JP2020096572A - Emulsion composition for fried bakery food product - Google Patents
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Abstract
Description
本発明は、油ちょうベーカリー食品用乳化組成物に関する。 TECHNICAL FIELD The present invention relates to an emulsified composition for oil-baked bakery foods.
一般的に揚げ菓子や揚げパン等の油ちょうベーカリー食品は、穀粉あるいは穀粉を含むミックス粉に水や卵、液状油を加えて生地をつくり、フライして製造する。
焼成するパン類又は菓子類の生地において油脂や糖の配合が多いものは、しっとりした食感を有する製品を製造できるが、フライなどの油ちょう処理をするパン類又は菓子類の生地において油脂や糖配合を多くすると、油ちょう中に生地から油脂が溶出し、形状を保つことができない。
特許文献１又は２には、油ちょうされたドウ組成物の吸油を低減させることを目的としてメチルセルロースやヒドロキシプロピルセルロースを生地に添加すると十分な吸油低減効果が得られないという問題に対し、これらのセルロースエーテルの水溶液を添加して製造した油ちょう用ドウ組成物を油ちょうすると、吸油量が大幅に低減された製品が得られたことが報告されている。
Generally, oil-baked bakery foods such as fried confectionery and fried bread are produced by adding water, eggs and liquid oil to cereal flour or a mixed flour containing cereal flour to form a dough and frying it.
Bread or confectionery dough to be baked that contains a large amount of fats and sugars can be used to produce a product with a moist texture, but bread or confectionery doughs such as fried foods do not have oil or fats. If the sugar content is increased, fats and oils will be eluted from the dough into the oil and the shape cannot be maintained.
In Patent Documents 1 and 2, in order to reduce the oil absorption of the oiled dough composition, when methyl cellulose or hydroxypropyl cellulose is added to the dough, a sufficient oil absorption reducing effect cannot be obtained. It has been reported that when a dough composition for frying produced by adding an aqueous solution of cellulose ether was frying, a product having a significantly reduced oil absorption was obtained.
フライなどの油ちょうにより製造されるベーカリー食品において、しっとりして口溶けの良い生地を作製するため、油脂や糖類の配合を多くしようとすると、油ちょう中に生地から油脂が溶出し、形状を保つことができず、フライ中にバラバラに分解してしまい、従来油脂や糖類の配合を多くすることができなかった。形状を保持するためには、油脂や糖類の量を減らすなどの調整を行う以外にないが、この方法では、本来の目的のしっとりして口溶けがよい菓子やパンを得ることはできない。
したがって、本発明の課題は、油脂や糖類を多量に配合した油ちょうベーカリー食品又はそれを製造することができる油ちょうベーカリー食品用生地を提供することである。
本発明のさらなる課題は、油脂や糖類を多量に配合した油ちょうベーカリー食品であって、しっとりとして口溶けのよい油ちょうベーカリー食品、又はそれを製造することできる油ちょうベーカリー食品用生地を提供することである。
さらに、本発明の他の課題は、保形性がよくかつしっとりとした食感を有する油ちょうベーカリー食品又はそれを製造することができる油ちょうベーカリー食品用生地を提供することである。
In a bakery food product made from oil-based food such as fries, if you try to add a lot of fats and sugars in order to make a dough that moisturizes and melts well in the mouth, the fats and oils will elute from the dough into the oil-based food and keep its shape. It was not possible to do this, and it decomposed into pieces during frying, and it was not possible to increase the amount of oils and fats and sugars in the past. In order to maintain the shape, there is no choice but to make adjustments such as reducing the amount of fats and oils and sugars, but with this method, it is not possible to obtain a confectionery or bread that is moist and melts well in its original purpose.
Therefore, an object of the present invention is to provide an oil broth bakery food product containing a large amount of oils and fats or sugars, or a dough for an oil broth bakery food product capable of producing the same.
A further object of the present invention is to provide an oil broth bakery food containing a large amount of oils and fats and sugars, an oil broth bakery food having a good melt in the mouth, or an oil broth bakery food dough capable of producing the same. Is.
Still another object of the present invention is to provide an oil broth bakery food product having good shape retention and a moist texture, or a dough for oil broth bakery food product capable of producing the same.
本発明者らは、穀粉、油脂、水及びセルロース誘導体を含む油ちょうベーカリー食品用生地であって、穀粉１００質量部に対し、セルロース誘導体を乳化物の状態で０．２質量部以上添加した油ちょうべーカリー食品用生地とすることにより、従来製造できなかった、多量の油脂あるいは糖類を含む油ちょうベーカリー食品を製造することが可能となることを見いだした。また、穀粉、水及びセルロース誘導体を含み、さらに油脂を穀粉１００質量部に対し４０質量部以上含む油ちょうベーカリー食品用生地であって、穀粉１００質量部に対し、セルロース誘導体を非乳化物の状態で０．５質量部以上添加した油ちょうべーカリー食品用生地とすることにより、従来製造できなかった、多量の油脂あるいは糖類を含む油ちょうベーカリー食品を製造することが可能となることを見いだした。すなわち、上記構成の生地とすることにより、油脂あるいは糖類が多量に含まれる生地であっても、油ちょう中に生地が分解せず、形状を保持でき、さらに従来にないしっとりした食感となることを見いだした。 The present inventors provide a dough for oil-baked bakery foods containing flour, oil and fat, water and a cellulose derivative, and an oil obtained by adding 0.2 parts by mass or more of the cellulose derivative in an emulsion state to 100 parts by mass of the flour. It has been found that it is possible to produce an oil-buttered bakery food containing a large amount of oils or fats, which could not be produced in the past, by using a dough for a butterfly-baked food. Moreover, it is a dough for oil-baked bakery foods which contains 40 parts by mass or more of fats and oils based on 100 parts by mass of flour, which contains cereals, water and a cellulose derivative, and the cellulose derivative is in a non-emulsion state with respect to 100 parts by mass of flour. It was found that it is possible to produce an oil-baked bakery food containing a large amount of fats or sugars, which could not be conventionally manufactured, by using a dough for an oil-baked bakery food containing 0.5 parts by mass or more. .. That is, by using the dough having the above-mentioned structure, even if the dough contains a large amount of fats or sugars, the dough does not decompose in the oil-cook, the shape can be maintained, and the texture becomes moist. I found a thing.
