JP2011067195A - Novel baking powder composition and processed product by using the same - Google Patents
Novel baking powder composition and processed product by using the same Download PDFInfo
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- JP2011067195A JP2011067195A JP2010137382A JP2010137382A JP2011067195A JP 2011067195 A JP2011067195 A JP 2011067195A JP 2010137382 A JP2010137382 A JP 2010137382A JP 2010137382 A JP2010137382 A JP 2010137382A JP 2011067195 A JP2011067195 A JP 2011067195A
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- baking powder
- acid
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- 239000000843 powder Substances 0.000 title claims abstract description 122
- 239000000203 mixture Substances 0.000 title claims abstract description 90
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 74
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 72
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 37
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 37
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 35
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000002844 melting Methods 0.000 claims abstract description 31
- 230000008018 melting Effects 0.000 claims abstract description 31
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 25
- 239000010452 phosphate Substances 0.000 claims abstract description 25
- 230000002378 acidificating effect Effects 0.000 claims abstract description 20
- 239000012752 auxiliary agent Substances 0.000 claims abstract description 16
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 95
- 238000000576 coating method Methods 0.000 claims description 82
- 239000002253 acid Substances 0.000 claims description 47
- 239000001530 fumaric acid Substances 0.000 claims description 46
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 46
- 150000003839 salts Chemical class 0.000 claims description 17
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 14
- 239000011975 tartaric acid Substances 0.000 claims description 14
- 235000002906 tartaric acid Nutrition 0.000 claims description 14
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 4
- 235000021317 phosphate Nutrition 0.000 abstract description 34
- 235000013305 food Nutrition 0.000 abstract description 18
- 150000003013 phosphoric acid derivatives Chemical class 0.000 abstract description 10
- 239000012528 membrane Substances 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 description 79
- 239000003925 fat Substances 0.000 description 54
- 239000003921 oil Substances 0.000 description 53
- 235000019198 oils Nutrition 0.000 description 53
- 239000007789 gas Substances 0.000 description 44
- 230000000052 comparative effect Effects 0.000 description 26
- 239000002245 particle Substances 0.000 description 23
- 238000000034 method Methods 0.000 description 17
- 238000002156 mixing Methods 0.000 description 15
- 150000007524 organic acids Chemical class 0.000 description 14
- 238000006386 neutralization reaction Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 239000002585 base Substances 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 235000014113 dietary fatty acids Nutrition 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- 229930195729 fatty acid Natural products 0.000 description 8
- 229940037003 alum Drugs 0.000 description 7
- 238000009826 distribution Methods 0.000 description 7
- 235000019484 Rapeseed oil Nutrition 0.000 description 6
- 239000008384 inner phase Substances 0.000 description 6
- -1 sucrose fatty acid ester Chemical class 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000005985 organic acids Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000019482 Palm oil Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical class [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- 201000006082 Chickenpox Diseases 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 206010046980 Varicella Diseases 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001856 Ethyl cellulose Substances 0.000 description 1
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920001800 Shellac Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000008043 acidic salts Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229920003086 cellulose ether Polymers 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000004208 shellac Substances 0.000 description 1
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 1
- 229940113147 shellac Drugs 0.000 description 1
- 235000013874 shellac Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011973 solid acid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、重曹を基剤とし、助剤にアルミニウム塩及びリン酸塩以外の酸性剤を用い、当該酸性剤の表面を特定の融点を有する硬化油脂でコーティングして特定の平均膜厚となるようにしたコーティング物からなる、新規な中間性〜遅効性ベーキングパウダー組成物及びそれを用いて製造された食品に関する。 The present invention is based on baking soda, an acidic agent other than aluminum salt and phosphate is used as an auxiliary agent, and the surface of the acidic agent is coated with a hardened oil having a specific melting point to obtain a specific average film thickness. The present invention relates to a novel intermediate to slow-acting baking powder composition comprising a coated product and a food product produced using the same.
ベーキングパウダーは、膨張剤の一種で炭酸ガスを発生する重曹を基剤とし、この重曹の分解を助けるための助剤として、酒石酸水素カリウム、第一リン酸カルシウム、酒石酸、焼ミョウバン、フマル酸、リン酸ナトリウム等のような酸性剤からなっている食品添加物である。膨張剤には、低い温度で大量のガスを発生させる速効性（即効性）のもの、高い温度になってから大量のガスを発生させる遅効性のもの、即効性と遅効性の中間に位置する中間性のもの、じっくりと焼き上げるために長い加熱時間に耐えられる持続性のものがあることが知られている。例えば、高温で短時間の加熱による加熱調理には速効性の膨張剤を用い、中〜長時間の加熱調理には中間性〜遅効性のものが用いられている。ベーキングパウダーにおける炭酸ガスの発生のタイミングは助剤として用いる酸性剤によって異なることが知られており、この性質を利用して所望の加工食品が製造されている。例えばスポンジケーキのように内相に細かな気泡を有する食品はガス発生のタイミングが早い速
効性ベーキングパウダーが用いられ、蒸しパンのように内相に比較的大きな気泡を有し、表面を大きく割れた状態にする食品は遅効性ベーキングパウダーが用いられることが多い。
ところで、ベーキングパウダーに用いられる酸性剤としては前記したようにアルミニウム塩（ミョウバン）やリン酸塩が用いられることが多いが、最近の市場では種々の理由からアルミニウム塩やリン酸塩を含まない中間性〜遅効性ベーキングパウダーのニーズが高まっている。
Baking powder is a type of swelling agent that is based on baking soda that generates carbon dioxide gas. It is a food additive made of an acid agent such as sodium. Inflating agents are fast-acting (immediate-acting) that generate a large amount of gas at a low temperature, slow-acting that generates a large amount of gas after reaching a high temperature, and intermediate between immediate-acting and slow-acting It is known that there are intermediate ones and long lasting ones that can withstand long heating times in order to be baked carefully. For example, a fast-acting expansive agent is used for cooking by heating at a high temperature for a short time, and a medium-to-slow-acting one is used for medium to long-time cooking. It is known that the timing of generation of carbon dioxide gas in baking powder varies depending on the acidic agent used as an auxiliary agent, and a desired processed food is produced using this property. For example, foods with fine bubbles in the inner phase such as sponge cake use fast-acting baking powder with a fast gas generation timing, and relatively large bubbles in the inner phase like steamed bread, and the surface is cracked greatly. In many cases, slow-acting baking powder is used for foods to be kept in a dry state.
By the way, as described above, an aluminum salt (alum) or phosphate is often used as an acid agent used in baking powder, but in recent markets, an intermediate that does not contain aluminum salt or phosphate for various reasons. There is a growing need for high to slow-acting baking powders.
一方、ベーキングパウダーは、水分との接触により炭酸ガスを発生させる反応を引き起こし、しかも、加熱されることによって、炭酸ガスが膨張して食品に膨らみを持たせることができるものであり、予期せぬ水分との接触（例えば空気中の湿気など）にあうと中に含まれる酸性剤とアルカリ剤が反応を開始してしまい炭酸ガスが発生してしまうことがあった。このために、酸性剤やアルカリ剤を予期せぬ水分との接触（例えば空気中の湿気など）から防止するために、ベーキングパウダーを油脂又はショ糖脂肪酸エステルなどのコーティング剤でコーティングする方法（特許文献１参照）や、ベーキングパウダーに油脂粉末を含有させる方法（特許文献２参照）や、重曹及び酸性剤を、セルロースエーテル、エチルセルロース及びそれらの溶媒からなる被覆組成物で被覆したベーキングパウダー（特許文献３参照）などが提案されてきた。
また、重曹を水不溶性又は難溶性のコーティング剤、すなわち硬化油脂、ワックス、セルロースエステル、シェラックなどのコーティング剤でコーティングする方法（特許文献４参照）も提案されてきた。
しかしこれらの技術は、いずれも、アルミニウム塩やリン酸塩からなる酸性剤、特にミョウバンやリン酸塩の使用に代わるアルミニウム塩フリー、リン酸塩フリーのベーキングパウダーの開発を意図するものではなく、水分接触によるガスの発生を防止するためのものであった。
On the other hand, baking powder causes a reaction to generate carbon dioxide gas by contact with moisture, and when heated, the carbon dioxide gas expands and the food can be swollen, which is unexpected. When contacted with moisture (for example, humidity in the air), the acid agent and alkali agent contained therein start to react and carbon dioxide gas may be generated. For this purpose, a method of coating baking powder with a coating agent such as fat or sucrose fatty acid ester (patented) in order to prevent acid agent and alkali agent from unexpected contact with moisture (for example, humidity in the air) Document 1), a method of containing fat and oil powder in baking powder (see Patent Document 2), baking powder coated with a coating composition composed of cellulose ether, ethyl cellulose and a solvent thereof (Patent Document 2) 3) has been proposed.
