JP2016019511A - Confectionery and manufacturing method therefor - Google Patents
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 70
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000000843 powder Substances 0.000 claims abstract description 67
- 235000013351 cheese Nutrition 0.000 claims abstract description 33
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 13
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 11
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 11
- 150000004043 trisaccharides Chemical class 0.000 claims abstract description 10
- 239000003925 fat Substances 0.000 claims description 40
- 239000003921 oil Substances 0.000 claims description 39
- 235000013336 milk Nutrition 0.000 claims description 26
- 239000008267 milk Substances 0.000 claims description 26
- 210000004080 milk Anatomy 0.000 claims description 26
- 235000000346 sugar Nutrition 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 20
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 7
- 229940035436 maltitol Drugs 0.000 claims description 7
- 235000010449 maltitol Nutrition 0.000 claims description 7
- 150000008163 sugars Chemical class 0.000 claims description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
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- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 2
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- 235000015895 biscuits Nutrition 0.000 description 8
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- 239000000203 mixture Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
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- 235000009470 Theobroma cacao Nutrition 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
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- LPZOCVVDSHQFST-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-ethylpyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical group C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)CC LPZOCVVDSHQFST-UHFFFAOYSA-N 0.000 description 1
- FYELSNVLZVIGTI-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-5-ethylpyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C=NN(C=1CC)CC(=O)N1CC2=C(CC1)NN=N2 FYELSNVLZVIGTI-UHFFFAOYSA-N 0.000 description 1
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- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
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- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
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- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、焼き菓子およびその製造方法に関する。 The present invention relates to a baked confectionery and a method for producing the same.
焼き菓子とは焼いて作る菓子の総称である。和菓子には、せんべい、茶通、鯛焼きなどがある。洋菓子には、クッキー、ビスケット、マドレーヌなどがある。 Baked confectionery is a general term for confectionery made by baking. Japanese confectionery includes rice crackers, tea confectionery, and firewood. Western confectionery includes cookies, biscuits and madeleine.
和菓子のせんべい、茶通、鯛焼き、あるいは洋菓子のクッキー、ビスケット、マドレーヌは、いずれも澱粉を含む米（米粉）や小麦粉を主原料としている。 Japanese confectionery rice crackers, tea confectionery, roasted baked goods, or Western confectionery cookies, biscuits, and madeleine are all made from rice (rice flour) or wheat flour containing starch.
クッキー等の従来の焼き菓子は、澱粉質が加熱糊化することで、その立体形状を保つことができる。 A conventional baked confectionery such as a cookie can maintain its three-dimensional shape when the starch is gelatinized by heating.
一方、特許文献１（特開平１０−２１０９３４）には、チョコレート生地に気泡を含有させた後、成形し、焼成して固化することを特徴とする焼き菓子の製造法を開示する。当該焼き菓子は、小麦粉等の澱粉質を含まないにもかかわらず、立体形状を保つことができる。そして、段落００３４、比較例１の結果から、立体形状を保つには、気泡を含有させる工程が必須であることを開示する。 On the other hand, Patent Document 1 (Japanese Patent Laid-Open No. 10-210934) discloses a method for producing a baked confectionery characterized in that bubbles are contained in a chocolate dough, and then molded, baked and solidified. The baked confectionery can maintain a three-dimensional shape even though it does not contain starch such as wheat flour. And from the result of Paragraph 0034 and Comparative Example 1, it is disclosed that the step of containing bubbles is essential to maintain the three-dimensional shape.
このように、従来、立体形状を保持するのに充分な小麦粉等の澱粉質を有しない焼き菓子が、立体形状を保持するには、チョコレート生地であること、さらに、気泡を含有させることが必要であった。そのため、食味や食感等が限定されていた。そこで、本発明では、立体形状を保持するのに充分な小麦粉等の澱粉質を有しないにもかかわらず、立体形状を保持しつつ、サクサクとした食感を有する新規な焼き菓子およびその製造方法を提供することを目的とする。 Thus, conventionally, baked confectionery that does not have sufficient starch quality such as wheat flour to maintain a three-dimensional shape must be a chocolate dough and further contain bubbles in order to retain the three-dimensional shape. Met. Therefore, the taste and texture are limited. Therefore, in the present invention, a novel baked confectionery having a crispy texture while retaining a three-dimensional shape, even though it does not have sufficient starch quality such as wheat flour to retain the three-dimensional shape, and a method for producing the same The purpose is to provide.
本発明者は、鋭意研究の結果、生地原料として、
（ａ）単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類、
（ｂ）粉乳およびチーズパウダーから選ばれる一種又は二種、および、
（ｃ）油脂
を所定量含有する生地を焼成することで得られる焼き菓子が立体形状を保持しつつ、サクサクとした食感を有することを見出した。
As a result of earnest research, the present inventor
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two types selected from milk powder and cheese powder; and
(C) It was found that the baked confectionery obtained by baking a dough containing a predetermined amount of fats and oils has a crispy texture while maintaining a three-dimensional shape.
本発明によれば、立体形状を保持しつつ、サクサクとした食感を有する焼き菓子を得ることができる。 According to the present invention, it is possible to obtain a baked confectionery having a crunchy texture while maintaining a three-dimensional shape.
本発明は、生地原料として、
（ａ）単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類、
（ｂ）粉乳およびチーズパウダーから選ばれる一種又は二種、および、
（ｃ）油脂
を含有する、生地を焼成することで得られる焼き菓子であって、
前記糖類の３０メッシュ篩下の含量が６２質量％以上１００質量％以下であり、
前記油脂の２０℃における固体脂含量が４％以上３５％以下であり、
前記糖類１００質量部に対し、前記粉乳および前記チーズパウダーの合計が５５質量部以上１２０質量部以下、前記油脂が５５質量部以上１２０質量部以下である、
前記焼き菓子である。
The present invention is a dough material,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two types selected from milk powder and cheese powder; and
(C) a baked confectionery containing fats and oils obtained by baking the dough,
The content of the saccharide under a 30 mesh sieve is 62% by mass or more and 100% by mass or less,
The solid fat content at 20 ° C. of the fat is 4% or more and 35% or less,
The total of the milk powder and the cheese powder is 55 parts by mass or more and 120 parts by mass or less, and the oil or fat is 55 parts by mass or more and 120 parts by mass or less with respect to 100 parts by mass of the saccharides.
