WO2023162802A1 - Baked confection composition - Google Patents
Baked confection composition Download PDFInfo
- Publication number
- WO2023162802A1 WO2023162802A1 PCT/JP2023/005119 JP2023005119W WO2023162802A1 WO 2023162802 A1 WO2023162802 A1 WO 2023162802A1 JP 2023005119 W JP2023005119 W JP 2023005119W WO 2023162802 A1 WO2023162802 A1 WO 2023162802A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- pregelatinized
- flour
- crosslinked
- mass
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 57
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 134
- 235000019698 starch Nutrition 0.000 claims abstract description 128
- 239000008107 starch Substances 0.000 claims abstract description 127
- 235000013312 flour Nutrition 0.000 claims abstract description 77
- 235000013339 cereals Nutrition 0.000 claims abstract description 35
- 229920000881 Modified starch Polymers 0.000 claims abstract description 18
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 26
- 241000209140 Triticum Species 0.000 claims description 21
- 235000021307 Triticum Nutrition 0.000 claims description 21
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 description 24
- 240000003183 Manihot esculenta Species 0.000 description 15
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 15
- 238000004519 manufacturing process Methods 0.000 description 15
- 239000007788 liquid Substances 0.000 description 13
- 239000002994 raw material Substances 0.000 description 13
- 229920002261 Corn starch Polymers 0.000 description 11
- 239000008120 corn starch Substances 0.000 description 11
- 229940099112 cornstarch Drugs 0.000 description 11
- 229920001592 potato starch Polymers 0.000 description 10
- 238000011282 treatment Methods 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 8
- 102000002322 Egg Proteins Human genes 0.000 description 7
- 108010000912 Egg Proteins Proteins 0.000 description 7
- 239000000843 powder Substances 0.000 description 6
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- 229940100445 wheat starch Drugs 0.000 description 6
- 238000004132 cross linking Methods 0.000 description 5
- -1 etc.) Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000004368 Modified starch Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 229920002486 Waxy potato starch Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
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- 210000002969 egg yolk Anatomy 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
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- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
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- 239000003795 chemical substances by application Substances 0.000 description 2
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- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000013808 oxidized starch Nutrition 0.000 description 2
- 239000001254 oxidized starch Substances 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
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- 238000003860 storage Methods 0.000 description 2
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 description 1
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
Definitions
- the present invention relates to a grain flour composition used in the production of baked goods.
- Baked goods are typically produced by baking a dough prepared from a cereal flour composition containing cereal flour such as wheat flour.
- cereal flour such as wheat flour.
- Patent Document 1 describes a cereal flour composition containing specific amounts of wheat flour, pregelatinized processed starch, and wheat protein as a cereal flour composition capable of producing baked confectionery that can maintain the mouthfeel and moistness over time. Moreover, Patent Document 1 describes, as specific examples of the ⁇ -processed starch, esterified starch, etherified starch, and cross-linked products thereof ([0014], [0016]).
- Patent Document 2 describes a cereal flour composition capable of producing moist and chewy baked confectionery, comprising a starch-based raw material consisting of wheat flour, pregelatinized wheat flour and/or pregelatinized starch, and etherified starch, sugar, and edible oil. , and a swelling agent.
- Patent Document 2 describes wheat starch, tapioca starch, potato starch, and gelatinized products of cornstarch as specific examples of the pregelatinized starch ([0012]). has been described ([0014]).
- Patent Document 3 oxidized starch and / or oxidized starch and / or It is described that 2 to 30 parts by weight of acetylated starch or 0.3 to 10 parts by weight of pregelatinized starch are blended. Moreover, Patent Document 3 describes that the gelatinized starch is obtained by pregelatinizing starch, modified starch (crosslinked starch, etherified starch, etc.), grain flour, and drying it into powder ( [0029], [0030]).
- Patent Document 4 describes baked confectionery that is moist and melts in the mouth, containing at least one selected from the group consisting of grain flour, oils and fats, sugars, pregelatinized starch, and pregelatinized processed starch. Further, Patent Document 4 describes that the gelatinized modified starch can be obtained by gelatinizing modified starch such as acetylated adipic acid-crosslinked starch ([0017]).
- Patent Document 5 describes one or more types selected from etherified starch, esterified starch, pregelatinized starch, glutinous starch, and glutinous cereal flour as a cereal flour composition capable of producing cakes having a chewy texture. and specific amounts of processed starch having specific physical properties in the RVA analysis method.
- Patent Document 4 describes that natural starch made from potatoes or the like or starch obtained by bleaching the raw material and gelatinized by a conventional method can be used as the pregelatinized starch ([0026]). .
- An object of the present invention is to provide a baked confectionery that has a moist texture, a smooth surface and a voluminous appearance.
- the present invention contains cereal flours including wheat flour, pregelatinized non-crosslinked starch and pregelatinized crosslinked starch
- the pregelatinized non-crosslinked starch is one or more selected from pregelatinized starch, pregelatinized etherified starch and pregelatinized acetylated starch
- the pregelatinized crosslinked starch is one or more selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch and pregelatinized acetylated crosslinked starch
- the content of the wheat flour is 50 to 80% by mass
- the content of the ⁇ -uncrosslinked starch is 10 to 40% by mass
- the content of the ⁇ -crosslinked starch is 3 to 25% by mass.
- the present invention comprises a baked dough containing the composition for baked confectionery of the present invention and an egg, and the content of the egg is based on 100 parts by mass of flour in the composition for baked confectionery.
- composition for baked confectionery of the present invention contains flour.
- flour refers to a general term for flour and starch.
- starch means "pure starch” isolated from plants such as wheat, and is distinguished from starch contained in cereal flour.
- the content of cereal flour in the mix of the present invention may be appropriately adjusted according to the type of baked confectionery to be produced, etc., and is not particularly limited, but from the viewpoint of providing high-quality baked confectionery, is preferably 30 to 80% by mass, more preferably 40 to 70% by mass, and may be 100% by mass.
- At least wheat flour and two types of pregelatinized starch are used as cereal flours. Since the mix of the present invention contains specific amounts of each of these three types of cereal flour, it is possible to provide baked confectionery having a moist texture, a smooth surface and a voluminous appearance.
- Any flour that can be used in the production of baked goods can be used without any particular limitation, and examples thereof include soft flour, all-purpose flour, strong flour, whole wheat flour, and durum flour. One of these can be used alone or two or more of them can be used in combination, depending on the requirements. As wheat flour, medium-strength flour and strong flour are particularly preferable.
- the cereal flour used in the present invention further contains pregelatinized non-crosslinked starch and pregelatinized crosslinked starch in addition to wheat flour.
- These two types of starch are the same in that they are pregelatinized, and differ in that the former is not cross-linked, while the latter is cross-linked.
- the pregelatinization treatment is a treatment of heating starch in the presence of moisture.
- Various starches that can be used in the production of this type of processed starch can be used without particular limitation as the raw material starch (raw material starch) for producing the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch.
- pregelatinized non-crosslinked starch one selected from pregelatinized starch, pregelatinized etherified starch and pregelatinized acetylated starch can be used singly or in combination of two or more thereof.
- pregelatinized crosslinked starch one selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch, and pregelatinized acetylated crosslinked starch can be used singly or in combination of two or more thereof.
- etherified starch refers to starch to which a functional group has been added via an ether bond.
- Specific examples of etherified starch include carboxymethylated starch, hydroxypropylated starch, hydroxyethylated starch and carboxyethylated starch.
- acetylated starch refers to starch to which an acetyl group has been added.
- the cross-linking treatment applied to the pregelatinized cross-linked starch is not particularly limited, and any known cross-linking treatment can be used without any particular limitation. Examples thereof include phosphoric acid cross-linking and adipic acid cross-linking.
- the order of the various treatments (gelatinization treatment, etherification treatment, acetylation treatment, cross-linking treatment, etc.) to be applied to the raw material starch is not particularly limited when producing the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch.
- the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch may be subjected to oxidation treatment and/or acid treatment as long as the effects of the present invention are not impaired.
- pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch used in the present invention are as follows.
- Pregelatinized starch pregelatinized waxy corn starch, pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized waxy tapioca starch, pregelatinized waxy potato starch
- Pregelatinized etherified starch pregelatinized etherified wheat starch, pregelatinized etherified Tapioca starch, pregelatinized etherified potato starch/pregelatinized acetylated starch: pregelatinized acetylated wheat starch, pregelatinized acetylated tapioca starch, pregelatinized acetylated potato starch/pregelatinized crosslinked starch: pregelatinized crosslinked waxy corn starch, ⁇ Hydrogenated cross-linked tapioca starch/ ⁇ -etherified cross-linked starch: ⁇ -etherified cross-linked waxy
- the content of wheat flour in the mix of the present invention is 50 to 80% by mass, preferably 55 to 80% by mass, more preferably 55 to 75% by mass with respect to the total mass of cereal flour contained in the mix. .
- the content of the pregelatinized non-crosslinked starch in the mix of the present invention is 10 to 40% by mass, preferably 15 to 35% by mass, more preferably 15 to 30%, based on the total mass of the cereal flour contained in the mix. % by mass.
- the content of the ⁇ -crosslinked starch in the mix of the present invention is 3 to 25% by mass, preferably 5 to 25% by mass, more preferably 5 to 20% by mass, based on the total mass of the cereal flour contained in the mix. %.
- the cereal flours used in the present invention may contain cereal flours other than the three types of cereal flours (wheat flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch).
- cereal flours other than the three types of cereal flours (wheat flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch).
- other cereal flours include rye flour, rice flour, corn flour, tapioca flour, potato flour, barley flour, glutinous wheat flour, and other cereal flours other than wheat flour; cereal flour; non-pregelatinized starch (untreated starch) and modified starch thereof.
- the mix of the present invention may further contain saccharides in addition to flour.
- Sugars have the effect of imparting sweetness and moistness to baked goods, and also have the effect of making the dough prepared using the mix loose and smooth. Due to the latter effect, the inconvenience of excessive expansion of the dough in the longitudinal direction (vertical direction) during baking is suppressed, so that the appearance of the resulting baked confectionery, such as cracking, is effectively prevented. obtain. Therefore, the inclusion of saccharides in the mix of the present invention can improve the taste, texture and appearance of baked goods.
- sugars those that can be used in the production of baked confectionery can be used without particular limitation.
- the content of saccharides in the mix of the present invention is preferably 55 to 95 parts by mass, more preferably 55 to 90 parts by mass with respect to 100 parts by mass of cereal flour contained in the mix.