よって、本発明は以下を提供する。
（１）穀粉、油脂、水及びセルロース誘導体を含む油ちょうベーカリー食品用生地であって、穀粉１００質量部に対し、セルロース誘導体を乳化物の状態で０．２質量部以上含むことを特徴とする、油ちょうベーカリー食品用生地。
（２）穀粉１００質量部に対し、油脂を４０質量部以上含むことを特徴とする、（１）記載の油ちょうベーカリー食品用生地。
（３）穀粉、油脂、水及びセルロース誘導体を含む油ちょうベーカリー食品用生地であって、穀粉１００質量部に対し、セルロース誘導体を非乳化物の状態で０．５質量部以上含み、かつ油脂を４０質量部以上含むことを特徴とする、油ちょうベーカリー食品用生地。
（４）水の質量に対する油脂の質量の比が、０．３〜１．３である、（１）〜（３）のいずれか一に記載の油ちょうベーカリー食品用生地。
（５）穀粉１００質量部に対し、セルロース誘導体を４．２質量部以下含むことを特徴とする、（１）〜（４）のいずれか一に記載の油ちょうベーカリー食品用生地。
（６）穀粉１００質量部に対し、水を３５０質量部以下含むことを特徴とする、（１）〜（５）のいずれか一に記載の油ちょうベーカリー食品用生地。
（７）（１）〜（６）のいずれか一に記載の油ちょうベーカリー食品用生地を油ちょうしてなるベーカリー食品。
（８）（１）〜（６）のいずれか一に記載の油ちょうベーカリー食品生地の製造方法であって、セルロース誘導体を油脂及び水と混合して乳化物を作製し、前記乳化物を生地に添加することを特徴とする、上記製造方法。
（９）（１）〜（６）のいずれか一に記載の油ちょうベーカリー食品生地あるいは前記（８）記載の製造方法により製造された油ちょうベーカリー食品用生地を、油ちょうすることを含む、ベーカリー食品の製造方法。
Therefore, the present invention provides the following.
(1) A dough for oil-baked bakery foods containing flour, oil and fat, water and a cellulose derivative, characterized by containing 0.2 part by mass or more of the cellulose derivative in an emulsion state with respect to 100 parts by mass of the flour. , Oil dough bakery food dough.
(2) The dough for oil-baked bakery food according to (1), which contains 40 parts by mass or more of fat and oil with respect to 100 parts by mass of flour.
(3) An oil-butter bakery food dough containing flour, oil and fat, water and a cellulose derivative, which contains 0.5 parts by mass or more of a cellulose derivative in a non-emulsified state with respect to 100 parts by mass of flour and contains oil and fat. A dough for fried bakery foods, which contains 40 parts by mass or more.
(4) The dough for fried bakery food according to any one of (1) to (3), wherein the ratio of the mass of fats and oils to the mass of water is 0.3 to 1.3.
(5) The dough for oil-baked bakery food according to any one of (1) to (4), which contains 4.2 parts by mass or less of a cellulose derivative with respect to 100 parts by mass of flour.
(6) The dough for oil-baked bakery food according to any one of (1) to (5), which contains 350 parts by mass or less of water with respect to 100 parts by mass of flour.
(7) A bakery food obtained by frying the dough for oil-baked bakery food according to any one of (1) to (6).
(8) A method for producing a dough bakery food dough according to any one of (1) to (6), wherein a cellulose derivative is mixed with oil and water to produce an emulsion, and the emulsion is a dough. The above-mentioned production method, characterized in that it is added to.
(9) An oil-buttered bakery food dough according to any one of (1) to (6) or an oil-buttered bakery food dough produced by the method according to (8) above is added to the oil-dough. Method for manufacturing bakery food.
本発明の油ちょうベーカリー食品用生地あるいはベーカリー食品の製造方法により、油脂や糖類を多量に加えても油ちょう中に生地が分解せず、形状を保持でき、さらに従来にないしっとりした食感の油ちょう食品が得られる。従来、セルロース誘導体の吸油低減効果は知られていたが、油脂や糖類を多量に含む油ちょうベーカリー食品用生地の油ちょう中に、生地から油脂が溶出し、形状を保つことができず、フライ中にバラバラに分解してしまうことを防ぐことができることは知られていなかった。また、さらに得られた油ちょうベーカリー食品はしっとりとした食感を有する。特に、セルロース誘導体を乳化物とした後、生地に添加すると油ちょう食品がさらにしっとりとした食感を有するものとなる。 According to the method for producing a dough or bakery food for oil-buttered bakery foods of the present invention, the dough does not decompose in the oil-boiled food even if a large amount of fats and sugars are added, the shape can be maintained, and the conventional moist texture can be obtained. You can get oiled food. Conventionally, the effect of reducing the oil absorption of cellulose derivatives has been known, but the oil and fat in the dough of bakery food dough containing a large amount of fats and sugars, the oil and fat elute from the dough, and the shape cannot be maintained. It was not known that it could prevent it from disintegrating into pieces. Further, the obtained oil-buttered bakery food has a moist texture. In particular, when the cellulose derivative is emulsified and then added to the dough, the oil-fried food has a more moist texture.
