JP2016158608A - Bakery food product composition - Google Patents
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本発明は、焼き菓子、パン類等のベーカリー食品の製造に用いられるベーカリー食品用組成物に関する。 The present invention relates to a bakery food composition used in the manufacture of baked foods such as baked goods and breads.
米、小麦粉等の糖質（炭水化物）の過剰摂取は、肥満、高脂血症、脂肪肝等につながる。また、糖尿病の人や糖尿病のおそれのある人が糖質を摂取すると、血糖値が異常に高くなり、３大合併症（神経障害、網膜症、腎症）等の重篤な疾患を引き起こすおそれがある。そこで、ダイエットや糖尿病等の糖代謝異常を有する人等に適した食品素材として、低糖質の食品素材が種々提案されている。 Excessive intake of sugars (carbohydrates) such as rice and flour leads to obesity, hyperlipidemia, fatty liver and the like. In addition, if a person with diabetes or a person who may be diabetic ingests carbohydrates, the blood sugar level is abnormally high, which may cause serious diseases such as three major complications (neuropathy, retinopathy, nephropathy). There is. Accordingly, various low-sugar food materials have been proposed as food materials suitable for people having abnormal sugar metabolism such as diet and diabetes.
低糖質のベーカリー食品用素材として、小麦ふすま及びグルテン（小麦たんぱく）の組み合わせが知られている。小麦ふすま及びグルテンを含む食品素材は、糖質の摂取を極力押さえ、不足がちな食物繊維の摂取が可能であるため、ダイエットや糖代謝異常を有する人等に適しているが、例えば該食品素材を用いてパンを製造すると、見た目のボリューム感の不足によりパンの外観が良くなかったり、パンの食感や食味が低下したりするという問題があった。 A combination of wheat bran and gluten (wheat protein) is known as a low-sugar bakery food material. A food material containing wheat bran and gluten is suitable for people who have diets or abnormal sugar metabolism, etc. When bread was produced using, there was a problem that the appearance of bread was not good due to lack of apparent volume, and the texture and taste of bread were deteriorated.
このような、小麦ふすま及びグルテンを含む食品素材の欠点を解消する技術として、例えば特許文献１には、ブラン（小麦ふすま）及び大豆たんぱくの少なくとも１種と、グルテンとを含む食品素材に、さらに乳成分を配合することで、該食品素材を用いて得られる食品の味覚が向上することが記載されている。尚、特許文献１記載技術の主たる課題は、イースト菌発酵により味覚に優れた穀物食品を製造することであるところ、乳成分をそのまま使用してもイースト菌による発酵が思うように進まないことから、特許文献１記載技術においては前記乳成分として、乳糖を酵素分解して得られるグルコース及びガラクトースを使用する。 As a technique for solving such disadvantages of food materials containing wheat bran and gluten, for example, Patent Document 1 discloses a food material containing at least one of bran (wheat bran) and soybean protein, and gluten. It is described that the taste of food obtained using the food material is improved by blending milk components. The main problem of the technology described in Patent Document 1 is to produce a cereal food with excellent taste by yeast fermentation. However, even if milk components are used as they are, fermentation by yeast does not proceed as expected. In the technique described in Document 1, glucose and galactose obtained by enzymatic degradation of lactose are used as the milk component.
また特許文献２には、小麦粉を含有しないにも関わらず、焼成時のボディー形成を向上させたパン様食品素材として、小麦ふすま、小麦たんぱく及び膨潤剤を含有し、且つ該膨潤剤として、寒天等を水に加熱溶解して膨潤しゲル化したもの等を用いたものが記載されている。特許文献２によれば、パン様食品素材に小麦粉を含有させない場合、それを用いたパン様食品の製造工程におけるイースト発酵プロセスにおいて、その醗酵中に腰が折れたり焼成時にブレイキング不足により腰が伸びなかったりする等、小麦粉によるボディー形成が不十分となり、出来上がりの外観や食感の低下を招いていたが、特許文献２記載のパン様食品素材はそうした問題を解決し得るとされている。 Patent Document 2 contains wheat bran, wheat protein and a swelling agent as a bread-like food material with improved body formation during baking, although it does not contain wheat flour. And the like, which are swelled and gelled by heating and dissolving them in water. According to Patent Document 2, when the bread-like food material does not contain flour, in the yeast fermentation process in the production process of bread-like food using the bread-like food material, the waist breaks during the fermentation or the waist stretches due to insufficient breaking during baking. However, the body formation by wheat flour was insufficient, resulting in a decrease in the finished appearance and texture, but the bread-like food material described in Patent Document 2 is said to be able to solve such problems.
