JP6283247B2 - Confectionery - Google Patents
Confectionery Download PDFInfo
- Publication number
- JP6283247B2 JP6283247B2 JP2014076070A JP2014076070A JP6283247B2 JP 6283247 B2 JP6283247 B2 JP 6283247B2 JP 2014076070 A JP2014076070 A JP 2014076070A JP 2014076070 A JP2014076070 A JP 2014076070A JP 6283247 B2 JP6283247 B2 JP 6283247B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- egg white
- egg yolk
- acid fermented
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000009508 confectionery Nutrition 0.000 title claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 130
- 108010000912 Egg Proteins Proteins 0.000 claims description 116
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- 235000014655 lactic acid Nutrition 0.000 claims description 65
- 239000004310 lactic acid Substances 0.000 claims description 65
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 61
- 235000014103 egg white Nutrition 0.000 claims description 61
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Description
本発明は、密閉包装された卵黄を含有する焼き菓子に関する。 The present invention relates to a baked confectionery containing egg yolk that is hermetically packaged.
クッキーやカステラ等の菓子においては、コク味を出すために卵黄が用いられる。しかし、卵黄は劣化しやすいため、卵黄を用いた菓子においては、菓子の良好な風味を持続することが課題であった。特に、密閉包装された焼き菓子は、卵黄の劣化が保存中に促進し、劣化臭が包装内にたまりやすいことにより、開封時に強く劣化臭を感じる問題があった。 In confectionery such as cookies and castella, egg yolk is used to produce a rich taste. However, since egg yolk is likely to deteriorate, in confectionery using egg yolk, it has been a problem to maintain the good flavor of confectionery. In particular, hermetically packaged baked confectionery has a problem in that the deterioration of egg yolk is promoted during storage, and the deteriorated odor tends to accumulate in the package, so that the odor is strongly felt when opened.
そのような問題を解決するために、一般的にビタミンＣやビタミンＥ、ローズマリー抽出物等の食品添加物を添加して劣化を抑制する方法が用いられている（特許文献１）。しかし、これらの食品添加物は添加物の表示が必要であり、また加熱で分解される問題や、卵黄の風味を損なう懸念があるなどの問題があった。 In order to solve such a problem, generally, a method of suppressing deterioration by adding food additives such as vitamin C, vitamin E, and rosemary extract is used (Patent Document 1). However, these food additives require labeling of the additives, and there are problems such as a problem of being decomposed by heating and a concern of impairing the flavor of egg yolk.
本発明の目的は、保存後も卵黄の劣化臭が抑制され、良好な風味が感じられる密閉包装された焼き菓子を提供するものである。 An object of the present invention is to provide a hermetically packaged baked confectionery that can suppress the deterioration odor of egg yolk even after storage and feel a good flavor.
本発明者等は、上記目的を達成すべく鋭意研究を重ねた結果、水飴、蜂蜜、デキストリン、トレハロースから選ばれる１種以上と乳酸発酵卵白を含有するならば、意外にも保存後も卵黄の劣化臭が抑制され、良好な風味の密閉包装された焼き菓子が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the inventors of the present invention have surprisingly been able to maintain the yolk content even after storage if they contain one or more selected from syrup, honey, dextrin, and trehalose and lactic acid fermented egg white. It has been found that a deteriorated odor is suppressed and an air-packed baked confectionery having a good flavor is obtained, and the present invention has been completed.
すなわち、本発明は、
（１） 密閉包装された卵黄を含有する焼き菓子であって、
水飴、蜂蜜、デキストリン、トレハロースから選ばれる１種以上と、
乳酸発酵卵白、および乳化剤を含有することを特徴とし
前記乳化剤の含有量が０．１％以上３％以下であり、
卵黄（生換算）１部に対する前記乳酸発酵卵白の含有量が固形分換算で０．０１部以上１部以下であることを特徴とする、
焼き菓子、
である。
That is, the present invention
(1) A baked confectionery containing egg yolk in a hermetically sealed package,
One or more selected from chickenpox, honey, dextrin, trehalose,
It contains lactic acid fermented egg white and emulsifier
The content of the emulsifier is 0.1% or more and 3% or less,
The content of the lactic acid fermented egg white relative to 1 part of egg yolk (raw equivalent) is 0.01 part or more and 1 part or less in terms of solid content,
Baked goods,
It is.
本発明によれば、保存後も卵黄の劣化臭が抑制され、良好な風味が感じられる密閉包装された焼き菓子を提供することができる。 According to the present invention, it is possible to provide a hermetically packaged baked confectionery in which the deterioration odor of egg yolk is suppressed even after storage and a good flavor is felt.
