JP2017029047A - Improving material for baked confectionery - Google Patents
Improving material for baked confectionery Download PDFInfo
- Publication number
- JP2017029047A JP2017029047A JP2015151768A JP2015151768A JP2017029047A JP 2017029047 A JP2017029047 A JP 2017029047A JP 2015151768 A JP2015151768 A JP 2015151768A JP 2015151768 A JP2015151768 A JP 2015151768A JP 2017029047 A JP2017029047 A JP 2017029047A
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- Prior art keywords
- mass
- baked confectionery
- parts
- dextran
- molecular weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、歯切れが良く、口どけ良好な焼菓子を得ることのできる焼菓子用改良材に関する。 The present invention relates to an improved material for baked confectionery that is crisp and can provide a baked confectionery with a good mouth.
クッキーやビスケットに代表される焼菓子は、小麦粉を主原料とし、副原料としてバターやショートニング等の油脂類、糖類を配合することで製造される。このような焼菓子は、サクサクとした食感が特徴的なハードクッキーやハードビスケットが広く親しまれているほか、近年では嗜好の多様化から、ソフトクッキーと呼ばれる、しっとりとした噛み出しの軟らかいクッキーが人気を博している。これらは食感の違いがあるものの、いずれのジャンルにおいても歯切れのよさが求められ、例えばハードクッキーやハードビスケット等においてはサクサクとした軽い食感、ソフトクッキーにおいてはしっとりとしていながらも歯切れの良い食感が挙げられる。また、口中で粉れた焼菓子が短時間のうちに広がっていくこと、すなわち口どけの良さも同時に求められている。 Baked confectionery typified by cookies and biscuits is manufactured by using wheat flour as a main ingredient and blending fats and oils such as butter and shortening and sugars as auxiliary ingredients. Hard cookie and hard biscuits with a crispy texture are widely known as such baked confectionery, and in recent years, due to diversification of tastes, soft cookies that are moist and chewed are called soft cookies. Has gained popularity. Although these have a difference in texture, they need to be crisp in any genre. For example, hard cookies and hard biscuits have a crisp and light texture, while soft cookies are moist but crisp. Texture is mentioned. In addition, it is also demanded that the baked confectionery that spreads in the mouth spreads within a short period of time, that is, good mouthfeel.
焼菓子に歯切れの良い食感を付与する方法としては、例えばステアリン酸カルシウム０．５〜１５重量％、ジグリセリンモノ脂肪酸エステル１〜１５重量％、及び食用油脂７０〜９８．５重量％からなる小麦粉食品用油型練込油脂組成物（特許文献１）、小麦ふすま由来の不溶性食物繊維を含む不溶性食物繊維を４．０〜１２．０質量％、タンパク質を１０．０〜３０．０質量％、及び脂質を８．０〜１５．０質量％含有する焼菓子（特許文献２）が開示されている。 As a method for imparting a crisp texture to baked confectionery, for example, flour comprising 0.5 to 15% by weight of calcium stearate, 1 to 15% by weight of diglycerin monofatty acid ester, and 70 to 98.5% by weight of edible fats and oils Oil-type kneaded oil and fat composition for food (Patent Document 1), 4.0 to 12.0% by mass of insoluble dietary fiber including insoluble dietary fiber derived from wheat bran, 10.0 to 30.0% by mass of protein, And baked confectionery (patent document 2) containing 8.0-15.0 mass% of lipid is indicated.
焼菓子の口どけを改善する方法としては、例えば、生地中にα−アミラーゼ活性およびプロテアーゼ活性を有する酵素製剤を添加することを特徴とする、焼菓子類の製造法（特許文献３）、食用油脂１０〜６５重量％、糖質２０〜６０重量％、水分１０〜４０重量％及び乳化剤０.１〜５重量％を水中油型に乳化してなる焼菓子用改質材（特許文献４）、リゾレシチンを添加することを特徴とする焼菓子の製造法（特許文献５）、起泡したクリームを含有することを特徴とする焼菓子生地（特許文献６）が挙げられる。
しかし、（特許文献１）〜（特許文献５）では、乳化剤を多く使用したり、風味に影響し得る素材を利用しているため、異味や雑味が生じてしまう場合があり、（特許文献６）の方法では配合の制約を受けるため、適用できる範囲が限られているという問題があった。
また、歯切れの良い食感と口どけの改善を同時に行うことのできる簡便な方法が求められており、改善の余地が多く残されているのが現状である。
As a method for improving the confectionery of baked confectionery, for example, an enzyme preparation having α-amylase activity and protease activity is added to the dough, and a method for producing baked confectionery (Patent Document 3), edible A reformer for baked confectionery obtained by emulsifying 10 to 65% by weight of fats and oils, 20 to 60% by weight of sugar, 10 to 40% by weight of water and 0.1 to 5% by weight of an emulsifier in an oil-in-water type (Patent Document 4) And a method for producing baked confectionery characterized by adding lysolecithin (Patent Document 5) and a baked confectionery dough characterized by containing foamed cream (Patent Document 6).
However, in (Patent Document 1) to (Patent Document 5), since a lot of emulsifiers are used or a material that can affect the flavor is used, there is a case in which an unpleasant taste and miscellaneous taste may occur. In the method 6), there is a problem that the applicable range is limited because it is restricted by the formulation.
In addition, there is a need for a simple method that can simultaneously improve the crisp texture and mouthfeel, and there is still much room for improvement.
一方、デキストランは製パン分野において老化防止（例えば特許文献７参照）や、冷凍障害の防止（例えば特許文献８参照）などの効果が知られているが、焼菓子用途での利用は検討されていない。 On the other hand, dextran is known to have effects such as prevention of aging (see, for example, Patent Document 7) and prevention of freezing damage (see, for example, Patent Document 8) in the bread-making field, but its use in baked confectionery applications has been studied. Absent.
本発明の目的は、主原料である澱粉類や副原料である油脂配合の自由度を保ちながら、風味に影響することなく歯切れが良く、口どけ良好な焼菓子を得ることにある。 An object of the present invention is to obtain a baked confectionery that has good crispness and good mouthfeel without affecting the flavor, while maintaining the freedom of blending starches as main raw materials and fats and oils as auxiliary raw materials.
本発明者等は、上記目的を達成すべく種々検討した結果、以前より製パン用途に使用されていた高分子量のデキストランではなく、全く反対に、低分子量のデキストランを少量添加することで、風味に影響することなく、歯切れが良く口どけ良好な焼菓子を得ることができることを見出した。
本発明は上記知見に基づいて完成されたものである。
As a result of various studies to achieve the above object, the present inventors have added a small amount of low molecular weight dextran instead of high molecular weight dextran that has been used for breadmaking, It was found that a baked confectionery with good crispness and good mouthfeel can be obtained without affecting the taste.
The present invention has been completed based on the above findings.
本発明の焼菓子用改良材によれば、風味に影響することなく、歯切れが良く口どけ良好な焼菓子を得ることができる。 According to the improved material for baked confectionery of the present invention, a baked confectionery with good crispness and good mouthfeel can be obtained without affecting the flavor.
まず、本発明で使用するデキストランについて述べる。
デキストランとは、グルコースを構成糖とし、α−１，６グリコシド結合による主鎖と、一部、α−１，４グリコシド結合及び／又はα−１，３グリコシド結合を有するという構造を有する、微生物が生産する多糖類の１種である。一般的には、乳酸菌等の細菌をショ糖を含有する培地で培養した際に、該細菌が有する又は該細菌が産生するデキストランスクラーゼによるグルコース転移反応によって生成する。また、デキストランスクラーゼを、ショ糖を含有する溶液や生地に作用させることにより得られる。
なお、デキストランとしては上記のようにデキストランスクラーゼ又はそれを有する細菌を用いて得られたデキストランに加え、該デキストランを部分的に加水分解して精製した分岐構造の少ないものも市販されている。
First, dextran used in the present invention will be described.
Dextran is a microorganism having a structure in which glucose is a constituent sugar and has a main chain of α-1,6 glycosidic bonds and a part of α-1,4 glycosidic bonds and / or α-1,3 glycosidic bonds. Is one of the polysaccharides produced. In general, when a bacterium such as lactic acid bacterium is cultured in a medium containing sucrose, it is produced by a glucose transfer reaction by a dextransucrase that the bacterium has or that the bacterium produces. It can also be obtained by allowing dextransclase to act on a solution or dough containing sucrose.
