JP6632850B2 - Foamable oil-in-water emulsion, calcined product, and method for producing calcined product - Google Patents
Foamable oil-in-water emulsion, calcined product, and method for producing calcined product Download PDFInfo
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- JP6632850B2 JP6632850B2 JP2015196479A JP2015196479A JP6632850B2 JP 6632850 B2 JP6632850 B2 JP 6632850B2 JP 2015196479 A JP2015196479 A JP 2015196479A JP 2015196479 A JP2015196479 A JP 2015196479A JP 6632850 B2 JP6632850 B2 JP 6632850B2
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、起泡性水中油型乳化物、焼成品、及び焼成品の製造方法に関する。 The present invention relates to a foamable oil-in-water emulsion, a baked product, and a method for producing a baked product.
従来、ケーキ等の焼成品の製造に、起泡性水中油型乳化物が利用されており、この起泡性水中油型組成物には、起泡性のみならず、生地の安定性、焼成品に対する形状や食感向上等、様々な特性が求められる。特に、型に入れて焼成する焼成品では、上部の盛り上がった部分を切断しフラットな形状にしてから使用するため、よりフラットな形状を有することが求められる。また、一般的に、焼成品のボリュームを高めたいときには生地中の液卵の配合量を多くすることが知られており、生地中の液卵の配合量が少ないと、焼成品のボリュームが低くなりやすいため、生地中の液卵の配合量が少ない場合においても、焼成品のボリュームが低下しないことが求められている。 Conventionally, foamable oil-in-water emulsions have been used for the production of baked products such as cakes. This foamable oil-in-water composition has not only foamability but also stability of dough and baking. Various characteristics such as improvement of the shape and texture of the product are required. In particular, in the case of a baked product which is baked in a mold, it is required to have a flatter shape in order to cut the raised portion at the upper portion to make it into a flat shape before use. In addition, it is generally known that when the volume of the baked product is desired to be increased, the amount of the liquid egg in the dough is increased, and when the amount of the liquid egg in the dough is small, the volume of the baked product is low. Therefore, it is required that the volume of the baked product does not decrease even when the amount of the liquid egg in the dough is small.
例えば、特許文献１には、乳蛋白質分解処理物を含み、該乳蛋白質分解処理物と油との比が１：０．２〜１：２．０である起泡性水中油型乳化物が開示されている。また、特許文献２には、加工鶏卵と、０．０３〜３質量％の乳蛋白質と、１糖アルコールとを含む起泡性水中油型乳化物が開示されており、特許文献３には、加工鶏卵と、０．３〜５質量％の乳蛋白質と１糖アルコールとを含む起泡性乳化油脂組成物が開示されている。また、特許文献４には、所定の乳化剤と、０．５〜７質量％の乳蛋白質と、１糖アルコールとを含む起泡性水中油型乳化物が開示されている。 For example, Patent Literature 1 discloses a foamable oil-in-water emulsion containing a processed milk protein decomposition product, wherein the ratio of the processed milk protein decomposition product to oil is 1: 0.2 to 1: 2.0. It has been disclosed. Patent Literature 2 discloses a foamable oil-in-water emulsion containing a processed chicken egg, 0.03 to 3% by mass of milk protein, and monosaccharide alcohol. A foamable emulsified oil / fat composition comprising processed chicken eggs, 0.3 to 5% by mass of milk protein and monosaccharide alcohol is disclosed. Patent Literature 4 discloses a foamable oil-in-water emulsion containing a predetermined emulsifier, 0.5 to 7% by mass of milk protein, and monosaccharide alcohol.
しかしながら、上記特許文献１〜４は、乳化物自身の安定性、伸展性、乳化物を用いて得られた焼成品の食感、形状のバランスが未だに十分なものでない。 However, in the above Patent Documents 1 to 4, the balance of the stability and extensibility of the emulsion itself and the texture and shape of the baked product obtained using the emulsion are not yet sufficient.
本発明は以上の実情に鑑みてなされたものであり、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有する起泡性水中油型乳化物、このような起泡性水中油型乳化物を用いた焼成品及び焼成品の製造方法を提供することを目的とする。 The present invention has been made in view of the above circumstances, and has an excellent balance in emulsification stability and extensibility, and texture and shape of a baked product obtained by using the baked product. It is an object of the present invention to provide a water-soluble oil-in-water emulsion, a baked product using such a foamable oil-in-water emulsion, and a method for producing a baked product.
本発明者らは、所定量の乳蛋白質及び／又は乳蛋白質分解処理物からなる成分と、所定量の２糖アルコールを含む糖アルコールとを配合することで、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有することを見出し、本発明を完成するに至った。より具体的には、本発明は、以下のようなものを提供する。 The present inventors blended a predetermined amount of a milk protein and / or a component consisting of a degraded milk protein and a predetermined amount of a sugar alcohol containing a disaccharide alcohol to provide emulsion stability and extensibility, and The present inventors have found that the texture and shape of the baked product obtained by using the baked product have an excellent balance, and have completed the present invention. More specifically, the present invention provides the following.
（１） ０．３〜６．５質量％の乳蛋白質及び／又は乳蛋白質分解処理物からなる成分と、糖アルコール全体の質量に対する２糖アルコールの含有量が４０〜７０質量％である、１０〜５０質量％の糖アルコールと、を含む起泡性水中油型乳化物。 (1) A component comprising 0.3 to 6.5% by mass of milk protein and / or a milk protein decomposition product, and a content of disaccharide alcohol of 40 to 70% by mass relative to the total mass of sugar alcohol. A foamable oil-in-water emulsion containing ５０50% by mass of a sugar alcohol.
（２） 前記成分と前記糖アルコールとの比が、１：４〜１００である（１）記載の起泡性水中油型乳化物。 (2) The foamable oil-in-water emulsion according to (1), wherein the ratio of the component to the sugar alcohol is 1: 4 to 100.
（３） 前記成分が、ホエイ由来の乳蛋白質及び／又は乳蛋白質分解処理物を含む、（１）又は（２）記載の起泡性水中油型乳化物。 (3) The foamable oil-in-water emulsion according to (1) or (2), wherein the component contains whey-derived milk protein and / or a milk protein decomposition product.
（４） 前記成分が、更に、カゼイン由来の乳蛋白質及び／又は乳蛋白質分解処理物を含む、（３）に記載の起泡性水中油型乳化物。 (4) The foamable oil-in-water emulsion according to (3), wherein the component further contains a casein-derived milk protein and / or a milk protein degradation product.
（５） 前記成分が、乳蛋白質分解処理物からなる、（１）から（４）のいずれかに記載の起泡性水中油型乳化物。 (5) The foamable oil-in-water emulsion according to any one of (1) to (4), wherein the component comprises a milk protein decomposition product.
（６） （１）から（５）いずれかに記載の起泡性水中油型乳化物と、液卵と、糖質と、穀粉と、を含む生地組成物の焼成品。 (6) A baked product of a dough composition comprising the foamable oil-in-water emulsion according to any one of (1) to (5), a liquid egg, a saccharide, and a flour.
（７） 前記生地組成物中の前記液卵の含有量が、前記穀粉１００質量部に対して１２０質量部以下である、（６）記載の焼成品。 (7) The baked product according to (6), wherein the content of the liquid egg in the dough composition is 120 parts by mass or less based on 100 parts by mass of the flour.
（８） （１）から（５）いずれかに記載の起泡性水中油型乳化物と、液卵と、糖質と、穀粉と、を混合して生地組成物を調製する工程と、
前記生地組成物を焼成し、焼成品を得る工程と、を有する、焼成品の製造方法。
(8) a step of preparing a dough composition by mixing the foamable oil-in-water emulsion according to any one of (1) to (5), a liquid egg, a saccharide, and a flour;
Baking the dough composition to obtain a baked product.
（９） 前記生地組成物中の前記液卵の含有量が、前記穀粉１００質量部に対して１２０質量部以下である、（８）記載の焼成品の製造方法。 (9) The method for producing a baked product according to (8), wherein the content of the liquid egg in the dough composition is 120 parts by mass or less based on 100 parts by mass of the flour.
本発明によれば、乳化安定性及び伸展性、並びに、焼成品の製造に用いた際の焼成品の食感及び形状において、優れたバランスを有する起泡性水中油型乳化物、このような起泡性水中油型乳化物を用いた焼成品及び焼成品の製造方法を提供することができる。 According to the present invention, a foamable oil-in-water emulsion having an excellent balance in the emulsion stability and extensibility, and the texture and shape of the baked product when used in the production of the baked product, A fired product using a foamable oil-in-water emulsion and a method for producing a fired product can be provided.
以下、本発明の具体的な実施形態について詳細に説明するが、本発明は以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。 Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments at all, and may be implemented with appropriate modifications within the scope of the present invention. Can be.
