JP2019154308A - Mix powder for bakery product - Google Patents
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- JP2019154308A JP2019154308A JP2018044965A JP2018044965A JP2019154308A JP 2019154308 A JP2019154308 A JP 2019154308A JP 2018044965 A JP2018044965 A JP 2018044965A JP 2018044965 A JP2018044965 A JP 2018044965A JP 2019154308 A JP2019154308 A JP 2019154308A
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- 239000000203 mixture Substances 0.000 title abstract description 22
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- 238000010438 heat treatment Methods 0.000 claims abstract description 24
- 239000011812 mixed powder Substances 0.000 claims description 35
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- 244000215068 Acacia senegal Species 0.000 description 1
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- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、バッター生地を加熱して得られるベーカリー製品用のミックス粉、および、そのベーカリー製品用のミックス粉を用いて製造するベーカリー製品、および、そのベーカリー製品の製造方法に関する。 The present invention relates to a mixed powder for a bakery product obtained by heating batter dough, a bakery product manufactured using the mixed powder for the bakery product, and a method for manufacturing the bakery product.
従来から、ベーカリー製品には食感をかえることを目的として、澱粉や加工澱粉が使用されてきた。特に、もちもちした食感を付与したい場合には、膨潤しやすい澱粉を配合することが多く、このような澱粉は、加熱時にアルファ化され膨潤することで、生地が型の細部まで入りこみ、型からの剥離性が不良となることが多い。
しかし、たい焼きなど型を使用するベーカリー製品を安定して製造するためには、型からの剥離性が良好であることが必須の条件である。
Conventionally, starch and processed starch have been used in bakery products for the purpose of changing the texture. In particular, when it is desired to give a crisp texture, starch that tends to swell is often added.Such starch is pregelatinized and swells when heated, so that the dough penetrates into the details of the mold. Often, the peelability of the film becomes poor.
However, in order to stably produce a bakery product that uses a mold such as taiyaki, it is an essential condition that the peelability from the mold is good.
そのために、型または焼き板で加熱して製造するベーカリー製品の型または焼き板からの剥離を容易にするために、通常は油脂組成物からなる離型剤が用いられている。離型剤としては、型または焼き板の表面に塗布するタイプのものと、ベーカリー製品の生地に配合するタイプのものがあり、その作業性の簡便さから、配合するタイプのものが望まれている。 Therefore, in order to facilitate the peeling of the bakery product produced by heating with a mold or a baking plate from the mold or the baking plate, a release agent composed of an oil or fat composition is usually used. There are two types of mold release agents: one that is applied to the surface of the mold or baking plate, and the other that is blended into the dough of the bakery product. Yes.
たとえば、ジグリセリドを3重量%以上含有する食用油脂に、酒石酸又はその塩を配合して焼成食品の離型性を改善した生地練り込み型の油脂組成物が提案されている(特許文献1)。この油脂組成物は、食用油脂を主体とするものであり、従来の離型油の延長に位置するものである。また、油脂組成物でないものとしては、焼き菓子の生地において、アラビアガム等の糊料を含有させ、澱粉粒の膨潤を抑制するよう調整することにより、食感を良好に保ちながら生地の剥離性を向上させること(特許文献2)が提案されている。 For example, a dough-kneaded oil / fat composition in which tartaric acid or a salt thereof is mixed with edible oil / fat containing 3% by weight or more of diglyceride to improve the releasability of the baked food has been proposed (Patent Document 1). This oil / fat composition is mainly composed of edible oil / fat, and is positioned as an extension of a conventional release oil. In addition, as a non-oil composition, the dough of baked confectionery contains a paste such as gum arabic, and is adjusted so as to suppress the swelling of starch granules, so that the dough peelability is maintained while maintaining a good texture. (Patent Document 2) has been proposed.
一方、油脂加工澱粉は、澱粉に微量の食用油脂を付着させて処理することで製造される食品用澱粉であり、加熱調理時にタンパク質成分と結着する機能を有していることから、一般にはフライ食品のバッター用途として利用されている。
また、特定の溶解度および乳化能を有する油脂加工澱粉が、食肉加工品等の食品に配合した際の食感改良効果および歩留まり向上効果に優れることが報告されている(特許文献3)。
On the other hand, oil- and fat-processed starch is a starch for foods manufactured by attaching a small amount of edible fats and oils to starch and processing it, and generally has a function of binding with protein components during cooking. It is used as a batter for fried foods.
