JPH04131046A - Production of hollow roasted cake - Google Patents
Production of hollow roasted cakeInfo
- Publication number
- JPH04131046A JPH04131046A JP2253781A JP25378190A JPH04131046A JP H04131046 A JPH04131046 A JP H04131046A JP 2253781 A JP2253781 A JP 2253781A JP 25378190 A JP25378190 A JP 25378190A JP H04131046 A JPH04131046 A JP H04131046A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- hollow
- water
- protein
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title description 14
- 239000000203 mixture Substances 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 31
- 239000008107 starch Substances 0.000 claims abstract description 31
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 28
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 239000000839 emulsion Substances 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000005096 rolling process Methods 0.000 claims abstract description 5
- 235000009508 confectionery Nutrition 0.000 claims description 21
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 abstract description 29
- 239000003925 fat Substances 0.000 abstract description 27
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 3
- 229930195729 fatty acid Natural products 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- -1 sucrose fatty acid ester Chemical class 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 23
- 239000000843 powder Substances 0.000 description 6
- 102000011632 Caseins Human genes 0.000 description 4
- 108010076119 Caseins Proteins 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum 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
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、薄い焼成層より成り、その内部が中空とな
っている中空焼菓子の製造法に係り、更に詳しくは、軽
い食感の、多様な味付けをすることが可能な中空焼菓子
を簡便に製造する方法に関するものである。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing hollow baked confectionery that is made of a thin baked layer and is hollow inside, and more specifically relates to a method for producing hollow baked confectionery that has a light texture. The present invention relates to a method for easily manufacturing hollow baked confectionery that can be seasoned with a variety of flavors.
（従来の技術）
一般に、薄い焼成層より成り、その内部が中空となって
いるような中空焼菓子の製法としては、例えば、特開昭
６３−２２６２４８号公報に開示されている“中空スナ
ックの製造法”が挙げられる。この発明は、澱粉を蒸気
で一部α化した後、必要であれば生の澱粉質原料を加え
てドウのα化調整を行ない、次いで、圧延、成型、打ち
抜き又は切断し、焼成を行なうものである。(Prior Art) In general, as a method for producing hollow baked confectionery that is made of a thin baked layer and has a hollow interior, for example, "hollow snacks" disclosed in Japanese Patent Application Laid-Open No. 63-226248, "Manufacturing method" is mentioned. This invention involves partially pregelatinizing starch with steam, then adding raw starchy raw materials to adjust the pregelatinization of the dough if necessary, and then rolling, molding, punching or cutting, and baking. It is.
しかしながら、この方法で得られた中空スナックは、澱
粉が主体である為、その食感がおかきのようなハードの
ものしか得られなかった。また、このような生地中に脂
肪や蛋白質、＊ａ等が入ると、中空になりに＜＜、脂肪
や蛋白質、ＩＩ類等の風味付けは難しかった。However, since the hollow snacks obtained by this method are mainly starch, the texture can only be hard, like rice crackers. In addition, if fat, protein, *a, etc. were incorporated into such dough, it would become hollow, making it difficult to flavor the dough with fat, protein, type II, etc.
また、脂肪が含まれていて、かつ内部が中空となってい
る焼菓子としては、シュー皮が挙げられる。しかしなが
ら、このシュー皮の焼成前の生地は、非常に柔らかく、
圧延、成型といった従来の製造設備を活用することが出
来ず、絞り出し成型出来るような特殊な装置が必要であ
る。また、絞り出しによる成型の為、焼成したものは、
打ち抜きによるもののようには、形状のバリエーション
がはかれない。In addition, choux pastry is an example of a baked confectionery that contains fat and is hollow inside. However, the dough of this choux pastry before baking is very soft.
Conventional manufacturing equipment such as rolling and molding cannot be used, and special equipment that can perform squeeze molding is required. In addition, because it is molded by squeezing, the fired product is
Variations in shape cannot be achieved by punching.
また、油脂を除いて澱粉と蛋白質とを混合した場合には
、ある一定の澱粉と蛋白質との住地温合物は中空になる
が、ソフトな食感のものを得ることが出来ない、また、
澱粉を除いて油脂と蛋白質とを混合した場合、単に混合
するだけでは均一な生地にならず、加温した水に、蛋白
質を溶解して粘稠物にしたものでないと、油脂と混ざら
ず、そこで、それらを簡便に混合するために、油脂と乳
化剤とを加温溶解した水で乳化エマルジョンを作り、そ
こに蛋白質を混合して生地を調製し、その生地を焼成し
ても組織が柔らかすぎて形が不定形なものとなる。In addition, when starch and protein are mixed without fat or oil, a certain amount of starch and protein mixture becomes hollow, but it is not possible to obtain a soft texture.