＜起泡性水中油型乳化物＞
本発明の起泡性水中油型乳化物は、０．３〜６．５質量％の乳蛋白質及び／又は乳蛋白質分解処理物からなる成分と、糖アルコール全体の質量に対する２糖アルコールの含有量が４０〜７０質量％である、１０〜５０質量％の糖アルコールと、を含む。本発明の起泡性水中油型乳化物は、これにより、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有する。また、本発明の起泡性水中油型乳化物は、さらに、生地への分散性に優れ、焼成品に優れたボリュームを与えることができる。なお、本明細書において、焼成品の食感とは、具体的には、焼成品のソフトさ及び口溶けのことを指し、焼成品の形状とは、フラットな形状であることを指す。
<Foamable oil-in-water emulsion>
The foamable oil-in-water emulsion of the present invention has a content of 0.3 to 6.5% by mass of a milk protein and / or a milk protein decomposition product, and a content of a disaccharide alcohol based on the total mass of the sugar alcohol. Is 40 to 70% by mass, and 10 to 50% by mass of a sugar alcohol. Thus, the foamable oil-in-water emulsion of the present invention has an excellent balance in emulsification stability and extensibility, and in texture and shape of a baked product obtained by using it for producing a baked product. In addition, the foamable oil-in-water emulsion of the present invention is further excellent in dispersibility in dough and can give a fired product an excellent volume. In addition, in this specification, the texture of the baked product specifically refers to the softness and melting of the mouth of the baked product, and the shape of the baked product refers to a flat shape.
起泡性水中油型乳化物の乳化安定性が低いと、伸展性の乏しい物性となり、焼成品の製造に用いた際に生地分散性が低下し、生地中の気泡安定性も低下するため、得られる焼成品の形状が悪くなる。また、起泡性水中油型乳化物自体の乳化安定性が良好になると、生地中の気泡安定性も良好になるが、生地中の気泡安定性が良好になりすぎると、焼成品の食感は低下しやすくなる。これに対し、本発明においては、０．３〜６．５質量％の乳蛋白質及び／又は乳蛋白質分解処理物からなる成分を用いることで、起泡性水中油型乳化物自体の乳化安定性、及び生地中の気泡安定性も良好になり、焼成品に優れたボリュームを与え、さらに、糖アルコール全体の質量に対する２糖アルコールの含有量が４０〜７０質量％である、１０〜５０質量％の糖アルコールとを併用することで、生地粘度が最適化され、焼成品の食感が良好になる。これにより、本発明の起泡性水中油型乳化物は、乳化安定性及び伸展性、並びに、焼成品の製造に用いた際の焼成品の食感及び形状において、優れたバランスを有すると推測される。 When the emulsification stability of the foamable oil-in-water emulsion is low, the property becomes poorly extensible, and when used for producing a baked product, the dough dispersibility decreases, and the bubble stability in the dough also decreases. The shape of the obtained fired product becomes worse. Also, when the emulsion stability of the foamable oil-in-water emulsion itself becomes good, the bubble stability in the dough also becomes good. However, when the bubble stability in the dough becomes too good, the texture of the baked product becomes worse. Tends to decrease. On the other hand, in the present invention, the use of a component consisting of 0.3 to 6.5% by mass of milk protein and / or a processed product of decomposed milk protein enables the emulsion stability of the foamable oil-in-water emulsion itself. And the foam stability in the dough is also improved, giving an excellent volume to the baked product, and the content of disaccharide alcohol is 40 to 70% by mass relative to the total mass of sugar alcohol, 10 to 50% by mass. By using the sugar alcohol in combination, the viscosity of the dough is optimized and the texture of the baked product is improved. Thereby, it is estimated that the foamable oil-in-water emulsion of the present invention has an excellent balance in the emulsion stability and extensibility, and the texture and shape of the baked product when used in the production of the baked product. Is done.
（乳蛋白質及び／又は乳蛋白質分解処理物からなる成分）
本発明における乳蛋白質及び／又は乳蛋白質分解処理物からなる成分は、水中油型乳化物全体の質量に対する含有量が、０．３〜６．５質量％である。
(Ingredient consisting of milk protein and / or milk protein degradation product)
In the present invention, the content of the milk protein and / or the milk protein decomposition product is 0.3 to 6.5% by mass based on the total mass of the oil-in-water emulsion.
乳蛋白質及び／又は乳蛋白質分解処理物からなる成分は、乳化剤と同様に、乳化安定に寄与する。乳化剤を用いる場合、起泡性水中油型乳化物が配合された生地の焼成時に熱が加わることで、乳化剤で構成される構造体が変わり、気泡安定性（生地安定性）が低下する。これに対し、乳蛋白質及び／又は乳蛋白質分解処理物からなる成分は熱変性を起こし気泡安定性が低下するものの、焼成品の骨格になるため、焼成品の形状が良好になる。 The component composed of milk protein and / or the milk protein decomposition product contributes to emulsification stability, like the emulsifier. When an emulsifier is used, heat is applied during baking of the dough in which the foamable oil-in-water emulsion is blended, so that the structure composed of the emulsifier is changed, and the bubble stability (dough stability) is reduced. On the other hand, the component composed of the milk protein and / or the milk protein decomposition product undergoes heat denaturation and lowers the bubble stability, but forms a skeleton of the baked product, so that the shape of the baked product is improved.
乳蛋白質又は乳蛋白質分解処理物は、いずれも乳化安定に作用するが、これらのうち、乳蛋白質分解処理物の方が構造体が小さいため、焼成品の製造に用いた際に得られる焼成品の食感が良くなる。そのため、上記成分は、乳蛋白質分解処理物からなることが好ましい。なお、乳蛋白質分解処理物は、乳蛋白質を酵素等によって、分解処理したものを指す。 Milk protein or milk protein-decomposed products all act on emulsion stability. Of these, the baked product obtained when used in the production of baked products, because the milk protein-decomposed product has a smaller structure. Texture becomes better. Therefore, it is preferable that the above-mentioned component is composed of a milk protein degradation product. In addition, the milk-protein-decomposed product refers to a product obtained by decomposing milk protein with an enzyme or the like.
乳蛋白質及び／又は乳蛋白質分解処理物は、特に限定されず、例えば、カゼイン由来の乳蛋白質（αカゼイン、βカゼイン、κカゼイン等）、ホエイ由来の乳蛋白（αラクトアルブミン、βラクトグロブリン、ラクトフェリン等）、これらの分解処理物等が挙げられる。これらは、単独で用いてもよく、２種以上を併用してもよい。これらのうち、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有し、生地への分散性に優れ、焼成品に優れたボリュームを与えることから、ホエイ由来の乳蛋白質又は乳蛋白質分解処理物が好ましい。特に焼成品の口溶けに関しては、カゼイン由来の乳蛋白質又は乳蛋白分解処理物より、ホエイ由来の乳蛋白質又は乳蛋白分解処理物の方が、熱変性を受けやすく、生地中の水分を適度に放出するため、焼成品に優れた口溶けを与えると推測される。また、本発明の起泡性水中油型乳化物は、ホエイ由来の乳蛋白質及び／又は乳蛋白質分解処理物に加え、カゼイン由来の乳蛋白質及び／又は乳蛋白分解処理物を更に含むことにより、焼成品の食感が向上する。このことから、本発明の起泡性水中油型乳化物は、ホエイ由来の乳蛋白質及び／又は乳蛋白質分解処理物に加え、カゼイン由来の乳蛋白質及び／又は乳蛋白分解処理物を更に含むことが好ましい。 The milk protein and / or the milk protein degradation product is not particularly limited. For example, casein-derived milk proteins (α casein, β casein, κ casein, etc.), whey-derived milk proteins (α-lactalbumin, β-lactoglobulin, Lactoferrin, etc.) and decomposition products thereof. These may be used alone or in combination of two or more. Among them, emulsification stability and extensibility, and the texture and shape of the baked product obtained by using the baked product, has an excellent balance, excellent dispersibility in the dough, the baked product From the viewpoint of providing an excellent volume, whey-derived milk protein or a milk protein-decomposed product is preferred. In particular, regarding the melting of the baked product in the mouth, the whey-derived milk protein or milk protein-degraded product is more susceptible to heat denaturation than the casein-derived milk protein or milk protein-degraded product, and appropriately releases moisture in the dough. Therefore, it is presumed that excellent mouth melting is given to the fired product. In addition, the foamable oil-in-water emulsion of the present invention further comprises a casein-derived milk protein and / or a milk protein-degraded product in addition to whey-derived milk protein and / or a milk protein-degraded product, The texture of the baked product is improved. For this reason, the foamable oil-in-water emulsion of the present invention further contains casein-derived milk protein and / or milk protein-degraded product in addition to whey-derived milk protein and / or milk protein-degraded product. Is preferred.
