WO2019111750A1 - Starch for baked confectionary - Google Patents
Starch for baked confectionary Download PDFInfo
- Publication number
- WO2019111750A1 WO2019111750A1 PCT/JP2018/043501 JP2018043501W WO2019111750A1 WO 2019111750 A1 WO2019111750 A1 WO 2019111750A1 JP 2018043501 W JP2018043501 W JP 2018043501W WO 2019111750 A1 WO2019111750 A1 WO 2019111750A1
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- WIPO (PCT)
- Prior art keywords
- starch
- baked
- baked confectionery
- component
- mass
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Definitions
- the present invention relates to starch for baked goods.
- Patent Documents 1 and 2 disclose techniques relating to starch used for baked goods. According to Patent Document 1 (Japanese Patent Application Laid-Open No. 2013-212104), by baking the dough using a heated mold, it is transparent in the state after baking and, even when stored after baking, remains transparent and A technique relating to a baked confectionery mix capable of producing baked confectionery capable of maintaining the form is described, and the baked confectionery mix contains a specific amount of a specific type of potato starch and is substantially free of flour. It is described that it is composition.
- Patent Document 2 Japanese Patent Application Laid-Open No. 2009-82108
- Japanese Patent Application Laid-Open No. 2009-82108 includes specific amounts of natural starch, modified starch and modified starch in total starch amount in a starch composition for producing cakes, and the blending weight of these. It is stated that the ratio is in a specific range.
- a stable cake dough is formed even when whole flour is replaced with starch as grain flour, and the foam stability of the dough in the heating step is achieved.
- To provide a starch composition for producing cakes which is excellent in industrially stable production, and which is difficult to achieve only with wheat flour, and is excellent in texture such as softness, elasticity, mouth melting, moist feeling and the like. It is believed that
- a starch for baked confectionery containing 20% by mass or more and 100% by mass or less of the component (A): acetylated phosphoric acid cross-linked tapioca starch.
- a mixed powder for baked confectionery containing the starch for baked goods according to the present invention there is provided a baked confectionery material comprising the baked confectionery starch according to the present invention. Furthermore, according to the present invention, there is provided a baked confection containing the starch for baked goods according to the present invention.
- a method for improving the mouth of a baked confection comprising baking the confectionery starch according to the present invention in a dough.
- the present invention also encompasses the use of the baked confectionery starch according to the present invention in a method for producing a mixed powder for baked confectionery, a baked confectionery dough, or a baked confectionery.
- the present invention also encompasses the use of the mixed powder for baked confectionery according to the present invention in a method for producing baked confectionery dough or baked confectionery.
- the present invention includes the use of the baked confectionery material according to the present invention in the method for producing baked confectionery.
- each component can be used individually or in combination of 2 or more types.
- the starch for baked confectionery is a composition composed of one or more types of starch, and component (A): 20% by mass or more and 100% by mass or less of acetylated phosphoric acid cross-linked tapioca starch Including.
- the acetylated phosphate cross-linked tapioca starch of component (A) is a non-pregelatinized starch, that is, a ⁇ -starch. It is preferable that the cold-water swelling degree of a component (A) is two or more and less than 3.5.
- the component (A) may be subjected to processing other than acetylated phosphoric acid crosslinking, as long as the effects of the present invention are not impaired.
- the baked confectionery starch may consist of the component (A) or may contain starch other than the component (A).
- the content of the component (A) in the baked confectionery starch is relative to the whole baked confectionery starch from the viewpoint of making the balance of the texture of the baked confectionery, the mouthfeel, the texture of the dough after baking and the sweetness preferable. It is 20% by mass or more, preferably 25% by mass or more, more preferably 30% by mass or more, and further preferably 40% by mass or more. Also, from the viewpoint of improving the texture of the baked confectionery, the content of the component (A) in the baked confectionery starch is 100% by mass or less, preferably 90% by mass or less, based on the whole baked confectionery starch. More preferably, it is 80 mass% or less, still more preferably 70 mass% or less, still more preferably 60 mass% or less.
- the starch for baked confectionery is a starch other than the component (A), further one or more starches selected from the group consisting of component (B): phosphoric acid cross-linked starch and component (C): pregelatinized starch May be included.
- component (B) Specifically, the phosphate cross-linked starch of component (B) is non-pregelatinized starch, that is, ⁇ -starch. It is preferable that the cold-water swelling degree of a component (B) is two or more and less than 3.5.
- the component (B) may be subjected to processing other than phosphoric acid crosslinking as long as the effects of the present invention are not impaired.
- the component (A) is not included in the component (B).
- the raw material starch of the component (B) is preferably selected from the group consisting of tapioca starch, potato starch and waxy corn starch, from the viewpoint of making the balance of texture and mouth of the baked confectionery, texture and sweetness of dough after baking preferable. It is one or more selected, and more preferably tapioca starch.
- the content of the component (B) in the starch for baked confectionery is 0% by mass based on the whole starch for baked confectionery from the viewpoint of improving the texture of the baked confectionery
- the content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more.
- the content of the component (B) in the starch for baked confectionery is preferably 80% by mass or less, more preferably 70% by mass or less, more preferably with respect to the whole baked confectionery starch. It is 60 mass% or less.
- the content of the component (B) to the total of the components (A) and (B) when the starch for baked goods contains the component (B) is a mass ratio ((B) from the viewpoint of improving the texture of the baked goods
- the ratio of (/ ((A) + (B))) is preferably 0.4 or more, more preferably 0.45 or more, and still more preferably 0.5 or more.
- the mass ratio ((B) / ((A) + (B)))) is preferably 0.9 or less, more preferably 0.8 or less, and still more preferably 0.75. The following is more preferably 0.7 or less.
- the component (C) is, for example, pregelatinized starch which has been subjected to gelatinization treatment such as jet cooker treatment, drum dryer treatment, extruder treatment and the like.
- the cold water swelling degree of the component (C) is preferably 3.5 or more, more preferably 5 from the viewpoint of making the balance of texture and mouth of the baked confectionery, texture and sweetness of the dough after baking preferable. The above, more preferably 10 or more.
- the cold water swelling degree of the component (C) is preferably 40 or less, more preferably 30 or less, and still more preferably 20 or less.
- the measuring method of the cold-water swelling degree of a component (C) is later mentioned by the term of an Example.
- the raw material starch of the component (C) is preferably tapioca starch, potato starch and waxy corn starch, and their processing, from the viewpoint of making the texture of baked confectionery, mouth melting, balance of texture after baking and sweetness preferable.
- One or more selected from the group consisting of starches more preferably one or more selected from the group consisting of tapioca starch and its modified starch, and still more preferably acetylated phosphate cross-linked Tapioca starch.
- the raw material starch of a component (C) may be the same as a component (A) or a component (B), and may differ.
- the content of the component (C) when the starch for baked confectionery contains the component (C) is preferably 1 to the whole starch for baked confectionery from the viewpoint of making the texture of the dough after baking the baked confectionery more preferable.
- the content is at least 2% by mass, more preferably at least 3% by mass, and still more preferably at least 4% by mass.
- the content of the component (C) in the baked confectionery starch is preferably 20% by mass or less, more preferably 10% by mass or less, more preferably 20% by mass or less with respect to the whole baked confectionery starch. It is 8 mass% or less.
- the content of the component (C) to the total of the components (A) and (B) when the starch for baked goods contains the components (B) and (C) is a mass ratio from the viewpoint of improving the texture of the baked confectionery
- ((C) / ((A) + (B))) is 0.04 or more, More preferably, it is 0.05 or more.
- the mass ratio ((C) / ((A) + (B))) is preferably 0.08 or less, more preferably 0.07 or less.
- the starch for baked goods in the present embodiment can be preferably used for baked goods because it contains the component (A). More specifically, by using starch for baked confectionery containing component (A), even when it is made gluten-free and gliadin-free, it is excellent in the texture, mouthfeel, and the texture and sweetness of the dough after baking. You can get baked goods. In addition, by using starch for baked confectionery containing ingredient (A), it becomes possible to obtain, for example, an effect of enhancing sweetness in gluten-free and gliadin-free baked confectionery. It is also possible to reduce the blending amount of the components. In addition, by using the starch for baked confectionery containing the component (A), it is also possible to improve, for example, the taste of the baked confectionery.
- the mixed powder for baked goods is a composition containing the starch for baked goods described above. More specifically, the mixed powder for baked confectionery is a mixed powder containing the component (A), preferably one selected from the group consisting of the component (A), the component (B) and the component (C) Or it is mixed powder containing 2 types.
- the mixed powder for baked confectionery may further contain components other than the components (A) to (C).
- components other than the components (A) to (C) for example, starches other than the components (A) to (C) described above, flour, sweetening components such as sugar and sweetener, dairy products, egg powder and egg white powder etc. Eggs, emulsifiers, leavening agents, seasonings, flavors, flavor powders such as matcha tea and cocoa powder, pigments, thickeners, fats and oils and the like may be included, and among them, powdery ones are preferred. Furthermore, solids such as nuts and chocolate chips can also be added.
- the mixed powder for baked confectionery is preferably gluten free and gliadin free.
- the content of starch for baked confectionery powder for mixed powder for baked confectionery can be set according to the type of baked confectionery, for example, but the texture of baked confectionery, mouthfeel, balance of texture and sweetness of dough after baking From the viewpoint of making it preferable, the content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more, with respect to the whole mixed powder for baked confectionery. From the same point of view, the content of starch for baked confectionery mix powder for baked confectionery is 100% by mass or less, preferably 90% by mass or less, based on the whole mixed powder for baked confectionery, and more preferably Is 80% by mass or less, more preferably 70% by mass or less, and still more preferably 60% by mass or less.
- the baked confectionery material includes the baked confectionery starch described above. More specifically, the baked confectionery material comprises the component (A), preferably the component (A), and one or more selected from the group consisting of the components (B) and (C) It is a dough containing.
- the baked confectionery material may further contain components other than the components (A) to (C).
- components other than the components (A) to (C) for example, starches other than the components (A) to (C) mentioned above, flour, sweetening components such as sugar, honey and sweeteners, dairy products, whole eggs and egg whites Eggs such as egg yolks and egg powder, emulsifiers, swelling agents, seasonings, flavors, flavor powders such as matcha and cocoa powder, pigments, thickeners, oils and fats, fruit juices and vegetables, soy milk, water, etc.
- solids such as nuts and chocolate chips can also be added.
- the baked confectionery dough is preferably gluten free and gliadin free.
- the content of the starch for baked goods in the dough for baked goods can be set according to, for example, the type of baked goods, but it is preferable to balance the texture and taste of baked goods, texture and sweetness of dough after baking From the viewpoint of setting, the content is preferably 10% by mass or more, more preferably 15% by mass or more, and more preferably 20% by mass or more, based on the entire baked confectionery dough. From the same point of view, the content of the starch for baked confectionery in the dough for baked confectionery is 100% by mass or less, preferably 70% by mass or less, and more preferably 60% or less, with respect to the whole baked confectionery dough. It is at most mass%, more preferably at most 55 mass%, even more preferably at most 50 mass%.
- the baked confectionery contains the starch for baked confectionery mentioned above.
- Specific examples of baked goods include pound cake, madeleine, sponge cake, cookies, baumkuchen and finnciers.
- baked confectionery is preferably one selected from the group consisting of pound cake, madeleine, sponge cake, and cookies. And more preferably one selected from the group consisting of pound cake, madeleine and sponge cake.
- the baked good is preferably gluten free and gliadin free.
- the baked confectionery can be obtained, for example, by a manufacturing method including the step of including the above-described baked confectionery starch in a dough and baking it. Since the baked confectionery obtained in the present embodiment contains the starch for baked confectionery containing the component (A) in the dough, it is excellent in the texture and texture of the mouth, and the balance between texture and sweetness of the dough after baking. Further, in the present embodiment, the method of improving the mouth of a baked confectionery includes, for example, baking containing a starch for baked confectionery in a dough. Further, in the present embodiment, the method for improving the sweetness of baked goods includes, for example, baking containing a starch for baked goods in a dough.
- Processed fats and oils 2 Acro 10, J-Oil mills, Inc.
- Processed fats and oils 3 Splendor HG, J-Oil mills, Inc.
- Processed fats and oils 4 Splendor L , J-Oil Mills Co., Ltd. (Other ingredients)
- Flour flour Heart, made in Japan flour Co., Ltd. flour: Eagle, made in Japan flour co., Ltd. Baking powder: F-up, Aikoku sugar Co., Ltd. sugar: top white sugar, Nisshin Sugar Co., Ltd. powdered sugar: Nisshin Sugar Co., Ltd. skimmed milk powder: Morinaga Milk Industry Co., Ltd.
- the degree of cold water swelling was measured by the method described in "Experimental methods for starch and related carbohydrates", pp. 279-280, 1986, published by the Society Publishing Center. Specifically, it was measured by the following method.
