JP2016167987A - Baked confectionery - Google Patents
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- JP2016167987A JP2016167987A JP2015048604A JP2015048604A JP2016167987A JP 2016167987 A JP2016167987 A JP 2016167987A JP 2015048604 A JP2015048604 A JP 2015048604A JP 2015048604 A JP2015048604 A JP 2015048604A JP 2016167987 A JP2016167987 A JP 2016167987A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 81
- 239000000843 powder Substances 0.000 claims abstract description 82
- 235000013351 cheese Nutrition 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 150000002016 disaccharides Chemical class 0.000 claims abstract description 10
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 10
- 150000004043 trisaccharides Chemical class 0.000 claims abstract description 10
- 235000008476 powdered milk Nutrition 0.000 claims abstract description 9
- 239000003925 fat Substances 0.000 claims description 53
- 239000003921 oil Substances 0.000 claims description 52
- 238000002156 mixing Methods 0.000 claims description 27
- 235000013336 milk Nutrition 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- 235000000346 sugar Nutrition 0.000 claims description 18
- 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 12
- 239000008101 lactose Substances 0.000 claims description 12
- 150000008163 sugars Chemical class 0.000 claims description 11
- 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 10
- 239000008103 glucose Substances 0.000 claims description 10
- 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 10
- 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 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000000845 maltitol Substances 0.000 claims description 9
- 229940035436 maltitol Drugs 0.000 claims description 9
- 235000010449 maltitol Nutrition 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 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 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- 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 7
- 239000000463 material Substances 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products 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-WSWWMNSNSA-N 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 42
- 235000019198 oils Nutrition 0.000 description 36
- 238000011156 evaluation Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 9
- 235000015895 biscuits Nutrition 0.000 description 8
- 235000014510 cooky Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000008939 whole milk Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
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- 235000009566 rice Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000021544 chips of chocolate Nutrition 0.000 description 2
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- 239000013078 crystal Substances 0.000 description 2
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- 235000019685 rice crackers Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-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)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 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
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao 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
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 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
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 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
- 238000011160 research Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside 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]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-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.
クッキーやビスケットでは、表面と内部で大きな食感の違いはなく、均一で比較的硬い食感である。また、マドレーヌでは、全体的に柔らかな食感である。 Cookies and biscuits have a uniform and relatively hard texture with no significant difference in texture between the surface and the interior. In Madeleine, the overall texture is soft.
例えば、特許文献１（特開２００８−１３６４７９）に記載の焼き菓子では、チーズ、最大膨潤力３０以上の澱粉、トレハロースを含む焼き菓子であって、表面及び内部全体がカリカリした食感を有することが開示されている（請求項、段落０００８）。 For example, in the baked confectionery described in Patent Document 1 (Japanese Patent Application Laid-Open No. 2008-136479), the baked confectionery contains cheese, starch having a maximum swelling power of 30 or more, and trehalose, and has a crispy texture on the entire surface and inside. Is disclosed (claims, paragraph 0008).
このように、従来の焼き菓子は、表面と内部の食感に大きな違いがなく、均一の食感であった。そこで、本発明では、焼き菓子の表面（外側）がクリスピーな食感であるにもかかわらず、内部（内側）がサクサクとした軽い食感であ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, the conventional baked confectionery had a uniform texture with no significant difference in texture between the surface and the inside. Accordingly, the present invention provides a novel baked confectionery having a light texture with a crunchy inside (inside) and a method for producing the same, even though the surface (outside) of the baked confectionery has a crispy texture. With the goal.
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）チーズパウダーおよび粉乳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６５％以下である油脂
を所定量含有し、生地表面に水を塗布したのち、焼成することで、外側がクリスピーな食感であって、内側がサクサクとした軽い食感を有する新規な焼き菓子が得られることを見出した。
As a result of earnest research, the present inventor, as a dough material, (a) one or more saccharides selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two kinds selected from cheese powder and milk powder; and
(C) Contains a predetermined amount of fat and oil having a solid fat content of 4% or more and 65% or less at 20 ° C. After applying water to the dough surface and baking, the outside has a crispy texture and the inside Has found that a new baked confectionery with a light and crisp texture can be obtained.
本発明によれば、外側と内側の食感の異なる焼き菓子を得ることができる。 According to the present invention, it is possible to obtain baked confectionery having different textures on the outside and the inside.