（油ちょうベーカリー食品用生地）
本発明の油ちょうベーカリー食品用生地の第一の態様は、穀粉、油脂、水及びセルロース誘導体を含む油ちょうベーカリー食品用生地であって、穀粉１００質量部に対し、セルロース誘導体を乳化物の状態で０．２質量部以上含むことを特徴とする、油ちょうベーカリー食品用生地である。
また、本発明の油ちょうベーカリー食品用生地の第二の態様は、穀粉、油脂、水及びセルロース誘導体を含む油ちょうベーカリー食品用生地であって、穀粉１００質量部に対し、セルロース誘導体を非乳化物の状態で０．５質量部以上含み、かつ油脂を４０質量部以上含むことを特徴とする、油ちょうベーカリー食品用生地である。
「油ちょう」とは、油で揚げる調理方法を意味し、フライ調理などともいう。油ちょうの温度等の条件は、目的に応じて適宜調整することができる。例えば、１６０〜２１０℃で１〜７分間、あるいは１７０〜２００℃で２〜３分間程度油ちょうしてもよい。油ちょうに用いられる油は特に限定されるものではない。通常、パーム油、菜種油等である。
(Fruit for bakery food)
The first aspect of the dough for oil-baked bakery foods of the present invention is a dough for oil-baked bakery foods containing flour, oil and fat, water and a cellulose derivative, wherein the cellulose derivative is in an emulsion state with respect to 100 parts by mass of the flour. It is a dough for oil-baked bakery foods, characterized by containing 0.2 parts by mass or more.
A second embodiment of the dough for oil-baked bakery foods of the present invention is a dough for oil-baked bakery foods containing flour, oil and fat, water and a cellulose derivative, wherein the cellulose derivative is non-emulsified with respect to 100 parts by mass of the flour. It is a dough for oil-baked bakery foods, characterized in that it contains 0.5 parts by mass or more in the state of a product and 40 parts by mass or more of fats and oils.
The "oil chow" means a cooking method of frying in oil, and is also called fried cooking. The conditions such as the temperature of the oil frying can be appropriately adjusted according to the purpose. For example, you may fried at 160-210 degreeC for 1-7 minutes, or 170-200 degreeC for 2-3 minutes. The oil used for the oil pan is not particularly limited. Usually, palm oil, rapeseed oil and the like.
「油ちょうベーカリー食品」とは、油ちょう調理される、穀粉を用いて製造されるパンあるいは菓子類を意味する。好ましくは揚げパン、ドーナツ等が挙げられる。揚げパンとは、パン生地を成形して油ちょうする製品である。ドーナツは、ドーナツ生地を成形して油ちょうする製品であり、例えば、チュロス、ケーキドーナツ等を含む。 “Oil bakery food” means bread or confectionery cooked with oil and produced using flour. Preference is given to fried bread, donuts and the like. Fried bread is a product in which bread dough is formed and then oiled. A donut is a product obtained by molding dough into dough and includes, for example, churros and cake donuts.
「油ちょうベーカリー食品用生地」は、油ちょうする前のベーカリー食品用の生地を意味する。油ちょうベーカリー食品用生地は冷蔵品あるいは冷凍品であってもよい。 The "dough for bakery food" means a dough for bakery food before frying. The oil dough bakery food dough may be refrigerated or frozen.
生地は、少なくとも穀粉、油脂、水及びセルロース誘導体を含む。さらに、糖類を含んでいてもよく、その他、油ちょうベーカリー食品用生地に用いることが知られているその他の材料を含んでいてもよい。 The dough contains at least flour, oil and fat, water and a cellulose derivative. Further, it may contain sugars, and may further contain other materials known to be used for dough for fried bakery food products.
本発明において「セルロース誘導体」とは、様々なセルロースの誘導体であり、具体的には、セルロースエーテル、セルロースエステルなどが挙げられる。セルロースエーテルが好ましい。セルロースエーテルとしてより具体的には、メチルセルロース（ＭＣ）、エチルセルロース等のアルキルセルロース、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）、ヒドロキシエチルメチルセルロース等のヒドロキシアルキルアルキルセルロース、ヒドロキシアルキルセルロース、カルボキシアルキルセルロース等が挙げられる。
セルロース誘導体は、水溶液２％粘度（温度２０℃）で１５ｍＰａ・ｓ〜２５０，０００ｍＰａ・ｓであることが好ましい。より好ましくは５０００ｍＰａ・ｓ〜２５００００ｍＰａ・ｓの粘度である。
In the present invention, the “cellulose derivative” is various cellulose derivatives, and specific examples thereof include cellulose ether and cellulose ester. Cellulose ether is preferred. Specific examples of the cellulose ether include alkyl cellulose such as methyl cellulose (MC) and ethyl cellulose, hydroxypropyl methyl cellulose (HPMC), hydroxyalkyl alkyl cellulose such as hydroxyethyl methyl cellulose, hydroxyalkyl cellulose and carboxyalkyl cellulose.
The cellulose derivative preferably has an aqueous solution 2% viscosity (temperature: 20° C.) of 15 mPa·s to 250,000 mPa·s. The viscosity is more preferably 5000 mPa·s to 250,000 mPa·s.
セルロース誘導体は乳化物あるいは非乳化物の形態で用いることができる。例えば、非乳化物として添加する方法としては、生地材料に固体のまま添加して、その後生地を形成してもよく、また、水溶液を作製してから添加してもよい。
乳化物の形態で用いる場合には、セルロース誘導体を、水及び油脂と混合して乳化物を形成してから生地に混合することができる。生地の水の量は穀粉１００質量部に対して５０〜３５０質量部、油脂の量は４０〜３００質量部程度であることが好ましいが、乳化物に使用する水の量と油脂の量は、穀粉１００質量部に対する上述の油脂又は水の量に含まれる。
乳化物の形成方法については後述する。
セルロース誘導体が乳化物の形態で生地に含まれる場合には、穀粉１００質量部に対して、０．２質量部以上のセルロース誘導体を含む。好ましくは０．２〜４．２質量部であり、さらに好ましくは０．５〜４．０質量部である。
セルロース誘導体が非乳化物の形態で生地に含まれる場合には、穀粉１００質量部に対して、０．５質量部以上のセルロース誘導体を含む。好ましくは０．５〜４．２質量部であり、さらに好ましくは０．６〜２．０質量部である。
セルロース誘導体を添加することにより、従来、油ちょうベーカリー食品として製造できなかったような多量の油脂あるいは糖類を含む食品を製造することが可能になった。
The cellulose derivative can be used in the form of emulsion or non-emulsion. For example, as a method of adding as a non-emulsion, it may be added to the dough material as it is as a solid and then the dough may be formed, or an aqueous solution may be prepared and then added.