When fats and oils and proteins are mixed without starch, simply mixing them does not result in a uniform dough, and unless the protein is dissolved in warm water to make a viscous mixture, it will not mix with the fats and oils. Therefore, in order to easily mix them, an emulsion is made with water in which fats and oils and emulsifiers are heated and dissolved, and protein is mixed with it to prepare dough. Even when the dough is baked, the texture is too soft. The shape becomes irregular.
（発明が解決しようとする課８）
本発明は、このような事情に鑑みなされたものであって
、油脂と水と乳化剤とからなる乳化エマルジョンと蛋白
質との混合物に、澱粉を配合し、焼成することによって
、ソフトな食感の中空焼菓子を製造することが出来るこ
とを見い出し、本発明を完成するに到った。(Issue 8 to be solved by the invention) The present invention was made in view of the above circumstances, and involves blending starch into a mixture of a protein and an emulsion consisting of oil, water, and an emulsifier, and baking the mixture. The inventors have discovered that hollow baked confectionery with a soft texture can be produced by doing so, and have completed the present invention.
すなわち、本発明の目的とするところは、ソフトな食感
を有し、多様な風味付けや成型が出来る中空焼菓子を簡
便に製造できる中空焼菓子の製造法を捷供することにあ
る。That is, an object of the present invention is to provide a method for manufacturing hollow baked confectionery that can easily produce hollow baked confectionery that has a soft texture and can be flavored and shaped in a variety of ways.
（課社を解決するための手段）
上記の目的は、α化澱粉と生澱粉とを含有する澱粉組成
物、油脂及び蛋白質主体物質を主体としてなる中空焼菓
子を製造するに際し、油脂と水と乳化剤とからなるエマ
ルジョンと、蛋白質主体物質とを加温混合し、次いで、
得られた混合物と澱粉組成物とを混合した後、圧延、成
型し、焼成することを特徴とする中空焼菓子の製造法に
よって達成される。(Means for resolving divisional problems) The above purpose is to produce hollow baked confectionery mainly composed of a starch composition containing pregelatinized starch and raw starch, oil and fat, and a protein-based substance. An emulsion consisting of an emulsifier and a protein-based substance are mixed under heating, and then
This is achieved by a method for producing hollow baked confectionery characterized by mixing the resulting mixture and a starch composition, followed by rolling, molding, and baking.
次に本発明の詳細な説明する。Next, the present invention will be explained in detail.
本発明でいう澱粉組成物とは、α化澱粉と生澱粉とを含
有するものであり、これらの他に架橋澱粉等を含有して
いてもよい。この＃粉組成物は、中空焼菓子原料混合物
（水分調整前）中２０〜９５重置％配合されていること
が好ましい。２０重量％未満であると、均一に膨化しに
＜＜、逆に９５重量％を超えると、油脂含量が少なくな
り、ソフトな食感の中空焼菓子が得られにくい。The starch composition in the present invention contains pregelatinized starch and raw starch, and may contain crosslinked starch and the like in addition to these. This # flour composition is preferably blended in an amount of 20 to 95% in the hollow baked confectionery raw material mixture (before moisture adjustment). If it is less than 20% by weight, uniform puffing will not occur, whereas if it exceeds 95% by weight, the fat and oil content will be low and it will be difficult to obtain hollow baked confectionery with a soft texture.
また、この澱粉組成物１００のうち、α化澱粉が好まし
くは５〜５０、より好ましくは２０〜５０含有されてい
ると好適である。α化澱粉が５未満であると、生澱粉あ
るいは架橋澱粉の比率が大きくなる為、得られる焼菓子
が粉っぽ（なりがちで、中空度合が小さくなる傾向があ
る。また、α化澱粉が５０を超えると、生地が餅化して
しまい、シート成形を試みても、生地が収縮し易く圧延
成形がし難いものとなる。Further, it is preferable that the starch composition 100 contains preferably 5 to 50, more preferably 20 to 50, of pregelatinized starch. If the pregelatinized starch is less than 5, the ratio of raw starch or crosslinked starch will increase, so the baked confectionery obtained will tend to be powdery and the degree of hollowness will be small. If it exceeds 50, the dough becomes a rice cake, and even if sheet forming is attempted, the dough tends to shrink and is difficult to roll.
