JP6824789B2 - A method for producing a sugar composition for glaze, a glaze mix, a method for producing a glaze solution, and a method for producing a bakery product with glaze. - Google Patents
A method for producing a sugar composition for glaze, a glaze mix, a method for producing a glaze solution, and a method for producing a bakery product with glaze. Download PDFInfo
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- JP6824789B2 JP6824789B2 JP2017048669A JP2017048669A JP6824789B2 JP 6824789 B2 JP6824789 B2 JP 6824789B2 JP 2017048669 A JP2017048669 A JP 2017048669A JP 2017048669 A JP2017048669 A JP 2017048669A JP 6824789 B2 JP6824789 B2 JP 6824789B2
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、ベーカリー製品に光沢や甘さを付与するグレーズに関し、特にシャリシャリとした新規な食感を有し、且つグレーズとして良好な口溶けを有するグレーズに関する。 The present invention relates to a glaze that imparts luster and sweetness to a bakery product, and more particularly to a glaze that has a crispy novel texture and has good melting in the mouth as a glaze.
グレーズは、一般に、パン類や菓子類等のベーカリー製品に光沢、甘さ、フレーバー等を付与する糖衣であり、いわゆるアイシングの一種である。グレーズでコーティングされたグレーズ付きベーカリー製品を製造するためには、通常、まず砂糖等を含むグレーズ用の粉状又は粒状組成物（以下、「グレーズミックス」と称する）を、水と混合してグレーズ液を製造する。次いで、ベーカリー製品にグレーズ液を付着させて乾燥固化させることによりグレーズ付きベーカリー製品を製造することができる。 Glaze is generally a sugar coating that imparts luster, sweetness, flavor, etc. to bakery products such as breads and confectionery, and is a type of so-called icing. In order to produce a glaze-coated bakery product with glaze, usually, first, a powdery or granular composition for glaze containing sugar or the like (hereinafter referred to as "glaze mix") is mixed with water to glaze. Produce a liquid. Next, a bakery product with glaze can be produced by adhering a glaze solution to the bakery product and drying and solidifying the product.
従来から、グレーズに関する技術開発は種々行なわれている。例えば、特許文献１にはイソマルツロースとゼラチンと砂糖とを含み、イソマルツロースの含有量が５０〜９５質量％、ゼラチンの含有量が０．００２〜２質量％であるグレーズミックスよって、ベーカリー食品に施された後に時間が経過しても「泣き」やべたつきが生じ難いグレーズを製造することができることが開示されている。また、特許文献２には、水、糖、及び増粘多糖類を含み、水含有量がアイシング材全質量に対して６〜２０質量％であるアイシング材によって、容易に使用でき、焼きたてのパン、菓子に絞った状態や、更に高温の保温器に保存した状態でも、糖が溶けたり、透明になったりせず、白い外観を維持できるアイシング材が得られることが開示されている。さらに、特許文献３では、第一の非結晶性相及び第二の結晶性相から構成される糖系を含み、非結晶性相がイソマルツロース及びスクロースを含有し、かつ結晶性相がイソマルツロースを含有するフォンダンによって、特に長時間透明性が持続するグレーズを可能にし、十分な甘さを有し得るフォンダンを提供できることが開示されている。 Conventionally, various technological developments related to glaze have been carried out. For example, Patent Document 1 contains isomaltulose, gelatin, and sugar, and a glaze mix having an isomaltulose content of 50 to 95% by mass and a gelatin content of 0.002 to 2% by mass makes a bakery. It is disclosed that it is possible to produce a glaze that is less likely to cause "crying" or stickiness over time after being applied to food. Further, Patent Document 2 contains water, sugar, and a thickening polysaccharide, and can be easily used by an icing material having a water content of 6 to 20% by mass based on the total mass of the icing material, and is freshly baked. It is disclosed that an icing material that can maintain a white appearance without melting or becoming transparent can be obtained even when the icing material is squeezed into bread or confectionery or stored in a high temperature incubator. Further, in Patent Document 3, a sugar system composed of a first non-crystalline phase and a second crystalline phase is contained, the non-crystalline phase contains isomalturose and sucrose, and the crystalline phase is iso. It is disclosed that a fondant containing sucrose can provide a fondant that can have sufficient sweetness, especially allowing for long-lasting glaze.
しかしながら、従来のグレーズにおいては、特許文献１〜３のように、ベーカリー製品上のグレーズの「泣き」やべたつきの防止等の外観の改善、及びそれに伴う甘さの改善に関する開発に限られていた。すなわち、グレーズの食感に関する検討はほとんど行なわれておらず、グレーズの食感の個性は考えられていなかった。 However, the conventional glaze has been limited to the development related to the improvement of the appearance such as prevention of "crying" and stickiness of the glaze on the bakery product and the accompanying improvement of the sweetness, as in Patent Documents 1 to 3. .. That is, almost no studies have been conducted on the texture of glaze, and the individuality of the texture of glaze has not been considered.
