JP3242722B2 - Doki-yaki skin improvement agent and doyaki-yaki skin using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Industrial applications]

[0002] The present invention relates to a dorayaki skin improving agent and a dorayaki skin using the same.

[0003]

[Prior Art and Problems to be Solved by the Invention]

[0004] Dorayaki is a traditional Japanese confectionery that can be traced back to the anecdote of copper wrapping around the fried rice of the Kamakura era. It is said to be in the late Edo period.

[0005] In addition, dorayaki does not lather to a sufficient stand when preparing the dough for the skin, and the thing sandwiched between the two skins is limited to Japanese confectionery materials such as ogura bean paste, yokan and sweet potato. Due to its characteristics, it is clearly distinguished from sponge cakes of Western confectionery.

[0006] It is said that it is difficult to produce a moist, fine-grained and doki-roasted dough with a good texture. It was said that the degree of foaming and the degree of foaming were large.

[0007] In other words, dough-roasted dough tends to bake with a coarse foam when the degree of whipping is too great, while on the other hand, when the whipping is inadequate, powder lint remains or lacks in uki. This often results in a thin and hard bake, and considerable experience and intuition was required to prepare a moderately whipped dough.

[0008] From these backgrounds, there has been a demand for an improver and a dorayaki skin that can stably provide a fine-grained product with good stability without worrying about subtle whipping.

[0009]

[Means for Solving the Problems]

The present inventors have conducted intensive studies to improve the skin of dorayaki skin. As a result, when dough of a conventional formula is used, the preparation conditions for obtaining an appropriate dough are extremely delicate. While the tolerance of appropriate conditions is narrow and long experience and sharp intuition are required for the preparation of dough, the range of conditions for obtaining the appropriate dough is reduced by using reduced lactose, that is, lactitol. It was found that the product became wider and the failure of preparation was reduced.Moreover, it was possible to give a moist feeling to the product, succeeded in significantly improving the uki compared to the product of the conventional formulation, and completed the present invention. Reached.

That is, a first aspect of the present invention is an agent for improving the skin of dorayaki skin containing lactitol as an active ingredient.

Further, the second present invention relates to lactitol 3-
A mixture comprising 40% by weight (hereinafter, unless otherwise specified,% means% by weight), and 60 to 97% of one or more saccharides selected from sugars other than lactitol and sugar alcohols. It is an agent for improving dorayaki skin.

Further, the third invention provides one or two or more kinds selected from sugars and sugar alcohols other than lactitol in an amount of 0.5 to 20% by weight and 8 to 30% by weight based on the total weight of the dough. A dorayaki peel containing a mixture of the above saccharides and produced using a dorayaki peel improvement agent.

Lactitol used in the present invention is not particularly limited in its kind, production method and quality. Examples of the kind include those described in JP-A-2-200695,
Conventionally known lactitol anhydride crystals, Journal of Agricultural and Food Chemistry 2
7, 4, (1979) P680-686, and
Lactitol monohydrate crystal and lactitol dihydrate crystal introduced in JP-A-196794,
It may be any of the lactitol trihydrate crystals introduced in Japanese Patent No. 0694, a honey-containing crystal of those crystals, and a crystal-containing composition.

Further, the method for producing lactitol used in the present invention is also a method in which only crystals are taken out by a nectar method.
JP-A-2-255694 and JP-A-2-25089
As disclosed in Japanese Patent Publication No. 4 (1994), a product solidified with honey, a powdered product thereof, and a granulated product can be advantageously used.

Furthermore, there is no need to add other restrictions on the quality of lactitol used in the present invention as long as it can be used for food.

The form of lactitol used in the present invention may be any of powder, molded product, granule, crystal, slurry, and liquid. Crystals, powders, or granules can be most advantageously employed because they are easy to handle in the management of.

Examples of saccharides other than lactitol that can be advantageously used in the present invention include sugars such as glucose, sucrose, lactose, maltose, maltooligosaccharides, branched oligosaccharides derived from starch, xylose, xylo-oligosaccharides, and palatinose. Sorbitol, xylitol, erythritol, palatinit, maltitol, reduced starch hydrolyzate, reduced xylo-oligosaccharide, and the like.

The quality of saccharides other than lactitol which can be advantageously used in the present invention is sufficient as long as they are sold for foods or food additives.
There is no special restriction on the manufacturing method or origin.

The forms of saccharides other than lactitol that can be advantageously used in the present invention include powders, crystals, granules,
It does not matter whether it is slurry or liquid, but crystals, powders, or granules are most advantageously used because they have good solubility in dough and are easy to handle in controlling the moisture of the dough. be able to.

Further, a preferred embodiment of the present invention is a dough-peeling skin improver comprising one or more sugars selected from lactitol, sugars other than lactitol, and sugar alcohols. There is no special restriction on the form or form, for example, powder may be mixed with each other, or solidified or powdered one in which some or all of the components are in a liquid state,
Alternatively, it may be granulated.