Moreover, it has been reported that the fat processed starch which has specific solubility and emulsification ability is excellent in the texture improvement effect and the yield improvement effect at the time of mix | blending with foodstuffs, such as processed meat products (patent document 3).
本発明の課題は、もちもちとした食感はそのままで、型または焼き板からの剥離性を改良することのできる、バッター生地を加熱して得られるベーカリー製品用のミックス粉を提供することである。また、該ベーカリー製品用のミックス粉を用いて製造した、従来のような離型油を用いなくとも型または焼き板からの剥離性が改良されるベーカリー製品、およびその製造方法を提供することである。 An object of the present invention is to provide a mixed powder for a bakery product obtained by heating a batter dough, which can improve the peelability from a mold or a baking sheet while maintaining a sticky texture. . Moreover, by providing the bakery product manufactured using the mixed powder for bakery products and having improved peelability from the mold or baking plate without using a conventional release oil, and a method for producing the bakery product is there.
本発明者は、上記課題を解決すべく、もちもちした食感はそのままで、型または焼き板からの剥離性が良好な、バッター生地を加熱して得られるベーカリー製品用のミックス粉について鋭意研究した結果、澱粉に微量の食用油脂を付着させて処理した油脂加工澱粉をミックス粉に少量配合することで、型または焼き板でバッター生地を加熱して得られるベーカリー製品の剥離性を改良でき、食感はそのままで離型油を使用することなしに剥離性に優れたベーカリー製品を得ることができることを見出し、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventor has earnestly studied a mixed powder for bakery products obtained by heating batter dough, which has a good texture and has good peelability from a mold or a baking sheet. As a result, it is possible to improve the peelability of bakery products obtained by heating batter dough with a mold or a baking plate by blending a small amount of fat processed starch with a small amount of edible oil attached to starch and mixing it with mixed powder. The present inventors have found that a bakery product having excellent peelability can be obtained without using a release oil while maintaining the feeling, and the present invention has been completed.
本発明において、型または焼き板でバッター生地を加熱して得られるベーカリー製品としては、穀粉や澱粉を食品原材料として調製される、たい焼き、どら焼き、今川焼き、人形焼き、鈴カステラ、たこ焼き、お好み焼き、ホットケーキ、パンケーキ、ワッフル、クレープ、最中皮、ウエハース、スポンジケーキ、蒸しパン、蒸しケーキ等を挙げることができる。このような食品において、澱粉を比較的多く配合する場合に剥離性に問題が生じやすいので、澱粉を多く含む製品でより効果を発揮する。ミックス粉100質量部中に澱粉を5質量部以上含む製品、好ましくは10質量部以上含む製品で、顕著な効果がある。 In the present invention, as a bakery product obtained by heating batter dough with a mold or a baking plate, cereals, dorayaki, Imagawa-yaki, Ningyo-yaki, Suzu Castella, Takoyaki, prepared with flour and starch as food ingredients, Examples include okonomiyaki, hot cake, pancake, waffle, crepe, inner mess, wafer, sponge cake, steamed bread, steamed cake, and the like. In such foods, when a relatively large amount of starch is blended, a problem in peelability is likely to occur, so that the product is more effective for products containing a large amount of starch. A product containing 5 parts by mass or more, preferably 10 parts by mass or more of starch in 100 parts by mass of the mixed powder, and has a remarkable effect.
すなわち、本発明は、以下(1)、(2)のベーカリー製品用のミックス粉からなる。
(1)バッター生地を加熱して得られるベーカリー製品用のミックス粉において、油脂加工澱粉が配合されていることを特徴とする、ミックス粉。
(2)上記油脂加工澱粉が、ミックス粉に含まれる澱粉100質量部のうち2質量部以上配合されている、前記(1)に記載のミックス粉。
That is, this invention consists of the mixed powder for bakery products of (1) and (2) below.
(1) Mix powder for bakery products obtained by heating batter dough, wherein the fat and oil processed starch is blended.
(2) The mixed powder according to (1), wherein the oil- and fat-processed starch is blended in an amount of 2 parts by mass or more out of 100 parts by mass of starch contained in the mixed powder.