As dextran, in addition to dextran obtained using dextransclase or a bacterium having the dextran as described above, a dextran having a small branched structure obtained by partially hydrolyzing the dextran is also commercially available.
本発明の焼菓子用改良材では、デキストランとして上記のいずれの方法で得られたものも用いることができ、これらのデキストランを単独でまたは複数を組み合わせて、その質量平均分子量が２０万以下、好ましくは１０万以下、より好ましくは５万以下となるようにして使用する。ここでデキストランの質量平均分子量が２０万を超えると、歯切れの良い焼菓子が得られず、また口どけ改良効果が見られないものとなってしまう。
また、デキストランの質量平均分子量の下限については、一般的に０．５万である。
In the improved material for baked confectionery of the present invention, dextran obtained by any of the above methods can also be used, and these dextrans alone or in combination thereof have a mass average molecular weight of 200,000 or less, preferably Is used so as to be 100,000 or less, more preferably 50,000 or less. Here, when the mass average molecular weight of dextran exceeds 200,000, a crisp baked confectionery cannot be obtained, and the effect of improving mouthfeel will not be seen.
Further, the lower limit of the mass average molecular weight of dextran is generally 50,000.
本発明の焼菓子用改良材における上記質量平均分子量２０万以下のデキストランの配合割合は、改良材の形態や、焼菓子用改良材の焼菓子生地への添加量に依存するため、特に限定されるものではなく、０．１質量％〜１００質量％の範囲から適宜選択可能であるが、好ましくは０．１〜５０質量％、より好ましくは１〜２５質量％である。 The blending ratio of the dextran having a mass average molecular weight of 200,000 or less in the improved material for baked confectionery of the present invention is particularly limited because it depends on the form of the improved material and the amount of the improved material for baked confectionery added to the baked confectionery dough. It is not a thing, but it can select suitably from the range of 0.1 mass%-100 mass%, Preferably it is 0.1-50 mass%, More preferably, it is 1-25 mass%.
ここで、本発明の焼菓子用改良材における上記質量平均分子量２０万以下のデキストランの配合割合が０．１質量％未満であると、少ない添加量で焼菓子改良効果を付与するという焼菓子用改良材としての意義がなくなるおそれがある。 Here, when the blending ratio of the dextran having a mass average molecular weight of 200,000 or less in the improving material for baked confectionery of the present invention is less than 0.1% by mass, the baked confectionery improving effect can be imparted with a small addition amount. There is a possibility that the significance as an improvement material is lost.
デキストランの類似物質として、グルコースがα−１，４グリコシド結合により重合したデキストリンが存在するが、上記デキストランに代えてデキストリンのみを用いても本発明の効果が得られない。この理由は構造の違いによって作用が異なっているものと考えているが、詳細は明らかではない。
なお、デキストランのほかにデキストリンを併用することについては問題ない。
As a similar substance to dextran, there is dextrin in which glucose is polymerized by α-1,4 glycosidic bonds, but the effect of the present invention cannot be obtained even if only dextrin is used instead of dextran. The reason for this is considered to be different depending on the structure, but the details are not clear.
There is no problem with using dextrin in addition to dextran.
本発明の焼菓子用改良材の形態としては、特に制限されず、固形、顆粒状、粉末状、ペースト状、流動状、液状、可塑性のいずれの形態であってもよいが、焼菓子生地へ均質に分散させることが容易である点で、ペースト状、流動状、液状、可塑性のいずれかの形態であることが好ましい。 The form of the improved material for baked confectionery of the present invention is not particularly limited, and may be any form of solid, granule, powder, paste, fluid, liquid, and plastic. From the viewpoint that it is easy to disperse uniformly, it is preferably in any form of paste, fluid, liquid, and plastic.
なお、焼菓子用改良材中の上記質量平均分子量２０万以下のデキストランの存在形態は、上記質量平均分子量２０万以下のデキストランが水性相に溶解した形態であることが好ましい。
上記水性相に使用する水としては、特に限定されず、天然水や水道水などが挙げられる。
The presence form of the dextran having a mass average molecular weight of 200,000 or less in the improving material for baked confectionery is preferably a form in which the dextran having a mass average molecular weight of 200,000 or less is dissolved in an aqueous phase.
It does not specifically limit as water used for the said aqueous phase, Natural water, tap water, etc. are mentioned.
また、本発明の焼菓子用改良材は油性相を含有するものであってもよい。
上記油性相に使用する油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油、バター、バターオイル等の各種植物油脂、動物油脂並びにこれらに水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。本発明では、上記の油脂の中から選ばれた１種または２種以上を用いることができる。
Moreover, the improving material for baked confectionery of this invention may contain an oily phase.
Examples of oils and fats used in the oily phase include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao Examples include various vegetable oils and fats such as fat, fish oil, whale oil, butter and butter oil, animal fats and oils, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In this invention, 1 type (s) or 2 or more types selected from said fats and oils can be used.
なお、本発明の焼菓子用改良材が油性相を含有する場合、油分と水分を含有する乳化油脂の形態であることが好ましい。その場合、その乳化型は水中油型であっても油中水型であってもよいが、本発明の効果、とくに歯切れの良い食感の焼菓子が得られる点で水中油型乳化物であることが好ましい。 In addition, when the improving material for baked confectionery of this invention contains an oily phase, it is preferable that it is a form of the emulsified fat containing oil and a water | moisture content. In that case, the emulsification type may be an oil-in-water type or a water-in-oil type, but it is an oil-in-water type emulsion in that the effect of the present invention, in particular, a crisp baked confectionery can be obtained. Preferably there is.
本発明の焼菓子用改良材は、上記質量平均分子量２０万以下のデキストランに加え、高度分岐環状デキストリンを含有することが好ましい。高度分岐環状デキストリンを併用することにより、焼菓子の歯切れの良い食感をより向上させることが可能となる。
高度分岐環状デキストリンとは、内分岐環状構造部分と外分岐構造部分とを有する、重合度が５０以上であるグルカンであり、従来の澱粉加水分解物とは異なり、環状を構成することにより還元末端がほとんどない構造を有し、ＤＥは５未満であり、水溶性が高く、その溶液の透明性が高いこと、他のデキストリンと異なり分子量分布が狭いという特徴を有する。上記の内分岐環状構造部分とは、α−１，４グリコシド結合とα−１，６グリコシド結合とで形成される環状構造部分であり、上記の外分岐構造部分とは、該内分岐環状構造部分に結合した非環状構造（例えば鎖状構造）部分である。高度分岐環状デキストリンの重合度は、高度分岐環状デキストリンの質量平均分子量をグルコース残基の分子量で除すことにより得られる。
The improving material for baked confectionery of the present invention preferably contains a highly branched cyclic dextrin in addition to the dextran having a mass average molecular weight of 200,000 or less. By using the highly branched cyclic dextrin in combination, the crisp texture of baked confectionery can be further improved.
Highly branched cyclic dextrin is a glucan having an inner branched cyclic structure portion and an outer branched structure portion and a degree of polymerization of 50 or more, and unlike conventional starch hydrolysates, it forms a reducing end by constituting a ring. Has a structure in which DE is less than 5, high water solubility, high transparency of the solution, and narrow molecular weight distribution unlike other dextrins. The inner branched cyclic structure portion is a cyclic structure portion formed by an α-1,4 glycoside bond and an α-1,6 glycoside bond, and the outer branched structure portion is the inner branched cyclic structure. A non-cyclic structure (for example, chain structure) bonded to the portion. The degree of polymerization of the highly branched cyclic dextrin is obtained by dividing the mass average molecular weight of the highly branched cyclic dextrin by the molecular weight of the glucose residue.
この高度分岐環状デキストリンは、たとえば、α−１，４グリコシド結合と、α−１，６グリコシド結合とを有する糖類と、この糖類に作用して環状構造を形成し得る酵素とを反応させて製造することができる。市販品としては「クラスターデキストリン（登録商標、江崎グリコ製）」を挙げることができる。 This highly branched cyclic dextrin is produced, for example, by reacting a saccharide having an α-1,4 glycoside bond and an α-1,6 glycoside bond with an enzyme capable of forming a cyclic structure by acting on the saccharide. can do. Examples of commercially available products include “cluster dextrin (registered trademark, manufactured by Ezaki Glico)”.