In addition, a method of coating sodium bicarbonate with a water-insoluble or hardly-soluble coating agent, that is, a coating agent such as hardened fats and oils, wax, cellulose ester, shellac (see Patent Document 4) has been proposed.
However, none of these technologies are intended to develop an aluminum salt or phosphate acid agent, especially an aluminum salt-free or phosphate-free baking powder to replace the use of alum or phosphate. This was to prevent gas generation due to moisture contact.
また、有機酸や有機酸塩は、食品のｐＨを調整して食品の保存性を向上させる目的で多くの食品で使用されている。しかし、有機酸やその塩を直接添加すると食品の物性が損なわれるばかりでなく、水との接触により分解や酸化が起こることもあって、その多くは被覆製剤として使用されており、その被覆性能は非常に重要とされていた。被覆により、食品の安定性が増すだけでなく、水との接触を防止することができ、さらに、有機酸やその塩自体が異臭を有していても、被覆によりこれをマスキングすることができるからである。
このような目的で使用する有機酸又はその塩類の被覆方法としては、融点５０〜７０℃の固形油脂と６５〜８５℃の食用ワックスで有機酸等をコーティングする方法（特許文献５参照）、ショ糖脂肪酸エステル及び融点４０℃以上の油脂を用いてフマル酸をコーティングする方法（特許文献６参照）、フマル酸を油脂（融点６０℃の牛脂硬化油脂）でコーティングして粒径５００μｍ以下の被覆フマル酸とする方法（特許文献７参照）、有機酸又はその塩の粉状体に、被覆剤として牛脂、牛脂硬化油、魚油硬化油、大豆硬化油、脂肪酸モノグリセライド、脂肪酸ジグリセライド、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、脂肪酸、脂肪酸塩及びこれらの混合物からなる群より選択される融点４０℃以上の動植物粉状体を接触・衝突させ、上記有機酸又はその塩の粉状体の全周囲表面に上記被覆剤を付着・被覆させる方法（特許文献８参照）、フマル酸やソルビン酸などの有機酸を融点４０〜９０℃の被覆剤で被覆して得られた粒子状の被覆物を相互に衝突接触させて被覆物の被覆性能を向上させる方法（特許文献９参照）などが提案されている。
しかし、これらの方法は、いずれもベーキングパウダーにおける酸性剤のコーティングを開示するものではなく、食品の保存性を向上させるために食品などへ直接配合するための添加剤に関するものであった。また、ベーキングパウダー組成物において、アルミニウム塩フリー、リン酸塩フリーの中間性〜遅効性ベーキングパウダーを何ら示唆するものでもない。
In addition, organic acids and organic acid salts are used in many foods for the purpose of adjusting the pH of the food to improve the storage stability of the food. However, the direct addition of organic acids and their salts not only impairs the physical properties of foods, but also may cause decomposition and oxidation by contact with water, and many of them are used as coating preparations. Was very important. The coating not only increases the stability of the food, but also prevents contact with water, and even if the organic acid or its salt itself has a bad odor, it can be masked by the coating. Because.
As a method for coating an organic acid or a salt thereof used for such a purpose, a method of coating an organic acid or the like with a solid fat having a melting point of 50 to 70 ° C. and an edible wax of 65 to 85 ° C. (see Patent Document 5), A method of coating fumaric acid with a sugar fatty acid ester and an oil and fat having a melting point of 40 ° C. or higher (see Patent Document 6), and coating fumaric acid having a particle size of 500 μm or less by coating fumaric acid with an oil and fat (cured fat and oil having a melting point of 60 ° C.) Method of making acid (see Patent Document 7), powder of organic acid or salt thereof, beef tallow, beef tallow hardened oil, fish oil hardened oil, soybean hardened oil, fatty acid monoglyceride, fatty acid diglyceride, propylene glycol fatty acid ester, An animal or plant powder with a melting point of 40 ° C. or higher selected from the group consisting of sucrose fatty acid esters, fatty acids, fatty acid salts and mixtures thereof Touching and colliding, and attaching and coating the coating agent on the entire surface of the powder of the organic acid or salt thereof (see Patent Document 8), organic acids such as fumaric acid and sorbic acid have a melting point of 40 to 90 There has been proposed a method of improving the coating performance of a coating by bringing the particulate coating obtained by coating with a coating at 0 ° C. into contact with each other (see Patent Document 9).
However, none of these methods disclose the coating of the acid agent in the baking powder, but relates to an additive for directly blending into a food or the like in order to improve the storage stability of the food. In addition, in the baking powder composition, there is no suggestion of an intermediate to slow-acting baking powder of aluminum salt-free and phosphate-free.
本発明は、助剤としてアルミニウム塩及びリン酸塩以外の酸性剤を用いることにより、アルミニウム塩及びリン酸塩を含まない新規な中間性〜遅効性のベーキングパウダーを提供することを目的とする。 An object of the present invention is to provide a novel intermediate to slow-acting baking powder containing no aluminum salt and phosphate by using an acid agent other than an aluminum salt and phosphate as an auxiliary agent.
本発明者らは、アルミニウム塩やリン酸塩の摂取を防ぐために、アルミニウム塩及びリン酸塩を含まないベーキングパウダー組成物の開発を検討してきたが、ミョウバンやリン酸塩を用いたベーキングパウダーと同等なガス発生特性を得ることは非常に困難であった。しかし、本発明者らは、鋭意検討の結果、重曹を基剤とし、助剤としてアルミニウム塩及びリン酸塩以外の酸性剤を用い、この酸性剤の表面を特定の融点を有する硬化油脂でコーティングして特定の平均膜厚となるようにしたコーティング物からなる、新規な中間性〜遅効性ベーキングパウダー組成物が、従来のアルミニウム塩やリン酸塩を含むベーキングパウダー組成物とほぼ同等なガス発生特性を有することを見出した。 In order to prevent the intake of aluminum salts and phosphates, the present inventors have studied the development of baking powder compositions that do not contain aluminum salts and phosphates. It was very difficult to obtain equivalent gas generation characteristics. However, as a result of intensive studies, the present inventors have used baking soda as a base, and an acid agent other than an aluminum salt and phosphate as an auxiliary agent, and the surface of this acid agent is coated with a hardened oil and fat having a specific melting point. A new intermediate to slow-acting baking powder composition consisting of a coating with a specific average film thickness that generates almost the same gas as conventional baking powder compositions containing aluminum salts and phosphates It has been found that it has properties.
即ち、本発明は、基剤としての重曹、並びにアルミニウム塩及びリン酸塩以外の酸性剤の表面を融点５５℃〜７０℃の硬化油脂で平均膜厚が５〜５０μｍとなるようにコーティングしたコーティング物からなる助剤を含有してなるベーキングパウダー組成物に関する。
また、本発明は、前記した本発明のベーキングパウダー組成物を用いて製造された食品に関する。
That is, the present invention is a coating in which the surface of an acid agent other than sodium bicarbonate as a base and aluminum salts and phosphates is coated with a hardened oil with a melting point of 55 ° C. to 70 ° C. so that the average film thickness is 5 to 50 μm. The present invention relates to a baking powder composition containing an auxiliary agent.
Moreover, this invention relates to the foodstuff manufactured using the above-mentioned baking powder composition of this invention.
