JP2008278834A - Confectionery, method for producing the same, and method for preventing loss of saltiness in confectionery - Google Patents
Confectionery, method for producing the same, and method for preventing loss of saltiness in confectionery Download PDFInfo
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Abstract
Description
本発明は、甘味と塩味を有する菓子類、甘味と塩味を有する菓子類の製造方法、及び、該菓子類の塩味の経日的な消失を防止する方法に関する。 The present invention relates to a confectionery product having sweetness and salty taste, a method for producing a confectionery product having sweetness and salty taste, and a method for preventing the daily disappearance of the salty taste of the confectionery.
最近、風味の多様化や新規風味の要求から、複数の風味を同時に感じる菓子類が求められている。
中でも、近年、甘味と塩味を有する、いわゆる「甘じょっぱい」菓子類が多く見られるようになってきた（例えば特許文献１参照）。
もちろん、塩味は菓子類においてきわめて重要であり、少量の食塩を添加することで、甘味を引き立てる効果があることはよく知られているが、上記甘味と塩味を有する菓子類は、それよりも明らかに多量の食塩を添加して塩味を強調しているものである。
Recently, due to diversification of flavors and demands for new flavors, confectionery that allows a plurality of flavors to be felt simultaneously has been demanded.
Among them, in recent years, many so-called “sweet and sour” confectionery having sweetness and salty taste have been seen (for example, see Patent Document 1).
Of course, salty taste is extremely important in confectionery, and it is well known that the addition of a small amount of salt has an effect of enhancing sweetness. However, confectionery having the above sweetness and salty taste is clearer than that. The salty taste is emphasized by adding a large amount of salt.
ここで、このような甘味と塩味を有する菓子類が、塩羊羹や塩饅頭等の水分が多い食品であったり、塩せんべいやポテトチップ等の甘味に比べて塩味が十分に強い菓子類である場合は問題ないが、水分含量の低い菓子類、なかでも焼成過程を経た焼菓子のような特に水分が少ない食品の場合は、この甘味と塩味のバランスはきわめて絶妙であり、ほんのわずかの食塩添加量の増減あるいは水分含量の増減でも、大きく甘味と塩味の感じ方が変わってしまう。これは、水分含量の少ない食品であるほど、甘味より塩味を遅れて感じ、且つ、その塩味が鋭く感じられるためと思われる。 Here, the confectionery having such sweetness and saltiness is a food with a lot of water such as salted soybean cake and salt bun, or a confectionery having a sufficiently strong saltiness compared to sweetness such as salt rice cracker or potato chips. This is fine, but for sweets with low water content, especially foods with low water content, such as baked confectionery that has been baked, this balance between sweetness and saltiness is extremely exquisite, with only a slight addition of salt Even if the amount is increased or decreased or the water content is increased or decreased, the feeling of sweetness and saltiness is greatly changed. This is presumably because the food with a low water content feels a saltiness later than sweetness, and the salty taste is felt sharper.
また、これらの水分含量の低い甘味と塩味を有する菓子類、特に焼菓子は、焼成当初は適度の甘味と塩味のバランスであっても、経日的に塩味が消失していくという問題があった。
これは一般に塩なれ効果といわれ、例えば、焼菓子の場合は、焼菓子生地を焼成した際に生じる何らかの成分が、徐々に塩味を打ち消しているものと考えられる。
In addition, these sweets with a low moisture content and sweetness, especially baked confectionery, have a problem that the salty taste disappears over time even when the sweetness and salty balance are moderate at the beginning of baking. It was.
This is generally referred to as a salting effect. For example, in the case of baked confectionery, it is considered that some component that is produced when the baked confectionery dough is baked is gradually canceling the salty taste.
この塩なれ効果は、塩味が十分に強い飲食品の場合には、その塩味のカドをとって穏やかな塩味とすることができるため好ましいものであり、塩蔵品や味噌等の塩味が極めて強い飲食品に添加した場合に、経日的に塩味を和らげる改良剤が提案されている（例えば特許文献２〜５参照）。 This salty effect is preferable in the case of foods and drinks that have a sufficiently strong salty taste, because it can be taken into a mild salty taste by taking the salty taste, and foods and drinks with extremely strong salty taste such as salted products and miso There has been proposed an improving agent that relieves saltiness over time when added to a product (see, for example, Patent Documents 2 to 5).
しかし、上記甘味と塩味を有する菓子類の場合、この塩なれ効果はない方がよいのは当然である。
ところが、世の中は減塩ブームであり、食塩代替品を使用した減塩食品の検討や、塩味をマスキングしたり、塩なれ効果を促進する食品素材の検討は多種行われているものの、塩なれ効果を抑制することは全く考えられておらず、検討もなされていなかった。すなわち、上記甘味と塩味を有する菓子類、特に水分含量の少ない焼菓子において、塩味の消失を防止するような検討は、現在まで全く行われていなかった。
However, in the case of confectionery having the above sweetness and salty taste, it is natural that it is better not to have this salty effect.
