JP2013099294A - Mix for confectionery - Google Patents
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Abstract
Description
本発明は、菓子類用ミックスに関し、詳しくは、体積が大きく、沈みなどの変形がなく、しかもソフトで、外観、内相、食感に優れる菓子類を得ることのできる菓子類用ミックス、特に、ホットケーキまたは鯛焼きに用いて好適な菓子類用ミックスに関する。 The present invention relates to a confectionery mix, and more specifically, a confectionery mix that has a large volume, is free from deformation such as sinking, is soft, and can provide a confectionery that is excellent in appearance, internal phase, and texture. The present invention relates to a confectionery mix suitable for use in hot cakes or baked potatoes.
ホットケーキ、鯛焼きなどの菓子類は、体積が大きく、内相のキメが細かく、食感の良いもの、例えば、ホットケーキの場合、もっちりとした食感を有するものが好まれ、鯛焼きの場合は、よりパリパリ、さくさくとした食感を有するものが最近では好まれている。 Confectioneries such as hot cakes and grilled rice are preferred because they have a large volume, a fine texture of the inner phase, and a good texture, for example, in the case of a hot cake, a cake with a tight texture is preferred. In the case of, those having a more crisp and crunchy texture are recently preferred.
そのような菓子類を得るための小麦粉組成物として、例えば、特許文献１には、「小麦粉から主としてなる穀粉類１００重量部に対して、卵白粉末を０．１〜１０重量部、糊化澱粉を０．１〜１０重量部およびクエン酸を０．０１〜１重量部の割合で含有する菓子類用小麦粉組成物」が報告されている。
この報告されている菓子類用小麦粉組成物によれば、菓子類を製造する際の機械耐性および作業性に優れていて、体積が大きく、沈みなどの変形がなく、しかもソフトで、外観、内相、食感に優れる菓子類を得ることができる。
しかしながら、現在では、より一層の品質向上が要望されている。
As a flour composition for obtaining such a confectionery, for example, Patent Document 1 discloses that “0.1 to 10 parts by weight of egg white powder and gelatinized starch with respect to 100 parts by weight of flour mainly composed of flour. In a ratio of 0.1 to 10 parts by weight and 0.01 to 1 part by weight of citric acid has been reported.
According to this reported flour composition for confectionery, it has excellent mechanical resistance and workability when producing confectionery, has a large volume, is free from deformation such as sinking, is soft, has an appearance A confectionery excellent in phase and texture can be obtained.
However, at present, there is a demand for further quality improvement.
したがって本発明の目的は、前述した従来技術の菓子類用ミックスよりも、体積が大きく、沈みなどの変形がなく、しかもソフトで、外観、内相、食感に優れ、より一層品質が向上した菓子類用ミックスを提供することにある。 Therefore, the object of the present invention is larger than the above-described conventional confectionery mix, has a large volume, has no deformation such as sinking, and is soft, excellent in appearance, internal phase and texture, and further improved in quality. It is to provide a confectionery mix.
本発明者は、種々検討した結果、α化米粉と、米粉および／または澱粉とを、特定の配合比で、菓子類用ミックス中に配合することで、上記の目的を達成できることを見出し、本発明を完成した。 As a result of various studies, the present inventor has found that the above object can be achieved by blending pregelatinized rice flour and rice flour and / or starch into a confectionery mix at a specific blending ratio. Completed the invention.
即ち、本発明は、α化米粉と、米粉および／または澱粉とを含有し、
α化米粉と、米粉および／または澱粉との配合比（重量基準）が０．２〜４０：９９．８〜６０であることを特徴とする菓子類用ミックスを提供するものである。
That is, the present invention contains pregelatinized rice flour, rice flour and / or starch,
The present invention provides a mix for confectionery characterized in that the blending ratio (by weight) of pregelatinized rice flour and rice flour and / or starch is 0.2 to 40: 99.8 to 60.
また、本発明は、前記菓子類用ミックスを用いて得られた菓子類を提供するものである。 Moreover, this invention provides the confectionery obtained using the said confectionery mix.
本発明の菓子類用ミックスは、下記（１）〜（３）の効果を奏する。
（１）体積が大きく、沈みなどの変形がなく、しかもソフトで、外観、内相、食感に優れる菓子類が得られる。
（２）特に、ホットケーキに使用すると、ボリューム感があり、よりもっちりとした食感を有するホットケーキが得られる。
（３）また、鯛焼きに使用すると、よりぱりぱり、さくさくとした食感を有する鯛焼きが得られる。
The mix for confectionery of the present invention has the following effects (1) to (3).
(1) A confectionery having a large volume, no deformation such as sinking, soft and excellent in appearance, internal phase and texture can be obtained.
(2) In particular, when used in a hot cake, a hot cake having a voluminous feel and having a tighter texture can be obtained.
(3) Moreover, when it is used for simmering, a sautéed crisp and crisp texture can be obtained.
本発明の菓子類用ミックスについて、好ましい実施形態に基づき説明する。 The mix for confectionery of this invention is demonstrated based on preferable embodiment.