また、本発明は、(3)、(4)のベーカリー製品、(5)のベーカリー製品の製造方法、または(6)のベーカリー製品の剥離性向上剤からなる。
(3)前記(1)または(2)に記載のミックス粉を含む材料を原材料とする、型または焼き板で加熱したベーカリー製品。
(4)上記ベーカリー製品が、たい焼き、どら焼き、今川焼き、人形焼き、鈴カステラ、たこ焼き、お好み焼き、ホットケーキ、パンケーキ、ワッフル、クレープ、最中皮、ウエハース、スポンジケーキ、蒸しパン、または蒸しケーキである、前記(3)に記載のベーカリー製品。
(5)前記(1)または(2)に記載のミックス粉を含むバッター生地を調製し、該バッター生地を型または焼き板で加熱することを特徴とする、ベーカリー製品の製造方法。
(6)油脂加工澱粉を有効成分とする、バッター生地を加熱して得られるベーカリー製品の剥離性向上剤。
Moreover, this invention consists of the peelability improving agent of the bakery product of (3) and (4), the manufacturing method of the bakery product of (5), or the bakery product of (6).
(3) A bakery product heated with a mold or a baking plate, using the material containing the mixed powder according to (1) or (2) as a raw material.
(4) The above bakery products are Taiyaki, Dorayaki, Imagawa Yaki, Doll Yaki, Bell Castella, Takoyaki, Okonomiyaki, Hot Cake, Pancake, Waffle, Crepe, Middle Skin, Wafer, Sponge Cake, Steamed Bread, or The bakery product according to (3), which is a steamed cake.
(5) A method for producing a bakery product, comprising preparing a batter dough containing the mixed powder according to (1) or (2), and heating the batter dough with a mold or a baking plate.
(6) An exfoliation improver for bakery products obtained by heating batter dough, comprising fat and oil processed starch as an active ingredient.
本発明により、従来のように離型油を型や焼き板の表面に塗布したり、生地に練り込むことなしに、剥離性に優れた、型または焼き板で加熱して製造するベーカリー製品を提供することができ、離型油によるベーカリー製品の風味への影響をなくし、食感はそのままに剥離性が改善されたベーカリー製品を提供することができる。 According to the present invention, a bakery product that is manufactured by heating with a mold or a baking plate having excellent releasability without applying a release oil to the surface of the mold or baking plate or kneading into a dough as in the past. It is possible to provide a bakery product that is free from the influence of the release oil on the flavor of the bakery product and has improved texture and the peelability is improved.
油脂加工澱粉は、澱粉に微量の食用油脂を付着させて処理することで製造される食品用澱粉であり、加熱調理時にタンパク質成分と結着する機能を有していることからフライ食品のバッター用途として主に用いられている。油脂加工澱粉における油脂分は0.3%程度の極少量であり、油脂加工澱粉をベーカリー製品用ミックス粉に少量配合するだけで、バッター生地を加熱して得られるベーカリー製品の剥離性が改善されるとは、予測できないことであった。本発明により油脂加工澱粉の用途として、バッター生地を加熱して得られるベーカリー製品の型または焼き板からの剥離性向上剤という新たな用途を提供することができる。 Fat and oil-modified starch is a food-grade starch produced by attaching a small amount of edible fat to starch and processing it, and has the function of binding with protein components during cooking. It is mainly used as. The fat and oil content in the oil- and fat-processed starch is a very small amount of about 0.3%, and the peelability of the bakery product obtained by heating the batter dough is improved simply by blending a small amount of the oil-and-fat processed starch into the mixed powder for bakery products. That was unpredictable. According to the present invention, a new use of a peel improver from a mold or a baking plate of a bakery product obtained by heating batter dough can be provided as an application of fat and oil processed starch.
本発明において、バッター生地を加熱して得られるベーカリー製品とは、穀粉および/または澱粉を主原料とするバッター生地を、焼いたり、蒸したり、マイクロ波加熱することで得られるもので、具体的には、たい焼き、どら焼き、今川焼き、人形焼き、鈴カステラ、たこ焼き、お好み焼き、ホットケーキ、パンケーキ、ワッフル、クレープ、最中皮、ウエハース、スポンジケーキ、蒸しパン、蒸しケーキ等が挙げられる。 In the present invention, a bakery product obtained by heating batter dough is obtained by baking, steaming, or microwave heating batter dough mainly composed of flour and / or starch. Includes Taiyaki, Dorayaki, Imagawa Yaki, Ningyo Yaki, Suzu Castella, Takoyaki, Okonomiyaki, hot cake, pancake, waffle, crepe, inner skin, wafer, sponge cake, steamed bread, steamed cake, etc. .