また、澱粉の種類としては、馬鈴薯澱粉、タピオカ澱粉
、ワキシーコーン＊粉等が挙げられる。Further, types of starch include potato starch, tapioca starch, waxy corn *flour, and the like.
具体例として、α化澱粉は、松谷化学■のマッノリンＭ
、Ｍ−２２等が挙げられ、生澱粉は、同じく松谷化学■
（ＤＭＫＫ −１００，−３００，スタビ。As a specific example, the pregelatinized starch is Macnolin M from Matsutani Chemical ■.
, M-22, etc., and the raw starch is also manufactured by Matsutani Chemical ■
(DMKK -100, -300, stabi.
−グー２０２．−５００．−１０００等が挙げられ、架
橋Ｒ粉は、同じく松谷化学■のパーフェクトアミ−ｙＬ
ｔ Ｐ −１０−Ｘ 、 ７ ｙ ’） ＊ ７クスＶ
Ａ７０ＷＭ等が挙げられる。-Goo202. -500. -1000, etc., and the crosslinked R powder is Perfect Amy-yL, also manufactured by Matsutani Chemical ■.
tP-10-X, 7y') *7xV
Examples include A70WM.
また、本発明の蛋白質主体物質としては、カゼインもし
くはカゼインナトリウム２大豆プロテイン、卵白アルブ
ミン等が挙げられ、中でも、カゼイン、カゼインナトリ
ウムが好ましい。Further, examples of the protein-based substance of the present invention include casein or sodium caseinate, di-soybean protein, egg albumin, and the like, and among them, casein and sodium caseinate are preferred.
また、本発明に用いる油脂は、食用油脂であれば特に限
定されるものでなく、液体、半固体、固体のいずれの状
態のものであっても良く、目的とする風味に応して適宜
選択すれば良い。Furthermore, the fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils, and may be in any of liquid, semi-solid, and solid states, and can be selected as appropriate depending on the desired flavor. Just do it.
更に、本発明に用いる乳化剤は、蛋白質を水に均一分散
させるために０／Ｗ型の乳化を促進する乳化剤が好適で
あり、従ってそのＨＬＢが好ましくは１０〜１６、より
好ましくは１２〜１４である。また、その種類としては
、シｇ糖脂肪酸エステル、ポリグリセリン脂肪酸エステ
ルが好ましい。Furthermore, the emulsifier used in the present invention is preferably an emulsifier that promotes 0/W type emulsification in order to uniformly disperse proteins in water, and therefore has an HLB of preferably 10 to 16, more preferably 12 to 14. be. Moreover, as for the kind, sig sugar fatty acid ester and polyglycerin fatty acid ester are preferable.
上記各原料を用いて本発明の中空焼菓子の製造法は、例
えば、次のようにして行なわれる。すなわち、まず、油
脂と水と乳化剤とを加熱混合し、エマルジョンを調製す
る。このとき、乳化剤を使用する水に分散させ、加熱熔
解した後、油脂を混合した方が、乳化剤の効果が得られ
、安定なエマルジョンが得られる。次に、油脂、水５乳
化剤を混合したエマルジョンと、蛋白質主体物質とを混
合する。このとき、均一な混合状態にする為、７０〜８
０℃に加温されていることが望ましい。The method for manufacturing hollow baked confectionery of the present invention using the above-mentioned raw materials is carried out, for example, as follows. That is, first, fats and oils, water, and an emulsifier are heated and mixed to prepare an emulsion. At this time, if the emulsifier is dispersed in the water used, heated and melted, and then mixed with oil or fat, the effect of the emulsifier can be obtained and a stable emulsion can be obtained. Next, an emulsion containing oil, water, 5 emulsifiers, and a protein-based substance are mixed. At this time, in order to make a uniform mixture, 70 to 8
Preferably, the temperature is 0°C.
加温されていないと、混合性が悪く、焼菓子の安定な膨
化状態が得られにくい。If it is not heated, mixing properties will be poor and it will be difficult to obtain a stable puffed state of baked goods.
また、油脂と水と乳化剤とからなるエマルジョンと、蛋
白質主体物質との混合比率は、油脂：水：蛋白質主体物
質＝５〜３５ ： ３０〜５０ ： ３０〜５０の範囲
で調製することが望ましい、油脂が５未満であると、最
終的に目的とするソフトな食感のものが得られにくく、
３５を超えると、油脂が分離のためにじみで易くなる。In addition, it is desirable that the mixing ratio of the emulsion consisting of oil, water, and emulsifier and the protein-based substance be prepared in the range of oil: fat: water: protein-based substance = 5 to 35: 30 to 50: 30 to 50. If the fat and oil content is less than 5, it will be difficult to obtain the desired soft texture.