より詳細には、本発明は、次のとおりである。
（１）重曹を基剤とし、助剤としてアルミニウム塩及びリン酸塩以外の酸性剤を用い、当該酸性剤の表面を融点５５℃〜７０℃の硬化油脂で平均膜厚が５〜５０μｍとなるようにコーティングしたコーティング物を含有してなるベーキングパウダー組成物。
（２）酸性剤のコーティングが、流動層コーティング法によりコーティングしたものである前記（１）に記載のベーキングパウダー組成物。
（３）酸性剤が、コハク酸、フマル酸、酒石酸、及びその塩からなる群から選択される前記（１）又は（２）に記載のベーキングパウダー組成物。
（４）前記（１）〜（３）のいずれかに記載のベーキングパウダー組成物を用いて製造された食品。
More specifically, the present invention is as follows.
(1) Baking soda is used as a base, and an acid agent other than aluminum salt and phosphate is used as an auxiliary agent. A baking powder composition comprising a coating material coated as described above.
(2) The baking powder composition according to (1), wherein the acidic agent is coated by a fluidized bed coating method.
(3) The baking powder composition according to (1) or (2), wherein the acidic agent is selected from the group consisting of succinic acid, fumaric acid, tartaric acid, and salts thereof.
(4) A food produced using the baking powder composition according to any one of (1) to (3).
本発明によれば、助剤としてアルミニウム塩やリン酸塩を含む従来のベーキングパウダーと同等な特性を有し、且つ、さらにアルミニウム塩及びリン酸塩を含まない中間性〜遅効性のベーキングパウダー組成物を提供することが可能となる。
本発明のベーキングパウダー組成物は、アルミニウム塩及びリン酸塩を含まないので、本発明のベーキングパウダー組成物を用いることにより、ベーキングパウダーに起因するアルミニウム塩やリン酸塩の摂取を防ぐことができる食品を提供することが可能となる。また、本発明のベーキングパウダー組成物は、従来のアルミニウム塩やリン酸塩を含むベーキングパウダー組成物と同等な特性を有するので、従来のアルミニウム塩やリン酸塩を含むベーキングパウダー組成物と同様に中間性〜遅効性のベーキングパウダーとして使用することが可能である。
According to the present invention, an intermediate to slow-acting baking powder composition having characteristics equivalent to those of a conventional baking powder containing an aluminum salt or phosphate as an auxiliary agent, and further containing no aluminum salt or phosphate. Things can be provided.
Since the baking powder composition of the present invention does not contain aluminum salts and phosphates, the use of the baking powder composition of the present invention can prevent the intake of aluminum salts and phosphates resulting from the baking powder. It becomes possible to provide food. Further, since the baking powder composition of the present invention has the same characteristics as the baking powder composition containing a conventional aluminum salt or phosphate, it is the same as the baking powder composition containing a conventional aluminum salt or phosphate. It can be used as an intermediate to slow-acting baking powder.
本発明において、アルミニウム塩及びリン酸塩を含まないとは、アルミニウム塩やリン酸塩を含む酸性剤を使用しないということであり、実質的にアルミニウム塩及びリン酸塩を含まないということである。
本発明のベーキングパウダー組成物における基剤としては、重曹（炭酸水素ナトリウム）を用いる。
本発明のベーキングパウダー組成物において助剤として用いる酸性剤としては食品に配合しうる有機酸又は酸性を示すその塩であれば使用可能であるが、好ましいものとしてはコハク酸、フマル酸、酒石酸、クエン酸、リンゴ酸、アジピン酸、グルコン酸、乳酸などの有機酸又はそれらの塩が挙げられ、なかでもコハク酸、フマル酸、酒石酸、及びその塩が好ましく、特にフマル酸、酒石酸及びその塩が好ましい。これらの有機酸の塩としては酸性塩が好ましく、例えば、フマル酸一ナトリウム、酒石酸水素カリウムなどが挙げられる。有機酸又はその塩の粒径は特に制限はなく、通常の粉体状のものを使用することができる。食品に添加しうる常温で個体の酸又はその塩が挙げられる。
In the present invention, not containing an aluminum salt and a phosphate means that an acid agent containing an aluminum salt or a phosphate is not used, and substantially does not contain an aluminum salt and a phosphate. .
As a base in the baking powder composition of the present invention, sodium bicarbonate (sodium bicarbonate) is used.
As an acid agent used as an auxiliary agent in the baking powder composition of the present invention, an organic acid that can be blended in foods or a salt thereof exhibiting acidity can be used, but succinic acid, fumaric acid, tartaric acid, Examples include organic acids such as citric acid, malic acid, adipic acid, gluconic acid, and lactic acid, or salts thereof. Among them, succinic acid, fumaric acid, tartaric acid, and salts thereof are preferable, and fumaric acid, tartaric acid and salts thereof are particularly preferable. preferable. These salts of organic acids are preferably acidic salts such as monosodium fumarate and potassium hydrogen tartrate. The particle size of the organic acid or a salt thereof is not particularly limited, and a normal powder can be used. Examples include solid acids or salts thereof at room temperature that can be added to foods.
本発明において助剤として使用する酸性剤の表面のコーティングに用いる硬化油脂としては、不飽和脂肪酸を含む液状の油脂に水素添加処理を行って飽和脂肪酸量を増やし固形化したものであって、その融点が５５℃〜７０℃のものが挙げられる。また、油脂の種類としては、水素添加処理が可能なものであれば特に制限はなく、菜種油、パーム油、大豆油、綿実油、コーン油、牛脂、ラード等が挙げられるが、菜種油、パーム油、大豆油が好ましい。 In the present invention, the hardened fat used for the coating of the surface of the acid agent used as an auxiliary agent is a liquid fat containing unsaturated fatty acid subjected to hydrogenation treatment to increase the amount of saturated fatty acid and solidify, A thing with melting | fusing point of 55 to 70 degreeC is mentioned. The type of oil and fat is not particularly limited as long as hydrogenation treatment is possible, and examples thereof include rapeseed oil, palm oil, soybean oil, cottonseed oil, corn oil, beef tallow, lard, etc. Soybean oil is preferred.
本発明における酸性剤の硬化油脂によるコーティング方法としては、所望のコーティング平均膜厚を得られる方法であれば特に限定されないが、流動層コーティング法が好ましい。この流動層コーティング法としては、例えば、次のような方法が挙げられる。
（１）流動層造粒コーティング装置を用いて浮遊運動させた酸性剤に、上方より例えばスプレーガンなどで溶融した硬化油脂を連続噴霧し、必要に応じて乾燥・冷却する方法。
（２）遠心流動層コーティング造粒装置を用いてローターの回転による遠心力とスリットエアーにより遊星運動させた酸性剤に、溶融した硬化油脂を液滴下法などにより添加し、必要に応じて乾燥・冷却する方法。
（３）複合型流動層造粒コーティング装置を用いて浮遊流動、遠心転動、旋回流動させた酸性剤に、上方又は側方より例えばスプレーガンなどで溶融した硬化油脂を噴霧し、必要に応じて乾燥・冷却する方法。
（４）ボールミル、電気乳鉢、高能率粉体混合装置、高速気流の対流により粉体を接触させる装置等を用いて、酸性剤と硬化油脂とを接触・衝突させ、上記酸性剤の全周囲表面に上記硬化油脂を付着・被覆する方法。
これらの方法のなかでは、（３）又は（４）の方法が好ましく、特に（４）の方法が好ましい。
The coating method of the acid agent in the present invention with hardened oil or fat is not particularly limited as long as it can obtain a desired average coating thickness, but a fluidized bed coating method is preferred. Examples of the fluidized bed coating method include the following methods.
(1) A method of continuously spraying, for example, molten oil and fat melted with a spray gun or the like from above on an acidic agent floated using a fluidized bed granulation coating apparatus, and drying and cooling as necessary.
(2) Add the melted hardened oils and fats to the acidic agent that has been planetarily moved by the centrifugal force generated by the rotation of the rotor and slit air using a centrifugal fluidized bed coating granulator, and dry and dry as necessary. How to cool.