したがって、本発明の目的は、新規な食感を有し、且つグレーズとして良好な口溶けを有するグレーズ、及びその新規な食感のグレーズを有するグレーズ付きベーカリー製品を提供することにある。 Therefore, an object of the present invention is to provide a glaze having a novel texture and having a good melting in the mouth as a glaze, and a bakery product with a glaze having the new texture glaze.
一般に、グレーズは、良好な口溶けにするとともに品質を一定にするため、ベーカリー製品に付着させる前に水とグレーズミックスを混合してグレーズ液を製造する。したがって、通常、グレーズ液の製造には、水に均一に溶解・分散し易いように粒度が一定で、小さい砂糖粉末が用いられる。本発明者等は粒度が大きい粒子を特定の割合で含有する糖組成物を用いることで、シャリシャリとした新規な食感を有し、且つグレーズとして良好な口溶けを有するグレーズが得られることを見出した。 In general, glazes are mixed with water and a glaze mix to produce a glaze solution before adhering to bakery products in order to ensure good melting in the mouth and constant quality. Therefore, in the production of a glaze liquid, a small sugar powder having a constant particle size is usually used so that it can be easily dissolved and dispersed uniformly in water. The present inventors have found that by using a sugar composition containing particles having a large particle size in a specific ratio, a glaze having a crispy new texture and a good melting in the mouth can be obtained. It was.
すなわち、上記目的は、１８０μｍより大きい粒度を有する粒子の割合が６〜５０質量％、１０６μｍ以下の粒度を有する粒子の割合が４２〜９２質量％であり、且つ１８０μｍより大きい粒度を有する粒子の割合と１０６μｍ以下の粒度を有する粒子の割合との合計が８０〜１００質量％である砂糖粉末からなることを特徴とするグレーズ用糖組成物によって達成される。 That is, the above object is that the proportion of particles having a particle size larger than 180 μm is 6 to 50% by mass, the proportion of particles having a particle size of 106 μm or less is 42 to 92% by mass, and the proportion of particles having a particle size larger than 180 μm. It is achieved by a sugar composition for glaze, which comprises a sugar powder in which the sum of and the proportion of particles having a particle size of 106 μm or less is 80 to 100% by mass.
また、上記目的は本発明のグレーズ用糖組成物を含むグレーズミックスによって達成される。さらに、上記目的は、本発明のグレーズミックスと水を混合する工程を含むグレーズ液の製造方法、及びそれにより得られたグレーズ液を、ベーカリー製品に付着させる工程を含むグレーズ付きベーカリー製品の製造方法によって達成される。なお、本発明において、「グレーズ」は、グレーズ付きベーカリー製品上の固体の状態を称し、「グレーズ液」は、ベーカリー製品に付着させる前の液体の状態を称する。 Further, the above object is achieved by a glaze mix containing the glaze sugar composition of the present invention. Further, the above object is a method for producing a glaze liquid including a step of mixing the glaze mix and water of the present invention, and a method for producing a glaze-equipped bakery product including a step of adhering the glaze liquid obtained thereby to the bakery product. Achieved by. In the present invention, "glaze" refers to the solid state on the bakery product with glaze, and "glaze liquid" refers to the state of the liquid before adhering to the bakery product.
本発明により、シャリシャリとした新規な食感を有し、且つグレーズとして良好な口溶けを有するグレーズ、及びそのグレーズによる新規な食感を有するグレーズ付きベーカリー製品を製造することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a glaze having a crispy new texture and having a good melting in the mouth as a glaze, and a bakery product with a glaze having a novel texture due to the glaze.
