JP2022107127A - Grain flour baked food product with good releasability - Google Patents
Grain flour baked food product with good releasability Download PDFInfo
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- 235000013312 flour Nutrition 0.000 title claims abstract description 33
- 235000013339 cereals Nutrition 0.000 title abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 42
- 235000013601 eggs Nutrition 0.000 claims abstract description 33
- BJHIKXHVCXFQLS-PUFIMZNGSA-N D-psicose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-PUFIMZNGSA-N 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims description 15
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- 238000004519 manufacturing process Methods 0.000 claims description 8
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- 238000013329 compounding Methods 0.000 abstract description 3
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 16
- 235000019198 oils Nutrition 0.000 description 16
- 229920002472 Starch Polymers 0.000 description 13
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- 239000008107 starch Substances 0.000 description 13
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 238000002156 mixing Methods 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 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 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- -1 fatty acid ester Chemical class 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
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- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
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- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
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- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
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- 244000062730 Melissa officinalis Species 0.000 description 1
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- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
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- 210000000991 chicken egg Anatomy 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
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- 235000013310 margarine Nutrition 0.000 description 1
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- 235000015108 pies Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
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Abstract
Description
本発明は、離型性のよい穀粉焼成食品若しくはその製造方法、穀粉焼成食品の離型用組成物、及び穀粉焼成食品の離型性向上方法に関する。 The present invention relates to a flour-baked food having good releasability or a method for producing the same, a composition for releasing the flour-baked food, and a method for improving the releasability of the flour-baked food.
穀粉焼成食品とは、原材料に穀粉（主に小麦粉）を含み、卵、砂糖、牛乳、油脂、ベーキングパウダー、重曹などの副原料を混合してドウ又はバッター生地とし、これを焼成してなる食品をいう。ここでは、イーストによる発酵工程を伴うパン類とは区別し、代表的な形態は、スポンジケーキ、マドレーヌ、フィナンシェなどである。これらはパン類に比して卵と糖質を多く含むことと生地比重が軽いことから、型に焦げ付いて離型しにくいという問題がある。 Flour-baked food contains flour (mainly wheat flour) as a raw material, and mixes auxiliary ingredients such as eggs, sugar, milk, fats and oils, baking powder, and baking soda to make dough or batter dough, which is then baked. To say. Here, in distinction from breads that involve a fermentation process with yeast, typical forms are sponge cake, madeleine, financier and the like. Compared to breads, these contain more eggs and sugars and have a lighter dough specific gravity, so they have the problem of being scorched in the mold and difficult to release.
この離型性を向上させるため、油脂や乳化剤がよく利用される。例えば、高融点粉末油脂を利用した離型油（特許文献１）、油脂に対し、レシチン及びワックスを併用する離型油（特許文献２）、レシチン及びカルシウム化合物を併用する離型油（特許文献３）、ポリグリセリン脂肪酸エステル及び二酸化ケイ素（特許文献４）を併用する離型油が提案されている。 Oils and fats and emulsifiers are often used to improve this releasability. For example, a mold release oil using a high melting point powdered fat (Patent Document 1), a mold release oil in which lecithin and wax are used in combination with a fat and oil (Patent Document 2), and a mold release oil in which lecithin and a calcium compound are used in combination (Patent Document). 3), a mold release oil using a polyglycerin fatty acid ester and silicon dioxide (Patent Document 4) in combination has been proposed.
しかし、油脂や乳化剤（レシチン、脂肪酸エステルなど）は、生地に添加すると独特の好ましくない風味が生じることや、近年の無添加嗜好や低カロリー嗜好の顧客ニーズに合わないという理由から、極力使用を避けたい物質となっている。 However, fats and oils and emulsifiers (lecithin, fatty acid esters, etc.) should be used as much as possible because adding them to the dough produces a unique and unpleasant flavor and does not meet the customer needs of recent additive-free and low-calorie tastes. It is a substance that you want to avoid.
