JP3845199B2 - Chewing-enhanced baked goods - Google Patents
Chewing-enhanced baked goods Download PDFInfo
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- JP3845199B2 JP3845199B2 JP08069498A JP8069498A JP3845199B2 JP 3845199 B2 JP3845199 B2 JP 3845199B2 JP 08069498 A JP08069498 A JP 08069498A JP 8069498 A JP8069498 A JP 8069498A JP 3845199 B2 JP3845199 B2 JP 3845199B2
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Description
【０００１】
【発明の属する技術分野】
この発明は、咀嚼強化焼き菓子に関する。
【０００２】
【従来の技術】
人がものを食べる際の咀嚼機能は、食物を小粒子化して嚥下を容易にするという直接的な機能の他に、脳に刺激を与えて知覚神経や運動神経、自律神経等の機能を高め、子供の場合には知能の発達を促し、高齢者の場合にはボケを防止する、といった重要な作用を有する。にも拘わらず、近年、加工食品の増加や世の中の嗜好の変化等により、柔らかい食品が流通し、特に低年齢層では日常の食生活において極端に硬いもの離れが進んでいる。この様な食生活の変化により、咬合病に加えて、青年時から顎関節症になるケースが増える等、大きな社会問題になりつつある。
焼き菓子の一つであるビスケットには、油脂や砂糖含量を高めてサックリした食感を与えるソフトビスケットと、強力粉を用いて硬く作られたハードビスケットがあるが、ハードビスケットの需要は年々少なくなっているのが実状である。
【０００３】
この様な背景から、最近、顎を強くするための咀嚼強化の製品が開発されている。例えば、咀嚼を目的としたガムベースを主剤とするチューインガム（特願昭６１−２８５６４５号）やコンニャクの弾力を利用した食品（特願昭６２−１６４０１６号，特願平３−３４０４０９号，特願平３−３５５３２９号等）があり、またゼラチンを主剤とするグミゼリーも開発されている。
【０００４】
しかし、チューインガムは、高齢者や幼児にはなじみが薄く、単に咀嚼強化だけの目的では高齢者や幼児が日常利用するようにはなりにくい。ゼリーやコンニャクも、本来ある弾力を強化しただけでは、需要が広がることは考え難い。従って、若年層から高齢者まで広い年齢層に好まれるビスケット等の焼き菓子について、咀嚼強化食品とすることが望まれる。
この発明は、上記事情を考慮してなされたもので、スポンジ状の食感を保ち、容易には噛み切れないような粘性を与えて咀嚼強化の機能を付与した咀嚼強化焼き菓子を提供することを目的としている。
【０００５】
【課題を解決するための手段】
この発明に係る咀嚼強化焼き菓子は、原料粉に増粘剤，凝固剤の少なくとも一方を添加して焼成され、弾力性と共に噛み切りにくさが付与されていることを特徴とする。
この発明によると、食感のソフト化という現代の嗜好にも合うように、柔らかくスポンジ状の食感を保ちながら、容易には噛み切れないという粘性を与えて、本来焼き菓子の機能としては期待されていない咀嚼強化の機能を付与した焼き菓子が得られる。
【０００６】
焼き菓子は、小麦粉、米粉、澱粉等の粉類を原料とする。例えばビスケットの場合、これらの原料粉の他に、油脂、糖類、鶏卵、乳製品、ベーキングパウダー等を加えて混合し、成形ドウをカッティングして焼成する。
この発明においては、グルテン含量が多い強力粉は硬さが強くなり、目的とするソフトな食感が得られないため、グルテンの少ない薄力粉又は澱粉を用いることが好ましい。油脂は、テクスチャを柔らかくするが、ショートになる傾向があるため、過剰にならない範囲で加えることができる。糖類は、テクスチャを柔らかくしっとりさせるため、多めに入れることができる。
【０００７】
この発明において重要なことは、増粘剤や凝固剤を混合することである。用いられる増粘剤や凝固剤は、天然の多糖類や蛋白である。具体的には、アラビアガム、グアーガム、タラガム、コンニャクマンナン、ローカストビーンガム、キサンタンガム、プルラン、アルギン酸、アルギン酸ナトリウム、ゼラチン、改質乳清タンパク質、寒天、ジェランガム、カードラン、ペクチン等の中から選ばれた１種以上が用いられる。