［グレーズ用糖組成物、及びグレーズミックス］
本発明のグレーズ用糖組成物は、１８０μｍより大きい粒度を有する粒子の割合が６〜５０質量％、１０６μｍ以下の粒度を有する粒子の割合が４２〜９２質量％であり、且つ１８０μｍより大きい粒度を有する粒子の割合と１０６μｍ以下の粒度を有する粒子の割合との合計が８０〜１００質量％である砂糖粉末からなることを特徴とする。粒度が大きい粒子と、粒度が小さい粒子とを上記のバランスで含有する砂糖粉末からなる前記グレーズ用糖組成物を水と混合した場合、粒度の小さい粒子から優先的に溶解するため、粒度が大きい粒子の大部分は溶解し切らずに砂糖の飽和水溶液中に分散した状態になる。そのため、本発明のグレーズ用糖組成物を含む本発明のグレーズミックスから調製されたグレーズ液を用いてグレーズ付きベーカリー製品を製造する場合、グレーズ液をベーカリー製品に付着させて乾燥固化させる際、種々の大きさの結晶が生成する。その結果、ベーカリー製品上に複雑な結晶構成が形成され、シャリシャリとした新規な食感のグレーズが得られる。前記１８０μｍより大きい粒度を有する粒子の割合が、上記範囲より低い場合、上記のような新規な食感が得られず、上記範囲より高い場合、溶け残りが多くなり過ぎて、グレーズとしての良好な口溶けが得られなくなる。本発明のグレーズ用糖組成物において、前記砂糖粉末の１８０μｍより大きい粒度を有する粒子の割合は、６〜４５質量％が好ましく、６〜４０質量％がより好ましい。また、１０６μｍ以下の粒度を有する粒子の割合は、４７〜９２質量％が好ましく、５２〜９２質量％がより好ましい。本発明のグレーズ用糖組成物において、本発明の効果に寄与しない、前記砂糖粉末の１０６μｍより大きく、１８０μｍ以下の粒度を有する粒子の割合は、前記１８０μｍより大きい粒度を有する粒子の割合よりも低いことが好ましい。また、前記砂糖粉末の１８０μｍより大きい粒度を有する粒子の割合と１０６μｍ以下の粒度を有する粒子の割合との合計は、９０〜１００質量％であることが好ましい。さらに、砂糖粉末は、大き過ぎる粒子が多いとグレーズとしての口溶けが悪化する場合があるため、２．３６ｍｍより大きい粒度を有する粒子の割合は６質量％未満が好ましい。なお、本発明において、砂糖粉末の所定の粒度を有する粒子の割合は、試験用篩（ＪＩＳＺ８８０１−１（２００６））をセットしたロータップ式篩振とう機を用いて、５分間振動を与えた後、各目開きの篩に残存した試料の質量を測定して、各目開きの篩を通過した試料の割合を算出したものである。したがって、例えば１８０μｍより大きい粒度を有する粒子の割合は、目開き１８０μｍの篩に残存する試料の割合のことであり、１０６μｍ以下の粒度を有する粒子の割合は、目開き１０６μｍの篩を通過する粒子の割合のことである。
[Glazed sugar composition and glaze mix]
In the sugar composition for glaze of the present invention, the proportion of particles having a particle size larger than 180 μm is 6 to 50% by mass, the proportion of particles having a particle size of 106 μm or less is 42 to 92% by mass, and the particle size is larger than 180 μm. It is characterized by being composed of sugar powder in which the total of the proportion of particles having and the proportion of particles having a particle size of 106 μm or less is 80 to 100% by mass. When the glaze sugar composition composed of sugar powder containing particles having a large particle size and particles having a small particle size in the above balance is mixed with water, the particles having a small particle size are preferentially dissolved, so that the particle size is large. Most of the particles are not completely dissolved and are dispersed in a saturated aqueous solution of sugar. Therefore, when a bakery product with glaze is produced using a glaze solution prepared from the glaze mix of the present invention containing the sugar composition for glaze of the present invention, various cases are required when the glaze solution is attached to the bakery product and dried and solidified. A crystal of the size of is produced. As a result, a complex crystal structure is formed on the bakery product, and a glaze with a new crispy texture can be obtained. If the proportion of particles having a particle size larger than 180 μm is lower than the above range, the new texture as described above cannot be obtained, and if it is higher than the above range, the undissolved residue becomes too large, which is good as glaze. It becomes impossible to obtain melting in the mouth. In the sugar composition for glaze of the present invention, the proportion of particles having a particle size larger than 180 μm of the sugar powder is preferably 6 to 45% by mass, more preferably 6 to 40% by mass. The proportion of particles having a particle size of 106 μm or less is preferably 47 to 92% by mass, more preferably 52 to 92% by mass. In the glaze sugar composition of the present invention, the proportion of particles having a particle size larger than 106 μm and 180 μm or less of the sugar powder, which does not contribute to the effect of the present invention, is lower than the proportion of particles having a particle size larger than 180 μm. Is preferable. The total of the proportion of particles having a particle size larger than 180 μm and the proportion of particles having a particle size of 106 μm or less in the sugar powder is preferably 90 to 100% by mass. Further, in the sugar powder, if there are many particles that are too large, melting in the mouth as glaze may be deteriorated. Therefore, the proportion of particles having a particle size larger than 2.36 mm is preferably less than 6% by mass. In the present invention, the proportion of particles having a predetermined particle size of the sugar powder is determined by vibrating for 5 minutes using a low-tap sieve shaker set with a test sieve (JISZ8801-1 (2006)). , The mass of the sample remaining on each open sieve was measured, and the ratio of the sample that passed through each open sieve was calculated. Therefore, for example, the proportion of particles having a particle size larger than 180 μm is the proportion of the sample remaining on the sieve having an opening of 180 μm, and the proportion of particles having a particle size of 106 μm or less is the proportion of particles passing through the sieve having an opening of 106 μm. It is the ratio of.