- 1 g of a sample was precisely weighed in terms of the mass of the dry matter, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, distilled water at 25 ° C.
- Example 1 Comparative Examples 1 and 2
- Table 1 shows the compounding and evaluation results of the pound cake.
- the starch for baked goods comprises one or more of the components (A) to (C).
- the specific gravity of the dough was about 0.8. 4.
- a pound type (S) 320 g of a dough was placed and fired under the following conditions.
- Example 7 In this example, preparation and evaluation of madeleine were performed. Table 2 shows the formulation and evaluation results of Madeleine.
- the dough was put in a squeeze bag, and about 80 g of the dough was poured into a chrysanthemum-shaped aluminum and fired under the following conditions.
- Oven Prince oven Baking temperature: upper 180 ° C / lower 200 ° C Baking time: 17 minutes
- the madeleine obtained in the examples was excellent in the texture, mouth slip, and the balance of texture and sweetness of the dough after baking. Moreover, although the madeleine obtained by the Example is a thing with a smaller addition amount of sugar than a control example, the sweetness equivalent to a control example was obtained.
- Example 8 sponge cake was prepared and evaluated.
- Table 3 shows the composition and evaluation results of the sponge cake.
- the sponge cake obtained in each Example was excellent in the texture and texture of the mouth, and the texture and sweetness of the dough after baking.
- the sponge cake obtained in the example had a smaller amount of added sugar than the control example, the same sweetness as that of the control example was obtained.
- Example 9 In this example, cookies were prepared and evaluated. Table 4 shows the composition and evaluation results of the cookies.
- the cookies obtained in the examples were excellent in the balance of texture, palate, texture and sweetness of dough after baking.
Abstract
A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.
Description
本発明は、焼き菓子用澱粉に関する。
The present invention relates to starch for baked goods.
焼き菓子に用いる澱粉に関する技術として、特許文献１および２に記載のものがある。
特許文献１（特開２０１３－２１２１０４号公報）には、加熱した型を用いて生地を焼成することにより、焼成後の状態で透明であり、しかも焼成後に保管した場合にも透明さを保ち且つ形態を維持できる焼き菓子を製造することができる、焼き菓子用ミックスに関する技術が記載されており、焼き菓子用ミックスにおいて、特定種の馬鈴薯澱粉を特定量含有し、且つ穀粉を実質的に含まない構成とすることが記載されている。 Patent Documents 1 and 2 disclose techniques relating to starch used for baked goods.
According to Patent Document 1 (Japanese Patent Application Laid-Open No. 2013-212104), by baking the dough using a heated mold, it is transparent in the state after baking and, even when stored after baking, remains transparent and A technique relating to a baked confectionery mix capable of producing baked confectionery capable of maintaining the form is described, and the baked confectionery mix contains a specific amount of a specific type of potato starch and is substantially free of flour. It is described that it is composition.
特許文献１（特開２０１３－２１２１０４号公報）には、加熱した型を用いて生地を焼成することにより、焼成後の状態で透明であり、しかも焼成後に保管した場合にも透明さを保ち且つ形態を維持できる焼き菓子を製造することができる、焼き菓子用ミックスに関する技術が記載されており、焼き菓子用ミックスにおいて、特定種の馬鈴薯澱粉を特定量含有し、且つ穀粉を実質的に含まない構成とすることが記載されている。 Patent Documents 1 and 2 disclose techniques relating to starch used for baked goods.
According to Patent Document 1 (Japanese Patent Application Laid-Open No. 2013-212104), by baking the dough using a heated mold, it is transparent in the state after baking and, even when stored after baking, remains transparent and A technique relating to a baked confectionery mix capable of producing baked confectionery capable of maintaining the form is described, and the baked confectionery mix contains a specific amount of a specific type of potato starch and is substantially free of flour. It is described that it is composition.
また、特許文献２（特開２００９－８２１０８号公報）には、ケーキ類製造用澱粉組成物中に天然澱粉、化工澱粉及び加工澱粉を全穀粉量に対して特定量含むとともに、これらの配合重量比を特定の範囲とすることが記載されている。かかる構成により、同文献に記載のケーキ類製造用澱粉組成物によれば、穀粉として小麦粉を澱粉に全量置換した際にも、安定なケーキ生地を形成し、加熱工程における生地の泡沫安定性に優れて工業的にも安定生産可能であり、しかも、小麦粉のみでは達成が困難な、ソフト感、弾力、口溶け、しっとり感などの食感に優れた、ケーキ類製造用澱粉組成物を提供することができるとされている。
In addition, Patent Document 2 (Japanese Patent Application Laid-Open No. 2009-82108) includes specific amounts of natural starch, modified starch and modified starch in total starch amount in a starch composition for producing cakes, and the blending weight of these. It is stated that the ratio is in a specific range. With this configuration, according to the starch composition for cake production described in the same document, a stable cake dough is formed even when whole flour is replaced with starch as grain flour, and the foam stability of the dough in the heating step is achieved. To provide a starch composition for producing cakes which is excellent in industrially stable production, and which is difficult to achieve only with wheat flour, and is excellent in texture such as softness, elasticity, mouth melting, moist feeling and the like. It is believed that
しかしながら、上述した技術を用いた場合、グルテンフリー且つグリアジンフリーの焼き菓子とした際であっても、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れる焼き菓子を得るという点において、改善の余地があることが本発明者らにより明らかになった。
However, in the case of using the above-described technology, even when gluten-free and gliadin-free baked confectionery is used, it is possible to obtain a baked confectionery excellent in the texture, mouthfeel, and the texture and sweetness balance of baked dough after baking. It became clear by the present inventors that there is room for improvement.
本発明によれば、成分（Ａ）：アセチル化リン酸架橋タピオカ澱粉を２０質量％以上１００質量％以下含む、焼き菓子用澱粉が提供される。
According to the present invention, there is provided a starch for baked confectionery containing 20% by mass or more and 100% by mass or less of the component (A): acetylated phosphoric acid cross-linked tapioca starch.
本発明によれば、上記本発明における焼き菓子用澱粉を含む、焼き菓子用ミックス粉が提供される。
また、本発明によれば、上記本発明における焼き菓子用澱粉を含む、焼き菓子用生地が提供される。
さらに、本発明によれば、上記本発明における焼き菓子用澱粉を含む、焼き菓子が提供される。 According to the present invention, there is provided a mixed powder for baked confectionery containing the starch for baked goods according to the present invention.
Further, according to the present invention, there is provided a baked confectionery material comprising the baked confectionery starch according to the present invention.
Furthermore, according to the present invention, there is provided a baked confection containing the starch for baked goods according to the present invention.
また、本発明によれば、上記本発明における焼き菓子用澱粉を含む、焼き菓子用生地が提供される。
さらに、本発明によれば、上記本発明における焼き菓子用澱粉を含む、焼き菓子が提供される。 According to the present invention, there is provided a mixed powder for baked confectionery containing the starch for baked goods according to the present invention.
Further, according to the present invention, there is provided a baked confectionery material comprising the baked confectionery starch according to the present invention.
Furthermore, according to the present invention, there is provided a baked confection containing the starch for baked goods according to the present invention.
本発明によれば、上記本発明における焼き菓子用澱粉を生地に含んで焼成することを含む、焼き菓子の口どけを向上させる方法が提供される。
According to the present invention, there is provided a method for improving the mouth of a baked confection comprising baking the confectionery starch according to the present invention in a dough.
なお、これらの各構成の任意の組み合わせや、本発明の表現を方法、装置などの間で変換したものもまた本発明の態様として有効である。
たとえば、本発明には、上記本発明における焼き菓子用澱粉の、焼き菓子用ミックス粉、焼き菓子用生地または焼き菓子の製造方法への使用も包含される。
また、本発明には、上記本発明における焼き菓子用ミックス粉の、焼き菓子用生地または焼き菓子の製造方法への使用も包含される。
さらに本発明には上記本発明における焼き菓子用生地の、焼き菓子の製造方法への使用も包含される。 It is to be noted that arbitrary combinations of the respective configurations, and those obtained by converting the expression of the present invention among methods, apparatuses and the like are also effective as aspects of the present invention.
For example, the present invention also encompasses the use of the baked confectionery starch according to the present invention in a method for producing a mixed powder for baked confectionery, a baked confectionery dough, or a baked confectionery.
The present invention also encompasses the use of the mixed powder for baked confectionery according to the present invention in a method for producing baked confectionery dough or baked confectionery.
Furthermore, the present invention includes the use of the baked confectionery material according to the present invention in the method for producing baked confectionery.
たとえば、本発明には、上記本発明における焼き菓子用澱粉の、焼き菓子用ミックス粉、焼き菓子用生地または焼き菓子の製造方法への使用も包含される。
また、本発明には、上記本発明における焼き菓子用ミックス粉の、焼き菓子用生地または焼き菓子の製造方法への使用も包含される。
さらに本発明には上記本発明における焼き菓子用生地の、焼き菓子の製造方法への使用も包含される。 It is to be noted that arbitrary combinations of the respective configurations, and those obtained by converting the expression of the present invention among methods, apparatuses and the like are also effective as aspects of the present invention.
For example, the present invention also encompasses the use of the baked confectionery starch according to the present invention in a method for producing a mixed powder for baked confectionery, a baked confectionery dough, or a baked confectionery.
The present invention also encompasses the use of the mixed powder for baked confectionery according to the present invention in a method for producing baked confectionery dough or baked confectionery.
Furthermore, the present invention includes the use of the baked confectionery material according to the present invention in the method for producing baked confectionery.
以上説明したように本発明によれば、グルテンフリー且つグリアジンフリーの焼き菓子とした際であっても、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れる焼き菓子を得ることができる。
As described above, according to the present invention, even when it is a gluten-free and gliadin-free baked confectionery, it is possible to obtain a baked confection which is excellent in the texture, mouthfeel, and the texture and sweetness balance of baked dough. Can.
以下、本発明の実施の形態について、各成分の具体例を挙げて説明する。なお、各成分はいずれも単独でまたは２種以上を組み合わせて用いることができる。
Hereinafter, embodiments of the present invention will be described with specific examples of each component. In addition, each component can be used individually or in combination of 2 or more types.
（焼き菓子用澱粉）
本実施形態において、焼き菓子用澱粉は、１種または２種以上の澱粉により構成される組成物であって、成分（Ａ）：アセチル化リン酸架橋タピオカ澱粉を２０質量％以上１００質量％以下含む。 (Starch for baked goods)
In the present embodiment, the starch for baked confectionery is a composition composed of one or more types of starch, and component (A): 20% by mass or more and 100% by mass or less of acetylated phosphoric acid cross-linked tapioca starch Including.
本実施形態において、焼き菓子用澱粉は、１種または２種以上の澱粉により構成される組成物であって、成分（Ａ）：アセチル化リン酸架橋タピオカ澱粉を２０質量％以上１００質量％以下含む。 (Starch for baked goods)
In the present embodiment, the starch for baked confectionery is a composition composed of one or more types of starch, and component (A): 20% by mass or more and 100% by mass or less of acetylated phosphoric acid cross-linked tapioca starch Including.
（成分（Ａ））
成分（Ａ）のアセチル化リン酸架橋タピオカ澱粉は、具体的には、α化していない澱粉、つまりβ澱粉である。
成分（Ａ）の冷水膨潤度は、２以上３．５未満であることが好ましい。なお成分（Ａ）には、本発明の効果を阻害しない範囲で、アセチル化リン酸架橋以外の加工処理が施されていてもよい。 (Component (A))
Specifically, the acetylated phosphate cross-linked tapioca starch of component (A) is a non-pregelatinized starch, that is, a β-starch.
It is preferable that the cold-water swelling degree of a component (A) is two or more and less than 3.5. The component (A) may be subjected to processing other than acetylated phosphoric acid crosslinking, as long as the effects of the present invention are not impaired.
成分（Ａ）のアセチル化リン酸架橋タピオカ澱粉は、具体的には、α化していない澱粉、つまりβ澱粉である。
成分（Ａ）の冷水膨潤度は、２以上３．５未満であることが好ましい。なお成分（Ａ）には、本発明の効果を阻害しない範囲で、アセチル化リン酸架橋以外の加工処理が施されていてもよい。 (Component (A))
Specifically, the acetylated phosphate cross-linked tapioca starch of component (A) is a non-pregelatinized starch, that is, a β-starch.
It is preferable that the cold-water swelling degree of a component (A) is two or more and less than 3.5. The component (A) may be subjected to processing other than acetylated phosphoric acid crosslinking, as long as the effects of the present invention are not impaired.