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）チーズパウダーおよび粉乳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６５％以下である油脂
を含有し、生地表面に水を塗布した後、焼成することで得られる焼き菓子であって、
前記油脂３０質量部に対し、前記チーズパウダーおよび前記粉乳の合計が２５質量部以上８０質量部以下、前記糖類が８質量部以上６０質量部以下である、
前記焼き菓子である。
The present invention provides (a) one or more sugars selected from monosaccharides, disaccharides and trisaccharides as a dough material,
(B) one or two kinds selected from cheese powder and milk powder; and
(C) a baked confectionery obtained by baking after containing water and fat on the surface of the dough, containing fat and oil having a solid fat content at 20 ° C. of 4% or more and 65% or less,
The total of the cheese powder and the milk powder is 25 parts by mass or more and 80 parts by mass or less, and the saccharide is 8 parts by mass or more and 60 parts by mass or less with respect to 30 parts by mass of the fats and oils.
The baked confectionery.
前記糖類は、３０メッシュ篩下の含量が５０質量％以上１００質量％以下であることが好ましい。 The saccharide preferably has a 30-mesh sieve content of 50% by mass to 100% by mass.
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又は二種以上を５０質量％以上含むことが好ましい。 The saccharide preferably contains 50% by mass or more of one or more selected from sucrose, glucose, lactose and maltitol.
前記生地原料に含有する前記糖類、前記チーズパウダー、前記粉乳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, cheese powder, milk powder, and fats and oils contained in the dough material is 85% by mass or more and 100% by mass or less.
前記油脂３０質量部に対し、前記チーズパウダー及び前記粉乳の合計が３５質量部以上６０質量部以下であることが好ましい。 The total of the cheese powder and the milk powder is preferably 35 parts by mass or more and 60 parts by mass or less with respect to 30 parts by mass of the fats and oils.
前記油脂３０質量部に対し、前記糖類が１３質量部以上４５質量部以下であることが好ましい。 It is preferable that the said saccharides are 13 to 45 mass parts with respect to 30 mass parts of said fats and oils.
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%.
前記水の量は、生地質量５ｇに対し０．０３ｇ以上０．２５ｇ以下であることが好ましい。 The amount of water is preferably 0.03 g or more and 0.25 g or less with respect to 5 g of the dough mass.
前記水の量は、水を塗布した生地面積に対し、０．１８ｇ／１００ｃｍ２以上１．６ｇ／１００ｃｍ２以下であることが好ましい。 The amount of water is preferably 0.18 g / 100 cm 2 or more and 1.6 g / 100 cm 2 or less with respect to the area of the dough coated with water.
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、
（ｂ）チーズパウダーおよび粉乳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６５％以下である油脂
を生地原料として含有し、前記油脂３０質量部に対し、前記チーズパウダー及び前記粉乳の合計が２５質量部以上８０質量部以下、前記糖類が８質量部以上６０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、
前記生地に水を塗布する工程、および、
水を塗布した前記生地を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) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two kinds selected from cheese powder and milk powder; and
(C) The fat and oil having a solid fat content at 20 ° C. of 4% or more and 65% or less is contained as a dough raw material, and the total of the cheese powder and the powdered milk is 25 to 80 parts by mass with respect to 30 parts by mass of the oil and fat. Hereinafter, the step of blending the dough raw material so that the saccharide is 8 parts by mass or more and 60 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
Applying water to the dough, and
Baking the dough coated with water at 150 ° C. to 270 ° C .;
It is the said manufacturing method containing.
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、
（ｂ）チーズパウダーおよび粉乳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６５％以下である油脂
を生地原料として含有し、前記油脂３０質量部に対し、前記チーズパウダー及び前記粉乳の合計が２５質量部以上８０質量部以下、前記糖類が８質量部以上６０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、
前記生地を成型する工程、
成型した前記生地に水を塗布する工程、および、
水を塗布した前記生地を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) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two kinds selected from cheese powder and milk powder; and
(C) The fat and oil having a solid fat content at 20 ° C. of 4% or more and 65% or less is contained as a dough raw material, and the total of the cheese powder and the powdered milk is 25 parts by weight or more and 80 parts by weight with respect to 30 parts by weight of the fats and oils. Hereinafter, the step of blending the dough raw material so that the saccharide is 8 parts by mass or more and 60 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
Molding the dough,
Applying water to the molded dough, and
Baking the dough coated with water at 150 ° C. to 270 ° C .;
It is the said manufacturing method containing.
本発明で使用される糖類は、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であって、通常食用として用いられるものを使用できる。
また、前記糖類は、３０メッシュ篩下の含量が好ましくは５０質量％以上１００質量％以下であり、より好ましくは７０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％以下であり、特に好ましくは９０質量％以上１００質量％以下である。
The saccharide used in the present invention is one or more saccharides selected from monosaccharides, disaccharides, and trisaccharides, and those that are usually used for food can be used.