Other materials that can be used in the present invention include flour (soft flour and / or flour), foaming agents such as baking soda or baking powder, high-intensity sweeteners, chicken eggs, soy sauce, mirin, and honey. , Sake, water, etc., as long as these materials can be used as food, if necessary, they can be arbitrarily mixed with the above-mentioned improvers, or used separately. it can.

Examples of high-intensity sweeteners that can be used include aspartame, glycyrrhizin, saccharin, stevioside, rebaside A, durutin, alitame, trichlorosucrose (sucralose) and the like.

The amount of lactitol used in the present invention must be such that the main purpose of the present invention is to improve the effect of improving the skin of dorayaki skin, and the preferred amount is in the improver. Is 3% to 40%, and 0.5 to 20% based on the total weight of the dough.

When the amount is out of the above range, for example, when the amount of lactitol is small, the improvement of the uki which is the main object of the present invention may not be achieved, and when the amount is large, the amount may be further increased. However, even if the amount used is increased, the effect is not increased, and therefore, there is no point in adding it.

Next, an example of producing a dorayaki skin using the dokikin peel improvement agent will be specifically described.

First, assuming the total weight of the dough, the whole egg of about 15 to 35% of the dough weight is loosened with a whipper, and about 8 to 40% of the dough weight of white sucrose and 0.5 to 50% of the dough weight. Add about 20% lactitol and stir,
Then, if necessary, sugars other than lactitol, soy sauce,
Add mirin, honey, etc. and make 4-5 minutes.

Next, flour of about 20 to 40% of the total weight of the dough is added and gently mixed so as not to form lumps. The hardness of the dough is adjusted while gradually adding water, and if necessary, a baking soda solution or the like is added. Add the foaming agent, mix and let it rest for 30 minutes to overnight,
This is used as the dough.

By using the dough in the same manner as ordinary dorayaki, the effect of improving the ukiki according to the present invention can be achieved, and a dorayaki skin of good quality can be obtained. .

[0030]

【Example】

Hereinafter, the content of the present invention will be described more specifically with reference to examples. In the examples,% means weight% unless otherwise specified.

The technical scope of the present invention is not limited by the following examples.

[Example 1] (Preparation of uki improver of the present invention)

Lactitol monohydrate [Towa Chemical Industry Co., Ltd.]
, Milchen], 0.5 kg, and white sugar, 4.5 kg, were mixed for 20 minutes in a V-type mixer [VM-5, manufactured by Sanki Seisakusho Co., Ltd.] for 5 minutes, and 5 kg of the dough-baked skin improver of the present invention was obtained. -1 was obtained.

[Example 2] (Preparation of uki improver of the present invention)

In the same manner as in Example 1 except that the amount of lactitol was 1.75 kg and the amount of upper sucrose was 3.25 kg, 5 kg of a dorayaki peel improving agent-2 of the present invention was obtained.

[Example 3] (Preparation of uki improver of the present invention)

In the same manner as in Example 1 except that the amount of lactitol was changed to 0.25 kg and the amount of upper sucrose was changed to 4.75 kg, 5 kg of a dorayaki skin rub improving agent-3 of the present invention was obtained.

[Example-4] (Preparation of uki improver of the present invention)

0.5 kg of lactitol and 4.5 kg of maltitol [Amalti MR, manufactured by Towa Kasei Kogyo Co., Ltd.] are NG-250 manufactured by New Grass Machine, manufactured by Daiwa Kakoki Co., Ltd.
And stirred at room temperature while spraying 300 g of a 30% aqueous solution of Amarti MR as a binder at room temperature.
After stirring at 00 to 500 rpm for 5 minutes, a hot air dryer [Co., Ltd.]
Takasugi Seisakusho], dried at 40 ° C. for 6 hours, and classified with a 16-mesh sieve to obtain about 5 kg of the dorayaki rind improving agent-4 of the present invention.

[Example-5] (Preparation of uki improver of the present invention)

Lactitol anhydride [JP-A-2-2006
No. 95, prepared by a method according to Example-1] 0.5 kg, 4.5 kg of white sugar, and 50 g of sodium bicarbonate in a V-type mixer [VM-5, manufactured by Sanki Seisakusho Co., Ltd.] 20
After mixing for about 5 minutes, about 5 kg of the dorayaki peel improvement agent-5 of the present invention was obtained.

[Example-6] (Preparation of uki improver of the present invention)

Lactitol anhydride [JP-A-2-2006
No. 95, prepared by the method according to Example-1] 0.38 kg, upper sugar 2.11 kg, flour 2.4
9 kg and 20 g of sodium bicarbonate were operated in the same manner as in Example -5 to obtain about 5 kg of the dorayaki peel ukimo-improving agent-6 of the present invention.