焼き菓子用澱粉は、成分（Ａ）からなるものであってもよいし、成分（Ａ）以外の澱粉を含んでもよい。
焼き菓子用澱粉中の成分（Ａ）の含有量は、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、焼き菓子用澱粉全体に対して２０質量％以上であり、好ましくは２５質量％以上、より好ましくは３０質量％以上、さらに好ましくは４０質量％以上である。
また、焼き菓子の食感を向上させる観点から、焼き菓子用澱粉中の成分（Ａ）の含有量は、焼き菓子用澱粉全体に対して１００質量％以下であり、好ましくは９０質量％以下、より好ましくは８０質量％以下、さらにより好ましくは７０質量％以下、よりいっそう好ましくは６０質量％以下である。 The baked confectionery starch may consist of the component (A) or may contain starch other than the component (A).
The content of the component (A) in the baked confectionery starch is relative to the whole baked confectionery starch from the viewpoint of making the balance of the texture of the baked confectionery, the mouthfeel, the texture of the dough after baking and the sweetness preferable. It is 20% by mass or more, preferably 25% by mass or more, more preferably 30% by mass or more, and further preferably 40% by mass or more.
Also, from the viewpoint of improving the texture of the baked confectionery, the content of the component (A) in the baked confectionery starch is 100% by mass or less, preferably 90% by mass or less, based on the whole baked confectionery starch. More preferably, it is 80 mass% or less, still more preferably 70 mass% or less, still more preferably 60 mass% or less.
焼き菓子用澱粉中の成分（Ａ）の含有量は、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、焼き菓子用澱粉全体に対して２０質量％以上であり、好ましくは２５質量％以上、より好ましくは３０質量％以上、さらに好ましくは４０質量％以上である。
また、焼き菓子の食感を向上させる観点から、焼き菓子用澱粉中の成分（Ａ）の含有量は、焼き菓子用澱粉全体に対して１００質量％以下であり、好ましくは９０質量％以下、より好ましくは８０質量％以下、さらにより好ましくは７０質量％以下、よりいっそう好ましくは６０質量％以下である。 The baked confectionery starch may consist of the component (A) or may contain starch other than the component (A).
The content of the component (A) in the baked confectionery starch is relative to the whole baked confectionery starch from the viewpoint of making the balance of the texture of the baked confectionery, the mouthfeel, the texture of the dough after baking and the sweetness preferable. It is 20% by mass or more, preferably 25% by mass or more, more preferably 30% by mass or more, and further preferably 40% by mass or more.
Also, from the viewpoint of improving the texture of the baked confectionery, the content of the component (A) in the baked confectionery starch is 100% by mass or less, preferably 90% by mass or less, based on the whole baked confectionery starch. More preferably, it is 80 mass% or less, still more preferably 70 mass% or less, still more preferably 60 mass% or less.
また、焼き菓子用澱粉は、成分（Ａ）以外の澱粉として、成分（Ｂ）：リン酸架橋澱粉および成分（Ｃ）：α化澱粉からなる群から選択される１または２以上の澱粉をさらに含んでもよい。
In addition, the starch for baked confectionery is a starch other than the component (A), further one or more starches selected from the group consisting of component (B): phosphoric acid cross-linked starch and component (C): pregelatinized starch May be included.
（成分（Ｂ））
成分（Ｂ）のリン酸架橋澱粉は、具体的には、α化していない澱粉、つまりβ澱粉である。
成分（Ｂ）の冷水膨潤度は、２以上３．５未満であることが好ましい。なお、成分（Ｂ）には、本発明の効果を阻害しない範囲でリン酸架橋以外の加工処理を施されていてもよい。ただし、成分（Ｂ）には、成分（Ａ）は含まれない。 (Component (B))
Specifically, the phosphate cross-linked starch of component (B) is non-pregelatinized starch, that is, β-starch.
It is preferable that the cold-water swelling degree of a component (B) is two or more and less than 3.5. The component (B) may be subjected to processing other than phosphoric acid crosslinking as long as the effects of the present invention are not impaired. However, the component (A) is not included in the component (B).
成分（Ｂ）のリン酸架橋澱粉は、具体的には、α化していない澱粉、つまりβ澱粉である。
成分（Ｂ）の冷水膨潤度は、２以上３．５未満であることが好ましい。なお、成分（Ｂ）には、本発明の効果を阻害しない範囲でリン酸架橋以外の加工処理を施されていてもよい。ただし、成分（Ｂ）には、成分（Ａ）は含まれない。 (Component (B))
Specifically, the phosphate cross-linked starch of component (B) is non-pregelatinized starch, that is, β-starch.
It is preferable that the cold-water swelling degree of a component (B) is two or more and less than 3.5. The component (B) may be subjected to processing other than phosphoric acid crosslinking as long as the effects of the present invention are not impaired. However, the component (A) is not included in the component (B).
成分（Ｂ）の原料澱粉は、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、好ましくはタピオカ澱粉、馬鈴薯澱粉およびワキシーコーンスターチからなる群から選択される１種または２種以上であり、より好ましくはタピオカ澱粉である。
The raw material starch of the component (B) is preferably selected from the group consisting of tapioca starch, potato starch and waxy corn starch, from the viewpoint of making the balance of texture and mouth of the baked confectionery, texture and sweetness of dough after baking preferable. It is one or more selected, and more preferably tapioca starch.
焼き菓子用澱粉が成分（Ｂ）を含むとき、焼き菓子用澱粉中の成分（Ｂ）の含有量は、焼き菓子の食感を向上させる観点から、焼き菓子用澱粉全体に対して０質量％超であり、好ましくは２０質量％以上、より好ましくは３０質量％以上、さらに好ましくは４０質量％以上である。
また、同様の観点から、焼き菓子用澱粉中の成分（Ｂ）の含有量は、焼き菓子用澱粉全体に対して好ましくは８０質量％以下であり、より好ましくは７０質量％以下、さらに好ましくは６０質量％以下である。 When the starch for baked confectionery contains the component (B), the content of the component (B) in the starch for baked confectionery is 0% by mass based on the whole starch for baked confectionery from the viewpoint of improving the texture of the baked confectionery The content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more.
From the same point of view, the content of the component (B) in the starch for baked confectionery is preferably 80% by mass or less, more preferably 70% by mass or less, more preferably with respect to the whole baked confectionery starch. It is 60 mass% or less.
また、同様の観点から、焼き菓子用澱粉中の成分（Ｂ）の含有量は、焼き菓子用澱粉全体に対して好ましくは８０質量％以下であり、より好ましくは７０質量％以下、さらに好ましくは６０質量％以下である。 When the starch for baked confectionery contains the component (B), the content of the component (B) in the starch for baked confectionery is 0% by mass based on the whole starch for baked confectionery from the viewpoint of improving the texture of the baked confectionery The content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more.
From the same point of view, the content of the component (B) in the starch for baked confectionery is preferably 80% by mass or less, more preferably 70% by mass or less, more preferably with respect to the whole baked confectionery starch. It is 60 mass% or less.
焼き菓子用澱粉が成分（Ｂ）を含む場合の成分（Ａ）および（Ｂ）の合計に対する成分（Ｂ）の含有量は、焼き菓子の食感を向上させる観点から、質量比（（Ｂ）／（（Ａ）＋（Ｂ）））で好ましくは０．４以上であり、より好ましくは０．４５以上、さらに好ましくは０．５以上である。
また、同様の観点から、上記質量比（（Ｂ）／（（Ａ）＋（Ｂ）））は、好ましくは０．９以下であり、より好ましくは０．８以下、さらに好ましくは０．７５以下、さらにより好ましくは０．７以下である。 The content of the component (B) to the total of the components (A) and (B) when the starch for baked goods contains the component (B) is a mass ratio ((B) from the viewpoint of improving the texture of the baked goods The ratio of (/ ((A) + (B))) is preferably 0.4 or more, more preferably 0.45 or more, and still more preferably 0.5 or more.
Also, from the same viewpoint, the mass ratio ((B) / ((A) + (B))) is preferably 0.9 or less, more preferably 0.8 or less, and still more preferably 0.75. The following is more preferably 0.7 or less.
また、同様の観点から、上記質量比（（Ｂ）／（（Ａ）＋（Ｂ）））は、好ましくは０．９以下であり、より好ましくは０．８以下、さらに好ましくは０．７５以下、さらにより好ましくは０．７以下である。 The content of the component (B) to the total of the components (A) and (B) when the starch for baked goods contains the component (B) is a mass ratio ((B) from the viewpoint of improving the texture of the baked goods The ratio of (/ ((A) + (B))) is preferably 0.4 or more, more preferably 0.45 or more, and still more preferably 0.5 or more.
Also, from the same viewpoint, the mass ratio ((B) / ((A) + (B))) is preferably 0.9 or less, more preferably 0.8 or less, and still more preferably 0.75. The following is more preferably 0.7 or less.
（成分（Ｃ））
次に、成分（Ｃ）について説明する。
成分（Ｃ）は、たとえばジェットクッカー処理、ドラムドライヤー処理、エクストルーダー処理等のα化処理が施されたα化澱粉である。
成分（Ｃ）の冷水膨潤度は、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、好ましくは３．５以上であり、より好ましくは５以上、さらに好ましくは１０以上である。
また、同様の観点から、成分（Ｃ）の冷水膨潤度は、好ましくは４０以下であり、より好ましくは３０以下、さらに好ましくは２０以下である。
なお、成分（Ｃ）の冷水膨潤度の測定方法については、実施例の項で後述する。 (Component (C))
Next, the component (C) will be described.
The component (C) is, for example, pregelatinized starch which has been subjected to gelatinization treatment such as jet cooker treatment, drum dryer treatment, extruder treatment and the like.
The cold water swelling degree of the component (C) is preferably 3.5 or more, more preferably 5 from the viewpoint of making the balance of texture and mouth of the baked confectionery, texture and sweetness of the dough after baking preferable. The above, more preferably 10 or more.
Moreover, from the same viewpoint, the cold water swelling degree of the component (C) is preferably 40 or less, more preferably 30 or less, and still more preferably 20 or less.
In addition, the measuring method of the cold-water swelling degree of a component (C) is later mentioned by the term of an Example.
次に、成分（Ｃ）について説明する。
成分（Ｃ）は、たとえばジェットクッカー処理、ドラムドライヤー処理、エクストルーダー処理等のα化処理が施されたα化澱粉である。
成分（Ｃ）の冷水膨潤度は、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、好ましくは３．５以上であり、より好ましくは５以上、さらに好ましくは１０以上である。
また、同様の観点から、成分（Ｃ）の冷水膨潤度は、好ましくは４０以下であり、より好ましくは３０以下、さらに好ましくは２０以下である。
なお、成分（Ｃ）の冷水膨潤度の測定方法については、実施例の項で後述する。 (Component (C))
Next, the component (C) will be described.
The component (C) is, for example, pregelatinized starch which has been subjected to gelatinization treatment such as jet cooker treatment, drum dryer treatment, extruder treatment and the like.
The cold water swelling degree of the component (C) is preferably 3.5 or more, more preferably 5 from the viewpoint of making the balance of texture and mouth of the baked confectionery, texture and sweetness of the dough after baking preferable. The above, more preferably 10 or more.
Moreover, from the same viewpoint, the cold water swelling degree of the component (C) is preferably 40 or less, more preferably 30 or less, and still more preferably 20 or less.
In addition, the measuring method of the cold-water swelling degree of a component (C) is later mentioned by the term of an Example.
成分（Ｃ）の原料澱粉は、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、好ましくはタピオカ澱粉、馬鈴薯澱粉およびワキシーコーンスターチおよびこれらの加工澱粉からなる群から選択される１種または２種以上であり、より好ましくはタピオカ澱粉およびその加工澱粉からなる群から選択される１種または２種以上であり、さらに好ましくはアセチル化リン酸架橋タピオカ澱粉である。
また、成分（Ｃ）の原料澱粉は、成分（Ａ）または成分（Ｂ）と同じであってもよく、異なってもよい。 The raw material starch of the component (C) is preferably tapioca starch, potato starch and waxy corn starch, and their processing, from the viewpoint of making the texture of baked confectionery, mouth melting, balance of texture after baking and sweetness preferable. One or more selected from the group consisting of starches, more preferably one or more selected from the group consisting of tapioca starch and its modified starch, and still more preferably acetylated phosphate cross-linked Tapioca starch.
Moreover, the raw material starch of a component (C) may be the same as a component (A) or a component (B), and may differ.
また、成分（Ｃ）の原料澱粉は、成分（Ａ）または成分（Ｂ）と同じであってもよく、異なってもよい。 The raw material starch of the component (C) is preferably tapioca starch, potato starch and waxy corn starch, and their processing, from the viewpoint of making the texture of baked confectionery, mouth melting, balance of texture after baking and sweetness preferable. One or more selected from the group consisting of starches, more preferably one or more selected from the group consisting of tapioca starch and its modified starch, and still more preferably acetylated phosphate cross-linked Tapioca starch.
