve and on the sieve with a mesh opening of 0.038 mm is preferable from the viewpoint of improving the melting in the mouth. Is 10% by mass or more and 100% by mass or less, more preferably 12% by mass or more and 100% by mass or less, still more preferably 15% by mass or more and 99% by mass or less, still more preferably 20% by mass or more and 98% by mass or less. More preferably, it is 25% by mass or more and 96% by mass or less.
From the same viewpoint, the content of the component (A) in the JIS-Z8801-1 standard sieve under the sieve of 0.15 mm and on the sieve of the sieve having a mesh size of 0.038 mm is preferably 10% by mass or more. It is more preferably 12% by mass or more, still more preferably 15% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, and preferably 100% by mass or less. It is more preferably 99% by mass or less, further preferably 98% by mass or less, and even more preferably 96% by mass or less.
同様の観点から、成分(A)の、JIS-Z8801-1規格の篩における0.15mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量は、好ましくは10質量%以上であり、より好ましくは12質量%以上、さらに好ましくは15質量%以上、さらにより好ましくは20質量%以上、よりいっそう好ましくは25質量%以上であり、また、好ましくは100質量%以下であり、より好ましくは99質量%以下、さらに好ましくは98質量%以下、よりいっそう好ましくは96質量%以下である。 Further, the content of the component (A) in the JIS-Z8801-1 standard sieve under the 0.15 mm sieve and on the sieve with a mesh opening of 0.038 mm is preferable from the viewpoint of improving the melting in the mouth. Is 10% by mass or more and 100% by mass or less, more preferably 12% by mass or more and 100% by mass or less, still more preferably 15% by mass or more and 99% by mass or less, still more preferably 20% by mass or more and 98% by mass or less. More preferably, it is 25% by mass or more and 96% by mass or less.
From the same viewpoint, the content of the component (A) in the JIS-Z8801-1 standard sieve under the sieve of 0.15 mm and on the sieve of the sieve having a mesh size of 0.038 mm is preferably 10% by mass or more. It is more preferably 12% by mass or more, still more preferably 15% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, and preferably 100% by mass or less. It is more preferably 99% by mass or less, further preferably 98% by mass or less, and even more preferably 96% by mass or less.
本実施形態において、成分(A)中の上記低分子化澱粉以外の澱粉成分としては、様々な澱粉を使用することができる。具体的には、用途に応じて一般に市販されている澱粉、たとえば食品用の澱粉であれば、種類を問わないが、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉などの澱粉;およびこれらの澱粉を化学的、物理的または酵素的に加工した加工澱粉などから、1種以上を適宜選ぶことができる。好ましくは、コーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉およびこれらの架橋澱粉からなる群から選択される1種または2種以上の澱粉を含有し、より好ましくは、コーンスターチを含有する。
In the present embodiment, various starches can be used as the starch component other than the low molecular weight starch in the component (A). Specifically, starches generally available on the market depending on the intended use, for example, starches for foods, regardless of the type, starches such as cornstarch, potato starch, tapioca starch, wheat starch; and these starches. One or more of them can be appropriately selected from chemically, physically or enzymatically processed processed starches and the like. It preferably contains one or more starches selected from the group consisting of cornstarch, wheat starch, potato starch, tapioca starch and cross-linked starches thereof, and more preferably contains cornstarch.
また、本実施形態における成分(A)には、澱粉以外の成分を配合することもできる。
澱粉以外の成分の具体例としては、炭酸カルシウム、硫酸カルシウムなどの不溶性塩や、色素が挙げられ、不溶性塩を配合することが好ましく、不溶性塩の配合量は、0.1質量%以上2質量%以下であることがより好ましい。 In addition, a component other than starch can be added to the component (A) in the present embodiment.
Specific examples of components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments. Insoluble salts are preferably blended, and the blending amount of the insoluble salt is 0.1% by mass or more and 2% by mass. More preferably, it is less than%.
澱粉以外の成分の具体例としては、炭酸カルシウム、硫酸カルシウムなどの不溶性塩や、色素が挙げられ、不溶性塩を配合することが好ましく、不溶性塩の配合量は、0.1質量%以上2質量%以下であることがより好ましい。 In addition, a component other than starch can be added to the component (A) in the present embodiment.
Specific examples of components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments. Insoluble salts are preferably blended, and the blending amount of the insoluble salt is 0.1% by mass or more and 2% by mass. More preferably, it is less than%.
次に、成分(A)の製造方法を説明する。成分(A)の製造方法は、たとえば、以下の工程を含む。
(低分子化澱粉の調製工程)アミロース含量5質量%以上の原料澱粉を低分子化処理してピーク分子量が3×103以上5×104以下の低分子化澱粉を得る工程。
(造粒工程)原料に低分子化澱粉を3質量%以上45質量%以下含み、かつ低分子化澱粉と低分子化澱粉以外の澱粉の合計が75質量%以上である、原料を加熱糊化して造粒する工程。 Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Low Step Preparation of molecular starch) step of peak molecular weight amylose content of 5 mass% or more material starch treated low molecular weight to obtain a 3 × 10 3 or more 5 × 10 4 or less of the low molecular weight starch.
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more. The process of granulating.
(低分子化澱粉の調製工程)アミロース含量5質量%以上の原料澱粉を低分子化処理してピーク分子量が3×103以上5×104以下の低分子化澱粉を得る工程。
(造粒工程)原料に低分子化澱粉を3質量%以上45質量%以下含み、かつ低分子化澱粉と低分子化澱粉以外の澱粉の合計が75質量%以上である、原料を加熱糊化して造粒する工程。 Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Low Step Preparation of molecular starch) step of peak molecular weight amylose content of 5 mass% or more material starch treated low molecular weight to obtain a 3 × 10 3 or more 5 × 10 4 or less of the low molecular weight starch.
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more. The process of granulating.
低分子化澱粉の調製工程は、アミロース含量5質量%以上の澱粉を分解して低分子化澱粉とする工程である。ここでいう分解とは、澱粉の低分子化を伴う分解をいい、代表的な分解方法として酸処理や酸化処理、酵素処理による分解が挙げられる。この中でも、分解速度やコスト、分解反応の再現性の観点から、好ましくは酸処理である。
The step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch. The decomposition referred to here refers to decomposition accompanied by low molecular weight starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.
また、造粒工程には、澱粉の造粒に使用されている一般的な方法を用いることができるが、所定の冷水膨潤度とする点で、澱粉の加熱糊化に使用されている一般的な方法を用いることが好ましい。具体的には、ドラムドライヤー、ジェットクッカー、エクストルーダー、スプレードライヤーなどの機械を使用した方法が知られているが、本実施形態において、冷水膨潤度が上述した特定の条件を満たす成分(A)をより確実に得る観点から、エクストルーダーやドラムドライヤーによる加熱糊化が好ましく、エクストルーダーがより好ましい。
エクストルーダー処理する場合は通常、澱粉を含む原料に加水して水分含量を10~60質量%程度に調整した後、たとえばバレル温度30~200℃、出口温度80~180℃、スクリュー回転数100~1,000rpm、熱処理時間5~60秒の条件で、加熱膨化させる。 Further, in the granulation step, a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
In the case of extruder treatment, usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.
エクストルーダー処理する場合は通常、澱粉を含む原料に加水して水分含量を10~60質量%程度に調整した後、たとえばバレル温度30~200℃、出口温度80~180℃、スクリュー回転数100~1,000rpm、熱処理時間5~60秒の条件で、加熱膨化させる。 Further, in the granulation step, a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
In the case of extruder treatment, usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.
本実施形態において、たとえば上記特定の原料を加熱糊化する工程により、冷水膨潤度が特定の条件を満たす成分(A)を得ることができる。また、加熱糊化して得られた造粒物を、必要に応じて、粉砕し、篩い分けをし、大きさを適宜調整して、成分(A)を得るとよい。
In the present embodiment, for example, by the step of heat-gelatinizing the specific raw material, the component (A) having a cold water swelling degree satisfying a specific condition can be obtained. Further, it is preferable that the granulated product obtained by heat gelatinization is pulverized, sieved, and appropriately adjusted in size to obtain the component (A), if necessary.
以上により得られる成分(A)は、低分子化澱粉を含む澱粉組成物であって、澱粉含量、冷水膨潤度、および、低分子化澱粉のピーク分子量がいずれも特定の条件を満たす構成となっているため、焼き菓子のくちゃつきを低減し、歯切れを向上させることができる。
The component (A) obtained as described above is a starch composition containing low-molecular-weight starch, and the starch content, the degree of swelling in cold water, and the peak molecular weight of the low-molecular-weight starch all satisfy specific conditions. Therefore, it is possible to reduce the stickiness of baked confectionery and improve the crispness.
本実施形態における焼き菓子用生地中の、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、くちゃつきを低減し、口どけを向上させる観点から、0.5質量%以上40質量%以下であり、好ましくは0.7質量%以上30質量%以下、より好ましくは1質量%以上25質量%以下、さらに好ましくは1.5質量%以上19.8質量%以下、さらにより好ましくは1.7質量%以上19質量%以下、よりいっそう好ましくは2.6質量%以上19質量%以下であり、また2.5質量%以上15質量%以下であることも好ましい。
同様の観点から、焼き菓子用生地中の、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、0.5質量%以上であり、好ましくは0.7質量%以上、より好ましくは1質量%以上、さらに好ましくは1.5質量%以上、さらにより好ましくは1.7質量%以上、よりいっそう好ましくは2.5質量%以上、さらにまた好ましくは2.6質量%以上であり、また、40質量%以下であり、好ましくは30質量%以下、より好ましくは25質量%以下、さらに好ましくは19.8質量%以下、さらにより好ましくは19質量%以下、よりいっそう好ましくは15質量%以下である。
また、本実施形態における焼き菓子用生地中の、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、歯切れを向上させる観点から、0.5質量%以上40質量%以下であり、好ましくは0.7質量%以上30質量%以下、より好ましくは1質量%以上25質量%以下、さらに好ましくは1.5質量%以上19.8質量%以下、さらにより好ましくは1.7質量%以上19質量%以下、よりいっそう好ましくは2.5質量%以上19質量%以下、さらにまた好ましくは2.6質量%以上15質量%以下である。
同様の観点から、焼き菓子用生地中の、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、0.5質量%以上であり、好ましくは0.7質量%以上、より好ましくは1質量%以上、さらに好ましくは1.5質量%以上、さらにより好ましくは1.7質量%以上、よりいっそう好ましくは2.5質量%以上、さらにまた好ましくは2.6質量%以上であり、また、40質量%以下であり、好ましくは30質量%以下、より好ましくは25質量%以下、さらに好ましくは19.8質量%以下、さらにより好ましくは19質量%以下、よりいっそう好ましくは15質量%以下である。 The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0 from the viewpoint of reducing clinging and improving melting in the mouth. .5% by mass or more and 40% by mass or less, preferably 0.7% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 25% by mass or less, still more preferably 1.5% by mass or more and 19.8% by mass. % Or less, more preferably 1.7% by mass or more and 19% by mass or less, even more preferably 2.6% by mass or more and 19% by mass or less, and 2.5% by mass or more and 15% by mass or less. preferable.
From the same viewpoint, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.
Further, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0.5% by mass or more and 40 from the viewpoint of improving crispness. It is mass% or less, preferably 0.7 mass% or more and 30 mass% or less, more preferably 1 mass% or more and 25 mass% or less, still more preferably 1.5 mass% or more and 19.8 mass% or less, still more preferably. Is 1.7% by mass or more and 19% by mass or less, more preferably 2.5% by mass or more and 19% by mass or less, and even more preferably 2.6% by mass or more and 15% by mass or less.
From the same viewpoint, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.
同様の観点から、焼き菓子用生地中の、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、0.5質量%以上であり、好ましくは0.7質量%以上、より好ましくは1質量%以上、さらに好ましくは1.5質量%以上、さらにより好ましくは1.7質量%以上、よりいっそう好ましくは2.5質量%以上、さらにまた好ましくは2.6質量%以上であり、また、40質量%以下であり、好ましくは30質量%以下、より好ましくは25質量%以下、さらに好ましくは19.8質量%以下、さらにより好ましくは19質量%以下、よりいっそう好ましくは15質量%以下である。
また、本実施形態における焼き菓子用生地中の、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、歯切れを向上させる観点から、0.5質量%以上40質量%以下であり、好ましくは0.7質量%以上30質量%以下、より好ましくは1質量%以上25質量%以下、さらに好ましくは1.5質量%以上19.8質量%以下、さらにより好ましくは1.7質量%以上19質量%以下、よりいっそう好ましくは2.5質量%以上19質量%以下、さらにまた好ましくは2.6質量%以上15質量%以下である。
同様の観点から、焼き菓子用生地中の、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、0.5質量%以上であり、好ましくは0.7質量%以上、より好ましくは1質量%以上、さらに好ましくは1.5質量%以上、さらにより好ましくは1.7質量%以上、よりいっそう好ましくは2.5質量%以上、さらにまた好ましくは2.6質量%以上であり、また、40質量%以下であり、好ましくは30質量%以下、より好ましくは25質量%以下、さらに好ましくは19.8質量%以下、さらにより好ましくは19質量%以下、よりいっそう好ましくは15質量%以下である。 The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0 from the viewpoint of reducing clinging and improving melting in the mouth. .5% by mass or more and 40% by mass or less, preferably 0.7% by mass or more and 30% by mass or less, more preferably 1% by mass or more and 25% by mass or less, still more preferably 1.5% by mass or more and 19.8% by mass. % Or less, more preferably 1.7% by mass or more and 19% by mass or less, even more preferably 2.6% by mass or more and 19% by mass or less, and 2.5% by mass or more and 15% by mass or less. preferable.
From the same viewpoint, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.
Further, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery in the present embodiment is 0.5% by mass or more and 40 from the viewpoint of improving crispness. It is mass% or less, preferably 0.7 mass% or more and 30 mass% or less, more preferably 1 mass% or more and 25 mass% or less, still more preferably 1.5 mass% or more and 19.8 mass% or less, still more preferably. Is 1.7% by mass or more and 19% by mass or less, more preferably 2.5% by mass or more and 19% by mass or less, and even more preferably 2.6% by mass or more and 15% by mass or less.
From the same viewpoint, the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more, preferably 0.7% by mass. % Or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more, even more preferably 1.7% by mass or more, even more preferably 2.5% by mass or more, still more preferably 2.6% by mass. It is mass% or more and 40 mass% or less, preferably 30 mass% or less, more preferably 25 mass% or less, still more preferably 19.8 mass% or less, still more preferably 19 mass% or less, and more. More preferably, it is 15% by mass or less.
本実施形態における焼き菓子用生地に対する成分(A)の含有量は、くちゃつきを低減し、口どけを向上させる観点から、たとえば0.2質量%以上20質量%以下であり、好ましくは0.4質量%以上17質量%以下、より好ましくは0.5質量%以上13質量%以下、さらに好ましくは0.7質量%以上8.3質量%以下、さらにより好ましくは0.8質量%以上7質量%以下、よりいっそう好ましくは1.1質量%以上4.3質量%以下である。
同様の観点から、焼き菓子用生地に対する成分(A)の含有量は、たとえば0.2質量%以上であり、好ましくは0.4質量%以上、より好ましくは0.5質量%以上、さらに好ましくは0.7質量%以上、さらにより好ましくは0.8質量%以上、よりいっそう好ましくは1.1質量%以上であり、また、たとえば20質量%以下であり、好ましくは17質量%以下、より好ましくは13質量%以下、8.3質量%以下、さらにより好ましくは7質量%以下、よりいっそう好ましくは4.3質量%以下である。
また、歯切れを向上させる観点から、焼き菓子用生地に対する成分(A)の含有量は、たとえば0.2質量%以上20質量%以下であり、好ましくは0.4質量%以上17質量%以下、より好ましくは0.5質量%以上13質量%以下、さらに好ましくは0.7質量%以上8.3質量%以下、さらにより好ましくは0.8質量%以上7質量%以下、よりいっそう好ましくは1.1質量%以上6質量%以下、さらにまた好ましくは1.2質量%以上5質量%以下である。
同様の観点から、焼き菓子用生地に対する成分(A)の含有量は、たとえば0.2質量%以上であり、好ましくは0.4質量%以上、より好ましくは0.5質量%以上、さらに好ましくは0.7質量%以上、さらにより好ましくは0.8質量%以上、よりいっそう好ましくは1.1質量%以上、さらにまた好ましくは1.2質量%以上であり、また、たとえば20質量%以下であり、好ましくは17質量%以下、より好ましくは13質量%以下、さらに好ましくは8.3質量%以下、さらにより好ましくは7質量%以下、よりいっそう好ましくは6質量%以下、さらにまた好ましくは5質量%以下である。
ここで、焼き菓子用生地に対する成分(A)の含有量とは、具体的には、焼き菓子用生地全体に対する成分(A)の含有量をいう。 The content of the component (A) in the dough for baked confectionery in the present embodiment is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0, from the viewpoint of reducing clinging and improving melting in the mouth. .4% by mass or more and 17% by mass or less, more preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, still more preferably 0.8% by mass or more. It is 7% by mass or less, more preferably 1.1% by mass or more and 4.3% by mass or less.
