JP2010200715A - High-protein and high-nutrient baked confectionery - Google Patents
High-protein and high-nutrient baked confectionery Download PDFInfo
- Publication number
- JP2010200715A JP2010200715A JP2009052132A JP2009052132A JP2010200715A JP 2010200715 A JP2010200715 A JP 2010200715A JP 2009052132 A JP2009052132 A JP 2009052132A JP 2009052132 A JP2009052132 A JP 2009052132A JP 2010200715 A JP2010200715 A JP 2010200715A
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- cellooligosaccharide
- baked confectionery
- protein
- carbohydrate
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Landscapes
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Abstract
Description
本発明は、食品分野における高蛋白で高栄養の焼き菓子に関する。詳しくは、本発明は、多量の蛋白質と脂質を含有する高栄養の焼き菓子にセロオリゴ糖を含有することで、サクサク感としっとり感を兼ね備え、さらに焼成時の型崩れを防止された焼き菓子に関する。 The present invention relates to a high protein and high nutrition baked confectionery in the food field. Specifically, the present invention relates to a baked confectionery that has both a crispy and moist feeling by containing cellooligosaccharide in a highly nutritious baked confectionery containing a large amount of protein and lipid, and further prevented from being deformed during baking. .
セロオリゴ糖は、セロビオース、セロトリオース、セロテトラオース、セロペンタオース、セロヘキサオースの総称であり、グルコピラノース単位1〜6個が、β−1,4結合した少糖類である。 Cellooligosaccharide is a generic term for cellobiose, cellotriose, cellotetraose, cellopentaose, cellohexaose, and is a oligosaccharide in which 1 to 6 glucopyranose units are β-1,4 linked.
日常生活において、栄養管理は、健康維持のために極めて重要である。食事を補給するための栄養食として、またスポーツ、仕事などで消費したエネルギーを速やかに補給するための栄養食として、各種の栄養素のバランスに優れる固形剤形態の食品が種々開発されている。 In daily life, nutritional management is extremely important for maintaining health. Various foods in the form of solid preparations having an excellent balance of various nutrients have been developed as nutritional foods for replenishing meals and as nutritional foods for quickly replenishing energy consumed in sports and work.
特許文献1には、原料総固形分に対して蛋白質10−20重量%、脂質7−14重量%および糖質55−81重量%を含有し、この糖質中に原料総固形分重量に対して1−10重量%のトレハロースを含まれる生地を加熱焼成してなる高栄養焼き菓子が開示されている。特許文献1には、焼き菓子は、多量の蛋白質を含有するにも関わらず、トレハロースを配合することで、サクサクとした噛みごこち、歯当たりのクリスピーな食感等の優れた食感を達成できるものである。しかしながら、特許文献1のトレハロースを含有した焼き菓子では、高い脂質含量においては、焼成時の寸法安定性が不十分であった。それに対し、本発明のセロオリゴ糖を配合した高蛋白・高栄養焼き菓子は、サクサク感に加え、しっとり感を付与し、さらに焼成時の型崩れを防止されたものである。このように、食感と、寸法安定性を兼ね備えた高蛋白・高栄養の焼き菓子は知られていなかった。 Patent Document 1 contains 10-20% by weight protein, 7-14% by weight lipid, and 55-81% by weight carbohydrate based on the total solid content of the raw material. A highly nutritive baked confectionery obtained by heating and baking a dough containing 1 to 10% by weight of trehalose is disclosed. In Patent Document 1, although baked confectionery contains a large amount of protein, excellent texture such as crispy texture and crispy texture per tooth can be achieved by adding trehalose. Is. However, the baked confectionery containing trehalose of Patent Document 1 has insufficient dimensional stability during baking at a high lipid content. On the other hand, the high protein and high nutrition baked confectionery blended with the cellooligosaccharide of the present invention gives a moist feeling in addition to the crispy feeling and further prevents the deformation of the shape during baking. Thus, a high protein and high nutrition baked confectionery having both texture and dimensional stability has not been known.
本発明の課題は、食品分野において、高蛋白で高栄養の焼き菓子を提供することである。詳しくは、本発明の課題は、多量の蛋白質と脂質を含有する高栄養の焼き菓子において、サクサク感としっとり感を兼ね備え、さらに焼成時の型崩れを防止された焼き菓子を提供することである。 An object of the present invention is to provide a high protein and high nutrition baked confectionery in the food field. Specifically, an object of the present invention is to provide a baked confectionery that has both a crispy and moist feeling in a highly nutritious baked confectionery containing a large amount of protein and lipid, and further prevented from being deformed during baking. .
本発明者らは、特定組成の蛋白質、脂質及び炭水化物を含有し、焼成により得られる焼き菓子に、特定組成のセロオリゴ糖を配合することにより、食感と焼成時の型崩れを防止できることを見出し、本発明を完成するに至った。すなわち、本発明は、下記の通りである。 The present inventors have found that texture and shape loss during baking can be prevented by blending cellooligosaccharides of a specific composition into baked confectionery containing a protein, lipid and carbohydrate of a specific composition and obtained by baking. The present invention has been completed. That is, the present invention is as follows.
(1) 原料の総固形分重量に対して、蛋白質10〜30質量%、脂質1〜30質量%、及び炭水化物50〜89質量%を含有する生地を加熱焼成して得られる焼き菓子であって、上記炭水化物がセロオリゴ糖を1〜10質量%含有し、かつ上記セロオリゴ糖が、セロビオースを70質量%以上、セロトリオース、セロテトラオース、セロペンタオース、及びセロヘキサオースの合計を30質量%以下含有する、上記の焼き菓子。 (1) A baked confectionery obtained by heating and baking a dough containing 10 to 30% by mass of protein, 1 to 30% by mass of lipid, and 50 to 89% by mass of carbohydrate with respect to the total solid weight of the raw material. The carbohydrate contains 1-10% by mass of cellooligosaccharide, and the cellooligosaccharide contains 70% by mass or more of cellobiose, and the total of cellotriose, cellotetraose, cellopentaose and cellohexaose is 30% by mass or less. Do the above baked goods.
(2) 上記セロオリゴ糖におけるグルコース含量が10質量%以下である、(1)に記載の焼き菓子。
(3) ビスケット類、クッキー類、クラッカー類、又はウエハース類である、(1)又は(2)に記載の焼き菓子。
(2) The baked goods as described in (1) whose glucose content in the said cellooligosaccharide is 10 mass% or less.
(3) The baked confectionery according to (1) or (2), which is a biscuits, cookies, crackers, or wafers.
(4) 原料の総固形分重量に対して、蛋白質10〜30質量%、脂質1〜30質量%、及び炭水化物50〜89質量%(ただし、上記炭水化物はセロオリゴ糖を1〜10質量%含有し、かつ上記セロオリゴ糖は、セロビオースを70質量%以上、セロトリオース、セロテトラオース、セロペンタオース、及びセロヘキサオースの合計を30質量%以下含有する)を含有する原料に、総重量に対して8質量%以上の水を加え、混錬及び/又は均質化して生地を作成した後、60〜250℃で2〜60分間加熱焼成することを含む、(1)から(3)の何れかに記載の焼き菓子の製造方法。 (4) 10-30% protein by weight, 1-30% by weight lipid, and 50-89% by weight carbohydrate based on the total solid weight of the raw material (however, the carbohydrate contains 1-10% by weight cellooligosaccharide) And the cellooligosaccharide contains 70% by mass or more of cellobiose and 30% by mass or less of the total of cellotriose, cellotetraose, cellopentaose, and cellohexaose). The method according to any one of (1) to (3), comprising adding water of mass% or more and kneading and / or homogenizing to prepare a dough, followed by heating and baking at 60 to 250 ° C. for 2 to 60 minutes. Of making baked confectionery.
