JP2017099332A - Method for producing baked confectionery - Google Patents
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 89
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 238000000465 moulding Methods 0.000 claims abstract description 54
- 238000002156 mixing Methods 0.000 claims abstract description 47
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 40
- 235000013351 cheese Nutrition 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000007787 solid Substances 0.000 claims abstract description 20
- 235000008476 powdered milk Nutrition 0.000 claims abstract description 14
- 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
- 239000003925 fat Substances 0.000 claims description 46
- 239000003921 oil Substances 0.000 claims description 43
- 235000000346 sugar Nutrition 0.000 claims description 36
- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 12
- 150000008163 sugars Chemical class 0.000 claims description 11
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- 239000004744 fabric Substances 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
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- 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
- 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
- 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 9
- 239000008101 lactose Substances 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
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- 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
- 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 6
- 239000011248 coating agent Substances 0.000 abstract 1
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- 235000019198 oils Nutrition 0.000 description 29
- 238000000034 method Methods 0.000 description 21
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- 239000000796 flavoring agent Substances 0.000 description 12
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- 235000013312 flour Nutrition 0.000 description 10
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- 235000015895 biscuits Nutrition 0.000 description 7
- 239000006071 cream Substances 0.000 description 6
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- 235000014510 cooky Nutrition 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 235000008939 whole milk Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
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- 240000007594 Oryza sativa Species 0.000 description 3
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- 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 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
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- 235000013339 cereals Nutrition 0.000 description 2
- 235000021544 chips of chocolate Nutrition 0.000 description 2
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- 235000019685 rice crackers Nutrition 0.000 description 2
- 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
- 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
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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
- 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
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000019197 fats 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
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 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
- 238000000643 oven drying Methods 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
- 238000011160 research Methods 0.000 description 1
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- 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
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- 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
Abstract
Description
本発明は、焼き菓子の製造方法に関する。 The present invention relates to a method for producing a baked confectionery.
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）になめらかなクリーム感のある新規な焼き菓子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, an object of the present invention is to provide a novel method for producing a baked confectionery having a smooth cream feeling inside (inner side) even though the surface (outside) of the baked confectionery has a crispy texture. To do.
本発明者は、鋭意研究の結果、第一の製造方法として、
（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）２０℃における固体脂含量が０％以上７０％以下である油脂、および、
（ｃ）チーズパウダーおよび粉乳から選ばれる一種又は二種
を生地原料として含有し、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５質量部以下、前記チーズパウダー及び前記粉乳の合計が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、
前記生地をワイヤーカット成型、棒状成型及びだんご成型から選ばれる一種または二種以上で成型生地を得る工程、
前記成型生地に水を塗布する工程、および、
水を塗布した前記成型生地を１５０℃〜２７０℃で焼成する工程、
を含む、製造方法により得られた焼き菓子が、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）になめらかなクリーム感のあることを見出した。
また、第二の製造方法として、
（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、および、
（ｂ）２０℃における固体脂含量が０％以上７０％以下である油脂
を生地原料として含有し、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５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、
前記生地をワイヤーカット成型、棒状成型及びだんご成型から選ばれる一種または二種以上で成型生地を得る工程、
前記成型生地に水を塗布する工程、および、
水を塗布した前記成型生地を１５０℃〜２７０℃で焼成する工程、
を含む、製造方法により得られた焼き菓子も同様の効果のあることを見出した。
As a result of earnest research, the present inventor, as a first production method,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and powdered milk are contained as a dough raw material, and the oil and fat is 20 parts by mass or more and 105 parts by mass or less, and the total of the cheese powder and the powdered milk is 100 parts by mass of the sugar. A step of blending the dough raw material so as to be 120 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It was found that the baked confectionery obtained by the production method including the above has a smooth cream feeling on the inside (inside) even though the surface (outside) has a crispy texture.
As a second manufacturing method,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides, and
(B) The fats and oils whose solid fat content in 20 degreeC is 0% or more and 70% or less are contained as a dough raw material, The said fats and oils are 20 mass parts or more and 105 mass parts or less with respect to 100 mass parts of said saccharides. Blending the dough ingredients,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It was found that the baked confectionery obtained by the manufacturing method including
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.
本発明の第一の製造方法は、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）２０℃における固体脂含量が０％以上７０％以下である油脂、および、
（ｃ）チーズパウダーおよび粉乳から選ばれる一種又は二種
を生地原料として含有し、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５質量部以下、前記チーズパウダー及び前記粉乳の合計が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、
前記生地をワイヤーカット成型、棒状成型及びだんご成型から選ばれる一種または二種以上で成型生地を得る工程、
前記成型生地に水を塗布する工程、および、
水を塗布した前記成型生地を１５０℃〜２７０℃で焼成する工程、
を含む、前記製造方法である。
The first production method of the present invention is a method for producing baked confectionery,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and powdered milk are contained as a dough raw material, and the oil and fat is 20 parts by mass or more and 105 parts by mass or less, and the total of the cheese powder and the powdered milk is 100 parts by mass of the sugar. A step of blending the dough raw material so as to be 120 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It is the said manufacturing method containing.