本発明の焼菓子用改良材における上記高度分岐環状デキストリンの配合割合は、上記質量平均分子量２０万以下のデキストラン１質量部に対し好ましくは０．１〜１０質量部、より好ましくは０．１〜５質量部、さらに好ましくは０．２〜２質量部となる量である。
上記高度分岐環状デキストリンの配合割合が、上記質量平均分子量２０万以下のデキストラン１質量部に対し、０．１質量部未満であると、上記質量平均分子量２０万以下のデキストランとの相乗効果が認められない場合があり、１０質量部を超えると、やや弾力のある食感となってしまう場合がある。
The blending ratio of the highly branched cyclic dextrin in the baked confectionery improving material of the present invention is preferably 0.1 to 10 parts by mass, more preferably 0.1 to 10 parts by mass with respect to 1 part by mass of dextran having a mass average molecular weight of 200,000 or less. The amount is 5 parts by mass, more preferably 0.2 to 2 parts by mass.
When the blending ratio of the highly branched cyclic dextrin is less than 0.1 parts by mass with respect to 1 part by mass of dextran having a mass average molecular weight of 200,000 or less, a synergistic effect with dextran having a mass average molecular weight of 200,000 or less is recognized. When it exceeds 10 parts by mass, the texture may be somewhat elastic.
本発明の焼菓子用改良材は、乳固形分中のリン脂質の含有量が２質量％以上である乳原料を含有することが、焼菓子の歯切れと口どけをより良好なものとすることができる点で好ましい。乳原料の乳固形分中のリン脂質の含有量は、好ましくは３質量％以上、さらに好ましくは４質量％以上、最も好ましくは５〜４０質量％である。 The improved material for baked confectionery of the present invention contains a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content, which makes the baked confectionery crisp and mouthfeel better. It is preferable at the point which can do. The content of phospholipid in the milk solid content of the milk raw material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.
本発明の焼菓子用改良材における上記乳原料の配合量は、上記質量平均分子量２０万以下のデキストラン１質量部に対し、上記乳原料に含まれる固形分が好ましくは０．１〜５質量部、より好ましくは０．１〜１．５質量部となる量である。
また、上記の乳原料は、牛乳、ヤギ乳、ヒツジ乳、人乳などの乳から製造されたものであるのが好ましく、特に牛乳から製造されたものであるのが好ましい。
In the improved material for baked confectionery of the present invention, the amount of the milk raw material is preferably 0.1 to 5 parts by mass of the solid content contained in the milk raw material with respect to 1 part by mass of dextran having a mass average molecular weight of 200,000 or less. More preferably, the amount is 0.1 to 1.5 parts by mass.
The milk raw material is preferably produced from milk such as cow's milk, goat milk, sheep milk, human milk, and more preferably produced from milk.
上記の乳原料としては、乳固形分中のリン脂質の含有量が２質量％以上である乳原料であればどのようなものでも構わないが、具体的な例としてクリーム又はバターからバターオイルを製造する際に生じる水相成分があげられる。
上記のクリームからバターオイルを製造する際に生じる水相成分の製造方法は、例えば以下の通りである。まず、牛乳を遠心分離して得られる脂肪濃度３０〜４０質量％のクリームをプレートで加温し、遠心分離機によってクリームの脂肪濃度を７０〜９５質量％まで高める。次いで、乳化破壊機で乳化を破壊し、再び遠心分離機で処理することによってバターオイルが得られる。本発明で用いられる上記水相成分は、最後の遠心分離の工程でバターオイルの副産物として発生するものである。
The milk material may be any milk material as long as the phospholipid content in the milk solids is 2% by mass or more. As a specific example, butter oil from cream or butter is used. Examples of the aqueous phase component produced during production are listed.
A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.
上記のバターからバターオイルを製造する際に生じる水相成分の製造方法は、例えば以下の通りである。まず、バターを溶解機で溶解し熱交換機で加温する。これを遠心分離機で分離することによってバターオイルが得られる。本発明で用いられる上記水相成分は、最後の遠心分離の工程でバターオイルの副産物として発生するものである。該バターオイルの製造に用いられるバターとしては、通常のものが用いられる。
本発明では、上記の乳原料をさらに濃縮したものや乾燥したもの、冷凍処理をしたものなどを用いることも可能である。溶剤を用いて濃縮したものは風味上の問題から用いないことが好ましい。
A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.
In the present invention, it is also possible to use a product obtained by further concentrating, drying or freezing the above milk raw material. It is preferable not to use what was concentrated using a solvent from the viewpoint of flavor.
本発明で用いる上記の乳原料における乳固形分中のリン脂質の定量方法は、例えば以下のような方法にて測定することができる。但し、抽出方法などについては、乳原料の形態などによって適正な方法が異なるため、以下の定量方法に限定されるものではない。
まず、乳原料の脂質をＦｏｌｃｈ法を用いて抽出する。次いで、抽出した脂質溶液を湿式分解法（日本薬学会編、衛生試験法・注解2000 2.1食品成分試験法に記載の湿式分解法に準じる）にて分解した後、モリブデンブルー吸光度法（日本薬学会編、衛生試験法・注解2000 2.1食品成分試験法に記載のリンのモリブデン酸による定量に準じる）によりリン量を求める。求められたリン量から以下の計算式を用いて乳原料の乳固形分１００ｇ中のリン脂質の含有量（ｇ）を求める。
リン脂質（ｇ／１００ｇ）＝〔リン量（μｇ）／（乳原料−乳原料の水分（ｇ））×２５．４×（０．１／１０００）
The method for quantifying phospholipid in the milk solid content in the milk raw material used in the present invention can be measured, for example, by the following method. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g)) × 25.4 × (0.1 / 1000)
また、本発明では、上記の乳原料中のリン脂質の一部または全部がリゾ化されたリゾ化物を使用することもできる。該リゾ化物は、乳原料をそのままリゾ化したものであっても良く、また乳原料を濃縮した後にリゾ化したものであっても良い。また、得られたリゾ化物に、さらに濃縮あるいは噴霧乾燥処理などを施しても良い。これらのリゾ化物は本発明におけるリン脂質の含有量に含めるものとする。 In the present invention, a lysed product obtained by lysing part or all of the phospholipid in the milk raw material can also be used. The lysed product may be a product obtained by lysing a milk raw material as it is, or a product obtained by lysing a milk raw material after concentration. The obtained lysed product may be further subjected to concentration or spray drying treatment. These lysates are included in the phospholipid content in the present invention.
上記の乳原料中のリン脂質をリゾ化するには、ホスホリパーゼＡで処理すれば良い。ホスホリパーゼＡは、リン脂質分子のグリセロール部分と脂肪酸残基とを結びつけている結合を切断し、この脂肪酸残基を水酸基で置換する作用を有する酵素である。ホスホリパーゼＡは、作用する部位の違いによってホスホリパーゼＡ１とホスホリパーゼＡ２とに分かれるが、ホスホリパーゼＡ２が好ましい。ホスホリパーゼＡ２の場合、リン脂質分子のグリセロール部分の２位の脂肪酸残基が選択的に切り離される。 What is necessary is just to process with phospholipase A in order to lyze the phospholipid in said milk raw material. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.
また、本発明では、上記の乳原料は、焼菓子の歯切れと口どけをさらに向上させることができる点で、好ましくはｐＨが３〜６、より好ましくはｐＨ４〜６、さらに好ましくは４．７〜５．８となるように酸処理を行ったものであることが好ましい。
上記酸処理を行うには、酸を添加する方法であっても、また、乳酸醗酵などの醗酵処理を行う方法であってもよいが、好ましくは酸を添加する。該酸としては、無機酸であっても有機酸であってもよいが、有機酸であることが好ましい。該有機酸としては、酢酸、乳酸、クエン酸、グルコン酸、フィチン酸、ソルビン酸、アジピン酸、コハク酸、酒石酸、フマル酸、リンゴ酸、アスコルビン酸等が挙げられ、果汁、濃縮果汁、発酵乳、ヨーグルトなどの有機酸を含有する飲食品も用いることができるが、本発明においてはより酸味が少なく、風味に影響しない点でフィチン酸及び／又はグルコン酸を使用することが好ましい。
In the present invention, the milk raw material preferably has a pH of 3 to 6, more preferably a pH of 4 to 6, and even more preferably 4.7, in that the crispness and crispness of the baked confectionery can be further improved. It is preferable that the acid treatment is performed so as to be ˜5.8.
In order to perform the acid treatment, an acid addition method or a fermentation treatment such as lactic acid fermentation may be used, but an acid is preferably added. The acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk Foods and drinks containing organic acids such as yogurt can also be used. However, in the present invention, it is preferable to use phytic acid and / or gluconic acid in terms of having less acidity and not affecting the flavor.