Moreover, the raw material starch of a component (C) may be the same as a component (A) or a component (B), and may differ.
焼き菓子用澱粉が成分（Ｃ）を含む場合の成分（Ｃ）の含有量は、焼き菓子の焼成後生地のキメをより好ましいものとする観点から、焼き菓子用澱粉全体に対して好ましくは１質量％以上であり、より好ましくは２質量％以上、さらに好ましくは３質量％以上、さらにより好ましくは４質量％以上である。
また、同様の観点から、焼き菓子用澱粉中の成分（Ｃ）の含有量は、焼き菓子用澱粉全体に対して好ましくは２０質量％以下であり、より好ましくは１０質量％以下、さらに好ましくは８質量％以下である。 The content of the component (C) when the starch for baked confectionery contains the component (C) is preferably 1 to the whole starch for baked confectionery from the viewpoint of making the texture of the dough after baking the baked confectionery more preferable. The content is at least 2% by mass, more preferably at least 3% by mass, and still more preferably at least 4% by mass.
From the same point of view, the content of the component (C) in the baked confectionery starch is preferably 20% by mass or less, more preferably 10% by mass or less, more preferably 20% by mass or less with respect to the whole baked confectionery starch. It is 8 mass% or less.
また、同様の観点から、焼き菓子用澱粉中の成分（Ｃ）の含有量は、焼き菓子用澱粉全体に対して好ましくは２０質量％以下であり、より好ましくは１０質量％以下、さらに好ましくは８質量％以下である。 The content of the component (C) when the starch for baked confectionery contains the component (C) is preferably 1 to the whole starch for baked confectionery from the viewpoint of making the texture of the dough after baking the baked confectionery more preferable. The content is at least 2% by mass, more preferably at least 3% by mass, and still more preferably at least 4% by mass.
From the same point of view, the content of the component (C) in the baked confectionery starch is preferably 20% by mass or less, more preferably 10% by mass or less, more preferably 20% by mass or less with respect to the whole baked confectionery starch. It is 8 mass% or less.
焼き菓子用澱粉が成分（Ｂ）および（Ｃ）を含む場合の成分（Ａ）および（Ｂ）の合計に対する成分（Ｃ）の含有量は、焼き菓子の食感を向上させる観点から、質量比（（Ｃ）／（（Ａ）＋（Ｂ）））で好ましくは０．０４以上であり、より好ましくは０．０５以上である。
また、同様の観点から、上記質量比（（Ｃ）／（（Ａ）＋（Ｂ）））は、好ましくは０．０８以下であり、より好ましくは０．０７以下である。 The content of the component (C) to the total of the components (A) and (B) when the starch for baked goods contains the components (B) and (C) is a mass ratio from the viewpoint of improving the texture of the baked confectionery Preferably ((C) / ((A) + (B))) is 0.04 or more, More preferably, it is 0.05 or more.
Moreover, from the same viewpoint, the mass ratio ((C) / ((A) + (B))) is preferably 0.08 or less, more preferably 0.07 or less.
また、同様の観点から、上記質量比（（Ｃ）／（（Ａ）＋（Ｂ）））は、好ましくは０．０８以下であり、より好ましくは０．０７以下である。 The content of the component (C) to the total of the components (A) and (B) when the starch for baked goods contains the components (B) and (C) is a mass ratio from the viewpoint of improving the texture of the baked confectionery Preferably ((C) / ((A) + (B))) is 0.04 or more, More preferably, it is 0.05 or more.
Moreover, from the same viewpoint, the mass ratio ((C) / ((A) + (B))) is preferably 0.08 or less, more preferably 0.07 or less.
本実施形態における焼き菓子用澱粉は、成分（Ａ）を含むため焼き菓子に好ましく用いることができる。さらに具体的には、成分（Ａ）を含む焼き菓子用澱粉を用いることにより、グルテンフリー且つグリアジンフリーとする場合にも、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れる焼き菓子を得ることができる。
また、成分（Ａ）を含む焼き菓子用澱粉を用いることにより、グルテンフリー且つグリアジンフリーの焼き菓子において、たとえば、甘味の増強効果を得ることも可能となるため、焼き菓子への砂糖等の甘味成分の配合量を低減することも可能となる。
また、成分（Ａ）を含む焼き菓子用澱粉を用いることにより、たとえば、焼き菓子の口どけを向上させることも可能となる。 The starch for baked goods in the present embodiment can be preferably used for baked goods because it contains the component (A). More specifically, by using starch for baked confectionery containing component (A), even when it is made gluten-free and gliadin-free, it is excellent in the texture, mouthfeel, and the texture and sweetness of the dough after baking. You can get baked goods.
In addition, by using starch for baked confectionery containing ingredient (A), it becomes possible to obtain, for example, an effect of enhancing sweetness in gluten-free and gliadin-free baked confectionery. It is also possible to reduce the blending amount of the components.
In addition, by using the starch for baked confectionery containing the component (A), it is also possible to improve, for example, the taste of the baked confectionery.
また、成分（Ａ）を含む焼き菓子用澱粉を用いることにより、グルテンフリー且つグリアジンフリーの焼き菓子において、たとえば、甘味の増強効果を得ることも可能となるため、焼き菓子への砂糖等の甘味成分の配合量を低減することも可能となる。
また、成分（Ａ）を含む焼き菓子用澱粉を用いることにより、たとえば、焼き菓子の口どけを向上させることも可能となる。 The starch for baked goods in the present embodiment can be preferably used for baked goods because it contains the component (A). More specifically, by using starch for baked confectionery containing component (A), even when it is made gluten-free and gliadin-free, it is excellent in the texture, mouthfeel, and the texture and sweetness of the dough after baking. You can get baked goods.
In addition, by using starch for baked confectionery containing ingredient (A), it becomes possible to obtain, for example, an effect of enhancing sweetness in gluten-free and gliadin-free baked confectionery. It is also possible to reduce the blending amount of the components.
In addition, by using the starch for baked confectionery containing the component (A), it is also possible to improve, for example, the taste of the baked confectionery.
（焼き菓子用ミックス粉）
本実施形態において、焼き菓子用ミックス粉は、上述した焼き菓子用澱粉を含む組成物である。さらに具体的には、焼き菓子用ミックス粉は、成分（Ａ）を含むミックス粉であり、好ましくは成分（Ａ）と、成分（Ｂ）および成分（Ｃ）からなる群から選択される１種または２種と、を含むミックス粉である。 (Mixed powder for baked goods)
In the present embodiment, the mixed powder for baked goods is a composition containing the starch for baked goods described above. More specifically, the mixed powder for baked confectionery is a mixed powder containing the component (A), preferably one selected from the group consisting of the component (A), the component (B) and the component (C) Or it is mixed powder containing 2 types.
本実施形態において、焼き菓子用ミックス粉は、上述した焼き菓子用澱粉を含む組成物である。さらに具体的には、焼き菓子用ミックス粉は、成分（Ａ）を含むミックス粉であり、好ましくは成分（Ａ）と、成分（Ｂ）および成分（Ｃ）からなる群から選択される１種または２種と、を含むミックス粉である。 (Mixed powder for baked goods)
In the present embodiment, the mixed powder for baked goods is a composition containing the starch for baked goods described above. More specifically, the mixed powder for baked confectionery is a mixed powder containing the component (A), preferably one selected from the group consisting of the component (A), the component (B) and the component (C) Or it is mixed powder containing 2 types.
また、焼き菓子用ミックス粉は、成分（Ａ）～（Ｃ）以外の成分をさらに含んでもよい。
成分（Ａ）～（Ｃ）以外の成分として、たとえば、前述した成分（Ａ）～（Ｃ）以外の澱粉、穀粉、砂糖・甘味料等の甘味成分、乳製品、卵粉や卵白粉等の卵類、乳化剤、膨化剤、調味料、香料、抹茶やココアパウダーのような風味粉末、色素、増粘剤、油脂等を含んでもよく、これらのうち粉状のものを含むことが好ましい。さらに、ナッツ類、チョコチップ等の固形物を添加することもできる。
また、焼き菓子用ミックス粉は、好ましくはグルテンフリー且つグリアジンフリーである。 In addition, the mixed powder for baked confectionery may further contain components other than the components (A) to (C).
As components other than the components (A) to (C), for example, starches other than the components (A) to (C) described above, flour, sweetening components such as sugar and sweetener, dairy products, egg powder and egg white powder etc. Eggs, emulsifiers, leavening agents, seasonings, flavors, flavor powders such as matcha tea and cocoa powder, pigments, thickeners, fats and oils and the like may be included, and among them, powdery ones are preferred. Furthermore, solids such as nuts and chocolate chips can also be added.
Also, the mixed powder for baked confectionery is preferably gluten free and gliadin free.
成分（Ａ）～（Ｃ）以外の成分として、たとえば、前述した成分（Ａ）～（Ｃ）以外の澱粉、穀粉、砂糖・甘味料等の甘味成分、乳製品、卵粉や卵白粉等の卵類、乳化剤、膨化剤、調味料、香料、抹茶やココアパウダーのような風味粉末、色素、増粘剤、油脂等を含んでもよく、これらのうち粉状のものを含むことが好ましい。さらに、ナッツ類、チョコチップ等の固形物を添加することもできる。
また、焼き菓子用ミックス粉は、好ましくはグルテンフリー且つグリアジンフリーである。 In addition, the mixed powder for baked confectionery may further contain components other than the components (A) to (C).
As components other than the components (A) to (C), for example, starches other than the components (A) to (C) described above, flour, sweetening components such as sugar and sweetener, dairy products, egg powder and egg white powder etc. Eggs, emulsifiers, leavening agents, seasonings, flavors, flavor powders such as matcha tea and cocoa powder, pigments, thickeners, fats and oils and the like may be included, and among them, powdery ones are preferred. Furthermore, solids such as nuts and chocolate chips can also be added.
Also, the mixed powder for baked confectionery is preferably gluten free and gliadin free.
焼き菓子用ミックス粉の焼き菓子用澱粉の含有量は、たとえば焼き菓子の種類に応じて設定することができるが、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、焼き菓子用ミックス粉全体に対して、好ましくは２０質量％以上であり、より好ましくは３０質量％以上、さらに好ましくは４０質量％以上である。
また、同様の観点から、焼き菓子用ミックス粉の焼き菓子用澱粉の含有量は、焼き菓子用ミックス粉全体に対して、１００質量％以下であり、好ましくは９０質量％以下であり、より好ましくは８０質量％以下、さらに好ましくは７０質量％以下、さらにより好ましくは６０質量％以下である。 The content of starch for baked confectionery powder for mixed powder for baked confectionery can be set according to the type of baked confectionery, for example, but the texture of baked confectionery, mouthfeel, balance of texture and sweetness of dough after baking From the viewpoint of making it preferable, the content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more, with respect to the whole mixed powder for baked confectionery.
From the same point of view, the content of starch for baked confectionery mix powder for baked confectionery is 100% by mass or less, preferably 90% by mass or less, based on the whole mixed powder for baked confectionery, and more preferably Is 80% by mass or less, more preferably 70% by mass or less, and still more preferably 60% by mass or less.
また、同様の観点から、焼き菓子用ミックス粉の焼き菓子用澱粉の含有量は、焼き菓子用ミックス粉全体に対して、１００質量％以下であり、好ましくは９０質量％以下であり、より好ましくは８０質量％以下、さらに好ましくは７０質量％以下、さらにより好ましくは６０質量％以下である。 The content of starch for baked confectionery powder for mixed powder for baked confectionery can be set according to the type of baked confectionery, for example, but the texture of baked confectionery, mouthfeel, balance of texture and sweetness of dough after baking From the viewpoint of making it preferable, the content is preferably 20% by mass or more, more preferably 30% by mass or more, and still more preferably 40% by mass or more, with respect to the whole mixed powder for baked confectionery.
From the same point of view, the content of starch for baked confectionery mix powder for baked confectionery is 100% by mass or less, preferably 90% by mass or less, based on the whole mixed powder for baked confectionery, and more preferably Is 80% by mass or less, more preferably 70% by mass or less, and still more preferably 60% by mass or less.
（焼き菓子用生地）
本実施形態において、焼き菓子用生地は、上述した焼き菓子用澱粉を含む。さらに具体的には、焼き菓子用生地は、成分（Ａ）を含み、好ましくは成分（Ａ）と、成分（Ｂ）および（Ｃ）からなる群から選択される１種または２種以上とを含む生地である。 (Dough for baked goods)
In the present embodiment, the baked confectionery material includes the baked confectionery starch described above. More specifically, the baked confectionery material comprises the component (A), preferably the component (A), and one or more selected from the group consisting of the components (B) and (C) It is a dough containing.
