JP2004057110A - Method for producing confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing confectionery giving slight burden to the kidney and excellent in palate feeling. <P>SOLUTION: This method for producing the confectionery comprises forming dough by adding a swelling agent and an additive such as oil and fat to flour of a starch-containing material such as cereals or potatoes and heating the dough. Low protein and low salt confectionery is produced by adapting for the flour of the starch-containing material, refined flour which is refined so as to bring protein content and ash content each to ≤0.5 wt.% and for the swelling agent, an agent which dissolves and wholly gasifies by heating. <P>COPYRIGHT: (C)2004,JPO

Description

【００５０】
表１によれば、一般的な和洋菓子に使用される米粉、小麦粉の蛋白質含量は、乾物換算で７％以上、卵にあっては５０％を超えていたのに対し、本実験例で使用する澱粉類は０．２〜０．５％で、従来法で使用する穀類に比べごく微量であり、灰分含有量（塩類含有量）も１／２程度であることが確認された。
【００５１】
従って、本実施例において主原料として用いる穀類若しくはイモ類等の澱粉類は、低蛋白質で低塩類であるといえる。
【００５２】
第一実験例（その２）：灰分残存量（塩類残存量）の測定
本実験例で使用する膨張剤である炭酸アンモニウム，炭酸水素アンモニウム，並びに従来法で使用される膨張剤であるベーキングパウダー，イスパタを対象に、少量の水を加えて１３５℃加熱後の残存量、及び５５０℃灰化後の残存量（灰分＝塩類相当量）を測定した（下記表２参照）。
【００５３】
【表２】

【００５４】
表２によれば、従来から使用されているベーキングパウダー、イスパタ等複数の化合物を混合した製剤は、加熱分解後及び灰化後に多量の塩類が残存する一方、炭酸アンモニウム、炭酸水素アンモニウムは加熱により全てが分解してガス化し、残存率はゼロとなることが確認された。
【００５５】
従って、第一実験例では、膨張剤としてベーキングパウダーやイスパタを用いた場合には、低蛋白質，低塩類菓子を極めて実現しづらい一方、炭酸アンモニウムや炭酸水素アンモニウムを用いた場合には、低蛋白質，低塩類菓子を容易に実現できると言え、よって、炭酸アンモニウム等は本実施例に使用する膨張剤として最適であると言える。
【００５６】
尚、膨張剤にベーキングパウダーやイスパタを使用し、加熱処理した際、多量の塩類が菓子中に残存してしまう原因は、ガス発生基剤として配合されている炭酸水素ナトリウムが加熱分解後に強いアルカリ性を示す為及び焼ミョウバン、リン酸塩等ｐＨ調製を目的とした化合物が配合されている為と推察される。
【００５７】
第二実験例：従来の原料配合によるクッキーの製造
小麦粉１００重量部に対し、上白糖５０重量部、トレハロース３３重量部、全卵６３重量部（正味重量）、ショートニング５０重量部、及び焼き菓子製造の際に一般的に添加されるベーキングパウダー２重量部を添加して表３に示す配合１の原料を形成した。一方、配合１の原料に対して、膨張剤のみベーキングパウダーに代えて炭酸水素アンモニウム１重量部を添加した表３に示す配合２の原料を形成した。そして、この配合１の原料で形成した菓子と配合２の原料で形成した菓子とを比較した。
【００５８】
尚、ベーキングパウダー２重量部は小麦粉製品に対する一般的な添加比率を採用し、炭酸水素アンモニウムはベーキングパウダーと同等のボリュウムが得られる添加量の予備試験結果から求めた添加量を採用したものである。
【００５９】
【表３】

【００６０】
尚、後述の第三実験例から第八実験例に記載の配合３〜６の原料についても上記表３に記載した。
【００６１】
クッキーの製造工程は以下のとおりとした。糖類と卵をボウルに入れ、更に炭酸水素アンモニウム区を加え、ホイッパーで攪拌しながら軽く泡立つまで混ぜ合わせて第一生地を形成する一方、小麦粉にベーキングパウダーを加えて第二生地を形成し、この第一生地と第二生地とをヘラで均一になるまで混ぜ合わせた後にショートニングを混ぜ合わせて菓子生地を調製した。次いで、絞り袋に入れて展板上に直径２ｃｍ、高さ１．５ｃｍ程度に絞り出した後、１８０℃のオーブンで焼成した。
【００６２】
その結果、出来上がった製品は、焼成時の油のしみだしは全くなく、焼き上がりの形状、焼け色、食感の面では膨張剤の差は全く認められず良好であった。味覚の面では卵臭が強く感じられた。しかし、成分の面では蛋白質含量は差がなかったものの、灰分含有量（塩類含有量）はベーキングパウダーを使用したものに比べ炭酸水素アンモニウムを使用したものは約半分に低減されることが確認された（表４−配合１，配合２参照）。
【００６３】
【表４】