以下、本発明を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention is described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、卵黄を含有しているにもかかわらず、水飴、蜂蜜、デキストリン、トレハロースから選ばれる１種以上と乳酸発酵卵白を配合することにより、保存後も卵黄の劣化臭が抑制され、良好な風味が感じられる密閉包装された焼き菓子を提供できることに特徴を有する。
<Features of the present invention>
Although the present invention contains egg yolk, the deterioration odor of egg yolk is suppressed even after storage by blending at least one selected from chickenpox, honey, dextrin, and trehalose with lactic acid fermented egg white. It is characterized in that it can provide a sealed packaged baked confectionery that can be perceived as a delicious flavor.
本発明の焼き菓子は、卵黄を含有する焼き菓子であれば、特に限定されないが、例えば、サブレ、クッキー、カステラ、ケーキ等が挙げられる。
また、本発明の焼き菓子は密閉包装されたものである。密閉包装されていることにより、保存中の卵黄の劣化臭が感じやすくなる課題が生じやすい。
密閉包装の包材は特に限定されず、ポリエチレン、ポリプロピレン、ポリスチレン、ナイロン、ポリ塩化ビニル、アルミニウム、アルミ蒸着フィルムなどが挙げられる。
Although the baked confectionery of this invention will not be specifically limited if it is a baked confectionery containing egg yolk, For example, a sable, a cookie, castella, a cake, etc. are mentioned.
The baked confectionery of the present invention is hermetically packaged. Due to the hermetic packaging, there is a problem that it becomes easy to feel the deteriorated odor of egg yolk during storage.
The packaging material for hermetic packaging is not particularly limited, and examples thereof include polyethylene, polypropylene, polystyrene, nylon, polyvinyl chloride, aluminum, and aluminum vapor deposition film.
＜卵黄＞
本発明に用いる卵黄は、卵黄を含有していればいずれのものでもよく、例えば、生全卵、生卵黄をはじめ、それらを殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理、有機溶媒等による抽出処理等の１種又は２種以上の処理を施したものが挙げられる。
<Yellow>
The egg yolk used in the present invention may be any egg yolk as long as it contains egg yolk, for example, raw whole egg, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, etc. Enzymatic treatment with folipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, etc., decholesterolizing treatment such as supercritical carbon dioxide treatment, salt or saccharide, etc. And those subjected to one or more treatments such as extraction treatment with an organic solvent or the like.
本発明の卵黄の含有量は特に限定していないが、卵黄の劣化臭を感じやすい課題が生じやすく、かつ卵黄のコク味を感じやすい点で、生卵黄換算で３％以上であるとよく、さらに５％以上であるとよい。また、卵黄の含有量に応じたコク味付与の効果が発現しにくいことによる経済性の観点から、１５％以下であるとよく、さらに１０％以下であるとよい。 Although the content of the egg yolk of the present invention is not particularly limited, it is preferable that it is 3% or more in terms of raw egg yolk in terms of easily producing a problem that tends to cause a deteriorated odor of egg yolk and easily feeling the rich taste of egg yolk. Furthermore, it is good that it is 5% or more. Further, from the viewpoint of economy due to the fact that the effect of imparting rich taste according to the content of egg yolk is difficult to be expressed, it is preferably 15% or less, and more preferably 10% or less.
＜乳酸発酵卵白＞
本発明の菓子に用いる乳酸発酵卵白は、液状の卵白に乳酸菌を添加して発酵させること
により得られるものである。このような乳酸発酵は、一般的に栄養源として乳酸菌資化性糖類を用いて必要に応じ酵母エキス等の発酵促進物質を添加し、乳酸菌を１ｍＬあたり好ましくは１０３〜１０８、さらに好ましくは１０５〜１０７供し発酵されており、本発明も同様な方法で得られたものを用いると良い。
<Lactic acid fermented egg white>
The lactic acid fermented egg white used in the confectionery of the present invention is obtained by adding lactic acid bacteria to liquid egg white and fermenting it. Such lactic acid fermentation generally uses lactic acid bacteria-assimilating saccharide as a nutrient source and adds a fermentation promoting substance such as yeast extract as necessary, and preferably 10 3 to 10 8 , more preferably 1 mL of lactic acid bacteria. 10 5 to 10 7 have been fermented and the present invention may be obtained using the same method.
本発明の焼き菓子に用いる乳酸発酵卵白の形態は、種々の形態（例えば、液状、粉末状、マイクロコロイド状、クリーム状、ペースト状、ゼリー状）を有することができる。
すなわち、配合する食品の性状に応じて、適切な形態に加工し使用することができる。
The form of lactic acid fermented egg white used in the baked confectionery of the present invention can have various forms (for example, liquid, powder, microcolloid, cream, paste, jelly).