本発明のグレーズ用糖組成物は、どのように製造されてもよい。例えば、砂糖粉末を製造する際の分級時に上記の粒度分布になるように篩の取り口を直接制御してもよく、粒度分布の異なる２種類以上の砂糖粉末を混合して、上記の粒度分布の砂糖粉末を製造してもよい。粒度分布の異なる２種類以上の砂糖粉末を混合する場合、例えば、１８０μｍより大きい粒度を有する粒子の割合が８０質量％以上である砂糖粉末Ａ、及び１０６μｍ以下の粒度を有する粒子の割合が８０質量％以上である砂糖粉末Ｂを含む２種類以上の砂糖粉末を用いて、砂糖粉末Ａを５〜５０質量部、好ましくは５〜４０質量部、及び砂糖粉末Ｂを５０〜９５質量部、好ましくは６０〜９５質量部を均一に混合することで本発明のグレーズ用糖組成物を製造することができる。 The sugar composition for glaze of the present invention may be produced in any way. For example, the opening of the sieve may be directly controlled so as to have the above particle size distribution at the time of classification when producing sugar powder, or two or more kinds of sugar powders having different particle size distributions may be mixed to obtain the above particle size distribution. Sugar powder may be produced. When two or more types of sugar powders having different particle size distributions are mixed, for example, sugar powder A in which the proportion of particles having a particle size larger than 180 μm is 80% by mass or more, and the proportion of particles having a particle size of 106 μm or less is 80 mass. Using two or more kinds of sugar powders containing% or more of sugar powder B, sugar powder A is 5 to 50 parts by mass, preferably 5 to 40 parts by mass, and sugar powder B is 50 to 95 parts by mass, preferably. The sugar composition for glaze of the present invention can be produced by uniformly mixing 60 to 95 parts by mass.
砂糖粉末Ａとしては、１８０μｍより大きい粒度を有する粒子の割合が８０質量％以上であれば特に制限はないが、上述の通り、大き過ぎる粒子が多いとグレーズとしての口溶けが悪化する場合があるため、２．３６ｍｍより大きい粒度を有する粒子の割合は６０質量％未満が好ましい。また、本発明の効果に寄与しない、１０６μｍより大きく、１８０μｍ以下の粒度を有する粒子の割合は、１０質量％以下が好ましい。前記１８０μｍより大きい粒度を有する粒子砂糖粉末Ａは、得られるグレーズの安定性の点で、砂糖の純度が高い双目糖が好ましく、特にグラニュー糖又は白双糖が好ましい。一方、砂糖粉末Ｂは、１０６μｍ以下の粒度を有する粒子の割合が８０質量％以上であれば特に制限はないが、本発明の効果に寄与しない、１０６μｍより大きく、１８０μｍ以下の粒度を有する粒子の割合は、１０質量％以下が好ましい。砂糖粉末Ｂは、得られるグレーズの安定性の点で、砂糖の純度が高いものが好ましく、特に砂糖粉糖であることが好ましい。砂糖粉糖はグラニュー糖等の双目糖を粉砕した砂糖粉末のことを称する。 The sugar powder A is not particularly limited as long as the proportion of particles having a particle size larger than 180 μm is 80% by mass or more, but as described above, if there are too many particles, the melting in the mouth as glaze may worsen. The proportion of particles having a particle size larger than 2.36 mm is preferably less than 60% by mass. Further, the proportion of particles having a particle size of 180 μm or less, which is larger than 106 μm and does not contribute to the effect of the present invention, is preferably 10% by mass or less. The particle sugar powder A having a particle size larger than 180 μm is preferably a double sugar having a high sugar purity, and particularly preferably a granulated sugar or a white disaccharide, in terms of the stability of the obtained glaze. On the other hand, the sugar powder B is not particularly limited as long as the proportion of particles having a particle size of 106 μm or less is 80% by mass or more, but does not contribute to the effect of the present invention, and is larger than 106 μm and has a particle size of 180 μm or less. The ratio is preferably 10% by mass or less. The sugar powder B preferably has a high purity of sugar in terms of the stability of the obtained glaze, and is particularly preferably sugar powdered sugar. Sugar powdered sugar refers to sugar powder obtained by crushing double sugar such as granulated sugar.
