JP7197892B2 - Danish pastry and its manufacturing method - Google Patents
Danish pastry and its manufacturing method Download PDFInfo
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Description
本発明は、デニッシュペストリー及びその製造方法に関する。 The present invention relates to a Danish pastry and a method for making same.
クロワッサン等のデニッシュペストリーは、バターやマーガリン等の油脂を小麦粉生地に層状に折り込んで焼成して製造されるが、焼成時に、その油脂層が生地から発生する水蒸気や炭酸ガスの拡散をさえぎることにより生地が層状に膨張するため、サクサクとした食感とボリュームのある外観となる。そして、消費者は、このような食感と外観を強く求めるため、その要求に応えるべく以前から様々な技術が開発されている。 Danish pastries such as croissants are manufactured by folding oils such as butter and margarine into wheat flour dough and baking them. Because the dough expands in layers, it has a crispy texture and a voluminous appearance. Since consumers strongly desire such texture and appearance, various techniques have been developed to meet such demands.
例えば、特許文献１は、小麦粉に冷水膨潤度３０～８０のα化架橋澱粉を配合することを特徴とする、浮きと食感の軽さを付与した層状膨化食品及びその製造方法を開示している。また、特許文献２は、乳化剤、増粘剤及び繊維質を含有することを特徴とするシート状油中水型乳化油脂組成物を使用した、高含水でありながら浮き、ボリュームが良好で、しっとりした口ごなれの良い食感のデニッシュペストリーを開示している。さらに、特許文献３は、原料小麦粉に可溶性デンプン及び／又は架橋デンプンを配合することを特徴とする、クリスピー感を付与した油脂を含む多層焼菓子及びその製造方法を開示している。 For example, Patent Literature 1 discloses a layered puffed food that is characterized by blending wheat flour with alpha-crosslinked starch having a cold water swelling degree of 30 to 80, and that is imparted with floating and light texture, and a method for producing the same. there is In addition, Patent Document 2 uses a sheet-like water-in-oil emulsified oil composition characterized by containing an emulsifier, a thickener and a fibrous material, which has a high water content, floats, has a good volume, and is moist. It discloses a Danish pastry with a smooth texture. Furthermore, Patent Document 3 discloses a multi-layered baked confectionery containing oil and fat imparting a crispy feeling, which is characterized by blending soluble starch and/or crosslinked starch with raw wheat flour, and a method for producing the same.
しかし、特許文献１の方法では、α化架橋澱粉は小麦粉と比較して保水性が高いため、その配合量に応じて通常より１～２５重量％多く加水調整する必要があり、作業が煩雑となる。また、特許文献２のデニッシュペストリーでは、ボリュームが良好でしっとりした口ごなれの良い食感となるが、サクサクとした食感は得られていない。そして、特許文献３の方法では、油脂を含む多層焼菓子にクリスピー感を付与することはできるが、ボリュームが向上する効果は得られない。 However, in the method of Patent Document 1, since the gelatinized cross-linked starch has higher water retention than wheat flour, it is necessary to add 1 to 25% by weight more water than usual, depending on the blending amount, and the work is complicated. Become. In addition, the Danish pastry of Patent Document 2 has a good volume and a moist and pleasant texture, but does not have a crispy texture. Although the method of Patent Document 3 can impart a crispy texture to multilayer baked confectionery containing fats and oils, the effect of improving the volume cannot be obtained.
すなわち、クロワッサン等のデニッシュペストリーにおいて、サクサクとした食感を維持しながらボリュームの向上を得るという課題は、未だ解決されていなかった。 That is, in Danish pastries such as croissants, the problem of obtaining an increase in volume while maintaining a crispy texture has not yet been solved.
本発明は、サクサクとした食感であってボリュームの向上したクロワッサン等のデニッシュペストリー及びその製造方法を提供することを課題とする。 An object of the present invention is to provide a Danish pastry such as a croissant that has a crispy texture and an improved volume, and a method for producing the same.
