JP4272912B2 - Manufacturing method of hollow baked confectionery - Google Patents
Manufacturing method of hollow baked confectionery Download PDFInfo
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- JP4272912B2 JP4272912B2 JP2003106050A JP2003106050A JP4272912B2 JP 4272912 B2 JP4272912 B2 JP 4272912B2 JP 2003106050 A JP2003106050 A JP 2003106050A JP 2003106050 A JP2003106050 A JP 2003106050A JP 4272912 B2 JP4272912 B2 JP 4272912B2
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- starch
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- dough
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- 235000009508 confectionery Nutrition 0.000 title claims description 45
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- 238000004090 dissolution Methods 0.000 description 1
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- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 229920001542 oligosaccharide Polymers 0.000 description 1
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Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【0001】
【産業上の利用分野】
本発明は中空状の構造を有する焼菓子、より詳しくは食感や風味に優れ、フィリングの充填特性にも優れた中空状の焼菓子の製造法に関する.
【0002】
【従来技術】
ビスケットやクラッカーなどの焼菓子を、単なる焼菓子でなく、チョコレートやクリームのようなフィリングと一体化した複合菓子とするケースが最近増えている。しかし、チョコレートのようなフィリングを焼菓子の表面にコーティングすると、フィリングが手に付着したり、夏場等の高温環境下ではべたつく等消費者に不快感を起こさせる問題があった。フィリングを焼菓子の内部に充填すればこの問題は解決出来るが、フィリングの品質を低下させないでフィリングを焼菓子で包んだ構造にするためには、焼菓子を中空状にして、この中にフィリングを充填するのが、もっとも好ましい形態であると考えられている。
【0003】
フィリングを充填した中空状の焼菓子として、例えばシュークリームは代表的なものであり、シュー生地が、絞り袋で絞れる程度の粘性のシュー生地を使用し、焼成直後ではシュー皮の平均の水分を30質量%程度、内部では60質量%程度にすることで、シュー皮にソフトである程度のサクサク感をもたせて、フィリングのカスタードと違和感を生じないようにしている。しかし、内部よりの水分移行が激しく、フィリングの有無にかかわらず短期間のうちにシュー皮に老化やへこみが生じたり、サクサク感が消失するので保存に向くものでなかった。
【0004】
従来中空状の焼菓子を製造する方法として、特開昭57−110137号、特開昭57-110138号や特開昭6−70675号などにみられる焼型を利用する方法がある。
【0005】
特開昭57−110137号では、2個の焼型に焼き物用の水種を少量ずつ入れ、加熱した中子を挿入し、加熱を続けて薄膜を形成後、中子を引き抜いて焼型を合わせて加熱をする方法が開示されている。特開昭57−110138号では、2個の焼型を加熱して凹所の周りに薄殻を形成させてから未焼成の水種を吸引して除去後、焼型を合わせて加熱することで中空状の焼菓子が得られるとしているが、専用の装置や接着する工程を必要とするし、接着が必ずしも容易でなく、更には形は整えられても継ぎ目がみられるという欠点もある。
【0006】
特開昭6−70675号では、焼菓子用焼型(上下2枚一対の焼型で求める形状に応じた水種用モールドを搭載)のモールドに、小麦粉、でん粉、膨張剤と水、または小麦粉、でん粉、砂糖、油脂、乳化剤と水の組合せからなる水種、好ましくは澱粉がワキシーコーンスターチ又はもち米澱粉である水種を充填し、焼成中途において短時間モールドを常圧に開放し、更に密閉状にして焼成を終了させる方法が開示され、接着不要で、外形が整い、内部はほぼ均一な容積の空洞となる継ぎ目のない焼菓子が得られるとしている。しかし、水種の濃度、粘度、充填量、加熱温度の設定、モールドを開閉するタイミングなど制御する項目が多すぎて、モールドの外部への流出、殻の厚みや内容積の調節などが必ずしも容易でなかった。
【0007】
また、これら水種を使用する方法では、一般に濃度を低くしないと焼型に充填できないために、生産性は悪くなるし、水種の濃度を低くすると水種の分離の問題も考慮する必要があった。
【0008】
