JP6031231B2 - Composition for baked confectionery and baked confectionery - Google Patents

Composition for baked confectionery and baked confectionery Download PDF

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JP6031231B2
JP6031231B2 JP2012015569A JP2012015569A JP6031231B2 JP 6031231 B2 JP6031231 B2 JP 6031231B2 JP 2012015569 A JP2012015569 A JP 2012015569A JP 2012015569 A JP2012015569 A JP 2012015569A JP 6031231 B2 JP6031231 B2 JP 6031231B2
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starch
mass
composition
baked confectionery
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JP2012165741A (en
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万紀 松原
万紀 松原
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Matsutani Chemical Industries Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14Organic oxygen compounds
    • A21D2/18Carbohydrates
    • A21D2/186Starches; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52Aerated, foamed, cellular or porous products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5118Starch

Description

本発明は、焼き菓子類用組成物及び該組成物を配合した焼き菓子に関し、特に、外相はビスケットやクラッカー様の外見を有するが、内相はきめ細かいスポンジ状の多孔質構造を有する焼き菓子に関する。   The present invention relates to a baked confectionery composition and a baked confectionery blended with the composition, and in particular, relates to a baked confectionery having a fine sponge-like porous structure, while the outer phase has a biscuit-like or cracker-like appearance. .

小麦粉を主原料とする生地を成型、焼成して得られるビスケットやクラッカー等の焼き菓子は、世界中で大量に生産、消費されている。   Baked confectionery such as biscuits and crackers obtained by molding and baking a dough mainly made of wheat flour is produced and consumed in large quantities all over the world.

従来のビスケットは、ソフトビスケットとハードビスケットに大別される。ソフトビスケットは、生地中のグルテンの生成を抑制して、食べる時にサクサクしたショートネスに富んだ食感が得られるように製造されている。
具体的には、まず、ミキサーボールに砂糖、油脂およびその他の固形物を入れて均一に混合し、これに鶏卵と食塩や膨剤などを水に溶かして加え、攪拌してよく乳化させる。充分に乳化してクリーム状になったものに、小麦粉を加えて撹拌して生地を得る。このような方法では、はじめに油脂と少量の水および鶏卵でW/O型のエマルジョンをつくるので、これによって、小麦粉中のタンパク質の吸水を妨げて、グルテンの形成およびその伸展が抑制されているために、焼成した製品においてはサクサクした軽い食感が得られる。ソフトビスケットには通常、薄力粉が使用されてきた。
Conventional biscuits are roughly classified into soft biscuits and hard biscuits. Soft biscuits are manufactured to suppress the production of gluten in the dough and provide a crisp and rich texture when eaten.
Specifically, first, sugar, fats and other solids are put in a mixer ball and mixed uniformly, and then chicken eggs, salt, a swelling agent, etc. are dissolved in water and added to the resulting mixture, followed by stirring and emulsification. Flour is added to the product that has been sufficiently emulsified and creamed, and stirred to obtain a dough. In such a method, a W / O type emulsion is first formed with fats and oils, a small amount of water, and chicken eggs. This prevents the protein from absorbing water in the flour and suppresses the formation and extension of gluten. In addition, a crisp and light texture is obtained in the baked product. Soft flour has usually been used for soft biscuits.

ハードビスケットは、小麦粉を含む配合材料を混合し、良く混捏して生地中にグルテンを生じさせ、その生地を焼成して製造されている。小麦粉としては、薄力粉のみでなく、中力粉や強力粉が利用されることもあった。
具体的には、配合原料を混合して得られた生地をラミネーターで6枚程度に展延積層し、さらにシーターで所定の厚さに圧延する。これらの工程により、生地に生成するグルテン量が多くなり、このような生地を焼成して得られるハードビスケットは非常に硬い食感となる。
Hard biscuits are manufactured by mixing compounding materials including wheat flour, kneading well to produce gluten in the dough, and baking the dough. As wheat flour, not only weak flour but also medium flour or strong flour may be used.
Specifically, the dough obtained by mixing the blended raw materials is spread and laminated to about six sheets with a laminator, and further rolled to a predetermined thickness with a sheeter. By these steps, the amount of gluten produced in the dough increases, and the hard biscuits obtained by baking such dough have a very hard texture.

これら従来のソフトビスケット、ハードビスケットに加え、嗜好性の変化や健康に対する意識の高まりに対応すべく、様々な配合の、様々な食感を有する焼き菓子が開発されてきた。
例えば、特許文献1には、タンパク質を強化した焼き菓子が開示されている。この焼き菓子に用いられる生地の脂質含有量は7〜14重量%であり、ソフトビスケットに比べて脂質含有量が低い。そのため、特許文献1の焼き菓子の配合でソフトビスケットを製造すると、得られるビスケットの食感は硬く、ソフトビスケット特有の、ショートネスな食感がないものとなる。
In addition to these conventional soft biscuits and hard biscuits, baked goods having various textures and various textures have been developed in order to respond to changes in palatability and heightened health awareness.
For example, Patent Document 1 discloses a baked confectionery with enhanced protein. The fat content of the dough used for this baked confectionery is 7 to 14% by weight, and the lipid content is lower than that of soft biscuits. Therefore, when soft biscuits are produced by blending the baked confectionery of Patent Document 1, the texture of the obtained biscuits is hard, and there is no shortness texture unique to soft biscuits.