(3) Spray the hardened oil and fat that has been melted with a spray gun or the like from above or from the side to the acid agent that has been suspended, fluidized, or swirled using a combined fluidized bed granulation coating device. Drying and cooling.
(4) Using a ball mill, an electric mortar, a high-efficiency powder mixing device, a device for contacting powder by convection of high-speed airflow, etc., the acid agent and the hardened oil / fat are brought into contact with and collided, and the entire surface of the acid agent A method of adhering and covering the above-mentioned hardened oil and fat.
Among these methods, the method (3) or (4) is preferable, and the method (4) is particularly preferable.
本発明のベーキングパウダー組成物の好ましい製造方法としては、（ａ）アルミニウム塩及びリン酸塩以外の酸性剤を、融点５５℃〜７０℃の硬化油脂で流動層コーティング法でコーティングして、当該酸性剤の表面を平均膜厚が５〜５０μｍとなるようにコーティングしたコーティング物を製造する工程、及び（ｂ）前記（ａ）工程で製造したコーティング物と、基剤としての重曹を混合する工程を有してなる助剤としてアルミニウム塩及びリン酸塩を実質的に含有しないベーキングパウダー組成物の製造方法が挙げられる。
当該流動層コーティング法としては、前記した（１）〜（４）のいずれかの方法、好ましくは前記（３）又は（４）の方法、より好ましくは前記（４）の方法が挙げられる。
As a preferable production method of the baking powder composition of the present invention, (a) an acidic agent other than an aluminum salt and a phosphate is coated with a hardened oil having a melting point of 55 ° C. to 70 ° C. by a fluidized bed coating method, A step of producing a coating product in which the surface of the agent is coated so that the average film thickness is 5 to 50 μm, and (b) a step of mixing the coating product produced in the step (a) and baking soda as a base. Examples of the auxiliary agent include a method for producing a baking powder composition substantially free of aluminum salt and phosphate.
Examples of the fluidized bed coating method include any one of the methods (1) to (4) described above, preferably the method (3) or (4), and more preferably the method (4).
コーティングの膜厚としては、平均膜厚が５〜５０μｍとなるようにすればよく、好ましくは８〜４５μｍ、さらに好ましくは８〜２０μｍとすればよい。
本発明におけるコーティングの平均膜厚の測定は、例えば粉体粒度分布測定装置マイクロトラック（日機装株式会社製）を用いて、粒子の粒度分布を測定することにより行うことができる。本発明における平均膜厚は、まず、コーティング前の酸性剤の粒度分布を測定し、平均粒径を算出する。次に、コーティング後の酸性剤の粒度分布を同様に測定し、同じく平均粒径を算出する。この数値を用いて以下の式により平均膜厚を算出する。
平均膜厚＝（コーティング後の酸性剤の平均粒径−コーティング前の酸性剤の平均 粒径）／２
コーティングの平均膜厚の調整は、コーティングされる酸性剤の粒径とその量、コーティング材である硬化油脂の供給量を調整することにより行うことができる。
硬化油脂でコーティングされた酸性剤は、平均粒径が１０〜３００μｍの範囲であることが好ましく、さらに５０〜２００μｍであることが好ましい。また、前記平均粒径の範囲で、且つ粒径が１０〜３００μｍの粒子が８０質量％以上であることが好ましい。
The coating thickness may be 5 to 50 μm, preferably 8 to 45 μm, more preferably 8 to 20 μm.
The average film thickness of the coating in the present invention can be measured by measuring the particle size distribution of the particles using, for example, a powder particle size distribution measuring device Microtrac (manufactured by Nikkiso Co., Ltd.). The average film thickness in the present invention is calculated by first measuring the particle size distribution of the acid agent before coating and calculating the average particle size. Next, the particle size distribution of the acidic agent after coating is measured in the same manner, and the average particle size is similarly calculated. Using this numerical value, the average film thickness is calculated by the following formula.
Average film thickness = (average particle diameter of acid agent after coating−average particle diameter of acid agent before coating) / 2
The average film thickness of the coating can be adjusted by adjusting the particle size and the amount of the acid agent to be coated and the supply amount of the hardened oil and fat as the coating material.
The acid agent coated with the hardened oil / fat preferably has an average particle size in the range of 10 to 300 μm, more preferably 50 to 200 μm. Moreover, it is preferable that 80 mass% or more of the particles having a particle diameter of 10 to 300 μm are in the range of the average particle diameter.
本発明においては、酸性剤の表面を融点５５℃〜７０℃の硬化油脂を用いてコーティングし、その平均膜厚が５〜５０μｍとすることが重要であり、この組合せにより本発明の目的である、酸性剤としてアルミニウム塩及びリン酸塩を用いなくてもそれらと同等の特性を有するとともに、中間性〜遅効性のベーキングパウダーを得ることができるのである。
用いる硬化油脂の融点が前記範囲以外であったり、コーティングの平均膜厚が前記以外であると、本発明の目的は達成することができない。
In the present invention, it is important that the surface of the acid agent is coated with a hardened oil having a melting point of 55 ° C. to 70 ° C., and the average film thickness is 5 to 50 μm, and this combination is the object of the present invention. Even if an aluminum salt and a phosphate are not used as the acid agent, it is possible to obtain an intermediate to slow-acting baking powder having the same characteristics as those.
The object of the present invention cannot be achieved when the melting point of the hardened fat used is outside the above range or the average film thickness of the coating is outside the above range.
本発明のベーキングパウダー組成物における基剤である重曹とコーティングされた酸性剤の混合割合としては、基剤である重曹の中和３０〜２００％相当量の範囲であり、中和５０〜１５０％相当量の範囲が好ましく、具体的には、基剤である重曹１００質量部に対して、コーティングされた酸性剤が２０〜１５０質量部、好ましくは３５〜１００質量部の範囲である。 The mixing ratio of the baking soda that is the base and the coated acidic agent in the baking powder composition of the present invention is in the range of 30 to 200% equivalent of the neutralization of the baking soda that is the base, and the neutralization is 50 to 150%. The range of a considerable amount is preferable, specifically, the coated acidic agent is 20 to 150 parts by mass, preferably 35 to 100 parts by mass with respect to 100 parts by mass of baking soda as a base.
本発明のベーキングパウダー組成物においては、酸性剤にコーティングする硬化油脂は融点が５５℃〜７０℃の範囲で硬化油脂を適宜選択することができ、また、異なる融点の油脂でコーティングされた有機酸又はその塩の２種以上の混合物を使用することが好ましい。種々の融点の硬化油脂を適宜選択することにより、また、これらの混合物を使用することにより、従来のアルミニウム塩やリン酸塩を用いたベーキングパウダーと同様な作用を有し、アルミニウム塩やリン酸塩を含まない中間性〜遅効性のベーキングパウダー組成物を得ることができる。
即ち、本発明は、基剤として重曹を含有してなるベーキングパウダー組成物において、助剤としてアルミニウム塩及びリン酸塩を実質的に含有していない助剤、より詳細には、助剤としてアルミニウム塩及びリン酸塩以外の酸性剤の表面を融点５５℃〜７０℃の硬化油脂で平均膜厚が５〜５０μｍとなるようにコーティングしたコーティング物からなる助剤を用いることを特徴とするベーキングパウダー組成物、より詳細には中間性〜遅効性のベーキングパウダー組成物を提供する。
In the baking powder composition of the present invention, the hardened oil to be coated on the acid agent can be appropriately selected as the hardened fat with a melting point in the range of 55 ° C to 70 ° C, and the organic acid coated with the fat with different melting points. Or it is preferable to use the mixture of 2 or more types of the salt. By appropriately selecting hardened fats and oils with various melting points, and by using these mixtures, it has the same effect as conventional baking powders using aluminum salts and phosphates. An intermediate to slow-acting baking powder composition containing no salt can be obtained.
That is, the present invention relates to a baking powder composition containing baking soda as a base, an auxiliary agent substantially free of aluminum salt and phosphate as an auxiliary agent, more specifically, aluminum as an auxiliary agent. Baking powder characterized by using an auxiliary agent made of a coating obtained by coating the surface of an acid agent other than salt and phosphate with a hardened oil and fat having a melting point of 55 ° C to 70 ° C so as to have an average film thickness of 5 to 50 µm. Compositions, more particularly intermediate to slow acting baking powder compositions are provided.