The baked confectionery.
前記生地原料に含有する前記糖類、前記粉乳、前記チーズパウダーおよび前記油脂の合計が８５質量％以上１００質量％以下であることが好ましい。 It is preferable that the total of the saccharide, the milk powder, the cheese powder and the fats and oils contained in the dough material is 85% by mass or more and 100% by mass or less.
前記糖類がショ糖、ブドウ糖、乳糖、麦芽糖、マルチトールおよびトレハロースのいずれか一種または二種以上であることが好ましい。 The saccharide is preferably one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose.
前記糖類１００質量部に対し、前記粉乳および前記チーズパウダーの合計が６０質量部以上１０５質量部以下であることが好ましい。 The total of the milk powder and the cheese powder is preferably 60 parts by mass or more and 105 parts by mass or less with respect to 100 parts by mass of the saccharide.
前記糖類１００質量部に対し、前記油脂が６０質量部以上１００質量部以下であることが好ましい。 It is preferable that the fats and oils are 60 parts by mass or more and 100 parts by mass or less with respect to 100 parts by mass of the saccharide.
前記油脂の３５℃における固体脂含量が０．５％以上４．８％以下であることが好ましい。 It is preferable that the solid fat content at 35 ° C. of the fat is from 0.5% to 4.8%.
前記糖類の１５０メッシュ篩上６０メッシュ篩下の含量が９質量％以上７０質量％以下であることが好ましい。 It is preferable that the content of the saccharide on a 150 mesh sieve and a 60 mesh sieve is 9 mass% or more and 70 mass% or less.
また、本発明は、焼き菓子の製造方法であって、
（ａ）単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類であって、３０メッシュ篩下の含量が６２質量％以上１００質量％以下の前記糖類、
（ｂ）粉乳およびチーズパウダーから選ばれる一種又は二種、および、
（ｃ）２０℃における固体脂含量が４％以上３５％以下である油脂
を生地原料として含み、前記糖類１００質量部に対し、前記粉乳および前記チーズパウダーの合計が５５質量部以上１２０質量部以下、前記油脂が５５質量部以上１２０質量部以下となるように前記生地原料を配合する工程、
配合した前記生地原料を混合し、生地を作製する工程、および、
作製した前記生地を１５０℃〜２７０℃で焼成する工程、
を含む、前記製造方法である。
Further, the present invention is a method for producing a baked confectionery,
(A) A saccharide that is one or more selected from monosaccharides, disaccharides, and trisaccharides, and the content of the sieving under a 30 mesh sieve is 62 mass% or more and 100 mass% or less,
(B) one or two types selected from milk powder and cheese powder; and
(C) The fat and oil having a solid fat content at 20 ° C. of 4% or more and 35% or less is included as a dough raw material, and the total of the milk powder and the cheese powder is 55 parts by mass or more and 120 parts by mass or less with respect to 100 parts by mass of the saccharides. , A step of blending the dough raw material so that the fat is 55 parts by mass or more and 120 parts by mass or less,
Mixing the blended dough ingredients, producing a dough, and
Baking the prepared dough at 150 ° C. to 270 ° C.,
It is the said manufacturing method containing.
本発明で使用される単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類は、通常食用として用いられるものを使用できる。
また、前記糖類の３０メッシュ篩下の含量は６２質量％以上１００質量％以下の紛体を用いる。好ましくは６７質量％以上１００質量％以下であり、より好ましくは８０質量％以上１００質量％以下であり、さらに好ましくは８５質量％以上１００質量％以下である。６２質量％未満では、焼き菓子の外観を損なう。
また、前記糖類の１５０メッシュ篩上６０メッシュ篩下の含量は、好ましくは９質量％以上７０質量％以下であり、より好ましくは１２質量％以上６５質量％以下であり、さらに好ましくは１５質量％以上６０質量％以下であり、特に好ましくは１９質量％以上５５質量％以下である。
As the saccharide which is one or more selected from monosaccharides, disaccharides and trisaccharides used in the present invention, those usually used for food can be used.
Further, a powder of 62 mass% or more and 100 mass% or less is used as the content of the saccharide under the 30 mesh sieve. Preferably they are 67 mass% or more and 100 mass% or less, More preferably, they are 80 mass% or more and 100 mass% or less, More preferably, they are 85 mass% or more and 100 mass% or less. If it is less than 62% by mass, the appearance of the baked confectionery is impaired.
Further, the content of the saccharide on the 150 mesh sieve and the 60 mesh sieve is preferably 9% by mass to 70% by mass, more preferably 12% by mass to 65% by mass, and further preferably 15% by mass. It is 60 mass% or less, Most preferably, it is 19 mass% or more and 55 mass% or less.
また、前記糖類は、例えば、ブドウ糖、マンノース、ショ糖、乳糖、麦芽糖、トレハロース、ラフィノース、マルトトリオース等である。また、還元して得られる糖アルコール、例えば、マルチトール等も含まれる。前記糖類は、好ましくは単糖類および二糖類から選ばれる一種または二種以上であり、より好ましくはショ糖、ブドウ糖、乳糖、麦芽糖、マルチトールおよびトレハロースのいずれか一種または二種以上であり、さらに好ましくは、ショ糖、ブドウ糖、乳糖およびマルチトールから選ばれる一種または二種以上である。 Examples of the saccharide include glucose, mannose, sucrose, lactose, maltose, trehalose, raffinose, maltotriose and the like. Also included are sugar alcohols obtained by reduction, such as maltitol. The saccharide is preferably one or more selected from monosaccharides and disaccharides, more preferably one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose, Preferably, it is one or more selected from sucrose, glucose, lactose and maltitol.