また、特許文献2には、ソフトビスケットにおける総タンパク質の含有量およびグルテンの含有量を特定の範囲とすることにより、適度な牛乳耐性が付与され、かつ牛乳との適度の馴染みが付与されたソフトビスケットが開示されている。このソフトビスケットは、ビスケット生地を焼成して得られるソフトビスケットであって、(1)該生地の総タンパク質含有量が5.2重量%以上10.5重量%未満であってかつグルテン系タンパク質含有量が2.4重量%以上であるか、または(2)該生地が、総タンパク質含有量が10.5重量%以上20重量%以下であってかつグルテン系タンパク質含有量が0.8重量%以上であり、該生地の油脂含有量が15重量%以上である。   Patent Document 2 discloses that soft milk with appropriate milk tolerance and moderate familiarity with milk is provided by setting the total protein content and gluten content in the soft biscuits within specific ranges. Biscuits are disclosed. This soft biscuit is a soft biscuit obtained by baking a biscuit dough, wherein (1) the total protein content of the dough is not less than 5.2 wt% and less than 10.5 wt% and contains a gluten protein The amount is 2.4 wt% or more, or (2) the dough has a total protein content of 10.5 wt% to 20 wt% and a gluten protein content of 0.8 wt% Thus, the fat content of the dough is 15% by weight or more.

別の焼き菓子として、特許文献3には、(A)薄力粉30〜75質量部、(B)中力粉、準強力粉、及び強力粉から選ばれる少なくとも1種10〜30質量部、及び(C)エステル化澱粉又はエーテル化澱粉15〜40質量部(但し、3成分の合計は100質量部である。)を配合してなる菓子用穀物粉組成物及びそれを用いて製造される焼き菓子類が開示され、特許文献4には、(A)小麦粉、(B)α化加工澱粉、及び(C)小麦蛋白を含有し、(A)/(B)質量比が55/45〜85/15であり、かつ(A)と(B)の合計100質量部に対する(C)の含有量が0.5〜4質量部である、菓子用穀物粉組成物及びそれを用いて製造される焼き菓子類が開示されている。これらの焼き菓子は、食物繊維源として加工澱粉を用いた場合の口どけ感、粉っぽさ等の食感における問題点を改善したものである。   As another baked confectionery, Patent Document 3 includes (A) 30 to 75 parts by mass of weak flour, (B) 10 to 30 parts by mass of at least one selected from medium force flour, semi-strong powder, and strong powder, and (C). A cereal flour composition comprising 15 to 40 parts by mass of esterified starch or etherified starch (however, the total of the three components is 100 parts by mass) and baked confectionery produced using the same Patent Document 4 discloses (A) wheat flour, (B) pregelatinized starch, and (C) wheat protein, and (A) / (B) has a mass ratio of 55/45 to 85/15. A confectionery grain powder composition and a baked confectionery produced using the same, wherein the content of (C) is 0.5 to 4 parts by mass with respect to a total of 100 parts by mass of (A) and (B) Is disclosed. These baked confections have improved problems in texture such as mouthfeel and powderiness when processed starch is used as a dietary fiber source.

特開2002−191292号公報JP 2002-191292 A 特開2004−298179号公報JP 2004-298179 A 特開2010−104236号公報JP 2010-104236 A 特開2010−142127号公報JP 2010-142127 A

本発明の課題は、従来のビスケットに代表される焼き菓子にはない新規な食感の焼き菓子であって、外相はビスケット様の硬質でありながら、内相はスポンジ状の多孔質構造を有する、サクサク感に優れた焼き菓子及びそれを製造するための組成物を提供することである。   An object of the present invention is a baked confectionery having a new texture not found in baked confectionery typified by conventional biscuits, and the inner phase has a sponge-like porous structure while the outer phase is hard like biscuits. An object of the present invention is to provide a baked confectionery excellent in crispness and a composition for producing the baked confectionery.