However, there is a salt-reducing boom in the world, and although there are many studies on low-salt foods that use salt substitutes, and on the study of food ingredients that mask saltiness and promote salt-free effects, It was not considered at all and no investigation was made. That is, until now, no studies have been conducted to prevent the disappearance of salty taste in the sweets having the sweet taste and salty taste, particularly baked sweets having a low water content.
従って、本発明の目的は、焼成当初から甘味と塩味のバランスがよく、経日的な塩味の消失が抑制された、水分含量が少ない甘味と塩味を有する菓子類、及び、その製造方法を提供することにある。
また、本発明の目的は、甘味と塩味を有する菓子類の経日的な塩味の消失の防止方法を提供することにある。
Accordingly, an object of the present invention is to provide a sweet and salty confectionery having a low water content, with a good balance between sweetness and saltiness from the beginning of baking and suppressing the disappearance of daily saltiness, and a method for producing the same. There is to do.
Moreover, the objective of this invention is providing the prevention method of the loss | disappearance of the salty taste over time of the confectionery which has sweet taste and salty taste.
本発明者等は、上記目的を達成すべく、水分含量が少ない甘味と塩味を有する菓子類の配合・製法について各種検討を行なった結果、塩味の主体である食塩に加えて、カリウムを添加し、菓子類に含まれるナトリウムとカリウムとの質量比を特定範囲とすることで、上記目的を達成し得ることを知見した。 In order to achieve the above object, the present inventors have conducted various studies on the blending and manufacturing methods of confectionery having a low moisture content and sweetness and saltiness. As a result, in addition to salt, which is the main salty taste, potassium is added. It has been found that the above object can be achieved by setting the mass ratio of sodium and potassium contained in the confectionery within a specific range.
本発明は、上記知見に基づいてなされたもので、糖類を５〜５０質量％、ナトリウムを０．１〜２質量％、及び水分を１〜２０質量％含有する菓子類であって、該ナトリウム１００質量部に対しカリウムを３０〜１００質量部含有することを特徴とする甘味と塩味を有する菓子類を提供するものである。 The present invention has been made based on the above knowledge, and is a confectionery containing 5 to 50% by mass of saccharide, 0.1 to 2% by mass of sodium, and 1 to 20% by mass of water, wherein the sodium The present invention provides sweets having a sweetness and a salty taste characterized by containing 30 to 100 parts by mass of potassium with respect to 100 parts by mass.
また、本発明は、糖類を５〜５０質量％、ナトリウムを０．１〜２質量％、及び水分を１〜２０質量％含有する菓子類の製造方法であって、該ナトリウム１００質量部に対しカリウムが３０〜１００質量部となるようにカリウムを含有させることを特徴とする甘味と塩味を有する菓子類の製造方法を提供するものである。 Moreover, this invention is a manufacturing method of the confectionery containing 5-50 mass% of saccharides, 0.1-2 mass% of sodium, and 1-20 mass% of water | moisture content, Comprising: With respect to 100 mass parts of this sodium The present invention provides a method for producing a confectionery having sweetness and salty taste, wherein potassium is contained so that the amount of potassium is 30 to 100 parts by mass.
また、本発明は、糖類を５〜５０質量％、ナトリウムを０．１〜２質量％、及び水分を１〜２０質量％含有する菓子類を製造する際に、該ナトリウム１００質量部に対しカリウムが３０〜１００質量部となるようにカリウムを含有させることを特徴とする甘味と塩味を有する菓子類の塩味消失防止方法を提供するものである。 Moreover, when manufacturing the confectionery containing 5-50 mass% of saccharides, 0.1-2 mass% of sodium, and 1-20 mass% of water | moisture contents, this invention is potassium with respect to 100 mass parts of this sodium. The object of the present invention is to provide a method for preventing the loss of salty taste of confectionery having sweetness and salty taste, characterized in that potassium is contained so as to be 30 to 100 parts by mass.
本発明によれば、焼成当初から甘味と塩味のバランスがよく、また、塩味の経日的な消失がなく、保存中の風味変化がない甘味と塩味を有する菓子類を提供することができる。 According to the present invention, it is possible to provide a confectionery product having a good balance between sweetness and salty taste from the beginning of baking, sweetness and salty taste with no salty taste disappearance and no change in flavor during storage.
以下、本発明の甘味と塩味を有する菓子類（以下、本発明の菓子類ともいう）について詳述する。
本発明でいう菓子類とは、キャラメル、ソフトキャンディー、ハードキャンディー、飴菓子、錠菓、ゼリー、マシュマロ、ボンボン、ドラジェ、チョコレート、クッキー、クラッカー、乾パン、ウェハース、パイ、せんべい、カステラ、スポンジケーキ、バターケーキ、シュー、サバラン、ドーナツ、ワッフル、饅頭、どらやき、バタークリーム等の洋菓子、和菓子、中華菓子、スナック菓子等のうち、甘味と塩味を兼ね備えたものを指す。
Hereinafter, the confectionery having sweetness and saltiness of the present invention (hereinafter also referred to as the confectionery of the present invention) will be described in detail.