前記糖類１００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５質量部以上１１０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 5 parts by mass or more and 110 parts by mass or less with respect to 100 parts by mass of the saccharide.
前記糖類は、３０メッシュ篩下の含量が３５質量％以上１００質量％以下であることが好ましい。 It is preferable that the content of the saccharide under a 30 mesh sieve is 35% 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又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.
前記油脂の３５℃における固体脂含量が０％以上２０％以下であることが好ましい。 The solid fat content at 35 ° C. of the fat is preferably 0% or more and 20% or less.
前記水の量は、生地質量１０ｇに対し０．００５ｇ以上０．８ｇ以下であることが好ましい。 The amount of water is preferably 0.005 g or more and 0.8 g or less with respect to 10 g of the dough mass.
前記水の量は、水を塗布した生地面積に対し、０．０２ｇ／１００ｃｍ２以上１．５ｇ／１００ｃｍ２以下であることが好ましい The amount of water is preferably 0.02 g / 100 cm 2 or more and 1.5 g / 100 cm 2 or less with respect to the dough area coated with water.
また、本発明の第二の製造方法は、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、および、
（ｂ）２０℃における固体脂含量が０％以上７０％以下である油脂
を生地原料として含有し、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５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、
前記生地をワイヤーカット成型、棒状成型及びだんご成型から選ばれる一種または二種以上で成型生地を得る工程、
前記成型生地に水を塗布する工程、および、
水を塗布した前記成型生地を１５０℃〜２７０℃で焼成する工程、
を含む、前記製造方法である。
The second production method of the present invention is a method for producing baked confectionery,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides, and
(B) The fats and oils whose solid fat content in 20 degreeC is 0% or more and 70% or less are contained as a dough raw material, The said fats and oils are 20 mass parts or more and 105 mass parts or less with respect to 100 mass parts of said saccharides. Blending the dough ingredients,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It is the said manufacturing method containing.
前記糖類は、３０メッシュ篩下の含量が３５質量％以上１００質量％以下であることが好ましい。 It is preferable that the content of the saccharide under a 30 mesh sieve is 35% 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又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.
前記生地原料に含有する前記糖類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。 The total of the saccharides and the fats and oils contained in the dough material is preferably 85% by mass or more and 100% by mass or less.
前記油脂の３５℃における固体脂含量が０％以上２０％以下であることが好ましい。 The solid fat content at 35 ° C. of the fat is preferably 0% or more and 20% or less.
前記水の量は、生地質量１０ｇに対し０．００５ｇ以上０．８ｇ以下である、ことが好ましい。 The amount of water is preferably 0.005 g or more and 0.8 g or less with respect to 10 g of the dough mass.
前記水の量は、水を塗布した生地面積に対し、０．０２ｇ／１００ｃｍ２以上１．５ｇ／１００ｃｍ２以下であることが好ましい。 The amount of water is preferably 0.02 g / 100 cm 2 or more and 1.5 g / 100 cm 2 or less with respect to the fabric area to which water is applied.
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である。
また、前記糖類は、３０メッシュ篩下の含量が好ましくは３５質量％以上１００質量％以下であり、より好ましくは６０質量％以上１００質量％以下であり、さらに好ましくは７５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 is usually used for food.
Further, the content of the saccharide is preferably 35% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, and further preferably 75% 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１質量％以上７０質量％以下であり、より好ましくは９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２０質量％以上５５質量％以下である。 Moreover, the content of the saccharide is preferably 1% by mass or more and 70% by mass or less, more preferably 9% by mass or more and 65% by mass or less, and still more preferably 15% 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、７０質量％以上１００質量％以下含むことがより好ましく、９０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 and maltitol, more preferably 70% by mass or more and 100% by mass or less, More preferably, it is contained in an amount of at least 100% by mass.
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、全脂粉乳のいずれも使用でき、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 fat 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、０％以上７０％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１０％以上６５％以下であり、より好ましくは１５％以上６０％以下であり、さらに好ましくは１９％以上４０％以下であり、特に好ましくは１９％以上２８％以下であり、最も好ましくは１９％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％以上２０％以下であり、より好ましくは０．５％以上３％未満であり、さらに好ましくは１％以上２．５％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 0% or more and 70% or less, and commercially available products can be used. The solid fat content at 20 ° C. of the fat is preferably 10% or more and 65% or less, more preferably 15% or more and 60% or less, still more preferably 19% or more and 40% or less, and particularly preferably 19%. % To 28%, most preferably 19% to 25%. The solid fat content at 35 ° C. of the fat is preferably 0% or more and 20% or less, more preferably 0.5% or more and less than 3%, and further preferably 1% or more and 2.5% or less. is there. 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。 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.