本発明者らは前記課題を解決するために鋭意検討を重ねた結果、意外にも、α化澱粉とβ澱粉を特定の比率で含有する澱粉質並びに所定量の小麦蛋白質及び/又は油脂を含む生地を成型し、焼成することで、外相はビスケット様の硬質な表面でありながら、内相はきめ細かいスポンジ状の多孔質構造であり、サクサク感に優れた食感を有する新規な焼き菓子が得られることを見出し、本発明に到達した。
すなわち、本発明は下記を提供する。
1.(A)α化澱粉及び(B)β澱粉を含む澱粉質を含み、更に(C)小麦蛋白質及び(D)油脂から選択される少なくとも一種を含む焼き菓子用組成物であって、(A)と(B)の合計質量に対し、(A)が3〜10質量%、(B)が97〜90質量%の範囲で含まれており、(A)と(B)の合計量100質量部に対し、(C)は40質量部以下であり、(D)は40質量部以下の範囲で含まれている、上記焼き菓子用組成物。
2.(B)β澱粉が、ワキシーコーンスターチ、もち米澱粉、ワキシーポテトスターチ及びアセチル化ワキシーコーンスターチから選択される少なくとも一種である、上記1に記載の焼き菓子用組成物。
3.上記1又は2に記載の組成物を含む生地を、成型し、次いで焼成して得られる焼き菓子類。
As a result of intensive studies to solve the above problems, the present inventors surprisingly include starch containing β-starch and β-starch in a specific ratio, and a predetermined amount of wheat protein and / or fat. By molding and baking the dough, the outer phase is a biscuit-like hard surface, but the inner phase is a fine sponge-like porous structure, and a new baked confectionery with a crispy texture is obtained. The present invention has been reached.
That is, the present invention provides the following.
1. A composition for baked confectionery, comprising (A) pregelatinized starch and (B) starch containing beta starch, and further comprising (C) wheat protein and (D) at least one selected from fats and oils, (A) And (B) is included in the range of 3 to 10% by mass of (A) and 97 to 90% by mass of (B), and the total amount of (A) and (B) is 100 parts by mass. On the other hand, (C) is 40 parts by mass or less, and (D) is contained in the range of 40 parts by mass or less.
2. (B) The baked confectionery composition according to 1 above, wherein the β starch is at least one selected from waxy corn starch, glutinous rice starch, waxy potato starch and acetylated waxy corn starch.
3. Baked confectionery obtained by molding and then baking a dough containing the composition according to 1 or 2 above.

本発明によれば、α化澱粉とβ澱粉を特定の比率で含有する澱粉質並びに所定量の小麦蛋白質及び/又は油脂を含む焼き菓子用組成物を提供することが出来る。また、該組成物を含む生地を成型し、焼成することで、外相はビスケット様の硬質表面でありながら、内相はきめ細かいスポンジ状の多孔質構造であり、サクサク感に優れた新規な食感を有する焼き菓子を提供することが出来る。   ADVANTAGE OF THE INVENTION According to this invention, the composition for baked confectionery containing the starchy substance containing a gelatinized starch and (beta) starch in a specific ratio, and predetermined amount wheat protein and / or fats and oils can be provided. In addition, by molding and baking the dough containing the composition, the outer phase is a biscuit-like hard surface, while the inner phase is a fine sponge-like porous structure, and a novel texture that is excellent in crispy feeling Can be provided.

本発明でいう焼き菓子とは、特定の比率で(A)α化澱粉と(B)β澱粉を含む澱粉質並びに(C)小麦グルテンなどの小麦蛋白質及び(D)バター、マーガリン、ショートニングなどの油脂から選択される少なくとも一種を必須の成分として含み、その他、任意に、穀粉、グルコース、ショ糖、オリゴ糖、デキストリンなどの糖質、食塩、膨張剤、イースト、乳製品、及び卵などを含む原材料に、適量の水を加え、混捏した生地を圧延し、型抜き後、焼成して製造するビスケットやクラッカー様の焼き菓子の内、外相はビスケットやクラッカー様の外見を有するが、内相はきめ細かいスポンジ状の多孔質構造を有する焼き菓子を意味する。
本発明の焼き菓子用組成物は、特定の比率で(A)α化澱粉と(B)β澱粉を含む澱粉質並びに(C)小麦グルテンなどの小麦蛋白質及び(D)バター、マーガリン、ショートニングなどの油脂からなる群より選択される一種を必須の成分として含み、その他、任意に、穀粉、グルコース、ショ糖、オリゴ糖、デキストリンなどの糖質、食塩、膨張剤、イースト、乳製品、及び卵などを含む原材料を含む、焼き菓子を製造するための組成物をいう。
The baked confectionery referred to in the present invention is a specific ratio of (A) starch-containing starch and (B) β-starch and (C) wheat protein such as wheat gluten and (D) butter, margarine, shortening, etc. Contains at least one selected from fats and oils as essential components, and optionally includes sugars such as flour, glucose, sucrose, oligosaccharides, dextrin, salt, swelling agents, yeast, dairy products, eggs, etc. A proper amount of water is added to the raw material, the mixed dough is rolled, die-cut, and then baked to produce biscuits and crackers like baked confectionery, the outer phase has a biscuits and crackers like appearance, but the inner phase is It means a baked confectionery having a fine sponge-like porous structure.
The composition for baked confectionery of the present invention comprises (A) starchy starch containing (A) pregelatinized starch and (B) beta starch at a specific ratio, (C) wheat protein such as wheat gluten, and (D) butter, margarine, shortening, etc. As an essential component, one kind selected from the group consisting of fats and oils of the above, and optionally, sugars such as flour, glucose, sucrose, oligosaccharides, dextrin, salt, swelling agent, yeast, dairy products, and eggs The composition for manufacturing baked confectionery containing the raw material containing these.