例えば、原料粉として薄力粉，澱粉のいずれかを用い、原料粉に対して、上記の凝固剤又は増粘剤の少なくとも１種を０．２〜１０．０重量％（より好ましくは、ゼラチン、寒天、グアーガム、キサンタンガムのなかの少なくとも１種を０．２〜３．０重量％）、及び適量の油脂と糖類を添加して焼成することにより、弾力がありソフトでしかも噛みごたえのある咀嚼強化焼き菓子が得られる。
【０００８】
この発明の焼き菓子に加えることができるもう一つ重要な構成素材として、卵白がある。全卵を使用すると、卵黄がぱさつく傾向があるため、卵白のみを用いることが好ましい。特に卵白は、気泡させて用いるのが好ましい。
具体的に例えば、原料粉として薄力粉，澱粉のいずれかを用い、原料粉に対して、上記の凝固剤又は増粘剤の少なくとも１種を０．２〜１０．０重量％（より好ましくは、ゼラチン、寒天、グアーガム、キサンタンガムのなかの少なくとも１種を０．２〜３．０重量％）、卵白を１０〜４０重量％、及び適量の油脂と糖類を添加して焼成することにより、好ましい咀嚼強化焼き菓子が得られる。
【０００９】
咀嚼強化食品の咀嚼強化の程度を判断するためには、口腔内の咀嚼運動の分析が重要である。咀嚼運動は、咀嚼筋の活動や顎運動、咬合圧によって調べることができる。これらを調べることにより、食物テクスチャの官能表現としての硬さや噛み切りにくさ等を数値化することも可能になる。
より簡便には、食品の物理的性質を測定することにより、硬さや噛み切りにくさ等の具体的な指標を数値で得ることができる。例えば、レオメーターにより食品を圧縮し、図１に示す応力−歪み特性から、破断応力と破断歪みを測定することにより、破断応力を硬さに、破断歪みを噛み切りにくさに対応させることができる。
具体的にこの発明の咀嚼強化焼き菓子としての物理特性は、破断応力が２５０〜２０００ｇ／ｃｍ2の範囲にあり、破断歪みが５〜２０ｍｍの範囲にあること、更に好ましくは、破断応力が５００〜１５００ｇ／ｃｍ2の範囲にあり、破断歪みが１０〜１５ｍｍの範囲にあることが好ましい。但しこの物理特性は、レオメーターとして、SUN RHEO METER COMPAC-100（株式会社サン科学社製）を用いて測定したデータに基づく。具体的には、試料の大きさを直径５ｃｍ、厚さ１ｃｍとし、この試料を貫通式試料台（貫通孔１５ｍｍφ）に載置して、５ｍｍφの球状プランジャーを用い、進入速度２０ｍｍ／ｍｉｎの条件で測定した。
【００１０】
【発明の実施の形態】
以下、実施例を説明する。
下記表１の配合のクッキーを作った。
【００１１】
【表１】
作られたクッキーの破断応力及び破断歪みを、前述のレオメーターにより前述の条件で測定した。その測定結果を下記表２に示す。
【００１３】
【表２】
ところで、食品の噛みごたえの指標として、柳沢等は、下記数１に示すように、硬さ，歪み及び凝集性の３要素の積の対数を用いて、これが咀嚼活動量を精度良く推定できることを示している（小児歯誌 ２７：７４，１９８９）。
【００１５】
【数１】
噛みごたえ＝ｌｏｇ（硬さ・歪み・凝集性）
【００１６】
上記実施例１，２及び比較例について、数１による噛みごたえを求めたところ、実施例２＝４．２＞実施例１＝３．９＞比較例＝２．０
という結果が得られた。
【００１７】
市販の複数メーカーのクッキーについて同様の試験を行った結果は、下記表３の通りであった。
【００１８】
【表３】
明らかに実施例のような噛み切りにくいクッキーは、市販品の中にはない。
更に、上記実施例１，２と比較例のクッキーを、２×３×２ｃｍ3の大きさに統一して１０人のモニターにより咀嚼回数試験を行った結果、平均咀嚼回数は、下記表４のようになった。
【００２０】
【表４】
また、実施例１，２及び比較例のクッキーについて、食感について官能試験を行った結果、特に実施例２のクッキーがソフトでありながら弾力があり、これまでにない新しい食感であるとの評価が高かった。実施例１，２ともに、咀嚼後の喉越しもよく、嚥下し易いとの評価が得られた。
【００２２】
【発明の効果】
以上述べたようにこの発明によれば、スポンジ状のソフトな食感を保ちながら、容易には噛み切れないような粘性を与えて、本来焼き菓子の機能としては期待されていない咀嚼強化の機能を付与した焼き菓子を提供することができる。
【図面の簡単な説明】
【図１】 破断応力と破断歪みの関係を示す図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a chewing-enhanced baked confectionery.