なお、上記酸の添加によるｐＨの調整は、上記酸を上記乳原料自体に添加することにより行ってもよいし、上記乳原料と、質量平均分子量２０万以下のデキストラン等の焼菓子用改良材の材料とを混合する際に、又は混合後に上記酸を添加することにより行ってもよい。 The pH adjustment by the addition of the acid may be performed by adding the acid to the milk raw material itself, or an improved material for baked goods such as the milk raw material and dextran having a mass average molecular weight of 200,000 or less. The above acid may be added at the time of mixing with the material or after the mixing.
また、本発明では、焼菓子の歯切れをさらに向上させることができる点で、上記の乳原料に、リン脂質含有量１質量部あたり、好ましくは０．０１〜１質量部、より好ましくは０．０２〜０．５質量部、さらに好ましくは０．０５〜０．３質量部のカルシウム塩を添加しても良い。 Moreover, in this invention, the point which can improve the crispness of baked confectionery further, Preferably it is 0.01-1 mass part per 1 mass part of phospholipid content, More preferably, it is 0.00. You may add 02-0.5 mass part, More preferably, 0.05-0.3 mass part calcium salt.
上記カルシウム塩としては塩化カルシウム、乳酸カルシウム、リン酸カルシウム、グルコン酸カルシウム、クエン酸カルシウム、炭酸カルシウム、グルタミン酸カルシウム、アスコルビン酸カルシウム等が例示され、このうち１種又は２種以上を組み合わせて用いることができるが、本発明においては得られる焼菓子用改良材の風味が良好である点で塩化カルシウム及び／又は乳酸カルシウムを使用することが好ましい。 Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of these can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate because the flavor of the improving material for baked confectionery obtained is good.
また、本発明で用いる上記の乳原料は、焼菓子生地への分散性を高めることが可能である点及び得られる焼菓子の歯切れをより向上させることができる点で、均質化処理を行なったものであることが好ましい。とくに上記リゾ化処理、酸処理、カルシウム塩添加を行なう場合は、その効果を高めるために均質化処理を行なうことが特に好ましい。均質化処理は１回でも良く、２回以上行っても良い。また、粘性が高いなどの場合は、加水により粘度を調整してから均質化処理を行なってもよい。該均質化処理に用いられる均質化機としては、例えば、ケトル型チーズ乳化釜、ステファンミキサーの様な高速せん断乳化釜、スタティックミキサー、インラインミキサー、バブル式ホモジナイザー、ホモミキサー、コロイドミル、ディスパーミルなどがあげられる。均質化圧力は特に制限はないが、好ましくは０〜１００ＭＰａである。２段式ホモゲナイザーを用いて均質化処理をする場合は、例えば、１段目３〜１００ＭＰａ、２段目０〜５ＭＰａの均質化圧力にて行っても良い。 In addition, the above milk raw material used in the present invention was subjected to a homogenization treatment in that it is possible to increase dispersibility in the baked confectionery dough and to further improve the crispness of the obtained baked confectionery. It is preferable. In particular, when performing the lysification treatment, acid treatment, and calcium salt addition, it is particularly preferable to perform a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. In addition, when the viscosity is high, the homogenization treatment may be performed after adjusting the viscosity by addition of water. Examples of the homogenizer used for the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.
さらに本発明で用いる上記の乳原料は、ＵＨＴ加熱処理を行っても良い。ＵＨＴ加熱処理の条件としては特に制限はないが、処理温度は好ましくは１２０〜１５０℃であり、処理時間は好ましくは１〜６秒である。
このようにして得られる本発明で用いる上記の乳原料や乳原料加工品は、液状、ペースト状、粉末状、固形状などの状態のものとすることができ、本発明の焼菓子用改良材ではいずれの状態のものでも使用できる。
Further, the above milk raw material used in the present invention may be subjected to UHT heat treatment. The UHT heat treatment conditions are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.
The milk raw material and milk raw material processed product used in the present invention thus obtained can be in a liquid, pasty, powdery, solid, or other state, and the improved material for baked confectionery of the present invention Then, it can be used in any state.
本発明の焼菓子用改良材は、上記質量平均分子量２０万以下のデキストラン、高度分岐環状デキストリン、乳固形分中のリン脂質の含有量が２質量％以上である乳原料、水、油脂以外に、必要に応じその他の成分を含有させることができる。該その他の成分としては例えば、ゲル化剤や安定剤、乳化剤、金属イオン封鎖剤、糖類・甘味料、澱粉類、蛋白質、乳固形分中のリン脂質の含有量が２質量％以上である乳原料以外の乳や乳製品、卵製品、穀類、無機塩、有機酸塩、キモシン等の蛋白質分解酵素、トランスグルタミナーゼ、ラクターゼ（β−ガラクトシダーゼ）、α―アミラーゼ、グルコアミラーゼ等の糖質分解酵素、ジグリセライド、植物ステロール、植物ステロールエステル、果汁、濃縮果汁、果汁パウダー、乾燥果実、果肉、野菜、野菜汁、香辛料、香辛料抽出物、ハーブ、高度分岐環状デキストリン以外のデキストリン類、カカオ及びカカオ製品、コーヒー及びコーヒー製品、その他各種食品素材、着香料、苦味料、調味料等の呈味成分、着色料、保存料、酸化防止剤、ｐＨ調整剤、強化剤等を配合してもよい。 The improved material for baked confectionery of the present invention includes dextran having a mass average molecular weight of 200,000 or less, highly branched cyclic dextrin, milk raw material having a phospholipid content of 2% by mass or more in milk solids, water, and fats and oils. If necessary, other components can be contained. Examples of the other ingredients include gelling agents, stabilizers, emulsifiers, sequestering agents, sugars / sweeteners, starches, proteins, and phospholipid content in milk solids of 2% by mass or more. Non-raw materials such as milk and dairy products, egg products, cereals, inorganic salts, organic acid salts, chymosin and other proteolytic enzymes, transglutaminase, lactase (β-galactosidase), α-amylase, glucoamylase and other carbohydrate degrading enzymes, Diglyceride, plant sterol, plant sterol ester, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, fruit, vegetable, vegetable juice, spice, spice extract, herb, dextrins other than highly branched cyclic dextrin, cacao and cacao products, coffee And coffee products, other food ingredients, flavoring ingredients, bittering agents, seasonings, etc., coloring agents, preservatives, antioxidants , PH adjusting agents, reinforcing agents and the like may be blended.
上記ゲル化剤や安定剤としては、アルギン酸、アルギン酸塩、ペクチン、ＬＭペクチン、ＨＭペクチン、海藻抽出物、海藻エキス、寒天、グルコマンナン、ローカストビーンガム、グアーガム、ジェランガム、タラガントガム、キサンタンガム、カラギーナン、カードラン、タマリンドシードガム、カラヤガム、タラガム、トラガントガム、アラビアガム、カシアガムが挙げられる。本発明では、上記ゲル化剤や安定剤の中から選ばれた１種または２種以上を用いることができる。 Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curd Examples include orchids, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In this invention, 1 type (s) or 2 or more types selected from the said gelatinizer and stabilizer can be used.
ただし本発明では、得られる焼菓子の食感が歯切れや口どけの悪いものになることを避けるため、上記質量平均分子量２０万以下のデキストランと高度分岐環状デキストリンを合計した含有量以上のゲル化剤や安定剤は使用しないことが好ましい。 However, in the present invention, in order to avoid the texture of the resulting baked confectionery becoming crisp and unsatisfactory, the gelation is greater than the total content of dextran having a mass average molecular weight of 200,000 or less and a highly branched cyclic dextrin. It is preferable not to use any agent or stabilizer.
上記乳化剤としては、レシチン、酵素処理レシチンなどの天然乳化剤、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタン脂肪酸エステル等の合成乳化剤が挙げられる。本発明では、上記の乳化剤の中から選ばれた１種または２種以上を用いることができる。乳化剤を多く用いると風味に影響することから、本発明の改良材における乳化剤の含有量は１質量％以下であることが好ましく、０．１質量%以下であることがより好ましく、焼菓子生地における本発明の改良材由来の乳化剤の含有量は、０．１質量％以下であることが好ましい。 Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Examples include synthetic emulsifiers such as sucrose acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester. In this invention, 1 type (s) or 2 or more types selected from said emulsifier can be used. Since the use of a large amount of emulsifier affects the flavor, the content of the emulsifier in the improved material of the present invention is preferably 1% by mass or less, more preferably 0.1% by mass or less, and in the baked confectionery dough. The content of the emulsifier derived from the improving material of the present invention is preferably 0.1% by mass or less.
