JP2004305164A

JP2004305164A - Method for producing hollow baked confectionery

Info

Publication number: JP2004305164A
Application number: JP2003106050A
Authority: JP
Inventors: Koji Sasaki; 康二佐々木; Shozo Sugano; 祥三菅野
Original assignee: Matsutani Chemical Industries Co Ltd
Current assignee: Matsutani Chemical Industries Co Ltd
Priority date: 2003-04-10
Filing date: 2003-04-10
Publication date: 2004-11-04
Anticipated expiration: 2023-04-10
Also published as: JP4272912B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for easily producing hollow baked confectionery that has excellent food feeling and taste and can be formed to desired shapes in no need of any specific tool. <P>SOLUTION: The hollow confectionery is produced by rolling the dough including 100 pts.mass of starch components comprising pregelatinized starch and raw starch at a mass ratio of (30-70)/(70-30) and 10-25 pts.mass of glucide into sheets with a thickness of 1.0-3.0 mm, forming the dough sheet and baking the formed sheets. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【産業上の利用分野】
本発明は中空状の構造を有する焼菓子、より詳しくは食感や風味に優れ、フィリングの充填特性にも優れた中空状の焼菓子の製造法に関する．
【０００２】
【従来技術】
ビスケットやクラッカーなどの焼菓子を、単なる焼菓子でなく、チョコレートやクリームのようなフィリングと一体化した複合菓子とするケースが最近増えている。しかし、チョコレートのようなフィリングを焼菓子の表面にコーティングすると、フィリングが手に付着したり、夏場等の高温環境下ではべたつく等消費者に不快感を起こさせる問題があった。フィリングを焼菓子の内部に充填すればこの問題は解決出来るが、フィリングの品質を低下させないでフィリングを焼菓子で包んだ構造にするためには、焼菓子を中空状にして、この中にフィリングを充填するのが、もっとも好ましい形態であると考えられている。
【０００３】
フィリングを充填した中空状の焼菓子として、例えばシュークリームは代表的なものであり、シュー生地が、絞り袋で絞れる程度の粘性のシュー生地を使用し、焼成直後ではシュー皮の平均の水分を３０質量％程度、内部では６０質量％程度にすることで、シュー皮にソフトである程度のサクサク感をもたせて、フィリングのカスタードと違和感を生じないようにしている。しかし、内部よりの水分移行が激しく、フィリングの有無にかかわらず短期間のうちにシュー皮に老化やへこみが生じたり、サクサク感が消失するので保存に向くものでなかった。
【０００４】
従来中空状の焼菓子を製造する方法として、特開昭５７−１１０１３７号、特開昭５７−１１０１３８号や特開昭６−７０６７５号などにみられる焼型を利用する方法がある。
【０００５】
特開昭５７−１１０１３７号では、２個の焼型に焼き物用の水種を少量ずつ入れ、加熱した中子を挿入し、加熱を続けて薄膜を形成後、中子を引き抜いて焼型を合わせて加熱をする方法が開示されている。特開昭５７−１１０１３８号では、２個の焼型を加熱して凹所の周りに薄殻を形成させてから未焼成の水種を吸引して除去後、焼型を合わせて加熱することで中空状の焼菓子が得られるとしているが、専用の装置や接着する工程を必要とするし、接着が必ずしも容易でなく、更には形は整えられても継ぎ目がみられるという欠点もある。
【０００６】
特開昭６−７０６７５号では、焼菓子用焼型（上下２枚一対の焼型で求める形状に応じた水種用モールドを搭載）のモールドに、小麦粉、でん粉、膨張剤と水、または小麦粉、でん粉、砂糖、油脂、乳化剤と水の組合せからなる水種、好ましくは澱粉がワキシーコーンスターチ又はもち米澱粉である水種を充填し、焼成中途において短時間モールドを常圧に開放し、更に密閉状にして焼成を終了させる方法が開示され、接着不要で、外形が整い、内部はほぼ均一な容積の空洞となる継ぎ目のない焼菓子が得られるとしている。しかし、水種の濃度、粘度、充填量、加熱温度の設定、モールドを開閉するタイミングなど制御する項目が多すぎて、モールドの外部への流出、殻の厚みや内容積の調節などが必ずしも容易でなかった。
【０００７】
また、これら水種を使用する方法では、一般に濃度を低くしないと焼型に充填できないために、生産性は悪くなるし、水種の濃度を低くすると水種の分離の問題も考慮する必要があった。
【０００８】
また、特開平７−２７４８０５号では、穀粉１００重量部、糖類５〜５０重量部、油脂５〜６０重量部および澱粉０〜６０重量部を主原料とする生地を、リング状ノズルで押し出し成形して中空筒状となし、好みに応じてアルカリ液で処理し、焼成して得た焼成生地からなるプレッツェル（クラッカーの一種）としてそれに粘性のある呈味料を充填する複合菓子が開示されている。
【０００９】
しかしこの方法では成形にエクストルーダを必要とし、形状としては実質的に円筒状のみに限定され、それ以外の形が作れないという問題があった。尚この発明では、外形と内径の差を小さくする目的で澱粉を使用するが、澱粉としてはコーンスターチ、馬鈴薯澱粉、小麦澱粉等、またはこれらをα−化、ばい焼、加水分解等の変性処理した加工澱粉が記載され、特に内径が外径に対して大きい場合には、穀粉１００重量部に対して２０〜５０重量部、望ましくは３０〜４５重量部の配合割合としている。
【００１０】
その他膨化にマイクロ波を利用するものとして、特開平１−２８１０２７号では、ビスケット生地、好ましくは澱粉１００部、糖質約５〜４０部、油脂約５〜７０部及び水約５〜８０部を混捏するビスケット生地、または膨張剤や蛋白質分解酵素を加えたビスケット生地を、予備加熱して生地表面に硬化膜を形成させ、これをマイクロ波により急速に加熱し、中心部分に空所を形成させる中空のソフトビスケットの製造法を開示している。
【００１１】
しかし、硬化膜を形成させるオーブンなどでの予備加熱と膨化させるためのマイクロ波による加熱という２段加熱を必要とするし、全体を硬化させてより安定な焼菓子をするためにはさらにオーブンなどでの加熱手段が必要とされ、非常に煩雑な処理を必要とするものであった。
【００１２】
また、硬くて緻密な組織を有するハードビスッケットに対して、特開昭５９−８８０４４号では、穀粉１００部、糖類１０〜３０部、油脂１０〜２５部、添加水２０〜３５部にその他副原料を混捏した生地を使用して、針穴のないシート状としてオーブンなどで焼成して、チョコレートなどのセンターを注入できる膨張率２８０以上のハードビスケットが得られるとしている。しかし、穀粉に対し、膨張剤を１．５％以上、好ましくは２．０〜４．０％以上も使用することで大きな中空が得られるのであって、膨張剤の使用量をこれほど多くしては風味上好ましいものでなかった。
【００１３】
このように、特別な装置を用いずに好みの形状を有する中空状の焼菓子を容易に得る方法は殆どないと考えられていた。
【００１４】
【発明が解決しようとする課題】
特別な装置を用いなくても、食感や食味に優れ、好みの形状を有する中空状焼菓子を容易に得る方法を開発することが本発明の課題である。
【００１５】
【課題を解決するための手段】
上記の課題の解決のため、本発明者は鋭意研究の結果、α−化澱粉質とβ澱粉質を特定の割合にした澱粉質に対して、糖質を特定の割合で含有させた生地を所定の厚みのシートに調製し、成形後に焼成することで問題点を全て解消できることを見出して本発明を完成させた。
【００１６】
即ち、本発明はα−化澱粉質：β澱粉質＝３０〜１００：７０〜３０の質量比率である澱粉質１００質量部及びに対して、糖質１０〜２５質量部の割合で含有する生地を圧延し、１．０〜３．０ｍｍのシートにし、焼成することで、特別な装置を使用しないでも容易に中空状焼菓子を製造することが可能な方法である。
【００１７】
本発明でいう中空状の焼菓子とは、穀粉、澱粉などの澱粉質、バター、マーガリン、ショートニングなどの油脂、膨張剤、イースト、乳製品、卵などの原材料と適量の水を加え、混捏した生地を圧延し、型抜き後、焼成して製造するビスケットやクラッカー様の焼菓子の内、フィリングの充填もできるように内部が中空状の構造をしている焼菓子を意味する。
