JP5746845B2 - Fertilizer block with excellent resistance to cold thawing - Google Patents
Fertilizer block with excellent resistance to cold thawing Download PDFInfo
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- JP5746845B2 JP5746845B2 JP2010245686A JP2010245686A JP5746845B2 JP 5746845 B2 JP5746845 B2 JP 5746845B2 JP 2010245686 A JP2010245686 A JP 2010245686A JP 2010245686 A JP2010245686 A JP 2010245686A JP 5746845 B2 JP5746845 B2 JP 5746845B2
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- starch
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- fertilizer
- trehalose
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- 239000003337 fertilizer Substances 0.000 title claims description 175
- 238000010257 thawing Methods 0.000 title claims description 142
- 229920002472 Starch Polymers 0.000 claims description 171
- 235000019698 starch Nutrition 0.000 claims description 171
- 239000008107 starch Substances 0.000 claims description 169
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 122
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 110
- 230000004720 fertilization Effects 0.000 claims description 106
- 238000007710 freezing Methods 0.000 claims description 76
- 230000008014 freezing Effects 0.000 claims description 76
- 235000000346 sugar Nutrition 0.000 claims description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 72
- 150000008064 anhydrides Chemical class 0.000 claims description 66
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 56
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 56
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 12
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 11
- 229920002581 Glucomannan Polymers 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 11
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- 229920001592 potato starch Polymers 0.000 description 5
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
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- 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 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Confectionery (AREA)
Description
本発明は求肥ブロックとその製造方法に関するものであり、とりわけ、冷解凍耐性に優れた求肥ブロックとその製造方法に関する。 The present invention relates to a fertilizer block and a method for producing the same, and more particularly to a fertilizer block excellent in cold thawing resistance and a method for producing the same.
穀類を主体とし、砂糖や他の甘味料を主原料とする和菓子は、ヒトの嗜好性を満たす目的で古くから食されており、蒸す、焼く、練る、流すなど作業工程に大きな特徴があることから、これらの作業工程を取り入れて、蒸し菓子、焼き菓子、練り菓子、流し菓子などに区分されている(例えば、『菓子の辞典』、196乃至197頁、株式会社朝倉書店発行(2000年発行)参照)。餅状食品の一種である求肥は、練り菓子に区分されており、モチ米から製造されるモチ粉、白玉粉などの澱粉質を糊化して製造され、砂糖などの糖質を含んでいるので適度の甘味を有し、特有の弾性、柔らかさ・伸びを有している。求肥は、ウルチ米の粉を用いる団子、ワラビ粉を用いるワラビ餅やモチ米を用いる餅などの蒸し菓子が短期間で硬くなるのに比べると常温保存で日持ちがよく、従来より、単独、あるいは表面にキナコや胡麻などといったタレ類を塗布したり、中に餡類といった「具材」を封入し常温環境下で喫食されてきた。食文化が多様化するにしたがって、近年、求肥を冷凍・冷蔵温度域で喫食したり、あるいは冷凍・冷蔵域で保存した後に常温にもどし喫食したりするようになってきた。その形態も、薄く展延し具を挟んだり、包んだりとその用いられ方が多岐に渡り、さらに組合せる具材にしても餡類にとどまらず、チーズやクリームといった耐熱保型性や甘味度が低いものとの組合せも多くなってきており、各種餅状食品の製造用生地として、求肥には大きな需要がある。 Japanese confectionery, mainly made of cereals and mainly made of sugar and other sweeteners, has been eaten for the purpose of satisfying human taste, and has major characteristics in the work process such as steaming, baking, kneading, and flowing. Incorporating these work processes, it is classified into steamed confectionery, baked confectionery, kneaded confectionery, flowing confectionery, etc. (for example, “Dictionary of confectionery”, pages 196 to 197, published by Asakura Shoten Co., Ltd. (issued in 2000) )reference). Fertilizer, a kind of rice cake-like food, is classified into kneaded confectionery, and is produced by gelatinizing starchy substances such as waxy rice powder and white egg flour produced from sticky rice, and contains sugars such as sugar. It has a unique sweetness, elasticity, softness and elongation. The fertilizer is stored at room temperature compared to steamed confectionery such as dumplings using urch rice flour, bracken rice using bracken powder and rice cake using mochi rice in a short period of time. Sauces such as mushrooms and sesame seeds have been applied to the surface, and "stuffs" such as potatoes have been sealed inside and have been eaten in a room temperature environment. As food culture diversifies, in recent years, fertilizers have been eaten in the freezing / refrigerating temperature range, or stored at the normal temperature after being stored in the freezing / refrigerated temperature region. The form is also used in a wide variety of ways, such as thinly spreading and sandwiching the spreader, and even if it is combined, it is not limited to moss, but it has heat-resistant shape and sweetness such as cheese and cream. There are also increasing combinations with those having a low value, and there is a great demand for fertilization as a dough for manufacturing various rice cake foods.
しかし、従来の求肥は水分の保持能力が低く常温及び冷蔵や冷凍温度環境下で、開放系で放置されると水分を失って硬化、ひび割れしたり、糊化澱粉質が老化し展延性が失われてしまう。特に、冷蔵温度域での保存時、あるいは冷凍や冷蔵温度域から室温にもどす工程を反復する状態での求肥の老化を防止することはできなかった。また、具材と求肥を用いて組合せ作業をする際、従来の求肥が本来の柔軟性、可塑性、展延性を発揮するためには、ある程度の高温域で、特に35℃を超える温度域で作業する必要があった。しかし、具材はその求肥の作業適性である高温域において常に好適な作業性を示すものばかりとは限らず、特に最近は嗜好の変化や市場の要求に合わせて様々な具材や形態、さらには冷凍・冷蔵状態で保存・喫食を意図した餅状食品が増えてきており、斯かる食品の作業適性は、温度域が広く、従来の求肥では十分な対応ができなかった。 However, conventional fertilizers have a low ability to retain moisture, and when left in an open system at room temperature, refrigeration or freezing temperatures, they lose moisture and harden and crack, and gelatinized starch loses its ability to spread due to aging. I will be broken. In particular, it was not possible to prevent fertilization aging during storage in a refrigerated temperature range, or in a state where the process of returning to room temperature from freezing or refrigerated temperature range was repeated. In addition, when performing combination work using ingredients and fertilizers, in order for conventional fertilizers to exhibit their inherent flexibility, plasticity, and spreadability, work in a certain high temperature range, especially in a temperature range exceeding 35 ° C. There was a need to do. However, ingredients do not always show suitable workability in the high temperature range that is the work suitability of fertilization, especially recently, various ingredients and forms according to changing tastes and market demands, The number of rice-shaped foods intended to be stored and eaten in a frozen or refrigerated state has increased, and the workability of such foods has a wide temperature range, and conventional fertilization has not been sufficient.
具体的には、求肥との組合せに供される具材(フィリング)としては様々なものがあり、中でも、高温域での作業が困難なものの一例としてクリーム類、チョコレート類、アイスクリームなどが挙げられる。従来の求肥はこれら高温域で耐性をもたない具材を用いた例えば包餡作業を適正にできる温度、例えば30℃以下、特に15℃以下まで温度を下げた場合、求肥は薄く延ばせない、あるいは均一な厚みにできない、ちぎれ、穴が開くといった問題が生じる。逆に、従来の求肥の作業適正温度で、例えば、35℃を越える高温域では、これに耐性をもたない具材を包餡作業に供すると、具材のボディが失われ、作業中に流動し、求肥からこぼれ落ちたり、十分に包餡されずはみ出したり、また菌が繁殖しやすくなり衛生上の問題が発生するなどの懸念がある。逆に、それらの具材に高温域での耐性を付与しようとすると、口溶けや風味といった具材のもつ本来の特徴を犠牲にせざるを得ず、商品価値の低いものしか得られないといった欠点があった。 Specifically, there are various kinds of ingredients (fillings) used in combination with fertilization, and among them, creams, chocolates, ice creams, etc. are examples of those that are difficult to work in high temperatures. It is done. Conventional fertilization is a temperature that can properly perform, for example, wrapping work using ingredients that do not have resistance in these high temperature ranges, for example, 30 ° C. or less, especially 15 ° C. or less, the fertilization cannot be thinly extended, Or the problem that it cannot be made uniform thickness, a tear, and a hole open arises. On the other hand, at the proper temperature for conventional fertilization work, for example, in a high temperature range exceeding 35 ° C, if a material that is not resistant to this is used for wrapping work, the body of the material will be lost and There are concerns that it will flow, spill from fertilizer application, protrude without being sufficiently encapsulated, and germs will be easy to propagate, causing sanitary problems. On the other hand, when trying to impart resistance to these ingredients at high temperatures, the original characteristics of ingredients such as melting in the mouth and flavor must be sacrificed, and only those with low commercial value can be obtained. there were.
さらに、求肥の物性は、季節、温度などの製造条件により大きく変化するので、求肥の製造には熟練した経験が必要であるにも関わらず、近年、和菓子店では後継者不足により技術の伝承が困難となり安定した求肥の製造ができなくなっている。一方、洋菓子店では、和の素材を取り込む志向が進んでいる。また、他業種からの和菓子業界への参入が年々進んでいる。しかしながら、何れの場合も新規参入者が好ましい物性の求肥を安定製造するには困難な場合が多く、さらには、中小の洋菓子メーカーでは求肥を製造するために必要な蒸し器すら保有していない施設も多い。 Furthermore, since the physical properties of fertilization varies greatly depending on the production conditions such as season and temperature, in spite of the fact that skilled experience is necessary for the production of fertilizer, in recent years, Japanese confectionery stores have passed down technology due to lack of successors. Difficult to produce stable fertilizer. On the other hand, at pastry shops, there is a tendency to incorporate Japanese ingredients. In addition, entry into the Japanese confectionery industry from other industries is progressing year by year. However, in any case, it is often difficult for new entrants to stably produce fertilizers with favorable physical properties.Furthermore, some small and medium-sized confectionery manufacturers do not even have the steamer necessary to produce fertilizers. Many.
この問題を解決するために、求肥を用いて餅状食品を製造する際に、用時に解凍し用いることができるブロック状の冷凍求肥が市販されている。しかしながら、一度解凍した求肥ブロックは再凍結して保存できないためロスが発生しているのが現状である。これを改善するために、求肥に配合する糖類の種類や配合割合を特定することにより冷解凍耐性を向上させた求肥やその製造方法が提案されている(例えば、特許文献1乃至3参照、)ものの、これらの求肥は依然として凍結、解凍を繰り返すと糊化澱粉質が老化し、硬化したり白濁するという不都合がある。 In order to solve this problem, block-shaped frozen fertilizers that can be thawed and used at the time of use when producing rice cake-like foods using fertilizers are commercially available. However, since the fertilized blocks that have been thawed once cannot be re-frozen and stored, there is a loss at present. In order to improve this, the fertilization and the manufacturing method which improved the cold thawing tolerance by specifying the kind and mixing | blending ratio of the saccharides mix | blended with a fertilization are proposed (for example, refer patent documents 1 thru | or 3). However, these fertilizers still have the inconvenience that when they are repeatedly frozen and thawed, the gelatinized starch is aged and hardens or becomes cloudy.
本発明は、餅状食品を製造するための原料生地としての求肥ブロック、とりわけ、冷解凍耐性に優れた求肥ブロックを提供すると共に、斯かる求肥ブロックを所望量、廉価に製造する方法を提供することを課題とする。 The present invention provides a fertilizer block as a raw material dough for producing rice cake-like food, particularly a fertilizer block excellent in cold thawing resistance, and a method for producing such a fertilizer block at a desired amount and at a low cost. This is the issue.
上記課題を解決するために、本発明者が鋭意研究を重ねた結果、糊化澱粉質、砂糖及びα,α−トレハロースと共に、マルトース及び/又はα−マルトシルα,α−トレハロースを含んでなる求肥であって、無水物換算で、澱粉質100質量部に対し糖類を150乃至400質量部含有し、かつ、糖類として砂糖30乃至250質量部及びα,α−トレハロース45乃至250質量部と共に、マルトース45乃至250質量部及び/又はα−マルトシルα,α−トレハロース10乃至250質量部を含有せしめることにより、その冷解凍耐性が有意に改善された求肥ブロックとし得ることを見出した。 In order to solve the above-mentioned problems, the present inventor has conducted extensive research, and as a result, fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose. In addition, maltose contains 150 to 400 parts by mass of saccharide with respect to 100 parts by mass of starch in terms of anhydride, and 30 to 250 parts by mass of sugar as sugar and 45 to 250 parts by mass of α, α-trehalose. It has been found that the inclusion of 45 to 250 parts by mass and / or 10 to 250 parts by mass of α-maltosyl α, α-trehalose can provide a fertilization block with significantly improved cold thawing resistance.
さらに、本発明者は、糊化澱粉質、砂糖及びα,α−トレハロースと共に、マルトース及び/又はα−マルトシルα,α−トレハロースを含んでなる求肥であって、無水物換算で、澱粉質100質量部に対し糖類を150乃至400質量部含有し、かつ、糖類として砂糖30乃至250質量部及びα,α−トレハロース45乃至250質量部と共に、マルトース45乃至250質量部及び/又はα−マルトシルα,α−トレハロース10乃至250質量部を含有せしめる製造方法により従来の求肥ブロックよりも冷解凍耐性に優れた求肥ブロックを所望量、廉価に製造できることを見出した。 Furthermore, the present inventor is a fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starchy material, sugar and α, α-trehalose, and is starchy 100 in terms of anhydride. 150 to 400 parts by mass of saccharide with respect to parts by mass, and 30 to 250 parts by mass of sugar and 45 to 250 parts by mass of α, α-trehalose as sugars, and 45 to 250 parts by mass of maltose and / or α-maltosyl α , Α-trehalose was found to be capable of producing a desired amount and a low cost of a fertilizer block having better cold thawing resistance than a conventional fertilizer block by a production method containing 10 to 250 parts by mass.
すなわち、本発明は、糊化澱粉質、砂糖及びα,α−トレハロースと共に、マルトース及び/又はα−マルトシルα,α−トレハロースを含んでなる求肥であって、無水物換算で、澱粉質100質量部に対し糖類を150乃至400質量部含有し、かつ、糖類として砂糖30乃至250質量部及びα,α−トレハロース45乃至250質量部と共に、マルトース45乃至250質量部及び/又はα−マルトシルα,α−トレハロース10乃至250質量部を含有する求肥ブロックを提供することにより、上記課題を解決するものである。 That is, the present invention is a fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose, and is 100 mass of starch based on anhydride. 150 to 400 parts by mass of saccharide with respect to parts, and 30 to 250 parts by mass of sugar and 45 to 250 parts by mass of α, α-trehalose as sugars, 45 to 250 parts by mass of maltose and / or α-maltosyl α, By providing a fertilizing block containing 10 to 250 parts by mass of α-trehalose, the above problem is solved.
さらに、本発明は、無水物換算で、澱粉質100質量部に対し糖類を150乃至400質量部含有し、かつ、糖類として砂糖40乃至250質量部及びα,α−トレハロース45乃至250質量部と共に、マルトース45乃至250質量部及び/又はα−マルトシルα,α−トレハロース10乃至250質量部を含有せしめる求肥ブロックの製造方法を提供することにより、上記課題を解決するものである。 Furthermore, the present invention contains 150 to 400 parts by mass of saccharides with respect to 100 parts by mass of starch in terms of anhydride, and 40 to 250 parts by mass of sugar as sugars and 45 to 250 parts by mass of α, α-trehalose. The above-mentioned problems are solved by providing a method for producing a fertilizer block containing 45 to 250 parts by mass of maltose and / or 10 to 250 parts by mass of α-maltosyl α, α-trehalose.
本発明の求肥ブロックは、商品価値を失うことなく冷解凍を繰り返し行うことができる。 The fertilizing block of the present invention can be repeatedly subjected to cold thawing without losing commercial value.