The confectionery referred to in the present invention is caramel, soft candy, hard candy, candy cake, tablet confectionery, jelly, marshmallow, bonbon, dragee, chocolate, cookie, cracker, dry bread, wafer, pie, rice cracker, castella, sponge cake, Of sweets such as butter cake, chow, sabaran, donut, waffle, bun, dorayaki, butter cream, Japanese confectionery, Chinese confectionery, snack confectionery, etc.
本発明の菓子類は、上記菓子類の中でも、クッキー、クラッカー、タルト、乾パン、ウェハース、練りパイ、折パイ、せんべい、カステラ、スポンジケーキ、バターケーキ、シュー、サバラン、ワッフル、饅頭、どらやき等の焼成工程を経た焼菓子であることが、本発明の効果がより高く顕著に奏される点において好ましい。 The confectionery of the present invention is a cookie, cracker, tart, dry bread, wafer, kneaded pie, folded pie, rice cracker, castella, sponge cake, butter cake, shoe, sabalan, waffle, bun, dorayaki, etc. It is preferable that the baked confectionery has undergone a baking step in that the effect of the present invention is higher and remarkably exhibited.
本発明の菓子類は、糖類を５〜５０質量％、好ましくは２０〜５０質量％、より好ましくは２０〜３５質量％含有する。
糖類の含有量が５質量％未満であると、甘味より塩味が強くなりすぎ、好ましい甘味と塩味の風味バランスの菓子類が得られない。糖類の含有量が５０質量％よりも多いと、塩味が薄く感じられ、好ましい甘味と塩味の風味バランスの菓子類が得られない。
尚、上記糖類の含有量は、固形分の含有量を指し、糖類に含まれている水分は含めない。
The confectionery of this invention contains 5-50 mass% of saccharides, Preferably it is 20-50 mass%, More preferably, it contains 20-35 mass%.
If the saccharide content is less than 5% by mass, the salty taste becomes too strong compared to the sweetness, and a confectionery having a favorable balance between sweetness and salty taste cannot be obtained. If the saccharide content is more than 50% by mass, the salty taste is felt thin, and confectionery having a favorable balance between sweet taste and salty taste cannot be obtained.
In addition, content of the said saccharide points out content of solid content, and does not include the water | moisture content contained in saccharides.
本発明で用いる上記糖類としては、特に制限されるものではないが、例えば、上白糖、グラニュー糖、粉糖、ブドウ糖、果糖、蔗糖、麦芽糖、乳糖、酵素糖化水飴、還元澱粉糖化物、異性化液糖、蔗糖結合水飴、オリゴ糖、還元糖ポリデキストロース、還元乳糖、還元水飴、ソルビトール、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、はちみつ等が挙げられる。本発明では、これらの中から選ばれた１種又は２種以上の糖類を用いることができる。これらの中でも、上白糖、グラニュー糖、粉糖、ブドウ糖、麦芽糖が好ましく用いられる。 The saccharide used in the present invention is not particularly limited. For example, sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerization Liquid sugar, sucrose-linked starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soy oligosaccharide, galacto-oligosaccharide, whey oligosaccharide , Raffinose, lactulose, palatinose oligosaccharide, honey and the like. In this invention, 1 type, or 2 or more types of saccharides chosen from these can be used. Among these, fine white sugar, granulated sugar, powdered sugar, glucose, and maltose are preferably used.
本発明の菓子類は、ナトリウムを０．１〜２質量％、好ましくは０．４〜１質量％、より好ましくは０．４〜０．８質量％含有する。ナトリウムの含有量が０．１質量％未満であると、塩味が薄く、好ましい甘味と塩味の風味バランスの菓子類が得られない。ナトリウム含有量が２質量％よりも多いと、塩味が強すぎ、好ましい甘味と塩味の風味バランスの菓子類が得られない。 The confectionery of this invention contains 0.1-2 mass% of sodium, Preferably it is 0.4-1 mass%, More preferably, 0.4-0.8 mass% is contained. When the sodium content is less than 0.1% by mass, the salty taste is thin, and a confectionery having a favorable balance between sweet taste and salty taste cannot be obtained. When the sodium content is more than 2% by mass, the salty taste is too strong, and a confectionery having a favorable sweetness and salty flavor balance cannot be obtained.
本発明の菓子類に含有させる上記ナトリウムの給源となる配合材料としては、食塩が主なものとして挙げられるが、それ以外にも、カゼインナトリウム、クエン酸ナトリウム、リン酸２ナトリウム、ヘキサメタリン酸ナトリウム、ピロリン酸４ナトリウム、乳清ミネラル等を使用することができ、これらの中から選ばれた１種又は２種以上を用いることができる。
また、上記食塩は、一般の塩味調味料であれば問題なく使用することができ、精製塩、クッキングソルト、海塩、岩塩、天塩等を制限なく使用することができる。本発明の菓子類は、好ましい甘味と塩味の風味バランスを得る上で、食塩を０．５〜３質量％、特に０．８〜２質量％含有することが好ましい。
As a compounding material that is a source of the sodium contained in the confectionery of the present invention, sodium chloride can be cited as a main ingredient, but besides that, sodium caseinate, sodium citrate, disodium phosphate, sodium hexametaphosphate, Tetrasodium pyrophosphate, whey mineral, etc. can be used, and one or more selected from these can be used.