本発明の目的は、油脂や乳化剤を多用することなく、離型性のよい穀粉焼成食品を提供することにある。また、同時に、離型性のよい穀粉焼成食品製造方法、穀粉焼成食品の離型用組成物、及び穀粉焼成食品の離型性向上方法を提供することにある。 An object of the present invention is to provide a flour-baked food having good releasability without using a large amount of fats and oils and emulsifiers. At the same time, it is an object of the present invention to provide a method for producing a flour-baked food having good releasability, a composition for releasing a flour-baked food, and a method for improving the releasability of a flour-baked food.
本発明者らは、かかる課題を解決すべく種々検討したところ、添加物の範疇にない、しかも焦げ付く原因とされる糖のひとつであるＤ－プシコース（Ｄ－アルロース）を特定量添加することにより、上記課題が解決されることを見出し、本発明を完成するに至った。本発明によれば、離型油のように型にあらかじめ塗布しておくなどの手間を要さず、穀粉焼成食品の生地に配合しておくだけで簡便に離型性を改善することができる。 The present inventors have conducted various studies to solve this problem, and found that by adding a specific amount of D-psicose (D-allulose), which is one of the sugars that are not in the category of additives and are considered to cause scorching. , The present invention has been completed by finding that the above problems are solved. According to the present invention, it is possible to easily improve the releasability by simply blending it into the dough of a baked flour food, without the need for pre-applying it to a mold as in the case of releasing oil. ..
本発明は、主に４つの発明からなり、第一の発明は、以下［１］～［３］の穀粉焼成食品である。
［１］穀粉、砂糖、卵及びＤ－プシコースを含む生地が型充填及び焼成されてなる、以下の（Ａ）及び（Ｂ）を満たす穀粉焼成食品：
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の配合量が、砂糖≧卵。
［２］さらに以下の（Ｃ）を満たす、上記［１］記載の穀粉焼成食品：
（Ｃ）砂糖１００質量部に対し、Ｄ－プシコースが０．０７～７１質量部。
［３］穀粉焼成食品が、スポンジケーキ、マドレーヌ、フィナンシェのいずれかである、上記［１］又は［２］に記載の穀粉焼成食品。
The present invention mainly comprises four inventions, and the first invention is the flour-baked food product of the following [1] to [3].
[1] Flour-baked foods satisfying the following (A) and (B), wherein the dough containing flour, sugar, eggs and D-psicose is molded and baked.
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and egg mixed is sugar ≥ egg.
[2] The flour-baked food according to the above [1], which further satisfies the following (C):
(C) 0.07 to 71 parts by mass of D-psicose with respect to 100 parts by mass of sugar.
[3] The flour-baked food according to the above [1] or [2], wherein the flour-baked food is any of sponge cake, madeleine, and financier.
第二の発明は、以下［４］及び［５］の穀粉焼成食品の製造方法である。
［４］穀粉、砂糖、卵及びＤ－プシコースを含んでなる穀粉焼成食品の製造方法であって、以下の（Ａ）及び（Ｂ）を満たす生地を調製する工程、型に充填する工程、及び焼成する工程を含む、穀粉焼成食品の製造方法：
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の配合量が、砂糖≧卵。
［５］さらに以下の（Ｃ）を満たす、上記［４］記載の穀粉焼成食品の製造方法：
（Ｃ）砂糖１００質量部に対し、Ｄ－プシコースが０．０７～７１質量部。
The second invention is the method for producing a baked flour food product according to the following [4] and [5].
[4] A method for producing a flour-baked food product containing flour, sugar, eggs and D-psicose, which comprises a step of preparing a dough satisfying the following (A) and (B), a step of filling into a mold, and a step of filling into a mold. Method of manufacturing flour-baked food including baking step:
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and egg mixed is sugar ≥ egg.
[5] The method for producing a baked flour food product according to [4] above, which further satisfies the following (C):
(C) 0.07 to 71 parts by mass of D-psicose with respect to 100 parts by mass of sugar.