本発明のグレーズミックスは、本発明のグレーズ用糖組成物の他に増粘剤を含むことが好ましい。上述の通り、本発明のグレーズ用糖組成物は、水等と混合してグレーズ液を調製する際に、溶け残った砂糖粉末がグレーズ液中に分散した状態になる。グレーズミックスに増粘剤を配合することにより、グレーズ液中に溶け残った砂糖粉末が沈殿し難くなり、グレーズ液の分散安定性を向上させることができる。これにより、安定した品質でグレーズ付きベーカリー製品を製造することができる。増粘剤は、グレーズ液に適切な粘度を付与することができれば特に制限はなく、食品に通常使用される素材を使用することができる。例えば、キサンタンガム、グアガム、ローカストビーンガム、タラガム、タマリンドガム、カラギーナン、アラビアガム、アルギン酸、アルギン酸ナトリウム、アルギン酸エステル（アルギン酸プロピレングリコール）、サイリウムシードガム、ジェランガム、ペクチン、カルボキシメチルセルロース、こんにゃく粉等の増粘多糖類、澱粉類、ゼラチン、寒天、デキストリン等が挙げられ、それぞれ市販のものを適宜使用することができる。増粘剤は１種を単独で、又は複数種を混合して使用してもよい。本発明のグレーズミックスは、冷水に溶解する場合もあるため、前記増粘剤は、冷水可溶性の増粘剤であることが好ましい。増粘剤の配合量は、特に制限はないが、前記グレーズ用糖組成物１００質量部に対して、０．０１〜５．０質量部が好ましく、０．０１〜３．０質量部がさらに好ましく、０．０５〜１．０質量部が特に好ましい。 The glaze mix of the present invention preferably contains a thickener in addition to the glaze sugar composition of the present invention. As described above, when the glaze sugar composition of the present invention is mixed with water or the like to prepare a glaze solution, the undissolved sugar powder is dispersed in the glaze solution. By adding a thickener to the glaze mix, the sugar powder remaining undissolved in the glaze liquid is less likely to precipitate, and the dispersion stability of the glaze liquid can be improved. As a result, it is possible to produce a bakery product with glaze with stable quality. The thickener is not particularly limited as long as it can impart an appropriate viscosity to the glaze solution, and a material usually used for food can be used. For example, thickening of xanthan gum, guagam, locust bean gum, tara gum, tamarind gum, carrageenan, arabic gum, alginic acid, sodium alginate, alginate ester (propylene glycol alginate), psyllium seed gum, gellan gum, pectin, carboxymethyl cellulose, konjac flour, etc. Examples thereof include polysaccharides, starches, gelatin, agar, dextrin and the like, and commercially available products can be appropriately used. The thickener may be used alone or in combination of two or more. Since the glaze mix of the present invention may dissolve in cold water, the thickener is preferably a cold water-soluble thickener. The amount of the thickener to be blended is not particularly limited, but is preferably 0.01 to 5.0 parts by mass, and more preferably 0.01 to 3.0 parts by mass with respect to 100 parts by mass of the glaze sugar composition. Preferably, 0.05 to 1.0 parts by mass is particularly preferable.
本発明のグレーズミックスは、本発明の効果を損なわない限り、通常グレーズミックスに配合され得る材料を含んでいてもよい。そのような材料としては、果汁、香料、着色料、甘味料、香辛料、調味料等が挙げられる。 The glaze mix of the present invention may contain materials that can be usually blended with the glaze mix as long as the effects of the present invention are not impaired. Examples of such materials include fruit juices, flavors, colorants, sweeteners, spices, seasonings and the like.
［グレーズ液の製造方法］
本発明のグレーズ液の製造方法は、本発明のグレーズミックスと水を混合する工程を含む。混合する水の温度及び量には特に制限はない。ただし、上述の通り、グレーズミックス中のグレーズ用糖組成物の１８０μｍより大きい粒度を有する粒子が溶解し切らないことで本発明の効果が発揮されるので、水の温度及び量は、１８０μｍより大きい粒度を有する粒子が溶解し切らないように設定することが好ましい。本発明において、前記水の温度は、１０〜６０℃であることが好ましく、２０〜５０℃であることがさらに好ましい。また、前記水の量は、前記グレーズミックス中のグレーズ用糖組成物１００質量部に対して、１５〜４０質量部であることが好ましく、２０〜３５質量部であることがさらに好ましい。
[Manufacturing method of glaze liquid]
The method for producing a glaze solution of the present invention includes a step of mixing the glaze mix of the present invention with water. There is no particular limitation on the temperature and amount of water to be mixed. However, as described above, the temperature and amount of water are larger than 180 μm because the effect of the present invention is exhibited when the particles having a particle size larger than 180 μm in the glaze mix are not completely dissolved. It is preferable to set so that the particles having a particle size are not completely dissolved. In the present invention, the temperature of the water is preferably 10 to 60 ° C, more preferably 20 to 50 ° C. The amount of water is preferably 15 to 40 parts by mass and more preferably 20 to 35 parts by mass with respect to 100 parts by mass of the glaze sugar composition in the glaze mix.