乳蛋白質分解処理物の平均分子量は、特に限定されないが、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有し、生地への分散性に優れ、焼成品に優れたボリュームを与えることから、２００００〜７００００であることが好ましく、３００００〜７００００であることがより好ましく、４００００〜７００００であることがさらに好ましい。特に、ホエイ由来の乳蛋白質分解処理物の平均分子量は、３００００〜７００００であることが好ましく、４００００〜７００００であることがより好ましく、５００００〜７００００であることが更に好ましい。また、カゼイン由来の乳蛋白質分解処理物の平均分子量は、２５０００〜７００００であることが好ましく、３００００〜６５０００であることがより好ましく、３５０００〜６００００であることが更に好ましい。 The average molecular weight of the milk protein degradation product is not particularly limited, but has an excellent balance in the emulsion stability and extensibility, and the texture and shape of the baked product obtained by using the baked product, It is preferably from 20,000 to 70,000, more preferably from 30,000 to 70,000, and still more preferably from 40,000 to 70,000, since it is excellent in dispersibility in dough and gives an excellent volume to a baked product. In particular, the average molecular weight of the whey-derived milk protein degradation product is preferably from 30,000 to 70,000, more preferably from 40,000 to 70,000, and still more preferably from 50,000 to 70,000. Further, the average molecular weight of the casein-derived milk protein degradation product is preferably 25,000 to 70,000, more preferably 30,000 to 65,000, and still more preferably 35,000 to 60,000.
乳蛋白質及び／又は乳蛋白質分解処理物からなる成分の、水中油型乳化物全体の質量に対する含有量は、０．３〜６．５質量％であれば特に限定されないが、含有量が少なすぎると、乳化安定性及び伸展性が低下し、焼成品の製造に用いた際に得られる焼成品の食感、形状、生地への分散性、ボリュームが悪くなることから、０．５質量％以上であることが好ましく、１．０質量％以上であることが好ましく、１．５質量％以上であることがさらに好ましい。一方、乳蛋白質及び／又は乳蛋白質分解処理物からなる成分の、水中油型乳化物全体の質量に対する含有量は、多すぎても、乳化安定性及び伸展性が低下し、焼成品の製造に用いた際に得られる焼成品の食感、形状、生地への分散性、ボリュームが悪くなることから、５．５質量％以下であることが好ましく、４．０質量％以下であることが好ましく、３．０質量％以下であることがさらに好ましい。 The content of the milk protein and / or the component composed of the milk protein decomposition product with respect to the total weight of the oil-in-water emulsion is not particularly limited as long as it is 0.3 to 6.5% by mass, but the content is too small. 0.5% by mass or more, because the emulsion stability and extensibility are reduced, and the texture, shape, dispersibility in dough, and volume of the baked product obtained when used in the manufacture of the baked product are deteriorated. Is preferably 1.0% by mass or more, and more preferably 1.5% by mass or more. On the other hand, if the content of the milk protein and / or the component composed of the milk protein decomposition product with respect to the mass of the whole oil-in-water emulsion is too large, the emulsion stability and extensibility are reduced, and the production of a baked product is difficult. Since the texture, shape, dispersibility in dough, and volume of the baked product obtained when used are deteriorated, the content is preferably 5.5% by mass or less, more preferably 4.0% by mass or less. And more preferably 3.0% by mass or less.
本発明における乳蛋白質及び／又は乳蛋白質分解処理物からなる成分が、ホエイ由来の乳蛋白質及び／又は乳蛋白質分解処理物と、カゼイン由来の乳蛋白質及び／又は乳蛋白質分解処理物との両方を含む場合、ホエイ由来の乳蛋白質及び／又は乳蛋白質分解処理物とカゼイン由来の乳蛋白質及び／又は乳蛋白質分解処理物との質量比は、食感の観点から、１：０．１〜１０であることが好ましく、１：１〜５であることがより好ましい。 In the present invention, the component comprising the milk protein and / or the milk protein degradation product is a mixture of whey-derived milk protein and / or milk protein degradation product and casein-derived milk protein and / or milk protein degradation product. When containing, the mass ratio of whey-derived milk protein and / or milk protein-decomposed product to casein-derived milk protein and / or milk protein-decomposed product is 1: 0.1 to 10 from the viewpoint of texture. It is preferable that the ratio is 1: 1 to 5, more preferably 1: 1 to 5.
本発明において、乳蛋白質及び／又は乳蛋白質分解処理物からなる成分の含有量は、ケルダール法により測定する。 In the present invention, the content of the component composed of milk protein and / or the milk protein decomposition product is measured by the Kjeldahl method.
（糖アルコール）
本発明における糖アルコールは、糖アルコール全体の質量に対する２糖アルコールの含有量が４０〜７０質量％であり、水中油型乳化物全体の質量に対する含有量が、１０〜５０質量％である。本発明における糖アルコールは、水分を含んだ形態で含まれてもよく、水分を含まない形態で含まれてもよい。本発明における糖アルコールが、水分を含んだ形態で含まれる場合、水と糖アルコールとの混合物中における糖アルコールの含有量は、特に限定されないが、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有し、生地への分散性に優れ、焼成品に優れたボリュームを与えることから、固形分として６０質量％以上であることが好ましく、６５質量％以上であることがより好ましく、７０質量％以上であることがさらに好ましい。また、水と糖アルコールとの混合物中における水の含有量は、特に限定されないが、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有し、生地への分散性に優れ、焼成品に優れたボリュームを与えることから、４０質量％以下であることが好ましく、３５質量％以下であることよりが好ましく、３０質量％以下であることがさらに好ましい。
(Sugar alcohol)
In the sugar alcohol of the present invention, the content of the disaccharide alcohol is 40 to 70% by mass based on the total mass of the sugar alcohol, and the content is 10 to 50% by mass based on the total mass of the oil-in-water emulsion. The sugar alcohol in the present invention may be contained in a form containing water or may be contained in a form not containing water. When the sugar alcohol in the present invention is contained in a form containing water, the content of the sugar alcohol in the mixture of water and the sugar alcohol is not particularly limited, but the emulsion stability and extensibility, and the baked product In the texture and shape of the baked product obtained by using it in production, it has an excellent balance, is excellent in dispersibility in dough, and gives an excellent volume to the baked product. It is preferably at least 65% by mass, more preferably at least 70% by mass. Further, the content of water in the mixture of water and the sugar alcohol is not particularly limited, emulsification stability and extensibility, and in the texture and shape of the baked product obtained by using the baked product, It is preferably 40% by mass or less, more preferably 35% by mass or less, and preferably 30% by mass because it has an excellent balance, is excellent in dispersibility in dough, and gives an excellent volume to a baked product. It is more preferred that:
糖アルコールに含有される２糖アルコールは、特に限定されないが、例えば、マルチトール、イソマルチトール、ラクチトール等が挙げられる。これらのうち、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有し、生地への分散性に優れ、焼成品に優れたボリュームを与えることから、マルチトールが好ましい。これらは、単独で用いてもよく、２種以上を併用してもよい。 The disaccharide alcohol contained in the sugar alcohol is not particularly limited, and includes, for example, maltitol, isomaltitol, lactitol and the like. Among them, emulsification stability and extensibility, and the texture and shape of the baked product obtained by using the baked product, has an excellent balance, excellent dispersibility in the dough, the baked product Maltitol is preferred because it gives excellent volume. These may be used alone or in combination of two or more.
糖アルコール全体の質量に対する２糖アルコールの含有量は、４０〜７０質量％であれば特に限定されないが、少なすぎると、焼成品の製造に用いた際に得られる焼成品の形状が悪くなることから、４５質量％以上であることが好ましく、５０質量％以上であることがより好ましく、５５質量％以上であることがさらに好ましい。他方、糖アルコール全体の質量に対する２糖アルコールの含有量が多すぎると、焼成品の食感が低下することから、６５質量％以下であることが好ましく、６０質量％以下であることがより好ましく、５７質量％以下であることがさらに好ましい。 The content of the disaccharide alcohol with respect to the total mass of the sugar alcohol is not particularly limited as long as it is 40 to 70% by mass, but if too small, the shape of the baked product obtained when used for the production of the baked product is deteriorated. Therefore, the content is preferably 45% by mass or more, more preferably 50% by mass or more, and even more preferably 55% by mass or more. On the other hand, if the content of the disaccharide alcohol is too large relative to the total mass of the sugar alcohol, the texture of the baked product is reduced. Therefore, the content is preferably 65% by mass or less, more preferably 60% by mass or less. , 57% by mass or less.
本発明において、糖アルコール全体の質量に対する２糖アルコールの含有量は、高速液体クロマトグラフ法により測定する。 In the present invention, the content of the disaccharide alcohol relative to the total mass of the sugar alcohol is measured by a high-performance liquid chromatography method.
