JP6862219B2 - Confectionery mix, confectionery batter, confectionery and method of manufacturing confectionery - Google Patents
Confectionery mix, confectionery batter, confectionery and method of manufacturing confectionery Download PDFInfo
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- 235000009508 confectionery Nutrition 0.000 title claims description 85
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 244000299461 Theobroma cacao Species 0.000 claims description 33
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 27
- 235000013325 dietary fiber Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 19
- 235000019624 protein content Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 230000001771 impaired effect Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000012459 muffins Nutrition 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000271274 Cleopatra Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、菓子類用ミックス、菓子類用バッター、菓子類及び菓子類の製造方法に関する。 The present invention relates to a confectionery mix, a confectionery batter, confectionery and a method for producing confectionery.
ココアパウダーを配合した菓子類は、気泡がつぶれやすく、膨らみが悪いことが知られている。非特許文献１には、ココアパウダーが生地の気泡をつぶす要素になることや、ココアパウダーを入れる場合に通常よりも卵黄をしっかり泡立てて生地が沈むのを防ぐことが開示されている。非特許文献２には、ココアの割合が高いほどケーキの形が扁平になり、スポンジ組織を形成しにくいことが開示されている。非特許文献３には、ココアケーキはココアの入らない通常のスポンジケーキに比べて膨化が悪いこと、ケーキの比容積がココア添加により減少したことが開示されている。 It is known that confectioneries containing cocoa powder tend to collapse air bubbles and have poor swelling. Non-Patent Document 1 discloses that cocoa powder becomes an element for crushing air bubbles in the dough, and that when cocoa powder is added, the egg yolk is whipped more firmly than usual to prevent the dough from sinking. Non-Patent Document 2 discloses that the higher the proportion of cocoa, the flatter the shape of the cake and the more difficult it is to form a sponge structure. Non-Patent Document 3 discloses that the cocoa cake swells poorly as compared with a normal sponge cake that does not contain cocoa, and that the specific volume of the cake is reduced by the addition of cocoa.
ココアパウダーを配合した菓子類は、独特の色と味・香りを有しており多くの人に好まれているが、ボリュームが損なわれやすいという問題があった。
そこで、本発明は、ココアパウダーを配合してもボリュームが損なわれにくい菓子類を提供することを主目的とする。
Confectionery containing cocoa powder has a unique color, taste, and aroma and is preferred by many people, but it has a problem that its volume is easily impaired.
Therefore, an object of the present invention is to provide confectionery whose volume is not easily impaired even when cocoa powder is blended.
本発明は、食物繊維の含有量が３０〜４０質量％であるココアパウダーを含む菓子類用ミックスを提供する。
また、本発明は、上記菓子類用ミックスを含む菓子類用バッターを提供する。
また、本発明は、上記菓子類用ミックス又は上記菓子類用バッターを含有する菓子類を提供する。
また、本発明は、上記菓子類用ミックス又は上記菓子類用バッターを用いる菓子類の製造方法を提供する。
The present invention provides a confectionery mix containing cocoa powder with a dietary fiber content of 30-40% by weight.
The present invention also provides a confectionery batter containing the above confectionery mix.
The present invention also provides confectioneries containing the confectionery mix or the confectionery batter.
The present invention also provides a method for producing confectionery using the confectionery mix or the confectionery batter.
なお、本発明において「ミックス」とは、粉体状の原料を主成分とする組成物を意味する。また、「バッター」とは、ドウよりも水分量が多く、常温で流動性を有する組成物を意味する。 In the present invention, the term "mix" means a composition containing a powdery raw material as a main component. Further, the “batter” means a composition having a larger water content than the dough and having fluidity at room temperature.
本発明によれば、ココアパウダーを配合してもボリュームが損なわれにくい菓子類を得ることができる。 According to the present invention, it is possible to obtain confectionery whose volume is not easily impaired even if cocoa powder is blended.
以下、本発明を実施するための形態について説明する。なお、以下に説明する実施形態は、本発明の実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 Hereinafter, modes for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of the embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.