- the mix of the present invention may contain ingredients other than the flours and sugars described above.
- Other ingredients include oils and fats such as soybean oil, corn oil, rapeseed oil, safflower oil, shortening and margarine; swelling agents such as sodium hydrogen carbonate (sodium bicarbonate), baking powder, ammonium carbonate, ammonium hydrogen carbonate and ammonium chloride.
- emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactylate, calcium stearoyl lactylate; gluten, gliadin, glutenin (all wheat proteins), Whole egg, egg white, egg yolk (egg protein), powdered skim milk, whey protein (milk protein), soybean protein, protein ingredients such as gelatin; salt, dried eggs such as egg powder, polysaccharide thickener, milk Raw materials, fragrances, enzymes, pigments, etc. may be mentioned, and one of these may be used alone or in combination of two or more in an appropriate amount.
- emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride
- the mix of the present invention is obtained by mixing various ingredients including cereal flour and sugar.
- the form of the mix of the present invention under normal temperature and normal pressure is typically a powder such as powder or granules, which is a so-called mix for baked confectionery.
- the mix of the present invention is used for manufacturing baked goods.
- a method for producing baked confectionery usually includes a step of preparing a dough (dough preparation step) and a step of baking the prepared dough (dough baking step), and the mix of the present invention is used for preparing the dough.
- the dough preparation step can typically be carried out by adding a liquid to powder raw materials such as the mix of the present invention to obtain a mixture, and stirring the mixture with a mixer.
- the liquid include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk and the like.
- the amount of liquid added to the mix of the present invention can be appropriately adjusted according to the type of baked confectionery to be produced.
- the dough using the mix of the present invention may be dough or batter, but dough is preferred from the viewpoint of reliably obtaining baked goods with a smooth surface. Compared to batter, dough requires a smaller amount of liquid added to the mix during dough preparation, and has lower fluidity in an environment of normal temperature and normal pressure.
- the amount of liquid to be added when producing dough is not particularly limited, but it is preferably 60 to 100 parts by weight with respect to 100 parts by weight of cereal flour in the mix of the present invention.
- the moisture content of whole eggs used as the liquid is 76% by mass, and the moisture content of milk used as the liquid is 88% by mass.
- the method of baking the dough in the dough baking step is not particularly limited, and any known baking method that can be used for the production of baked confectionery can be used as appropriate.
- a suitable dough baking method there is a method of baking the dough without using a baking mold.
- the dough prepared in the dough preparation step is molded into a desired shape without being placed in a baking mold, and heated with an open flame, a heater, an oven, etc. to produce a baked confectionery with a moist texture. can.
- the "baking mold” referred to here refers to a tool used to bake the dough, typically provided with a storage part for the dough, put the dough into the storage part, and bake the baking mold together. do.
- There are various types of baking molds corresponding to the baked confectionery to be manufactured for example, there are baking molds for taiyaki, imagawayaki, ningyoyaki, momiji manju, and waffles.
- the batter when used as the dough for producing baked confectionery, it is necessary to put the batter in a baking mold and bake it. This is because the batter has a lot of moisture and high fluidity, so if the baking mold is not used, the dough spreads flat before or during baking, making it difficult to produce a baked confectionery with a sense of volume.
- the use of a baking mold for baking the dough requires separate preparation of the baking mold as manufacturing equipment, and it takes time and effort to clean and store after use, so it is desirable to avoid it if possible.
- As a method for producing baked confectionery with a sense of volume without using a baking mold it is possible to use a dough that contains less liquid ingredients and has lower fluidity than the batter.
- the dough prepared from the conventional mix loses the moistness of the baked goods.
- the mix of the present invention contains the two specific types of pregelatinized starch mentioned above in addition to wheat flour, so that the state of the dough can be maintained even if a large amount of liquid raw material is added during dough preparation.
- the baked confectionery produced using the mix of the present invention has a moist appearance, a smooth surface, and a voluminous appearance. According to the present invention, such high-quality baked confectionery can be efficiently produced without using a baking mold.
- the present invention can be applied to the production of various baked goods.
- the mix of the present invention can be used for the production of crispy baked goods such as cookies, biscuits, crackers and sables, and is particularly useful for the production of moist baked goods.
- Examples of baked goods with a moist texture include taiyaki, imagawayaki, ningyoyaki, waffles, baked donuts, and baked manju.
- the present invention is also applicable to the production of baked goods containing a filling inside.
- the present invention is particularly useful for producing baked confectionery using eggs as a raw material (hereinafter also referred to as "egg-containing baked confectionery"), that is, baking dough containing the mix of the present invention and eggs.
- egg-containing baked confectionery A specific example of an egg-containing baked confectionery having a moist texture is egg bread.
- the amount of egg used in the dough preparation step is preferably 50 to 100 parts by weight, more preferably 55 to 95 parts by weight, based on 100 parts by weight of the flour in the mix of the present invention. Department. If the amount of eggs used is too small, the significance of using eggs, for example, the significance of improving the volume and moistness of baked goods, is poor. There is a risk of cracks appearing on the surface of baked goods.
- the "egg” used here is, for example, whole egg, egg white, liquid egg such as egg yolk.
- compositions for baked confectionery were produced by mixing raw materials according to the formulation described in the "Mix" column of Table 1 below. The details of the raw materials used are as follows.
- ⁇ Wheat flour All-purpose flour
- Pregelatinized non-crosslinked starch A1: Pregelatinized etherified wheat starch, “Pregel 40” manufactured by Glico Nutrient Foods Co., Ltd.
- Pregelatinized non-crosslinked starch A2 Pregelatinized etherified tapioca starch, manufactured by Ingredion Japan Co., Ltd., "NATIONAL208" - Pregelatinized non-crosslinked starch A3: pregelatinized waxy corn starch, manufactured by Sanwa Starch Kogyo Co., Ltd., "Waxy Alpha-Y” ⁇ Pregelatinized non-crosslinked starch A4: Pregelatinized corn starch, manufactured by Sanwa Starch Industry Co., Ltd., "Corn Alpha-Y” - Alpha-crosslinked starch B1: Alpha-etherified phosphate-crosslinked waxy corn starch, manufactured by Ingredion China Co., Ltd., "INSTANT PURE-FLO F” - Pregelatinized crosslinked starch B2: Pregelatinized etherified phosphate crosslinked potato starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Soft S” - Pregelatinized crosslinked starch B
- the content of wheat flour in the cereal flour contained in the mix is in the range of 50 to 80% by mass, and both pregelatinized non-crosslinked starch and pregelatinized crosslinked starch are specified. Since it contains a large amount of egg, compared with the mix of the comparative example which does not satisfy this, the appearance (volume, smoothness of the surface) and texture (moistness) of the baked confectionery containing egg were excellent.
- a baked confectionery that has a moist texture, a smooth surface and a voluminous appearance.
Abstract
A baked confection composition according to the present invention contains grain flour containing flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch. The pregelatinized non-crosslinked starch is at least one type selected from pregelatinized starch, pregelatinized etherified starch, and pregelatinized acetylated starch, and the pregelatinized crosslinked starch is at least one type selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch, and pregelatinized acetylated crosslinked starch. In the grain flour, the contained amount of the flour is 50-80 mass%, the contained amount of the pregelatinized non-crosslinked starch is 10-40 mass%, and the contained amount of the pregelatinized crosslinked starch is 3-25 mass%.
Description
本発明は、焼き菓子の製造に使用される穀粉類組成物に関する。
The present invention relates to a grain flour composition used in the production of baked goods.
焼き菓子は、典型的には、小麦粉等の穀粉類を含有する穀粉類組成物から調製された生地を焼成することによって製造される。焼き菓子には、さくっとしたクリスピーな食感を有するもの（例えば、クッキー、ビスケット）、しっとり感を有するもの（例えば、スポンジケーキ、カップケーキ）など、食感の異なる多様な種類が存在する。
Baked goods are typically produced by baking a dough prepared from a cereal flour composition containing cereal flour such as wheat flour. There are various types of baked goods with different textures, such as those with a crispy texture (eg, cookies and biscuits) and those with a moist texture (eg, sponge cakes and cupcakes).
特許文献１には、口とけ感及びしっとり感を経時的に維持できる焼き菓子を製造可能な穀粉類組成物として、小麦粉、α化加工澱粉及び小麦蛋白を特定量含有するものが記載されている。また特許文献１には、前記α化加工澱粉の具体例として、エステル化澱粉及びエーテル化澱粉並びにそれらに架橋処理を施したものが記載されている（［００１４］、［００１６］）。
Patent Document 1 describes a cereal flour composition containing specific amounts of wheat flour, pregelatinized processed starch, and wheat protein as a cereal flour composition capable of producing baked confectionery that can maintain the mouthfeel and moistness over time. . Moreover, Patent Document 1 describes, as specific examples of the α-processed starch, esterified starch, etherified starch, and cross-linked products thereof ([0014], [0016]).
特許文献２には、しっとりとしてもちもちした焼き菓子を製造可能な穀粉類組成物として、小麦粉、α化小麦粉及び／又はα化澱粉、エーテル化澱粉からなる澱粉系原料と、砂糖と、食用油脂と、膨張剤とを含むものが記載されている。また特許文献２には、前記α化澱粉の具体例として、小麦澱粉、タピオカ澱粉、馬鈴薯澱粉、コーンスターチのα化物が記載され（［００１２］）、前記エーテル化澱粉の具体例として、これら４種類の澱粉のエーテル化物が記載されている（［００１４］）。
Patent Document 2 describes a cereal flour composition capable of producing moist and chewy baked confectionery, comprising a starch-based raw material consisting of wheat flour, pregelatinized wheat flour and/or pregelatinized starch, and etherified starch, sugar, and edible oil. , and a swelling agent. In addition, Patent Document 2 describes wheat starch, tapioca starch, potato starch, and gelatinized products of cornstarch as specific examples of the pregelatinized starch ([0012]). has been described ([0014]).
特許文献３には、ソフトでしっとりとした食感を有し、且つボリューム感のあるベーカリー製品を製造可能な穀粉類組成物として、小麦粉６０～９８重量部に対して、酸化澱粉及び／又は酸化アセチル化澱粉を２～３０重量部、あるいは、α化澱粉質を０．３～１０重量部の割合で配合されたものが記載されている。また特許文献３には、前記α化澱粉質について、澱粉、加工澱粉（架橋澱粉、エーテル化澱粉等）、穀粉をα化処理して乾燥し粉末にしたものであることが記載されている（［００２９］、［００３０］）。
In Patent Document 3, oxidized starch and / or oxidized starch and / or It is described that 2 to 30 parts by weight of acetylated starch or 0.3 to 10 parts by weight of pregelatinized starch are blended. Moreover, Patent Document 3 describes that the gelatinized starch is obtained by pregelatinizing starch, modified starch (crosslinked starch, etherified starch, etc.), grain flour, and drying it into powder ( [0029], [0030]).