本発明者らは、種々検討したところ、デニッシュペストリーに配合する澱粉質原料の一部を特定のリン酸架橋澱粉に置き換えることにより、サクサクとした食感を維持しながらボリュームの向上したデニッシュペストリーを提供できることを見出した。
なお、リン酸架橋澱粉は、その架橋の程度が強いものほどヒトに消化されにくく、難消化性澱粉（レジスタントスターチ）ともよばれるが、これを多量に添加してパン生地を焼成した場合、ボリュームが小さくなり、形状が安定せずに均一性を欠くといった課題はよく知られていた（例えば、特開２００８－１４２０１６など）。したがって、リン酸架橋澱粉を配合することによりボリュームの向上したデニッシュペストリーを得たことは、予想外のことであった。
As a result of various investigations, the present inventors have found that by replacing a portion of the starchy raw material to be blended in the Danish pastry with a specific phosphoric acid crosslinked starch, a Danish pastry with improved volume while maintaining a crispy texture is produced. I found what I can offer.
Phosphate cross-linked starch is less digestible by humans as the degree of cross-linking is stronger, and is also called resistant starch (resistant starch). Problems such as small size, unstable shape, and lack of uniformity are well known (for example, Japanese Unexamined Patent Application Publication No. 2008-142016). It was therefore unexpected to obtain Danish pastries with increased volume by incorporating phosphate cross-linked starch.
以上より、本発明は、上記知見に基づき完成されたものであり、以下の（１）～（４）から構成されるものである。
（１）澱粉質原料１００質量部中に、小麦澱粉、タピオカ澱粉、甘藷澱粉及び馬鈴薯澱粉からなる群から選ばれる一種以上を原料とするリン酸架橋澱粉であって、その沈降積が１１～１８であるリン酸架橋澱粉を１７～７１質量部配合した澱粉質原料を用いて製造されたデニッシュペストリー。
（２）リン酸架橋澱粉が、２６～６２質量部である、（１）に記載のデニッシュペストリー。
（３）澱粉質原料１００質量部中に、小麦澱粉、タピオカ澱粉、甘藷澱粉及び馬鈴薯澱粉からなる群から選ばれる一種以上を原料とするリン酸架橋澱粉であって、その沈降積が１１～１８のリン酸架橋澱粉１７～７１質量部を配合したデニッシュペストリー製造用ミックス。
（４）澱粉質原料１００質量部中に、小麦澱粉、タピオカ澱粉、甘藷澱粉及び馬鈴薯澱粉からなる群から選ばれる一種以上を原料とするリン酸架橋澱粉であって、その沈降積が１１～１８のリン酸架橋澱粉１７～７１質量部を配合することを特徴とする、デニッシュペストリーの製造方法。
As described above, the present invention has been completed based on the above findings, and is composed of the following (1) to (4).
(1) Phosphate-crosslinked starch made from 100 parts by mass of the starch raw material and at least one selected from the group consisting of wheat starch, tapioca starch, sweet potato starch and potato starch, and having a sedimentation volume of 11 to 18. A Danish pastry produced using a starch material containing 17 to 71 parts by mass of phosphate crosslinked starch.
(2) The Danish pastry according to (1), wherein the phosphate crosslinked starch is 26 to 62 parts by mass.
(3) Phosphate-crosslinked starch made from 100 parts by mass of a starchy raw material containing at least one selected from the group consisting of wheat starch, tapioca starch, sweet potato starch and potato starch, and having a sedimentation volume of 11 to 18. A mix for producing Danish pastry containing 17 to 71 parts by mass of phosphate crosslinked starch.
(4) Phosphate-crosslinked starch made from 100 parts by mass of a starchy raw material containing at least one selected from the group consisting of wheat starch, tapioca starch, sweet potato starch and potato starch, and having a sedimentation volume of 11 to 18. A method for producing Danish pastry, characterized in that 17 to 71 parts by mass of phosphate crosslinked starch of is blended.
本発明によれば、サクサクとした食感であってボリュームの向上したデニッシュペストリー及びその製造方法を提供することができる。また、ボリュームの維持が難しい、フラワーシート、カスタードクリーム又はジャム等の各種フィリング類を折り込んだデニッシュペストリーにおいても、向上したボリュームを維持することができる。 According to the present invention, it is possible to provide a Danish pastry having a crispy texture and an improved volume, and a method for producing the same. In addition, it is possible to maintain improved volume even in Danish pastries in which various fillings, such as flour sheets, custard cream or jam, are folded into which it is difficult to maintain volume.