第三の発明は、以下［６］及び［７］の穀粉焼成食品の離型用組成物である。
［６］Ｄ－プシコースを有効成分として含む、穀粉焼成食品の離型用組成物。
［７］穀粉焼成食品が以下（Ａ）及び（Ｂ）を満たす、上記［６］記載の穀粉焼成食品の離型用組成物：
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の使用量が、砂糖≧卵。
The third invention is the mold release composition of the flour-baked food according to the following [6] and [7].
[6] A composition for releasing a baked flour food containing D-psicose as an active ingredient.
[7] The composition for mold release of the flour-baked food according to the above [6], wherein the flour-baked food satisfies the following (A) and (B).
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and eggs used is sugar ≥ eggs.
第四の発明は、以下［８］の穀粉焼成食品の離型性を向上させる方法である。
［８］以下（Ｂ）を満たす穀粉焼成食品において（Ａ）を満たすことにより、穀粉焼成食品の離型性を向上させる方法：
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の使用量が、砂糖≧卵。
A fourth invention is a method for improving the releasability of a baked flour food product according to the following [8].
[8] A method for improving the releasability of a flour-baked food by satisfying (A) in a flour-baked food satisfying the following (B):
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and eggs used is sugar ≥ eggs.
本発明によれば、離型性のよい穀粉焼成食品を提供することができる。 According to the present invention, it is possible to provide a flour-baked food having good releasability.
本発明にいう「穀粉焼成食品」は、主成分である穀粉、卵及び砂糖のほか、牛乳、油脂、塩、調味料などの副原料を混合し、バッター生地又はドウ生地として焼成されてなるものをいい、イースト発酵を伴うパン類とは区別される。穀粉焼成食品の具体例は、スポンジケーキ、シフォンケーキ、パウンドケーキ、バターケーキ、カップケーキ、マフィン、マドレーヌ、フィナンシェ、ホットケーキ、どら焼き、蒸しどら、たい焼き、人形焼、鈴カステラ、ワッフル、バームクーヘン、クッキー、パイ、タルトなどであるが、本発明の効果がよく発揮される形態は、スポンジケーキ、シフォンケーキ、パウンドケーキ、バターケーキ、カップケーキ、マフィン、マドレーヌ、フィナンシェ、板バーム、タルトなどである。穀粉焼成食品の製造手順は定法に従えばよく、とくに限定されるものではないが、焼成工程に用いるオーブンなどの器具が１００℃を超える場合に離型性の問題をよく生じるため、本発明の効果がより明確にみられる。 The "flour-baked food" referred to in the present invention is obtained by mixing the main components of flour, eggs and sugar, as well as auxiliary ingredients such as milk, fats and oils, salt and seasonings, and baking them as batter dough or dough dough. It is distinguished from breads with yeast fermentation. Specific examples of flour-baked foods include sponge cakes, chiffon cakes, pound cakes, butter cakes, cup cakes, muffins, madeleines, finanche, hot cakes, dorayaki, steamed dough, taiyaki, doll-grilled, bell castella, waffles, and balmkuchen. , Cookies, pies, tart, etc., but the forms in which the effect of the present invention is often exhibited are sponge cake, chiffon cake, pound cake, butter cake, cup cake, muffin, madeleine, finanche, plate balm, tart, etc. be. The procedure for producing a baked grain food may be in accordance with a conventional method and is not particularly limited. However, when the temperature of an appliance such as an oven used in the baking step exceeds 100 ° C. The effect is more clear.
上記の「穀粉」は、小麦粉に限定されず、米粉、コーンフラワー、大豆粉、ライ麦粉、大麦粉、あわ粉、ひえ粉、澱粉などを併用してもよく、澱粉には加工澱粉が含まれる。加工澱粉の具体例は、架橋澱粉（例えば、リン酸架橋澱粉）、エーテル化澱粉（例えば、ヒドロキシプロピル澱粉）、エステル化澱粉（例えば、酢酸澱粉）、これら加工を組合せた加工澱粉（例えば、アセチル化アジピン酸架橋澱粉やヒドロキシプロピル化リン酸架橋澱粉）、オクテニルコハク酸ナトリウム澱粉、酸化澱粉、酸処理澱粉などが挙げられる。 The above-mentioned "grain flour" is not limited to wheat flour, and rice flour, corn flour, soybean flour, rye flour, barley flour, foam flour, hie flour, starch and the like may be used in combination, and the starch includes processed starch. .. Specific examples of processed starch include crosslinked starch (eg, phosphoric acid crosslinked starch), etherified starch (eg, hydroxypropyl starch), esterified starch (eg, acetate starch), and processed starch that combines these processes (eg, acetyl). (Adipic acid cross-linked starch and hydroxypropylated phosphoric acid cross-linked starch), sodium octenyl succinate starch, oxidized starch, acid-treated starch and the like can be mentioned.