When it exceeds 35, oil and fat tend to ooze due to separation.
また、水が３０未満であると、油脂分離がおこり易く、
５０を超えると、柔らかすぎるものとなり、焼成時間が
長くなってしまう傾向がある。また、蛋白質主体物質が
３０未満であると、水や油脂の多いものになる為、油脂
の影響を受は易い生地となるので、中空になりにくくな
り、また、５０を超えると、蛋白質独特の味が出て、風
味が悪くなる傾向にある。In addition, if the water content is less than 30, oil and fat separation tends to occur,
If it exceeds 50, it tends to be too soft and the baking time tends to be long. In addition, if the protein-based substance is less than 30, it will contain a lot of water and oil, making the dough easily affected by oil and fat, making it less likely to become hollow. It tends to taste bad and taste bad.
更に、蛋白質に対し水は８０重置％以上使用した方が油
脂、水、乳化剤、蛋白質の混ざりが良くなる。Furthermore, if water is used in an amount of 80% or more based on protein, oil, fat, water, emulsifier, and protein will be mixed better.
また、乳化剤は、上記混合物中０．１〜０．５重量％と
なるようにすると均一な混合がなされ、好適である。Further, it is preferable that the emulsifier be added in an amount of 0.1 to 0.5% by weight in the above mixture, since uniform mixing can be achieved.
続いて、この油脂と水と乳化剤とからなるエマルジョン
と、蛋白質主体物質との混合物に、澱粉組成物を配合す
る。このときの混合温度は、前記と同様に７０〜８０°
Ｃが好ましい。Subsequently, a starch composition is blended into the mixture of the emulsion consisting of oil, water, and emulsifier, and the protein-based substance. The mixing temperature at this time is 70 to 80° as above.
C is preferred.
また、混合比率は、油脂と水と乳化剤とからなるエマル
ジョンと、蛋白質主体物質との混合物：澱粉組成物＝５
〜８０ ： ９５〜２０にすることが望ましい。In addition, the mixing ratio is a mixture of an emulsion consisting of oil, fat, water, and an emulsifier, and a protein-based substance: starch composition = 5
~80: Desirably 95-20.
また、以上のようにして調製された生地の水分は、４０
〜４５重量％に調整することが望ましい。In addition, the moisture content of the dough prepared as above is 40
It is desirable to adjust the amount to 45% by weight.
４０重量％未満であると、澱粉組成物かだまになったり
、また、蛋白質が固まったりして均一な生地が得られに
くく、４５重量％を趙えると、生地の圧延が困難となる
傾向がある。If it is less than 40% by weight, the starch composition will become lumpy or the protein will harden, making it difficult to obtain a uniform dough, and if it is less than 45% by weight, it will tend to be difficult to roll the dough. be.
次に、水分を調整した生地を、好ましくは０．５〜３ｍ
ｍ程度の厚みに圧延し、所望の型に打ち抜くか、あるい
は切断する。その後、例えば、１８０℃で１０〜１５分
間焼成すると、本発明の中空焼菓子が得られる。Next, the moisture-adjusted dough is preferably 0.5 to 3 m long.
The material is rolled to a thickness of about 1.5 m and punched or cut into a desired shape. Thereafter, the hollow baked confectionery of the present invention is obtained by baking at 180° C. for 10 to 15 minutes.
また、上記製造法において、油脂・水・乳化剤からなる
エマルジョンと、蛋白質主体物質との混合物に、澱粉組
成物を配合する時、スパイス、青のり粉、ごまなどを必
要に応じて適宜配合してもよく、また、エビパウダー、
ビーフパウダーなどの呈味物質や着色料を添加してもよ
い。In addition, in the above manufacturing method, when blending the starch composition into the emulsion consisting of oil, water, and emulsifier and the protein-based substance, spices, green seaweed powder, sesame, etc. may be appropriately blended as necessary. Well, also shrimp powder,
A flavoring substance such as beef powder or a coloring agent may be added.