本発明の菓子類用ミックスで用いられるα化米粉は、うるち米またはもち米を、玄米のままあるいは精白した後、熱処理その他の公知の方法によって、好ましくはα化度が１５〜１００％、より好ましくは４０〜１００％となるようにα化して乾燥したものを所定の粒度、好ましくは平均粒径が３０〜４００μｍの範囲に粉砕したものである。なお、粉砕は、α化の前であってもよい。α化米粉としては、うるち米を原料としたものとして、乳児粉などが挙げられ、もち米を原料としたものとして、道明寺粉、落雁粉、寒梅粉、みじん粉などが挙げられる。また、α化米粉としては、商品名「PREGELATINISED RICE FLOUR」（CEREAL TECH製）、商品名「ＭＧ寒梅粉」（日の本穀粉（株）製）などの市販品を用いてもよい。 The pregelatinized rice flour used in the confectionery mix of the present invention is preferably brown rice or glutinous rice as brown rice or refined, and then heat treatment or other known methods, and the pregelatinization degree is preferably 15 to 100%, more preferably Is obtained by pulverizing the material which has been α-ized to 40 to 100% and dried to a predetermined particle size, preferably an average particle size of 30 to 400 μm. The pulverization may be performed before the pregelatinization. Examples of the pregelatinized rice flour include baby powder as a raw material of glutinous rice, and examples of those using glutinous rice as a raw material include Domyoji flour, fallen oat flour, kumbai flour, and mash flour. Commercially available products such as a trade name “PREGELATINISED RICE FLOUR” (manufactured by CEREAL TECH) and a trade name “MG Kanmei Flour” (manufactured by Nichihon Cereal Flour Co., Ltd.) may be used as the pregelatinized rice flour.
α化米粉としては、食感の点から、ＲＶＡの粘度が昇温時よりも降温時の方が高くなるものを用いることが好ましい。ＲＶＡの粘度が昇温時よりも降温時の方が高くなるとは、 下記ＲＶＡ測定条件において、昇温から９５℃に達するまでに記録される最高粘度よりも、９５℃から５０℃に降温する際に記録される最高粘度の方が高いものをいう。
特に、昇温時の最高粘度が２０００ｍＰａ・Ｓ以下、降温時の最高粘度が２５００ｍＰａ・Ｓ以上で、昇温時の最高粘度と、降温時の最高粘度の差が５００ｍＰａ・Ｓ以上あることが望ましい。このような条件を満たすα化米粉としては、「PREGELATINISED RICE FLOUR」（CEREAL TECH製）（平均粒径６０〜３００μ程度、かつ、湿熱処理したα化米粉）等が挙げられる。
As the pregelatinized rice flour, from the viewpoint of texture, it is preferable to use a powder whose RVA viscosity is higher when the temperature is lowered than when the temperature is raised. The RVA viscosity is higher when the temperature is lowered than when the temperature is raised. Under the following RVA measurement conditions, when the temperature is lowered from 95 ° C. to 50 ° C. than the maximum viscosity recorded until the temperature reaches 95 ° C. The highest viscosity recorded in the above.
In particular, it is desirable that the maximum viscosity at the time of temperature increase is 2000 mPa · S or less, the maximum viscosity at the time of temperature decrease is 2500 mPa · S or more, and the difference between the maximum viscosity at the time of temperature increase and the maximum viscosity at the time of temperature decrease is 500 mPa · S or more. . Examples of pregelatinized rice flour that satisfies such conditions include “PREGELATINISED RICE FLOUR” (manufactured by CEREAL TECH) (pregelatinized rice flour having an average particle size of about 60 to 300 μm and subjected to wet heat treatment).
本発明の菓子類用ミックスにおいて、α化米粉の配合量は、菓子類用ミックス中、好ましくは０．１〜１５．０重量％、より好ましくは０．５〜１０．０重量％である。α化米粉の配合量が０．１重量％未満であると、ソフトな食感や製品のボリューム感が得られなくなり、１５．０重量％を超えると、食感にねちゃつきが生じたり、製品ボリュームの低下が起こったりしやすくなる。 In the confectionery mix of the present invention, the blended amount of the pregelatinized rice flour is preferably 0.1 to 15.0% by weight, more preferably 0.5 to 10.0% by weight in the confectionery mix. If the blended amount of the pregelatinized rice flour is less than 0.1% by weight, the soft texture and the volume feeling of the product cannot be obtained, and if it exceeds 15.0% by weight, the texture may become sticky. Product volume is likely to decrease.