本発明で使用される粉乳とは、牛乳を濃縮乾燥し、粉末状にしたものであり、例えば、脱脂粉乳、全脂粉乳等がある。本発明では、脱脂粉乳、全脂粉乳いずれも使用でき、単独または併用のいずれでもよい。
また、本発明で使用されるチーズパウダーは、特に限定されない。一般的に、ロマノチーズやパルメザンチーズ等の超硬質系チーズを粉砕し、流動層乾燥機等により脱水し、粉末化して製造されたものや、チェダーチーズやゴーダチーズ等を粉砕、溶融してプロセスチーズにしたものをベルト乾燥機または噴霧乾燥機により脱水し、粉末化して製造したもの等がある。本発明において、チーズパウダーの水含量は、６質量％以下が好ましい。なお、水含量は、オーブン乾燥減量方式の水分測定器（Sartorius社製 ＭＡ３５等）で測定した値を用いる。
本発明では、粉乳およびチーズパウダーから選ばれる一種又は二種を使用する。焼き菓子のトッピング等への影響の点で、粉乳およびチーズパウダーの合計量に対し、粉乳が８０質量％以上１００質量％以下であることが好ましく、８５質量％以上１００質量％以下であることがより好ましく、９０質量％以上１００質量％以下であることがさらに好ましい。
The milk powder used in the present invention is obtained by concentrating and drying cow milk to form a powder, and examples thereof include skim milk powder and whole milk powder. In the present invention, either skim milk powder or whole milk powder can be used, either alone or in combination.
Moreover, the cheese powder used by this invention is not specifically limited. In general, pulverized ultra-hard cheese such as Romano cheese and Parmesan cheese, dehydrated with a fluidized bed dryer, etc., pulverized, crushed and melted cheddar cheese, gouda cheese, etc. Some of the cheeses are made by dehydrating them with a belt dryer or spray dryer and then pulverizing them. In the present invention, the water content of cheese powder is preferably 6% by mass or less. In addition, the water content uses the value measured with the moisture measuring device (MA35 etc. made by Sartorius) of the oven drying loss method.
In this invention, the 1 type or 2 types chosen from milk powder and cheese powder are used. From the viewpoint of influence on topping of baked confectionery, the milk powder is preferably 80% by mass or more and 100% by mass or less, and 85% by mass or more and 100% by mass or less with respect to the total amount of milk powder and cheese powder. More preferably, it is 90 mass% or more and 100 mass% or less.
本発明で使用される油脂の２０℃における固体脂含量は、４％以上３５％以下であり、通常市販されているものを使用することができる。好ましくは６％以上３０％以下であり、より好ましくは１０％以上２５％以下である。また、３５℃における固体脂含量は、好ましくは０．５％以上４．８％以下であり、より好ましくは１％以上４．５％以下であり、さらに好ましくは１．５％以上４％以下である。所定の固体脂含量の油脂を使用することで良好な成型性や食感を得ることができる。 The solid fat content at 20 ° C. of the fat used in the present invention is 4% or more and 35% or less, and commercially available products can be used. Preferably they are 6% or more and 30% or less, More preferably, they are 10% or more and 25% or less. The solid fat content at 35 ° C. is preferably 0.5% or more and 4.8% or less, more preferably 1% or more and 4.5% or less, and further preferably 1.5% or more and 4% or less. It is. Good moldability and texture can be obtained by using fats and oils having a predetermined solid fat content.
また、前記油脂は可塑化してもよい。可塑性油脂は一般的な方法で製造すればよい。具体的には、油脂を、コンビネーター、パーフェクター、ボテーターなどに代表される掻き取り式熱交換器を通すことで急冷・混捏した後、箱に充填し、保温庫にて一定時間保持する熟成工程（テンパリング）を経て得ることができる。 Moreover, you may plasticize the said fats and oils. What is necessary is just to manufacture plastic fats and oils by a general method. Specifically, after aging, the fats and oils are quenched and kneaded by passing through a scraping heat exchanger represented by a combinator, perfector, botator, etc. It can be obtained through a process (tempering).
また、前記油脂には、製造する業界で公知の添加剤を、本発明の目的を阻害しない範囲で、適宜、添加してもよい。 Moreover, you may add to the said fats and oils suitably the well-known additive in the industry to manufacture in the range which does not inhibit the objective of this invention.
本発明の焼き菓子は、特に限定されないが、一般的なビスケット等と同様の条件で製造することができる。具体的には、（ａ）単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類、（ｂ）粉乳およびチーズパウダーから選ばれる一種又は二種、および、（ｃ）油脂を含む生地原料を混合し、得らえた生地を、ビスケット製造機として一般的なワイヤーカット、絞り機等で成型し、焼成し固化することで本発明の焼き菓子を得ることができる。焼成の条件は、好ましくは１５０〜２７０℃、２〜６０分で、より好ましくは１６０〜２５０℃、２〜３０分である。 Although the baked confectionery of this invention is not specifically limited, It can manufacture on the conditions similar to a common biscuit etc. Specifically, (a) one or more sugars selected from monosaccharides, disaccharides and trisaccharides, (b) one or two kinds selected from milk powder and cheese powder, and (c) fats and oils The baked confectionery of the present invention can be obtained by mixing the dough raw materials to be included and molding the obtained dough with a wire cut, a drawing machine or the like common as a biscuit making machine, baking and solidifying. The firing conditions are preferably 150 to 270 ° C. and 2 to 60 minutes, more preferably 160 to 250 ° C. and 2 to 30 minutes.