From the same viewpoint, the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, still more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, and for example, 20% by mass or less, preferably 17% by mass or less, and more. It is preferably 13% by mass or less, 8.3% by mass or less, even more preferably 7% by mass or less, and even more preferably 4.3% by mass or less.
From the viewpoint of improving crispness, the content of the component (A) in the dough for baked confectionery is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0.4% by mass or more and 17% by mass or less. More preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, even more preferably 0.8% by mass or more and 7% by mass or less, even more preferably 1. .1% by mass or more and 6% by mass or less, more preferably 1.2% by mass or more and 5% by mass or less.
From the same viewpoint, the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, still more preferably 1.2% by mass or more, and for example, 20% by mass or less. It is preferably 17% by mass or less, more preferably 13% by mass or less, still more preferably 8.3% by mass or less, even more preferably 7% by mass or less, even more preferably 6% by mass or less, still more preferably. It is 5% by mass or less.
Here, the content of the component (A) in the dough for baked confectionery specifically means the content of the component (A) in the whole dough for baked confectionery.
同様の観点から、焼き菓子用生地に対する成分(A)の含有量は、たとえば0.2質量%以上であり、好ましくは0.4質量%以上、より好ましくは0.5質量%以上、さらに好ましくは0.7質量%以上、さらにより好ましくは0.8質量%以上、よりいっそう好ましくは1.1質量%以上であり、また、たとえば20質量%以下であり、好ましくは17質量%以下、より好ましくは13質量%以下、8.3質量%以下、さらにより好ましくは7質量%以下、よりいっそう好ましくは4.3質量%以下である。
また、歯切れを向上させる観点から、焼き菓子用生地に対する成分(A)の含有量は、たとえば0.2質量%以上20質量%以下であり、好ましくは0.4質量%以上17質量%以下、より好ましくは0.5質量%以上13質量%以下、さらに好ましくは0.7質量%以上8.3質量%以下、さらにより好ましくは0.8質量%以上7質量%以下、よりいっそう好ましくは1.1質量%以上6質量%以下、さらにまた好ましくは1.2質量%以上5質量%以下である。
同様の観点から、焼き菓子用生地に対する成分(A)の含有量は、たとえば0.2質量%以上であり、好ましくは0.4質量%以上、より好ましくは0.5質量%以上、さらに好ましくは0.7質量%以上、さらにより好ましくは0.8質量%以上、よりいっそう好ましくは1.1質量%以上、さらにまた好ましくは1.2質量%以上であり、また、たとえば20質量%以下であり、好ましくは17質量%以下、より好ましくは13質量%以下、さらに好ましくは8.3質量%以下、さらにより好ましくは7質量%以下、よりいっそう好ましくは6質量%以下、さらにまた好ましくは5質量%以下である。
ここで、焼き菓子用生地に対する成分(A)の含有量とは、具体的には、焼き菓子用生地全体に対する成分(A)の含有量をいう。 The content of the component (A) in the dough for baked confectionery in the present embodiment is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0, from the viewpoint of reducing clinging and improving melting in the mouth. .4% by mass or more and 17% by mass or less, more preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, still more preferably 0.8% by mass or more. It is 7% by mass or less, more preferably 1.1% by mass or more and 4.3% by mass or less.
From the same viewpoint, the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, still more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, and for example, 20% by mass or less, preferably 17% by mass or less, and more. It is preferably 13% by mass or less, 8.3% by mass or less, even more preferably 7% by mass or less, and even more preferably 4.3% by mass or less.
From the viewpoint of improving crispness, the content of the component (A) in the dough for baked confectionery is, for example, 0.2% by mass or more and 20% by mass or less, preferably 0.4% by mass or more and 17% by mass or less. More preferably 0.5% by mass or more and 13% by mass or less, still more preferably 0.7% by mass or more and 8.3% by mass or less, even more preferably 0.8% by mass or more and 7% by mass or less, even more preferably 1. .1% by mass or more and 6% by mass or less, more preferably 1.2% by mass or more and 5% by mass or less.
From the same viewpoint, the content of the component (A) in the dough for baked goods is, for example, 0.2% by mass or more, preferably 0.4% by mass or more, more preferably 0.5% by mass or more, still more preferably. Is 0.7% by mass or more, more preferably 0.8% by mass or more, even more preferably 1.1% by mass or more, still more preferably 1.2% by mass or more, and for example, 20% by mass or less. It is preferably 17% by mass or less, more preferably 13% by mass or less, still more preferably 8.3% by mass or less, even more preferably 7% by mass or less, even more preferably 6% by mass or less, still more preferably. It is 5% by mass or less.
Here, the content of the component (A) in the dough for baked confectionery specifically means the content of the component (A) in the whole dough for baked confectionery.
本実施形態における焼き菓子用生地中の、製菓用改良剤の含有量に対する成分(A)の含有量の質量比は、くちゃつきを低減し、口どけを向上させる観点から、好ましくは0.03以上8以下であり、より好ましくは0.07以上7以下、さらに好ましくは0.1以上5以下、さらにより好ましくは0.1以上4.9以下、よりいっそう好ましくは0.2以上4.7以下、殊更好ましくは0.2以上3以下である。
同様の観点から、焼き菓子用生地中の、製菓用改良剤の含有量に対する成分(A)の含有量の質量比は、好ましくは0.03以上であり、より好ましくは0.07以上、さらに好ましくは0.1以上、さらにより好ましくは0.2以上であり、また、好ましくは8以下であり、より好ましくは7以下、さらに好ましくは5以下、さらにより好ましくは4.9以下、よりいっそう好ましくは4.7以下、殊更好ましくは3以下である。
また、製菓用改良剤の含有量に対する成分(A)の含有量の質量比は、歯切れを向上させる観点から、好ましくは0.03以上8以下であり、より好ましくは0.07以上7以下、さらに好ましくは0.1以上6以下、さらにより好ましくは0.2以上4.9以下、よりいっそう好ましくは0.2以上4.7以下、殊更好ましくは0.3以上3以下である。
同様の観点から、焼き菓子用生地中の、製菓用改良剤の含有量に対する成分(A)の含有量の質量比は、好ましくは0.03以上であり、より好ましくは0.07以上、さらに好ましくは0.1以上、さらにより好ましくは0.2以上、よりいっそう好ましくは0.3以上であり、また、好ましくは8以下であり、より好ましくは7以下、さらに好ましくは6以下、さらにより好ましくは4.9以下、よりいっそう好ましくは4.7以下、殊更好ましくは3以下である。 The mass ratio of the content of the component (A) to the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0 from the viewpoint of reducing clinging and improving melting in the mouth. 03 or more and 8 or less, more preferably 0.07 or more and 7 or less, still more preferably 0.1 or more and 5 or less, still more preferably 0.1 or more and 4.9 or less, and even more preferably 0.2 or more and 4. It is 7 or less, more preferably 0.2 or more and 3 or less.
From the same viewpoint, the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further. It is preferably 0.1 or more, even more preferably 0.2 or more, and preferably 8 or less, more preferably 7 or less, still more preferably 5 or less, even more preferably 4.9 or less, and even more. It is preferably 4.7 or less, and particularly preferably 3 or less.
The mass ratio of the content of the component (A) to the content of the confectionery improver is preferably 0.03 or more and 8 or less, more preferably 0.07 or more and 7 or less, from the viewpoint of improving crispness. It is even more preferably 0.1 or more and 6 or less, even more preferably 0.2 or more and 4.9 or less, even more preferably 0.2 or more and 4.7 or less, and even more preferably 0.3 or more and 3 or less.
From the same viewpoint, the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further. It is preferably 0.1 or more, even more preferably 0.2 or more, even more preferably 0.3 or more, and preferably 8 or less, more preferably 7 or less, still more preferably 6 or less, and even more. It is preferably 4.9 or less, more preferably 4.7 or less, and particularly preferably 3 or less.
同様の観点から、焼き菓子用生地中の、製菓用改良剤の含有量に対する成分(A)の含有量の質量比は、好ましくは0.03以上であり、より好ましくは0.07以上、さらに好ましくは0.1以上、さらにより好ましくは0.2以上であり、また、好ましくは8以下であり、より好ましくは7以下、さらに好ましくは5以下、さらにより好ましくは4.9以下、よりいっそう好ましくは4.7以下、殊更好ましくは3以下である。
また、製菓用改良剤の含有量に対する成分(A)の含有量の質量比は、歯切れを向上させる観点から、好ましくは0.03以上8以下であり、より好ましくは0.07以上7以下、さらに好ましくは0.1以上6以下、さらにより好ましくは0.2以上4.9以下、よりいっそう好ましくは0.2以上4.7以下、殊更好ましくは0.3以上3以下である。
同様の観点から、焼き菓子用生地中の、製菓用改良剤の含有量に対する成分(A)の含有量の質量比は、好ましくは0.03以上であり、より好ましくは0.07以上、さらに好ましくは0.1以上、さらにより好ましくは0.2以上、よりいっそう好ましくは0.3以上であり、また、好ましくは8以下であり、より好ましくは7以下、さらに好ましくは6以下、さらにより好ましくは4.9以下、よりいっそう好ましくは4.7以下、殊更好ましくは3以下である。 The mass ratio of the content of the component (A) to the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0 from the viewpoint of reducing clinging and improving melting in the mouth. 03 or more and 8 or less, more preferably 0.07 or more and 7 or less, still more preferably 0.1 or more and 5 or less, still more preferably 0.1 or more and 4.9 or less, and even more preferably 0.2 or more and 4. It is 7 or less, more preferably 0.2 or more and 3 or less.
From the same viewpoint, the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further. It is preferably 0.1 or more, even more preferably 0.2 or more, and preferably 8 or less, more preferably 7 or less, still more preferably 5 or less, even more preferably 4.9 or less, and even more. It is preferably 4.7 or less, and particularly preferably 3 or less.
The mass ratio of the content of the component (A) to the content of the confectionery improver is preferably 0.03 or more and 8 or less, more preferably 0.07 or more and 7 or less, from the viewpoint of improving crispness. It is even more preferably 0.1 or more and 6 or less, even more preferably 0.2 or more and 4.9 or less, even more preferably 0.2 or more and 4.7 or less, and even more preferably 0.3 or more and 3 or less.
From the same viewpoint, the mass ratio of the content of the component (A) to the content of the confectionery improving agent in the dough for baked confectionery is preferably 0.03 or more, more preferably 0.07 or more, and further. It is preferably 0.1 or more, even more preferably 0.2 or more, even more preferably 0.3 or more, and preferably 8 or less, more preferably 7 or less, still more preferably 6 or less, and even more. It is preferably 4.9 or less, more preferably 4.7 or less, and particularly preferably 3 or less.
(粉体原料)
次に粉体原料について説明する。粉体原料は、焼き菓子用生地を調製する際に粉状の形態で配合される原材料である。ただし成分(A)は粉体原料には含まない。また製菓用改良剤が粉体の場合、粉体原料には含まない。
粉体原料の具体例として、小麦粉、米粉、ライ麦粉、大豆粉等の穀粉;グルテン、大豆蛋白質等の蛋白質;未加工澱粉、エステル化澱粉、エーテル化澱粉、α化澱粉、難消化性澱粉、デキストリン等の多糖類;砂糖、果糖、ブドウ糖、異性化糖、転化糖、オリゴ糖、トレハロース、糖アルコール等の糖類;アスパルテーム、アセスルファムカリウム等の粉末状の甘味料;脱脂粉乳、全脂粉乳、チーズパウダー等の乳類;食塩;ふすま、セルロース、難消化性デキストリン等の食物繊維;卵白粉、全卵粉などの卵類;グアーガム、アルギン酸エステル等の増粘多糖類;ココアパウダー、抹茶パウダー等の風味パウダー;アーモンドプードル等のナッツパウダー;膨張剤等が挙げられる。
また、焼き菓子用生地は、粉体原料として、好ましくは穀粉を含み、より好ましくは小麦粉および米粉から選ばれる1種または2種以上を含み、さらに好ましくは小麦粉を含む。 (Powder raw material)
Next, the powder raw material will be described. The powder raw material is a raw material that is blended in a powdery form when preparing a dough for baked goods. However, the component (A) is not included in the powder raw material. If the confectionery improver is powder, it is not included in the powder raw material.
Specific examples of powder raw materials include flours such as wheat flour, rice flour, rye flour, and soybean flour; proteins such as gluten and soybean protein; unprocessed starch, esterified starch, etherified starch, pregelatinized starch, and resistant starch. Polysaccharides such as dextrin; sugars such as sugar, fructose, starch, isomerized sugar, converted sugar, oligosaccharides, trehalose, sugar alcohol; powdered sweeteners such as aspartame and acesulfam potassium; defatted milk powder, whole fat powder milk, cheese Milk such as powder; salt; dietary fiber such as bran, cellulose, resistant starch; eggs such as egg white flour and whole egg flour; thickening polysaccharides such as guar gum and alginate ester; cocoa powder, matcha powder, etc. Flavor powder; nut powder such as almond poodle; swelling agent and the like can be mentioned.
The dough for baked confectionery preferably contains flour as a powder raw material, more preferably one or more selected from wheat flour and rice flour, and further preferably contains wheat flour.
次に粉体原料について説明する。粉体原料は、焼き菓子用生地を調製する際に粉状の形態で配合される原材料である。ただし成分(A)は粉体原料には含まない。また製菓用改良剤が粉体の場合、粉体原料には含まない。
粉体原料の具体例として、小麦粉、米粉、ライ麦粉、大豆粉等の穀粉;グルテン、大豆蛋白質等の蛋白質;未加工澱粉、エステル化澱粉、エーテル化澱粉、α化澱粉、難消化性澱粉、デキストリン等の多糖類;砂糖、果糖、ブドウ糖、異性化糖、転化糖、オリゴ糖、トレハロース、糖アルコール等の糖類;アスパルテーム、アセスルファムカリウム等の粉末状の甘味料;脱脂粉乳、全脂粉乳、チーズパウダー等の乳類;食塩;ふすま、セルロース、難消化性デキストリン等の食物繊維;卵白粉、全卵粉などの卵類;グアーガム、アルギン酸エステル等の増粘多糖類;ココアパウダー、抹茶パウダー等の風味パウダー;アーモンドプードル等のナッツパウダー;膨張剤等が挙げられる。
また、焼き菓子用生地は、粉体原料として、好ましくは穀粉を含み、より好ましくは小麦粉および米粉から選ばれる1種または2種以上を含み、さらに好ましくは小麦粉を含む。 (Powder raw material)
Next, the powder raw material will be described. The powder raw material is a raw material that is blended in a powdery form when preparing a dough for baked goods. However, the component (A) is not included in the powder raw material. If the confectionery improver is powder, it is not included in the powder raw material.
Specific examples of powder raw materials include flours such as wheat flour, rice flour, rye flour, and soybean flour; proteins such as gluten and soybean protein; unprocessed starch, esterified starch, etherified starch, pregelatinized starch, and resistant starch. Polysaccharides such as dextrin; sugars such as sugar, fructose, starch, isomerized sugar, converted sugar, oligosaccharides, trehalose, sugar alcohol; powdered sweeteners such as aspartame and acesulfam potassium; defatted milk powder, whole fat powder milk, cheese Milk such as powder; salt; dietary fiber such as bran, cellulose, resistant starch; eggs such as egg white flour and whole egg flour; thickening polysaccharides such as guar gum and alginate ester; cocoa powder, matcha powder, etc. Flavor powder; nut powder such as almond poodle; swelling agent and the like can be mentioned.
The dough for baked confectionery preferably contains flour as a powder raw material, more preferably one or more selected from wheat flour and rice flour, and further preferably contains wheat flour.
(製菓用改良剤)
本実施形態における焼き菓子用生地は、製菓用改良剤を含む。また、焼き菓子用生地は、製菓用改良剤を配合して得られるものである。本実施形態における製菓用改良剤とは、菓子を製造する際の作業性向上や生地の安定性、また出来上がった菓子の食感や保存性等を向上する目的で使用されるもので、ケーキ用品質改良剤、乳化油脂、起泡性乳化油脂、製菓用の起泡剤等もこれに含まれる。本実施形態における製菓用改良剤は、好ましくは起泡性を有するものである。
また、本実施形態における製菓用改良剤は、乳化剤を含むものが好ましい。さらに製菓用改良剤は、用途に応じて、増粘多糖類、タンパク質、食用油脂、脂肪酸、グリセリン、糖類、水、着色料等をさらに含んでいてもよい。製菓用改良剤は、具体的には、乳化剤を含む製剤であり、成分(A)および他の粉体原料とともに焼き菓子用生地の原料として配合される。
本実施形態における製菓用改良剤の性状は限定されず、粉末状、ペースト状、液状いずれでも使用可能であるが、好ましくはペースト状である。製菓用改良剤は市販品(例えば、エマアップKM-100(理研ビタミン株式会社製)、パティグラース100(理研ビタミン株式会社製)、リョートーエステルSP-A(三菱ケミカルフーズ株式会社製)、スプレンダーHG(株式会社J-オイルミルズ製)、スプレンダーL(株式会社J-オイルミルズ製)等)を使用することもできる。 (Improver for confectionery)
The baked confectionery dough in the present embodiment contains a confectionery improving agent. The baked confectionery dough is obtained by blending a confectionery improving agent. The confectionery improver in the present embodiment is used for the purpose of improving workability in manufacturing confectionery, stability of dough, texture and storage stability of the finished confectionery, and is used for cakes. This includes quality improvers, emulsified fats and oils, foamable emulsified fats and oils, foaming agents for confectionery and the like. The confectionery improver in the present embodiment preferably has a foaming property.