本発明でいう(B)β澱粉は、馬鈴薯、甘藷、キャッサバなどの芋類の乾燥粉末、小麦粉、米粉、コーンフラワーなどの穀粉を原料として製造される澱粉であって、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉、タピオカ澱粉、馬鈴薯澱粉などの澱粉、及びこれら澱粉がα化しない程度に架橋、エーテル化、エステル化などの変性を単独または複数組合せた加工澱粉をいう。前記澱粉及び加工澱粉の内、好ましくは未加工のモチ種澱粉が挙げられる。
モチ種澱粉としては、例えばワキシーコーンスターチ、ワキシーポテトスターチ及びもち米澱粉並びにそれらの加工澱粉が挙げられる。
加工の種類としてはアセチル化、リン酸架橋が例示される。これらの加工方法については、例えば特許第3702358号及び特開2004−305164号に記載されている。
アセチル化ワキシーコーンスターチは、アセチルの置換度(DS)が0.01〜0.04程度であることが好ましい。
なお、本発明においては、必要に応じて、β澱粉の一部をその原料粉、例えば小麦粉で置き換えることができる。例えば、使用されるβ澱粉のうち、10〜50質量%をその原料粉で置き換えてもよい。この場合、組成物中の小麦蛋白質が40質量部を超えないものとする。β澱粉の一部をその原料粉で置き換える場合には、置き換えた原料粉の質量をβ澱粉の質量に含めて、α化澱粉とβ澱粉の質量比率を計算する。
The (B) β starch referred to in the present invention is a starch produced using raw flour such as potato, sweet potato, cassava, wheat flour, rice flour, corn flour, etc. as corn starch, waxy corn starch, wheat This refers to starches such as starch, rice starch, tapioca starch, and potato starch, and processed starch in which modifications such as cross-linking, etherification and esterification are used alone or in combination to such an extent that these starches do not become alpha. Among the starches and processed starches, preferably, unprocessed waxy starch.
Examples of waxy seed starch include waxy corn starch, waxy potato starch, and glutinous rice starch, and processed starches thereof.
Examples of processing types include acetylation and phosphoric acid crosslinking. These processing methods are described in, for example, Japanese Patent No. 3702358 and Japanese Patent Application Laid-Open No. 2004-305164.
The acetylated waxy corn starch preferably has an acetyl substitution degree (DS) of about 0.01 to 0.04.
In the present invention, if necessary, a part of β starch can be replaced with its raw material powder, for example, wheat flour. For example, 10 to 50% by mass of β starch used may be replaced with the raw material powder. In this case, the wheat protein in the composition shall not exceed 40 parts by mass. When a part of β starch is replaced with the raw material powder, the mass of the replaced raw material powder is included in the mass of β starch, and the mass ratio of the pregelatinized starch and β starch is calculated.

本発明でいう(A)α化澱粉は、常温の水で澱粉が溶解したり、膨潤したりするように、澱粉又は加工澱粉を水の存在下に加熱し、糊化し、乾燥した澱粉又は加工澱粉である。α化澱粉は、澱粉の縣濁液をドラムドライヤーで糊化しながら乾燥する方法、糊化した澱粉を噴霧乾燥機で乾燥する方法或いは、エクストルーダを使用して高圧で押し出して糊化と乾燥を行うなどの方法で製造することができる。   The (A) pregelatinized starch as referred to in the present invention is a starch or processed starch that is starched or processed by heating the starch or processed starch in the presence of water so that the starch dissolves or swells with water at room temperature. It is starch. The pregelatinized starch is dried by gelatinizing a suspension of starch with a drum dryer, drying the gelatinized starch with a spray dryer, or extruding at high pressure using an extruder to perform gelatinization and drying. It can be manufactured by such a method.

α化澱粉としては、モチ米粉、モチ米澱粉、ワキシーコーンスターチなどのモチ種の澱粉質を原料とするα化モチ種澱粉と、ウルチ米粉、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉などウルチ種の澱粉質を原料とするα化ウルチ種澱粉が例示される。
α化澱粉は未加工であってもよく、また更に加工して使用してもよい。加工の種類としては従来公知のエーテル化、リン酸架橋、アセチル化、エーテル化、酸化、これらの組み合わせの方法が挙げられる。
本発明に使用するα化澱粉は、α化されている澱粉であればよく、その原料及び加工の有無は問わず広く使用することができるが、未加工であるか、あるいはリン酸架橋、エーテル化、アセチル化の加工が好ましく、更には、未加工、あるいはリン酸架橋及びアセチル化・リン酸架橋の組み合わせが特に好ましい。
As the pregelatinized starch, pregelatinized waxy starch made from waxy rice starch such as waxy rice flour, waxy rice starch, waxy corn starch, etc. Examples thereof include pregelatinized uruchi seed starch.
The pregelatinized starch may be unprocessed or further processed. Examples of types of processing include conventionally known methods of etherification, phosphoric acid crosslinking, acetylation, etherification, oxidation, and combinations thereof.
The pregelatinized starch used in the present invention may be any starch that has been pregelatinized and can be widely used regardless of the raw materials and the presence or absence of processing, but is unprocessed or phosphoric acid cross-linked, ether The processing of acetylation and acetylation is preferred, and further, unprocessed or a combination of phosphoric acid crosslinking and acetylation / phosphoric acid crosslinking is particularly preferred.