前記生地は単独での焼成の他、ビスケット生地（ハードビスケット、クラッカー、パイ、クッキー）と組み合わせた包あんや副原料（穀物粉、加工穀物粉、ナッツ類、膨化型スナック食品、チョコレートチップ等）等の配合をおこなったのち、成型焼成してもよい。 In addition to baking alone, the dough can be used in combination with biscuit dough (hard biscuits, crackers, pies, cookies) and other ingredients (cereal flour, processed cereal flour, nuts, puffed snack food, chocolate chips, etc.) After blending, etc., it may be molded and fired.
（ａ）単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類、（ｂ）粉乳およびチーズパウダーから選ばれる一種又は二種、および、（ｃ）油脂の配合割合は、前記糖類１００質量部に対し、前記粉乳および前記チーズパウダーの合計が５５質量部以上１２０質量部以下、前記油脂が５５質量部以上１２０質量部以下である。
前記糖類１００質量部に対し、前記粉乳および前記チーズパウダーの合計が好ましくは６０質量部以上１０５質量部以下であり、より好ましくは７５質量部以上９５質量部以下である。
また前記糖類１００質量部に対し、前記油脂が好ましくは６０質量部以上１００質量部以下であり、より好ましくは７５質量部以上９５質量部以下である。
所定の配合割合とすることで、成型性、外観、風味、食感に優れた焼き菓子を得ることができる。
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides, (b) one or two kinds selected from milk powder and cheese powder, and (c) the blending ratio of fats and oils is as described above. The total of the milk powder and the cheese powder is 55 parts by mass or more and 120 parts by mass or less, and the oil or fat is 55 parts by mass or more and 120 parts by mass or less with respect to 100 parts by mass of the saccharide.
The total of the milk powder and the cheese powder is preferably 60 parts by mass or more and 105 parts by mass or less, and more preferably 75 parts by mass or more and 95 parts by mass or less with respect to 100 parts by mass of the saccharide.
Moreover, the fats and oils are preferably 60 parts by mass or more and 100 parts by mass or less, and more preferably 75 parts by mass or more and 95 parts by mass or less with respect to 100 parts by mass of the saccharide.
By setting it as a predetermined blending ratio, a baked confectionery excellent in moldability, appearance, flavor, and texture can be obtained.
前記生地は、単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類、粉乳、チーズパウダーおよび油脂を生地原料に対し８５質量％以上含有することが好ましく、９０質量％以上含有することがより好ましく、９４質量％以上含有することがさらに好ましく、９７質量％以上含有することが特に好ましい。特に上限はないが、１００質量％以下である。前記範囲とすることで、特に風味、食感に優れた焼き菓子を得ることができる。前記生地原料とは、前記糖類、前記粉乳、前記チーズパウダー、前記油脂、小麦粉、澱粉のことである。 The dough preferably contains 85% by mass or more of saccharides, powdered milk, cheese powder and oils and fats, which are one or more selected from monosaccharides, disaccharides and trisaccharides, based on the dough raw material, and contains 90% by mass or more. More preferably, it is more preferably 94% by mass or more, and particularly preferably 97% by mass or more. Although there is no upper limit in particular, it is 100 mass% or less. By setting it as the said range, the baked confectionery excellent in especially flavor and food texture can be obtained. The dough raw material is the sugar, the milk powder, the cheese powder, the fats and oils, wheat flour, or starch.
また、本発明の焼き菓子には、通常、クッキー等で使用される副原料を用いてもよい。副原料としては、例えば、バナナフレーバー等の香料、抹茶パウダー、ココアパウダー等のパウダー類、米パフ、チョコチップ等である。また、本発明の目的を阻害しない範囲で添加される、レシチン等の乳化剤等も含まれる。 Moreover, you may use the auxiliary | assistant raw material normally used with a cookie etc. for the baked confectionery of this invention. Examples of auxiliary materials include fragrances such as banana flavor, powders such as matcha powder and cocoa powder, rice puffs, and chocolate chips. Also included are emulsifiers such as lecithin which are added within a range not impairing the object of the present invention.
また、本発明の焼き菓子の生地を内生地あるいは外生地として使用した焼き菓子としてもよい。 Moreover, it is good also as a baked confectionery using the dough of the baked confectionery of this invention as an inner dough or an outer dough.
以下に、本発明の実施例および比較例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.
実施に際しては、以下のものを使用した。 In the implementation, the following were used.
＜油脂＞
アトランタ−F（株式会社Ｊ−オイルミルズ社製）
菜種油（株式会社Ｊ−オイルミルズ社製）
ＴスペシャルＭ（株式会社Ｊ−オイルミルズ社製）
Ｓスペシャル１００（株式会社Ｊ−オイルミルズ社製）
ＡＢＳ−ソフト（株式会社Ｊ−オイルミルズ社製）
ＡＢＳ−ＶＦＨ（株式会社Ｊ−オイルミルズ社製）
<Oil and fat>
Atlanta-F (manufactured by J-Oil Mills Co., Ltd.)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
T Special M (manufactured by J-Oil Mills Co., Ltd.)
S Special 100 (J-Oil Mills Co., Ltd.)
ABS-Soft (manufactured by J-Oil Mills Co., Ltd.)
ABS-VFH (manufactured by J-Oil Mills Co., Ltd.)
＜糖類＞
粉糖（ショ糖） 「粉糖（純糖）」（株式会社上原社製）
ブドウ糖 「無水結晶ブドウ糖」（昭和産業株式会社製）
乳糖 「乳糖 （含水乳糖）」（ＬＥＰＲＩＮＯ社製）
麦芽糖 「サンマルトＳ」（株式会社林原社製）
マルチトール 「アマルティーＭＲ５０」（三菱商事フードテック株式会社製）
トレハロース 「トレハ微粉」（株式会社林原社製）
グラニュー糖（ショ糖） 「グラニュー糖」（フジ日本精糖株式会社製）
<Sugar>
Powdered sugar (sucrose) "Powdered sugar (pure sugar)" (manufactured by Uehara Co., Ltd.)