本発明における「デニッシュペストリー」は、生地を薄く伸ばし、これにロールイン油脂を乗せて折りたたみ、更に薄く伸ばしたり折り畳んだりしながら、幾多の層を形成した後、適当な大きさにカットし、更に丸めたり、ジャムやクリーム等の他の食品を包み込んだあと、発酵させ、焼成若しくはフライすることにより得られるものをいい、デンマークタイプ・デニッシュペストリー、アメリカンタイプ・デニッシュペストリー、クロワッサン等を挙げることができる。
なお、発酵を伴わないパイ等の焼菓子は、本発明のデニッシュペストリーには含まれない。
The "Danish pastry" in the present invention is made by stretching the dough thinly, placing the roll-in oil on it, folding it, stretching it further thinly and folding it to form a number of layers, then cutting it into an appropriate size, and further It is obtained by rolling or wrapping other food such as jam or cream, then fermenting, baking or frying. Danish type Danish pastry, American type Danish pastry, croissant, etc. can be mentioned. .
Baked confectioneries such as pies that do not involve fermentation are not included in the Danish pastries of the present invention.
本発明における「澱粉質原料」は、穀類、豆類、芋類、木の実などを粉状化した穀粉や、これらから取り出された澱粉及び必要に応じて配合される小麦グルテンを指す。「穀粉」としては、小麦粉、コーンフラワー、米粉、タピオカ粉、馬鈴薯粉、甘藷粉、そば粉等が挙げられ、「澱粉」としては、小麦澱粉、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、とうもろこし澱粉、サゴ澱粉、サトイモ澱粉や各種のもち種澱粉等が挙げられる。
なお、「澱粉」には、澱粉に物理的又は化学的処理を施した加工澱粉が包含される。ただし、その化学的処理を施した加工澱粉には、本発明のデニッシュペストリーで使用する「リン酸架橋澱粉」は含まれない。
The "starch raw material" in the present invention refers to flour obtained by pulverizing grains, beans, potatoes, nuts, etc., starch extracted from these powders, and wheat gluten blended as necessary. "Grain flour" includes wheat flour, corn flour, rice flour, tapioca flour, potato flour, sweet potato flour, buckwheat flour, etc. "Starch" includes wheat starch, tapioca starch, potato starch, sweet potato starch, corn starch, Examples include sago starch, taro starch, and various rice cake starches.
"Starch" includes modified starch obtained by subjecting starch to physical or chemical treatment. However, the chemically treated modified starch does not include the "phosphate cross-linked starch" used in the Danish pastry of the present invention.
本発明における「リン酸架橋澱粉」は、澱粉を原料としてリン酸架橋処理を施した澱粉をいい、その原料澱粉としては、馬鈴薯澱粉、タピオカ澱粉、米澱粉、とうもろこし澱粉、小麦澱粉、サゴ澱粉、甘藷澱粉、豆澱粉、サトイモ澱粉、もち種馬鈴薯澱粉、もち種米澱粉、ワキシーコーン澱粉、もち種小麦澱粉、もち種タピオカ澱粉等が挙げられる、好ましくは、小麦澱粉、タピオカ澱粉、甘藷澱粉及び馬鈴薯澱粉であり、より好ましくは、タピオカ澱粉及び甘藷澱粉である。 "Phosphate cross-linked starch" in the present invention refers to starch that has been subjected to phosphoric acid cross-linking treatment using starch as a raw material, and the raw material starch includes potato starch, tapioca starch, rice starch, corn starch, wheat starch, sago starch, Sweet potato starch, bean starch, taro starch, glutinous potato starch, glutinous rice starch, waxy corn starch, glutinous wheat starch, glutinous tapioca starch, etc., preferably wheat starch, tapioca starch, sweet potato starch and potato. starch, more preferably tapioca starch and sweet potato starch.