本発明は、多量の蛋白質と脂質を含有する高栄養の焼き菓子に、特定組成のセロオリゴ糖を含有することで、サクサク感としっとり感を兼ね備え、さらに焼成時の型崩れを防止された焼き菓子が得られる。 The present invention includes a high-nutrition baked confectionery containing a large amount of protein and lipid, and has a specific composition of cello-oligosaccharide, so that it has a crisp and moist feeling, and is prevented from being deformed during baking. Is obtained.
本発明について、特にその好ましい態様を中心に、以下具体的に説明する。
本発明は、高蛋白・高栄養で、焼成時の型崩れを防止された焼き菓子であり、それを達成するため、生地に特定組成のセロオリゴ糖を配合するものである。
The present invention will be specifically described below, particularly focusing on preferred embodiments thereof.
The present invention is a baked confectionery that has high protein and high nutrition and is prevented from being deformed during baking. In order to achieve this, a cellooligosaccharide having a specific composition is blended with the dough.
本発明で用いるセロオリゴ糖は、セロビオース、セロトリオース、セロテトラオース、セロペンタオース、セロヘキサオースの組成、ならびにグルコース含量から成るものであり、その組成を特定範囲に制御されたものである。また、上述の糖類で、グルコースを除く、セロビオース、セロトリオース、セロテトラオース、セロペンタオース、セロヘキサオースは、焼成時の型崩れ防止性に優れる。 The cellooligosaccharide used in the present invention comprises a composition of cellobiose, cellotriose, cellotetraose, cellopentaose, cellohexaose, and glucose content, and the composition is controlled within a specific range. In addition, cellobiose, cellotriose, cellotetraose, cellopentaose, and cellohexaose excluding glucose, which are the above-mentioned saccharides, are excellent in prevention of shape loss during firing.
本発明で用いるセロオリゴ糖は、セロビオースを70質量%以上含む必要がある。しっとり感の付与は、食品中のセロオリゴ糖含量が高いほど、効果が大きくなる。セロビオース含量が高いほど、上述の効果が大きくなる為、その上限は特に設定されないが、簡便な操作で得られる範囲としては、99.9質量%以下である。 The cellooligosaccharide used in the present invention needs to contain 70% by mass or more of cellobiose. The moist feeling is more effective as the cellooligosaccharide content in the food is higher. The higher the cellobiose content, the greater the above-mentioned effects. Therefore, the upper limit is not particularly set, but the range obtained by a simple operation is 99.9% by mass or less.
本発明で用いるセロオリゴ糖は、セロトリオース、セロテトラオース、セロペンタオース、及びセロヘキサオースの合計を30質量%以下含む必要がある。これらのセロオリゴ糖類は、セロビオースに対し、グルコースユニットの重合度が高いことで、サクサク感を付与する特長がある。これらの糖類は、セロビオースに対し、さらに寸法安定性に優れるため、脂質含量の高い生地を用いた場合でも、焼成時に型崩れし難い。しかしながら、これらの糖類は、セロビオースに対し、しっとり感を付与しにくい。従って、これらの組成を本発明の範囲にすることで、サクサク感に加え、しっとり感と寸法安定性を兼ね備える焼き菓子が得られるものである。好ましい範囲としては、20質量%以下であり、より好ましい範囲としては10質量%以下であり、特に好ましい範囲としては、5.0質量%以下であり、最も好ましい範囲としては、1.0質量%以下である。下限は特に設定されないが、本発明の効果を得るためには、0.01質量%以上が好ましく、0.05質量%以上がさらに好ましく、0.1質量%以上が特に好ましい。 The cellooligosaccharide used in the present invention needs to contain 30% by mass or less of the total of cellotriose, cellotetraose, cellopentaose, and cellohexaose. These cellooligosaccharides have the feature of giving a crisp feeling to cellobiose due to the high degree of polymerization of glucose units. Since these saccharides are more excellent in dimensional stability than cellobiose, even when a dough having a high lipid content is used, it is difficult to lose its shape during firing. However, these saccharides hardly give moist feeling to cellobiose. Therefore, by making these compositions within the scope of the present invention, a baked confectionery having a moist feeling and dimensional stability in addition to a crisp feeling can be obtained. The preferred range is 20% by mass or less, the more preferred range is 10% by mass or less, the particularly preferred range is 5.0% by mass or less, and the most preferred range is 1.0% by mass. It is as follows. The lower limit is not particularly set, but in order to obtain the effect of the present invention, it is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and particularly preferably 0.1% by mass or more.
本発明で用いるセロオリゴ糖は、グルコース含量が10質量%以下であることが好ましい。セロオリゴ糖中のグルコースの含量が多くなると、保存安定性が低下するためこのましくない。特に、長期の保存において、焼き菓子のサクサク感の損なわれる。この含量は少ないほど、本発明の効果が大きくなる。従って、グルコース含量は、小さいほど選択賦活の効果が促進され、好ましい範囲としては5質量%以下であり、より好ましい範囲としては5.0質量%以下であり、さらに好ましい範囲としては3.0質量%以下であり、特に好ましい範囲としては2.0質量%以下であり、最も好ましい範囲としては1.0質量%以下である。下限は特に設定されないが、簡便な操作で得られる範囲としては、0.1質量%以上である。 The cellooligosaccharide used in the present invention preferably has a glucose content of 10% by mass or less. When the content of glucose in the cellooligosaccharide increases, the storage stability decreases, which is not preferable. In particular, the crispness of baked confectionery is impaired during long-term storage. The smaller the content, the greater the effect of the present invention. Therefore, as the glucose content is smaller, the effect of selective activation is promoted. The preferable range is 5% by mass or less, the more preferable range is 5.0% by mass or less, and the more preferable range is 3.0% by mass. %, And a particularly preferable range is 2.0% by mass or less, and a most preferable range is 1.0% by mass or less. The lower limit is not particularly set, but the range obtained by a simple operation is 0.1% by mass or more.
以下に、本発明で用いるセロオリゴ糖、グルコース含量の分析法を記す。本発明のセロオリゴ糖は、純水に1質量%濃度で溶解させた後、高速液体クロマトグラフィー(クロマトグラフィーシステム:島津製作所(株)製 商品名 SCL−10A、カラム:島津製作所製 商品名 Asahipak NH2P−50、移動相:アセトニトリル/水=75/25(容積比))で分析できる。セロオリゴ糖の糖組成は、上述の方法で得られたクロマトグラムにおけるセロビオース、セロトリオース、セロテトラオース、セロペンタオース、セロヘキサオース、グルコースのピーク面積を質量換算し、総質量に占める、それぞれの質量百分率で表される。 Below, the cellooligosaccharide used by this invention and the analysis method of glucose content are described. The cellooligosaccharide of the present invention is dissolved in pure water at a concentration of 1% by mass and then subjected to high performance liquid chromatography (chromatography system: manufactured by Shimadzu Corporation, trade name: SCL-10A, column: manufactured by Shimadzu Corporation, trade name: Asahipak NH 2 P-50, mobile phase: acetonitrile / water = 75/25 (volume ratio)). The sugar composition of the cellooligosaccharide is the mass of each celloose, cellotriose, cellotetraose, cellopentaose, cellohexaose, glucose peak area in the chromatogram obtained by the above method, and occupies the total mass. Expressed as a percentage.