［グレーズ付きベーカリー製品の製造方法］
本発明のグレーズ付きベーカリー製品の製造方法は、本発明のグレーズ液の製造方法によって得られたグレーズ液を、ベーカリー製品に付着させる工程を含む。前記グレーズ液をベーカリー製品に付着させる工程は、特に制限はなく、常法に従って実施することができる。例えば、浸漬、塗布、掛け流し、絞り出し等が挙げられる。グレーズ液を付着させる際のベーカリー製品の表面温度には特に制限はない。ベーカリー製品の表面温度が低過ぎると、グレーズ液がベーカリー製品上で流動し難く、付着ムラができたり、グレーズが剥がれ易くなったり、グレーズの光沢がでにくくなったりする場合があるため、ベーカリー製品の表面温度は３０℃以上が好ましく、５０℃以上がさらに好ましい。したがって、冷却前にグレーズ液を付着させる工程は、ベーカリー製品の製造後、冷却前に実施することが好ましい。グレーズ液を付着させる範囲は、ベーカリー製品の全体であっても、一部であってもよく、ベーカリー製品に応じて適宜設定することができる。通常、前記グレーズ液を付着させる工程の後、ベーカリー製品に付着させたグレーズ液を乾燥固化させてグレーズを形成させることで、グレーズ付きベーカリー製品が得られる。グレーズ液の乾燥固化方法は、特に制限はなく、常法に従って実施することができる。乾燥固化中に砂糖の結晶を十分に生成させるため、自然乾燥固化が好ましい。本発明のグレーズ付きベーカリー製品の製造方法によって、上述の通り、シャリシャリとした新規な食感を有し、且つグレーズとして良好な口溶けを有するグレーズを有するグレーズ付きベーカリー製品が得られる。
[Manufacturing method of bakery products with glaze]
The method for producing a bakery product with glaze of the present invention includes a step of adhering the glaze liquid obtained by the method for producing a glaze liquid of the present invention to a bakery product. The step of adhering the glaze liquid to the bakery product is not particularly limited and can be carried out according to a conventional method. For example, dipping, coating, flowing, squeezing and the like can be mentioned. There is no particular limitation on the surface temperature of the bakery product when the glaze liquid is attached. If the surface temperature of the bakery product is too low, it may be difficult for the glaze liquid to flow on the bakery product, resulting in uneven adhesion, easy peeling of the glaze, and difficulty in glossing the glaze. The surface temperature of the above is preferably 30 ° C. or higher, more preferably 50 ° C. or higher. Therefore, the step of adhering the glaze liquid before cooling is preferably carried out after the production of the bakery product and before cooling. The range to which the glaze liquid is attached may be the whole or a part of the bakery product, and can be appropriately set according to the bakery product. Usually, after the step of adhering the glaze liquid, the glaze liquid adhering to the bakery product is dried and solidified to form glaze, whereby a bakery product with glaze is obtained. The method for drying and solidifying the glaze solution is not particularly limited and can be carried out according to a conventional method. Natural dry solidification is preferred because it produces sufficient sugar crystals during dry solidification. According to the method for producing a bakery product with glaze of the present invention, as described above, a bakery product with glaze having a new texture that is crispy and having a glaze that has good melting in the mouth as a glaze can be obtained.
本発明において、前記ベーカリー製品は、パン類、菓子類等であれば、特に制限はない。例えば、ケーキドーナツ、イーストドーナツ、パン、蒸しパン、バウムクーヘン、クッキー、サブレ、ビスケット、ケーキ類等が挙げられる。 In the present invention, the bakery product is not particularly limited as long as it is bread, confectionery, or the like. For example, cake donuts, yeast donuts, bread, steamed bread, Baumkuchen, cookies, sables, biscuits, cakes and the like can be mentioned.
以下、本発明を実施例により詳細に説明する。
１．グレーズ用糖組成物の調製
表１に示した粒度分布を有する各砂糖粉末を、表２に示した配合で均一に混合し、各グレーズ用糖組成物を調製した。各グレーズ用糖組成物の粒度分布を表２に示す。
２．グレーズミックスの調製
表３〜５に示した各グレーズ用糖組成物、及び増粘剤を均一に混合して、各配合のグレーズミックスを調製した。
３．グレーズ液の調製
上記２．で調製した各グレーズミックスに、表３〜５に示した加水量で常温（約２５℃）の水を加え、ダマがなくなるまで均一に撹拌し、各グレーズ液を調製した。
４．グレーズ付きベーカリー製品の製造
ベーカリー製品としてケーキドーナツ（オールドファッションドーナツ）を選択して、グレーズ付きケーキドーナツを製造した。まず、常法に従って油ちょうしたケーキドーナツ（約５５ｇ）に対し、ケーキドーナツの表面温度が６０℃以上の状態で、上記３．で調製したグレーズ液約１０ｇを付着させた。その後、グレーズ液を付着させたケーキドーナツを室温まで放冷してグレーズ液を乾燥固化し、グレーズ付きケーキドーナツを製造した。
５．グレーズの評価
上記４．で製造した各グレーズ付きケーキドーナツを室温にて喫食し、グレーズの食感（シャリシャリ感、口溶け）を以下の基準に従って評価した。各評価結果は、１０名のパネラーによる評価点の平均値を算出した。結果を表３〜５に示す。
（１）シャリシャリ感
５：非常に強いシャリシャリ感がある
４：強いシャリシャリ感がある
３：シャリシャリ感がある
２：シャリシャリ感がほとんどない
１：シャリシャリ感が全くない
（２）口溶け
５：非常に良好
４：良好
３：普通
２：悪い
１：非常に悪い
Hereinafter, the present invention will be described in detail with reference to Examples.