Further, the content of the saccharide under a 30 mesh sieve is preferably 50% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, and further preferably 85% by mass or more and 100% by mass or less. Or less, particularly preferably 90% by mass or more and 100% by mass or less.
また、前記糖類は、１５０メッシュ篩上６０メッシュ篩下の含量が好ましくは１０質量％以上７０質量％以下であり、より好ましくは１５質量％以上６５質量％以下であり、さらに好ましくは１８質量％以上６０質量％以下であり、特に好ましくは２０質量％以上５５質量％以下である。 Moreover, the content of the saccharide is preferably 10% by mass or more and 70% by mass or less, more preferably 15% by mass or more and 65% by mass or less, and still more preferably 18% by mass. It is 60 mass% or less, Especially preferably, it is 20 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、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。また、前記糖類は、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を５０質量％以上１００質量％以下含むことが好ましく、５５質量％以上１００質量％以下含むことがより好ましく、６０質量％以上１００質量％以下含むことがさらに好ましい。 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 of sucrose, glucose, lactose, maltose, maltitol and trehalose. The saccharide preferably contains 50% by mass or more and 100% by mass or less of one or more selected from sucrose, glucose, lactose and maltitol, more preferably 55% by mass or more and 100% by mass or less. More preferably, the content is 60% by mass or more and 100% by mass or less.
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、８質量％以下が好ましく、６質量％以下がより好ましく、５質量％以下がさらに好ましい。所定の水含量とすることで外側と内側の食感の異なる良好な焼き菓子とすることができる。 The cheese powder used in the present invention is not particularly 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 8% by mass or less, more preferably 6% by mass or less, and further preferably 5% by mass or less. By setting it as a predetermined water content, it can be set as the favorable baked confectionery from which the textures of an outer side and an inner side differ.
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。 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.
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６５％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。前記油脂の２０℃における固体脂含量は、好ましくは５％以上６０％以下であり、より好ましくは１０％以上５０％以下であり、さらに好ましくは１０％以上４０％以下であり、特に好ましくは１５％以上２８％以下であり、最も好ましくは１８％以上２５％以下である。また、前記油脂の３５℃における固体脂含量は、好ましくは０．５％以上１８％以下であり、より好ましくは１％以上４％以下であり、さらに好ましくは１．５％以上２．８％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 65% or less, and commercially available products can be used. The solid fat content at 20 ° C. of the fat is preferably 5% or more and 60% or less, more preferably 10% or more and 50% or less, still more preferably 10% or more and 40% or less, and particularly preferably 15%. % Or more and 28% or less, and most preferably 18% or more and 25% or less. Further, the solid fat content at 35 ° C. of the oil and fat is preferably 0.5% or more and 18% or less, more preferably 1% or more and 4% or less, and further preferably 1.5% or more and 2.8%. It is as follows. A good 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.
本発明の焼き菓子の生地原料の混合方法は、特に限定されることはなく、一般的なビスケット等と同様の条件で混合することができる。また、生地原料を混合し、得られた生地を、ビスケット製造機として一般的なワイヤーカット、絞り機等で成型することができる。 The mixing method of the raw material of the baked confectionery of the present invention is not particularly limited, and can be mixed under the same conditions as general biscuits and the like. In addition, the dough raw materials can be mixed, and the obtained dough can be formed by a wire cut, a drawing machine or the like that is common as a biscuit manufacturing machine.
本発明では、生地に水を塗布する。前記水の量は、生地質量５ｇに対し０．０３ｇ以上０．３ｇ以下であることが好ましく、０．０５ｇ以上０．３ｇ以下であることがより好ましく、０．０８ｇ以上０．２５ｇ以下であることがさらに好ましく、０．０８ｇ以上０．１４ｇ以下であることが特に好ましい。
また、前記水の量は、前記水を塗布した生地面積に対し、０．１８ｇ／１００ｃｍ２以上１．８ｇ／１００ｃｍ２以下であることが好ましく、０．３ｇ／１００ｃｍ２以上１．６ｇ／１００ｃｍ２以下であることがより好ましく、０．４ｇ／１００ｃｍ２以上１．６ｇ／１００ｃｍ２以下であることがさらに好ましく、０．４５ｇ／１００ｃｍ２以上０．９ｇ／１００ｃｍ２以下であることが特に好ましい。水を塗布する面積は、生地の形等により異なるが、生地質量あたり１ｃｍ２／ｇ以上５ｃｍ２／ｇ以下が好ましい。
In the present invention, water is applied to the dough. The amount of water is preferably 0.03 g or more and 0.3 g or less, more preferably 0.05 g or more and 0.3 g or less, and more preferably 0.08 g or more and 0.25 g or less with respect to 5 g of the dough mass. More preferably, it is 0.08 g or more and 0.14 g or less.