また、特開平7−274805号では、穀粉100重量部、糖類5〜50重量部、油脂5〜60重量部および澱粉0〜60重量部を主原料とする生地を、リング状ノズルで押し出し成形して中空筒状となし、好みに応じてアルカリ液で処理し、焼成して得た焼成生地からなるプレッツェル(クラッカーの一種)としてそれに粘性のある呈味料を充填する複合菓子が開示されている。
【0009】
しかしこの方法では成形にエクストルーダを必要とし、形状としては実質的に円筒状のみに限定され、それ以外の形が作れないという問題があった。尚この発明では、外形と内径の差を小さくする目的で澱粉を使用するが、澱粉としてはコーンスターチ、馬鈴薯澱粉、小麦澱粉等、またはこれらをα−化、ばい焼、加水分解等の変性処理した加工澱粉が記載され、特に内径が外径に対して大きい場合には、穀粉100重量部に対して20〜50重量部、望ましくは30〜45重量部の配合割合としている。
【0010】
その他膨化にマイクロ波を利用するものとして、特開平1−281027号では、ビスケット生地、好ましくは澱粉100部、糖質約5〜40部、油脂約5〜70部及び水約5〜80部を混捏するビスケット生地、または膨張剤や蛋白質分解酵素を加えたビスケット生地を、予備加熱して生地表面に硬化膜を形成させ、これをマイクロ波により急速に加熱し、中心部分に空所を形成させる中空のソフトビスケットの製造法を開示している。
【0011】
しかし、硬化膜を形成させるオーブンなどでの予備加熱と膨化させるためのマイクロ波による加熱という2段加熱を必要とするし、全体を硬化させてより安定な焼菓子をするためにはさらにオーブンなどでの加熱手段が必要とされ、非常に煩雑な処理を必要とするものであった。
【0012】
また、硬くて緻密な組織を有するハードビスッケットに対して、特開昭59−88044号では、穀粉100部、糖類10〜30部、油脂10〜25部、添加水20〜35部にその他副原料を混捏した生地を使用して、針穴のないシート状としてオーブンなどで焼成して、チョコレートなどのセンターを注入できる膨張率280以上のハードビスケットが得られるとしている。しかし、穀粉に対し、膨張剤を1.5%以上、好ましくは2.0〜4.0%以上も使用することで大きな中空が得られるのであって、膨張剤の使用量をこれほど多くしては風味上好ましいものでなかった。
【0013】
このように、特別な装置を用いずに好みの形状を有する中空状の焼菓子を容易に得る方法は殆どないと考えられていた。
【0014】
【発明が解決しようとする課題】
特別な装置を用いなくても、食感や食味に優れ、好みの形状を有する中空状焼菓子を容易に得る方法を開発することが本発明の課題である。
【0015】
【課題を解決するための手段】
上記の課題の解決のため、本発明者は鋭意研究の結果、α−化澱粉質とβ澱粉質を特定の割合にした澱粉質に対して、糖質を特定の割合で含有させた生地を所定の厚みのシートに調製し、成形後に焼成することで問題点を全て解消できることを見出して本発明を完成させた。
【0016】
即ち、本発明はα−化澱粉質:β澱粉質=30〜100:70〜30の質量比率である澱粉質100質量部及びに対して、糖質10〜25質量部の割合で含有する生地を圧延し、1.0〜3.0mmのシートにし、焼成することで、特別な装置を使用しないでも容易に中空状焼菓子を製造することが可能な方法である。
【0017】
本発明でいう中空状の焼菓子とは、穀粉、澱粉などの澱粉質、バター、マーガリン、ショートニングなどの油脂、膨張剤、イースト、乳製品、卵などの原材料と適量の水を加え、混捏した生地を圧延し、型抜き後、焼成して製造するビスケットやクラッカー様の焼菓子の内、フィリングの充填もできるように内部が中空状の構造をしている焼菓子を意味する。
【0018】
本発明でいうβ澱粉質は、澱粉質含量の多い粉末状の物質を総称し、具体的には、馬鈴薯、甘藷、キャッサバなどの芋類の乾燥粉末、小麦粉、米粉、コーンフラワーなどの穀粉、或いはこれらを原料として製造されるコーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉、タピオカ澱粉、馬鈴薯澱粉などの澱粉、及びこれら澱粉質中の澱粉がα−化しない程度に酸化、酸処理、湿熱処理、架橋、エーテル化、エステル化などの変性を単独または複数組合せた加工澱粉を意味し、これら何れもが使用できるが、より好ましくは馬鈴薯澱粉、サゴ澱粉とそれらの加工澱粉である。
【0019】
これらの澱粉は、大きくて丸みのある粒子の割合が大きいためと思われるが、生地の圧延性がよくて所望とする生地の厚みにするまでの圧延回数を少なくできて効率的でり、また圧延回数が減少すると生地に対する物理的な圧力が少なくなって、弾力やプリプリ感の少ない良好なシートになる。この場合、これらの澱粉が全量をしめる必要なく、概ねβ澱粉質の半分以上を用いることによりこれらの効果が得られる。
【0020】
本発明でいうα−化澱粉質は、常温の水で澱粉質が溶解したり、膨潤したりするように、澱粉質を水の存在下に加熱し、糊化し、乾燥した澱粉質で、澱粉質の縣濁液をドラムドライヤーで糊化しながら乾燥する方法、糊化した澱粉質を噴霧乾燥機で乾燥する方法或いは、エクストルーダを使用して高圧で押し出して糊化と乾燥を行うなどの方法で製造される。
【0021】
α−化澱粉質には、モチ米粉、モチ米澱粉、ワキシーコーンスターチなどのモチ種の澱粉を原料とするα―化モチ種澱粉質と、ウルチ米粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉などウルチ種の澱粉質を原料とするα−化ウルチ種澱粉質が例示される。これらの中でも、膨化力が大きくて、焼菓子の風味に好ましくない膨張剤の使用量を減少できるという点で、α−化モチ種澱粉質がより好ましい。その場合でもα−化モチ種澱粉が全量を占める必要はなく、α−化澱粉質中にα−化モチ澱粉質を70質量%以上とし、残りをα−化ウルチ種澱粉質にしても同じような効果が得られる。