1. 1. Preparation of sugar composition for glaze Each sugar powder having the particle size distribution shown in Table 1 was uniformly mixed in the formulation shown in Table 2 to prepare each sugar composition for glaze. Table 2 shows the particle size distribution of each glaze sugar composition.
2. 2. Preparation of Glaze Mix The glaze mixes of each formulation were prepared by uniformly mixing the sugar compositions for glaze shown in Tables 3 to 5 and the thickener.
3. 3. Preparation of glaze solution 2. Water at room temperature (about 25 ° C.) was added to each glaze mix prepared in (1) with the amount of water shown in Tables 3 to 5, and the mixture was stirred uniformly until there were no lumps to prepare each glaze solution.
4. Manufacture of Glazed Bakery Products Cake donuts (old-fashioned donuts) were selected as bakery products to produce glaze cake donuts. First, with respect to the cake donut (about 55 g) oiled according to a conventional method, the surface temperature of the cake donut is 60 ° C. or higher, and the above 3. About 10 g of the glaze solution prepared in the above was attached. Then, the cake donut to which the glaze liquid was attached was allowed to cool to room temperature to dry and solidify the glaze liquid to produce a cake donut with glaze.
5. Evaluation of glaze Above 4. Each of the cake donuts with glaze produced in 1 was eaten at room temperature, and the texture of glaze (crispness, melting in the mouth) was evaluated according to the following criteria. For each evaluation result, the average value of the evaluation points by 10 panelists was calculated. The results are shown in Tables 3-5.
(1) Crispy feeling 5: Very strong crispy feeling 4: Strong crispy feeling 3: Crispy feeling 2: Almost no crispy feeling 1: No crispy feeling (2) Melting in the mouth 5: Very good 4: Good 3: Normal 2: Bad 1: Very bad
表２に示すように、糖組成物１〜５及び８〜１０は、１８０μｍより大きい粒度を有する粒子の割合が６〜５０質量％、１０６μｍ以下の粒度を有する粒子の割合が４２〜９２質量％であり、且つ１８０μｍより大きい粒度を有する粒子の割合と１０６μｍ以下の粒度を有する粒子の割合との合計が８０〜１００質量％である砂糖粉末からなるグレーズ用糖組成物である。表３に示した通り、これらのグレーズ用糖組成物を含むグレーズミックスから得られたグレーズは、シャリシャリとした新規な食感を有し、且つ良好な口溶けを有するグレーズであった。一方、１８０μｍより大きい粒度を有する粒子の割合が２．８質量％、１０６μｍ以下の粒度を有する粒子の割合が９５．４質量％の糖組成物６を用いた比較例１、及び１８０μｍより大きい粒度を有する粒子の割合が５．３質量％、１０６μｍ以下の粒度を有する粒子の割合が９２．７質量％の糖組成物７を用いた比較例２では、シャリシャリとした新規な食感を有するグレーズは得られず、１８０μｍより大きい粒度を有する粒子の割合が５３．０質量％、１０６μｍ以下の粒度を有する粒子の割合が４０．４質量％の糖組成物１１を用いた比較例３では良好な口溶けを有するグレーズは得られなかった。また、２．３６ｍｍより大きい粒度を有する粒子の割合が６．３質量％である糖組成物５を用いた実施例５では、実施例１〜４と比較して口溶けがやや悪く、２．３６ｍｍより大きい粒度を有する粒子の割合は６質量％未満であることが好ましいことが示唆された。なお、結果は示していないが、各グレーズ付きケーキドーナツを通気包材で包装し、２日間室温保存後に喫食しても同様な評価であり、各グレーズの品質は２日間保存後も維持されることが示唆された。 As shown in Table 2, in the sugar compositions 1 to 5 and 8 to 10, the proportion of particles having a particle size larger than 180 μm is 6 to 50% by mass, and the proportion of particles having a particle size of 106 μm or less is 42 to 92% by mass. It is a sugar composition for glaze, which comprises a sugar powder in which the total of the proportion of particles having a particle size larger than 180 μm and the proportion of particles having a particle size of 106 μm or less is 80 to 100% by mass. As shown in Table 3, the glazes obtained from the glaze mix containing these glaze sugar compositions were glazes having a crispy novel texture and good melting in the mouth. On the other hand, Comparative Example 1 using the sugar composition 6 in which the proportion of particles having a particle size larger than 180 μm was 2.8% by mass and the proportion of particles having a particle size of 106 μm or less was 95.4% by mass, and the particle size larger than 180 μm. In Comparative Example 2 using the sugar composition 7 in which the proportion of particles having a particle size of was 5.3% by mass and the proportion of particles having a particle size