本発明のリン酸架橋澱粉は、上記原料澱粉を架橋剤、塩及び水の存在下で、ｐＨを調整しながら所定時間及び所定温度で反応させることにより得られる。架橋剤は、トリメタリン酸ナトリウム又はオキシ塩化リンを使用することができるが、トリメタリン酸ナトリウムを利用するほうが好ましい。トリメタリン酸ナトリウムを使用する場合は、原料澱粉１００質量部に対して０．５～１０質量部を使用すればよい。 The phosphate cross-linked starch of the present invention is obtained by reacting the raw material starch in the presence of a cross-linking agent, salt and water for a predetermined time and at a predetermined temperature while adjusting the pH. As a cross-linking agent, sodium trimetaphosphate or phosphorus oxychloride can be used, but it is preferable to use sodium trimetaphosphate. When sodium trimetaphosphate is used, it may be used in an amount of 0.5 to 10 parts by weight per 100 parts by weight of raw starch.
本発明における「沈降積」は、以下の方法によって測定された値をいう。まず、澱粉試料４．０ｇ（固形分換算）を水９６ｍｌに分散させ、その懸濁液を、９０℃まで加熱し、その後３０℃に冷却する。この懸濁液を１００ｍｌメスシリンダーに入れて１００ｍｌに調整し、２０時間静置する。その後、白濁層の容量（ｍｌ）を測定し、その値を沈降積とする。架橋の度合いが高いほうが沈降積は小さくなる。 The "sedimentation volume" in the present invention refers to a value measured by the following method. First, 4.0 g (solid content conversion) of a starch sample is dispersed in 96 ml of water, and the suspension is heated to 90°C and then cooled to 30°C. This suspension is placed in a 100 ml graduated cylinder, adjusted to 100 ml, and allowed to stand for 20 hours. After that, the volume (ml) of the cloudy layer is measured, and the value is defined as the sedimentation volume. The higher the degree of cross-linking, the smaller the sedimentation volume.
本発明で使用するリン酸架橋澱粉の沈降積は、１１～１８ｍｌであり、好ましくは１２～１３ｍｌである。沈降積が１１ｍｌ未満になると、デニッシュペストリーは粉っぽい食感となり、沈降積が１８ｍｌを超えると、デニッシュペストリーのボリュームは向上しにくくなる。 The sedimentation volume of the phosphate-crosslinked starch used in the present invention is 11-18 ml, preferably 12-13 ml. If the sedimentation volume is less than 11 ml, the Danish pastry will have a powdery texture, and if the sedimentation volume exceeds 18 ml, it will be difficult to improve the volume of the Danish pastry.
本発明のデニッシュペストリーにおけるリン酸架橋澱粉の配合量は、澱粉質原料１００質量部のうち１７～７１質量部であり、好ましくは２６～６２質量部である。リン酸架橋澱粉の配合量が７１質量部を超えると、ボリューム（以下、「比容積」ともいう。）は向上するものの高さが過剰となり、不安定な形状となる。また、１７質量部未満であると、高さが不足する。 The amount of the phosphate-crosslinked starch in the Danish pastry of the present invention is 17 to 71 parts by mass, preferably 26 to 62 parts by mass, based on 100 parts by mass of the raw starch material. When the amount of the phosphate-crosslinked starch exceeds 71 parts by mass, the volume (hereinafter also referred to as “specific volume”) is improved, but the height becomes excessive, resulting in an unstable shape. Moreover, height is insufficient as it is less than 17 mass parts.
本発明のデニッシュペストリーの製造には、上記澱粉質原料以外に必要に応じて、副材料を用いることができる。副材料とは、デニッシュペストリーの製造に一般的に使用される副材料又はデニッシュペストリーの種類若しくは望まれる品質に応じて使用される副材料をいう。 In the production of the Danish pastry of the present invention, secondary materials can be used, if necessary, in addition to the above starchy raw materials. Secondary materials refer to secondary materials commonly used in the production of Danish pastry or secondary materials used depending on the type or desired quality of the Danish pastry.