That is, it can be processed into an appropriate form and used according to the properties of the food to be blended.
上記乳酸発酵卵白に用いる卵白としては、例えば、鶏等の鳥類の卵を割卵し卵黄を分離したものであり工業的に得られるもの、またこれを殺菌、凍結したもの、濃縮または希釈したもの、特定の成分（リゾチームやアビジン等）を除去したもの、乾燥させたものを水戻ししたもの等が挙げられる。また効果に影響を及ぼさない程度に卵黄が一部混入したもの（卵白液に対して０．０１〜０．３％）を用いても良い。 Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Moreover, you may use what mixed some yolks to the extent which does not affect an effect (0.01-0.3% with respect to an egg white liquid).
上記乳酸発酵卵白に用いる乳酸菌としては、一般的にヨーグルトやチーズの製造に利用される、例えば、ラクトバチルス属（Ｌａｃｔｏｂａｃｉｌｌｕｓｂｕｌｇａｒｉｃｕｓ等）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓｄｉａｃｅｔｙｌａｃｔｉｓ等）、ラクトコッカス属（Ｌａｃｔｏｃｏｃｃｕｓｌａｃｔｉｓ等）、ロイコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃｃｒｅｍｏｒｉｓ等）、エンテロコッカス属（Ｅｎｔｅｒｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）、ビフィドバクテリウム属（ＢｉｆｉｄｏｂａｃｔｅｒｉｕｍＢｂｉｆｉｄｕｍ等）等が挙げられる。 Examples of the lactic acid bacteria used in the above lactic acid fermented egg white are generally used in the production of yogurt and cheese. , Leuconostoc genus (Leuconostoccremoris, etc.), Enterococcus faecalis, Bifidobacterium (Bifidobacterium Bbifidum, etc.) and the like.
上記乳酸発酵卵白に用いる乳酸菌資化性糖類としては、例えば、単糖類（グルコース、ガラクトース、フルクトース、マンノース、Ｎ−アセチルグルコサミン等）、二糖類（ラクトース、マルトース、スクロース、セルビオース、トレハロース等）、オリゴ糖類（特に３〜５個の単糖類が結合しているもの）、ブドウ糖果糖液糖等が挙げられ、１種又は２種以上を組み合わせて液状の卵白に添加することができる。 Examples of lactic acid bacteria assimilating saccharides used in the above lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligos, etc. Examples thereof include saccharides (particularly those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar, and the like, and one or more kinds can be added to liquid egg white.
上記乳酸発酵卵白に用いる発酵促進物質としては、本発明の効果を損なわない範囲で発酵を促進するものであれば、特に限定するものではない。例えば、アミノ酸やペプチド等の蛋白質分解物、酵母エキス、ビタミン類、ミネラル類等が挙げられる。 The fermentation-promoting substance used for the lactic acid-fermented egg white is not particularly limited as long as it promotes fermentation within a range not impairing the effects of the present invention. For example, protein degradation products such as amino acids and peptides, yeast extracts, vitamins, minerals and the like can be mentioned.
上記乳酸発酵卵白の代表的な製造方法を以下に示す。卵白蛋白質２〜８％、乳酸菌資化性糖類１〜１５％、及び発酵促進物質０．５〜１０％を水に加え、乳酸、塩酸等の酸材を用いてｐＨ５〜７．５にｐＨ調整し仕込み液を調製する。なお、酸材としては風味の面から乳酸を用いるのが好ましい。得られた仕込み液を６０〜１１０℃で５〜１２０分間加熱した後、乳酸菌スターターを１ｍＬあたり１０５〜１０７になるように添加する。２５〜５０℃で８〜４８時間発酵し乳酸発酵卵白が得られる。また、必要に応じて上記乳酸発酵卵白を加熱殺菌し、高圧下で均質化処理を施してもよく、あるいは、フリーズドライ、スプレードライ等の乾燥処理を施して粉末状にしても良い。 The typical manufacturing method of the said lactic acid fermented egg white is shown below. Add egg white protein 2-8%, lactic acid bacteria assimilating sugar 1-15%, and fermentation-promoting substance 0.5-10% to water and adjust pH to 5-7.5 using acid materials such as lactic acid and hydrochloric acid. Prepare a feed solution. In addition, as an acid material, it is preferable to use lactic acid from the surface of flavor. After heating the resulting 5-120 minutes charge liquid at 60 to 110 ° C., it is added so that the lactic acid bacteria starter to 10 5 to 10 7 per 1 mL. Fermented at 25-50 ° C. for 8-48 hours to obtain lactic acid fermented egg white. If necessary, the lactic acid fermented egg white may be sterilized by heating and homogenized under high pressure, or may be powdered by drying such as freeze drying or spray drying.