Glucose "Anhydrous Crystal Glucose" (made by Showa Sangyo Co., Ltd.)
Lactose “Lactose (hydrous lactose)” (manufactured by LEPRINO)
Maltose "Sanmalto S" (manufactured by Hayashibara Co., Ltd.)
Maltitol "Amalty MR50" (manufactured by Mitsubishi Corporation Foodtech)
Trehalose “treha fine powder” (manufactured by Hayashibara Co., Ltd.)
Granulated sugar (sucrose) “Granulated sugar” (Fuji Nippon Seiko Co., Ltd.)
＜粉乳＞
脱脂粉乳 「脱脂粉乳」（北海道乳業株式会社製）
全脂粉乳 「全粉乳」（北海道乳業株式会社製）
<Milk powder>
Non-fat dry milk “Fat dry milk” (Hokkaido Dairy Co., Ltd.)
Whole milk powder “Whole milk powder” (Hokkaido Dairy Co., Ltd.)
＜その他＞
レシチン 「レシチンＦＡ」（株式会社Ｊ−オイルミルズ社製）
ココアパウダー 「バンホーテンココア」（バンホーテン社製）
米パフ 「ライスパフ」（日本ケロッグ合同会社製）
チョコチップ 「グレン・ノワール・セレクシオン」（ピュラトス社製）
小麦粉 「ハート」（日本製粉株式会社製）
<Others>
Lecithin "Lecithin FA" (manufactured by J-Oil Mills)
Cocoa powder “Banchoten Cocoa” (Banchoten)
Rice puff "Ricepuff" (manufactured by Nippon Kellogg LLC)
Chocolate chip "Glen Noir Selexion" (Puratos)
Flour "Heart" (Nippon Flour Mills Co., Ltd.)
使用した油脂の固体脂含量を表１にまとめた。 The solid fat content of the used fats and oils is summarized in Table 1.
油脂の固体脂含量（ＳＦＣ）（％）は、以下のようにして測定した。
ＮＭＲ用ガラスチューブに溶融した油脂を定量充填し、６０℃の恒温槽で３０分間保温した。０℃で１時間保温し、結晶を析出させた。計測温度に温調した恒温槽に移し、３０分後に、ＮＭＲ分析装置(the minispec , mq 20 NMR Analyzer BRUKER社製)を用いて固体脂含量（ＳＦＣ）（％）を測定した。
The solid fat content (SFC) (%) of the fat was measured as follows.
An NMR glass tube was filled with a fixed amount of melted oil and fat, and kept in a constant temperature bath at 60 ° C. for 30 minutes. The mixture was kept at 0 ° C. for 1 hour to precipitate crystals. The solid fat content (SFC) (%) was measured using an NMR analyzer (the minispec, mq 20 NMR Analyzer BRUKER) after 30 minutes.
使用した糖類の粒度分布を表２にまとめた。粒度分布の測定は、以下のようにおこなった。また、３０メッシュ篩下の含量は、「１００質量％−３０メッシュ篩上含量（質量％）」として算出し、１５０メッシュ篩上６０メッシュ篩下の含量（表２の「１５０M篩上」に相当）も合わせて併記した。 The particle size distribution of the sugars used is summarized in Table 2. The particle size distribution was measured as follows. The content under 30 mesh sieve is calculated as “100% by mass—30 mesh sieve content (mass%)” and corresponds to the content under 60 mesh sieve over 150 mesh sieve (“150M sieve above” in Table 2). ) Is also shown.
（粒度分布の測定方法）
目開きの異なる４段の篩に蓋と受け皿を用いた、４段式の篩を用いて篩試験をおこなった。内径が２００ｍｍの各篩は、上から順にＪＩＳ―Ｚ８８０１―１規格の目開きが、それぞれ５００μｍ、２５０μｍ、１５０μｍ、７５μｍ（３０メッシュ篩、６０メッシュ篩、１５０メッシュ篩、２００メッシュ篩；以下、メッシュをMと略す場合がある）と重ね、多段とした。目開き５００μｍの篩上に、試料約５０ｇを乗せ、篩振盪機（レッチェ社製、ふるい振とう機ＡＳ２００ベーシック）にてＡｍｐｌｉｔｕｄｅの目盛りを６０に合わせて１０分間振盪した。その後、タッピングして内壁や篩面に付着した試料を落とし、各篩上および受け皿の試料質量を記録した。粒度分布は質量の含量（質量％）として示した。
(Measuring method of particle size distribution)
A sieve test was conducted using a four-stage sieve using a lid and a tray on a four-stage sieve with different mesh openings. Each sieve having an inner diameter of 200 mm has openings of 500 μm, 250 μm, 150 μm, 75 μm (30 mesh sieve, 60 mesh sieve, 150 mesh sieve, 200 mesh sieve; hereinafter, meshes) in order from the top. (M may be abbreviated as M). About 50 g of the sample was placed on a sieve having a mesh opening of 500 μm, and the amplitude scale was adjusted to 60 on a sieve shaker (manufactured by Lecce, sieve shaker AS200 Basic) and shaken for 10 minutes. Thereafter, the sample that was tapped and adhered to the inner wall or the sieve surface was dropped, and the sample mass on each sieve and on the tray was recorded. The particle size distribution is shown as mass content (mass%).
＜生地の作製と焼成＞
所定量の生地原料を配合し、均一になるよう混合し、生地を得た。得られた生地は押し出し成型機の作業性まで確認できる手絞り（絞りノズル 径２４ｍｍ、長さ３０ｍｍ）で成型した。
成型した生地は、１８０℃、７分間焼成をおこなった。
なお、特に記載のない場合は、原料の配合の単位は質量部である。
<Fabrication and baking>
A predetermined amount of the dough material was blended and mixed uniformly to obtain a dough. The obtained dough was molded by hand drawing (diaphragm nozzle diameter: 24 mm, length: 30 mm) that can confirm the workability of the extrusion molding machine.