Further, the confectionery improving agent in the present embodiment preferably contains an emulsifier. Further, the confectionery improving agent may further contain thickening polysaccharides, proteins, edible oils and fats, fatty acids, glycerin, sugars, water, coloring agents and the like, depending on the intended use. Specifically, the confectionery improving agent is a preparation containing an emulsifier, and is blended together with the component (A) and other powder raw materials as a raw material for baked confectionery dough.
The properties of the confectionery improving agent in the present embodiment are not limited, and powder, paste, or liquid can be used, but the paste is preferable. Confectionery improvers are commercially available products (for example, Emmaup KM-100 (manufactured by Riken Vitamin Co., Ltd.), Patiglas 100 (manufactured by Riken Vitamin Co., Ltd.), Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd.), Splendor HG (stock). Company J-Oil Mills), Splendor L (J-Oil Mills Co., Ltd.), etc.) can also be used.
本実施形態における焼き菓子用生地は、製菓用改良剤を含む。また、焼き菓子用生地は、製菓用改良剤を配合して得られるものである。本実施形態における製菓用改良剤とは、菓子を製造する際の作業性向上や生地の安定性、また出来上がった菓子の食感や保存性等を向上する目的で使用されるもので、ケーキ用品質改良剤、乳化油脂、起泡性乳化油脂、製菓用の起泡剤等もこれに含まれる。本実施形態における製菓用改良剤は、好ましくは起泡性を有するものである。
また、本実施形態における製菓用改良剤は、乳化剤を含むものが好ましい。さらに製菓用改良剤は、用途に応じて、増粘多糖類、タンパク質、食用油脂、脂肪酸、グリセリン、糖類、水、着色料等をさらに含んでいてもよい。製菓用改良剤は、具体的には、乳化剤を含む製剤であり、成分(A)および他の粉体原料とともに焼き菓子用生地の原料として配合される。
本実施形態における製菓用改良剤の性状は限定されず、粉末状、ペースト状、液状いずれでも使用可能であるが、好ましくはペースト状である。製菓用改良剤は市販品(例えば、エマアップKM-100(理研ビタミン株式会社製)、パティグラース100(理研ビタミン株式会社製)、リョートーエステルSP-A(三菱ケミカルフーズ株式会社製)、スプレンダーHG(株式会社J-オイルミルズ製)、スプレンダーL(株式会社J-オイルミルズ製)等)を使用することもできる。 (Improver for confectionery)
The baked confectionery dough in the present embodiment contains a confectionery improving agent. The baked confectionery dough is obtained by blending a confectionery improving agent. The confectionery improver in the present embodiment is used for the purpose of improving workability in manufacturing confectionery, stability of dough, texture and storage stability of the finished confectionery, and is used for cakes. This includes quality improvers, emulsified fats and oils, foamable emulsified fats and oils, foaming agents for confectionery and the like. The confectionery improver in the present embodiment preferably has a foaming property.
Further, the confectionery improving agent in the present embodiment preferably contains an emulsifier. Further, the confectionery improving agent may further contain thickening polysaccharides, proteins, edible oils and fats, fatty acids, glycerin, sugars, water, coloring agents and the like, depending on the intended use. Specifically, the confectionery improving agent is a preparation containing an emulsifier, and is blended together with the component (A) and other powder raw materials as a raw material for baked confectionery dough.
The properties of the confectionery improving agent in the present embodiment are not limited, and powder, paste, or liquid can be used, but the paste is preferable. Confectionery improvers are commercially available products (for example, Emmaup KM-100 (manufactured by Riken Vitamin Co., Ltd.), Patiglas 100 (manufactured by Riken Vitamin Co., Ltd.), Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd.), Splendor HG (stock). Company J-Oil Mills), Splendor L (J-Oil Mills Co., Ltd.), etc.) can also be used.
本実施形態における製菓用改良剤の添加方法は、限定されず、後述のオールインミックス法の場合はすべての材料を一度に混合する際に添加してもよいし、同じく後述のシュガーバッター法であれば全卵や油脂などと同時に加えてもよいが、作業性の簡便さの観点からオールインミックス法が好適である。また、粉末状の製菓用改良剤であれば、いずれかの粉体原料と混合して、ミックス粉としたのちに他の原料に添加することも可能である。
The method of adding the confectionery improver in the present embodiment is not limited, and in the case of the all-in-mix method described later, it may be added when all the ingredients are mixed at once, or the sugar batter method described later may be used. If available, whole eggs or fats and oils may be added at the same time, but the all-in-mix method is preferable from the viewpoint of ease of workability. Further, if it is a powdery improving agent for confectionery, it can be mixed with any of the powder raw materials to form a mixed powder, and then added to the other raw materials.
本実施形態における焼き菓子用生地中、製菓用改良剤の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、粉体原料および成分(A)の合計の含有量に対して好ましくは0.6質量%以上65質量%以下であり、より好ましくは1質量%以上30質量%以下、さらに好ましくは1.5質量%以上25質量%以下、さらにより好ましくは1.9質量%以上22質量%以下、よりいっそう好ましくは2質量%以上19質量%以下である。
同様の観点から、焼き菓子用生地中の製菓用改良剤の含有量は、粉体原料および成分(A)の合計の含有量に対して好ましくは0.6質量%以上であり、より好ましくは1質量%以上、さらに好ましくは1.5質量%以上、さらにより好ましくは1.9質量%以上、よりいっそう好ましくは2質量%以上であり、また、好ましくは65質量%以下であり、より好ましくは30質量%以下、さらに好ましくは25質量%以下、さらにより好ましくは22質量%以下、よりいっそう好ましくは19質量%以下である。
また、焼き菓子がロールケーキの場合、焼き菓子用生地中、製菓用改良剤の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、粉体原料および成分(A)の合計の含有量に対して好ましくは0.6質量%以上65質量%以下であり、より好ましくは18質量%以上65質量%以下、さらに好ましくは25質量%以上62質量%以下、さらにより好ましくは35質量%以上60質量%以下、よりいっそう好ましくは45質量%以上59質量%以下である。
同様の観点から、ロールケーキの場合、焼き菓子用生地中の製菓用改良剤の含有量は、粉体原料および成分(A)の合計の含有量に対して好ましくは0.6質量%以上であり、より好ましくは18質量%以上、さらに好ましくは25質量%以上、さらにより好ましくは35質量%以上、よりいっそう好ましくは45質量%以上であり、また、好ましくは65質量%以下であり、より好ましくは62質量%以下、さらにより好ましくは60質量%以下、よりいっそう好ましくは59質量%以下である。 The content of the confectionery improver in the baked confectionery dough in the present embodiment is preferable with respect to the total content of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness. Is 0.6% by mass or more and 65% by mass or less, more preferably 1% by mass or more and 30% by mass or less, still more preferably 1.5% by mass or more and 25% by mass or less, still more preferably 1.9% by mass or more. It is 22% by mass or less, more preferably 2% by mass or more and 19% by mass or less.
From the same viewpoint, the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more, more preferably 0.6% by mass or more, based on the total content of the powder raw material and the component (A). It is 1% by mass or more, more preferably 1.5% by mass or more, still more preferably 1.9% by mass or more, even more preferably 2% by mass or more, and preferably 65% by mass or less, more preferably. Is 30% by mass or less, more preferably 25% by mass or less, even more preferably 22% by mass or less, and even more preferably 19% by mass or less.
When the baked confectionery is a roll cake, the content of the confectionery improving agent in the baked confectionery dough is the total of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 0.6% by mass or more and 65% by mass or less, more preferably 18% by mass or more and 65% by mass or less, still more preferably 25% by mass or more and 62% by mass or less, still more preferably 35% by mass with respect to the content. % Or more and 60% by mass or less, and even more preferably 45% by mass or more and 59% by mass or less.
From the same viewpoint, in the case of roll cake, the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more with respect to the total content of the powder raw material and the component (A). Yes, more preferably 18% by mass or more, still more preferably 25% by mass or more, even more preferably 35% by mass or more, even more preferably 45% by mass or more, and preferably 65% by mass or less. It is preferably 62% by mass or less, even more preferably 60% by mass or less, and even more preferably 59% by mass or less.
同様の観点から、焼き菓子用生地中の製菓用改良剤の含有量は、粉体原料および成分(A)の合計の含有量に対して好ましくは0.6質量%以上であり、より好ましくは1質量%以上、さらに好ましくは1.5質量%以上、さらにより好ましくは1.9質量%以上、よりいっそう好ましくは2質量%以上であり、また、好ましくは65質量%以下であり、より好ましくは30質量%以下、さらに好ましくは25質量%以下、さらにより好ましくは22質量%以下、よりいっそう好ましくは19質量%以下である。
また、焼き菓子がロールケーキの場合、焼き菓子用生地中、製菓用改良剤の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、粉体原料および成分(A)の合計の含有量に対して好ましくは0.6質量%以上65質量%以下であり、より好ましくは18質量%以上65質量%以下、さらに好ましくは25質量%以上62質量%以下、さらにより好ましくは35質量%以上60質量%以下、よりいっそう好ましくは45質量%以上59質量%以下である。
同様の観点から、ロールケーキの場合、焼き菓子用生地中の製菓用改良剤の含有量は、粉体原料および成分(A)の合計の含有量に対して好ましくは0.6質量%以上であり、より好ましくは18質量%以上、さらに好ましくは25質量%以上、さらにより好ましくは35質量%以上、よりいっそう好ましくは45質量%以上であり、また、好ましくは65質量%以下であり、より好ましくは62質量%以下、さらにより好ましくは60質量%以下、よりいっそう好ましくは59質量%以下である。 The content of the confectionery improver in the baked confectionery dough in the present embodiment is preferable with respect to the total content of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness. Is 0.6% by mass or more and 65% by mass or less, more preferably 1% by mass or more and 30% by mass or less, still more preferably 1.5% by mass or more and 25% by mass or less, still more preferably 1.9% by mass or more. It is 22% by mass or less, more preferably 2% by mass or more and 19% by mass or less.
From the same viewpoint, the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more, more preferably 0.6% by mass or more, based on the total content of the powder raw material and the component (A). It is 1% by mass or more, more preferably 1.5% by mass or more, still more preferably 1.9% by mass or more, even more preferably 2% by mass or more, and preferably 65% by mass or less, more preferably. Is 30% by mass or less, more preferably 25% by mass or less, even more preferably 22% by mass or less, and even more preferably 19% by mass or less.
When the baked confectionery is a roll cake, the content of the confectionery improving agent in the baked confectionery dough is the total of the powder raw material and the component (A) from the viewpoint of reducing clinging and improving crispness. It is preferably 0.6% by mass or more and 65% by mass or less, more preferably 18% by mass or more and 65% by mass or less, still more preferably 25% by mass or more and 62% by mass or less, still more preferably 35% by mass with respect to the content. % Or more and 60% by mass or less, and even more preferably 45% by mass or more and 59% by mass or less.
From the same viewpoint, in the case of roll cake, the content of the confectionery improver in the baked confectionery dough is preferably 0.6% by mass or more with respect to the total content of the powder raw material and the component (A). Yes, more preferably 18% by mass or more, still more preferably 25% by mass or more, even more preferably 35% by mass or more, even more preferably 45% by mass or more, and preferably 65% by mass or less. It is preferably 62% by mass or less, even more preferably 60% by mass or less, and even more preferably 59% by mass or less.
また、本実施形態における焼き菓子用生地に対する製菓用改良剤の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、好ましくは0.3質量%以上16質量%以下であり、より好ましくは0.3質量%以上7質量%以下であり、さらに好ましくは0.5質量%以上5.5質量%以下、さらにより好ましくは0.7質量%以上4質量%以下、よりいっそう好ましくは0.8質量%以上3.6質量%以下、殊更好ましくは1質量%以上3.5質量%以下、さらにまた好ましくは1.1質量%以上3.4質量%以下である。
同様の観点から、焼き菓子用生地に対する製菓用改良剤の含有量は、好ましくは0.3質量%以上であり、より好ましくは0.5質量%以上、さらに好ましくは0.7質量%以上、さらにより好ましくは0.8質量%以上、よりいっそう好ましくは1質量%以上、殊更好ましくは1.1質量%以上であり、また、好ましくは16質量%以下であり、より好ましくは7質量%以下、さらに好ましくは5.5質量%以下、さらにより好ましくは4質量%以下、よりいっそう好ましくは3.6質量%以下、殊更好ましくは3.5質量%以下、さらにまた好ましくは3.4質量%以下である。
また、焼き菓子がロールケーキの場合、焼き菓子用生地に対する製菓用改良剤の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、好ましくは0.3質量%以上16質量%以下であり、より好ましくは5質量%以上15質量%以下であり、さらに好ましくは8質量%以上13.5質量%以下である。
同様の観点から、ロールケーキの場合、焼き菓子用生地に対する製菓用改良剤の含有量は、好ましくは0.3質量%以上であり、より好ましくは5質量%以上、さらに好ましくは8質量%以上であり、また、好ましくは16質量%以下であり、より好ましくは15質量%以下、さらに好ましくは13.5質量%以下である。
ここで、焼き菓子用生地に対する製菓用改良剤の含有量とは、具体的には、焼き菓子用生地全体に対する製菓用改良剤の含有量をいう。 Further, the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is preferably 0.3% by mass or more and 7% by mass or less, more preferably 0.5% by mass or more and 5.5% by mass or less, still more preferably 0.7% by mass or more and 4% by mass or less, and even more preferably. It is 0.8% by mass or more and 3.6% by mass or less, particularly preferably 1% by mass or more and 3.5% by mass or less, and further preferably 1.1% by mass or more and 3.4% by mass or less.
From the same viewpoint, the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more. Even more preferably 0.8% by mass or more, even more preferably 1% by mass or more, particularly preferably 1.1% by mass or more, and preferably 16% by mass or less, still more preferably 7% by mass or less. , More preferably 5.5% by mass or less, even more preferably 4% by mass or less, even more preferably 3.6% by mass or less, particularly preferably 3.5% by mass or less, still more preferably 3.4% by mass. It is as follows.
When the baked confectionery is a roll cake, the content of the confectionery improving agent in the baked confectionery dough is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is more preferably 5% by mass or more and 15% by mass or less, and further preferably 8% by mass or more and 13.5% by mass or less.
From the same viewpoint, in the case of a roll cake, the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 5% by mass or more, still more preferably 8% by mass or more. It is preferably 16% by mass or less, more preferably 15% by mass or less, and further preferably 13.5% by mass or less.
Here, the content of the confectionery improving agent in the baked confectionery dough specifically means the content of the confectionery improving agent in the entire baked confectionery dough.
同様の観点から、焼き菓子用生地に対する製菓用改良剤の含有量は、好ましくは0.3質量%以上であり、より好ましくは0.5質量%以上、さらに好ましくは0.7質量%以上、さらにより好ましくは0.8質量%以上、よりいっそう好ましくは1質量%以上、殊更好ましくは1.1質量%以上であり、また、好ましくは16質量%以下であり、より好ましくは7質量%以下、さらに好ましくは5.5質量%以下、さらにより好ましくは4質量%以下、よりいっそう好ましくは3.6質量%以下、殊更好ましくは3.5質量%以下、さらにまた好ましくは3.4質量%以下である。
また、焼き菓子がロールケーキの場合、焼き菓子用生地に対する製菓用改良剤の含有量は、くちゃつきを低減し、歯切れを向上させる観点から、好ましくは0.3質量%以上16質量%以下であり、より好ましくは5質量%以上15質量%以下であり、さらに好ましくは8質量%以上13.5質量%以下である。
同様の観点から、ロールケーキの場合、焼き菓子用生地に対する製菓用改良剤の含有量は、好ましくは0.3質量%以上であり、より好ましくは5質量%以上、さらに好ましくは8質量%以上であり、また、好ましくは16質量%以下であり、より好ましくは15質量%以下、さらに好ましくは13.5質量%以下である。
ここで、焼き菓子用生地に対する製菓用改良剤の含有量とは、具体的には、焼き菓子用生地全体に対する製菓用改良剤の含有量をいう。 Further, the content of the confectionery improving agent in the baked confectionery dough in the present embodiment is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is preferably 0.3% by mass or more and 7% by mass or less, more preferably 0.5% by mass or more and 5.5% by mass or less, still more preferably 0.7% by mass or more and 4% by mass or less, and even more preferably. It is 0.8% by mass or more and 3.6% by mass or less, particularly preferably 1% by mass or more and 3.5% by mass or less, and further preferably 1.1% by mass or more and 3.4% by mass or less.
From the same viewpoint, the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, still more preferably 0.7% by mass or more. Even more preferably 0.8% by mass or more, even more preferably 1% by mass or more, particularly preferably 1.1% by mass or more, and preferably 16% by mass or less, still more preferably 7% by mass or less. , More preferably 5.5% by mass or less, even more preferably 4% by mass or less, even more preferably 3.6% by mass or less, particularly preferably 3.5% by mass or less, still more preferably 3.4% by mass. It is as follows.