【００６４】
尚、後述の第三実験例から第八実験例に記載の配合３〜６の原料で形成したクッキーの各種性質（蛋白質含量等）についても上記表４に記載した。
【００６５】
従って、膨張剤としてベーキングパウダーに代えて炭酸水素アンモニウムを採用することで、灰分含有量（塩類含有量）を略半分にまで低減できると言える。
【００６６】
第三実験例：澱粉を利用したクッキーの製造（その１）
上白糖５０重量部、トレハロース３３重量部、水５０重量部、炭酸水素アンモニウム１重量部を混合溶解したものに、小麦粉の代替として米澱粉４５重量部、馬鈴薯澱粉４５重量部、生地のつなぎ材を目的に米α化澱粉１０重量部を加えて混ぜ合わせた後、ショートニング５０重量部を混ぜ合わせ、第二実験例と同様に絞り出し、焼成を行った（表３−配合３参照）。
【００６７】
その結果、製品中の蛋白質及び灰分含有量（塩類含有量）は第二実験例における配合１の原料で焼成した菓子及び同じく第二実施例における配合２の原料で焼成した菓子に比べ大幅に低減することが確認された。
【００６８】
従って、小麦粉に代えて米澱粉及び馬鈴薯澱粉を用いることで、低蛋白質の菓子を容易に製造できると言える。
【００６９】
しかしながら、第三実験例において製造したクッキーは、焼成中の油のしみ出しが著しく、また横方向への生地の流れ出しが認められ、焼け色は白っぽく食欲をそそる色調とはならず、多数の穴があき非常に硬い食感となる等、品質面で若干の課題がみられた（表４−配合３参照）。
【００７０】
第四実験例：澱粉を利用したクッキーの製造（その２）
第三実験例の結果に基づき、原料配合の一部を改変したクッキーを製造した。
即ち、油のしみ出し防止と食物繊維の補充を目的にビートファイバー５重量部を、着色の改善を目的にブドウ糖５重量部を加えたクッキーを製造した。また、併せて膨張剤の種類による製品の灰分含有量（塩類含有量）の比較を行った（表３−配合４，配合５参照）。尚、製造工程は、第三実験例に準拠した。
【００７１】
その結果、焼成時の油のしみ出し防止に対するビートファイバーの添加効果はほとんど認められなかったのに対し、ブドウ糖の添加はきつね色の好ましい焼け色となり、明らかな添加効果が確認された。また、膨張剤の比較では炭酸水素アンモニウム添加区に比べ、ベーキングパウダー添加区は４倍の灰分含有量（塩類含有量）が確認された。
【００７２】
従って、低塩類化を達成する為には塩類が全く残存しない膨張剤（炭酸アンモニウムや炭酸水素アンモニウム等）の選択が必須であると言える（表４−配合４，配合５参照）。
【００７３】
第五実験例：乳化剤の添加による油のしみ出し防止と製品の品質向上
第四実験例の原料配合からビートファイバーを外し、ケーキ類の製造に広く利用されている乳化起泡剤５重量部を添加してクッキーを製造した（表３−配合６参照）。尚、製造工程は、第三実験例に準拠した。
【００７４】
その結果、焼成時の油のしみ出しは完全に防止されるとともに、形状のバランスがとれており、内相のきめが細かく、サックリとした食感を有する製品が得られ、乳化剤添加による高い品質改善効果が確認された。また、小麦粉、卵、ベーキングパウダーを用いたものに比べ蛋白質及び灰分含有量（塩類含有量）が極めて低い分析結果が得られた（表４−配合６参照）。
【００７５】
従って、原料に小麦粉，卵，ベーキングパウダー，ビートファイバーを用いず、前記精製粉（澱粉），膨張剤（炭酸アンモニウム，炭酸水素アンモニウム等），水，乳化剤を用いることで、食感に秀れた低蛋白質，低塩類菓子を製造できると言える。
【００７６】
第六実験例：各種澱粉の単独使用による品質比較