上記糖類としては、ブドウ糖、果糖、ショ糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、オリゴ糖、還元糖ポリデキストロース、ソルビトール、還元乳糖、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖等が挙げられる。また、上記甘味料としては、スクラロース、アセスルファムカリウム、ステビア、アスパルテーム等が挙げられる。本発明では、上記の糖類・甘味料の中から選ばれた１種または２種以上を用いることができる。 Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Examples include xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In this invention, 1 type (s) or 2 or more types selected from said saccharide | sugar and a sweetener can be used.
本発明の焼菓子用改良材中、質量平均分子量２０万以下のデキストラン、高度分岐環状デキストリン、乳固形分中のリン脂質の含有量が２質量％以上である乳原料、水及び油脂以外のその他の成分は、本発明の効果を損ねない範囲で任意の量で用いることができるが、好ましくは当該その他の成分は合計で、焼菓子用改良材中１０質量％以下であることが好ましく、５質量％以下であることがより好ましい。 In the improved material for baked confectionery of the present invention, dextran having a mass average molecular weight of 200,000 or less, highly branched cyclic dextrin, milk raw material having a phospholipid content of 2% by mass or more in milk solids, water and other fats and oils These components can be used in any amount within a range that does not impair the effects of the present invention, but preferably the other components in total are preferably 10% by mass or less in the baked confectionery improving material. It is more preferable that the amount is not more than mass%.
本発明の焼菓子用改良材の製造方法としては特に制限されず、公知の方法を使用することができる。
例えば、本発明の焼菓子用改良材の形態が顆粒状、あるいは粉末状の場合は、粉体混合用混合機を使用し、各原料を混合することによって得る方法や、各原料を含有する水溶液や懸濁液あるいは水中油型乳化物を製造後、スプレードライやフリーズドライ等により粉末化する方法を挙げることができる。
It does not restrict | limit especially as a manufacturing method of the improving material for baked goods of this invention, A well-known method can be used.
For example, when the form of the improved material for baked confectionery of the present invention is in the form of granules or powder, a method obtained by mixing each raw material using a powder mixing mixer, or an aqueous solution containing each raw material Or a suspension or an oil-in-water emulsion, and then powdered by spray drying or freeze drying.
また、本発明の焼菓子用改良材の形態が液状、流動状、あるいはペースト状の場合は、水や食用油脂等に各原料を溶解又は分散し、必要に応じ、さらに均質化することによって得ることができる。水を使用する場合を例に挙げると、まず水に、質量平均分子量２０万以下のデキストランを溶解し、必要に応じさらにその他の水溶性の原料を溶解させた水性相（水相）を用意する。そして、この水性相を殺菌することが好ましい。なお、本発明における殺菌には滅菌も含む。 Moreover, when the form of the improving material for baked confectionery according to the present invention is liquid, fluid, or pasty, it is obtained by dissolving or dispersing each raw material in water, edible fat or the like, and further homogenizing as necessary. be able to. Taking the case of using water as an example, first, an aqueous phase (aqueous phase) in which dextran having a mass average molecular weight of 200,000 or less is dissolved in water and other water-soluble raw materials are further dissolved as necessary is prepared. . And it is preferable to sterilize this aqueous phase. The sterilization in the present invention includes sterilization.
該殺菌は、インジェクション式、インフュージョン式等の直接加熱方式、あるいはプレート式・チューブラー式・掻き取り式等の間接加熱方式を用いたＵＨＴ・ＨＴＳＴ・バッチ式、レトルト、マイクロ波加熱等の加熱滅菌もしくは加熱殺菌処理、あるいは直火等の加熱調理により行うことができる。そして冷却することにより、本発明の焼菓子用改良材が得られる。 The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using direct heating method such as injection type, infusion type or indirect heating type such as plate type, tubular type, scraping type, etc. It can be performed by sterilization or heat sterilization treatment, or cooking such as open flame. And the improved material for baked confectionery of this invention is obtained by cooling.
また、殺菌する前又は後で、ホモジナイザーにより均質化しても良い。均質化処理を行う場合の均質化圧力は、３ＭＰａ〜３０ＭＰａとするのが好ましい。
次に、本発明の焼菓子用改良材が油脂（油性相）を含有する場合であって、その形態が油中水型の場合の好ましい製造方法を説明する。
Moreover, you may homogenize with a homogenizer before or after disinfection. The homogenization pressure when the homogenization treatment is performed is preferably 3 MPa to 30 MPa.
Next, a preferable production method in the case where the improving material for baked confectionery of the present invention contains fats and oils (oil-based phase) and the form thereof is a water-in-oil type will be described.
詳しくは、まず水に、質量平均分子量２０万以下のデキストランを溶解し、必要に応じさらにその他の水溶性の原料を溶解させた水性相（水相）を用意する。一方、食用油脂に油溶性の原料を溶解させた油性相（油相）を用意する。そして、この水性相と油性相を、好ましくは４５〜７５℃で予備乳化し、油中水型の予備乳化物を得る。次いでこの予備乳化物を殺菌することが好ましい。なお、本発明における殺菌には滅菌も含む。殺菌方法は、タンクでのバッチ式、プレート型熱交換機や掻き取り式熱交換機を用いた連続式等の何れの方法を用いてもよい。 Specifically, first, an aqueous phase (aqueous phase) in which dextran having a mass average molecular weight of 200,000 or less is dissolved in water and other water-soluble raw materials are further dissolved as necessary is prepared. On the other hand, an oily phase (oil phase) in which an oil-soluble raw material is dissolved in edible fat is prepared. And this aqueous phase and an oil phase are pre-emulsified preferably at 45-75 degreeC, and the water-in-oil type pre-emulsion is obtained. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization. The sterilization method may be any method such as a batch method using a tank, a continuous method using a plate type heat exchanger or a scraping type heat exchanger.
次に、冷却し、結晶化する。好ましくは冷却可塑化する。冷却条件は、好ましくは−０．５℃／分以上、さらに好ましくは−１℃／分以上とする。この際、徐冷却よりも、急速冷却の方が好ましい。なお、冷却可塑化する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンピネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。 Next, it is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −1 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled and plasticized include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler. A combination with a compressor is also included.
本発明の焼菓子用改良材を製造する際の何れかの工程で、窒素、空気等を含気させてもよい。 Nitrogen, air, or the like may be included in any step during the production of the improved baked confectionery material of the present invention.
次に、本発明の焼菓子用改良材が油脂（油性相）を含有する場合であって、その形態が水中油型の場合の好ましい製造方法を説明する。
詳しくは、まず水に、分子量２０万以下のデキストランを溶解し、必要に応じさらにその他の水溶性の原料を溶解させた水性相（水相）を用意する。一方、食用油脂に油溶性の原料を溶解させた油性相（油相）を用意する。そして、この水性相と油性相を、好ましくは４５℃〜７５℃で予備乳化し、水中油型の予備乳化物を得る。次いでこの予備乳化物を殺菌することが好ましい。なお、本発明における殺菌には滅菌も含む。
Next, the preferable manufacturing method in the case where the improving material for baked confectionery of the present invention contains fats and oils (oil-based phase) and the form thereof is an oil-in-water type will be described.
Specifically, first, an aqueous phase (aqueous phase) in which dextran having a molecular weight of 200,000 or less is dissolved in water and other water-soluble raw materials are further dissolved as necessary is prepared. On the other hand, an oily phase (oil phase) in which an oil-soluble raw material is dissolved in edible fat is prepared. The aqueous phase and the oily phase are pre-emulsified preferably at 45 to 75 ° C. to obtain an oil-in-water type pre-emulsion. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization.
該殺菌は、インジェクション式、インフュージョン式等の直接加熱方式、あるいはプレート式・チューブラー式・掻き取り式等の間接加熱方式を用いたＵＨＴ・ＨＴＳＴ・バッチ式、レトルト、マイクロ波加熱等の加熱滅菌もしくは加熱殺菌処理、あるいは直火等の加熱調理により行うことができる。そして冷却することにより、本発明の焼菓子用改良材が得られる。
また、殺菌する前又は後で、ホモジナイザーにより均質化しても良い。均質化処理を行う場合の均質化圧力は、３ＭＰａ〜３０ＭＰａとするのが好ましい。
The sterilization is performed by heating such as UHT / HTST / batch type, retort, microwave heating, etc. using direct heating method such as injection type, infusion type or indirect heating type such as plate type, tubular type, scraping type, etc. It can be performed by sterilization or heat sterilization treatment, or cooking such as open flame. And the improved material for baked confectionery of this invention is obtained by cooling.