本発明の製造方法では、生地をワイヤーカット成型、棒状成型及びだんご成型から選ばれる一種または二種以上で成型生地を得る。前記３種類の成型はノズル部分において生地の入る断面積と出る断面積がほぼ同一という点で共通する成型である。一方、絞り成型は、ノズル部分において生地の入る断面積より出る断面積が小さく、生地の出る方向が一点に集中する成型である。
なお、棒状成型あるいはだんご成型は、二種類以上の生地を使用した場合には、スティック成型あるいは包あん成型とも呼ばれる。
In the production method of the present invention, the dough is obtained by one or more kinds selected from wire cut molding, rod-shaped molding, and dumpling molding. The three types of moldings are common moldings in that the cross-sectional area into which the dough enters and the cross-sectional area that exits are substantially the same in the nozzle portion. On the other hand, the draw molding is a molding in which the cross-sectional area coming out of the cross-sectional area where the cloth enters is smaller in the nozzle portion, and the direction in which the cloth comes out concentrates at one point.
In addition, rod-shaped molding or dumpling molding is also called stick molding or wrapping molding when two or more kinds of fabrics are used.
本発明では、成型生地に水を塗布する。前記水の量は、生地質量１０ｇに対し０．００５ｇ以上０．８ｇ以下であることが好ましく、０．０１ｇ以上０．６ｇ以下であることがより好ましく、０．０２ｇ以上０．４ｇ以下であることがさらに好ましく、０．０５ｇ以上０．３ｇ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、０．０２ｇ／１００ｃｍ２以上１．５ｇ／１００ｃｍ２以下であることが好ましく、０．０５ｇ／１００ｃｍ２以上１．５ｇ／１００ｃｍ２以下であることがより好ましく、０．０９ｇ／１００ｃｍ２以上１．２ｇ／１００ｃｍ２以下であることがさらに好ましく、０．２５ｇ／１００ｃｍ２以上０．８ｇ／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０．５ｃｍ２／ｇ以上８ｃｍ２／ｇ以下が好ましい。
In the present invention, water is applied to the molded dough. The amount of water is preferably 0.005 g or more and 0.8 g or less, more preferably 0.01 g or more and 0.6 g or less, and 0.02 g or more and 0.4 g or less with respect to 10 g of the dough mass. It is more preferable that it is 0.05 g or more and 0.3 g or less.
The amount of the water to fabric area coated with the water, is preferably 0.02 g / 100 cm 2 or more 1.5 g / 100 cm 2 or less, 0.05 g / 100 cm 2 or more 1.5 g / 100 cm 2 or less, more preferably 0.09 g / 100 cm 2 or more and 1.2 g / 100 cm 2 or less, and particularly preferably 0.25 g / 100 cm 2 or more and 0.8 g / 100 cm 2 or less. . The area to which water is applied varies depending on the shape of the dough, but is preferably 0.5 cm 2 / g or more and 8 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、例えば、霧吹き等による噴霧や刷毛等による塗布であり、霧吹き等による噴霧が好ましい。 The method for applying water to the dough is not particularly limited. For example, spraying by spraying or applying by brush or the like, and spraying by spraying or the like is preferable.
水を塗布した成型生地は、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 molded dough coated with water can be fired under the 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）と組み合わせた焼き菓子や副原料（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 is baked confectionery and secondary ingredients (cereal flour, processed cereal flour, nuts, puffed snack food, chocolate chips, etc.) combined with biscuit dough (hard biscuits, crackers, pies, cookies) After blending, etc., it may be molded and fired.
本発明の第一の製造方法では、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）２０℃における固体脂含量が０％以上７０％以下である油脂、および、
（ｃ）チーズパウダーおよび粉乳から選ばれる一種又は二種
を含有する。
前記生地原料の配合は、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５質量部以下であり、好ましくは２８質量部以上１００質量部以下であり、より好ましくは３０質量部以上９０質量部以下であり、さらに好ましくは３３質量部以上８５質量部以下であり、特に好ましくは３３質量部以上７０質量部以下である。
また、前記生地原料の配合は、前記糖類１００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０質量部よりも大きく１２０質量部以下であり、好ましくは５質量部以上１１０質量部以下であり、より好ましくは８質量部以上１１０質量部以下であり、さらに好ましくは１２質量部以上１００質量部以下であり、特に好ましくは１８質量部以上１００質量部以下である。所定量配合することで焼き菓子の底面がクリスピーで良好な食感が得られる
In the first production method of the present invention, as a dough material,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and milk powder are contained.
The dough raw material is blended in an amount of 20 to 105 parts by mass, preferably 28 to 100 parts by mass, and more preferably 30 to 90 parts by mass with respect to 100 parts by mass of the saccharide. Or less, more preferably 33 to 85 parts by mass, and particularly preferably 33 to 70 parts by mass.