本実施形態において、焼き菓子用生地は、上述した焼き菓子用澱粉を含む。さらに具体的には、焼き菓子用生地は、成分（Ａ）を含み、好ましくは成分（Ａ）と、成分（Ｂ）および（Ｃ）からなる群から選択される１種または２種以上とを含む生地である。 (Dough for baked goods)
In the present embodiment, the baked confectionery material includes the baked confectionery starch described above. More specifically, the baked confectionery material comprises the component (A), preferably the component (A), and one or more selected from the group consisting of the components (B) and (C) It is a dough containing.
また、焼き菓子用生地は、成分（Ａ）～（Ｃ）以外の成分をさらに含んでもよい。
成分（Ａ）～（Ｃ）以外の成分として、たとえば、前述した成分（Ａ）～（Ｃ）以外の澱粉、穀粉、砂糖・はちみつ・甘味料等の甘味成分、乳製品、全卵・卵白・卵黄・卵粉等の卵類、乳化剤、膨化剤、調味料、香料、抹茶やココアパウダーのような風味粉末、色素、増粘剤、油脂、果汁や野菜汁、豆乳、水等を含んでもよい。さらに、ナッツ類、チョコチップ等の固形物を添加することもできる。
また、焼き菓子用生地は、好ましくはグルテンフリー且つグリアジンフリーである。 In addition, the baked confectionery material may further contain components other than the components (A) to (C).
As components other than the components (A) to (C), for example, starches other than the components (A) to (C) mentioned above, flour, sweetening components such as sugar, honey and sweeteners, dairy products, whole eggs and egg whites Eggs such as egg yolks and egg powder, emulsifiers, swelling agents, seasonings, flavors, flavor powders such as matcha and cocoa powder, pigments, thickeners, oils and fats, fruit juices and vegetables, soy milk, water, etc. . Furthermore, solids such as nuts and chocolate chips can also be added.
Also, the baked confectionery dough is preferably gluten free and gliadin free.
成分（Ａ）～（Ｃ）以外の成分として、たとえば、前述した成分（Ａ）～（Ｃ）以外の澱粉、穀粉、砂糖・はちみつ・甘味料等の甘味成分、乳製品、全卵・卵白・卵黄・卵粉等の卵類、乳化剤、膨化剤、調味料、香料、抹茶やココアパウダーのような風味粉末、色素、増粘剤、油脂、果汁や野菜汁、豆乳、水等を含んでもよい。さらに、ナッツ類、チョコチップ等の固形物を添加することもできる。
また、焼き菓子用生地は、好ましくはグルテンフリー且つグリアジンフリーである。 In addition, the baked confectionery material may further contain components other than the components (A) to (C).
As components other than the components (A) to (C), for example, starches other than the components (A) to (C) mentioned above, flour, sweetening components such as sugar, honey and sweeteners, dairy products, whole eggs and egg whites Eggs such as egg yolks and egg powder, emulsifiers, swelling agents, seasonings, flavors, flavor powders such as matcha and cocoa powder, pigments, thickeners, oils and fats, fruit juices and vegetables, soy milk, water, etc. . Furthermore, solids such as nuts and chocolate chips can also be added.
Also, the baked confectionery dough is preferably gluten free and gliadin free.
焼き菓子用生地の焼き菓子用澱粉の含有量は、たとえば焼き菓子の種類に応じて設定することができるが、焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを好ましいものとする観点から、焼き菓子用生地全体に対して、好ましくは１０質量％以上であり、より好ましくは１５質量％以上、より好ましくは２０質量％以上である。
また、同様の観点から、焼き菓子用生地の焼き菓子用澱粉の含有量は、焼き菓子用生地全体に対して、１００質量％以下であり、好ましくは７０質量％以下であり、より好ましくは６０質量％以下、さらに好ましくは５５質量％以下、さらにより好ましくは５０質量％以下である。 The content of the starch for baked goods in the dough for baked goods can be set according to, for example, the type of baked goods, but it is preferable to balance the texture and taste of baked goods, texture and sweetness of dough after baking From the viewpoint of setting, the content is preferably 10% by mass or more, more preferably 15% by mass or more, and more preferably 20% by mass or more, based on the entire baked confectionery dough.
From the same point of view, the content of the starch for baked confectionery in the dough for baked confectionery is 100% by mass or less, preferably 70% by mass or less, and more preferably 60% or less, with respect to the whole baked confectionery dough. It is at most mass%, more preferably at most 55 mass%, even more preferably at most 50 mass%.
また、同様の観点から、焼き菓子用生地の焼き菓子用澱粉の含有量は、焼き菓子用生地全体に対して、１００質量％以下であり、好ましくは７０質量％以下であり、より好ましくは６０質量％以下、さらに好ましくは５５質量％以下、さらにより好ましくは５０質量％以下である。 The content of the starch for baked goods in the dough for baked goods can be set according to, for example, the type of baked goods, but it is preferable to balance the texture and taste of baked goods, texture and sweetness of dough after baking From the viewpoint of setting, the content is preferably 10% by mass or more, more preferably 15% by mass or more, and more preferably 20% by mass or more, based on the entire baked confectionery dough.
From the same point of view, the content of the starch for baked confectionery in the dough for baked confectionery is 100% by mass or less, preferably 70% by mass or less, and more preferably 60% or less, with respect to the whole baked confectionery dough. It is at most mass%, more preferably at most 55 mass%, even more preferably at most 50 mass%.
（焼き菓子）
本実施形態において、焼き菓子は、前述した焼き菓子用澱粉を含む。
焼き菓子の具体例として、パウンドケーキ、マドレーヌ、スポンジケーキ、クッキー、バームクーヘン、フィナンシェが挙げられる。焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを向上させる観点から、焼き菓子は、好ましくはパウンドケーキ、マドレーヌ、スポンジケーキ、およびクッキーからなる群から選択される１種であり、より好ましくはパウンドケーキ、マドレーヌおよびスポンジケーキからなる群から選択される１種である。
また、焼き菓子は、好ましくはグルテンフリー且つグリアジンフリーである。 (Baked sweets)
In this embodiment, the baked confectionery contains the starch for baked confectionery mentioned above.
Specific examples of baked goods include pound cake, madeleine, sponge cake, cookies, baumkuchen and finnciers. From the viewpoint of improving the texture and texture of baked confectionery, and the texture and sweetness balance of baked dough, baked confectionery is preferably one selected from the group consisting of pound cake, madeleine, sponge cake, and cookies. And more preferably one selected from the group consisting of pound cake, madeleine and sponge cake.
Also, the baked good is preferably gluten free and gliadin free.
本実施形態において、焼き菓子は、前述した焼き菓子用澱粉を含む。
焼き菓子の具体例として、パウンドケーキ、マドレーヌ、スポンジケーキ、クッキー、バームクーヘン、フィナンシェが挙げられる。焼き菓子の食感、口どけ、焼成後生地のキメおよび甘さのバランスを向上させる観点から、焼き菓子は、好ましくはパウンドケーキ、マドレーヌ、スポンジケーキ、およびクッキーからなる群から選択される１種であり、より好ましくはパウンドケーキ、マドレーヌおよびスポンジケーキからなる群から選択される１種である。
また、焼き菓子は、好ましくはグルテンフリー且つグリアジンフリーである。 (Baked sweets)
In this embodiment, the baked confectionery contains the starch for baked confectionery mentioned above.
Specific examples of baked goods include pound cake, madeleine, sponge cake, cookies, baumkuchen and finnciers. From the viewpoint of improving the texture and texture of baked confectionery, and the texture and sweetness balance of baked dough, baked confectionery is preferably one selected from the group consisting of pound cake, madeleine, sponge cake, and cookies. And more preferably one selected from the group consisting of pound cake, madeleine and sponge cake.
Also, the baked good is preferably gluten free and gliadin free.
本実施形態において、焼き菓子は、たとえば、前述した焼き菓子用澱粉を生地に含んで焼成する工程を含む製造方法により得ることができる。
本実施形態において得られる焼き菓子は、成分（Ａ）を含む焼き菓子用澱粉を生地に含むものであるため、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れる。
また、本実施形態において、焼き菓子の口どけを向上させる方法は、たとえば、焼き菓子用澱粉を生地に含んで焼成することを含む。
また、本実施形態において、焼き菓子の甘味を向上させる方法は、たとえば、焼き菓子用澱粉を生地に含んで焼成することを含む。 In the present embodiment, the baked confectionery can be obtained, for example, by a manufacturing method including the step of including the above-described baked confectionery starch in a dough and baking it.
Since the baked confectionery obtained in the present embodiment contains the starch for baked confectionery containing the component (A) in the dough, it is excellent in the texture and texture of the mouth, and the balance between texture and sweetness of the dough after baking.
Further, in the present embodiment, the method of improving the mouth of a baked confectionery includes, for example, baking containing a starch for baked confectionery in a dough.
Further, in the present embodiment, the method for improving the sweetness of baked goods includes, for example, baking containing a starch for baked goods in a dough.
本実施形態において得られる焼き菓子は、成分（Ａ）を含む焼き菓子用澱粉を生地に含むものであるため、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れる。
また、本実施形態において、焼き菓子の口どけを向上させる方法は、たとえば、焼き菓子用澱粉を生地に含んで焼成することを含む。
また、本実施形態において、焼き菓子の甘味を向上させる方法は、たとえば、焼き菓子用澱粉を生地に含んで焼成することを含む。 In the present embodiment, the baked confectionery can be obtained, for example, by a manufacturing method including the step of including the above-described baked confectionery starch in a dough and baking it.
Since the baked confectionery obtained in the present embodiment contains the starch for baked confectionery containing the component (A) in the dough, it is excellent in the texture and texture of the mouth, and the balance between texture and sweetness of the dough after baking.
Further, in the present embodiment, the method of improving the mouth of a baked confectionery includes, for example, baking containing a starch for baked confectionery in a dough.
Further, in the present embodiment, the method for improving the sweetness of baked goods includes, for example, baking containing a starch for baked goods in a dough.
以下に本発明の実施例を示すが、本発明の趣旨はこれらに限定されるものではない。
以下の例において、断りのない場合、「％」とは、「質量％」である。また、断りのない場合、「部」とは、「質量部」である。 Although the Example of this invention is shown below, the meaning of this invention is not limited to these.
In the following examples, unless otherwise noted, "%" is "mass%". Moreover, when there is no notice, "part" is a "mass part."
以下の例において、断りのない場合、「％」とは、「質量％」である。また、断りのない場合、「部」とは、「質量部」である。 Although the Example of this invention is shown below, the meaning of this invention is not limited to these.
In the following examples, unless otherwise noted, "%" is "mass%". Moreover, when there is no notice, "part" is a "mass part."
（原材料）
原材料として、主に以下のものを使用した。
（澱粉成分）
アセチル化リン酸架橋タピオカ澱粉（成分（Ａ））：アクトボディー ＡＴＰ－２５、株式会社Ｊ－オイルミルズ製、冷水膨潤度２．２
リン酸架橋タピオカ澱粉（成分（Ｂ））：アクトボディー ＴＰ－４Ｗ、株式会社Ｊ－オイルミルズ製、冷水膨潤度２．１
α化アセチル化リン酸架橋タピオカ澱粉（成分（Ｃ））：ジェルコール ＧＴ－α、株式会社Ｊ－オイルミルズ製、冷水膨潤度１４．１
（加工油脂）
加工油脂１：マイスタージェネータ、株式会社Ｊ－オイルミルズ製
加工油脂２：アクロ１０、株式会社Ｊ－オイルミルズ製
加工油脂３：スプレンダーＨＧ、株式会社Ｊ－オイルミルズ製
加工油脂４：スプレンダーＬ、株式会社Ｊ－オイルミルズ製
（その他の成分）
薄力粉：ハート、日本製粉株式会社製
強力粉：イーグル、日本製粉株式会社製
ベーキングパウダー：Ｆアップ、株式会社アイコク製
砂糖：上白糖、日新製糖株式会社製
粉糖：日新製糖株式会社製
脱脂粉乳：森永乳業株式会社製 (raw materials)
The following were mainly used as raw materials.
(Starch component)
Acetylated phosphate cross-linked tapioca starch (component (A)): Actbody ATP-25, manufactured by J-Oil Mills, Inc., cold water swelling degree 2.2
Phosphoric acid cross-linked tapioca starch (Component (B)): Act body TP-4W, manufactured by J-Oil Mills, Inc., cold water swelling degree 2.1
Pregelatinized acetylated phosphoric acid cross-linked tapioca starch (component (C)): Gelcor GT-α, manufactured by J-Oil Mills, Inc., cold water swelling degree 14.1
(Processed oil and fat)
Processed fats and oils 1: Meister generator, J-Oil mills, Inc. Processed fats and oils 2: Acro 10, J-Oil mills, Inc. Processed fats and oils 3: Splendor HG, J-Oil mills, Inc. Processed fats and oils 4: Splendor L , J-Oil Mills Co., Ltd. (Other ingredients)
Flour flour: Heart, made in Japan flour Co., Ltd. flour: Eagle, made in Japan flour co., Ltd. Baking powder: F-up, Aikoku sugar Co., Ltd. sugar: top white sugar, Nisshin Sugar Co., Ltd. powdered sugar: Nisshin Sugar Co., Ltd. skimmed milk powder: Morinaga Milk Industry Co., Ltd.