本発明のベーキングパウダー組成物は、通常、中間性〜遅効性のベーキングパウダーが用いられる種々の食品であれば特に限定されることなく使用することができるが、例えば、；ドーナツ類などの揚げ菓子類；蒸しパン類；マフィン、パウンドケーキ、スポンジケーキなどのケーキ類；シュー菓子類；クッキー類；今川焼き、どら焼きなどの和菓子類；天ぷら等の揚げ物類；さらに、お好み焼き、たこ焼きなどの食品を製造するのに好適なものである。
また、本発明のベーキングパウダー組成物は、上述のミックス粉の原料・素材として用いて、上記の種々のミックス粉を製造することができる。
したがって、本発明は、前記した本発明のベーキングパウダー組成物を含有してなるミックス粉を提供するものである。さらに本発明は、前記した本発明のベーキングパウダー組成物を用いて製造された食品を提供するものである。
The baking powder composition of the present invention can be used without particular limitation as long as it is a variety of foods in which intermediate to slow-baking baking powders are used, for example; fried confectionery such as donuts Steamed bread; Cakes such as muffins, pound cakes, sponge cakes; Shoe confectionery; Cookies; Japanese confectionery such as Imagawa-yaki and Dorayaki; It is suitable for manufacturing.
In addition, the baking powder composition of the present invention can be used as a raw material / material for the above-mentioned mixed powder to produce the above-mentioned various mixed powders.
Therefore, this invention provides the mixed powder formed by containing the above-mentioned baking powder composition of this invention. Furthermore, this invention provides the foodstuff manufactured using the above-mentioned baking powder composition of this invention.
以下、実施例により本発明をより具体的に説明するが、本発明はこれら実施例により何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited at all by these Examples.
実施例１
流動層コーティング用装置として高速撹拌機（パウレック社製 ＶＧ−０５）用い、これにフマル酸４５０ｇと硬化菜種油（融点：６８．２℃）５０ｇを混合したものを投入し、ブレード回転数５００ｒｐｍ、クロススクリュー回転数２０００ｒｐｍの条件下にて２５℃で４０分間混合した。次いで、４５℃の恒温槽にて５時間のテンパリングを行って、平均膜厚１７．４μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化油脂コーティング物０．３７ｇ（中和６５％相当量の酸性剤）を混合して、実施例１のベーキングパウダー組成物を製造した。
なお、本明細書において、有機酸（フマル酸）又は重曹の油脂コーティング物のコーティング膜厚の測定は、粉体粒度分布測定装置マイクロトラック（日機装株式会社製）を用いて次のように行った。まず、コーティングしていない原料の粒度分布を測定し、平均粒径を算出し、さらにコーティング後の原料の粒度分布を同様に測定し、同じく平均粒径を算出した。この数値を用いて以下の式により平均膜厚を算出した。
平均膜厚＝（コーティング後の原料の平均粒径−原料の平均粒径）／２
Example 1
Using a high-speed stirrer (VG-05 manufactured by Paulec Co., Ltd.) as a fluidized bed coating apparatus, a mixture of 450 g of fumaric acid and 50 g of hardened rapeseed oil (melting point: 68.2 ° C.) is added, blade rotation speed is 500 rpm, and cross The mixture was mixed at 25 ° C. for 40 minutes under the condition of a screw speed of 2000 rpm. Subsequently, tempering was performed for 5 hours in a 45 ° C. constant temperature bath to produce a hardened oil / fat coating material of fumaric acid having an average film thickness of 17.4 μm.
Subsequently, the baking powder composition of Example 1 was manufactured by mixing 0.75 g of sodium bicarbonate with 0.37 g of the above-obtained fumaric acid hardened oil and fat coating material (an acid agent equivalent to 65% neutralization).
In addition, in this specification, the measurement of the coating film thickness of the organic acid (fumaric acid) or baking soda oil-fat coating material was performed as follows using the powder particle size distribution measuring apparatus Microtrac (made by Nikkiso Co., Ltd.). . First, the particle size distribution of the raw material without coating was measured, the average particle size was calculated, the particle size distribution of the raw material after coating was also measured in the same manner, and the average particle size was also calculated. Using this value, the average film thickness was calculated by the following formula.
Average film thickness = (average particle diameter of raw material after coating−average particle diameter of raw material) / 2
比較例１
フマル酸として、実施例１で使用したフマル酸のコーティング物に代えて、コーティングしていないフマル酸を用いた以外は実施例１と同様にして比較例１のベーキングパウダー組成物を製造した。
Comparative Example 1
The baking powder composition of Comparative Example 1 was produced in the same manner as in Example 1 except that as the fumaric acid, instead of the fumaric acid coating used in Example 1, unfumed acid was used.
比較例２
硬化油脂コーティングするものとして重曹を用いた以外は実施例１と同様にして、平均膜厚１９．７μｍの重曹の硬化油脂コーティング物を得た。次いで、得られた重曹の硬化油脂コーティング物０．８３ｇと実施例１で製造したフマル酸の硬化油脂コーティング物０．３７ｇを混合して、比較例１のベーキングパウダー組成物を製造した。
Comparative Example 2
A hardened oil / fat coating product of sodium bicarbonate having an average film thickness of 19.7 μm was obtained in the same manner as in Example 1 except that sodium bicarbonate was used as the hardened oil / fat coating. Next, the baking powder composition of Comparative Example 1 was produced by mixing 0.83 g of the obtained hydrogenated oil coating product of sodium bicarbonate and 0.37 g of the hardened oil coating material of fumaric acid produced in Example 1.
比較例３
フマル酸として、コーティングしていないフマル酸０．３３ｇと、比較例２で製造した重曹の硬化油脂コーティング物０．８３ｇを混合して比較例３のベーキングパウダー組成物を製造した。
Comparative Example 3
As the fumaric acid, 0.33 g of uncoated fumaric acid and 0.83 g of the hardened oil / fat coating of sodium bicarbonate prepared in Comparative Example 2 were mixed to prepare a baking powder composition of Comparative Example 3.
試験例１
実施例１のベーキングパウダー組成物及び比較例１〜３のベーキングパウダー組成物について、下記のとおり、ガス発生量及び生地安定性を測定・評価するとともに、これらベーキングパウダー組成物を用いてどら焼きを製造し、その効果について評価を行った。なお、酸性剤としてミョウバンを用いたベーキングパウダー組成物を対照例とした。
Test example 1
Regarding the baking powder composition of Example 1 and the baking powder compositions of Comparative Examples 1 to 3, the gas generation amount and dough stability were measured and evaluated as follows, and dorayaki was performed using these baking powder compositions. It manufactured and evaluated about the effect. In addition, the baking powder composition using alum as an acidic agent was made into the control example.
（１）ガス発生量の測定
ガス発生量の測定は、ＡＴＴＯのファーモグラフIIを用いて行った。
具体的には、水２４ｇに水飴６ｇと蜂蜜３ｇを加えてよく溶かし、卵液１６ｇを加えて更に混ぜる。これに、小麦粉３０ｇ、砂糖２１ｇ及び重曹１ｇを含有する相当量の各ベーキングパウダー組成物をあらかじめ混合したものを添加した後、混合してバッター状生地を調製する。このバッター状生地を２５〜３０℃の室温において１０分静置後、８０℃の湯煎（撹拌あり）に容器ごと浸漬して該生地を加熱・昇温させ、その間のガス発生量を測定する。なお、ガス発生量は、加温開始後の全ガス発生量、加温開始後〜４５℃まで（未満）のガス発生量、及び４５℃以上におけるガス発生量を測定した。
(1) Measurement of gas generation amount The gas generation amount was measured using ATTO's Pharmagraph II.