The molded dough was baked at 180 ° C. for 7 minutes.
Unless otherwise specified, the raw material blending unit is parts by mass.
生地成型性および焼成後得られた焼き菓子を以下の基準で評価した。 The dough moldability and the baked confectionery obtained after baking were evaluated according to the following criteria.
＜成型性＞
生地を成型する際に、押し出しやすさ、カットのしやすさを評価した。
◎ 生地を容易に押し出せ、さらに、カットしやすい
〇 生地を容易に押し出せる
△ 生地を普通に押し出せる
× 生地を押し出せない、あるいは、押し出しにくい
<Moldability>
When molding the dough, the ease of extrusion and the ease of cutting were evaluated.
◎ The fabric can be easily extruded, and it is easy to cut. 〇 The fabric can be easily extruded. △ The fabric can be extruded normally. × The fabric cannot be extruded or is difficult to extrude.
＜外観＞
焼成後、２０℃、７日後の成型形状を評価した。
◎ 成型形状が維持される
〇 成型形状がほぼ維持される
△ 成型形状がやや維持される
× 焼きダレが大きく、成型形状を全く維持していない、あるいは、変形する
<Appearance>
After firing, the molded shape after 7 days at 20 ° C. was evaluated.
◎ Molded shape is maintained 〇 Molded shape is almost maintained △ Molded shape is slightly maintained × Sag is large and the molded shape is not maintained at all or deformed
＜風味＞
焼成後、２０℃、７日後に食し、風味を評価した。
◎ バランスが非常に良い
○ バランスが良い
△ バランスがやや良い
× バランスが悪い
<Flavor>
After baking, the food was eaten after 7 days at 20 ° C., and the flavor was evaluated.
◎ Very good balance ○ Good balance △ Somewhat good balance × Bad balance
＜食感＞
焼成後、２０℃、７日後に食し、食感を評価した。
◎ 口あたりが柔らかく、かつ、サクサクとした軽い食感
○ サクサクとした軽い食感
△ やや軽い食感
× 噛み切れない、あるいは、硬い食感
<Food texture>
After baking, the food was eaten after 7 days at 20 ° C., and the texture was evaluated.
◎ The mouth feel is soft and crispy and light texture ○ Crispy and light texture △ Slightly light texture × Not chewable or hard texture
（油脂の検討 １）
表３に記載の配合量で焼き菓子を作製した。その際の評価結果を表３に示す。
(Examination of oils and fats 1)
Baked confectionery was prepared with the blending amounts shown in Table 3. The evaluation results at that time are shown in Table 3.
実施例３−１および３−２で配合した油脂では、成型性、風味、食感の良い焼き菓子を作ることができた。特にアトランタ−Ｆを用いた焼き菓子では、成型性と外観に優れた焼き菓子を得ることができた。
一方、比較例３−１および３−２で配合した油脂では、充分な成型性を得ることができなかった。
With the fats and oils blended in Examples 3-1 and 3-2, baked confectionery having good moldability, flavor, and texture could be produced. In particular, with the baked confectionery using Atlanta-F, a baked confectionery excellent in moldability and appearance could be obtained.
On the other hand, with the oils and fats blended in Comparative Examples 3-1 and 3-2, sufficient moldability could not be obtained.
（油脂の検討 ２）
表４に記載の配合量で焼き菓子を作製した。その際の評価結果を表４に示す。
(Examination of oil and fat 2)
Baked confectionery was prepared with the blending amounts shown in Table 4. The evaluation results at that time are shown in Table 4.
実施例４−１および４−２で配合した油脂では、成型性、外観が良好で、風味、食感の良い焼き菓子を作ることができた。特にＡＢＳ−ソフトを用いた焼き菓子では、優れた成型性と外観に加え、風味、食感が良好な焼き菓子を得ることができた。
一方、比較例４−１で配合した油脂では、充分な食感を得ることができなかった。
With the fats and oils blended in Examples 4-1 and 4-2, baked confectionery having good moldability and appearance, and good flavor and texture could be produced. In particular, with baked confectionery using ABS-soft, in addition to excellent moldability and appearance, a baked confectionery having a good flavor and texture could be obtained.
On the other hand, with the oil and fat blended in Comparative Example 4-1, a sufficient texture could not be obtained.
（糖類の検討）
表５に記載の配合量で焼き菓子を作製した。その際の評価結果を表５に示す。
(Examination of sugars)
Baked confectionery was prepared with the blending amounts shown in Table 5. The evaluation results at that time are shown in Table 5.
実施例５−１〜５−６で配合した糖類は、いずれも成型性に優れていた。特に、粉糖（ショ糖）、ブドウ糖、乳糖、マルチトールでは、外観、風味、食感が良好な焼き菓子を得ることができた。 All the saccharides blended in Examples 5-1 to 5-6 were excellent in moldability. Particularly, powdered sugar (sucrose), glucose, lactose, and maltitol were able to obtain a baked confectionery having good appearance, flavor, and texture.
（糖類の粒度分布の検討）
表６に記載の配合量で焼き菓子を作製した。その際の評価結果を表６に示す。また、粉糖およびグラニュー糖を混合したときの３０M篩下の含量および１５０M篩上６０M篩下の含量を表７に示した。
(Examination of saccharide particle size distribution)
Baked confectionery was prepared with the blending amounts shown in Table 6. The evaluation results at that time are shown in Table 6. Table 7 shows the content under 30M sieve and the content under 60M sieve over 150M when powdered sugar and granulated sugar are mixed.