本発明の求肥ブロックは、必要量だけ切り取り餅状食品を製造した後、残りは再度冷凍保存できるのでロスがなくなる。また、当該ブロックに分割予定溝を設けて、必要量だけの切り取りを容易にすることも有利に実施できる。 Since the fertilizing block of the present invention cuts out only the necessary amount to produce a rice cake-like food, the rest can be stored again frozen, so there is no loss. In addition, it is possible to advantageously carry out the necessary amount of cutting by providing a groove to be divided in the block.
本発明の求肥ブロックは、既存の製造設備により一定の条件で製造できるので物性の安定した求肥ブロックを所望量、廉価に提供できる。 Since the fertilizer block of the present invention can be manufactured under a certain condition by existing manufacturing equipment, a fertilizer block having stable physical properties can be provided in a desired amount and at a low price.
本発明の求肥ブロックは、5乃至10℃の低温状態でも硬化しないのでクリーム類や餡類などの具材を作業適性温度で包むことができる。 Since the fertilizing block of the present invention does not harden even at a low temperature of 5 to 10 ° C., ingredients such as creams and potatoes can be wrapped at a workable temperature.
本発明の求肥ブロックは、従来の求肥よりも柔らかいにもかかわらず保型性に優れている。 The fertilizing block of the present invention is excellent in shape retention despite being softer than conventional fertilizing.
本発明の求肥ブロックは、製菓製パン用オーブンや電子レンジで加熱できるので蒸し器がなくても餅状食品を製造することができ作業効率が向上する。 Since the fertilizing block of the present invention can be heated by a confectionery baking oven or a microwave oven, it is possible to produce a bowl-shaped food without a steamer, and the work efficiency is improved.
本発明の求肥ブロックは、生地が透明感のある薄い白色で、必要に応じ、適宜の色付けが簡単にできる。 In the fertilizing block of the present invention, the fabric is light white with transparency, and appropriate coloring can be easily performed as necessary.
本発明の求肥ブロックは、従来の求肥に比べ冷蔵、冷凍下でも粘弾性の低下や食感の劣化が少なく柔らかい口当たりを保つことができる。 The fertilizer block of the present invention can maintain a soft mouthfeel with less viscoelasticity and less texture even under refrigeration and freezing compared to conventional fertilizers.
本発明の求肥ブロックは、これを用いて製造した餅状食品が凍結解凍後も従来の餅状食品に比べ口溶けや風味に優れている。 The fertilizer block according to the present invention is superior in melting and flavor to the candy-like food produced using the same, even after freeze-thawing, compared to the conventional candy-like food.
本発明は、糊化澱粉質、砂糖及びα,α−トレハロースと共に、マルトース及び/又はα−マルトシルα,α−トレハロースを含んでなる求肥であって、無水物換算で、澱粉質100質量部に対し糖類を150乃至400質量部を含有し、かつ、糖類として砂糖30乃至250質量部及びα,α−トレハロース45乃至250質量部と共に、マルトース45乃至250質量部及び/又はα−マルトシルα,α−トレハロース10乃至250質量部を含有する求肥ブロックに関するものである。 The present invention is a fertilizer comprising maltose and / or α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose, and in terms of anhydride, 100 parts by mass of starch Containing 150 to 400 parts by mass of saccharide, and 30 to 250 parts by mass of sugar and 45 to 250 parts by mass of α, α-trehalose as a saccharide, and 45 to 250 parts by mass of maltose and / or α-maltosyl α, α -It relates to a fertilizing block containing 10 to 250 parts by mass of trehalose.
以下、本発明の実施の形態について詳述するに、本発明の求肥ブロックは、冷凍、解凍を繰り返しても、糊化澱粉質の老化等による硬化や食感の劣化がなく、この求肥ブロックを用いて製造した餅状食品は良好な風味、食感を有し、かつ、冷解凍耐性に優れ、冷蔵あるいは冷凍保存時の低温(約−20℃)においても硬化せずに柔らかさを保ち、長期間冷凍しても変質し難い。 In the following, the embodiment of the present invention will be described in detail. The fertilizer block of the present invention is free from hardening and deterioration of texture due to aging of gelatinized starch, even if it is repeatedly frozen and thawed. The cocoon-like food produced using this product has a good flavor and texture, and is excellent in cold thawing resistance, and remains soft without being cured even at a low temperature (about −20 ° C.) during refrigeration or frozen storage. Difficult to change even if frozen for a long time.
斯かる性質を有する本発明の求肥ブロックは、澱粉質に、糖類、水を加えて加熱、混練し澱粉を糊化させたもので、無水物換算で、澱粉質100質量部に対し糖類150乃至400質量部、より望ましくは150乃至260質量部の配合組成を有するものである。澱粉質に対する糖類の配合割合が低くすぎると求肥ブロックの冷解凍耐性が低下し、逆に、多過ぎるとダレて保型性が低下する。また、澱粉質に対する水の配合割合が低く過ぎると求肥の弾性が低下し、逆に、多すぎると保型性が低下する。 The fertilizing block of the present invention having such properties is obtained by adding starch and water to starch and heating and kneading to gelatinize the starch. In terms of anhydride, 150 to It has a blend composition of 400 parts by weight, more preferably 150 to 260 parts by weight. If the blending ratio of saccharides to starch is too low, the cold thawing resistance of the fertilized block will decrease, and conversely if too high, the shape retention will be reduced. On the other hand, if the blending ratio of water with respect to starch is too low, the elasticity of fertilization decreases, and conversely if too high, the shape retention property decreases.
本発明でいう澱粉質とは、穀類、イモ類などの澱粉含有植物組織から常法により調製される澱粉高含有物であって、無水物換算で澱粉を約88質量%(以下、本明細書では特にことわらない限り質量%を「%」という)以上を含むものをいう。求肥に含まれる澱粉質の量は、常法により、求肥に含まれる澱粉量を測定し、澱粉質に含まれる澱粉の含有率(%)で除し、100倍して求めることができる。ちなみに、澱粉質に含まれる澱粉の含有率は、通常、無水物換算で、穀類を粉末化した穀類粉の場合、澱粉質の質量の90%前後であり、穀類やイモ類から製造した澱粉の場合は、通常、その質量の98%前後である(例えば、『五訂食品成分表、』、28乃至47頁、女子栄養大学出版部(2001年発行)参照)。本発明の求肥ブロックやその原料として用いる澱粉質に含まれる澱粉を定量する場合、例えば、無水物換算で2.5乃至3.0gに相当する求肥から、80容積%エタノールにより少糖類を完全に抽出した残留物を200mlの水に分散し、塩酸濃度2.5%とし、沸騰水中で2.5時間加熱する。冷却した後濾過した濾液を250mlとし、必要があればさらに脱イオン水で希釈しグルコースとして50乃至150μg/mlにした水溶液のグルコース量をソモギ法で定量し、得られる澱粉量から求めればよい(例えば、『加工食品の栄養成分分析法』、102乃至104頁、社団法人日本栄養食品協会発行(1986年)参照)。なお、脂質や蛋白成分を練り込んだ求肥や、脂質や蛋白成分を比較的多く含む澱粉質中の澱粉量を定量する場合は、少糖類の抽出処理に加え、クロロフォルム−メタノール混液等による脱脂や、リンタングステン酸やカレ試薬等による徐蛋白を行なう必要がある場合がある。 The starchy substance referred to in the present invention is a high starch content prepared from starch-containing plant tissues such as cereals and potatoes by a conventional method, and is about 88% by mass (hereinafter referred to as the present specification) of starch in terms of anhydride. In this case, unless otherwise specified, the mass% includes “%” or more. The amount of starch contained in the fertilizer can be determined by measuring the amount of starch contained in the fertilizer, dividing by the starch content (%) contained in the starch, and multiplying it by 100 by a conventional method. By the way, the content of starch contained in starch is usually around 90% of the mass of starch in the case of cereal powdered cereals in terms of anhydride, and the starch produced from cereals and potatoes In some cases, it is usually around 98% of the mass (see, for example, “Fiveth Food Ingredients Table”, pages 28 to 47, published by Women's Nutrition University Press (2001)). When quantifying the starch contained in the fertilization block of the present invention or the starch used as its raw material, for example, from the fertilizer corresponding to 2.5 to 3.0 g in terms of anhydride, the oligosaccharide is completely removed with 80% by volume ethanol. The extracted residue is dispersed in 200 ml of water to a hydrochloric acid concentration of 2.5% and heated in boiling water for 2.5 hours. After cooling, the filtrate is filtered to 250 ml, and if necessary, the amount of glucose in an aqueous solution further diluted with deionized water to 50 to 150 μg / ml as glucose is quantified by the somogi method and obtained from the amount of starch obtained ( For example, “Nutrition analysis method for processed foods”, pages 102 to 104, published by the Japan Nutrition Food Association (1986)). In addition, when quantifying the amount of starch in starch containing kneading lipids and protein components and starches containing a relatively large amount of lipids and protein components, in addition to extraction of oligosaccharides, degreasing with chloroform-methanol mixture, etc. In some cases, it is necessary to carry out gradual protein using phosphotungstic acid or a Kale reagent.
本発明で用いる澱粉質としては、通常、モチ澱粉を含むモチ澱粉質が用いられ、ウルチ澱粉を含むウルチ澱粉質を、澱粉質質量の30%程度まで併用することも可能である。通常、モチ澱粉質:ウルチ澱粉質が約1乃至0.7:0乃至0.3の質量比で構成されたものが用いられ、約1乃至0.9:0乃至0.1のものが望ましく、モチ澱粉質のみからなるものがより望ましい。ちなみに、後述する実験で示すように、ウルチ澱粉質を併用した場合、求肥特有の弾性、柔らかさ・伸びなどの物性は、求肥に含まれる澱粉のアミロースとアミロペクチンの含有量により有意に変動するので、求肥ブロック中のアミロペクチン含有量が、無水物換算で、求肥ブロックに含まれる澱粉量の94%以上、望ましくは97%以上、さらに望ましくは99%以上となるように、その配合量を調整する必要がある。求肥ブロック中のアミロペクチン含有量が、無水物換算で、求肥ブロックに含まれる澱粉の94%未満の場合には、冷凍耐性に欠けるだけでなく、求肥としての柔らかさ・伸びに欠ける場合があるので好ましくない。換言すれば、澱粉は、アミロースとアミロペクチンとで構成されているので、求肥ブロック中のアミロース含有量が、無水物換算で、求肥ブロックに含まれる澱粉量の6%未満、望ましくは3%未満、さらに望ましくは1%未満の場合には、冷凍耐性に優れ、求肥としての柔らかさ・伸びを持つ求肥ブロックが調製できることを意味している。 As the starchy material used in the present invention, a waxy starchy material containing a waxy starch is usually used, and it is possible to use a starchy starchy material containing a urchy starch in combination up to about 30% of the starchy mass. In general, a mixture of glutinous starch and urchy starch in a mass ratio of about 1 to 0.7: 0 to 0.3 is used, preferably about 1 to 0.9: 0 to 0.1. More preferably, it consists only of mochi starch. By the way, as shown in the experiment to be described later, physical properties such as elasticity, softness, elongation, etc. peculiar to fertilization vary significantly depending on the contents of starch amylose and amylopectin contained in the fertilization, as shown in the experiment described later. The blending amount is adjusted so that the amylopectin content in the fertilizer block is 94% or more, preferably 97% or more, more preferably 99% or more of the starch content in the fertilizer block in terms of anhydride. There is a need. If the amylopectin content in the fertilizer block is less than 94% of the starch contained in the fertilizer block in terms of anhydride, not only does it lack freezing tolerance, but it may lack softness and elongation as a fertilizer. It is not preferable. In other words, since the starch is composed of amylose and amylopectin, the amylose content in the fertilizer block is less than 6%, preferably less than 3% of the starch content contained in the fertilizer block in terms of anhydride. More desirably, if it is less than 1%, it means that a fertilization block having excellent freezing tolerance and softness / elongation as a fertilizer can be prepared.
本発明で用いるモチ澱粉質とは、アミロペクチンのみからなるモチ種穀類由来の澱粉を含むものをいい、モチ米由来の澱粉質が好ましい。モチ米由来の澱粉質としては、例えば、モチ米澱粉、モチ粉、白玉粉、味甚粉、道明寺粉等を挙げることができる。また、モチ種植物、例えば、モチトウモロコシ、モチ小麦、モチキビ、モチアワ由来の澱粉質で、モチ米由来の澱粉質の一部或いは全部を適宜代替することができる。 The waxy starch used in the present invention means a starch containing starch derived from waxy cereals consisting only of amylopectin, and starchy starch derived from waxy rice is preferred. Examples of the starchy material derived from glutinous rice include glutinous rice starch, glutinous flour, white ball flour, miso flour, and Domyoji flour. Moreover, the starchy substance derived from a waxy seed plant, for example, waxy corn, waxy wheat, waxy millet, and rice cake, can be substituted for part or all of the starchy substance derived from waxy rice.
本発明で用いるウルチ澱粉質とは、アミロースとアミロペクチンからなる澱粉を含むウルチ種植物由来の澱粉質をいい、ウルチ種植物、例えば、米、トウモロコシ、小麦などの種子のような地上組織に由来の澱粉質、馬鈴薯などの根茎、甘藷、キヤッサバ(タピオカ)、葛、蕨などの塊根のような地下組織由来の澱粉質を用いてもよい。さらには、アセチル化リン酸架橋澱粉、ヒドロキシプロピルリン酸化架橋澱粉、リン酸架橋澱粉などの加工澱粉を用いることもできる。ちなみに、これらのウルチ種植物由来の澱粉質のアミロペクチン含量は、通常、無水物換算で、澱粉量の75乃至85%程度である。 The urchy starch used in the present invention refers to a starchy substance derived from a urchy seed plant including a starch composed of amylose and amylopectin, and is derived from a ground tissue such as a seed of a urchy seed plant, for example, rice, corn, wheat, etc. Starch material, rhizomes such as potatoes, starches derived from underground tissues such as tuberous roots such as sweet potatoes, cassava (tapioca), kuzu, and koji may be used. Furthermore, modified starches such as acetylated phosphoric acid crosslinked starch, hydroxypropyl phosphorylated crosslinked starch, and phosphoric acid crosslinked starch can also be used. By the way, the amylopectin content of starch derived from these Uruchi species plants is usually about 75 to 85% of the starch amount in terms of anhydride.
澱粉質やこれを用いて製造した求肥ブロックに含まれる澱粉のアミロペクチン及びアミロース含量は、上記澱粉の定量用に澱粉質や求肥から抽出した澱粉を用い、例えば、ヨウ素親和力測定法やヨウ素呈色比色法などの常法によりアミロースを定量し、別途、上記方法により澱粉をグルコースにまで加水分解した後、ソモギ法により求めたグルコース量から澱粉量を求め、アミロース量を減じてアミロペクチン量とする方法などの公知の方法により求めればよい(例えば、『生物化学実験法19 澱粉・関連糖質実験法』、89乃至94頁、学会出版センター発行(1986年)参照)。また、市販の分析用キット(例えば、日本バイオコン株式会社販売、商品名『アミロース/アミロペクチン測定キット』)を用いて測定してもよいし、財団法人日本食品分析センターなどの分析機関に依頼し測定してもよい。 The amylopectin and amylose content of the starch contained in the fertilizer block produced using the starch and the starch is determined using the starch extracted from the starch and fertilizer for the determination of the starch, for example, iodine affinity measurement method or iodine color ratio. A method in which amylose is quantified by a conventional method such as a color method, and after starch is hydrolyzed to glucose by the above method, the amount of starch is obtained from the amount of glucose obtained by the somogi method, and the amount of amylose is reduced to obtain the amount of amylopectin (See, for example, “Biochemical Experimental Method 19 Starch / Related Carbohydrate Experimental Method”, pages 89 to 94, published by Academic Publishing Center (1986)). Alternatively, measurement may be performed using a commercially available analysis kit (for example, sold by Nippon Biocon Co., Ltd., trade name “Amyrose / Amylopectin Measurement Kit”), or requested by an analysis organization such as the Japan Food Analysis Center. May be.