When used in the form of an emulsion, the cellulose derivative can be mixed with water and fats to form an emulsion and then mixed into the dough. The amount of water in the dough is preferably 50 to 350 parts by mass and the amount of fats and oils is about 40 to 300 parts by mass with respect to 100 parts by mass of flour, but the amount of water and the amount of fats and oils used in the emulsion are: It is included in the above-mentioned amount of oil or water with respect to 100 parts by mass of flour.
The method for forming the emulsion will be described later.
When the cellulose derivative is contained in the dough in the form of an emulsion, it contains 0.2 part by mass or more of the cellulose derivative with respect to 100 parts by mass of the flour. The amount is preferably 0.2 to 4.2 parts by mass, more preferably 0.5 to 4.0 parts by mass.
When the cellulose derivative is contained in the dough in a non-emulsified form, it contains 0.5 parts by mass or more of the cellulose derivative with respect to 100 parts by mass of the flour. The amount is preferably 0.5 to 4.2 parts by mass, more preferably 0.6 to 2.0 parts by mass.
By adding a cellulose derivative, it has become possible to produce a food containing a large amount of fats and oils or sugars, which could not be produced as an oil-buttered bakery food in the past.
穀粉としては、薄力粉や強力粉等の小麦粉、並びに米粉などの小麦粉以外の穀粉類を用いることができる。また保形性を維持できる範囲、例えば、（澱粉を含む）穀粉全質量に対し、５〜１０質量％程度であれば、澱粉を用いてもよい。澱粉としては生澱粉あるいはそれを加工した加工澱粉のいずれでもよい。例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等の澱粉が挙げられる。本発明において「穀粉」の質量について述べる場合には「澱粉」の質量を含む。 As flour, flours such as soft flour and strong flour, and flours other than flours such as rice flour can be used. Further, starch may be used as long as the shape-retaining property can be maintained, for example, about 5 to 10% by mass relative to the total mass of flour (including starch). The starch may be either raw starch or processed starch obtained by processing it. Examples include starch such as tapioca starch, potato starch, corn starch, waxy corn starch and wheat starch. In the present invention, the mass of "starch" is included when mentioning the mass of "flour".
油脂は、ショートニング、バター、マーガリンのような固体油脂であってもよく、サラダ油、コーン油、大豆油、なたね油等などの液状油であってもよい。生地内での分散性の点から、液状油であることが好ましい。
本発明の油ちょうベーカリー食品用生地は、穀粉１００質量部に対し、油脂を４０質量部以上含むことが好ましい。より好ましくは４０〜３００質量部である。しっとりした食感の点から、油脂を５０質量部〜２５０質量部含むことがより好ましく、６０質量部〜１５０質量部であることがさらに好ましく、７０質量部〜１００質量部であることがよりさらに好ましい。
The fats and oils may be solid fats and oils such as shortening, butter and margarine, or liquid oils such as salad oil, corn oil, soybean oil and rapeseed oil. From the viewpoint of dispersibility in the dough, liquid oil is preferable.
The dough for oil-baked bakery foods of the present invention preferably contains 40 parts by mass or more of fats and oils per 100 parts by mass of flour. It is more preferably 40 to 300 parts by mass. From the viewpoint of a moist texture, it is more preferable to include 50 parts by mass to 250 parts by mass of fats and oils, further preferably 60 parts by mass to 150 parts by mass, and further preferably 70 parts by mass to 100 parts by mass. preferable.
糖類は、グラニュー糖、精白糖、粉糖、上白糖、ブドウ糖、麦芽糖等及びこれらの組み合わせが挙げられる。口溶けの点から、グラニュー糖であることがより好ましい。
本発明の油ちょうベーカリー食品用生地は、穀粉１００質量部に対し、糖類を３０質量部以上含むことが好ましい。口溶けの点から、糖類を４０質量部〜１５０質量部含むことより好ましく、８０質量部〜１２０質量部であることがよりさらに好ましい。
Examples of the sugar include granulated sugar, refined sugar, powdered sugar, white sugar, glucose, maltose and the like, and combinations thereof. From the viewpoint of melting in the mouth, granulated sugar is more preferable.
The dough for oil-baked bakery foods of the present invention preferably contains 30 parts by mass or more of saccharide with respect to 100 parts by mass of flour. From the viewpoint of melting in the mouth, it is more preferable that the saccharide is contained in an amount of 40 parts by mass to 150 parts by mass, further preferably 80 parts by mass to 120 parts by mass.
乳化物を作製する場合、生地１００質量部に対し、穀粉と糖類の合計量を６０〜１４０質量部の範囲で配合できる。穀粉と糖類の割合は３０：７０〜７０：３０とするのが好ましい。穀粉を配合することはフライ中の固化、形状の補強をする意味がある。糖類は食感のしっとり食感、甘みの付与の意味がある。 When producing an emulsion, the total amount of flour and sugar can be mixed in the range of 60 to 140 parts by mass with respect to 100 parts by mass of the dough. The ratio of flour to sugar is preferably 30:70 to 70:30. Incorporation of cereal flour has the meaning of solidifying in the frying and reinforcing the shape. Sugars have the meaning of imparting a moist texture and sweetness.