特許文献４には、しっとりして口溶けに優れた焼き菓子として、穀粉、油脂類、糖類、α化澱粉及びα化加工澱粉からなる群から選ばれる少なくとも１種を含むものが記載されている。また特許文献４には、前記α化加工澱粉について、アセチル化アジピン酸架橋澱粉等の加工澱粉をα化したものが使用できることが記載されている（［００１７］）。
Patent Document 4 describes baked confectionery that is moist and melts in the mouth, containing at least one selected from the group consisting of grain flour, oils and fats, sugars, pregelatinized starch, and pregelatinized processed starch. Further, Patent Document 4 describes that the gelatinized modified starch can be obtained by gelatinizing modified starch such as acetylated adipic acid-crosslinked starch ([0017]).
特許文献５には、もちもちした食感を有するケーキ類を製造可能な穀粉類組成物として、エーテル化澱粉、エステル化澱粉、α化澱粉、もち種澱粉、もち種穀粉から選択される１種以上の穀粉と、ＲＶＡ分析法において特定の物性を有する加工澱粉とを、それぞれ特定量含有するものが記載されている。また特許文献４には、前記α化澱粉について、馬鈴薯等を原料とした天然澱粉又は該原料を漂白処理した澱粉を常法によってα化したものを使用できることが記載されている（［００２６］）。
Patent Document 5 describes one or more types selected from etherified starch, esterified starch, pregelatinized starch, glutinous starch, and glutinous cereal flour as a cereal flour composition capable of producing cakes having a chewy texture. and specific amounts of processed starch having specific physical properties in the RVA analysis method. Moreover, Patent Document 4 describes that natural starch made from potatoes or the like or starch obtained by bleaching the raw material and gelatinized by a conventional method can be used as the pregelatinized starch ([0026]). .
本発明の課題は、しっとりとした食感を有し、且つ表面が滑らかでボリュームのある外観を有する焼き菓子を提供することである。
An object of the present invention is to provide a baked confectionery that has a moist texture, a smooth surface and a voluminous appearance.
本発明は、小麦粉、α化非架橋澱粉及びα化架橋澱粉を含む穀粉類を含有し、
前記α化非架橋澱粉は、α化澱粉、α化エーテル化澱粉及びα化アセチル化澱粉から選択される１種以上であり、
前記α化架橋澱粉は、α化架橋澱粉、α化エーテル化架橋澱粉及びα化アセチル化架橋澱粉から選択される１種以上であり、
前記穀粉類において、前記小麦粉の含有量は５０～８０質量％、前記α化非架橋澱粉の含有量は１０～４０質量％、前記α化架橋澱粉の含有量は３～２５質量％である、焼き菓子用組成物である。
また本発明は、前記の本発明の焼き菓子用組成物と卵とを含む生地の焼成物からなり、前記卵の含有量は、前記焼き菓子用組成物中の穀粉類１００質量部に対して５０～１００質量部である、焼き菓子である。 The present invention contains cereal flours including wheat flour, pregelatinized non-crosslinked starch and pregelatinized crosslinked starch,
The pregelatinized non-crosslinked starch is one or more selected from pregelatinized starch, pregelatinized etherified starch and pregelatinized acetylated starch,
The pregelatinized crosslinked starch is one or more selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch and pregelatinized acetylated crosslinked starch,
In the cereal flour, the content of the wheat flour is 50 to 80% by mass, the content of the α-uncrosslinked starch is 10 to 40% by mass, and the content of the α-crosslinked starch is 3 to 25% by mass. It is a composition for baked confectionery.
In addition, the present invention comprises a baked dough containing the composition for baked confectionery of the present invention and an egg, and the content of the egg is based on 100 parts by mass of flour in the composition for baked confectionery. A baked confectionery containing 50 to 100 parts by mass.
前記α化非架橋澱粉は、α化澱粉、α化エーテル化澱粉及びα化アセチル化澱粉から選択される１種以上であり、
前記α化架橋澱粉は、α化架橋澱粉、α化エーテル化架橋澱粉及びα化アセチル化架橋澱粉から選択される１種以上であり、
前記穀粉類において、前記小麦粉の含有量は５０～８０質量％、前記α化非架橋澱粉の含有量は１０～４０質量％、前記α化架橋澱粉の含有量は３～２５質量％である、焼き菓子用組成物である。
また本発明は、前記の本発明の焼き菓子用組成物と卵とを含む生地の焼成物からなり、前記卵の含有量は、前記焼き菓子用組成物中の穀粉類１００質量部に対して５０～１００質量部である、焼き菓子である。 The present invention contains cereal flours including wheat flour, pregelatinized non-crosslinked starch and pregelatinized crosslinked starch,
The pregelatinized non-crosslinked starch is one or more selected from pregelatinized starch, pregelatinized etherified starch and pregelatinized acetylated starch,
The pregelatinized crosslinked starch is one or more selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch and pregelatinized acetylated crosslinked starch,
In the cereal flour, the content of the wheat flour is 50 to 80% by mass, the content of the α-uncrosslinked starch is 10 to 40% by mass, and the content of the α-crosslinked starch is 3 to 25% by mass. It is a composition for baked confectionery.
In addition, the present invention comprises a baked dough containing the composition for baked confectionery of the present invention and an egg, and the content of the egg is based on 100 parts by mass of flour in the composition for baked confectionery. A baked confectionery containing 50 to 100 parts by mass.
本発明の焼き菓子用組成物（以下、「ミックス」とも言う。）は穀粉類を含有する。本発明において「穀粉類」とは、穀粉及び澱粉の総称を指す。ここで言う「澱粉」は、小麦等の植物から単離された「純粋な澱粉」を意味し、穀粉中に含有されている澱粉とは区別される。
The composition for baked confectionery of the present invention (hereinafter also referred to as "mix") contains flour. In the present invention, "flour" refers to a general term for flour and starch. The "starch" referred to here means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in cereal flour.
本発明のミックスにおける穀粉類の含有量は、製造する焼き菓子の種類等に応じて適宜調整すればよく特に制限されないが、高品質な焼き菓子を提供する観点から、該ミックスの全質量に対して、好ましくは３０～８０質量％、より好ましくは４０～７０質量％であり、１００質量％でもよい。
The content of cereal flour in the mix of the present invention may be appropriately adjusted according to the type of baked confectionery to be produced, etc., and is not particularly limited, but from the viewpoint of providing high-quality baked confectionery, is preferably 30 to 80% by mass, more preferably 40 to 70% by mass, and may be 100% by mass.
本発明では穀粉類として、少なくとも小麦粉と、２種類のα化澱粉とを用いる。本発明のミックスは、これら３種類の穀粉類をそれぞれ特定量含有するため、しっとりとした食感を有し、且つ表面が滑らかでボリュームのある外観を有する焼き菓子を提供することができる。
In the present invention, at least wheat flour and two types of pregelatinized starch are used as cereal flours. Since the mix of the present invention contains specific amounts of each of these three types of cereal flour, it is possible to provide baked confectionery having a moist texture, a smooth surface and a voluminous appearance.
小麦粉としては、焼き菓子の製造に使用可能なものを特に制限なく用いることができ、例えば、薄力粉、中力粉、強力粉、全粒粉、デュラム粉が挙げられる、本発明では、製造する焼き菓子の種類等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。小麦粉としては特に、中力粉、強力粉が好ましい。
Any flour that can be used in the production of baked goods can be used without any particular limitation, and examples thereof include soft flour, all-purpose flour, strong flour, whole wheat flour, and durum flour. One of these can be used alone or two or more of them can be used in combination, depending on the requirements. As wheat flour, medium-strength flour and strong flour are particularly preferable.
本発明で用いる穀粉類は、小麦粉に加えて更に、α化非架橋澱粉及びα化架橋澱粉を含む。この２種類の澱粉は、α化処理が施されている点で一致し、また、前者は架橋処理が施されていないのに対し、後者は架橋処理が施されている点で相違する。α化処理は周知のとおり、水分の存在下で澱粉を加熱する処理である。
α化非架橋澱粉及びα化架橋澱粉を製造する際の原料となる澱粉（原料澱粉）としては、この種の加工澱粉の製造に使用可能な各種の澱粉を特に制限なく用いることができ、例えば、小麦澱粉、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉、甘薯澱粉、米澱粉が挙げられる。 The cereal flour used in the present invention further contains pregelatinized non-crosslinked starch and pregelatinized crosslinked starch in addition to wheat flour. These two types of starch are the same in that they are pregelatinized, and differ in that the former is not cross-linked, while the latter is cross-linked. As is well known, the pregelatinization treatment is a treatment of heating starch in the presence of moisture.
Various starches that can be used in the production of this type of processed starch can be used without particular limitation as the raw material starch (raw material starch) for producing the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch. , wheat starch, tapioca starch, corn starch, waxy corn starch, potato starch, sweet potato starch, and rice starch.
α化非架橋澱粉及びα化架橋澱粉を製造する際の原料となる澱粉（原料澱粉）としては、この種の加工澱粉の製造に使用可能な各種の澱粉を特に制限なく用いることができ、例えば、小麦澱粉、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉、甘薯澱粉、米澱粉が挙げられる。 The cereal flour used in the present invention further contains pregelatinized non-crosslinked starch and pregelatinized crosslinked starch in addition to wheat flour. These two types of starch are the same in that they are pregelatinized, and differ in that the former is not cross-linked, while the latter is cross-linked. As is well known, the pregelatinization treatment is a treatment of heating starch in the presence of moisture.
Various starches that can be used in the production of this type of processed starch can be used without particular limitation as the raw material starch (raw material starch) for producing the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch. , wheat starch, tapioca starch, corn starch, waxy corn starch, potato starch, sweet potato starch, and rice starch.
α化非架橋澱粉としては、α化澱粉、α化エーテル化澱粉及びα化アセチル化澱粉から選択される１種を単独で又は２種以上を組み合わせて用いることができる。
α化架橋澱粉としては、α化架橋澱粉、α化エーテル化架橋澱粉及びα化アセチル化架橋澱粉から選択される１種を単独で又は２種以上を組み合わせて用いることができる。 As the pregelatinized non-crosslinked starch, one selected from pregelatinized starch, pregelatinized etherified starch and pregelatinized acetylated starch can be used singly or in combination of two or more thereof.