Moreover, the said salt can be used without a problem if it is a general salty seasoning, and refined salt, cooking salt, sea salt, rock salt, salt salt, etc. can be used without a restriction | limiting. The confectionery of the present invention preferably contains 0.5 to 3% by mass, and particularly 0.8 to 2% by mass of sodium chloride in order to obtain a preferable sweetness and salty flavor balance.
本発明の菓子類では、水分含有量を１〜２０質量％、好ましくは１〜１０質量％、より好ましくは１〜６質量％とする。
水分の含有量が１質量％未満であると、塩味が鋭く感じすぎ、好ましい甘味と塩味の風味バランスの菓子類が得られない。水分含有量が２０質量％よりも多いと、塩味がぼけてしまい、好ましい甘味と塩味の風味バランスの菓子類が得られない。
In the confectionery of the present invention, the water content is 1 to 20% by mass, preferably 1 to 10% by mass, more preferably 1 to 6% by mass.
When the water content is less than 1% by mass, the salty taste is too sharp and a confectionery having a favorable sweetness and salty flavor balance cannot be obtained. When the water content is more than 20% by mass, the salty taste is blurred, and confectionery having a favorable balance between sweetness and salty taste cannot be obtained.
本発明の菓子類は、カリウムを含有する。
本発明の菓子類に含有させる上記カリウムの給源となる配合材料としては、クエン酸カリウム、クエン酸３カリウム等の有機カリウム塩；リン酸カリウム、塩化カリウム等の無機カリウム塩；脱脂粉乳、全粉乳、粉末クリーム、ホエーパウダー、カゼインカリウム、乳清ミネラル等の粉乳類；及び岩塩、海塩等のミネラル塩の中から選ばれた１種又は２種以上を用いることが、カリウム含量が高いために少量の添加ですむことから、菓子類の風味を変えることなく本発明の効果が得られる点で好ましい。これらの中でも、風味が良好であることから、粉乳類を用いることがより好ましく、さらに粉乳類の中でも、乳清ミネラル及び／又はカゼインカリウムを用いることが、より塩味の消失抑制効果が高い点で最も好ましい。
The confectionery of the present invention contains potassium.
The compounding material that is the source of the potassium contained in the confectionery of the present invention includes: organic potassium salts such as potassium citrate and tripotassium citrate; inorganic potassium salts such as potassium phosphate and potassium chloride; skim milk powder, whole milk powder Powdered milk such as powdered cream, whey powder, potassium casein, whey minerals; and one or more selected from mineral salts such as rock salt and sea salt, because of high potassium content The addition of a small amount is preferable because the effect of the present invention can be obtained without changing the flavor of the confectionery. Among these, it is more preferable to use milk powder because it has a good flavor, and among the milk powders, the use of whey minerals and / or potassium casein is more effective in suppressing the disappearance of salty taste. Most preferred.
本発明の菓子類では、上記カリウムの含有量は、上記ナトリウム１００質量部に対しカリウムが３０〜１００質量部、好ましくは３５〜１００質量部、より好ましくは３５〜５０質量部となるような量である。３０質量部未満であると経日的な塩味の消失を防止することができず、１００質量部を超えると苦味が強すぎ、好ましい甘味と塩味の風味バランスの菓子類が得られない。
また、上記粉乳類を使用する場合、本発明の菓子類中における粉乳類の含有量は、２〜７質量％、特に２〜５質量％とすることが好ましい。尚、通常の菓子類（特に焼菓子）においては、粉乳類の含有量は多くても１質量％程度であり、このような粉乳類の含有量では、カリウム量が少なく、上記のナトリウムとカリウムとの質量比を満たすことはできない。
In the confectionery of the present invention, the content of the potassium is such that potassium is 30 to 100 parts by mass, preferably 35 to 100 parts by mass, more preferably 35 to 50 parts by mass with respect to 100 parts by mass of the sodium. It is. If the amount is less than 30 parts by mass, the disappearance of daily salty taste cannot be prevented, and if it exceeds 100 parts by mass, the bitterness is too strong, and confectionery with a favorable balance between sweetness and salty taste cannot be obtained.
Moreover, when using the said milk powder, it is preferable that content of the milk powder in the confectionery of this invention shall be 2-7 mass%, especially 2-5 mass%. In ordinary confectionery (especially baked confectionery), the content of milk powder is at most about 1% by mass. With such a milk powder content, the amount of potassium is small, and the above sodium and potassium The mass ratio cannot be satisfied.
