JP2000333614A - Sable cookie - Google Patents
Sable cookieInfo
- Publication number
- JP2000333614A JP2000333614A JP11146249A JP14624999A JP2000333614A JP 2000333614 A JP2000333614 A JP 2000333614A JP 11146249 A JP11146249 A JP 11146249A JP 14624999 A JP14624999 A JP 14624999A JP 2000333614 A JP2000333614 A JP 2000333614A
- Authority
- JP
- Japan
- Prior art keywords
- sable
- powder
- main raw
- sweet potato
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は洋菓子のサブレに関
するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a confectionery of Western confectionery.
【０００２】[0002]
【従来の技術】サブレは小麦粉を主原料とし、小麦粉を
主体にして砂糖、油脂類、鶏卵及び練乳等を配合して生
地を練り、成形した生地を焼き上げて製造するのが一般
的な製法である。2. Description of the Related Art In general, sable is made from flour as a main raw material, mixed with sugar, fats and oils, chicken eggs and condensed milk with flour as a main ingredient, kneading the dough, and baking the formed dough. is there.
【０００３】サブレは洋菓子の中でも人気が高く、多く
の人に好まれる菓子の一つである。しかし、近年は健康
志向が高まり、身体に良い食品の提供を需要者が望んで
いることは承知の通りであり、新たな商品の開発を要請
されているのである。[0003] Sables are very popular among Western confections and are one of the confections favored by many people. However, in recent years, health consciousness has been increasing, and it is well known that consumers want to provide foods that are good for the body, and there is a demand for the development of new products.
【０００４】[0004]
【発明が解決しようとする課題】そこで、本発明は本来
のサブレと同様の食感を有し、主原料を小麦と異なる健
康志向に合致するものを選択した新しいサブレ菓子を提
供せんとするものである。SUMMARY OF THE INVENTION Accordingly, the present invention is to provide a new sablet confectionery which has a texture similar to that of the original sable and has a main ingredient selected from those which meet the health consciousness different from wheat. It is.
【０００５】[0005]
【課題を解決するための手段】本発明に係るサブレ菓子
は、サツマイモペーストと焼芋粉末を主原料とし、つな
ぎに小麦粉または／および餅米澱粉を用い、更に膨張剤
を加え、他の配合原料と共に練り上げ、成形して焼き上
げて成るものである。Means for Solving the Problems The sable confectionery according to the present invention is mainly composed of sweet potato paste and baked potato powder, uses flour or / and rice cake starch as a binder, further adds an expanding agent, and uses other ingredients. It is kneaded together, molded and baked.
【０００６】主原料はサツマイモペーストと紫芋粉末で
もよく、又ごま粉末ときな粉であってもよく、更にソバ
粉を主原料とし、膨張剤を加え、他の配合原料と共に練
り上げ、成形して焼き上げて成るものであってもよい。The main raw materials may be sweet potato paste and purple potato powder or sesame powder or other fine powders. Further, buckwheat powder is used as a main raw material, an expanding agent is added, kneaded with other compounding raw materials, molded and baked. It may consist of.
【０００７】サツマイモの主成分は澱粉であるが、各種
ビタミンやミネラル類も豊富に含まれ、セルロースやペ
プチンの食物繊維を多く含んでいるのが特徴で、その健
康に対する良さが再認識されている食物であり、血圧の
低下や血液中のコレステロールを低下させる作用、血糖
値をコントロールする働きを有するのである。Although the main component of sweet potato is starch, it is rich in various vitamins and minerals, and is characterized by a high content of dietary fiber such as cellulose and peptin. It is a food and has the effect of lowering blood pressure, lowering cholesterol in blood, and controlling blood sugar levels.
【０００８】又、ごまは栄養分の豊富なことが周知であ
り、必須脂肪酸や良質タンパクであるイソロイシン、ロ
イシン、リジン等を含み、更に細胞や細胞膜の機能を安
定させる抗酸化物質として作用するビタミンＥを有す
る。It is well known that sesame is rich in nutrients, and contains essential fatty acids and high quality proteins such as isoleucine, leucine and lysine, and vitamin E which acts as an antioxidant for stabilizing the function of cells and cell membranes. Having.