本発明の課題は、低糖質でありながらも、外観、食感及び食味に優れたベーカリー食品を提供可能なベーカリー食品用組成物に関する。 The subject of this invention is related with the composition for bakery foods which can provide the bakery food excellent in the external appearance, the texture, and the taste, although it is low saccharides.
本発明は、大豆粉４〜４２質量％と、グルテン０．１〜６質量％と、小麦ふすま０．１〜２０質量％とを含むベーカリー食品用組成物である。
また本発明は、前記ベーカリー食品用組成物を用いて得られたベーカリー食品である。
This invention is a composition for bakery foods containing 4 to 42 mass% of soybean flour, 0.1 to 6 mass% of gluten, and 0.1 to 20 mass% of wheat bran.
Moreover, this invention is a bakery food obtained using the said composition for bakery foods.
本発明によれば、低糖質でありながらも、外観、食感及び食味に優れたベーカリー食品を提供することができる。 According to the present invention, it is possible to provide a bakery food excellent in appearance, texture and taste while being low in sugar.
本発明のベーカリー食品用組成物は、大豆粉と、グルテン（小麦たんぱく）と、小麦ふすまとを含有する。本発明のベーカリー食品用組成物の主たる特徴の１つは、低糖質の食品素材として利用可能な点にあり、この種のベーカリー食品用組成物に通常含有される小麦粉を使用しないか、又はその使用量を従来比で低減させた場合であっても、外観、食感及び食味に優れる低糖質のベーカリー食品が得られる点にあるところ、この特徴の発現に特に寄与するのが、大豆粉、グルテン及び小麦ふすまである。 The bakery food composition of the present invention contains soybean flour, gluten (wheat protein), and wheat bran. One of the main characteristics of the bakery food composition of the present invention is that it can be used as a low-sugar food material, and the flour normally contained in this kind of bakery food composition is not used, or the Even when the amount used is reduced compared to the conventional amount, a low-sugar bakery food excellent in appearance, texture and taste can be obtained. There is even gluten and wheat bran.
本発明で用いる大豆粉は、大豆を粉末化したものであり、全脂大豆粉、脱脂大豆粉、豆乳粉末、おからパウダー、きな粉の何れも使用可能である。 The soybean powder used in the present invention is powdered soybean, and any of full-fat soybean powder, defatted soybean powder, soy milk powder, okara powder, and kina flour can be used.
大豆粉の含有量は、本発明のベーカリー食品用組成物中、４〜４２質量％である。大豆粉の含有量が４質量％未満では、大豆粉の使用によって期待される効果、例えば、ベーカリー食品とりわけ低糖質のベーカリー食品の食感・食味が向上する、生地焼成直後の形状を維持し容量の大きなベーカリー食品が得られる、といった効果に乏しく、また、該含有量が４２質量％を超えると、ベーカリー食品の食感・食味を却って劣化させるおそれがある。大豆粉の含有量は、本発明のベーカリー食品用組成物の用途、即ちこれを用いて得られるベーカリー食品の種類等に応じて、前記範囲内で適宜調整することが好ましい。例えば、ベーカリー食品がクッキーの場合、大豆粉の含有量は、好ましくは１０〜３０質量％、さらに好ましくは２０〜２５質量％である。また、ベーカリー食品がスポンジケーキの場合、大豆粉の含有量は、好ましくは４〜３０質量％、さらに好ましくは４〜１５質量％である。 The content of soybean powder is 4 to 42% by mass in the bakery food composition of the present invention. If the content of soy flour is less than 4% by mass, the effect expected from the use of soy flour, for example, the texture and taste of bakery foods, especially low-sugar bakery foods, is improved, the shape immediately after baking the dough is maintained, and the capacity The effect that a large bakery food can be obtained is poor, and if the content exceeds 42% by mass, the texture and taste of the bakery food may be deteriorated. The content of soybean powder is preferably adjusted within the above range depending on the use of the composition for bakery food of the present invention, that is, the type of bakery food obtained using the composition. For example, when the bakery food is a cookie, the content of soybean powder is preferably 10 to 30% by mass, more preferably 20 to 25% by mass. When the bakery food is a sponge cake, the content of soybean powder is preferably 4 to 30% by mass, and more preferably 4 to 15% by mass.