【００１８】
本発明でいうβ澱粉質は、澱粉質含量の多い粉末状の物質を総称し、具体的には、馬鈴薯、甘藷、キャッサバなどの芋類の乾燥粉末、小麦粉、米粉、コーンフラワーなどの穀粉、或いはこれらを原料として製造されるコーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉、タピオカ澱粉、馬鈴薯澱粉などの澱粉、及びこれら澱粉質中の澱粉がα−化しない程度に酸化、酸処理、湿熱処理、架橋、エーテル化、エステル化などの変性を単独または複数組合せた加工澱粉を意味し、これら何れもが使用できるが、より好ましくは馬鈴薯澱粉、サゴ澱粉とそれらの加工澱粉である。
【００１９】
これらの澱粉は、大きくて丸みのある粒子の割合が大きいためと思われるが、生地の圧延性がよくて所望とする生地の厚みにするまでの圧延回数を少なくできて効率的でり、また圧延回数が減少すると生地に対する物理的な圧力が少なくなって、弾力やプリプリ感の少ない良好なシートになる。この場合、これらの澱粉が全量をしめる必要なく、概ねβ澱粉質の半分以上を用いることによりこれらの効果が得られる。
【００２０】
本発明でいうα−化澱粉質は、常温の水で澱粉質が溶解したり、膨潤したりするように、澱粉質を水の存在下に加熱し、糊化し、乾燥した澱粉質で、澱粉質の縣濁液をドラムドライヤーで糊化しながら乾燥する方法、糊化した澱粉質を噴霧乾燥機で乾燥する方法或いは、エクストルーダを使用して高圧で押し出して糊化と乾燥を行うなどの方法で製造される。
【００２１】
α−化澱粉質には、モチ米粉、モチ米澱粉、ワキシーコーンスターチなどのモチ種の澱粉を原料とするα―化モチ種澱粉質と、ウルチ米粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉などウルチ種の澱粉質を原料とするα−化ウルチ種澱粉質が例示される。これらの中でも、膨化力が大きくて、焼菓子の風味に好ましくない膨張剤の使用量を減少できるという点で、α−化モチ種澱粉質がより好ましい。その場合でもα−化モチ種澱粉が全量を占める必要はなく、α−化澱粉質中にα−化モチ澱粉質を７０質量％以上とし、残りをα−化ウルチ種澱粉質にしても同じような効果が得られる。
【００２２】
本発明でいう糖質とは、グルコース、砂糖、乳糖、トレハロース、マルトース、フラクトース、異性化糖などの糖類、及び直鎖、環状或は分岐オリゴ糖、マルトデキストリン、粉飴、水飴などの澱粉分解物やこれらを還元した物質など一般的にいわれる糖質を意味し、これら何れも使用できる。本発明においては、これらの糖質を甘味の程度や質によって選択する。
【００２３】
本発明は、特別な機械を用いなくても、α−化澱粉質、β澱粉質、糖質を含有させた生地を用い、圧延、型抜きし、焼成するだけで中空状焼菓子を製造する方法である。
【００２４】
本発明において重要な手段の一つとなるのは、生地中に含有させる上記の原材料の割合であり、用いるα−化澱粉質、β澱粉質、糖質の種類によっても影響されるが、本発明では、α−化澱粉質：β澱粉質＝３０〜７０：７０〜３０好ましくは４０：６０〜６０：４０である澱粉質１００質量部と、澱粉質１００質量部に対して糖質を１０〜２５質量部の割合にした糖質を含有させた生地を用いる。
【００２５】
澱粉質１００質量部中、α−化澱粉質の割合が３０質量部に達しないと、膨化不良となって必要な中空部の容量が得られにくくなる。また、α−化澱粉質の割合が７０質量部を越えると生地の弾力やべとつきが強くなりすぎて、目的とするシートの厚みに成形するのが困難になったり、膨化はしても形状が悪くなったりする。
【００２６】
α−化澱粉質とβ澱粉質を上記の比率にすることに加えて、該比率の澱粉質１００質量部に対して、糖質を１０〜２５質量部含有する生地を調製することが必須の条件となる。糖質がこの範囲を逸脱すると本願の目的とする中空状の焼菓子が得られなくなる。
【００２７】
糖質は、油脂などと混合してシュガーバッターとする方法、α−化澱粉質やβ澱粉質などとのプレミックスとする方法、或いは練り水に溶解してから使用するなどいずれの方法によっても生地に含有せしめ得るが、より好ましくは澱粉質１００質量部に対して糖質６質量部以上を練り水に溶解して使用し、残りを練り水以外の場所で使用する手段である。糖質を練り水に溶解させることによって、練り水がα−化澱粉質に浸透するのを遅らせる効果によると推察されるが、生地の状態が良くなって、結果的に膨化状態が良好となって好ましい。
【００２８】
本発明は、α−化澱粉質、β−澱粉質、糖質を基本原料として含有する生地を用いて、中空状焼菓子を製造するが、生地にはこれら以外に、食塩、グルタミン酸ソーダなどの調味料、バター、マーガリン、ラード、ショートニング、コーン油、オリーブオイル、サラダオイル、パームオイル、粉末油脂などの動植物油脂、牛乳、生クリーム、濃縮乳、加糖練乳、粉末牛乳、脱脂粉乳、ヨーグルト、チーズ、液状チーズなどの乳製品、生卵、乾燥卵、乾燥卵白、乾燥卵黄などの卵製品、膨張剤、イーストなどを所望により用いることができる。
【００２９】
生地を調製する際の混捏は、縦型ミキサー、横型ミキサー、ニーダーなど通常菓子やパンの製造に使用される混合攪拌機が広く使用できる。また生地を製造する際の添加順序は特に限定されることはなく、例えば、バター、マーガリン、サラダ油などの油脂、食塩、糖質の適当量を混合してシュガーバッターとする。糖質はここでは全量使用しないで、練リ水に必要量溶解させるのが望ましい。尚必要量の糖質とはα−化澱粉質とβ澱粉質からなる澱粉質１００質量部に対して６質量部以上を意味する。
【００３０】
シュガーバッターには、必要に応じてペースト状レシチンなどの乳化剤やバターフレーバーなどのフレーバーを混合する。このシュガーバッターにα−化澱粉質、β澱粉質、重曹などの膨張剤を添加して混合する。その際、α−化澱粉質を単独で添加するよりも、β澱粉質、必要に応じて膨張剤、糖質などの粉末成分とプレミックスにして添加する方が均一な生地になりやすい。
【００３１】
次いで糖質を溶解させた練り水を添加し、混合して生地とする。この生地を適当量に分割し、板状にし、パスタマシーン、麺帯ロールなど適当な圧延機に必要回数通して１．０〜３．０ｍｍの厚みのシート状とする。
【００３２】
シートの厚みが１．０ｍｍ未満の場合には、それだけ圧延回数を増やすことを必要として、圧延回数を増すほど弾力やプリプリ感が強くなるし、生地中の気泡含量が減少して、膨化が悪くなってフィリングを充填するだけの中空部がとれなくなって好ましくない。一方シートの厚みが３ｍｍを越えると、焼成時に焼菓子の外部温度が上昇しても、内部温度の上昇が悪くて水蒸気の発生が少なくなり、膨化が悪くなってフィリングを充填するだけの中空部がとれなくなる。
【００３３】
このようにして得られたシートを丸型、角型、星型など任意の型で型抜きし、概ね１９０〜２１０℃にセットしておいたオーブンの金網上に適当数並べ、生地の大きさにもよるが５〜１０分間程度焼成する。得られた焼菓子は、食感、風味も良好で、フィリングを充填するに充分な空洞があり、形状も安定していた。
【００３４】
この焼菓子の任意の場所に穿孔し、注射機などを利用して適当なフィリングを充填することで、フィリング入りの焼菓子が得られる。フィリングとして、水分含量の多いものでは、水分移行を起こして保存性に問題があるので、バター、マーガリン、チョコレートなど油脂分の多いものが望ましい。特に、充填時には少し加熱して液状にすることで充填を容易にし、充填後には常温程度で固結してフィリングの移動を起こさないチョコレート系のものがより好ましい。もちろん、この焼菓子をそのまま、或いは調味料をふりかけて食するスナック食品として利用することも可能である。
【００３５】
以下に参考例、実施例をあげて本発明をより詳細に説明するが、参考例、実施例において部とあるのは質量部、％は重量％を意味する。
【００３６】
【参考例１】
水１５０部にモチ米粉１００部を加えてスラリーを調製し、このスラリーをダブルドラムドライヤ−（蒸気内圧；５．３ｋｇ／ｃｍ^２）に供給して、澱粉質を糊化しながら、乾燥し、粉砕、篩別してα−化モチ米粉を調製した。
【００３７】
【参考例２】
水１３０部に硫酸ナトリウム２０部を溶解し、これに馬鈴薯澱粉１００部を分散した澱粉懸濁液に３％ナトリウム水溶液３５部とプロピレンオキサイド４．０部を加え、３９℃で２２時間反応後、塩酸で中和し、水洗、脱水、乾燥してヒドロ置換度０．０６０のヒドロキシプロピル馬鈴薯澱粉を調製した。
【００３８】
【実施例１】
モチ種のα−化澱粉質として参考例１のα−化モチ米粉、ウルチ種のα−化澱粉質として「マツノリンＭ−２２」（商品名、松谷化学工業社製のタピオカ澱粉のα−化澱粉）、β澱粉質として馬齢鈴薯澱粉、膨張剤として「赤エースベーキングパウダー」（商品名、奥野製薬工業社製の重曹を主成分とする膨張剤）を表１の割合で混合して澱粉質を主成分とする焼菓子用の組成物を調製した。尚表１において、α−化モチ米粉はα−化モチ米粉、「マツノリンＭ−２２」はマツＭ−２２と表記した。
【００３９】
【表１】