また、本発明の菓子類中の上記カリウムの含有量は、好ましくは０．０３〜１質量％、さらに好ましくは０．１〜０．３質量％、最も好ましくは０．１〜０．２質量％である。上記カリウムの含有量が０．０３質量％未満であると、良好な風味が得られないおそれがあり、１質量％を超えると苦味が感じられる場合があり好ましくない。 Further, the content of the potassium in the confectionery of the present invention is preferably 0.03 to 1% by mass, more preferably 0.1 to 0.3% by mass, and most preferably 0.1 to 0.2% by mass. %. If the potassium content is less than 0.03% by mass, good flavor may not be obtained, and if it exceeds 1% by mass, bitterness may be felt, which is not preferable.
本発明の菓子類は、その他の原料として、穀粉類、油脂類、イースト、甘味料、澱粉類、卵類、増粘安定剤、着色料、酸化防止剤、デキストリン、乳製品、ナチュラルチーズ・プロセスチーズ・クリームチーズ・ゴーダチーズ・チェダーチーズ等のチーズ類、アルコール類、グリセリン脂肪酸エステルレシチン等の乳化剤、ベーキングパウダー等の膨張剤、無機塩類、イーストフード、生地改良剤、カカオ及びカカオ製品、コーヒー及びコーヒー製品、ハーブ、豆類、小麦蛋白や大豆蛋白といった植物蛋白、保存料、苦味料、酸味料、ｐＨ調整剤、日持ち向上剤、果実、果汁、ジャム、フルーツソース、調味料、香辛料、香料、野菜類・肉類・魚介類等の食品素材、コンソメ・ブイヨン等の植物及び動物エキス、食品添加物等、菓子類に一般的に使用可能な材料を用いることができる。これらのその他の原料は、本発明の菓子類中、合計で好ましくは９５質量％以下となる範囲で使用する。 The confectionery of the present invention includes, as other ingredients, flours, fats and oils, yeast, sweeteners, starches, eggs, thickening stabilizers, coloring agents, antioxidants, dextrin, dairy products, natural cheese process Cheese, cream cheese, gouda cheese, cheddar cheese and other cheeses, alcohols, emulsifiers such as glycerin fatty acid ester lecithin, swelling agents such as baking powder, inorganic salts, yeast food, dough improving agents, cacao and cacao products, coffee and Coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavors, vegetables Generally used for confectionery such as food materials such as seafood, meat and seafood, plant and animal extracts such as consomme and bouillon, food additives, etc. It is possible to use a material that can be used to. These other raw materials are used in a total amount of preferably 95% by mass or less in the confectionery of the present invention.
上記穀粉類としては、特に限定されるものではないが、小麦粉、薄力粉、中力粉、強力粉、小麦胚芽、全粒粉、小麦ふすま、デュラム粉、大麦粉、米粉、ライ麦粉、ライ麦全粒粉、大豆粉、ハトムギ粉等を挙げることができ、これらの中から選ばれた１種又は２種以上を用いることができる。本発明では、好ましくは薄力粉、全粒粉、デュラム粉、ライ麦粉、ライ麦全粒粉の中から選ばれた１種又は２種以上を用いるのが良い。本発明の菓子類において、上記穀粉類の含有量は２５〜７５質量％であることが好ましい。 The above flours are not particularly limited, but wheat flour, weak flour, medium flour, strong flour, wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, An oat flour etc. can be mentioned, The 1 type (s) or 2 or more types chosen from these can be used. In the present invention, it is preferable to use one or more selected from among flour, whole grain flour, durum flour, rye flour, and rye whole grain flour. In the confectionery of the present invention, the content of the flour is preferably 25 to 75% by mass.
上記油脂類としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂、これらの各種動植物油脂に必要に応じてエステル交換、水素添加、異性化水添、分別等の処理をして得られる加工油脂、脂肪酸及び／又は脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられる。
上記油脂類は、ショートニング、マーガリン、バター、クリーム等の油脂組成物の形態であってもよく、該油脂組成物が乳化物である場合、その乳化形態は、油中水型、水中油型及び二重乳化型のいずれでも使用可能で、また、気相を含有するものであってもよい。
本発明の菓子類において、上記油脂類の含有量は５〜３５質量％であることが好ましい。
Examples of the fats and oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter , Various animal and vegetable oils and fats such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil and whale oil, and these various animal and vegetable fats and oils are treated as necessary by transesterification, hydrogenation, isomerization hydrogenation, fractionation, etc. The transesterified oil manufactured using the processed fats and oils, fatty acid, and / or fatty-acid lower alcohol ester obtained by this is mentioned.
The fats and oils may be in the form of a fat or oil composition such as shortening, margarine, butter or cream. When the fat or oil composition is an emulsion, the emulsified form is a water-in-oil type, an oil-in-water type, Any of the double emulsification types can be used, and a gas phase may be contained.
In the confectionery of the present invention, the content of the fats and oils is preferably 5 to 35% by mass.