本発明ではグルテンとして、この種のベーカリー食品に用いられる活性グルテン、変性グルテン等の小麦グルテンを用いることができる。 In the present invention, wheat gluten such as active gluten and modified gluten used in this type of bakery food can be used as gluten.
グルテンの含有量は、本発明のベーカリー食品用組成物中、０．１〜６質量％である。グルテンの含有量が０．１質量％未満では、グルテンの使用によって期待される効果、例えば、ベーカリー食品とりわけ低糖質のベーカリー食品の外観、保形性、食感（弾力感、ソフト感など）が向上する、といった効果に乏しく、また、該含有量が６質量％を超えると、ベーカリー食品の食感・食味を却って劣化させるおそれがある。グルテンの含有量は、本発明のベーカリー食品用組成物の用途、即ちこれを用いて得られるベーカリー食品の種類等に応じて、前記範囲内で適宜調整することが好ましい。例えば、ベーカリー食品がクッキーの場合、グルテンの含有量は、好ましくは１〜４質量％、さらに好ましくは２〜４質量％である。また、ベーカリー食品がスポンジケーキの場合、グルテンの含有量は、好ましくは０．１〜３質量％、さらに好ましくは０．１〜１質量％である。 Content of gluten is 0.1-6 mass% in the composition for bakery foods of this invention. When the gluten content is less than 0.1% by mass, the effects expected from the use of gluten, such as the appearance, shape retention, and texture (elasticity, softness, etc.) of bakery foods, especially low-sugar bakery foods, are achieved. The effect of improving is poor, and if the content exceeds 6% by mass, the texture and taste of the bakery food may be deteriorated. It is preferable that the content of gluten is appropriately adjusted within the above range depending on the use of the composition for bakery food of the present invention, that is, the type of bakery food obtained by using this. For example, when the bakery food is a cookie, the gluten content is preferably 1 to 4% by mass, more preferably 2 to 4% by mass. Moreover, when a bakery food is sponge cake, content of gluten becomes like this. Preferably it is 0.1-3 mass%, More preferably, it is 0.1-1 mass%.
本発明で用いる小麦ふすまは、小麦粒の外皮を主体とする粉体である。本発明では小麦ふすまとして、一般的な小麦粉の製造過程で生じる、小麦粒から胚乳を除去した残部、あるいはこの残部からさらに胚芽を除去したもの等を用いることができ、基本的に組成や製造過程を問わない。また、小麦ふすまの原料となる小麦の種類は特に制限されない。 The wheat bran used in the present invention is a powder mainly composed of a wheat grain hull. In the present invention, wheat bran can be used in the general process of producing wheat flour, the remainder from which the endosperm is removed from the wheat grain, or the remainder from which the germ is further removed, and the composition and the production process can be basically used. It doesn't matter. Moreover, the kind of wheat used as the raw material of wheat bran is not particularly limited.
小麦ふすまの含有量は、本発明のベーカリー食品用組成物中、０．１〜２０質量％である。小麦ふすまの含有量が０．１質量％未満では、これを使用する意義、特にベーカリー食品の栄養価の向上効果（食物繊維や各種ビタミン・ミネラルの増量効果）に乏しく、また、該含有量が２０質量％を超えると、ベーカリー食品の食感・食味を却って劣化させるおそれがある。小麦ふすまの含有量は、本発明のベーカリー食品用組成物の用途、即ちこれを用いて得られるベーカリー食品の種類等に応じて、前記範囲内で適宜調整することが好ましい。例えば、ベーカリー食品がクッキーの場合、小麦ふすまの含有量は、好ましくは０．１〜１０質量％、さらに好ましくは０．１〜８質量％である。また、ベーカリー食品がスポンジケーキの場合、小麦ふすまの含有量は、好ましくは０．１〜８質量％、さらに好ましくは０．１〜５質量％である。 Content of wheat bran is 0.1-20 mass% in the composition for bakery foods of this invention. If the wheat bran content is less than 0.1% by mass, the use of the wheat bran is not particularly effective in improving the nutritional value of bakery foods (the effect of increasing dietary fiber and various vitamins and minerals). If it exceeds 20% by mass, the texture and taste of the bakery food may be rejected and deteriorated. The wheat bran content is preferably adjusted within the above range according to the use of the composition for bakery food of the present invention, that is, the type of bakery food obtained using the same. For example, when the bakery food is a cookie, the wheat bran content is preferably 0.1 to 10% by mass, more preferably 0.1 to 8% by mass. Moreover, when bakery food is sponge cake, content of wheat bran becomes like this. Preferably it is 0.1-8 mass%, More preferably, it is 0.1-5 mass%.