The amount of the water is preferably 0.18 g / 100 cm 2 or more and 1.8 g / 100 cm 2 or less, and 0.3 g / 100 cm 2 or more and 1.6 g / 100 cm based on the dough area coated with the water. 2 or less, more preferably 0.4 g / 100 cm 2 or more and 1.6 g / 100 cm 2 or less, and particularly preferably 0.45 g / 100 cm 2 or more and 0.9 g / 100 cm 2 or less. . The area to which water is applied varies depending on the shape of the dough, but is preferably 1 cm 2 / g or more and 5 cm 2 / g or less per dough mass.
生地への水の塗布方法は特に問わないが、霧吹き等による噴霧が好ましい。また、生地への水の塗布は成型前後いずれでも良いが、均質な焼き菓子を得る観点から、成型後の生地に水を塗布するほうが好ましい。 The method for applying water to the dough is not particularly limited, but spraying by spraying or the like is preferable. In addition, water may be applied to the dough before or after molding, but from the viewpoint of obtaining a homogeneous baked confectionery, it is preferable to apply water to the dough after molding.
水を塗布した生地は、通常のビスケット等で用いる条件で焼成することができる。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。また、生地の保存条件にもよるが、水を塗布した後、３時間以内に焼成することが好ましく、３０分以内に焼成することがより好ましく、水を塗布した直後に焼成することがさらに好ましい。 The dough coated with water can be fired under conditions used for ordinary biscuits and the like. 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. Depending on the storage conditions of the dough, it is preferable to fire within 3 hours after applying water, more preferably within 30 minutes, and even more preferably immediately after applying water. .
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.
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）チーズパウダーおよび粉乳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６５％以下である油脂
を含有する。
前記生地原料の配合は、前記油脂３０質量部に対し、前記チーズパウダーと前記粉乳の合計が２５質量部以上８０質量部以下であり、好ましくは２８質量部以上７０質量部以下であり、より好ましくは３０質量部以上６５質量部以下であり、さらに好ましくは３５質量部以上６０質量部以下であり、特に好ましくは３５質量部以上５５質量部以下である。前記油脂３０質量部に対し、前記チーズパウダーと前記粉乳の合計が２５質量部より少ない、あるいは、８０質量部より多いと生地を成型することができず、一方、所定の配合割合とすることで、食感に優れた焼き菓子を得ることができる。
さらに、前記生地原料の配合は、前記油脂３０質量部に対し、前記糖類が８質量部以上６０質量部以下であり、好ましくは１０質量部以上５０質量部以下であり、より好ましくは１３質量部以上４５質量部以下であり、さらに好ましくは１５質量部以上４０質量部以下であり、特に好ましくは１８質量部以上２８質量部以下である。前記油脂３０質量部に対し、前記糖類が６０質量部より多いと生地を成型することができず、一方、所定の配合割合とすることで、食感に優れた焼き菓子を得ることができる。
The present invention provides (a) one or more sugars selected from monosaccharides, disaccharides and trisaccharides as a dough material,
(B) one or two kinds selected from cheese powder and milk powder; and
(C) contains fats and oils whose solid fat content at 20 ° C. is 4% or more and 65% or less.
The dough raw material is mixed in an amount of 25 to 80 parts by mass, preferably 28 to 70 parts by mass, and more preferably 30 parts by mass of the fat and oil. Is 30 to 65 parts by mass, more preferably 35 to 60 parts by mass, and particularly preferably 35 to 55 parts by mass. When the total amount of the cheese powder and the milk powder is less than 25 parts by mass or more than 80 parts by mass with respect to 30 parts by mass of the fats and oils, the dough cannot be molded. A baked confectionery excellent in texture can be obtained.
Furthermore, the composition of the dough raw material is 8 parts by mass or more and 60 parts by mass or less, preferably 10 parts by mass or more and 50 parts by mass or less, more preferably 13 parts by mass with respect to 30 parts by mass of the fats and oils. It is 45 parts by mass or less, more preferably 15 parts by mass or more and 40 parts by mass or less, and particularly preferably 18 parts by mass or more and 28 parts by mass or less. If the amount of the saccharide is more than 60 parts by mass with respect to 30 parts by mass of the fats and oils, the dough cannot be molded. On the other hand, a baked confectionery with an excellent texture can be obtained by setting a predetermined blending ratio.