When the baked confectionery is a roll cake, the content of the confectionery improving agent in the baked confectionery dough is preferably 0.3% by mass or more and 16% by mass or less from the viewpoint of reducing clinging and improving crispness. It is more preferably 5% by mass or more and 15% by mass or less, and further preferably 8% by mass or more and 13.5% by mass or less.
From the same viewpoint, in the case of a roll cake, the content of the confectionery improver in the baked confectionery dough is preferably 0.3% by mass or more, more preferably 5% by mass or more, still more preferably 8% by mass or more. It is preferably 16% by mass or less, more preferably 15% by mass or less, and further preferably 13.5% by mass or less.
Here, the content of the confectionery improving agent in the baked confectionery dough specifically means the content of the confectionery improving agent in the entire baked confectionery dough.
(焼き菓子用生地の製造方法)
本実施形態における焼き菓子用生地の製造方法は、粉体原料、製菓用改良剤、および成分(A)を含む、焼き菓子用生地を調製する工程を含む。焼き菓子用生地を調製する工程は、具体的には、粉体原料、製菓用改良剤および成分(A)を配合して焼き菓子用生地を得る工程であり、さらに具体的には、粉体原料、製菓用改良剤、成分(A)および適宜他の成分を混合して焼き菓子用生地を得る工程である。
ここで、焼き菓子用生地の調製方法は、一般的に用いられる方法でよく、たとえば油脂組成物と砂糖を加えてすり合わせ、生地が分離しないように徐々に卵を加えた後、粉類を加えて生地を調製するシュガーバッター法や、原材料の全部を投入してミキシングを行うオールインミックス法等が挙げられる。
焼き菓子用生地の調製工程を簡便なものとする観点から、焼き菓子用生地を調製する工程は、好ましくはオールインミックス製法である。
焼き菓子用生地を得る工程において、成分(A)と製菓用改良剤を添加するタイミングは限定されず、成分(A)、製菓用改良剤およびそれ以外の原料をすべて同時に混合してもよいし、成分(A)と粉体原料を混合した後に、製菓用改良剤をその他の原料と共に混合してもよい。 (Manufacturing method of dough for baked goods)
The method for producing a baked confectionery dough in the present embodiment includes a step of preparing a baked confectionery dough containing a powder raw material, a confectionery improver, and an ingredient (A). The step of preparing the dough for baked confectionery is specifically a step of blending a powder raw material, an improving agent for confectionery and the component (A) to obtain a dough for baked confectionery, and more specifically, powder. This is a step of obtaining a dough for baked confectionery by mixing a raw material, a confectionery improver, an ingredient (A), and other ingredients as appropriate.
Here, the method for preparing the dough for baked confectionery may be a generally used method. For example, an oil / fat composition and sugar are added and rubbed together, eggs are gradually added so that the dough does not separate, and then flours are added. Examples include the sugar batter method in which the dough is prepared and the all-in-mix method in which all the raw materials are put in and mixed.
From the viewpoint of simplifying the process of preparing the dough for baked confectionery, the step of preparing the dough for baked confectionery is preferably an all-in-mix production method.
In the process of obtaining the dough for baked confectionery, the timing of adding the ingredient (A) and the confectionery improver is not limited, and the ingredient (A), the confectionery improver and other raw materials may all be mixed at the same time. After mixing the component (A) and the powder raw material, the confectionery improving agent may be mixed with other raw materials.
本実施形態における焼き菓子用生地の製造方法は、粉体原料、製菓用改良剤、および成分(A)を含む、焼き菓子用生地を調製する工程を含む。焼き菓子用生地を調製する工程は、具体的には、粉体原料、製菓用改良剤および成分(A)を配合して焼き菓子用生地を得る工程であり、さらに具体的には、粉体原料、製菓用改良剤、成分(A)および適宜他の成分を混合して焼き菓子用生地を得る工程である。
ここで、焼き菓子用生地の調製方法は、一般的に用いられる方法でよく、たとえば油脂組成物と砂糖を加えてすり合わせ、生地が分離しないように徐々に卵を加えた後、粉類を加えて生地を調製するシュガーバッター法や、原材料の全部を投入してミキシングを行うオールインミックス法等が挙げられる。
焼き菓子用生地の調製工程を簡便なものとする観点から、焼き菓子用生地を調製する工程は、好ましくはオールインミックス製法である。
焼き菓子用生地を得る工程において、成分(A)と製菓用改良剤を添加するタイミングは限定されず、成分(A)、製菓用改良剤およびそれ以外の原料をすべて同時に混合してもよいし、成分(A)と粉体原料を混合した後に、製菓用改良剤をその他の原料と共に混合してもよい。 (Manufacturing method of dough for baked goods)
The method for producing a baked confectionery dough in the present embodiment includes a step of preparing a baked confectionery dough containing a powder raw material, a confectionery improver, and an ingredient (A). The step of preparing the dough for baked confectionery is specifically a step of blending a powder raw material, an improving agent for confectionery and the component (A) to obtain a dough for baked confectionery, and more specifically, powder. This is a step of obtaining a dough for baked confectionery by mixing a raw material, a confectionery improver, an ingredient (A), and other ingredients as appropriate.
Here, the method for preparing the dough for baked confectionery may be a generally used method. For example, an oil / fat composition and sugar are added and rubbed together, eggs are gradually added so that the dough does not separate, and then flours are added. Examples include the sugar batter method in which the dough is prepared and the all-in-mix method in which all the raw materials are put in and mixed.
From the viewpoint of simplifying the process of preparing the dough for baked confectionery, the step of preparing the dough for baked confectionery is preferably an all-in-mix production method.
In the process of obtaining the dough for baked confectionery, the timing of adding the ingredient (A) and the confectionery improver is not limited, and the ingredient (A), the confectionery improver and other raw materials may all be mixed at the same time. After mixing the component (A) and the powder raw material, the confectionery improving agent may be mixed with other raw materials.
(食用油脂)
また、焼き菓子用生地は原料として、食用油脂を含むことができる。具体的には、焼き菓子用生地は、食用油脂をさらに配合して得られるものであってもよい。かかる食用油脂の具体例としては、焼き菓子に一般的に用いられるものであれば制限はなく、マーガリン、ショートニング、バター等の20℃で固体のもの;菜種油、大豆油、オリーブ油等の20℃で液体のもの、等が挙げられ、好ましくは20℃で液体のものである。また、食用油脂は、具体的には、乳化剤を含まない。
また、焼き菓子用生地中の食用油脂の含有量は、好ましくは0質量%以上50質量%以下であり、より好ましくは1質量%以上45質量%以下、さらに好ましくは2質量%以上40質量%以下である。
また、焼菓子の口どけおよび歯切れをより好ましいものとする観点から、焼き菓子用生地中の食用油脂の含有量は、好ましくは0質量%以上であり、より好ましくは1質量%以上、さらに好ましくは2質量%以上であり、また、好ましくは50質量%以下であり、より好ましくは45質量%以下、さらに好ましくは40質量%以下である。 (Edible oils and fats)
In addition, the dough for baked confectionery can contain edible oils and fats as a raw material. Specifically, the dough for baked confectionery may be obtained by further blending edible oils and fats. Specific examples of such edible oils and fats are not limited as long as they are generally used for baked goods, and are solid at 20 ° C such as margarine, shortening, butter; at 20 ° C such as rapeseed oil, soybean oil, and olive oil. Examples thereof include liquid ones, and preferably liquid ones at 20 ° C. In addition, edible oils and fats do not specifically contain emulsifiers.
The content of edible oils and fats in the dough for baked confectionery is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 45% by mass or less, and further preferably 2% by mass or more and 40% by mass or less. It is as follows.
Further, from the viewpoint of making the baked confectionery melt in the mouth and crisp, the content of edible oils and fats in the baked confectionery dough is preferably 0% by mass or more, more preferably 1% by mass or more, still more preferable. Is 2% by mass or more, preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less.
また、焼き菓子用生地は原料として、食用油脂を含むことができる。具体的には、焼き菓子用生地は、食用油脂をさらに配合して得られるものであってもよい。かかる食用油脂の具体例としては、焼き菓子に一般的に用いられるものであれば制限はなく、マーガリン、ショートニング、バター等の20℃で固体のもの;菜種油、大豆油、オリーブ油等の20℃で液体のもの、等が挙げられ、好ましくは20℃で液体のものである。また、食用油脂は、具体的には、乳化剤を含まない。
また、焼き菓子用生地中の食用油脂の含有量は、好ましくは0質量%以上50質量%以下であり、より好ましくは1質量%以上45質量%以下、さらに好ましくは2質量%以上40質量%以下である。
また、焼菓子の口どけおよび歯切れをより好ましいものとする観点から、焼き菓子用生地中の食用油脂の含有量は、好ましくは0質量%以上であり、より好ましくは1質量%以上、さらに好ましくは2質量%以上であり、また、好ましくは50質量%以下であり、より好ましくは45質量%以下、さらに好ましくは40質量%以下である。 (Edible oils and fats)
In addition, the dough for baked confectionery can contain edible oils and fats as a raw material. Specifically, the dough for baked confectionery may be obtained by further blending edible oils and fats. Specific examples of such edible oils and fats are not limited as long as they are generally used for baked goods, and are solid at 20 ° C such as margarine, shortening, butter; at 20 ° C such as rapeseed oil, soybean oil, and olive oil. Examples thereof include liquid ones, and preferably liquid ones at 20 ° C. In addition, edible oils and fats do not specifically contain emulsifiers.
The content of edible oils and fats in the dough for baked confectionery is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 45% by mass or less, and further preferably 2% by mass or more and 40% by mass or less. It is as follows.
Further, from the viewpoint of making the baked confectionery melt in the mouth and crisp, the content of edible oils and fats in the baked confectionery dough is preferably 0% by mass or more, more preferably 1% by mass or more, still more preferable. Is 2% by mass or more, preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less.
(その他の原材料)
本実施形態において、生地は上述した原材料以外の原材料を含むことができる。具体例としては、水、牛乳、豆乳、果汁、野菜汁、はちみつ、黒蜜、液糖などの液体成分;全卵、卵黄、卵白などの卵類;ナッツ類、ドライフルーツ類、チョコチップ等の各種風味素材;ゴマ;玄米;キビ、アワなどの雑穀類が挙げられる。 (Other raw materials)
In the present embodiment, the dough may contain raw materials other than the raw materials described above. Specific examples include liquid components such as water, milk, soy milk, fruit juice, vegetable juice, honey, black honey, and liquid sugar; eggs such as whole eggs, egg yolks, and egg whites; nuts, dried fruits, chocolate chips, etc. Various flavor materials; sesame; brown rice; millets such as egg yolk and egg yolk.
本実施形態において、生地は上述した原材料以外の原材料を含むことができる。具体例としては、水、牛乳、豆乳、果汁、野菜汁、はちみつ、黒蜜、液糖などの液体成分;全卵、卵黄、卵白などの卵類;ナッツ類、ドライフルーツ類、チョコチップ等の各種風味素材;ゴマ;玄米;キビ、アワなどの雑穀類が挙げられる。 (Other raw materials)
In the present embodiment, the dough may contain raw materials other than the raw materials described above. Specific examples include liquid components such as water, milk, soy milk, fruit juice, vegetable juice, honey, black honey, and liquid sugar; eggs such as whole eggs, egg yolks, and egg whites; nuts, dried fruits, chocolate chips, etc. Various flavor materials; sesame; brown rice; millets such as egg yolk and egg yolk.
(焼き菓子)
本実施形態において得られる焼き菓子は、スポンジケーキ、シフォンケーキ、パウンドケーキ、ロールケーキ、バターケーキ、マフィン、パンケーキ、フィナンシェ、ブッセ、ワッフル、マドレーヌ等の洋風焼き菓子が挙げられ、好ましくはスポンジケーキ、シフォンケーキ、パウンドケーキ、ロールケーキ、バターケーキ、マフィン、パンケーキ、マドレーヌおよびフィナンシェから選択される1種であり、より好ましくはスポンジケーキ、シフォンケーキ、パウンドケーキ、ロールケーキ、パンケーキ、マドレーヌおよびフィナンシェから選択される1種であり、さらに好ましくはスポンジケーキ、パウンドケーキ、ロールケーキ、パンケーキ、マドレーヌおよびフィナンシェから選択される1種である。
また、本実施形態で得られた焼き菓子は、ホイップクリーム等でのデコレーション;チョコレートコーティング;チョコチップやドライフルーツ、フルーツソース、ナッツ等でのトッピング;アイシング、などの加工を施すことも可能である。また、本実施形態において得られる焼き菓子をその他の菓子、アイスクリーム等の食材や食品と併用してもよい。 (Baked confectionery)
Examples of the baked confectionery obtained in the present embodiment include Western-style baked confectioneries such as sponge cake, chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, financier, busse, waffle, and madeleine, and sponge cake is preferable. , Chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, madeleine and financier, more preferably sponge cake, chiffon cake, pound cake, roll cake, pancake, madeleine and It is one selected from financiers, more preferably one selected from sponge cakes, pound cakes, roll cakes, pancakes, madeleines and financiers.
Further, the baked confectionery obtained in the present embodiment can be decorated with whipped cream or the like; chocolate coating; toppings with chocolate chips, dried fruits, fruit sauce, nuts or the like; icing, etc. .. Further, the baked confectionery obtained in the present embodiment may be used in combination with other confectionery, ingredients such as ice cream, and foods.
本実施形態において得られる焼き菓子は、スポンジケーキ、シフォンケーキ、パウンドケーキ、ロールケーキ、バターケーキ、マフィン、パンケーキ、フィナンシェ、ブッセ、ワッフル、マドレーヌ等の洋風焼き菓子が挙げられ、好ましくはスポンジケーキ、シフォンケーキ、パウンドケーキ、ロールケーキ、バターケーキ、マフィン、パンケーキ、マドレーヌおよびフィナンシェから選択される1種であり、より好ましくはスポンジケーキ、シフォンケーキ、パウンドケーキ、ロールケーキ、パンケーキ、マドレーヌおよびフィナンシェから選択される1種であり、さらに好ましくはスポンジケーキ、パウンドケーキ、ロールケーキ、パンケーキ、マドレーヌおよびフィナンシェから選択される1種である。
また、本実施形態で得られた焼き菓子は、ホイップクリーム等でのデコレーション;チョコレートコーティング;チョコチップやドライフルーツ、フルーツソース、ナッツ等でのトッピング;アイシング、などの加工を施すことも可能である。また、本実施形態において得られる焼き菓子をその他の菓子、アイスクリーム等の食材や食品と併用してもよい。 (Baked confectionery)
Examples of the baked confectionery obtained in the present embodiment include Western-style baked confectioneries such as sponge cake, chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, financier, busse, waffle, and madeleine, and sponge cake is preferable. , Chiffon cake, pound cake, roll cake, butter cake, muffin, pancake, madeleine and financier, more preferably sponge cake, chiffon cake, pound cake, roll cake, pancake, madeleine and It is one selected from financiers, more preferably one selected from sponge cakes, pound cakes, roll cakes, pancakes, madeleines and financiers.
Further, the baked confectionery obtained in the present embodiment can be decorated with whipped cream or the like; chocolate coating; toppings with chocolate chips, dried fruits, fruit sauce, nuts or the like; icing, etc. .. Further, the baked confectionery obtained in the present embodiment may be used in combination with other confectionery, ingredients such as ice cream, and foods.
(焼き菓子の製造方法)
次に、焼き菓子の製造工程について説明する。 (Manufacturing method of baked confectionery)
Next, the manufacturing process of baked confectionery will be described.
次に、焼き菓子の製造工程について説明する。 (Manufacturing method of baked confectionery)
Next, the manufacturing process of baked confectionery will be described.
本実施形態において、焼き菓子の製造工程は、焼き菓子用生地を調製する工程、および、上記生地を加熱調理する工程を含む。
焼き菓子用生地の調製方法は、前述の(焼き菓子用生地の製造方法)に記載したとおりである。 In the present embodiment, the baking confectionery manufacturing step includes a step of preparing a baked confectionery dough and a step of cooking the dough by heating.
The method for preparing the dough for baked confectionery is as described in the above-mentioned (Method for producing dough for baked confectionery).
焼き菓子用生地の調製方法は、前述の(焼き菓子用生地の製造方法)に記載したとおりである。 In the present embodiment, the baking confectionery manufacturing step includes a step of preparing a baked confectionery dough and a step of cooking the dough by heating.
The method for preparing the dough for baked confectionery is as described in the above-mentioned (Method for producing dough for baked confectionery).