[Example-7] (Production example of dorayaki skin according to the present invention)

First, it is assumed that the total weight of the dough is 702 g, and 200 g of the whole egg is loosened with a whipper to obtain 180 g.
And 20 g of lactitol monohydrate crystals [Mirchen, manufactured by Towa Kasei Kogyo Co., Ltd.] were added to form a five-quarter stand.

Next, 200 g of soft flour was added and lightly mixed so as not to form lumps. The hardness of the dough was adjusted by gradually adding 90 ml of water, and 2 g of baking soda was previously dissolved in 10 ml of water. In addition, the mixture was mixed and allowed to stand for 30 minutes to obtain a dough.

Next, heat the pan and wipe well with an oil cloth.
After heating to 180 ° C, add 150 g of the above-mentioned dough, spread it evenly in a circle with a diameter of 15 cm,
Before turning the inside out, it was turned upside down and lightly baked to prepare a dorayaki skin before the upper surface was dried.

The dorayaki skin had a good uki, both the inside and the surface of the skin were moist, and the roast color was a beautiful quality with a tan.

[Example-8] (Production example of dorayaki skin according to the present invention)

The whole egg of Example-7 was divided into quarters, and the improving agent 2 obtained in Example-1 was used in place of upper sugar and lactitol.
A dorayaki skin was obtained in the same manner as in Example 7 except that 00 g was used and the dough was aged for 15 hours.

[Example 9] (Production example of dorayaki skin according to the present invention)

Example 7 Example 7 was repeated except that the whole egg was made into 7-quarters, and 202 g of the improver obtained in Example 5 was used in place of upper sucrose, lactitol and sodium bicarbonate for 2 hours to prepare dough. Dorayaki skin was obtained in the same manner as in -7.

[Example-10] (Production example of dorayaki skin according to the present invention)

Example 1 in place of the improver obtained in Example 1
A dorayaki skin was obtained in the same manner as in Example-8 except that 200 g of the improver obtained in 2 was used.

[Example-11] (Production example of dorayaki skin according to the present invention)

Example 1 in place of the improver obtained in Example 1
A dorayaki skin was obtained in the same manner as in Example 8 except that 200 g of the improver obtained in 3 was used.

Comparative Example 1

Whole egg 200 g, flour 200 g, white sugar 2
The same person prepared dorayaki skin in the same manner as in Example-7, except that 00g, 2g of sodium bicarbonate and 100g of water were used, and lactitol was not used.

[Comparative Example-2]

[0061] 200 g of whole egg, 200 g of flour, 1 white sugar
00 g, maltose 100 g, baking soda 2 g, and water 100
Example -8 except for using the improver of the present invention.
The same person prepared dorayaki skin in the same manner as in.

[Comparative Example-3]

200 g of whole egg, 200 g of flour, 1 white sugar
50 g, maltose 50 g, baking soda 2 g, and water 100 g
And the same person prepared dorayaki skin in the same manner as in Example 9 except that the improving agent of the present invention was not used.

[Comparative Test-1]

With respect to the dorayaki skins obtained in Examples -7 to 11 and Comparative examples -1 to 3, the baked weight, volume (by rapeseed method), specific volume, center thickness and center moisture were measured. did.

Table 1 shows the measurement results.

[0067]

[Table 1]

The specific gravity (baked weight / volume) or specific volume (volume / baked weight) is used to judge the fire of the dorayaki skin. It is determined that the larger the numerical value is, the better the frame is.

From the comparison of the specific volumes based on the above results, it was found that
It can be seen that the products of 7 to 11 are excellent.

[Comparative Test-2]

With respect to the dorayaki skin obtained in Examples -7 to 11 and Comparative Examples 3-1 to 3, using a panel of 10 persons, a favorable moist feeling (moist) when put in the mouth and when touched by hand. Preferable and good = 3, normal = 2, crisp feeling = 1), and preferable fineness of bubbles when viewed from outside and when viewed inside (fineness =
3, slightly coarse = 2, coarse = 1) was subjected to a sensory test, and the respective numerical values were accumulated.

Table 2 shows the test results.

[0073]

[Table 2]

[0074]

【The invention's effect】

According to the present invention, there has been provided a dorayaki skin improving agent which has been conventionally demanded, and by using the same, it is possible to obtain a moist feel good dorayaki skin with much experience and intuition. It is possible to manufacture without the difficulty of.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-141042 (JP, A) JP-A-4-23943 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/00-17/00 A23G 1/00-9/30 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. An improvement agent for dorayaki skin containing lactitol as an active ingredient. 2. Lactitol 3 to 40% by weight, one or two selected from sugars and sugar alcohols other than lactitol
An improvement agent for dorayaki skin, comprising a mixture of 60 to 97% by weight of at least one kind of sugar. 3. A mixture comprising one or more saccharides selected from sugars and sugar alcohols other than lactitol in an amount of 0.5 to 20% by weight based on the total weight of the dough, and 0.5 to 20% by weight. A dorayaki skin produced using a dorayaki skin improvement agent.