【0022】
本発明でいう糖質とは、グルコース、砂糖、乳糖、トレハロース、マルトース、フラクトース、異性化糖などの糖類、及び直鎖、環状或は分岐オリゴ糖、マルトデキストリン、粉飴、水飴などの澱粉分解物やこれらを還元した物質など一般的にいわれる糖質を意味し、これら何れも使用できる。本発明においては、これらの糖質を甘味の程度や質によって選択する。
【0023】
本発明は、特別な機械を用いなくても、α−化澱粉質、β澱粉質、糖質を含有させた生地を用い、圧延、型抜きし、焼成するだけで中空状焼菓子を製造する方法である。
【0024】
本発明において重要な手段の一つとなるのは、生地中に含有させる上記の原材料の割合であり、用いるα−化澱粉質、β澱粉質、糖質の種類によっても影響されるが、本発明では、α−化澱粉質:β澱粉質=30〜70:70〜30好ましくは40:60〜60:40である澱粉質100質量部と、澱粉質100質量部に対して糖質を10〜25質量部の割合にした糖質を含有させた生地を用いる。
【0025】
澱粉質100質量部中、α−化澱粉質の割合が30質量部に達しないと、膨化不良となって必要な中空部の容量が得られにくくなる。また、α−化澱粉質の割合が70質量部を越えると生地の弾力やべとつきが強くなりすぎて、目的とするシートの厚みに成形するのが困難になったり、膨化はしても形状が悪くなったりする。
【0026】
α−化澱粉質とβ澱粉質を上記の比率にすることに加えて、該比率の澱粉質100質量部に対して、糖質を10〜25質量部含有する生地を調製することが必須の条件となる。糖質がこの範囲を逸脱すると本願の目的とする中空状の焼菓子が得られなくなる。
【0027】
糖質は、油脂などと混合してシュガーバッターとする方法、α−化澱粉質やβ澱粉質などとのプレミックスとする方法、或いは練り水に溶解してから使用するなどいずれの方法によっても生地に含有せしめ得るが、より好ましくは澱粉質100質量部に対して糖質6質量部以上を練り水に溶解して使用し、残りを練り水以外の場所で使用する手段である。糖質を練り水に溶解させることによって、練り水がα−化澱粉質に浸透するのを遅らせる効果によると推察されるが、生地の状態が良くなって、結果的に膨化状態が良好となって好ましい。
【0028】
本発明は、α−化澱粉質、β−澱粉質、糖質を基本原料として含有する生地を用いて、中空状焼菓子を製造するが、生地にはこれら以外に、食塩、グルタミン酸ソーダなどの調味料、バター、マーガリン、ラード、ショートニング、コーン油、オリーブオイル、サラダオイル、パームオイル、粉末油脂などの動植物油脂、牛乳、生クリーム、濃縮乳、加糖練乳、粉末牛乳、脱脂粉乳、ヨーグルト、チーズ、液状チーズなどの乳製品、生卵、乾燥卵、乾燥卵白、乾燥卵黄などの卵製品、膨張剤、イーストなどを所望により用いることができる。
【0029】
生地を調製する際の混捏は、縦型ミキサー、横型ミキサー、ニーダーなど通常菓子やパンの製造に使用される混合攪拌機が広く使用できる。また生地を製造する際の添加順序は特に限定されることはなく、例えば、バター、マーガリン、サラダ油などの油脂、食塩、糖質の適当量を混合してシュガーバッターとする。糖質はここでは全量使用しないで、練リ水に必要量溶解させるのが望ましい。尚必要量の糖質とはα−化澱粉質とβ澱粉質からなる澱粉質100質量部に対して6質量部以上を意味する。
【0030】
シュガーバッターには、必要に応じてペースト状レシチンなどの乳化剤やバターフレーバーなどのフレーバーを混合する。このシュガーバッターにα−化澱粉質、β澱粉質、重曹などの膨張剤を添加して混合する。その際、α−化澱粉質を単独で添加するよりも、β澱粉質、必要に応じて膨張剤、糖質などの粉末成分とプレミックスにして添加する方が均一な生地になりやすい。
【0031】
次いで糖質を溶解させた練り水を添加し、混合して生地とする。この生地を適当量に分割し、板状にし、パスタマシーン、麺帯ロールなど適当な圧延機に必要回数通して1.0〜3.0mmの厚みのシート状とする。
【0032】
シートの厚みが1.0mm未満の場合には、それだけ圧延回数を増やすことを必要として、圧延回数を増すほど弾力やプリプリ感が強くなるし、生地中の気泡含量が減少して、膨化が悪くなってフィリングを充填するだけの中空部がとれなくなって好ましくない。一方シートの厚みが3mmを越えると、焼成時に焼菓子の外部温度が上昇しても、内部温度の上昇が悪くて水蒸気の発生が少なくなり、膨化が悪くなってフィリングを充填するだけの中空部がとれなくなる。
【0033】
このようにして得られたシートを丸型、角型、星型など任意の型で型抜きし、概ね190〜210℃にセットしておいたオーブンの金網上に適当数並べ、生地の大きさにもよるが5〜10分間程度焼成する。得られた焼菓子は、食感、風味も良好で、フィリングを充填するに充分な空洞があり、形状も安定していた。
【0034】
この焼菓子の任意の場所に穿孔し、注射機などを利用して適当なフィリングを充填することで、フィリング入りの焼菓子が得られる。フィリングとして、水分含量の多いものでは、水分移行を起こして保存性に問題があるので、バター、マーガリン、チョコレートなど油脂分の多いものが望ましい。特に、充填時には少し加熱して液状にすることで充填を容易にし、充填後には常温程度で固結してフィリングの移動を起こさないチョコレート系のものがより好ましい。もちろん、この焼菓子をそのまま、或いは調味料をふりかけて食するスナック食品として利用することも可能である。
【0035】
以下に参考例、実施例をあげて本発明をより詳細に説明するが、参考例、実施例において部とあるのは質量部、%は重量%を意味する。
【0036】
【参考例1】
水150部にモチ米粉100部を加えてスラリーを調製し、このスラリーをダブルドラムドライヤ−(蒸気内圧;5.3kg/cm2 )に供給して、澱粉質を糊化しながら、乾燥し、粉砕、篩別してα−化モチ米粉を調製した。