米澱粉，小麦澱粉，コーンスターチ，馬鈴薯澱粉，タピオカ澱粉をそれそれ単独で９５重量部，米α化澱粉５重量部（澱粉合計１００重量部）に対し、糖類，ショートニング，乳化剤，膨張剤，水は第五実施例（表３−配合６参照）と同様としてクッキーを製造し、澱粉の比較を行った。
【００７７】
その結果、澱粉の種類による品質、蛋白質及び灰分含有量（塩類含有量）の差は極めて少ないことが確認された。
【００７８】
従って、いずれの澱粉を用いても、低蛋白質・低塩類菓子を製造することが可能であり、よって、高い利用適性を有すると言える。
【００７９】
以上の各実験例に基づき、低蛋白質・低塩類焼き菓子の製造工程を図１に示した。尚、図１においては、各素材の量（重量部）を部で表している。
【００８０】
第七実験例：ウルチ澱粉を用いたスティック状スナック菓子の製造
米澱粉３ｋｇと上白糖３００ｇ，ショートニング９０ｇをミキサーに投入し、加水後の水分含量を３８％に調整するに必要な水を計量しておいたものを徐々に加えて均一になるまで十分に攪拌して混合した。続いて、蒸練機に移して蒸気を吹き込みながら８分間蒸練し、スクリュー式の練り出し機を通過させて楕円形の棒状に練り出し、圧延機で厚さ１ｍｍのシート状に圧延、トレーに載せて冷蔵庫中に一夜放置して硬化させ、幅１０ｍｍ長さ１００ｍｍに切断後、２００℃のオ−ブンできつね色に着色するまで１７〜１８分焼成し、スナック菓子１を得た。
【００８１】
また、米澱粉３ｋｇ，上白糖３００ｇ，ショートニング９０ｇ，及び乳化起泡剤３０ｇを混合してミキサーに投入し、前記と同様に処理してスナック菓子２を得た。
【００８２】
得られた製品の品質は、いずれの製品も丸く円柱状に膨化したが、スナック菓子１はやや硬く口溶けが劣っていたのに対し、スナック菓子２は光沢の強い外観を呈し、ソフトでサックリ感があり、口溶け良好であることが確認された。
【００８３】
更に、一連の製造工程において通常のウルチ米を用いた米菓の製造では生地の乾燥工程、及び焼成温度は２８０℃の高温が必須であったが、本実験例では乾燥工程を完全に省略出来ること、並びに焼成温度は２００℃で十分であることが明らかとなり、製造工程の簡略化と省エネルギー化に有効であると判断された。
【００８４】
第八実験例：モチ系澱粉を用いたスナック菓子の製造
ワキシーコーンスターチ３ｋｇと上白糖３００ｇ，ショートニング１５０ｇをミキサーに投入し、加水後の水分含量を３５％に調整するに必要な水を計量しておいたものを徐々に加えて均一になるまで十分に攪拌して混合した。続いて、蒸練機に移して蒸気を吹き込みながら８分間蒸練し、スクリュー式の練り出し機を通過させて楕円形の棒状に練り出し角型バットに詰めて冷蔵庫中に一夜放置して硬化させ、厚さ１ｍｍ，幅７ｍｍ，長さ１００ｍｍに切断後、２００℃のオ−ブンできつね色に着色するまで１５〜１６分焼成し、スナック菓子３を得た。
【００８５】
また、ワキシーコーンスターチ３ｋｇ，上白糖１５０ｇ，及び乳化起泡剤３０ｇを混合してミキサーに投入し、前記と同様に処理してスナック菓子４を得た。
【００８６】
得られた製品の品質は、スナック菓子３は部分的に風船状に著しく膨化し、形状不良となり全体的な品質は劣ったのに対し、スナック菓子４は均一に膨化し、食感もソフトで優れた品質の製品が得られた。また、ウルチ系スナック菓子と同様に生地の乾燥工程を省略し、低温での焼成が可能であったことから、これらの結果は本実験例の特徴の一つであると判断された。
【００８７】
前記第七実験例及び第八実験例で得られたスナック菓子の水分，蛋白質，塩類は表５に示した。
【００８８】
【表５】