本発明で用いる糖類としては、少なくとも、砂糖及びα,α−トレハロースと共に、マルトース及び/又はα−マルトシルα,α−トレハロースを必須の要件とし、無水物換算で澱粉質100質量部に対し糖類を合計150乃至400質量部、より望ましくは150乃至260質量部配合すればよい。これら3種類、望ましくは4種類の糖類以外の他の糖類を必要に応じさらに配合する場合には、これら3種類、望ましくは4種類の糖類の配合量の合計は、無水物換算で、糖類の合計の配合量から他の糖類の配合量を減じた範囲の量とすればよい。また、これら3種類、望ましくは4種類の糖類の個々の配合量は、無水物換算で、澱粉質100質量部に対し砂糖15乃至250質量部、望ましくは45乃至200質量部及びα,α−トレハロース45乃至250質量部、望ましくは45乃至200質量部と共に、マルトース20乃至250質量部、望ましくは45乃至200質量部及び/又はα−マルトシルα,α−トレハロース10乃至250質量部、望ましくは10乃至200質量部を配合すればよい。さらに、商品価値を失うことなくより優れた冷解凍耐性を求肥ブロックにもたせるためには、砂糖、α,α−トレハロース、マルトース及びα−マルトシルα,α−トレハロースを前記割合で配合すればよい。これらの糖類以外の他の糖類としては、転化糖、水飴、ブドウ糖、α−マルトシルα,α−トレハロース以外のα,α−トレハロース糖質誘導体等の還元糖や非還元糖、ソルビトール、マルチトール、キシリトール等の糖アルコール等を適宜用いることができる。本発明では、砂糖、α,α−トレハロース、マルトース及びα−マルトシルα,α−トレハロースを既述のような配合組成で用いることがポイントであり、砂糖及びα,α−トレハロースに加えて、マルトース及び/又はα−マルトシルα,α−トレハロースをこのように用いることにより、極めて冷解凍耐性に優れ、繰り返し凍結解凍を繰り返しても物性に殆ど変化がなく、食感の劣化がない風味、呈味の優れた求肥ブロックを得ることができる。 As sugars used in the present invention, at least maltose and / or α-maltosyl α, α-trehalose together with sugar and α, α-trehalose is an essential requirement, and saccharides are added to 100 parts by mass of starch in terms of anhydride. A total of 150 to 400 parts by mass, more preferably 150 to 260 parts by mass may be blended. When other saccharides other than these three types, preferably the four types of saccharides are further blended as necessary, the total amount of these three types, preferably the four types of saccharides, is calculated in terms of anhydride in terms of saccharides. What is necessary is just to set it as the quantity of the range which reduce | subtracted the compounding quantity of the other saccharides from the total compounding quantity. In addition, the blending amounts of these three kinds, preferably four kinds of saccharides are 15 to 250 parts by weight, preferably 45 to 200 parts by weight, and α, α- Trehalose 45 to 250 parts by weight, preferably 45 to 200 parts by weight, and maltose 20 to 250 parts by weight, preferably 45 to 200 parts by weight and / or α-maltosyl α, α-trehalose 10 to 250 parts by weight, preferably 10 What is necessary is just to mix | blend thru | or 200 mass parts. Furthermore, in order to give the fertilization block superior cold thawing resistance without losing commercial value, sugar, α, α-trehalose, maltose and α-maltosyl α, α-trehalose may be blended in the above ratio. Examples of saccharides other than these saccharides include invert sugar, starch syrup, glucose, α-maltosyl α, α-α-trehalose carbohydrate derivatives other than α-trehalose, non-reducing sugars, sorbitol, maltitol, Sugar alcohols such as xylitol can be used as appropriate. In the present invention, it is important to use sugar, α, α-trehalose, maltose and α-maltosyl α, α-trehalose in the composition described above. In addition to sugar and α, α-trehalose, maltose And / or by using α-maltosyl α, α-trehalose in this way, it is extremely excellent in cold thawing resistance, there is almost no change in physical properties even after repeated freezing and thawing, and flavor and taste without deterioration in texture. Excellent fertilizing block can be obtained.
本発明の求肥ブロックの水分量としては、無水物換算で澱粉質100質量部に対し100乃至200質量部、望ましくは130乃至200質量部とすればよい。斯かる配合組成により、加熱糊化したとき求肥特有の適度の弾性、伸び、柔らかさを求肥ブロックにもたせることができる。澱粉質に対する水分量の配合量が少な過ぎると求肥の弾性が低下して食感が低下し、逆に、多過ぎると柔らか過ぎて保型性が低下する。ちなみに、糊化澱粉に適度の弾性、伸び、柔らかさを与えるために必要となる水分量は、糊化澱粉質に含まれるアミロースとアミロペクチンの割合に依存するので、実質的にアミローススを含んでいないか、或いは、アミロース含量が無水物換算で澱粉量の6%未満の澱粉質を用いる本発明の求肥ブロックにおいては、後述する実験に示すとおり、斯かる水分の配合割合が好適である。なお、本発明でいう水分量とは求肥ブロックの製造に用いる水及び水以外の原料に含まれる水分の総和をいい、結晶水などの化合水を含む。求肥ブロック中の水分量の定量は、常法に従って、カールフィシャー法により測定すればよい。 The water content of the fertilizer block of the present invention may be 100 to 200 parts by mass, preferably 130 to 200 parts by mass, based on 100 parts by mass of starch in terms of anhydride. With such a composition, the fertilizer block can have moderate elasticity, elongation and softness peculiar to fertilization when heat gelatinized. If the amount of water added to the starch is too small, the elasticity of fertilization decreases and the texture decreases, and conversely, if too much, the shape retainability decreases. By the way, the amount of water required to give the gelatinized starch moderate elasticity, elongation and softness depends on the ratio of amylose and amylopectin contained in the gelatinized starch. Otherwise, in the fertilization block of the present invention using starch having an amylose content of less than 6% of the starch in terms of anhydride, such a blending ratio of moisture is suitable as shown in the experiment described later. In addition, the water content as used in the field of this invention means the sum total of the water | moisture content contained in raw materials other than the water used for manufacture of a fertilizer block, and water, and compound water, such as crystal water, is included. What is necessary is just to measure the moisture content in a fertilizer block by the Karl Fischer method according to a conventional method.
さらに、本発明では、求肥ブロックの「ダレ」防止、柔らかさや伸び調節のために、乳化剤若しくは増粘剤、又はそれらの双方を配合することができる。その配合量としては、無水物換算で、澱粉質100質量部に対し増粘剤と乳化剤とを合計で0.01乃至0.5質量部、望ましくは0.02乃至0.25質量部配合すればよい。増粘剤としては、マンナン、プルランなどを例示することができ、取り扱いの容易さからはマンナンが望ましい。乳化剤としては、グリセリン脂肪酸エステル、シュガーエステル、レシチンなどを例示することができ、ダレ防止効果の強さの点ではグリセリン脂肪酸エステル、シュガーエステルがより望ましく、グリセリン脂肪酸エステルが特に望ましい。 Furthermore, in this invention, an emulsifier or a thickener, or both can be mix | blended in order to prevent "sagging" of a fertilizer block and to adjust softness and elongation. The blending amount is 0.01 to 0.5 parts by weight, preferably 0.02 to 0.25 parts by weight in total of thickener and emulsifier based on 100 parts by weight of starch in terms of anhydride. That's fine. Examples of the thickener include mannan and pullulan, and mannan is desirable for ease of handling. Examples of the emulsifier include glycerin fatty acid ester, sugar ester, lecithin and the like, and glycerin fatty acid ester and sugar ester are more desirable, and glycerin fatty acid ester is particularly desirable in terms of the strength of the sagging prevention effect.
澱粉質、糖類及び水を前記質量比となるよう混合し、又は、混合しつつ、加熱し混練し澱粉を糊化させると共に糖類を完全に溶解した求肥に、さらに必要に応じ、着香料、着色料などを加えて混練し、無水物換算で、澱粉質100質量部、糖類150乃至400質量部、望ましくは150乃至260質量部で、かつ、無水物換算で澱粉質100質量部に対し水分量100乃至200質量部、望ましくは130乃至200質量部の配合からなる組成の求肥を製造する。なお、斯かる求肥の製造工程において、糖類の添加時期は、最初にすべての糖類を澱粉質及び水と混合し加熱して澱粉を糊化させてもよく、別々に添加してもよく、また、澱粉質に水を加え加熱し澱粉を糊化した後、1乃至数回に分けて加えてもよく、α−マルトシルα,α−トレハロース以外の糖類を先に添加し、次いでα−マルトシルα,α−トレハロースを生地に加え練り込むこともできる。α−マルトシルα,α−トレハロースを最後に添加するとその添加量を微調整することにより、求肥ブロックの柔らかさや伸びを容易に調節できるメリットがある。さらに、α−マルトシルα,α−トレハロースの添加量を調整することにより、求肥の粘弾性を減じ、絞り袋を用い押し出しながら成形することのできる求肥を調製することもできる。ちなみに、糖類は、粉末状で添加してもよく、あらかじ水に溶解し添加してもよい。また、α−マルトシルα,α−トレハロースは精製されたものを用いてもよく、既述の配合が達成できるのであればα−マルトシルα,α−トレハロースを含有する市販のシラップ(例えば、株式会社林原商事販売、商品名『ハローデックス』、水分約27%、α−マルトシルα,α−トレハロース純度約53%)を用いてもよい。 Starch, saccharide and water are mixed so as to have the above mass ratio, or while mixing, heated and kneaded to gelatinize starch and completely dissolve saccharide, and if necessary, flavoring, coloring Addition of ingredients, etc., kneading, 100 parts by weight of starch in terms of anhydride, 150 to 400 parts by weight of sugar, preferably 150 to 260 parts by weight, and water content to 100 parts by weight of starch in terms of anhydride A fertilizer having a composition comprising 100 to 200 parts by mass, preferably 130 to 200 parts by mass is produced. In addition, in the manufacturing process of such fertilization, the addition timing of saccharides may be such that all saccharides are first mixed with starch and water and heated to gelatinize starch, or may be added separately, After adding starch to water and heating to gelatinize starch, it may be added in one to several times, and sugars other than α-maltosyl α, α-trehalose are added first, and then α-maltosyl α , Α-trehalose can be added to the dough and kneaded. When α-maltosyl α, α-trehalose is added last, there is an advantage that the softness and elongation of the fertilized block can be easily adjusted by finely adjusting the amount of addition. Furthermore, by adjusting the amount of α-maltosyl α, α-trehalose added, it is possible to reduce the viscoelasticity of the fertilizer and to prepare a fertilizer that can be molded while being extruded using an air bag. Incidentally, saccharides may be added in powder form, or may be added after dissolving in water. Further, α-maltosyl α, α-trehalose may be purified, and a commercially available syrup containing α-maltosyl α, α-trehalose (for example, a corporation) Hayashibara Shoji, trade name “Hellodex”, about 27% moisture, α-maltosyl α, α-trehalose purity about 53%) may be used.
澱粉質に糖類と水とを加え混合又は混合しつつ加熱し混練する方法としては、蒸練機やニーダー等による混合や製パン用のたて型ミキサーによる混合の他、良好に澱粉質、糖類、水を混合し得る手法、機器であれば特に何らの制限はなく、例えば、澱粉質、糖類、水を混合する工程を手で捏ねることも随意である。斯くして製造された求肥は使用目的や使用量により適宜の大きさの求肥ブロック成型用容器に展延し、そのままで、あるいは、室温乃至氷温(0℃前後)まで冷却し用いてもよく、冷却後ラッピングし用時まで冷蔵保存することもできる。長期間保存する場合は適宜の大きさの容器に展延した求肥を、常法により−20乃至−40℃の周囲温度により急速冷凍し、冷凍工程の途中乃至終了した後、必要に応じて当該ブロックに、例えば、V字乃至U字状の分割予定溝を設け、次いで、保存時の求肥ブロック表面の乾燥を防止するためにラッピングすることにより求肥ブロック製品とすればよい。この求肥ブロックは用時まで−20℃以下で保存すればよい。また、当該ブロックの切り取り、分割を容易にするために、分割予定溝を設ける際には、例えば、求肥ブロック1個が2乃至20kgのものであれば、分割して使用する質量をこれの1/2乃至1/100程度になるように、その溝を、例えば、単数又は複数の直線状に、あるいは、これが交叉する状態に設ければよい。このように分割予定溝を設けた求肥ブロックは、凍結状態又は半解凍状態でも、この溝に従って切り取り、分割が可能である。 As a method of heating and kneading while adding or mixing saccharides and water to starch, mixing with a steamer or kneader, mixing with a vertical mixer for bread making, starch, saccharides are excellent There is no particular limitation as long as it is a method and equipment capable of mixing water, and for example, it is optional to manually mix the steps of mixing starch, sugar and water. The fertilizer produced in this way can be used in a fertilizer block molding container of an appropriate size depending on the purpose and amount of use, and can be used as it is or after cooling to room temperature to ice temperature (around 0 ° C.). After cooling, it can be wrapped and stored refrigerated until use. When storing for a long period of time, fertilizer spread in an appropriately sized container is rapidly frozen at an ambient temperature of −20 to −40 ° C. by an ordinary method, and after the freezing process is completed or completed, For example, a V-shaped to U-shaped division-scheduled groove may be provided in the block, and then the fertilized block product may be obtained by lapping to prevent drying of the fertilized block surface during storage. This fertilizing block may be stored at −20 ° C. or lower until use. In addition, in order to facilitate the cutting and dividing of the block, when providing the planned dividing groove, for example, if one fertilizer block is 2 to 20 kg, the divided mass used is 1 The grooves may be provided, for example, in the form of a single or a plurality of straight lines, or in a state where they cross each other so as to be about / 2 to 1/100. Thus, the fertilizer block provided with the division | segmentation planned groove | channel can be cut out and divided | segmented according to this groove | channel also in a frozen state or a half-thaw state.
上記のごとき方法により製造される本発明の求肥ブロックは糊化澱粉質を含んでいるにもかかわらず極めて冷解凍耐性に優れ、凍結解凍を繰り返しても物性に殆ど変化がなく、澱粉の老化による白濁化を起こさないので透明感のある薄い白色で、食感の劣化もない。また、周囲温度−20℃での凍結と4℃での解凍を3乃至5回繰り返した場合でも、後で詳述するクリープメーターを用いる測定方法により、品温4℃の求肥ブロックのブロック片の歪率が50%となるときの破断強度が0.05以上0.20N未満、特に望ましくは0.09乃至0.15Nの範囲の破断強度を維持することができるので、具材(フィリング)との組合せ作業を周囲温度5乃至15℃の低温環境下で行うこともできるし、着香料、着色料、調味料などを練り込むことで、求肥に着色や風味付すことも容易である。例えば、粉末よもぎ、粉末ハーブ、粉末ゆず、粉末胡椒、粉末シナモン・ニッキ、粉末ミルク、粉末チーズ、粉末味噌、黒糖、粉末酒、茶・紅茶・コーヒーの粉末やその抽出物の粉末、蜜漬けした果物、野菜のチップ、フルーツソース、フルーツパウダー、野菜パウダーなどを練り込むことも有利に実施できる。 The fertilization block of the present invention produced by the method as described above is extremely excellent in cold thawing resistance even though it contains gelatinized starch, and there is almost no change in physical properties even after repeated freezing and thawing, due to starch aging. Since it does not cause white turbidity, it is a light white with transparency and there is no deterioration in texture. Even when freezing at ambient temperature −20 ° C. and thawing at 4 ° C. is repeated 3 to 5 times, the measuring method using a creep meter described in detail later, Since the breaking strength when the strain rate is 50% is 0.05 or more and less than 0.20 N, and particularly desirably, the breaking strength in the range of 0.09 to 0.15 N can be maintained. These combination operations can be performed in a low-temperature environment at an ambient temperature of 5 to 15 ° C., and the kneading can be easily colored or flavored by kneading a flavoring agent, a coloring agent, a seasoning or the like. For example, powdered mugwort, powdered herb, powdered yuzu, powdered pepper, powdered cinnamon / nicki, powdered milk, powdered cheese, powdered miso, brown sugar, powdered liquor, tea / tea / coffee powder and its extract powder, pickled It is also advantageous to knead fruits, vegetable chips, fruit sauces, fruit powders, vegetable powders and the like.