The dough raw material is mixed in such a manner that the total amount of the cheese powder and the milk powder is greater than 0 parts by mass and 120 parts by mass or less, preferably 5 parts by mass or more and 110 parts by mass or less with respect to 100 parts by mass of the saccharide. Yes, more preferably 8 parts by mass or more and 110 parts by mass or less, still more preferably 12 parts by mass or more and 100 parts by mass or less, and particularly preferably 18 parts by mass or more and 100 parts by mass or less. By blending a predetermined amount, the bottom of the baked confectionery is crispy and provides a good texture
また、第一の製造方法の前記生地原料の配合は、前記糖類１００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０質量部よりも大きく１０質量部以下の場合には、前記油脂は２０質量部以上９０質量部以下が好ましく、２０質量部以上７０質量部以下がより好ましく、２０質量部以上６５質量部以下がさらに好ましい。
また、前記糖類１００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１０質量部よりも大きく２０質量部以下の場合には、前記油脂は２０質量部以上９０質量部以下が好ましく、２５質量部以上８５質量部以下がより好ましく、２８質量部以上８０質量部以下がさらに好ましい。
また、前記糖類１００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２０質量部よりも大きく４０質量部以下の場合には、前記油脂は２０質量部以上９５質量部以下が好ましく、２５質量部以上９０質量部以下がより好ましく、３０質量部以上８５質量部以下がさらに好ましい。
また、前記糖類１００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４０質量部よりも大きく７０質量部以下の場合には、前記油脂は２５質量部以上１０５質量部以下が好ましく、３０質量部以上１０５質量部以下がより好ましく、３５質量部以上１００質量部以下がさらに好ましい。
また、前記糖類１００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７０質量部よりも大きく１２０質量部以下の場合には、前記油脂は３０質量部以上１０５質量部以下が好ましく、３５質量部以上１０５質量部以下がより好ましく、４０質量部以上１０５質量部以下がさらに好ましい。
Moreover, the mixing | blending of the said dough raw material of a 1st manufacturing method WHEREIN: When the sum total of the said cheese powder and the said milk powder is larger than 0 mass part and 10 mass parts or less with respect to 100 mass parts of said saccharide | sugar, 20 mass parts or more and 90 mass parts or less are preferable, 20 mass parts or more and 70 mass parts or less are more preferable, and 20 mass parts or more and 65 mass parts or less are more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 10 mass parts and 20 mass parts or less with respect to 100 mass parts of said saccharides, the said fats and oils are preferable 20 mass parts or more and 90 mass parts or less, 25 masses Part to 85 parts by mass is more preferable, and 28 parts to 80 parts by mass is more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 20 mass parts and 40 mass parts or less with respect to 100 mass parts of said saccharides, the said fats and oils are preferable 20 mass parts or more and 95 mass parts or less, 25 masses Part to 90 parts by mass is more preferable, and 30 parts to 85 parts by mass is more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 40 mass parts and 70 mass parts or less with respect to 100 mass parts of said saccharides, the said fats and oils have preferable 25 mass parts or more and 105 mass parts or less, and 30 masses. Part to 105 parts by mass is more preferable, and 35 parts to 100 parts by mass is more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 70 mass parts and 120 mass parts or less with respect to 100 mass parts of said saccharides, 30 mass parts or more and 105 mass parts or less are preferable, and the said fats and oils are 35 masses. Part to 105 parts by mass is more preferable, and 40 parts to 105 parts by mass is more preferable.
本発明の第一の製造方法の前記生地は、前記糖類、前記油脂、前記チーズパウダーおよび前記粉乳を生地原料に対し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、９１質量％以上１００質量％以下含有することがさらに好ましく、９３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、前記油脂、前記粉乳、前記チーズパウダー、小麦粉および澱粉のことである。 The dough of the first production method of the present invention preferably contains the saccharide, the fat, the cheese powder, and the milk powder in an amount of 85% by mass to 100% by mass with respect to the dough raw material, and is 88% by mass to 100% by mass. % Or less, more preferably 91% by mass or more and 100% by mass or less, and particularly preferably 93% 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 fats and oils, the said milk powder, the said cheese powder, wheat flour, and starch.
本発明の第二の製造方法では、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）２０℃における固体脂含量が０％以上７０％以下である油脂
を含有する。
前記生地原料の配合は、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５質量部以下であり、好ましくは２３質量部以上９０質量部以下であり、より好ましくは２３質量部以上８０質量部以下であり、さらに好ましくは２３質量部以上７０質量部以下であり、特に好ましくは２４質量部以上７０質量部以下である。
In the second production method of the present invention, as a dough material,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) It contains fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less.
The dough raw material is blended in an amount of 20 to 105 parts by mass, preferably 23 to 90 parts by mass, and more preferably 23 to 80 parts by mass with respect to 100 parts by mass of the saccharide. It is not more than part by mass, more preferably not less than 23 parts by mass and not more than 70 parts by mass, and particularly preferably not less than 24 parts by mass and not more than 70 parts by mass.
本発明の第二の製造方法の前記生地は、前記糖類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、９１質量％以上１００質量％以下含有することがさらに好ましく、９３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、前記油脂、小麦粉および澱粉のことである。 The dough of the second production method of the present invention preferably contains 85% by mass or more and 100% by mass or less, and more preferably contains 88% by mass or more and 100% by mass or less of the saccharide and the fat / oil with respect to the dough material. The content is preferably 91% by mass or more and 100% by mass or less, and more preferably 93% 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 fats and oils, wheat flour, and starch.