本発明における焼き菓子用組成物は、(A)α化澱粉及び(B)β澱粉を含む澱粉質、並びに(C)小麦蛋白質及び(D)油脂から選択される少なくとも一種を含む焼き菓子用組成物であって、(A)と(B)の合計質量に対し、(A)が3〜10質量%(B)が97〜90質量%の範囲、好ましくは(A)が4〜7質量%(B)が96〜93質量%の範囲で含まれている。α化澱粉が3質量%未満では、生地の成型性が悪くなり、焼き菓子の内相におけるきめ細かいスポンジ状の多孔質構造の形成も不十分となる。α化澱粉が10質量%を超えると、多孔質構造はできるが、水分の蒸発が不十分となり、サクサクとした軽い食感が低下する。   The composition for baked confectionery according to the present invention is a composition for baked confectionery, comprising (A) starch-containing starch and (B) β-starch, and (C) wheat protein and (D) at least one selected from fats and oils. It is a thing, Comprising: (A) 3-10 mass% (B) 97-90 mass% with respect to the total mass of (A) and (B), Preferably (A) is 4-7 mass% (B) is contained in the range of 96 to 93% by mass. When the pregelatinized starch is less than 3% by mass, the moldability of the dough is deteriorated and the formation of a fine sponge-like porous structure in the inner phase of the baked confectionery becomes insufficient. If the pregelatinized starch exceeds 10% by mass, a porous structure can be formed, but the evaporation of moisture becomes insufficient, and the crunchy and light texture decreases.

本発明の組成物は、前記(A)と(B)の合計量100質量部に対し、40質量部以下、更に好ましくは3〜40質量部、より好ましくは5〜25質量部、最も好ましくは5〜20質量部の(C)小麦蛋白質を含むことができる。小麦蛋白質を配合することにより、焼き菓子の内相に形成される多孔質構造の均質性を高めることができる。しかし、小麦蛋白質の配合が40質量部を超えた場合は、得られる焼き菓子が硬質となり、サクサク感が低下する。
(C)小麦蛋白質としては、小麦グルテン、小麦グルテニンが挙げられるが、小麦グルテンが特に好ましい。
The composition of the present invention is 40 parts by mass or less, more preferably 3 to 40 parts by mass, more preferably 5 to 25 parts by mass, most preferably 100 parts by mass of the total amount of (A) and (B). 5 to 20 parts by weight of (C) wheat protein can be included. By blending wheat protein, the homogeneity of the porous structure formed in the inner phase of the baked confectionery can be enhanced. However, when the amount of wheat protein exceeds 40 parts by mass, the resulting baked confectionery becomes hard and the crispness is lowered.
(C) Examples of wheat protein include wheat gluten and wheat glutenin, with wheat gluten being particularly preferred.

本発明の組成物は、前記(A)と(B)の合計量100質量部に対し、40質量部以下、更に好ましくは5〜40質量部、より好ましくは7〜20質量部、最も好ましくは7〜13質量部の(D)油脂を配合することができる。
(D)油脂としては、バター、マーガリン、ショートニング、ラード、硬化油等を挙げることができる。油脂を配合することにより、得られる焼き菓子のサクサクした食感が増強される。しかし、油脂の配合が40質量部を超えた場合は、焼き菓子のサクサクとした軽い食感が低下する。
(C)小麦蛋白質及び(D)油脂は、いずれかが含まれていればよいが、(C)及び(D)が共に含まれていてもよい。(C)小麦蛋白質のみが含まれている場合には、(C)小麦蛋白質は(A)と(B)の合計量100質量部に対し、3質量部以上含まれていることが好ましい。また、(D)油脂のみが含まれている場合には、(D)油脂は(A)と(B)の合計量100質量部に対し、5質量部以上含まれていることが好ましい。
The composition of the present invention is 40 parts by mass or less, more preferably 5 to 40 parts by mass, more preferably 7 to 20 parts by mass, most preferably 100 parts by mass of the total amount of (A) and (B). 7-13 mass parts (D) fats and oils can be mix | blended.
Examples of (D) fats and oils include butter, margarine, shortening, lard, and hardened oil. By blending fats and oils, the crisp texture of the resulting baked confectionery is enhanced. However, when the blending of fats and oils exceeds 40 parts by mass, the light texture that makes baked goods crispy decreases.
(C) Wheat protein and (D) fats and oils should just contain either, (C) and (D) may be contained together. (C) When only wheat protein is contained, it is preferable that (C) wheat protein is contained 3 parts by mass or more with respect to 100 parts by mass of the total amount of (A) and (B). Moreover, when only (D) fats and oils are contained, it is preferable that (D) fats and oils are contained 5 mass parts or more with respect to 100 mass parts of the total amount of (A) and (B).