本発明の生地における、水の質量に対する油脂の質量の比は、０．３〜１．３であることが好ましく、さらに０．５〜０．９であることがより好ましい。特にセルロース誘導体を乳化物の状態で添加する場合には０．３〜１．３であることが好ましい。また、セルロース誘導体を乳化物の状態で添加する場合には０．３〜１．１であることが好ましい。かかる範囲において保形性及び食感を良好に維持できるからである。
また、本発明の油ちょうベーカリー食品用生地は、穀粉１００質量部に対し、水を５０質量部以上含み、３５０質量部以下含むことが好ましい。作業性の点から、水を９０質量部以上含むことより好ましく、１００質量部〜１３０質量部であることがよりさらに好ましい。
本発明において、卵などの水分を含む他の資材を用いる場合には、その水分量を換算して、水の添加量に算入する。
The ratio of the mass of fats and oils to the mass of water in the dough of the present invention is preferably 0.3 to 1.3, and more preferably 0.5 to 0.9. Particularly when the cellulose derivative is added in the form of an emulsion, it is preferably 0.3 to 1.3. Further, when the cellulose derivative is added in an emulsion state, it is preferably 0.3 to 1.1. This is because the shape-retaining property and the texture can be favorably maintained in such a range.
Further, the dough for oil-baked bakery foods of the present invention preferably contains 50 parts by mass or more of water and 100 parts by mass or less of water with respect to 100 parts by mass of flour. From the viewpoint of workability, it is more preferable to contain water in an amount of 90 parts by mass or more, and even more preferably 100 parts by mass to 130 parts by mass.
In the present invention, when other materials containing water such as eggs are used, the water content is converted and included in the added amount of water.
その他の材料としては、脱脂粉乳等の乳類、卵又は卵黄等の卵類、食塩、香料、着色料、旨味調味料、香辛料等が挙げられる。イーストやべーキングパウダー等の膨張剤を添加すると保形性が悪くなるので使用しない方が好ましいが、保形性を維持できるような量であれば添加してもよい。例えば、穀粉１００質量部に対し、１〜２質量部程度である。
また、食感改良、味の付与として、糖類や粉乳、ココアパウダー等を添加してもよい。その他の材料は、生地１００質量部に対し上限２５質量部まで加えることができる。
Examples of other materials include milk such as skimmed milk powder, eggs such as eggs and yolk, salt, flavors, colorants, flavor seasonings, spices and the like. It is preferable not to use a swelling agent such as yeast or baking powder because the shape retaining property is deteriorated, but it may be added as long as the shape retaining property can be maintained. For example, it is about 1 to 2 parts by mass with respect to 100 parts by mass of flour.
Further, saccharides, milk powder, cocoa powder and the like may be added to improve texture and impart taste. Other materials can be added up to an upper limit of 25 parts by mass with respect to 100 parts by mass of the dough.
（油ちょうベーカリー食品用生地の製造方法）
本発明の第一の態様の油ちょうベーカリー食品用生地は、穀粉１００質量部に対し、乳化物としたセルロース誘導体を０．２質量部以上添加して製造することができる。好ましくは、穀粉１００質量部に対し、油脂を４０質量部以上添加し、さらに水を８０質量部以上添加してもよい。あるいは糖類を４０質量部以上添加してもよい。油脂、糖類の好ましい量については上で記載したとおりである。
(Method for producing dough for oil-butter bakery food)
The dough for oil-baked bakery foods according to the first aspect of the present invention can be produced by adding 0.2 parts by mass or more of a cellulose derivative as an emulsion to 100 parts by mass of flour. Preferably, 40 parts by mass or more of fats and oils and 80 parts by mass or more of water may be added to 100 parts by mass of flour. Alternatively, 40 parts by mass or more of saccharide may be added. The preferable amounts of fats and oils and saccharides are as described above.
本発明のより好ましい第一の態様の油ちょうベーカリー食品用生地の製造方法は、セルロース誘導体を油脂及び水と混合して乳化物を作製する工程を含み、前記乳化物を、少なくとも穀粉、油脂及び糖類を含む中間生地に添加することを含む方法である。
セルロース誘導体を油脂及び水と混合して乳化物を作製する工程は、例えば、以下のように行うことが好ましい。
油ちょうベーカリー食品用生地に用いる穀粉１００質量部に対し、０．２質量部以上のセルロース誘導体を用意し、穀粉１００質量部に対し２５〜５５質量部の油脂と、７５〜４５質量部の水を加えてミキシングを行い、乳化物を形成する。
より好ましくは、油脂にセルロース誘導体を添加し、ミキサーでなじむまで混捏し、その後水を添加して、さらに混捏することが好ましい。
ミキシングの条件は、セルロース誘導体の種類や油脂の量や種類及び水の量により適宜変えることができるが、例えば、ビーターを使用し、１速（１００ｒｐｍ）〜２速（２００ｒｐｍ）の速度で１〜３分間撹拌することが好ましい。このとき温度は８〜１５℃程度に調整することが好ましい。
A more preferred first embodiment of the present invention, a method for producing a dough for bakery food, comprises a step of preparing an emulsion by mixing a cellulose derivative with fats and oils, and water, wherein the emulsion is at least flour, fats and oils and A method including adding to an intermediate dough containing sugar.
The step of mixing the cellulose derivative with fats and oils and water to prepare an emulsion is preferably performed as follows, for example.
Preparation of 0.2 parts by mass or more of cellulose derivative for 100 parts by mass of flour used for dough for bakery food, 25 to 55 parts by mass of fat and oil and 75 to 45 parts by mass of water for 100 parts by mass of flour. And mixed to form an emulsion.
More preferably, it is preferable to add the cellulose derivative to the fats and oils, knead the mixture until it fits in the mixer, then add water and further knead the mixture.
The mixing conditions can be appropriately changed depending on the type of cellulose derivative, the amount and type of fats and oils, and the amount of water. For example, a beater is used, and the speed is from 1st speed (100 rpm) to 2nd speed (200 rpm). It is preferable to stir for 3 minutes. At this time, the temperature is preferably adjusted to about 8 to 15°C.