バッター生地は、主として粉(穀粉および/または澱粉)及び水を含み、場合により他の成分が添加されたものである。ベーカリー製品の種類にもよるが、バッター生地の一般的な配合は、粉100質量部に対し水分を100質量部以上含み、パイプを流れることのできる懸濁液の状態であり、これに対して、ドウ生地は、やや堅く巻いたり平らにしたりすることができ、一般的な含水量は粉100質量部に対し70質量部未満である。 The batter dough mainly includes flour (flour and / or starch) and water, and optionally other components added. Although it depends on the type of bakery product, the general formulation of batter dough is a suspension that can flow through the pipe and contains 100 parts by weight or more of moisture with respect to 100 parts by weight of the powder. The dough can be rolled up or flattened somewhat tightly, and the general water content is less than 70 parts by weight with respect to 100 parts by weight of the powder.
本発明において、ベーカリー製品用のミックス粉とは、バッター生地の作製に必要な穀粉、澱粉、食塩、ベーキングパウダー、イースト、糖類、香料等の原料の混合物をいう。このミックス粉に水やその他の液体を添加して混合撹拌するだけで、基本的なバッター生地を作製することができるものである。 In the present invention, the mixed powder for bakery products refers to a mixture of raw materials such as flour, starch, salt, baking powder, yeast, sugars, and fragrances necessary for producing batter dough. A basic batter dough can be produced simply by adding water and other liquids to the mixed powder and mixing and stirring.
穀粉としては、小麦粉、米粉(上新粉、餅粉など)、コーンフラワー、ソバ粉、ライ麦粉、大麦粉、大豆粉等が挙げられる。澱粉としては、本発明で使用する油脂加工澱粉のほかに、未加工の澱粉、加工澱粉等が挙げられる。ベーキングパウダー、活性グルテン、乳化剤、糖類、食塩、酵素、酵母、卵、乳製品、油脂類、香辛料、食物繊維などを、ベーカリー製品の種類に応じて種々組み合わせて使用することができる。 Examples of cereal flour include wheat flour, rice flour (eg, fresh powder, rice bran flour), corn flour, buckwheat flour, rye flour, barley flour, and soybean flour. Examples of the starch include unprocessed starch and processed starch in addition to the oil- and fat-processed starch used in the present invention. Baking powder, active gluten, emulsifier, saccharide, salt, enzyme, yeast, egg, dairy product, fats and oils, spices, dietary fiber, and the like can be used in various combinations depending on the type of bakery product.
本発明において、油脂加工澱粉とは、原料澱粉に食用油脂および/または食用油脂類縁物質を0.005質量%〜5質量%、好ましくは0.01質量%〜2質量%、より好ましくは、0.02質量%〜1質量%添加した後、均一になるように混合して、加熱や熟成等の操作を備えた工程を経ることにより生産される澱粉質素材をいう。 In the present invention, the oil- and fat-processed starch refers to 0.005% by mass to 5% by mass, preferably 0.01% by mass to 2% by mass, more preferably 0% by mass of edible fats and / or edible fats and oils to the raw material starch. 0.02% by mass to 1% by mass, and then mixed so as to be uniform, and refers to a starchy material produced by a process including operations such as heating and aging.
油脂加工澱粉の原料澱粉としては特に限定されず、公知のものを1種又は2種以上選択することができる。例えば、小麦澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、米澱粉、甘藷澱粉、またはこれらの加工澱粉等が挙げられる。加工澱粉には、アセチル化、ヒドロキシプロピル化、エーテル化、リン酸化、オクテニルコハク酸化、架橋化等を単独または組み合わせたものが挙げられる。 It does not specifically limit as raw material starch of fats and oils processed starch, A well-known thing can be selected 1 type, or 2 or more types. Examples thereof include wheat starch, potato starch, corn starch, waxy corn starch, tapioca starch, rice starch, sweet potato starch, and modified starches thereof. Modified starches include those that are acetylated, hydroxypropylated, etherified, phosphorylated, octenyl succinylated, crosslinked, etc., alone or in combination.