本発明の菓子類用ミックスで用いられる米粉は、うるち米またはもち米を、玄米のままあるいは精白した後、所定の粒度、好ましくは平均粒径が５〜２００μｍの範囲に粉砕したものである。米粉としては、うるち米を原料としたものとして、上新粉、上用粉などが挙げられ、もち米を原料にしたものとして、白玉粉、もち粉、球肥粉などが挙げられる。また、米粉としては、商品名「ＳＰＨ−７００」、「ル・マロニエ」（以上、日の本穀粉（株）製）、商品名「米粉ファイン」（木徳神糧（株）製）などの市販品を用いてもよい。 The rice flour used in the confectionery mix according to the present invention is obtained by milling glutinous rice or glutinous rice as brown rice or after pulverizing it to a predetermined particle size, preferably an average particle size of 5 to 200 μm. Examples of rice flour include powdered rice and flour for use as a raw material, and white flour, glutinous powder, ball fertilizer and the like as glutinous rice. As rice flour, commercial names such as “SPH-700”, “Le Maronie” (manufactured by Hinomoto Flour Co., Ltd.), and “Yone Flour Fine” (manufactured by Kiokujinjyo Co., Ltd.) are available. You may use goods.
米粉としては、食感の点から、ＲＶＡのピーク粘度が７０００ｍＰａ・Ｓ以上、特に７５００〜９０００ｍＰａ・Ｓのものを用いることが好ましい。
ＲＶＡのピーク粘度は、ラピッドビスコアナライザー（ＲＶＡ）(Newport Scientific 社製) を使用し、次のようにして測定されたものである。
アルミ缶に米粉４ｇ（米粉の水分値が１４％含有時に４ｇ必要であり、水分値が異なる際は米粉の固形分が３．４４ｇとなるように換算する）および米粉との合計重量で２９ｇになるように蒸留水を加えた後、パドル（攪拌子）を入れタワーにセットする。更にパドルを回転（１６０ｒｐｍ／ｍｉｎ）させながら加温上昇させて粘度を測定する。この時の加温上昇条件は、５０℃で１分間保持した後、７分３０秒をかけて９５℃まで昇温し、９５℃で５分間保持する。次いで７分３０秒を要して５０℃まで降温し、５０℃で２分間保持する。このようにして得られた粘度曲線より、最高粘度値を求める。この最高粘度値がピーク粘度の値である。
このような条件を満たす米粉としては、「ル・マロニエ」（日の本穀粉（株）製）等が挙げられる。
As the rice flour, it is preferable to use a rice flour having an RVA peak viscosity of 7000 mPa · S or more, particularly 7500 to 9000 mPa · S, in terms of texture.
The peak viscosity of RVA was measured as follows using a rapid visco analyzer (RVA) (manufactured by Newport Scientific).
In an aluminum can, 4g of rice flour (4g is required when the moisture content of rice flour is 14%, and when the moisture value is different, the solid content of rice flour is converted to 3.44g) and the total weight of rice flour to 29g After adding distilled water, put a paddle (stirring bar) and set it in the tower. Further, the viscosity is measured by raising the temperature while rotating the paddle (160 rpm / min). As for the heating increase condition at this time, after holding at 50 ° C. for 1 minute, the temperature is raised to 95 ° C. over 7 minutes and 30 seconds and held at 95 ° C. for 5 minutes. Next, it takes 7 minutes and 30 seconds to lower the temperature to 50 ° C. and hold at 50 ° C. for 2 minutes. The maximum viscosity value is obtained from the viscosity curve thus obtained. This maximum viscosity value is the peak viscosity value.
Examples of rice flour that satisfies such conditions include “Le Maronnier” (manufactured by Nihon Hon Flour Co., Ltd.).
本発明の菓子類用ミックスで用いられる澱粉としては、例えば、馬鈴薯澱粉、タピオカ澱粉、甘藷澱粉などの地下系澱粉や、コーンスターチ、小麦澱粉、サゴ澱粉、ワキシーコーンスターチ、米澱粉、緑豆澱粉、エンドウ豆澱粉などの地上系澱粉が挙げられる。また、これらの澱粉をα化処理した澱粉およびこれらのα化澱粉を酢酸化、リン酸架橋などの処理をした化工α化でん粉、例えば、ハイアミロースコーンスターチ（コーンスターチの化工澱粉）、酸化コーンスターチ、エーテル化タピオカ澱粉などを用いてもよい。澱粉としては、商品名「分級ＳＨ」（斜里町農業協同組合製の馬鈴薯澱粉）、商品名「松谷ゆり８」（松谷化学工業（株）製のタピオカ澱粉）、商品名「日食コーンスターチＩＰ Ｗ」（日本食品化工（株）製のコーンスターチ）、商品名「アミロジェルＨＢ−４５０」（三和澱粉工業（株）製のハイアミロースコーンスターチ）、商品名「ＮＤＦ−１００」（日本澱粉工業（株）製の酸化コーンスターチ）などの市販品を用いてもよい。
これらの澱粉の中でも、地下系澱粉としては、馬鈴薯澱粉、タピオカ澱粉が好ましく、地上系澱粉としては、コーンスターチ、ハイアミロースコーンスターチが好ましい。
Starch used in the confectionery mix of the present invention includes, for example, underground starch such as potato starch, tapioca starch, sweet potato starch, corn starch, wheat starch, sago starch, waxy corn starch, rice starch, mung bean starch, peas Examples include terrestrial starches such as starch. Further, starches obtained by pre-gelatinizing these starches and modified pre-gelatinized starches obtained by subjecting these pre-gelatinized starches to acetic acid and phosphoric acid crosslinking, such as high amylose corn starch (modified starch of corn starch), oxidized corn starch, ether Tapioca starch may be used. As the starch, the product name “Classified SH” (potato starch manufactured by Shari Town Agricultural Cooperative), the product name “Matsuya Yuri 8” (Tapioca starch manufactured by Matsutani Chemical Industry Co., Ltd.), and the product name “Eclipse Corn Starch IP W”. "Corn starch manufactured by Nippon Shokuhin Kako Co., Ltd.", trade name "Amirogel HB-450" (high amylose corn starch manufactured by Sanwa Starch Co., Ltd.), trade name "NDF-100" (Nippon Starch Co., Ltd.) Commercial products such as manufactured oxidized corn starch) may also be used.
