JP2022164958A - Almond poodle alternative texture improving composition and baked confectionery using the same - Google Patents
Almond poodle alternative texture improving composition and baked confectionery using the same Download PDFInfo
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- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 64
- 235000020224 almond Nutrition 0.000 title claims abstract description 64
- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 21
- 241000220304 Prunus dulcis Species 0.000 title 1
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 63
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 10
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 10
- 229940001941 soy protein Drugs 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 26
- 238000002156 mixing Methods 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 6
- 238000002844 melting Methods 0.000 description 12
- 230000008018 melting Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000019710 soybean protein Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 240000008415 Lactuca sativa Species 0.000 description 5
- 235000012045 salad Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 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 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【課題】アーモンドプードルのような食感改良効果を有するアーモンドプードル代替食感改良組成物およびこれを使用した焼き菓子を提供すること。【解決手段】コーンフラワー、粉末状大豆蛋白、デュラム小麦粉からなる群から選択される２種以上の粉状物及び食用油から成るアーモンドプードル代替食感改良組成物であって、配合されている前記各粉状物の配合率は少なくとも２種がそれぞれ粉状物全体中３０質量％以上であり、前記食用油は前記粉状物全体１００質量部に対して８０質量部以上１２０質量部以下であるアーモンドプードル代替食感改良組成物である。また、これを使用した焼き菓子である。【選択図】なし[Problem] To provide an almond flour substitute texture improving composition having the texture improving effect of almond flour, and a baked confectionery using the same. [Solution] The almond flour substitute texture improving composition is composed of two or more powdery materials selected from the group consisting of corn flour, powdered soy protein, and durum wheat flour, and edible oil, in which the blending ratio of at least two of the powdery materials is 30% by mass or more in the total powdery materials, and the edible oil is 80 to 120 parts by mass per 100 parts by mass of the total powdery materials. Also, the baked confectionery using the same. [Selected Drawing] None
Description
本発明は、アーモンドプードル代替食感改良組成物およびこれを使用した焼き菓子に関する。 TECHNICAL FIELD The present invention relates to an almond poodle alternative texture improving composition and a baked confectionery using the same.
アーモンドプードルは、フィナンシェ等の焼き菓子に風味付けや食感改良等を目的として使用されているが、一般に高価であり、また酸化し易いため冷蔵して保存する等取り扱いが容易ではない。
このため、アーモンドプードルの代替品が求められている。
例えば、アーモンドプードルの代替物として、パン粉、オカラ、油分を必須成分として含み、これらを混合し乾燥して粉状にした生地改良剤が知られている。
必要に応じ、呈味原料、フレーバー、色素、乳化安定剤を添加し生地改良剤の構成とするが、アーモンドフレーバーを使用することでアーモンドプードル代替物となる（例えば特許文献１参照）。
Almond poodle is used for the purpose of flavoring and improving the texture of baked confectionery such as financiers, but it is generally expensive and is not easy to handle, such as refrigerated storage because it is easily oxidized.
For this reason, alternatives to almond poodle are sought.
For example, as an alternative to almond poodle, there is known a dough improver containing bread crumbs, bean curd refuse and oil as essential ingredients, which are mixed, dried and powdered.
If necessary, taste raw materials, flavors, pigments, and emulsion stabilizers are added to form a dough improving agent, but by using almond flavor, it becomes an almond poodle substitute (see, for example, Patent Document 1).
前記のとおり、アーモンドプードルに代わる食感改良組成物が求められている。
本発明の目的は、アーモンドプードルのような食感改良効果を有するアーモンドプードル代替食感改良組成物およびこれを使用した焼き菓子を提供することである。
As noted above, there is a need for a texture-improving composition to replace almond poodle.