As the pregelatinized crosslinked starch, one selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch, and pregelatinized acetylated crosslinked starch can be used singly or in combination of two or more thereof.
α化架橋澱粉としては、α化架橋澱粉、α化エーテル化架橋澱粉及びα化アセチル化架橋澱粉から選択される１種を単独で又は２種以上を組み合わせて用いることができる。 As the pregelatinized non-crosslinked starch, one selected from pregelatinized starch, pregelatinized etherified starch and pregelatinized acetylated starch can be used singly or in combination of two or more thereof.
As the pregelatinized crosslinked starch, one selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch, and pregelatinized acetylated crosslinked starch can be used singly or in combination of two or more thereof.
本発明において「エーテル化澱粉」とは、澱粉に対してエーテル結合で官能基を付加した澱粉を指す。エーテル化澱粉の具体例として、カルボキシメチル化澱粉、ヒドロキシプロピル化澱粉、ヒドロキシエチル化澱粉、カルボキシエチル化澱粉が挙げられる。
また、本発明において「アセチル化澱粉」とは、澱粉に対してアセチル基を付加した澱粉を指す。
α化架橋澱粉に施されている架橋処理は特に制限されず、公知の架橋処理を特に制限なく用いることができ、例えば、リン酸架橋、アジピン酸架橋が挙げられる。
なお、α化非架橋澱粉及びα化架橋澱粉を製造するに際し、原料澱粉に施される各種処理（α化処理、エーテル化処理、アセチル化処理、架橋処理等）の順番は特に制限されない。また、α化非架橋澱粉およびα化架橋澱粉には、本発明の効果を損なわない範囲で、酸化処理及び／又は酸処理を施してもよい。 In the present invention, "etherified starch" refers to starch to which a functional group has been added via an ether bond. Specific examples of etherified starch include carboxymethylated starch, hydroxypropylated starch, hydroxyethylated starch and carboxyethylated starch.
In the present invention, "acetylated starch" refers to starch to which an acetyl group has been added.
The cross-linking treatment applied to the pregelatinized cross-linked starch is not particularly limited, and any known cross-linking treatment can be used without any particular limitation. Examples thereof include phosphoric acid cross-linking and adipic acid cross-linking.
The order of the various treatments (gelatinization treatment, etherification treatment, acetylation treatment, cross-linking treatment, etc.) to be applied to the raw material starch is not particularly limited when producing the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch. In addition, the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch may be subjected to oxidation treatment and/or acid treatment as long as the effects of the present invention are not impaired.
また、本発明において「アセチル化澱粉」とは、澱粉に対してアセチル基を付加した澱粉を指す。
α化架橋澱粉に施されている架橋処理は特に制限されず、公知の架橋処理を特に制限なく用いることができ、例えば、リン酸架橋、アジピン酸架橋が挙げられる。
なお、α化非架橋澱粉及びα化架橋澱粉を製造するに際し、原料澱粉に施される各種処理（α化処理、エーテル化処理、アセチル化処理、架橋処理等）の順番は特に制限されない。また、α化非架橋澱粉およびα化架橋澱粉には、本発明の効果を損なわない範囲で、酸化処理及び／又は酸処理を施してもよい。 In the present invention, "etherified starch" refers to starch to which a functional group has been added via an ether bond. Specific examples of etherified starch include carboxymethylated starch, hydroxypropylated starch, hydroxyethylated starch and carboxyethylated starch.
In the present invention, "acetylated starch" refers to starch to which an acetyl group has been added.
The cross-linking treatment applied to the pregelatinized cross-linked starch is not particularly limited, and any known cross-linking treatment can be used without any particular limitation. Examples thereof include phosphoric acid cross-linking and adipic acid cross-linking.
The order of the various treatments (gelatinization treatment, etherification treatment, acetylation treatment, cross-linking treatment, etc.) to be applied to the raw material starch is not particularly limited when producing the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch. In addition, the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch may be subjected to oxidation treatment and/or acid treatment as long as the effects of the present invention are not impaired.
本発明で用いるα化非架橋澱粉及びα化架橋澱粉の好ましい具体例として以下が挙げられる。
・α化澱粉：α化ワキシーコーン澱粉、α化タピオカ澱粉、α化馬鈴薯澱粉、α化ワキシータピオカ澱粉、α化ワキシー馬鈴薯澱粉
・α化エーテル化澱粉：α化エーテル化小麦澱粉、α化エーテル化タピオカ澱粉、α化エーテル化馬鈴薯澱粉
・α化アセチル化澱粉：α化アセチル化小麦澱粉、α化アセチル化タピオカ澱粉、α化アセチル化馬鈴薯澱粉
・α化架橋澱粉：α化架橋ワキシーコーン澱粉、α化架橋タピオカ澱粉
・α化エーテル化架橋澱粉：α化エーテル化架橋ワキシーコーン澱粉、α化エーテル化架橋タピオカ澱粉、α化エーテル化架橋馬鈴薯澱粉、α化エーテル化架橋ワキシータピオカ澱粉、α化エーテル化架橋ワキシー馬鈴薯澱粉
・α化アセチル化架橋澱粉：α化アセチル化架橋ワキシーコーン澱粉、α化アセチル化架橋タピオカ澱粉、α化アセチル化架橋馬鈴薯澱粉、α化アセチル化架橋ワキシータピオカ澱粉、α化アセチル化架橋ワキシー馬鈴薯澱粉 Preferred specific examples of the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch used in the present invention are as follows.
・Pregelatinized starch: pregelatinized waxy corn starch, pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized waxy tapioca starch, pregelatinized waxy potato starch Pregelatinized etherified starch: pregelatinized etherified wheat starch, pregelatinized etherified Tapioca starch, pregelatinized etherified potato starch/pregelatinized acetylated starch: pregelatinized acetylated wheat starch, pregelatinized acetylated tapioca starch, pregelatinized acetylated potato starch/pregelatinized crosslinked starch: pregelatinized crosslinked waxy corn starch, α Hydrogenated cross-linked tapioca starch/α-etherified cross-linked starch: α-etherified cross-linked waxy corn starch, α-etherified cross-linked tapioca starch, α-etherified cross-linked potato starch, α-etherified cross-linked waxy tapioca starch, α-etherified Crosslinked waxy potato starch/α-acetylated crosslinked starch: α-acetylated crosslinked waxy corn starch, α-acetylated crosslinked tapioca starch, α-acetylated crosslinked potato starch, α-acetylated crosslinked waxy tapioca starch, α-acetylated Cross-linked waxy potato starch
・α化澱粉：α化ワキシーコーン澱粉、α化タピオカ澱粉、α化馬鈴薯澱粉、α化ワキシータピオカ澱粉、α化ワキシー馬鈴薯澱粉
・α化エーテル化澱粉：α化エーテル化小麦澱粉、α化エーテル化タピオカ澱粉、α化エーテル化馬鈴薯澱粉
・α化アセチル化澱粉：α化アセチル化小麦澱粉、α化アセチル化タピオカ澱粉、α化アセチル化馬鈴薯澱粉
・α化架橋澱粉：α化架橋ワキシーコーン澱粉、α化架橋タピオカ澱粉
・α化エーテル化架橋澱粉：α化エーテル化架橋ワキシーコーン澱粉、α化エーテル化架橋タピオカ澱粉、α化エーテル化架橋馬鈴薯澱粉、α化エーテル化架橋ワキシータピオカ澱粉、α化エーテル化架橋ワキシー馬鈴薯澱粉
・α化アセチル化架橋澱粉：α化アセチル化架橋ワキシーコーン澱粉、α化アセチル化架橋タピオカ澱粉、α化アセチル化架橋馬鈴薯澱粉、α化アセチル化架橋ワキシータピオカ澱粉、α化アセチル化架橋ワキシー馬鈴薯澱粉 Preferred specific examples of the pregelatinized non-crosslinked starch and the pregelatinized crosslinked starch used in the present invention are as follows.
・Pregelatinized starch: pregelatinized waxy corn starch, pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized waxy tapioca starch, pregelatinized waxy potato starch Pregelatinized etherified starch: pregelatinized etherified wheat starch, pregelatinized etherified Tapioca starch, pregelatinized etherified potato starch/pregelatinized acetylated starch: pregelatinized acetylated wheat starch, pregelatinized acetylated tapioca starch, pregelatinized acetylated potato starch/pregelatinized crosslinked starch: pregelatinized crosslinked waxy corn starch, α Hydrogenated cross-linked tapioca starch/α-etherified cross-linked starch: α-etherified cross-linked waxy corn starch, α-etherified cross-linked tapioca starch, α-etherified cross-linked potato starch, α-etherified cross-linked waxy tapioca starch, α-etherified Crosslinked waxy potato starch/α-acetylated crosslinked starch: α-acetylated crosslinked waxy corn starch, α-acetylated crosslinked tapioca starch, α-acetylated crosslinked potato starch, α-acetylated crosslinked waxy tapioca starch, α-acetylated Cross-linked waxy potato starch
本発明のミックスにおける小麦粉の含有量は、該ミックスに含まれる穀粉類の全質量に対して５０～８０質量％であり、好ましくは５５～８０質量％、より好ましくは５５～７５質量％である。
本発明のミックスにおけるα化非架橋澱粉の含有量は、該ミックスに含まれる穀粉類の全質量に対して１０～４０質量％であり、好ましくは１５～３５質量％、より好ましくは１５～３０質量％である。
本発明のミックスにおけるα化架橋澱粉の含有量は、該ミックスに含まれる穀粉類の全質量に対して３～２５質量％であり、好ましくは５～２５質量％、より好ましくは５～２０質量％である。 The content of wheat flour in the mix of the present invention is 50 to 80% by mass, preferably 55 to 80% by mass, more preferably 55 to 75% by mass with respect to the total mass of cereal flour contained in the mix. .
The content of the pregelatinized non-crosslinked starch in the mix of the present invention is 10 to 40% by mass, preferably 15 to 35% by mass, more preferably 15 to 30%, based on the total mass of the cereal flour contained in the mix. % by mass.
The content of the α-crosslinked starch in the mix of the present invention is 3 to 25% by mass, preferably 5 to 25% by mass, more preferably 5 to 20% by mass, based on the total mass of the cereal flour contained in the mix. %.