Among these starches, potato starch and tapioca starch are preferable as the underground starch, and corn starch and high amylose corn starch are preferable as the ground starch.
澱粉としては、地下系澱粉あるいは地上系澱粉をそれぞれ単独で用いることもできるが、食感改良の点から、地下系澱粉と地上系澱粉とを併用することが好ましい。なお、地下系澱粉あるいは地上系澱粉は、一種のみを用いてもよく、二種以上を併用してもよい As the starch, an underground starch or an above-ground starch can be used alone, but it is preferable to use an underground starch and an above-ground starch in combination from the viewpoint of improving the texture. In addition, underground type | system | group starch or ground type | system | group starch may use only 1 type, and may use 2 or more types together.
地下系澱粉と地上系澱粉とを併用する場合、地下系澱粉１〜３０重量％及び地上系澱粉９９〜７０重量％からなる澱粉を用いることが好ましく、地下系澱粉２〜２５重量％及び地上系澱粉９８〜７５重量％からなる澱粉を用いることがより好ましい。 When using an underground starch and a ground starch together, it is preferable to use a starch composed of 1 to 30% by weight of the underground starch and 99 to 70% by weight of the ground starch, and 2 to 25% by weight of the underground starch and the ground starch. It is more preferable to use starch consisting of 98 to 75% by weight of starch.
本発明の菓子類用ミックスにおいて、米粉および／または澱粉の配合量は、菓子類用ミックス中、好ましくは１〜９５重量％、より好ましくは５〜９０重量％である。米粉および／または澱粉の配合量が１重量％未満であると、サクサクまたはもちもちとした食感を得られなくなり、９５重量％を超えると、甘味が少なくなる、作業適性が良くないなどの問題がある。 In the confectionery mix of the present invention, the amount of rice flour and / or starch is preferably 1 to 95% by weight, more preferably 5 to 90% by weight in the confectionery mix. If the blended amount of rice flour and / or starch is less than 1% by weight, crispy or sticky texture cannot be obtained, and if it exceeds 95% by weight, sweetness is reduced and workability is not good. is there.
本発明の菓子類用ミックスでは、米粉および澱粉は、それぞれ単独で用いてもよく、米粉と澱粉とを併用してもよい。米粉と澱粉とを併用する場合、米粉と澱粉との配合比（重量基準）は好ましくは１０〜６０：９０〜４０、より好ましくは３０〜５０：７０〜５０である。 In the confectionery mix of the present invention, rice flour and starch may be used alone, or rice flour and starch may be used in combination. When using together rice flour and starch, the compounding ratio (weight basis) of rice flour and starch is preferably 10-60: 90-40, more preferably 30-50: 70-50.
本発明の菓子類用ミックスは、上述したα化米粉と、米粉および／または澱粉との配合比（重量基準）を０．２〜４０：９９．８〜６０、好ましくは０．５〜３０：９９．５〜７０、より好ましくは１〜１０：９９〜９０とする。α化米粉の配合比が０．２未満（米粉および／または澱粉の配合比が９９．８超）であると、ソフトな食感や製品のボリューム感が得られなくなり、α化米粉の配合比が４０超（米粉および／または澱粉の配合比が６０未満）であると、食感にねちゃつきが生じたり、製品ボリュームの低下が起こったりしやすくなる。 The mix for confectionery of the present invention has a blending ratio (by weight) of the above-mentioned pregelatinized rice flour and rice flour and / or starch of 0.2 to 40: 99.8 to 60, preferably 0.5 to 30: 99.5 to 70, more preferably 1 to 10:99 to 90. If the blending ratio of the pregelatinized rice flour is less than 0.2 (the blending ratio of rice flour and / or starch is more than 99.8), a soft food texture or a product volume feeling cannot be obtained, and the blending ratio of the pregelatinized rice flour Is more than 40 (ratio of rice flour and / or starch is less than 60), the texture is likely to be sticky or the product volume is likely to decrease.