Specifically, 6 g of chickenpox and 3 g of honey are added to 24 g of water to dissolve well, and 16 g of egg liquid is added and further mixed. To this is added a premixed amount of each baking powder composition containing 30 g of flour, 21 g of sugar and 1 g of baking soda, and then mixed to prepare a batter-like dough. The batter-like dough is allowed to stand at room temperature of 25 to 30 ° C. for 10 minutes, and then immersed in a hot water bath (with stirring) at 80 ° C. with the container to heat and heat the dough, and the amount of gas generated during that time is measured. In addition, the gas generation amount measured the total gas generation amount after the start of heating, the gas generation amount up to (below) 45 ° C. after the start of heating, and the gas generation amount at 45 ° C. or more.
（２）生地安定性の評価
生地安定性（生地中のベーキングパウダーの安定性）は、上記（１）で用いたバッター状の生地１００ｇを１０分静置後又は３０分静置後、上記（１）のガス発生量測定法に従ってそれぞれの生地について、４５℃以上におけるガス発生量を測定した。次いで、得られた４５℃以上でのガス発生量の測定結果から、生地安定性を以下の式で算出した。
生地安定性（％）＝（３０分静置後の４５℃以上ガス発生量（ｍｌ）／１０分静 置後の４５℃以上ガス発生量（ｍｌ））×１００
(2) Evaluation of dough stability The dough stability (stability of baking powder in the dough) was determined after the 100 g of the batter-like dough used in (1) was left for 10 minutes or after 30 minutes. According to the gas generation amount measurement method of 1), the gas generation amount at 45 ° C. or higher was measured for each fabric. Next, the dough stability was calculated by the following equation from the measurement result of the amount of gas generated at 45 ° C. or higher.
Dough stability (%) = (45 ° C. or more gas generation amount after standing for 30 minutes (ml) / 45 ° C. or more gas generation amount after standing for 10 minutes (ml)) × 100
（３）二次加工試験（どら焼き試験）
実施例１のベーキングパウダー組成物、比較例１〜３のベーキングパウダー組成物を用いてどら焼を製造した。
具体的には、水１２０ｇに水飴３０ｇ、蜂蜜１５ｇを加えてよく溶かし、卵液７８ｇを加えて更に混ぜる。小麦粉１５０ｇ、砂糖１０５ｇ及び重曹０．７５ｇを含有する相当量の各ベーキングパウダー組成物をあらかじめ混合したものを添加した後、混合してどら焼用生地を得た。得られたどら焼き生地を１８５℃に加熱した鉄板上に２５ｇずつ分注した後、１８５℃にて片面２分−反転３０秒の条件で焼成し、室温まで冷却することによりどら焼きを製造した。
(3) Secondary processing test (Dorayaki test)
Dorayaki was produced using the baking powder composition of Example 1 and the baking powder compositions of Comparative Examples 1 to 3.
Specifically, 30 g of chickenpox and 15 g of honey are added to 120 g of water to dissolve well, and 78 g of egg liquid is added and further mixed. A dough for dorayaki was obtained after adding a premixed amount of each baking powder composition containing 150 g of wheat flour, 105 g of sugar and 0.75 g of baking soda, and then mixing them. The dorayaki dough obtained was dispensed on an iron plate heated to 185 ° C. at a rate of 25 g, and then fired at 185 ° C. under conditions of one side 2 minutes-inversion 30 seconds, and cooled to room temperature to produce dorayaki.
製造したどら焼について、以下の評価基準に従って評点１（劣）〜５（優）のスコアとした。得られた結果を下記の表１に示す。
評価基準：
評点１：速効性酸性剤を用いたベーキングパウダーと同等の製品。断面中央部の盛り上 がりに欠け、内相は丸目。歯切れは悪い。
評点２：断面中央部の盛り上がりがやや大きいが、体積は足りず、内相は丸目。歯切れ はやや悪い。
評点３：断面中央部の盛り上がりは大きいが、体積はあまり出ず、内相は丸目と縦目の 混合。
評点４：断面中央部の盛り上がりが大きく、体積が出て、内相は縦目。歯切れもやや良 い。
評点５：ミョウバンを用いたベーキングパウダーと同等の製品。断面中央部の盛り上が りが非常に大きく、しっとり感やボリュームがあり、内相は縦目で歯切れ良い。
About the produced dorayaki, it was set as the score of the rating 1 (poor)-5 (excellent) according to the following evaluation criteria. The obtained results are shown in Table 1 below.
Evaluation criteria:
Score 1: Product equivalent to baking powder using fast-acting acid agent. The rise in the center of the cross section is missing and the inner phase is round. The crispness is bad.
Score 2: The bulge in the center of the cross section is slightly large, but the volume is insufficient and the inner phase is round. The crispness is somewhat bad.
Score 3: The bulge in the center of the cross section is large, but the volume is not large, and the inner phase is a mixture of round and vertical eyes.
Score 4: The bulge in the center of the cross section is large, the volume comes out, and the inner phase is vertical. The crispness is also slightly better.
Score 5: Product equivalent to baking powder using alum. The bulge at the center of the cross section is very large, moist and voluminous, and the internal phase is vertical and crisp.
比較例１のように重曹、酸性剤ともにコーティングを行わない場合、ガス発生のピーク温度は低く、焼成中も生地温度が低いうちに約半分のガスが発生してしまう。また生地の寝かし時間中にもガスが発生するためか、生地安定性は低く、また、全ガス発生量も少なく、ベーキングパウダーとして劣るものであり、これを用いて得られたどら焼きの評価も非常に低いものであった。
比較例２のように重曹、酸性剤ともにコーティングした場合、生地安定性は高いものの、ガス発生のピーク温度は高く、また全ガス発生量も少なく、ベーキングパウダーとして劣るものであり、これを用いて得られたどら焼きの評価も非常に低いものであった。これは、生地温度が上昇してコーティング材が融解する時には生地粘度が増加しているので、重曹と酸性剤の接触機会が抑制され反応が十分に行われないためと考えられる。
比較例３のように重曹のみをコーティングした場合、ガス発生のピーク温度がやや低く、また前ガス発生量もやや少なく、ベーキングパウダーとしてやや劣るものでり、これを用いて得られたどら焼きの評価も低いものであった
これに対して、実施例１のように酸性剤のみにコーティングした場合、対照例と同様に、ベーキングパウダーとしてガス発生量及び生地安定性に優れ、また、これを用いて得られたどら焼きの評価も高いものであった。
When neither baking soda nor an acidic agent is coated as in Comparative Example 1, the peak temperature of gas generation is low, and about half of the gas is generated while the dough temperature is low during baking. In addition, the dough lays down during the laying time, so the dough stability is low, the total amount of gas generated is small, and it is inferior as baking powder. It was very low.
When both baking soda and acid agent are coated as in Comparative Example 2, the dough stability is high, but the peak temperature of gas generation is high, the total gas generation amount is small, and it is inferior as baking powder. The evaluation of the obtained dorayaki was also very low. This is presumably because the dough viscosity increases when the dough temperature rises and the coating material melts, so that the contact opportunity between the baking soda and the acid agent is suppressed and the reaction is not sufficiently performed.
When only baking soda was coated as in Comparative Example 3, the peak temperature of gas generation was slightly low, the amount of pre-gas generation was slightly low, and it was somewhat inferior as baking powder. Evaluation of dorayaki obtained using this On the other hand, when only the acidic agent was coated as in Example 1, the amount of gas generation and dough stability was excellent as baking powder, as in the control example. The evaluation of the dorayaki obtained was also high.
実施例２
原料として、フマル酸４７５ｇと硬化菜種油（融点：６８．２℃）２５ｇを用いた以外は実施例１と同様にして、平均膜厚８．５μｍのフマル酸の硬化油脂コーティング物を製造した。
重曹０．７５ｇに、上記で製造したフマル酸の硬化油脂コーティング物０．３５ｇ（中和６５％相当量の酸性剤）を混合して、実施例２のベーキングパウダー組成物を製造した。
Example 2
A hardened fat and oil coating product of fumaric acid having an average film thickness of 8.5 μm was produced in the same manner as in Example 1 except that 475 g of fumaric acid and 25 g of hardened rapeseed oil (melting point: 68.2 ° C.) were used as raw materials.