本発明のミックスにおけるα化非架橋澱粉の含有量は、該ミックスに含まれる穀粉類の全質量に対して１０～４０質量％であり、好ましくは１５～３５質量％、より好ましくは１５～３０質量％である。
本発明のミックスにおけるα化架橋澱粉の含有量は、該ミックスに含まれる穀粉類の全質量に対して３～２５質量％であり、好ましくは５～２５質量％、より好ましくは５～２０質量％である。 The content of wheat flour in the mix of the present invention is 50 to 80% by mass, preferably 55 to 80% by mass, more preferably 55 to 75% by mass with respect to the total mass of cereal flour contained in the mix. .
The content of the pregelatinized non-crosslinked starch in the mix of the present invention is 10 to 40% by mass, preferably 15 to 35% by mass, more preferably 15 to 30%, based on the total mass of the cereal flour contained in the mix. % by mass.
The content of the α-crosslinked starch in the mix of the present invention is 3 to 25% by mass, preferably 5 to 25% by mass, more preferably 5 to 20% by mass, based on the total mass of the cereal flour contained in the mix. %.
本発明で用いる穀粉類は、前記の３種類の穀粉類（小麦粉、α化非架橋澱粉、α化架橋澱粉）以外の他の穀粉類を含んでいてもよい。前記他の穀粉類としては、例えば、ライ麦粉、米粉、コーンフラワー、タピオカフラワー、ポテトフラワー、大麦粉、もち麦粉等の小麦粉以外の穀粉；小麦粉以外の穀粉に熱処理等の加工処理を施した加工穀粉；非α化澱粉（未処理澱粉）及びその加工澱粉が挙げられる。
The cereal flours used in the present invention may contain cereal flours other than the three types of cereal flours (wheat flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch). Examples of other cereal flours include rye flour, rice flour, corn flour, tapioca flour, potato flour, barley flour, glutinous wheat flour, and other cereal flours other than wheat flour; cereal flour; non-pregelatinized starch (untreated starch) and modified starch thereof.
本発明のミックスは、穀粉類に加えて更に、糖類を含んでいてもよい。糖類は、焼き菓子に甘さ及びしっとりさを付与する効果があり、また、ミックスを用いて調製された生地を緩く滑らかにする効果もある。後者の効果により、生地焼成時に生地が縦方向（鉛直方向）に過剰に膨らむ不都合が抑制されるので、得られる焼き菓子の表面にひび割れが発生する等の外観上の不都合が効果的に防止され得る。したがって、本発明のミックスに糖類を含有させることで、焼き菓子の食味食感及び外観が向上し得る。
糖類としては、焼き菓子の製造に使用可能なものを特に制限なく用いることができ、例えば、砂糖（グラニュー糖、上白糖、三温糖、黒砂糖、きび糖、てんさい糖、メープルシュガー、オリゴ糖、粉末水あめ等）、ぶどう糖、オリゴ糖、麦芽糖、トレハロース、果糖、糖アルコールが挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。
本発明のミックスにおける糖類の含有量は、該ミックスに含まれる穀粉類１００質量部に対して、好ましくは５５～９５質量部、より好ましくは５５～９０質量部である。 The mix of the present invention may further contain saccharides in addition to flour. Sugars have the effect of imparting sweetness and moistness to baked goods, and also have the effect of making the dough prepared using the mix loose and smooth. Due to the latter effect, the inconvenience of excessive expansion of the dough in the longitudinal direction (vertical direction) during baking is suppressed, so that the appearance of the resulting baked confectionery, such as cracking, is effectively prevented. obtain. Therefore, the inclusion of saccharides in the mix of the present invention can improve the taste, texture and appearance of baked goods.
As sugars, those that can be used in the production of baked confectionery can be used without particular limitation. , powdered starch syrup, etc.), glucose, oligosaccharides, maltose, trehalose, fructose, and sugar alcohols, and these can be used alone or in combination of two or more.
The content of saccharides in the mix of the present invention is preferably 55 to 95 parts by mass, more preferably 55 to 90 parts by mass with respect to 100 parts by mass of cereal flour contained in the mix.
糖類としては、焼き菓子の製造に使用可能なものを特に制限なく用いることができ、例えば、砂糖（グラニュー糖、上白糖、三温糖、黒砂糖、きび糖、てんさい糖、メープルシュガー、オリゴ糖、粉末水あめ等）、ぶどう糖、オリゴ糖、麦芽糖、トレハロース、果糖、糖アルコールが挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。
本発明のミックスにおける糖類の含有量は、該ミックスに含まれる穀粉類１００質量部に対して、好ましくは５５～９５質量部、より好ましくは５５～９０質量部である。 The mix of the present invention may further contain saccharides in addition to flour. Sugars have the effect of imparting sweetness and moistness to baked goods, and also have the effect of making the dough prepared using the mix loose and smooth. Due to the latter effect, the inconvenience of excessive expansion of the dough in the longitudinal direction (vertical direction) during baking is suppressed, so that the appearance of the resulting baked confectionery, such as cracking, is effectively prevented. obtain. Therefore, the inclusion of saccharides in the mix of the present invention can improve the taste, texture and appearance of baked goods.
As sugars, those that can be used in the production of baked confectionery can be used without particular limitation. , powdered starch syrup, etc.), glucose, oligosaccharides, maltose, trehalose, fructose, and sugar alcohols, and these can be used alone or in combination of two or more.
The content of saccharides in the mix of the present invention is preferably 55 to 95 parts by mass, more preferably 55 to 90 parts by mass with respect to 100 parts by mass of cereal flour contained in the mix.
本発明のミックスは、前述の穀粉類、糖類以外の他の成分を含有してもよい。他の成分としては、例えば、大豆油、コーン油、菜種油、紅花油、ショートニング、マーガリン等の油脂類；炭酸水素ナトリウム（重曹）、ベーキングパウダー、炭酸アンモニウム、炭酸水素アンモニウム、塩化アンモニウム等の膨張剤又はイースト；グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、有機酸モノグリセリド、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム等の乳化剤；グルテン、グリアジン、グルテニン（以上、小麦蛋白質）、全卵、卵白、卵黄（以上、卵蛋白質）、脱脂粉乳、ホエー蛋白（以上、乳蛋白質）、大豆蛋白質、ゼラチン等の蛋白素材；食塩、卵粉等の乾燥卵、増粘多糖類等、乳原料、香料、酵素、色素等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて適宜の量で用いることができる。
The mix of the present invention may contain ingredients other than the flours and sugars described above. Other ingredients include oils and fats such as soybean oil, corn oil, rapeseed oil, safflower oil, shortening and margarine; swelling agents such as sodium hydrogen carbonate (sodium bicarbonate), baking powder, ammonium carbonate, ammonium hydrogen carbonate and ammonium chloride. or yeast; emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactylate, calcium stearoyl lactylate; gluten, gliadin, glutenin (all wheat proteins), Whole egg, egg white, egg yolk (egg protein), powdered skim milk, whey protein (milk protein), soybean protein, protein ingredients such as gelatin; salt, dried eggs such as egg powder, polysaccharide thickener, milk Raw materials, fragrances, enzymes, pigments, etc. may be mentioned, and one of these may be used alone or in combination of two or more in an appropriate amount.
本発明のミックスは、穀粉類、糖類をはじめとする各種成分を混合することによって得られる。本発明のミックスの常温常圧下での形態は、典型的には、粉末状、顆粒状等の粉体であり、いわゆる焼き菓子用ミックスである。
The mix of the present invention is obtained by mixing various ingredients including cereal flour and sugar. The form of the mix of the present invention under normal temperature and normal pressure is typically a powder such as powder or granules, which is a so-called mix for baked confectionery.
本発明のミックスは、焼き菓子の製造に用いられる。焼き菓子の製造方法は通常、生地を調製する工程（生地調製工程）と、調製した生地を焼成する工程（生地焼成工程）とを有するところ、本発明のミックスは生地の調製に使用される。
The mix of the present invention is used for manufacturing baked goods. A method for producing baked confectionery usually includes a step of preparing a dough (dough preparation step) and a step of baking the prepared dough (dough baking step), and the mix of the present invention is used for preparing the dough.
前記生地調製工程は、典型的には、本発明のミックスの如き粉体原料に液体を添加して混合物を得、該混合物をミキサーによって攪拌することで実施できる。前記液体としては、水、油、調味料、卵液（全卵、卵白、卵黄）、牛乳等を含んだ水性液体が挙げられる。
前記生地調製工程において、本発明のミックスに添加する液体の量は、製造する焼き菓子の種類等に応じて適宜調整することができる。
本発明のミックスを用いた生地は、ドウでもバッターでもよいが、表面の滑らかな焼き菓子を確実に得る観点から、ドウが好ましい。ドウは、バッターに比べて、生地調製時におけるミックスへの液体の添加量が少なく、また、常温常圧の環境下での流動性が低い。ドウを製造する場合の液体の添加量は特に制限されないが、本発明のミックス中の穀粉類１００質量部に対して、好ましくは６０～１００質量部である。なお、本発明のミックスに対する液体の添加量を計算する場合、該液体として使用する全卵の含水率は７６質量％、該液体として使用する牛乳の含水率は８８質量％とする。 The dough preparation step can typically be carried out by adding a liquid to powder raw materials such as the mix of the present invention to obtain a mixture, and stirring the mixture with a mixer. Examples of the liquid include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk and the like.
In the dough preparation step, the amount of liquid added to the mix of the present invention can be appropriately adjusted according to the type of baked confectionery to be produced.
The dough using the mix of the present invention may be dough or batter, but dough is preferred from the viewpoint of reliably obtaining baked goods with a smooth surface. Compared to batter, dough requires a smaller amount of liquid added to the mix during dough preparation, and has lower fluidity in an environment of normal temperature and normal pressure. The amount of liquid to be added when producing dough is not particularly limited, but it is preferably 60 to 100 parts by weight with respect to 100 parts by weight of cereal flour in the mix of the present invention. When calculating the amount of liquid to be added to the mix of the present invention, the moisture content of whole eggs used as the liquid is 76% by mass, and the moisture content of milk used as the liquid is 88% by mass.