上記の「卵」は、一般に鶏の全卵を指すが、それ以外の卵であってもよく、卵黄又は卵白のみを利用することができ、卵液のほか、その冷凍品、粉末品などの加工品を用いることもできる。 The above "egg" generally refers to a whole chicken egg, but other eggs may be used, and only egg yolk or egg white can be used. Processed products can also be used.
上記の「砂糖」は、ショ糖、スクロースともいい、その粒の大きさや精製度により、グラニュー糖、粉糖、上白糖、三温糖などと名称が異なることがあるが、いずれであっても用いることができる。 The above "sugar" is also called sucrose or sucrose, and the name may differ from granulated sugar, powdered sugar, white sugar, sanon tou, etc. depending on the grain size and degree of purification, but in any case Can be used.
本発明の穀粉焼成食品は、離型性の問題を生じる原料の配合比のときに、とくに離型性の向上効果がみられることとなる。具体的には、主成分である穀粉に加えて、砂糖と卵を含むときに離型の問題を生じ、さらには砂糖が卵と同量又はそれ以上配合されたときに特に離型の問題を顕著に生じるので、その配合において、離型性の改善効果が明確に発現される。 The baked flour food product of the present invention is particularly effective in improving the releasability when the mixing ratio of the raw materials causes the problem of releasability. Specifically, when sugar and eggs are contained in addition to the main ingredient flour, a mold release problem occurs, and when sugar is mixed in the same amount or more as the egg, a mold release problem occurs. Since it occurs remarkably, the effect of improving the releasability is clearly expressed in the formulation.
本発明の穀粉焼成食品は、上記の原料のほか、Ｄ－プシコース（Ｄ－アルロース）を必須成分として含む。Ｄ－プシコースは、離型性を向上させるために用いられるが、型に塗布するのでなく穀粉焼成食品の原料のひとつとして用いればよく、ミックス粉の調製時、又はバッター若しくはドウ生地の調製時に配合すればよい。Ｄ－プシコースは、少なくとも生地原料中に０．０２質量％以上配合すればよいが、１５％を超えると着色が進行して見た目が悪くなるため、好ましくは０．０２～１５％、より好ましくは０．０４～１２％であり、さらに好ましくは０．０８～１０％配合すればよく、１．５～８％を目安として添加するのがよい。また、砂糖との関係においては、砂糖１００質量部に対して、０．０７～７１質量部を用いるのがよく、好ましくは０．１７～５５質量部、０．３３～４５質量部、さらに好ましくは７．１～３５質量部を用いるのがよい。 The flour-baked food of the present invention contains D-psicose (D-allulose) as an essential ingredient in addition to the above-mentioned raw materials. D-psicose is used to improve mold releasability, but it may be used as one of the raw materials for baked flour foods instead of being applied to molds, and is blended when preparing mixed flour or when preparing batter or dough dough. do it. D-psicose may be blended in at least 0.02% by mass or more in the dough raw material, but if it exceeds 15%, coloring progresses and the appearance deteriorates, so 0.02 to 15% is preferable, and more preferably. It is 0.04 to 12%, more preferably 0.08 to 10%, and 1.5 to 8% may be added as a guide. In relation to sugar, 0.07 to 71 parts by mass is preferably used with respect to 100 parts by mass of sugar, preferably 0.17 to 55 parts by mass, 0.33 to 45 parts by mass, and more preferably. It is preferable to use 7.1 to 35 parts by mass.