【００４０】
「ケンミックスマイコープロＫＭ２３０」（商品名：株式会社愛工舎製作所販売のミキサー）にサラダ油４部、ペースト状レシチン０．２部、バターフレーバー０．１部、食塩１部及び糖質として上白糖６部の割合で投入し、ヘラを用いて切るような混合を６０回行ってシュガーバッターとした。これに表１の割合にした組成物を投入し、ヘラで１００回切るような混合をしてから３５０ｒｐｍで２分間攪拌混合してから、攪拌を停止する。ヘラで撹拌機、容器内壁に付着した内容物をそぎ落し、再度３５０ｒｐｍで２分間攪拌して停止する。次いで、糖質としてＴＫ−１６（商品名、松谷化学工業社製のＤＥ１６．２のマルトデキストリン）を１５部と脱脂粉乳４部を水に溶解した練り水を添加する。その際、溶解に使用する水の量は組成物によって３０〜５５部の間で生地が硬めの耳たぶ程度になるような割合とする。
【００４１】
練り水を投入してから、ヘラで６０回切るような混合をし、１５０ｒｐｍで３０秒間攪拌してから攪拌を停止する。ヘラで撹拌機、容器内壁に付着した内容物をそぎ落し、再度１５０ｒｐｍで３０秒間攪拌してから停止後、４５ｇずつに分割し、市販のイタリア製のパスタマシーンも用いて圧延を繰り返し厚みが１．５ｍｍのシートをつくり、丸型で直径４５ｍｍに型抜きをする。このような操作を繰り返して組成物１〜組成物１０を使用した１０種類の焼成前の型抜きされた生地を得る。これらを用いて、予め２００℃にセットしておいた電気炉の焼き網に載せて７分間焼成して焼菓子とした。
【００４２】
得られた焼菓子について、下記の基準で評価した結果を表２に記載した。尚、表２において、シートの形成はシートと表記した。
【００４３】
＜シートの形成＞
◎ 生地の状態が良好で、シートの厚み調製が非常に良好。
○べたつきや弾力が多少はあるが、シートの厚み調製が比較的容易。
△ べたつきや弾力がやや大きくてシートの厚み調製がやや困難。
× べたつきや弾力が強くてシートにするのが困難
【００４４】
＜膨化＞
◎ 形や大きさが均一で、中空部分の容量が非常に大きい。
○形や大きさが概ね均一で、中空部分の容量がかなり大きい。
△ 形や大きさがかなり不均一、或いは中空部分の容量が小さい。
× 膨化が殆どなく中空部分が殆どみられず。
【００４５】
＜食感＞
◎ さくさく感があって口溶けが非常によい。
○さくさく感があって口溶けが良好。
△ さくさく感がやや弱い、または口溶けがやや悪い
× さくさく感が弱い、又は口溶けが悪い。
【００４６】
＜食味＞
◎ 非常に良好
○ 良好
△ 異味感が幾分感じられたりしてやや不良。
× 異味感が強くて不良
【００４７】
【表２】