また、本発明の焼き菓子の製造方法では、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, in the manufacturing method of the baked confectionery of this invention, you may use the auxiliary material normally used with a cookie etc. 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、本発明の製造方法では、生地を外生地として使用した焼き菓子としてもよく、焼成後の本発明の製造方法で得られた焼き菓子をその他の菓子、アイスクリーム、ピザ、チョコレート等の食材や食品と併用してもよい。 In the production method of the present invention, the baked confectionery using the dough as an outer dough may be used, and the baked confectionery obtained by the production method of the present invention after baking is used as a food for other confectionery, ice cream, pizza, chocolate, etc. Or in combination with food.
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）
<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＞
「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％）
<Cheese powder>
"G & C Powder Green" (manufactured by Sankyo Food Industry Co., Ltd.) (water content 4.8% 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（方法Ａ）＞
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。得られた生地はワイヤーカット成型機の作業性まで確認できるワイヤーカット手成型で成型した（ノズル内径３８ｍｍ、成型サイズ 直径４０mm、高さ９mm、１０ｇの円筒形）。
成型した生地は焼成直前に底辺を除く全面（２３．８６cm２）に加圧噴霧器を用いて水を均一に噴霧し、生地１０g当たりの水の質量を測定した。水を塗布した生地は、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 (Method A)>
A predetermined amount of the dough material was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of the wire-cut molding machine (nozzle inner diameter 38 mm, molding size diameter 40 mm, height 9 mm, 10 g cylindrical shape).
Immediately before firing, the molded dough was sprayed with water uniformly over the entire surface (23.86 cm 2 ) excluding the bottom using a pressure sprayer, and the mass of water per 10 g of dough was measured. The dough coated 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。
＜成型性＞
生地を手成型する際の加工のしやすさを評価した。
◎ 生地を容易に押し出し、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、押し出しにくい
＜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
＜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
＜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強い
○ クリスピー感が強い
△ クリスピー感やや強い
× クリスピー感が弱い
＜食感（内側）＞
◎ なめらかなクリーム感が非常に強い
○ なめらかなクリーム感が強い
△ なめらかなクリーム感がやや強い
× なめらかなクリーム感が弱い
＜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
The dough moldability and the baked confectionery obtained after baking were evaluated according to the following criteria.
<Moldability>
The ease of processing when hand-molding the dough was evaluated.
◎ Easy to extrude and easy to cut 〇 Easily extrude the fabric △ Extrude the fabric normally × Cannot extrude, difficult to extrude
<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
<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
<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 strong ○ Crispy feeling is strong △ Crispy feeling is slightly strong × Crispy feeling is weak
<Food texture (inside)>
◎ Smooth cream feeling is very strong ○ Smooth cream feeling is strong △ Smooth cream feeling is slightly strong × Smooth cream feeling is weak
<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に記載の配合量で方法Ａに従って、焼き菓子を作製した。その際の評価結果を表３に示す。なお、比較例３−１では、水の塗布をおこなわなかった。
(With or without water application)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 3. The evaluation results at that time are shown in Table 3. In Comparative Example 3-1, water was not applied.
実施例３−１〜４に示したように、生地表面に水を塗布することで、外側と内側の食感のよい焼き菓子を得ることができた。実施例３−３〜４に示したように、塗布した水の量が０．１０〜０．２０（g／生地質量（１０ｇ））で、さらに良好な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 4, baked confectionery having a good texture on the outside and inside could be obtained by applying water to the dough surface. As shown in Examples 3-3 and 4, when the amount of applied water was 0.10 to 0.20 (g / dough mass (10 g)), a better baked confectionery 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）
表４に記載の配合量で方法Ａに従って、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 fats and oils)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 4. The evaluation results at that time are shown in Table 4.
実施例４−１〜６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。ＡＢＳ−ソフト、ＡＢＳ−ＶＦＨ、アトランタ−Ｆ、ＴスペシャルＭを用いることで、成型性、外観、風味、外側の食感に優れた焼き菓子を得ることができ、特にＡＢＳ−ソフトを用いることで、さらに、食感（内側）、食感（総合）の優れた焼き菓子を得ることができた。
また、焼き菓子の食感（内側）の良好さの点で、ＡＢＳ−ソフト、Ｓスペシャル１００、菜種油が好ましいことがわかった。
With the fats and oils blended in Examples 4-1 to 6, baked confectionery having good moldability, flavor, and texture could be produced. By using ABS-Soft, ABS-VFH, Atlanta-F, and T Special M, it is possible to obtain baked confectionery with excellent moldability, appearance, flavor, and outer texture, especially by using ABS-Soft. Furthermore, a baked confectionery excellent in texture (inner side) and texture (overall) could be obtained.
Moreover, it turned out that ABS-soft, S special 100, and rapeseed oil are preferable at the point of the favorable texture (inside) of baked confectionery.
（糖類の検討）
表５に記載の配合量で方法Ａに従って、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)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 5. The evaluation results at that time are shown in Table 5.
実施例５−１〜６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、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。 All the saccharides blended in Examples 5-1 to 6 were excellent in moldability, appearance, and flavor. In particular, with powdered sugar (sucrose), glucose, and maltitol, a baked confectionery excellent in the outer texture and the overall texture could be obtained.