前記チーズパウダーは、前記チーズパウダーと前記粉乳の合計に対し、２５質量％以上１００質量％以下であることが好ましく、４０質量％以上１００質量％以下であることがより好ましく、６０質量％以上１００質量％以下であることがさらに好ましく、８０質量％以上１００質量％以下であることが特に好ましく、９０質量％以上１００質量％以下であることが最も好ましい。前記チーズパウダーを所定の割合とすることで、外観や食感に優れた焼き菓子とすることができる。 The cheese powder is preferably 25% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and more preferably 60% by mass or more and 100% by mass with respect to the total of the cheese powder and the milk powder. More preferably, it is 80 mass% or less, 100 mass% or less is especially preferable, and 90 mass% or more and 100 mass% or less is the most preferable. By making the said cheese powder into a predetermined ratio, it can be set as the baked confectionery excellent in the external appearance and food texture.
前記生地は、前記糖類、前記チーズパウダー、前記粉乳、および、前記油脂を生地原料に対し８５質量％以上１００質量％以下含有することが好ましく、８８質量％以上１００質量％以下含有することがより好ましく、９０質量％以上１００質量％以下含有することがさらに好ましく、９４質量％以上１００質量％以下含有することが特に好ましい。前記範囲とすることで、特に成型性に優れた焼き菓子を得ることができる。なお、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 the saccharide, the cheese powder, the milk powder, and the fats and oils in an amount of 85% by mass to 100% by mass, more preferably 88% by mass to 100% by mass with respect to the dough material. The content is preferably 90% by mass or more and 100% by mass or less, and more preferably 94% by mass or more and 100% by mass or less. By setting it as the said range, the baked confectionery excellent in the moldability can be obtained especially. In addition, the said dough raw material is the said saccharides, the said milk powder, the said cheese powder, the said fats and oils, wheat flour, and 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、チーズ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、胡椒等の香辛料、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 flavors such as cheese flavor, powders such as matcha powder and cocoa powder, spices such as pepper, rice puffs, chocolate chips and the like. 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 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 (J-Oil Mills Co., Ltd.)
S Special 100 (J-Oil Mills Co., Ltd.)
ABS-Soft (manufactured by J-Oil Mills)
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）
<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.)
＜チーズパウダー＞
チーズパウダーA
「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％）
チーズパウダーB
「チーズパウダーＬＬ」（和光堂株式会社製）（水含量 ４．０質量％）
チーズパウダーC
「チェダーチーズパウダー」（ユニテックフーズ社製）（水含量 ４．２質量％）
チーズパウダーD
「パウダーゴールド」（株式会社宝幸社製）（水含量 ４．５質量％）
<Cheese powder>
Cheese powder A
"G & C Powder Green" (manufactured by Sankyo Food Industry Co., Ltd.) (water content 4.8% by mass)
Cheese powder B
"Cheese powder LL" (manufactured by Wakodo Co., Ltd.) (water content 4.0% by mass)
Cheese powder C
"Cheddar cheese powder" (Made by Unitech Foods) (water content 4.2% by mass)
Cheese powder D
"Powder Gold" (made by Houkosha Co., Ltd.) (water content 4.5% by mass)
＜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）
＜その他＞
小麦粉 「ハート」（日本製粉株式会社製）
コーンフレーク 「コーンフレーク」（日本ケロッグ合資会社製）
<Milk powder>
Non-fat dry milk “Fat dry milk” (Hokkaido Dairy Co., Ltd.)
Whole milk powder “Whole milk powder” (Hokkaido Dairy Co., Ltd.)
<Others>
Flour "Heart" (Nippon Flour Mills Co., Ltd.)
Corn Flakes "Corn Flakes" (manufactured by Nippon Kellogg GK)
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%).
（チーズパウダーの水含量の測定）
オーブン乾燥減量方式の水分測定器（Sartorius社製 ＭＡ３５）のサンプル皿に約５ｇのチーズパウダーを載せた。１２０℃の加熱温度で測定（乾燥）を開始し、終了後に測定器に表示された水分量から、チーズパウダーの水含量（質量％）を算出した。
(Measurement of water content of cheese powder)
About 5 g of cheese powder was placed on a sample dish of a moisture measuring device (MA35 manufactured by Sartorius) using an oven drying loss method. Measurement (drying) was started at a heating temperature of 120 ° C., and the water content (mass%) of the cheese powder was calculated from the amount of water displayed on the measuring device after completion.