【０００９】更に、きな粉の原料である大豆には良質の
タンパク質を有し、アミノ酸をバランスよく含み、消化
吸収性がよく、栄養価に優れ、コレステロールの調節作
用を行うことでも知られている。It is also known that soybean, which is a raw material for kinako, has high-quality proteins, contains amino acids in a well-balanced manner, has good digestibility and absorbability, has excellent nutritional value, and has a cholesterol regulating action.
【００１０】そして、ソバ粉は澱粉が主成分であるけれ
ど、良質のタンパク質の含有量も多く、ビタミンＢ1、
Ｂ2、ニコチン酸を含み、血圧降下に有効なルチンも含
有しているのである。[0010] Although buckwheat flour is mainly composed of starch, it also has a high protein content, vitamin B 1 ,
It contains rutin, which contains B 2 and nicotinic acid and is effective in lowering blood pressure.
【００１１】ところで、ソバ粉はねばりに富み、練り上
げてそのままで成形し、形態の維持は可能である。しか
し、サツマイモペースト、焼芋粉末、紫芋粉、ごま粉末
及びきな粉はねばりが少なく、そのために成形・維持に
つなぎ剤が必要となり、小麦粉や餅米澱粉を用いるので
ある。[0011] By the way, buckwheat flour is rich in stickiness and can be kneaded and formed as it is to maintain its form. However, sweet potato paste, baked sweet potato powder, purple sweet potato powder, sesame powder, and kinako powder are less sticky, and therefore require a binder for molding and maintenance, and use wheat flour or rice cake starch.
【００１２】そして、焼き上げによる膨らみを、小麦粉
の場合の膨らみ状態とするために必要な膨張剤を添加
し、従来のサブレと外観上及び食感を同等としているの
である。[0012] Then, a swelling agent necessary to make the swelling due to baking into a swelling state in the case of wheat flour is added to make the appearance and texture of the conventional sables equivalent.
【００１３】[0013]
【発明の実施の形態】本発明の実施の形態を具体的に説
明する。 実施例１ サツマイモペースト ３００ｇ 焼芋粉末 ３５０ｇ クラブ（小麦粉） ２５０ｇ モチールＢ（餅米澱粉） １００ｇ ネオクリーミーラクト（脱脂粉乳） １００ｇ ベーキングパウダー（膨張剤） ２５ｇ シュガーミックス（砂糖） ６５０ｇ シュプールＤ（植物性油脂） ２５０ｇ セリッシュ（セルロース） ３０ｇ イスパタ（膨張剤） ２５ｇ 食塩 ５ｇ 鶏卵 ４０ｇ 練乳 １０ｇ ミルレックス（乳加工品） １０ｇ 焼芋香料 ６ｇ 以上の原料配合で、従来通りのサブレの製造工程で生地
を練り、成形して焼き上げてサブレ菓子を得た。DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be specifically described. Example 1 Sweet potato paste 300 g Baked potato powder 350 g Crab (flour) 250 g Mochil B (mochi rice starch) 100 g Neo creamy lacto (skim milk powder) 100 g Baking powder (blowing agent) 25 g Sugar mix (sugar) 650 g Supour D (vegetable oil and fat) 250g Cellish (cellulose) 30g Ispata (swelling agent) 25g Salt 5g Chicken egg 40g Condensed milk 10g Milrex (dairy processed product) 10g Baking potato flavor 6g And baked to obtain a sable.
【００１４】実施例２ サツマイモペースト ４００ｇ 紫芋粉末 ３５０ｇ クラブ（小麦粉） １５０ｇ モチールＢ（餅米澱粉） １００ｇ ネオクリーミーラクト（脱脂粉乳） １００ｇ ベーキングパウダー（膨張剤） １ｇ シュガーミックス（砂糖） ７５０ｇ シュプールＤ（植物性油脂） ３００ｇ セリッシュ（セルロース） ３０ｇ 重曹（膨張剤） １０ｇ イスパタ（膨張剤） ２０ｇ 食塩 ５ｇ 鶏卵 ８０ｇ ミルレックス（乳加工品） ５０ｇ 焼芋香料 ５ｇ 以上の原料配合で、従来通りのサブレの製造工程で生地
を練り、成形して焼き上げてサブレ菓子を得た。Example 2 Sweet potato paste 400 g Purple potato powder 350 g Crab (wheat flour) 150 g Mochil B (mochi rice starch) 100 g Neo creamy lacto (skim milk powder) 100 g Baking powder (blowing agent) 1 g Sugar mix (sugar) 750 g Spur D ( Vegetable fats and oils) 300 g cellhish (cellulose) 30 g baking soda (swelling agent) 10 g ispata (swelling agent) 20 g salt 5 g chicken eggs 80 g millrex (dairy product) 50 g baked sweet potato flavor 5 g In the process, the dough was kneaded, molded and baked to obtain a sable.