糖アルコールには、上記の所定量の２糖アルコール以外の糖アルコールを含有しても良い。そのような糖アルコールとしては、１糖アルコール（ソルビトール、エリスリトール、キシリトール、マンニトール、ガラクチトール等）、又は、３糖アルコール（マルトトリイトール、イソマルトトリイトール、パニトール等）、４糖アルコール（マルトテトライトール等）等が挙げられる。これらの２糖アルコール以外の糖アルコールを用いて、糖アルコール全体の質量に対する２糖アルコールの含有量を、適宜調整することができる。 The sugar alcohol may contain a sugar alcohol other than the above-mentioned predetermined amount of disaccharide alcohol. Examples of such sugar alcohols include monosaccharide alcohols (sorbitol, erythritol, xylitol, mannitol, galactitol, etc.), trisaccharide alcohols (maltotriitol, isomalttriitol, panitol, etc.), and tetrasaccharide alcohols (maltothe Tritor and the like). Using a sugar alcohol other than these disaccharide alcohols, the content of the disaccharide alcohol with respect to the mass of the entire sugar alcohol can be appropriately adjusted.
糖アルコール全体の質量に対する、２糖アルコール以外の糖アルコールの含有量は、特に限定されず、例えば、１糖アルコールの含有量は、４０質量％未満（３０質量％未満、２０質量％未満、１０質量％未満、５質量％未満等）であってもよい。また、３糖アルコールの含有量は、５０質量％以下（４０質量％以下、３０質量％以下、２０質量％以下、１０質量％以下等）であってもよく、４糖アルコール以上の糖アルコールは、５０質量％以下（４０質量％以下、３０質量％以下、２０質量％以下、１０質量％以下等）であってもよい。 The content of the sugar alcohol other than the disaccharide alcohol with respect to the total mass of the sugar alcohol is not particularly limited. For example, the content of the monosaccharide alcohol is less than 40% by mass (less than 30% by mass, less than 20% by mass, 10% by mass or less). Less than 5% by mass). Further, the content of the trisaccharide alcohol may be 50% by mass or less (40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, etc.) , 50% by mass or less (40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less).
本発明における糖アルコールの含有量は、水中油型乳化物全体の質量に対する含有量が、１０〜５０質量％であれば特に限定されないが、少なすぎると、焼成品の製造に用いた際に得られる焼成品の食感、形状、生地への分散性、ボリュームが悪くなることから、１５質量％以上であることが好ましく、２０質量％以上であることがより好ましく、２５質量％以上であることがさらに好ましい。他方、水中油型乳化物全体の質量に対する含有量が多すぎると、乳化安定性及び伸展性、焼成品の食感、ボリューム、生地への分散性が悪くなることから、４５質量％以下であることが好ましく、４０質量％以下であることがより好ましく、３５質量％以下であることがさらに好ましい。 The content of the sugar alcohol in the present invention is not particularly limited as long as the content based on the total mass of the oil-in-water emulsion is 10 to 50% by mass. It is preferably 15% by mass or more, more preferably 20% by mass or more, and more preferably 25% by mass or more, since the texture, shape, dispersibility in dough, and volume of the baked product to be obtained are deteriorated. Is more preferred. On the other hand, if the content relative to the total mass of the oil-in-water emulsion is too large, the emulsion stability and extensibility, the texture of the baked product, the volume, and the dispersibility in the dough are deteriorated, so that the content is 45% by mass or less. Is preferably 40% by mass or less, more preferably 35% by mass or less.
上記の乳蛋白質及び／又は乳蛋白質分解処理物からなる成分と糖アルコールとの比は、特に限定されないが、乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有し、生地への分散性に優れ、焼成品に優れたボリュームを与えることから、１：４〜１００であることが好ましく、１：５〜８０であることがより好ましく、１：５〜５０であることがさらに好ましく、１：１０〜３０であることが最も好ましい。 The ratio of the component consisting of the above-mentioned milk protein and / or the milk protein decomposition product to the sugar alcohol is not particularly limited, but the emulsification stability and extensibility, and of the baked product obtained by using the baked product for production. The ratio is preferably from 1: 4 to 100, and more preferably from 1: 5 to 80, since it has an excellent balance in texture and shape, has excellent dispersibility in dough, and gives an excellent volume to a baked product. More preferably, it is more preferably 1: 5 to 50, and most preferably 1:10 to 30.
本発明において、糖アルコールの含有量は、高速液体クロマトグラフ法により測定する。 In the present invention, the content of the sugar alcohol is measured by a high performance liquid chromatography method.
（油脂）
本発明の起泡性水中油型乳化物における油脂は、特に限定されないが、例えば、パーム油、ヤシ油、パーム核油、豚脂（ラード）、牛脂、菜種油、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、オリーブ油、ゴマ油、乳脂、それらの分別油又はそれらの加工油（硬化及びエステル交換のうち１以上の処理がなされたもの）等が挙げられる。これらは、１種あるいは２種以上を選択して含有させることが好ましい。起泡性を損なわないという観点から、常温で流動状を呈する油脂が好ましく、風味の観点から、菜種油や分別乳脂軟質部等がより好ましい。
(Oil)
The fats and oils in the foamable oil-in-water emulsion of the present invention are not particularly limited. For example, palm oil, coconut oil, palm kernel oil, lard (lard), tallow, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, Examples include rice oil, safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof, and processed oils thereof (hardened and transesterified). It is preferable to select one or two or more of these. From the viewpoint of not deteriorating the foaming properties, oils and fats which exhibit a fluid state at normal temperature are preferred, and from the viewpoint of flavor, rapeseed oil and fractionated milk fat or the like are more preferred.
本発明の起泡性水中油型乳化物における油脂の含有量は、特に限定されないが、水中油型乳化物の全体の質量に対し、３〜３０質量％であることが好ましく、１０〜２５質量％であることがより好ましく、１５〜２０質量％であることがさらに好ましい。また、本発明の起泡性水中油型乳化物における水の含有量は、特に限定されないが、糖アルコールと混合した時の水溶液のＢｒｉｘ値が５０〜７０質量％になるように含有されることが好ましく、５０〜６５質量％になるよう含有されることがより好ましく、５０〜６０質量％になるよう含有されることがさらに好ましい。 The content of fats and oils in the foamable oil-in-water emulsion of the present invention is not particularly limited, but is preferably 3 to 30% by mass relative to the total mass of the oil-in-water emulsion, and 10 to 25% by mass. %, More preferably 15 to 20% by mass. The content of water in the foamable oil-in-water emulsion of the present invention is not particularly limited, but the water content when mixed with a sugar alcohol is such that the Brix value of the aqueous solution becomes 50 to 70% by mass. Is preferably contained so as to be 50 to 65% by mass, and more preferably 50 to 60% by mass.
本発明の起泡性水中油型乳化物のＢｒｉｘ値は、特に限定されないが、Ｂｒｉｘ値が６５質量％以下であると乳化安定性をより向上させることができ、５０質量％以上であると、水中油型乳化物の保存安定性を向上させることができる。本発明において、Ｂｒｉｘ値とは、溶液１００ｇ中に含まれる糖質のグラム量を計測した単位のことであり、市販の屈折率計又は糖度計を用いて測定することができる。 The Brix value of the foamable oil-in-water emulsion of the present invention is not particularly limited. When the Brix value is 65% by mass or less, emulsification stability can be further improved, and when the Brix value is 50% by mass or more, The storage stability of the oil-in-water emulsion can be improved. In the present invention, the Brix value is a unit for measuring the gram amount of a saccharide contained in 100 g of a solution, and can be measured using a commercially available refractometer or saccharimeter.
（その他の成分）
本発明の起泡性水中油型乳化物は、上記で述べたものの他に、従来の公知の任意の成分を含んでもよく、含まなくてもよい。そのような成分として、乳化剤、乳、乳製品、上記の乳蛋白質以外の蛋白質、糖アルコール以外の糖質、増粘剤、塩類、酸味料、ｐＨ調整剤、抗酸化剤、ビタミンＣ等のビタミン類、香辛料、着色成分、香料、酵素等が挙げられる。
(Other components)
The foamable oil-in-water emulsion of the present invention may or may not contain any conventionally known optional components in addition to those described above. Such components include emulsifiers, milk, dairy products, proteins other than the above-mentioned milk proteins, sugars other than sugar alcohols, thickeners, salts, acidulants, pH adjusters, antioxidants, vitamins such as vitamin C. , Spices, coloring components, fragrances, enzymes and the like.
乳化剤は、特に限定されないが、例えば、レシチン、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム等が挙げられる。これらは、単独で使用してもよく、２種以上を併用してもよい。 The emulsifier is not particularly limited, for example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxy Ethylene sorbitan fatty acid esters, calcium stearoyl lactate and the like can be mentioned. These may be used alone or in combination of two or more.