次に、本発明で用いるセロオリゴ糖の製造方法について説明する。
本発明で用いるセロオリゴ糖の起源には、特に制限はなく、セルロース系物質の加水分解で製造されたもの、グルコース等の単糖類またはその誘導体を縮合または糖転移させ製造されたものでもよいが、酵素分解法で得られたものが、安全性の点で好ましい。
Next, the manufacturing method of the cellooligosaccharide used by this invention is demonstrated.
The origin of the cellooligosaccharide used in the present invention is not particularly limited, and may be one produced by hydrolysis of a cellulosic material, one produced by condensation or sugar transfer of a monosaccharide such as glucose or a derivative thereof, What was obtained by the enzymatic decomposition method is preferable in terms of safety.
酵素分解に使用するセルロース系物質としては、植物性でも、動物性でもよく、例えば、木材、竹、コットン、ラミー、ホヤ、バガス、ケナフ、麦、稲、バクテリアセルロース等の含有する天然物由来の繊維質物質、またそれらを一旦溶剤に溶解させ再生させた再生セルロースでも、それらの化学処理を施しセルロース誘導体としたものでもよく、上記のうち、1種または2種以上を併用してもよい。これらの中でも、溶解または化学処理を経ない、天然セルロース系物質を用いると、得られたセロオリゴ糖に人体に有害な溶剤または化学物質が含まれないため好ましい。また、セルロース系物質は精製パルプの状態で使用することが好ましく、パルプの精製方法には特に制限はなく、サルファイトパルプ、クラフトパルプ、NBKPパルプ等のいずれのパルプを使用してもよい。 Cellulosic substances used for enzymatic degradation may be plant or animal, and may be derived from natural products such as wood, bamboo, cotton, ramie, squirts, bagasse, kenaf, wheat, rice, and bacterial cellulose. Fibrous substances, or regenerated cellulose that has been regenerated by dissolving them in a solvent, may be those obtained by subjecting them to chemical treatment to give cellulose derivatives, and one or more of the above may be used in combination. Among these, natural cellulosic substances that do not undergo dissolution or chemical treatment are preferable because the obtained cellooligosaccharides do not contain solvents or chemical substances harmful to the human body. Moreover, it is preferable to use a cellulosic substance in the state of a refined pulp, and there is no restriction | limiting in particular in the refinement | purification method of a pulp, You may use any pulp, such as a sulfite pulp, a kraft pulp, and NBKP pulp.
また、セルロース系物質を酵素分解する場合には、使用するセルロース系物質としては、一旦加水分解し、平均重合度を700以下に部分加水分解したセルロース系物質を用いると、セロオリゴ糖の収率を向上させる上で好ましい。さらに、該特定の重合度を有するセルロース系物質は、平均粒子径を100μm以下、コロイド状セルロース成分含有量を10質量%以上に制御したものを用いることが、酵素分解速度の向上、セロオリゴ糖選択率が向上するため好ましい。 In the case of enzymatically decomposing a cellulosic material, the cellulosic material used is a cellulosic material that is once hydrolyzed and partially hydrolyzed to an average polymerization degree of 700 or less. It is preferable in terms of improvement. Furthermore, it is possible to use a cellulosic material having a specific degree of polymerization with an average particle size of 100 μm or less and a colloidal cellulose component content of 10% by mass or more to improve the enzymatic degradation rate and select cellooligosaccharides. This is preferable because the rate is improved.
本発明では、セルロース系物質の加水分解に用いる酵素をセルラーゼといい、本発明で使用するセルラーゼとは、セルロースを分解する酵素の総称であり、セルロースへの分解活性を有していれば、本発明でいうセルラーゼに含まれる。セルラーゼ酵素源としては、例えば、セルラーゼ産生生菌体そのもの、セルラーゼ産生菌が分泌する酵素を精製したもの、精製酵素を賦形剤、安定化剤等の添加剤ともに製剤化したもの等が挙げられる。セルラーゼ製剤品の場合、それに添加される添加剤にも特に制限はなく、その剤形は、粉末、顆粒、液体等いずれでもよい。 In the present invention, an enzyme used for hydrolysis of a cellulosic substance is referred to as cellulase, and the cellulase used in the present invention is a general term for enzymes that decompose cellulose. It is included in the cellulase referred to in the invention. Cellulase enzyme sources include, for example, cellulase-producing living cells themselves, purified enzyme secreted by cellulase-producing bacteria, and formulated purified enzyme together with excipients, stabilizers and other additives. . In the case of a cellulase preparation, the additive added thereto is not particularly limited, and the dosage form may be any of powder, granule, liquid and the like.
セルラーゼの起源についても、特に制限はないが、例えば、公知のセルラーゼを生産する微生物としては、トリコデルマ(Tricoderma)属、アクレモニウム(Acremonium)属、アスペルギルス(Aspergillus)属、バチルス(Bacillus)属、シュードモナス(Pseudomonas)属、ペニシリウム(Penicillium)属、アエロモナス(Aeromonus)属、イルペックス(Irpex)属、スポロトリクム(Sporotrichum)属、フミコーラ(Humicola)属、セロビブリオ(Cellovibrio)属等の「セルラーゼ」(講談社サイエンティフィック発行(1987))、「セルロースの事典」(朝倉書店発行(2000))に記載される菌が生産するセルラーゼを挙げることができるが、セルロースを分解する酵素であれば、上記公知の菌由来の酵素に限らず、新規の菌由来の酵素も、本発明のセルラーゼに含まれる。 The origin of cellulase is not particularly limited. For example, microorganisms that produce known cellulases include the genus Tricodederma, the genus Acremonium, the genus Aspergillus, the genus Bacillus, and the pseudomonas. (Pseudomonas genus), Penicillium genus, Aeromonus genus, Irpex genus, Sporotrichum genus, Humicola genus, Cellobibrio celioc Issued (1987)), and the fungus described in "Encyclopedia of Cellulose" (published by Asakura Shoten (2000)) is produced. It can be exemplified cellulase, if enzymes that degrade cellulose, not only the enzyme derived from the known bacteria, enzymes from novel microorganisms are also included in cellulase of the present invention.
酵素分解方法は、公知の方法を使用すればよく、特に制限されるものではないが、一例としては、セルロース系物質を水性媒体中に懸濁させ、セルラーゼを添加し、攪拌または振とうしながら、加温して糖化反応を行う方法が挙げられる。 The enzymatic decomposition method may be any known method, and is not particularly limited. For example, the cellulosic material is suspended in an aqueous medium, cellulase is added, and stirring or shaking is performed. And a method of performing a saccharification reaction by heating.