【００４８】
【実施例２】
組成物がα−化モチ米粉を２５部、「マツノリンＡ」（商品名、松谷化学工業社製のα−化ワキシーコーンスターチ）を２５部、馬鈴薯澱粉５０部と赤エースベーキングパウダー１部から構成され、シュガーバッターと練り水の調製時に使用する糖質が「ＴＫ−１６」であり、「ＴＫ−１６」の使用量を表３の割合にした以外、実施例１に準じて焼菓子を調製し、得られた焼菓子を実施例１の基準に準じて評価した結果を表３に示す。尚、表３において、シュガーバッター、シートの形成はそれぞれ、ＳＢＴ、シートと表記した
【００４９】
【表３】

【００５０】
【実施例３】
実施例１の組成物６を使用する中空状の焼菓子において、α−化澱粉質としてα−化モチ米粉を４０部と「マツノリンＷ」（松谷化学工業社製のα−化小麦澱粉）を１０部使用し、シートの厚みを表４に調整した以外、同じようにして中空状の焼菓子を製造し、その結果を表４に記載した。尚表４において、厚みとはシートの厚みを意味する。
【００５１】
【表４】

【００５２】
【実施例４】
実施例１の組成物６を使用する中空状の焼菓子において、α−化澱粉質とβ澱粉質を表５に示すものを用いた他は同じようにして中空状の焼菓子を製造し、その
結果を表５に記載した。
尚表５において、タピオカはタピオカ澱粉、Ｐ−ＨＰは参考例２のヒドロキシプロピル馬鈴薯澱粉、馬澱は馬鈴薯澱粉、α−化モチはα−化モチ米粉、マツＡはマツノリンＡを意味する。また、馬殿と小麦粉とは馬鈴薯澱粉と小麦粉を等量ずつ使用したものである。
【００５３】
【表５】