of 106 μm or less was 92.7% by mass, a glaze having a crispy and novel texture was used. Is good in Comparative Example 3 using the sugar composition 11 in which the proportion of particles having a particle size larger than 180 μm was 53.0% by mass and the proportion of particles having a particle size of 106 μm or less was 40.4% by mass. No glaze with melting in the mouth was obtained. Further, in Example 5 using the sugar composition 5 in which the proportion of particles having a particle size larger than 2.36 mm was 6.3% by mass, melting in the mouth was slightly worse than in Examples 1 to 4, 2.36 mm. It was suggested that the proportion of particles with larger particle size is preferably less than 6% by weight. Although the results are not shown, the same evaluation is obtained even if each glaze cake donut is wrapped in a ventilation packaging material and eaten after storage at room temperature for 2 days, and the quality of each glaze is maintained even after storage for 2 days. It has been suggested.
表４は、グレーズ液の調製の際の加水量の影響を調べた結果である。表４に示した通り、グレーズミックス中のグレーズ用糖組成物１００質量部に対して、１５及び４０質量部の加水量で調製したグレーズ液を用いた実施例９及び１０において、シャリシャリとした新規な食感を有し、且つ良好な口溶けを有するグレーズが得られた。したがって、前記グレーズ液を調製する場合、加水量は、グレーズ用糖組成物１００質量部に対して、１５〜４０質量部であることが好ましいことが示唆された。 Table 4 shows the results of examining the effect of the amount of water added when preparing the glaze solution. As shown in Table 4, in Examples 9 and 10 using the glaze solution prepared with the amount of water added by 15 and 40 parts by mass with respect to 100 parts by mass of the sugar composition for glaze in the glaze mix, the new one was crispy. A glaze having a good texture and good melting in the mouth was obtained. Therefore, when preparing the glaze solution, it was suggested that the amount of water added was preferably 15 to 40 parts by mass with respect to 100 parts by mass of the sugar composition for glaze.
表５は、増粘剤の配合量について調べた結果である。表５に示した通り、増粘剤を配合しない実施例１１、グレーズ用糖組成物１００質量部に対して、０．０５、及び１．０質量部配合した実施例１２及び１３のいずれにおいても、シャリシャリとした新規な食感を有し、且つ良好な口溶けを有するグレーズが得られた。ただし、増粘剤を配合しない実施例１１では、調製したグレーズ液を静置しておくと、グレーズ液中に溶け残った砂糖粉末が沈殿し易く、グレーズ液の分散安定性が低かった。実施例１２、及び実施例１３においては、グレーズ液の分散安定性に問題はなかった。したがって、本発明のグレーズミックスは増粘剤を含むことが好ましいことが示唆された。 Table 5 shows the results of examining the blending amount of the thickener. As shown in Table 5, in any of Example 11 in which the thickener was not blended, and Examples 12 and 13 in which 0.05 and 1.0 parts by mass were blended with respect to 100 parts by mass of the sugar composition for glaze. , A glaze having a crispy new texture and good melting in the mouth was obtained. However, in Example 11 in which the thickener was not blended, when the prepared glaze solution was allowed to stand, the sugar powder remaining undissolved in the glaze solution was likely to precipitate, and the dispersion stability of the glaze solution was low. In Example 12 and Example 13, there was no problem in the dispersion stability of the glaze solution. Therefore, it was suggested that the glaze mix of the present invention preferably contains a thickener.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 The present invention is not limited to the configuration and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.
本発明により、シャリシャリとした新規な食感を有し、且つグレーズとして良好な口溶けを有するグレーズ、及びそのグレーズによる新規な食感を有するグレーズ付きベーカリー製品を製造することができる。
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a glaze having a crispy new texture and having a good melting in the mouth as a glaze, and a bakery product with a glaze having a novel texture due to the glaze.
Claims (10)
A method for producing a bakery product with glaze, which comprises a step of adhering the glaze liquid obtained by the method for producing a glaze liquid according to claim 8 or 9 to a bakery product.
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