【００１５】実施例３ 黒ごま粉末 ２５０ｇ きな粉 ４５０ｇ クラブ（小麦粉） ２００ｇ モチールＢ（餅米澱粉） １００ｇ ネオクリーミーラクト（脱脂粉乳） １００ｇ ベーキングパウダー（膨張剤） ３０ｇ シュガーミックス（砂糖） ７５０ｇ シュプールＤ（植物性油脂） ３００ｇ セリッシュ（セルロース） ３０ｇ イスパタ（膨張剤） ２０ｇ 食塩 １５ｇ 鶏卵 １００ｇ 練乳 ６０ｇ ミルレックス（乳加工品） １２０ｇ 以上の原料配合で、従来通りのサブレの製造工程で生地
を練り、成形して焼き上げてサブレ菓子を得た。Example 3 Black sesame powder 250 g Kinako powder 450 g Crab (wheat flour) 200 g Mochil B (mochi rice starch) 100 g Neo creamy lacto (skim milk powder) 100 g Baking powder (blowing agent) 30 g Sugar mix (sugar) 750 g Spur D (plant) Oils and fats) 300 g Cellish (cellulose) 30 g Ispata (swelling agent) 20 g Salt 15 g Chicken egg 100 g Condensed milk 60 g Milrex (dairy product) 120 g Bake to get sable.
【００１６】実施例４ そば粉 １０００ｇ ネオクリーミーラクト（脱脂粉乳） １００ｇ ベーキングパウダー（膨張剤） １０ｇ シュガーミックス（砂糖） ７００ｇ シュプールＤ（植物性油脂） ３５０ｇ セリッシュ（セルロース） ３０ｇ 重曹（膨張剤） １０ｇ イスパタ（膨張剤） １０ｇ 食塩 １０ｇ 鶏卵 １００ｇ 練乳 ６０ｇ ミルレックス（乳加工品） １００ｇ 以上の原料配合で、従来通りのサブレの製造工程で生地
を練り、成形して焼き上げてサブレ菓子を得た。Example 4 Buckwheat flour 1000 g Neo creamy lacto (skim milk powder) 100 g Baking powder (swelling agent) 10 g Sugar mix (sugar) 700 g Spur D (vegetable oil and fat) 350 g Sellish (cellulose) 30 g Baking soda (swelling agent) 10 g Ispata (Swelling agent) 10 g Salt 10 g Chicken egg 100 g Condensed milk 60 g Milrex (dairy product) 100 g With the above raw material mixture, the dough was kneaded in the conventional manufacturing process of sables, molded and baked to obtain sable confectionery.
【００１７】比較例（従来のサブレ） 小麦粉 １０００ｇ ネオクリーミーラクト（脱脂粉乳） ４０ｇ シュガーミックス（砂糖） ４８０ｇ シュプールＤ（植物性油脂） ４１０ｇ 重曹（膨張剤） ２．５ｇ 鶏卵 ６０ｇ 練乳 ２３ｇ ミルレックス（乳加工品） ２３ｇ コンデンスコンクミル香料 ５ｇ 通常の製法でサブレを焼き上げた。Comparative Example (Conventional Sable) Flour 1000 g Neo creamy lacto (fat dry milk) 40 g Sugar mix (sugar) 480 g Spur D (vegetable oil and fat) 410 g Baking soda (blowing agent) 2.5 g Chicken egg 60 g condensed milk 23 g Milrex (milk) Processed product) 23 g Condensed concumyl fragrance 5 g The sable was baked by a normal production method.
【００１８】実施例１乃至４のサブレ菓子及び比較例の
従来のサブレは、外観及び食感においては殆ど差異を感
じることはなく、味覚において主原料の相異が感じとれ
た。The sables of Examples 1 to 4 and the conventional sable of the comparative example hardly differed in appearance and texture, and the difference in the main ingredients was recognized in taste.
