JP4615483B2 - Multilayer baked confectionery or fried confectionery containing fats and oils and method for producing the same - Google Patents
Multilayer baked confectionery or fried confectionery containing fats and oils and method for producing the same Download PDFInfo
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- 235000009508 confectionery Nutrition 0.000 title claims description 136
- 239000003925 fat Substances 0.000 title claims description 60
- 239000003921 oil Substances 0.000 title claims description 57
- 238000004519 manufacturing process Methods 0.000 title claims description 44
- 229920002472 Starch Polymers 0.000 claims description 175
- 235000019698 starch Nutrition 0.000 claims description 173
- 239000008107 starch Substances 0.000 claims description 167
- 235000013312 flour Nutrition 0.000 claims description 33
- 229920001592 potato starch Polymers 0.000 claims description 31
- 239000000203 mixture Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 229920002261 Corn starch Polymers 0.000 claims description 20
- 239000008120 corn starch Substances 0.000 claims description 20
- 240000003183 Manihot esculenta Species 0.000 claims description 19
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 18
- 235000021307 Triticum Nutrition 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 17
- 229920000881 Modified starch Polymers 0.000 claims description 15
- 235000019426 modified starch Nutrition 0.000 claims description 15
- 239000004368 Modified starch Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 238000004062 sedimentation Methods 0.000 claims description 13
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 12
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 12
- 239000000725 suspension Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000007598 dipping method Methods 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 238000005063 solubilization Methods 0.000 claims description 3
- 230000007928 solubilization Effects 0.000 claims description 3
- 230000003381 solubilizing effect Effects 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 1
- 238000001556 precipitation Methods 0.000 claims 1
- 235000015108 pies Nutrition 0.000 description 80
- 235000019197 fats Nutrition 0.000 description 49
- 235000019198 oils Nutrition 0.000 description 47
- 238000000034 method Methods 0.000 description 16
- 238000004132 cross linking Methods 0.000 description 12
- 235000013310 margarine Nutrition 0.000 description 12
- 239000003264 margarine Substances 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 8
- 239000004744 fabric Substances 0.000 description 7
- 238000010304 firing Methods 0.000 description 7
- -1 hydroxypropyl Chemical group 0.000 description 7
- 229910019142 PO4 Inorganic materials 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 4
- 235000012495 crackers Nutrition 0.000 description 4
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 4
- 235000013550 pizza Nutrition 0.000 description 4
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- 230000000694 effects Effects 0.000 description 3
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- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
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- AZSFNUJOCKMOGB-UHFFFAOYSA-N cyclotriphosphoric acid Chemical compound OP1(=O)OP(O)(=O)OP(O)(=O)O1 AZSFNUJOCKMOGB-UHFFFAOYSA-N 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000001341 hydroxy propyl starch Substances 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 239000004370 Bleached starch Substances 0.000 description 1
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- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 229920002486 Waxy potato starch Polymers 0.000 description 1
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- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000019428 bleached starch Nutrition 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
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- 235000014594 pastries Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 238000005057 refrigeration Methods 0.000 description 1
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- 238000005096 rolling process Methods 0.000 description 1
- 235000003687 soy isoflavones Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、油脂を含む多層焼菓子又は揚げ菓子、及びその製造法、特に、クリスピー感を付与したパイのような、油脂を含む多層焼菓子又は揚げ菓子、及びその製造法に関する。 TECHNICAL FIELD The present invention relates to a multilayer baked confectionery or fried confectionery containing fats and oils, and a method for producing the same, and more particularly to a multilayer baked confectionery or fried confectionery containing fats and oils, such as a pie with a crispy feeling.
一般に焼菓子としては、クラッカー、ビスケット、サブレ、クッキー、米菓、パイ等があげられる。クラッカー、ビスケット、米菓等の油脂含有量の少ない焼菓子は、食感の多様化から、サクサク感を付与することが強く求められている。特開平１０−９９０１１号公報には、次亜塩素酸ソーダ処理デンプン及び／又はアセチル化デンプンを添加することにより、焼菓子にサクサク感を付与する方法が記載されている。また、該方法で用いられる次亜塩素酸ソーダ処理デンプンは、次亜塩素酸ソーダを作用させて、元の原料デンプンの１０〜８０％の粘度になるように分解処理したものであることも述べられている。また、特開２００４−２９００６８号公報には、サゴデンプン、加工サゴデンプン、酸化処理サゴデンプンを、クッキー、サブレ、クラッカー、ビスケット等の焼菓子に添加し、サクサク感を与えることが記載されている。 In general, examples of baked confectionery include crackers, biscuits, sables, cookies, rice crackers, and pie. Baked confectionery with low oil content such as crackers, biscuits, rice confectionery, etc. is strongly required to impart a crisp feeling due to diversification of texture. Japanese Patent Application Laid-Open No. 10-99011 describes a method for imparting a crisp feeling to baked confectionery by adding sodium hypochlorite-treated starch and / or acetylated starch. In addition, it is also stated that the sodium hypochlorite-treated starch used in the method is a product obtained by decomposing so as to have a viscosity of 10 to 80% of the original raw starch by acting sodium hypochlorite. It has been. Japanese Patent Application Laid-Open No. 2004-290068 describes that sago starch, processed sago starch, and oxidized sago starch are added to baked confectionery such as cookies, sachets, crackers, and biscuits to give a crisp feeling.
一方で、焼菓子のうち、油脂を含有する多層焼菓子、例えば、練りパイ、折りパイのようなパイ類は、生地に油脂を混ぜ込む又は折り込むことにより層状構造を作る。油脂を多く含むので、結果として、湿ったような食感になりやすい。このため、クリスピー感を向上させる方法が求められ、そのための方法も開示されている。例えば、特開平１０−９９０１０号公報には、小麦粉、調味料、イースト、水及び調味料を配合して、ピザ生地を調製するに際し、油脂成分としてオリーブ油のみを配合して、ピザ生地を製造し、焼成後のピザ生地がクリスピーな食感をもつピザパイを製造することが開示されている。また、特開２００２−２０４６４６号公報には、パイ類の製造に際し、パイ類１００ｇ当たり、非蛋白態窒素を窒素換算で４０〜９５ｍｇ含有させてパイ類を製造することによって、生地の伸展性と抗張力を良好となし、生地の圧延に際して生地の伸びを良好とし、生地と油脂が均一に層をなしたパイ類の生地を得ることによって、焼成後、サクッとした食感を有するパイを製造することが、開示されている。 On the other hand, among baked confectionery, multilayer baked confectionery containing fats and oils, for example, pies such as kneaded pie and folded pie, make a layered structure by mixing or folding oils and fats into the dough. Since it contains a lot of oils and fats, it tends to result in a moist texture. For this reason, the method of improving a crispy feeling is calculated | required and the method for it is also disclosed. For example, in JP-A-10-99010, when preparing pizza dough by blending flour, seasoning, yeast, water and seasoning, only olive oil is blended as an oil component to produce pizza dough. It is disclosed that a pizza pie having a crispy texture when the pizza dough after baking is produced. Japanese Patent Application Laid-Open No. 2002-204646 discloses that when producing pie, dough extensibility of dough is obtained by producing 40 to 95 mg of non-protein nitrogen in terms of nitrogen per 100 g of pie. Produces a pie with a crunchy texture after baking by obtaining a pie dough with good tensile strength, good dough elongation during dough rolling, and a dough and oil and fat uniformly layered It is disclosed.