また、本発明のベーカリー食品用組成物には、前記成分（大豆粉、グルテン、小麦ふすま）に加えてさらに、種実類（nuts and seeds）を含有させることが好ましい。大豆粉、グルテン、小麦ふすまと共に、種実類を併用することで、ベーカリー食品（特に低糖質のベーカリー食品）の食感・食味がより一層向上し得る。種実類の含有量は、本発明のベーカリー食品用組成物中、好ましくは０．１〜２０質量％、さらに好ましくは０．１〜１０質量％である。種実類の含有量が少なすぎると、前記効果が十分に奏されず、逆に多すぎると、ベーカリー食品の食感・食味を却って劣化させるおそれがある。 In addition to the above components (soybean flour, gluten, wheat bran), the bakery food composition of the present invention preferably further contains nuts and seeds. By using seeds together with soy flour, gluten, and wheat bran, the texture and taste of bakery foods (especially low-sugar bakery foods) can be further improved. The content of the seeds and nuts is preferably 0.1 to 20% by mass, more preferably 0.1 to 10% by mass in the bakery food composition of the present invention. If the content of the seeds and seeds is too small, the above effects are not sufficiently achieved. Conversely, if the content is too large, the texture and taste of the bakery food may be deteriorated.
本発明で用いる種実類は、穀類・豆類・香辛料を除く、木本及び草本の食用種子であり、例えば、アーモンド、カシューナッツ、くるみ、ピーナッツ、ピスタチオ、マカデミアナッツ、ブラジルナッツ、ヘーゼルナッツ、ペカンナッツ、麻の実、えごま、けしの実、ココナッツ、ごま、松の実、かぼちゃの種、しいの実、ひまわりの実、くり、銀杏、はすの実、アマニ等が挙げられる。本発明で用いる種実類の形態は特に制限されず、原料種実類を生のまま用いても良く、原料種実類を加熱して用いることもでき、後者の原料種実類の加熱方法としては、例えば、火熱で煎るドライロースト法が挙げられる。また本発明では、原料種実類の形状を維持したまま用いることもできるが、通常は、原料種実類を粉砕する等して、粉状、粒状、ねり状等にしたものを用いる。 The seeds and nuts used in the present invention are woody and herbaceous edible seeds excluding cereals, beans and spices. , Sesame seeds, poppy seeds, coconuts, sesame seeds, pine nuts, pumpkin seeds, shii seeds, sunflower seeds, chestnuts, ginkgo, lotus seeds, flaxseed. The form of the seeds and seeds used in the present invention is not particularly limited, and the raw seeds and seeds may be used as they are, or the raw seeds and seeds can be used by heating. The dry roasting method can be used. Moreover, in this invention, although it can also be used, maintaining the shape of raw material seeds and seeds, normally, what was made into the powder form, granular form, battered form etc. by grind | pulverizing raw material seeds and seeds is used.