The baking powder composition of Example 2 was manufactured by mixing 0.75 g of baking soda with 0.35 g of the hardened fat and oil coating product of fumaric acid prepared above (an acid agent equivalent to 65% neutralization).
実施例３
実施例１と同様にして、平均膜厚１７．４μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化コーティング物０．３７ｇ（中和６５％相当量の酸性剤）を混合して、実施例３のベーキングパウダー組成物を製造した。
Example 3
In the same manner as in Example 1, a hardened oil / fat coating of fumaric acid having an average film thickness of 17.4 μm was produced.
Subsequently, the baking powder composition of Example 3 was manufactured by mixing 0.75 g of baking soda with 0.37 g of the above-prepared fumaric acid cured coating (an acid agent equivalent to 65% neutralization).
実施例４
原料として、フマル酸４００ｇと硬化菜種油（融点：６８．２℃）１００ｇを用いた以外は実施例１と同様にして、平均膜厚４２．７μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化油脂コーティング物０．４２ｇ（中和６５％相当量の酸性剤）を混合して、実施例４のベーキングパウダー組成物を製造した。
Example 4
A hardened oil and fat coating material of fumaric acid having an average film thickness of 42.7 μm was produced in the same manner as in Example 1 except that 400 g of fumaric acid and 100 g of hardened rapeseed oil (melting point: 68.2 ° C.) were used.
Next, 0.45 g of the above-prepared fumaric acid hardened oil / fat coating product (acidic agent equivalent to 65% neutralization) was mixed with 0.75 g of sodium bicarbonate to prepare the baking powder composition of Example 4.
比較例４
原料として、フマル酸４９５ｇと硬化菜種油（融点：６８．２℃）５ｇを用いた以外は実施例１と同様にして、平均膜厚２．０μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化油脂コーティング物０．３４ｇ（中和６５％相当量の酸性剤）を混合して、比較例４のベーキングパウダー組成物を製造した。
Comparative Example 4
A hardened oil and fat coating product of fumaric acid having an average film thickness of 2.0 μm was produced in the same manner as in Example 1 except that 495 g of fumaric acid and 5 g of hardened rapeseed oil (melting point: 68.2 ° C.) were used as raw materials.
Subsequently, the baking powder composition of the comparative example 4 was manufactured by mixing 0.75g of baking soda with 0.34g of the hardened oil / fat coating material of fumaric acid produced above (an acid agent equivalent to 65% neutralization).
比較例５
原料として、フマル酸３００ｇと硬化菜種油（融点：６８．２℃）２００ｇを用いた以外は実施例１と同様にして、平均膜厚１０６．２μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化油脂コーティング物０．５６ｇ（中和６５％相当量の酸性剤）を混合して、比較例５のベーキングパウダー組成物を製造した。
Comparative Example 5
A cured oil and fat coating of fumaric acid having an average film thickness of 106.2 μm was produced in the same manner as in Example 1 except that 300 g of fumaric acid and 200 g of hardened rapeseed oil (melting point: 68.2 ° C.) were used as raw materials.
Subsequently, the baking powder composition of the comparative example 5 was manufactured by mixing 0.75 g of baking soda with 0.56 g of the hardened oil and fat coating product of fumaric acid prepared above (an acid agent equivalent to 65% neutralization).
試験例２
実施例２〜４のベーキングパウダー組成物、比較例４及び５のベーキングパウダー組成物について、試験例１と同様にして、ガス発生量及び生地安定性を測定・評価するとともに、これらベーキングパウダー組成物を用いてどら焼きを製造し、その効果について試験例１と同様に評価を行った。なお、酸性剤としてミョウバンを用いたベーキングパウダー組成物を対照とした。
これらの結果を次の表２に示す。
Test example 2
The baking powder compositions of Examples 2 to 4 and the baking powder compositions of Comparative Examples 4 and 5 were measured and evaluated for gas generation amount and dough stability in the same manner as in Test Example 1, and these baking powder compositions. The dorayaki was manufactured using and the effect was evaluated in the same manner as in Test Example 1. A baking powder composition using alum as an acid agent was used as a control.
These results are shown in Table 2 below.
比較例４のように、硬化油脂でフマル酸をコーティングしていても、そのコーティングの平均膜厚が５μｍ未満である場合には、全ガス発生量が少なく、生地安定性が低くなっており、また、これを用いて得られたどら焼きの評価も低いものであった。
また、比較例５のように、フマル酸のコーティングの平均膜厚が５０μｍを超える場合には、生地安定性が良いものの、全ガス発生量が少なく、また、これを用いて得られたどら焼きの評価もやや低いものであった。
一方、実施例２〜４のように、フマル酸の硬化油脂のコーティング膜厚が本発明の範囲であるものは、対照例と同様に、４５℃以上でのガス発生量及び全ガス発生量が多く、生地安定性にも優れ、また、このベーキングパウダー組成物を用いて得られたどら焼きの評価も高いものであった。
As in Comparative Example 4, even when fumaric acid is coated with hardened oil and fat, when the average film thickness of the coating is less than 5 μm, the total gas generation amount is small and the dough stability is low. Moreover, the evaluation of the dorayaki obtained using this was also low.
Further, as in Comparative Example 5, when the average film thickness of the fumaric acid coating exceeds 50 μm, although the dough stability is good, the total gas generation amount is small, and the dorayaki obtained using this is used. The evaluation was also somewhat low.
On the other hand, as in Examples 2 to 4, the coating film thickness of the fumaric acid hardened oil and fat is within the scope of the present invention. Many dough stability was also excellent, and Dorayaki obtained using this baking powder composition was highly evaluated.
実施例５
原料として、フマル酸４５０ｇと硬化パーム油脂（融点：５５．４℃）５０ｇを用いた以外は実施例１と同様にして、平均膜厚１２．６μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化油脂コーティング物０．３７ｇ（中和６５％相当量の酸性剤）を混合して、実施例５のベーキングパウダー組成物を製造した。
Example 5
A hardened fat and oil coating product of fumaric acid having an average film thickness of 12.6 μm was produced in the same manner as in Example 1 except that 450 g of fumaric acid and 50 g of hardened palm oil and fat (melting point: 55.4 ° C.) were used.
Subsequently, the baking powder composition of Example 5 was manufactured by mixing 0.75 g of sodium bicarbonate with 0.37 g of the above-prepared fumaric acid hardened oil / fat coating (an acid agent equivalent to 65% neutralization).
比較例６
原料として、フマル酸４５０ｇとパーム油脂（融点：４３．０℃）５０ｇを用いた以外は実施例１と同様にして、平均膜厚１４．８μｍのフマル酸の油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化油脂コーティング物０．３７ｇ（中和６５％相当量の酸性剤）を混合して、比較例６のベーキングパウダー組成物を製造した。
Comparative Example 6
A fumaric acid oil-fat coating with an average film thickness of 14.8 μm was produced in the same manner as in Example 1 except that 450 g of fumaric acid and 50 g of palm oil (melting point: 43.0 ° C.) were used as raw materials.
Subsequently, the baking powder composition of the comparative example 6 was manufactured by mixing 0.75g of baking soda with 0.37g of the hardened oil / fat coating product of fumaric acid produced above (an acid agent equivalent to 65% neutralization).
試験例３
実施例５及び実施例３のベーキングパウダー組成物、比較例６のベーキングパウダー組成物について、試験例１と同様にして、ガス発生量及び生地安定性を測定・評価するとともに、これらベーキングパウダー組成物を用いてどら焼きを製造し、その効果について試験例１と同様に評価を行った。なお、酸性剤としてミョウバンを用いたベーキングパウダー組成物を対照とした。
これらの結果を次の表３に示す。
Test example 3
The baking powder compositions of Example 5 and Example 3 and the baking powder composition of Comparative Example 6 were measured and evaluated for gas generation amount and dough stability in the same manner as in Test Example 1, and these baking powder compositions. The dorayaki was manufactured using and the effect was evaluated in the same manner as in Test Example 1. A baking powder composition using alum as an acid agent was used as a control.
These results are shown in Table 3 below.