＜生地の作製と焼成＞
所定量の生地原料を配合し、均一になるように混合し、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延ばしで１３ｍｍの厚みに展延させた後、高さ１３ｍｍ、幅１５ｍｍ、長さ３０ｍｍの直方体（５ｇ）に成型した。
成型した生地は焼成直前に底辺を除く全面（１６．２ｃｍ２）に加圧噴霧器を用いて水を均一に噴霧し、生地５ｇ当たりの水の質量を測定した。水を噴霧した生地は、１８０℃、５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 raw material was blended and mixed uniformly to obtain a dough. The obtained dough was spread to a thickness of 13 mm by hand extension that can confirm the workability of the extrusion molding machine, and then molded into a rectangular parallelepiped (5 g) having a height of 13 mm, a width of 15 mm, and a length of 30 mm.
Immediately before firing, the molded dough was sprayed with water uniformly over the entire surface (16.2 cm 2 ) excluding the bottom using a pressure sprayer, and the mass of water per 5 g of dough was measured. The dough sprayed with water was baked at 180 ° C. for 5 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、延ばしやすさ、カットのしやすさを評価した。
◎ 生地を容易に延ばせ、さらに、カットしやすい
〇 生地を容易に延ばせる
△ 生地を普通に延ばせる
× 生地を延ばせない、あるいは、延ばしにくい
<Moldability>
When molding the dough, it was evaluated for ease of stretching and ease of cutting.
◎ The fabric can be easily stretched and cut easily. 〇 The fabric can be easily stretched. △ The fabric can be stretched normally. × The fabric cannot be stretched or is difficult to stretch.
＜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。
＜食感（外側）＞
◎ クリスピー感が非常に良い
○ クリスピー感が良い
△ クリスピー感がやや良い
× クリスピー感が悪い
＜食感（内側）＞
◎ 口あたりが柔らかく、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
＜食感（総合）＞
◎ 外側と内側のバランスが非常に良い
○ 外側と内側のバランスが良い
△ 外側と内側のバランスがやや良い
× 外側と内側のバランスが悪い
<Food texture>
After baking, the food was eaten after 7 days at 20 ° C., and the texture was evaluated.
<Food texture (outside)>
◎ Crispy feeling is very good ○ Crispy feeling is good △ Crispy feeling is slightly good × Crispy feeling is bad
<Food texture (inside)>
◎ Soft mouthfeel and light texture ○ Crispy and light texture △ Slightly light texture × Not chewable or hard texture
<Food texture (overall)>
◎ Very good balance between outside and inside ○ Good balance between outside and inside △ Somewhat good balance between outside and inside × Bad balance between outside and inside
（水塗布の有無）
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。
(With or without water application)
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３−１〜３に示したように、生地表面に水を塗布することで、外側と内側の食感に優れた焼き菓子を得ることができた。
一方、比較例３−１では、生地表面に水を塗布していないため、外側の食感に充分なクリスピー感が得られず、総合的な食感も充分ではなかった。
As shown in Examples 3-1 to 1-3, by applying water to the surface of the dough, a baked confectionery having excellent outer and inner texture could be obtained.
On the other hand, in Comparative Example 3-1, water was not applied to the surface of the dough, so that a sufficient crispy texture was not obtained for the outer texture, and the overall texture was not sufficient.
（油脂の検討 １）
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 oils and fats 1)
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４−１〜３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、外観、外側の食感に優れた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、充分な成型性を得ることができず、水を塗布しても外側の食感に優れた焼き菓子を得ることはできなかった。
With the fats and oils blended in Examples 4-1 to 1-3, baked confectionery having good moldability, flavor and texture could be made. In particular, with the baked confectionery using Atlanta-F, a baked confectionery excellent in moldability, appearance, and outer texture could be obtained.
On the other hand, with the oil and fat blended in Comparative Example 4-1, sufficient moldability could not be obtained, and even when water was applied, a baked confectionery excellent in the outer texture could not be obtained.
（油脂の検討 ２）
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 oil and fat 2)
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５−１〜３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ＡＢＳ−ソフトでは、優れた成型性と外観に加え、風味、食感すべてにおいて、良好な焼き菓子を得ることができた。 With the fats and oils blended in Examples 5-1 to 3, a baked confectionery having good moldability, flavor, and texture could be produced. In particular, with ABS-soft, in addition to excellent moldability and appearance, it was possible to obtain good baked confectionery in all flavors and textures.
（糖類の検討 １）
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。
(Examination of sugars 1)
Baked confectionery was prepared with the blending amounts shown in Table 6. The evaluation results at that time are shown in Table 6.