原材料として、主に以下のものを使用した。
（澱粉成分）
アセチル化リン酸架橋タピオカ澱粉（成分（Ａ））：アクトボディー ＡＴＰ－２５、株式会社Ｊ－オイルミルズ製、冷水膨潤度２．２
リン酸架橋タピオカ澱粉（成分（Ｂ））：アクトボディー ＴＰ－４Ｗ、株式会社Ｊ－オイルミルズ製、冷水膨潤度２．１
α化アセチル化リン酸架橋タピオカ澱粉（成分（Ｃ））：ジェルコール ＧＴ－α、株式会社Ｊ－オイルミルズ製、冷水膨潤度１４．１
（加工油脂）
加工油脂１：マイスタージェネータ、株式会社Ｊ－オイルミルズ製
加工油脂２：アクロ１０、株式会社Ｊ－オイルミルズ製
加工油脂３：スプレンダーＨＧ、株式会社Ｊ－オイルミルズ製
加工油脂４：スプレンダーＬ、株式会社Ｊ－オイルミルズ製
（その他の成分）
薄力粉：ハート、日本製粉株式会社製
強力粉：イーグル、日本製粉株式会社製
ベーキングパウダー：Ｆアップ、株式会社アイコク製
砂糖：上白糖、日新製糖株式会社製
粉糖：日新製糖株式会社製
脱脂粉乳：森永乳業株式会社製 (raw materials)
The following were mainly used as raw materials.
(Starch component)
Acetylated phosphate cross-linked tapioca starch (component (A)): Actbody ATP-25, manufactured by J-Oil Mills, Inc., cold water swelling degree 2.2
Phosphoric acid cross-linked tapioca starch (Component (B)): Act body TP-4W, manufactured by J-Oil Mills, Inc., cold water swelling degree 2.1
Pregelatinized acetylated phosphoric acid cross-linked tapioca starch (component (C)): Gelcor GT-α, manufactured by J-Oil Mills, Inc., cold water swelling degree 14.1
(Processed oil and fat)
Processed fats and oils 1: Meister generator, J-Oil mills, Inc. Processed fats and oils 2: Acro 10, J-Oil mills, Inc. Processed fats and oils 3: Splendor HG, J-Oil mills, Inc. Processed fats and oils 4: Splendor L , J-Oil Mills Co., Ltd. (Other ingredients)
Flour flour: Heart, made in Japan flour Co., Ltd. flour: Eagle, made in Japan flour co., Ltd. Baking powder: F-up, Aikoku sugar Co., Ltd. sugar: top white sugar, Nisshin Sugar Co., Ltd. powdered sugar: Nisshin Sugar Co., Ltd. skimmed milk powder: Morinaga Milk Industry Co., Ltd.
（冷水膨潤度の測定方法）
「澱粉・関連糖質実験法」、２７９－２８０頁、１９８６年、学会出版センターに記載される方法で冷水膨潤度を測定した。具体的には以下の方法で測定した。
（１）試料を、水分計（研精工業株式会社、型番ＭＸ５０）を用いて、１２５℃で加熱乾燥させて水分測定し、得られた水分値から乾燥物質量を算出した。
（２）この乾燥物質量換算で試料１ｇ精秤し、遠心管にとり、メチルアルコール１ｍＬで含浸させ、ガラス棒で撹拌しながら、２５℃の蒸留水を加え正確に５０ｍＬとした。ときどき振盪し、２５℃で２０分間放置した。２５℃で３０分間、２８６０×ｇで遠心分離し、沈殿層と上澄層に分けた。
（３）上澄層を取り除き、沈殿層質量を測定し、これをＢ（ｇ）とした。
（４）沈殿層を乾固（１０５℃、恒量）したときの質量をＣ（ｇ）とした。
（５）ＢをＣで割った値を冷水膨潤度とした。 (Measurement method of cold water swelling degree)
The degree of cold water swelling was measured by the method described in "Experimental methods for starch and related carbohydrates", pp. 279-280, 1986, published by the Society Publishing Center. Specifically, it was measured by the following method.
(1) The sample was dried by heating at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., Model No. MX50) to measure the moisture, and the dry matter mass was calculated from the obtained moisture value.
(2) 1 g of a sample was precisely weighed in terms of the mass of the dry matter, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, distilled water at 25 ° C. was added to make exactly 50 mL. Shake occasionally and stand at 25 ° C. for 20 minutes. The mixture was centrifuged at 2860 × g for 30 minutes at 25 ° C., and the precipitate and supernatant layers were separated.
(3) The supernatant layer was removed, and the precipitated layer mass was measured, which was designated as B (g).
(4) The mass when the precipitated layer was dried (105 ° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was taken as the degree of cold water swelling.
「澱粉・関連糖質実験法」、２７９－２８０頁、１９８６年、学会出版センターに記載される方法で冷水膨潤度を測定した。具体的には以下の方法で測定した。
（１）試料を、水分計（研精工業株式会社、型番ＭＸ５０）を用いて、１２５℃で加熱乾燥させて水分測定し、得られた水分値から乾燥物質量を算出した。
（２）この乾燥物質量換算で試料１ｇ精秤し、遠心管にとり、メチルアルコール１ｍＬで含浸させ、ガラス棒で撹拌しながら、２５℃の蒸留水を加え正確に５０ｍＬとした。ときどき振盪し、２５℃で２０分間放置した。２５℃で３０分間、２８６０×ｇで遠心分離し、沈殿層と上澄層に分けた。
（３）上澄層を取り除き、沈殿層質量を測定し、これをＢ（ｇ）とした。
（４）沈殿層を乾固（１０５℃、恒量）したときの質量をＣ（ｇ）とした。
（５）ＢをＣで割った値を冷水膨潤度とした。 (Measurement method of cold water swelling degree)
The degree of cold water swelling was measured by the method described in "Experimental methods for starch and related carbohydrates", pp. 279-280, 1986, published by the Society Publishing Center. Specifically, it was measured by the following method.
(1) The sample was dried by heating at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., Model No. MX50) to measure the moisture, and the dry matter mass was calculated from the obtained moisture value.
(2) 1 g of a sample was precisely weighed in terms of the mass of the dry matter, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, distilled water at 25 ° C. was added to make exactly 50 mL. Shake occasionally and stand at 25 ° C. for 20 minutes. The mixture was centrifuged at 2860 × g for 30 minutes at 25 ° C., and the precipitate and supernatant layers were separated.
(3) The supernatant layer was removed, and the precipitated layer mass was measured, which was designated as B (g).
(4) The mass when the precipitated layer was dried (105 ° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was taken as the degree of cold water swelling.
（実施例１～６、比較例１、２）
本例では、パウンドケーキの作製および評価をおこなった。表１に、パウンドケーキの配合および評価結果を示す。なお、表１に記載の各例において、焼き菓子用澱粉は、成分（Ａ）～（Ｃ）の１種以上を含んで構成される。 (Examples 1 to 6, Comparative Examples 1 and 2)
In this example, a pound cake was prepared and evaluated. Table 1 shows the compounding and evaluation results of the pound cake. In each of the examples described in Table 1, the starch for baked goods comprises one or more of the components (A) to (C).
本例では、パウンドケーキの作製および評価をおこなった。表１に、パウンドケーキの配合および評価結果を示す。なお、表１に記載の各例において、焼き菓子用澱粉は、成分（Ａ）～（Ｃ）の１種以上を含んで構成される。 (Examples 1 to 6, Comparative Examples 1 and 2)
In this example, a pound cake was prepared and evaluated. Table 1 shows the compounding and evaluation results of the pound cake. In each of the examples described in Table 1, the starch for baked goods comprises one or more of the components (A) to (C).
（パウンドケーキの製造方法）
１．表１に示した原材料のうち、各加工油脂と砂糖を、５コートのボウルに入れ、ビーターを取り付けたホバートミキサーで中速にて８分間ミキシングした。
２．上記１．に全卵を３回に分けて加えた。添加するごとに、中速にて２分間ミキシングし、混合物を得た。
３．一方、表１に示した原材料のうち、各実施例では成分（Ａ）から（Ｃ）およびベーキングパウダーを均一に混ぜ合わせ、ミックス粉を作製した。対照例では、薄力粉と、ベーキングパウダーとを均一に混ぜ合わせてミックス粉を得た。これらを、上記２．の混合物に加え、低速で、１分３０秒間混ぜ、生地を得た。生地比重は、約０．８となった。
４．パウンド型（Ｓ）に、３２０ｇの生地を入れて、以下の条件で焼成した。
オーブン：プリンスオーブン：ＰＪＳ３－２２２Ｂ、株式会社マルゼン
焼成温度：上段１８０℃／下段１８０℃
焼成時間：３５分間 (Production method of pound cake)
1. Among the raw materials shown in Table 1, each processed fat and oil and sugar were placed in a 5-coat bowl and mixed for 8 minutes at medium speed with a Hobart mixer equipped with a beater.
2. Above 1. The whole eggs were added in three portions. With each addition, mixing was carried out for 2 minutes at medium speed to obtain a mixture.
3. On the other hand, among the raw materials shown in Table 1, in each example, components (A) to (C) and a baking powder were uniformly mixed to prepare a mixed powder. In a control example, a weak flour and a baking powder were uniformly mixed to obtain a mixed flour. These are referred to as 2. above. The mixture was added to the mixture and mixed at low speed for 1 minute and 30 seconds to obtain a dough. The specific gravity of the dough was about 0.8.
4. In a pound type (S), 320 g of a dough was placed and fired under the following conditions.
Oven: Prince oven: PJS3-222B, Maruzen Co., Ltd. Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 35 minutes
１．表１に示した原材料のうち、各加工油脂と砂糖を、５コートのボウルに入れ、ビーターを取り付けたホバートミキサーで中速にて８分間ミキシングした。
２．上記１．に全卵を３回に分けて加えた。添加するごとに、中速にて２分間ミキシングし、混合物を得た。
３．一方、表１に示した原材料のうち、各実施例では成分（Ａ）から（Ｃ）およびベーキングパウダーを均一に混ぜ合わせ、ミックス粉を作製した。対照例では、薄力粉と、ベーキングパウダーとを均一に混ぜ合わせてミックス粉を得た。これらを、上記２．の混合物に加え、低速で、１分３０秒間混ぜ、生地を得た。生地比重は、約０．８となった。
４．パウンド型（Ｓ）に、３２０ｇの生地を入れて、以下の条件で焼成した。
オーブン：プリンスオーブン：ＰＪＳ３－２２２Ｂ、株式会社マルゼン
焼成温度：上段１８０℃／下段１８０℃
焼成時間：３５分間 (Production method of pound cake)
1. Among the raw materials shown in Table 1, each processed fat and oil and sugar were placed in a 5-coat bowl and mixed for 8 minutes at medium speed with a Hobart mixer equipped with a beater.
2. Above 1. The whole eggs were added in three portions. With each addition, mixing was carried out for 2 minutes at medium speed to obtain a mixture.
3. On the other hand, among the raw materials shown in Table 1, in each example, components (A) to (C) and a baking powder were uniformly mixed to prepare a mixed powder. In a control example, a weak flour and a baking powder were uniformly mixed to obtain a mixed flour. These are referred to as 2. above. The mixture was added to the mixture and mixed at low speed for 1 minute and 30 seconds to obtain a dough. The specific gravity of the dough was about 0.8.
4. In a pound type (S), 320 g of a dough was placed and fired under the following conditions.
Oven: Prince oven: PJS3-222B, Maruzen Co., Ltd. Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 35 minutes
（評価方法）
２名の専門パネラーの合議により、パウンドケーキの食感、口どけ、焼成後生地のキメ、甘さ（甘味の強さ）を評価した。評価基準は以下のようにし、３点以上を合格とした。
（食感）
４：やわらかくしっとりしている
３：やややわらかくしっとりしている
２：やや硬くパサつきがある
１：硬くパサつきがある
（口どけ）
４：非常に口どけが良い
３：口どけが良い
２：あまり口どけが良くない
１：口どけが良くない
（焼成後生地のキメ）
４：キメが細かい
３：キメがやや細かい
２：ややキメが粗い、あるいはややキメが詰まっている
１：キメが粗い、あるいはキメが詰まっている
（甘さ（甘味の強さ））
４：対照例よりも甘さが強い
３：対照例と同程度に甘い
２：対照例より甘さが弱い
１：対照例より非常に甘さが弱い (Evaluation method)
The texture of the cake, biting, texture of the dough after baking, and sweetness (intensity of sweetness) were evaluated by a panel of two expert panelists. Evaluation criteria were as follows, and 3 or more points were taken as passing.