本発明の菓子類用ミックスは、α化米粉と米粉および／または澱粉のみから構成されてもよく、通常菓子類用ミックスに用いられる小麦粉、全粒粉、ライ麦粉、ソルガム粉、大麦粉、大豆粉、黄粉などの穀粉および、後述するその他の成分を適宜配合してもよい。小麦粉などの穀粉およびその他の成分を配合する場合は、α化米粉と米粉および／または澱粉の合計の含有量を、菓子類用ミックス中、好ましくは１〜８５重量％、より好ましくは１０〜８５重量％とする。 The mix for confectionery of the present invention may be composed only of pregelatinized rice flour and rice flour and / or starch, and is usually used in confectionery mixes such as wheat flour, whole grain flour, rye flour, sorghum flour, barley flour, soybean flour, You may mix | blend flour, such as yellow flour, and the other component mentioned later suitably. When blending flour and other ingredients such as wheat flour, the total content of pregelatinized rice flour and rice flour and / or starch is preferably 1 to 85% by weight, more preferably 10 to 85% in the confectionery mix. Weight%.
また、本発明の菓子類用ミックスには、α化米粉と、米粉および／または澱粉、ならびに上述した小麦粉などの穀粉類の他、菓子類の種類に応じて、従来用いられている原材料や添加物、例えば、大豆蛋白質、小麦グルテン、卵粉末、脱脂粉乳などの蛋白素材；動植物油脂、粉末油脂などの油脂類；食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリンなどのその他の成分を適宜含有することができる。 In addition, the mix for confectionery of the present invention includes pre-grown rice flour, rice flour and / or starch, and flours such as wheat flour as described above, and conventionally used raw materials and additives depending on the type of confectionery. Products, for example, protein materials such as soy protein, wheat gluten, egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; , And other ingredients such as seasonings, vitamins, minerals, pigments, fragrances, and dextrins can be appropriately contained.
本発明の菓子類用ミックスとしては、ホットケーキ、鯛焼き、ドーナツ、ワッフル、どら焼き、クリスピータイプピザなどに対応した配合のミックスを挙げることができるが、食感の点から、特にホットケーキ及び鯛焼きに対応した配合のミックスが好ましい。
以下に、ホットケーキ用ミックスおよび鯛焼き用ミックスについての好ましい配合例を挙げる。
Examples of the confectionery mix according to the present invention include a mix of a mixture corresponding to hot cake, baked potato, donut, waffle, dorayaki, crispy type pizza, etc. A mix with a composition corresponding to sushi is preferred.
Below, the preferable compounding example about the mix for hot cakes and the mix for grilling is given.
＜ホットケーキ用ミックスの好ましい配合例＞
α化米粉：本発明の菓子類用ミックス中、好ましくは０．５〜１０重量％、より好ましくは０．８〜５重量％。
タピオカ澱粉：本発明の菓子類用ミックス中、好ましくは１〜２５重量％、より好ましくは１．２〜１５重量％。
米粉：本発明の菓子類用ミックス中、好ましくは３〜８５重量％、より好ましくは５〜２０重量％。
砂糖：本発明の菓子類用ミックス中、好ましくは５〜３０重量％、より好ましくは８〜２０重量％。
麦芽糖：本発明の菓子類用ミックス中、好ましくは０．３〜２０重量％、より好ましくは１〜１５重量％。
油脂：本発明の菓子類用ミックス中、好ましくは０．１〜２０重量％、より好ましくは０．５〜１０重量％。
膨張剤：本発明の菓子類用ミックス中、好ましくは０．３〜８重量％、より好ましくは１〜５重量％。
<Preferred formulation example of mix for hot cake>
Pregelatinized rice flour: preferably 0.5 to 10 wt%, more preferably 0.8 to 5 wt% in the confectionery mix of the present invention.
Tapioca starch: preferably 1 to 25% by weight, more preferably 1.2 to 15% by weight in the confectionery mix of the present invention.
Rice flour: preferably 3 to 85% by weight, more preferably 5 to 20% by weight in the confectionery mix of the present invention.
Sugar: In the mix for confectionery of the present invention, preferably 5 to 30% by weight, more preferably 8 to 20% by weight.
Maltose: preferably 0.3 to 20% by weight, more preferably 1 to 15% by weight in the confectionery mix of the present invention.
Fats and oils: preferably 0.1 to 20% by weight, more preferably 0.5 to 10% by weight in the confectionery mix of the present invention.
Swelling agent: preferably 0.3 to 8% by weight, more preferably 1 to 5% by weight in the confectionery mix of the present invention.