本発明にいう「離型性が向上する」とは、ドウ生地又はバッター生地が型に充填されて焼成された穀粉焼成食品をその型から外したときに、離型せずに型に残った焼成生地が、対照とする穀粉焼成食品のそれより少ない状態をいい、より好ましくは、離型せずに型に残った焼成生地の量が、焼成食品全体の１０％未満であることをいう。 The term "improved mold releasability" as used in the present invention means that when a flour-baked food product in which dough or batter dough is filled in a mold and baked is removed from the mold, it remains in the mold without being removed from the mold. It means that the amount of the baked dough is less than that of the flour-baked food as a control, and more preferably, the amount of the baked dough remaining in the mold without releasing the mold is less than 10% of the whole baked food.
本発明の穀粉焼成食品は、上記の必須原料以外の原料を含んでもよく、例えば、重曹、ベーキングパウダー、牛乳、乳製品、バター、マーガリンなどの加工油脂、塩などの調味料のほか、調製生地に混ぜ込んで用いるレーズンやナッツなどの具材を含むことができる。また、従前の乳化剤や離型用油脂の使用を排除するものでなく、本発明の効果を阻害しない範囲で適量を用いることができる。 The baked grain food of the present invention may contain raw materials other than the above-mentioned essential raw materials, for example, baking soda, baking powder, milk, dairy products, processed fats and oils such as butter and margarine, seasonings such as salt, and prepared dough. Ingredients such as raisins and nuts used by mixing with can be included. In addition, the use of conventional emulsifiers and oils and fats for mold release is not excluded, and an appropriate amount can be used as long as the effects of the present invention are not impaired.
以下、実験例を提示して本発明を詳細かつ具体的に説明するが、本発明は、これら実験例に限定されるものではない。なお、以下の実験例において、とくに断りのない限り、「部」は質量部を、「％」は質量％を示す。 Hereinafter, the present invention will be described in detail and concretely by presenting experimental examples, but the present invention is not limited to these experimental examples. In the following experimental examples, "parts" indicates parts by mass and "%" indicates mass% unless otherwise specified.
＜マドレーヌにおける離型性の確認＞
以下の［表１］の手順に従い、［表２］の配合で各マドレーヌを焼成した。焼成したマドレーヌを離型させたときに型に残った焼成生地の重量割合（％）は、［表２］下方に示す。
<Confirmation of releasability in Madeleine>
Each madeleine was calcined according to the procedure shown in [Table 1] below with the formulation shown in [Table 2]. The weight ratio (%) of the baked dough remaining in the mold when the baked madeleine was released is shown at the bottom of [Table 2].
上の試験実施前は、油脂の配合割合が多くなるほど離型性が良好になるものと想定していたが、意外にも、油脂の配合割合がもっとも多い試験区４の離型性が最も悪かった。一方、試験区４と油脂の配合割合が同等である試験区３の離型性が最も良かった。また、油脂の配合割合が同等である試験区５と６を比較したときにも、その離型性に顕著な相違があった。そこで、離型性に影響を及ぼす因子が油脂以外にもあるのではないかと考え、詳細に検討したところ（例えば、試験区１、２など）、砂糖と卵の配合量が同等のとき、又は砂糖の配合量が卵より多いときに、離型性の問題を顕著に生じることがわかった。 Before the above test was conducted, it was assumed that the higher the blending ratio of fats and oils, the better the releasability, but surprisingly, the releasability of Test Group 4, which has the highest blending ratio of fats and oils, was the worst. rice field. On the other hand, the releasability of the test group 3 in which the compounding ratio of the fats and oils was the same as that of the test group 4 was the best. Further, when comparing Test Groups 5 and 6 in which the blending ratios of fats and oils were the same, there was a remarkable difference in the releasability. Therefore, I thought that there might be factors other than fats and oils that affect the releasability, and when I examined them in detail (for example, test plots 1 and 2), when the amounts of sugar and eggs were the same, or It was found that when the amount of sugar was higher than that of eggs, the problem of releasability was noticeable.