油脂加工澱粉に使用される食用油脂は特に限定されず、公知のものを1種又は2種以上選択することができる。例えば、植物油脂(大豆油、コーン油、サフラワー油、ナタネ油、ゴマ油、エゴマ油、アマニ油、綿実油、ヒマワリ油、落花生油、オリーブ油、コメ油、パーム油等)、動物油脂、中鎖脂肪酸トリグリセリド、またこれらに分別、水素添加、エステル交換等の加工を行った加工油脂等が挙げられる。油脂加工澱粉に使用される食用油脂類縁物質としては特に限定されず、乳化剤(グリセリン脂肪酸エステル、ショ糖脂肪酸エステル等)、リン脂質、脂肪酸モノグリセリド、ジグリセリド等が挙げられる。原料澱粉と食用油脂および/または食用油脂類縁物質のほかに、大豆粉やpH調整剤等の副資材を使用することもできる。 The edible oil and fat used for the oil and fat processed starch is not particularly limited, and one or more known ones can be selected. For example, vegetable oil (soybean oil, corn oil, safflower oil, rapeseed oil, sesame oil, sesame oil, linseed oil, cottonseed oil, sunflower oil, peanut oil, olive oil, rice oil, palm oil, etc.), animal oil, medium chain fatty acid Triglycerides, and processed oils and fats obtained by processing such as fractionation, hydrogenation, and transesterification can be used. It does not specifically limit as an edible oil and fat related substance used for fats and oils processed starch, An emulsifier (glycerin fatty acid ester, sucrose fatty acid ester, etc.), phospholipid, fatty acid monoglyceride, diglyceride etc. are mentioned. In addition to the raw material starch and edible oil and fat and / or edible oil and fat related substances, auxiliary materials such as soybean powder and a pH adjuster can also be used.
本発明においては油脂加工澱粉を、ミックス粉に含まれる澱粉100質量部中2質量部以上、好ましくは、3.5質量部以上配合することにより、食感はそのままに剥離性が改善されたベーカリー製品を製造することができる。油脂加工澱粉を澱粉100質量部に対して2質量部未満で使用した場合には、加熱されたベーカリー製品の型または焼き板からの剥離性が十分でなくなる。 In the present invention, by adding 2 parts by mass or more, preferably 3.5 parts by mass or more, of the oil- and fat-processed starch in 100 parts by mass of starch contained in the mixed powder, the bakery with improved peelability without changing the texture. The product can be manufactured. When the oil- and fat-processed starch is used in an amount of less than 2 parts by mass with respect to 100 parts by mass of starch, the peelability from the heated bakery product mold or baking plate becomes insufficient.
本発明のベーカリー製品用のミックス粉を用いてベーカリー製品を製造するには、ベーカリー製品用のミックス粉として、本発明のベーカリー製品用のミックス粉を使用する点を除いて、通常のベーカリー製品の製造原料、製造処理条件及び製造方法と特に変わるところなく行うことができる。例えば、本発明のベーカリー製品用のミックス粉と水を混合して、該混合により調製されたバッター生地を用いて、所定の方法で調製された食品材料を、型または焼き板で加熱することにより、食感と剥離性が改良されたベーカリー製品を製造することができる。 In order to produce a bakery product using the mixed powder for a bakery product of the present invention, the mixed powder for a bakery product of the present invention is used as a mixed powder for a bakery product, except that the mixed powder for a bakery product of the present invention is used. The production can be carried out without any particular difference from the production raw material, production treatment conditions and production method. For example, by mixing the mixed powder and water for the bakery product of the present invention and using the batter dough prepared by the mixing, the food material prepared by a predetermined method is heated with a mold or a baking plate. A bakery product with improved texture and peelability can be produced.
上記バッター生地には、ベーカリー製品の種類によって、各種具材を添加することができる。例えば、たこ焼きであれば、タコのぶつ切り、青ネギ、紅ショウガ等が添加され、お好み焼きであれば、お好み焼きの各種具材を添加することができる。 Various ingredients can be added to the batter dough depending on the type of bakery product. For example, in the case of takoyaki, octopus chopping, green onions, red ginger and the like are added, and in the case of okonomiyaki, various ingredients for okonomiyaki can be added.