このようにして調製された焼き菓子用生地を、加熱調理する工程を経て焼き菓子を得ることができる。加熱調理の具体例として、焼成、蒸し、油ちょう等が挙げられ、焼成および蒸しから選択される1種または2種の加熱調理が好ましく、より好ましくは焼成である。焼成の具体例としては、フライパンやホットプレートによる焼成、デッキオーブンによる焼成、コンベクション加熱、スチームコンベクション加熱等が挙げられ、ホットプレート焼成、デッキオーブンによる焼成およびコンベクション加熱から選択される1種または2種が好ましく、より好ましくはホットプレート焼成およびデッキオーブンによる焼成であり、さらに好ましくはデッキオーブンによる焼成である。加熱調理の温度は、好ましくは150~230℃、より好ましくは160~220℃である。時間は好ましくは3~60分であり、より好ましくは6~50分である。
The baked confectionery dough prepared in this way can be cooked to obtain baked confectionery. Specific examples of cooking include baking, steaming, oiling, and the like, and one or two kinds of cooking selected from baking and steaming are preferable, and baking is more preferable. Specific examples of firing include firing in a frying pan or hot plate, firing in a deck oven, convection heating, steam convection heating, etc., and one or two types selected from hot plate firing, firing in a deck oven, and convection heating. Is preferable, hot plate baking and baking in a deck oven are more preferable, and baking in a deck oven is more preferable. The cooking temperature is preferably 150 to 230 ° C, more preferably 160 to 220 ° C. The time is preferably 3 to 60 minutes, more preferably 6 to 50 minutes.
本実施形態において得られる焼き菓子は、上述の成分(A)および製菓用改良剤を含むため、口どけを向上させることができる。
また、本実施形態において得られる焼き菓子は、上述の成分(A)および製菓用改良剤を含むため、歯切れを向上させることもできる。 Since the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the melting in the mouth.
Further, since the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the crispness.
また、本実施形態において得られる焼き菓子は、上述の成分(A)および製菓用改良剤を含むため、歯切れを向上させることもできる。 Since the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the melting in the mouth.
Further, since the baked confectionery obtained in the present embodiment contains the above-mentioned component (A) and a confectionery improving agent, it is possible to improve the crispness.
また、上記口どけ向上は、好ましくはくちゃつきの低減である。
In addition, the improvement in melting in the mouth is preferably a reduction in clinging.
(焼き菓子用組成物)
また、成分(A)と製菓用改良剤を混合した焼き菓子用組成物、あるいは成分(A)と製菓用改良剤および原材料の一部を混合して焼き菓子用組成物を調製し、残りの原材料を混合して焼き菓子用生地を調製するのも本実施形態の一態様として有効である。
本実施形態の焼き菓子用組成物の性状は粉末状、ペースト状あるいは液状が挙げられ、好ましくは粉末状あるいはペースト状であり、より好ましくは粉末状である。 (Composition for baked goods)
Further, a composition for baked confectionery in which the component (A) and the improving agent for confectionery are mixed, or a composition for baked confectionery is prepared by mixing the component (A) with the improving agent for confectionery and a part of the raw materials, and the rest. It is also effective as one aspect of the present embodiment to prepare a dough for baked confectionery by mixing raw materials.
The properties of the composition for baked confectionery of the present embodiment include powder, paste and liquid, preferably powder or paste, and more preferably powder.
また、成分(A)と製菓用改良剤を混合した焼き菓子用組成物、あるいは成分(A)と製菓用改良剤および原材料の一部を混合して焼き菓子用組成物を調製し、残りの原材料を混合して焼き菓子用生地を調製するのも本実施形態の一態様として有効である。
本実施形態の焼き菓子用組成物の性状は粉末状、ペースト状あるいは液状が挙げられ、好ましくは粉末状あるいはペースト状であり、より好ましくは粉末状である。 (Composition for baked goods)
Further, a composition for baked confectionery in which the component (A) and the improving agent for confectionery are mixed, or a composition for baked confectionery is prepared by mixing the component (A) with the improving agent for confectionery and a part of the raw materials, and the rest. It is also effective as one aspect of the present embodiment to prepare a dough for baked confectionery by mixing raw materials.
The properties of the composition for baked confectionery of the present embodiment include powder, paste and liquid, preferably powder or paste, and more preferably powder.
(原材料)
以下の例では、原材料として、主に以下のものを使用した。
(成分A)
澱粉組成物1~3:後述する製造例2の方法で製造された澱粉組成物
(製菓用改良剤)
製菓用改良剤1:リョートーエステルSP-A(三菱ケミカルフーズ株式会社製、性状:
ペースト状)
製菓用改良剤2:パティグラース100(理研ビタミン株式会社製、性状:ペースト状)
製菓用改良剤3:スプレンダーHG(株式会社J-オイルミルズ製、性状:ペースト状)
製菓用改良剤4:エマアップKM-100(理研ビタミン株式会社製、性状:粉末状)
製菓用改良剤5:スプレンダーL(株式会社J-オイルミルズ製、性状:液体状)
(粉体原料)
薄力粉:ハート、日本製粉株式会社製
ベーキングパウダー:Fアップ、株式会社アイコク製
上白糖:三井製糖株式会社製
(その他の原材料)
食用油脂1:菜種油、株式会社J-オイルミルズ製
食用油脂2:グランマスタープリメラン、株式会社J-オイルミルズ製
食用油脂3:マイスタージェネータ、株式会社J-オイルミルズ製
食用油脂4:グランマスターアルフィーユ、株式会社J-オイルミルズ製
食用油脂5:グランマスタープリメラン、株式会社J-オイルミルズ製
液糖:ハイスイートデラックス、三菱ケミカルフーズ株式会社製
生クリーム:特選北海道純生クリーム35、タカナシ乳業株式会社製
はちみつ:ふんわりレンゲはちみつ、株式会社加藤美蜂園本舗製
牛乳:おいしい牛乳、株式会社明治製 (raw materials)
In the following examples, the following raw materials were mainly used.
(Component A)
Starch composition 1-3: Starch composition (improving agent for confectionery) produced by the method of Production Example 2 described later.
Confectionery improver 1: Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd., properties:
Paste)
Confectionery improver 2: Patty Grasse 100 (manufactured by RIKEN Vitamin Co., Ltd., properties: paste)
Confectionery improver 3: Splendor HG (manufactured by J-Oil Mills Co., Ltd., properties: paste)
Confectionery improver 4: Emmaup KM-100 (manufactured by RIKEN Vitamin Co., Ltd., properties: powder)
Confectionery improver 5: Splendor L (manufactured by J-Oil Mills Co., Ltd., properties: liquid)
(Powder raw material)
Soft flour: Heart, Nippon Flour Mills Co., Ltd. Baking powder: F-up, Aikoku Co., Ltd. Johakuto: Mitsui Sugar Co., Ltd. (Other raw materials)
Edible oils and fats 1: Rapeseed oil, J-Oil Mills Co., Ltd. Edible oils and fats 2: Granmaster Primeran, J-Oil Mills Co., Ltd. Edible oils and fats 3: Meister Geneta, J-Oil Mills Co., Ltd. Master Alfille, J-Oil Mills Co., Ltd. Edible oil 5: Grand Master Primeran, J-Oil Mills Co., Ltd. Liquid sugar: High Sweet Deluxe, Mitsubishi Chemical Foods Co., Ltd. Fresh cream: Special Hokkaido pure fresh cream 35, Takanashi Dairy Co., Ltd. Honey: Soft Renge Honey, Kato Mibeeen Honpo Milk: Delicious Milk, Meiji Co., Ltd.
以下の例では、原材料として、主に以下のものを使用した。
(成分A)
澱粉組成物1~3:後述する製造例2の方法で製造された澱粉組成物
(製菓用改良剤)
製菓用改良剤1:リョートーエステルSP-A(三菱ケミカルフーズ株式会社製、性状:
ペースト状)
製菓用改良剤2:パティグラース100(理研ビタミン株式会社製、性状:ペースト状)
製菓用改良剤3:スプレンダーHG(株式会社J-オイルミルズ製、性状:ペースト状)
製菓用改良剤4:エマアップKM-100(理研ビタミン株式会社製、性状:粉末状)
製菓用改良剤5:スプレンダーL(株式会社J-オイルミルズ製、性状:液体状)
(粉体原料)
薄力粉:ハート、日本製粉株式会社製
ベーキングパウダー:Fアップ、株式会社アイコク製
上白糖:三井製糖株式会社製
(その他の原材料)
食用油脂1:菜種油、株式会社J-オイルミルズ製
食用油脂2:グランマスタープリメラン、株式会社J-オイルミルズ製
食用油脂3:マイスタージェネータ、株式会社J-オイルミルズ製
食用油脂4:グランマスターアルフィーユ、株式会社J-オイルミルズ製
食用油脂5:グランマスタープリメラン、株式会社J-オイルミルズ製
液糖:ハイスイートデラックス、三菱ケミカルフーズ株式会社製
生クリーム:特選北海道純生クリーム35、タカナシ乳業株式会社製
はちみつ:ふんわりレンゲはちみつ、株式会社加藤美蜂園本舗製
牛乳:おいしい牛乳、株式会社明治製 (raw materials)
In the following examples, the following raw materials were mainly used.
(Component A)
Starch composition 1-3: Starch composition (improving agent for confectionery) produced by the method of Production Example 2 described later.
Confectionery improver 1: Ryotoester SP-A (manufactured by Mitsubishi Chemical Foods Co., Ltd., properties:
Paste)
Confectionery improver 2: Patty Grasse 100 (manufactured by RIKEN Vitamin Co., Ltd., properties: paste)
Confectionery improver 3: Splendor HG (manufactured by J-Oil Mills Co., Ltd., properties: paste)
Confectionery improver 4: Emmaup KM-100 (manufactured by RIKEN Vitamin Co., Ltd., properties: powder)
Confectionery improver 5: Splendor L (manufactured by J-Oil Mills Co., Ltd., properties: liquid)
(Powder raw material)
Soft flour: Heart, Nippon Flour Mills Co., Ltd. Baking powder: F-up, Aikoku Co., Ltd. Johakuto: Mitsui Sugar Co., Ltd. (Other raw materials)
Edible oils and fats 1: Rapeseed oil, J-Oil Mills Co., Ltd. Edible oils and fats 2: Granmaster Primeran, J-Oil Mills Co., Ltd. Edible oils and fats 3: Meister Geneta, J-Oil Mills Co., Ltd. Master Alfille, J-Oil Mills Co., Ltd. Edible oil 5: Grand Master Primeran, J-Oil Mills Co., Ltd. Liquid sugar: High Sweet Deluxe, Mitsubishi Chemical Foods Co., Ltd. Fresh cream: Special Hokkaido pure fresh cream 35, Takanashi Dairy Co., Ltd. Honey: Soft Renge Honey, Kato Mibeeen Honpo Milk: Delicious Milk, Meiji Co., Ltd.
(製造例1)酸処理澱粉の製造
澱粉組成物1~3の原料となる低分子化澱粉として酸処理澱粉を製造した。
(酸処理ハイアミロースコーンスターチの製造方法)
ハイアミロースコーンスターチ(株式会社J-オイルミルズ製、HS-7、アミロース含量70質量%)を水に懸濁して35.6%(w/w)スラリーを調製し、50℃に加温した。そこへ、攪拌しながら4.25Nに調製した塩酸水溶液をスラリー質量比で1/9倍量加え反応を開始した。16時間反応後、3%NaOHで中和し、水洗、脱水、乾燥し、酸処理ハイアミロースコーンスターチを得た。
得られた酸処理ハイアミロースコーンスターチのピーク分子量を後述の方法で測定したところ、ピーク分子量は1.2×104であった。 (Production Example 1) Production of Acid-treated Starch Acid-treated starch was produced as a low-molecular-weight starch as a raw material for starch compositions 1 to 3.
(Manufacturing method of acid-treated high amylose cornstarch)
High amylose cornstarch (manufactured by J-Oil Mills Co., Ltd., HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. The reaction was started by adding 1/9 times the mass ratio of the slurry of the aqueous hydrochloric acid solution prepared to 4.25 N with stirring. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described below, the peak molecular weight was 1.2 × 10 4.
澱粉組成物1~3の原料となる低分子化澱粉として酸処理澱粉を製造した。
(酸処理ハイアミロースコーンスターチの製造方法)
ハイアミロースコーンスターチ(株式会社J-オイルミルズ製、HS-7、アミロース含量70質量%)を水に懸濁して35.6%(w/w)スラリーを調製し、50℃に加温した。そこへ、攪拌しながら4.25Nに調製した塩酸水溶液をスラリー質量比で1/9倍量加え反応を開始した。16時間反応後、3%NaOHで中和し、水洗、脱水、乾燥し、酸処理ハイアミロースコーンスターチを得た。
得られた酸処理ハイアミロースコーンスターチのピーク分子量を後述の方法で測定したところ、ピーク分子量は1.2×104であった。 (Production Example 1) Production of Acid-treated Starch Acid-treated starch was produced as a low-molecular-weight starch as a raw material for starch compositions 1 to 3.
(Manufacturing method of acid-treated high amylose cornstarch)
High amylose cornstarch (manufactured by J-Oil Mills Co., Ltd., HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. The reaction was started by adding 1/9 times the mass ratio of the slurry of the aqueous hydrochloric acid solution prepared to 4.25 N with stirring. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described below, the peak molecular weight was 1.2 × 10 4.
(ピーク分子量の測定方法)
ピーク分子量の測定は、東ソー株式会社製HPLCユニットを使用しておこなった(ポンプDP-8020、RI検出器RS-8021、脱気装置SD-8022)。
(1)試料を粉砕し、JIS-Z8801-1規格の篩で、目開き0.15mm篩下の画分を回収した。この回収画分を移動相に1mg/mLとなるように懸濁し、懸濁液を100℃3分間加熱して完全に溶解した。0.45μmろ過フィルター(ADVANTEC社製、DISMIC-25HP PTFE 0.45μm)を用いてろ過を行い、ろ液を分析試料とした。
(2)以下の分析条件で分子量を測定した。
カラム:TSKgel α-M(7.8mmφ、30cm)(東ソー株式会社製)2本
流速:0.5mL/min
移動相:5mM 硝酸ナトリウム含有90%(v/v)ジメチルスルホキシド溶液
カラム温度:40℃
分析量:0.2mL
(3)検出器データを、ソフトウェア(マルチステーションGPC-8020modelIIデータ収集ver5.70、東ソー株式会社製)にて収集し、分子量ピークを計算した。
検量線には、分子量既知のプルラン(Shodex Standard P-82、昭和電工株式会社製)を使用した。 (Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow velocities: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40 ° C.
Analytical volume: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020modelII data collection ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
For the calibration curve, pullulan having a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.
ピーク分子量の測定は、東ソー株式会社製HPLCユニットを使用しておこなった(ポンプDP-8020、RI検出器RS-8021、脱気装置SD-8022)。
(1)試料を粉砕し、JIS-Z8801-1規格の篩で、目開き0.15mm篩下の画分を回収した。この回収画分を移動相に1mg/mLとなるように懸濁し、懸濁液を100℃3分間加熱して完全に溶解した。0.45μmろ過フィルター(ADVANTEC社製、DISMIC-25HP PTFE 0.45μm)を用いてろ過を行い、ろ液を分析試料とした。
(2)以下の分析条件で分子量を測定した。
カラム:TSKgel α-M(7.8mmφ、30cm)(東ソー株式会社製)2本
流速:0.5mL/min
移動相:5mM 硝酸ナトリウム含有90%(v/v)ジメチルスルホキシド溶液
カラム温度:40℃
分析量:0.2mL
(3)検出器データを、ソフトウェア(マルチステーションGPC-8020modelIIデータ収集ver5.70、東ソー株式会社製)にて収集し、分子量ピークを計算した。
検量線には、分子量既知のプルラン(Shodex Standard P-82、昭和電工株式会社製)を使用した。 (Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow velocities: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate Column temperature: 40 ° C.
Analytical volume: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020modelII data collection ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
For the calibration curve, pullulan having a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.
(冷水膨潤度の測定方法)
(1)試料を、水分計(研精工業株式会社、型番MX-50)を用いて、125℃で加熱乾燥させて水分測定し、得られた水分値から乾燥物質量を算出した。
(2)この乾燥物質量換算で試料1gを25℃の水50mLに分散した状態にし、30分間25℃の恒温槽の中でゆるやかに撹拌した後、3000rpmで10分間遠心分離(遠心分離機:日立工機社製、日立卓上遠心機CT6E型;ローター:T4SS型スイングローター;アダプター:50TC×2Sアダプター)し、沈殿層と上澄層に分けた。
(3)上澄層を取り除き、沈殿層質量を測定し、これをB(g)とした。
(4)沈殿層を乾固(105℃、恒量)したときの質量をC(g)とした。
(5)BをCで割った値を冷水膨潤度とした。 (Measuring method of cold water swelling degree)
(1) The sample was dried by heating at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dried substance was calculated from the obtained moisture value.
(2) In terms of the amount of dry substance, 1 g of the sample is dispersed in 50 mL of water at 25 ° C., gently stirred in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Desktop Centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Hitachi Koki Co., Ltd., and separated into a precipitation layer and a supernatant layer.
(3) The supernatant layer was removed, the mass of the precipitate layer was measured, and this was designated as B (g).
(4) The mass when the precipitated layer was dried to dryness (105 ° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was defined as the degree of cold water swelling.