【0037】
【参考例2】
水130部に硫酸ナトリウム20部を溶解し、これに馬鈴薯澱粉100部を分散した澱粉懸濁液に3%ナトリウム水溶液35部とプロピレンオキサイド4.0部を加え、39℃で22時間反応後、塩酸で中和し、水洗、脱水、乾燥してヒドロ置換度0.060のヒドロキシプロピル馬鈴薯澱粉を調製した。
【0038】
【実施例1】
モチ種のα−化澱粉質として参考例1のα−化モチ米粉、ウルチ種のα−化澱粉質として「マツノリンM−22」(商品名、松谷化学工業社製のタピオカ澱粉のα−化澱粉)、β澱粉質として馬齢鈴薯澱粉、膨張剤として「赤エースベーキングパウダー」(商品名、奥野製薬工業社製の重曹を主成分とする膨張剤)を表1の割合で混合して澱粉質を主成分とする焼菓子用の組成物を調製した。尚表1において、α−化モチ米粉はα−化モチ米粉、「マツノリンM−22」はマツM−22と表記した。
【0039】
【表1】
【0040】
「ケンミックス マイコープロKM230」(商品名:株式会社愛工舎製作所販売のミキサー)にサラダ油4部、ペースト状レシチン0.2部、バターフレーバー0.1部、食塩1部及び糖質として上白糖6部の割合で投入し、ヘラを用いて切るような混合を60回行ってシュガーバッターとした。これに表1の割合にした組成物を投入し、ヘラで100回切るような混合をしてから350rpmで2分間攪拌混合してから、攪拌を停止する。ヘラで撹拌機、容器内壁に付着した内容物をそぎ落し、再度350rpmで2分間攪拌して停止する。次いで、糖質としてTK−16(商品名、松谷化学工業社製のDE16.2のマルトデキストリン)を15部と脱脂粉乳4部を水に溶解した練り水を添加する。その際、溶解に使用する水の量は組成物によって30〜55部の間で生地が硬めの耳たぶ程度になるような割合とする。
【0041】
練り水を投入してから、ヘラで60回切るような混合をし、150rpmで30秒間攪拌してから攪拌を停止する。ヘラで撹拌機、容器内壁に付着した内容物をそぎ落し、再度150rpmで30秒間攪拌してから停止後、45gずつに分割し、市販のイタリア製のパスタマシーンも用いて圧延を繰り返し厚みが1.5mmのシートをつくり、丸型で直径45mmに型抜きをする。このような操作を繰り返して組成物1〜組成物10を使用した10種類の焼成前の型抜きされた生地を得る。これらを用いて、予め200℃にセットしておいた電気炉の焼き網に載せて7分間焼成して焼菓子とした。
【0042】
得られた焼菓子について、下記の基準で評価した結果を表2に記載した。尚、表2において、シートの形成はシートと表記した。
【0043】
<シートの形成>
◎ 生地の状態が良好で、シートの厚み調製が非常に良好。
○べたつきや弾力が多少はあるが、シートの厚み調製が比較的容易。
△ べたつきや弾力がやや大きくてシートの厚み調製がやや困難。
× べたつきや弾力が強くてシートにするのが困難
【0044】
<膨化>
◎ 形や大きさが均一で、中空部分の容量が非常に大きい。
○形や大きさが概ね均一で、中空部分の容量がかなり大きい。
△ 形や大きさがかなり不均一、或いは中空部分の容量が小さい。
× 膨化が殆どなく中空部分が殆どみられず。
【0045】
<食感>
◎ さくさく感があって口溶けが非常によい。
○さくさく感があって口溶けが良好。
△ さくさく感がやや弱い、または口溶けがやや悪い
× さくさく感が弱い、又は口溶けが悪い。
【0046】
<食味>
◎ 非常に良好
○ 良好
△ 異味感が幾分感じられたりしてやや不良。
× 異味感が強くて不良
【0047】
【表2】
【0048】
【実施例2】
組成物がα−化モチ米粉を25部、「マツノリンA」(商品名、松谷化学工業社製のα−化ワキシーコーンスターチ)を25部、馬鈴薯澱粉50部と赤エースベーキングパウダー1部から構成され、シュガーバッターと練り水の調製時に使用する糖質が「TK−16」であり、「TK−16」の使用量を表3の割合にした以外、実施例1に準じて焼菓子を調製し、得られた焼菓子を実施例1の基準に準じて評価した結果を表3に示す。尚、表3において、シュガーバッター、シートの形成はそれぞれ、SBT、シートと表記した
【0049】
【表3】
【0050】
【実施例3】
実施例1の組成物6を使用する中空状の焼菓子において、α−化澱粉質としてα−化モチ米粉を40部と「マツノリンW」(松谷化学工業社製のα−化小麦澱粉)を10部使用し、シートの厚みを表4に調整した以外、同じようにして中空状の焼菓子を製造し、その結果を表4に記載した。尚表4において、厚みとはシートの厚みを意味する。
【0051】
【表4】
【0052】
【実施例4】
実施例1の組成物6を使用する中空状の焼菓子において、α−化澱粉質とβ澱粉質を表5に示すものを用いた他は同じようにして中空状の焼菓子を製造し、その
結果を表5に記載した。
尚表5において、タピオカはタピオカ澱粉、P−HPは参考例2のヒドロキシプロピル馬鈴薯澱粉、馬澱は馬鈴薯澱粉、α−化モチはα−化モチ米粉、マツAはマツノリンAを意味する。また、馬殿と小麦粉とは馬鈴薯澱粉と小麦粉を等量ずつ使用したものである。
【0053】
【表5】
[0001]
[Industrial application fields]
The present invention relates to a baked confectionery having a hollow structure, and more particularly to a method for producing a hollow baked confectionery having excellent texture and flavor and excellent filling characteristics.