乳化剤の含有量は、特に限定されないが、乳蛋白質及び／又は乳蛋白質分解処理物からなる成分を所定量含んでいることから、乳化剤の含有量は少なくすることができ、このように乳化剤の含有量が少なくなることで、焼成品の製造に用いた際に得られる焼成品の食感はさらに向上する。この観点で、乳化剤の含有量は、水中油型乳化物全体の質量に対して、３０質量％以下であることが好ましく、２０質量％以下であることがより好ましく、１５質量％以下であることがさらに好ましい。乳化剤の含有量の下限は、特に限定されないが、水中油型乳化物の乳化安定性の観点から、例えば、水中油型乳化物全体の質量に対して、３質量％以上であることが好ましく、５質量％であることがより好ましく、１０質量％以上であることがさらに好ましい。 Although the content of the emulsifier is not particularly limited, the content of the emulsifier can be reduced because the emulsifier contains a predetermined amount of the component consisting of the milk protein and / or the milk protein decomposed product. By reducing the amount, the texture of the baked product obtained when used in the production of the baked product is further improved. In this respect, the content of the emulsifier is preferably 30% by mass or less, more preferably 20% by mass or less, and preferably 15% by mass or less, based on the mass of the oil-in-water emulsion. Is more preferred. The lower limit of the content of the emulsifier is not particularly limited, but from the viewpoint of the emulsion stability of the oil-in-water emulsion, for example, is preferably 3% by mass or more based on the total mass of the oil-in-water emulsion, The content is more preferably 5% by mass and further preferably 10% by mass or more.
乳としては、例えば、牛乳等が挙げられる。乳製品としては、脱脂乳、クリーム、チーズ（ナチュラルチーズ、プロセスチーズ等）、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖れん乳、無糖脱脂れん乳、加糖脱脂れん乳、全粉乳、脱脂粉乳、クリームパウダー、バターミルクパウダー等が挙げられる。上記の乳蛋白質以外の蛋白質としては、大豆蛋白、エンドウ豆蛋白、小麦蛋白等の植物蛋白等が挙げられる。糖質としては、単糖（グルコース、フルクトース、ガラクトース、マンノース等）、二糖類（ラクトース、スクロース、マルトース、トレハロース等）、オリゴ糖、デンプン、デンプン分解物、多糖類等が挙げられる。抗酸化剤としては、例えば、Ｌ−アスコルビン酸、Ｌ−アスコルビン酸誘導体、トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、植物ステロール、カテキン類、ポリフェノール類、茶抽出物等が挙げられる。香辛料としては、例えば、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロン等が挙げられる。着色成分としては、例えば、カロテン、アスタキサンチン等が挙げられる。香料としては、バターフレーバー、ミルクフレーバー等が挙げられる。 Examples of milk include milk and the like. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), concentrated milk, defatted concentrated milk, sugar-free milk, sweetened milk, sugar-free skim milk, sugar-free skim milk, whole milk powder, Skim milk powder, cream powder, buttermilk powder and the like. Examples of proteins other than the above-mentioned milk protein include plant proteins such as soy protein, pea protein, and wheat protein. Examples of the saccharide include a monosaccharide (such as glucose, fructose, galactose, and mannose), a disaccharide (such as lactose, sucrose, maltose, and trehalose), an oligosaccharide, starch, a starch degradation product, and a polysaccharide. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, and zingerone. Examples of the coloring component include carotene and astaxanthin. Flavors include butter flavor, milk flavor and the like.
酵素としては、特に限定されないが、例えば、ホスホリパーゼが挙げられる。ホスホリパーゼは、リン脂質を脂肪酸とその他の油溶性物質に加水分解する酵素であるが、触媒する反応の種類によりＡ、Ｂ、Ｃ、Ｄと４種に大きく分類され、ホスホリパーゼＡは、ホスホリパーゼＡ１とホスホリパーゼＡ２にさらに分類される。中でも、焼成品に優れたボリュームを与え、形状を向上させることができることから、ホスホリパーゼＡ２を用いることが好ましい。水中油型乳化物中の酵素の含有量は、特に限定されず、例えば、０．００１〜１質量％含有してもよいが、水中油型乳化物中にホスホリパーゼＡ２を含有する場合、ホスホリパーゼＡ２の含有量は、水中油型乳化物全体の質量に対して、０．０１〜０．１質量％含有することが好ましい。ホスホリパーゼＡ２は、製剤として商業的に入手でき、例えば、ナガセケムテックス株式会社製のデナベイクＲＩＣＨ、ＰＬＡ２ナガセ１０Ｐ／Ｒ、ＰＬＡ２ナガセＬ／Ｒ等が挙げられる。 Although it does not specifically limit as an enzyme, For example, a phospholipase is mentioned. Phospholipases are enzymes that hydrolyze phospholipids into fatty acids and other oil-soluble substances, and are broadly classified into four types, A, B, C, and D, depending on the type of reaction catalyzed. Phospholipase A is classified as phospholipase A1. It is further classified into phospholipase A2. Among them, it is preferable to use phospholipase A2, since it gives a calcined product an excellent volume and can improve the shape. The content of the enzyme in the oil-in-water emulsion is not particularly limited, and may be, for example, 0.001 to 1% by mass. However, when the oil-in-water emulsion contains phospholipase A2, the phospholipase A2 Is preferably 0.01 to 0.1% by mass based on the total mass of the oil-in-water emulsion. Phospholipase A2 is commercially available as a preparation, and examples thereof include Denake Bake RICH, PLA2 Nagase 10P / R and PLA2 Nagase L / R manufactured by Nagase ChemteX Corporation.
（起泡性水中油型乳化物の製造方法）
本発明の起泡性水中油型乳化物は、従来の公知の方法により製造することができる。例えば、本発明の起泡性水中油型乳化物に含まれる油相と水相とを、適宜に加熱し混合して乳化した後、そのまま容器に充填するか、または、コンビネーター、パーフェクター、ボテーター等の冷却混合機により急冷捏和し得ることができる。
(Method for producing foamable oil-in-water emulsion)
The foamable oil-in-water emulsion of the present invention can be produced by a conventionally known method. For example, the oil phase and the aqueous phase contained in the foamable oil-in-water emulsion of the present invention are appropriately heated and mixed and emulsified, and then filled directly into a container, or a combinator, a perfector, It can be quenched and kneaded by a cooling mixer such as a votator.
＜焼成品＞
本発明の焼成品は、上記の本発明に係る水中油型乳化物と、液卵と、糖質と、穀粉と、を含む生地組成物の焼成品である。
<Fired product>
The baked product of the present invention is a baked product of a dough composition containing the above-described oil-in-water emulsion according to the present invention, a liquid egg, a saccharide, and a flour.
液卵は、特に限定されないが、例えば、鶏卵、ウズラ卵、ガチョウ卵、ダチョウ卵、アヒル卵等の液卵が挙げられる。これらのうち、鶏卵を用いることが好ましい。これらは、単独で使用してもよく、２種以上を併用してもよい。なお、本発明における液卵は、卵白と卵黄の両方を含む全卵からなるものであってもよく、いずれか一方のみからなるものであってもよい。 The liquid egg is not particularly limited, and examples thereof include liquid eggs such as chicken eggs, quail eggs, goose eggs, ostrich eggs, and duck eggs. Among them, it is preferable to use chicken eggs. These may be used alone or in combination of two or more. In addition, the liquid egg in the present invention may be composed of a whole egg containing both egg white and yolk, or may be composed of only one of them.
糖質は、特に限定されないが、例えば、単糖（グルコース、フルクトース、ガラクトース、マンノース等）、二糖類（ラクトース、スクロース、マルトース、トレハロース等）、オリゴ糖、デンプン、デンプン分解物、多糖類等が挙げられる。これらは、単独で使用してもよく、２種以上を併用してもよい。また、糖質は、上白糖の形態で含まれることが好ましい。 The saccharide is not particularly limited, and examples thereof include monosaccharides (glucose, fructose, galactose, mannose and the like), disaccharides (lactose, sucrose, maltose, trehalose and the like), oligosaccharides, starch, starch degradation products, polysaccharides and the like. No. These may be used alone or in combination of two or more. Further, the saccharide is preferably contained in the form of white sucrose.
穀粉は、特に限定されないが、例えば、小麦粉（薄力粉、中力粉、強力粉）、大麦粉、米粉、大豆粉、とうもろこし粉、ライ麦粉等が挙げられる。これらのうち、小麦粉が好ましい。これらは、単独で使用してもよく、２種以上を併用してもよい。 The flour is not particularly limited, and examples thereof include flour (soft flour, medium flour, strong flour), barley flour, rice flour, soy flour, corn flour, rye flour, and the like. Of these, flour is preferred. These may be used alone or in combination of two or more.