尚、上記ナトリウムの給源の具体例として挙げた食塩及び乳清ミネラルは、カリウムも含有しており、上記カリウムの給源の具体例として挙げた粉乳類及びミネラル塩は、ナトリウムも含有している。また、上記糖類の具体例として挙げた配合材料は、微量のナトリウム及び／又はカリウムを含有している場合があり、また、その他の原料の中には、糖類、ナトリウム、カリウム又は水分を含有しているものもある。本発明の菓子類においては、使用した配合材料に由来する全糖類量、全ナトリウム量、全カリウム量及び全水分量が、上述の各含有量並びにナトリウムとカリウムの質量比を満たすようにする。 In addition, the salt and whey mineral mentioned as a specific example of the said sodium supply source also contain potassium, and the milk powder and mineral salt mentioned as a specific example of the said potassium supply source also contain sodium. In addition, the compounding materials mentioned as specific examples of the saccharide may contain a small amount of sodium and / or potassium, and other raw materials contain saccharide, sodium, potassium or moisture. Some have. In the confectionery of the present invention, the total amount of saccharides, the total amount of sodium, the total amount of potassium and the total amount of water derived from the used blending material satisfy the above-mentioned contents and the mass ratio of sodium and potassium.
本発明の菓子類の好ましい製造方法について以下に説明する。
本発明の菓子類は、その製造方法は特に限定されず、従来の菓子類と同様の公知の方法によって得ることができる。得られる菓子類が、糖類を５〜５０質量％、ナトリウムを０．１〜２質量％、水分を１〜２０質量％含有し、且つナトリウム１００質量部に対しカリウムを３０〜１００質量部含有するように、使用する配合材料及びその使用量を選択し、公知の方法によって製造すればよい。
The preferable manufacturing method of the confectionery of this invention is demonstrated below.
The production method of the confectionery of the present invention is not particularly limited, and can be obtained by a known method similar to the conventional confectionery. The obtained confectionery contains 5 to 50% by mass of sugar, 0.1 to 2% by mass of sodium, 1 to 20% by mass of water, and 30 to 100 parts by mass of potassium with respect to 100 parts by mass of sodium. Thus, what is necessary is just to select the compounding material to be used and its usage-amount, and to manufacture by a well-known method.
本発明の菓子類が焼菓子である場合は、食塩を含有し、且つ、糖類含量５〜５０質量％、ナトリウム含量０．１〜２質量％、水分含量１〜２０質量％である焼菓子を製造する際の焼菓子生地に、ナトリウム１００質量部に対しカリウムを３０〜１００質量部含有するようにカリウムの給源を添加することによって得ることが好ましい。また、その際の焼菓子生地の製造方法は、特に限定されず、シュガーバッター法、フラワーバッター法、オールインミックス法、後粉法、別立て法、共立て法等の公知の方法を用いることができる。 When the confectionery of the present invention is a baked confectionery, a baked confectionery containing salt and having a saccharide content of 5 to 50 mass%, a sodium content of 0.1 to 2 mass%, and a moisture content of 1 to 20 mass%. It is preferable to obtain the baked confectionery dough for production by adding a potassium source so as to contain 30 to 100 parts by mass of potassium with respect to 100 parts by mass of sodium. In addition, the method for producing the baked confectionery dough is not particularly limited, and a known method such as a sugar batter method, a flower batter method, an all-in-mix method, a post-powder method, a separate method, a co-standing method or the like is used. Can do.
次に、本発明の甘味と塩味を有する菓子類の塩味消失防止方法について述べる。
本発明の甘味と塩味を有する菓子類の塩味消失防止方法は、糖類を５〜５０質量％、ナトリウムを０．１〜２質量％、及び水分を１〜２０質量％を含有する菓子類を製造する際に、ナトリウム１００質量部に対しカリウムが３０〜１００質量部となるように、菓子類にカリウムを含有させるものである。尚、本発明の塩味消失防止方法において、特に詳述しない部分については、本発明の菓子類についての説明が適宜適用できる。
このように糖類、ナトリウム及び水分、さらにカリウムを含有することによって、本発明の菓子類は、焼成当初から甘味と塩味のバランスが良く、塩味の経日的な消失も抑制されている。
Next, the salty taste disappearance prevention method for sweets having sweetness and salty taste according to the present invention will be described.
The method for preventing the loss of salty taste of confectionery having sweetness and saltiness according to the present invention produces a confectionery containing 5 to 50% by mass of sugar, 0.1 to 2% by mass of sodium, and 1 to 20% by mass of water. In this case, the confectionery is made to contain potassium so that potassium is 30 to 100 parts by mass with respect to 100 parts by mass of sodium. In addition, in the salty taste disappearance prevention method of the present invention, the description of the confectionery of the present invention can be appropriately applied to portions not specifically described in detail.
Thus, by containing saccharides, sodium, moisture, and potassium, the confectionery of the present invention has a good balance between sweetness and salty taste from the beginning of baking, and the disappearance of salty taste over time is also suppressed.
以下、本発明を実施例及び比較例により更に詳細に説明するが、本発明は、これらの実施例等により何ら制限されるものではない。
下記実施例及び比較例において使用した原材料（上白糖、全卵（正味）、食塩、バター、薄力粉、ベーキングパウダー、脱脂粉乳、カゼインカリウム、乳清ミネラル、ホエーパウダー、天塩）のナトリウム含量及びカリウム含量を表１に記載した。
EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples.