本発明の求肥ブロックは和洋菓子類や冷菓類、例えば大福、イチゴ大福、紫芋大福、ガナッシュクリーム大福、カスタード大福、ショコラ餅、キャラメル餅、ウグイス餅、豆餅、求肥ロール、求肥クレープ、若鮎、どら焼き、最中、アイスクリーム、ラクトアイスクリーム、シャーベット、フローズンデザートなど餅状食品の製造に用いることができる。また、メレンゲを練り込むことで雪平等も容易にできる。さらに、嚥下食にも応用可能である。また、本発明の求肥ブロックはロールイン技法におけるロールイン油脂の様に、広く展延し折り込みパイのようにスイートドウに折り込んだり、さらには、クッキー等の間に挟み込むなどの形態で用いることも随意である。これに加え、本発明の求肥ブロックをパン生地に練り込み焼成することで、パンに餅様の物性(餅み)を付与することができる上、焼成したパンの物性を安定化することもできる。しかも、本発明の求肥ブロックは一定の固さに容易に調節できるので、本発明の求肥ブロックを用いることにより、求肥の製造ロット間の固さのバラツキに起因するパン生地の固さブレを容易に解消することができる。また、チーズ大福を製造する場合には、原料チーズにα、α―トレハロースを添加、混合して、これを常法に従って溶解乳化することによって、溶解塩の低減を可能にしたチーズ製品の包餡が容易となる。 The fertilizing block of the present invention includes Japanese and Western confectionery and frozen confectionery, such as Daifuku, Strawberry Daifuku, Shion Daifuku, Ganache Cream Daifuku, Custard Daifuku, Chocolat rice cake, Caramel rice cake, Warbler rice cake, Bean rice cake, Fertilizer roll, Whey rice cake, Dora During baking, in the middle, it can be used for the production of rice cake such as ice cream, lacto ice cream, sorbet, frozen dessert. Moreover, snow leveling can be facilitated by kneading meringue. Furthermore, it can be applied to swallowing meals. In addition, the fertilizer block of the present invention can be used in the form of a roll-in technique, such as roll-in fats and oils, widely spread and folded into a sweet dough like a pie, or further sandwiched between cookies. Is voluntary. In addition to this, kneading-like physical properties (bitterness) can be imparted to the bread by kneading the fertilizing block of the present invention into the bread dough, and the physical properties of the baked bread can be stabilized. In addition, since the fertilization block of the present invention can be easily adjusted to a certain firmness, by using the fertilization block of the present invention, the breadth of bread dough due to unevenness in hardness between fertilizer production lots can be easily achieved. Can be resolved. In addition, when manufacturing cheese Daifuku, cheese product packaging that enables reduction of dissolved salt by adding and mixing α, α-trehalose to raw cheese and dissolving and emulsifying this in accordance with conventional methods. Becomes easy.
以下、実験により本発明をさらに詳しく説明する。
なお、本実験及び後述の実施例における澱粉質に含まれているアミロペクチン及びアミロース含量の測定は、財団法人日本食品分析センターに依頼した。
Hereinafter, the present invention will be described in more detail by experiments.
In addition, the measurement of the amylopectin and amylose content contained in the starch substance in this experiment and the below-mentioned Example requested the Japan Food Research Center.
<実験1>
<求肥ブロックの冷解凍耐性に及ぼす各種糖類配合の影響>
澱粉質、糖類、水を用い表1に示す配合量(水以外は無水物換算した質量部で表示)となるように求肥ブロックを調製し、各種糖類の配合による求肥ブロックの冷解凍耐性に及ぼす影響を調べた。すなわち、澱粉質として餅粉(小城製粉株式会社販売、商品名『Gもちミックス粉』、水分量約13%、無水物換算でアミロペクチンを澱粉量の99%含有)を用いた。この澱粉質に適量の水を加えて蒸練機に入れ13分蒸して糊化した生地とし、次いで加温しながら砂糖(市販のグラニュー糖)とα,α−トレハロース2含水結晶粉末(株式会社林原商事販売、商品名『トレハ』)とを数回に分けて生地に練り込んだ。この生地を金属トレイに展延し、対照の求肥ブロック(被験試料1)を調製すると共に、当該生地にさらに、水飴(株式会社林原商事販売、商品名『酸糖化水飴』)、グルコース1含水結晶粉末(試薬級)、マルトース1含水結晶粉末(株式会社林原生物化学研究所調製、純度98%以上)、マルトテトラオース非晶質粉末(株式会社林原生物化学研究所調製、純度97%以上)、ソルビトール無水結晶粉末(試薬級)、マルチトール無水結晶粉末(株式会社林原生物化学研究所販売、試薬級、純度99%以上)、マルトテトライトール非晶質粉末(株式会社林原生物化学研究所調製、純度98%以上)、α−マルトシルα,α−トレハロース非晶質粉末(株式会社林原生物化学研究所調製、純度98%以上)の何れか1種を加えて生地に練り込み糖類を完全溶解し、金属製トレイに展延し各配合組成の求肥ブロック(被験試料2乃至9)1個を調製した。これらの求肥ブロックを、−80℃で急速冷凍し、保存中に表面が乾燥するのを防ぐため冷凍途中でラッピングし、冷凍求肥ブロックを調製した。これらの冷凍求肥ブロックの冷解凍耐性を調べるために、冷凍求肥ブロックを4℃の冷蔵庫内で解凍した。さらに、解凍した求肥ブロックを−20℃で再凍結し4℃の冷蔵庫内で解凍するサイクルを4回繰り返した。冷解凍耐性の判定は、各解凍後の被験試料を目視と蝕感により検査し、−80℃で急速冷凍する前の被験試料1の求肥ブロック(以下、「対照求肥ブロック」という。)と比較した。判定は冷凍求肥ブロックを最初に4℃の冷蔵庫で解凍したとき既に生地の透明感がなく(澱粉の老化による)ブロックが硬化している場合を冷解凍耐性なし(×)、解凍した冷凍求肥ブロックを、さらに凍結、解凍するサイクルが1回までは対照求肥ブロックとほぼ同じ生地の透明感と柔らかさとを維持していた場合を弱い冷解凍耐性あり(△)、凍結、解凍するサイクルが2回までは対照求肥ブロックとほぼ同じ生地の透明感と柔らかさとを維持していた場合を冷解凍耐性あり(○)、凍結、解凍するサイクルを3回乃至4回繰り返した後でも対照求肥ブロックとほぼ同じ生地の透明感と柔らかさとを維持していた場合を顕著な冷解凍耐性あり(◎)、とする4段階で評価した。結果を表1に併せて示す。なお、本明細書の実験で用いる水以外の各成分の配合量は無水物換算した数値で示す。また、各糖類の純度は試験に用いた標品の無水物換算での含量を百分率(%)で表する。
<Experiment 1>
<Effects of various sugars on cold-thawing resistance of fertilizer blocks>
A fertilizer block is prepared using starch, saccharides, and water so as to achieve the blending amounts shown in Table 1 (indicated by mass parts other than water in terms of anhydride), and affects the cold-thawing resistance of the fertilizer blocks by blending various sugars. The effect was investigated. That is, rice cake powder (sales of Ogi Flour Milling Co., Ltd., trade name “G mochi mix flour”, water content of about 13%, amylopectin containing 99% of starch content in terms of anhydride) was used as starch. Add an appropriate amount of water to this starch and put it in a steaming machine for 13 minutes to make a gelatinized dough. Then, while heating, add sugar (commercially available granulated sugar) and α, α-trehalose 2-hydrated crystal powder (Co., Ltd.) Hayashibara Shoji, trade name “Treha”) was kneaded into the dough several times. This dough was spread on a metal tray to prepare a control fertilization block (test sample 1), and further to the dough, Minamata (Hayashibara Shoji Co., Ltd., trade name “acidified syrup”), glucose 1 hydrous crystal Powder (reagent grade), maltose 1 hydrous crystal powder (prepared by Hayashibara Biochemical Laboratories, Inc., purity 98% or more), maltotetraose amorphous powder (prepared by Hayashibara Biochemical Laboratories, Inc., purity 97% or more), Sorbitol anhydrous crystal powder (reagent grade), maltitol anhydrous crystal powder (sales from Hayashibara Biochemicals Co., Ltd., reagent grade, purity 99% or more), maltotetritol amorphous powder (prepared by Hayashibara Biochemicals Laboratory Co., Ltd.) , Purity 98% or higher), α-maltosyl α, α-trehalose amorphous powder (prepared by Hayashibara Biochemical Laboratories, Inc., purity 98% or higher) Only sugars were completely dissolved, was spread on a metal tray Gyuhi block of each formulation composition (test sample 2 to 9) were prepared one with. These fertilized blocks were snap frozen at -80 ° C. and wrapped during freezing to prevent the surface from drying during storage to prepare frozen fertilized blocks. In order to examine the cold thawing resistance of these frozen fertilizer blocks, the frozen fertilizer blocks were thawed in a refrigerator at 4 ° C. Furthermore, the cycle which re-freezes the thawed fertilizer block at -20 degreeC and thaws in a 4 degreeC refrigerator was repeated 4 times. The determination of cold thawing tolerance is carried out by examining the test sample after each thawing by visual inspection and texture, and comparing it with the fertilization block of test sample 1 (hereinafter referred to as “control fertilization block”) before rapid freezing at −80 ° C. did. The judgment is that when the frozen fertilizer block is first thawed in a refrigerator at 4 ° C, the dough is not transparent (due to starch aging) and the block is hardened. In addition, when the freezing and thawing cycle is maintained until the same level of transparency and softness as the control fertilization block is maintained until one time, it has weak cold thawing resistance (△), and the cycle of freezing and thawing is twice. Until then, when the transparency and softness of the same fabric as the control fertilization block were maintained, it was cold thaw resistant (○), and even after repeating the freeze and thaw cycle 3 to 4 times, it was almost the same as the control fertilization block The case where the transparency and softness of the same fabric were maintained was evaluated in four stages, which were markedly cold-thaw resistant (◎). The results are also shown in Table 1. In addition, the compounding quantity of each component other than water used by experiment of this specification is shown by the numerical value converted into an anhydride. Moreover, the purity of each saccharide expresses the content of the sample used in the test in terms of anhydride in percentage (%).
表1から明らかなように、無水物換算で、澱粉質100質量部に対し砂糖88質量部、α,α−トレハロース52質量部、マルトース30質量部、水分量120質量部配合の求肥ブロック(被験試料4)、及び、澱粉質100質量部に対し砂糖88質量部、α,α−トレハロース52質量部、α−マルトシルα,α−トレハロース30質量部、水分量120質量部配合の求肥ブロック(被験試料9)では優れた冷解凍耐性が認められた。砂糖88質量部、α,α−トレハロース52質量部に加えα−マルトシルα,α−トレハロース又はマルトース以外の糖類を配合した求肥ブロックは、被験試料1と同様に冷解凍耐性が認められなかった。この結果は、糖類として砂糖及びα,α−トレハロースに加え、α−マルトシルα,α−トレハロース又はマルトースを配合することにより求肥ブロックの冷解凍耐性を改善できることを示している。 As is apparent from Table 1, in terms of anhydride, a fertilizer block comprising 88 parts by weight of sugar, 52 parts by weight of α, α-trehalose, 30 parts by weight of maltose and 120 parts by weight of water (test) with respect to 100 parts by weight of starch. Sample 4), and a fertilizer block containing 100 parts by mass of starch and 88 parts by mass of sugar, 52 parts by mass of α, α-trehalose, 30 parts by mass of α-maltosyl α, α-trehalose, and 120 parts by mass of water (test) Sample 9) showed excellent cold thawing resistance. In the fertilizing block in which sugars other than α-maltosyl α, α-trehalose or maltose were added in addition to 88 parts by mass of sugar and 52 parts by mass of α, α-trehalose, cold-thawing resistance was not recognized as in Test Sample 1. This result shows that the cold thawing resistance of the fertilized block can be improved by adding α-maltosyl α, α-trehalose or maltose in addition to sugar and α, α-trehalose as sugars.
<実験2>
<求肥ブロックの冷解凍耐性に及ぼすマルトース配合量の影響1>
実験1においてマルトースの配合で冷解凍耐性の改善が認められたので、本実験では、冷解凍耐性を得ることのできるマルトースの配合量の範囲を調べた。すなわち、表2に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料10乃至18)1個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の被験試料10の求肥ブロックを対照とした)。その結果を表2に併せて示す。
<Experiment 2>
<Effect of blending amount of maltose on cold thawing resistance of fertilizer block 1>
In Experiment 1, since the improvement of cold thawing resistance was recognized by the combination of maltose, in this experiment, the range of the amount of maltose that can obtain the cold thawing resistance was examined. That is, based on the formulation shown in Table 2, one fertilizer block (test samples 10 to 18) was prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilization block of test sample 10 before quick freezing at −80 ° C.). The results are also shown in Table 2.
表2から明らかなように、無水物換算で、澱粉質100質量部に対し砂糖88質量部、α,α−トレハロース52質量部、マルトース21質量部、水分量120質量部配合の求肥ブロック(被験試料12)では弱い冷解凍耐性が認められた。さらに、上記と同じ配合で、マルトース32質量部以上の求肥ブロック(被験試料13乃至18)では優れた冷解凍耐性が認められた。この結果は、無水物換算で、澱粉質100質量部に対しマルトースを32質量部以上配合した求肥ブロックは冷解凍を2回繰り返しても澱粉の老化による硬化が抑制され柔らかい状態が維持され冷解凍耐性に優れていることを物語っている。 As is clear from Table 2, in terms of anhydride, a fertilizing block containing 88 parts by weight of sugar, 52 parts by weight of α, α-trehalose, 21 parts by weight of maltose, and 120 parts by weight of water (test) with respect to 100 parts by weight of starch. In sample 12) weak cold thawing resistance was observed. Furthermore, in the fertilization block (test samples 13 to 18) having maltose of 32 parts by mass or more with the same composition as described above, excellent cold thawing resistance was recognized. This result shows that, in terms of anhydride, a fertilizer block containing 32 parts by mass or more of maltose with respect to 100 parts by mass of starch is prevented from hardening due to aging of the starch even when cold thawing is repeated twice, and a soft state is maintained and cold thawing is maintained. It shows that it is excellent in tolerance.
<実験3>
<求肥ブロックの冷解凍耐性に及ぼすα−マルトシルα,α−トレハロース配合量の影響1>
実験1においてα−マルトシルα,α−トレハロースの配合により冷解凍耐性の改善が認められたので、本実験では、冷解凍耐性を得ることのできるα−マルトシルα,α−トレハロースの配合量の範囲を調べた。すなわち、表3に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料19乃至27)1個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の被験試料19の求肥ブロックを対照とした)。その結果を表3に併せて示す。
<Experiment 3>
<Effect 1 of α-maltosyl α, α-trehalose blending amount on cold thawing resistance of fertilized blocks>
In Experiment 1, since the improvement of cold thawing resistance was recognized by blending α-maltosyl α, α-trehalose, in this experiment, the range of blending amounts of α-maltosyl α, α-trehalose capable of obtaining cold thawing resistance I investigated. That is, based on the formulation shown in Table 3, one fertilizer block (test samples 19 to 27) was prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 19 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 3.