【００８９】
また、本実験例で用いた原材料の種類と製造上の機能を以下に示す。
【００９０】
【表６】

【００９１】
以上の各実験例から、本実施例によれば、底蛋白質且つ低塩類の菓子でありながら、食感に秀れた腎臓病患者用の菓子を製造できることが確認された。
【図面の簡単な説明】
【図１】本実施例の低蛋白質低塩類菓子の製造工程を示すフローチャート図である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a confectionery.
[0002]
Problems to be solved by the prior art and the invention
Currently, there are 260,000 dialysis patients in Japan with kidney disease. Although it is not necessary to require dialysis, it is estimated that the number of diseased patients having kidney disease is 10 times or more that of dialysis patients. In addition, it is expected that the number of people with transition diseases from diabetes and other diseases will continue to increase.
[0003]
As described above, the number of kidney disease patients and the preliminary group thereof are increasing.
[0004]
By the way, these kidney disease patients and their spare groups need to manage the amount of protein and salts collected such as potassium, sodium, phosphorus and the like when eating. This is because proteins and salts such as potassium, sodium, and phosphorus put a burden on the kidneys and exacerbate the symptoms.
[0005]
Therefore, patients with kidney disease and their spare groups are considered to be high protein foods such as animal foods, foods high in potassium such as fruits, foods high in sodium such as seasonings (such as salt and soy sauce), etc. They cannot be ingested, and therefore, at the time of meals, they are forced to restrict the type of food and the amount of food to be consumed.
[0006]
Therefore, research and development of foods for kidney disease patients has been carried out so that such patients with kidney diseases and their spare groups can eat delicious meals similar to those of healthy people without burdening the kidneys. The application has been progressing rapidly, and the present applicant has provided low protein bread, low protein noodles and the like, including low protein cooked rice (Japanese Patent No. 3174747) to the market, and has been well received.
[0007]
However, commercially available low-protein, low-salt foods for renal disease patients and their reserve groups are limited to staple foods such as cooked rice, bread, and noodles as described above. In the field of confectionery, which is in high demand, there are few research cases. This is because research on foods for patients with kidney disease and its reserve group has not been advanced to the level of luxury goods, and most confectioneries contain a lot of proteins, salts, sugars, etc. This is because it is technically difficult to achieve such a problem that foods that significantly impair the original flavor of the confectionery will be produced if an attempt is made to reduce the flavor.
[0008]
For this reason, kidney disease patients, for example, are unavoidable to drink sugar water when they want to eat sweet foods, and it is far from getting a satisfactory snack compared to healthy people's diet. It is in the current state of eating habits.
[0009]
The present invention has been made in view of the above situation, and provides an epoch-making confectionery manufacturing method capable of manufacturing a confectionery excellent in texture with less burden on a kidney.
[0010]
[Means for Solving the Problems]
The gist of the present invention will be described with reference to the accompanying drawings.
[0011]
In a method for producing a confectionery by adding additives such as swelling agents and fats and oils to flour of a starch-containing material such as cereals or potatoes, and heating the dough to produce a confectionery, By using a purified powder purified so that the protein content and the ash content are each 0.5% (by weight) or less, and using, as the swelling agent, one that is decomposed by heating and all gasified, The present invention relates to a method for producing a confectionery characterized by producing a confectionery having a low protein content and a low salt content.
[0012]
Further, in the method for producing a confectionery according to the first aspect, the present invention relates to a method for producing a confectionery, wherein a powder containing as little potassium, sodium, phosphorus or the like as possible is used as the purified powder.
[0013]
Further, in the method for producing a confection according to any one of claims 1 and 2, the present invention relates to a method for producing a confection, wherein ammonium bicarbonate or ammonium carbonate is employed as a swelling agent.
[0014]
Further, in the method for producing a confectionery according to any one of claims 1 to 3, the oil and fat and an emulsifier for preventing the oil and fat from seeping out of the dough are employed as additives. Pertaining to a method for producing confectionery.
[0015]
The present invention also relates to a method for producing a confectionery according to any one of claims 1 to 4, wherein a pregelatinized starch is mixed as a binder into the dough.
[0016]
Further, in the method for producing confectionery according to claim 5, the present invention relates to a method for producing confectionery, wherein a pregelatinized starch obtained by heating a starch-containing material powder is used as the pregelatinized starch.
[0017]
The method for producing a confection according to any one of claims 1 to 6 produces a confection having a protein content and an ash content of 0.2% (weight) or less in terms of dry matter. The present invention relates to a method for producing confectionery.
[0018]
Function and effect of the present invention
The confectionery according to the production method of the present invention is obtained by purifying starch-containing materials such as cereals (eg, rice, wheat, corn, etc.) or potatoes (eg, potatoes, sweet potatoes, cassava, etc.) to obtain protein content and protein content. A purified powder having a low ash content (salt content) of 0.5% (weight) or less is obtained, and the confectionery is manufactured using the purified powder as a main raw material. Therefore, the protein content and the ash content (salt content) Confectionery can be manufactured with less.
[0019]
By the way, in general confectionery, in order to soften the confectionery, an expanding agent is added to the dough. Thereby, when the dough is heated, a large number of voids are formed in the dough due to the expansion action of the expanding agent, and after heating, the confectionery has many voids, so that a soft confectionery can be manufactured.
[0020]
However, conventionally, as this swelling agent, baking powder or isputter containing sodium bicarbonate, calcined alum, phosphate, etc. in the components was used. A large amount of salts such as sodium remained in the dough after being decomposed, which caused the confectionery to become highly salted.
[0021]
In this regard, according to the present invention, since ammonium carbonate, ammonium hydrogen carbonate, or the like, which is decomposed and vaporized when heated, is added as an expanding agent, the confectionery does not become highly salted after baking the confectionery.
[0022]
As described above, according to the present invention, since a swelling agent which is decomposed by heating and all of which is vaporized is added, salts (sodium, potassium, phosphorus, etc.) like conventional swelling agents (eg, sodium bicarbonate, etc.) are used. It does not remain in the dough, so that the salt concentration does not increase due to the swelling agent, so that a confection having a low ash content (salt content) can be produced.
[0023]
Therefore, according to the present invention, a confectionery having a low protein content and a low ash content (salt content) and yet excellent in texture can be produced.
[0024]
BEST MODE FOR CARRYING OUT THE INVENTION