本発明の焼き菓子に用いる乳酸発酵卵白の配合量は、特に限定されないが、全体に対して固形分換算量で０．１％以上であるとよく、さらに０．３％以上であるとよく、さらに０．５％以上であるとよい。
乳酸発酵卵白の配合量が前記範囲を下回ると、卵黄の劣化臭を抑制することができない場合がある。
また、上限値は特に限定していないが、乳酸発酵卵白の含有量に応じた卵黄の劣化臭抑制効果が発現しにくいことによる経済性の観点から、固形分換算量で３％以下であるとよく、さらに２％以下であるとよい。
The blending amount of lactic acid fermented egg white used in the baked confectionery of the present invention is not particularly limited, but is preferably 0.1% or more in terms of solid content relative to the whole, and more preferably 0.3% or more, Furthermore, it is good that it is 0.5% or more.
When the compounding quantity of lactic acid fermentation egg white is less than the said range, the deterioration smell of egg yolk may be unable to be suppressed.
Moreover, although an upper limit is not specifically limited, it is 3% or less by solid content conversion amount from an economical viewpoint by the deterioration odor suppression effect of the egg yolk according to content of lactic acid fermentation egg white being hard to express. It is good and it is good to be 2% or less.
＜卵黄に対する乳酸発酵卵白の割合＞
本発明の焼き菓子は、卵黄の劣化臭をより抑制しやすい点で、卵黄（生換算）１部に対する乳酸発酵卵白の含有量が固形分換算で０．０１部以上１部以下であり、さらに０．０５部以上０．５部以下であるとよく、さらに０．１部以上０．３部以下であるとよい。
<Ratio of lactic acid fermented egg white to egg yolk>
In the baked confectionery of the present invention, the content of lactic acid fermented egg white relative to 1 part of egg yolk (raw equivalent) is 0.01 part or more and 1 part or less in terms of solid content, in that it is easier to suppress the deterioration smell of egg yolk The amount is preferably 0.05 part or more and 0.5 part or less, and more preferably 0.1 part or more and 0.3 part or less.
＜水飴＞
本発明に用いる水飴の種類は特に限定されず、酵素糖化による麦芽あめ、酸糖化による澱粉あめ、及びこれらのアルデヒド基及びケトン基を還元してアルコール基とした還元水飴のいずれを用いても良い。水飴を配合することにより、劣化臭を感じ難くすることができる。
水飴の配合量は特に限定していないが、劣化臭を感じ難くし、かつ甘さのバランスのとれた焼き菓子が得られやすい点から、１％以上１５％以下であるとよく、さらに３％以上１０％以下であるとよい。
<Water tank>
The type of varicella used in the present invention is not particularly limited, and any of malt candy by enzymatic saccharification, starch candy by acid saccharification, and reduced varicella obtained by reducing these aldehyde groups and ketone groups to alcohol groups may be used. . By blending chickenpox, it is possible to make it difficult to feel a deteriorated odor.
The amount of syrup is not particularly limited, but it is preferably 1% or more and 15% or less, and more preferably 3% from the viewpoint of making it difficult to feel a deteriorated odor and easily obtaining a baked confectionery with a balanced sweetness. It is good that it is 10% or less.
＜蜂蜜＞
本発明に用いる蜂蜜の種類は特に限定されず、市販されているものを適宜用いることができる。
蜂蜜の配合量は特に限定していないが、劣化臭を感じ難くし、かつ甘さのバランスのとれた焼き菓子が得られやすい点から、１％以上１５％以下であるとよく、さらに３％以上１０％以下であるとよい。
<Honey>
The kind of honey used for this invention is not specifically limited, What is marketed can be used suitably.
The amount of honey is not particularly limited, but it is preferably 1% or more and 15% or less, and more preferably 3% from the viewpoint of making it difficult to feel a deteriorated odor and easily obtaining a baked confectionery with a balanced sweetness. It is good that it is 10% or less.
＜デキストリン＞
本発明に用いるデキストリンの種類は特に限定されず、市販のものを適宜用いることができる。デキストリンとは、澱粉を加水分解したものでありデキストリン、澱粉糖化物、澱粉分解物、澱粉加水分解物等の名称で市販されている。
デキストリンの配合量は特に限定していないが、劣化臭を感じ難くし、かつ甘さのバランスのとれた焼き菓子が得られやすい点から、１％以上１５％以下であるとよく、さらに３％以上１０％以下であるとよい。
<Dextrin>
The kind of dextrin used for this invention is not specifically limited, A commercially available thing can be used suitably. Dextrin is obtained by hydrolyzing starch and is commercially available under the names of dextrin, starch saccharification product, starch degradation product, starch hydrolysis product, and the like.