このように調製したバッター生地を加熱することにより、所望のベーカリー製品を得ることができる。ベーカリー製品に応じて、「焼く」、「蒸す」、「マイクロ波加熱する」ことができるが、焼く場合により効果を発揮する。例えば、たい焼きの場合は、バッター生地をたい焼き型に充填して餡等のフィリングを加え、上下の型で挟み焼きする。たこ焼きの場合は、バッター生地をたこ焼き用焼き型に流し込んでひっくり返しながら焼き、お好み焼きの場合は、バッター生地を鉄板上で焼く。また、蒸しパンの場合は、バッター生地を蒸し型に入れて蒸す。型にバッター生地を入れて、電子レンジ等でマイクロ波加熱することで、蒸しパン様のベーカリー製品を調製することもできる。 A desired bakery product can be obtained by heating the batter dough thus prepared. Depending on the bakery product, it can be “baked”, “steamed”, and “microwave heated”, but it is more effective when baked. For example, in the case of Taiyaki, batter dough is filled into a Taiyaki mold, filling such as candy is added, and sandwiched between upper and lower molds. In the case of takoyaki, pour the batter dough into the takoyaki mold and turn it over, and in the case of okonomiyaki, batter the batter on the iron plate. In the case of steamed bread, batter dough is placed in a steaming mold and steamed. Steamed bread-like bakery products can also be prepared by putting batter dough into a mold and microwave heating in a microwave oven or the like.
使用する型や焼き板の材質や形状は特に限定されない。型や焼き板の材質としては、例えば、アルミ、銅、鉄、ステンレス等の金属、紙、シリコン等が挙げられる。また、型の形状としては、丸型、多角形型、半球型、釣鐘型、円盤型等のほかに、たい焼きや人形焼きのような複雑な形状の型も使用することができる。 There are no particular limitations on the material and shape of the mold and the baking sheet used. Examples of the material of the mold and the baking plate include metals such as aluminum, copper, iron, and stainless steel, paper, and silicon. In addition to the round shape, polygonal shape, hemispherical shape, bell shape, disk shape, etc., the shape of the shape can also be a shape with a complicated shape such as Taiyaki or Ningyo-yaki.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。また、以下の実施例において、「部」とは「質量部」であり、「%」とは「質量%」である。
[試験例1]
EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations. In the following examples, “part” is “part by mass” and “%” is “mass%”.
[Test Example 1]
以下に示すとおり、たい焼きを作製し、評価した。 Taiyaki was prepared and evaluated as shown below.
≪調製方法≫
表1に示す配合で、ミックス粉を調製した。小麦粉、澱粉は、以下に示すものを使用した。
小麦粉:キングスター(昭和産業株式会社)
加工澱粉A:SF−4000(昭和産業株式会社)
加工澱粉B:SF−1450(昭和産業株式会社)
油脂加工澱粉A:加工澱粉A100質量部に対し、サフラワー油(昭和産業株式会社)0.2質量部を添加して、カッターミキサーにて撹拌混合して混合物を得、該混合物をアルミバットに薄く広げ、140℃で1時間加熱熟成した後、室温にて冷却して、得られた油脂加工澱粉
油脂加工澱粉B:加工澱粉B100質量部に対し、サフラワー油(昭和産業株式会社)0.2質量部を添加して、カッターミキサーにて撹拌混合して混合物を得、該混合物をアルミバットに薄く広げ、100℃で3時間加熱熟成した後、室温にて冷却して、得られた油脂加工澱粉
油脂加工澱粉C:サナスバインドA(株式会社サナス)
油脂加工澱粉D:BT−800(三和澱粉工業株式会社)
≪Preparation method≫
Mix powder was prepared with the formulation shown in Table 1. The following flours and starches were used.
Flour: King Star (Showa Sangyo Co., Ltd.)
Processed starch A: SF-4000 (Showa Sangyo Co., Ltd.)
Processed starch B: SF-1450 (Showa Sangyo Co., Ltd.)
Oil-fat processed starch A: 0.2 parts by mass of safflower oil (Showa Sangyo Co., Ltd.) is added to 100 parts by mass of processed starch A, and a mixture is obtained by stirring and mixing with a cutter mixer. Spread thinly, heat-ripen at 140 ° C. for 1 hour, and then cool at room temperature. Obtained fat processed starch Oil processed starch B: Saflower oil (Showa Sangyo Co., Ltd.) 0. 2 parts by weight was added and stirred and mixed with a cutter mixer to obtain a mixture. The mixture was thinly spread on an aluminum vat, aged by heating at 100 ° C. for 3 hours, and then cooled at room temperature. Processed starch Oil and fat processed starch C: Sanus bind A (Sanasu Co., Ltd.)
Fat and oil processed starch D: BT-800 (Sanwa Starch Co., Ltd.)
表1の配合によりそれぞれ調製したミックス粉(実施例1〜10、比較例1)に、表1に示す加水率で水を加え、ダマがなくなるまでホイッパーで混合した。たい焼き焼成機で、生地50g/個とあんこ40g/個を、180℃で4分20秒間焼成した。 Water was added to the mixed powders (Examples 1 to 10, Comparative Example 1) prepared according to the formulation shown in Table 1 at a water content shown in Table 1, and mixed with a whipper until there was no lumps. The dough 50 g / piece and the anko 40 g / piece were baked at 180 ° C. for 4 minutes and 20 seconds with a taiyaki baking machine.