The drawings illustrate embodiments of the present invention and will be described below.
[0025]
The present embodiment is a method for producing a confectionery for a kidney disease patient by adding a swelling agent and an additive to a starch-containing material powder to form a dough, and subjecting the dough to a heat treatment.
[0026]
The flour of the starch-containing material is raw starch of ulch type (unheated starch) purified from cereal starches such as rice, wheat, corn, and the like, and raw starch purified from potato starches such as potatoes, sweet potatoes, cassava and tapioca. (Unheated starch), the protein content is 0.5% (weight) or less, preferably 0.2% (weight) or less per dry matter, and the content of salts such as potassium, sodium, and phosphorus is as much as possible. Select and use less.
[0027]
The starch-containing material powder is also mixed with pregelatinized starch obtained by previously heating the raw starch, as a binder for confectionery dough.
[0028]
Specifically, the pregelatinized starch is obtained by preliminarily heating and gelatinizing the powder of the starch-containing material such as the cereals and potatoes, and then drying and powdering as necessary. .
[0029]
The expanding agent is a compound in which all components are thermally decomposed and vaporized during the heat treatment, and a compound in which salt components such as potassium, sodium, and phosphorus do not remain in the dough, specifically, ammonium carbonate or ammonium hydrogen carbonate is used. adopt.
[0030]
This ammonium carbonate or ammonium bicarbonate is decomposed by heating to form a gas such as carbon dioxide gas or ammonium gas, and does not remain as salts in the dough.
[0031]
The additive employs an oil or fat and an emulsifier for preventing the oil or fat from seeping out of the dough.
[0032]
Specifically, solid fats such as shortening, butter and margarine, or liquid oils such as soybean oil and salad oil may be used as the fat (or may be used in combination). In addition, it is good to employ low protein and low salt fats and oils.
[0033]
As the emulsifier, a surfactant containing no protein or salts, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester or lecithin is used as a single preparation or a composite preparation. .
[0034]
In addition, sugars such as sugar, trehalose, maltose, starch syrup, sugar alcohols, oligosaccharides, glucose, and fructose are added to the dough in order to impart sweetness and form a good burnt color.
[0035]
According to the present embodiment, a powder of a starch-containing material such as cereals or potatoes has a protein content and an ash content (salt content) of 0.5% (weight) or less, preferably 0.2% (weight). ) By producing a confectionery by selecting a purified powder purified as follows and using it as a main raw material, a confectionery with low protein and low salt can be produced.
[0036]
Furthermore, as a swelling agent usually used in the manufacture of confectionery, a compound such as ammonium carbonate or ammonium hydrogen carbonate, which is decomposed and vaporized by heating all components, is employed, so that after baking the dough, Since the dough can be expanded without leaving salts such as potassium, sodium, phosphorus, etc., confectionery having low salt and excellent texture can be produced.
[0037]
In addition, dough does not use high protein flour, rice, rice flour, eggs, dairy products, etc., and is a low protein, low salt material. The use of pregelatinized starch having a high water absorbency makes it possible to produce low-protein, low-salt confectionery.
[0038]
Since the present embodiment is as described above, it is possible for even a patient who has dialysis or renal insufficiency due to kidney disease or a person who has allergic symptoms to flour, eggs, dairy products, etc. to eat without worrying about the kidneys. This is an epoch-making confectionery production method capable of producing low-protein and low-salt confections excellent in flavor and texture.
[0039]
That is, the present embodiment is a low-protein, which has a protein content and ash content (salt content) of 0.5% (weight) or less, preferably 0.2% (weight) or less, as main ingredients of confectionery. In addition to using low-salt starch material, furthermore, as a swelling agent usually used in the manufacture of confectionery, ammonium carbonate or ammonium bicarbonate, in which all components are decomposed and vaporized by heat treatment, is used. Low-protein, low-salt confectionery can be manufactured.
[0040]
In addition, the confectionery produced according to the present example is obtained by adding a pregelatinized starch, a swelling agent, and the like to purified powder purified so that the protein content and the ash content (salt content) are 0.5% (weight) or less. Since it is manufactured by baking the dough formed by adding predetermined amounts of oils, fats, emulsifiers and sugars, the protein content and ash content (salt content) per predetermined weight of the confectionery can be further reduced. Thereby, a confectionery having a protein content and an ash content (salt content) of 0.2% (weight) or less can be produced.
[0041]
In addition, ordinary confectionery usually uses high-protein, high-salt flour or egg as a dough-binding agent.In this example, low-protein, low-salt, pregelatinized starch was used. Low salt confectionery can be manufactured.
[0042]
In addition, to the confectionery manufactured according to the present example, in order to add ammonium carbonate or ammonium bicarbonate, in which all components are thermally decomposed and vaporized by heat treatment as a swelling agent, the baked dough is added to the confectionery after baking. Since a large number of voids are formed, soft confectionery can be manufactured. In other words, not only a bottom protein and a low salt confection can be produced, but also a soft confection can be produced while the bottom protein is a low salt confection.
[0043]
In addition, by adding the emulsifier to the dough, fats and oils can be dispersed in the dough, and a confectionery that is soft and has a good feeling can be manufactured. That is, if a confectionery is produced without adding an emulsifier, the confectionery will harden and become a crunchy and savory confection, but adding the emulsifier solves this problem.
[0044]
Further, since the confectionery of the present example has very little protein, the confectionery which can be eaten with confidence even by allergy sufferers can be provided because the allergen substance which is a cause substance of allergic symptoms is also very small inevitably. .
[0045]
In addition, the confectionery manufactured according to the present embodiment is substantially the same as a generally available raw material, and therefore can be manufactured with existing equipment. For example, the confectionery industry can be implemented very easily and at low cost. be able to.
[0046]
In addition, since the range of combinations of raw materials is relatively wide, low protein and low salt confections having various tastes and textures can be manufactured.
[0047]
Hereinafter, an experimental example in which the effect of this embodiment is confirmed will be described.
[0048]
First Experimental Example (Part 1): Analysis of Components of Raw Materials The water content, protein content, and ash content (salt content) of the starch used in this experimental example and the wheat flour (light flour) used in the conventional method were measured. The water content was measured by a 135 ° C. drying method, the protein was measured by the macro-modified Kjeldahl method, and the salts were measured by a 550 ° C. incineration method (see Table 1 below).
[0049]
[Table 1]