本発明のデニッシュペストリーの製造方法は、澱粉質原料に、上述したリン酸架橋澱粉を特定の割合で配合する手順を除き、公知のデニッシュペストリーの製造方法と同様である。また、上述したリン酸架橋澱粉を配合した澱粉質原料は、デニッシュペストリー用のミックス粉として利用することができる。この場合、デニッシュペストリー用ミックス粉中の澱粉質原料１００質量部のうち、リン酸架橋澱粉を１７～７１質量部、好ましくは２６～６２質量部の範囲とすればよい。 The method for producing the Danish pastry of the present invention is the same as the known method for producing Danish pastry, except for the procedure of blending the starch material with the above-mentioned phosphate-crosslinked starch at a specific ratio. In addition, the above-mentioned starchy raw material containing the phosphate-crosslinked starch can be used as a mixed powder for Danish pastry. In this case, 17 to 71 parts by mass, preferably 26 to 62 parts by mass of phosphate-crosslinked starch may be included in 100 parts by mass of starch material in the Danish pastry mix powder.
以下に、実施例及び比較例を挙げて本発明を具体的に説明するが、これらによって本発明が限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to Examples and Comparative Examples, but the present invention is not limited to these.
（澱粉の架橋処理）
デニッシュペストリーに使用するリン酸架橋澱粉を得るため、表１に記載の原料澱粉を原料とし、架橋処理を行った。まず、水１３０質量部に硫酸ナトリウム２０質量部を溶解し、そこへ各原料澱粉１００質量部を加えてスラリーとした。このスラリーを、３％水酸化ナトリウム水溶液によってｐＨ１１．０～ｐＨ１１．７に保持・撹拌しながら、トリメタリン酸ナトリウムを必要量（対澱粉０．５～１０質量部）加え、４１℃で１０時間反応させた。その後、硫酸で中和、水洗し、表１に記載のリン酸架橋澱粉１～７を調製した。
(Crosslinking treatment of starch)
In order to obtain a phosphate crosslinked starch for use in Danish pastry, the raw starch shown in Table 1 was used as a raw material and crosslinked. First, 20 parts by mass of sodium sulfate was dissolved in 130 parts by mass of water, and 100 parts by mass of each raw material starch was added thereto to prepare a slurry. While maintaining and stirring this slurry at pH 11.0 to 11.7 with a 3% sodium hydroxide aqueous solution, a required amount of sodium trimetaphosphate (0.5 to 10 parts by mass based on starch) is added, and the mixture is reacted at 41° C. for 10 hours. let me Thereafter, the mixture was neutralized with sulfuric acid and washed with water to prepare phosphoric acid crosslinked starches 1 to 7 shown in Table 1.
（リン酸架橋澱粉の沈降積測定）
次に、得られた各リン酸架橋澱粉について、架橋の度合いを確認するため、「沈降積」を測定した。まず、澱粉試料４．０ｇ（固形分換算）を水９６ｍｌの割合で分散した懸濁液を、９０℃まで加熱後、３０℃に冷却した。この澱粉溶液を１００ｍｌメスシリンダーに入れ、水で１００ｍｌに調整し、２４時間後の白濁層の容量（ｍｌ）を測定し、これを沈降積の値とした。測定の結果を表１に示す。
(Measurement of sedimentation volume of phosphate-crosslinked starch)
Next, the "sedimentation product" was measured for each obtained phosphate-crosslinked starch in order to confirm the degree of crosslinking. First, a suspension prepared by dispersing 4.0 g (solid content conversion) of a starch sample in 96 ml of water was heated to 90°C and then cooled to 30°C. This starch solution was placed in a 100 ml graduated cylinder, adjusted to 100 ml with water, and the volume (ml) of the cloudy layer after 24 hours was measured and taken as the value of sedimentation volume. Table 1 shows the measurement results.
（架橋度の検討）
（１）クロワッサンの作製
次に、上述のリン酸架橋澱粉及びフランスパン用小麦粉を用いて、表２に示す配合及び表３に示す工程によってクロワッサンを作製した。なお、対照は、澱粉質原料としてフランスパン用小麦粉のみを配合して作製したクロワッサンとした。
(Examination of Degree of Crosslinking)
(1) Production of croissants Next, croissants were produced according to the formulation shown in Table 2 and the steps shown in Table 3 using the phosphate-crosslinked starch and the flour for French bread described above. As a control, a croissant prepared by blending only wheat flour for French bread as a starch material was used.