更に、パイ類において、サクサクした食感を与えるために、パイの形状を工夫したり、その保存形態を工夫した方法も開示されている。例えば、特開２００２−３１５４９８号公報には、パイの外形を略ドーム状に形成すると共に、表面に山形状の波形層を形成して、焼成後、サクサクした食感のパイ類を製造することが開示されており、また、特開平５−６４５７４号公報には、クリスピーな食感が求められるパイ類のような食品を、乾燥剤とともに、水蒸気不透過性のフィルムで密封し、冷凍保存することにより、加熱解凍後、調理したてのクリスピーな食感を再現する方法が、開示されている。 Furthermore, in order to give a crisp texture in pie, a method of devising the shape of the pie or devising its storage form is also disclosed. For example, Japanese Patent Application Laid-Open No. 2002-315498 discloses that the outer shape of a pie is formed in a substantially dome shape, and a ridge-shaped corrugated layer is formed on the surface to produce a crisp crispy pie after baking. JP-A-5-64574 discloses a food product such as a pie that requires a crispy texture, sealed with a moisture-impermeable film together with a desiccant, and stored frozen. Thus, a method for reproducing a freshly cooked crispy texture after heating and thawing is disclosed.
このようにパイ類のような油脂を含有する多層焼菓子において、そのクリスピーな食感を向上するために、種々の方法が開示され、また、最近、パイのクリスピー感を付与する方法として、パイ生地にコーンスターチ等の生デンプンを配合することが行われているが、その効果が充分ではなく、製造工程における取り扱いの問題等があって、今日に至るまで、簡便で、パイ類全体に適用できる、有効な方法は開発されていない。 As described above, various methods have been disclosed for improving the crispy texture of multilayer baked confectionery containing fats and oils such as pie, and recently, as a method for imparting a crispy feeling of pie, pie Mixing raw starch such as corn starch in the dough, but the effect is not enough, there are problems in handling in the manufacturing process, etc. No effective method has been developed.
本発明の課題は、パイのような油脂を含む多層焼菓子又は揚げ菓子において、特に、クリスピー感を付与した油脂を含む多層焼菓子又は揚げ菓子を製造するための、簡便で、パイ類全体に適用できる、有効な方法、及び、該方法によって製造されたクリスピー感を付与した油脂を含む多層焼菓子又は揚げ菓子を提供することにある。 An object of the present invention is to provide a multilayer baked confectionery or fried confectionery containing fats and oils such as pie, particularly for producing a multilayer baked confectionery or fried confectionery containing fats and oils imparted with a crispy feeling. It is an object of the present invention to provide an effective method that can be applied, and a multilayer baked confectionery or fried confectionery containing a crispy oil produced by the method.
本発明者は、上記課題を解決すべく鋭意研究を重ねた結果、パイのような油脂を含む多層焼菓子又は揚げ菓子の製造において、原料小麦粉に、可溶性デンプン及び／又は架橋デンプンを所定割合で配合するか、又は小麦粉で作った生地に、可溶性デンプン及び／又は架橋デンプンの粉、或いは可溶性デンプン及び／又は架橋デンプンの懸濁液、を塗布することにより、クリスピー感を付与した油脂含有多層焼菓子又は揚げ菓子を製造できることを見い出し、本発明を完成するに至った。すなわち、本発明の油脂を含む多層焼菓子又は揚げ菓子の製造方法は、油脂を含む多層焼菓子又は揚げ菓子の製造に際し、（Ａ）小麦粉４０〜９５重量部に対して、（Ｂ）可溶性デンプン及び／又は架橋デンプンを５〜６０重量部の割合で配合するか、又は小麦粉で作った生地に、可溶性デンプン及び／又は架橋デンプンの粉、或いは可溶性デンプン及び／又は架橋デンプンの懸濁液、を塗布することにより配合することを特徴とする、クリスピー感を付与した油脂含有多層焼菓子又は揚げ菓子を製造する方法よりなる。 As a result of intensive studies to solve the above-mentioned problems, the present inventor, as a result, in the production of multilayer baked confectionery or fried confectionery containing fats and oils such as pie, soluble starch and / or cross-linked starch is added to the raw material flour at a predetermined ratio. Oil-containing multi-layered baking with a crispy feeling by applying soluble starch and / or cross-linked starch powder or suspension of soluble starch and / or cross-linked starch to a dough made of wheat flour or blended It has been found that confectionery or fried confectionery can be produced, and the present invention has been completed. That is, the manufacturing method of the multilayer baked confectionery or fried confectionery containing fats and oils of this invention is the (B) soluble starch with respect to (A) 40-95 weight part of wheat flour in manufacture of the multilayer baked confectionery or fried confectionery containing fats and oils. And / or a cross-linked starch in a proportion of 5 to 60 parts by weight, or a dough made of wheat flour, soluble starch and / or cross-linked starch powder, or soluble starch and / or cross-linked starch suspension, It comprises a method of producing a fat-containing multi-layered baked confectionery or fried confectionery imparted with a crispy feeling, characterized by being blended by application.
本発明において、可溶性デンプンとは、デンプン又は、加工デンプンの次亜塩素酸ナトリウム処理、酸浸漬、酸焙焼等の方法により、調製されたものをいう。本発明において、可溶性デンプンを用いて、特に、油脂を含む多層焼菓子又は揚げ菓子にクリスピー感を効果的に付与するには、１０(重量)％の糊液の粘度が、３０℃で測定したとき、３０００ｍＰａ・ｓ以下である可溶性デンプンを使用することが望ましい。 In the present invention, the soluble starch refers to starch or a modified starch prepared by a method such as sodium hypochlorite treatment, acid dipping, or acid roasting. In the present invention, in order to effectively give a crispy feeling to the multilayer baked confectionery or deep-fried confectionery containing fats and oils using the soluble starch, the viscosity of a 10% (by weight) paste solution was measured at 30 ° C. Sometimes it is desirable to use a soluble starch that is 3000 mPa · s or less.