(1)試料を、水分計(研精工業株式会社、型番MX-50)を用いて、125℃で加熱乾燥させて水分測定し、得られた水分値から乾燥物質量を算出した。
(2)この乾燥物質量換算で試料1gを25℃の水50mLに分散した状態にし、30分間25℃の恒温槽の中でゆるやかに撹拌した後、3000rpmで10分間遠心分離(遠心分離機:日立工機社製、日立卓上遠心機CT6E型;ローター:T4SS型スイングローター;アダプター:50TC×2Sアダプター)し、沈殿層と上澄層に分けた。
(3)上澄層を取り除き、沈殿層質量を測定し、これをB(g)とした。
(4)沈殿層を乾固(105℃、恒量)したときの質量をC(g)とした。
(5)BをCで割った値を冷水膨潤度とした。 (Measuring method of cold water swelling degree)
(1) The sample was dried by heating at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dried substance was calculated from the obtained moisture value.
(2) In terms of the amount of dry substance, 1 g of the sample is dispersed in 50 mL of water at 25 ° C., gently stirred in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Desktop Centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Hitachi Koki Co., Ltd., and separated into a precipitation layer and a supernatant layer.
(3) The supernatant layer was removed, the mass of the precipitate layer was measured, and this was designated as B (g).
(4) The mass when the precipitated layer was dried to dryness (105 ° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was defined as the degree of cold water swelling.
(製造例2)澱粉組成物1~3の製造
コーンスターチ79質量%、上述の方法で得られた酸処理ハイアミロースコーンスターチ20質量%、および、炭酸カルシウム1質量%を充分に均一になるまで袋内で混合した。2軸エクストルーダー(幸和工業社製KEI-45)を用いて、混合物を加圧加熱処理した。処理条件は、以下の通りである。
原料供給:450g/分
加水:17質量%
バレル温度:原料入口から出口に向かって50℃、70℃および100℃
出口温度:100~110℃
スクリューの回転数250rpm
このようにしてエクストルーダー処理により得られた加熱糊化物を110℃にて乾燥し、水分含量を10質量%に調整した。
次いで、乾燥した加熱糊化物を、卓上カッター粉砕機で粉砕した後、JIS-Z8801-1規格の篩で篩分けした。篩分けした加熱糊化物を、表1の配合割合で混合し、澱粉組成物1~3を調製した。澱粉組成物1~3の25℃における冷水膨潤度を前述の方法で測定した値を表1に合わせて示す。 (Production Example 2) Production of starch compositions 1 to 3 In a bag until 79% by mass of cornstarch, 20% by mass of acid-treated high amylose cornstarch obtained by the above method, and 1% by mass of calcium carbonate are sufficiently uniform. Mixed in. The mixture was heat-treated under pressure using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 450 g / min Water: 17% by mass
Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet
Outlet temperature: 100-110 ° C
Screw rotation speed 250 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to 10% by mass.
Next, the dried heated gelatinized product was pulverized with a desktop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare starch compositions 1 to 3. Table 1 shows the values of the swelling degree of the starch compositions 1 to 3 at 25 ° C. measured by the above-mentioned method.
コーンスターチ79質量%、上述の方法で得られた酸処理ハイアミロースコーンスターチ20質量%、および、炭酸カルシウム1質量%を充分に均一になるまで袋内で混合した。2軸エクストルーダー(幸和工業社製KEI-45)を用いて、混合物を加圧加熱処理した。処理条件は、以下の通りである。
原料供給:450g/分
加水:17質量%
バレル温度:原料入口から出口に向かって50℃、70℃および100℃
出口温度:100~110℃
スクリューの回転数250rpm
このようにしてエクストルーダー処理により得られた加熱糊化物を110℃にて乾燥し、水分含量を10質量%に調整した。
次いで、乾燥した加熱糊化物を、卓上カッター粉砕機で粉砕した後、JIS-Z8801-1規格の篩で篩分けした。篩分けした加熱糊化物を、表1の配合割合で混合し、澱粉組成物1~3を調製した。澱粉組成物1~3の25℃における冷水膨潤度を前述の方法で測定した値を表1に合わせて示す。 (Production Example 2) Production of starch compositions 1 to 3 In a bag until 79% by mass of cornstarch, 20% by mass of acid-treated high amylose cornstarch obtained by the above method, and 1% by mass of calcium carbonate are sufficiently uniform. Mixed in. The mixture was heat-treated under pressure using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 450 g / min Water: 17% by mass
Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet
Outlet temperature: 100-110 ° C
Screw rotation speed 250 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to 10% by mass.
Next, the dried heated gelatinized product was pulverized with a desktop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare starch compositions 1 to 3. Table 1 shows the values of the swelling degree of the starch compositions 1 to 3 at 25 ° C. measured by the above-mentioned method.
焼き菓子類の製造方法は、以下の手順で行った。
The method for producing baked confectionery was as follows.
(スポンジケーキの製造方法1)
以下の手順で、オールインミックス製法によりスポンジケーキを作製した。
1.原材料のうち、澱粉組成物、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせ、ミックス粉を得た。対照例では、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
2.製菓用改良剤、およびその他の原材料と、上記1.で得られたミックス粉をボウルに入れ、ホイッパーを取り付けたホバートミキサーで中速にて比重が0.32~0.36になるようにミキシングした。
3.ミキシング後の生地200gを、5号丸型に入れ、オーブンにて以下の条件で焼成した。
焼成温度:上段180℃/下段180℃
焼成時間:25分
4.完全に冷ましたのち、8等分して評価に供した。 (Sponge cake manufacturing method 1)
A sponge cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Among the raw materials, starch composition, cake flour, white sugar and baking powder were put in a plastic bag and mixed to obtain a mixed flour. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
2. Confectionery improver and other raw materials, and the above 1. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
3. 3. 200 g of the mixed dough was placed in a No. 5 round shape and baked in an oven under the following conditions.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 25 minutes 4. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
以下の手順で、オールインミックス製法によりスポンジケーキを作製した。
1.原材料のうち、澱粉組成物、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせ、ミックス粉を得た。対照例では、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
2.製菓用改良剤、およびその他の原材料と、上記1.で得られたミックス粉をボウルに入れ、ホイッパーを取り付けたホバートミキサーで中速にて比重が0.32~0.36になるようにミキシングした。
3.ミキシング後の生地200gを、5号丸型に入れ、オーブンにて以下の条件で焼成した。
焼成温度:上段180℃/下段180℃
焼成時間:25分
4.完全に冷ましたのち、8等分して評価に供した。 (Sponge cake manufacturing method 1)
A sponge cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Among the raw materials, starch composition, cake flour, white sugar and baking powder were put in a plastic bag and mixed to obtain a mixed flour. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
2. Confectionery improver and other raw materials, and the above 1. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
3. 3. 200 g of the mixed dough was placed in a No. 5 round shape and baked in an oven under the following conditions.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 25 minutes 4. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
(スポンジケーキの製造方法2)
以下の手順で、オールインミックス製法によりスポンジケーキを作製した。
1.原材料のうち、製菓用改良剤、澱粉組成物およびベーキングパウダーをあらかじめ混合し、焼き菓子用組成物を作製しておいた。
2.薄力粉、上白糖をビニール袋に入れ混ぜ合わせ、そこに上記1.で作製した焼き菓子用組成物をさらに加えミックス粉を得た。対照例では、製菓用改良剤、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
3.その他の原材料および上記2.で得られたミックス粉をボウルに入れ、ホイッパーを取り付けたホバートミキサーで中速にて比重が0.32~0.36になるようにミキシングした。
4.ミキシング後の生地200gを、5号丸型に入れ、オーブンにて以下の条件で焼成した。
焼成温度:上段180℃/下段180℃
焼成時間:25分
5.完全に冷ましたのち、8等分して評価に供した。 (Sponge cake manufacturing method 2)
A sponge cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Among the raw materials, a confectionery improver, a starch composition and a baking powder were mixed in advance to prepare a composition for baked confectionery.
2. Put the cake flour and white sugar in a plastic bag and mix them. The composition for baked confectionery prepared in the above was further added to obtain a mixed flour. In the control example, a confectionery improver, cake flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Other raw materials and the above 2. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
4. 200 g of the mixed dough was placed in a No. 5 round shape and baked in an oven under the following conditions.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 25 minutes 5. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
以下の手順で、オールインミックス製法によりスポンジケーキを作製した。
1.原材料のうち、製菓用改良剤、澱粉組成物およびベーキングパウダーをあらかじめ混合し、焼き菓子用組成物を作製しておいた。
2.薄力粉、上白糖をビニール袋に入れ混ぜ合わせ、そこに上記1.で作製した焼き菓子用組成物をさらに加えミックス粉を得た。対照例では、製菓用改良剤、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
3.その他の原材料および上記2.で得られたミックス粉をボウルに入れ、ホイッパーを取り付けたホバートミキサーで中速にて比重が0.32~0.36になるようにミキシングした。
4.ミキシング後の生地200gを、5号丸型に入れ、オーブンにて以下の条件で焼成した。
焼成温度:上段180℃/下段180℃
焼成時間:25分
5.完全に冷ましたのち、8等分して評価に供した。 (Sponge cake manufacturing method 2)
A sponge cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Among the raw materials, a confectionery improver, a starch composition and a baking powder were mixed in advance to prepare a composition for baked confectionery.
2. Put the cake flour and white sugar in a plastic bag and mix them. The composition for baked confectionery prepared in the above was further added to obtain a mixed flour. In the control example, a confectionery improver, cake flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Other raw materials and the above 2. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
4. 200 g of the mixed dough was placed in a No. 5 round shape and baked in an oven under the following conditions.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 25 minutes 5. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
(パウンドケーキの製造方法)
以下の手順で、オールインミックス製法によりパウンドケーキを作製した。
1.原材料のうち、澱粉組成物、薄力粉、上白糖およびベーキングパウダーをすべてビニール袋に入れ混ぜ合わせ、篩にかけ、ミックス粉を作製した。対照例では、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
2.製菓用改良剤、20℃に調温した食用油脂、全卵と一緒に、上記1.で得られたミックス粉をホバートミキサーのボウルに投入し、ビーターを使用して低速でミキシングをおこない、次いで中速でミキシングをおこない、最終的な生地比重が0.75~0.81となるように調製した。
3.上記2.で得られた生地を絞り袋に入れ、パウンドケーキ用の焼き型に300gずつ入れた。
4.パウンド型を作業台平面に軽く落とし、形を整えた。
5.以下の条件でオーブンにて焼成し、パウンドケーキを得た。
焼成温度:上段180℃/下段180℃
焼成時間:30分
6.完全に冷ましたのち、10等分して評価に供した。 (Manufacturing method of pound cake)
A pound cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Of the raw materials, the starch composition, cake flour, white sugar and baking powder were all mixed in a plastic bag and sieved to prepare a mixed powder. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
2. Along with the confectionery improver, edible oil and fat adjusted to 20 ° C, and whole eggs, the above 1. Put the mixed powder obtained in step 1 into the bowl of the Hobart mixer, mix at low speed using a beater, and then mix at medium speed so that the final dough specific gravity is 0.75 to 0.81. Prepared in.
3. 3. Above 2. The dough obtained in 1) was put into a piping bag, and 300 g each was put into a baking mold for pound cake.
4. The pound mold was lightly dropped on the workbench plane to shape it.
5. It was baked in an oven under the following conditions to obtain a pound cake.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 30 minutes 6. After it was completely cooled, it was divided into 10 equal parts and used for evaluation.
以下の手順で、オールインミックス製法によりパウンドケーキを作製した。
1.原材料のうち、澱粉組成物、薄力粉、上白糖およびベーキングパウダーをすべてビニール袋に入れ混ぜ合わせ、篩にかけ、ミックス粉を作製した。対照例では、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
2.製菓用改良剤、20℃に調温した食用油脂、全卵と一緒に、上記1.で得られたミックス粉をホバートミキサーのボウルに投入し、ビーターを使用して低速でミキシングをおこない、次いで中速でミキシングをおこない、最終的な生地比重が0.75~0.81となるように調製した。
3.上記2.で得られた生地を絞り袋に入れ、パウンドケーキ用の焼き型に300gずつ入れた。
4.パウンド型を作業台平面に軽く落とし、形を整えた。
5.以下の条件でオーブンにて焼成し、パウンドケーキを得た。
焼成温度:上段180℃/下段180℃
焼成時間:30分
6.完全に冷ましたのち、10等分して評価に供した。 (Manufacturing method of pound cake)
A pound cake was prepared by the all-in-mix method according to the following procedure.
1. 1. Of the raw materials, the starch composition, cake flour, white sugar and baking powder were all mixed in a plastic bag and sieved to prepare a mixed powder. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
2. Along with the confectionery improver, edible oil and fat adjusted to 20 ° C, and whole eggs, the above 1. Put the mixed powder obtained in step 1 into the bowl of the Hobart mixer, mix at low speed using a beater, and then mix at medium speed so that the final dough specific gravity is 0.75 to 0.81. Prepared in.
3. 3. Above 2. The dough obtained in 1) was put into a piping bag, and 300 g each was put into a baking mold for pound cake.
4. The pound mold was lightly dropped on the workbench plane to shape it.
5. It was baked in an oven under the following conditions to obtain a pound cake.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 30 minutes 6. After it was completely cooled, it was divided into 10 equal parts and used for evaluation.
(ロールケーキの製造方法)
以下の手順でスポンジケーキを焼成し、デコレーションしてロールケーキを得た。 (Manufacturing method of roll cake)
The sponge cake was baked according to the following procedure and decorated to obtain a roll cake.
以下の手順でスポンジケーキを焼成し、デコレーションしてロールケーキを得た。 (Manufacturing method of roll cake)
The sponge cake was baked according to the following procedure and decorated to obtain a roll cake.
(オールインミックス製法によるロールケーキ用スポンジケーキの製造方法)
1.原材料のうち、澱粉組成物およびベーキングパウダーをあらかじめ混合して混合物を得た。
2.薄力粉、上白糖をビニール袋に入れ混ぜ合わせ、そこに上記1.で作製した混合物をさらに加えミックス粉を得た。対照例では、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
3.製菓用改良剤、その他の原材料および上記2.で得られたミックス粉をボウルに入れ、ホイッパーを取り付けたホバートミキサーで中速にて比重が0.32~0.36になるようにミキシングした。
4.ミキシング後の生地550gを、8取天板(寸法:350×400mm)に入れ、オーブンにて以下の条件で焼成した。
焼成条件:上段180℃/下段180℃
焼成時間:12分 (Manufacturing method of sponge cake for roll cake by all-in-mix manufacturing method)
1. 1. Of the raw materials, the starch composition and baking powder were mixed in advance to obtain a mixture.
2. Put the cake flour and white sugar in a plastic bag and mix them. The mixture prepared in the above was further added to obtain a mixed powder. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Confectionery improver, other raw materials and 2. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
4. 550 g of the mixed dough was placed on an 8-top plate (dimensions: 350 x 400 mm) and baked in an oven under the following conditions.
Baking conditions: upper 180 ° C / lower 180 ° C
Baking time: 12 minutes
1.原材料のうち、澱粉組成物およびベーキングパウダーをあらかじめ混合して混合物を得た。
2.薄力粉、上白糖をビニール袋に入れ混ぜ合わせ、そこに上記1.で作製した混合物をさらに加えミックス粉を得た。対照例では、薄力粉、上白糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
3.製菓用改良剤、その他の原材料および上記2.で得られたミックス粉をボウルに入れ、ホイッパーを取り付けたホバートミキサーで中速にて比重が0.32~0.36になるようにミキシングした。
4.ミキシング後の生地550gを、8取天板(寸法:350×400mm)に入れ、オーブンにて以下の条件で焼成した。
焼成条件:上段180℃/下段180℃
焼成時間:12分 (Manufacturing method of sponge cake for roll cake by all-in-mix manufacturing method)
1. 1. Of the raw materials, the starch composition and baking powder were mixed in advance to obtain a mixture.
2. Put the cake flour and white sugar in a plastic bag and mix them. The mixture prepared in the above was further added to obtain a mixed powder. In the control example, soft flour, white sugar and baking powder were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Confectionery improver, other raw materials and 2. The mixed powder obtained in (1) was placed in a bowl and mixed with a hobart mixer equipped with a whipper at medium speed so that the specific gravity was 0.32 to 0.36.
4. 550 g of the mixed dough was placed on an 8-top plate (dimensions: 350 x 400 mm) and baked in an oven under the following conditions.
Baking conditions: upper 180 ° C / lower 180 ° C
Baking time: 12 minutes
(ロールケーキのデコレーション方法)
以下の方法でホイップクリームを作製し、上記で得られたロールケーキ用スポンジケーキにデコレーションし、各例の生クリームロールケーキを得た。
1.生クリーム1パックをボウルに入れ、上白糖16gを加えて、ミキサーの中速でホイップし、8分立てのホイップクリームを得た。
2.焼成後のロールケーキ用スポンジケーキに上記ホイップクリームをパレットナイフで5~6mmの厚さで均等に塗った。
3.上記2.でクリームを塗ったスポンジケーキの面を内側に巻き込んで筒状に成形しロールケーキを得た。
4.得られたロールケーキをビニールの包装用袋(寸法:100×100mm)に入れシーラーで口を閉じて、4℃で3日間保管した。
5.ケーキを袋から取り出し、評価に供した。 (How to decorate a roll cake)
A whipped cream was prepared by the following method and decorated with the sponge cake for roll cake obtained above to obtain a fresh cream roll cake of each example.