上記セルロース誘導体の乳化物を製造した後、本発明の油ちょうベーカリー食品用生地の残りの材料を添加して、ミキシングし、生地を製造することが好ましい。 After producing the emulsion of the above cellulose derivative, it is preferable to produce the dough by adding and mixing the remaining ingredients of the dough for fried bakery food of the present invention.
本発明の好ましい態様として、以下の工程を含む、油ちょうベーカリー食品用生地の製造方法が挙げられる。
工程１：油脂とセルロース誘導体をミキサーに投入し、ビーターで攪拌した後、水を加えさらに攪拌し、乳化物を製造する（第１ミキシング）
工程２：次に穀粉、糖類を投入し、混捏する（第２ミキシング）
工程３：必要に応じてフロアタイムをとり、生地をなじませた後、成形する。
A preferred embodiment of the present invention is a method for producing a dough for fried bakery food, which comprises the following steps.
Step 1: Put fats and oils and a cellulose derivative into a mixer, stir with a beater, add water and further stir to produce an emulsion (first mixing)
Step 2: Next, add flour and sugar and knead (second mixing)
Step 3: If necessary, take floor time to allow the dough to fit in and then mold it.
本発明の第二の態様の油ちょうベーカリー食品用生地は、穀粉１００質量部に対し、油脂を４０質量部以上添加し、非乳化物状態のセルロース誘導体を０．５質量部以上添加して製造することができる。好ましくは、穀粉１００質量部に対し、水を８０質量部以上添加してもよい。あるいは糖類を４０質量部以上添加してもよい。油脂、糖類の好ましい量については上で記載したとおりである。
非乳化物の状態で添加する方法としては、例えば、生地材料にセルロース誘導体を固体のまま添加したり、水溶液を作成してから添加する方法が挙げられる。
The dough for oil-baked bakery foods according to the second aspect of the present invention is produced by adding 40 parts by mass or more of fat and oil and 0.5 part by mass or more of non-emulsified cellulose derivative to 100 parts by mass of flour. can do. Preferably, 80 parts by mass or more of water may be added to 100 parts by mass of flour. Alternatively, 40 parts by mass or more of saccharide may be added. The preferable amounts of fats and oils and saccharides are as described above.
Examples of the method of adding the non-emulsion state include a method of adding the cellulose derivative to the dough material as a solid or a method of adding the cellulose derivative after forming an aqueous solution.
（油ちょうベーカリー食品の製造方法）
本発明において、油ちょうベーカリー食品は、上述の油ちょうベーカリー食品生地を油ちょうすることにより製造することができる。
本発明の油ちょうベーカリー食品の製造方法の好ましい実施態様は以下の工程を含む。工程４：油ちょうベーカリー食品用生地を、ドーナツ用カッターやディッシャーを使用しフライヤーへ分割し、油ちょうする。
油ちょう条件は特に限定されないが、例えば、１６０〜２１０℃で１〜７分間、あるいは１７０〜２００℃で２〜３分間程度であってもよい。油ちょうに用いられる油は特に限定されるものではない。通常、パーム油、菜種油等である。
(Method of manufacturing oil-butter bakery food)
In the present invention, the oil-buttered bakery food can be produced by oil-boiling the above oil-buttered bakery food dough.
A preferred embodiment of the method for producing the oil broth bakery food of the present invention includes the following steps. Step 4: Oil dough The dough for bakery food is divided into fryer using a donut cutter or a disher, and then oiled.
The frying conditions are not particularly limited, but may be, for example, 160 to 210° C. for 1 to 7 minutes, or 170 to 200° C. for about 2 to 3 minutes. The oil used for the oil pan is not particularly limited. Usually, palm oil, rapeseed oil and the like.
製造例１：フライ菓子の製造
配合
※２ 日本製粉株式会社製 クイン
Production example 1: Production of fried confectionery
*2 Quinn manufactured by Nippon Flour Mills Co., Ltd.
（１）エマルションの作製（第１ミキシング）
サラダ油８０質量部にＨＰＭＣ１．０質量部を添加しミキサー（エスケーミキサー社製、ＳＫ−２０型）で混捏（ビーター使用１速１分間）しきれいになじんだら、水１２０質量部を加えさらに混捏し（ビーター使用、３速、２分３０秒間、捏ね上げ温度１０℃以下）エマルションを得た。
（２）ドーナツ生地の作製（第２ミキシング）
上記エマルション２０１質量部に小麦粉１００質量部とグラニュー糖１００質量部を添加し１速１分間、３速３０秒間混捏した（捏ね上げ温度１５℃〜２０℃）。
（３）ドーナツの製造
フロア時間を１０分間とり、ドーナツカッターにて生地を６０ｇずつ分割し、１７０℃〜２００℃の油中で２〜３分間フライし目的のフライ菓子を製造した。
(1) Preparation of emulsion (first mixing)
To 80 parts by mass of salad oil, 1.0 part by mass of HPMC was added, and the mixture was kneaded with a mixer (SK-20 type manufactured by SK Mixer) (using a beater for 1 speed 1 minute). Using a beater, 3rd speed, 2 minutes and 30 seconds, kneading temperature was 10° C. or less) to obtain an emulsion.
(2) Preparation of donut dough (second mixing)
100 parts by mass of wheat flour and 100 parts by mass of granulated sugar were added to 201 parts by mass of the emulsion and kneaded at a speed of 1 speed for 1 minute and a speed of 3 speeds for 30 seconds (kneading temperature 15°C to 20°C).
(3) Manufacture of donuts The floor time was set to 10 minutes, the dough was divided into 60 g portions with a donut cutter, and the dough was fried in oil at 170°C to 200°C for 2 to 3 minutes to manufacture the intended fried confectionery.