An object of the present invention is to provide an almond poodle-alternative texture-improving composition having an almond-poodle-like texture-improving effect and a baked confectionery using the same.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、コーンフラワー、粉末状大豆蛋白、デュラム小麦粉からなる群から選択される２種以上の粉状物及び食用油を特定の割合で混合することで、アーモンドプードルのような食感改良効果を有するアーモンドプードル代替食感改良組成物が得られることを見出し、本発明を完成するに至った。
従って、本発明は、コーンフラワー、粉末状大豆蛋白、デュラム小麦粉からなる群から選択される２種以上の粉状物及び食用油から成るアーモンドプードル代替食感改良組成物であって、配合されている前記各粉状物の配合率は少なくとも２種がそれぞれ粉状物全体中３０質量％以上であり、前記食用油は前記粉状物全体１００質量部に対して８０質量部以上１２０質量部以下であるアーモンドプードル代替食感改良組成物である。
また、これを使用した焼き菓子である。
As a result of extensive research to achieve the above object, the present inventors have found that two or more powders selected from the group consisting of corn flour, powdered soybean protein, and durum wheat flour and edible oil are mixed in a specific proportion. By mixing with, it was found that an almond poodle substitute texture improving composition having an almond poodle-like texture improving effect was obtained, and the present invention was completed.
Accordingly, the present invention provides an almond poodle alternative texture-improving composition comprising two or more powders selected from the group consisting of corn flour, powdered soy protein, and durum wheat flour, and edible oil. The blending ratio of each of the powdery substances is 30% by mass or more in the whole powdery substance, and the edible oil is 80 parts by mass or more and 120 parts by mass or less per 100 parts by mass of the whole powdery substance. It is an almond poodle alternative texture improving composition.
In addition, it is a baked confectionery using this.
本発明のアーモンドプードル代替食感改良組成物を焼き菓子に使用することで、アーモンドプードルを使用したような食感改良効果を得ることができる。
アーモンドフレーバーと併用すれば、アーモンドプードルの代替品として使用できる。
By using the almond poodle alternative texture-improving composition of the present invention in baked confectionery, it is possible to obtain a texture-improving effect similar to that obtained by using almond poodle.
Used in combination with almond flavor, it can be used as an alternative to almond poodle.
以下、本発明を詳細に説明する。
本発明で使用する、コーンフラワー、デュラム小麦粉は、原料となる穀粒を粉砕・篩分けして粉状にすることで調製できるが市販品も使用することができる。
粉末状大豆蛋白は、大豆から大豆油を抽出した後の脱脂大豆を原料とし、精製して粉状にすることで調製できるが市販品も使用することができる。
本発明のアーモンドプードル代替食感改良組成物では、コーンフラワー、粉末状大豆蛋白、デュラム小麦粉からなる群から選択される２種以上の粉状物を少なくとも２種がそれぞれ粉状物全体中３０質量％以上となるように使用する。
粉状物の配合率が３０質量％未満となる場合、例えば、コーンフラワー８０質量部、粉末状大豆蛋白２０質量部を配合した場合は、粉末状大豆蛋白の配合率が２０質量％となり、単独で使用した場合より優れた効果が得られない。
粉状物を２種類配合した場合は、各粉状物は３０質量％以上配合されるが、粉状物を３種類使用する場合は、例えば、コーンフラワー６０質量部、粉末状大豆蛋白１０質量部、デュラム小麦粉３０質量部のように、配合率が３０質量％未満となる粉状物が配合される場合がある。
The present invention will be described in detail below.
The corn flour and durum wheat flour used in the present invention can be prepared by pulverizing and sieving raw material grains into powder, but commercially available products can also be used.
Powdered soybean protein can be prepared by using defatted soybeans after extracting soybean oil from soybeans as a raw material, and refining and pulverizing it, but commercially available products can also be used.
In the almond poodle alternative texture-improving composition of the present invention, at least two types of powdery materials selected from the group consisting of corn flour, powdered soybean protein, and durum wheat flour are each 30 masses in the whole powdery material. % or more.
When the blending ratio of the powdered material is less than 30% by mass, for example, when 80 parts by mass of corn flour and 20 parts by mass of powdered soybean protein are blended, the blending ratio of powdered soybean protein is 20% by mass. No better effect than when used with
When two types of powders are blended, each powder is blended at 30% by mass or more, but when three types of powders are used, for example, 60 parts by mass of corn flour and 10 parts by mass of powdered soy protein and 30 parts by mass of durum wheat flour.