本発明における生地組成物は、上記で述べたものの他に、従来の公知の任意の成分を含んでもよく、含まなくてもよい。そのような成分としては、油（サラダ油等）、膨張剤（ベーキングパウダー等）、増粘剤、塩類、調味料、抗酸化剤、ビタミンＣ等のビタミン類、香辛料、着色成分、香料等が挙げられる。 The dough composition of the present invention may or may not contain any conventionally known optional components in addition to those described above. Examples of such components include oils (salad oils and the like), leavening agents (baking powders and the like), thickeners, salts, seasonings, antioxidants, vitamins such as vitamin C, spices, coloring components, flavors and the like. Can be
本発明の焼成品は、上記の生地組成物の焼成品であれば、その用途は、特に限定されないが、例えば、スポンジケーキ、バターケーキ、ロールケーキ、バウムクーヘン、パウンドケーキ、マフィン、チーズケーキ、蒸しケーキ等が挙げられる。これらのうち、本発明の焼成品は、特に、スポンジケーキに用いるのが好適である。 The use of the baked product of the present invention is not particularly limited as long as it is a baked product of the above-mentioned dough composition.For example, sponge cake, butter cake, roll cake, baumkuchen, pound cake, muffin, cheese cake, steamed cake Cakes and the like. Among them, the fired product of the present invention is particularly preferably used for a sponge cake.
本発明における生地組成物中の液卵の含有量は、特に限定されず、例えば、穀粉１００質量部に対して、１００〜２００質量部であってもよい。本発明の焼成品の用途を、スポンジケーキとする場合、一般に、穀粉１００質量部に対して、液卵を１２０〜２００質量部含有しなければ、焼成品のボリュームを損ないやすいが、本発明においては、液卵の含有量が１２０質量部以下であっても、焼成品のボリュームを損ないにくい。この観点から、本発明における生地組成物中の液卵の含有量は、穀粉１００質量部に対して、１２０質量部以下であることが好ましい。 The content of the liquid egg in the dough composition in the present invention is not particularly limited, and may be, for example, 100 to 200 parts by mass with respect to 100 parts by mass of flour. When the use of the baked product of the present invention is a sponge cake, generally, it does not contain 120 to 200 parts by mass of liquid egg with respect to 100 parts by mass of flour, but the volume of the baked product tends to be impaired. Does not easily impair the volume of the baked product even if the liquid egg content is 120 parts by mass or less. From this viewpoint, the content of the liquid egg in the dough composition of the present invention is preferably 120 parts by mass or less based on 100 parts by mass of the flour.
本発明における生地組成物中の糖質の含有量は、特に限定されず、例えば、穀粉１００質量部に対して、５０〜１５０質量部であってもよいが、８０〜１３０質量部であることが好ましく、９０〜１２０質量部であることがより好ましい。 The sugar content in the dough composition of the present invention is not particularly limited, and may be, for example, 50 to 150 parts by mass, or 80 to 130 parts by mass with respect to 100 parts by mass of flour. , And more preferably 90 to 120 parts by mass.
本発明における生地組成物中の水中油型乳化物の含有量は、特に限定されず、例えば、穀粉１００質量部に対して、１〜５０質量部であってもよいが、５〜３０質量部であることが好ましく、５〜１５質量部であることがより好ましい。 The content of the oil-in-water emulsion in the dough composition of the present invention is not particularly limited, and may be, for example, 1 to 50 parts by mass with respect to 100 parts by mass of flour, but 5 to 30 parts by mass. And more preferably from 5 to 15 parts by mass.
＜焼成品の製造方法＞ <Production method of fired product>
本発明の焼成品の製造方法は、上記の本発明に係る水中油型乳化物と、液卵と、糖質と、穀粉と、を混合して生地組成物を調製する工程と、生地組成物を焼成し、焼成品を得る工程と、を有する。以下、本発明の焼成品の製造方法における各工程について、説明する。 The method for producing a baked product of the present invention comprises the steps of: mixing the oil-in-water emulsion according to the present invention, a liquid egg, a sugar, and flour to prepare a dough composition; And obtaining a fired product. Hereinafter, each step in the method for producing a fired article of the present invention will be described.
（生地組成物調製工程）
本発明における生地組成物調製工程は、上記の本発明に係る水中油型乳化物と、液卵と、糖質と、穀粉と、を混合して生地組成物を調製する工程である。
(Dough composition preparation process)
The dough composition preparing step in the present invention is a step of preparing the dough composition by mixing the above-described oil-in-water emulsion according to the present invention, a liquid egg, a saccharide, and a flour.
生地組成物を調製する方法は、特に限定されないが、例えば、上記の本発明に係る水中油型乳化物と、液卵と、糖質と、穀粉と、を同時に混合することで、生地組成物を調製してもよく（いわゆる、オールインミックス法）、それぞれを必要に応じて順次に混合してもよい。本発明の焼成品の製造方法においては、水中油型乳化物が生地分散性に優れ、生地の安定性を向上させる効果があるため、生地組成物をオールインミックス法により製造を行うのに、特に適している。 The method of preparing the dough composition is not particularly limited. For example, the dough composition is obtained by simultaneously mixing the above-described oil-in-water emulsion according to the present invention, a liquid egg, a saccharide, and a flour. May be prepared (so-called all-in-mix method), or they may be sequentially mixed as necessary. In the method for producing a baked product of the present invention, the oil-in-water emulsion has excellent dough dispersibility and has the effect of improving the stability of the dough, so that the dough composition is produced by the all-in-mix method, Particularly suitable.
それぞれの成分の混合は、従来の公知の方法を用いて行うことができる。例えば、ホイッパーやハンドミキサーを用いて、中高速で撹拌し、生地比重が０．４〜０．６となるように混合することで、行うことができる。 Mixing of each component can be performed using a conventionally known method. For example, it can be performed by stirring at a medium to high speed using a whipper or a hand mixer and mixing so that the dough specific gravity becomes 0.4 to 0.6.
（焼成品を得る工程）
本発明における焼成品を得る工程は、生地組成物を焼成し、焼成品を得る工程である。
(Step of obtaining a fired product)
The step of obtaining a baked product in the present invention is a step of firing the dough composition to obtain a baked product.
焼成品を得る方法は、特に限定されず、従来の公知の方法を用いることができる。例えば、生地組成物を、オーブンを用いて１６０〜１８５℃で、２０〜３０分間加熱することで、焼成品を得ることができる。 The method for obtaining a fired product is not particularly limited, and a conventionally known method can be used. For example, a baked product can be obtained by heating the dough composition using an oven at 160 to 185 ° C for 20 to 30 minutes.
＜起泡性水中油型乳化物の調製＞
水に、後述する表４の処方のとおりに、乳蛋白質又は乳蛋白質分解処理物と、以下の表１に示すとおりの処方の糖アルコールをそれぞれ分散させ、７０℃まで加熱した水相に、乳化剤（ショ糖脂肪酸エステルとグリセリン脂肪酸エステルとの混合物）と油脂（菜種油、又は分別乳脂軟質部）を混ぜ合わせた油相を加え、乳化を行った。次いで、冷却・攪拌を行い、実施例１〜９、比較例１〜７に係る起泡性水中油型乳化物を調製した。
なお、表１中の各糖アルコールの主成分は、「１糖アルコール」は、ソルビトールであり、「２糖アルコール」は、マルチトールであり、「３糖アルコール」は、マルトトリイトールである。また、「４糖アルコール以上」は、４糖以上の「オリゴ糖アルコール」である。
<Preparation of foamable oil-in-water emulsion>
In water, a milk protein or a processed milk protein decomposition product and a sugar alcohol having a formulation as shown in Table 1 below are dispersed respectively as in the formulation of Table 4 described below, and the emulsifier is added to an aqueous phase heated to 70 ° C. An oil phase obtained by mixing (a mixture of a sucrose fatty acid ester and a glycerin fatty acid ester) and a fat or oil (rapeseed oil or a separated milk fat soft part) was added, and emulsification was performed. Next, cooling and stirring were performed to prepare foamable oil-in-water emulsions according to Examples 1 to 9 and Comparative Examples 1 to 7.
In addition, the main components of each sugar alcohol in Table 1 are "monosaccharide alcohol" is sorbitol, "disaccharide alcohol" is maltitol, and "trisaccharide alcohol" is maltotriitol. Further, “tetrasaccharide alcohol or more” is “oligosaccharide alcohol” of four or more sugars.