Moreover, you may homogenize with a homogenizer before or after disinfection. The homogenization pressure when the homogenization treatment is performed is preferably 3 MPa to 30 MPa.
次に、本発明の焼菓子生地について説明する。
本発明の焼菓子生地は、本発明の焼菓子用改良材を焼菓子生地に含まれる穀粉類１００質量部に対し、質量平均分子量２０万以下のデキストランが０．０１質量部〜０．８質量部、好ましくは０．０２質量部〜０．５質量部、より好ましくは０．０３質量部〜０．２質量部となる量を含有するものである。
Next, the baked confectionery dough of the present invention will be described.
In the baked confectionery dough of the present invention, the dextran having a mass average molecular weight of 200,000 or less is 0.01 parts by mass to 0.8 parts by mass with respect to 100 parts by mass of the flour contained in the baked confectionery dough. Part, preferably 0.02 parts by mass to 0.5 parts by mass, more preferably 0.03 parts by mass to 0.2 parts by mass.
上記穀粉類としては、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉などの小麦粉類、ライ麦粉、大麦粉、米粉などのその他の穀粉類、アーモンド粉、へーゼルナッツ粉、カシュ―ナッツ粉、オーナッツ粉、松実粉などの堅果粉、コーンスターチ、タピオカ澱粉、小麦澱粉、甘藷澱粉、サゴ澱粉、米澱粉などの澱粉や、これらの澱粉をアミラーゼなどの酵素で処理したものや、α化処理、分解処理、エーテル化処理、エステル化処理、架橋処理、グラフト化処理などの中から選ばれた１種又は２種以上の処理を施した化工澱粉等が挙げられる。
本発明の焼菓子生地では、穀粉類中、好ましくは小麦粉類を５０質量％以上、より好ましくは７０質量％以上、さらに好ましくは９０質量％以上、特に好ましくは１００質量％使用する。
Examples of the flours include flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, other flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew ―Nut flour, nutnut flour, pine nut flour and other nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, and other starches treated with enzymes such as amylase, Examples thereof include modified starches and the like that have been subjected to one or more treatments selected from alpha treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment and the like.
In the baked confectionery dough of the present invention, the flour is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, and particularly preferably 100% by mass.
なお、本発明の焼菓子用改良材が高度分岐環状デキストリンを含有する場合は、焼菓子生地に含まれる穀粉類１００質量部に対し、高度分岐環状デキストリンが０．０２質量部〜２．０質量部、好ましくは０．０３質量部〜１．５質量部となる量であることが好ましい。 In addition, when the improving material for baked goods of this invention contains highly branched cyclic dextrin, highly branched cyclic dextrin is 0.02 mass part-2.0 mass with respect to 100 mass parts of flour contained in baked confectionery dough. Part, preferably 0.03 to 1.5 parts by mass.
なお、本発明の焼菓子用改良材が乳固形分中のリン脂質の含有量が２質量％以上である乳原料を含有する場合は、焼菓子生地に含まれる穀粉類１００質量部に対し、乳固形分が０．０２質量部〜０．４質量部、好ましくは０．０３質量部〜０．３質量部となる量であることが好ましい。 In addition, when the improved material for baked confectionery of the present invention contains a milk raw material having a phospholipid content of 2% by mass or more in the milk solid content, with respect to 100 parts by mass of flour contained in the baked confectionery dough, It is preferable that the milk solid content is 0.02 parts by mass to 0.4 parts by mass, preferably 0.03 parts by mass to 0.3 parts by mass.
上記の焼菓子生地としては、例えば、クッキー生地、ビスケット生地、ショートブレッド生地、クラッカー生地等様々なタイプの焼菓子類の生地に用いることができるが、好ましくは焼菓子として水分含量が１０質量％未満、より好ましくは７質量％未満、さらに好ましくは５質量％未満となる焼菓子生地に用いる。焼菓子生地における本発明の焼菓子用改良材及び穀粉類以外の成分としては、卵類（卵や卵製品）、乳類（乳や乳製品）、油脂又はそれを用いたマーガリンやショートニング等の油脂組成物、糖類が挙げられる。そのほかにも、上記の焼菓子用改良材に含まれていても良いその他の成分として挙げた任意の成分を用いることができる。
焼菓子生地の製造方法としては、本発明の焼菓子用改良材を用いる点以外一般的な焼菓子生地の製造方法と同様であり、例えば、マーガリンやショートニング等に糖類を加えてクリーミングし、ここに、本発明の焼菓子用改良材、卵類、乳類等を配合して混合後、小麦粉等の穀粉類を軽く混合して製造されるシュガーバッター法や、マーガリンやショートニングに穀粉類を加えてクリーミングし、ここに、本発明の焼菓子用改良材、糖類、卵類、乳類等を配合、混合して製造されるフラワーバッター法、あるいは、オールインミックス法、卵白別立て法等によって得ることができる。
なお、得られた本発明の焼菓子用改良材は、冷蔵、冷凍保存することが可能である。
As the baked confectionery dough, for example, it can be used for various types of baked confectionery doughs such as cookie dough, biscuit dough, shortbread dough, cracker dough, etc. It is used for baked confectionery dough that is less than, more preferably less than 7% by mass, and even more preferably less than 5% by mass. Ingredients other than the improved material for baked confectionery and flour of the present invention in baked confectionery dough include eggs (eggs and egg products), milk (milk and dairy products), fats and oils or margarines and shortenings using the same. An oil-and-fat composition and a saccharide are mentioned. In addition, any components listed as other components that may be contained in the baked confectionery improving material can be used.
The method for producing baked confectionery dough is the same as the method for producing general baked confectionery dough except that the improved material for baked confectionery of the present invention is used. For example, a sugar is added to margarine, shortening, etc. After adding and mixing the improved material for baked confectionery of the present invention, eggs, milk, etc., and adding the flour to the sugar batter method, which is manufactured by lightly mixing flour such as flour, or margarine or shortening Creamed and mixed with the improved material for baked confectionery of the present invention, sugar, eggs, milk, etc., mixed and produced by the flower batter method, or the all-in-mix method, the egg white separation method, etc. Can be obtained.
In addition, the obtained improved material for baked confectionery of the present invention can be refrigerated and stored frozen.
次に、本発明の焼菓子について説明する。
本発明の焼菓子は上記焼菓子生地を必要に応じて成形し、焼成したものである。
成型は、ワイヤーカット成型、モールド成型、棒状成型、デポジット成型、シート成型等のいずれでもよく、また、機械成型、手成型の別は問わない。
そして、焼成する。焼成時間は、焼菓子生地の水分が逸散し、軽い食感になるまで行う。
焼成温度は、一般的には１８０〜２１０℃程度の焼成時間が汎用されるが、１５０℃付近や１２０℃付近での焼成、又は１００℃付近で乾燥焼きしてもよい。
Next, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention is obtained by forming and baking the baked confectionery dough as necessary.
The molding may be any of wire cut molding, mold molding, rod molding, deposit molding, sheet molding, and the like, and it does not matter whether it is mechanical molding or manual molding.
Then, it is fired. The baking is performed until the moisture of the baked confectionery material is dissipated and a light texture is obtained.
As the firing temperature, a firing time of about 180 to 210 ° C. is generally used, but firing at around 150 ° C. or around 120 ° C. or dry baking around 100 ° C. may be used.
最後に本発明の焼菓子の改良方法及び本発明の焼菓子の製造方法について述べる。
本発明の焼菓子の改良方法は、焼菓子生地に含まれる穀粉類１００質量部に対し、質量平均分子量２０万以下のデキストランを０．０１質量部〜０．８質量部、好ましくは０．０２質量部〜０．５質量部、より好ましくは０．０３質量部〜０．２質量部添加するものである。本発明の焼菓子の改良方法は、質量平均分子量２０万以下のデキストランを用いることにより、得られる焼菓子の歯切れ及び／又は口どけを向上させることができる。
なお、本発明の焼菓子の改良方法において、質量平均分子量２０万以下のデキストランに加え、高度分岐環状デキストリン及び／又は乳固形分中のリン脂質の含有量が２質量％以上である乳原料を併用する場合は、それらのデキストランとの添加量の比は上述のとおりであるが、さらに以下の条件をあわせもつことが好ましい。
高度分岐環状デキストリンを使用する場合、焼菓子生地に含まれる穀粉類１００質量部に対し、０．０２質量部〜２．０質量部、好ましくは０．０３質量部〜１．５質量部となる量を添加することが好ましい。
また本発明の焼菓子の製造方法は、質量平均分子量２０万以下のデキストランを上述した量で含有する焼菓子生地を製造する工程と、該焼菓子生地を焼成する工程とを有するものである。焼菓子生地を製造する方法及び焼菓子生地を焼成する方法については、本発明の焼菓子生地及び焼菓子の説明として上記で述べたことが全て当てはまる。
Finally, the method for improving the baked confectionery of the present invention and the method for producing the baked confectionery of the present invention will be described.