（２）評価
得られた各クロワッサンについて、食感及び形状を評価した。
形状の評価は、自動体積計（３Ｄ Ｌａｓｅｒ Ｖｏｌｕｍｅ Ｍｅａｓｕｒｅｍｅｎｔ Ｓｅｌｎａｃ－ＷｉｎＶＭ２１００、アステックス社）を用いて、各クロワッサン１０個の比容積及び高さを測定し、その平均値を算出することにより行った。
一般に、デニッシュペストリーは、比容積が大きいものほど好ましいが、比容積が比較的大きい場合でも、高さが過剰又は幅が過剰であるときは、形状の全体的なバランスがやや劣ることとなる。そこで、比容積のみならず、高さとのバランスも考慮して評価することとした。具体的には、比容積が５．０ｃｍ３／ｇ以上かつ高さが４０ｍｍ以上５０ｍｍ未満のときに、形状が「優れている」（◎）、比容積が５．０ｃｍ３／ｇ以上であって、高さが３７．８ｍｍ以上４０ｍｍ未満又は５０ｍｍ以上５２ｍｍ未満のときに、形状が「良い」（○）、比容積が５．０ｃｍ３／ｇ未満、高さが３７．８ｍｍ未満又は高さが５２ｍｍ以上のいずれかのときに、形状が「悪い」（×）とした。形状の評価方法は、以下同様とした。
一方、食感の評価は、よく訓練された５名のパネラーにより官能評価を行い、対照と比較して、サクサクとした食感が「良好」な場合は○、「不良」な場合は×とした。
評価の結果、澱粉質原料１００質量部のうち、その５０質量部を、小麦澱粉、甘藷澱粉、タピオカ澱粉及び馬鈴薯澱粉を原料澱粉とする沈降積１１～１３の各リン酸架橋澱粉とした場合（実施例２～５）と、沈降積が１８のタピオカリン酸架橋澱粉とした場合（実施例１）に、食感が良好であって、形状の良いクロワッサンが得られた。
(2) Evaluation Each croissant obtained was evaluated for texture and shape.
The shape was evaluated by measuring the specific volume and height of 10 croissants using an automatic volume meter (3D Laser Volume Measurement Selnac-WinVM2100, Astex) and calculating the average value.
In general, Danish pastries with a higher specific volume are preferred, but even when the specific volume is relatively high, the overall balance of the shape is somewhat poor when the height is excessive or the width is excessive. Therefore, it was decided to evaluate not only the specific volume but also the balance with the height. Specifically, when the specific volume is 5.0 cm 3 /g or more and the height is 40 mm or more and less than 50 mm, the shape is “excellent” (⊚), and the specific volume is 5.0 cm 3 /g or more. , when the height is 37.8 mm or more and less than 40 mm or 50 mm or more and less than 52 mm, the shape is "good" (○), the specific volume is less than 5.0 cm 3 /g, the height is less than 37.8 mm or the height was 52 mm or more, the shape was defined as "bad" (x). The evaluation method for the shape was the same below.
On the other hand, the texture was evaluated by sensory evaluation by five well-trained panelists. did.
As a result of the evaluation, when 50 parts by mass of 100 parts by mass of the raw starch material was used as each phosphate cross-linked starch with a sedimentation area of 11 to 13 using wheat starch, sweet potato starch, tapioca starch and potato starch as the raw material starch ( In Examples 2 to 5) and in the case of tapiocarin acid cross-linked starch having a sedimentation volume of 18 (Example 1), croissants with good texture and good shape were obtained.
（リン酸架橋澱粉の配合量の検討１）
（１）クロワッサンの作製
次に、タピオカ由来の沈降積１３のリン酸架橋澱粉を用い、表５に示す配合割合でクロワッサンを作製した。なお、作業工程は、上述の表３と同様の方法で行った。
(Examination of the amount of phosphate cross-linked starch 1)
(1) Production of croissants Next, croissants were produced using tapioca-derived phosphate-crosslinked starch having a sedimentation volume of 13 and the blending ratio shown in Table 5. The work process was performed in the same manner as in Table 3 above.