本発明で使用する食用油は、常温（５～３５℃）で液状の食用油であり原料は特に限定されない。
食用油由来の香りをつけたくない場合は、ひまわり、とうもろこし等を原料とするサラダ油が好ましい。
食用油の使用割合は、粉状物全体１００質量部に対して８０質量部以上１２０質量部以下である。
食用油の使用割合が粉状物全体１００質量部に対して８０質量部未満では、口どけが悪くなり不適である。
また、食用油の使用割合が粉状物全体１００質量部に対して１２０質量部を超えると口どけは悪くはならないが、粉状物と食用油が分離し易くなり不適である。
The edible oil used in the present invention is a liquid edible oil at room temperature (5 to 35° C.), and the raw material is not particularly limited.
If you do not want to add a fragrance derived from edible oil, it is preferable to use a salad oil made from sunflower, corn, or the like.
The ratio of the edible oil to be used is 80 parts by mass or more and 120 parts by mass or less with respect to 100 parts by mass of the whole powder.
If the ratio of the edible oil used is less than 80 parts by mass with respect to 100 parts by mass of the whole powdery product, the melting in the mouth becomes poor, which is not suitable.
On the other hand, if the proportion of the edible oil used exceeds 120 parts by mass with respect to 100 parts by mass of the whole powdery substance, the melting in the mouth does not deteriorate, but the powdery substance and the edible oil tend to separate, which is not suitable.
本発明のアーモンドプードル代替食感改良組成物は、粉状物と食用油を均一に混合して調製する。
混合方法は、均一に混合できれば特に限定はないが、少量の場合は、へら、しゃもじ等を使用して手で混ぜることができる。
多量に混合する場合は、リボンミキサー、スクリューミキサー等の粉体・液体混合機が使用できる。
本発明のアーモンドプードル代替食感改良組成物は、アーモンドプードルに比較して酸化され難く常温で１カ月程度保存できる。
The almond poodle alternative texture-improving composition of the present invention is prepared by uniformly mixing powder and edible oil.
The mixing method is not particularly limited as long as it can be uniformly mixed, but in the case of a small amount, it can be mixed by hand using a spatula, a rice scoop, or the like.
When mixing a large amount, a powder/liquid mixer such as a ribbon mixer or a screw mixer can be used.
The almond poodle alternative texture-improving composition of the present invention is less susceptible to oxidation than almond poodle and can be stored at room temperature for about one month.
本発明のアーモンドプードル代替食感改良組成物は、アーモンドプードルを使用する焼き菓子、例えば、フィナンシェ、マドレーヌ等において、アーモンドプードルの一部又は全部の代替として使用でき、アーモンドプードルを使用したときのような食感を得ることができる。
この場合、必要に応じて別途アーモンドフレーバーを使用することで、アーモンドプードルを使用したときのような風味を得ることができる。
これ以外は、従来からアーモンドプードルを使用する焼き菓子に使用されている原材料を限定なく使用できる。
The almond poodle substitute texture-improving composition of the present invention can be used as a partial or complete substitute for almond poodle in baked goods using almond poodle, such as financiers and madeleines. texture can be obtained.
In this case, by using almond flavor separately as necessary, it is possible to obtain a flavor similar to that obtained when using almond poodle.
Other than this, raw materials conventionally used for baked goods using almond poodle can be used without limitation.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［参考例１］フィナンシェ
アーモンドプードル２５質量部、砂糖７５質量部、薄力小麦粉４０質量部、卵白６０質量部を縦型ミキサーで、低速（回転数：１００回転／分）１分間、中速（回転数：１７５回転／分）１分間混ぜ、これに焦がしバター１００質量部を加え、さらに低速（回転数：１００回転／分）１分間混ぜフィナンシェ生地を調製した。
この生地５０ｇをフィナンシェ型に入れ、２００℃で１５分間、オーブンで焼成した後、型から取りだし、フィナンシェを得た。
EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these Examples.
[Reference Example 1] 25 parts by mass of financier almond poodle, 75 parts by mass of sugar, 40 parts by mass of soft wheat flour, and 60 parts by mass of egg white in a vertical mixer at low speed (rotation speed: 100 rpm) for 1 minute, at medium speed ( Rotation speed: 175 rpm) was mixed for 1 minute, 100 parts by mass of burnt butter was added thereto, and the mixture was further mixed at low speed (rotation speed: 100 rpm) for 1 minute to prepare a financier dough.