前記生地調製工程において、本発明のミックスに添加する液体の量は、製造する焼き菓子の種類等に応じて適宜調整することができる。
本発明のミックスを用いた生地は、ドウでもバッターでもよいが、表面の滑らかな焼き菓子を確実に得る観点から、ドウが好ましい。ドウは、バッターに比べて、生地調製時におけるミックスへの液体の添加量が少なく、また、常温常圧の環境下での流動性が低い。ドウを製造する場合の液体の添加量は特に制限されないが、本発明のミックス中の穀粉類１００質量部に対して、好ましくは６０～１００質量部である。なお、本発明のミックスに対する液体の添加量を計算する場合、該液体として使用する全卵の含水率は７６質量％、該液体として使用する牛乳の含水率は８８質量％とする。 The dough preparation step can typically be carried out by adding a liquid to powder raw materials such as the mix of the present invention to obtain a mixture, and stirring the mixture with a mixer. Examples of the liquid include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk and the like.
In the dough preparation step, the amount of liquid added to the mix of the present invention can be appropriately adjusted according to the type of baked confectionery to be produced.
The dough using the mix of the present invention may be dough or batter, but dough is preferred from the viewpoint of reliably obtaining baked goods with a smooth surface. Compared to batter, dough requires a smaller amount of liquid added to the mix during dough preparation, and has lower fluidity in an environment of normal temperature and normal pressure. The amount of liquid to be added when producing dough is not particularly limited, but it is preferably 60 to 100 parts by weight with respect to 100 parts by weight of cereal flour in the mix of the present invention. When calculating the amount of liquid to be added to the mix of the present invention, the moisture content of whole eggs used as the liquid is 76% by mass, and the moisture content of milk used as the liquid is 88% by mass.
前記生地焼成工程における生地の焼成方法は特に制限されず、焼き菓子の製造に利用可能な公知の焼成方法を適宜利用できる。好適な生地の焼成方法の一例として、焼き型を用いずに生地を焼成する方法が挙げられる。例えば、前記生地調製工程で調製した生地を焼き型に入れずに、所望の形状に成形した状態で、直火、ヒーター、オーブン等により加熱することで、しっとりとした食感の焼き菓子を製造し得る。ここで言う「焼き型」とは、生地を焼成するのに使用する道具を指し、典型的には、生地の収容部を備え、該収容部に生地を入れて該焼き型ごと焼成して使用する。焼き型には、製造する焼き菓子に対応した様々な種類があり、例えば、たい焼き、今川焼き、人形焼き、もみじ饅頭、ワッフル用の焼き型がある。
The method of baking the dough in the dough baking step is not particularly limited, and any known baking method that can be used for the production of baked confectionery can be used as appropriate. As an example of a suitable dough baking method, there is a method of baking the dough without using a baking mold. For example, the dough prepared in the dough preparation step is molded into a desired shape without being placed in a baking mold, and heated with an open flame, a heater, an oven, etc. to produce a baked confectionery with a moist texture. can. The "baking mold" referred to here refers to a tool used to bake the dough, typically provided with a storage part for the dough, put the dough into the storage part, and bake the baking mold together. do. There are various types of baking molds corresponding to the baked confectionery to be manufactured, for example, there are baking molds for taiyaki, imagawayaki, ningyoyaki, momiji manju, and waffles.
一般的に、焼き菓子製造用の生地がバッターの場合、焼き型にバッターを入れて焼成する必要がある。バッターは水分が多く流動性が高いため、焼き型を用いなければ焼成前あるいは焼成時に生地が扁平に広がってしまい、ボリューム感のある焼き菓子を製造することが困難となるためである。しかしながら、生地の焼成に焼き型を用いることは、焼き型を製造設備として別で用意する必要があり、また使用後の清掃・保管等の手間がかかり、できれば回避したいところである。焼き型を用いずにボリューム感のある焼き菓子を製造する方法として、焼き菓子製造用の生地を、バッターに比べて液体原料が少なく流動性の低いドウにする方法が考えられる。しかし本発明者の知見によれば、従来のミックスから調製したドウでは、焼き菓子のしっとり感が失われてしまう。
これに対し本発明のミックスは、小麦粉に加えて前述した特定の２種類のα化澱粉を含有しているため、生地調整時に液体原料を多く添加してもドウの状態を維持することができ、また、本発明のミックスを用いて製造される焼き菓子は、しっとり感があり且つ表面が滑らかでボリューム感のある外観を有するものとなる。本発明によれば、このような高品質の焼き菓子を、焼き型を用いずに効率よく製造することができる。 In general, when the batter is used as the dough for producing baked confectionery, it is necessary to put the batter in a baking mold and bake it. This is because the batter has a lot of moisture and high fluidity, so if the baking mold is not used, the dough spreads flat before or during baking, making it difficult to produce a baked confectionery with a sense of volume. However, the use of a baking mold for baking the dough requires separate preparation of the baking mold as manufacturing equipment, and it takes time and effort to clean and store after use, so it is desirable to avoid it if possible. As a method for producing baked confectionery with a sense of volume without using a baking mold, it is possible to use a dough that contains less liquid ingredients and has lower fluidity than the batter. However, according to the inventor's knowledge, the dough prepared from the conventional mix loses the moistness of the baked goods.
On the other hand, the mix of the present invention contains the two specific types of pregelatinized starch mentioned above in addition to wheat flour, so that the state of the dough can be maintained even if a large amount of liquid raw material is added during dough preparation. Also, the baked confectionery produced using the mix of the present invention has a moist appearance, a smooth surface, and a voluminous appearance. According to the present invention, such high-quality baked confectionery can be efficiently produced without using a baking mold.
これに対し本発明のミックスは、小麦粉に加えて前述した特定の２種類のα化澱粉を含有しているため、生地調整時に液体原料を多く添加してもドウの状態を維持することができ、また、本発明のミックスを用いて製造される焼き菓子は、しっとり感があり且つ表面が滑らかでボリューム感のある外観を有するものとなる。本発明によれば、このような高品質の焼き菓子を、焼き型を用いずに効率よく製造することができる。 In general, when the batter is used as the dough for producing baked confectionery, it is necessary to put the batter in a baking mold and bake it. This is because the batter has a lot of moisture and high fluidity, so if the baking mold is not used, the dough spreads flat before or during baking, making it difficult to produce a baked confectionery with a sense of volume. However, the use of a baking mold for baking the dough requires separate preparation of the baking mold as manufacturing equipment, and it takes time and effort to clean and store after use, so it is desirable to avoid it if possible. As a method for producing baked confectionery with a sense of volume without using a baking mold, it is possible to use a dough that contains less liquid ingredients and has lower fluidity than the batter. However, according to the inventor's knowledge, the dough prepared from the conventional mix loses the moistness of the baked goods.
On the other hand, the mix of the present invention contains the two specific types of pregelatinized starch mentioned above in addition to wheat flour, so that the state of the dough can be maintained even if a large amount of liquid raw material is added during dough preparation. Also, the baked confectionery produced using the mix of the present invention has a moist appearance, a smooth surface, and a voluminous appearance. According to the present invention, such high-quality baked confectionery can be efficiently produced without using a baking mold.
本発明は種々の焼き菓子の製造に適用できる。本発明のミックスは、クッキー、ビスケット、クラッカー、サブレ等のクリスピーな食感を有する焼き菓子の製造に用いることもできるが、特に、しっとりとした食感の焼き菓子の製造に有用である。しっとりとした食感の焼き菓子としては、例えば、たい焼き、今川焼き、人形焼き、ワッフル、焼きドーナツ、焼きまんじゅうが挙げられる。本発明は、内部に餡（フィリング）を含む焼き菓子の製造にも適用できる。
The present invention can be applied to the production of various baked goods. The mix of the present invention can be used for the production of crispy baked goods such as cookies, biscuits, crackers and sables, and is particularly useful for the production of moist baked goods. Examples of baked goods with a moist texture include taiyaki, imagawayaki, ningyoyaki, waffles, baked donuts, and baked manju. The present invention is also applicable to the production of baked goods containing a filling inside.
本発明は、卵を原料として用いる焼き菓子（以下、「卵入り焼き菓子」とも言う。）、すなわち本発明のミックスと卵とを含む生地の焼成物の製造に特に有用である。卵入り焼き菓子で且つしっとりとした食感を有するものの具体例として、たまごぱんが挙げられる。
卵入り焼き菓子を製造する場合、前記生地調製工程における卵の使用量は、本発明のミックス中の穀粉類１００質量部に対して、好ましくは５０～１００質量部、より好ましくは５５～９５質量部である。卵の使用量が少なすぎると、卵を使用する意義、例えば、焼き菓子のボリューム感やしっとり感を向上させる意義に乏しく、卵の使用量が多すぎると、焼き菓子のボリューム感が出すぎて焼き菓子の表面に割れが出るおそれがある。ここで使用する「卵」は、例えば、全卵、卵白、卵黄等の液卵である。 INDUSTRIAL APPLICABILITY The present invention is particularly useful for producing baked confectionery using eggs as a raw material (hereinafter also referred to as "egg-containing baked confectionery"), that is, baking dough containing the mix of the present invention and eggs. A specific example of an egg-containing baked confectionery having a moist texture is egg bread.
When producing egg-containing baked goods, the amount of egg used in the dough preparation step is preferably 50 to 100 parts by weight, more preferably 55 to 95 parts by weight, based on 100 parts by weight of the flour in the mix of the present invention. Department. If the amount of eggs used is too small, the significance of using eggs, for example, the significance of improving the volume and moistness of baked goods, is poor. There is a risk of cracks appearing on the surface of baked goods. The "egg" used here is, for example, whole egg, egg white, liquid egg such as egg yolk.
卵入り焼き菓子を製造する場合、前記生地調製工程における卵の使用量は、本発明のミックス中の穀粉類１００質量部に対して、好ましくは５０～１００質量部、より好ましくは５５～９５質量部である。卵の使用量が少なすぎると、卵を使用する意義、例えば、焼き菓子のボリューム感やしっとり感を向上させる意義に乏しく、卵の使用量が多すぎると、焼き菓子のボリューム感が出すぎて焼き菓子の表面に割れが出るおそれがある。ここで使用する「卵」は、例えば、全卵、卵白、卵黄等の液卵である。 INDUSTRIAL APPLICABILITY The present invention is particularly useful for producing baked confectionery using eggs as a raw material (hereinafter also referred to as "egg-containing baked confectionery"), that is, baking dough containing the mix of the present invention and eggs. A specific example of an egg-containing baked confectionery having a moist texture is egg bread.