本発明の組成物には更に糖質を任意に添加することができる。
本発明でいう糖質とは、グルコース、砂糖、乳糖、トレハロース、マルトース、フラクトース、異性化糖などの糖類、及び直鎖、環状或は分岐オリゴ糖、マルトデキストリン、粉飴、水飴などの澱粉分解物やこれらを還元した物質など一般的にいわれる糖質を意味する。本発明においては、これらの糖質を甘味の程度や質によって選択する。糖質は必要に応じて適量を添加すればよいが、例えば(A)と(B)の合計量100質量部に対し5〜20質量部添加することが好ましい。
A saccharide can be optionally added to the composition of the present invention.
The saccharide in the present invention refers to saccharides such as glucose, sugar, lactose, trehalose, maltose, fructose, and isomerized sugar, and starch decomposition such as linear, cyclic or branched oligosaccharides, maltodextrin, powder cake, and starch syrup. It means sugars commonly referred to as substances and substances obtained by reducing these substances. In the present invention, these carbohydrates are selected according to the degree and quality of sweetness. The saccharide may be added in an appropriate amount as necessary, but for example, it is preferable to add 5 to 20 parts by mass with respect to 100 parts by mass of the total amount of (A) and (B).

本発明の焼き菓子は、本発明の焼き菓子用組成物、すなわち前記(A)と(B)の合計量100質量部に対し、例えば、3〜40質量部の小麦蛋白質及び/又は5〜40質量部の油脂を加え、さらに必要に応じて適量の食塩、糖質及び/又は全卵を配合した原材料に、60〜110質量部(全卵を加えた場合は全卵水分を差し引く)の水を加えて生地を調製し、成型、焼成することによって製造することができる。焼成は、例えば、180〜300℃の温度で5〜20分程度行う。
本発明の焼き菓子の種類としては、ビスケット、クッキー、パイ、ショートブレッド、クラッカー、スナック菓子、プレッツェル、ラスク様食品、バターケーキ、スポンジケーキ等が挙げられる。好ましくはビスケット又はクッキーである。
The baked confectionery of the present invention is, for example, 3 to 40 parts by weight of wheat protein and / or 5 to 40 parts per 100 parts by weight of the total amount of (A) and (B). 60 to 110 parts by mass of water (if whole eggs are added, subtract the total egg water) to the raw material containing a suitable amount of salt, sugar and / or whole egg as required. Can be produced by preparing a dough, molding and baking. Firing is performed at a temperature of 180 to 300 ° C. for about 5 to 20 minutes, for example.
Examples of the baked confectionery of the present invention include biscuits, cookies, pie, short bread, crackers, snack confectionery, pretzel, rusk-like food, butter cake, sponge cake and the like. Biscuits or cookies are preferred.

次に、本発明を実施例によってさらに詳しく説明するが、実施例によって本発明が限定されるものではない。   EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited by an Example.

実施例1 焼き菓子用組成物の調製
α化澱粉及びβ澱粉として、それぞれα化リン酸架橋ワキシーコーンスターチ(松谷化学工業(株)の商品名:マツノリンFA102)及びアセチル化ワキシ−コーンスターチ(同社商品名:フードスターチW)を使用し、表1の配合で焼き菓子用組成物を調製した(数値は質量部)。
Example 1 Preparation of composition for baked confectionery As pregelatinized starch and βstarch, pregelatinized phosphate cross-linked waxy corn starch (trade name: Matsunoline FA102 of Matsutani Chemical Co., Ltd.) and acetylated waxy-corn starch (trade name of the company) : Food starch W) was used, and a composition for baked confectionery was prepared with the composition shown in Table 1 (the numerical value is parts by mass).

表1
Table 1

実施例2 焼き菓子の調製及び評価
表2の配合で、実施例1で調製した組成物を含む焼き菓子を調製して外観及び食感を評価した。まず、粉体を卓上ミキサーで均一に混合した。次に、室温で柔らかくした無塩マーガリンを加えて粉体と混合してそぼろ状にし、次いで水を加えて混合して生地を形成させ、これをラップで包んで15分間静置した。シーターにて厚さ1.25mmに圧延し、ピケ孔を開け、1.5×8cmの大きさにカットし、上火を240℃、下火を300℃にそれぞれ設定して8〜9分間焼成した。
なお、水の量は、生地の形成具合、すなわち、伸展性及び成型性(まとまり易さ)を見ながら調整した。
Example 2 Preparation and Evaluation of Baked Confectionery A baked confectionery containing the composition prepared in Example 1 was prepared with the formulation shown in Table 2 and the appearance and texture were evaluated. First, the powder was uniformly mixed with a desktop mixer. Next, unsalted margarine softened at room temperature was added and mixed with the powder to make it into a rag, then water was added and mixed to form a dough, which was wrapped in wrap and allowed to stand for 15 minutes. Rolled to a thickness of 1.25 mm on a sheeter, opened a picket hole, cut to a size of 1.5 x 8 cm, fired for 8-9 minutes, setting the upper fire to 240 ° C and the lower heat to 300 ° C, respectively did.
The amount of water was adjusted while looking at how the dough was formed, i.e., extensibility and moldability (ease of grouping).