（糖類の粒度分布の評価）
表６に記載の配合量で方法Ａに従って、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。
(Evaluation of particle size distribution of sugars)
A baked confectionery was prepared according to Method A with the compounding 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.
実施例６−１〜５のいずれの焼き菓子も成型性、風味に優れていた。また、糖類の３０M篩下の含量が６７．４質量％以上では外観に優れ、８２．７質量％以上では、さらに外観が優れ、食感も良好となり、特に３０M篩下の含量が９８．１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。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（外側）が良好な焼き菓子を得ることができた。 Any baked confectionery of Examples 6-1 to 5 was excellent in moldability and flavor. Further, when the content of the saccharide under 30M sieve is 67.4% by mass or more, the appearance is excellent, and when it is 82.7% by mass or more, the appearance is further improved and the texture is good. In particular, the content under 30M sieve is 98.1. A baked confectionery having good moldability, appearance, flavor, and texture at a mass% or more could be obtained. In addition, a baked confectionery having a good moldability, appearance, flavor, and texture (outside) could be obtained when the content of 150M sieve top and 60M sieve bottom was 17.1% by mass or more.
（脱脂粉乳、全脂粉乳、チーズパウダーの検討）
表８に記載の配合量で方法Ａに従って、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 skim milk powder, whole milk powder, and cheese powder)
A baked confectionery was prepared according to Method A at the compounding amounts shown in Table 8. Table 8 shows the evaluation results at that time.
実施例８−１〜３で示したように、脱脂粉乳、全脂粉乳のいずれを使用しても良好な焼き菓子を得ることができた。また、実施例８−４〜５で示したように、脱脂粉乳の一部もしくは全部をチーズパウダーに置き換えても良好な焼き菓子を得ることができた。 As shown in Examples 8-1 to 1-3, good baked confectionery could be obtained by using any of skim milk powder or whole milk powder. Moreover, as shown in Examples 8-4 to 5, a good baked confectionery could be obtained even when part or all of the skim milk powder was replaced with cheese powder.
（配合比の検討 １）
表９に記載の配合量で方法Ａに従って、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)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 9. The evaluation results at that time are shown in Table 9.
表９に示したように、粉糖１００質量部に対し、ＡＢＳ−ソフトを２５〜６２質量部配合することで、成型性の良い焼き菓子を得ることができた。特にＡＢＳ−ソフトを２５質量部配合した焼き菓子は、成型性、外観が優れた焼き菓子であった。
また、脱脂粉乳およびチーズパウダーを配合しない場合には、底面のクリスピー感が弱いことが判った。
As shown in Table 9, baked confectionery with good moldability could be obtained by blending 25 to 62 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 25 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, when skim milk powder and cheese powder were not mix | blended, it turned out that the crispy feeling of a bottom face is weak.
（配合比の検討 ２）
表１０に記載の配合量で方法Ａに従って、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)
A baked confectionery was prepared according to Method A with the compounding amounts shown in Table 10. Table 10 shows the evaluation results at that time.
表１０に示したように、粉糖１００質量部に対し、脱脂粉乳を８質量部、ＡＢＳ−ソフトを２５〜６５質量部配合することで、成型性の良い焼き菓子を得ることができた。特にＡＢＳ−ソフトを２５〜４５質量部配合した焼き菓子は、成型性、外観が優れた焼き菓子であった。
また、粉糖１００質量部に対し、ＡＢＳ−ソフトを４５〜６５質量部配合することで、食感（内側）の優れた焼き菓子となることが判った。
また、粉糖１００質量部に対し、脱脂粉乳８質量部配合した場合には、底面のクリスピー感が弱いことが判った。
As shown in Table 10, baked confectionery with good moldability could be obtained by blending 8 parts by mass of skim milk powder and 25 to 65 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 25 to 45 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inside) by blending 45 to 65 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.
Moreover, when 8 mass parts of skim milk powder was mix | blended with respect to 100 mass parts of powdered sugar, it turned out that the crispy feeling of a bottom face is weak.
（配合比の検討 ３）
表１１に記載の配合量で方法Ａに従って、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)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 11. The evaluation results at that time are shown in Table 11.
表１１に示したように、粉糖１００質量部に対し、脱脂粉乳を１５質量部、ＡＢＳ−ソフトを３０〜７０質量部配合することで、成型性の良い焼き菓子を得ることができた。特にＡＢＳ−ソフトを３０〜６０質量部配合した焼き菓子は、成型性、外観が優れた焼き菓子であった。
また、粉糖１００質量部に対し、ＡＢＳ−ソフトを５０〜９０質量部配合することで、食感（内側）の優れた焼き菓子となることが判った。
一方、粉糖１００質量部に対し、ＡＢＳ−ソフト１１０質量部、脱脂粉乳１５質量部を配合した場合には、成型性等が不十分であった。
As shown in Table 11, baked confectionery with good moldability could be obtained by blending 15 parts by mass of skim milk powder and 30 to 70 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 30 to 60 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inner side) by blending 50 to 90 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.