The amount of dextrin is not particularly limited, but it is preferably 1% or more and 15% or less, and more preferably 3% from the viewpoint that it is difficult to feel a deteriorated odor and a sweetness balance is easily obtained. It is good that it is 10% or less.
＜トレハロース＞
本発明に用いるトレハロースの種類は特に限定されず、市販されているものを適宜用いることができる。トレハロースとは、２個のグルコースが１，１−グリコシド結合により結合している二糖類である。
トレハロースの配合量は特に限定していないが、劣化臭を感じ難くし、かつ甘さのバランスのとれた焼き菓子が得られやすい点から、１％以上１５％以下であるとよく、さらに３％以上１０％以下であるとよい。
<Trehalose>
The kind of trehalose used for this invention is not specifically limited, What is marketed can be used suitably. Trehalose is a disaccharide in which two glucoses are bound by a 1,1-glycoside bond.
The amount of trehalose is not particularly limited, but it is preferably 1% or more and 15% or less, and more preferably 3%, because it makes it difficult to feel a deteriorated odor and easily obtain a baked confectionery with a balanced sweetness. It is good that it is 10% or less.
＜乳化剤＞
本発明の焼き菓子は、劣化臭をより抑制しやすくする点で乳化剤を含有するとよい。用いる乳化剤の種類は特に限定されず、例えば、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸、レシチン、ポリソルベートなどが挙げられ、これらの１種または２種以上を適宜選択し、配合することができる。
乳化剤の含有量は特に限定していないが、卵黄の劣化臭を抑制しやすい点で、０．１％以上５％以下であるとよく、さらに０．１％以上３％以下であるとよい。
<Emulsifier>
The baked goods of this invention are good to contain an emulsifier at the point which makes it easier to suppress a deterioration odor. The type of emulsifier to be used is not particularly limited, and examples thereof include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid, lecithin, polysorbate, and the like, one or more of these. Can be appropriately selected and blended.
Although the content of the emulsifier is not particularly limited, it is preferably 0.1% or more and 5% or less, and more preferably 0.1% or more and 3% or less from the viewpoint of easily suppressing the deterioration odor of egg yolk.
＜その他の原料＞
本発明の菓子には、上述した卵黄、乳酸発酵卵白、水飴、乳化剤の他に本発明の効果を損なわない範囲で、菓子に一般的に使用されている原料を用いることができる。
このような原料としては、例えば、スクロース、グルコース、ガラクトース、フルクトース、マンノース、ラクトース、マルトース、トレハロース、蜂蜜、オリゴ糖、還元オリゴ糖、異性化糖、転化糖、糖アルコール、澱粉を加水分解して製したデキストリン、サイクロデキストリン、還元デキストリン、イヌリン等の糖類、小麦粉、米粉等の穀粉、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉等の生澱粉、物理的及び／又は酵素的及び／又は化学的処理を施した澱粉、大豆油、胡麻油等の油脂類、アーモンド、ナッツペースト、ナッツ粉末等のナッツ類、果実、果汁、果肉ペースト、乾燥果実等の果実類、野菜、野菜汁、野菜ペースト、乾燥野菜等の野菜類、牛乳、濃縮乳、粉乳、乳蛋白質、発酵乳、チーズ等の乳原料、豆乳、大豆多糖類、大豆蛋白質等の大豆類、ゼラチン等の蛋白質原料、キサンタンガム、ネイティブジェランガム、グアーガム、タマリンドガム、ペクチン、カラギーナン、寒天、コンニャクマンナン、カルボキシメチルセルロースナトリウム等の増粘多糖類、バニラフレーバー、フルーツフレーバー等の香料、クチナシ色素等の着色料、酒石酸水素カリウム等のｐＨ調整剤、クエン酸、乳酸等の酸味料、ベーキングパウダー、重曹等の膨脹剤、塩化ナトリウム等の塩類、食物繊維、酒類、コーヒー、紅茶、抹茶、ココア、チョコレート、キャラメル等が挙げられる。
<Other raw materials>
In addition to the above-mentioned egg yolk, lactic acid fermented egg white, starch syrup, and emulsifier, the confectionery of the present invention can use raw materials generally used for confectionery as long as the effects of the present invention are not impaired.