[0002]
[Prior art]
In recent years, biscuits such as biscuits and crackers are not simply baked confectionery, but are increasingly made into composite confectionery integrated with a filling such as chocolate or cream. However, when a chocolate-like filling is coated on the surface of the baked confectionery, there is a problem that the filling adheres to the hand or causes stickiness in a high-temperature environment such as summer, causing unpleasantness to consumers. This problem can be solved by filling the inside of the baked confectionery, but in order to make the filling wrapped in baked confectionery without reducing the quality of the filling, the baked confectionery is made hollow and filled in this It is considered that the most preferable form is filled.
[0003]
As a hollow baked confectionery filled with a filling, for example, cream puff is representative, and the shoe dough uses a shoe dough that is viscous enough to be squeezed with a squeeze bag. By setting the mass to about 60% by mass and internally to about 60% by mass, the shoe skin is soft and has some crispness, so that the feeling of custard and uncomfortable filling does not occur. However, the moisture transfer from the inside was intense, and the shoe skin was aged or dented in a short period of time regardless of the presence or absence of filling, and the crispy feeling disappeared, so it was not suitable for storage.
[0004]
As a conventional method for producing a hollow baked confectionery, there is a method using a baking mold found in JP-A-57-110137, JP-A-57-110138, JP-A-6-70675 and the like.
[0005]
In Japanese Patent Application Laid-Open No. 57-110137, water types for pottery are put into two baking molds little by little, a heated core is inserted, a thin film is formed by continuing heating, and then the core is pulled out to form a baking mold. A method of heating together is disclosed. In Japanese Patent Application Laid-Open No. 57-110138, two baking molds are heated to form a thin shell around the recess, and after removing the unfired water species by suction, the baking molds are combined and heated. However, there is a drawback in that a special device and a bonding process are required, bonding is not always easy, and seams can be seen even if the shape is adjusted.
[0006]
In JP-A-6-70675, a baked confectionery mold (equipped with a mold for water species corresponding to the shape required by a pair of upper and lower two molds), flour, starch, swelling agent and water, or wheat flour Filled with water, starch, sugar, oil, fat, emulsifier and water, preferably starch, waxy corn starch or glutinous rice starch, open the mold to normal pressure for a short time during baking, and further sealed A method for finishing baking is disclosed, and it is said that a seamless baked confectionery can be obtained which does not require bonding, has a uniform outer shape, and has a substantially uniform volume inside. However, there are too many items to control, such as the concentration of water species, viscosity, filling amount, heating temperature setting, and timing for opening and closing the mold, and it is not always easy to adjust the flow out of the mold, the thickness of the shell, and the internal volume. It was not.
[0007]
In addition, in the method using these water species, since the baking mold cannot be filled unless the concentration is generally lowered, the productivity is deteriorated. When the concentration of the water species is lowered, it is necessary to consider the problem of separation of the water species. there were.
[0008]
In JP-A-7-274805, a dough mainly composed of 100 parts by weight of flour, 5 to 50 parts by weight of sugar, 5 to 60 parts by weight of fat and oil and 0 to 60 parts by weight of starch is extruded with a ring-shaped nozzle. And a hollow confectionery, a composite confectionery that is filled with a viscous flavoring agent as a pretzel (a kind of cracker) made from a baked dough that is processed with an alkali solution and baked according to preference. .
[0009]
However, this method requires an extruder for molding, and has a problem that the shape is substantially limited to a cylindrical shape and other shapes cannot be formed. In the present invention, starch is used for the purpose of reducing the difference between the outer shape and the inner diameter. As starch, corn starch, potato starch, wheat starch, etc., or these are modified by α-formation, roasting, hydrolysis, etc. Processed starch is described, and particularly when the inner diameter is larger than the outer diameter, the blending ratio is 20 to 50 parts by weight, preferably 30 to 45 parts by weight with respect to 100 parts by weight of flour.
[0010]
As another example of utilizing microwaves for expansion, JP-A 1-281027 discloses a biscuit dough, preferably 100 parts of starch, about 5 to 40 parts of sugar, about 5 to 70 parts of fats and oils and about 5 to 80 parts of water. Biscuit dough to be mixed or biscuit dough added with swelling agent and proteolytic enzyme is preheated to form a cured film on the dough surface, which is rapidly heated by microwaves to form a void in the center part A method for producing hollow soft biscuits is disclosed.
[0011]
However, it requires two-stage heating, that is, preheating in an oven for forming a cured film and heating by microwaves for expanding, and in order to cure the whole and make a more stable baked confectionery, an oven or the like. In this case, a heating means is required, and a very complicated process is required.
[0012]
Also, for hard biscuits having a hard and dense structure, JP-A-59-88044 discloses 100 parts of flour, 10 to 30 parts of sugar, 10 to 25 parts of fat and oil, 20 to 35 parts of added water, It is said that a hard biscuit having an expansion rate of 280 or more capable of injecting a center such as chocolate can be obtained by using a dough mixed with raw materials and baking it in an oven or the like as a sheet shape without needle holes. However, a large hollow can be obtained by using a swelling agent of 1.5% or more, preferably 2.0 to 4.0% or more with respect to flour, and the amount of the swelling agent used is increased so much. Was not preferable in terms of flavor.