[0001]
[Industrial applications]
The present invention relates to a method for producing a baked confection having a hollow structure, and more particularly, to a method for producing a baked confection having a hollow structure which is excellent in texture and flavor and excellent in filling characteristics of filling.
[0002]
[Prior art]
Recently, the number of cases in which baked confectionery such as biscuits and crackers are not simply baked confectionery but composite confectionery integrated with a filling such as chocolate or cream is increasing. However, when a filling such as chocolate is coated on the surface of the baked confectionery, there is a problem that the filling adheres to hands or becomes sticky in a high temperature environment such as summertime, which causes discomfort to consumers. This problem can be solved by filling the inside of the baked confectionery, but in order to make the filling wrapped in baked confectionery without deteriorating the quality of the filling, make the baked confectionery hollow and fill it with Is considered to be the most preferred form.
[0003]
As a hollow baked confectionery filled with a filling, for example, cream puff is a typical one, and the shoe dough is made of a viscous shoe dough that can be squeezed with a squeezing bag. By setting the content to about 60% by mass and the inside to about 60% by mass, the shoe skin is given a soft and crisp feeling to a certain extent so as not to give an uncomfortable feeling with the filling custard. However, it was not suitable for preservation because water transfer from the inside was severe and aging or dents occurred in the shoe skin in a short period of time regardless of the presence or absence of filling, and the crispness disappeared.
[0004]
2. Description of the Related Art Conventionally, as a method for producing a hollow baked confectionery, there is a method using a baked mold found in JP-A-57-110137, JP-A-57-110138, and JP-A-6-70675.
[0005]
Japanese Patent Application Laid-Open No. 57-110137 discloses that two kinds of baking molds are filled with a small amount of water for baking, a heated core is inserted, heating is continued to form a thin film, and the core is pulled out to form a baking mold. A method of heating together is disclosed. Japanese Patent Application Laid-Open No. 57-110138 discloses that two baking molds are heated to form a thin shell around a recess, and unfired water species is removed by suction, and then the baking molds are heated together. Baked confectionery can be obtained, but a special device and a bonding step are required, and the bonding is not always easy, and further, there is a drawback that a seam can be seen even if the shape is adjusted.
[0006]
Japanese Patent Application Laid-Open No. 6-70675 discloses that a mold for a baked cake for baking confectionery (a water type mold corresponding to a shape required by a pair of upper and lower baking dies is mounted) is provided with flour, starch, an expanding agent and water, or flour. , Starch, sugar, oil and fat, water type consisting of a combination of emulsifier and water, preferably water type of starch is waxy corn starch or glutinous rice starch, the mold is opened to normal pressure for a short time in the middle of baking, and further sealed A method is disclosed in which the baked product is finished in a shape and the baking is completed, and it is said that a seamless baked confectionery that does not need to be bonded, has a uniform outer shape, and has a cavity having a substantially uniform volume inside can be obtained. However, there are too many items to control, such as the concentration of water type, viscosity, filling amount, setting of heating temperature, timing to open and close the mold, and it is not always easy to adjust the thickness of the shell and the inner volume, etc. Was not.
[0007]
In addition, in the method using these water species, since the filling cannot be performed in the baking mold unless the concentration is generally low, the productivity is deteriorated, and when the concentration of the water species is low, it is necessary to consider the problem of separation of the water species. there were.
[0008]
In Japanese Patent Application Laid-Open No. 7-274805, a dough mainly composed of 100 parts by weight of flour, 5 to 50 parts by weight of saccharide, 5 to 60 parts by weight of fat and oil, and 0 to 60 parts by weight of starch is extruded with a ring-shaped nozzle. A composite confectionery is disclosed in which a hollow cylindrical shape is formed, and a pretzel (a type of cracker) made of a baked dough obtained by firing and treating with an alkaline liquid as desired is filled with a viscous flavor. .
[0009]
However, this method requires an extruder for molding, and has a problem that the shape is limited to substantially only a cylindrical shape and other shapes cannot be formed. In the present invention, starch is used for the purpose of reducing the difference between the outer shape and the inner diameter, and the starch is corn starch, potato starch, wheat starch, or the like, or is subjected to denaturation treatment such as α-formation, roasting, and hydrolysis. The modified starch is described, and particularly when the inner diameter is larger than the outer diameter, the blending ratio is 20 to 50 parts by weight, preferably 30 to 45 parts by weight with respect to 100 parts by weight of the flour.
[0010]
In addition, as a method of utilizing microwaves for puffing, Japanese Patent Application Laid-Open No. 1-281027 discloses a biscuit dough, preferably 100 parts of starch, about 5 to 40 parts of sugar, about 5 to 70 parts of fat and oil, and about 5 to 80 parts of water. The biscuit dough to be kneaded or the biscuit dough to which a swelling agent or a protease is added is preheated to form a cured film on the dough surface, which is rapidly heated by microwave to form a void in the center. A method for producing a hollow soft biscuit is disclosed.
[0011]
However, two-stage heating is required, such as preheating in an oven to form a cured film and heating by microwaves to expand, and an oven or the like is required to cure the whole to make a more stable baked confectionery Therefore, a heating means was required, and very complicated processing was required.
[0012]
Japanese Patent Application Laid-Open No. Sho 59-88044 discloses a hard biscuit having a hard and dense structure, in which 100 parts of flour, 10 to 30 parts of saccharides, 10 to 25 parts of fats and oils, 20 to 35 parts of added water, and It is said that a hard biscuit with an expansion coefficient of 280 or more, which can be filled with a center such as chocolate, is obtained by using a dough kneaded with raw materials and baking it in a sheet or the like without needle holes in an oven or the like. However, by using 1.5% or more, preferably 2.0 to 4.0% or more of the swelling agent with respect to flour, a large hollow can be obtained. Was not favorable in flavor.
[0013]
As described above, it has been considered that there is almost no method of easily obtaining a hollow baked confection having a desired shape without using a special device.
[0014]
[Problems to be solved by the invention]
It is an object of the present invention to develop a method for easily obtaining a hollow baked confection having an excellent texture and taste and a desired shape without using a special device.
[0015]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors have conducted intensive studies and found that dough containing a specific ratio of saccharides with respect to a starch having a specific ratio of α-modified starch and β-starch. It has been found that all the problems can be solved by preparing a sheet having a predetermined thickness and baking it after molding, thereby completing the present invention.
[0016]
That is, the present invention relates to a dough containing 100 parts by mass of starch having a mass ratio of α-modified starch: β starch = 30 to 100: 70 to 30 and 10 to 25 parts by mass of saccharide. This is a method that can easily produce hollow baked confectionery without using a special device by rolling into a 1.0 to 3.0 mm sheet and baking.
[0017]
The hollow baked confectionery referred to in the present invention refers to flour, starches such as starch, butter, margarine, fats such as shortening, swelling agents, yeast, dairy products, raw materials such as eggs and an appropriate amount of water, and kneaded. It means a biscuit or a cracker-like baked confectionery that is produced by rolling dough, cutting a die, and then baking the baked confectionery, the inside of which has a hollow structure so that filling can be filled.
[0018]
Β-starch referred to in the present invention is a general term for powdery substances having a high starch content, specifically, potato, sweet potato, dried powder of potatoes such as cassava, flour, rice flour, flour such as corn flour, Alternatively, corn starch, waxy corn starch, wheat starch, rice starch, tapioca starch, starches such as potato starch, and starches in these starches, and oxidation to such an extent that the starch in these starches does not become α-form, acid treatment, wet heat treatment, The term refers to modified starches, which are modified singly or in combination, such as cross-linking, etherification, and esterification. Any of these can be used, but more preferred are potato starch, sago starch, and modified starches thereof.
[0019]
These starches are thought to be due to the large proportion of large and rounded particles, but the rollability of the dough is good, and the number of rollings until the desired dough thickness can be reduced is efficient, and When the number of times of rolling is reduced, the physical pressure on the fabric is reduced, and a good sheet having less elasticity and pre-prep feeling is obtained. In this case, it is not necessary to reduce the total amount of these starches, and these effects can be obtained by using about half or more of β-starch.