50 g of this dough was placed in a financier mold, baked in an oven at 200° C. for 15 minutes, and then removed from the mold to obtain a financier.
［実施例１～１０、比較例１～３］フィナンシェ様焼き菓子 粉状物の配合率
表１に示す割合で粉状物とサラダ油を混合しアーモンドプードル代替食感改良組成物を得た。
表中、配合割合の単位は質量部である。
参考例１において、アーモンドプードルに代えて得られたアーモンドプードル代替食感改良組成物を使用し、アーモンドフレーバー０．１質量部を加えた以外は、参考例１と同様にしてフィナンシェ様焼き菓子を得た。
[Examples 1 to 10, Comparative Examples 1 to 3] Financier-like baked confectionery Mixing ratio of powder The powder and salad oil were mixed at the ratio shown in Table 1 to obtain an almond poodle substitute texture improving composition.
In the table, the unit of blending ratio is parts by mass.
A financier-like baked confectionery was prepared in the same manner as in Reference Example 1, except that in Reference Example 1, an almond poodle substitute texture-improving composition obtained instead of almond poodle was used, and 0.1 part by mass of almond flavor was added. Obtained.
得られたフィナンシェ様焼き菓子を以下の評価基準で１０名のパネラーにより評価を行った。
・食感
５点 アーモンドプードルを使用したときとほぼ同じ口溶けで、良い
４点 アーモンドプードルを使用したときよりやや口溶けが劣るが、やや良い
３点 アーモンドプードルを使用したときより口溶けが劣るが許容範囲
２点 アーモンドプードルを使用したときより口溶けが劣り許容範囲外で、悪い
１点 アーモンドプードルを使用したときより口溶けが非常に劣り許容範囲外で、非常に悪い
また、アーモンドプードル代替食感改良組成物を常温で保存し、３０日後に保存性について以下の基準で評価した。
〇 粉状物と食用油が分離していない
× 粉状物と食用油が分離している
得られた評価結果を表１に示す。
表中、評価は点数を付けた人数と平均点を示している。
The obtained financier-like baked confectionery was evaluated by 10 panelists according to the following evaluation criteria.
・Texture 5 points Almost the same melting in the mouth as when using almond poodle, good 4 points Melting in the mouth is slightly worse than when using almond poodle, but slightly better 3 points Melting in the mouth is less than when using almond poodle, but within an acceptable range 2 points Melting in the mouth is inferior to that when almond poodle is used, outside the acceptable range, and is bad 1 point Melting in the mouth is very inferior to when using almond poodle, and is outside the acceptable range, and is very poor Also, almond poodle alternative texture improving composition was stored at room temperature, and after 30 days storage stability was evaluated according to the following criteria.
◯ The powder and edible oil are not separated × The powder and edible oil are separated Table 1 shows the obtained evaluation results.
In the table, the evaluation shows the number of people who scored and the average score.
［実施例１１～１２、比較例４～５］フィナンシェ様焼き菓子 食用油の配合率
表２に示す割合で粉状物とサラダ油を混合しアーモンドプードル代替食感改良組成物を得た。
表中、配合割合の単位は質量部である。
参考例１において、アーモンドプードルに代えて得られたアーモンドプードル代替食感改良組成物を使用し、アーモンドフレーバー０．１質量部を加えた以外は、参考例１と同様にしてフィナンシェ様焼き菓子を得た。
得られたフィナンシェ様焼き菓子を実施例１と同様に評価を行った。
得られた評価結果を表２に示す。
表中、評価は点数を付けた人数と平均点を示している。
[Examples 11 and 12, Comparative Examples 4 and 5] Financier-like baked confectionery Mixing ratio of edible oil Powder and salad oil were mixed at the ratio shown in Table 2 to obtain an almond poodle alternative texture improving composition.
In the table, the unit of blending ratio is parts by mass.
A financier-like baked confectionery was prepared in the same manner as in Reference Example 1, except that in Reference Example 1, an almond poodle substitute texture-improving composition obtained instead of almond poodle was used, and 0.1 part by mass of almond flavor was added. Obtained.
The obtained financier-like baked confectionery was evaluated in the same manner as in Example 1.