(Texture)
4: Soft and moist 3: Slightly soft and moist 2: Slightly hard with a pasa 1: hard with a pasa (mouthful)
4: very good mouth 3: good mouth 2: not so good 1: not good mouth (baked dough after baking)
4: Fine texture 3: Slightly textured 2: Slightly textured or slightly textured 1: Squeezed or textured (sweetness (sweetness strength))
4: Sweetness is stronger than the control example 3: Sweet as same as the control example 2: Sweetness is weaker than the control example 1: Very sweetness than the control example
２名の専門パネラーの合議により、パウンドケーキの食感、口どけ、焼成後生地のキメ、甘さ（甘味の強さ）を評価した。評価基準は以下のようにし、３点以上を合格とした。
（食感）
４：やわらかくしっとりしている
３：やややわらかくしっとりしている
２：やや硬くパサつきがある
１：硬くパサつきがある
（口どけ）
４：非常に口どけが良い
３：口どけが良い
２：あまり口どけが良くない
１：口どけが良くない
（焼成後生地のキメ）
４：キメが細かい
３：キメがやや細かい
２：ややキメが粗い、あるいはややキメが詰まっている
１：キメが粗い、あるいはキメが詰まっている
（甘さ（甘味の強さ））
４：対照例よりも甘さが強い
３：対照例と同程度に甘い
２：対照例より甘さが弱い
１：対照例より非常に甘さが弱い (Evaluation method)
The texture of the cake, biting, texture of the dough after baking, and sweetness (intensity of sweetness) were evaluated by a panel of two expert panelists. Evaluation criteria were as follows, and 3 or more points were taken as passing.
(Texture)
4: Soft and moist 3: Slightly soft and moist 2: Slightly hard with a pasa 1: hard with a pasa (mouthful)
4: very good mouth 3: good mouth 2: not so good 1: not good mouth (baked dough after baking)
4: Fine texture 3: Slightly textured 2: Slightly textured or slightly textured 1: Squeezed or textured (sweetness (sweetness strength))
4: Sweetness is stronger than the control example 3: Sweet as same as the control example 2: Sweetness is weaker than the control example 1: Very sweetness than the control example
表１より、各実施例においては、各比較例に比べて、パウンドケーキの食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れていた。
また、実施例において、砂糖の添加量を対照例と同量とした場合には、対照例よりも甘味が強く感じられた。また、実施例において、砂糖の添加量を対照例よりも減じた場合にも、対照例と同程度の甘味が感じられた。 From Table 1, in each Example, compared with each comparative example, it was excellent in the texture of a pound cake, palate, and the texture and sweetness of the dough after baking.
Moreover, in the example, when the addition amount of sugar was made the same amount as the control example, sweetness was felt stronger than the control example. In addition, in the examples, even when the amount of added sugar was reduced compared to the control example, the same sweetness as in the control example was felt.
また、実施例において、砂糖の添加量を対照例と同量とした場合には、対照例よりも甘味が強く感じられた。また、実施例において、砂糖の添加量を対照例よりも減じた場合にも、対照例と同程度の甘味が感じられた。 From Table 1, in each Example, compared with each comparative example, it was excellent in the texture of a pound cake, palate, and the texture and sweetness of the dough after baking.
Moreover, in the example, when the addition amount of sugar was made the same amount as the control example, sweetness was felt stronger than the control example. In addition, in the examples, even when the amount of added sugar was reduced compared to the control example, the same sweetness as in the control example was felt.
（実施例７）
本例では、マドレーヌの作製および評価をおこなった。表２に、マドレーヌの配合および評価結果を示す。 (Example 7)
In this example, preparation and evaluation of madeleine were performed. Table 2 shows the formulation and evaluation results of Madeleine.
本例では、マドレーヌの作製および評価をおこなった。表２に、マドレーヌの配合および評価結果を示す。 (Example 7)
In this example, preparation and evaluation of madeleine were performed. Table 2 shows the formulation and evaluation results of Madeleine.
（マドレーヌの製造方法）
１．表２に示した原材料のうち、実施例では成分（Ａ）から（Ｃ）からなる焼き菓子用澱粉および砂糖をビニール袋に入れ混ぜ合わせ、ミックス粉を作製した。対照例では、薄力粉と砂糖をビニール袋に入れ混ぜ合わせ、ミックス粉を得た。
２．全卵と、上記１．で得られたミックス粉を５コートのボウルに入れ、ビーターを取り付けたホバートミキサーで均一に攪拌した。
３．５０℃で加熱溶解した加工油脂１を加え、均一に攪拌した。
４．１時間、２５℃で生地を置いた。
５．生地を絞り袋に入れ、菊型のアルミに、約８０ｇの生地を流し込み、以下の条件で焼成した。
オーブン：プリンスオーブン
焼成温度：上段１８０℃／下段２００℃
焼成時間：１７分間 (Manufacturing method of Madeleine)
1. Among the raw materials shown in Table 2, in Examples, starch for baked confectionery and sugar consisting of the components (A) to (C) were mixed in a plastic bag and mixed to prepare a mixed powder. In a control example, flour and sugar were mixed in a plastic bag and mixed to obtain mixed powder.
2. Whole eggs and above 1. The mixed powder obtained in the above was placed in a 5-coat bowl and uniformly stirred by a Hobart mixer equipped with a beater.
The processed fat 1 heat-melted at 3.50 degreeC was added, and it stirred uniformly.
Place the dough at 25 ° C. for 4.1 hours.
5. The dough was put in a squeeze bag, and about 80 g of the dough was poured into a chrysanthemum-shaped aluminum and fired under the following conditions.
Oven: Prince oven Baking temperature: upper 180 ° C / lower 200 ° C
Baking time: 17 minutes
１．表２に示した原材料のうち、実施例では成分（Ａ）から（Ｃ）からなる焼き菓子用澱粉および砂糖をビニール袋に入れ混ぜ合わせ、ミックス粉を作製した。対照例では、薄力粉と砂糖をビニール袋に入れ混ぜ合わせ、ミックス粉を得た。
２．全卵と、上記１．で得られたミックス粉を５コートのボウルに入れ、ビーターを取り付けたホバートミキサーで均一に攪拌した。
３．５０℃で加熱溶解した加工油脂１を加え、均一に攪拌した。
４．１時間、２５℃で生地を置いた。
５．生地を絞り袋に入れ、菊型のアルミに、約８０ｇの生地を流し込み、以下の条件で焼成した。
オーブン：プリンスオーブン
焼成温度：上段１８０℃／下段２００℃
焼成時間：１７分間 (Manufacturing method of Madeleine)
1. Among the raw materials shown in Table 2, in Examples, starch for baked confectionery and sugar consisting of the components (A) to (C) were mixed in a plastic bag and mixed to prepare a mixed powder. In a control example, flour and sugar were mixed in a plastic bag and mixed to obtain mixed powder.
2. Whole eggs and above 1. The mixed powder obtained in the above was placed in a 5-coat bowl and uniformly stirred by a Hobart mixer equipped with a beater.
The processed fat 1 heat-melted at 3.50 degreeC was added, and it stirred uniformly.
Place the dough at 25 ° C. for 4.1 hours.
5. The dough was put in a squeeze bag, and about 80 g of the dough was poured into a chrysanthemum-shaped aluminum and fired under the following conditions.
Oven: Prince oven Baking temperature: upper 180 ° C / lower 200 ° C
Baking time: 17 minutes
（評価方法）
得られたマドレーヌの食感、口どけ、焼成後生地のキメおよび甘さについて、それぞれ前述したパウンドケーキの評価方法と同じ評価基準で評価した。 (Evaluation method)
The texture, mastication, texture and sweetness of the dough after baking of the obtained Madeleine were evaluated by the same evaluation criteria as the evaluation methods of the pound cake described above.
得られたマドレーヌの食感、口どけ、焼成後生地のキメおよび甘さについて、それぞれ前述したパウンドケーキの評価方法と同じ評価基準で評価した。 (Evaluation method)
The texture, mastication, texture and sweetness of the dough after baking of the obtained Madeleine were evaluated by the same evaluation criteria as the evaluation methods of the pound cake described above.
表２より、実施例で得られたマドレーヌは、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れていた。
また、実施例で得られたマドレーヌは、対照例よりも砂糖の添加量の少ないものであるが、対照例と同等の甘味が得られた。 From Table 2, the madeleine obtained in the examples was excellent in the texture, mouth slip, and the balance of texture and sweetness of the dough after baking.
Moreover, although the madeleine obtained by the Example is a thing with a smaller addition amount of sugar than a control example, the sweetness equivalent to a control example was obtained.
また、実施例で得られたマドレーヌは、対照例よりも砂糖の添加量の少ないものであるが、対照例と同等の甘味が得られた。 From Table 2, the madeleine obtained in the examples was excellent in the texture, mouth slip, and the balance of texture and sweetness of the dough after baking.
Moreover, although the madeleine obtained by the Example is a thing with a smaller addition amount of sugar than a control example, the sweetness equivalent to a control example was obtained.
（実施例８）
本例では、スポンジケーキの作製および評価をおこなった。表３に、スポンジケーキの配合および評価結果を示す。 (Example 8)
In this example, sponge cake was prepared and evaluated. Table 3 shows the composition and evaluation results of the sponge cake.
本例では、スポンジケーキの作製および評価をおこなった。表３に、スポンジケーキの配合および評価結果を示す。 (Example 8)
In this example, sponge cake was prepared and evaluated. Table 3 shows the composition and evaluation results of the sponge cake.
（スポンジケーキの製造方法）
１．表３に示した原材料のうち、実施例では、成分（Ａ）と（Ｂ）とからなる焼き菓子用澱粉、砂糖およびベーキングパウダーを加え良く混ぜ合わせ、ミックス粉を作製した。対照例では、薄力粉、砂糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
２．全卵、各加工油脂および上記１．で得られたミックス粉を５コートのボウルに入れ、ビーターを取り付けたホバートミキサーで中速にて５分ミキシングした。
３.ミキシング後の生地を、６号丸型に２８０ｇの生地を入れ、以下の条件で焼成した。
オーブン：プリンスオーブン
生地比重：０．４５
焼成条件：上段１８０℃／下段１８０℃
焼成時間：２３分 (Production method of sponge cake)
1. Among the raw materials shown in Table 3, in Examples, starch for baked confectionery consisting of components (A) and (B), sugar and baking powder were added and mixed well to produce a mixed powder. In a control example, flour, sugar and baking powder were mixed in a plastic bag to obtain a mixed powder.
2. Whole eggs, each processed fat and oil and the above 1. The mixed powder obtained in the above was placed in a 5-coat bowl and mixed at a medium speed for 5 minutes with a Hobart mixer equipped with a beater.
3. The dough after mixing was put into a No. 6 round shape and 280 g of dough was placed and fired under the following conditions.
Oven: Prince oven dough Specific gravity: 0.45
Firing conditions: upper 180 ° C./lower 180 ° C.
Baking time: 23 minutes
１．表３に示した原材料のうち、実施例では、成分（Ａ）と（Ｂ）とからなる焼き菓子用澱粉、砂糖およびベーキングパウダーを加え良く混ぜ合わせ、ミックス粉を作製した。対照例では、薄力粉、砂糖およびベーキングパウダーをビニール袋に入れ混ぜ合わせてミックス粉を得た。
２．全卵、各加工油脂および上記１．で得られたミックス粉を５コートのボウルに入れ、ビーターを取り付けたホバートミキサーで中速にて５分ミキシングした。
３.ミキシング後の生地を、６号丸型に２８０ｇの生地を入れ、以下の条件で焼成した。
オーブン：プリンスオーブン
生地比重：０．４５
焼成条件：上段１８０℃／下段１８０℃
焼成時間：２３分 (Production method of sponge cake)
1. Among the raw materials shown in Table 3, in Examples, starch for baked confectionery consisting of components (A) and (B), sugar and baking powder were added and mixed well to produce a mixed powder. In a control example, flour, sugar and baking powder were mixed in a plastic bag to obtain a mixed powder.
2. Whole eggs, each processed fat and oil and the above 1. The mixed powder obtained in the above was placed in a 5-coat bowl and mixed at a medium speed for 5 minutes with a Hobart mixer equipped with a beater.
3. The dough after mixing was put into a No. 6 round shape and 280 g of dough was placed and fired under the following conditions.
Oven: Prince oven dough Specific gravity: 0.45
Firing conditions: upper 180 ° C./lower 180 ° C.