Examples of such raw materials include hydrolyzing sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, honey, oligosaccharide, reducing oligosaccharide, isomerized sugar, invert sugar, sugar alcohol, and starch. Made dextrin, cyclodextrin, reduced dextrin, sugars such as inulin, flour such as wheat flour and rice flour, raw starch such as corn starch, potato starch, tapioca starch, physical and / or enzymatic and / or chemical treatment Fats and oils such as starch, soybean oil and sesame oil, nuts such as almonds, nut paste and nut powder, fruits such as fruits, fruit juice, pulp paste and dried fruits, vegetables such as vegetables, vegetable juice, vegetable paste and dried vegetables Milk, concentrated milk, milk powder, milk protein, fermented milk, cheese and other milk ingredients, soy milk, soy polysaccharides Soybeans such as soy protein, protein raw materials such as gelatin, xanthan gum, native gellan gum, guar gum, tamarind gum, pectin, carrageenan, agar, konjac mannan, carboxymethylcellulose sodium and other thickening polysaccharides, vanilla flavor, fruit flavor and other flavorings , Coloring agents such as gardenia pigments, pH adjusters such as potassium hydrogen tartrate, acidulants such as citric acid and lactic acid, expanding agents such as baking powder and baking soda, salts such as sodium chloride, dietary fiber, alcoholic beverages, coffee, tea, Matcha, cocoa, chocolate, caramel, etc. are listed.
以下、本発明について、実施例、比較例に基づき具体的に説明する。なお、本発明は、これらに限定されない。 Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these.
［製造例１］
実施例用乳酸発酵卵白を製した。具体的には、液卵白５０％、グラニュ糖４％、酵母エキス０．０５％、５０％乳酸０．１５％及び清水４５．８％からなる卵白水溶液を攪拌、調製した。得られた卵白水溶液を７０〜９０℃で５分間加熱した後、乳酸菌スターター０．０２％（Ｌａｃｔｏｃｏｃｃｕｓｌａｃｔｉｓ ｓｕｂｓｐ．ｌａｃｔｉｓ、Ｌｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ ｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ、Ｌａｃｔｏｃｏｃｃｕｓｌａｃｔｉｓｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ）を添加し、３０℃で２４時間発酵を行った後、７０〜９０℃で１０分間加熱殺菌し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理して液状の乳酸発酵卵白（固形分含有量１５％）を製した。
[Production Example 1]
The lactic acid fermented egg white for an Example was manufactured. Specifically, an egg white aqueous solution composed of 50% liquid egg white, 4% granulated sugar, 0.05% yeast extract, 0.15% 50% lactic acid and 45.8% fresh water was stirred and prepared. The obtained egg white aqueous solution was heated at 70 to 90 ° C. for 5 minutes, and then 0.02% of lactic acid bacteria starter (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. Cremoris, Streptococcus diaceticus. After performing the time fermentation, it was sterilized by heating at 70 to 90 ° C. for 10 minutes, and then treated at a pressure of 10 MPa using a high-pressure homogenizer to produce a liquid lactic acid fermented egg white (solid content 15%).
［実施例１］
下記配合にてサブレを調製した。小麦粉、ベーキングパウダー、コーンスターチ、食塩を均一に混合した後、バター、上白糖、生卵黄、乳酸発酵卵白、グリセリン脂肪酸エステル、水飴を混合し、均一な生地を得た。得られた生地を冷蔵庫で２時間ねかせた後、厚さ３〜５ｍｍ程度に延ばし、型を抜き、１８０℃のオーブンで１０〜１５分間焼成した。焼成後、サブレをポリエチレン袋に密閉包装し、実施例１のサブレを得た。
得られたサブレの乳酸発酵卵白の含有量は固形分換算量で０．４５％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．０９部であった。
[Example 1]
A sable was prepared with the following composition. After uniformly mixing wheat flour, baking powder, corn starch and salt, butter, super white sugar, raw egg yolk, lactic acid fermented egg white, glycerin fatty acid ester and chickenpox were mixed to obtain a uniform dough. The obtained dough was allowed to stand in a refrigerator for 2 hours, then extended to a thickness of about 3 to 5 mm, removed from the mold, and baked in an oven at 180 ° C. for 10 to 15 minutes. After firing, the sable was hermetically packaged in a polyethylene bag to obtain the sable of Example 1.
The content of lactic acid fermented egg white of the obtained sable was 0.45% in terms of solid content, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.09 parts in terms of solid content.