表2
このようにして調製された焼き菓子の外観及び食感を評価した。
Table 2
The appearance and texture of the baked confectionery thus prepared were evaluated.

外観の評価基準は以下のとおりとした。
◎: 非常に良く膨らみ、内相も非常にきれいで細かい多孔質構造になる。
○: よく膨らみ、内相も多孔質状になる。
△: 膨らみは悪いが、内相は多孔質状になっている。
×: 膨らまない。内相も多孔質状にならない。
また、食感は、サクサク感を以下の基準で評価した。
◎: サクサク感が非常に強く、口どけも非常に良い。
○: サクサク感があり、口どけも良い。
△: サクサク感がやや弱く、口どけもあまり良くない。
×: サクサク感がなく、口どけも悪い。
表3では、上記外観及び食感評価のうちより低い評価を総合評価として記載した。例えば、外観が○で食感が○である配合2では、両評価が同レベル(○)であるので、総合評価として○を記載した。また、外観が◎で、食感が△である配合5については、より低い食感の評価△を総合評価として記載した。
The appearance evaluation criteria were as follows.
A: Swells very well and the inner phase is very clean and has a fine porous structure.
○: Swells well and the inner phase becomes porous.
Δ: Swelling is bad, but the inner phase is porous.
×: Does not swell. The internal phase does not become porous.
In addition, the texture was evaluated based on the following criteria.
A: The crispness is very strong and the mouth is very good.
○: There is a crisp feeling and good mouthfeel.
Δ: The crispy feeling is slightly weak and the mouthfeel is not so good.
×: There is no crispness and the mouthfeel is bad.
In Table 3, lower evaluation was described as comprehensive evaluation among the said external appearance and food texture evaluation. For example, in Formulation 2 in which the appearance is ◯ and the texture is ◯, both evaluations are the same level (◯), so ◯ is described as the overall evaluation. Moreover, about the mixing | blending 5 whose external appearance is (double-circle) and food texture is (triangle | delta), lower evaluation of food texture (triangle | delta) was described as comprehensive evaluation.

表3
Table 3

表3に示す評価結果から、α化澱粉とβ澱粉の質量比が3:97(配合2)から10:90(配合4)の範囲の組成物を配合して製造した焼き菓子は、外観及び食感において良好な評価となることが分かった。α化澱粉が0質量部(配合1)では、生地の膨潤が不十分であり、また、α化澱粉が20質量部(配合5)では、サクサク感及び口どけ感が低下し、いずれも低い評価となった。   From the evaluation results shown in Table 3, the baked confectionery produced by blending a composition having a mass ratio of pregelatinized starch and β starch ranging from 3:97 (blending 2) to 10:90 (blending 4) It turned out that it becomes favorable evaluation in texture. When the pregelatinized starch is 0 part by mass (formulation 1), the dough is insufficiently swollen, and when the pregelatinized starch is 20 parts by mass (composition 5), the crispness and mouthfeel are both low and low. It became evaluation.

実施例3 焼き菓子の品質に及ぼすβ澱粉の種類の影響
表2の配合3を基本配合として、実施例2と同様の調製方法及び評価方法で、焼き菓子の品質に及ぼす組成物中のβ澱粉の種類(原料及び加工)の影響を検討した。β澱粉の原料澱粉は市販のものを使用し、加工澱粉はいずれも松谷化学工業(株)の製品を使用した。
エーテル化澱粉は、澱粉の水懸濁液に、アルカリ触媒存在下、プロピレンオキサイドを作用させて調製したものである。
アセチル化澱粉は、澱粉の水懸濁液にアルカリ触媒存在下、無水酢酸を作用させて調製したものである。アセチル化の置換度(DS)は0.016であった。
リン酸架橋澱粉は、澱粉の温水懸濁液に、トリメタリン酸塩を作用させて調製したものである。
酸化澱粉は、澱粉のアルカリ性水懸濁液に、次亜塩素酸ソーダを作用させて調製したものである。
β澱粉の種類を変えて調製した焼き菓子を実施例2の方法に従って総合評価した結果を表4に示す。
Example 3 Effect of β-Starch Type on Quality of Baked Confectionery β-starch in the composition on the quality of baked confectionery by the same preparation method and evaluation method as in Example 2 using the composition 3 in Table 2 as a basic composition The effect of the type (raw material and processing) was examined. The raw starch used for β starch was a commercially available starch, and the processed starch was a product of Matsutani Chemical Industry Co., Ltd.
Etherified starch is prepared by allowing propylene oxide to act on an aqueous suspension of starch in the presence of an alkali catalyst.
Acetylated starch is prepared by allowing acetic anhydride to act on an aqueous suspension of starch in the presence of an alkali catalyst. The degree of substitution (DS) of acetylation was 0.016.
Phosphoric acid crosslinked starch is prepared by allowing trimetaphosphate to act on a hot water suspension of starch.
Oxidized starch is prepared by allowing sodium hypochlorite to act on an alkaline aqueous suspension of starch.
Table 4 shows the results of comprehensive evaluation of the baked confectionery prepared by changing the type of β starch according to the method of Example 2.