本発明において、架橋デンプンとは、デンプン又は加工デンプンにオキシ塩化リン、トリメタリン酸、アクロレイン、エピクロルヒドリン、アジピン酸等を反応させ、架橋処理を行ってつくられるものをいう。加工デンプンの架橋処理は、架橋処理と加工処理を同時に行っても良いし、加工デンプン調製後、架橋処理を行ってもよい。本発明において、架橋デンプンを用いて、特に、油脂を含む多層焼菓子又は揚げ菓子にクリスピー感を効果的に付与するには、架橋デンプンの沈降積が、８〜６０ｍＬであることが望ましい。 In the present invention, the cross-linked starch refers to a product obtained by reacting starch or modified starch with phosphorus oxychloride, trimetaphosphoric acid, acrolein, epichlorohydrin, adipic acid, or the like and subjecting it to a crosslinking treatment. In the cross-linking treatment of the modified starch, the cross-linking treatment and the processing treatment may be performed simultaneously, or after the modified starch preparation, the cross-linking treatment may be performed. In the present invention, in order to effectively give a crispy feeling to the multilayer baked confectionery or fried confectionery containing fats and oils using the crosslinked starch, it is desirable that the sedimentation rate of the crosslinked starch is 8 to 60 mL.
本発明の油脂を含む多層焼菓子又は揚げ菓子の製造法においては、油脂を含む焼菓子又は揚げ菓子の油脂分は、小麦粉と、可溶性デンプン及び／又は架橋デンプンの合計量１００部に対して、２０〜２００重量部であることが望ましい。また、本発明の油脂を含む多層焼菓子又は揚げ菓子の製造法において、可溶性デンプンと架橋デンプンを混合して用いる場合には、可溶性デンプンと架橋デンプンの混合比が、３０〜７０部：７０〜３０部であることが望ましい。本発明の多層焼菓子又は揚げ菓子の製造法は、可溶性デンプンや架橋デンプンのようなデンプン類を用いて、油脂を含む焼菓子又は揚げ菓子にクリスピー感を付与するものであるため、多層焼菓子又は揚げ菓子の製造原料として違和感はなく、練りパイや折パイ類のような油脂を含む多層焼菓子又は揚げ菓子に広範に適用することができ、また、製造工程における取り扱いも良好で、すぐれた食感の油脂を含む多層焼菓子又は揚げ菓子を製造するための簡便で、かつ有効な方法として提供することができる。更に、本発明においては、小麦粉に、可溶性デンプン及び／又は架橋デンプンを混合して配合する代わりに、小麦粉で作った生地に、可溶性デンプン及び／又は架橋デンプンの粉、或いは可溶性デンプン及び／又は架橋デンプンの懸濁液、を塗布することにより配合することができる。 In the method for producing a multilayer baked confectionery or fried confectionery containing fats and oils of the present invention, the fat and oil content of the baked confectionery or fried confectionery containing fats and oils is 100 parts in total with flour and soluble starch and / or crosslinked starch. It is desirable that it is 20-200 weight part. Moreover, in the manufacturing method of the multilayer baked confectionery or fried confectionery containing the fats and oils of this invention, when mixing and using soluble starch and crosslinked starch, the mixing ratio of soluble starch and crosslinked starch is 30-70 parts: 70- 30 parts are desirable. The method for producing a multilayer baked confectionery or fried confectionery of the present invention uses a starch such as soluble starch or cross-linked starch to impart a crispy feeling to a baked confectionery or fried confectionery containing fats and oils. Or, there is no sense of incongruity as a raw material for producing fried confectionery, it can be widely applied to multilayer baked confectionery or fried confectionery containing fats and oils such as kneaded pie and folded pie, and handling in the production process is also good and excellent It can be provided as a simple and effective method for producing a multilayer baked confectionery or fried confectionery containing a textured oil and fat. Furthermore, in the present invention, soluble starch and / or cross-linked starch flour, or soluble starch and / or cross-linked to a dough made of wheat flour, instead of mixing flour and mixed with soluble starch and / or cross-linked starch. It can be blended by applying a suspension of starch.
すなわち具体的には本発明は、（１）酵母又はベーキングパウダーを用いることなく、かつ、油脂を含む多層焼菓子又は揚げ菓子の製造に際し、（Ａ）小麦粉４０〜９５重量部に対して、デンプン又は加工デンプンを次亜塩素酸ナトリウム処理、酸浸漬或いは酸焙焼により可溶化処理して調製し、１０重量％の糊液の粘度が、３０℃で測定したとき、３０００ｍＰａ・ｓ以下であり、冷水では糊化しない可溶性デンプン、及び／又は、沈降積が、８〜６０ｍＬである架橋デンプンを６０〜５重量部の割合で配合するか、又は（Ｂ）小麦粉で作った生地に、デンプン又は加工デンプンを次亜塩素酸ナトリウム処理、酸浸漬或いは酸焙焼により可溶化処理して調製し、１０重量％の糊液の粘度が、３０℃で測定したとき、３０００ｍＰａ・ｓ以下であり、冷水では糊化しない可溶性デンプン及び／又は沈降積が、８〜６０ｍＬである架橋デンプンの粉、或いは該可溶性デンプン及び／又は架橋デンプンの懸濁液、を塗布することにより、多層焼菓子又は揚げ菓子にクリスピー感を付与することを特徴とする油脂を含む多層焼菓子又は揚げ菓子の製造法や、（２）可溶性デンプン又は架橋デンプンの原料となるデンプンが、タピオカデンプン、馬鈴薯デンプン及びワキシーコーンスターチの群の少なくとも１種類から選ばれるデンプンであることを特徴とする前記（１）記載の油脂を含む多層焼菓子又は揚げ菓子の製造法や、（３）油脂を含む焼菓子又は揚げ菓子の油脂分が、（Ａ）小麦粉４０〜９５重量部と、（Ｂ）可溶性デンプン及び／又は架橋デンプン６０〜５重量部、の合計量１００部に対して、２０〜２００重量部であることを特徴とする前記（１）又は（２）記載の油脂を含む多層焼菓子又は揚げ菓子の製造法や、（４）油脂を含む多層焼菓子又は揚げ菓子が、折パイ類又は練りパイ類であることを特徴とする前記（１）〜（３）に記載の油脂を含む多層焼菓子又は揚げ菓子の製造法や、（５）可溶性デンプンと架橋デンプンの混合比が、３０〜７０部：７０〜３０部であることを特徴とする前記（１）〜（４）に記載の油脂を含む多層焼菓子又は揚げ菓子の製造法からなる。