実施例６−１〜６で配合した糖類は、いずれも成型性、外観、風味に優れていた。特に、粉糖（ショ糖）、ブドウ糖、乳糖、マルチトールでは、外側の食感と総合的な食感に優れた焼き菓子を得ることができた。 The saccharides blended in Examples 6-1 to 6 were all excellent in moldability, appearance, and flavor. In particular, with powdered sugar (sucrose), glucose, lactose, and maltitol, a baked confectionery excellent in the outer texture and the overall texture could be obtained.
（糖類の検討 ２）
表７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７に示す。
(Examination of sugars 2)
Baked confectionery was prepared with the blending amounts shown in Table 7. Table 7 shows the evaluation results at that time.
実施例７−１〜６で示したように二種類の糖類を配合した場合にも、食感等に優れた焼き菓子を得ることができた。 As shown in Examples 7-1 to 6, a baked confectionery excellent in texture and the like could be obtained even when two kinds of sugars were blended.
（糖類の検討 ３）
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 sugar 3)
Baked confectionery was prepared with the blending amounts shown in Table 8. Table 8 shows the evaluation results at that time.
実施例８−１〜７で示したように糖類の合計に対し、乳糖が６０質量％以上含まれると、特に食感に優れた焼き菓子を得ることができた。 As shown in Examples 8-1 to 7, when lactose was contained in an amount of 60% by mass or more based on the total amount of saccharides, a baked confectionery particularly excellent in texture could be obtained.
（チーズパウダーの検討）
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 cheese powder)
Baked confectionery was prepared with the blending amounts shown in Table 9. The evaluation results at that time are shown in Table 9.
実施例９−１〜４で配合したチーズパウダーでは、いずれも食感等に優れた焼き菓子を得ることができた。 In the cheese powders blended in Examples 9-1 to 4, it was possible to obtain baked confectionery excellent in texture and the like.
（配合比の検討 １）
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 compounding ratio 1)
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、油脂３０質量部に対し、チーズパウダーを２０質量部以下あるいは１００質量部以上では充分な成型性を得ることができず、焼き菓子を作れなかった。
一方、油脂３０質量部に対し、チーズパウダーを３０〜６０質量部配合した場合には、外側の食感等の良好な焼き菓子が得られ、４０〜６０質量部配合した場合には、特に食感の優れた焼き菓子を得ることができた。
As shown in Table 10, when the cheese powder was 20 parts by mass or less or 100 parts by mass or more with respect to 30 parts by mass of fats and oils, sufficient moldability could not be obtained and baked goods could not be made.
On the other hand, when 30 to 60 parts by mass of cheese powder is blended with 30 parts by mass of fats and oils, a good baked confectionery such as an outer texture is obtained. A baked confectionery with an excellent feeling could be obtained.
（配合比の検討 ２）
表１１および表１２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および表１２に示す。
(Examination of mixing ratio 2)
Baked confectionery was prepared with the blending amounts shown in Table 11 and Table 12. The evaluation results at that time are shown in Tables 11 and 12.
表１１および表１２に示すように、油脂３０質量部に対し、糖類を５質量部以下あるいは７５質量部以上では外側の食感の良好な焼き菓子を作ることができなかった。
一方、油脂３０質量部に対し、糖類を１０〜５０質量部配合した場合には、外側の食感等の良好な焼き菓子が得られ、１５〜４０質量部配合した場合には、食感のより良好な焼き菓子が得られ、２０〜３０質量部配合することで、外側の食感に優れた焼き菓子を得ることができた。
As shown in Tables 11 and 12, baked confectionery having a good outer texture could not be made when the saccharide was 5 parts by mass or less or 75 parts by mass or more with respect to 30 parts by mass of fats and oils.
On the other hand, when 10 to 50 parts by mass of saccharide is blended with 30 parts by mass of fats and oils, a good baked confectionery such as an outer texture is obtained, and when 15 to 40 parts by mass is blended, the texture of A better baked confectionery was obtained, and by blending 20 to 30 parts by mass, a baked confectionery excellent in the outer texture could be obtained.
（粉乳の検討）
表１３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１３に示す。
(Examination of milk powder)
Baked confectionery was prepared with the blending amounts shown in Table 13. The evaluation results at that time are shown in Table 13.
表１３に示すように、チーズパウダーに代えて、一部もしくは全部を粉乳としても、良好な焼き菓子を得ることができた。また、チーズパウダーおよび粉乳の合計に対し、チーズパウダーが５０質量％以上配合することで、外観と風味の良好な焼き菓子が得られた。
また、粉乳は、脱脂粉乳を用いたほうが、内側の食感の良好な焼き菓子を得られることがわかった。
As shown in Table 13, good baked confectionery could be obtained even if part or all of the milk powder was replaced with cheese powder. Moreover, the baked confectionery with a favorable external appearance and flavor was obtained by mix | blending 50 mass% or more of cheese powder with respect to the sum total of cheese powder and milk powder.
