JP2014045739A - 焼き菓子の製造方法 - Google Patents
焼き菓子の製造方法 Download PDFInfo
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Abstract
【解決手段】焼き菓子用の生地に、トランスグルタミナーゼ処理した乳清タンパク質、あるいはこれを含む改良素材を添加した後に焼成して焼き菓子を製造する。上記トランスグルタミナーゼ処理した乳清タンパク質は、焼き菓子粉体原料に対して0.02〜7.5質量%添加することが好ましい。焼き菓子用の生地に膨張剤を、焼き菓子粉体原料に対して0.1〜3.0質量%配合することができる。また、上記改良素材や焼き菓子用の生地には、油脂を配合することができる。
【選択図】なし
Description
チーズ製造時に副生したチーズホエイ溶液を一般的な限外濾過法により濃縮したホエイ濃縮物(蛋白80%)の10%水溶液にトランスグルタミナーゼ(味の素(株)製「アクティバ」TG−B)を、乳清蛋白1g当たり1ユニットの割合で添加混合し、反応温度50℃で5時間反応させた。その後、前記反応液を120℃で3秒間加熱してトランスグルタミナーゼを熱失活した。得られた酵素処理乳清タンパク質水溶液80質量%に菜種油20質量%を混合し、撹拌し、その後ホモゲナイザーにより油脂の平均粒径を2.5μm以下になるように均一化して、酵素処理乳清タンパク質を6.4質量%含む液体タイプの改良素材を得た。
表1に示す比較例の各原料とその配合量を用いて、実施例2と同様の方法により、クッキーを製造した。この比較例では、改良素材を使用していない。
Claims (5)
- 焼き菓子用の生地に、トランスグルタミナーゼ処理した乳清タンパク質を添加した後に焼成することを特徴とする焼き菓子の製造方法。
- トランスグルタミナーゼ処理した乳清タンパク質を、焼き菓子粉体原料に対して0.02〜7.5質量%添加することを特徴とする請求項1記載の焼き菓子の製造方法。
- 焼き菓子用の生地に、さらに膨張剤を添加することを特徴とする請求項1又は2記載の焼き菓子の製造方法。
- 焼き菓子用の生地に、さらに油脂を添加することを特徴とする請求項1〜3のいずれか記載の焼き菓子の製造方法。
- 請求項1〜4のいずれか記載の焼き菓子の製造方法により得られた、内層が不均一な空隙に富み、これら空隙が安定に維持され、口溶けが良く、粉っぽさのない、サクサク感を有する食感に優れた焼き菓子。
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Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1042792A (ja) * | 1996-08-01 | 1998-02-17 | Ajinomoto Co Inc | 乳ホエイ蛋白含有粉末及びこれを使用した加工食品 |
JPH1042842A (ja) * | 1996-08-01 | 1998-02-17 | Kyodo Nyugyo Kk | 安定化乳ホエイタンパク質含有飲料及びその製造法 |
JP2000004786A (ja) * | 1998-06-24 | 2000-01-11 | Ajinomoto Co Inc | 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用 |
WO2005110108A1 (ja) * | 2004-05-10 | 2005-11-24 | Ajinomoto Co., Inc. | ヨーグルトの製造方法 |
WO2007123223A1 (ja) * | 2006-04-18 | 2007-11-01 | Ajinomoto Co., Inc. | ホエイ蛋白質が強化された攪拌型発酵乳の製造方法 |
JP2009082097A (ja) * | 2007-10-02 | 2009-04-23 | Adeka Corp | スフレケーキ生地の製造方法 |
JP2012095598A (ja) * | 2010-11-02 | 2012-05-24 | Q P Corp | 気泡入り加工食品 |
-
2012
- 2012-09-03 JP JP2012192967A patent/JP6301577B2/ja active Active
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1042792A (ja) * | 1996-08-01 | 1998-02-17 | Ajinomoto Co Inc | 乳ホエイ蛋白含有粉末及びこれを使用した加工食品 |
JPH1042842A (ja) * | 1996-08-01 | 1998-02-17 | Kyodo Nyugyo Kk | 安定化乳ホエイタンパク質含有飲料及びその製造法 |
JP2000004786A (ja) * | 1998-06-24 | 2000-01-11 | Ajinomoto Co Inc | 食感が改善されたチーズホエイ蛋白、その製造方法及びその利用 |
WO2005110108A1 (ja) * | 2004-05-10 | 2005-11-24 | Ajinomoto Co., Inc. | ヨーグルトの製造方法 |
WO2007123223A1 (ja) * | 2006-04-18 | 2007-11-01 | Ajinomoto Co., Inc. | ホエイ蛋白質が強化された攪拌型発酵乳の製造方法 |
JP2009082097A (ja) * | 2007-10-02 | 2009-04-23 | Adeka Corp | スフレケーキ生地の製造方法 |
JP2012095598A (ja) * | 2010-11-02 | 2012-05-24 | Q P Corp | 気泡入り加工食品 |
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