≪評価方法≫
焼成後のたい焼きをたい焼き焼成機から取り出す際、焼成面への生地の付着状況を目視で評価した。各ミックス粉について、10個ずつたい焼きを焼成して評価し、平均点を算出した。
≪評価基準≫
5:焼成機への付着がまったくなく、剥離性が非常によい
4:焼成機への付着がほとんどなく、剥離性がよい
3:焼成機への付着がややあるが、許容範囲
2:焼成機への付着があり、剥離性が悪い
1:焼成機にはげしく付着しており、剥離性が非常に悪い
≪Evaluation method≫
When taking out the baked taiyaki from the taiyaki baking machine, the state of adhesion of the dough to the baked surface was visually evaluated. For each mixed powder, 10 pieces were baked and evaluated, and the average score was calculated.
≪Evaluation criteria≫
5: No adhesion to the calciner and very good peelability 4: Very little adhesion to the calciner and good peelability 3: Slight adhesion to the calciner, slightly acceptable range 2: Firing machine 1: Good adhesion to the baking machine, very poor adhesion
≪配合≫
≪結果≫
ミックス粉100部のうち、油脂加工澱粉を3〜40部配合したたい焼き用ミックス粉を用いてたい焼きを焼成して、その焼き型からの剥離性を表1に示した。焼き型の形状が最も複雑なたい焼きにおいて、澱粉100部のうち4部を油脂加工澱粉に置き換えただけで焼き型から顕著に剥がれ易くなった(実施例1)。7部を油脂加工澱粉に置き換えれば、ほぼ焼成機への付着がなく、剥離性が非常によいという結果が得られた(実施例2、6)。しかも、もちもちとした食感はそのままであった。
[試験例2]
≪Result≫
Of the 100 parts of the mixed powder, the baked baked bread was baked using the mixed powder for baking baked with 3 to 40 parts of the fat and oil processed starch, and the peelability from the baking mold is shown in Table 1. In Taiyaki where the shape of the baking mold was the most complicated, it was significantly easy to peel off from the baking mold only by replacing 4 parts of 100 parts of starch with oil-modified starch (Example 1). When 7 parts were replaced with fat-and-oil processed starch, the result that there was almost no adhesion to a baking machine and peeling was very good was obtained (Examples 2 and 6). Moreover, the sticky texture remained the same.
[Test Example 2]
以下のとおり、蒸しパンを作製し、評価した。 Steamed bread was produced and evaluated as follows.
≪調製方法≫
表2に示す配合で、蒸しパン用ミックス粉を調製した。小麦粉、澱粉は、試験例1と同じものを使用した。
≪Preparation method≫
With the formulation shown in Table 2, steamed bread mix powder was prepared. The same wheat flour and starch as those used in Test Example 1 were used.
表2の配合によりそれぞれ調製したミックス粉(実施例11〜16、比較例2)に、表2に示す割合で水と全卵を加え、ダマがなくなるまでホイッパーで混合した。丸型セルクル(直径8.5cm×高さ3cm)に紙型(グラシンケース)をはめ、生地を85g流し入れた。95℃の蒸し器で17分間蒸した後、室温で30分間放冷した。 Water and whole eggs were added to the mixed powders prepared in accordance with the formulation in Table 2 (Examples 11 to 16 and Comparative Example 2) at the ratios shown in Table 2, and mixed with a whipper until there was no lumps. A paper mold (glassine case) was fitted to a round celcle (diameter 8.5 cm × height 3 cm), and 85 g of the dough was poured. After being steamed for 17 minutes in a 95 ° C. steamer, it was allowed to cool at room temperature for 30 minutes.
≪評価方法≫
放冷後の蒸しパンから紙型をはがし取る際の、紙型への生地の付着状況を目視で評価した。各ミックス粉について、10個ずつ蒸しパンを作製して評価し、平均点を算出した。
≪評価基準≫
5:紙型への付着がまったくなく、剥離性が非常によい
4:紙型への付着がほとんどなく、剥離性がよい
3:紙型への付着がややあるが、許容範囲
2:紙型への付着があり、剥離性が悪い
1:紙型にはげしく付着しており、剥離性が非常に悪い
≪Evaluation method≫
When the paper mold was peeled off from the steamed bread after being allowed to cool, the state of adhesion of the fabric to the paper mold was visually evaluated. For each mixed powder, 10 steamed breads were prepared and evaluated, and the average score was calculated.