[0002]
[Prior art]
In addition to the direct function of making food small and facilitating swallowing, the function of chewing when a person eats increases the functions of sensory, motor, and autonomic nerves by stimulating the brain. It has important effects such as promoting the development of intelligence in the case of children and preventing blurring in the case of elderly people. Nevertheless, in recent years, soft foods have been circulated due to an increase in processed foods and changes in the world's tastes, and especially in the low-age groups, the separation of extremely hard foods has progressed. Due to such changes in dietary habits, in addition to occlusal diseases, there are increasing cases of temporomandibular disorders from adolescence, which is becoming a major social problem.
Biscuits, a type of baked confectionery, include soft biscuits that increase the fat and sugar content and give a crisp texture, and hard biscuits that are made with strong flour, but the demand for hard biscuits decreases year by year. It is the actual situation.
[0003]
Against this background, recently, products with enhanced chewing to strengthen the jaw have been developed. For example, chewing gum based on a gum base for chewing (Japanese Patent Application No. 61-285645) and foods using the elasticity of konjac (Japanese Patent Application No. 62-164016, Japanese Patent Application No. 3-340409, Japanese Patent Application No. No. 3-355329), and gummy jelly based on gelatin has also been developed.
[0004]
However, chewing gum is unfamiliar to elderly people and infants, and it is difficult for elderly people and infants to use it everyday for the purpose of merely strengthening chewing. Jelly and konjac are unlikely to expand their demand simply by strengthening their natural elasticity. Therefore, it is desired that baked confectionery such as biscuits preferred by a wide age group from young people to elderly people should be used as a chew-enhancing food.
The present invention has been made in view of the above circumstances, and provides a chewing-enhanced baked confectionery that has a sponge-like texture and has a viscosity that cannot be easily chewed to impart a function of enhancing chewing. It is an object.
[0005]
[Means for Solving the Problems]
The chewing-strengthened baked confectionery according to the present invention is characterized in that at least one of a thickening agent and a coagulant is added to the raw material powder and baked to give elasticity and a biting difficulty.
According to this invention, in order to meet the modern taste of softening the texture, while maintaining a soft, sponge-like texture, it gives a viscosity that cannot be easily chewed, and is expected as a function of baked confectionery. A baked confectionery having a function of enhancing chewing that has not been achieved is obtained.
[0006]
The baked confectionery is made from flour, rice flour, starch and other powders. For example, in the case of biscuits, in addition to these raw material powders, oils and fats, sugars, chicken eggs, dairy products, baking powder, etc. are added and mixed, and the dough is cut and fired.
In the present invention, a strong flour having a high gluten content has a high hardness and the desired soft texture cannot be obtained. Therefore, it is preferable to use a weak flour or starch having a low gluten content. Oils and fats soften the texture, but tend to be short, so they can be added in a range that does not become excessive. Sugar can be added in a large amount to soften and moisten the texture.
[0007]
What is important in this invention is to mix a thickener and a coagulant. Thickeners and coagulants used are natural polysaccharides and proteins. Specifically, gum arabic, guar gum, tara gum, konjac mannan, locust bean gum, xanthan gum, pullulan, alginic acid, sodium alginate, gelatin, modified whey protein, agar, gellan gum, curdlan, pectin, etc. One or more types are used.
For example, either a weak powder or starch is used as a raw material powder, and at least one of the above-mentioned coagulant or thickener is 0.2 to 10.0% by weight (more preferably gelatin, agar) with respect to the raw material powder. , Guar gum, xanthan gum at least one of 0.2 to 3.0% by weight), and addition of appropriate amounts of fats and sugars, followed by baking, toasted, soft and chewy Confectionery is obtained.
[0008]
Another important component that can be added to the baked confectionery of this invention is egg white. When whole eggs are used, it is preferable to use only egg white because egg yolk tends to be crushed. In particular, egg white is preferably used in the form of bubbles.
Specifically, for example, any one of thin powder and starch is used as the raw material powder, and at least one of the above-mentioned coagulant or thickener is 0.2 to 10.0% by weight (more preferably, Preferred chewing by adding and baking at least one of gelatin, agar, guar gum and xanthan gum at 0.2 to 3.0% by weight), egg white at 10 to 40% by weight, and appropriate amounts of fat and sugar. A baked confectionery is obtained.