更に、油脂・水・乳化剤からなるエマルジョンと蛋白質
主体物質との混合物において、水分をある程度蒸発させ
、パウダー化したものでも同様にして使用できる０例え
ば、チーズパウダー等が挙げられる。Furthermore, in a mixture of an emulsion consisting of oil, water, and an emulsifier and a protein-based substance, the moisture may be evaporated to some extent to form a powder, which can be used in the same manner.For example, cheese powder can be used.
また、本発明の中空焼菓子の焼成後に味付けを施しても
よい。Further, the hollow baked confectionery of the present invention may be seasoned after baking.
（発明の効果）
以上のように、本発明の製造法に係る中空焼菓子は、従
来の中空菓子と異なり、脂肪分を混入することが出来る
ので、脂肪の量によって、ソフトでありながら、スナッ
ク様の食感を得ることが出来、また、ビスケット様であ
りながら、中空となり得る。また、脂肪の比率を変えら
れるので様々に食感を変えることが可能である。(Effects of the Invention) As described above, the hollow baked confectionery according to the manufacturing method of the present invention, unlike conventional hollow confectionery, can contain fat, so depending on the amount of fat, it can be soft and snackable. It is possible to obtain a biscuit-like texture, and it can be hollow even though it is biscuit-like. Additionally, since the ratio of fat can be changed, the texture can be varied.
また、呈味成分をいれることも出来る為、様々な味付が
可能でもある。また、中空になっているため、クリーム
のようなセンターもいれられ、２種類の食感を同時に味
わうことが出来る。Moreover, since flavoring ingredients can be added, various flavorings are possible. Also, since it is hollow, it can also contain a cream-like center, allowing you to enjoy two different textures at the same time.
また、従来の製造設備を利用することが出来るので簡便
に製造することが出来る。Further, since conventional manufacturing equipment can be used, manufacturing can be performed easily.
次に、本発明を実施例に基づき、具体的に説明する。Next, the present invention will be specifically explained based on examples.
（実施例１〜４．比較例１〜３）
（］） 下記の表に示す組成で、まず、油脂と水と乳
化剤とを８０℃に加熱し、混合してエマルジョンを調製
し、これに蛋白質主体物質を配合した。更に、この混合
物に澱粉組成物を配合し、生地を得た。尚、比較例３は
、原料を全て一度に混合した。(Examples 1 to 4. Comparative Examples 1 to 3) (]) With the composition shown in the table below, first, oil, fat, water, and an emulsifier were heated to 80°C and mixed to prepare an emulsion. Contains the main substance. Furthermore, a starch composition was added to this mixture to obtain dough. In addition, in Comparative Example 3, all the raw materials were mixed at once.
（２） １ｍ／ｍに圧延、１８０℃で１５分間焼成して
中空焼菓子を得、サンプルとした。(2) It was rolled to 1 m/m and baked at 180° C. for 15 minutes to obtain a hollow baked confectionery, which was used as a sample.
（３） サンプルの官能評価は、専門パネラ−３０名
にて行なった。(3) Sensory evaluation of the samples was conducted by 30 expert panelists.
評価の指標 Ｏ・・・大変良い
Ｏ・・・良い
△・・・ふつう
×・・・悪い
以上の結果より、実施例の焼菓子は、程良く中空に膨化
した焼菓子であり、外観、風味１食感は良好であった。Evaluation index O: Very good O: Good △: Average 1 The texture was good.
これに対して比較例の焼菓子は、油がしみ出したり、膨
化しても中空とならなかったりした。On the other hand, the baked confectionery of the comparative example did not ooze out oil or become hollow even when it expanded.