[0050]
According to Table 1, the protein content of rice flour and flour used for general Japanese and Western confectionery was 7% or more on a dry matter basis, and exceeded 50% for eggs. The amount of starch is 0.2 to 0.5%, which is very small compared to cereals used in the conventional method, and it is confirmed that the ash content (salt content) is about 1/2.
[0051]
Therefore, it can be said that starches such as cereals and potatoes used as main raw materials in this example are low in protein and low in salt.
[0052]
First experimental example (Part 2): Measurement of residual amount of ash (remaining amount of salts) Ammonium carbonate and ammonium bicarbonate which are expanding agents used in this experimental example, and baking powder which is an expanding agent used in a conventional method, The remaining amount after heating at 135 ° C. by adding a small amount of water to the isputter and the remaining amount after incineration at 550 ° C. (ash content = equivalent salt) were measured (see Table 2 below).
[0053]
[Table 2]

[0054]
According to Table 2, a conventionally used preparation obtained by mixing a plurality of compounds such as baking powder and ispata has a large amount of salts remaining after thermal decomposition and incineration, while ammonium carbonate and ammonium hydrogen carbonate are heated. It was confirmed that all were decomposed and gasified, and the residual ratio was zero.
[0055]
Therefore, in the first experimental example, when baking powder or isputter is used as a swelling agent, low-protein, low-salt confectionery is extremely difficult to achieve, whereas when ammonium carbonate or ammonium bicarbonate is used, low-protein Therefore, it can be said that low salt confections can be easily realized. Therefore, it can be said that ammonium carbonate or the like is the most suitable as a swelling agent used in this embodiment.
[0056]
When baking powder or isputter is used as a swelling agent and heat treatment is applied, a large amount of salts remain in the confectionery because sodium bicarbonate compounded as a gas generating base has a strong alkalinity after thermal decomposition. It is presumed that compounds for the purpose of pH adjustment, such as calcined alum and phosphate, were added.
[0057]
Second Experimental Example: Production of Cookies Using Conventional Raw Material Blending With respect to 100 parts by weight of flour, 50 parts by weight of white sugar, 33 parts by weight of trehalose, 63 parts by weight of whole egg (net weight), 50 parts by weight of shortening, and baked confectionery In this case, 2 parts by weight of baking powder generally added were added to form a raw material of Formulation 1 shown in Table 3. On the other hand, a raw material of Formulation 2 shown in Table 3 was prepared by adding 1 part by weight of ammonium hydrogencarbonate to the raw material of Formulation 1 in place of baking powder only as an expanding agent. Then, the confectionery formed from the raw material of Formulation 1 and the confectionery formed from the raw material of Formulation 2 were compared.
[0058]
In addition, 2 parts by weight of the baking powder employs a general addition ratio to flour products, and ammonium bicarbonate employs an addition amount obtained from a preliminary test result of an addition amount to obtain a volume equivalent to that of the baking powder. .
[0059]
[Table 3]

[0060]
Table 3 also shows the raw materials of Formulations 3 to 6 described in the third to eighth experimental examples described below.
[0061]
The cookie manufacturing process was as follows. Put the sugar and egg in a bowl, add ammonium bicarbonate section further, mix with lightly bubbling while stirring with a whipper to form a first dough, while adding baking powder to flour to form a second dough, After mixing the first dough and the second dough with a spatula until uniform, shortening was mixed to prepare a confectionery dough. Next, it was put into a squeeze bag, squeezed out onto a display board to a diameter of about 2 cm and a height of about 1.5 cm, and baked in a 180 ° C. oven.
[0062]
As a result, the finished product had no oil seeping out at the time of firing, and was excellent in terms of the shape of the baked product, burnt color, and texture without any difference in the swelling agent. In terms of taste, the egg smell was strongly felt. However, although there was no difference in protein content in terms of components, it was confirmed that the ash content (salt content) was reduced to about half in the case of using ammonium bicarbonate as compared with the case of using the baking powder. (See Table 4-Formulations 1 and 2).
[0063]
[Table 4]