本発明のベーカリー食品用組成物には、前記成分（大豆粉、グルテン、小麦ふすま、種実類）以外の他の成分を含有させることができる。この他の成分としては、例えば、薄力粉、中力粉、強力粉等の小麦粉の他、ライ麦粉、大麦粉、そば粉、米粉、コーンフラワー等の穀粉；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉、及びこれらにα化、アセチル化、エーテル化、エステル化、酸化処理、架橋処理等の処理を施した加工澱粉；炭酸水素ナトリウム（重曹）、ベーキングパウダー、炭酸アンモニウム、炭酸水素アンモニウム、塩化アンモニウム等の膨張剤又はイースト；サラダ油等の油脂類；全卵、卵白、卵黄等の卵類；牛乳、脱脂粉乳、バター等の乳製品；食塩等の塩類；乳化剤、増粘剤、酸味料、香料、香辛料、着色料、果汁、ビタミン類等の添加物等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。また、ベーカリー食品用組成物を用いて得られるベーカリー食品に甘味を付与する場合には、砂糖を用いることもできるが、砂糖に代えてあるいは砂糖に加えてさらに、低糖質に繋がる甘味料として、アスパルテーム、スクラロース、エリスリトール、ソルビトール等の人工又は天然甘味料を用いることができる。 The bakery food composition of the present invention may contain other components other than the above components (soybean flour, gluten, wheat bran, and seeds). Other ingredients include, for example, wheat flour such as weak flour, medium flour and strong flour, and flour such as rye flour, barley flour, buckwheat flour, rice flour and corn flour; tapioca starch, potato starch, corn starch, waxy corn starch, Starches such as wheat starch and rice starch, and processed starch obtained by subjecting them to alpha, acetylation, etherification, esterification, oxidation treatment, crosslinking treatment, etc .; sodium bicarbonate (baking soda), baking powder, ammonium carbonate , Swelling agents such as ammonium bicarbonate and ammonium chloride or yeast; fats and oils such as salad oil; eggs such as whole eggs, egg whites and egg yolks; dairy products such as milk, skim milk powder and butter; salts such as salt; Additives such as sticky agent, acidulant, flavor, spice, colorant, fruit juice, vitamins, etc. are mentioned, one of these alone or in combination of two or more It can be used. In addition, when sweetness is imparted to the bakery food obtained using the bakery food composition, sugar can also be used, but in addition to sugar or in addition to sugar, as a sweetener that leads to low sugars, Artificial or natural sweeteners such as aspartame, sucralose, erythritol, and sorbitol can be used.
但し、前述したように、本発明のベーカリー食品用組成物の主たる特徴の１つは、低糖質でありながらも、外観、食感及び食味に優れたベーカリー食品を提供可能な点にあることから、この特徴を活かすためには、本発明のベーカリー食品用組成物自体が低糖質であることが好ましく、そのためには、糖質の主たる給源の１つである小麦粉を含有していないか、又は小麦粉の含有量が通常のベーカリー食品用組成物に比して少ないことが好ましい。 However, as described above, one of the main features of the composition for bakery food of the present invention is that it can provide a bakery food excellent in appearance, texture and taste while being low in sugar. In order to take advantage of this feature, it is preferable that the bakery food composition of the present invention itself has a low sugar content, and for this purpose, it does not contain flour, which is one of the main sources of carbohydrates, or It is preferable that the content of wheat flour is less than that of a normal bakery food composition.