上記方法において、懸濁方法、攪拌方法、セルラーゼ・基質の添加方法・添加順序、それらの濃度等の反応条件は、セロオリゴ糖がより高収率で得られるよう適宜調整されるものである。その際の、反応液のpH及び温度は、酵素が失活しない範囲内であればよく、一般的には、常圧で反応を行う場合、温度は5〜95℃、pHは1〜11の範囲でよい。また、この圧力、温度、pHについても、上記同様、セロオリゴ糖がより高収率で得られるよう適宜調整されるものである。 In the above method, the suspension method, the stirring method, the addition method / order of addition of cellulase / substrate, the concentration thereof, and other reaction conditions are appropriately adjusted so that the cellooligosaccharide can be obtained in a higher yield. In this case, the pH and temperature of the reaction solution may be within the range where the enzyme is not deactivated. Generally, when the reaction is performed at normal pressure, the temperature is 5 to 95 ° C., and the pH is 1 to 11. Range may be sufficient. Further, the pressure, temperature, and pH are appropriately adjusted so that the cellooligosaccharide can be obtained in a higher yield, as described above.
上述の酵素分解により得られたセロオリゴ糖水溶液は、必要に応じて、脱色、脱塩、酵素除去等の精製処理を施すことができる。精製方法は、公知の方法であれば特に制限されないが、例えば、活性炭処理、イオン交換樹脂処理、クロマトグラフィー処理、精密ろ過、限外ろ過、逆浸透ろ過等の濾過処理、晶析処理等を使用してもよく、これらを単独で使用しても、2種以上を組み合わせてもよい。セロオリゴ糖の精製方法の中でも、晶析処理は、セロオリゴ糖の組成を制御しやすいため好ましい。 The cellooligosaccharide aqueous solution obtained by the above enzymatic decomposition can be subjected to purification treatment such as decolorization, desalting, enzyme removal, etc., if necessary. The purification method is not particularly limited as long as it is a known method. For example, activated carbon treatment, ion exchange resin treatment, chromatography treatment, microfiltration, ultrafiltration, reverse osmosis filtration and other filtration treatments, crystallization treatment, etc. are used. These may be used alone or in combination of two or more. Among the cellooligosaccharide purification methods, the crystallization treatment is preferable because the composition of the cellooligosaccharide is easy to control.
次に、本発明の焼き菓子について説明する。
本発明の焼き菓子とは、蛋白質、脂質、及び炭水化物(セロオリゴ糖を含有する)を含有し、水を配合し、混錬及び/又は均質化された生地を、型取りした後、焼成することにより得られるものである。また、焼成後の形態は、ビスケット類、クッキー類、クラッカー類、ウエハース類から選ばれる1種であることが、製造のし易さ、携帯性、食べやすさの点で優れている。
Next, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention includes a protein, a lipid, and a carbohydrate (containing cellooligosaccharide), water is mixed, and a dough that has been kneaded and / or homogenized is molded and then baked. Is obtained. Moreover, it is excellent in terms of ease of production, portability, and ease of eating that the form after baking is one selected from biscuits, cookies, crackers, and wafers.
本発明の焼き菓子は、原料の総固形分重量に対して、蛋白質が10〜30質量%、脂質1〜30質量%、及び炭水化物50〜89質量%を含有する。特に蛋白質と脂質の含量はは、高栄養組成物という点では、高いほど好ましい。しかしながら、これらの配合量が高くなれば、本発明のサクサク感、しっとり感が損なわれやすく、焼成時の型崩れが生じやすいため、技術的には難しくなる。従って、好ましい範囲としては、蛋白質が21〜30質量%、脂質が15〜30質量%である。上記の炭水化物中にはセロオリゴ糖が1〜10質量%含まれる。本発明のセロオリゴ糖は、本願の効果を得るために1〜10質量%添加する必要がある。好ましくは、1〜5質量%、2〜4質量%である。 The baked confectionery of this invention contains 10-30 mass% of protein, 1-30 mass% of lipid, and 50-89 mass% of carbohydrates with respect to the total solid content weight of a raw material. In particular, the higher the protein and lipid content, the higher the nutritional composition. However, if these blending amounts are high, the crispness and moist feeling of the present invention are likely to be impaired, and the shape is easily lost during firing, which is technically difficult. Accordingly, preferred ranges are 21-30% by mass for proteins and 15-30% by mass for lipids. The above-mentioned carbohydrate contains 1-10% by mass of cellooligosaccharide. The cellooligosaccharide of the present invention needs to be added in an amount of 1 to 10% by mass in order to obtain the effects of the present application. Preferably, they are 1-5 mass% and 2-4 mass%.
また、蛋白質、脂質、炭水化物については、一般的に食品用途で使用されるものを用いることができるが、本願の配合率としては、総固形分重量に対する純分換算で調整されるものである。 Moreover, about protein, lipid, and carbohydrate, what is generally used for foodstuffs can be used, but as a compounding rate of this application, it adjusts in conversion of the pure part with respect to total solid content weight.
本発明の目的である高蛋白・高栄養の焼き菓子を得るためには、蛋白質は、原料の総固形分重量に対して10〜30質量%が必要であり、15〜30質量%が好ましく、20〜30質量%がさらに好ましい。脂質は、原料の総固形分重量に対して1〜30質量%が必要であり、10〜30質量%が好ましく、12〜30質量%がより好ましく、15〜30質量%がさらに好ましい。 In order to obtain a high protein / nutrient baked confectionery that is the object of the present invention, the protein needs to be 10-30% by mass with respect to the total solid content weight of the raw material, preferably 15-30% by mass, 20-30 mass% is further more preferable. 1-30 mass% is required for a lipid with respect to the total solid content weight of a raw material, 10-30 mass% is preferable, 12-30 mass% is more preferable, 15-30 mass% is further more preferable.
本発明でいう蛋白質としては、通常の食品用途に使用される各種動植物性のものを用いることができる。例えば、植物性の蛋白質としては、大豆蛋白粉、濃縮大豆蛋白粉、小麦蛋白粉、コーングルテンミール、分離他伊豆蛋白粉を用いることができる。また、動物性の蛋白質としては、カゼイン、アルブミン、グロブリン等の乳蛋白、ゼラチン、全卵、卵白、卵黄、全卵粉末等が挙げられる。これらの動植物性の蛋白質は、1種単独で用いてもよく、2種以上を併用してもよい。 As the protein referred to in the present invention, various animal and plant materials used for normal food applications can be used. For example, as a vegetable protein, soybean protein powder, concentrated soybean protein powder, wheat protein powder, corn gluten meal, isolated other Izu protein powder can be used. Examples of animal proteins include milk proteins such as casein, albumin, and globulin, gelatin, whole egg, egg white, egg yolk, and whole egg powder. These animal and plant proteins may be used alone or in combination of two or more.
本発明でいう脂質は、通常の食品用途に使用される各種動植物性のものを用いることができる。例えば、米油、綿実油、コーン油、大豆油、オリーブ油、ヒマワリ油、カカオ油、ゴマ油、サフラワー油、落花生油、バター、ラード、ヤシ油、ナッツ油、パーム油、菜種油、マーガリン、バター、ラード、魚油等が挙げられる。これらの脂質は、1種を単独で使用しても、2種以上を併用してもよい。 As the lipid referred to in the present invention, various animal and plant substances used for normal food applications can be used. For example, rice oil, cottonseed oil, corn oil, soybean oil, olive oil, sunflower oil, cocoa oil, sesame oil, safflower oil, peanut oil, butter, lard, coconut oil, nut oil, palm oil, rapeseed oil, margarine, butter, lard And fish oil. These lipids may be used alone or in combination of two or more.