That is, the present invention is specifically, (1) without the use of yeast or baking powder, and, in the production of multi-layer baked confectionery or fried confections containing fats and oils, with respect to (A) flour 40-95 parts by weight, the starch Alternatively, modified starch is prepared by solubilization treatment by sodium hypochlorite treatment, acid dipping or acid roasting, and the viscosity of 10% by weight of the paste is 3000 mPa · s or less when measured at 30 ° C., soluble starch in cold water without gelatinization and / or sedimentation product is either a crosslinking starch is 8~60mL at a ratio of 60 to 5 parts by weight, or (B) a fabric made from wheat flour, starch or modified When starch is solubilized by sodium hypochlorite treatment, acid dipping or acid roasting, the viscosity of 10% by weight of the paste is measured at 30 ° C. and below 3000 mPa · s. There, soluble starch and / or precipitated product of the cold water does not gelatinization, powder crosslinked starch is 8～60ML, or suspension of the soluble starch and / or crosslinked starch, by applying a multi-layer baked confectionery or A method for producing a multi-layer baked confectionery or fried confectionery containing fats and oils characterized by imparting a crispy feeling to fried confectionery, or (2) starch as a raw material for soluble starch or cross-linked starch, tapioca starch, potato starch and waxy corn starch (3) The method for producing a multilayer baked confectionery or fried confectionery containing fats and oils according to the above ( 1), or (3) a fat or fat of baked confectionery or fried confectionery containing fats min, (a) and flour 40-95 parts by weight, (B) 60 to 5 parts by weight of soluble starch and / or crosslinked starch, the total amount of Against 00 parts, and or preparation multilayered baked confectionery or fried confections containing fats and oils of (1) or (2), wherein 20 to 200 parts by weight der Turkey, including (4) oil The method for producing a multilayer baked confectionery or fried confectionery containing fats and oils according to the above ( 1) to (3) , wherein the multilayer baked confectionery or fried confectionery is a folded pie or a paste pie, (5) From the manufacturing method of the multilayer baked confectionery or fried confectionery containing the fats and oils according to ( 1) to (4) above, wherein the mixing ratio of soluble starch and crosslinked starch is 30 to 70 parts: 70 to 30 parts Become.
また本発明は、（６）前記（１）〜（５）のいずれか記載の製造法によって製造されたクリスピー感を付与した油脂を含む多層焼菓子又は揚げ菓子や、（７）（Ａ）小麦粉４０〜９５重量部に対して、（Ｂ）デンプン又は加工デンプンを次亜塩素酸ナトリウム処理、酸浸漬或いは酸焙焼により可溶化処理して調製し、１０重量％の糊液の粘度が、３０℃で測定したとき、３０００ｍＰａ・ｓ以下であり、冷水では糊化しない可溶性デンプン、又は、沈降積が、８〜６０ｍＬである架橋デンプンを６０〜５重量部の割合で配合するか、或いは、該可溶性デンプン及び架橋デンプンを合計量で６０〜５重量部配合したことを特徴とする多層焼菓子又は揚げ菓子にクリスピー感を付与する、酵母又はベーキングパウダーを用いることなく、かつ、油脂を含む多層焼菓子又は揚げ菓子製造用の原料ミックスからなる。 Moreover, this invention is (6) The multilayer baked confectionery or fried confectionery containing the fats and oils which gave the crispy feeling manufactured by the manufacturing method in any one of said (1)-(5) , (7) (A) Wheat flour For 40 to 95 parts by weight, (B) starch or modified starch is prepared by solubilization treatment by sodium hypochlorite treatment, acid dipping or acid roasting, and the viscosity of a 10% by weight paste liquid is 30 When measured at ° C., the soluble starch that is 3000 mPa · s or less and does not gelatinize in cold water , or the cross-linked starch having a sedimentation product of 8 to 60 mL is blended in a proportion of 60 to 5 parts by weight, or the imparting crispness multilayer baked confectionery or fried confectionery, characterized in that blended 60 to 5 parts by weight of soluble starch and crosslinked starch in the total amount, without the use of yeast or baking powder, and, Consisting of raw materials mix of multi-baked pastry or deep-fried confectionery production, including the fat.
本発明の油脂を含む多層焼菓子又は揚げ菓子の製造法は、油脂を含む多層焼菓子又は揚げ菓子の原料として調製した可溶性デンプンや架橋デンプンを用いて、該多層焼菓子又は揚げ菓子にクリスピー感を付与するものであるため、パイ類のような油脂を含む多層焼菓子又は揚げ菓子に広範に適用して、すぐれた食感の油脂を含む多層焼菓子又は揚げ菓子を製造することができる。また、可溶性デンプンや架橋デンプンは、コーンスターチのような生デンプンを使った時よりクリスピー感を付与し、すぐれた食感の油脂含有多層焼菓子又は揚げ菓子の簡便かつ有効な製造方法として提供することができる。 The method for producing a multilayer baked confectionery or fried confectionery containing fats and oils of the present invention uses a soluble starch or a cross-linked starch prepared as a raw material for the multilayer baked confectionery or fried confectionery containing fats and oils, and the multilayer baked confectionery or fried confectionery has a crispy feeling. Therefore, the present invention can be widely applied to multilayer baked confectionery or fried confectionery containing fats and oils such as pie, so that multilayer baked confectionery or fried confectionery containing fats and oils with excellent texture can be produced. In addition, soluble starch and cross-linked starch provide a crispy feeling than when raw starch such as corn starch is used, and provide a simple and effective method for producing fat-containing multilayer baked confectionery or fried confectionery with an excellent texture. Can do.