本発明のベーカリー食品用組成物はベーカリー食品の製造に用いることができる。本発明のベーカリー食品用組成物を用いたベーカリー食品の製造は、ベーカリー食品の種類に応じて常法に従って行うことができる。本発明のベーカリー食品用組成物は、特にイースト菌による発酵をさせずに得られるベーカリー食品、即ちイースト菌発酵を必要としないベーカリー食品に好適である。本発明のベーカリー食品用組成物を適用可能な、イースト菌発酵を必要としないベーカリー食品の具体例としては、例えば、クッキー、スポンジケーキ、シフォンケーキ、パウンドケーキ、バウムクーヘン、スフレ、ケーキマフィン、タルト、パイ、シュー等の焼き菓子が挙げられる。 The composition for bakery foods of the present invention can be used for the production of bakery foods. The manufacture of bakery foods using the composition for bakery foods of the present invention can be performed according to a conventional method depending on the type of bakery food. The composition for bakery food of the present invention is particularly suitable for a bakery food obtained without fermentation by yeast, that is, a bakery food that does not require yeast fermentation. Specific examples of the bakery food that does not require yeast fermentation, to which the bakery food composition of the present invention can be applied, include, for example, cookies, sponge cake, chiffon cake, pound cake, baumkuchen, souffle, cake muffin, tart, pie Baked confectionery such as shoe.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例１〜１５及び比較例１〜６〕
市販の製パン用ミキサー（カントーミキサー製、商品名「ＨＰＩ−２０Ｍ」）に、下記I群の原材料を全て投入して均一になるまで混合し、さらに、下記II群の原材料を全て投入して均一になるまで混合した後、III群の原材料を全て投入し、低速で１分間撹拌混合して生地を作製した。下記III群の原材料は、ミキサーに投入する前に、それらを全て混ぜた状態で予め篩っておいた。下記I群及びII群の全て並びに下記III群のベーキングパウダーについては、各実施例及び比較例でそれらの使用量を下記の通りに固定し、下記III群のうちのベーキングパウダー以外の原材料については、各実施例及び比較例ごとに適宜変更した。
作製した生地を、庫内温度が４℃に保たれた冷蔵庫内で２時間放置した後、生地の厚みを４ｍｍに調整し、直径３．８ｃｍの丸型を用いて型抜きして、５ｇ／枚の平面視円形状のクッキー生地を得、このクッキー生地を電気オーブン（株式会社七洋製作所製、商品名「南蛮窯」）を用いて、上火１８０℃、下火１７０℃の条件で１２分間焼成して、イースト菌発酵を必要としないベーカリー食品の一種であるクッキーを製造した。
[Examples 1 to 15 and Comparative Examples 1 to 6]
Into a commercially available bread mixer (product name “HPI-20M”, manufactured by Can Tho Mixer), add all the ingredients in Group I below until they are uniform, and then add all ingredients in Group II below. After mixing until uniform, all the raw materials of Group III were charged and stirred at low speed for 1 minute to prepare a dough. The following Group III raw materials were sieved in advance in a state where they were all mixed before being put into the mixer. For all of the following Group I and Group II and the following Group III baking powder, the amount used in each Example and Comparative Example is fixed as follows, and for the raw materials other than the baking powder in the following Group III: These were changed as appropriate for each example and comparative example.
The prepared dough was left in a refrigerator maintained at a temperature of 4 ° C. for 2 hours, then the thickness of the dough was adjusted to 4 mm, and the die was cut out using a round shape having a diameter of 3.8 cm, and 5 g / A piece of cookie dough having a circular shape in plan view is obtained, and this cookie dough is set to 12 using an electric oven (trade name “Nanban Kiln”, manufactured by Nanyo Seisakusho Co., Ltd.) under conditions of 180 ° C. on the top and 170 ° C. on the bottom. Cookies, a type of bakery food that does not require yeast fermentation, were baked for minutes.
・I群：バター２９質量％、上白糖６質量％、食塩０．２質量％、スクラロース（三栄源エフ・エフ・アイ（株）製）０．０３質量％
・II群：ファイバーソル２ＨＬ（松谷化学工業（株）製）１９質量％、バニラオイル０．２質量％、バターフレーバー（森永乳業（株）製、バターフレーバーＢＦ１０００）０．１質量％
・III群：脱脂大豆粉（エーディーエムジャパン（株）製、ベーカーズフラワー）、小麦ふすま（日清製粉（株）製）、グルテン（グリコ栄養食品（株）製、ＡグルＧＢ）、種実類（アーモンドパウダー）、強力粉（日清製粉（株）製、カメリヤ）、ベーキングパウダー０．１質量％
Group I: 29% by mass of butter, 6% by mass of sucrose, 0.2% by mass of salt, 0.03% by mass of sucralose (manufactured by San-Ei Gen FFI Co., Ltd.)