[0064]
Table 4 also shows various properties (protein content, etc.) of cookies formed from the raw materials of Formulations 3 to 6 described in the third to eighth experimental examples described below.
[0065]
Therefore, it can be said that the ash content (salt content) can be reduced to almost half by employing ammonium bicarbonate instead of baking powder as a swelling agent.
[0066]
Third Experimental Example: Cookie Production Using Starch (Part 1)
A mixture of 50 parts by weight of upper sugar, 33 parts by weight of trehalose, 50 parts by weight of water, and 1 part by weight of ammonium bicarbonate was mixed with 45 parts by weight of rice starch, 45 parts by weight of potato starch, and a dough connecting material as a substitute for flour. For the purpose, 10 parts by weight of rice pregelatinized starch was added and mixed, then 50 parts by weight of shortening was mixed, squeezed and baked in the same manner as in the second experimental example (see Table 3-Formulation 3).
[0067]
As a result, the content of protein and ash (salt content) in the product is significantly reduced as compared with the confectionery baked with the raw material of Formula 1 in the second experimental example and the confectionery baked with the raw material of Formula 2 in the second example as well. It was confirmed that.
[0068]
Therefore, it can be said that low-protein confectionery can be easily produced by using rice starch and potato starch instead of wheat flour.
[0069]
However, in the cookies manufactured in the third experimental example, the oil exuded during baking was noticeable, and the dough flowed out in the horizontal direction, and the burnt color was not whitish and appetizing, and there were many holes. There were some issues in terms of quality, such as the appearance of baking and a very hard texture (see Table 4-Formulation 3).
[0070]
Fourth Experimental Example: Cookie Production Using Starch (Part 2)
On the basis of the results of the third experimental example, cookies in which a part of the raw material composition was modified were manufactured.
That is, a cookie was prepared by adding 5 parts by weight of beet fiber to prevent oil seepage and replenishing dietary fiber, and 5 parts by weight of glucose to improve coloring. In addition, the ash content (salt content) of the product was compared according to the type of the swelling agent (see Table 3-Formulation 4 and Formulation 5). The manufacturing process was based on the third experimental example.
[0071]
As a result, while the effect of adding beet fiber on prevention of oil oozing at the time of baking was hardly recognized, the addition of glucose resulted in a favorable tan color and a clear addition effect was confirmed. In comparison of the swelling agent, the ash content (salt content) was confirmed to be four times as high in the baking powder-added section as compared with the ammonium bicarbonate-added section.
[0072]
Therefore, it can be said that it is essential to select a swelling agent (ammonium carbonate, ammonium bicarbonate, etc.) in which no salts remain in order to achieve low salt (see Table 4, Formulation 4, Formulation 5).
[0073]
Fifth Experimental Example: Prevention of oil seepage and improvement of product quality by adding an emulsifier The beet fiber was removed from the raw material mixture of the fourth experimental example, and 5 parts by weight of an emulsifying foaming agent widely used in the production of cakes were used. It was added to produce a cookie (see Table 3-Formulation 6). The manufacturing process was based on the third experimental example.
[0074]
As a result, exudation of oil during baking is completely prevented, the product is well balanced, the internal phase is fine, and a product with a crispy texture is obtained. The improvement effect was confirmed. In addition, analysis results were obtained in which the protein and ash content (salt content) was extremely low as compared with those using flour, egg, and baking powder (see Table 4-Formulation 6).
[0075]
Therefore, excellent texture is obtained by using the purified powder (starch), swelling agent (ammonium carbonate, ammonium hydrogen carbonate, etc.), water, and emulsifier without using flour, egg, baking powder, and beet fiber as raw materials. It can be said that low protein, low salt confectionery can be manufactured.
[0076]
Sixth Experimental Example: Quality comparison using various starches alone Rice starch, wheat starch, corn starch, potato starch, and tapioca starch were used alone as 95 parts by weight and 5 parts by weight of rice pregelatinized starch (total 100 parts by weight of starch). On the other hand, cookies, sugars, shortening, emulsifier, swelling agent, and water were manufactured in the same manner as in the fifth embodiment (see Table 3-Formulation 6), and starch was compared.
[0077]
As a result, it was confirmed that the difference in quality, protein and ash content (salt content) depending on the type of starch was extremely small.
[0078]
Therefore, it is possible to produce a low-protein, low-salt confection using any of the starches, and thus it can be said that the starch has high applicability.
[0079]
FIG. 1 shows a process for producing a low-protein, low-salt baked confection based on each of the experimental examples described above. In FIG. 1, the amount (parts by weight) of each material is represented by parts.
[0080]
Seventh Experimental Example: Production of Stick-shaped Snack Confectionery Using Woolch Starch 3 kg of rice starch, 300 g of white sugar, and 90 g of shortening were put into a mixer, and water necessary for adjusting the water content after water addition to 38% was measured. The added ingredients were gradually added and mixed well with stirring until uniform. Subsequently, the mixture was transferred to a kneading machine and steamed for 8 minutes while blowing steam. The mixture was passed through a screw-type kneading machine and kneaded into an elliptical rod shape. After being left in a refrigerator overnight to be cured, cut into a width of 10 mm and a length of 100 mm, and baked at 200 ° C. for 17 to 18 minutes until colored in an oven.
[0081]
Separately, 3 kg of rice starch, 300 g of white sugar, 90 g of shortening, and 30 g of emulsifying foaming agent were mixed and charged into a mixer.
[0082]
The quality of the obtained products was such that all products expanded into a round and cylindrical shape, but snack confectionery 1 was slightly hard and insoluble in mouth, whereas snack confectionery 2 had a strong glossy appearance and had a soft and crisp feeling. It was confirmed that the mouth melted well.
[0083]
Further, in the production of rice confectionery using ordinary urchi rice in a series of production steps, a dough drying step and a high baking temperature of 280 ° C. were essential, but the drying step can be omitted completely in this experimental example. It was clear that the firing temperature was sufficient at 200 ° C., and it was determined that this was effective for simplifying the manufacturing process and saving energy.
[0084]
Eighth experimental example: production of snack confectionery using waxy starch 3 kg of waxy corn starch, 300 g of white sugar and 150 g of shortening were put into a mixer, and the water required to adjust the water content after water addition to 35% was measured. The mixture was gradually added and sufficiently mixed until homogeneous. Subsequently, the mixture is transferred to a kneading machine and steamed for 8 minutes while blowing steam, passed through a screw-type kneading machine, kneaded into an elliptical rod shape, packed in a square vat, and left in a refrigerator overnight to cure. After cutting to a thickness of 1 mm, a width of 7 mm, and a length of 100 mm, the resultant was baked at 200 ° C. for 15 to 16 minutes until it was colored in an oven.
[0085]
Further, 3 kg of waxy corn starch, 150 g of white sugar, and 30 g of emulsifying foaming agent were mixed and charged into a mixer, and processed in the same manner as described above to obtain snack snack 4.
[0086]
As for the quality of the obtained product, the snack confectionery 3 partially expanded significantly in a balloon-like manner, resulting in poor shape and overall poor quality, whereas the snack confectionery 4 uniformly expanded and the texture was soft and excellent. A quality product was obtained. In addition, since the dough drying step was omitted and baking was possible at a low temperature as in the case of the ulch-based snacks, these results were judged to be one of the characteristics of this experimental example.
[0087]
Table 5 shows the moisture, protein, and salts of the snack confections obtained in the seventh and eighth experimental examples.
[0088]
[Table 5]