Claims (1)
白質主体物質を主体としてなる中空焼菓子を製造するに
際し、油脂と水と乳化剤とからなるエマルジョンと、蛋
白質主体物質とを加温混合し、次いで、得られた混合物
と澱粉組成物とを混合した後、圧延、成型し、焼成する
ことを特徴とする中空焼菓子の製造法。When producing a hollow baked confectionery mainly composed of a starch composition containing pregelatinized starch and raw starch, oil and fat, and a protein-based substance, an emulsion consisting of oil, fat, water, and an emulsifier, and a protein-based substance are heated and mixed. and then, after mixing the obtained mixture and a starch composition, rolling, molding, and baking are performed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2253781A JPH04131046A (en) | 1990-09-21 | 1990-09-21 | Production of hollow roasted cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2253781A JPH04131046A (en) | 1990-09-21 | 1990-09-21 | Production of hollow roasted cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04131046A true JPH04131046A (en) | 1992-05-01 |
Family
ID=17256062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2253781A Pending JPH04131046A (en) | 1990-09-21 | 1990-09-21 | Production of hollow roasted cake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04131046A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100302849B1 (en) * | 1999-09-02 | 2001-11-05 | 윤덕용 | The Synchronous Preset Counter to have one flip-flop delay time for all outputs |
| WO2005000027A1 (en) * | 2003-06-26 | 2005-01-06 | Ezaki Glico Co., Ltd. | Baked cake |
| WO2012053536A1 (en) * | 2010-10-19 | 2012-04-26 | 大塚製薬株式会社 | Hollow confectionary and method for manufacturing same |
| US8585177B2 (en) | 2011-06-27 | 2013-11-19 | Brother Kogyo Kabushiki Kaisha | Liquid jetting apparatus |
| JP2019017307A (en) * | 2017-07-18 | 2019-02-07 | 昭和産業株式会社 | Mix for shoe dough, shoe dough, and manufacturing method of shoe skin |
| JPWO2019182152A1 (en) * | 2018-03-23 | 2021-02-12 | 王子ホールディングス株式会社 | Confectionery dough, confectionery, confectionery compositions and methods for manufacturing them |
-
1990
- 1990-09-21 JP JP2253781A patent/JPH04131046A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100302849B1 (en) * | 1999-09-02 | 2001-11-05 | 윤덕용 | The Synchronous Preset Counter to have one flip-flop delay time for all outputs |
| WO2005000027A1 (en) * | 2003-06-26 | 2005-01-06 | Ezaki Glico Co., Ltd. | Baked cake |
| WO2012053536A1 (en) * | 2010-10-19 | 2012-04-26 | 大塚製薬株式会社 | Hollow confectionary and method for manufacturing same |
| JPWO2012053536A1 (en) * | 2010-10-19 | 2014-02-24 | 大塚製薬株式会社 | Hollow confectionery and method for producing the same |
| JP5959437B2 (en) * | 2010-10-19 | 2016-08-02 | 大塚製薬株式会社 | Hollow confectionery and method for producing the same |
| US8585177B2 (en) | 2011-06-27 | 2013-11-19 | Brother Kogyo Kabushiki Kaisha | Liquid jetting apparatus |
| JP2019017307A (en) * | 2017-07-18 | 2019-02-07 | 昭和産業株式会社 | Mix for shoe dough, shoe dough, and manufacturing method of shoe skin |
| JPWO2019182152A1 (en) * | 2018-03-23 | 2021-02-12 | 王子ホールディングス株式会社 | Confectionery dough, confectionery, confectionery compositions and methods for manufacturing them |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4243690A (en) | Instant-cooking dry macaroni and like dry foods and a method of their manufacture | |
| SA91110217B1 (en) | Low fat fried snack | |
| JPH04262754A (en) | Manufacture of paster with flavor | |
| JP3761164B2 (en) | Baked goods | |
| KR102010034B1 (en) | DOUGH FOR DUMPLINGS SKIN, manufacturing method of DUMPLINGS SKIN, DUMPLINGS SKIN, manufacturing method of DUMPLINGS AND DUMPLINGS | |
| JP3772934B2 (en) | How to make fried rice cake | |
| JP3678525B2 (en) | Puffed food dough and puffed food | |
| KR101930636B1 (en) | Frozen dumplings eatable instantly without cooking | |
| NO772756L (en) | NET-LIKE NUTRITION COMPOSITION | |
| JPH04131046A (en) | Production of hollow roasted cake | |
| KR20190108751A (en) | Composition for gluten free rice cookie and method of Manufacturing the same | |
| US3946120A (en) | High protein bread substitute and method for preparing same | |
| JP2791141B2 (en) | Puffed food | |
| JPH08289714A (en) | Baked food and its production | |
| JP4368434B2 (en) | Puffed starch paste-like food | |
| JP2909365B2 (en) | Method for producing snacks | |
| US4414237A (en) | Process for preparing a sauce containing bread crumbs and product thereof | |
| JP3081671B2 (en) | Food topping mix and food topping | |
| JP3149426B2 (en) | Method of manufacturing confectionery | |
| JPS6153003B2 (en) | ||
| JP3173923B2 (en) | Pizza crust, pizza-like food and method for producing the same | |
| JP2795789B2 (en) | Bread and bread making | |
| JP2009038995A (en) | Baked confectionery | |
| JP4136315B2 (en) | Monaca skin and method for producing the same | |
| JPH02255037A (en) | Cream puff, chou creme confectionery and production thereof |