[0013]
As described above, it has been considered that there is almost no method for easily obtaining a hollow baked confectionery having a desired shape without using a special apparatus.
[0014]
[Problems to be solved by the invention]
It is an object of the present invention to develop a method for easily obtaining a hollow baked confectionery having an excellent texture and taste and having a favorite shape without using a special device.
[0015]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventor, as a result of diligent research, has obtained a dough containing a saccharide in a specific ratio with respect to a starch having a specific ratio of α-modified starch and β-starch. The present invention was completed by finding out that all the problems could be solved by preparing a sheet with a predetermined thickness and firing after molding.
[0016]
That is, the present invention is a dough containing 10 to 25 parts by mass of saccharides with respect to 100 parts by mass of starch, which is a mass ratio of α-modified starch: β-starch = 30-100: 70-30. Is rolled into a sheet of 1.0 to 3.0 mm and baked, so that a hollow baked confectionery can be easily produced without using a special apparatus.
[0017]
The hollow baked confectionery referred to in the present invention is a mixture of starch, starch and other starchy materials, butter, margarine, shortening and other raw materials such as fats, swelling agents, yeast, dairy products, eggs, and a suitable amount of water. Of biscuits and cracker-like baked confectionery produced by rolling dough, die cutting, and baking, the baked confectionery has a hollow structure so that the filling can be filled.
[0018]
Β starch in the present invention is a generic term for powdered substances with a high starch content, specifically, dry powder of potatoes such as potato, sweet potato, cassava, flour such as wheat flour, rice flour, corn flour, Or starch, such as corn starch, waxy corn starch, wheat starch, rice starch, tapioca starch and potato starch produced using these as raw materials, and oxidation, acid treatment, wet heat treatment to such an extent that starch in these starches does not become α-form, It means processed starch in which modifications such as cross-linking, etherification, and esterification are used alone or in combination, and any of these can be used, but potato starch, sago starch and processed starch thereof are more preferable.
[0019]
These starches are thought to be due to the large proportion of large and rounded particles, but the dough has good rolling properties and can be rolled efficiently to achieve the desired dough thickness. When the number of rolling is reduced, the physical pressure on the dough is reduced, and a good sheet with less elasticity and feeling of pre-preparation is obtained. In this case, these effects can be obtained by using more than half of the β-starch without the need for the total amount of these starches.
[0020]
The α-modified starch referred to in the present invention is a starch that has been heated, gelatinized and dried in the presence of water so that the starch dissolves or swells with water at room temperature. A method of drying while gelatinizing a quality suspension with a drum dryer, a method of drying a gelatinized starch with a spray dryer, or a method of extruding at high pressure using an extruder to perform gelatinization and drying Manufactured.
[0021]
The α-modified starch is composed of α-modified waxy starch made from waxy rice starch such as waxy rice flour, waxy rice starch, and waxy corn starch, and ulch rice starch, corn starch, tapioca starch, and potato starch. Examples thereof include α-modified Ulti-type starches based on starch. Among these, α-modified waxy seed starch is more preferable in that it has a large swelling power and can reduce the amount of a swelling agent that is undesirable for the flavor of baked confectionery. Even in that case, it is not necessary for the α-modified waxy seed starch to occupy the entire amount, and the α-ized starchy starch is 70% by mass or more in the α-modified starch, and the rest is the α-ized starch. Such an effect is obtained.
[0022]
The saccharide in the present invention refers to saccharides such as glucose, sugar, lactose, trehalose, maltose, fructose, and isomerized sugar, and starch decomposition such as linear, cyclic or branched oligosaccharides, maltodextrin, powder cake, and starch syrup. This refers to carbohydrates commonly referred to as substances and substances obtained by reducing them, and any of these can be used. In the present invention, these carbohydrates are selected according to the degree and quality of sweetness.
[0023]
The present invention produces a hollow baked confectionery using a dough containing α-modified starch, β-starch, and sugar, without using a special machine, by simply rolling, die cutting and baking. Is the method.
[0024]
One of the important means in the present invention is the ratio of the above-mentioned raw materials to be contained in the dough, which is influenced by the types of α-modified starch, β-starch and saccharide used. Then, α-modified starch: β-starch = 30 to 70:70 to 30, preferably 40:60 to 60:40, and 100 parts by mass of starch and 10 to 10 parts by mass of starch. A dough containing a carbohydrate in a proportion of 25 parts by mass is used.
[0025]
If the proportion of α-starch does not reach 30 parts by mass in 100 parts by mass of starch, it will be difficult to obtain the required capacity of the hollow part due to poor expansion. In addition, if the ratio of α-starch exceeds 70 parts by mass, the elasticity and stickiness of the dough becomes too strong, making it difficult to form the desired sheet thickness, or even if it expands the shape It gets worse.
[0026]
In addition to making α-starch and β-starch in the above-mentioned ratio, it is essential to prepare a dough containing 10 to 25 parts by weight of sugar with respect to 100 parts by weight of starch in this ratio. It becomes a condition. If the saccharide deviates from this range, a hollow baked confectionery intended in the present application cannot be obtained.