＜配合＞
小麦粉 ４０％
上白糖 ２０％
バター １５％
生卵黄 ５％
コーンスターチ ５％
水飴 ４％
乳酸発酵卵白 ４％
ベーキングパウダー １％
グリセリン脂肪酸エステル １％
食塩 １％
清水で １００％
<Combination>
40% flour
Super white sugar 20%
15% butter
5% raw egg yolk
Corn starch 5%
Minamata 4%
Lactic acid fermented egg white 4%
Baking powder 1%
Glycerin fatty acid ester 1%
Salt 1%
100% with Shimizu
［実施例２］
乳酸発酵卵白の配合量を７％とした以外は実施例１と同様にして、実施例２のサブレを調製した。
得られたサブレの乳酸発酵卵白の配合量は固形分換算量で１．１％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．２１部であった。
[Example 2]
A sable of Example 2 was prepared in the same manner as in Example 1 except that the blending amount of lactic acid fermented egg white was 7%.
The blended amount of lactic acid fermented egg white of the obtained sable was 1.1% in terms of solid content, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.21 part in terms of solid content.
［実施例３］
生卵黄を８％、乳酸発酵卵白を２％、水飴を２％配合した以外は実施例１と同様にして、実施例３のサブレを調製した。
得られたサブレの乳酸発酵卵白の含有量は固形分換算量で０．３％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．０４部であった。
[Example 3]
A sable of Example 3 was prepared in the same manner as in Example 1 except that 8% of raw egg yolk, 2% of lactic acid fermented egg white and 2% of starch syrup were mixed.
The content of lactic acid fermented egg white of the obtained sable was 0.3% in terms of solid content, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.04 parts in terms of solid content.
［比較例１］
乳酸発酵卵白を生卵白に置き換えた以外は実施例１と同様にして、比較例１のサブレを調製した。
[Comparative Example 1]
A sable of Comparative Example 1 was prepared in the same manner as in Example 1 except that the lactic acid fermented egg white was replaced with raw egg white.
［比較例２］
水飴を上白糖に置き換えた以外は実施例１と同様にして、比較例１のサブレを調製した。
得られたサブレの乳酸発酵卵白の含有量は固形分換算量で０．６％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．１２部であった。
[Comparative Example 2]
A sable of Comparative Example 1 was prepared in the same manner as in Example 1 except that syrup was replaced with sucrose.
The content of lactic acid fermented egg white of the obtained sable was 0.6% in terms of solid content, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.12 parts in terms of solid content.
［試験例１］
乳酸発酵卵白及び水飴の配合による、卵黄の劣化臭への影響を検討するため、実施例１乃至３、比較例１及び２のサブレを３５℃で７日間保管後、開封し、卵黄の劣化臭を下記の基準で評価した。
その結果を表１に示した。
[Test Example 1]
In order to study the effect of lactic acid fermented egg white and starch syrup on the deterioration odor of egg yolk, the sachets of Examples 1 to 3 and Comparative Examples 1 and 2 were stored at 35 ° C. for 7 days, then opened, and the deterioration odor of egg yolk Was evaluated according to the following criteria.
The results are shown in Table 1.
＜劣化臭の評価基準＞
○ 卵黄の劣化臭がほとんど感じられない。
△ 卵黄の劣化臭を少し感じるが、気にならない程度である。
× 卵黄の劣化臭を感じる。
<Evaluation criteria for deterioration odor>
○ Deterioration odor of egg yolk is hardly felt.
Δ: A slight odor of egg yolk is felt, but not so much.
× I feel the deterioration odor of egg yolk.
表１
試験の結果、乳酸発酵卵白及び水飴を配合することで、卵黄の劣化臭が抑制されることが分かった。また、卵黄１部に対する乳酸発酵卵白の配合量が固形分換算で０．０５部以上０．５部以下である場合（実施例１及び２）、卵黄の劣化臭がより抑制されることが分かった。 As a result of the test, it was found that the deterioration odor of egg yolk was suppressed by blending lactic acid fermented egg white and chickenpox. Moreover, when the compounding quantity of the lactic acid fermentation egg white with respect to 1 part of egg yolk is 0.05 part or more and 0.5 part or less in conversion of solid content (Examples 1 and 2), it turns out that the deterioration odor of egg yolk is suppressed more. It was.