＜鯛焼き用ミックスの好ましい配合例＞
α化米粉：本発明の菓子類用ミックス中、好ましくは０．３〜８重量％、より好ましくは０．５〜５重量％。
コーンスターチ：本発明の菓子類用ミックス中、好ましくは１〜７０重量％、より好ましくは３〜５０重量％。
米粉：本発明の菓子類用ミックス中、好ましくは１〜７０重量％、より好ましくは３〜５０重量％。
馬鈴薯澱粉：本発明の菓子類用ミックス中、好ましくは０．５〜２０重量％、より好ましくは１〜１０重量％。
ハイアミロースコーンスターチ：本発明の菓子類用ミックス中、好ましくは０．２〜１０重量％、より好ましくは０．５〜５重量％。
酸化コーンスターチ：本発明の菓子類用ミックス中、好ましくは０．１〜８重量％、より好ましくは０．５〜５重量％。
油脂：本発明の菓子類用ミックス中、好ましくは０．２〜１５重量％、より好ましくは１〜１０重量％。
砂糖：本発明の菓子類用ミックス中、好ましくは１〜２０重量％、より好ましくは３〜１０重量％。
膨張剤：本発明の菓子類用ミックス中、好ましくは０．３〜８重量％、より好ましくは０．８〜５重量％。
<Preferred formulation example of mix for roasting>
Pregelatinized rice flour: preferably 0.3 to 8% by weight, more preferably 0.5 to 5% by weight in the confectionery mix of the present invention.
Corn starch: preferably 1 to 70% by weight, more preferably 3 to 50% by weight in the confectionery mix of the present invention.
Rice flour: preferably 1 to 70% by weight, more preferably 3 to 50% by weight in the confectionery mix of the present invention.
Potato starch: In the confectionery mix of the present invention, preferably 0.5 to 20 wt%, more preferably 1 to 10 wt%.
High amylose corn starch: preferably 0.2 to 10% by weight, more preferably 0.5 to 5% by weight in the confectionery mix of the present invention.
Oxidized corn starch: in the confectionery mix of the present invention, preferably 0.1 to 8 wt%, more preferably 0.5 to 5 wt%.
Fats and oils: preferably 0.2 to 15% by weight, more preferably 1 to 10% by weight in the confectionery mix of the present invention.
Sugar: In the mix for confectionery of the present invention, preferably 1 to 20% by weight, more preferably 3 to 10% by weight.
Swelling agent: In the confectionery mix of the present invention, preferably 0.3 to 8% by weight, more preferably 0.8 to 5% by weight.
本発明の菓子類は、前述した本発明の菓子類用ミックスを用いて、菓子類の種類に応じた常法により製造されたものである。この際、本発明の菓子類の製造に用いられる菓子生地の調製は、あらかじめ調製した本発明の菓子類用ミックスに、水等を加えて調製してもよく、また、本発明の菓子類用ミックスに用いられる原材料と水等を段階的又は一度に加えて調製してもよい。 The confectionery of this invention is manufactured by the conventional method according to the kind of confectionery using the mix for confectionery of this invention mentioned above. At this time, the confectionery dough used for the production of the confectionery of the present invention may be prepared by adding water or the like to the confectionery mix of the present invention prepared in advance, or for the confectionery of the present invention. You may prepare by adding the raw material used for a mix, water, etc. in steps or at once.
次に、本発明をさらに具体的に説明するために、実施例および比較例を挙げて説明するが、本発明は、以下の実施例などに制限されるものではない。 Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.
≪ホットケーキ用ミックスならびにホットケーキの製造および評価≫
実施例１〜７及び比較例１〜６
実施例１〜７及び比較例１〜６に係るホットケーキ用ミックスは、以下の表１−１〜１−３の配合で製造した。表１−１〜１−３中の数値は菓子類用ミックス全体に対する割合を重量％で表したものである。
なお、以下のホットケーキ用ミックスに用いた原材料は以下の通りである。
α化米粉：商品名「PREGELATINISED RICE FLOUR」CEREAL TECH製：α化度：80%
米粉：商品名「米粉 ファイン」木徳神糧（株）製
タピオカ澱粉：商品名「松谷ゆり８」松谷化学工業（株）製
砂糖：商品名「グラニュ糖ＦＮＧＭ」フジ日本精糖（株）製
麦芽糖：商品名「サンマルトミドリ」（株）林原製
油脂：商品名「菜種サラダ油」日清オイリオ（株）製
膨張剤：商品名「ベーキングパウダー」大宮糧食工業（株）製
≪Production and evaluation of hot cake mix and hot cake≫
Examples 1-7 and Comparative Examples 1-6
Mixes for hot cakes according to Examples 1 to 7 and Comparative Examples 1 to 6 were produced with the formulations shown in Tables 1-1 to 1-3 below. The numerical values in Tables 1-1 to 1-3 represent the percentage of the confectionery mix in terms of weight%.
In addition, the raw material used for the following mix for hot cakes is as follows.
Alpha rice flour: Product name “PREGELATINISED RICE FLOUR” Made by CEREAL TECH: Degree of alpha: 80%
Rice flour: Trade name “rice flour fine” Tapioca starch manufactured by Kintokujinsai Co., Ltd. Product name “Matsuya Yuri 8” Matsutani Chemical Industry Co., Ltd. Sugar: Trade name “Granu sugar FNGM” Fuji Nippon Seika Co., Ltd. malt sugar: Product name “San Marto Midori” Hayashibara Oil & Fats Co., Ltd .: Product name “rapeseed salad oil” Nisshin Oilio Co., Ltd. Expansion agent: Product name “Baking Powder” manufactured by Omiya Foods Co., Ltd.