本発明の方法は、油脂を含む多層焼菓子又は揚げ菓子の製造に際し、（Ａ）小麦粉４０〜９５重量部に対して、（Ｂ）可溶性デンプン及び／又は架橋デンプンを５〜６０重量部の割合で配合するか、又は小麦粉で作った生地に、可溶性デンプン及び／又は架橋デンプンの粉、或いは可溶性デンプン及び／又は架橋デンプンの懸濁液、を塗布することにより配合することを特徴とする油脂を含む多層焼菓子又は揚げ菓子の製造法よりなる。本発明の多層焼菓子又は揚げ菓子の製造法により、パイ類のような油脂を含む多層焼菓子又は揚げ菓子の製造に際して、クリスピー感を持った多層焼菓子又は揚げ菓子を効率的につくることができる。可溶性デンプン及び／又は架橋デンプンが５重量部未満では、クリスピー感が出にくく、６０重量部以上では、ボリュームが出にくい傾向がある。 In the method of the present invention, in the production of a multilayer baked confectionery or fried confectionery containing fats and oils, a ratio of (B) soluble starch and / or cross-linked starch to 5 to 60 parts by weight with respect to (A) 40 to 95 parts by weight of flour. Or a dough made of wheat flour by applying soluble starch and / or cross-linked starch powder or soluble starch and / or cross-linked starch suspension, The manufacturing method of the multilayer baked confectionery or fried confectionery which contains. According to the method for producing a multilayer baked confectionery or fried confectionery of the present invention, in the production of a multilayer baked confectionery or fried confectionery containing fats and oils such as pie, a multilayer baked confectionery or fried confectionery having a crispy feeling can be efficiently produced. it can. When the soluble starch and / or the cross-linked starch is less than 5 parts by weight, a crispy feeling is hardly produced, and when it is 60 parts by weight or more, there is a tendency that the volume is hardly produced.
油脂を含む多層焼菓子又は揚げ菓子は、パイに代表される。パイは、多層構造を有する焼菓子場合によっては揚げ菓子で、多層構造を作るために油脂を使う。即ち、パイには、練りパイ、折りパイがあり、練りパイは生地に、低温で固形化された油脂のブロック（又はチップ）を混合させ、焼成又は揚げにより油脂が溶解し、層状を形成して、膨らみ、層間に隙間をつくる。折りパイは、生地を折り重ね、その間に、油脂を挟み込んで焼き又は揚げ、層状とする。従来から一般に、油脂量は、小麦粉に対して、２０〜２００部の割合で使用される。油脂を多く含む場合、湿ったような食感になりやすい。このため、クリスピー感を向上させることが特に求められる。 Multi-layer baked confectionery or fried confectionery containing fats and oils is represented by pie. The pie is a baked confectionery having a multilayer structure, and in some cases fried confectionery, and uses fats and oils to make the multilayer structure. In other words, pie includes kneaded pie and folded pie. Kneaded pie mixes dough and fat block (or chip) solidified at low temperature, and the fat is dissolved by baking or fried to form a layer. Swell and create gaps between layers. Folded pie is made into a layer by folding dough, sandwiching oil between them and baking or fried. Conventionally, the amount of fats and oils is generally used at a rate of 20 to 200 parts with respect to flour. When it contains a lot of fats and oils, it tends to be damp. For this reason, improving a crispy feeling is especially calculated | required.
本発明においては、パイ類のような油脂を含む多層焼菓子又は揚げ菓子にクリスピー感を持たせるために、原料小麦粉に、可溶性デンプン及び／又は架橋デンプンを配合する。可溶性デンプンは、デンプン又は、加工デンプンの次亜塩素酸ナトリウム処理、酸浸漬、酸焙焼等の方法により、調製することができる。例えば、水に懸濁したデンプンに硫酸、塩酸などの酸を作用させるか、次亜塩素酸ソーダを作用させて、冷水では糊化せず熱水では容易に糊化し、１０重量％の糊液の粘度が３０００ｍＰａ・ｓ以下、好ましくは５００ｍＰａ・ｓ以下になるように低粘度化した可溶性デンプンを調製することができる。 In the present invention, a soluble starch and / or a cross-linked starch is blended with the raw material flour in order to give the multi-layer baked confectionery or fried confectionery containing fats and oils such as pie to a crispy feeling. Soluble starch can be prepared by methods such as starch or modified starch with sodium hypochlorite treatment, acid dipping, acid roasting and the like. For example, by applying an acid such as sulfuric acid or hydrochloric acid to starch suspended in water, or by making sodium hypochlorite act, it is not gelatinized with cold water but easily gelatinized with hot water, and a 10% by weight paste liquid A soluble starch having a reduced viscosity can be prepared so that the viscosity of is less than 3000 mPa · s, preferably less than 500 mPa · s.
調製したデンプンの粘度は、Ｂ型回転粘度計で測定される。測定は、１０（重量）％（乾物換算）のデンプンを含む水懸濁液を、９０℃になるまで加熱し糊化し、３０℃まで冷却し、Ｂ型回転粘度計で粘度を測定する。本発明に使用される可溶性デンプンの粘度は、３０００ｍＰａ・ｓ以下が好ましい。粘度が、３０００ｍＰａ・ｓ以上では、クリスピー感が弱まる傾向にある。また、５００ｍＰａ・ｓ以下がより好ましい。 The viscosity of the prepared starch is measured with a B-type rotational viscometer. In the measurement, an aqueous suspension containing 10% (by weight) starch (dry matter equivalent) is heated to 90 ° C. for gelatinization, cooled to 30 ° C., and the viscosity is measured with a B-type rotational viscometer. The viscosity of the soluble starch used in the present invention is preferably 3000 mPa · s or less. When the viscosity is 3000 mPa · s or more, the crispy feeling tends to be weakened. Moreover, 500 mPa * s or less is more preferable.