表3から明らかなように、無水物換算で、澱粉質100質量部に対し砂糖88質量部、α,α−トレハロース52質量部、α−マルトシルα,α−トレハロースを11質量部、水分量120質量部配合の求肥ブロック(被験試料20)では弱いながら冷解凍耐性が認められた。また、上記と同じ配合で、α−マルトシルα,α−トレハロース21質量部以上の求肥ブロック(被験試料21乃至27)では優れた冷解凍耐性が認められた。この結果は、無水物換算で、澱粉質100質量部に対しα−マルトシルα,α−トレハロースを21質量部以上配合した求肥ブロックは冷解凍を2回繰り返しても澱粉の老化による硬化が抑制され柔らかい状態が維持され冷解凍耐性に優れていることを物語っている。 As apparent from Table 3, in terms of anhydride, 88 parts by mass of sugar, 52 parts by mass of α, α-trehalose, 11 parts by mass of α-maltosyl α, α-trehalose, and water content of 120 parts by mass of starch. Cold-thaw resistance was recognized although it was weak in the fertilization block (test sample 20) of a mass part mixing | blending. In addition, excellent cold thawing resistance was recognized in the fertilization block (test samples 21 to 27) having 21 parts by mass or more of α-maltosyl α, α-trehalose with the same composition as described above. This result shows that, in terms of anhydride, the fertilization block containing 21 parts by mass or more of α-maltosyl α, α-trehalose with respect to 100 parts by mass of starch is prevented from hardening due to starch aging even if cold thawing is repeated twice. It shows that the soft state is maintained and the cold thawing resistance is excellent.
<実験4>
<求肥ブロックの冷解凍耐性に及ぼすマルトース配合量の影響2>
実験1乃至3において、α−マルトシルα,α−トレハロース又はマルトースの配合により求肥に冷解凍耐性の改善が認められたので、本実験では、マルトースとα−マルトシルα,α−トレハロースの双方を配合した場合のマルトース配合量が求肥ブロックの冷解凍耐性に及ぼす影響を調べた。すなわち、表4に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料28乃至36)5個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の被験試料28の求肥ブロックを対照とした)。その結果を表4に示す。併せて、各々の求肥ブロックにつき、冷解凍耐性があると判定した場合、該当する配合の求肥ブロックのうちの1個を用い、求肥として好ましい柔らかさや伸びを持っている(○)、硬過ぎて、又は、柔らか過ぎて保型性が低く求肥として好ましくない(×)の2段階で評価した。残りの求肥ブロックはさらに次の冷解凍サイクルに供した。冷解凍耐性を失う直前の解凍後の求肥ブロックの伸び・柔らかさの判定結果を表4に併せて示す。
<Experiment 4>
<Effect 2 of maltose content on cold-thaw resistance of fertilizer blocks>
In Experiments 1 to 3, the combination of α-maltosyl α, α-trehalose or maltose was found to improve cold thawing resistance in fertilizers. In this experiment, both maltose and α-maltosyl α, α-trehalose were combined. The effect of maltose content on the cold-thawing resistance of fertilizer blocks was investigated. That is, based on the formulation shown in Table 4, five fertilizer blocks (test samples 28 to 36) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilization block of test sample 28 before quick freezing at −80 ° C.). The results are shown in Table 4. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 4 also shows the results of determining the elongation and softness of the fertilized block after thawing just before losing the cold thawing resistance.
表4から明らかなように、無水物換算で、澱粉質100質量部に対し砂糖45質量部、α,α−トレハロース45質量部、マルトース30質量部、α−マルトシルα,α−トレハロース20質量部を配合した求肥ブロック(被験試料30)は冷解凍耐性が認められたものの、求肥としての柔らかさ・伸びに欠けていた(硬過ぎる)。また、上記と同じ配合で、マルトース300質量部の求肥ブロック(被験試料36)は顕著な冷解凍耐性が認められたものの、求肥としての柔らかさ・伸びに欠けていた(柔らか過ぎる)。これに対し、上記と同じ配合で、マルトース45乃至250質量部の求肥ブロック(被験試料31乃至35)は顕著な冷解凍耐性が認められ、生地の柔らかさ・伸びも求肥として好ましいと判定された。この結果は、砂糖、α,α−トレハロースに加え、マルトースとα−マルトシルα,α−トレハロースとを配合することにより、求肥ブロックの冷解凍耐性を著明に改善できることを物語っている。また、無水物換算で、澱粉質100質量部に対しマルトースの配合量は45乃至250質量部が望ましいと結論される。 As is clear from Table 4, 45 parts by weight of sugar, 45 parts by weight of α, α-trehalose, 30 parts by weight of maltose, 20 parts by weight of α-maltosyl α, α-trehalose in terms of anhydride based on 100 parts by weight of starch. Although the fertilization block (test sample 30) blended with cold-thaw resistance was recognized, it lacked the softness and elongation as a fertilizer (too hard). In addition, the fertilizer block (test sample 36) having 300 parts by mass of maltose with the same composition as described above lacked the softness and elongation as a fertilizer (too soft), although remarkable cold thawing resistance was recognized. On the other hand, in the same composition as above, the fertilization block of 45 to 250 parts by mass of maltose (test samples 31 to 35) showed remarkable cold thawing resistance, and the softness / elongation of the dough was determined to be preferable as a fertilizer. . This result indicates that the cold thawing resistance of the fertilized block can be remarkably improved by adding maltose and α-maltosyl α, α-trehalose in addition to sugar and α, α-trehalose. Moreover, it is concluded that 45 to 250 parts by mass of maltose is desirable with respect to 100 parts by mass of starch in terms of anhydride.
<実験5>
<求肥ブロックの冷解凍耐性に及ぼすα−マルトシルα,α−トレハロース配合量の影響2>
実験4においてα−マルトシルα,α−トレハロース及びマルトースの併用により求肥の冷解凍耐性の顕著な改善が認められたので、本実験では、α−マルトシルα,α−トレハロースとマルトースの双方を配合した場合のα−マルトシルα,α−トレハロースの配合量が求肥ブロックの冷解凍耐性に及ぼす影響を調べた。すなわち、表5に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料37乃至45)5個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の被験試料37の求肥ブロックを対照とした)。その結果を表5に併せて示す。併せて、実験4と同様に各々の求肥ブロックにつき、冷解凍耐性があると判定した場合、該当する配合の求肥ブロックのうちの1個を用い、求肥として好ましい柔らかさや伸びを持っている(○)、硬過ぎて、又は、柔らか過ぎて保型性が低く求肥として好ましくない(×)の2段階で評価した。残りの求肥ブロックはさらに次の冷解凍サイクルに供した。冷解凍耐性を失う直前の解凍後の求肥ブロックの伸び・柔らかさの判定結果を表5に併せて示す。
<Experiment 5>
<Effect 2 of α-maltosyl α, α-trehalose content on cold thawing resistance of fertilized blocks>
In Experiment 4, the combination of α-maltosyl α, α-trehalose and maltose markedly improved the cold thawing resistance of the fertilizer. Therefore, in this experiment, both α-maltosyl α, α-trehalose and maltose were added. The effect of the amount of α-maltosyl α, α-trehalose on the cold-thawing resistance of the fertilizer block was examined. That is, based on the formulation shown in Table 5, five fertilization blocks (test samples 37 to 45) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 37 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 5. In addition, when it is determined that each fertilizer block has cold thawing resistance as in Experiment 4, one of the corresponding blended fertilizer blocks is used, and has favorable softness and elongation as a fertilizer (○ ), Too hard, or too soft, and the shape retention was low, which was unfavorable for fertilization (x). The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 5 also shows the determination results of the elongation and softness of the fertilized block after thawing just before losing cold thawing resistance.
表5から明らかなように、無水物換算で、澱粉質100質量部に対し砂糖45質量部、α,α−トレハロース45質量部、マルトース45質量部、α−マルトシルα,α−トレハロース5質量部、水分量120質量部配合の求肥ブロック(被験試料38)では優れた冷解凍耐性が認められたものの、求肥としての柔らかさ・伸びに欠けていた(硬過ぎる)。また、上記と同じ配合でα−マルトシルα,α−トレハロース300質量部の求肥ブロック(被験試料45)は顕著な冷解凍耐性が認められたものの、求肥としての柔らかさ・伸びに欠けていた(柔らか過ぎる)。これに対して、上記と同じ配合でα−マルトシルα,α−トレハロース10質量部の求肥ブロック(被験試料39)では優れた冷解凍耐性が認められ、生地の柔らかさ・伸びも求肥として好ましいと判定された。さらに、上記と同じ配合でα−マルトシルα,α−トレハロース20乃至250質量部の求肥ブロック(被験試料40乃至44)では顕著な冷解凍耐性が認められ、生地の柔らかさ・伸びも求肥として好ましいと判定された。この結果は、砂糖、α,α−トレハロースに加え、マルトースとα−マルトシルα,α−トレハロースとを配合することにより、求肥ブロックの冷解凍耐性を顕著に改善できることを物語っている。また、無水物換算で、澱粉質100質量部に対し、α−マルトシルα,α−トレハロースの配合量は10乃至250質量部が望ましく、20乃至250質量部がより望ましいと結論される。 As is apparent from Table 5, 45 parts by weight of sugar, 45 parts by weight of α, α-trehalose, 45 parts by weight of maltose, 5 parts by weight of α-maltosyl α, α-trehalose in terms of anhydride in terms of 100 parts by weight of starch. In the fertilizer block containing 120 parts by mass of water (test sample 38), although excellent cold thawing resistance was observed, the softness and elongation as a fertilizer were lacking (too hard). Moreover, although the fertilization block (test sample 45) of 300 mass parts (alpha) -maltosyl (alpha) and (alpha) -trehalose by the same mixing | blending as the above showed remarkable cold thawing tolerance, it lacked the softness and elongation as a fertilizer ( Too soft). On the other hand, in the fertilization block (test sample 39) of 10 parts by mass of α-maltosyl α, α-trehalose with the same composition as described above, excellent cold thawing resistance is recognized, and the softness / elongation of the dough is also preferable as a fertilizer It was judged. Further, in the fertilization block (test samples 40 to 44) of α-maltosyl α, α-trehalose 20 to 250 parts by mass with the same composition as above, remarkable cold thawing resistance is recognized, and the softness and elongation of the dough are also preferable as a fertilizer. It was determined. This result indicates that the cold thawing resistance of the fertilized block can be remarkably improved by adding maltose and α-maltosyl α, α-trehalose in addition to sugar and α, α-trehalose. Moreover, it is concluded that the blending amount of α-maltosyl α, α-trehalose is preferably 10 to 250 parts by mass and more preferably 20 to 250 parts by mass with respect to 100 parts by mass of starch.
<実験6>
<求肥ブロックの冷解凍耐性に及ぼす砂糖の配合量の影響>
砂糖、α,α−トレハロースに加えてα−マルトシルα,α−トレハロース及びマルトースの併用により求肥の冷解凍耐性の顕著な改善が認められたので、本実験では、砂糖の配合量の求肥ブロックの冷解凍耐性に及ぼす影響を調べた。すなわち、表6に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料46乃至55)5個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の被験試料46の求肥ブロックを対照とした)。その結果を表6に併せて示す。併せて、各々の求肥ブロックにつき、冷解凍耐性があると判定した場合、該当する配合の求肥ブロックのうちの1個を用い、求肥として好ましい柔らかさや伸びを持っている(○)、硬過ぎて、又は、柔らか過ぎて保型性が低く求肥として好ましくない(×)の2段階で評価した。残りの求肥ブロックはさらに次の冷解凍サイクルに供した。冷解凍耐性を失う直前の解凍後の求肥ブロックの伸び・柔らかさの判定結果を表6に併せて示す。
<Experiment 6>
<Effect of sugar content on cold-thawing resistance of fertilizer blocks>
In addition to sugar, α, α-trehalose and α-maltosyl α, α-trehalose and maltose, a remarkable improvement in the resistance to cold thawing was confirmed. The effect on cold thawing resistance was investigated. That is, based on the formulation shown in Table 6, five fertilization blocks (test samples 46 to 55) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 46 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 6. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 6 also shows the determination results of the elongation and softness of the fertilized block after thawing just before losing the cold thawing resistance.
表6から明らかなように、無水物換算で、澱粉質100質量部に対し砂糖15質量部、α,α−トレハロース45質量部、マルトース45質量部、α−マルトシルα,α−トレハロース20質量部、水分量120質量部配合の求肥ブロック(被験試料47)は冷解凍耐性が認められたものの、求肥としての柔らかさ・伸びに欠けていた(硬過ぎる)。また、上記と同じ配合で砂糖300質量部の求肥ブロック(被験試料55)は顕著な冷解凍耐性が認められものの、求肥としての柔らかさ・伸びに欠けていた(柔らか過ぎる)。これに対し、上記と同じ配合で砂糖30質量部の求肥ブロック(被験試料48)は優れた冷解凍耐性が認められ、生地の柔らかさ・伸びも求肥として好ましいと判定された。さらに、上記と同じ配合で砂糖45乃至250質量部の求肥ブロック(被験試料49乃至54)は顕著な冷解凍耐性が認められ、生地の柔らかさ・伸びも求肥として好ましいと判定された。この結果から、無水物換算で、澱粉質100質量部に対し砂糖の配合量は30乃至250質量部が望ましく、45乃至250質量部がより望ましいと結論される。 As is apparent from Table 6, in terms of anhydride, 15 parts by mass of sugar, 45 parts by mass of α, α-trehalose, 45 parts by mass of maltose, 20 parts by mass of α-maltosyl α, α-trehalose with respect to 100 parts by mass of starch. The fertilization block (test sample 47) containing 120 parts by weight of water lacked the softness and elongation as a fertilizer (too hard), although cold thawing resistance was observed. Moreover, although the fertilization block (test sample 55) of sugar 300 mass parts with the same mixing | blending as the above showed remarkable cold-thawing tolerance, it lacked the softness and elongation as a fertilizer (too soft). On the other hand, the fertilization block (test sample 48) with 30 parts by mass of sugar having the same composition as above was found to have excellent cold thawing resistance, and the softness / elongation of the dough was determined to be preferable as the fertilization. Furthermore, the fertilization block (test samples 49 to 54) having 45 to 250 parts by mass of sugar with the same composition as described above was found to have remarkable cold thawing resistance, and the softness and elongation of the dough were also determined to be preferable for fertilization. From this result, it can be concluded that 30 to 250 parts by mass of sugar is desirable and more preferably 45 to 250 parts by mass with respect to 100 parts by mass of starch in terms of anhydride.
<実験7>
<求肥ブロックの冷解凍耐性に及ぼすα,α−トレハロース配合量の影響>
砂糖、α,α−トレハロースに加えてα−マルトシルα,α−トレハロース及びマルトースの併用により求肥の冷解凍耐性の顕著な改善が認められたので、本実験では、α,α−トレハロース配合量が求肥ブロックの冷解凍耐性に及ぼす影響を調べた。すなわち、表7に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料56乃至64)5個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の被験試料56の求肥ブロックを対照とした)。その結果を表7に併せて示す。併せて、各々の求肥ブロックにつき、冷解凍耐性があると判定した場合、該当する配合の求肥ブロックのうちの1個を用い、求肥として好ましい柔らかさや伸びを持っている(○)、硬過ぎて、又は、柔らか過ぎて保型性が低く求肥として好ましくない(×)の2段階で評価した。残りの求肥ブロックはさらに次の冷解凍サイクルに供した。冷解凍耐性を失う直前の解凍後の求肥ブロックの伸び・柔らかさの判定結果を表7に併せて示す。
<Experiment 7>
<Effect of blending amount of α, α-trehalose on cold thawing resistance of fertilizer block>
In addition to sugar, α, α-trehalose and α-maltosyl α, α-trehalose and maltose, a remarkable improvement in the resistance to cold thawing of fertilization was observed. The effect of fertilization block on cold thawing tolerance was investigated. That is, based on the formulation shown in Table 7, 5 fertilizer blocks (test samples 56 to 64) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The fertilization block of test sample 56 before quick freezing at −80 ° C. was used as a control). The results are also shown in Table 7. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 7 also shows the determination results of elongation and softness of the fertilized block after thawing just before losing cold thawing resistance.