本発明でいう炭水化物も、通常の食品用途に使用される各種植物性のものを用いることができる。例えば、小麦、小麦胚芽、小麦ふすま、ライ麦、カラス麦、オーツ麦、米、イモ類なでの澱粉類、ポリデキストロース、ハイアミロース、難消化性デキストリン、セルロース粉末、結晶セルロース等の食物繊維、ペクチン酸およびその塩類、アルギン酸及びその塩類、カルボキシメチルスターチ、デンプンリン酸エステルナトリウム等のデンプン誘導体、カルボキシメチルセルロースナトリウム、カルボキシメチルセルロースカルシウム等のセルロース誘導体、カラギーナン、グアーガム、キサンタンガム、アラビアガム、ジェランガム、カードラン等の増粘多糖類等が挙げられる。これらの炭水化物は、1種を単独で使用しても、2種以上を併用してもよい。 As the carbohydrate referred to in the present invention, various plant substances used for normal food applications can be used. For example, wheat, wheat germ, wheat bran, rye, oats, oats, rice, starches such as potatoes, polydextrose, high amylose, indigestible dextrin, cellulose powder, crystalline fiber and other dietary fibers, pectin Acids and salts thereof, alginic acid and salts thereof, starch derivatives such as carboxymethyl starch and starch phosphate sodium, cellulose derivatives such as sodium carboxymethylcellulose and carboxymethylcellulose calcium, carrageenan, guar gum, xanthan gum, gum arabic, gellan gum, curdlan, etc. And thickening polysaccharides. These carbohydrates may be used alone or in combination of two or more.
また、本発明の焼き菓子には、必要に応じて、他の添加剤を加えてもよい。他の添加剤としては、例えば、本発明の効果を妨げない限りにおいて、上記の成分以外に、乳化剤、品質改良剤、ビタミン類、澱粉類、油脂類、ショートニング、蛋白質類、食塩、各種リン酸塩などの塩類、乳化剤、酸味料、甘味料、香料、色素などの、食品に使用できるその他の成分を適宜配合しても良い。さらに必要に応じて食塩、砂糖、バター、ショートニング、マーガリン、卵製品、乳製品、グルテン、イーストフード、ドウコンディショナー、膨張剤(ドライイースト、ペースト状イースト、ベーキングパウダー、重曹など)などを加えても良い。 Moreover, you may add another additive to the baked confectionery of this invention as needed. Other additives include, for example, emulsifiers, quality improvers, vitamins, starches, fats and oils, shortening, proteins, salt, various phosphoric acids, as long as the effects of the present invention are not hindered. You may mix | blend suitably other components which can be used for foodstuffs, such as salts, such as a salt, an emulsifier, a sour agent, a sweetener, a fragrance | flavor, and a pigment | dye. If necessary, you can add salt, sugar, butter, shortening, margarine, egg products, dairy products, gluten, yeast food, dough conditioners, swelling agents (dry yeast, pasty yeast, baking powder, baking soda, etc.) good.
その他の成分の生地組成物における配合量は、計10質量%以下が好ましく、製造性、機能、価格などを適宜考慮して決定すればよい。 The total amount of other components in the dough composition is preferably 10% by mass or less, and may be determined in consideration of manufacturability, function, price, and the like.
乳化剤とは、食品の乳化を目的に配合される添加物の総称であり、例えば、厚生労働省の「指定添加物リスト」、「既存添加物名簿収載品目リスト」、「一般に食品として飲食に供させている物であって添加物として使用される品目リスト」などに収載される食品添加物や、JECFAなどの国際機関で安全性が確認されたもの、米国・欧州などの諸外国で使用が認可されている食品添加物で、乳化剤に区分するものがあげられる。 An emulsifier is a general term for additives formulated for the purpose of emulsifying foods. For example, the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and approved for use in other countries such as the US and Europe Food additives that are classified into emulsifiers.
具体的には、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、PGエステル、ショ糖脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、レシチン類(レシチン、酵素分解レシチン、酵素処理レシチン等)、植物ステロールなどがあげられる。これらの中で、レシチン類は大豆、卵、乳など天然由来であるが、独特の風味が商品に残り、その他の物質は化学合成品であるため、出来るだけ配合量を低減することが望まれる。それ故に、本発明の乳化剤の添加量は、対粉、5質量%以下であることが望ましい。 Specifically, glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatically degraded lecithin) , Enzyme-treated lecithin, etc.) and plant sterols. Among these, lecithins are naturally derived from soybeans, eggs, milk, etc., but unique flavors remain in the product, and other substances are chemically synthesized products. Therefore, it is desirable to reduce the blending amount as much as possible. . Therefore, the amount of the emulsifier of the present invention is desirably 5% by mass or less with respect to the powder.
また必要に応じて、他の品質改良剤との併用も可能である。他の品質改良剤としては、特に限定されるものではないが、代表的なものとしては、卵白、卵黄、鶏卵(全卵)、ホエイ蛋白、カゼイン、カゼインナトリウム、乳蛋白、コラーゲン、ゼラチン、血漿蛋白、グルテン、グルテニン、グリアジン、大豆蛋白、エンドウ豆蛋白、グルタチオン、システイン、酵素、塩化アンモニウム、硫酸アンモニウム、リン酸アンモニウム、炭酸カルシウム、硫酸カルシウム、臭素酸カリウム、過硫酸アンモニウム、L−アスコルビン酸、コーン、澱粉類(ワキシーコーン、小麦、米、馬鈴薯、甘しょ、タピオカ等)またはそれらのα化品・加工品・分解物、デキストリンなどがあげられる。 If necessary, it can be used in combination with other quality improvers. Other quality improvers are not particularly limited, but typical examples include egg white, egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma. Protein, gluten, glutenin, gliadin, soy protein, pea protein, glutathione, cysteine, enzyme, ammonium chloride, ammonium sulfate, ammonium phosphate, calcium carbonate, calcium sulfate, potassium bromate, ammonium persulfate, L-ascorbic acid, corn, Examples thereof include starches (waxy corn, wheat, rice, potato, sweet potato, tapioca, etc.) or pregelatinized products, processed products, decomposed products, and dextrins thereof.
次に、本発明の焼き菓子の製造方法について説明する。
本発明の焼き菓子は、前記の蛋白質、脂質、およびセロオリゴ糖を含む炭水化物に、総重量に対し、8質量%以上の水を加え、混錬及び/又は均質化し、生地を作成した後、60〜250℃で、2〜60分加熱焼成することにより得られる。
Next, the manufacturing method of the baked confectionery of this invention is demonstrated.
The baked confectionery of the present invention is prepared by adding 8% by mass or more of water to the carbohydrate containing the protein, lipid, and cellooligosaccharide, kneading and / or homogenizing, and preparing a dough. It is obtained by baking at ~ 250 ° C for 2 to 60 minutes.