＜スポンジケーキの製造＞ <Production of sponge cake>
上記の実施例１〜９、比較例１〜７に係る起泡性水中油型乳化物を用い、実施例１〜９、比較例１〜７に係る焼成品を製造した。まず、ミキサーの中に、以下の表２に示す処方のとおりに、焼成品の原材料を入れ、ホイッパーにて低速で攪拌混合し、次いで中高速で、生地比重０．５５ｇ／ｃｍ３となるまで、ミキシングを行い、スポンジケーキ用の生地組成物を調製した。その生地組成物を６号型に２６０ｇ流し込み、上火１８５℃、下火１８０℃のオーブンで２５分間焼成を行い、実施例１〜９、比較例１〜７に係るスポンジケーキを製造した。 Using the foamable oil-in-water emulsions according to Examples 1 to 9 and Comparative Examples 1 to 7, fired products according to Examples 1 to 9 and Comparative Examples 1 to 7 were produced. First, in a mixer, as described formulations shown in Table 2 below, placed calcined product of raw materials, were stirred and mixed at low speed in a whipper, then with a medium or high speed, until the dough specific gravity 0.55 g / cm 3 The mixture was mixed to prepare a dough composition for a sponge cake. 260 g of the dough composition was poured into a No. 6 mold and baked in an oven at 185 ° C on the upper heat and 180 ° C on the lower heat for 25 minutes to produce sponge cakes according to Examples 1 to 9 and Comparative Examples 1 to 7.
＜評価＞
実施例１〜９、比較例１〜７に係る起泡性水中油型乳化物の乳化状態、生地分散性を評価した。また、スポンジケーキを製造後、それぞれのスポンジケーキを２０℃で１日間保存し、その後、実施例１〜９、比較例１〜７に係るスポンジケーキを用いて、スポンジ食感、スポンジ形状、スポンジボリュームについて、評価を行った。
<Evaluation>
The emulsified state and dough dispersibility of the foamable oil-in-water emulsions according to Examples 1 to 9 and Comparative Examples 1 to 7 were evaluated. Further, after producing the sponge cake, each sponge cake was stored at 20 ° C. for one day, and then, using the sponge cakes according to Examples 1 to 9 and Comparative Examples 1 to 7, sponge texture, sponge shape, sponge The volume was evaluated.
乳化物の乳化状態は、各起泡性水中油型乳化物を調製後、５０℃で一晩置いた後の分離状態を目視で観察することによって、評価した。その後、分離していないものに関しては、常温に保管後、スパテラですくった時の伸展性を確認し、伸展性が高いものほど乳化状態が良いと評価した。 The emulsified state of the emulsified product was evaluated by visually observing the separated state of each foamable oil-in-water emulsion after preparing it and then leaving it at 50 ° C. overnight. After that, for those that were not separated, the extensibility when they were stored at room temperature and dropped with a spatella was confirmed, and the higher the extensibility, the better the emulsified state.
スポンジ形状は、スポンジケーキの中央の高さと端の高さをノギスでそれぞれ測定し、その差が小さいほどフラットな形状であると評価した。図１に、スポンジケーキの中央の高さと端の高さの測定箇所を示す。なお、図１中、（ａ）は、実施例１に係るスポンジケーキの断面写真を示し、（ｂ）は、比較例１に係るスポンジケーキの断面写真を示す。 For the sponge shape, the height of the center and the height of the end of the sponge cake were measured with calipers, and the smaller the difference, the more the flat shape was evaluated. FIG. 1 shows locations where the height of the center and the height of the end of the sponge cake are measured. 1A shows a cross-sectional photograph of the sponge cake according to Example 1, and FIG. 1B shows a cross-sectional photograph of the sponge cake according to Comparative Example 1.
スポンジ食感は、製造したスポンジケーキの食感を官能的に評価した。本発明では、スポンジケーキがソフトさと口溶けが良好である食感ほど優れていると評価した。 For the sponge texture, the texture of the produced sponge cake was sensory evaluated. According to the present invention, the sponge cake was evaluated to be more excellent as the texture was better when the sponge cake was softer and melted in the mouth.
生地分散性は、スポンジケーキの生地組成物を中高速にて攪拌を行う際に、生地分散性が良好で、最終比重に達するまでに要した時間が早いものを生地分散性が優れていると評価した。 The dough dispersibility is that when the dough composition of the sponge cake is stirred at medium to high speed, the dough dispersibility is good, and the time required to reach the final specific gravity is short, and the dough dispersibility is excellent. evaluated.
スポンジボリュームは、スポンジケーキの比容積をレーザー体積計測機Ｖｏｌｓｃａｎ６００（英弘精機株式会社製）にて測定を行い、ケーキ１ｇあたりの容積をスポンジケーキのボリュームとし、ボリュームが大きいほどスポンジボリュームが優れていると評価した。 The sponge volume is determined by measuring the specific volume of the sponge cake with a laser volume meter Volscan600 (manufactured by Eiko Seiki Co., Ltd.), and the volume per 1 g of the cake is defined as the volume of the sponge cake. The larger the volume, the better the sponge volume. Was evaluated.
それぞれの評価項目において、以下の表３に示す基準で点数をつけ、点数を合計し、総合評価とした。 In each of the evaluation items, scores were given based on the criteria shown in Table 3 below, and the scores were totaled to obtain a comprehensive evaluation.
実施例１〜９、比較例１〜７に係るスポンジケーキについての評価結果と、起泡性水中油型乳化物の処方を、以下の表４に示す。表４中、使用した乳蛋白質及び乳蛋白分解処理物は以下に示す通りである。なお、表４中の「水」の質量％の項目は、糖アルコールＡ〜Ｄに由来する水分を含んだ数値である。
乳蛋白質分解処理物Ａ：ホエイ由来、平均分子量６５０００
乳蛋白質分解処理物Ｂ：カゼイン由来、平均分子量４００００
乳蛋白質：ホエイ由来
Table 4 below shows the evaluation results of the sponge cakes according to Examples 1 to 9 and Comparative Examples 1 to 7 and the formulation of the foamable oil-in-water emulsion. In Table 4, the milk proteins used and the milk protein decomposition products used are as shown below. In addition, the item of mass% of “water” in Table 4 is a numerical value including water derived from sugar alcohols A to D.
Milk protein digest A: Whey origin, average molecular weight 65,000
Milk protein degradation product B: derived from casein, average molecular weight 40,000
Milk protein: derived from whey
評価の結果、実施例１〜９は、乳化状態（乳化安定性、伸展性）、スポンジ形状、スポンジ食感の評価のバランスに優れ、さらに、生地分散性、スポンジボリュームにおいても優れており、総合評価も１５〜２０点と高いことが確認された。これに対し、比較例１〜７は、実施例１〜９と比較して、乳化状態、スポンジ形状、スポンジ食感の評価のバランスが悪く、生地分散性、スポンジボリュームも含めた総合評価も７〜１３点と低いことが確認された。 As a result of the evaluation, Examples 1 to 9 are excellent in emulsified state (emulsification stability, extensibility), sponge shape, excellent balance of evaluation of sponge texture, and further excellent in dough dispersibility and sponge volume. It was also confirmed that the evaluation was as high as 15 to 20 points. On the other hand, in Comparative Examples 1 to 7, the balance of evaluation of the emulsified state, sponge shape, and sponge texture was poor compared to Examples 1 to 9, and the overall evaluation including the dough dispersibility and sponge volume was also 7 It was confirmed that the score was as low as 13 points.