比較例６のように、油脂でコーティングし、その平均膜厚が１４．８μｍと本発明の範囲であっても、当該油脂の融点が５５℃未満である場合には、全ガス発生量がやや少なく、また、生地安定性が低いものであった。また、このベーキングパウダー組成物を用いて得られたどら焼きの評価も低いものであった。
一方、実施例５のように、フマル酸を融点が５５．４℃の硬化パーム油でコーティングしたベーキングパウダー組成物の場合には、対照例と同様に、４５℃以上でのガス発生量及び全ガス発生量が多く、生地安定性にも優れ、また、このベーキングパウダー組成物を用いて得られたどら焼きの評価も高いものであった。
Even if it coats with fats and oils and the average film thickness is 14.8 micrometers and the range of this invention like the comparative example 6, when melting | fusing point of the said fats and oils is less than 55 degreeC, the total gas generation amount is a little. Less and the fabric stability was low. Moreover, the evaluation of the dorayaki obtained using this baking powder composition was also low.
On the other hand, as in Example 5, in the case of a baking powder composition in which fumaric acid was coated with a hardened palm oil having a melting point of 55.4 ° C., the amount of gas generated at 45 ° C. or higher and the total amount were similar to the control example. The amount of gas generated was large, the dough stability was excellent, and the dorayaki obtained using this baking powder composition was highly evaluated.
実施例６
原料として、フマル酸一ナトリウム４５０ｇと硬化大豆油脂（融点：６７．０℃）５０ｇを用いた以外は実施例１と同様にして、平均膜厚１６．７μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造したフマル酸の硬化油脂コーティング物０．８８ｇ（中和６５％相当量の酸性剤）を混合して、実施例６のベーキングパウダー組成物を製造した。
Example 6
A hardened fat and oil coating of fumaric acid with an average film thickness of 16.7 μm was produced in the same manner as in Example 1 except that 450 g of monosodium fumarate and 50 g of hardened soybean fat (melting point: 67.0 ° C.) were used as raw materials. did.
Subsequently, the baking powder composition of Example 6 was manufactured by mixing 0.75 g of sodium bicarbonate with 0.88 g of the above-prepared fumaric acid hardened oil / fat coating (an acid agent equivalent to 65% neutralization).
実施例７
原料として、酒石酸４５０ｇと硬化大豆油（融点：６７．０℃）５０ｇを用いた以外は実施例１と同様にして、平均膜厚１７．２μｍのフマル酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造した酒石酸の硬化油脂コーティング物０．３７ｇ（中和６５％相当量の酸性剤）を混合して、実施例８のベーキングパウダー組成物を製造した。
Example 7
A fumaric acid hardened oil / fat coating with an average film thickness of 17.2 μm was produced in the same manner as in Example 1 except that 450 g of tartaric acid and 50 g of hardened soybean oil (melting point: 67.0 ° C.) were used as raw materials.
Subsequently, the baking powder composition of Example 8 was manufactured by mixing 0.75 g of sodium bicarbonate with 0.37 g of the above-prepared tartaric acid hardened oil and fat coating (an acid agent equivalent to 65% neutralization).
実施例８
原料として、酒石酸４００ｇと硬化大豆油脂（融点：６７．０℃）１００ｇを用いた以外は実施例１と同様にして、平均膜厚４１．４μｍの酒石酸の硬化油脂コーティング物を製造した。
次いで、重曹０．７５ｇに、上記製造した酒石酸の硬化油脂コーティング物０．４２ｇ（中和６５％相当量の酸性剤）を混合して、実施例７のベーキングパウダー組成物を製造した。
Example 8
A tartaric acid hardened oil / fat coating with an average film thickness of 41.4 μm was produced in the same manner as in Example 1 except that 400 g of tartaric acid and 100 g of hardened soybean oil (melting point: 67.0 ° C.) were used as raw materials.
Next, 0.42 g of the tartaric acid hardened oil / fat coating prepared above (an acidic agent equivalent to 65% neutralization) was mixed with 0.75 g of sodium bicarbonate to prepare the baking powder composition of Example 7.
比較例７
酒石酸として、実施例７で使用した酒石酸のコーティング物に代えて、コーティングしていない酒石酸を用いた以外は実施例７と同様にして、比較例７のベーキングパウダー組成物を製造した。
Comparative Example 7
A baking powder composition of Comparative Example 7 was produced in the same manner as in Example 7, except that uncoated tartaric acid was used as the tartaric acid instead of the tartaric acid coating used in Example 7.
試験例４
実施例６〜８のベーキングパウダー組成物、比較例７のベーキングパウダー組成物について、試験例１と同様にして、ガス発生量及び生地安定性を測定・評価するとともに、これらベーキングパウダー組成物を用いてどら焼きを製造し、その効果について試験例１と同様に評価を行った。なお、酸性剤としてミョウバンを用いたベーキングパウダー組成物を対照とした。
これらの結果を次の表４に示す。
Test example 4
The baking powder compositions of Examples 6 to 8 and the baking powder composition of Comparative Example 7 were measured and evaluated for the amount of gas generated and the dough stability in the same manner as in Test Example 1, and these baking powder compositions were used. Tedoraki was produced and the effect was evaluated in the same manner as in Test Example 1. A baking powder composition using alum as an acid agent was used as a control.
These results are shown in Table 4 below.
実施例６のように、フマル酸一ナトリウムを融点が６７．０℃の硬化大豆油でコーティングしたベーキングパウダー組成物の場合には、対照例と同様に、４５℃以上でのガス発生量及び全ガス発生量が多く、生地安定性にも優れ、このベーキングパウダー組成物を用いて得られたどら焼きの評価も高いものであった。また、実施例７及び８のように、酸性剤として、フマル酸の代わりに酒石酸を用いたベーキングパウダー組成物の場合においても、対照例と同様に、４５℃以上でのガス発生量及び全ガス発生量が多く、生地安定性にも優れ、このベーキングパウダー組成物を用いて得られたどら焼きの評価も高いものであった。 In the case of the baking powder composition in which monosodium fumarate was coated with hydrogenated soybean oil having a melting point of 67.0 ° C. as in Example 6, the amount of gas generated at 45 ° C. The amount of gas generated was large, the dough stability was excellent, and the dorayaki obtained using this baking powder composition was highly evaluated. Further, as in Examples 7 and 8, in the case of a baking powder composition using tartaric acid instead of fumaric acid as an acid agent, the amount of gas generated at 45 ° C. or higher and the total gas as in the control example The amount generated was excellent, the dough stability was excellent, and the dorayaki obtained using this baking powder composition was highly evaluated.
本発明は、従来のアルミニウム塩やリン酸塩を含むベーキングパウダー組成物と同等な特性を有しながら、アルミニウム塩及びリン酸塩を含まないベーキングパウダー組成物を提供するものであり、本発明のベーキングパウダー組成物を用いることにより、ベーキングパウダーに起因するアルミニウム塩やリン酸塩の摂取を防ぐことができる食品を提供することが可能となる。 The present invention provides a baking powder composition that does not contain aluminum salt and phosphate, while having properties equivalent to those of conventional baking powder compositions containing aluminum salt and phosphate. By using the baking powder composition, it is possible to provide a food that can prevent the intake of aluminum salts and phosphates resulting from the baking powder.
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| JP2013081386A (en) * | 2011-10-06 | 2013-05-09 | Okuno Chemical Industries Co Ltd | Bacteriostatic agent |
| JP2014223042A (en) * | 2013-05-17 | 2014-12-04 | 株式会社日清製粉グループ本社 | Baking powder, manufacturing method thereof, and food product using the baking powder |
| WO2016013071A1 (en) * | 2014-07-23 | 2016-01-28 | オリエンタル酵母工業株式会社 | Baking powder, method for manufacturing same, and food using baking powder |
| JP2020146065A (en) * | 2020-06-17 | 2020-09-17 | オリエンタル酵母工業株式会社 | Manufacturing method of baking powder composition and food product |
| WO2021241107A1 (en) * | 2020-05-29 | 2021-12-02 | 株式会社ウエノフードテクノ | Coated organic acid for food additives and shelf-life improver for food |
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