Sodium content and potassium content of raw materials used in the following examples and comparative examples (upper white sugar, whole egg (net), salt, butter, soft flour, baking powder, skimmed milk powder, casein potassium, whey mineral, whey powder, and salt) Are listed in Table 1.
＜焼菓子（サブレ）の製造＞
〔実施例１〕
上白糖５０質量部、全卵（正味）２５質量部、食塩（塩化ナトリウム含量１００％）２質量部を、ミキサーボウルに投入し、ビーターを使用して低速で３分混合した後、溶かした無塩バター５０質量部を添加し、低速で３分混合した。ここで、あらかじめ混合して篩っておいた薄力粉１００質量部、ベーキングパウダー１質量部及び脱脂粉乳５質量部を添加し、低速で２分混合して、焼菓子生地であるクッキー（サブレ）生地を得た。該クッキー生地を厚さ３ｍｍに圧延し、直径５０ｍｍに打ち抜き成型し、１８０℃に設定した固定オーブンで１０分焼成して、本発明の甘味と塩味を有する焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。また、得られた焼菓子にカリウムの給源として使用した脱脂粉乳の量は、通常焼菓子に使用する脱脂粉乳量を超える量であった。
また、得られた焼菓子は、後述の風味比較試験に供した。
<Manufacture of baked confectionery>
[Example 1]
50 parts by weight of super white sugar, 25 parts by weight of whole egg (net), 2 parts by weight of sodium chloride (100% sodium chloride content) were put into a mixer bowl, mixed for 3 minutes at low speed using a beater, and then dissolved. 50 parts by weight of salt butter was added and mixed at low speed for 3 minutes. Here, 100 parts by weight of soft flour previously mixed and sieved, 1 part by weight of baking powder and 5 parts by weight of skim milk are added and mixed at low speed for 2 minutes to make a baked confectionery cookie (sable) dough Got. The cookie dough was rolled to a thickness of 3 mm, punched and molded to a diameter of 50 mm, and baked for 10 minutes in a fixed oven set at 180 ° C. to obtain the baked confectionery having the sweetness and salty taste of the present invention.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery. Moreover, the quantity of skim milk powder used for the obtained baked confectionery as a source of potassium was the quantity exceeding the skim milk powder normally used for baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
〔実施例２〕
実施例１において使用した脱脂粉乳５質量部をカゼインカリウム５質量部に変更した以外は、実施例１と同様の配合・製法で、本発明の甘味と塩味を有する焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。
また、得られた焼菓子は、後述の風味比較試験に供した。
[Example 2]
A baked confectionery product having the sweetness and salty taste of the present invention was obtained in the same manner as in Example 1 except that 5 parts by mass of skim milk powder used in Example 1 was changed to 5 parts by mass of potassium caseinate.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
〔実施例３〕
実施例１において使用した脱脂粉乳５質量部を乳清ミネラル５質量部に変更した以外は、実施例１と同様の配合・製法で、本発明の甘味と塩味を有する焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。
また、得られた焼菓子は、後述の風味比較試験に供した。
Example 3
A baked confectionery product having the sweetness and salty taste of the present invention was obtained in the same manner as in Example 1 except that 5 parts by mass of skim milk powder used in Example 1 was changed to 5 parts by mass of whey minerals.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
〔実施例４〕
実施例１において使用した脱脂粉乳５質量部をホエーパウダー５質量部に変更した以外は、実施例１と同様の配合・製法で、本発明の甘味と塩味を有する焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。
また、得られた焼菓子は、後述の風味比較試験に供した。
Example 4
A baked confectionery product having the sweetness and salty taste of the present invention was obtained by the same composition and production method as in Example 1 except that 5 parts by mass of skim milk powder used in Example 1 was changed to 5 parts by mass of whey powder.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
〔実施例５〕
実施例１において使用した食塩２質量部を天塩（塩化ナトリウム含量９７％）２質量部に変更した以外は、実施例１と同様の配合・製法で、本発明の甘味と塩味を有する焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。
また、得られた焼菓子は、後述の風味比較試験に供した。
Example 5
The baked confectionery having the sweetness and salty taste of the present invention was the same as in Example 1 except that 2 parts by mass of sodium chloride used in Example 1 was changed to 2 parts by mass of salt (97% sodium chloride content). Obtained.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
〔実施例６〕
実施例４において使用した食塩２質量部を天塩（塩化ナトリウム含量９７％）２質量部に変更した以外は、実施例４と同様の配合・製法で、本発明の甘味と塩味を有する焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。
また、得られた焼菓子は、後述の風味比較試験に供した。
Example 6
The baked confectionery having the sweetness and salty taste of the present invention was the same as in Example 4 except that 2 parts by weight of sodium chloride used in Example 4 was changed to 2 parts by weight of salt (sodium chloride content 97%). Obtained.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
〔比較例１〕
実施例１における脱脂粉乳の使用量を５質量部から２質量部に変更した以外は、実施例１と同様の配合・製法で、比較例の焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。
また、得られた焼菓子は、後述の風味比較試験に供した。
[Comparative Example 1]
The baked confectionery of the comparative example was obtained by the same composition and manufacturing method as Example 1 except having changed the usage-amount of skim milk powder in Example 1 from 5 mass parts to 2 mass parts.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
〔比較例２〕
実施例１において使用した脱脂粉乳を無添加とした以外は、実施例１と同様の配合・製法で、比較例の焼菓子を得た。
得られた焼菓子の糖類含量、ナトリウム含量、水分含量、ナトリウムとカリウムの質量比を表２に記載した。
また、得られた焼菓子は、後述の風味比較試験に供した。
[Comparative Example 2]
A baked confectionery of a comparative example was obtained by the same composition and production method as in Example 1 except that the skim milk powder used in Example 1 was not added.