≪Evaluation criteria≫
5: No adhesion to the paper mold and very good peelability 4: Little adhesion to the paper mold and good peelability 3: Slight adhesion to the paper mold, but acceptable range 2: Paper mold There is adhesion to the paper and the peelability is poor. 1: The paper mold is firmly attached and the peelability is very poor.
≪配合≫
≪結果≫
ミックス粉100部のうち、油脂加工澱粉を4部または12部配合した蒸しパン用ミックス粉を用いて製造した蒸しパンの、その紙型からの剥離性を表2に示した。澱粉100部のうち33部を油脂加工澱粉に置き換えると、紙型からの剥離性が顕著に向上し剥がれ易くなった(実施例11、13)。澱粉100部をすべて油脂加工澱粉に置き換えれば、ほぼ紙型への付着がなく、剥離性が非常によいという結果が得られ、しかも、もちもちとした食感はそのままであった。
≪Result≫
Table 2 shows the releasability from the paper mold of steamed bread manufactured using steamed bread mixed powder containing 4 parts or 12 parts of fat and oil processed starch among 100 parts of mixed powder. When 33 parts of 100 parts of starch were replaced with oil- and fat-processed starch, the peelability from the paper mold was remarkably improved and it was easy to peel off (Examples 11 and 13). When all 100 parts of starch were replaced with oil- and fat-processed starch, the result was that there was almost no adhesion to the paper mold, and the peelability was very good, and the texture was as it was.
型または焼き板で焼いて製造するベーカリー製品においては、型または焼き板に生地が付着してしまうことによるベーカリー製品の見た目の悪さと歩留まりの悪さの解消が望まれていた。
離型油を型または焼き板の表面に塗布するやり方では、作業性が悪いため、ベーカリー製品に配合するタイプのものが望まれていた。本発明により、離型油を生地に練り込むことなく、離型油によるベーカリー製品の風味への影響をなくしつつ、食感はそのままで剥離性に優れた、バッター生地を加熱して得られるベーカリー製品用のミックス粉を提供することができる。
In a bakery product manufactured by baking with a mold or a baking plate, it has been desired to eliminate poor appearance and poor yield of the bakery product due to the dough adhering to the mold or baking plate.
In the method of applying the mold release oil to the surface of the mold or the baking plate, the workability is poor, and therefore, a type to be blended with the bakery product has been desired. According to the present invention, without kneading the release oil into the dough, the bakery obtained by heating the batter dough with the same texture and excellent peelability while eliminating the influence of the release oil on the flavor of the bakery product Mixed powder for products can be provided.
Claims (6)
An exfoliation improver for bakery products obtained by heating batter dough, comprising fat and oil processed starch as an active ingredient.
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH01320962A (en) * | 1988-06-24 | 1989-12-27 | Toshihiro Kojima | Production of novel food raw material |
JP2003230351A (en) * | 2002-02-07 | 2003-08-19 | Honen Corp | Mixture for bakery product and bakery product by using the same |
JP2004073140A (en) * | 2002-08-22 | 2004-03-11 | Honen Corp | Doughnut and method for producing the same |
JP2008237054A (en) * | 2007-03-26 | 2008-10-09 | Nippon Shokuhin Kako Co Ltd | Method for producing breads |
KR20160077991A (en) * | 2014-12-24 | 2016-07-04 | 대상 주식회사 | Premix composition for manufacturing dough of gluten-free confectionery or breads and dough comprising the same |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01320962A (en) * | 1988-06-24 | 1989-12-27 | Toshihiro Kojima | Production of novel food raw material |
JP2003230351A (en) * | 2002-02-07 | 2003-08-19 | Honen Corp | Mixture for bakery product and bakery product by using the same |
JP2004073140A (en) * | 2002-08-22 | 2004-03-11 | Honen Corp | Doughnut and method for producing the same |
JP2008237054A (en) * | 2007-03-26 | 2008-10-09 | Nippon Shokuhin Kako Co Ltd | Method for producing breads |
KR20160077991A (en) * | 2014-12-24 | 2016-07-04 | 대상 주식회사 | Premix composition for manufacturing dough of gluten-free confectionery or breads and dough comprising the same |
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