本発明で、可溶性デンプンの製造に用いられる原料デンプンとしては、市販の未処理デンプン、例えば小麦デンプン、ワキシー小麦デンプン、コーンスターチ、ワキシーコーンスターチ、米デンプン、もち米デンプン、馬鈴薯デンプン、ワキシー馬鈴薯デンプン、タピオカデンプンなど、或はそれらの加工デンプン、例えば漂白デンプン、アセチル化デンプン、リン酸デンプンなどのエステル化デンプン、ヒドロキシプロピルデンプン、カルボキシメチルデンプンなどのエーテル化デンプンなどの一般に食品原料に使用できるデンプンが使用できるが、その中でもタピオカデンプン、馬鈴薯デンプン、ワキシーコーンスターチ、及びそれらの加工デンプンが、特に好ましい。なお、可溶性デンプンは、通常の状態では、デンプン粒子を残したもので、加熱により可溶化する。デンプンを酵素等により分解して得られるデキストリンは、低粘度であるが、もともと冷水可溶で、これをパイ生地に入れた場合、べたつき、層状に成型しにくく、本発明の意にそぐわない。要は、パイの製造時即ち、常温条件下では、デンプン粒を残していることが好ましい。 In the present invention, the raw starch used for the production of the soluble starch is a commercially available untreated starch such as wheat starch, waxy wheat starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, potato starch, waxy potato starch, tapioca Starches that can be generally used for food materials such as starches, or modified starches thereof such as esterified starches such as bleached starch, acetylated starch and phosphate starch, and etherified starches such as hydroxypropyl starch and carboxymethyl starch are used. Among them, tapioca starch, potato starch, waxy corn starch, and modified starch thereof are particularly preferable. In addition, soluble starch is the thing which left the starch particle in the normal state, and is solubilized by heating. The dextrin obtained by decomposing starch with an enzyme or the like has a low viscosity, but is originally soluble in cold water, and when it is put in pie dough, it is sticky and difficult to mold into layers, which is not suitable for the present invention. In short, it is preferable that starch granules remain at the time of pie production, that is, under normal temperature conditions.
本発明で使用される、架橋デンプンは、例えば、デンプンまたは加工デンプンにオキシ塩化リン、トリメタリン酸、アクロレイン、エピクロルヒドリン、アジピン酸等を反応してつくられる。また、加工デンプンの架橋処理は、架橋処理と加工処理を同時に行っても良いし、加工デンプン調製後、架橋処理を行ってもよい。また、その架橋の程度は、沈降積により評価される。沈降積は、以下の条件で測定される。 The crosslinked starch used in the present invention is produced, for example, by reacting starch or modified starch with phosphorus oxychloride, trimetaphosphoric acid, acrolein, epichlorohydrin, adipic acid or the like. Moreover, the cross-linking treatment of the modified starch may be performed simultaneously with the cross-linking treatment and the processing treatment, or after the modified starch preparation, the cross-linking treatment may be performed. The degree of crosslinking is evaluated by sedimentation product. The sedimentation product is measured under the following conditions.
すなわち、乾燥物換算で試料２．０ｇを水９８ｍＬの割合で分散した懸濁液を、９０℃で３０分加熱後、３０℃に冷却する。このデンプン溶液を１００ｍＬのメスシリンダーに入れ、液の上端を１００ｍＬに合わせ、２４時間後の、白濁層の容量（ｍＬ）を測定し、沈降積とする。架橋の度合いが高いほうが、沈降積が小さくなる。なお、タピオカデンプン、馬鈴薯デンプン及びワキシーコーンスターチの未加工且つ未架橋のデンプンの沈降積は１００ｍＬである。沈降積は、４〜７３ｍＬが望ましい。また、８〜６０ｍＬがより望ましい。７５ｍＬ以上になると、パイのクリスピー感が弱くなり、２ｍＬ以下になると詰まった感じでボリュームが出にくくなる。沈降積は、２５〜４９ｍＬが特に望ましい。架橋デンプンの原料としては、一般に食品原料に使用できるデンプンが使用できるが、タピオカデンプン、馬鈴薯デンプン、ワキシーコーンスターチ、及びそれらの加工デンプンが好ましい。 That is, a suspension in which 2.0 g of a sample is dispersed at a rate of 98 mL of water in terms of dry matter is heated at 90 ° C. for 30 minutes and then cooled to 30 ° C. This starch solution is put into a 100 mL measuring cylinder, the upper end of the solution is adjusted to 100 mL, and the volume (mL) of the cloudy layer after 24 hours is measured to obtain a sedimentation product. The higher the degree of cross-linking, the smaller the sedimentation product. In addition, the sedimentation product of unprocessed and uncrosslinked starch of tapioca starch, potato starch and waxy corn starch is 100 mL. The sedimentation product is preferably 4 to 73 mL. Moreover, 8-60 mL is more desirable. When it is 75 mL or more, the crispness of the pie is weakened, and when it is 2 mL or less, it becomes difficult to produce a volume because it is clogged. The sedimentation product is particularly preferably 25 to 49 mL. As a raw material of the cross-linked starch, starch that can be generally used as a food raw material can be used, but tapioca starch, potato starch, waxy corn starch, and modified starch thereof are preferable.
本発明において、可溶性デンプン及び架橋デンプンは、単独で、或いは、両者を混合して用いることができる。可溶性デンプンと架橋デンプンの混合物を添加することにより、歯切れのあるクリスピー感を出すことができる。この場合、可溶性デンプンと架橋デンプンの比は、任意とすることが出来るが、３０〜７０重量部：７０〜３０重量部がより好ましい。また、本発明においては、本発明の油脂を含む多層焼菓子又は揚げ菓子の製造のための原料として、（Ａ）小麦粉４０〜９５重量部に対して、（Ｂ）可溶性デンプン及び／又は架橋デンプンを５〜６０重量部配合した、油脂を含む多層焼菓子又は揚げ菓子製造用の原料ミックスとして調製し、提供することができる。また、可溶性デンプン及び／又は架橋デンプンは、小麦粉と一緒に混合しても良いが、小麦粉により作った生地に、「あとから粉の状態でデンプンを添加する（又は塗布）」か、若しくは、「デンプン懸濁液を塗布」しても、効果を得ることができる。ただし、「あとから粉の状態でデンプンを添加する」又は、「デンプン懸濁液を塗布」すると、使用するデンプン量は、小麦粉と一緒に混合するときに比べ、少なくすむ。なお、本発明の焼菓子又は揚げ菓子として、油脂を含み多層構造を有した発酵を伴ったもの、例えば、クロワッサン、デニッシュ等も含み、フィリングが入ったパイ等も含む。 In the present invention, the soluble starch and the crosslinked starch can be used alone or in combination. By adding a mixture of soluble starch and cross-linked starch, a crisp crispy feeling can be produced. In this case, the ratio of the soluble starch to the crosslinked starch can be arbitrarily determined, but is preferably 30 to 70 parts by weight: 70 to 30 parts by weight. Moreover, in this invention, as a raw material for manufacture of the multilayer baked confectionery or fried confectionery containing the fats and oils of this invention, (B) soluble starch and / or crosslinked starch with respect to 40-95 weight part of wheat flour. Can be prepared and provided as a raw material mix for producing multilayer baked confectionery or fried confectionery containing fats and oils. The soluble starch and / or the cross-linked starch may be mixed together with the wheat flour, but “add starch (or apply) in the form of flour later” to the dough made from the wheat flour, or “ The effect can also be obtained by “applying a starch suspension”. However, when “adding starch in the state of flour afterwards” or “applying starch suspension”, the amount of starch to be used is smaller than when mixing with flour. In addition, as baked confectionery or fried confectionery of this invention, the thing accompanying the fermentation which contains fats and oils and had a multilayered structure, for example, croissant, Danish, etc. are included, and the pie etc. which contained the filling are also included.