The improvement method of the baked confectionery of this invention is 0.01 mass part-0.8 mass part of the dextran whose mass mean molecular weight is 200,000 or less with respect to 100 mass parts of flour contained in baked confectionery dough, Preferably it is 0.02. It is added by mass parts to 0.5 mass parts, more preferably 0.03 mass parts to 0.2 mass parts. The method for improving baked confectionery of the present invention can improve the crispness and / or mouthfeel of the baked confectionery obtained by using dextran having a mass average molecular weight of 200,000 or less.
In addition, in the method for improving baked confectionery of the present invention, in addition to dextran having a mass average molecular weight of 200,000 or less, a milk raw material having a highly branched cyclic dextrin and / or a phospholipid content in milk solids of 2% by mass or more. When used in combination, the ratio of the amount added to dextran is as described above, but it is preferable to have the following conditions.
When using highly branched cyclic dextrin, it becomes 0.02 to 2.0 parts by mass, preferably 0.03 to 1.5 parts by mass, with respect to 100 parts by mass of flour contained in the baked confectionery dough. It is preferred to add an amount.
Moreover, the manufacturing method of the baked confectionery of this invention has the process of manufacturing the baked confectionery dough containing the dextran of the mass mean molecular weight 200,000 or less in the quantity mentioned above, and the process of baking this baked confectionery dough. Regarding the method for producing the baked confectionery dough and the method for baking the baked confectionery dough, all described above as the description of the baked confectionery dough and the baked confectionery of the present invention are all applicable.
乳固形分中のリン脂質の含有量が２質量％以上である乳原料を使用する場合、焼菓子生地に含まれる穀粉類１００質量部に対し、乳固形分として０．０２質量部〜０．４質量部、好ましくは０．０３質量部〜０．３質量部となる量を添加することが好ましい。 When using the milk raw material whose content of the phospholipid in milk solid content is 2 mass% or more, with respect to 100 mass parts of flour contained in baked confectionery dough, 0.02 mass part-0.00 of milk solid content. It is preferable to add an amount of 4 parts by mass, preferably 0.03 parts by mass to 0.3 parts by mass.
以下、本発明を実施例により更に詳細に説明するが、本発明はこれらの実施例により何ら制限されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.
＜焼菓子用改良材の製造＞
〔実施例１〕
質量平均分子量１万のデキストラン（名糖産業製）２質量部を水道水９８質量部に溶解し、これを本発明の焼菓子用改良材１とした。
<Manufacture of improved baked goods>
[Example 1]
2 parts by mass of dextran (manufactured by Meisei Sangyo) having a mass average molecular weight of 10,000 was dissolved in 98 parts by mass of tap water, and this was used as the improved material 1 for baked confectionery of the present invention.
〔実施例２〕
質量平均分子量４万のデキストラン（名糖産業製）２質量部を水道水９８質量部に溶解し、これを本発明の焼菓子用改良材２とした。
[Example 2]
2 parts by mass of dextran having a mass average molecular weight of 40,000 (manufactured by Meisei Sangyo) was dissolved in 98 parts by mass of tap water, and this was used as the improved material 2 for baked goods of the present invention.
〔実施例３〕
質量平均分子量２０万のデキストラン（名糖産業製）２質量部を水道水９８質量部に溶解し、これを本発明の焼菓子用改良材３とした。
Example 3
2 parts by mass of dextran having a mass average molecular weight of 200,000 (manufactured by Meisei Sangyo) was dissolved in 98 parts by mass of tap water, and this was used as the improved material 3 for baked goods of the present invention.
〔比較例１〕
質量平均分子量５０万のデキストラン２質量部を水道水９８質量部に溶解し、これを比較例の焼菓子用改良材４とした。
[Comparative Example 1]
2 parts by mass of dextran having a mass average molecular weight of 500,000 was dissolved in 98 parts by mass of tap water, and this was used as a baked confectionery improving material 4 of a comparative example.
〔比較例２〕
質量平均分子量５００万のデキストラン２質量部を水道水９８質量部に溶解し、これを比較例の焼菓子用改良材５とした。
[Comparative Example 2]
2 parts by mass of dextran having a mass average molecular weight of 5,000,000 was dissolved in 98 parts by mass of tap water, and this was used as the improved material 5 for baked confectionery of Comparative Example.
〔実施例４〕
質量平均分子量４万のデキストラン（名糖産業製）４質量部、クリームからバターオイルを製造する際に生じる水相成分の濃縮物（乳固形分３８質量％、乳固形分中のリン脂質の含有量９．８質量％）１０質量部に水８６質量部を添加し、さらにこれをホモゲナイザーにて均質化圧力３ＭＰａにて均質化後、ＵＨＴ加熱処理（１４２℃、４秒）を行った。そして、再度、ホモゲナイザーにて均質化圧力１２ＭＰａにて均質化を行った。これを５〜１０℃に冷却し本発明の焼菓子用改良材６を得た。
Example 4
4 parts by weight of dextran having a mass average molecular weight of 40,000 (manufactured by Meito Sangyo), concentrate of water phase component produced when producing butter oil from cream (milk solid content: 38% by mass, phospholipid content in milk solid content) 86 parts by mass of water was added to 10 parts by mass of the amount (9.8% by mass), and further homogenized with a homogenizer at a homogenization pressure of 3 MPa, followed by UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10 degreeC and the improving material 6 for baked goods of this invention was obtained.
〔実施例５〕
質量平均分子量４万のデキストラン（名糖産業製）４質量部、クリームからバターオイルを製造する際に生じる水相成分の濃縮物（乳固形分３８質量％、乳固形分中のリン脂質の含有量９．８質量％）１０質量部に水８５．９７質量部を添加し、さらにフィチン酸０.０３質量部を添加して、ｐＨを５．５に調整した。さらにこれをホモゲナイザーにて均質化圧力３ＭＰａにて均質化後、ＵＨＴ加熱処理（１４２℃、４秒）を行った。そして、再度、ホモゲナイザーにて均質化圧力１２ＭＰａにて均質化を行った。これを５〜１０℃に冷却し本発明の焼菓子用改良材７を得た。
Example 5
4 parts by weight of dextran having a mass average molecular weight of 40,000 (manufactured by Meito Sangyo), concentrate of water phase component produced when producing butter oil from cream (milk solid content: 38% by mass, phospholipid content in milk solid content) The amount was adjusted to pH 5.5 by adding 85.97 parts by mass of water to 10 parts by mass and further adding 0.03 parts by mass of phytic acid. Further, this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10 degreeC and the improving material 7 for baked confectionery of this invention was obtained.
〔実施例６〕
クリームからバターオイルを製造する際に生じる水相成分の濃縮物の配合量を１０質量部から７．２質量部に、水の配合量を８５．９７質量部から８８．７８質量部に、フィチン酸の添加量を０．０３質量部から０．０２質量部に変更してｐＨを５．５に調整した以外は実施例５と同様の配合・製法で本発明の焼菓子用改良材８を得た。
Example 6
From 10 parts by weight to 7.2 parts by weight of water phase component concentrate produced when producing butter oil from cream, from 85.97 parts by weight to 88.78 parts by weight of water, The improved material 8 for baked confectionery of the present invention was prepared in the same manner as in Example 5 except that the acid addition amount was changed from 0.03 parts by mass to 0.02 parts by mass and the pH was adjusted to 5.5. Obtained.
〔実施例７〕
クリームからバターオイルを製造する際に生じる水相成分の濃縮物の配合量を１０質量部から４質量部に、水の配合量を８５．９７質量部から９１．９９質量部に、フィチン酸の添加量を０．０３質量部から０．０１質量部に変更してｐＨを５．５に調整した以外は実施例５と同様の配合・製法で本発明の焼菓子用改良材９を得た。
Example 7
From 10 parts by weight to 4 parts by weight of the aqueous phase component concentrate produced when producing butter oil from the cream, from 85.97 parts by weight to 91.99 parts by weight of water, The improved material 9 for baked confectionery of the present invention was obtained by the same composition and production method as Example 5 except that the addition amount was changed from 0.03 parts by mass to 0.01 parts by mass and the pH was adjusted to 5.5. .