[0020]
The α-modified starch used in the present invention is a starch which is heated and gelatinized and dried in the presence of water so that the starch is dissolved or swelled in water at normal temperature. Of gelatinized starch with a drum dryer, drying of gelatinized starch with a spray dryer, or extruding at high pressure using an extruder to perform gelatinization and drying. Manufactured.
[0021]
α-modified starches include waxy rice flour, waxy rice starch, waxy corn starch and other waxy varieties of starch, and ulch rice flour, corn starch, tapioca starch, potato starch, and other urchi varieties. An example of α-modified wurtch type starch using starch as a raw material is exemplified. Among them, α-mochi-type starchy starch is more preferred in that it has a large puffing power and can reduce the amount of use of a puffing agent that is not desirable for the flavor of baked confectionery. Even in this case, the α-modified waxy starch does not need to occupy the whole amount, and the same applies when the α-modified starch is 70% by mass or more in the α-modified starch and the remainder is α-modified urchi-type starch. Such effects can be obtained.
[0022]
The saccharides referred to in the present invention are sugars such as glucose, sugar, lactose, trehalose, maltose, fructose and isomerized sugars, and starch degradation such as linear, cyclic or branched oligosaccharides, maltodextrin, starch syrup, starch syrup and the like. It generally refers to saccharides such as substances and substances obtained by reducing them, and any of these can be used. In the present invention, these sugars are selected according to the degree and quality of sweetness.
[0023]
The present invention produces a hollow baked confectionery by using a dough containing α-starch, β-starch, and saccharide, without using any special machine, by simply rolling, die-cutting, and firing. Is the way.
[0024]
One of the important means in the present invention is the ratio of the above-mentioned raw materials contained in the dough, which is affected by the types of α-modified starch, β-starch, and saccharide used. Then, α-modified starch: β starch = 30 to 70:70 to 30, preferably 40:60 to 60:40, 100 parts by mass of starch and 100 parts by mass of starch to 10 to 90 parts by mass of saccharide. A dough containing carbohydrate in a ratio of 25 parts by mass is used.
[0025]
If the proportion of α-starch in 100 parts by mass of the starch does not reach 30 parts by mass, the swelling is insufficient, and it becomes difficult to obtain the necessary capacity of the hollow portion. On the other hand, if the proportion of α-starch exceeds 70 parts by mass, the elasticity and stickiness of the dough become too strong, and it becomes difficult to mold to the desired sheet thickness, or the shape is expanded even when expanded. It gets worse.
[0026]
In addition to the above-mentioned ratio of α-modified starch and β-starch, it is essential to prepare a dough containing 10 to 25 parts by mass of saccharide with respect to 100 parts by mass of starch in the ratio. Condition. If the carbohydrate deviates from this range, the desired hollow baked confectionery cannot be obtained.
[0027]
Carbohydrates can be mixed with fats and oils to make sugar batter, premixed with α-modified starch or β-starch, or dissolved in kneading water and then used. Although it can be contained in the dough, it is more preferable to dissolve and use 6 parts by mass or more of saccharide in kneading water with respect to 100 parts by mass of starch and use the remainder in a place other than kneading water. It is presumed that by dissolving the saccharides in the kneading water, the kneading water has an effect of delaying the penetration of the α-modified starch, but the condition of the dough is improved, and as a result, the puffed state is improved. Preferred.
[0028]
In the present invention, a hollow baked confectionery is produced using a dough containing α-modified starch, β-starch, and saccharide as basic raw materials. In addition to the dough, the dough may include salt, sodium glutamate, and the like. Seasonings, butter, margarine, lard, shortening, corn oil, olive oil, salad oil, palm oil, animal and vegetable oils such as powdered oil, milk, fresh cream, concentrated milk, sweetened condensed milk, powdered milk, skim milk powder, yogurt, cheese If desired, dairy products such as liquid cheese, egg products such as raw eggs, dried eggs, dried egg whites and dried egg yolks, leavening agents, yeast and the like can be used as desired.
[0029]
For mixing and kneading when preparing the dough, a mixer such as a vertical mixer, a horizontal mixer, and a kneader, which is generally used for producing confectionery and bread, can be widely used. The order of addition in the production of the dough is not particularly limited, and for example, a suitable amount of fats and oils such as butter, margarine, salad oil, salt, and saccharide is mixed to obtain a sugar batter. Here, it is desirable to dissolve the necessary amount of the saccharide in the kneading water without using the whole amount. The required amount of saccharide means 6 parts by mass or more based on 100 parts by mass of a starch consisting of α-starch and β-starch.
[0030]
If necessary, an emulsifier such as pasty lecithin and a flavor such as butter flavor are mixed with the sugar batter. A swelling agent such as α-starch, β-starch, or sodium bicarbonate is added to the sugar batter and mixed. In this case, a uniform dough is more likely to be obtained by adding the α-modified starch in a premix with powder components such as β-starch and, if necessary, a swelling agent and sugar, than adding the α-modified starch alone.
[0031]
Next, kneading water in which the saccharide is dissolved is added and mixed to obtain a dough. This dough is divided into a suitable amount, formed into a plate shape, and passed through a suitable rolling machine such as a pasta machine or a noodle band roll as necessary to obtain a sheet having a thickness of 1.0 to 3.0 mm.
[0032]
When the thickness of the sheet is less than 1.0 mm, it is necessary to increase the number of times of rolling, and the elasticity and the pre-plit feeling increase as the number of times of rolling increases, the bubble content in the dough decreases, and the expansion is poor. It is not preferable because a hollow portion enough to fill the filling cannot be obtained. On the other hand, when the thickness of the sheet exceeds 3 mm, even if the external temperature of the baked confectionery rises during baking, the rise in the internal temperature is poor, and the generation of water vapor is reduced, and the expansion is poor, so that the hollow portion only fills the filling. Cannot be removed.
[0033]
The sheet obtained in this manner is punched out in any shape such as a round shape, a square shape, and a star shape, and a suitable number thereof is arranged on a wire mesh of an oven set at approximately 190 to 210 ° C. Bake for about 5 to 10 minutes, depending on the case. The obtained baked confectionery had good texture and flavor, had enough cavities to fill the filling, and had a stable shape.
[0034]
A baked confection with a filling is obtained by piercing an arbitrary place of the baked confectionery and filling an appropriate filling using a syringe or the like. Fillings having a high moisture content cause moisture transfer and have a problem in storage stability. Therefore, fillings having a high fat content such as butter, margarine and chocolate are desirable. In particular, it is more preferable to use a chocolate-based material which is slightly heated during filling to make it liquid, thereby facilitating filling, and after filling, is solidified at about room temperature and does not cause movement of filling. Of course, this baked confectionery can be used as it is or as a snack food to be sprinkled with seasonings.
[0035]
Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples. In the Reference Examples and Examples, “part” means “part by weight” and “%” means “% by weight”.
[0036]
[Reference Example 1]
A slurry is prepared by adding 100 parts of mochi rice flour to 150 parts of water, and this slurry is supplied to a double drum dryer (internal steam pressure: 5.3 kg / cm ² ), dried and pulverized while gelatinizing starch. And sieved to prepare an α-mochi rice flour.
[0037]
[Reference Example 2]
20 parts of sodium sulfate were dissolved in 130 parts of water, and 35 parts of a 3% aqueous solution of sodium and 4.0 parts of propylene oxide were added to a starch suspension in which 100 parts of potato starch was dispersed. After reacting at 39 ° C. for 22 hours, The mixture was neutralized with hydrochloric acid, washed with water, dehydrated, and dried to prepare hydroxypropyl potato starch having a degree of hydro substitution of 0.060.
[0038]
Embodiment 1
Α-modified waxy rice flour of Reference Example 1 as α-modified starch of mochi type, and “Matsunoline M-22” (trade name, α-modified of tapioca starch manufactured by Matsutani Chemical Industry Co., Ltd.) as α-modified starch of Uruchi type Starch), potato starch as β-starch, and “Red Ace Baking Powder” (trade name, swelling agent containing sodium bicarbonate as a main component, manufactured by Okuno Pharmaceutical Co., Ltd.) as a swelling agent in the proportions shown in Table 1 to form a starch. A composition for baked confectionery based on quality was prepared. In Table 1, α-mochi rice flour was described as α-mochi rice flour, and “Matsunoline M-22” was described as pine M-22.
[0039]
[Table 1]