表7から明らかなように、無水物換算で、澱粉質100質量部に対し砂糖45質量部、α,α−トレハロース30質量部、マルトース45質量部、α−マルトシルα,α−トレハロース20質量部、水分量120質量部配合の求肥ブロック(被験試料58)は冷解凍耐性が認められたものの、求肥としての柔らかさ・伸びに欠けていた(硬過ぎる)。また、上記と同じ配合でα,α−トレハロース45質量部の求肥ブロック(被験試料64)は顕著な冷解凍耐性が認められたものの、求肥としての柔らかさ・伸びに欠けていた(柔らか過ぎる)。これに対し、上記と同じ配合でα,α−トレハロース45乃至250質量部の求肥ブロック(被験試料59乃至63)は顕著な冷解凍耐性が認められ、生地の柔らかさ・伸びも求肥として好ましいと判定された。この結果から、無水物換算で、澱粉質100質量部に対しα,α−トレハロースの配合量は45乃至250質量部が望ましいと結論される。 As is apparent from Table 7, 45 parts by weight of sugar, 30 parts by weight of α, α-trehalose, 45 parts by weight of maltose, 20 parts by weight of α-maltosyl α, α-trehalose in terms of anhydride in terms of 100 parts by weight of starch. The fertilizer block (test sample 58) containing 120 parts by mass of water lacked softness and elongation as a fertilizer (too hard), although cold thawing resistance was observed. In addition, a fertilizing block (test sample 64) of 45 parts by mass of α, α-trehalose with the same composition as above was found to have remarkable cold thawing resistance, but lacked softness and elongation as a fertilizer (too soft) . On the other hand, the fertilization block (test samples 59 to 63) of α, α-trehalose 45 to 250 parts by mass with the same composition as described above shows remarkable cold thawing resistance, and the softness / elongation of the dough is also preferable as a fertilizer. It was judged. From this result, it is concluded that the blending amount of α, α-trehalose is preferably 45 to 250 parts by mass with respect to 100 parts by mass of starch in terms of anhydride.
<実験8>
<求肥ブロックの冷解凍耐性、物性に及ぼす水分量の影響>
冷凍求肥ブロックは、冷解凍耐性に加えて適度の柔らかさや伸びが要求される。そこで、本実験では斯かる物性に影響を及ぼすと考えられる水分量につい調べた。すなわち、表8に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料65乃至75)5個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の各々の被験試料の求肥ブロックを対照とした)。さらに、代表的なウルチ澱粉であるタピオカ澱粉(無水物換算で、澱粉量の約17%のアミロースと約83%のアミロペクチンとを含有)を澱粉質として用いた以外は、被験試料67、73及び75と同じ配合に基づき、同様に求肥ブロックを調製し各々の冷解凍耐性を実験1と同じ判定方法により評価した(比較品1乃至3)。その結果を表8に併せて示す。併せて、各々の求肥ブロックにつき、冷解凍耐性があると判定した場合、該当する配合の求肥ブロックのうちの1個を用い、求肥として好ましい柔らかさや伸びを持っている(○)、硬過ぎて、又は、柔らか過ぎて保型性が低く求肥として好ましくない(×)の2段階で評価した。残りの求肥ブロックはさらに次の冷解凍サイクルに供した。冷解凍耐性を失う直前の解凍後の求肥ブロックの伸び・柔らかさの判定結果を表8に示す。
<Experiment 8>
<Effect of moisture content on cold thawing resistance and physical properties of fertilized blocks>
Frozen fertilization blocks require moderate softness and elongation in addition to cold thawing resistance. Therefore, in this experiment, the amount of water considered to affect such physical properties was examined. That is, based on the formulation shown in Table 8, five fertilization blocks (test samples 65 to 75) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilizing block of each test sample before quick freezing at −80 ° C.). Furthermore, test samples 67 and 73, except that tapioca starch (containing about 17% amylose and about 83% amylopectin in terms of anhydride), which is a typical uruchi starch, was used as starch. Based on the same formulation as 75, a fertilizer block was prepared in the same manner, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1 (Comparative products 1 to 3). The results are also shown in Table 8. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 8 shows the results of determining the elongation and softness of the fertilized block after thawing just before losing cold thawing resistance.
表8から明らかなように、澱粉質が無水物換算で100質量部に対し水分量が50質量部の場合(被験試料65)及び250質量部(被験試料75)の場合、求肥としての適度の柔らかさ・伸びに欠けていた。具体的には、澱粉質の比率が高い場合は生地が硬過ぎ、水の比率が高い場合は、柔らか過ぎて保型性が悪く、冷解凍耐性、柔らかさ・伸びの評価自体ができなかった。これに対し、澱粉質が無水物換算で100質量部に対し水分量が100乃至200質量部の場合(被験試料66乃至74)、求肥としての適度な柔らかさと伸びを有し、冷解凍耐性にも優れていることが判明した。なお、具体的なデータは示さないが、澱粉質が無水物換算で100質量部に対し水分量が100質量部の求肥ブロック(被験試料66乃至68)と150又は200質量部配合の求肥ブロック(被験試料69乃至74)とを比較すると、被験試料69乃至74の方が求肥としてより好ましい柔らかさと伸びを有し、低温(15℃以下)での包餡作業により適していた。一方、澱粉質として、アミロペクチン含量が、無水物換算で、澱粉量の約83%のタピオカ澱粉(ウルチ澱粉)を用いた場合(比較品1乃至3)には、澱粉質が無水物換算で100質量部に対し水分量が100質量部乃至250質量部の場合、何れも硬過ぎて、求肥特有の柔らかさや伸びはなく、求肥とは全く異なる物性を示した。 As is apparent from Table 8, when the starch content is 100 parts by mass in terms of anhydride, the amount of water is 50 parts by mass (test sample 65) and 250 parts by mass (test sample 75). It lacked softness and elongation. Specifically, when the starch ratio is high, the dough is too hard, and when the water ratio is high, the dough is too soft and has poor shape retention, and the evaluation of cold thawing resistance, softness / elongation itself was not possible. . On the other hand, when the starch content is 100 to 200 parts by mass with respect to 100 parts by mass in terms of anhydride (test samples 66 to 74), it has moderate softness and elongation as a fertilizer and is resistant to cold thawing. Was also found to be excellent. Although specific data is not shown, a fertilizer block (test samples 66 to 68) having a water content of 100 parts by mass with respect to 100 parts by mass in terms of anhydride and a fertilizer block (150 to 200 parts by mass) When compared with the test samples 69 to 74), the test samples 69 to 74 had more preferable softness and elongation as fertilization, and were more suitable for the wrapping operation at a low temperature (15 ° C. or less). On the other hand, when tapioca starch (Ulch starch) having an amylopectin content of about 83% of the starch amount is used as starch (comparative products 1 to 3), the starch is 100 in terms of anhydride. When the water content was 100 parts by mass to 250 parts by mass with respect to part by mass, they were all too hard, and there was no softness or elongation specific to fertilization, showing completely different physical properties from fertilization.
<実験9>
<求肥ブロックの冷解凍耐性、物性に及ぼす糖類全量の配合量の影響>
冷凍求肥ブロックは、冷解凍耐性に加えて適度の柔らかさや伸びが要求される。そこで、本実験では斯かる物性に影響を及ぼすと考えられる糖類全量の配合量の好ましい範囲につい調べた。すなわち、表9に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料76乃至86)5個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の各々の被験試料の求肥ブロックを対照とした)。その結果を表9に併せて示す。併せて、各々の求肥ブロックにつき、冷解凍耐性があると判定した場合、該当する配合の求肥ブロックのうちの1個を用い、求肥として好ましい柔らかさや伸びを持っている(○)、硬過ぎて、又は、柔らか過ぎて保型性が低く求肥として好ましくない(×)の2段階で評価した。残りの求肥ブロックはさらに次の冷解凍サイクルに供した。冷解凍耐性を失う直前の解凍後の求肥ブロックの伸び・柔らかさの判定結果を表9に併せて示す。
<Experiment 9>
<Effects of blending amount of saccharides on cold thawing resistance and physical properties of fertilizer blocks>
Frozen fertilization blocks require moderate softness and elongation in addition to cold thawing resistance. Therefore, in this experiment, the preferred range of the blending amount of the total amount of saccharide considered to affect such physical properties was examined. That is, based on the formulation shown in Table 9, 5 fertilizer blocks (test samples 76 to 86) were prepared for each formulation composition by the same method as in Experiment 1, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. (The control was the fertilizing block of each test sample before quick freezing at −80 ° C.). The results are also shown in Table 9. In addition, if it is determined that each fertilizer block has cold-thaw resistance, it uses one of the fertilizer blocks of the corresponding formulation, and has favorable softness and elongation as a fertilizer (O), too hard Alternatively, the evaluation was made in two stages: (x) which is too soft and has low shape retention and is not preferable for fertilization. The remaining fertilizer block was further subjected to the next cold thawing cycle. Table 9 also shows the determination results of the elongation and softness of the fertilized block after thawing just before losing the cold thawing resistance.
表9から明らかなように、無水物換算で、澱粉質100質量部に対し糖類全量の配合量が120質量部の場合(被験試料76)求肥として適度の柔らかさ・伸びに欠けていた。また、無水物換算で、澱粉質100質量部に対し糖類全量の配合量が460質量部の場合(被験試料86)、冷解凍耐性は認められたものの、求肥としての柔らかさ・伸びに欠けていた。具体的には、生地が柔らか過ぎて求肥として保型性が悪かった。これに対して、無水物換算で、澱粉質100質量部に対し糖類全量の配合量が152乃至400質量部の場合(被験試料77乃至85)、求肥としての適度な柔らかと伸びを有し、冷解凍耐性にも優れていることが判明した。なお、具体的なデータは示さないが、無水物換算で、澱粉質100質量部に対し糖類全量が152乃至245質量部配合の求肥ブロック(被験試料77乃至82)と280乃至400質量部配合の求肥ブロック(被験試料83乃至85)とを比較すると、被験試料77乃至85の方が求肥としてより好ましい柔らかさと伸びを有し、低温(15℃以下)での包餡作業により適していた。 As apparent from Table 9, when the total amount of saccharide was 120 parts by mass with respect to 100 parts by mass of starch in terms of anhydride (test sample 76), moderate softness and elongation were lacking as a fertilizer. In addition, in terms of anhydride, when the total amount of saccharides is 460 parts by mass with respect to 100 parts by mass of starch (test sample 86), cold thawing resistance was observed, but lack of softness and elongation as a fertilizer. It was. Specifically, the dough was too soft and the shape retention was poor as a fertilizer. On the other hand, in terms of anhydride, when the total amount of saccharide is from 152 to 400 parts by mass with respect to 100 parts by mass of starch (test samples 77 to 85), it has moderate softness and elongation as a fertilizer, It was found that it was excellent in cold thawing resistance. In addition, although specific data is not shown, in terms of anhydride, the total amount of saccharides is 152 to 245 parts by mass of the fertilization block (test samples 77 to 82) and 280 to 400 parts by mass of starch based on 100 parts by mass of starch. When compared with the fertilizing block (test samples 83 to 85), the test samples 77 to 85 had more preferable softness and elongation as fertilization, and were more suitable for the wrapping operation at a low temperature (15 ° C. or lower).
<実験10>
<求肥ブロックの物性に及ぼす乳化剤及び増粘剤の影響>
求肥ブロックに添加する澱粉質に対する糖類の割合が増加すると生地の「ダレ」が生じたり、柔らかさや伸びが悪くなる場合があるので、本実験では乳化剤及び増粘剤添加の求肥ブロックの「ダレ」、柔らかさや伸びに及ぼす影響を調べた。すなわち、乳化剤としてグリセリン脂肪酸エステル(花王株式会社販売)を用い、増粘剤として粉末状グルコマンナン(小城製粉株式会社販売、こんにゃく芋抽出物)を用いて、表10に示す配合に基づき、実験1と同じ方法により各配合組成につき求肥ブロック(被験試料87乃至90)1個を調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した(−80℃で急速冷凍する前の各々の被験試料の求肥ブロックを対照とした)。さらに、凍結解凍を5回繰り返した求肥ブロックにつき−80℃で急速冷凍する前の被験試料87と比較して生地の「ダレ」が改善している場合を改善あり(+)、差がない場合を変化なし(−)の2段階で判定した。さらに、−80℃で急速冷凍する前の被験試料87と比較して柔らかさや伸びが改善している場合を改善あり(+)、差がない場合を変化なし(−)の2段階で評価した。その結果を表10に併せて示す。
<Experiment 10>
<Effect of emulsifier and thickener on physical properties of fertilizer block>
If the ratio of saccharides to starch added to the fertilizer block increases, the sagging of the dough may occur or the softness and elongation may deteriorate, so in this experiment the sagging of the fertilizer block with emulsifier and thickener added The effects on softness and elongation were investigated. That is, Experiment 1 based on the composition shown in Table 10 using glycerin fatty acid ester (Kao Co., Ltd.) as an emulsifier and powdered glucomannan (Ogi Mill Co., Ltd., Konjac extract) as a thickener. One fertilization block (test samples 87 to 90) was prepared for each formulation composition by the same method as above, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1 (each before quick freezing at -80 ° C). The fertilization block of the test sample was used as a control). Furthermore, there is an improvement in the “sag” of the dough improved compared to the test sample 87 before quick-frozen at −80 ° C. for the fertilized block that was repeatedly freeze-thawed 5 times (+), when there is no difference Was determined in two stages with no change (-). Furthermore, the case where the softness and elongation were improved compared to the test sample 87 before quick freezing at −80 ° C. was evaluated in two stages: improvement (+) and no difference (−). . The results are also shown in Table 10.
表10から明らかなように、無水物換算で、澱粉質100質量部、砂糖52質量部、α,α−トレハロース46質量部、マルトース49質量部、α−マルトシルα,α−トレハロース25質量部、水分量120質量部配合の求肥ブロック(被験試料87)と比較して、無水物換算で、澱粉質100質量部に対しグリセリン酸脂肪酸エステルを0.1質量部添加した求肥ブロック(被験試料88)の場合「ダレ」の改善が認められた。柔らかさや、伸びの程度、冷解凍耐性については、被験試料87と差は認められなかった。無水物換算で、澱粉質100質量部に対しグルコマンナンを0.1質量部添加した求肥ブロック(被験試料89)の場合柔らかさや伸びの程度に改善が認められた。「ダレ」及び冷解凍耐性については被験試料87と差は認められなかった。無水物換算で、澱粉質100質量部に対しグリセリン酸脂肪酸エステルを0.1質量部とマンナンを0.1質量部とを添加した求肥ブロック(被験試料90)の場合「ダレ」、柔らかさや伸びの程度の何れの点でも改善が認められた。冷解凍耐性については被験試料88と差は認められなかった。この結果は、糊化澱粉質、砂糖、α−トレハロース、マルトース及びα−マルトシルα,α−トレハロースを含んでなる求肥ブロックは、さらに乳化剤及び増粘剤を配合することにより優れた冷解凍耐性を保持しながら、「ダレ」、柔らかさや伸びをさらに改善できることを物語っている。 As is apparent from Table 10, in terms of anhydride, 100 parts by weight starch, 52 parts by weight sugar, 46 parts by weight α, α-trehalose, 49 parts by weight maltose, 25 parts by weight α-maltosyl α, α-trehalose, Compared with 120 parts by mass of water-containing fertilizer block (test sample 87), the fertilizer block (test sample 88) in which 0.1 part by mass of glyceric acid fatty acid ester is added to 100 parts by mass of starch in terms of anhydride. In the case of, improvement of “sag” was recognized. There were no differences from the test sample 87 in terms of softness, degree of elongation, and cold thawing resistance. In the case of a fertilizer block (test sample 89) in which 0.1 part by mass of glucomannan was added to 100 parts by mass of starch in terms of anhydride, improvements were observed in the degree of softness and elongation. Regarding “sag” and cold thawing resistance, no difference from the test sample 87 was observed. In the case of a fertilization block (test sample 90) in which 0.1 part by mass of glyceric acid fatty acid ester and 0.1 part by mass of mannan are added to 100 parts by mass of starch in terms of anhydride, “sag”, softness and elongation An improvement was observed in any of the above points. There was no difference between the test sample 88 and the cold thawing resistance. This result shows that the fertilization block comprising gelatinized starch, sugar, α-trehalose, maltose and α-maltosyl α, α-trehalose has excellent cold thawing resistance by further adding an emulsifier and a thickener. While holding, it says that it can further improve softness and elongation.