以上の各実施例および比較例に係るホットケーキ用ミックスを用いて、以下に示す配合・手順により、ホットケーキを作製した。 Using the mix for hot cake according to each of the above Examples and Comparative Examples, a hot cake was prepared by the following formulation and procedure.
＜ホットケーキの配合＞
ホットケーキ用ミックス １００ 重量部
卵（割卵） ２５ 重量部
牛乳 ７５ 重量部
<Combination of hot cake>
Mix for hot cake 100 parts by weight Egg (breaking egg) 25 parts by weight Milk 75 parts by weight
＜ホットケーキの作製手順＞
ホットケーキ用ミックス１００重量部、卵２５重量部および牛乳７５重量部を混合し、これを１６０℃に熱したホットプレートで表３分、裏３分焼成し、ホットケーキを得た。
<Procedure for making hot cake>
100 parts by weight of a hot cake mix, 25 parts by weight of egg and 75 parts by weight of milk were mixed, and this was baked on a hot plate heated to 160 ° C. for 3 minutes on the front and 3 minutes on the back to obtain a hot cake.
得られた各ホットケーキについて、下記の評価基準に従って、ホットケーキの外観、内相および食感を評価した。なお、食感は、１０名のパネラーによる平均点とした。結果を表１−１〜１−３に併せて示す。 About each obtained hot cake, according to the following evaluation criteria, the external appearance, internal phase, and food texture of the hot cake were evaluated. In addition, food texture was made into the average score by 10 panelists. The results are shown in Tables 1-1 to 1-3.
＜ホットケーキの外観の評価基準＞
５： 非常に適度なボリューム（高さ）がある
４： ややボリューム（高さ）がある
３： 普通
２： ややボリューム（高さ）が足りない、または、ボリューム(高さ)が出すぎる
１： 非常にボリューム（高さ）が足りない
<Evaluation criteria for hot cake appearance>
5: Very moderate volume (height) 4: Slight volume (height) 3: Normal 2: Slight volume (height) is insufficient or volume (height) is too high 1: Very insufficient volume (height)
＜ホットケーキの内相の評価基準＞
５： 気泡が非常に多い
４： 気泡がやや多い
３： 普通
２： 気泡がやや少ない
１： 気泡が非常に少ない
<Evaluation criteria for internal phase of hot cake>
5: Very many air bubbles 4: A little air bubbles 3: Normal 2: Little air bubbles 1: Very few air bubbles
＜ホットケーキの食感の評価基準＞
５： 非常にふんわり、しっとりとしており、口どけが良い
４： ややふんわり、しっとりとしており、口どけが良い
３： 普通
２： ややねちゃつきまたはパサつきを感じ、口どけが悪い
１： 非常にねちゃつきまたはパサつきを感じ、口どけが悪い
<Evaluation criteria for texture of hot cake>
5: Very soft and moist, good mouthfeel 4: Slightly soft, moist, good mouthfeel 3: Normal 2: Feels a little sticky or dry, has a bad mouth 1: Very good I feel sticky or sick and have a bad mouth
≪鯛焼き用ミックスおよび鯛焼きの製造および評価≫
実施例８〜１４及び比較例７〜１２
実施例８〜１４及び比較例７〜１２に係る鯛焼き用ミックスは、以下の表２−１〜２−３の配合で製造した。表２−１〜２−３中の数値は鯛焼き用ミックス全体に対する割合を重量％で表したものである。
なお、以下の鯛焼き用ミックスに用いた原材料は以下の通りである。
α化米粉：商品名「PREGELATINISED RICE FLOUR」CEREAL TECH製：α化度：８０％
米粉：商品名「ル・マロニエ」日の本穀粉（株）製
コーンスターチ：商品名「日食コーンスターチＩＰ Ｗ」日本食品化工（株）製
ハイアミロースコーンスターチ：商品名「アミロジェルＨＢ−４５０」三和澱粉工業（株）製
酸化コーンスターチ：商品名「ＮＤＦ−１００」日本澱粉工業（株）製
馬鈴薯澱粉：商品名「分級ＳＨ」斜里町農業協同組合製
砂糖：商品名「グラニュ糖ＦＮＧＭ」フジ日本精糖（株）製
麦芽糖：商品名「サンマルトミドリ」（株）林原製
油脂：商品名「エコナＬＳ」花王（株）製の ショートニング
膨張剤：商品名「ベーキングパウダー」大宮糧食工業（株）製
≪Manufacturing and evaluation of baked mix and baked potato≫
Examples 8-14 and Comparative Examples 7-12
The grilled mixes according to Examples 8 to 14 and Comparative Examples 7 to 12 were produced by blending the following Tables 2-1 to 2-3. The numerical values in Tables 2-1 to 2-3 represent the ratio with respect to the whole grilled mix in weight%.
In addition, the raw material used for the following mix for grilling is as follows.