Table 2 shows the obtained evaluation results.
In the table, the evaluation shows the number of people who scored and the average score.
比較例５は、保存性が悪く不適であった。 Comparative Example 5 was unsuitable because of poor storage stability.
［参考例２］マドレーヌ
アーモンドプードル２５質量部、砂糖１８０質量部、全卵２１０質量部、はちみつ２５質量部を縦型ミキサーで、低速（回転数：１００回転／分）１分間混ぜ、薄力粉１５０質量部とベーキングパウダー４質量部を篩い合わせたものを加え、低速（約１００回転／分）１分間混ぜ、生クリーム８０質量部、溶かしバター６５質量部を加え、低速（回転数：１００回転／分）１分間混ぜマドレーヌ生地を調製した。
この生地５０ｇをマドレーヌ型に入れ、１９０℃で１５分間、オーブンで焼成した後、型から取りだし、マドレーヌを得た。
[Reference Example 2] 25 parts by mass of madeleine almond poodle, 180 parts by mass of sugar, 210 parts by mass of whole eggs, and 25 parts by mass of honey are mixed with a vertical mixer at low speed (rotation speed: 100 rpm) for 1 minute, and 150 parts by mass of soft flour. and 4 parts by mass of baking powder, mixed at low speed (about 100 rpm) for 1 minute, add 80 parts by mass of fresh cream and 65 parts by mass of melted butter, and mix at low speed (100 rpm). ) Mixed for 1 minute to prepare a madeleine dough.
50 g of this dough was placed in a madeleine mold, baked in an oven at 190° C. for 15 minutes, and then removed from the mold to obtain a madeleine.
［実施例１３～２２、比較例６～８］マドレーヌ様焼き菓子 粉状物の配合率
表３に示す割合で粉状物とサラダ油を混合しアーモンドプードル代替食感改良組成物を得た。
参考例２において、アーモンドプードルを得られたアーモンドプードル代替食感改良組成物に代え、さらにアーモンドフレーバー０．２質量部を加えた以外は、参考例２と同様にしてマドレーヌ様焼き菓子を得た。
[Examples 13 to 22, Comparative Examples 6 to 8] Madeleine-like baked confectionery Mixing ratio of powder The powder and salad oil were mixed at the ratio shown in Table 3 to obtain an almond poodle alternative texture improving composition.
A madeleine-like baked confectionery was obtained in the same manner as in Reference Example 2, except that 0.2 parts by mass of almond flavor was further added in place of the almond poodle substitute texture-improving composition obtained in Reference Example 2. .
得られたマドレーヌ様焼き菓子を以下の評価基準で１０名のパネラーにより評価を行った。
・食感
５点 アーモンドプードルを使用したときとほぼ同じ口溶けで、良い
４点 アーモンドプードルを使用したときよりやや口溶けが劣るが、やや良い
３点 アーモンドプードルを使用したときより口溶けが劣るが許容範囲
２点 アーモンドプードルを使用したときより口溶けが劣り許容範囲外で、悪い
１点 アーモンドプードルを使用したときより口溶けが非常に劣り許容範囲外で、非常に悪い
また、アーモンドプードル代替食感改良組成物を常温で保存し、３０日後に保存性について以下の基準で評価した。
〇 粉状物と食用油が分離していない
× 粉状物と食用油が分離している
得られた評価結果を表３に示す。
表中、評価は点数を付けた人数と平均点を示している。
The resulting madeleine-like baked confectionery was evaluated by a panel of 10 persons according to the following evaluation criteria.
・Texture 5 points Almost the same melting in the mouth as when using almond poodle, good 4 points Melting in the mouth is slightly worse than when using almond poodle, but slightly better 3 points Melting in the mouth is less than when using almond poodle, but within an acceptable range 2 points Melting in the mouth is inferior to that when almond poodle is used, outside the acceptable range, and is bad 1 point Melting in the mouth is very inferior to when using almond poodle, and is outside the acceptable range, and is very poor Also, almond poodle alternative texture improving composition was stored at room temperature, and after 30 days storage stability was evaluated according to the following criteria.
O The powder and the edible oil are not separated × The powder and the edible oil are separated Table 3 shows the obtained evaluation results.