（２）評価
得られた各クロワッサンについて、上述と同様の方法で食感及び形状評価を行った。その結果を表６に示す。評価の結果、澱粉質原料１００質量部のうち、その１７．５４質量部～７０．１６質量部を、タピオカ澱粉を原料澱粉とする沈降積１３のリン酸架橋澱粉とした場合（実施例６～９）に、食感が良好であって、形状の良いクロワッサンが得られた。
(2) Evaluation Each croissant obtained was evaluated for texture and shape in the same manner as described above. Table 6 shows the results. As a result of the evaluation, 17.54 parts by mass to 70.16 parts by mass of 100 parts by mass of the starch raw material were used as phosphate crosslinked starch with a sedimentation volume of 13 using tapioca starch as the raw material starch (Examples 6 to In 9), a croissant with a good texture and a good shape was obtained.
（リン架橋澱粉の配合量の検討２）
（１）クロワッサンの作製
甘藷澱粉由来の沈降積１２のリン酸架橋澱粉を用い、表７に示す配合割合でクロワッサンを作製した。なお、作業工程は、上述の表３と同様の方法で行った。
(Examination of the amount of phosphorus cross-linked starch 2)
(1) Production of croissants Croissants were produced using a phosphate-crosslinked starch derived from sweet potato starch and having a sedimentation product of 12 at the blending ratio shown in Table 7. The work process was performed in the same manner as in Table 3 above.
（２）評価
得られた各クロワッサンについて、上述と同様の方法で食感及び形状評価を行った。その結果を表８に示す。
評価の結果、澱粉質原料１００質量部のうち、その１７．５４質量部～７０．１６質量部を、甘藷澱粉を原料澱粉とする沈降積１２のリン酸架橋澱粉とした場合（実施例１０～１３）に、食感が良好であって、形状の良いクロワッサンが得られた。
(2) Evaluation Each croissant obtained was evaluated for texture and shape in the same manner as described above. Table 8 shows the results.
As a result of the evaluation, 17.54 parts by mass to 70.16 parts by mass of 100 parts by mass of the starch raw material were used as phosphate crosslinked starch with a sedimentation volume of 12 using sweet potato starch as the raw material starch (Examples 10 to In 13), a croissant with a good texture and a good shape was obtained.
（クロワッサンの経時的変化の検討）
（１）クロワッサンの作製
一般に、フラワーシート、カスタードクリーム又はジャム等の各種フィリング類を折り込んだデニッシュペストリーでは、時間の経過により、高さの落ち込みやボリュームの減少が見られる。そこで、タピオカ由来の沈降積１３及び２１の各リン酸架橋澱粉、並びにフランスパン用小麦粉を用いて、表９に示す配合及び表１０に示す工程によってフラワーシートを折り込んだクロワッサンを作製し確認した。なお、対照は、澱粉質原料としてフランスパン用小麦粉のみを配合して作製するクロワッサンとした。
(Study of changes over time in croissants)
(1) Preparation of croissants In general, Danish pastries with various fillings such as flour sheets, custard cream, jam, etc., tend to lose height and volume over time. Therefore, using tapioca-derived phosphate-crosslinked starches with sedimentation volumes 13 and 21 and flour for French bread, croissants with flour sheets folded according to the formulation shown in Table 9 and the steps shown in Table 10 were produced and confirmed. As a control, a croissant prepared by blending only wheat flour for French bread as a starch material was used.
（２）評価
得られた各クロワッサンについて、作製した直後及び２４時間後の形状を評価した。形状の評価は、上述と同様の方法によって比容積及び高さを測定し行った。
評価の結果、実施例１４では、比容積及び高さがクロワッサン作製から２４時間後もほぼ変わらなかった。一方、比較例７では、比容積及び高さがクロワッサン作製から２４時間後、減少していた。
したがって、フラワーシートを折り込んだデニッシュペストリーにおいて、本発明の澱粉を使用すれば、時間の経過による、高さの落ち込みやボリュームの減少を抑えることが明らかとなった。
(2) Evaluation Each croissant obtained was evaluated for its shape immediately after preparation and after 24 hours. The shape was evaluated by measuring the specific volume and height in the same manner as described above.