＜Ｄ－プシコースによる離型効果－砂糖と卵が同量の場合－＞
Ｄ－プシコース添加による離型効果を確認するため、上記［表１］の手順に従い、以下［表３］の配合でマドレーヌを焼成した。焼成したマドレーヌを離型させたときに型に残った焼成生地の重量割合（％）は、［表３］下方に示す。
<D-Psicose mold release effect-when sugar and egg are the same amount->
In order to confirm the release effect of the addition of D-psicose, madeleine was calcined according to the procedure shown in [Table 1] above with the formulation shown in [Table 3] below. The weight ratio (%) of the baked dough remaining in the mold when the baked madeleine was released is shown at the bottom of [Table 3].
Ｄ－プシコースを０．０２％添加すると、全く添加しない場合に比べて離型性が若干改善し、０．０４、０．０８、１．６３又は１１．０６％添加したときに、離型性が顕著に改善した。一方、Ｄ－プシコースの異性化体であるＤ－フラクトースを１．６３％添加しても、離型性は全く改善しなかった。 When 0.02% of D-psicose was added, the releasability was slightly improved as compared with the case where no D-psicose was added, and when 0.04, 0.08, 1.63 or 11.06% was added, the releasability was improved. Has improved significantly. On the other hand, addition of 1.63% of D-fructose, which is an isomer of D-psicose, did not improve the releasability at all.
＜Ｄ－プシコースによる離型効果 －砂糖が卵より多い場合－＞
上記［表１］の手順に沿って、以下［表４］の配合でマドレーヌを焼成した。焼成したマドレーヌを離型させたときに型に残った焼成生地の重量割合（％）は、［表４］下方に示す。
<D-Psicose mold release effect-when sugar is more than eggs->
Madeleine was fired according to the procedure shown in [Table 1] above with the formulation shown in [Table 4] below. The weight ratio (%) of the baked dough remaining in the mold when the baked madeleine was released is shown at the bottom of [Table 4].
離型性が顕著に悪化する条件である、砂糖が卵より多い配合にあっても、Ｄ－プシコースを７．６６％添加したときには離型性が顕著に改善した。 Even in the case where the amount of sugar was higher than that of eggs, which is a condition in which the releasability was remarkably deteriorated, the releasability was remarkably improved when 7.66% of D-psicose was added.
Claims (8)
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の配合量が、砂糖≧卵。 Flour-baked foods satisfying the following (A) and (B), wherein the dough containing flour, sugar, eggs and D-psicose is molded and baked:
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and egg mixed is sugar ≥ egg.
（Ｃ）砂糖１００質量部に対し、Ｄ－プシコースが０．０７～７１質量部。 The flour-baked food according to claim 1, further satisfying the following (C):
(C) 0.07 to 71 parts by mass of D-psicose with respect to 100 parts by mass of sugar.
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の配合量が、砂糖≧卵。 A method for producing a flour-baked food product containing flour, sugar, eggs and D-psicose, which is a step of preparing a dough satisfying the following (A) and (B), a step of filling into a mold, and a step of baking. How to make flour-baked foods, including:
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and egg mixed is sugar ≥ egg.
（Ｃ）砂糖１００質量部に対し、Ｄ－プシコースが０．０７～７１質量部。 The method for producing a baked flour food product according to claim 4, further satisfying the following (C):
(C) 0.07 to 71 parts by mass of D-psicose with respect to 100 parts by mass of sugar.
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の使用量が、砂糖≧卵。 The composition for releasing a baked flour food product according to claim 6, wherein the baked flour food product satisfies the following (A) and (B).
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and eggs used is sugar ≥ eggs.
（Ａ）Ｄ－プシコースが生地原料中０．０２～１５質量％、
（Ｂ）砂糖と卵の使用量が、砂糖≧卵。 A method for improving the releasability of a flour-baked food by satisfying (A) in a flour-baked food satisfying the following (B):
(A) D-psicose is 0.02 to 15% by mass in the dough raw material,
(B) The amount of sugar and eggs used is sugar ≥ eggs.
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