表4
注)−は実施していないことを示す。
Table 4
Note)-indicates not implemented.

表4の結果から、β澱粉の原料澱粉としては、モチ種澱粉が好ましいことが分かった。また、加工の種類としては、アセチル化が好ましいことが分かった。   From the results in Table 4, it was found that mochi-type starch is preferable as the raw starch of β starch. Moreover, it turned out that acetylation is preferable as a kind of process.

実施例4 焼き菓子の品質に及ぼすα化澱粉の種類の影響
表2の配合3を基本配合として、実施例2と同様の調製方法及び評価方法で、焼き菓子の品質に及ぼす組成物中のα化澱粉の種類(原料及び加工)の影響を検討した。α化原料澱粉は、市販のものを使用し、α化加工澱粉はいずれも松谷化学工業(株)の製品を使用した。α化澱粉の種類を変えて調製した焼き菓子を、実施例2の評価方法に従って総合評価した結果を表5に示す。
Example 4 Influence of kind of pregelatinized starch on quality of baked confectionery Using formulation 3 in Table 2 as a basic formulation, the same preparation method and evaluation method as in Example 2 were used, and α in the composition on the quality of baked confectionery The effect of the type of modified starch (raw material and processing) was examined. Commercially available starch was used as the pregelatinized starch, and products from Matsutani Chemical Industry Co., Ltd. were used as the pregelatinized starch. Table 5 shows the results of comprehensive evaluation of the baked confectionery prepared by changing the type of pregelatinized starch according to the evaluation method of Example 2.

表5
表5の結果から、α化澱粉としてはいずれの原料澱粉を使用しても良いことが分かった。また、加工する場合にはリン酸架橋単独あるいはアセチル化・リン酸架橋の組み合わせが特に優れた結果を示した。
Table 5
From the results of Table 5, it was found that any raw starch may be used as the pregelatinized starch. In the case of processing, phosphoric acid crosslinking alone or a combination of acetylation / phosphoric acid crosslinking showed particularly excellent results.

Claims (4)

(A)α化澱粉及び(B)β澱粉を含む澱粉質を含み、更に(C)小麦蛋白質及び(D)油脂含むビスケット又はクッキー用組成物であって、(A)と(B)の合計質量に対し、(A)が4〜7質量%、(B)が96〜93質量%の範囲で含まれており、(A)と(B)の合計量100質量部に対し、(C)は5〜20質量部であり、(D)は5〜13質量部の範囲で含まれている、上記ビスケット又はクッキー用組成物。 A composition for biscuits or cookies comprising (A) pregelatinized starch and (B) starch containing beta starch, and further comprising (C) wheat protein and (D) fats and oils , comprising (A) and (B) (A) is included in the range of 4 to 7% by mass and (B) is in the range of 96 to 93% by mass with respect to the total mass. ) is 5 to 20 parts by weight, (D) is contained in an amount of 5 to 13 parts by mass, the biscuit or cookie composition. (B)β澱粉が、ワキシーコーンスターチ、もち米澱粉、ワキシーポテトスターチ及びアセチル化ワキシーコーンスターチから選択される少なくとも一種である、請求項1に記載のビスケット又はクッキー用組成物。 (B) The composition for biscuits or cookies according to claim 1, wherein the β starch is at least one selected from waxy corn starch, glutinous rice starch, waxy potato starch and acetylated waxy corn starch. (A)α化澱粉が、未加工α化澱粉、リン酸架橋α化澱粉、及びアセチル化・リン酸架橋α化澱粉から選択される少なくとも一種である、請求項1または2に記載のビスケット又はクッキー用組成物。 The biscuit according to claim 1 or 2, wherein the (A) pregelatinized starch is at least one selected from raw pregelatinized starch, phosphate cross-linked pregelatinized starch, and acetylated / phosphate cross-linked pregelatinized starch. Cookie composition. 請求項1〜のいずれか一項に記載の組成物を含む生地を成型し、次いで焼成して得られるビスケット又はクッキー Biscuits or cookies obtained by molding a dough containing the composition according to any one of claims 1 to 3 , and then baking the dough.
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JP6377886B2 (en) * 2012-10-02 2018-08-22 月島食品工業株式会社 Baked confectionery, method for producing baked confectionery, and oil and fat composition for baked confectionery
FR2997818B1 (en) * 2012-11-14 2015-10-23 Roquette Freres GELIFIED CONFECTIONERY AND PROCESS FOR PREPARING SUCH CONFECTIONERY
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