上述の製造方法における水の配合量は、8質量%以上が必要である。この水分量は、各種原料を混錬及び/又は均質化する際の、潤滑剤として添加するものであり、また、この量を適切に設定することで、適当な形態に成形・加工できるものである。例えば、クッキー、ビスケットの場合は、適切な水分量としては、8〜30質量%好ましく。クラッカーの場合は、8〜45%が好ましく、ウエハースの場合は、200〜240質量%が好ましい。上限は、焼き菓子の形態により、異なるものであり、特に設定されないが、上記の携帯・飲食しやすい形態に加工する場合には、上限は240質量%が好ましい。 The blending amount of water in the above production method needs to be 8% by mass or more. This moisture content is added as a lubricant when kneading and / or homogenizing various raw materials, and can be molded and processed into an appropriate form by setting this amount appropriately. is there. For example, in the case of cookies and biscuits, the appropriate amount of water is preferably 8 to 30% by mass. In the case of a cracker, 8 to 45% is preferable, and in the case of a wafer, 200 to 240% by mass is preferable. The upper limit varies depending on the form of the baked confectionery, and is not particularly set. However, when the above-mentioned form is easy to carry and eat and drink, the upper limit is preferably 240% by mass.
水分は、混錬前に添加しても、混錬中に添加してもよい。生地の硬さと、均質化の程度により適宜調整されるものである。 The water may be added before kneading or during kneading. It is appropriately adjusted depending on the hardness of the dough and the degree of homogenization.
混練方法としては、原料成分が、生地中に均一化される方法であれば、特に制限されるものではなく、公知の方法が適用できる。例えば、まず、粉末状の原料を一旦混合し、水または水分を含む原料を適宜添加しながら混練する。この工程で、少量であれば、手で混練しても、プラネタリーミキサー、一軸または二軸ニーダーを使用してもよい。 The kneading method is not particularly limited as long as the raw material components are made uniform in the dough, and known methods can be applied. For example, first, powdery raw materials are once mixed and then kneaded while appropriately adding water or water-containing raw materials. In this step, if it is a small amount, it may be kneaded by hand or a planetary mixer, a uniaxial or biaxial kneader may be used.
上記の工程を経て、得られた生地は、必要に応じ、室温以上にて、例えば30〜37℃にて熟成させてもよい。 The dough obtained through the above steps may be aged at room temperature or higher, for example, at 30 to 37 ° C., if necessary.
混練・均質化、熟成された生地は、公知の方法で成形される。成形方法についても、特に制限はない。一般的な方法としては、圧延ローラー等の圧延方式をとっても、型に流しこんで、成形してもよい。 The kneaded, homogenized and aged dough is formed by a known method. There is no particular limitation on the molding method. As a general method, a rolling method such as a rolling roller may be used, or the material may be poured into a mold and molded.
焼成方法は、生地の水分により異なるが、60〜250℃で、2〜60分間加熱されるものである。温度は、高いほど、加熱時間が短縮されるため、100〜250℃、2〜30分間が好ましい。 Although a baking method changes with the water | moisture content of cloth | dough, it is heated at 60-250 degreeC for 2 to 60 minutes. Since heating time is shortened, so that temperature is high, 100-250 degreeC and 2 to 30 minutes are preferable.
焼成方法としては、一般的な方法を用いることができる。例えば、赤外線、遠赤外線、蒸気、ガスオーブン等が使用できる。電子レンジ等のマイクロ波を使用してもよい。 A general method can be used as the firing method. For example, infrared rays, far infrared rays, steam, gas ovens, etc. can be used. You may use microwaves, such as a microwave oven.
本発明を実施例に基づいて説明するが、本発明はこれらに限定されるものではない。
[製造例1]
普通寒天培地にトリコデルマ リーセイ(Tricoderma reesei)GL−1株(独立行政法人産業技術総合研究所 特許生物寄託センター、受託番号FERM BP-10323)を接種し、28℃で7日間培養後、その培地表面から胞子を1白金耳取り、ポリペプトン1g、酵母エキス0.5g、リン酸1カリウム2g、硫酸アンモニウム1.5g、硫酸マグネシウム0.3g、塩化カルシウム0.3g、トレースエレメント1mL(硼酸6mg、モリブデン酸アンモニウム4水和物26mg、塩化鉄(3)6水和物100mg、硫酸銅5水和物40mg、硫酸マンガン4水和物8mg、硫酸亜鉛7水和物200mgを全量100mLの精製水に溶解させたもの)、アデカノール1mL、結晶セルロース(旭化成ケミカルズ製 商品名PH−101)10gを全量1Lの精製水に懸濁および溶解させた培地に植菌し、28℃で5日間通気攪拌培養した。培養中は、水酸化ナトリウム水溶液を用いて、培地のpHを2.8−4.7となるように調節した。培養後の液を遠心分離し、上清を目開き0.46μmの精密ろ過膜で除菌し、ろ液を分画分子量13000の限外ろ過膜(旭化成ケミカルズ製 商品名マイクローザペンシル型モジュール ACP−0013)で体積比で10倍濃縮し粗酵素を得た。
The present invention will be described based on examples, but the present invention is not limited thereto.
[Production Example 1]
Trichoderma reesei GL-1 strain (National Institute of Advanced Industrial Science and Technology, Patent Organism Depositary, Accession No. FERM BP-10323) was inoculated on a normal agar medium, cultured at 28 ° C. for 7 days, and then the surface of the medium 1 spore ears, 1 g polypeptone, 0.5 g yeast extract, 2 g potassium phosphate, 1.5 g ammonium sulfate, 0.3 g magnesium sulfate, 0.3 g calcium chloride, 1 mL trace element (6 mg boric acid, ammonium molybdate) 26 mg of tetrahydrate, 100 mg of iron (3) hexahydrate, 40 mg of copper sulfate pentahydrate, 8 mg of manganese sulfate tetrahydrate, and 200 mg of zinc sulfate heptahydrate were dissolved in 100 mL of purified water in total. ), Adecanol 1 mL, crystalline cellulose (product name, manufactured by Asahi Kasei Chemicals) Was inoculated into H-101) media suspended and dissolved 10g of purified water total amount 1L, for 5 days under aeration-agitation culture at 28 ° C.. During the culture, the pH of the medium was adjusted to 2.8-4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (trade name: Microza Pencil type module ACP manufactured by Asahi Kasei Chemicals). -0013) was concentrated 10 times by volume to obtain a crude enzyme.
次に、市販針葉樹由来の溶解パルプを使用し、加水分解条件を塩酸濃度0.4%塩酸水溶液、120℃、1時間として、加水分解し、酸不溶性残渣を洗浄、ろ過し、ウェットケークを得た。このウェットケークをセルロース10%濃度の水分散体とし、超高性能分散機・湿式微粉砕機(アシザワ(株)製、商品名 パールミルRL φ1mmジルコニアビーズ使用 充填率80%)を使用し、圧密・摩砕処理を施し、セルロース微粒子分散体を得た(平均重合度220、ジエチルエーテル可溶物含有率0.7%、平均粒子径0.7μm、コロイド状成分含有率51.5%)。 Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, an ultra-high performance disperser / wet pulverizer (manufactured by Ashizawa Co., Ltd., trade name: Pearl Mill RL φ1mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion (average polymerization degree 220, diethyl ether soluble matter content 0.7%, average particle size 0.7 μm, colloidal component content 51.5%).