[0040]
4 parts of salad oil, 0.2 parts of pasty lecithin, 0.1 part of butter flavor, 1 part of salt, and 1 part of sugar as sugar, "Kenmix My Copro KM230" (trade name: mixer manufactured by Aikosha Seisakusho Co., Ltd.) Parts and the mixture was cut 60 times using a spatula to give a sugar batter. The composition having the ratio shown in Table 1 is added thereto, mixed with a spatula 100 times, stirred and mixed at 350 rpm for 2 minutes, and then the stirring is stopped. The stirrer was used with a spatula, the contents adhered to the inner wall of the container were scraped off, and the mixture was again stirred at 350 rpm for 2 minutes and stopped. Next, kneading water obtained by dissolving 15 parts of TK-16 (trade name, maltodextrin of DE16.2 manufactured by Matsutani Chemical Industry Co., Ltd.) and 4 parts of skim milk powder in water as sugars is added. At this time, the amount of water used for dissolution is set to a ratio such that the dough becomes a firm earlobe between 30 and 55 parts depending on the composition.
[0041]
After adding the kneading water, the mixture is mixed with a spatula to cut 60 times, and the mixture is stirred at 150 rpm for 30 seconds, and then the stirring is stopped. The contents adhering to the inner wall of the container were scraped off with a spatula, stirred again at 150 rpm for 30 seconds, stopped, divided into 45 g portions, and rolled repeatedly using a commercially available Italian pasta machine to obtain a thickness of 1. Make a sheet of 5mm, and cut it into a round shape with a diameter of 45mm. By repeating such an operation, ten kinds of cut-off doughs before firing using Compositions 1 to 10 are obtained. Using these, they were placed on a grill of an electric furnace that had been set at 200 ° C. in advance and baked for 7 minutes to obtain baked confectionery.
[0042]
Table 2 shows the results of evaluation of the obtained baked confectionery according to the following criteria. In Table 2, the formation of the sheet was described as a sheet.
[0043]
<Formation of sheet>
◎ The condition of the fabric is good, and the thickness of the sheet is very well adjusted.
○ Although there is some stickiness and elasticity, it is relatively easy to adjust the thickness of the sheet.
△ Stickiness and elasticity were rather large, making it difficult to adjust the sheet thickness.
× Difficult to make a sheet because of stickiness and elasticity.
<Puffing>
◎ The shape and size are uniform, and the capacity of the hollow part is very large.
○ The shape and size are almost uniform, and the capacity of the hollow part is considerably large.
△ The shape and size are very uneven, or the capacity of the hollow part is small.
C: almost no swelling and almost no hollow part.
[0045]
<Texture>
◎ It has a crunchy feel and melts very well in the mouth.
○ It has a crisp feeling and melts well in the mouth.
△ Crunchy feeling is slightly weak or melting in the mouth is slightly poor. X Cracking feeling is weak or melting in the mouth is poor.
[0046]
<Taste>
◎ Very good ○ Good。 Somewhat unpleasant sensation was felt and slightly bad.
× Bad taste due to strong off-flavor
[Table 2]