[0009]
In order to judge the degree of mastication enhancement of chewing-enhanced foods, analysis of masticatory movements in the oral cavity is important. The masticatory movement can be examined by masticatory muscle activity, jaw movement, and occlusal pressure. By examining these, it is possible to quantify the hardness, the difficulty of biting, etc. as a sensory expression of food texture.
More simply, by measuring the physical properties of the food, specific indices such as hardness and difficulty in biting can be obtained numerically. For example, by compressing food with a rheometer and measuring the breaking stress and breaking strain from the stress-strain characteristics shown in FIG. 1, the breaking stress can be made hard and the breaking strain can be made difficult to bite. it can.
Specifically, the physical properties of the chew-strengthened baked confectionery of the present invention are that the breaking stress is in the range of 250 to 2000 g / cm 2 , the breaking strain is in the range of 5 to 20 mm, and more preferably, the breaking stress is 500. It is preferably in the range of ˜1500 g / cm 2 and the breaking strain is preferably in the range of 10-15 mm. However, this physical property is based on data measured using a SUN RHEO METER COMPAC-100 (manufactured by Sun Science Co., Ltd.) as a rheometer. Specifically, the size of the sample is 5 cm in diameter and 1 cm in thickness, and this sample is placed on a through-type sample table (through hole 15 mmφ), and a 5 mmφ spherical plunger is used, and the entry speed is 20 mm / min. Measured under conditions.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Examples will be described below.
Cookies with the composition shown in Table 1 below were made.
[0011]
[Table 1]
The breaking stress and breaking strain of the prepared cookies were measured using the above rheometer under the above conditions. The measurement results are shown in Table 2 below.
[0013]
[Table 2]
By the way, as an index of food chewing, Yanagisawa et al., Using the logarithm of the product of three elements of hardness, strain and cohesiveness, as shown in the following equation 1, it can accurately estimate the amount of chewing activity. (Pediatric dentistry 27:74, 1989).
[0015]
[Expression 1]
Chewing = log (hardness, strain, cohesiveness)
[0016]
Regarding Examples 1 and 2 and the comparative example, the bite response according to Equation 1 was obtained. Example 2 = 4.2> Example 1 = 3.9> Comparative Example = 2.0
The result was obtained.
[0017]
Table 3 below shows the results of a similar test performed on commercially available cookies from multiple manufacturers.
[0018]
[Table 3]
Obviously, there are no cookies that are difficult to bite as in the examples.
Further, the cookies of Examples 1 and 2 and Comparative Example were unified to a size of 2 × 3 × 2 cm 3 and a chewing frequency test was conducted with 10 monitors. It became so.
[0020]
[Table 4]
In addition, as a result of performing a sensory test on the texture of the cookies of Examples 1 and 2 and the comparative example, the cookie of Example 2 is particularly soft and elastic, and has a new texture that has never been seen before. Evaluation was high. In both Examples 1 and 2, it was evaluated that the throat after chewing was good and it was easy to swallow.
[0022]
【The invention's effect】
As described above, according to the present invention, the function of enhancing chewing that is not expected as a function of baked confectionery by giving a viscosity that cannot be easily chewed while maintaining a soft sponge-like texture. Can be provided.
[Brief description of the drawings]
FIG. 1 is a graph showing the relationship between breaking stress and breaking strain.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08069498A JP3845199B2 (en) | 1998-03-27 | 1998-03-27 | Chewing-enhanced baked goods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08069498A JP3845199B2 (en) | 1998-03-27 | 1998-03-27 | Chewing-enhanced baked goods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11276081A JPH11276081A (en) | 1999-10-12 |
| JP3845199B2 true JP3845199B2 (en) | 2006-11-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP08069498A Expired - Fee Related JP3845199B2 (en) | 1998-03-27 | 1998-03-27 | Chewing-enhanced baked goods |
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| JP (1) | JP3845199B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101833092B1 (en) * | 2011-06-08 | 2018-02-27 | 이엔 오츠카 세이야쿠가부시키가이샤 | Breads having novel physical properties and method of producing the same |
| EP2752121A4 (en) * | 2011-09-01 | 2015-04-15 | Meiji Co Ltd | Chewing-enhanced food |
| KR101458802B1 (en) * | 2012-12-07 | 2014-11-07 | 주식회사 삼양사 | A moldable composition for preparing cookie and a weight loss cookie with soft texture prepared by molding the same |
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| Publication number | Publication date |
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| JPH11276081A (en) | 1999-10-12 |
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