When producing egg-containing baked goods, the amount of egg used in the dough preparation step is preferably 50 to 100 parts by weight, more preferably 55 to 95 parts by weight, based on 100 parts by weight of the flour in the mix of the present invention. Department. If the amount of eggs used is too small, the significance of using eggs, for example, the significance of improving the volume and moistness of baked goods, is poor. There is a risk of cracks appearing on the surface of baked goods. The "egg" used here is, for example, whole egg, egg white, liquid egg such as egg yolk.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。
The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～１４、比較例１～４：焼き菓子用組成物の製造〕
下記表１の「ミックス」の欄に記載の配合で原料を混合して、焼き菓子用組成物（ミックス）を製造した。使用した原料の詳細は下記のとおりである。
・小麦粉：中力粉
・α化非架橋澱粉Ａ１：α化エーテル化小麦澱粉、グリコ栄養食品株式会社製、「プレゲル４０」
・α化非架橋澱粉Ａ２：α化エーテル化タピオカ澱粉、イングレディオン・ジャパン株式会社製、「ＮＡＴＩＯＮＡＬ２０８」
・α化非架橋澱粉Ａ３：α化ワキシーコーン澱粉、三和澱粉工業株式会社製、「ワキシーアルファ－Ｙ」
・α化非架橋澱粉Ａ４：α化コーン澱粉、三和澱粉工業株式会社製、「コーンアルファ－Ｙ」
・α化架橋澱粉Ｂ１：α化エーテル化リン酸架橋ワキシーコーン澱粉、Ｉｎｇｒｅｄｉｏｎ Ｃｈｉｎａ株式会社製、「ＩＮＳＴＡＮＴ ＰＵＲＥ－ＦＬＯ Ｆ」
・α化架橋澱粉Ｂ２：α化エーテル化リン酸架橋馬鈴薯澱粉、松谷化学工業株式会社製、「パインソフトＳ」
・α化架橋澱粉Ｂ３：α化アセチル化アジピン酸架橋ワキシーコーン澱粉、Ｉｎｇｒｅｄｉｏｎ ＡＮＺ株式会社製、「ＩＮＳＴＡＮＴ ＦＴＤ１７６」
・α化架橋澱粉Ｂ４：α化アセチル化リン酸架橋タピオカ澱粉、株式会社Ｊ－オイルミルズ製、「ジェルコールＧＴ－α」
・α化架橋澱粉Ｂ５：α化リン酸架橋タピオカ澱粉、松谷化学工業株式会社製、「マツノリン３４０」
・小麦澱粉：グリコ栄養食品株式会社製、「銀鱗Ｇ１３」 [Examples 1 to 14, Comparative Examples 1 to 4: Production of composition for baked goods]
A composition (mix) for baked confectionery was produced by mixing raw materials according to the formulation described in the "Mix" column of Table 1 below. The details of the raw materials used are as follows.
・ Wheat flour: All-purpose flour ・ Pregelatinized non-crosslinked starch A1: Pregelatinized etherified wheat starch, “Pregel 40” manufactured by Glico Nutrient Foods Co., Ltd.
- Pregelatinized non-crosslinked starch A2: Pregelatinized etherified tapioca starch, manufactured by Ingredion Japan Co., Ltd., "NATIONAL208"
- Pregelatinized non-crosslinked starch A3: pregelatinized waxy corn starch, manufactured by Sanwa Starch Kogyo Co., Ltd., "Waxy Alpha-Y"
· Pregelatinized non-crosslinked starch A4: Pregelatinized corn starch, manufactured by Sanwa Starch Industry Co., Ltd., "Corn Alpha-Y"
- Alpha-crosslinked starch B1: Alpha-etherified phosphate-crosslinked waxy corn starch, manufactured by Ingredion China Co., Ltd., "INSTANT PURE-FLO F"
- Pregelatinized crosslinked starch B2: Pregelatinized etherified phosphate crosslinked potato starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Soft S"
- Pregelatinized crosslinked starch B3: Pregelatinized acetylated adipic acid crosslinked waxy corn starch, manufactured by Ingredion ANZ, "INSTANT FTD176"
- Alpha-crosslinked starch B4: Alpha-acetylated phosphate-crosslinked tapioca starch, manufactured by J-Oil Mills Co., Ltd., "Jelcol GT-α"
- Pregelatinized crosslinked starch B5: Pregelatinized phosphoric acid crosslinked tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsunorin 340"
・ Wheat starch: “Ginrin G13” manufactured by Glico Nutrition Foods Co., Ltd.
下記表１の「ミックス」の欄に記載の配合で原料を混合して、焼き菓子用組成物（ミックス）を製造した。使用した原料の詳細は下記のとおりである。
・小麦粉：中力粉
・α化非架橋澱粉Ａ１：α化エーテル化小麦澱粉、グリコ栄養食品株式会社製、「プレゲル４０」
・α化非架橋澱粉Ａ２：α化エーテル化タピオカ澱粉、イングレディオン・ジャパン株式会社製、「ＮＡＴＩＯＮＡＬ２０８」
・α化非架橋澱粉Ａ３：α化ワキシーコーン澱粉、三和澱粉工業株式会社製、「ワキシーアルファ－Ｙ」
・α化非架橋澱粉Ａ４：α化コーン澱粉、三和澱粉工業株式会社製、「コーンアルファ－Ｙ」
・α化架橋澱粉Ｂ１：α化エーテル化リン酸架橋ワキシーコーン澱粉、Ｉｎｇｒｅｄｉｏｎ Ｃｈｉｎａ株式会社製、「ＩＮＳＴＡＮＴ ＰＵＲＥ－ＦＬＯ Ｆ」
・α化架橋澱粉Ｂ２：α化エーテル化リン酸架橋馬鈴薯澱粉、松谷化学工業株式会社製、「パインソフトＳ」
・α化架橋澱粉Ｂ３：α化アセチル化アジピン酸架橋ワキシーコーン澱粉、Ｉｎｇｒｅｄｉｏｎ ＡＮＺ株式会社製、「ＩＮＳＴＡＮＴ ＦＴＤ１７６」
・α化架橋澱粉Ｂ４：α化アセチル化リン酸架橋タピオカ澱粉、株式会社Ｊ－オイルミルズ製、「ジェルコールＧＴ－α」
・α化架橋澱粉Ｂ５：α化リン酸架橋タピオカ澱粉、松谷化学工業株式会社製、「マツノリン３４０」
・小麦澱粉：グリコ栄養食品株式会社製、「銀鱗Ｇ１３」 [Examples 1 to 14, Comparative Examples 1 to 4: Production of composition for baked goods]
A composition (mix) for baked confectionery was produced by mixing raw materials according to the formulation described in the "Mix" column of Table 1 below. The details of the raw materials used are as follows.
・ Wheat flour: All-purpose flour ・ Pregelatinized non-crosslinked starch A1: Pregelatinized etherified wheat starch, “Pregel 40” manufactured by Glico Nutrient Foods Co., Ltd.
- Pregelatinized non-crosslinked starch A2: Pregelatinized etherified tapioca starch, manufactured by Ingredion Japan Co., Ltd., "NATIONAL208"
- Pregelatinized non-crosslinked starch A3: pregelatinized waxy corn starch, manufactured by Sanwa Starch Kogyo Co., Ltd., "Waxy Alpha-Y"
· Pregelatinized non-crosslinked starch A4: Pregelatinized corn starch, manufactured by Sanwa Starch Industry Co., Ltd., "Corn Alpha-Y"
- Alpha-crosslinked starch B1: Alpha-etherified phosphate-crosslinked waxy corn starch, manufactured by Ingredion China Co., Ltd., "INSTANT PURE-FLO F"
- Pregelatinized crosslinked starch B2: Pregelatinized etherified phosphate crosslinked potato starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Pine Soft S"
- Pregelatinized crosslinked starch B3: Pregelatinized acetylated adipic acid crosslinked waxy corn starch, manufactured by Ingredion ANZ, "INSTANT FTD176"
- Alpha-crosslinked starch B4: Alpha-acetylated phosphate-crosslinked tapioca starch, manufactured by J-Oil Mills Co., Ltd., "Jelcol GT-α"
- Pregelatinized crosslinked starch B5: Pregelatinized phosphoric acid crosslinked tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd., "Matsunorin 340"
・ Wheat starch: “Ginrin G13” manufactured by Glico Nutrition Foods Co., Ltd.
（卵入り焼き菓子の製造）
市販のミキサーに、各実施例及び比較例のミックスのうちの何れか１種と、下記表１の「生地原料（対穀粉類１００質量部）」の欄に記載の原料とを投入し、ミキシングして生地（ドウ）を調製した。調製した生地を、焼き型を用いずに焼成した。具体的には、調製した生地を２０ｇに分割し、生地表面が滑らかな状態になるように丸めて成形した後、天板に置き、上火１９０℃、下火１８０℃で１２分間焼成し、目的の卵入り菓子を製造した。 (Manufacturing of Baked Confectionery Containing Eggs)
Into a commercially available mixer, one of the mixes of each example and comparative example and the raw materials described in the column "Dough raw materials (100 parts by mass of flour)" in Table 1 below are added and mixed. Then a dough was prepared. The prepared dough was baked without a baking mold. Specifically, the prepared dough is divided into 20 g pieces, rolled and molded so that the surface of the dough is smooth, placed on a baking sheet, and baked at 190 ° C. on the top and 180 ° C. on the bottom for 12 minutes. A desired egg-containing confectionery was produced.
市販のミキサーに、各実施例及び比較例のミックスのうちの何れか１種と、下記表１の「生地原料（対穀粉類１００質量部）」の欄に記載の原料とを投入し、ミキシングして生地（ドウ）を調製した。調製した生地を、焼き型を用いずに焼成した。具体的には、調製した生地を２０ｇに分割し、生地表面が滑らかな状態になるように丸めて成形した後、天板に置き、上火１９０℃、下火１８０℃で１２分間焼成し、目的の卵入り菓子を製造した。 (Manufacturing of Baked Confectionery Containing Eggs)
Into a commercially available mixer, one of the mixes of each example and comparative example and the raw materials described in the column "Dough raw materials (100 parts by mass of flour)" in Table 1 below are added and mixed. Then a dough was prepared. The prepared dough was baked without a baking mold. Specifically, the prepared dough is divided into 20 g pieces, rolled and molded so that the surface of the dough is smooth, placed on a baking sheet, and baked at 190 ° C. on the top and 180 ° C. on the bottom for 12 minutes. A desired egg-containing confectionery was produced.