＜菓子類用ミックス＞
本実施形態の菓子類用ミックスは、食物繊維の含有量が３０〜４０質量％であるココアパウダーを含む。食物繊維の含有量が３０質量％未満であると、菓子類のボリュームが損なわれるおそれがある。また、食物繊維の含有量が４０質量％超のココアパウダーを得ることは、技術的に困難である。食物繊維の含有量は、プロスキー法により測定することができる。
<Mix for confectionery>
The confectionery mix of the present embodiment contains cocoa powder having a dietary fiber content of 30-40% by mass. If the content of dietary fiber is less than 30% by mass, the volume of confectionery may be impaired. Further, it is technically difficult to obtain a cocoa powder having a dietary fiber content of more than 40% by mass. The content of dietary fiber can be measured by the Proski method.
上記ココアパウダーは、タンパク質の含有量が２５〜３５質量％であることが好ましい。このような範囲とすることで、ボリュームがより良好な菓子類を得ることができる。また、タンパク質の含有量が３５質量％超のココアパウダーを得ることは、技術的に困難である。タンパク質の含有量は、ケルダール法により測定することができる。 The cocoa powder preferably has a protein content of 25 to 35% by mass. Within such a range, confectioneries having a better volume can be obtained. Further, it is technically difficult to obtain a cocoa powder having a protein content of more than 35% by mass. The protein content can be measured by the Kjeldahl method.
菓子類用ミックスは、ココアパウダー以外の原料を含むことが好ましい。当該原料としては、穀粉が好ましい。当該穀粉としては、例えば、小麦粉、デュラム小麦粉、ライ麦粉、大麦粉、米粉、オーツ粉、そば粉、ヒエ粉、アワ粉、とうもろこし粉、大豆粉などから選択される１種又は２種以上を用いることができる。食感や風味、加工適性の観点からは小麦粉が好ましく、小麦粉の中でも薄力粉が好ましい。 The confectionery mix preferably contains ingredients other than cocoa powder. As the raw material, flour is preferable. As the flour, for example, one or more selected from wheat flour, durum flour, rye flour, barley flour, rice flour, oats flour, buckwheat flour, hie flour, awa flour, corn flour, soybean flour and the like are used. be able to. Wheat flour is preferable from the viewpoint of texture, flavor, and processing suitability, and among wheat flours, weak flour is preferable.
ココアパウダー及び穀粉以外の原料としては、例えば、澱粉類、糖類、乳成分、卵成分、膨張剤、食塩、増粘多糖類、油脂類、乳化剤、ビタミン類、着色料、香料などが挙げられる。 Examples of raw materials other than cocoa powder and flour include starches, sugars, milk components, egg components, leavening agents, salt, thickening polysaccharides, fats and oils, emulsifiers, vitamins, coloring agents, and flavors.
上記菓子類用ミックスにおいてココアパウダーの含有量は特に限定されず、菓子類用ミックスに一般的に配合される量とすればよい。例えば、穀粉１００質量部に対して１〜３０質量部とすることができる。このような範囲とすることで、ココアパウダーの色や味・香りを活かしつつボリュームが損なわれにくい菓子類を得ることができる。 The content of the cocoa powder in the confectionery mix is not particularly limited, and may be an amount generally blended in the confectionery mix. For example, it can be 1 to 30 parts by mass with respect to 100 parts by mass of flour. Within such a range, it is possible to obtain confectionery whose volume is not easily impaired while making the best use of the color, taste and aroma of cocoa powder.
上記菓子類用ミックスは、様々な菓子類に好適である。当該菓子類としては、例えば、スポンジケーキ、シフォンケーキ、バターケーキ、カステラ、マフィン、クッキー、ビスケット、クラッカー、ケーキドーナツなどが挙げられる。上記菓子類用ミックスは、菓子類の中でも含気泡菓子用として好適である。含気泡菓子とは、内部に気泡を有する菓子であり、スポンジケーキ、シフォンケーキ、バターケーキ、カステラ、マフィンなどが挙げられる。上記菓子類用ミックスを含気泡菓子に用いると、ボリューム低減を抑制する効果がより顕著に発揮される。 The confectionery mix is suitable for a variety of confectioneries. Examples of the confectionery include sponge cake, chiffon cake, butter cake, castella, muffin, cookie, biscuit, cracker, cake donut and the like. The confectionery mix is suitable for bubble-containing confectionery among confectionery. The bubble-containing confectionery is a confectionery having air bubbles inside, and examples thereof include sponge cake, chiffon cake, butter cake, castella, and muffin. When the above confectionery mix is used for air-containing confectionery, the effect of suppressing volume reduction is more remarkable.