Group II: Fiber Sol 2HL (Matsuya Chemical Industry Co., Ltd.) 19% by mass, vanilla oil 0.2% by mass, butter flavor (Morinaga Milk Industry Co., Ltd., butter flavor BF1000) 0.1% by mass
Group III: defatted soybean flour (manufactured by ADM Japan Co., Ltd., Bakers Flower), wheat bran (manufactured by Nissin Flour Milling Co., Ltd.), gluten (manufactured by Glico Nutrition Foods Co., Ltd., A Glu GB), seeds ( Almond powder), strong powder (Nisshin Flour Milling Co., Camellia), baking powder 0.1% by mass
〔評価試験〕
実施例及び比較例のクッキーの外観、食感及び食味を１０人のパネラーに下記評価基準により評価してもらった。また、「五訂増補日本食品標準成分表」に基づき、クッキー生地１００ｇあたりの糖質量を算出し、クッキー１枚あたりクッキー生地５ｇ使用するものとして、実施例及び比較例のクッキー５枚分の糖質量を算出した。糖質量が少ないほど、低糖質のクッキーということで評価は高くなる。以上の結果（外観、食感及び食味についてはパネラー１０人の平均点）を下記表１に示す。
尚、下記表１では、各実施例及び比較例を〔１〕〜〔４〕の４つのグループに分けているところ、グループ〔１〕は、ベーカリー食品用組成物中における大豆粉の含有量を適宜変化させた例であり、グループ〔２〕は、グルテンの含有量を適宜変化させた例であり、グループ〔３〕は、小麦ふすまの含有量を適宜変化させた例であり、グループ〔４〕は、種実類の含有量を適宜変化させた例である。
〔Evaluation test〕
The appearance, texture and taste of the cookies of the examples and comparative examples were evaluated by 10 panelists according to the following evaluation criteria. In addition, the sugar mass per 100 g of cookie dough is calculated based on the “Five Amendments Japanese Food Standard Ingredients Table”, and 5 g of cookie dough is used per cookie dough. The mass was calculated. The smaller the sugar mass, the higher the evaluation because it is a low-sugar cookie. The above results (average score of 10 panelists for appearance, texture and taste) are shown in Table 1 below.
In Table 1 below, each example and comparative example is divided into four groups [1] to [4]. The group [1] shows the content of soybean powder in the bakery food composition. Group [2] is an example in which the content of gluten is appropriately changed, Group [3] is an example in which the content of wheat bran is appropriately changed, and Group [4] ] Is an example in which the content of the seeds and nuts is appropriately changed.
（外観の評価基準）
３点：割れやひびがほとんどなく、外観が大変良い。
２点：割れやひびが少しあり、外観が少し悪い。
１点：割れやひびがあり、外観がかなり悪い。
（食感の評価基準）
３点：サクミがあり、口どけが大変良い。
２点：サクミがあり、口どけが良い。
１点：サクミがなく、口どけも悪い。
（食味の評価基準）
３点：エグミがほぼなく、大変良い。
２点：エグミが少なくて、良い。
１点：エグミがあり、悪い。
(Evaluation criteria for appearance)
3 points: There are almost no cracks or cracks, and the appearance is very good.
2 points: There are some cracks and cracks, and the appearance is a little bad.
1 point: There are cracks and cracks, and the appearance is quite bad.
(Evaluation criteria for texture)
3 points: There is sakumi and the mouth is very good.
2 points: There is sakumi and good mouthfeel.
1 point: There is no sakumi and the mouth is bad.
(Evaluation criteria for taste)
3 points: There is almost no gummy, and it is very good.
2 points: Good, with little mummy.
1 point: There is a spear and it is bad.
Claims (4)
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| JP2018099090A (en) * | 2016-12-21 | 2018-06-28 | 百合子 穴澤 | Dough for baked sweets used by low carbohydrate mix powder |
| JP2019017382A (en) * | 2017-03-22 | 2019-02-07 | 中塚 康雄 | Low carbohydrate bread-like food and manufacturing method therefor |
| JP2019198280A (en) * | 2018-05-17 | 2019-11-21 | 花王株式会社 | Body fat-reducing food and drink |
| JP2019198281A (en) * | 2018-05-17 | 2019-11-21 | 花王株式会社 | Intestinal flora-improving food and drink |
| KR102623764B1 (en) * | 2023-07-24 | 2024-01-10 | 백진우 | Manufacturing method for baking dough |
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| JP2019017382A (en) * | 2017-03-22 | 2019-02-07 | 中塚 康雄 | Low carbohydrate bread-like food and manufacturing method therefor |
| JP2019198280A (en) * | 2018-05-17 | 2019-11-21 | 花王株式会社 | Body fat-reducing food and drink |
| JP2019198281A (en) * | 2018-05-17 | 2019-11-21 | 花王株式会社 | Intestinal flora-improving food and drink |
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