On the other hand, when 100 parts by mass of powdered sugar was mixed with 110 parts by mass of ABS-soft and 15 parts by mass of skim milk powder, moldability and the like were insufficient.
（配合比の検討 ４）
表１２に記載の配合量で方法Ａに従って、焼き菓子を作製した。その際の評価結果を表１２に示す。
(Examination of mixing ratio 4)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 12. The evaluation results at that time are shown in Table 12.
表１２に示したように、粉糖１００質量部に対し、脱脂粉乳を３０質量部、ＡＢＳ−ソフトを３３〜８５質量部配合することで、成型性の良い焼き菓子を得ることができた。特にＡＢＳ−ソフトを３３〜７０質量部配合した焼き菓子は、成型性、外観が優れた焼き菓子であった。
また、粉糖１００質量部に対し、ＡＢＳ−ソフトを３３〜８５質量部配合することで、食感（内側）の優れた焼き菓子となることが判った。
さらに、脱脂粉乳を所定量加えることで、外観、風味、食感（外側）、食感（総合）がより一層良好となることが判った。
As shown in Table 12, baked confectionery with good moldability could be obtained by blending 30 parts by mass of skim milk powder and 33 to 85 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 33 to 70 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inside) by blending 33 to 85 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.
Furthermore, it was found that the appearance, flavor, texture (outside), and texture (overall) were further improved by adding a predetermined amount of skim milk powder.
（配合比の検討 ５）
表１３に記載の配合量で方法Ａに従って、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 mixing ratio 5)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 13. The evaluation results at that time are shown in Table 13.
表１３に示したように、粉糖１００質量部に対し、脱脂粉乳を５４質量部、ＡＢＳ−ソフトを３８〜１００質量部配合することで、成型性の良い焼き菓子を得ることができた。特にＡＢＳ−ソフトを３８〜７０質量部配合した焼き菓子は、成型性、外観が優れた焼き菓子であった。
また、粉糖１００質量部に対し、ＡＢＳ−ソフトを３８〜１００質量部配合することで、食感（内側）の優れた焼き菓子となることが判った。
As shown in Table 13, baked confectionery with good moldability could be obtained by blending 54 parts by mass of skim milk powder and 38-100 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery blended with 38 to 70 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inside) by blending 38 to 100 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.
（配合比の検討 ６）
表１４に記載の配合量で方法Ａに従って、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 6)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 14. Table 14 shows the evaluation results at that time.
表１４に示したように、粉糖１００質量部に対し、脱脂粉乳を８０、１００質量部、ＡＢＳ−ソフトを４５〜５５質量部配合することで、成型性等のいずれも非常に良好な焼き菓子を得ることができた。 As shown in Table 14, by blending 80, 100 parts by mass of skim milk powder and 45-55 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar, both moldability and the like are extremely good. I was able to get confectionery.
（配合比の検討 ７）
表１５に記載の配合量で方法Ａに従って、焼き菓子を作製した。その際の評価結果を表１５に示す。
(Examination of mixing ratio 7)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 15. The evaluation results at that time are shown in Table 15.
表１５に示したように、粉糖１００質量部に対し、小麦粉を１０〜２０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、ＡＢＳ−ソフト、粉糖、脱脂粉乳の合計の配合割合が９４質量％以上であると風味、食感（内側）、食感（総合）に優れた焼き菓子を得られることがわかった。 As shown in Table 15, even when 10 to 20 parts by mass of flour was added to 100 parts by mass of powdered sugar, a baked confectionery having no problems such as moldability could be made. In addition, a baked confectionery excellent in flavor, texture (inner side), and texture (overall) when the blending ratio of wheat flour is small and the total blending ratio of ABS-soft, powdered sugar and skim milk powder is 94% by mass or more. It turns out that it is obtained.
（生地の成型方法の検討）
以下の三種類の成型方法で焼き菓子を作製した。
(Examination of dough molding method)
Baked confectionery was prepared by the following three types of molding methods.
実施例１６−１（ワイヤーカット成型）
表１６に示した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。得られた生地はワイヤーカット成型機の作業性まで確認できるワイヤーカット手成型で成型した（ノズル内径２２ｍｍ、成型サイズ 直径２３ｍｍ、高さ１７ｍｍ、７ｇの円筒形）。
成型した生地は焼成直前に底面を除く全面（１６．４３ｃｍ２）に加圧噴霧器を用いて水を均一に噴霧し、生地７ｇ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。
成型性および焼成後得られた焼き菓子を前記の基準で評価し、結果を表１６に示す。
Example 16-1 (wire cut molding)
A predetermined amount of the dough raw material shown in Table 16 was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of the wire-cut molding machine (nozzle inner diameter 22 mm, molding size diameter 23 mm, height 17 mm, 7 g cylindrical shape).
Immediately before firing, the molded dough was sprayed with water uniformly over the entire surface (16.43 cm 2 ) except the bottom using a pressure sprayer, and the mass of water per 7 g of dough was measured. The dough sprayed with water was baked at 180 ° C. for 5 minutes.