３０M篩下の含量が５２．０質量％以下では外観が十分ではなかった。一方、３０M篩下の含量が８２．７質量％以上で、成型性、外観、風味、食感が良好な焼き菓子を得ることができた。また、１５０M篩上６０M篩下の含量が１７．１質量％以上で、成型性、外観、風味、食感が良好な焼き菓子を得ることができた。 When the content under the 30M sieve was 52.0% by mass or less, the appearance was not sufficient. On the other hand, a baked confectionery having a good moldability, appearance, flavor, and texture could be obtained when the content under the 30M sieve was 82.7% by mass or more. In addition, a baked confectionery having a good moldability, appearance, flavor, and texture could be obtained when the content of 150M on top of 60M under sieve was 17.1% by mass or more.
（粉乳の検討）
表８に記載の配合量で焼き菓子を作製した。その際の評価結果を表８に示す。
(Examination of milk powder)
Baked confectionery was prepared with the blending amounts shown in Table 8. Table 8 shows the evaluation results at that time.
実施例８−１〜８−３で示したように、粉乳は脱脂粉乳、全脂粉乳いずれも使用できることが判った。 As shown in Examples 8-1 to 8-3, it was found that the powdered milk can use any of the skim milk powder and the whole milk powder.
（配合比の検討 １）
表９に記載の配合量で焼き菓子を作製した。その際の評価結果を表９に示す。
(Examination of compounding ratio 1)
Baked confectionery was prepared with the blending amounts shown in Table 9. The evaluation results at that time are shown in Table 9.
表９に示すように、粉糖１００質量部に対し、油脂を４３質量部以下では充分な成型性を得ることができなかった。また、粉糖１００質量部に対し、油脂を１２９質量部以上では、焼き菓子の外観と風味が充分ではなかった。 As shown in Table 9, sufficient moldability could not be obtained at 43 parts by mass or less of fats and oils with respect to 100 parts by mass of powdered sugar. Moreover, when the fats and oils were 129 parts by mass or more with respect to 100 parts by mass of powdered sugar, the appearance and flavor of the baked confectionery were not sufficient.
（配合比の検討 ２）
表１０に記載の配合量で焼き菓子を作製した。その際の評価結果を表１０に示す。
(Examination of mixing ratio 2)
Baked confectionery was prepared with the blending amounts shown in Table 10. Table 10 shows the evaluation results at that time.
表１０に示すように、粉糖１００質量部に対し、粉乳を４３質量部以下、および、１５０質量部以上では、充分な成型性を得ることができなかった。また、粉糖１００質量部に対し、粉乳を１２９質量部以上では、風味と食感の点でも十分ではなかった。 As shown in Table 10, sufficient moldability could not be obtained when the powdered milk was 43 parts by mass or less and 150 parts by mass or more with respect to 100 parts by mass of powdered sugar. Moreover, 129 mass parts or more of powdered milk with respect to 100 mass parts of powdered sugar was not sufficient also in terms of flavor and texture.
（配合比の検討 ３）
表１１に記載の配合量で焼き菓子を作製した。その際の評価結果を表１１に示す。
(Examination of mixing ratio 3)
Baked confectionery was prepared with the blending amounts shown in Table 11. The evaluation results at that time are shown in Table 11.
表１１に示すように、粉糖１００質量部に対し、粉乳を４０質量部以下では、充分な成型性を得ることができなかった。また、不十分な成型性である比較例１１−１に、さらに小麦粉を加えても、十分な成型性を得ることができなかった（比較例１１−３と１１−４）。
一方、実施例１１−２の組成に小麦粉を加えた実施例１１−３と１１−４では、成型性等問題のない焼き菓子を作ることができた。また、小麦粉の含量が少なく、粉糖、粉乳、油脂の合計量が多いほど風味、食感の点で好ましいことが判った。
As shown in Table 11, sufficient moldability could not be obtained at 40 parts by mass or less of powdered milk with respect to 100 parts by mass of powdered sugar. Moreover, even if wheat flour was further added to Comparative Example 11-1 having insufficient moldability, sufficient moldability could not be obtained (Comparative Examples 11-3 and 11-4).
On the other hand, in Examples 11-3 and 11-4 in which wheat flour was added to the composition of Example 11-2, baked confectionery without problems such as moldability could be made. Moreover, it turned out that the content of wheat flour and the total amount of powdered sugar, powdered milk, and fat and oil are so preferable in terms of flavor and texture.
（実施例１２）
表１２に示した配合で生地を作製した。生地を１３ｇずつに分けた後、成型した。１８０℃、７分間焼成し、焼き菓子を得た。得られた焼き菓子は、立体形状（２０℃、７日後）を保持し、サクサクとした食感と良い口どけであった。
(Example 12)
A dough was prepared with the formulation shown in Table 12. The dough was divided into 13 g pieces and then molded. Baked at 180 ° C. for 7 minutes to obtain baked confectionery. The obtained baked confectionery had a three-dimensional shape (20 ° C., after 7 days) and had a crispy texture and a good mouthfeel.
（実施例１３）
表１３に示した配合で生地原料と米パフを除く副原料を均一に混合した。米パフを加え、均一に混合し、生地を作製した。ノズル径２５ｍｍで絞り、生地を成型した。１８０℃、３分３０秒焼成し、焼き菓子を得た。得られた焼き菓子は、立体形状（２０℃、７日後）を保持し、サクサクとした食感と良い口どけであった。また、焼き菓子表面からの油染みもなかった。
(Example 13)
In the formulation shown in Table 13, the dough ingredients and the auxiliary ingredients excluding the rice puff were uniformly mixed. A rice puff was added and mixed uniformly to prepare a dough. The dough was formed by squeezing with a nozzle diameter of 25 mm. Baked at 180 ° C. for 3 minutes and 30 seconds to obtain a baked confectionery. The obtained baked confectionery had a three-dimensional shape (20 ° C., after 7 days) and had a crispy texture and a good mouthfeel. Further, there was no oil stain from the surface of the baked confectionery.