[0027]
Sugar can be mixed with fats and oils to make sugar batter, pre-mixed with α-starch or β-starch, etc., or used after dissolving in kneading water. Although it can be made to contain in dough, More preferably, it is a means to use 6 mass parts or more of saccharides dissolved in kneading water with respect to 100 mass parts of starch substance, and using the rest in places other than kneading water. It is presumed to be due to the effect of delaying the penetration of the kneaded water into the α-starch by dissolving the saccharide in the kneaded water, but the dough condition is improved and the expanded state is improved as a result. It is preferable.
[0028]
In the present invention, a hollow baked confectionery is produced using a dough containing α-modified starch, β-starch, and sugar as a basic raw material. In addition to these, the dough includes salt, sodium glutamate and the like. Seasonings, butter, margarine, lard, shortening, corn oil, olive oil, salad oil, palm oil, powdered oils and fats, milk, fresh cream, concentrated milk, sweetened condensed milk, powdered milk, skimmed milk powder, yogurt, cheese Dairy products such as liquid cheese, raw eggs, dried eggs, dried egg whites, dried egg yolks and other egg products, swelling agents, yeast, and the like can be used as desired.
[0029]
For kneading at the time of preparing the dough, a mixing stirrer that is usually used in the manufacture of confectionery and bread such as a vertical mixer, a horizontal mixer, and a kneader can be widely used. The order of addition when producing the dough is not particularly limited. For example, an appropriate amount of butter, margarine, salad oil or other fats, salt, and sugar is mixed to obtain a sugar batter. Here, it is desirable not to use the whole amount of saccharides but to dissolve the required amount in the kneaded water. The necessary amount of saccharide means 6 parts by mass or more with respect to 100 parts by mass of starch consisting of α-modified starch and β-starch.
[0030]
In the sugar batter, if necessary, an emulsifier such as pasty lecithin and a flavor such as butter flavor are mixed. To this sugar batter, an expansion agent such as α-starch starch, β starch starch, and baking soda is added and mixed. At that time, rather than adding the α-starch starch alone, it is easier to form a uniform dough by adding it as a premix with β-starch, and optionally powder components such as a swelling agent and sugar.
[0031]
Next, kneaded water in which saccharides are dissolved is added and mixed to obtain a dough. This dough is divided into appropriate amounts, made into a plate, and passed through an appropriate rolling machine such as a pasta machine or noodle strip roll as many times as necessary to form a sheet having a thickness of 1.0 to 3.0 mm.
[0032]
When the thickness of the sheet is less than 1.0 mm, it is necessary to increase the number of rollings, and as the number of rollings increases, the elasticity and pre-preparation become stronger, the bubble content in the dough decreases, and the swelling is poor. This is not preferable because a hollow portion sufficient to fill the filling cannot be removed. On the other hand, if the thickness of the sheet exceeds 3 mm, even if the external temperature of the baked confectionery rises during baking, the internal temperature is poor, the generation of water vapor is reduced, the swelling is poor, and the hollow part is just filled with the filling Can not be removed.
[0033]
The sheets obtained in this way are cut out with an arbitrary shape such as a round shape, a square shape, a star shape, and arranged in an appropriate number on a wire mesh of an oven set at about 190 to 210 ° C. Although it depends, it is baked for about 5 to 10 minutes. The obtained baked confectionery had good texture and flavor, had sufficient cavities to fill the filling, and had a stable shape.
[0034]
A baked confectionery containing a filling can be obtained by drilling at an arbitrary place of the baked confectionery and filling an appropriate filling using a syringe or the like. As a filling, those having a high water content cause moisture migration and have a problem in storage stability. Therefore, a high fat content such as butter, margarine or chocolate is desirable. In particular, a chocolate-based one that is slightly heated at the time of filling to make it easy to fill and that is solidified at about room temperature after filling and does not cause filling movement is more preferable. Of course, this baked confectionery can be used as it is or as a snack food to sprinkle with seasonings.
[0035]
Hereinafter, the present invention will be described in more detail with reference examples and examples. In the reference examples and examples, “part” means “part by mass” and “%” means “% by weight”.
[0036]
[Reference Example 1]
100 parts of mochi rice flour is added to 150 parts of water to prepare a slurry, and this slurry is supplied to a double drum dryer (steam internal pressure; 5.3 kg / cm 2 ), dried and pulverized while gelatinizing starch. Then, sieving was conducted to prepare α-glutinous rice flour.
[0037]
[Reference Example 2]
20 parts of sodium sulfate was dissolved in 130 parts of water, 35 parts of a 3% sodium aqueous solution and 4.0 parts of propylene oxide were added to the starch suspension in which 100 parts of potato starch was dispersed, and reacted at 39 ° C. for 22 hours. The mixture was neutralized with hydrochloric acid, washed with water, dehydrated and dried to prepare hydroxypropyl potato starch having a hydro substitution degree of 0.060.
[0038]
[Example 1]
The α-modified rice flour of Reference Example 1 as the α-modified starch of Mochi species, and “Matsunoline M-22” (trade name, α-modified of tapioca starch manufactured by Matsutani Chemical Co., Ltd.) as the α-modified starch of Uruchi species Starch), potato starch as beta starch, and “Red Ace Baking Powder” (trade name, swelling agent mainly composed of baking soda manufactured by Okuno Seiyaku Kogyo Co., Ltd.) as a swelling agent. A composition for baked confectionery having a quality as a main component was prepared. In Table 1, α-mochi rice flour is represented as α-mochi rice flour, and “Matsunoline M-22” is represented as pine M-22.