1. 1. One pack of fresh cream was placed in a bowl, 16 g of white sugar was added, and the mixture was whipped at medium speed with a mixer to obtain whipped cream standing for 8 minutes.
2. The whipped cream was evenly applied to the sponge cake for roll cake after baking with a palette knife to a thickness of 5 to 6 mm.
3. 3. Above 2. The surface of the sponge cake coated with cream was rolled inward and molded into a tubular shape to obtain a roll cake.
4. The obtained roll cake was placed in a vinyl packaging bag (dimensions: 100 x 100 mm), closed with a sealer, and stored at 4 ° C. for 3 days.
5. The cake was taken out of the bag and used for evaluation.
以下の方法でホイップクリームを作製し、上記で得られたロールケーキ用スポンジケーキにデコレーションし、各例の生クリームロールケーキを得た。
1.生クリーム1パックをボウルに入れ、上白糖16gを加えて、ミキサーの中速でホイップし、8分立てのホイップクリームを得た。
2.焼成後のロールケーキ用スポンジケーキに上記ホイップクリームをパレットナイフで5~6mmの厚さで均等に塗った。
3.上記2.でクリームを塗ったスポンジケーキの面を内側に巻き込んで筒状に成形しロールケーキを得た。
4.得られたロールケーキをビニールの包装用袋(寸法:100×100mm)に入れシーラーで口を閉じて、4℃で3日間保管した。
5.ケーキを袋から取り出し、評価に供した。 (How to decorate a roll cake)
A whipped cream was prepared by the following method and decorated with the sponge cake for roll cake obtained above to obtain a fresh cream roll cake of each example.
1. 1. One pack of fresh cream was placed in a bowl, 16 g of white sugar was added, and the mixture was whipped at medium speed with a mixer to obtain whipped cream standing for 8 minutes.
2. The whipped cream was evenly applied to the sponge cake for roll cake after baking with a palette knife to a thickness of 5 to 6 mm.
3. 3. Above 2. The surface of the sponge cake coated with cream was rolled inward and molded into a tubular shape to obtain a roll cake.
4. The obtained roll cake was placed in a vinyl packaging bag (dimensions: 100 x 100 mm), closed with a sealer, and stored at 4 ° C. for 3 days.
5. The cake was taken out of the bag and used for evaluation.
(パンケーキの製造方法)
以下の手順で、パンケーキを作製した。
1.製菓用改良剤、全卵、牛乳、上白糖、水をボウルに入れ、ホイッパーを取り付けたホバートミキサーにて比重0.25~0.28になるまで均一に攪拌した。
2.上記1.に、澱粉組成物、薄力粉およびベーキングパウダーを加え均一に混合した。対照例では、薄力粉およびベーキングパウダーを加え均一に混合した。
3.上記2.に50℃で加熱溶解した食用油脂を加え、均一に混合し、パンケーキ用生地を得た。
4.上記3.で得られた生地55gを、ホットプレートにて直径10cmのセルクルを使用し、以下の条件で焼成した。
焼成温度:170℃
焼成時間:片面6分、ひっくり返して3分
5.完全に冷ましたのち、8等分して評価に供した。 (How to make pancakes)
Pancakes were made by the following procedure.
1. 1. The confectionery improver, whole egg, milk, white sugar, and water were placed in a bowl and stirred uniformly with a hobart mixer equipped with a whipper until the specific gravity reached 0.25 to 0.28.
2. Above 1. The starch composition, cake flour and baking powder were added to the mixture and mixed uniformly. In the control example, cake flour and baking powder were added and mixed uniformly.
3. 3. Above 2. The edible oil and fat melted by heating at 50 ° C. was added to the mixture and mixed uniformly to obtain a pancake dough.
4. Above 3. 55 g of the dough obtained in 1) was baked on a hot plate using a cercle having a diameter of 10 cm under the following conditions.
Baking temperature: 170 ° C
Baking time: 6 minutes on one side, 3 minutes by turning over. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
以下の手順で、パンケーキを作製した。
1.製菓用改良剤、全卵、牛乳、上白糖、水をボウルに入れ、ホイッパーを取り付けたホバートミキサーにて比重0.25~0.28になるまで均一に攪拌した。
2.上記1.に、澱粉組成物、薄力粉およびベーキングパウダーを加え均一に混合した。対照例では、薄力粉およびベーキングパウダーを加え均一に混合した。
3.上記2.に50℃で加熱溶解した食用油脂を加え、均一に混合し、パンケーキ用生地を得た。
4.上記3.で得られた生地55gを、ホットプレートにて直径10cmのセルクルを使用し、以下の条件で焼成した。
焼成温度:170℃
焼成時間:片面6分、ひっくり返して3分
5.完全に冷ましたのち、8等分して評価に供した。 (How to make pancakes)
Pancakes were made by the following procedure.
1. 1. The confectionery improver, whole egg, milk, white sugar, and water were placed in a bowl and stirred uniformly with a hobart mixer equipped with a whipper until the specific gravity reached 0.25 to 0.28.
2. Above 1. The starch composition, cake flour and baking powder were added to the mixture and mixed uniformly. In the control example, cake flour and baking powder were added and mixed uniformly.
3. 3. Above 2. The edible oil and fat melted by heating at 50 ° C. was added to the mixture and mixed uniformly to obtain a pancake dough.
4. Above 3. 55 g of the dough obtained in 1) was baked on a hot plate using a cercle having a diameter of 10 cm under the following conditions.
Baking temperature: 170 ° C
Baking time: 6 minutes on one side, 3 minutes by turning over. After it was completely cooled, it was divided into 8 equal parts and used for evaluation.
(評価方法)
以下においては、各例で作製した焼き菓子について、くちゃつき/口どけ、および歯切れを、以下の評価基準に従い専門パネラー6名の合議で評価し、3点以上を合格とした。ただし、ロールケーキの評価は、専門パネラー3名の合議、パンケーキの評価は、専門パネラー2名の合議でおこなった。評価基準を以下に示す。 (Evaluation method)
In the following, for the baked confectionery produced in each example, clattering / melting in the mouth and crispness were evaluated by the consensus of six specialized panelists according to the following evaluation criteria, and 3 points or more were passed. However, the evaluation of the roll cake was carried out by the consensus of three specialized panelists, and the evaluation of the pancake was carried out by the consensus of two specialized panelists. The evaluation criteria are shown below.
以下においては、各例で作製した焼き菓子について、くちゃつき/口どけ、および歯切れを、以下の評価基準に従い専門パネラー6名の合議で評価し、3点以上を合格とした。ただし、ロールケーキの評価は、専門パネラー3名の合議、パンケーキの評価は、専門パネラー2名の合議でおこなった。評価基準を以下に示す。 (Evaluation method)
In the following, for the baked confectionery produced in each example, clattering / melting in the mouth and crispness were evaluated by the consensus of six specialized panelists according to the following evaluation criteria, and 3 points or more were passed. However, the evaluation of the roll cake was carried out by the consensus of three specialized panelists, and the evaluation of the pancake was carried out by the consensus of two specialized panelists. The evaluation criteria are shown below.
(くちゃつき/口どけ)
5:全くくちゃつきを感じず、非常に口どけが良い
4:ほとんどくちゃつきを感じず、かなり口どけが良い
3:わずかにくちゃつきを感じるが、口どけが良い
2:ややくちゃつきを感じ、口どけがやや悪い
1:かなりくちゃつきを感じ、口どけが悪い
(歯切れ)
5:非常に歯切れが良い
4:かなり歯切れが良い
3:歯切れが良い
2:歯切れがやや悪い
1:歯切れが悪い (Crumpling / Mouth melting)
5: No fluttering at all, very good mouthfeel 4: Almost no fluffy, fairly good mouthfeel 3: Slightly fluffy but good mouthfeel 2: Slightly Feeling fluttering, slightly bad mouthfeel 1: Feeling quite fluffy, bad mouthfeel (crisp)
5: Very crisp 4: Very crisp 3: Good crisp 2: Slightly crisp 1: Poor crisp
5:全くくちゃつきを感じず、非常に口どけが良い
4:ほとんどくちゃつきを感じず、かなり口どけが良い
3:わずかにくちゃつきを感じるが、口どけが良い
2:ややくちゃつきを感じ、口どけがやや悪い
1:かなりくちゃつきを感じ、口どけが悪い
(歯切れ)
5:非常に歯切れが良い
4:かなり歯切れが良い
3:歯切れが良い
2:歯切れがやや悪い
1:歯切れが悪い (Crumpling / Mouth melting)
5: No fluttering at all, very good mouthfeel 4: Almost no fluffy, fairly good mouthfeel 3: Slightly fluffy but good mouthfeel 2: Slightly Feeling fluttering, slightly bad mouthfeel 1: Feeling quite fluffy, bad mouthfeel (crisp)
5: Very crisp 4: Very crisp 3: Good crisp 2: Slightly crisp 1: Poor crisp
(実験1)
表2に記載の原材料および配合で、生地を調製し、焼成してスポンジケーキを作製し、評価した。実施例1~8および対照例1~3は(スポンジケーキの製造方法1)の手順で行い、実施例9および対照例4は(スポンジケーキの製造方法2)の手順でおこなった。
評価結果を表2に示す。 (Experiment 1)
A dough was prepared with the raw materials and formulations shown in Table 2 and baked to prepare a sponge cake, which was evaluated. Examples 1 to 8 and Control Examples 1 to 3 were carried out according to the procedure of (Sponge cake manufacturing method 1), and Examples 9 and Control Example 4 were carried out according to the procedure of (Sponge cake manufacturing method 2).
The evaluation results are shown in Table 2.
表2に記載の原材料および配合で、生地を調製し、焼成してスポンジケーキを作製し、評価した。実施例1~8および対照例1~3は(スポンジケーキの製造方法1)の手順で行い、実施例9および対照例4は(スポンジケーキの製造方法2)の手順でおこなった。
評価結果を表2に示す。 (Experiment 1)
A dough was prepared with the raw materials and formulations shown in Table 2 and baked to prepare a sponge cake, which was evaluated. Examples 1 to 8 and Control Examples 1 to 3 were carried out according to the procedure of (Sponge cake manufacturing method 1), and Examples 9 and Control Example 4 were carried out according to the procedure of (Sponge cake manufacturing method 2).
The evaluation results are shown in Table 2.
表2の結果より、各製菓用改良剤および成分(A)として澱粉組成物1または2を所定量含むスポンジケーキは、いずれもくちゃつきが抑制され、歯切れが良く、食感が良好なものであった。
焼き菓子用生地中、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、くちゃつき/口どけの観点からは、1.5質量%以上19.8質量%以下で良好であり、2.5質量%以上9.9質量%以下で、さらに良好であった。歯切れの観点からは、1.5質量%以上19.8質量%以下で良好であり、2.5質量%以上9.9質量%以下で、さらに良好であった(実施例1~7)。
焼き菓子用生地中の成分(A)の含有量は、くちゃつき/口どけの観点からは、0.7質量%以上8.3質量%以下で良好であり、1.1質量%以上4.3質量%以下で、さらに良好であった。歯切れの観点からは、0.7質量%以上8.3質量%以下で良好であり、1.1質量%以上4.3質量%以下で、さらに良好であった(実施例1~7)。
製菓用改良剤に対する成分(A)の質量比は、くちゃつき/口どけの観点から、0.2以上4.7以下で良好であり、0.3以上1.3以下で、さらに良好であった。歯切れの観点からは、0.2以上4.7以下で良好であり、0.3以上1.3以下で、さらに良好であった(実施例1~7)。
成分(A)の0.5mm篩下、0.038mm篩上の含有量が80.7質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
また成分(A)の0.25mm篩下、0.038mm篩上の含有量が38.7質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
またさらに成分(A)の粒度分布は、0.15mm篩下、0.038mm篩上の含有量が23.7質量%以上59.4質量%以下の場合、口どけが良好で歯切れも良かった。 From the results in Table 2, the sponge cakes containing a predetermined amount of starch composition 1 or 2 as each confectionery improver and ingredient (A) are those in which clinging is suppressed, crispness is good, and texture is good. Met.
The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 1.5% by mass or more and 19.8% by mass from the viewpoint of fluffing / melting in the mouth. % Or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better. From the viewpoint of crispness, 1.5% by mass or more and 19.8% by mass or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better (Examples 1 to 7).
The content of the component (A) in the dough for baked confectionery is good at 0.7% by mass or more and 8.3% by mass or less, and 1.1% by mass or more and 4 by mass, from the viewpoint of fluttering / melting in the mouth. It was even better at 0.3% by mass or less. From the viewpoint of crispness, 0.7% by mass or more and 8.3% by mass or less was good, and 1.1% by mass or more and 4.3% by mass or less was even better (Examples 1 to 7).
The mass ratio of the component (A) to the confectionery improver is good at 0.2 or more and 4.7 or less, and even better at 0.3 or more and 1.3 or less, from the viewpoint of clinging / melting in the mouth. there were. From the viewpoint of crispness, 0.2 or more and 4.7 or less were good, and 0.3 or more and 1.3 or less were even better (Examples 1 to 7).
When the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 80.7% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
When the content of the component (A) under the 0.25 mm sieve and on the 0.038 mm sieve was 38.7% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
Furthermore, the particle size distribution of the component (A) was good in mouthfeel and crisp when the content on the 0.038 mm sieve under the 0.15 mm sieve was 23.7% by mass or more and 59.4% by mass or less. ..
焼き菓子用生地中、粉体原料と成分(A)の合計の含有量に対する成分(A)の含有量は、くちゃつき/口どけの観点からは、1.5質量%以上19.8質量%以下で良好であり、2.5質量%以上9.9質量%以下で、さらに良好であった。歯切れの観点からは、1.5質量%以上19.8質量%以下で良好であり、2.5質量%以上9.9質量%以下で、さらに良好であった(実施例1~7)。
焼き菓子用生地中の成分(A)の含有量は、くちゃつき/口どけの観点からは、0.7質量%以上8.3質量%以下で良好であり、1.1質量%以上4.3質量%以下で、さらに良好であった。歯切れの観点からは、0.7質量%以上8.3質量%以下で良好であり、1.1質量%以上4.3質量%以下で、さらに良好であった(実施例1~7)。
製菓用改良剤に対する成分(A)の質量比は、くちゃつき/口どけの観点から、0.2以上4.7以下で良好であり、0.3以上1.3以下で、さらに良好であった。歯切れの観点からは、0.2以上4.7以下で良好であり、0.3以上1.3以下で、さらに良好であった(実施例1~7)。
成分(A)の0.5mm篩下、0.038mm篩上の含有量が80.7質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
また成分(A)の0.25mm篩下、0.038mm篩上の含有量が38.7質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
またさらに成分(A)の粒度分布は、0.15mm篩下、0.038mm篩上の含有量が23.7質量%以上59.4質量%以下の場合、口どけが良好で歯切れも良かった。 From the results in Table 2, the sponge cakes containing a predetermined amount of starch composition 1 or 2 as each confectionery improver and ingredient (A) are those in which clinging is suppressed, crispness is good, and texture is good. Met.
The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 1.5% by mass or more and 19.8% by mass from the viewpoint of fluffing / melting in the mouth. % Or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better. From the viewpoint of crispness, 1.5% by mass or more and 19.8% by mass or less was good, and 2.5% by mass or more and 9.9% by mass or less was even better (Examples 1 to 7).
The content of the component (A) in the dough for baked confectionery is good at 0.7% by mass or more and 8.3% by mass or less, and 1.1% by mass or more and 4 by mass, from the viewpoint of fluttering / melting in the mouth. It was even better at 0.3% by mass or less. From the viewpoint of crispness, 0.7% by mass or more and 8.3% by mass or less was good, and 1.1% by mass or more and 4.3% by mass or less was even better (Examples 1 to 7).
The mass ratio of the component (A) to the confectionery improver is good at 0.2 or more and 4.7 or less, and even better at 0.3 or more and 1.3 or less, from the viewpoint of clinging / melting in the mouth. there were. From the viewpoint of crispness, 0.2 or more and 4.7 or less were good, and 0.3 or more and 1.3 or less were even better (Examples 1 to 7).
When the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 80.7% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
When the content of the component (A) under the 0.25 mm sieve and on the 0.038 mm sieve was 38.7% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
Furthermore, the particle size distribution of the component (A) was good in mouthfeel and crisp when the content on the 0.038 mm sieve under the 0.15 mm sieve was 23.7% by mass or more and 59.4% by mass or less. ..
(実験2)
表3に記載の原材料および配合により、前述した(パウンドケーキの製造方法)で、生地を調製し、焼成してパウンドケーキを作製し、評価した。
評価結果を表3に示す。 (Experiment 2)
Based on the raw materials and formulations shown in Table 3, a dough was prepared and baked according to the above-mentioned (method for producing a pound cake) to prepare a pound cake and evaluated.
The evaluation results are shown in Table 3.
表3に記載の原材料および配合により、前述した(パウンドケーキの製造方法)で、生地を調製し、焼成してパウンドケーキを作製し、評価した。
評価結果を表3に示す。 (Experiment 2)
Based on the raw materials and formulations shown in Table 3, a dough was prepared and baked according to the above-mentioned (method for producing a pound cake) to prepare a pound cake and evaluated.