As a result of the evaluation, in Example 14, the specific volume and height remained almost unchanged even 24 hours after the croissant was produced. On the other hand, in Comparative Example 7, the specific volume and height decreased 24 hours after croissant preparation.
Therefore, it was clarified that if the starch of the present invention is used in Danish pastries in which flour sheets are folded, the decrease in height and volume over time can be suppressed.
以上の結果から、小麦澱粉、タピオカ澱粉、甘藷澱粉及び馬鈴薯澱粉を原料澱粉とする沈降積１１～１８のリン酸架橋澱粉を使用すれば、サクサクとした食感が良好であって、ボリュームが向上したデニッシュペストリー及びその製造方法を提供することが可能となった。 From the above results, it was found that using phosphate cross-linked starch with a sedimentation volume of 11 to 18 using wheat starch, tapioca starch, sweet potato starch, and potato starch as raw material starch gives a good crispy texture and improves the volume. It has become possible to provide a Danish pastry and a method for producing the same.
Claims (4)
（沈降積）
澱粉試料４．０ｇ（固形分換算）を水９６ｍｌに分散した懸濁液を、９０℃まで加熱後３０℃に冷却して１００ｍｌメスシリンダーに入れて１００ｍｌに調整し、２０時間静置したときの白濁層の容量（ｍｌ）。 Phosphate-crosslinked starch made from at least one selected from the group consisting of wheat starch, tapioca starch, sweet potato starch and potato starch in 100 parts by mass of the starch raw material, and having the following sedimentation volume of 11 to 18: Danish pastry fermented and baked as a dough containing a starchy raw material containing 17 to 71 parts by mass of phosphate crosslinked starch:
(sedimentation volume)
A suspension obtained by dispersing 4.0 g (solid content conversion) of a starch sample in 96 ml of water is heated to 90° C., cooled to 30° C., placed in a 100 ml graduated cylinder, adjusted to 100 ml, and left to stand for 20 hours. Volume of cloudy layer (ml).
（沈降積）
澱粉試料４．０ｇ（固形分換算）を水９６ｍｌに分散した懸濁液を、９０℃まで加熱後３０℃に冷却して１００ｍｌメスシリンダーに入れて１００ｍｌに調整し、２０時間静置したときの白濁層の容量（ｍｌ）。 In 100 parts by mass of starch raw material, phosphoric acid cross-linked starch made from one or more kinds selected from the group consisting of wheat starch, tapioca starch, sweet potato starch and potato starch, and the following phosphorus with a sedimentation product of 11 to 18 Danish pastry production mix containing 17 to 71 parts by mass of acid-crosslinked starch:
(sedimentation volume)
A suspension obtained by dispersing 4.0 g (solid content conversion) of a starch sample in 96 ml of water is heated to 90° C., cooled to 30° C., placed in a 100 ml graduated cylinder, adjusted to 100 ml, and left to stand for 20 hours. Volume of cloudy layer (ml).
（沈降積）
澱粉試料４．０ｇ（固形分換算）を水９６ｍｌに分散した懸濁液を、９０℃まで加熱後３０℃に冷却して１００ｍｌメスシリンダーに入れて１００ｍｌに調整し、２０時間静置したときの白濁層の容量（ｍｌ）。
Phosphate-crosslinked starch made from one or more kinds selected from the group consisting of wheat starch, tapioca starch, sweet potato starch and potato starch in 100 parts by mass of starch raw material, and having a sedimentation volume of 11 to 18. A method for producing Danish pastry, characterized by incorporating 17 to 71 parts by mass of crosslinked starch:
(sedimentation volume)
A suspension obtained by dispersing 4.0 g (solid content conversion) of a starch sample in 96 ml of water is heated to 90° C., cooled to 30° C., placed in a 100 ml graduated cylinder, adjusted to 100 ml, and left to stand for 20 hours. Volume of cloudy layer (ml).
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