〔実施例８〕
質量平均分子量４万のデキストラン（名糖産業製）２質量部、高度分岐環状デキストリン（商品名「クラスターデキストリン」（江崎グリコ製、登録商標））４質量部、クリームからバターオイルを製造する際に生じる水相成分の濃縮物（乳固形分３８質量％、乳固形分中のリン脂質の含有量９．８質量％）４質量部に水８９．９９質量部を添加し、さらにフィチン酸０．０１質量部を添加してｐＨを５．５に調整した。さらにこれをホモゲナイザーにて均質化圧力３ＭＰａにて均質化後、ＵＨＴ加熱処理（１４２℃、４秒）を行った。そして、再度、ホモゲナイザーにて均質化圧力１２ＭＰａにて均質化を行った。これを５〜１０℃に冷却し本発明の焼菓子用改良材１０を得た。
Example 8
When producing butter oil from 2 parts by weight of dextran having a mass average molecular weight of 40,000 (manufactured by Meisei Sangyo), 4 parts by weight of highly branched cyclic dextrin (trade name “Cluster Dextrin” (manufactured by Ezaki Glico, registered trademark)), cream 89.9 parts by weight of water is added to 4 parts by weight of the resulting aqueous phase component concentrate (milk solids 38% by weight, phospholipid content 9.8% by weight in milk solids), and phytic acid is added in an amount of 0. 01 parts by mass was added to adjust the pH to 5.5. Further, this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5-10 degreeC and the baked goods improvement material 10 of this invention was obtained.
〔実施例９〕
高度分岐環状デキストリン（商品名「クラスターデキストリン」（江崎グリコ製））の配合量を４質量部から１．６質量部に、水の配合量を８９．９９質量部から９２．３９質量部に変更した以外は実施例８と同様の配合・製法で本発明の焼菓子用改良材１１を得た。
Example 9
The blending amount of highly branched cyclic dextrin (trade name “Cluster dextrin” (manufactured by Ezaki Glico)) was changed from 4 parts by weight to 1.6 parts by weight, and the blending amount of water was changed from 89.99 parts by weight to 92.39 parts by weight. Except that, the improved material 11 for baked confectionery of the present invention was obtained by the same composition and production method as in Example 8.
〔比較例３〕
質量平均分子量１万のデキストラン２質量部をデキストリン２質量部に変更した以外は実施例１と同様にして、これを比較例の焼菓子用改良材１２とした。
[Comparative Example 3]
This was used as a baked confectionery improving material 12 of a comparative example in the same manner as in Example 1 except that 2 parts by mass of dextran having a mass average molecular weight of 10,000 was changed to 2 parts by mass of dextrin.
＜焼菓子の製造＞［実施例１０〜２３、比較例４〜６］
上記焼菓子用改良材１〜１２を用いて、［表１］に示す配合及び下記製法により型抜きクッキー生地を製造した。
<Manufacture of baked confectionery> [Examples 10 to 23, Comparative Examples 4 to 6]
Using the baked confectionery improving materials 1 to 12, die-cut cookie dough was produced by the formulation shown in [Table 1] and the following production method.
（製法）
卓上ミキサー（ケンウッドミキサー）にショートニング及び上白糖を投入し、軽く混合した後、中速で２分クリーミングした。次いで、あらかじめ水、焼菓子用改良材（焼菓子用改良材１〜１２のいずれか）を混合した水相を少しずつ加えて攪拌・混合した（比重：０．９）。さらに薄力粉及び重曹を加えた後、低速で１分混合して焼菓子生地である型抜きクッキー生地を得た。得られた型抜きクッキー生地を、厚さ４ミリ、直径４センチの丸型で抜き、オーブン（フジサワ社製）で１８０℃にて１０分焼成した後、２５℃で４０分冷却し、包装して焼菓子である型抜きクッキーを得た。
(Manufacturing method)
Shortening and white sugar were added to a tabletop mixer (Kenwood mixer), lightly mixed, and then creamed for 2 minutes at medium speed. Subsequently, the water phase which mixed water and the improvement material for baked confectionery (any of baked confectionery improvement materials 1-12) previously was added little by little, and was stirred and mixed (specific gravity: 0.9). Furthermore, after adding weak flour and baking soda, it mixed at low speed for 1 minute, and the die-cut cookie dough which is a baked confectionery dough was obtained. The obtained die-cut cookie dough is extracted with a round shape having a thickness of 4 mm and a diameter of 4 cm, baked in an oven (manufactured by Fujisawa) at 180 ° C. for 10 minutes, cooled at 25 ° C. for 40 minutes, and packaged. A die-cut cookie that was baked confectionery was obtained.
焼菓子の評価
得られた本発明の焼菓子である型抜きクッキーと、比較のための焼菓子である型抜きクッキーは、１０人のパネラーにより下記［評価基準］に従って官能評価をさせ、１０人のパネラーの合計点を評価点数とし、結果を下記のようにして〔表２〕に示した。
４４〜５０点：◎+、３７〜４３点：◎、３０〜３６点：○、１５〜２９点：△、１４点以下：×
Evaluation of baked confectionery The die-cut cookie which is the obtained baked confectionery of the present invention and the die-cut cookie which is a baked confectionery for comparison were subjected to sensory evaluation according to the following [Evaluation Criteria] by 10 panelists. The total score of the panelists was taken as the evaluation score, and the results are shown in Table 2 as follows.
44 to 50 points: ◎ +, 37 to 43 points: 、, 30 to 36 points: ○, 15 to 29 points: Δ, 14 points or less: ×
[評価基準]
・ 食感（歯切れ）
５点 …非常にサクサクした食感で、歯切れも良好である。
３点 …サクサクした食感で、歯切れも良好である。
１点…やや硬い食感で、歯切れが悪い。
０点…硬い食感で、歯切れが悪い。
[Evaluation criteria]
・ Texture (crisp)
5 points: Very crispy texture and good crispness.
3 points: A crispy texture and crispness.
1 point… Slightly hard and crisp.
0 points: Hard texture and crispness.
・ 口どけ
５点…非常に口どけが良い。
３点…口どけが良い。
１点…口どけが悪い。
０点…非常に口どけが悪い。
・ Mouth 5 points ... Very good.
3 points ... Good mouth.
1 point ... Bad mouth.
0 points ... Very bad.
・ 異味、雑味
５点…異味、雑味がなく非常に良好である。
３点…異味、雑味がほとんどなく、良好である。
１点…やや異味、雑味が感じられる。
０点…異味、雑味が強く、不良である。
・ Off-taste, miscellaneous taste 5 points: Very good with no off-taste and miscellaneous taste.
3 points: There is almost no off-taste and miscellaneous taste, and it is good.
1 point… Slightly different taste and miscellaneous taste.
0 points: Strong taste and miscellaneous taste, poor.
以上から明らかな通り、質量平均分子量２０万以下のデキストランを含有する改良材１〜３、６〜１１を用いると異味・雑味が少なく、歯切れが良く、口どけ良好な焼菓子が得られることが判る。一方、質量平均分子量２０万以下のデキストランを含有しない比較例である改良材４，５、１２を用いると、歯切れ及び口どけの効果が劣ることが判る。
従って、質量平均分子量２０万以下のデキストランが、焼菓子用改良材として有用であることは明らかである。
As is clear from the above, when improved materials 1 to 3 and 6 to 11 containing dextran having a mass average molecular weight of 200,000 or less are used, a baked confectionery with less off-taste and miscellaneous taste, good crispness and good mouthfeel is obtained. I understand. On the other hand, it can be seen that when the improved materials 4, 5, and 12, which are comparative examples not containing dextran having a mass average molecular weight of 200,000 or less, are used, the effects of crispness and puncture are inferior.
Therefore, it is clear that dextran having a mass average molecular weight of 200,000 or less is useful as an improved material for baked goods.
Claims (7)
A step of manufacturing a baked confectionery dough obtained by adding 0.01 to 0.8 parts by mass of dextran having a mass average molecular weight of 200,000 or less to 100 parts by mass of flour, and a step of baking the baked confectionery dough A method for producing a baked confectionery, comprising:
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