この摩砕セルロースが2質量%、粗酵素をタンパク質濃度0.25%になるように50mM酢酸−酢酸ナトリウム緩衝液(pH4.5)に懸濁溶解させ、全量1000mLとし、ガラス製フラスコに仕込んだ。このガラス製フラスコを、55℃の水槽に仕込み、内部を攪拌しながら4時間反応させた。反応終了後、反応液を懸濁状態で300μL分注し、限外ろ過モジュール(分画分子量10000)を使用し、酵素、未分解セルロースを取り除いた後、高速液体クロマトグラフィーで糖濃度を分析した。該反応液の糖濃度は、セロトリオース〜セロヘキサオース0.2質量%、セロビオース1.5質量%、グルコース0.3質量%であった。 The ground cellulose was suspended and dissolved in 50 mM acetic acid-sodium acetate buffer (pH 4.5) so that the concentration of crude cellulose was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. . The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was cellotriose to cellohexaose 0.2 mass%, cellobiose 1.5 mass%, and glucose 0.3 mass%.
該反応液を、分画分子量13000の限外ろ過膜(旭化成ケミカルズ製 商品名マイクローザペンシル型モジュール ACP−0013)でろ過し、得られたろ液を陽・陰イオン交換樹脂で脱イオン処理し、70℃、減圧下で蒸留し、20倍の糖濃度の水溶液を得た。
上記で得られたセロオリゴ糖水溶液100mLを、200mLのガラス製フラスコに導入し、攪拌しながら、毎時10℃の速度で、70℃から5℃まで冷却した後、エタノールを水に加え晶析した。水溶液中に晶出したセロオリゴ糖を、減圧ろ過、乾燥、粉砕、篩下し、製造例1のセロオリゴ糖粉末を得た。得たれたセロオリゴ糖粉末の糖組成を表1に記す。
The reaction solution was filtered through an ultrafiltration membrane having a molecular weight cut off of 13000 (trade name Micro-The Pencil type module ACP-0013 manufactured by Asahi Kasei Chemicals), and the resulting filtrate was deionized with a cation / anion exchange resin. Distillation was performed at 70 ° C. under reduced pressure to obtain an aqueous solution having a sugar concentration of 20 times.
100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized and sieved to obtain the cellooligosaccharide powder of Production Example 1. The sugar composition of the obtained cellooligosaccharide powder is shown in Table 1.
[製造例2]
市販のセロビオース、セロトリオース(以上Sigma Aldrich製)を、カラム分離した後、混合し、製造例2のセロオリゴ糖粉末を得た。得られたセロオリゴ糖粉末の糖組成を表1に記す。
[Production Example 2]
Commercial cellobiose and cellotriose (manufactured by Sigma Aldrich) were separated after column separation and mixed to obtain cellooligosaccharide powder of Production Example 2. The sugar composition of the obtained cellooligosaccharide powder is shown in Table 1.
[製造例3]
製造例2と同じ原料を使用して、カラム分離した後、混合し、製造例3のセロオリゴ糖粉末を得た。得られたセロオリゴ糖粉末の糖組成を表1に記す。
[Production Example 3]
Using the same raw material as in Production Example 2, the column was separated and then mixed to obtain the cellooligosaccharide powder of Production Example 3. The sugar composition of the obtained cellooligosaccharide powder is shown in Table 1.
[実施例1]
上述の製造例1のセロオリゴ糖粉末を用いて、以下の処方で、生地を作成した。
<処方>
脱脂粉乳(蛋白質34質量%) 20.0質量%
小麦粉 (蛋白質8質量%、炭水化物76質量%)40.0質量%
マーガリン(脂質82質量%) 30.0質量%
砂糖(炭水化物質量100%) 10.0質量%
セロオリゴ糖(炭水化物100質量%) 5.0質量%
炭酸水素ナトリウム 0.5質量%
食塩 0.5質量%
水 8.0質量%
[Example 1]
Using the cellooligosaccharide powder of Production Example 1 described above, a dough was prepared according to the following formulation.
<Prescription>
Nonfat dry milk (34% by mass of protein) 20.0% by mass
Wheat flour (8% protein, 76% carbohydrate) 40.0%
Margarine (lipid 82 mass%) 30.0 mass%
Sugar (Carbohydrate mass 100%) 10.0 mass%
Cellooligosaccharide (Carbohydrate 100% by mass) 5.0% by mass
Sodium bicarbonate 0.5% by mass
Salt 0.5% by mass
8.0% by mass of water
<処方中の各成分含量>
蛋白質:10質量%、脂質:24.6質量%、炭水化物:65.4質量%
<Each component content in the formulation>
Protein: 10% by mass, lipid: 24.6% by mass, carbohydrate: 65.4% by mass
<試作方法>
まず、脱脂粉乳、小麦粉、砂糖、セロオリゴ糖をポリ袋に秤量し、3分間混合した。その後、マーガリン、炭酸水素ナトリム、食塩、水を加え、プラネタリーミキサー(フック翼)にて、126RPMで、5分間混練した。
得られた生地を、ポリ容器に入れ、7℃で2日間熟成させた。
保存後の生地を、常温に戻し、目視で観察したところ、油分のしみだしはなかった。
上記の生地を、3x1x1cm(底面積は平方3cm)の直方体に成形し、クッキングシート上で、ガスオーブンにて、190〜230℃で、10分焼成し、焼き菓子を得た。
<Prototype method>
First, skim milk powder, wheat flour, sugar and cellooligosaccharide were weighed in a plastic bag and mixed for 3 minutes. Then, margarine, sodium hydrogen carbonate, salt and water were added, and kneaded at 126 RPM for 5 minutes with a planetary mixer (hook blade).
The obtained dough was put in a plastic container and aged at 7 ° C. for 2 days.
When the dough after storage was returned to room temperature and observed visually, there was no oozing of oil.
The dough was shaped into a 3 × 1 × 1 cm (bottom area of 3 cm square) rectangular parallelepiped, and baked on a cooking sheet in a gas oven at 190 to 230 ° C. for 10 minutes to obtain a baked confectionery.
[実施例2]
実施例1の製造方法において、セロオリゴ糖を、製造例2に変更し、同様に、焼き菓子を試作した。
[Example 2]
In the production method of Example 1, the cellooligosaccharide was changed to Production Example 2, and a baked confectionery was made in the same manner.
[比較例1]
実施例1の製造方法において、セロオリゴ糖を、製造例3に変更し、同様に焼き菓子を試作した。
[Comparative Example 1]
In the production method of Example 1, the cellooligosaccharide was changed to Production Example 3, and a baked confectionery was made in the same manner.
[比較例2]
実施例1の製造方法において、セロオリゴ糖を、トレハロース(商品名トレハ 林原商事製)に変更し、同様に焼き菓子を試作した。
[Comparative Example 2]
In the production method of Example 1, the cellooligosaccharide was changed to trehalose (trade name, manufactured by Treha Hayashibara Shoji Co., Ltd.), and a baked confectionery was produced in the same manner.