The moldability and the baked confectionery obtained after baking were evaluated according to the above criteria, and the results are shown in Table 16.
実施例１６−２（棒状成型）
表１６に示した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。得られた生地は棒状成型機の作業性まで確認できるワイヤーカット手成型で成型した（ノズル内径２２ｍｍ、成型サイズ 直径２３ｍｍ、長さ３０ｍｍ、１２ｇの横置き棒状形）。
成型した生地は焼成直前に全面（２９．９７ｃｍ２）に加圧噴霧器を用いて水を均一に噴霧し、生地１２gあ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。
成型性および焼成後得られた焼き菓子を前記の基準で評価し、結果を表１６に示す。
Example 16-2 (rod-shaped molding)
A predetermined amount of the dough raw material shown in Table 16 was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of a rod-shaped molding machine (nozzle inner diameter 22 mm, molding size diameter 23 mm, length 30 mm, 12 g horizontal bar shape).
Immediately before firing, the molded dough was uniformly sprayed with water using a pressure sprayer on the entire surface (29.97 cm 2 ), and the mass of water per 12 g of the dough was measured. The dough sprayed with water was baked at 180 ° C. for 5 minutes.
The moldability and the baked confectionery obtained after baking were evaluated according to the above criteria, and the results are shown in Table 16.
実施例１６−３（だんご成型）
表１６に示した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。得られた生地はだんご成型機の作業性まで確認できるワイヤーカット手成型で成型した（円型ノズル内径２２ｍｍ、成型サイズ 直径２３ｍｍ、長さ３５ｍｍ、１４ｇの円筒形）。
その後直ちに、だんご成型機の作業性まで確認できる手丸めで球形に成型した（成型サイズ 直径３０ｍｍ、１４ｇの球形）。
成型した生地は焼成直前に全面（２８．２６ｃｍ２）に加圧噴霧器を用いて水を均一に噴霧し、生地１４g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。
成型性および焼成後得られた焼き菓子を前記の基準で評価し、結果を表１６に示す。
Example 16-3 (dango molding)
A predetermined amount of the dough raw material shown in Table 16 was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of the ball molding machine (cylindrical shape of circular nozzle inner diameter 22 mm, molding size diameter 23 mm, length 35 mm, 14 g).
Immediately after that, it was formed into a spherical shape by hand-rolling that can confirm the workability of the ball molding machine (molded size 30 mm diameter, 14 g spherical shape).
Immediately before firing, the molded dough was uniformly sprayed with water using a pressure sprayer on the entire surface (28.26 cm 2 ), and the mass of water per 14 g of the dough was measured. The dough sprayed with water was baked at 180 ° C. for 5 minutes.
The moldability and the baked confectionery obtained after baking were evaluated according to the above criteria, and the results are shown in Table 16.
表１６に示したように、いずれの成型方法でも、良好な焼き菓子を得ることができた。 As shown in Table 16, a good baked confectionery could be obtained by any molding method.
（実施例１７）
表１７に示した配合で生地原料とバニラフレーバーを混合し、さらに、残りの副原料を加え、混合した。包あん機を用いてだんご成型により成型し、水を噴霧したのち、１８０℃、６分間焼成し、焼き菓子を得た。得られた焼き菓子は、外観等良好なものであった。
(Example 17)
The dough ingredients and vanilla flavor were mixed with the formulation shown in Table 17, and the remaining auxiliary ingredients were added and mixed. Molding was performed by using a wrapping machine, sprayed with water, and then baked at 180 ° C. for 6 minutes to obtain a baked confectionery. The obtained baked confectionery had good appearance and the like.
Claims (15)
（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）２０℃における固体脂含量が０％以上７０％以下である油脂、および、
（ｃ）チーズパウダーおよび粉乳から選ばれる一種又は二種
を生地原料として含有し、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５質量部以下、前記チーズパウダー及び前記粉乳の合計が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、
前記生地をワイヤーカット成型、棒状成型及びだんご成型から選ばれる一種または二種以上で成型生地を得る工程、
前記成型生地に水を塗布する工程、および、
水を塗布した前記成型生地を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) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and powdered milk are contained as a dough raw material, and the oil and fat is 20 parts by mass or more and 105 parts by mass or less, and the total of the cheese powder and the powdered milk is 100 parts by mass of the sugar. A step of blending the dough raw material so as to be 120 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded 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、および、
（ｂ）２０℃における固体脂含量が０％以上７０％以下である油脂
を生地原料として含有し、前記糖類１００質量部に対し、前記油脂が２０質量部以上１０５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、
前記生地をワイヤーカット成型、棒状成型及びだんご成型から選ばれる一種または二種以上で成型生地を得る工程、
前記成型生地に水を塗布する工程、および、
水を塗布した前記成型生地を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, and
(B) The fats and oils whose solid fat content in 20 degreeC is 0% or more and 70% or less are contained as a dough raw material, The said fats and oils are 20 mass parts or more and 105 mass parts or less with respect to 100 mass parts of said saccharides. Blending the dough ingredients,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
The said manufacturing method including.
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