<実験11>
<求肥ブロックの冷解凍耐性に及ぼす澱粉中のアミロペクチン含量とアミロース含量の影響>
実験8において、無水物換算で、アミロペクチン含量が澱粉量の約83%のウルチ澱粉(タピオカ澱粉)を用いた場合には、求肥特有の柔らかさや伸びが得られなかったので、本実験では、求肥ブロックの物性及び冷凍耐性に及ぼす澱粉中のアミロペクチンとアミロース含量の影響を調べた。すなわち、モチ粉(小城製粉株式会社販売、商品名『上餅粉』、水分量約13%、無水物換算でアミロペクチンを澱粉量の100%含有)とタピオカ澱粉(水分含量約13%、無水物換算で、アミロースを澱粉量の17%、アミロペクチンを澱粉量の83%含有)とを混合し、無水物換算で、澱粉中のアミロペクチンとアミロペクチンの含量が表11に示す割合となるように澱粉質を調製した。この澱粉質を用い、表11に示す配合に基づき、実験1と同じ方法により求肥ブロックを調製し、各々の冷解凍耐性を実験1と同じ判定方法により評価した。併せて、冷凍耐性があると判定した求肥ブロックにつき、求肥として好ましい柔らかさや伸びを持っている(○)、硬過ぎて、又は、柔らか過ぎて保型性が低く求肥として好ましくない(×)の2段階で評価した。その結果を表11に併せて示す。
<Experiment 11>
<Effects of amylopectin content and amylose content in starch on cold-thawing resistance of fertilized blocks>
In Experiment 8, when using Ulchi starch (tapioca starch) having an amylopectin content of about 83% of the starch amount in terms of anhydride, the softness and elongation characteristic of fertilization could not be obtained. The effects of amylopectin and amylose content in starch on the physical properties and freezing tolerance of block were investigated. In other words, mochi flour (sold by Oshiro Flour Mills Co., Ltd., trade name “Kamijo flour”, water content of about 13%, amylopectin containing 100% of starch in terms of anhydride) and tapioca starch (water content of about 13%, anhydride) In terms of conversion, amylose is mixed with 17% of the starch amount and amylopectin is contained in 83% of the starch amount. Was prepared. Using this starchy material, fertilizer blocks were prepared by the same method as in Experiment 1 based on the formulation shown in Table 11, and each cold thawing resistance was evaluated by the same determination method as in Experiment 1. In addition, the fertilizer block determined to have freezing tolerance has a softness and elongation preferable as a fertilizer (○), too hard, or too soft and low in shape retention and not preferable as a fertilizer (×) Evaluation was made in two stages. The results are also shown in Table 11.
表11から明らかなように、無水物換算で、アミロペクチン含量が求肥に含まれる澱粉量の92又は93%の澱粉質を用いた求肥ブロック(被験試料98及び99)は、求肥として適度の柔らかさ・伸びに欠けていた。これに対して、無水物換算で、アミロペクチン含量が求肥に含まれる澱粉量の94%以上の澱粉質を用いた求肥ブロック(被験試料91乃至97)は、求肥としての適度な柔らかと伸びを有し、冷解凍耐性にも優れていることが判明した。また、無水物換算で、アミロペクチン含量が求肥に含まれる澱粉量の97%以上の澱粉質を用いた求肥ブロック(被験試料91乃至94)と、無水物換算で、アミロペクチン含量が求肥に含まれる澱粉量の94乃至96%の澱粉質を用いた求肥ブロック(被験試料95乃至97)とを比較すると、被験試料91乃至94の方が、求肥としてより好ましい柔らかさと伸びを有し、とりわけ、被験試料91及び92が優れていた。この結果から、冷凍求肥ブロックとしては、アミロペクチンの含量が、無水物換算で澱粉量の94%以上のものが望ましく、97%以上のものがより望ましく、99%以上のものが特に望ましいと結論される。 As is apparent from Table 11, the fertilization block (test samples 98 and 99) using starch having an amylopectin content of 92 or 93% of the starch content included in the fertilization in terms of anhydride is moderately soft as a fertilization.・ It lacked growth. On the other hand, in terms of anhydride, the fertilization block (test samples 91 to 97) using starch having an amylopectin content of 94% or more of the amount of starch contained in the fertilization has moderate softness and elongation as a fertilization. It was also found to be excellent in cold thawing resistance. Further, a fertilization block (test samples 91 to 94) using starch having an amylopectin content of 97% or more of the starch content included in the fertilization in terms of anhydride, and a starch in which the amylopectin content is included in the fertilization in terms of anhydride Compared with the fertilization block (test samples 95 to 97) using 94 to 96% of the starchy substance, the test samples 91 to 94 have more preferable softness and elongation as fertilization, and in particular, the test sample. 91 and 92 were excellent. From this result, it is concluded that as a frozen fertilization block, the amylopectin content is preferably 94% or more of the starch amount in terms of anhydride, more preferably 97% or more, and particularly preferably 99% or more. The
以下、実施例により本発明をさらに詳細に説明するが、本発明はそれらに限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to them.
澱粉質(小城製粉株式会社販売、商品名『Gもちミックス粉』、餅粉95%、甘藷澱粉5%、水分量約13%、無水物換算でアミロペクチンを澱粉量の99%含有)3.3kg、グリセリン脂肪酸エステル(花王株式会社販売)7g、粉末グルコマンナン(小城製粉株式会社販売、商品名『Pマンナン』、こんにゃく芋抽出物)7gを350gの水に溶解した溶液、水3kgを混合し、蒸練機に入れ13分蒸した後、蒸気をかけながら、砂糖(市販のグラニュー糖)1.7kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)1.7kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)1.7kgを数回に分けて添加し混練した後、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、α−マルトシルα,α−トレハロース純度約53%)1.5kgを加え、糖類が完全に溶解するまで混練し金属製トレイに広げ冷却し求肥ブロックを製造した。この求肥ブロックを急速冷凍し冷凍途中でラッピングすることにより冷凍求肥ブロックを製造した。 Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 7 g of glycerin fatty acid ester (sold by Kao Corporation), 7 g of powdered glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 350 g of water, 3 kg of water are mixed, After steaming for 13 minutes in a steaming machine, 1.7 kg of sugar (commercially available granulated sugar), α, α-trehalose (trade name “Trehha”, trade name “Trehha”) 1.7 kg, maltose while steaming 1 Water-containing crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmalto-S”) 1.7 kg was added in several portions and kneaded, and then α-maltosyl α, α-trehalose-containing syrup (stock) 1.5kg (trade name “Hellodex”, solid content approx. 73%, α-maltosyl α, α-trehalose purity approx. 53%), kneaded until the saccharide is completely dissolved, metal tray It was spread and cooled to produce a fertilizing block. A frozen fertilized block was produced by rapidly freezing the fertilized block and wrapping it during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ、本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。また、本品の「ダレ」、柔らかさ及び伸びの改善の有無を実験10と同じ判定基準で評価したところ、本品はグルコマンナン及びグリセリン脂肪酸エステルを含まない以外は本品と同じ配合の−80℃で急速冷凍する前の求肥ブロックよりも、生地の「ダレ」が少なく、より好ましい柔らかさ及び伸びを有し、低温(15℃以下)での包餡作業により適していた。本品は、凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので、和洋菓子や冷菓などの餅状食品の製造に適している。しかも、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので、冷凍や冷蔵保存後も製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). In addition, when the “sag”, softness and elongation improvement of this product were evaluated according to the same criteria as in Experiment 10, this product has the same formulation as this product except that it does not contain glucomannan and glycerin fatty acid ester. Compared with the fertilized block before quick freezing at 80 ° C., the fabric had less “sagging”, had more favorable softness and elongation, and was more suitable for wrapping work at low temperature (15 ° C. or less). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.
実施例1で製造した求肥ブロック1質量部に対しα−マルトシルα,α−トレハロース含有シラップ0.4質量部を加えて混練し、金属製トレイに広げることにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中でラッピングすることにより冷凍求肥ブロックを製造した。この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。本品は、凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので、和洋菓子や冷菓などの餅状食品の製造に適している。しかも、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので、冷凍や冷蔵保存後も製造直後の食感や風味が保持される。しかも、本品は冷解凍耐性に優れ流動性が高いにもかかわらず保型性に優れているので、凍結解凍を繰り返した後も、絞り袋を用い押し出しながら成形することができる。 A fertilizer block was manufactured by adding 0.4 parts by mass of α-maltosyl α, α-trehalose-containing syrup to 1 part by mass of the fertilizer block manufactured in Example 1, kneading, and spreading on a metal tray. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing. When the cold thawing resistance of this frozen fertilization block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (as a control, the fertilization block before rapid freezing of this product at -80 ° C). . This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation. Moreover, since this product has excellent cold thawing resistance and excellent fluidity despite its high fluidity, it can be molded while being extruded using a squeeze bag even after repeated freezing and thawing.
澱粉質(小城製粉株式会社販売、商品名『上餅粉』、水分量約13%、無水物換算でアミロペクチンを澱粉量の100%含有)3kg、水2.7kgを混合し、蒸練機に入れ13分蒸した後、蒸気をかけながら、砂糖1.6kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)1.6kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)1.6kgを数回に分けて添加し混練した後、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、純度約53%)1.3kgを加え、糖類が完全に溶解するまで混練し、金属製のトレイに広げ冷却することにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中でラッピングすることにより冷凍求肥ブロックを製造した。 3kg of starch (sold by Kojo Flour Milling Co., Ltd., trade name “Kamijo flour”, water content of about 13%, amylopectin containing 100% of starch content in terms of anhydride) and 2.7kg of water are mixed in a steamer. After steaming for 13 minutes, with steam, 1.6 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.6 kg, Maltose 1 hydrous crystal powder (Hayashibara Shoji Sales) , Trade name “Sanmalto-S”) 1.6 kg was added in several portions and kneaded, then α-maltosyl α, α-trehalose-containing syrup (trade name “Hellodex”, solid content) About 73%, purity about 53%) 1.3 kg) was added, kneaded until the saccharide was completely dissolved, spread on a metal tray and cooled to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ、本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。本品は、凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので和洋菓子や冷菓などの餅状食品の製造に適している。しかも、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので冷凍や冷蔵保存後も、製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration storage.
澱粉質(小城製粉株式会社販売、商品名『上餅粉』、水分量約13%、無水物換算でアミロペクチンを澱粉量の100%含有)3kg、グリセリン脂肪酸エステル(花王株式会社販売)2g、粉末グルコマンナン(小城製粉株式会社販売、商品名『Pマンナン』、こんにゃく芋抽出物)6gを300gの水に溶解した溶液、水2.7kgを混合し、蒸練機に入れ13分蒸した後、蒸気をかけながら、砂糖1.6kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)1.6kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)1.6kgを数回に分けて添加し混練した後、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、純度約53%)1.3kgを加え、糖類が完全に溶解するまで混練し、金属製のトレイに広げ冷却することにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中でラッピングすることにより冷凍求肥ブロックを製造した。 Starch (Sold by Kojo Flour Milling Co., Ltd., trade name “Kamijo Flour”, moisture content of about 13%, amylopectin containing 100% of starch in terms of anhydride), 3 kg, glycerin fatty acid ester (sold by Kao Corporation), 2 g, powder A solution prepared by dissolving 6 g of glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 300 g of water and 2.7 kg of water were mixed, placed in a steamer and steamed for 13 minutes. While applying steam, 1.6 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.6 kg, maltose 1 water-containing crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmalto-S )) After adding 1.6 kg in several portions and kneading, α-maltosyl α, α-trehalose-containing syrup (trade name “Hellodex”, solid content about 7) 3%, purity about 53%) 1.3 kg was added, kneaded until the saccharide was completely dissolved, spread on a metal tray and cooled to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ、本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。また、本品の「ダレ」、柔らかさ及び伸びの改善の有無を実験10と同じ判定基準で評価したところ、本品は実施例3で調製した−80℃で急速冷凍する前の求肥ブロックよりも生地の「ダレ」が少なく、より好ましい柔らかさ及び伸びを有し、低温(15℃以下)での包餡作業により適していた。本品は、凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので和洋菓子や冷菓などの餅状食品の製造に適している。しかも、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので冷凍や冷蔵保存後も、製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). Moreover, when the presence or absence of improvement of the “sag”, softness and elongation of this product was evaluated according to the same criteria as in Experiment 10, this product was prepared from the fertilized block before quick freezing at −80 ° C. prepared in Example 3. In addition, there was little “sagging” of the dough, more favorable softness and elongation, and more suitable for the wrapping operation at a low temperature (15 ° C. or less). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration storage.
澱粉質(小城製粉株式会社販売、商品名『上餅粉』、水分量約13%、無水物換算でアミロペクチンを澱粉量の100%含有)3.3kg、グリセリン脂肪酸エステル(花王株式会社販売)6g、粉末グルコマンナン(小城製粉株式会社販売、商品名『Pマンナン』、こんにゃく芋抽出物)6gを300gの水に溶解した溶液、水2.7kgを混合し、蒸練機に入れ13分蒸した後、蒸気をかけながら、砂糖1.8kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)1.8kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)1.8kgを数回に分けて添加し混練した後、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、純度約53%)1.5kgを加え、糖類が完全に溶解するまで混練し、金属製トレイに広げ冷却することにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中でラッピングすることにより冷凍求肥ブロックを製造した。 Starch (Sold by Kojo Flour Milling Co., Ltd., trade name “Kamigata Flour”, moisture content of about 13%, amylopectin containing 100% of starch in terms of anhydride) 3.3 kg, glycerin fatty acid ester (sold by Kao Corporation) 6 g , Powder glucomannan (Ogi Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) dissolved in 300 g of water, 2.7 kg of water were mixed, placed in a steamer and steamed for 13 minutes. Later, while applying steam, 1.8 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.8 kg, Maltose 1 hydrous crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmaruto”) -S ") After 1.8 kg was added in several portions and kneaded, α-maltosyl α, α-trehalose-containing syrup (trade name“ Hellodex ”, solid content by Hayashibara Shoji Co., Ltd.) About 73%, purity about 53%) 1.5 kg was added, kneaded until the saccharide was completely dissolved, spread on a metal tray and cooled to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。本品は凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので和洋菓子や冷菓などの餅状食品の製造に適している。しかも、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので冷凍や冷蔵保存後も、製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilization block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (as a control, the fertilization block before rapid freezing of this product at -80 ° C). . This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration storage.
澱粉質(小城製粉株式会社販売、商品名『Gもちミックス粉』、餅粉95%、甘藷澱粉5%、水分量約13%、無水物換算でアミロペクチンを澱粉量の99%含有)3.3kg、粉末グルコマンナン(小城製粉株式会社販売、商品名『Pマンナン』、こんにゃく芋抽出物)10gを350gの水に溶解した溶液、水2.7kgを混合し、蒸練機に入れ13分蒸した後、蒸気をかけながら、砂糖1.7kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)1.7kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)1.7kgを数回に分けて添加し混練した後、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、純度約53%)2kgを加え、糖類が完全に溶解するまで混練し、金属製トレイに広げることにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中でラッピングすることにより冷凍求肥ブロックを製造した。 Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg A solution of 10 g of powdered glucomannan (trade name “P Mannan”, konjac koji extract, sold by Kojo Flour Milling Co., Ltd.) in 350 g of water and 2.7 kg of water were mixed and placed in a steamer and steamed for 13 minutes. Later, while applying steam, 1.7 kg of sugar, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 1.7 kg, maltose 1 hydrous crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmaruto” -S ") 1.7 kg was added in several portions and kneaded, and then α-maltosyl α, α-trehalose-containing syrup (sales by Hayashibara Corporation, trade name“ Hellodex ”, solid content about 73%, purity (Approx. 53%) 2 kg was added, kneaded until the saccharide was completely dissolved, and spread on a metal tray to produce a fertilizer block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ、本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。また、「ダレ」、柔らかさ及び伸びの改善の有無を実験10と同じ判定基準で評価したところ、本品はグルコマンナンを含まない以外は本品と同じ配合の−80℃で急速冷凍する前の求肥ブロックよりも生地の「ダレ」が少なく、より好ましい柔らかさ及び伸びを有し、低温(15℃以下)での包餡作業により適していた。本品は凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので和洋菓子や冷菓などの餅状食品の製造に適している。しかも、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので、冷凍や冷蔵保存後も製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). Moreover, when the presence / absence of improvement in “sag”, softness and elongation was evaluated according to the same criteria as in Experiment 10, this product had the same composition as this product, except that it did not contain glucomannan, before being quickly frozen at −80 ° C. The fabric had less “sag” than the fertilizer block, had more favorable softness and elongation, and was more suitable for wrapping work at a low temperature (15 ° C. or lower). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. In addition, since the remaining fertilized blocks can be frozen again, no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.