[比較例3]
実施例1の製造方法において、セロオリゴ糖を、ショ糖(商品名上白糖 三井製糖製)に変更し、同様に焼き菓子を試作した。
[Comparative Example 3]
In the production method of Example 1, the cellooligosaccharide was changed to sucrose (product name: white sugar, manufactured by Mitsui Sugar Co., Ltd.), and a baked confectionery was also produced in the same manner.
<焼成時の型崩れの評価>
焼成後の焼き菓子10個を、上面から写真を取り、画像解析装置(サイエンスアイ製Image HyperII)を用いて、底面積を測定した。
<Evaluation of shape loss during firing>
10 pieces of baked confectionery after baking were photographed from the upper surface, and the bottom area was measured using an image analyzer (Image Hyper II manufactured by Science Eye).
焼成前後で底面積の膨張率を比較することで、加熱・焼成時の型崩れを評価した。
ここで、膨張率は、焼成前の底面積(3平方cm)に対する、焼成後の底面積の百分率で表される。膨張率(%)=焼成後の底面積(平方cm)/焼成前の底面積(平方cm)x100 この膨張率について30%以下が、型崩れし難いものである。
※表中の表示は、30%以下が〇、30%を超えるときは×とした。
By comparing the expansion ratio of the bottom area before and after firing, the shape loss during heating and firing was evaluated.
Here, the expansion coefficient is expressed as a percentage of the bottom area after firing with respect to the bottom area (3 square cm) before firing. Expansion rate (%) = bottom area after firing (square cm) / bottom area before firing (square cm) × 100 With respect to this expansion coefficient, 30% or less is difficult to lose its shape.
* The indications in the table are ○ when 30% or less is over and over 30%.
<官能評価>
実施例および比較例の焼き菓子を、官能試験により、「サクサク感/歯への付着」、「しっとり感」を評価した。
<Sensory evaluation>
The baked confectionery of Examples and Comparative Examples were evaluated for “crisp feeling / attachment to teeth” and “moist feeling” by a sensory test.
1)官能試験の方法
年齢24〜55歳の健常者(男6名、女6名)に、実施例、比較例の焼き菓子を口に含み、味わった後、以下の評価基準でアンケートをとった。
(サクサク感、歯への付着)
1点:非常に歯に付着する
2点:歯に付着する
3点:どちらともいえない
4点:サクサクしている
5点:非常にサクサクしている
※判断基準は全て比較例3に対してのものである。
平均点が3.5以上を〇、3.5未満を×とした。
1) Method of sensory test For healthy persons aged 24 to 55 years old (6 males and 6 females), baked confectionery examples and comparative examples were included in their mouths and tasted, and then a questionnaire was taken according to the following evaluation criteria. It was.
(Crispy feeling, adhesion to teeth)
1 point: Very sticking to teeth 2 points: Sticking to teeth 3 points: Neither can be said 4 points: Crispy 5 points: Very crunchy * All judgment criteria are relative to Comparative Example 3 belongs to.
An average score of 3.5 or more was rated as ◯, and an average score of less than 3.5 was rated as x.
(しっとり感)
1点:非常にパサパサしている
2点:パサパサしている
3点:どちらともいえない
4点:しっとりしている
5点:非常にしっとりしている
※判断基準は全て比較例3に対してのものである。
平均点が3.5以上を〇、3.5未満を×とした。
(Moist feeling)
1 point: very crisp 2 points: crisp 3 points: can't say 4 points: moist 5 points: very moist belongs to.
An average score of 3.5 or more was rated as ◯, and an average score of less than 3.5 was rated as x.
「焼成時の型崩れの評価」および「官能試験」の結果を、表2にまとめて記す。
[実施例3]
上述の製造例1のセロオリゴ糖粉末を用いて、以下の処方で、生地を作成した。
<処方>
分離大豆蛋白粉(蛋白質80質量%) 25.0質量%
小麦粉 (蛋白質8質量%、炭水化物76質量%)45.0質量%
マーガリン(脂質82質量%) 30.0質量%
砂糖(炭水化物質量100%) 5.0質量%
セロオリゴ糖(炭水化物100質量%) 10.0質量%
炭酸水素ナトリウム 0.5質量%
食塩 0.5質量%
水 8.0質量%
[Example 3]
Using the cellooligosaccharide powder of Production Example 1 described above, a dough was prepared according to the following formulation.
<Prescription>
Isolated soybean protein powder (protein 80% by mass) 25.0% by mass
Wheat flour (8% protein, 76% carbohydrate) 45.0%
Margarine (lipid 82 mass%) 30.0 mass%
Sugar (Carbohydrate mass 100%) 5.0 mass%
Cellooligosaccharide (Carbohydrate 100% by mass) 10.0% by mass
Sodium bicarbonate 0.5% by mass
Salt 0.5% by mass
8.0% by mass of water
<処方中の各成分含量>
蛋白質:23.6質量%、脂質:24.6質量%、炭水化物:51.8質量%
<Each component content in the formulation>
Protein: 23.6% by mass, lipid: 24.6% by mass, carbohydrate: 51.8% by mass
製造例1〜2のセロオリゴ糖を用いて、実施例1と同様の操作で、生地を作成し、焼成により焼き菓子を得た。
実施例1と同様に、型崩れの評価、官能試験を実施した。その結果、いずれの項目も〇であり、型崩れが防止され、「サクサク感」「しっとり感」を兼ね備える焼き菓子が得られた。
Using the cellooligosaccharides of Production Examples 1 and 2, a dough was prepared in the same manner as in Example 1, and baked confectionery was obtained by baking.
In the same manner as in Example 1, evaluation of shape loss and sensory test were performed. As a result, all items were ◯, the shape was prevented from being lost, and a baked confectionery having a “crisp” and “moist” feeling was obtained.
本発明によれば、食品分野において、多量の蛋白質と脂質を含有する高栄養の焼き菓子に、セロオリゴ糖を含有することで、サクサク感と、しっとり感を兼ね備え、さらに焼成時の型崩れを防止された焼き菓子が得られる。 According to the present invention, in the food field, a high-nutrition baked confectionery containing a large amount of protein and lipid contains a cellooligosaccharide, so that it has both a crisp and moist feeling, and further prevents deformation during baking. Baked confectionery is obtained.
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WO2016205677A1 (en) * | 2015-06-19 | 2016-12-22 | Mars, Incorporated | Low calorie food compositions |
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JPH06165656A (en) * | 1986-03-31 | 1994-06-14 | Green Cross Corp:The | Nourishing food |
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WO2016205677A1 (en) * | 2015-06-19 | 2016-12-22 | Mars, Incorporated | Low calorie food compositions |
CN107750126A (en) * | 2015-06-19 | 2018-03-02 | 马斯公司 | Low calories food composition |
RU2723594C2 (en) * | 2015-06-19 | 2020-06-16 | Марс, Инкорпорейтед | Low-calorie food compositions |
US10827765B2 (en) | 2015-06-19 | 2020-11-10 | Mars, Incorporated | Low calorie food compositions |
AU2016280299B2 (en) * | 2015-06-19 | 2020-12-03 | Mars, Incorporated | Low calorie food compositions |
EP3954218A1 (en) * | 2015-06-19 | 2022-02-16 | Mars, Incorporated | Low calorie food compositions |
US12035738B2 (en) | 2015-06-19 | 2024-07-16 | Mars, Incorporated | Low calorie food compositions |
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