＜菓子類用バッター＞
本実施形態の菓子類用バッターは、上記菓子類用ミックスを含む。菓子類用バッターは、菓子類用ミックスと液体状の原料を混合することにより得られる。菓子類用バッターにおける液体状の原料の含有量は、目的とする菓子の種類に応じて、一般的に用いられるバッターと同程度の粘度となるように適宜調整すればよい。菓子類用バッターは、上記菓子類用ミックスと同様、含気泡菓子に好適である。
<Batter for confectionery>
The confectionery batter of the present embodiment includes the above-mentioned confectionery mix. A confectionery batter is obtained by mixing a confectionery mix with a liquid ingredient. The content of the liquid raw material in the confectionery batter may be appropriately adjusted so as to have a viscosity similar to that of a generally used batter, depending on the type of confectionery to be intended. The confectionery batter is suitable for bubble-containing confectionery as well as the above-mentioned confectionery mix.
上記菓子類用バッターに含まれる液体状の原料は、流動性を有しており菓子類に一般的に配合されるものであれば特に限定されず、固形分を含んでいてもよい。液体状の原料としては、例えば、水、牛乳、果汁、豆乳、液状油脂、液卵などが挙げられる。 The liquid raw material contained in the confectionery batter is not particularly limited as long as it has fluidity and is generally blended in confectionery, and may contain a solid content. Examples of the liquid raw material include water, milk, fruit juice, soymilk, liquid fats and oils, and liquid eggs.
上記菓子類用バッターは常温で流動性を有しているが、冷蔵又は冷凍により流動性が低下したもの又は流動性を有しないものも本実施形態の菓子類用バッターに包含される。 The confectionery batter has fluidity at room temperature, but those having reduced fluidity due to refrigeration or freezing or those having no fluidity are also included in the confectionery batter of the present embodiment.
＜菓子類＞
本実施形態の菓子類は、上記菓子類用ミックス又は菓子類用バッターを含有する。これにより、ココアパウダーを含有しつつもボリュームが損なわれにくくなる。菓子類としては、上記菓子類用ミックスで述べたように、含気泡菓子が好適である。
<Confectionery>
The confectionery of the present embodiment contains the above-mentioned confectionery mix or confectionery batter. As a result, the volume is less likely to be impaired while containing the cocoa powder. As the confectionery, as described in the above-mentioned confectionery mix, bubble-containing confectionery is suitable.
＜菓子類の製造方法＞
本実施形態の菓子類の製造方法は、上記菓子類用ミックス又は菓子類用バッターを用いること以外は特に限定されず、公知の製造方法により菓子類を製造すればよい。上記菓子類用バッターを用いる場合、菓子類の製造時に適時バッターを調製してもよく、冷蔵又は冷凍により流通されている菓子類用バッターを使用してもよい。
<Manufacturing method of confectionery>
The method for producing confectionery according to the present embodiment is not particularly limited except that the above-mentioned confectionery mix or confectionery batter is used, and confectionery may be produced by a known production method. When the above-mentioned confectionery batter is used, the confectionery batter may be prepared in a timely manner at the time of manufacturing the confectionery, or the confectionery batter distributed by refrigeration or freezing may be used.
以下、実施例に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail based on Examples. The examples described below show examples of typical examples of the present invention, and the present invention is not limited to the following examples.
下記表１に示す原料を容器に入れ、ホイッパーを使用して、最終比重が０．５３±０．０１、捏上温度が２０±１℃となるようにミキシングしてバッター（生地）を作製した。バッター（生地）３５０ｇを６号デコレーション型に充填し、１８５℃のオーブンで３２分間焼成することで、実施例１〜３、比較例１及び２のスポンジケーキを製造した。下記表１の薄力粉は昭和産業株式会社製（商品名「クレオパトラ」）、油脂はミヨシ油脂株式会社製（商品名「ケークドール」）であった。 The raw materials shown in Table 1 below were placed in a container and mixed using a whipper so that the final gravity was 0.53 ± 0.01 and the kneading temperature was 20 ± 1 ° C. to prepare a batter (dough). .. The sponge cakes of Examples 1 to 3 and Comparative Examples 1 and 2 were produced by filling 350 g of a batter (dough) in a No. 6 decoration mold and baking in an oven at 185 ° C. for 32 minutes. The soft flour in Table 1 below was manufactured by Showa Sangyo Co., Ltd. (trade name "Cleopatra"), and the fats and oils were manufactured by Miyoshi Oil & Fat Co., Ltd. (trade name "Cake Doll").