Table 2 shows the saccharide content, sodium content, water content, and mass ratio of sodium and potassium of the obtained baked confectionery.
Moreover, the obtained baked confectionery was used for the flavor comparison test mentioned later.
＜風味比較試験＞
上記実施例１〜６、比較例１、２で得られた焼菓子を、２５℃で１時間冷却した後、風味評価（塩味の強度、及び、甘味と塩味のバランス）を行い、次いで、袋に密閉し、３日後、１週間後、３週間後に塩味の強度についてのみ風味評価を行った。風味評価は、下記評価基準に従って評価した。結果を表３に記載した。
<Flavor test>
After the baked confectionery obtained in Examples 1 to 6 and Comparative Examples 1 and 2 was cooled at 25 ° C. for 1 hour, the flavor was evaluated (the strength of salty taste and the balance between sweetness and salty taste), and then the bag After 3 days, 1 week, and 3 weeks, the flavor was evaluated only for the salty strength. The flavor evaluation was evaluated according to the following evaluation criteria. The results are shown in Table 3.
（塩味の強度の評価基準）
◎：明瞭な強い塩味を感じる。
○：強い塩味を感じる。
△：ややぼけた塩味である。
×：ぼけた塩味である。
××：塩味が弱い。
（甘味と塩味のバランスの評価基準）
◎：甘味と塩味を同時にきわめてバランスよく感じた。
○：甘味と塩味をほぼ同時にバランスよく感じた。
△：塩味が鋭く感じられ、風味バランスがやや悪い。
×：塩味が鋭すぎ、風味バランスがきわめて悪い。
××：甘味又は塩味が弱すぎて、風味バランスがきわめて悪い。
(Evaluation criteria for salty strength)
A: A clear strong salty taste is felt.
○: A strong salty taste is felt.
Δ: Slightly blurred salty taste.
X: It has a blurred salty taste.
Xx: Salty taste is weak.
(Evaluation criteria for the balance between sweetness and saltiness)
A: Sweetness and saltiness were felt in a very balanced manner at the same time.
○: A sweet and salty taste was felt almost simultaneously.
(Triangle | delta): Salty taste is felt sharply and flavor balance is a little bad.
X: The salty taste is too sharp and the flavor balance is extremely poor.
XX: Sweetness or saltiness is too weak, and the flavor balance is very poor.
上記結果からわかるとおり、菓子類の水分含量、糖類含量、ナトリウム含量、ナトリウムとカリウムの質量比が特定の範囲内である実施例１〜６の本発明の焼菓子は、甘味と塩味のバランスが良好であり、また、経日的な塩味の消失が抑制されていた。
特に、カリウムの給源として、乳清ミネラル又はカゼインカリウムを使用した実施例２、３の焼菓子は、特に経日的な塩味の消失が抑制されていた。
それに対して、脱脂粉乳の添加量を通常の焼菓子の使用量としたために、ナトリウムとカリウムの質量比が本発明の範囲より小さくなった比較例１、２の焼菓子は、経日的に塩味が消失してしまった。
As can be seen from the above results, the baked confectionery of Examples 1 to 6 in which the moisture content, sugar content, sodium content, and mass ratio of sodium and potassium are within a specific range have a balance between sweetness and salty taste. It was good and the disappearance of salty taste over time was suppressed.
In particular, in the baked confectionery of Examples 2 and 3 using whey mineral or casein potassium as the potassium source, the disappearance of salty taste over time was particularly suppressed.
On the other hand, since the addition amount of skim milk powder was used as the amount of ordinary baked confectionery, the baked confectionery of Comparative Examples 1 and 2 in which the mass ratio of sodium and potassium was smaller than the range of the present invention The salty taste has disappeared.
Claims (5)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2011036174A (en) * | 2009-08-11 | 2011-02-24 | Adeka Corp | Improving agent composition for puff shell |
| JP5966066B1 (en) * | 2015-08-17 | 2016-08-10 | 香奈枝 宮川 | Method for producing cookies with salty taste |
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| JP4965331B2 (en) | 2012-07-04 |
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