本発明の油脂を含む多層焼菓子又は揚げ菓子の製造に際しては、パイ、ビスケット、クッキー、クラッカー等の焼菓子又は揚げ菓子、及び一般に言うベーカリー製品に従来から使われてきた成分も添加使用することができる。また、近年の健康志向に伴い、既存のビタミン類、大豆イソフラボン、ハーブ類、ジアシルグリセリド、植物ステロール等を添加して、様々なバリエーションを楽しむことができる。 In the production of multilayer baked confectionery or fried confectionery containing the fats and oils of the present invention, baked confectionery or fried confectionery such as pie, biscuits, cookies and crackers, and generally used ingredients for bakery products should also be used. Can do. Moreover, with the recent health orientation, various variations can be enjoyed by adding existing vitamins, soy isoflavones, herbs, diacylglycerides, plant sterols, and the like.
以下に、実施例をあげて本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited to these examples.
（実施例１）
馬鈴薯デンプン及びヒドロキシプロピル馬鈴薯デンプン、タピオカデンプン及びヒドロキシプロピルタピオカデンプン、ワキシーコーンスターチの可溶化処理を行い、可溶性デンプンの調製を行った。得られた、可溶性デンプンの粘度は、Ｂ型回転粘度計で測定したところ、表1のようになった。更に、これを使い、表２の練りパイの配合例に添加しクリスピー感を評価した。結果を、表１にまとめた。なお、評価の基準は、表３に従った。
Example 1
Soluble starch was prepared by solubilizing potato starch, hydroxypropyl potato starch, tapioca starch, hydroxypropyl tapioca starch and waxy corn starch. When the viscosity of the obtained soluble starch was measured with a B-type rotational viscometer, it was as shown in Table 1. Furthermore, using this, it added to the formulation example of the kneaded pie of Table 2, and evaluated crispy feeling. The results are summarized in Table 1. The evaluation criteria were in accordance with Table 3.
（表の説明）
表１は、実施例１において製造された「各種可溶性デンプン添加練りパイのクリスピー感」について示す。表中、Ａは、生馬鈴薯デンプン；ＡＳは、可溶性馬鈴薯デンプン；ＡＰＳは、ヒドロキシプロピル馬鈴薯デンプン由来の可溶性デンプン；Ｂは、生タピオカデンプン；ＢＳは、可溶性タピオカデンプン；Ｃは、生ワキシーコーンスターチ；ＣＳは、可溶性ワキシーコーンスターチを表す。表２は、「練りパイの配合例」を示す。表３は、製造した練りパイの「評価基準」を示す。
(Explanation of the table)
Table 1 shows the “crispy feeling of various soluble starch-added kneaded pie” produced in Example 1. In the table, A is raw potato starch; AS is soluble potato starch; APS is soluble starch derived from hydroxypropyl potato starch; B is raw tapioca starch; BS is soluble tapioca starch; C is raw waxy corn starch; CS stands for soluble waxy corn starch. Table 2 shows “Examples of kneaded pie”. Table 3 shows the “evaluation criteria” of the prepared paste pie.
（練りパイの製造工程）
実施例１の練りパイの製造は、次の工程に従った：
（１）全材料を一緒に混ぜて水を加え軽く混合し、生地を作る。
（２）捏上はチップ状マーガリンが形を残している状態で終了する。
（３）４つ折り２回後冷蔵し再度４つ折り２回する。後再び冷蔵する。
（４）生地最終厚み３ｍｍ、６ｃｍ×４ｃｍでカット。
（５）切込みを入れて全卵を２回塗る。
（６）焼成：上火 ２００℃；下火 １８０℃ ２０分
(Kneaded pie manufacturing process)
The preparation of the paste pie of Example 1 followed the following steps:
(1) Mix all ingredients together, add water and mix gently to make dough.
(2) Finishing is completed with the chip-shaped margarine remaining in shape.
(3) Refrigerate after two folds and then fold again and fold again. Then refrigerate again.
(4) Cut with a final fabric thickness of 3 mm and 6 cm × 4 cm.
(5) Make a cut and apply the whole egg twice.
(6) Firing: Upper flame 200 ° C; Lower flame 180 ° C 20 minutes
（実施例２）
馬鈴薯デンプン及び馬鈴薯デンプンのヒドロキシプロピルデンプン、タピオカデンプン及びヒドロキシプロピルタピオカデンプン、ワキシーコーンスターチの架橋処理を行い、リン酸架橋デンプンの調製を行った。得られた、リン酸架橋デンプンの架橋の強さを沈降積にて表わしたところ、表４のようになった。更に、これを使い、表２の練りパイの配合例に従って、練りパイの原料に添加し、製造した練りパイのクリスピー感を評価した。結果を、表４にまとめた。なお、評価の基準は、表３に従った。
(Example 2)
Potato starch, hydroxypropyl starch of potato starch, tapioca starch, hydroxypropyl tapioca starch, and waxy corn starch were subjected to crosslinking treatment to prepare phosphate-crosslinked starch. When the strength of crosslinking of the obtained phosphoric acid crosslinked starch was expressed by sedimentation product, it was as shown in Table 4. Furthermore, using this, it added to the raw material of kneaded pie according to the compounding example of kneaded pie of Table 2, and evaluated the crispy feeling of the manufactured kneaded pie. The results are summarized in Table 4. The evaluation criteria were in accordance with Table 3.
（表の説明）
表４は、実施例２において製造された「各種架橋デンプン添加練りパイのクリスピー感」について示す。表中、Ａは、生馬鈴薯デンプン；ＡＰは、リン酸架橋馬鈴薯デンプン；ＡＰＰは、ヒドロキシプロピル馬鈴薯デンプン由来のリン酸架橋デンプン；Ｂは、生タピオカデンプン；ＢＰは、リン酸架橋タピオカデンプン；Ｃは、生ワキシーコーンスターチ；ＣＰは、リン酸架橋ワキシーコーンスターチを表す。
(Explanation of the table)
Table 4 shows the “crispy feeling of various cross-linked starch-added kneaded pie” produced in Example 2. In the table, A is raw potato starch; AP is phosphate-crosslinked potato starch; APP is phosphate-crosslinked starch derived from hydroxypropyl potato starch; B is raw tapioca starch; BP is phosphate-crosslinked tapioca starch; C Stands for raw waxy corn starch; CP stands for phosphate cross-linked waxy corn starch.