［実施例４］
下記配合にてベビーカステラを調製した。全卵に上白糖を加えて撹拌した後、水あめ、牛乳、植物油脂、乳酸発酵卵白を加えさらに撹拌する、次に小麦粉、ベーキングパウダーを加え、均一に混合した後、型に生地を入れ、１８０℃のオーブンで１０〜１５分間焼成した。焼成後、得られたベビーカステラをポリプロピレン製の袋に密閉包装し、実施例４のベビーカステラを得た。
得られたベビーカステラの乳酸発酵卵白の含有量は蛋白質換算量で１．５％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．２３部であった。
[Example 4]
Baby castella was prepared with the following composition. After adding white sucrose to the whole egg and stirring, add syrup, milk, vegetable oil and fat, lactic acid fermented egg white and stir further, then add flour and baking powder, mix uniformly, put the dough into the mold, 180 Baked for 10-15 minutes in an oven at 0C. After baking, the obtained baby castella was hermetically packaged in a polypropylene bag to obtain the baby castella of Example 4.
The content of lactic acid fermented egg white in the obtained baby castella was 1.5% in terms of protein, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.23 parts in terms of solid content.
＜配合＞
小麦粉 ３５％
全卵（生卵黄として７％） ２０％
牛乳 １５％
乳酸発酵卵白 １０％
水飴 ７％
上白糖 ５％
植物油脂 ２％
ベーキングパウダー １％
清水で １００％
<Combination>
35% flour
Whole egg (7% as raw yolk) 20%
Milk 15%
Lactic acid fermented egg white 10%
Minamata 7%
Super white sugar 5%
Vegetable oil 2%
Baking powder 1%
100% with Shimizu
［実施例５］
全卵を３０％（生卵黄として１０％）、乳酸発酵卵白を７％、水飴を４％配合した以外は実施例４と同様にして、実施例５のベビーカステラを調製した。
得られたベビーカステラの乳酸発酵卵白の含有量は蛋白質換算量で１．１％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．１１部であった。
[Example 5]
A baby castella of Example 5 was prepared in the same manner as in Example 4 except that 30% of all eggs (10% as raw egg yolk), 7% of lactic acid fermented egg white, and 4% of chickenpox were mixed.
The content of lactic acid fermented egg white in the obtained baby castella was 1.1% in terms of protein, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.11 part in terms of solid content.
［実施例６］
水飴を蜂蜜に置き換えた以外は実施例４と同様にして、実施例６のベビーカステラを調製した。
得られたベビーカステラの乳酸発酵卵白の含有量は蛋白質換算量で１．１％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．１１部であった。
[Example 6]
Baby castella of Example 6 was prepared in the same manner as in Example 4 except that the varicella was replaced with honey.
The content of lactic acid fermented egg white in the obtained baby castella was 1.1% in terms of protein, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.11 part in terms of solid content.
［実施例７］
水飴をデキストリンに置き換えた以外は実施例４と同様にして、実施例７のベビーカステラを調製した。
得られたベビーカステラの乳酸発酵卵白の含有量は蛋白質換算量で１．１％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．１１部であった。
[Example 7]
Baby castella of Example 7 was prepared in the same manner as in Example 4 except that the varicella was replaced with dextrin.
The content of lactic acid fermented egg white in the obtained baby castella was 1.1% in terms of protein, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.11 part in terms of solid content.
［実施例８］
水飴をトレハロースに置き換えた以外は実施例４と同様にして、実施例８のベビーカステラを調製した。
得られたベビーカステラの乳酸発酵卵白の含有量は蛋白質換算量で１．１％であり、卵黄１部に対する乳酸発酵卵白の含有質量比は固形分換算で０．１１部であった。
[Example 8]
Baby castella of Example 8 was prepared in the same manner as in Example 4 except that chickenpox was replaced with trehalose.
The content of lactic acid fermented egg white in the obtained baby castella was 1.1% in terms of protein, and the content ratio of lactic acid fermented egg white to 1 part of egg yolk was 0.11 part in terms of solid content.
試験例１と同様に、実施例４乃至８のベビーカステラを評価した結果、卵黄の劣化臭は感じられなかった。 As in Test Example 1, as a result of evaluating the baby castellas of Examples 4 to 8, the deterioration odor of egg yolk was not felt.
Claims (1)
水飴、蜂蜜、デキストリン、トレハロースから選ばれる１種以上と、
乳酸発酵卵白、および乳化剤を含有し、
前記乳化剤の含有量が０．１％以上３％以下であり、
卵黄（生換算）１部に対する前記乳酸発酵卵白の含有量が固形分換算で０．０１部以上１部以下であることを特徴とする、
焼き菓子。
A baked confectionery containing egg yolk in a sealed package,
One or more selected from chickenpox, honey, dextrin, trehalose,
Containing lactic acid fermented egg white, and emulsifier ,
The content of the emulsifier is 0.1% or more and 3% or less,
The content of the lactic acid fermented egg white relative to 1 part of egg yolk (raw equivalent) is 0.01 part or more and 1 part or less in terms of solid content,
Baked confectionery.
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