[0089]
In addition, the types of raw materials used in this experimental example and the functions in production are shown below.
[0090]
[Table 6]

[0091]
From each of the experimental examples described above, it was confirmed that according to the present example, a confectionery for a kidney disease patient having an excellent texture can be produced even though the confectionery is a low protein and low salt confectionery.
[Brief description of the drawings]
FIG. 1 is a flowchart showing a process for producing a low-protein, low-salt confectionery of the present embodiment.

Claims (7)

In a method for producing a confectionery by adding additives such as swelling agents and fats and oils to flour of a starch-containing material such as cereals or potatoes, and heating the dough to produce a confectionery, By using a purified powder purified so that the protein content and the ash content are each 0.5% (weight) or less, and using, as the swelling agent, one that is decomposed by heating and all gasified, A method for producing confectionery, comprising producing confectionery with low protein and low salt. 2. The method for producing a confection according to claim 1, wherein the refined powder contains as little as possible salts such as potassium, sodium and phosphorus. The method for producing confectionery according to any one of claims 1 and 2, wherein ammonium bicarbonate or ammonium carbonate is used as the swelling agent. The method for producing a confectionery according to any one of claims 1 to 3, wherein fats and oils and an emulsifier that prevents the fats and oils from seeping out of the dough are employed as additives. Confectionery manufacturing method. The method for producing a confection according to any one of claims 1 to 4, wherein a pregelatinized starch is mixed into the dough as a binder. 6. The method for producing a confection according to claim 5, wherein the pregelatinized starch is a pregelatinized starch obtained by heating a powder of a starch-containing material. The confectionery method according to any one of claims 1 to 6, wherein the confectionery has a protein content and an ash content of 0.2% (by weight) or less on a dry matter basis. Production method.

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