参考例１〜３及び実施例Ａ１、Ａ２及びＢ１
参考例１〜３では製造例１の第１のミキシングを行なわず、表１のすべての配合をミキサーに投入し、第２のミキシングを行なった。実施例Ａ１は、製造例１の第１ミキシングを行わず、ドーナツ生地の作製において、サラダ油と水とＨＰＭＣを添加した。実施例Ａ２は、製造例１の第１ミキシングを行わず、予め水とＨＰＭＣの水溶液を作製しておき、製造例１の第２ミキシングでサラダ油とともに添加した。Ｂ１は製造例１のとおりにドーナツを製造した。
評価基準表１に従い１０人のパネラーにより評価した。評価基準において、参考例３の保形性及び食感の値を３．０とした。
Reference Examples 1-3 and Examples A1, A2 and B1
In Reference Examples 1 to 3, the first mixing of Production Example 1 was not carried out, but all the formulations shown in Table 1 were put into a mixer and the second mixing was carried out. In Example A1, the first mixing of Production Example 1 was not performed, but salad oil, water, and HPMC were added in the production of the donut dough. In Example A2, the first mixing of Production Example 1 was not performed, an aqueous solution of water and HPMC was prepared in advance, and the mixture was added together with the salad oil in the second mixing of Production Example 1. For B1, donuts were produced as in Production Example 1.
Evaluation was made according to Table 1 by 10 panelists. In the evaluation criteria, the shape retention and texture values of Reference Example 3 were set to 3.0.
評価基準表１
しっとりして口溶けの良い製品を得るための生地は油脂や糖が多く含まれている（参考例１）。しかし、参考例１ではフライ中に生地が崩壊するので、その対策として油脂と糖を減量するか（参考例２）、小麦粉を増量する（参考例３）ことで形状を保持することができたが食感は必ずしも良好とはいえなかった。ＨＰＭＣを添加することで保形性がよく食感も良好な製品が得られた（実施例Ａ１）。ＨＰＭＣを予め水に分散させて水溶液を調製して添加すると、さらにあらかじめエマルションを形成することによって、より食感が改善された（実施例Ｂ１）。 The dough for obtaining a moist and well-melted product contains a large amount of fats and oils and sugar (Reference Example 1). However, since the dough collapses during frying in Reference Example 1, the shape could be maintained by reducing the amount of fats and sugars (Reference Example 2) or increasing the amount of wheat flour (Reference Example 3) as a countermeasure. However, the texture was not always good. By adding HPMC, a product having good shape retention and good texture was obtained (Example A1). When HPMC was previously dispersed in water to prepare an aqueous solution and added, the texture was further improved by preliminarily forming an emulsion (Example B1).
表１
**あらかじめ水にＨＰＭＣを分散させ水溶液として添加した。
Table 1
** HPMC was previously dispersed in water and added as an aqueous solution.
試験例１ サラダ油と水の量の検討
ＨＰＭＣをエマルション形成なしに添加した例について、サラダ油と水の量について合計量を小麦粉１００質量部に対し２００質量部に固定し、サラダ油と水の量の割合を表２−１のように変え、その他は製造例１に従いドーナツを製造した。製造したドーナツを２５℃で６０分間静置し粗熱がとれた後、パネラー１０名により評価基準表１に従って保形性と食感を評価した（表２−１）。
Test Example 1 Examination of the amount of salad oil and water For the example in which HPMC was added without forming an emulsion, the total amount of salad oil and water was fixed to 200 parts by mass with respect to 100 parts by mass of flour, and the ratio of the amount of salad oil and water. Was changed as shown in Table 2-1 and the others were manufactured in the same manner as in Production Example 1. The produced donuts were allowed to stand at 25° C. for 60 minutes to remove rough heat, and then 10 panelists evaluated the shape retention and texture according to Evaluation Criteria Table 1 (Table 2-1).
表２−１
ＨＰＭＣをエマルション形成させて添加した例について、サラダ油及び水の配合量を表２−２のように変え、その他は製造例１に従いドーナツを製造した。製造したフライ菓子を２５℃で６０分間静置し粗熱がとれた後、パネラー１０名により評価基準表１に従って評価した（表２−２）。 For the examples in which HPMC was added by forming an emulsion, the blending amounts of salad oil and water were changed as shown in Table 2-2, and otherwise, donuts were produced according to Production Example 1. The produced fried confectionery was allowed to stand at 25° C. for 60 minutes to remove rough heat, and then evaluated by 10 panelists according to Evaluation Criteria Table 1 (Table 2-2).
表２−２
（結果）
実施例Ａ１では、保形性がよく、また食感もかなりしっとりしており口どけが良かった。実施例Ａ３及びＡ４も形状を保ち、また食感もしっとり感が残っていた。
実施例Ｂ１では、保形性及びしっとり感共に非常に良好であった。実施例Ｂ３、Ｂ４も保形性、食感ともに良好であった。
実施例Ｂ２及びＢ５では保形性がやや安定せず、食感もしっとり感はあるが油っぽくべたつき口溶けがわるいか、あるいはしっとり感がなくなっていた。
(result)
In Example A1, the shape-retaining property was good, and the texture was also very moist, and the mouthfeel was good. In each of Examples A3 and A4, the shape was maintained, and the texture remained moist.
In Example B1, both the shape-retaining property and the moist feeling were very good. Examples B3 and B4 also had good shape retention and texture.
In Examples B2 and B5, the shape-retaining property was not stable, and the mouthfeel was moist, but it was greasy and melted in the mouth, or the moist feeling disappeared.
試験例２ ＨＰＭＣ量の検討
エマルション作製に必要なＨＰＭＣ量検討のため、ＨＰＭＣの配合量を表３−１及び３−２のように変え、その他は製造例１に従いフライ菓子を製造した。製造したフライ菓子を２５℃で６０分間静置し粗熱がとれた後、パネラー１０名により評価基準表１に従って評価した。
Test Example 2 Examination of HPMC Amount In order to examine the amount of HPMC necessary for preparing an emulsion, the blending amount of HPMC was changed as shown in Tables 3-1 and 3-2, and otherwise, a fried confectionery was produced according to Production Example 1. The produced fried confectionery was allowed to stand at 25° C. for 60 minutes to remove rough heat, and then evaluated by 10 panelists according to Evaluation Criteria Table 1.