〔評価試験〕
製造した焼き菓子について、焼成後に粗熱をとった後、１０名の専門パネラーに、ボリューム、表面の滑らかさ（以上、焼き菓子の外観）、しっとりさ（食感）を下記評価基準により評価してもらった。１０名の専門パネラーの評価点の算術平均値を表１に示す。 〔Evaluation test〕
After the baked confectionery was cooled after baking, 10 expert panelists evaluated the volume, smoothness of the surface (above, the appearance of the baked confectionery), and moistness (texture) according to the following evaluation criteria. I got it. Table 1 shows the arithmetic mean of the scores of 10 expert panelists.
製造した焼き菓子について、焼成後に粗熱をとった後、１０名の専門パネラーに、ボリューム、表面の滑らかさ（以上、焼き菓子の外観）、しっとりさ（食感）を下記評価基準により評価してもらった。１０名の専門パネラーの評価点の算術平均値を表１に示す。 〔Evaluation test〕
After the baked confectionery was cooled after baking, 10 expert panelists evaluated the volume, smoothness of the surface (above, the appearance of the baked confectionery), and moistness (texture) according to the following evaluation criteria. I got it. Table 1 shows the arithmetic mean of the scores of 10 expert panelists.
＜ボリュームの評価基準＞
５点：焼き菓子として、かなりボリュームがある。
４点：焼き菓子として、ボリュームがある。
３点：焼き菓子として、通常のボリュームである。
２点：焼き菓子として、あまりボリュームがない。
１点：焼き菓子として、ボリュームがない。
＜表面の滑らかさの評価基準＞
５点：焼き菓子として、かなり滑らかである。
４点：焼き菓子として、滑らかである。
３点：焼き菓子として、通常の滑らかさである。
２点：焼き菓子として、あまり滑らかでない。
１点：焼き菓子として、滑らかでない。
＜しっとりさの評価基準＞
５点：焼き菓子として、かなりしっとりしている。
４点：焼き菓子として、しっとりしている。
３点：焼き菓子として、通常のしっとりさである。
２点：焼き菓子として、あまりしっとりしていない。
１点：焼き菓子として、しっとりしていない。 <Volume evaluation criteria>
5 points: Quite voluminous as a baked confectionery.
4 points: The baked confectionery has volume.
3 points: Normal volume for baked goods.
2 points: The baked confectionery does not have much volume.
1 point: There is no volume as a baked confectionery.
<Evaluation Criteria for Surface Smoothness>
5 points: Fairly smooth as baked goods.
4 points: Smooth as baked goods.
3 points: Normal smoothness for baked goods.
2 points: Not very smooth as baked goods.
1 point: Not smooth as baked goods.
<Evaluation Criteria for Moistness>
5 points: Quite moist as a baked confectionery.
4 points: Moist as a baked confectionery.
3 points: Normal moistness as a baked confectionery.
2 points: Not very moist as a baked confectionery.
1 point: Not moist as baked goods.
５点：焼き菓子として、かなりボリュームがある。
４点：焼き菓子として、ボリュームがある。
３点：焼き菓子として、通常のボリュームである。
２点：焼き菓子として、あまりボリュームがない。
１点：焼き菓子として、ボリュームがない。
＜表面の滑らかさの評価基準＞
５点：焼き菓子として、かなり滑らかである。
４点：焼き菓子として、滑らかである。
３点：焼き菓子として、通常の滑らかさである。
２点：焼き菓子として、あまり滑らかでない。
１点：焼き菓子として、滑らかでない。
＜しっとりさの評価基準＞
５点：焼き菓子として、かなりしっとりしている。
４点：焼き菓子として、しっとりしている。
３点：焼き菓子として、通常のしっとりさである。
２点：焼き菓子として、あまりしっとりしていない。
１点：焼き菓子として、しっとりしていない。 <Volume evaluation criteria>
5 points: Quite voluminous as a baked confectionery.
4 points: The baked confectionery has volume.
3 points: Normal volume for baked goods.
2 points: The baked confectionery does not have much volume.
1 point: There is no volume as a baked confectionery.
<Evaluation Criteria for Surface Smoothness>
5 points: Fairly smooth as baked goods.
4 points: Smooth as baked goods.
3 points: Normal smoothness for baked goods.
2 points: Not very smooth as baked goods.
1 point: Not smooth as baked goods.
<Evaluation Criteria for Moistness>
5 points: Quite moist as a baked confectionery.
4 points: Moist as a baked confectionery.
3 points: Normal moistness as a baked confectionery.
2 points: Not very moist as a baked confectionery.
1 point: Not moist as baked goods.
表１に示すとおり、実施例のミックスは、該ミックスに含まれる穀粉類における小麦粉の含有量が５０～８０質量％の範囲にあり、且つα化非架橋澱粉及びα化架橋澱粉の双方を特定量含有するため、これを満たさない比較例のミックスに比べて、卵入り焼き菓子の外観（ボリューム、表面の滑らかさ）及び食感（しっとりさ）に優れていた。
As shown in Table 1, in the mixes of the examples, the content of wheat flour in the cereal flour contained in the mix is in the range of 50 to 80% by mass, and both pregelatinized non-crosslinked starch and pregelatinized crosslinked starch are specified. Since it contains a large amount of egg, compared with the mix of the comparative example which does not satisfy this, the appearance (volume, smoothness of the surface) and texture (moistness) of the baked confectionery containing egg were excellent.
本発明によれば、しっとりとした食感を有し、且つ表面が滑らかでボリュームのある外観を有する焼き菓子が得られる。
According to the present invention, it is possible to obtain a baked confectionery that has a moist texture, a smooth surface and a voluminous appearance.
Claims (3)
- 小麦粉、α化非架橋澱粉及びα化架橋澱粉を含む穀粉類を含有し、
前記α化非架橋澱粉は、α化澱粉、α化エーテル化澱粉及びα化アセチル化澱粉から選択される１種以上であり、
前記α化架橋澱粉は、α化架橋澱粉、α化エーテル化架橋澱粉及びα化アセチル化架橋澱粉から選択される１種以上であり、
前記穀粉類において、前記小麦粉の含有量は５０～８０質量％、前記α化非架橋澱粉の含有量は１０～４０質量％、前記α化架橋澱粉の含有量は３～２５質量％である、焼き菓子用組成物。 Containing cereal flours including wheat flour, pregelatinized non-crosslinked starch and pregelatinized crosslinked starch,
The pregelatinized non-crosslinked starch is one or more selected from pregelatinized starch, pregelatinized etherified starch and pregelatinized acetylated starch,
The pregelatinized crosslinked starch is one or more selected from pregelatinized crosslinked starch, pregelatinized etherified crosslinked starch and pregelatinized acetylated crosslinked starch,
In the cereal flour, the content of the wheat flour is 50 to 80% by mass, the content of the α-uncrosslinked starch is 10 to 40% by mass, and the content of the α-crosslinked starch is 3 to 25% by mass. Composition for baked goods. - 更に、前記穀粉類１００質量部に対し、糖類を５５～９５質量部含有する、請求項１に記載の焼き菓子用組成物。 The composition for baked confectionery according to claim 1, further comprising 55 to 95 parts by mass of saccharides with respect to 100 parts by mass of the cereal flour.
- 請求項１又は２に記載の焼き菓子用組成物と卵とを含む生地の焼成物からなり、
前記卵の含有量は、前記焼き菓子用組成物中の前記穀粉類１００質量部に対して５０～１００質量部である、焼き菓子。 Consisting of a baked dough containing the composition for baked confectionery according to claim 1 or 2 and an egg,
A baked confectionery, wherein the content of the egg is 50 to 100 parts by mass with respect to 100 parts by mass of the flour in the composition for baked confectionery.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202380012777.7A CN117642076A (en) | 2022-02-22 | 2023-02-15 | Composition for baked confectionery |
| KR1020247000639A KR20240037227A (en) | 2022-02-22 | 2023-02-15 | Composition for baked goods |
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| JP2022-025400 | 2022-02-22 | ||
| JP2022025400 | 2022-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| PCT/JP2023/005119 WO2023162802A1 (en) | 2022-02-22 | 2023-02-15 | Baked confection composition |
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| KR (1) | KR20240037227A (en) |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08242752A (en) * | 1995-03-08 | 1996-09-24 | Matsutani Chem Ind Ltd | Production of confections |
| JPH0937706A (en) * | 1995-08-01 | 1997-02-10 | Matsutani Chem Ind Ltd | Mix powder for shell of cream puff |
| JP2007325526A (en) * | 2006-06-07 | 2007-12-20 | Matsutani Chem Ind Ltd | Bakery food and method for producing the same |
| JP2015165777A (en) * | 2014-03-03 | 2015-09-24 | 松谷化学工業株式会社 | Bakery product and manufacturing method thereof |
| JP2020162514A (en) * | 2019-03-29 | 2020-10-08 | 日東富士製粉株式会社 | Mixed flour for baked confectionery and method for producing baked confectionery |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3385546B2 (en) | 1994-07-28 | 2003-03-10 | 日本製粉株式会社 | Premix for baked confectionery, baked confectionery using the same, and method for producing the same |
| JP4995769B2 (en) | 2008-05-15 | 2012-08-08 | 松谷化学工業株式会社 | Bakery product with excellent texture and method for producing the same |
| JP5166224B2 (en) | 2008-12-16 | 2013-03-21 | 花王株式会社 | Baked goods |
| JP6324748B2 (en) | 2014-02-05 | 2018-05-16 | 江崎グリコ株式会社 | Baked confectionery and method for producing the same |
| JP7317564B2 (en) | 2019-04-26 | 2023-07-31 | 昭和産業株式会社 | Composition for cakes, cakes using the composition for cakes, and method for improving shelf life of cakes |
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2023
- 2023-02-15 WO PCT/JP2023/005119 patent/WO2023162802A1/en active Application Filing
- 2023-02-15 CN CN202380012777.7A patent/CN117642076A/en active Pending
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08242752A (en) * | 1995-03-08 | 1996-09-24 | Matsutani Chem Ind Ltd | Production of confections |
| JPH0937706A (en) * | 1995-08-01 | 1997-02-10 | Matsutani Chem Ind Ltd | Mix powder for shell of cream puff |
| JP2007325526A (en) * | 2006-06-07 | 2007-12-20 | Matsutani Chem Ind Ltd | Bakery food and method for producing the same |
| JP2015165777A (en) * | 2014-03-03 | 2015-09-24 | 松谷化学工業株式会社 | Bakery product and manufacturing method thereof |
| JP2020162514A (en) * | 2019-03-29 | 2020-10-08 | 日東富士製粉株式会社 | Mixed flour for baked confectionery and method for producing baked confectionery |
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| KR20240037227A (en) | 2024-03-21 |
| CN117642076A (en) | 2024-03-01 |
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