【００１９】[0019]
【発明の効果】以上のように本願発明は、サブレの主原
料を小麦粉に代え、さつまいも、紫いも、ごま又はそば
にすること、必要によりつなぎ剤を加え、膨張剤を加減
することによって、従来のサブレの食感を失うこなく、
健康志向の高いサブレ菓子を得られたものである。As described above, according to the present invention, the main ingredient of sable is replaced with flour, sweet potato, purple, sesame or buckwheat, and if necessary, a binder is added, and the amount of swelling agent is adjusted. Without losing the texture of the sable
A health-oriented sable confectionery was obtained.
Claims (4)
とし、つなぎに小麦粉または／および餅米澱粉を用い、
更に膨張剤を加え、他の配合原料と共に練り上げ、成形
して焼き上げて成るサブレ菓子。Claims 1. A sweet potato paste and baked potato powder are used as main raw materials, and wheat flour or / and rice cake starch is used as a link.
A sable confectionery made by adding a swelling agent, kneading with other ingredients, molding and baking.
とした請求項１記載サブレ菓子。2. The sable confectionery according to claim 1, wherein sweet potato paste and purple potato powder are used as main raw materials.
１記載のサブレ菓子。3. The sable confectionery according to claim 1, wherein sesame powder or other powder is used as a main raw material.
の配合原料と共に練り上げ、成形して焼き上げて成るサ
ブレ菓子。4. Sabled confectionery comprising buckwheat flour as a main raw material, an expanding agent, kneaded with other compounding raw materials, molded and baked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11146249A JP2000333614A (en) | 1999-05-26 | 1999-05-26 | Sable cookie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11146249A JP2000333614A (en) | 1999-05-26 | 1999-05-26 | Sable cookie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000333614A true JP2000333614A (en) | 2000-12-05 |
Family
ID=15403476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11146249A Pending JP2000333614A (en) | 1999-05-26 | 1999-05-26 | Sable cookie |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000333614A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008029283A (en) * | 2006-07-31 | 2008-02-14 | Kumamoto Seifun Kk | Improving agent for wheat flour dough |
| JP2014516585A (en) * | 2011-06-20 | 2014-07-17 | ジェネラル ビスキュイ | Healthy biscuits |
| CN107125283A (en) * | 2017-06-21 | 2017-09-05 | 南通峰巢工业设计有限公司 | A kind of strawberry flavor biscuit |
| CN107136164A (en) * | 2017-06-21 | 2017-09-08 | 南通峰巢工业设计有限公司 | A kind of biscuit |
| CN107279222A (en) * | 2017-06-21 | 2017-10-24 | 南通峰巢工业设计有限公司 | A kind of seaweed biscuit |
| CN107821531A (en) * | 2017-12-15 | 2018-03-23 | 安徽祥宝粮油食品有限公司 | A kind of sweet potato biscuit and its manufacture craft |
| CN109645072A (en) * | 2019-01-21 | 2019-04-19 | 广东新盟食品有限公司 | A kind of fine Oat Cracker of height promoting enterogastric peristalsis |
-
1999
- 1999-05-26 JP JP11146249A patent/JP2000333614A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008029283A (en) * | 2006-07-31 | 2008-02-14 | Kumamoto Seifun Kk | Improving agent for wheat flour dough |
| JP4620009B2 (en) * | 2006-07-31 | 2011-01-26 | 熊本製粉株式会社 | Flour dough improver |
| JP2014516585A (en) * | 2011-06-20 | 2014-07-17 | ジェネラル ビスキュイ | Healthy biscuits |
| CN107125283A (en) * | 2017-06-21 | 2017-09-05 | 南通峰巢工业设计有限公司 | A kind of strawberry flavor biscuit |
| CN107136164A (en) * | 2017-06-21 | 2017-09-08 | 南通峰巢工业设计有限公司 | A kind of biscuit |
| CN107279222A (en) * | 2017-06-21 | 2017-10-24 | 南通峰巢工业设计有限公司 | A kind of seaweed biscuit |
| CN107821531A (en) * | 2017-12-15 | 2018-03-23 | 安徽祥宝粮油食品有限公司 | A kind of sweet potato biscuit and its manufacture craft |
| CN109645072A (en) * | 2019-01-21 | 2019-04-19 | 广东新盟食品有限公司 | A kind of fine Oat Cracker of height promoting enterogastric peristalsis |
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