表３−１
表３−２
比較例Ａ１は形状が保てないので不適であった。実施例Ａ５は良好だが実施例Ｂ７より劣っていた。
実施例Ｂ６及びＢ７は保形性、食感共に良好であった。実施例Ｂ８は保形性は問題ないが、食感が硬くぱさついた。
比較例Ｂ１は形状が安定せず、食感もしっとりしているが油っぽくべとつき口溶けがわるいので不適であった。
Comparative Example A1 was not suitable because the shape could not be maintained. Example A5 was good but inferior to Example B7.
Examples B6 and B7 were good in both shape retention and texture. In Example B8, the shape retention was not a problem, but the texture was hard and dry.
Comparative Example B1 was not suitable because the shape was not stable and the texture was moist, but it was greasy and had poor melting in the mouth.
試験例３ ＭＣ及びＨＰＭＣの種類の検討
エマルション作製に必要なＭＣ又はＨＰＭＣの種類の検討の為、表４−１及び４−２のように種類を変え、その他は製造例１に従いフライ菓子を製造した。製造したフライ菓子を２５℃で６０分間静置し粗熱がとれた後、パネラー１０名により評価基準表１に従って評価した。
Test Example 3 Examination of types of MC and HPMC In order to examine the type of MC or HPMC necessary for preparing an emulsion, the types were changed as shown in Tables 4-1 and 4-2, and the others were produced according to Production Example 1 to produce fried confectionery. did. The produced fried confectionery was allowed to stand at 25° C. for 60 minutes to remove rough heat, and then evaluated by 10 panelists according to Evaluation Criteria Table 1.
表４−１
表４−２
※２ ユニテックフーズ株式会社製 メトセルＭｘ０２０９（ＭＣ）
※３ 信越化学工業株式会社製 メトローズＭＣＥ４０００（ＭＣ）
Table 4-2
*2 Methecel Mx0209 (MC) manufactured by Unitech Foods Co., Ltd.
*3 Shin-Etsu Chemical Co., Ltd., Metroz MCE4000 (MC)
実施例Ｂ１及びＢ９は保形性、食感共に良好であった。実施例Ａ６は形状が若干不安定で食感も若干劣っていた。 Examples B1 and B9 had good shape retention and texture. In Example A6, the shape was slightly unstable and the texture was slightly inferior.
試験例４ 穀粉と糖類の割合の検討
エマルション作製後に骨格や食感改良に必要な小麦粉と糖の割合検討のため、糖の配合量を表５のように変え、その他は製造例１に従いフライ菓子を製造した。製造したフライ菓子を２５℃で６０分間静置し粗熱がとれた後、パネラー１０名により評価基準表１に従って評価した。
Test Example 4 Examination of Proportion of Flour and Sugar In order to examine the proportion of wheat flour and sugar necessary for improving the skeleton and texture after preparing the emulsion, the blending amount of sugar was changed as shown in Table 5, and the others were prepared according to Production Example 1 Was manufactured. The produced fried confectionery was allowed to stand at 25° C. for 60 minutes to remove rough heat, and then evaluated by 10 panelists according to Evaluation Criteria Table 1.
表５
実施例Ｂ１１及びＢ１２は保形性、食感共に良かった。
実施例Ｂ１０は保形性は良いが、食感はもっちり弾力があるがしっとりさには欠けていた。実施例Ｂ１３は保形性がやや悪かった。
Examples B11 and B12 had good shape retention and texture.
Example B10 had good shape retention, but had a firm texture and elasticity, but lacked moistness. The shape retention of Example B13 was slightly poor.
試験例５ 穀粉とエマルションの割合の検討
小麦粉と糖の割合は変更せず（小麦粉：糖＝１：１）、エマルション（サラダ油＋水＋ＨＰＭＣ）の量を表６のように変え、その他は製造例１に従いフライ菓子を製造した。製造したフライ菓子を２５℃で６０分間静置し粗熱がとれた後、パネラー１０名により評価基準表１に従って評価した。
Test Example 5 Examination of Proportion of Flour and Emulsion The ratio of wheat flour and sugar was not changed (flour:sugar=1:1), the amount of emulsion (salad oil+water+HPMC) was changed as shown in Table 6, and the others were produced. A fried confectionery was produced according to 1. The produced fried confectionery was allowed to stand at 25° C. for 60 minutes to remove rough heat, and then evaluated by 10 panelists according to Evaluation Criteria Table 1.
表６
実施例Ｂ１５及びＢ１６は保形性、食感共によかった。
実施例Ｂ１４は保形性は良いが、食感はしっとりさが少なくややパサツキがあった。
Examples B15 and B16 were good in both shape retention and texture.
In Example B14, the shape retention property was good, but the texture was slightly moist and slightly dry.
試験例６ 穀粉と糖類とエマルションの割合と量の検討
小麦粉と糖及びエマルション（サラダ油＋水＋ＨＰＭＣ）の割合を表７のように変え、その他は製造例１に従いフライ菓子を製造した。
製造したフライ菓子を２５℃で６０分間静置し粗熱がとれた後、パネラー１０名により評価基準表１に従って評価した。
Test Example 6 Examination of Proportion and Amount of Flour, Sugar and Emulsion The proportion of wheat flour, sugar and emulsion (salad oil+water+HPMC) was changed as shown in Table 7, and other conditions were followed to produce fried confectionery.
The produced fried confectionery was allowed to stand at 25° C. for 60 minutes to remove rough heat, and then evaluated by 10 panelists according to Evaluation Criteria Table 1.
表７
実施例Ｂ１８〜Ｂ２１は保形性、食感共に良好であった。
実施例Ｂ１７は保形性は良いが、食感はしっとりさが少なくややパサツキがあった。
In Examples B18 to B21, the shape retention and texture were good.
Although Example B17 had good shape retention, it had a slightly moist texture and was slightly dry.
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