[0048]
Embodiment 2
The composition is composed of 25 parts of α-mochi rice flour, 25 parts of “Matsunoline A” (trade name, α-waxy corn starch manufactured by Matsutani Chemical Industry Co., Ltd.), 50 parts of potato starch, and 1 part of red ace baking powder. A baked confectionery was prepared according to Example 1, except that the sugar used in preparing the sugar batter and the kneading water was "TK-16", and the amount of "TK-16" used was as shown in Table 3. Table 3 shows the results of evaluation of the obtained baked confectionery in accordance with the criteria of Example 1. In Table 3, the formation of the sugar batter and the sheet were expressed as SBT and sheet, respectively.
[Table 3]

[0050]
Embodiment 3
In a hollow baked confectionery using the composition 6 of Example 1, 40 parts of α-mochi rice flour and “Matsunoline W” (α-mochi wheat starch manufactured by Matsutani Chemical Industry Co., Ltd.) were used as α-mochi starch. A hollow baked confectionery was produced in the same manner except that 10 parts were used and the thickness of the sheet was adjusted in Table 4, and the results are shown in Table 4. In Table 4, the thickness means the thickness of the sheet.
[0051]
[Table 4]

[0052]
Embodiment 4
In a hollow baked confectionery using the composition 6 of Example 1, a hollow baked confectionery was produced in the same manner except that α-modified starch and β-starch were used as shown in Table 5. The results are shown in Table 5.
In Table 5, tapioca means tapioca starch, P-HP means hydroxypropyl potato starch of Reference Example 2, horsespot means potato starch, α-mochi is α-mochi rice flour, and pine A means matsunoline A. Further, the horse and the flour use potato starch and flour in equal amounts.
[0053]
[Table 5]

Claims

A dough containing 100 parts by mass of starch having a mass ratio of α-modified starch: β starch = 30 to 70:70 to 30 and 10 to 25 parts by mass of saccharide is added to a dough of 1.0 to 3.0 mm. A method for producing hollow baked confectionery, comprising rolling, shaping, and baking into a sheet having a thickness.

The method for producing a hollow baked confection according to claim 1, wherein the α-modified starch is α-modified starch containing 70% by mass or more of α-modified waxy seed starch.

The method for producing a baked hollow confectionery according to claim 1, wherein the β-starch is at least one of potato starch, sago starch, and processed starch thereof.

The method for producing a hollow baked confection according to any one of claims 1 to 3, wherein, of the saccharides used, at least 6 parts by mass per 100 parts by mass of the starch is dissolved in kneading water and added.