実施例１〜９に係る起泡性水中油型乳化物は、全て、０．３〜６．５質量％の乳蛋白質又は乳蛋白質分解処理物と、糖アルコール全体の質量に対する２糖アルコールの含有量が４０〜７０質量％である、１０〜５０質量％の糖アルコールとを含むものである。これに対し、比較例１に係る起泡性水中油型乳化物は、乳蛋白質分解処理物の含有量が０．３質量％未満である。比較例２に係る起泡性水中油型乳化物は、糖アルコールの含有量が１０質量％未満である。比較例３に係る起泡性水中油型乳化物は、乳蛋白質分解処理物の含有量が６．５質量％超である。比較例４に係る起泡性水中油型乳化物は、糖アルコールの含有量が５０質量％超である。比較例５に係る起泡性水中油型乳化物は、乳蛋白質又は乳蛋白質分解処理物でなく卵黄分解物を含むものである。比較例６及び７に係る起泡性水中油型乳化物は、糖アルコール全体の質量に対する２糖アルコールの含有量が４０質量％未満である。すなわち、比較例１〜７に係る起泡性水中油型乳化物は、「０．３〜６．５質量％の乳蛋白質又は乳蛋白質分解処理物を含むこと」、「糖アルコール全体の質量に対する２糖アルコールの含有量が４０〜７０質量％である、１０〜５０質量％の糖アルコールを含むこと」の全ての条件を満たすものでない。この結果から、０．３〜６．５質量％の乳蛋白質及び／又は乳蛋白質分解処理物からなる成分と、糖アルコール全体の質量に対する２糖アルコールの含有量が４０〜７０質量％である、１０〜５０質量％の糖アルコールとを含むことにより、乳化安定性及び伸展性、並びに、焼成品の食感及び形状の点において、優れたバランスを有し、生地への分散性に優れ、焼成品に優れたボリュームを与えることができることが示された。特に、２糖アルコールでなく、１糖アルコールの含有量が、糖アルコール全体の質量に対して、４０〜７０質量％の範囲にある比較例７に係る起泡性水中油型乳化物では、乳化状態、スポンジ形状、スポンジ食感の全体の評価が十分でなかったことから、２糖アルコールを、糖アルコール全体の質量に対して４０〜７０質量％の範囲で含有することが重要であることが示された。 All of the foamable oil-in-water emulsions according to Examples 1 to 9 contain 0.3 to 6.5% by mass of milk protein or a milk protein-decomposed product and a disaccharide alcohol based on the total mass of the sugar alcohol. And a sugar alcohol in an amount of 40 to 70% by mass. On the other hand, the foamable oil-in-water emulsion according to Comparative Example 1 has a content of the processed milk protein decomposition product of less than 0.3% by mass. The foamable oil-in-water emulsion according to Comparative Example 2 has a sugar alcohol content of less than 10% by mass. The foamable oil-in-water emulsion according to Comparative Example 3 had a content of the processed milk protein decomposition product of more than 6.5% by mass. The foamable oil-in-water emulsion according to Comparative Example 4 has a sugar alcohol content of more than 50% by mass. The foamable oil-in-water emulsion according to Comparative Example 5 contains not a milk protein or a milk protein decomposition product but an egg yolk decomposition product. In the foamable oil-in-water emulsions according to Comparative Examples 6 and 7, the content of the disaccharide alcohol is less than 40% by mass based on the total mass of the sugar alcohol. That is, the foamable oil-in-water emulsions according to Comparative Examples 1 to 7 are “containing 0.3 to 6.5% by mass of milk protein or a milk protein decomposed product”, and “with respect to the total mass of sugar alcohol”. Not containing all the sugar alcohols in an amount of 40 to 70% by mass and containing 10 to 50% by mass of disaccharide alcohol ". From these results, the content of the milk protein and / or the milk protein degradation product in an amount of 0.3 to 6.5% by mass and the content of the disaccharide alcohol to the total mass of the sugar alcohol is 40 to 70% by mass. By containing 10 to 50% by mass of a sugar alcohol, it has an excellent balance in terms of emulsification stability and extensibility, and texture and shape of a baked product, and has excellent dispersibility in dough. It has been shown that goods can be given excellent volume. In particular, in the foamable oil-in-water emulsion according to Comparative Example 7, in which the content of monosaccharide alcohol, not disaccharide alcohol, is in the range of 40 to 70% by mass with respect to the total mass of sugar alcohol, Since the evaluation of the state, the sponge shape, and the whole sponge texture was not sufficient, it is important that the disaccharide alcohol be contained in the range of 40 to 70% by mass based on the total mass of the sugar alcohol. Indicated.
実施例１、比較例１、３を比較すると、乳蛋白質分解処理物の含有量が０．３質量％である比較例１と、乳蛋白質分解処理物の含有量が８質量％である比較例３は、乳化状態、スポンジ形状、スポンジ食感、生地分散性、スポンジボリュームの全てにおいて、評価が低かった。この結果より、乳蛋白質及び／又は乳蛋白質分解処理物からなる成分の量が、多すぎても少なすぎても、乳化安定性及び伸展性が低下し、焼成品の食感、形状、生地分散性、ボリュームが悪くなることが示された。 Comparing Example 1, Comparative Examples 1 and 3, Comparative Example 1 in which the content of the degraded milk protein is 0.3% by mass and Comparative Example in which the content of the degraded milk protein is 8% by mass In No. 3, the evaluation was low in all of the emulsified state, sponge shape, sponge texture, dough dispersibility, and sponge volume. From these results, if the amount of the milk protein and / or the component composed of the milk protein decomposition product is too large or too small, the emulsion stability and extensibility are reduced, and the texture, shape, and dough dispersion of the baked product are reduced. Sex and volume were shown to be worse.
実施例１、比較例２を比較すると、糖アルコールの含有量が７質量％である比較例２は、スポンジ形状、スポンジ食感、生地分散性、スポンジボリュームの評価が低かった。この結果より、糖アルコールの含有量が少なすぎると、焼成品の食感、形状、生地分散性、ボリュームが悪くなることが示された。また、実施例１、比較例４を比較すると、糖アルコールの含有量が５６質量％である比較例４は、乳化状態、スポンジ食感、スポンジ形状、生地分散性、スポンジボリュームの全てにおいて、評価が低かった。これにより、糖アルコールの含有量が多すぎると、乳化安定性及び伸展性が低下し、焼成品の食感、形状、生地分散性、ボリュームが悪くなることが示された。 Comparing Example 1 and Comparative Example 2, Comparative Example 2, in which the content of the sugar alcohol was 7% by mass, was low in sponge shape, sponge texture, dough dispersibility, and sponge volume. The results show that if the content of the sugar alcohol is too small, the texture, shape, dispersibility of the dough, and volume of the baked product are deteriorated. Further, comparing Example 1 and Comparative Example 4, Comparative Example 4 in which the content of the sugar alcohol was 56% by mass was evaluated in all of the emulsified state, sponge texture, sponge shape, dough dispersibility, and sponge volume. Was low. This indicates that, when the content of the sugar alcohol is too large, the emulsion stability and extensibility are reduced, and the texture, shape, dough dispersibility, and volume of the baked product are deteriorated.
また、実施例１、６、７を比較すると、実施例７（乳蛋白質を含有）より、実施例１及び６（乳蛋白質分解処理物を含有）の方が、乳化状態、スポンジ形状、スポンジ食感のバランスに優れ、生地分散性の評価が高いことが確認された。また、実施例１（ホエイ由来の乳蛋白質分解物を含有）は、実施例６（カゼイン由来の乳蛋白質分解物を含有）より、スポンジ形状、スポンジ食感に優れ、スポンジボリュームの評価も高いことが確認された。これら実施例１、６、７に係る起泡性水中油型乳化物は、含有する乳蛋白質又は乳蛋白質分解処理物の種類が異なるのみで、それ以外の組成は全て共通している。この結果より、乳蛋白質より、乳蛋白質分解処理物を用いた方が、乳化安定性及び伸展性、並びに、焼成品の食感及び形状において、優れたバランスを有し、生地への分散性に優れることが示され、さらに、乳蛋白質分解処理物のうち、カゼイン由来のものよりホエイ由来のものの方が、焼成品の食感、形状、ボリュームが優れることが示された。 Further, comparing Examples 1, 6, and 7, the emulsified state, sponge shape, sponge food of Examples 1 and 6 (containing the milk protein degraded product) were more than those of Example 7 (containing milk protein). It was confirmed that the balance of feeling was excellent and the evaluation of dough dispersibility was high. In addition, Example 1 (containing a whey-derived milk protein hydrolyzate) is superior to Example 6 (containing a casein-derived milk protein hydrolyzate) in sponge shape, sponge texture, and high sponge volume evaluation. Was confirmed. These foamable oil-in-water emulsions according to Examples 1, 6, and 7 differ only in the type of milk protein or milk protein decomposition product contained therein, and have the same other composition. From this result, it is better to use the milk protein degraded product than the milk protein, the emulsification stability and extensibility, and the texture and shape of the baked product, excellent balance, dispersibility in the dough It was shown that the baked product was more excellent in texture, shape, and volume than the casein-derived product among the dairy protein-decomposed products.
また、実施例３と実施例８について、実施例３に係る起泡性水中油型乳化物に含まれる乳蛋白分解処理物の種類が全て「乳蛋白分解処理物Ａ」であるのに対し、実施例８に係る起泡性水中油型乳化物には、「乳蛋白分解処理物Ａ」と「乳蛋白分解処理物Ｂ」とが含まれる点以外の組成は全て共通している。これら実施例３と実施例８とを比較すると、実施例３より、実施例８の方が、スポンジ食感の評価が優れていることが確認された。これにより、起泡性水中油型乳化物は、ホエイ由来の乳蛋白質分解物に加え、カゼイン由来の乳蛋白質分解物を含有することにより、焼成品の食感が向上することが示された。 Also, in Examples 3 and 8, the type of the milk protein degradation product contained in the foamable oil-in-water emulsion according to Example 3 was all “milk protein degradation product A”, The foamable oil-in-water emulsion according to Example 8 has the same composition except that “milk protein degradation product A” and “milk protein degradation product B” are included. Comparing Example 3 and Example 8, it was confirmed that Example 8 had a better evaluation of sponge texture than Example 3. This indicates that the foamable oil-in-water emulsion contains the casein-derived milk protein degradation product in addition to the whey-derived milk protein degradation product, thereby improving the texture of the baked product.
Claims (9)
前記生地組成物を焼成し、焼成品を得る工程と、を有する、焼成品の製造方法。 A step of preparing a dough composition by mixing the foamable oil-in-water emulsion according to any one of claims 1 to 5, a liquid egg, a saccharide, and a flour.
Baking the dough composition to obtain a baked product.
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