[0039]
[Table 1]
[0040]
"Kenmix Mikopro KM230" (trade name: mixer sold by Aikosha Seisakusho Co., Ltd.) 4 parts salad oil, 0.2 parts pasty lecithin, 0.1 part butter flavor, 1 part salt, and 6 white sugar as sugar The mixture was added at a ratio of 60 parts and mixed with a spatula 60 times to make a sugar batter. The composition having the ratio shown in Table 1 is added to this, and after mixing with a spatula 100 times, the mixture is stirred and mixed at 350 rpm for 2 minutes, and then stirring is stopped. The contents attached to the inner wall of the agitator and container are scraped off with a spatula, and again stirred at 350 rpm for 2 minutes to stop. Next, 15 parts of TK-16 (trade name, DE16.2 maltodextrin manufactured by Matsutani Chemical Industry Co., Ltd.) and 4 parts of skimmed milk powder are added to the mixture as water. At that time, the amount of water used for dissolution is set to a ratio such that the dough becomes a hard earlobe between 30 and 55 parts depending on the composition.
[0041]
After the kneading water is added, mixing is performed such that it is cut 60 times with a spatula. After stirring at 150 rpm for 30 seconds, stirring is stopped. The contents attached to the inner wall of the agitator and container were scraped off with a spatula, stirred again at 150 rpm for 30 seconds, then stopped, divided into 45 g portions, and repeatedly rolled using a commercially available Italian pasta machine. Make a 5mm sheet and cut it out with a round shape to a diameter of 45mm. By repeating such an operation, ten kinds of pre-baked doughs using Composition 1 to Composition 10 are obtained. Using these, it put on the grill of the electric furnace previously set at 200 degreeC, and baked for 7 minutes, and was set as baked confectionery.
[0042]
About the obtained baked confectionery, the result evaluated on the following reference | standard was described in Table 2. In Table 2, the formation of the sheet was expressed as a sheet.
[0043]
<Formation of sheet>
◎ The fabric is in good condition and the thickness of the sheet is very good.
○ Although there is some stickiness and elasticity, it is relatively easy to adjust the sheet thickness.
△ Stickiness and elasticity are slightly large, and it is somewhat difficult to adjust the sheet thickness.
× Stickiness and elasticity are difficult to make into a sheet [0044]
<Expansion>
◎ The shape and size are uniform, and the volume of the hollow part is very large.
○ The shape and size are almost uniform, and the volume of the hollow part is quite large.
Δ The shape and size are very uneven, or the volume of the hollow part is small.
X There is almost no swelling and almost no hollow part is seen.
[0045]
<Food texture>
◎ It feels crunchy and melts very well.
○ It feels crunchy and melts well in the mouth.
Δ Slightly weak feeling or poor melting in mouth × Slightly weak feeling or poor melting in mouth
[0046]
<Taste>
◎ Very good ○ Good △ Somewhat unpleasant taste is felt, and it is slightly bad.
× Strong taste and bad taste [0047]
[Table 2]
[0048]
[Example 2]
The composition is composed of 25 parts α-mochi rice flour, 25 parts “Matsunoline A” (trade name, α-waxy corn starch manufactured by Matsutani Chemical Co., Ltd.), 50 parts potato starch and 1 part red ace baking powder. The sugar used in the preparation of sugar batter and kneaded water is “TK-16”, and the baked confectionery is prepared according to Example 1 except that the amount of “TK-16” used is the ratio shown in Table 3. Table 3 shows the results of evaluating the obtained baked confectionery according to the criteria of Example 1. In Table 3, the formation of sugar batter and sheet is expressed as SBT and sheet, respectively.
[Table 3]
[0050]
[Example 3]
In a hollow baked confectionery using the composition 6 of Example 1, 40 parts of α-mochi rice flour and “Matsunoline W” (α-forma wheat starch manufactured by Matsutani Chemical Co., Ltd.) are used as the α-forma starch. A hollow baked confectionery was produced in the same manner except that 10 parts were used and the thickness of the sheet was adjusted to Table 4, and the results are shown in Table 4. In Table 4, the thickness means the thickness of the sheet.
[0051]
[Table 4]
[0052]
[Example 4]
In the hollow baked confectionery using the composition 6 of Example 1, a hollow baked confectionery was produced in the same manner except that α-modified starch and β starch were used as shown in Table 5. The results are shown in Table 5.
In Table 5, tapioca is tapioca starch, P-HP is hydroxypropyl potato starch of Reference Example 2, potato starch is potato starch, α-mochi is α-mochi rice flour, and pine A is pinenoline A. In addition, the horse and the wheat flour use potato starch and wheat flour in equal amounts.
[0053]
[Table 5]
Claims (4)
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WO2012053536A1 (en) | 2010-10-19 | 2012-04-26 | 大塚製薬株式会社 | Hollow confectionary and method for manufacturing same |
KR101732333B1 (en) | 2015-08-31 | 2017-05-02 | 마쓰다니가가꾸고오교가부시끼가이샤 | Choux pastry and method for producing the same |
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JP7211413B2 (en) * | 2018-03-23 | 2023-01-24 | 王子ホールディングス株式会社 | Confectionery dough, confectionery, confectionery composition and production method thereof |
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WO2012053536A1 (en) | 2010-10-19 | 2012-04-26 | 大塚製薬株式会社 | Hollow confectionary and method for manufacturing same |
KR101732333B1 (en) | 2015-08-31 | 2017-05-02 | 마쓰다니가가꾸고오교가부시끼가이샤 | Choux pastry and method for producing the same |
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