実施例及び比較例で用いたココアパウダーの食物繊維及びタンパク質の含有量（ｇ／１００ｇ）を下記表２に示す。下記表２中、実施例１〜３及び比較例１のココアパウダーは、業務用又は家庭用の市販のココアパウダーを混合することで調製した。比較例２のココアパウダーは森永製菓株式会社製（商品名「純ココア」）であった。実施例１〜３及び比較例１の食物繊維含有量はプロスキー法により測定した。実施例１〜３及び比較例１のタンパク質含有量はケルダール法（窒素換算係数：６．２５）により測定し、比較例２の食物繊維及びタンパク質の含有量は製品パッケージ上の栄養成分表示に記載されていた値を用いた。 The dietary fiber and protein contents (g / 100 g) of the cocoa powder used in Examples and Comparative Examples are shown in Table 2 below. In Table 2 below, the cocoa powders of Examples 1 to 3 and Comparative Example 1 were prepared by mixing commercially available cocoa powders for business use or household use. The cocoa powder of Comparative Example 2 was manufactured by Morinaga & Co., Ltd. (trade name "pure cocoa"). The dietary fiber contents of Examples 1 to 3 and Comparative Example 1 were measured by the Proski method. The protein contents of Examples 1 to 3 and Comparative Example 1 were measured by the Kjeldahl method (nitrogen conversion coefficient: 6.25), and the dietary fiber and protein contents of Comparative Example 2 were described in the nutrition facts label on the product package. The value that had been set was used.
実施例１〜３、比較例１及び２のスポンジケーキついて、体積（ｃｍ３）、重量（ｇ）、最大高（ｍｍ）を測定した。体積を重量で割ることにより比容積（ｃｍ３／ｇ）を算出した。体積は、「3D Laser Volume Measurement Selnac-WinM2100」（ASTEX社製）を用いて測定した。これらの結果を下記表３に示す。なお、下記表３に示す数値は、スポンジケーキ２個の平均値とした。 The volume (cm 3 ), weight (g), and maximum height (mm) of the sponge cakes of Examples 1 to 3 and Comparative Examples 1 and 2 were measured. The specific volume (cm 3 / g) was calculated by dividing the volume by the weight. The volume was measured using "3D Laser Volume Measurement Selnac-WinM2100" (manufactured by ASTEX). These results are shown in Table 3 below. The values shown in Table 3 below are the average values of two sponge cakes.
食物繊維の含有量が３０〜４０質量％のココアパウダーを用いた実施例１〜３は、比容積が４ｃｍ３／ｇ以上であり、十分なボリュームが得られた。これらの結果から、食物繊維の含有量が３０〜４０質量％のココアパウダーを用いた菓子類はボリュームが損なわれにくいことが確認された。 In Examples 1 to 3 using cocoa powder having a dietary fiber content of 30 to 40% by mass, the specific volume was 4 cm 3 / g or more, and a sufficient volume was obtained. From these results, it was confirmed that the volume of confectionery using cocoa powder having a dietary fiber content of 30 to 40% by mass is not easily impaired.
ココアパウダーのタンパク質の含有量が２５〜３５質量％である実施例１及び２と、２５質量％未満である実施例３とを比較すると、実施例１及び２の方が比容積、最大高ともに良好な結果であった。これらの結果から、タンパク質の含有量が２５〜３５質量％のココアパウダーを用いると、ボリュームがより良好になることが確認された。 Comparing Examples 1 and 2 in which the protein content of the cocoa powder is 25 to 35% by mass and Example 3 in which the protein content is less than 25% by mass, Examples 1 and 2 have both specific volume and maximum height. It was a good result. From these results, it was confirmed that the volume was improved when the cocoa powder having a protein content of 25 to 35% by mass was used.
Claims (7)
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