Alpha rice flour: Product name "PREGELATINISED RICE FLOUR" Made by CEREAL TECH: Degree of alpha: 80%
Rice flour: Brand name “Le Maronnier” Sun cereal flour Co., Ltd. Corn starch: Product name “Nissan Corn Starch IP W” Nippon Food & Chemicals Co., Ltd. High amylose corn starch: Brand name “Amygel HB-450” Sanwa Starch Industrial Co., Ltd. Oxidized Corn Starch: Brand Name “NDF-100” Nippon Starch Industry Co., Ltd. Potato Starch: Trade Name “Classified SH” Shari Town Agricultural Co-op Sugar: Trade Name “Granu Sugar FNGM” Fuji Nippon Seiko ( Co., Ltd. Maltose: Brand name “Saint Marutto Midori” Hayashibara Seiyaku Co., Ltd .: Brand name “Econa LS” Shortening expansion agent made by Kao Corporation: Brand name “Baking Powder” manufactured by Omiya Foods Co., Ltd.
以上の各実施例および比較例に係る鯛焼き用ミックスを用いて、以下に示す配合・手順により、鯛焼きを作製した。 Using the above-described mixes for baked ware according to each of the examples and comparative examples, baked ware was prepared according to the following formulation and procedure.
＜鯛焼きの配合＞
鯛焼き用ミックス １００ 重量部
水 １１０ 重量部
<Combination of firewood>
100 parts by weight water 110 parts by weight
＜鯛焼きの作製手順＞
鯛焼き用ミックス１００重量部及び水１１０重量部を混合し、これを鯛焼き機にて
１８０℃で６分焼成し、鯛焼きを得た。
<Procedure for baked eel>
100 parts by weight of the mixture for firewood baking and 110 parts by weight of water were mixed, and this was fired at 180 ° C. for 6 minutes in a firewood baking machine to obtain firewood baking.
得られた各鯛焼きについて、下記の評価基準に従って、鯛焼きの食感を評価した。なお、食感は、１０名のパネラーによる平均点とした。結果を表２−１〜２−３に併せて示す。 About each obtained baked ware, the texture of baked ware was evaluated according to the following evaluation criteria. In addition, food texture was made into the average score by 10 panelists. The results are shown in Tables 2-1 to 2-3.
鯛焼きの食感の評価基準
５： 非常にサクサクしている
４： ややサクサクしている
３： 普通
２： やや引きを感じる
１： 非常に引きを感じる
Criteria for evaluating the texture of grilled oysters 5: Very crisp 4: Slightly crisp 3: Normal 2: Feeling slightly pulled 1: Feeling very pulled
Claims (8)
α化米粉と、米粉および／または澱粉との配合比（重量基準）が０．２〜４０：９９．８〜６０であることを特徴とする菓子類用ミックス。 containing pregelatinized rice flour and rice flour and / or starch,
The mix for confectionery characterized by the compounding ratio (weight basis) of pregelatinized rice flour and rice flour and / or starch being 0.2-40: 99.8-60.
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| WO2019182152A1 (en) * | 2018-03-23 | 2019-09-26 | 王子ホールディングス株式会社 | Confectionery dough, confection, confectionery composition, and production methods for confectionery dough, confection, and confectionery composition |
| JP2020162514A (en) * | 2019-03-29 | 2020-10-08 | 日東富士製粉株式会社 | Mixed flour for baked confectionery and method for producing baked confectionery |
| WO2022009650A1 (en) * | 2020-07-06 | 2022-01-13 | 日清フーズ株式会社 | Confectionary mix |
| JP7460354B2 (en) | 2019-11-08 | 2024-04-02 | 株式会社ニップン | Formulation and manufacturing method of fried bakery food with soft and chewy texture |
| JP7460353B2 (en) | 2019-11-08 | 2024-04-02 | 株式会社ニップン | Formulation and manufacturing method of fried bakery food with heavy sticky texture |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019182152A1 (en) * | 2018-03-23 | 2019-09-26 | 王子ホールディングス株式会社 | Confectionery dough, confection, confectionery composition, and production methods for confectionery dough, confection, and confectionery composition |
| JP2020162514A (en) * | 2019-03-29 | 2020-10-08 | 日東富士製粉株式会社 | Mixed flour for baked confectionery and method for producing baked confectionery |
| JP7345266B2 (en) | 2019-03-29 | 2023-09-15 | 日東富士製粉株式会社 | Mixed powder for baked confectionery and method for producing baked confectionery |
| JP7460354B2 (en) | 2019-11-08 | 2024-04-02 | 株式会社ニップン | Formulation and manufacturing method of fried bakery food with soft and chewy texture |
| JP7460353B2 (en) | 2019-11-08 | 2024-04-02 | 株式会社ニップン | Formulation and manufacturing method of fried bakery food with heavy sticky texture |
| WO2022009650A1 (en) * | 2020-07-06 | 2022-01-13 | 日清フーズ株式会社 | Confectionary mix |
| CN115802895A (en) * | 2020-07-06 | 2023-03-14 | 日清富滋株式会社 | Dessert mix |
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