Moreover, it turned out that the baked confectionery with a good inner texture can be obtained by using skim milk powder.
（配合比の検討 ３）
表１４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１４に示す。
(Examination of mixing ratio 3)
Baked confectionery was prepared with the blending amounts shown in Table 14. Table 14 shows the evaluation results at that time.
表１４に示すように、油脂３０質量部に対し、小麦粉を５〜１５質量部加えても、成型性等問題のない焼き菓子を作ることができた。また、小麦粉の配合割合が少なく、粉糖、チーズパウダー、油脂の合計の配合割合が多いほど成形性に優れた焼き菓子を得られることがわかった。 As shown in Table 14, even when 5 to 15 parts by mass of flour was added to 30 parts by mass of fats and oils, a baked confectionery having no problems such as moldability could be made. Moreover, it turned out that the baked confectionery which was excellent in the moldability can be obtained, so that there are few compounding ratios of wheat flour and there are many compounding ratios of powdered sugar, cheese powder, and fats and oils.
（実施例１５）
表１５に示した配合で生地を作製した。生地を５ｇずつに分けて成型した。底面を除く全面に水を噴霧した（０．１ｇ／５ｇ生地質量）のち、１８０℃、５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、外側と内側の食感の異なる良好なものであった。
(Example 15)
A dough was prepared with the formulation shown in Table 15. The dough was divided into 5 g pieces and molded. Water was sprayed on the entire surface excluding the bottom surface (0.1 g / 5 g dough mass) and then baked at 180 ° C. for 5 minutes to obtain a baked confectionery. The obtained baked confectionery had a good three-dimensional shape (20 ° C., after 7 days) and different textures on the outside and inside.
Claims (12)
（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）チーズパウダーおよび粉乳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６５％以下である油脂
を含有し、生地表面に水を塗布した後、焼成することで得られる焼き菓子であって、
前記油脂３０質量部に対し、前記チーズパウダーおよび前記粉乳の合計が２５質量部以上８０質量部以下、前記糖類が８質量部以上６０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 kinds selected from cheese powder and milk powder; and
(C) a baked confectionery obtained by baking after containing water and fat on the surface of the dough, containing fat and oil having a solid fat content at 20 ° C. of 4% or more and 65% or less,
The said baked confectionery which the sum total of the said cheese powder and the said milk powder is 25 to 80 mass parts and the said saccharides are 8 to 60 mass parts with respect to 30 mass parts of said fats and oils.
（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）チーズパウダーおよび粉乳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６５％以下である油脂
を生地原料として含有し、前記油脂３０質量部に対し、前記チーズパウダー及び前記粉乳の合計が２５質量部以上８０質量部以下、前記糖類が８質量部以上６０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、
前記生地に水を塗布する工程、および、
水を塗布した前記生地を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) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two kinds selected from cheese powder and milk powder; and
(C) The fat and oil having a solid fat content at 20 ° C. of 4% or more and 65% or less is contained as a dough raw material, and the total of the cheese powder and the powdered milk is 25 parts by weight or more and 80 parts by weight with respect to 30 parts by weight of the fats and oils. Hereinafter, the step of blending the dough raw material so that the saccharide is 8 parts by mass or more and 60 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
Applying water to the dough, and
Baking the dough coated with water at 150 ° C. to 270 ° C .;
The said manufacturing method including.
（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）チーズパウダーおよび粉乳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６５％以下である油脂
を生地原料として含有し、前記油脂３０質量部に対し、前記チーズパウダー及び前記粉乳の合計が２５質量部以上８０質量部以下、前記糖類が８質量部以上６０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、
前記生地を成型する工程、
成型した前記生地に水を塗布する工程、および、
水を塗布した前記生地を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) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two kinds selected from cheese powder and milk powder; and
(C) The fat and oil having a solid fat content at 20 ° C. of 4% or more and 65% or less is contained as a dough raw material, and the total of the cheese powder and the powdered milk is 25 parts by weight or more and 80 parts by weight with respect to 30 parts by weight of the fats and oils. Hereinafter, the step of blending the dough raw material so that the saccharide is 8 parts by mass or more and 60 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
Molding the dough,
Applying water to the molded dough, and
Baking the dough coated with water at 150 ° C. to 270 ° C .;
The said manufacturing method including.
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| JP2019187312A (en) * | 2018-04-25 | 2019-10-31 | 月島食品工業株式会社 | Baked confectionery production method |
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