In the table, the evaluation shows the number of people who scored and the average score.
［実施例２３～２４、比較例９～１０］マドレーヌ様焼き菓子 食用油の配合率
表４に示す割合で粉状物とサラダ油を混合しアーモンドプードル代替食感改良組成物を得た。
表中、配合割合の単位は質量部である。
参考例２において、アーモンドプードルに代えて得られたアーモンドプードル代替食感改良組成物を使用し、アーモンドフレーバー０．２質量部を加えた以外は、参考例２と同様にしてフィナンシェ様焼き菓子を得た。
得られたフィナンシェ様焼き菓子を実施例１３と同様に評価を行った。
得られた評価結果を表４に示す。
表中、評価は点数を付けた人数と平均点を示している。
[Examples 23-24, Comparative Examples 9-10] Madeleine-like baked confectionery Mixing ratio of edible oil Powder and salad oil were mixed at the ratios shown in Table 4 to obtain almond poodle alternative texture-improving compositions.
In the table, the unit of blending ratio is parts by mass.
In Reference Example 2, a financier-like baked confectionery was prepared in the same manner as in Reference Example 2, except that the almond poodle substitute texture-improving composition obtained instead of almond poodle was used and 0.2 parts by mass of almond flavor was added. Obtained.
The obtained financier-like baked confectionery was evaluated in the same manner as in Example 13.
Table 4 shows the obtained evaluation results.
In the table, the evaluation shows the number of people who scored and the average score.
比較例１０は、保存性が悪く不適であった。 Comparative Example 10 was unsuitable because of poor storage stability.
本発明のアーモンドプードル代替食感改良組成物はアーモンドプードルの代替として十分使用可能であった。
The almond poodle substitute texture-improving composition of the present invention was sufficiently usable as a substitute for almond poodle.
以下、本発明を詳細に説明する。
本発明で使用する、コーンフラワー、デュラム小麦粉は、原料となる穀粒を粉砕・篩分けして粉状にすることで調製できるが市販品も使用することができる。
粉末状大豆蛋白は、大豆から大豆油を抽出した後の脱脂大豆を原料とし、精製して粉状にすることで調製できるが市販品も使用することができる。
本発明のアーモンドプードル代替食感改良組成物では、コーンフラワー、粉末状大豆蛋白、デュラム小麦粉からなる群から選択される２種以上の粉状物を少なくとも２種がそれぞれ粉状物全体中３０質量％以上となるように使用する。
少なくとも２種の粉状物の配合率が３０質量％以上ではない場合、例えば、コーンフラワー８０質量部、粉末状大豆蛋白２０質量部を配合した場合は、粉末状大豆蛋白の配合率が２０質量％となり、単独で使用した場合より優れた効果が得られない。
粉状物を２種類配合した場合は、各粉状物は３０質量％以上配合されるが、粉状物を３種類使用する場合は、例えば、コーンフラワー６０質量部、粉末状大豆蛋白１０質量部、デュラム小麦粉３０質量部のように、配合率が３０質量％未満となる粉状物が配合される場合がある。
The present invention will be described in detail below.
The corn flour and durum wheat flour used in the present invention can be prepared by pulverizing and sieving raw material grains into powder, but commercially available products can also be used.
Powdered soybean protein can be prepared by using defatted soybeans after extracting soybean oil from soybeans as a raw material, and refining and pulverizing it, but commercially available products can also be used.
In the almond poodle alternative texture-improving composition of the present invention, at least two types of powdery materials selected from the group consisting of corn flour, powdered soybean protein, and durum wheat flour are each 30 masses in the whole powdery material. % or more.
When the blending ratio of at least two kinds of powdery materials is not 30% by mass or more , for example, when 80 parts by mass of corn flour and 20 parts by mass of powdered soybean protein are blended, the blending ratio of powdered soybean protein is 20% by mass. %, and the effect superior to that when used alone cannot be obtained.
When two types of powders are blended, each powder is blended at 30% by mass or more, but when three types of powders are used, for example, 60 parts by mass of corn flour and 10 parts by mass of powdered soy protein and 30 parts by mass of durum wheat flour.
Claims (2)
A baked confectionery using the almond poodle substitute texture improving composition according to claim 1.
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