（実施例１４） ビスケット生地へのトッピング
表１４に示した配合の生地原料と副原料を均一に混合し、生地を得た。当該生地をトッピングとして、一般的なハードビスケット生地（生地厚１ｍｍ）にのせた。２００℃、５分焼成し、焼き菓子を得た。得られた焼き菓子のトッピングは、立体形状（２０℃、７日後）を保持し、サクサクとした食感と良い口どけであった。
(Example 14) Topping on biscuit dough The dough raw materials and the auxiliary materials having the composition shown in Table 14 were uniformly mixed to obtain a dough. The dough was put on a general hard biscuit dough (with a dough thickness of 1 mm) as a topping. It was baked at 200 ° C. for 5 minutes to obtain a baked confectionery. The topping of the obtained baked confectionery had a three-dimensional shape (20 ° C., 7 days later), a crispy texture and a good mouthfeel.
（実施例１５）
表１５に示した配合で生地原料と米パフとチョコチップを除く副原料を均一に混合した。米パフとチョコチップを加え、均一に混合し、内生地を作製した。また、表１６に示した配合の原料をシュガーバッター法で外生地を調製した。内生地５ｇ、外生地４ｇで包あん成型をした。１８０℃、８分焼成し、焼き菓子を得た。得られた焼き菓子は、立体形状（２０℃、７日後）を保持し、サクサクとした食感と良い口どけであった。特に、内生地と外生地の食感や口どけのコントラストが特徴的であった。
(Example 15)
Dough ingredients, rice puffs, and auxiliary ingredients excluding chocolate chips were uniformly mixed with the formulation shown in Table 15. Rice puff and chocolate chips were added and mixed uniformly to produce an inner dough. Moreover, the outer fabric was prepared by the sugar batter method using the raw materials having the formulations shown in Table 16. Wrapping was performed with 5 g of the inner fabric and 4 g of the outer fabric. Baked at 180 ° C. for 8 minutes to obtain baked confectionery. The obtained baked confectionery had a three-dimensional shape (20 ° C., after 7 days) and had a crispy texture and a good mouthfeel. In particular, the texture of the inner and outer fabrics and the contrast of the mouth are characteristic.
表１７に記載の配合量で焼き菓子を作製した。チーズパウダーには、「Ｇ＆Ｃパウダーグリーン」（三協食品工業株式会社製）（水含量：４．８質量％）を使用した。その際の評価結果を表１７に示す。 Baked confectionery was prepared with the blending amounts shown in Table 17. As the cheese powder, “G & C Powder Green” (manufactured by Sankyo Food Industry Co., Ltd.) (water content: 4.8% by mass) was used. The evaluation results at that time are shown in Table 17.
実施例１７−１および１７−２で示したように、脱脂粉乳のすべてあるいは一部をチーズパウダーに置き換えても成型性等に優れた焼き菓子を作ることができた。 As shown in Examples 17-1 and 17-2, a baked confectionery excellent in moldability and the like could be produced even when all or part of the skim milk powder was replaced with cheese powder.
Claims (8)
（ａ）単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類、
（ｂ）粉乳およびチーズパウダーから選ばれる一種又は二種、および、
（ｃ）油脂
を含有する、生地を焼成することで得られる焼き菓子であって、
前記糖類の３０メッシュ篩下の含量が６２質量％以上１００質量％以下であり、
前記油脂の２０℃における固体脂含量が４％以上３５％以下であり、
前記糖類１００質量部に対し、前記粉乳および前記チーズパウダーの合計が５５質量部以上１２０質量部以下、前記油脂が５５質量部以上１２０質量部以下である、
前記焼き菓子。 As a dough raw material,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two types selected from milk powder and cheese powder; and
(C) a baked confectionery containing fats and oils obtained by baking the dough,
The content of the saccharide under a 30 mesh sieve is 62% by mass or more and 100% by mass or less,
The solid fat content at 20 ° C. of the fat is 4% or more and 35% or less,
The total of the milk powder and the cheese powder is 55 parts by mass or more and 120 parts by mass or less, and the oil or fat is 55 parts by mass or more and 120 parts by mass or less with respect to 100 parts by mass of the saccharides.
The baked confectionery.
（ａ）単糖類、二糖類および三糖類から選ばれる一種又は二種以上である糖類であって、３０メッシュ篩下の含量が６２質量％以上１００質量％以下の前記糖類、
（ｂ）粉乳および前記チーズパウダーから選ばれる一種又は二種、および、
（ｃ）２０℃における固体脂含量が４％以上３５％以下である油脂
を生地原料として含み、前記糖類１００質量部に対し、前記粉乳および前記チーズパウダーの合計が５５質量部以上１２０質量部以下、前記油脂が５５質量部以上１２０質量部以下となるように前記生地原料を配合する工程、
配合した前記生地原料を混合し、生地を作製する工程、および、
作製した前記生地を１５０℃〜２７０℃で焼成する工程、
を含む、前記製造方法。 A method for producing baked confectionery,
(A) A saccharide that is one or more selected from monosaccharides, disaccharides, and trisaccharides, and the content of the sieving under a 30 mesh sieve is 62 mass% or more and 100 mass% or less,
(B) one or two kinds selected from milk powder and the cheese powder; and
(C) The fat and oil having a solid fat content at 20 ° C. of 4% or more and 35% or less is included as a dough raw material, and the total of the milk powder and the cheese powder is 55 parts by mass or more and 120 parts by mass or less with respect to 100 parts by mass of the saccharides. , A step of blending the dough raw material so that the fat is 55 parts by mass or more and 120 parts by mass or less,
Mixing the blended dough ingredients, producing a dough, and
Baking the prepared dough at 150 ° C. to 270 ° C.,
The said manufacturing method including.
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