澱粉質(小城製粉株式会社販売、商品名『Gもちミックス粉』、餅粉95%、甘藷澱粉5%、水分量約13%、無水物換算でアミロペクチンを澱粉量の99%含有)3.3kg、グリセリン脂肪酸エステル(花王株式会社販売)10g、粉末グルコマンナン(小城製粉株式会社販売、商品名『Pマンナン』、こんにゃく芋抽出物)15gを500gの水に溶解した溶液、水3kgを混合し、蒸練機に入れ13分蒸した後、蒸気をかけながら、砂糖2kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)3kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)3kgを数回に分けて添加し混練した後、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、純度約53%)4kgを加え、糖類が完全に溶解するまで混練し、金属製トレイに広げることにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中で当該ブロックにV字状の分割予定溝を設けた後、ラッピングすることにより冷凍求肥ブロックを製造した。 Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 10 g of glycerin fatty acid ester (Kao Co., Ltd.), powder glucomannan (Ogi Mill Co., Ltd., trade name “P Mannan”, konjac koji extract) 15 g dissolved in 500 g of water, 3 kg of water are mixed, After steaming for 13 minutes in a steamer, 2 kg of sugar, α, α-trehalose (trade name “Trehha”, trade name “Trehha”) 3 kg, maltose 1 hydrous crystal powder (sales Hayashibara Corporation) , Trade name "Sanmalto-S") 3 kg was added in several portions and kneaded, then α-maltosyl α, α-trehalose-containing syrup (Hayashibara Sales Co., Ltd., trade name "Ha Rhodex ”, solid content of about 73%, purity of about 53%) was added to 4 kg, kneaded until the sugar was completely dissolved, and spread on a metal tray to produce a fertilizer block. The fertilized block was rapidly frozen, and a frozen shaped fertilized block was manufactured by lapping after providing a V-shaped division-scheduled groove in the block during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ、本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。本品は凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので和洋菓子や冷菓などの餅状食品の製造に適している。しかも、分割予定溝を設けることにより、冷凍あるいは半解凍の状態でも必要量だけ分割して使用することが容易であるばかりでなく、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので、冷凍や冷蔵保存後も製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. Moreover, by providing the planned dividing groove, it is not only easy to divide and use the required amount even in a frozen or semi-thawed state, but the remaining fertilized blocks can be stored frozen again, so no loss of fertilization occurs. . Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.
澱粉質(小城製粉株式会社販売、商品名『Gもちミックス粉』、餅粉95%、甘藷澱粉5%、水分量約13%、無水物換算でアミロペクチンを澱粉量の99%含有)3.3kg、グリセリン脂肪酸エステル(花王株式会社販売)15g、粉末グルコマンナン(小城製粉株式会社販売、商品名『Pマンナン』、こんにゃく芋抽出物)20gを500gの水に溶解した溶液、水3.3kgを混合し、蒸練機に入れ13分蒸した後、蒸気をかけながら、砂糖1.5kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)3.5kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)4.5kgを数回に分けて添加し混練した後、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、純度約53%)3kgを加え、糖類が完全に溶解するまで混練し、金属製トレイに広げることにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中で当該ブロックにU字状の分割予定溝を設けた後に、ラッピングすることにより冷凍求肥ブロックを製造した。 Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 15 g of glycerin fatty acid ester (sold by Kao Corporation), powdered glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 500 g of water, mixed with 3.3 kg of water After steaming for 13 minutes in a steaming machine, 1.5 kg of sugar, 3.5 kg of α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”), maltose 1 water-containing crystal powder while steaming (Hayashibara Shoji Co., Ltd., trade name “Sanmalto-S”) After adding 4.5 kg in several portions and kneading, α-maltosyl α, α-trehalose-containing syrup (Hayashibara Corporation) 3 kg of sales, trade name “Hellodex”, solid content of about 73%, purity of about 53%) were added, kneaded until the sugar was completely dissolved, and spread on a metal tray to produce a fertilized block. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping after providing a U-shaped split groove in the block during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ、本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。本品は凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので和洋菓子や冷菓などの餅状食品の製造に適している。しかも、分割予定溝を設けることにより、必要量だけ分割して使用することが容易であるばかりでなく、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので、冷凍や冷蔵保存後も製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. Moreover, by providing the planned dividing grooves, it is easy not only to divide and use the required amount, but also the remaining fertilized blocks can be stored frozen again, so no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.
澱粉質(小城製粉株式会社販売、商品名『Gもちミックス粉』、餅粉95%、甘藷澱粉5%、水分量約13%、無水物換算でアミロペクチンを澱粉量の99%含有)3.3kg、グリセリン脂肪酸エステル(花王株式会社販売)15g、粉末グルコマンナン(小城製粉株式会社販売、商品名『Pマンナン』、こんにゃく芋抽出物)20gを500gの水に溶解した溶液、水3.3kg、砂糖1.5kg、α,α−トレハロース(株式会社林原商事販売、商品名『トレハ』)3.5kg、マルトース1含水結晶粉末(株式会社林原商事販売、商品名『サンマルト−S』)4.5kg、α−マルトシルα,α−トレハロース含有シラップ(株式会社林原商事販売、商品名『ハローデックス』、固形分約73%、純度約53%)3kgを加え、糖類が完全に溶解するまで混練し、これを蒸練機に入れ16分間蒸した後、金属製トレイに広げることにより求肥ブロックを製造した。この求肥ブロックを急速冷凍し、冷凍途中で当該ブロックにV字状の分割予定溝を設けた後に、ラッピングすることにより冷凍求肥ブロックを製造した。 Starch (Sold by Oshiro Flour Mills Co., Ltd., trade name “G Mochi Mix Flour”, 95% koji powder, 5% sweet potato starch, about 13% water content, containing 99% amylopectin in terms of anhydride) 3.3kg , 15 g of glycerin fatty acid ester (sold by Kao Corporation), a solution of 20 g of powdered glucomannan (sold by Kojo Flour Milling Co., Ltd., trade name “P Mannan”, konjac koji extract) in 500 g of water, 3.3 kg of water, sugar 1.5 kg, α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”) 3.5 kg, Maltose 1 water-containing crystal powder (Hayashibara Shoji Co., Ltd., trade name “Sanmaruto-S”) 4.5 kg, Add 3 kg of α-maltosyl α, α-trehalose-containing syrup (Hayashibara Shoji Co., Ltd., trade name “Hellodex”, solid content about 73%, purity about 53%) to complete the sugar. It knead | mixed until it melt | dissolved completely, after putting this in the steamer for 16 minutes and steaming it, the fertilizer block was manufactured by spreading on a metal tray. The fertilized block was rapidly frozen, and a frozen fertilized block was produced by lapping after providing a V-shaped dividing groove in the block during freezing.
この冷凍求肥ブロックの冷解凍耐性を実験1と同じ方法により判定したところ、本品は顕著な冷解凍耐性が認められた(本品を−80℃で急速冷凍する前の求肥ブロックを対照とした)。本品は凍結解凍を繰り返してもその物性や食感、風味の実質的な低下がないので和洋菓子や冷菓などの餅状食品の製造に適している。しかも、分割予定溝を設けることにより、必要量だけ分割して使用することが容易であるばかりでなく、余った求肥ブロックは再度冷凍保存できるので求肥のロスが発生しない。また、斯かる求肥ブロックを用いた餅状食品は何れも冷凍、冷蔵耐性に優れているので、冷凍や冷蔵保存後も製造直後の食感や風味が保持される。 When the cold thawing resistance of this frozen fertilized block was determined by the same method as in Experiment 1, this product showed remarkable cold thawing resistance (the fertilized block before rapidly freezing the product at −80 ° C. was used as a control). ). This product is suitable for the production of rice cakes such as Japanese and Western confectionery and frozen confectionery because there is no substantial decrease in its physical properties, texture and flavor even after repeated freezing and thawing. Moreover, by providing the planned dividing grooves, it is easy not only to divide and use the required amount, but also the remaining fertilized blocks can be stored frozen again, so no loss of fertilization occurs. Moreover, since the rice cake food using such a fertilizer block is excellent in freezing and refrigeration tolerance, the texture and flavor immediately after manufacture are maintained after freezing and refrigeration preservation.
実施例1乃至3及び実施例7で製造した冷凍求肥ブロックの破断強度を以下に示す方法により測定した。その結果を表12に示す。比較試料として実施例1の配合の糖類を、砂糖(比較試料1)、砂糖:マルトース1含水結晶粉末の混合比1:1(比較試料2)、マルトース1含水結晶粉末:水飴(株式会社林原商事販売、商品名『マルトラップ』)の混合比1:1(比較試料3)、α,α−トレハロースとα−マルトシルα,α−トレハロース含有シラップの混合比が1:1(比較試料4)、α,α−トレハロースとα−マルトシルα,α−トレハロース含有シラップの混合比1:5(比較試料5)の何れかの糖類で置換え、各々冷凍求肥ブロックを調製し同様に破断強度を測定した。その結果を併せて表12に示す。 The breaking strength of the frozen fertilizer blocks produced in Examples 1 to 3 and Example 7 was measured by the method shown below. The results are shown in Table 12. As a comparative sample, the saccharides of Example 1 were mixed with sugar (comparative sample 1), sugar: maltose 1 water-containing crystal powder mixing ratio 1: 1 (comparative sample 2), maltose 1 water-containing crystal powder: Minamata (Hayashibara Corporation) Sales, trade name “Maltrap”) mixing ratio 1: 1 (comparative sample 3), α, α-trehalose and α-maltosyl α, α-trehalose-containing syrup mixing ratio 1: 1 (comparative sample 4), Substitution was made with any saccharide of α, α-trehalose and α-maltosyl α, α-trehalose-containing syrup at a mixing ratio of 1: 5 (Comparative Sample 5), and each frozen fertilizer block was prepared, and the breaking strength was measured in the same manner. The results are also shown in Table 12.
<破断強度の測定方法>
各冷凍求肥ブロックを4℃の冷蔵庫内で解凍し、さらに、解凍した求肥ブロックを−20℃で再凍結し4℃の冷蔵庫内で解凍するサイクルを3回繰り返して後、約2cm×約2cm×約1cm(高さ)に切り取った品温4℃のブロック片を、クリープメーター(山電社製、商品名『レオナーRE−330S』)を用い、プランジャーにより求肥ブロックの歪率が50%となるときの荷重(N)を求め破断強度とした。データの解析は、装置に付属したクリープメーター用自動解析装置ソフトウエア(破断強度解析windsows(BSA−330(W)))により行った。測定は各試料につき6回行い平均を求めた。結果を表12に示す。
<Measurement method of breaking strength>
Each frozen fertilizer block is thawed in a refrigerator at 4 ° C, and the thawed fertilizer block is re-frozen at -20 ° C and thawed in a refrigerator at 4 ° C three times, and then about 2 cm x about 2 cm x Using a creep meter (trade name “Leoner RE-330S”, manufactured by Yamaden Co., Ltd.) with a block piece cut at about 1 cm (height) at a product temperature of 4 ° C., the strain rate of the fertilizer block is 50%. The load (N) at that time was determined as the breaking strength. The analysis of the data was performed by the automatic analyzer software for creep meter attached to the apparatus (breaking strength analysis windows (BSA-330 (W))). The measurement was performed 6 times for each sample, and the average was obtained. The results are shown in Table 12.
測定条件:
プランジャー:特殊プランジャー(先端寸法5mm幅、1mm厚の金属製プランジ
ャー)
ロードセル:20N
アンプ倍率:1倍
格納ピッチ:0.06乃至0.09秒
測定歪率 :100%
測定速度 :1.00mm/秒
接触面積 :5mm2
Measurement condition:
Plunger: Special plunger (tip size 5mm wide, 1mm thick metal plunge
)
Load cell: 20N
Amplifier magnification: 1 time Storage pitch: 0.06 to 0.09 seconds Measurement distortion rate: 100%
Measurement speed: 1.00 mm / sec Contact area: 5 mm 2
表12から明らかなように、本発明の求肥ブロック(実施例1乃至3及び実施例7)の破断強度は0.05乃至0.20Nとなり、比較試料に比して破断強度が有意に低く、製造時の求肥ブロックの柔らかさ(弾性、伸びを含む)が保持されていることが確認された。この結果は、本発明の求肥ブロックは凍結解凍後も硬化が抑制され、従来の求肥では不可能だった低温の作業環境下での成形や包餡作業が可能なことを示している。 As is apparent from Table 12, the breaking strength of the fertilizer blocks of the present invention (Examples 1 to 3 and Example 7) is 0.05 to 0.20 N, and the breaking strength is significantly lower than that of the comparative sample. It was confirmed that the softness (including elasticity and elongation) of the fertilizer block at the time of manufacture was maintained. This result shows that the fertilization block of the present invention is suppressed in hardening even after freezing and thawing, and that molding and wrapping can be performed in a low-temperature working environment that was impossible with conventional fertilization.
本発明の求肥ブロックは、従来の求肥に代わる製造用生地として和洋菓子や冷菓などの餅状食品の製造や製パンに利用することができる。また、本発明による求肥ブロックの製造方法は市販されている澱粉質、糖類及び水を用い、従来の求肥ブロックと同一の製造設備により所望量、廉価に製造でき、当業界に与える影響は大きい。 The fertilizer block of the present invention can be used for the production of bread-like foods such as Japanese and Western confectionery and frozen confectionery and bread making as a dough for production that replaces conventional fertilization. In addition, the method for producing a fertilizer block according to the present invention can be manufactured at a desired amount and at a low cost by using the same production equipment as conventional fertilizer blocks, using commercially available starchy substances, sugars and water, and has a great influence on the industry.
Claims (9)
(1)求肥ブロックに含まれる澱粉質におけるアミロペクチン含量が、無水物換算で、澱粉量の94質量%以上である;
(2)無水物換算で、澱粉質100質量部に対し糖類を150乃至400質量部含有する;
(3)無水物換算で、澱粉質100質量部に対し、糖類として砂糖45乃至250質量部、α,α−トレハロース45乃至250質量部、マルトース45乃至250質量部及びα−マルトシルα,α−トレハロース20乃至250質量部を含有する。 A fertilizing block comprising maltose and α-maltosyl α, α-trehalose together with gelatinized starch, sugar and α, α-trehalose, and having the following characteristics (1) to (3):
(1) The amylopectin content in the starch contained in the fertilization block is 94% by mass or more of the starch amount in terms of anhydrides;
(2) on a dry solid basis, it has 150 to 400 parts by mass including the sugars to starch 100 parts by weight;
(3) a dry solid basis, relative to starch 100 parts by weight, 45 to 250 parts by weight of sugar as a saccharide, alpha, alpha-trehalose 45 to 250 parts by weight, maltose 45 to 250 parts by mass of alpha-maltosyl alpha, alpha -Contains 20 to 250 parts by weight of trehalose .
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