Baking time: 23 minutes
（評価方法）
得られたスポンジケーキの食感、口どけ、焼成後生地のキメおよび甘さについて、それぞれ前述したパウンドケーキの評価方法に準じて評価した。 (Evaluation method)
The texture, mouthfeel, texture and sweetness of the dough after baking of the obtained sponge cake were evaluated according to the evaluation methods of the pound cake described above.
得られたスポンジケーキの食感、口どけ、焼成後生地のキメおよび甘さについて、それぞれ前述したパウンドケーキの評価方法に準じて評価した。 (Evaluation method)
The texture, mouthfeel, texture and sweetness of the dough after baking of the obtained sponge cake were evaluated according to the evaluation methods of the pound cake described above.
表３より、各実施例で得られたスポンジケーキは、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れていた。
また、実施例で得られたスポンジケーキは、対照例よりも砂糖の添加量の少ないものであるが、対照例と同等の甘味が得られた。 From Table 3, the sponge cake obtained in each Example was excellent in the texture and texture of the mouth, and the texture and sweetness of the dough after baking.
In addition, although the sponge cake obtained in the example had a smaller amount of added sugar than the control example, the same sweetness as that of the control example was obtained.
また、実施例で得られたスポンジケーキは、対照例よりも砂糖の添加量の少ないものであるが、対照例と同等の甘味が得られた。 From Table 3, the sponge cake obtained in each Example was excellent in the texture and texture of the mouth, and the texture and sweetness of the dough after baking.
In addition, although the sponge cake obtained in the example had a smaller amount of added sugar than the control example, the same sweetness as that of the control example was obtained.
（実施例９）
本例では、クッキーの作製および評価をおこなった。表４に、クッキーの配合および評価結果を示す。 (Example 9)
In this example, cookies were prepared and evaluated. Table 4 shows the composition and evaluation results of the cookies.
本例では、クッキーの作製および評価をおこなった。表４に、クッキーの配合および評価結果を示す。 (Example 9)
In this example, cookies were prepared and evaluated. Table 4 shows the composition and evaluation results of the cookies.
（クッキーの製造方法）
１．表４に示した原材料のうち、加工油脂１から水までをビーターを取り付けたホバートミキサーで低速にてミキシングした。
２．実施例９では成分（Ａ）、対照例では強力粉を、上記１．で得られた混合物に加えた。
３．ホバートミキサーで、低速にてミキシングし、均一に混ざった後、生地を棒状に成型した。
４．冷凍庫に入れ、３０分間、冷やし固めた。
５．包丁で、約７ｍｍの厚さにスライスした。
６．天板にベーキングシートを敷き、生地を並べ、以下の条件で焼成した。
オーブン：プリンスオーブン
焼成温度：上段１８０℃／下段１８０℃
焼成時間：１５分 (How to make cookies)
1. Among the raw materials shown in Table 4, the processed fats and oils 1 to water were mixed at low speed with a Hobart mixer equipped with a beater.
2. The component (A) in Example 9, the strong flour in the control example, To the mixture obtained in.
3. The mixture was mixed at low speed with a Hobart mixer and uniformly mixed, and then the dough was formed into a rod shape.
4. Placed in the freezer and chilled for 30 minutes.
5. It was sliced with a kitchen knife to a thickness of about 7 mm.
6. A baking sheet was placed on a baking sheet, the dough was arranged, and baking was performed under the following conditions.
Oven: Prince oven Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 15 minutes
１．表４に示した原材料のうち、加工油脂１から水までをビーターを取り付けたホバートミキサーで低速にてミキシングした。
２．実施例９では成分（Ａ）、対照例では強力粉を、上記１．で得られた混合物に加えた。
３．ホバートミキサーで、低速にてミキシングし、均一に混ざった後、生地を棒状に成型した。
４．冷凍庫に入れ、３０分間、冷やし固めた。
５．包丁で、約７ｍｍの厚さにスライスした。
６．天板にベーキングシートを敷き、生地を並べ、以下の条件で焼成した。
オーブン：プリンスオーブン
焼成温度：上段１８０℃／下段１８０℃
焼成時間：１５分 (How to make cookies)
1. Among the raw materials shown in Table 4, the processed fats and oils 1 to water were mixed at low speed with a Hobart mixer equipped with a beater.
2. The component (A) in Example 9, the strong flour in the control example, To the mixture obtained in.
3. The mixture was mixed at low speed with a Hobart mixer and uniformly mixed, and then the dough was formed into a rod shape.
4. Placed in the freezer and chilled for 30 minutes.
5. It was sliced with a kitchen knife to a thickness of about 7 mm.
6. A baking sheet was placed on a baking sheet, the dough was arranged, and baking was performed under the following conditions.
Oven: Prince oven Baking temperature: upper 180 ° C / lower 180 ° C
Baking time: 15 minutes
（評価方法）
得られたクッキーの食感、口どけ、焼成後生地のキメおよび甘さについて、それぞれ前述したパウンドケーキの評価方法と同じ評価基準で評価した。 (Evaluation method)
The texture, mouthfeel, texture of baked dough and sweetness of the obtained cookies were evaluated according to the same evaluation criteria as those for the pound cake described above.
得られたクッキーの食感、口どけ、焼成後生地のキメおよび甘さについて、それぞれ前述したパウンドケーキの評価方法と同じ評価基準で評価した。 (Evaluation method)
The texture, mouthfeel, texture of baked dough and sweetness of the obtained cookies were evaluated according to the same evaluation criteria as those for the pound cake described above.
表４より、実施例で得られたクッキーは、食感、口どけ、焼成後生地のキメおよび甘さのバランスに優れていた。
From Table 4, the cookies obtained in the examples were excellent in the balance of texture, palate, texture and sweetness of dough after baking.
この出願は、２０１７年１２月８日に出願された日本出願特願２０１７－２３５７５８号を基礎とする優先権を主張し、その開示のすべてをここに取り込む。
This application claims priority based on Japanese Patent Application No. 2017-235758 filed on Dec. 8, 2017, the entire disclosure of which is incorporated herein.
Claims (14)
- 成分（Ａ）：アセチル化リン酸架橋タピオカ澱粉を２０質量％以上１００質量％以下含む、焼き菓子用澱粉。 Component (A): A starch for baked confectionery containing 20% by mass or more and 100% by mass or less of acetylated phosphoric acid cross-linked tapioca starch.
- 成分（Ｂ）：リン酸架橋澱粉を当該焼き菓子用澱粉全体に対して０質量％超８０質量％以下さらに含有する、請求項１に記載の焼き菓子用澱粉。 Component (B): The starch for baked confectionery according to claim 1, further comprising more than 0% by mass and 80% by mass or less based on the whole of the starch for a baked confectionery.
- 前記成分（Ｂ）の原料澱粉が、タピオカ澱粉、馬鈴薯澱粉およびワキシーコーンスターチからなる群から選択される１種または２種以上である、請求項２に記載の焼き菓子用澱粉。 The starch for baked confectionery according to claim 2, wherein the raw material starch of the component (B) is one or more selected from the group consisting of tapioca starch, potato starch and waxy corn starch.
- 当該焼き菓子用澱粉中の前記成分（Ａ）および（Ｂ）の合計に対する前記成分（Ｂ）の含有量が質量比で０．４以上０．９以下である、請求項２または３に記載の焼き菓子用澱粉。 The content of the said component (B) with respect to the sum total of the said components (A) and (B) in the said starch for baked confectionery is 0.4 or more and 0.9 or less in mass ratio, Starch for baked goods.
- 成分（Ｃ）：α化澱粉をさらに含む、請求項１乃至４いずれか１項に記載の焼き菓子用澱粉。 Component (C): The baked confectionery starch according to any one of claims 1 to 4, further comprising pregelatinized starch.
- 当該焼き菓子用澱粉中の前記成分（Ａ）および（Ｂ）の合計に対する前記成分（Ｃ）の含有量が質量比で０．０４以上０．０８以下である、請求項５に記載の焼き菓子用澱粉。 The baked confectionery according to claim 5, wherein the content of the component (C) to the total of the components (A) and (B) in the baked confectionery starch is 0.04 or more and 0.08 or less in mass ratio. For starch.
- 請求項１乃至６いずれか１項に記載の焼き菓子用澱粉を含む、焼き菓子用ミックス粉。 A mixed powder for baked confectionery comprising the starch for baked confectionery according to any one of claims 1 to 6.
- 当該焼き菓子用ミックス粉がグルテンフリー且つグリアジンフリーである、請求項７に記載の焼き菓子用ミックス粉。 The baked confectionery mixed powder according to claim 7, wherein the baked confectionery mixed powder is gluten free and gliadin free.
- 請求項１乃至６いずれか１項に記載の焼き菓子用澱粉を含む、焼き菓子用生地。 A dough for baked confectionery comprising the starch for baked goods according to any one of claims 1 to 6.
- 当該焼き菓子用生地がグルテンフリー且つグリアジンフリーである、請求項９に記載の焼き菓子用生地。 The baked good dough according to claim 9, wherein the baked good dough is gluten free and gliadin free.
- 請求項１乃至６いずれか一項に記載の焼き菓子用澱粉を含む、焼き菓子。 A baked confectionery comprising the starch for baked goods according to any one of claims 1 to 6.
- 当該焼き菓子がパウンドケーキ、マドレーヌ、スポンジケーキ、およびクッキーからなる群から選択される１種である、請求項１１に記載の焼き菓子。 The baked good according to claim 11, wherein the baked good is one selected from the group consisting of pound cake, madeleine, sponge cake, and cookies.
- 当該焼き菓子がグルテンフリー且つグリアジンフリーである、請求項１１または１２に記載の焼き菓子。 The baked good of Claim 11 or 12 in which the said baked good is gluten free and gliadin free.
- 請求項１乃至６いずれか１項に記載の焼き菓子用澱粉を生地に含んで焼成することを含む、焼き菓子の口どけを向上させる方法。 A method for improving the melting point of baked confectionery, comprising baking the starch for baked goods according to any one of claims 1 to 6 in a dough.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201880076121.0A CN111386044A (en) | 2017-12-08 | 2018-11-27 | Starch for baked confectionery |
| KR1020207014857A KR20200092960A (en) | 2017-12-08 | 2018-11-27 | Starch for baked confectionery |
| SG11202004956SA SG11202004956SA (en) | 2017-12-08 | 2018-11-27 | Starch for baked confectionery |
| JP2019558142A JP7292212B2 (en) | 2017-12-08 | 2018-11-27 | Starch for baked goods |
| PH12020550770A PH12020550770A1 (en) | 2017-12-08 | 2020-06-01 | Starch for baked confectionary |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-235758 | 2017-12-08 | ||
| JP2017235758 | 2017-12-08 |
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| WO2019111750A1 true WO2019111750A1 (en) | 2019-06-13 |
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| PCT/JP2018/043501 WO2019111750A1 (en) | 2017-12-08 | 2018-11-27 | Starch for baked confectionary |
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|---|---|
| JP (1) | JP7292212B2 (en) |
| KR (1) | KR20200092960A (en) |
| CN (1) | CN111386044A (en) |
| PH (1) | PH12020550770A1 (en) |
| SG (1) | SG11202004956SA (en) |
| TW (1) | TW201927168A (en) |
| WO (1) | WO2019111750A1 (en) |
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| WO2021020120A1 (en) * | 2019-08-01 | 2021-02-04 | 株式会社Ｊ－オイルミルズ | Starch composition for pies, pie composition, and pie dough containing same |
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| JP5196940B2 (en) | 2007-10-02 | 2013-05-15 | 三菱化学株式会社 | Starch composition for cake production and cakes |
| JP2015136311A (en) * | 2014-01-21 | 2015-07-30 | 日本食品化工株式会社 | Texture improver for laminar swelled food and use thereof |
| JP6601997B2 (en) * | 2014-04-02 | 2019-11-06 | 昭和産業株式会社 | Composition for bakery products |
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- 2018-11-27 WO PCT/JP2018/043501 patent/WO2019111750A1/en active Application Filing
- 2018-11-27 SG SG11202004956SA patent/SG11202004956SA/en unknown
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- 2018-11-27 CN CN201880076121.0A patent/CN111386044A/en active Pending
- 2018-11-27 KR KR1020207014857A patent/KR20200092960A/en unknown
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| WO2021020120A1 (en) * | 2019-08-01 | 2021-02-04 | 株式会社Ｊ－オイルミルズ | Starch composition for pies, pie composition, and pie dough containing same |
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| CN111386044A (en) | 2020-07-07 |
| TW201927168A (en) | 2019-07-16 |
| PH12020550770A1 (en) | 2021-05-10 |
| KR20200092960A (en) | 2020-08-04 |
| JPWO2019111750A1 (en) | 2020-11-26 |
| JP7292212B2 (en) | 2023-06-16 |
| SG11202004956SA (en) | 2020-06-29 |
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