The evaluation results are shown in Table 3.
表3に示すように、製菓用改良剤および成分(A)として澱粉組成物2を所定量含むパウンドケーキは、くちゃつきが感じられず口どけが良く、歯切れも良好なものであった。
本実施形態の製造方法によれば、製菓用改良剤および成分(A)を含む場合、パウンドケーキのような生地比重の大きい焼き菓子類でもくちゃつきを抑制でき、口どけ、歯切れを向上できた。 As shown in Table 3, the pound cake containing a predetermined amount of the starch composition 2 as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness.
According to the manufacturing method of the present embodiment, when the confectionery improving agent and the ingredient (A) are contained, even baked confectioneries having a large dough specific gravity such as pound cake can suppress fluffing, and can improve mouthfeel and crispness. It was.
本実施形態の製造方法によれば、製菓用改良剤および成分(A)を含む場合、パウンドケーキのような生地比重の大きい焼き菓子類でもくちゃつきを抑制でき、口どけ、歯切れを向上できた。 As shown in Table 3, the pound cake containing a predetermined amount of the starch composition 2 as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness.
According to the manufacturing method of the present embodiment, when the confectionery improving agent and the ingredient (A) are contained, even baked confectioneries having a large dough specific gravity such as pound cake can suppress fluffing, and can improve mouthfeel and crispness. It was.
(実験3)
表4に記載の原材料および配合により、前述した(パウンドケーキの製造方法)で、生地を調製し、焼成してパウンドケーキを作製し、評価した。
評価結果を表4に示す。 (Experiment 3)
Based on the raw materials and formulations shown in Table 4, a dough was prepared and baked according to the above-mentioned (method for producing a pound cake) to prepare a pound cake and evaluated.
The evaluation results are shown in Table 4.
表4に記載の原材料および配合により、前述した(パウンドケーキの製造方法)で、生地を調製し、焼成してパウンドケーキを作製し、評価した。
評価結果を表4に示す。 (Experiment 3)
Based on the raw materials and formulations shown in Table 4, a dough was prepared and baked according to the above-mentioned (method for producing a pound cake) to prepare a pound cake and evaluated.
The evaluation results are shown in Table 4.
表4に示すように、製菓用改良剤および成分(A)として粒度分布の異なる澱粉組成物2または3を所定量含むパウンドケーキは、いずれもくちゃつきが感じられず口どけが良く、歯切れも良好なものであった。また、澱粉組成物2の方が、喫食時の食感がさらにしっとりとして優れていた。
成分(A)の0.5mm篩下、0.038mm篩上の含有量が93.4質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
また成分(A)の0.25mm篩下、0.038mm篩上の含有量が93.4質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
またさらに成分(A)の粒度分布は、0.15mm篩下、0.038mm篩上の含有量が59.4質量%以上93.4質量%以下の場合、口どけが良好で歯切れも良かった。 As shown in Table 4, the pound cake containing a predetermined amount of the starch composition 2 or 3 having a different particle size distribution as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness. Was also good. In addition, the starch composition 2 was more moist and superior in texture at the time of eating.
When the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 93.4% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
When the content of the component (A) under the 0.25 mm sieve and on the 0.038 mm sieve was 93.4% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
Furthermore, when the particle size distribution of the component (A) was 59.4% by mass or more and 93.4% by mass or less on the 0.038 mm sieve under the 0.15 mm sieve, the mouthfeel was good and the crispness was good. ..
成分(A)の0.5mm篩下、0.038mm篩上の含有量が93.4質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
また成分(A)の0.25mm篩下、0.038mm篩上の含有量が93.4質量%以上95.8質量%以下の場合、口どけが良好で歯切れも良かった。
またさらに成分(A)の粒度分布は、0.15mm篩下、0.038mm篩上の含有量が59.4質量%以上93.4質量%以下の場合、口どけが良好で歯切れも良かった。 As shown in Table 4, the pound cake containing a predetermined amount of the starch composition 2 or 3 having a different particle size distribution as the confectionery improving agent and the component (A) did not feel fluffy and had a good mouthfeel and crispness. Was also good. In addition, the starch composition 2 was more moist and superior in texture at the time of eating.
When the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 93.4% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
When the content of the component (A) under the 0.25 mm sieve and on the 0.038 mm sieve was 93.4% by mass or more and 95.8% by mass or less, the mouthfeel was good and the crispness was good.
Furthermore, when the particle size distribution of the component (A) was 59.4% by mass or more and 93.4% by mass or less on the 0.038 mm sieve under the 0.15 mm sieve, the mouthfeel was good and the crispness was good. ..
(実験4)
表5に記載の原材料および配合により、前述した(ロールケーキの製造方法)で、ロールケーキを作製し、評価した。
評価結果を表5に示す。 (Experiment 4)
A roll cake was prepared and evaluated by the above-mentioned (method for producing a roll cake) using the raw materials and formulations shown in Table 5.
The evaluation results are shown in Table 5.
表5に記載の原材料および配合により、前述した(ロールケーキの製造方法)で、ロールケーキを作製し、評価した。
評価結果を表5に示す。 (Experiment 4)
A roll cake was prepared and evaluated by the above-mentioned (method for producing a roll cake) using the raw materials and formulations shown in Table 5.
The evaluation results are shown in Table 5.
表5に示すように、製菓用改良剤を2種含み、成分(A)として澱粉組成物2を所定量含むロールケーキは、くちゃつきが感じられず口どけが良く、歯切れも良好なものであった。また、本実施形態の焼き菓子は、生クリームでデコレーションされ、4℃で保存された場合も良好な食感であった。
As shown in Table 5, the roll cake containing two kinds of confectionery improving agents and a predetermined amount of starch composition 2 as the component (A) does not feel fluffy and has a good mouthfeel and crispness. Met. In addition, the baked confectionery of the present embodiment was decorated with fresh cream and had a good texture even when stored at 4 ° C.
(実験5)
表6に記載の原材料および配合により、前述した(パンケーキの製造方法)で、生地を調製し、焼成してパンケーキを作製し、評価した。
評価結果を表6に示す。 (Experiment 5)
Based on the raw materials and formulations shown in Table 6, dough was prepared and baked according to the above-mentioned (pancake manufacturing method) to prepare pancakes, which were evaluated.
The evaluation results are shown in Table 6.
表6に記載の原材料および配合により、前述した(パンケーキの製造方法)で、生地を調製し、焼成してパンケーキを作製し、評価した。
評価結果を表6に示す。 (Experiment 5)
Based on the raw materials and formulations shown in Table 6, dough was prepared and baked according to the above-mentioned (pancake manufacturing method) to prepare pancakes, which were evaluated.
The evaluation results are shown in Table 6.
表6に示すように、製菓用改良剤を含み、成分(A)として澱粉組成物2を所定量含むパンケーキは、くちゃつきが感じられず口どけが良く、歯切れも良好なものであった。
As shown in Table 6, pancakes containing a confectionery improver and a predetermined amount of starch composition 2 as the component (A) are not fluffy, have a good mouthfeel, and are crisp. It was.
(実験6)
本例では、表7に記載の原材料および配合によりフィナンシェを作製し、評価を行った。 (Experiment 6)
In this example, a financier was prepared from the raw materials and formulations shown in Table 7 and evaluated.
本例では、表7に記載の原材料および配合によりフィナンシェを作製し、評価を行った。 (Experiment 6)
In this example, a financier was prepared from the raw materials and formulations shown in Table 7 and evaluated.
(フィナンシェの製造方法)
1.成分(A)と食用油脂1を混ぜ合わせ、混合物を得た。
2.薄力粉、ベーキングパウダーおよび上白糖をビニール袋に入れ混ぜ合わせミックス粉を得た。
3.卵白、水、上記1.で得られた混合物、および上記2.で得られたミックス粉をボウルに入れ、ビーターを取り付けたホバートミキサーで均一に攪拌した。
4.上記3.のボウルに、50℃で加熱溶解した食用油脂4、および製菓用改良剤5を加え、均一に攪拌した。
5.1時間、25℃で生地を置いた。
6.上記5.の生地を絞り袋に入れ、フィナンシェ型(8ケ取、縦260mm横180mm高さ15mm、シリコン加工スチール製)に、生地を流し込み、以下の条件でオーブンにて焼成し、フィナンシェを得た。
焼成温度:上段180℃/下段180℃
焼成時間:11分間 (Manufacturing method of financier)
1. 1. Ingredient (A) and edible oil 1 were mixed to obtain a mixture.
2. Soft flour, baking powder and white sugar were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Egg white, water, 1. The mixture obtained in the above 2. The mixed flour obtained in (1) was placed in a bowl and stirred uniformly with a hovert mixer equipped with a beater.
4. Above 3. 4 edible oils and fats and 5 confectionery improvers, which were melted by heating at 50 ° C., were added to the bowl, and the mixture was uniformly stirred.
The dough was placed at 25 ° C. for 5.1 hours.
6. 5. Above. The dough was placed in a piping bag, and the dough was poured into a financier mold (8 pieces, length 260 mm, width 180 mm, height 15 mm, made of silicon-processed steel) and baked in an oven under the following conditions to obtain a financier.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 11 minutes
1.成分(A)と食用油脂1を混ぜ合わせ、混合物を得た。
2.薄力粉、ベーキングパウダーおよび上白糖をビニール袋に入れ混ぜ合わせミックス粉を得た。
3.卵白、水、上記1.で得られた混合物、および上記2.で得られたミックス粉をボウルに入れ、ビーターを取り付けたホバートミキサーで均一に攪拌した。
4.上記3.のボウルに、50℃で加熱溶解した食用油脂4、および製菓用改良剤5を加え、均一に攪拌した。
5.1時間、25℃で生地を置いた。
6.上記5.の生地を絞り袋に入れ、フィナンシェ型(8ケ取、縦260mm横180mm高さ15mm、シリコン加工スチール製)に、生地を流し込み、以下の条件でオーブンにて焼成し、フィナンシェを得た。
焼成温度:上段180℃/下段180℃
焼成時間:11分間 (Manufacturing method of financier)
1. 1. Ingredient (A) and edible oil 1 were mixed to obtain a mixture.
2. Soft flour, baking powder and white sugar were placed in a plastic bag and mixed to obtain a mixed flour.
3. 3. Egg white, water, 1. The mixture obtained in the above 2. The mixed flour obtained in (1) was placed in a bowl and stirred uniformly with a hovert mixer equipped with a beater.
4. Above 3. 4 edible oils and fats and 5 confectionery improvers, which were melted by heating at 50 ° C., were added to the bowl, and the mixture was uniformly stirred.
The dough was placed at 25 ° C. for 5.1 hours.
6. 5. Above. The dough was placed in a piping bag, and the dough was poured into a financier mold (8 pieces, length 260 mm, width 180 mm, height 15 mm, made of silicon-processed steel) and baked in an oven under the following conditions to obtain a financier.
Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 11 minutes
製菓用改良剤および成分(A)として澱粉組成物2を所定量含むフィナンシェは、くちゃつきが感じられず口どけが良く、歯切れも良好なものであった。
The financier containing a predetermined amount of starch composition 2 as a confectionery improver and ingredient (A) did not feel fluffy, had a good mouthfeel, and had good crispness.
(組成物の調製例1)
澱粉組成物2を200gと製菓用改良剤5を200g混合し、本例の組成物(ペースト状)を得た。 (Composition Preparation Example 1)
200 g of the starch composition 2 and 200 g of the confectionery improver 5 were mixed to obtain the composition (paste form) of this example.
澱粉組成物2を200gと製菓用改良剤5を200g混合し、本例の組成物(ペースト状)を得た。 (Composition Preparation Example 1)
200 g of the starch composition 2 and 200 g of the confectionery improver 5 were mixed to obtain the composition (paste form) of this example.
この出願は、2019年4月15日に出願された日本出願特願2019-077151号を基礎とする優先権を主張し、その開示のすべてをここに取り込む。
This application claims priority based on Japanese Application Japanese Patent Application No. 2019-077151 filed on April 15, 2019, and incorporates all of its disclosures herein.
Claims (15)
- 粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を調製する工程を含み、焼き菓子用生地を調製する前記工程において、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、焼き菓子用生地の製造方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下 In the step of preparing a baked confectionery dough, which comprises a step of preparing a baked confectionery dough containing a powder raw material, a confectionery improver, and a component (A) satisfying the following conditions (1) to (4).
The content of the component (A) with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery is 0.5% by mass or more and 40% by mass or less. Manufacturing method.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less - 前記成分(A)の目開き0.25mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下である、請求項1に記載の製造方法。 The production method according to claim 1, wherein the content of the component (A) under a sieve having a mesh size of 0.25 mm and on a sieve having a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less. ..
- 前記粉体原料が穀粉を含む、請求項1または2に記載の製造方法。 The production method according to claim 1 or 2, wherein the powder raw material contains flour.
- 前記焼き菓子が、スポンジケーキ、パウンドケーキ、ロールケーキ、パンケーキ、マドレーヌおよびフィナンシェからなる群から選択される1種である、請求項1乃至3いずれか1項に記載の製造方法。 The production method according to any one of claims 1 to 3, wherein the baked confectionery is one selected from the group consisting of sponge cake, pound cake, roll cake, pancake, madeleine and financier.
- 焼き菓子用生地を調製する前記工程が、オールインミックス製法である、請求項1乃至4いずれか1項に記載の製造方法。 The production method according to any one of claims 1 to 4, wherein the step of preparing the dough for baked confectionery is an all-in-mix production method.
- 前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記製菓用改良剤の含有量が0.6質量%以上65質量%以下である、請求項1乃至5いずれか1項に記載の製造方法。 Claims 1 to 65, wherein the content of the confectionery improver is 0.6% by mass or more and 65% by mass or less with respect to the total content of the powder raw material and the component (A) in the baked confectionery dough. 5 The manufacturing method according to any one of the following items.
- 前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、請求項1乃至6いずれか1項に記載の製造方法。 The invention according to any one of claims 1 to 6, wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio. Manufacturing method.
- 請求項1乃至7いずれか1項に記載の製造方法で得られた焼き菓子用生地を、加熱調理する工程を含む、焼き菓子の製造方法。 A method for producing baked confectionery, which comprises a step of cooking the dough for baked confectionery obtained by the manufacturing method according to any one of claims 1 to 7.
- 前記加熱調理の方法が、焼成および蒸しから選択される1種または2種である、請求項8に記載の製造方法。 The manufacturing method according to claim 8, wherein the cooking method is one or two selected from baking and steaming.
- 粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を加熱調理して得られる焼き菓子の口どけ向上の方法であって、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、前記方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下 It is a method for improving the melting of baked confectionery obtained by cooking a dough for baked confectionery containing a powder raw material, an improving agent for confectionery, and a component (A) satisfying the following conditions (1) to (4). ,
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less - 前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、請求項10に記載の前記方法。 The method according to claim 10, wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
- 前記口どけ向上が、くちゃつき低減である、請求項10または11に記載の方法。 The method according to claim 10 or 11, wherein the improvement in melting in the mouth is a reduction in clinging.
- 粉体原料、製菓用改良剤、および以下の条件(1)~(4)を満たす成分(A)を含む焼き菓子用生地を加熱調理して得られる焼き菓子の歯切れ向上の方法であって、
前記焼き菓子用生地中の、前記粉体原料と前記成分(A)の合計の含有量に対する前記成分(A)の含有量が0.5質量%以上40質量%以下である、前記方法。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下 A method for improving the crispness of baked confectionery obtained by cooking a baked confectionery dough containing a powder raw material, a confectionery improving agent, and a component (A) satisfying the following conditions (1) to (4).
The method according to the method, wherein the content of the component (A) is 0.5% by mass or more and 40% by mass or less with respect to the total content of the powder raw material and the component (A) in the dough for baked confectionery.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less - 前記焼き菓子用生地中の、前記製菓用改良剤の含有量に対する前記成分(A)の含有量が、質量比で0.03以上8以下である、請求項13に記載の前記方法。 The method according to claim 13, wherein the content of the component (A) with respect to the content of the confectionery improving agent in the baked confectionery dough is 0.03 or more and 8 or less in terms of mass ratio.
- 以下の条件(1)~(4)を満たす成分(A)および製菓用改良剤を含む、焼き菓子用組成物。
(1)澱粉含量が75質量%以上
(2)アミロース含量5質量%以上である澱粉の低分子化澱粉を3質量%以上45質量%以下含み、前記低分子化澱粉のピーク分子量が3×103以上5×104以下
(3)25℃における冷水膨潤度が5以上20以下
(4)目開き0.5mmの篩の篩下かつ目開き0.038mmの篩の篩上の含有量が30質量%以上100質量%以下 A composition for baked confectionery containing the component (A) satisfying the following conditions (1) to (4) and a confectionery improving agent.
(1) Starch content of 75% by mass or more (2) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10. 3 or more and 5 × 10 4 or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) The content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30. Mass% or more and 100 mass% or less
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WO2022203019A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社J-オイルミルズ | Property-improving agent, thickening polysaccharide-containing food, and production method and property-improving method for thickening polysaccharide-containing food |
WO2023013429A1 (en) * | 2021-08-03 | 2023-02-09 | 株式会社J-オイルミルズ | Method for manufacturing bakery food dough |
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