（実施例３）
小麦粉に対して、表５に示す配合に従い、各種処理デンプン所定量を添加し、練りパイを作り、クリスピー感を評価した。結果を表６に示す。
(Example 3)
A predetermined amount of various processed starches was added to the flour in accordance with the formulation shown in Table 5, to make a kneaded pie, and the crispy feeling was evaluated. The results are shown in Table 6.
（表の説明）
表５は、実施例３において用いられた、「練りパイの配合」例を示す。表６は、実施例３において製造された「練りパイ」における「各種澱粉の添加量による効果」について示す。表６中、ＡＳは、可溶性馬鈴薯デンプンを示し、１０（重量）％粘度が、１０ｍＰａ・ｓのものを使用した。
(Explanation of the table)
Table 5 shows examples of “formulation of kneaded pie” used in Example 3. Table 6 shows the “effect due to the added amount of various starches” in the “kneaded pie” produced in Example 3. In Table 6, AS indicates a soluble potato starch, and a 10 (weight)% viscosity of 10 mPa · s was used.
（練りパイの製造工程）
実施例３の練りパイの製造は、次の工程に従った：
（１）全材料を一緒に混ぜて水を加え軽く混合し、生地を作る。
（２）捏上はチップ状マーガリンが形を残している状態で終了する。
（３）４つ折り２回後冷蔵し再度４つ折り２回する。後再び冷蔵する。
（４）生地最終厚み３ｍｍ、６ｃｍ×４ｃｍでカット。
（５）切込みを入れて全卵を２回塗る。
（６）焼成：上火 ２００℃；下火 １８０℃ ２０分
(Kneaded pie manufacturing process)
The preparation of the paste pie of Example 3 followed the following steps:
(1) Mix all ingredients together, add water and mix gently to make dough.
(2) Finishing is completed with the chip-shaped margarine remaining in shape.
(3) Refrigerate after two folds and then fold again and fold again. Then refrigerate again.
(4) Cut with a final fabric thickness of 3 mm and 6 cm × 4 cm.
(5) Make a cut and apply the whole egg twice.
(6) Firing: Upper flame 200 ° C; Lower flame 180 ° C 20 minutes
（実施例４）
表７の配合に従い、小麦粉８０部に可溶性馬鈴薯デンプン、架橋タピオカデンプン、可溶性ワキシーコーンスターチをそれぞれ２０部添加して、表８の折りパイを作り、食感を評価した。できた折りパイは良好なクリスピー感を持ったものであった。
Example 4
According to the composition of Table 7, 20 parts of soluble potato starch, cross-linked tapioca starch and soluble waxy corn starch were added to 80 parts of wheat flour to make a folded pie of Table 8, and the texture was evaluated. The resulting folded pie had a good crispy feeling.
（表の説明）
表７は、実施例４において用いられた、「折りパイの配合」例を示す。表８は、実施例４において製造された「折りパイ」における「各種澱粉添加の折りパイのクリスピー感」について示す。表８中、Ａは、生馬鈴薯デンプン；ＡＳは、可溶性馬鈴薯デンプン；ＡＰは、リン酸架橋馬鈴薯デンプン；ＡＰＳは、ヒドロキシプロピル馬鈴薯デンプン由来可溶性デンプン；ＡＰＰは、ヒドロキシプロピル馬鈴薯デンプン由来リン酸架橋デンプン；Ｂは、生タピオカデンプン；ＢＳは、可溶性タピオカデンプン；ＢＰは、リン酸架橋タピオカデンプン；Ｃは、生ワキシーコーンスターチ；ＣＳは、可溶性ワキシーコーンスターチ；ＣＰは、リン酸架橋ワキシーコーンスターチを示す。
(Explanation of the table)
Table 7 shows the “Folded Pie Formula” examples used in Example 4. Table 8 shows “crispiness of folded pie with various starch additions” in “folded pie” produced in Example 4. In Table 8, A is raw potato starch; AS is soluble potato starch; AP is phosphate cross-linked potato starch; APS is hydroxypropyl potato starch-derived soluble starch; APP is hydroxypropyl potato starch-derived phosphate cross-linked starch B for raw tapioca starch; BS for soluble tapioca starch; BP for phosphate cross-linked tapioca starch; C for raw waxy corn starch; CS for soluble waxy corn starch; CP for phosphate cross-linked waxy corn starch.
（折りパイの製造工程）
実施例４の折りパイの製造は、次の工程に従った：
（１）マーガリン以外の全材料を一緒に混ぜて水を加え軽く混合し、生地を作る。
（２）一晩冷蔵後マーガリンを折り込んで３つ折り２回後冷蔵し再度４つ折り２回する。後再び冷蔵する。
（３）生地最終厚み３ｍｍ、６ｃｍ×４ｃｍでカット。
（４）切込みを入れて全卵を２回塗る。
（５）焼成：上火 ２００℃；下火 １８０℃ ２０分
(Folding pie manufacturing process)
The production of the folded pie of Example 4 followed the following steps:
(1) Mix all ingredients except margarine together, add water and mix gently to make dough.
(2) After refrigeration overnight, fold the margarine, fold it in three, then refrigerate and fold again in four. Then refrigerate again.
(3) Cut with a final thickness of 3 mm and 6 cm × 4 cm.
(4) Make a cut and apply the whole egg twice.
(5) Firing: Upper flame 200 ° C; Lower flame 180 ° C 20 minutes
（実施例５）
表９の配合に従い、小麦粉８０部に可溶性馬鈴薯デンプンとリン酸架橋馬鈴薯デンプンの混合物２０部を添加して、練りパイを作り、食感を評価した。できたパイは、クリスピー感を持ったもので、更に歯切れが良いものとなった。なお、表９中、ＡＳは、可溶性馬鈴薯デンプン、ＡＰは、リン酸架橋馬鈴薯デンプンを表す。
(Example 5)
According to the composition shown in Table 9, 20 parts of a mixture of soluble potato starch and phosphate-crosslinked potato starch was added to 80 parts of wheat flour to make a kneaded pie, and the texture was evaluated. The resulting pie had a crispy feel and was even more crisp. In Table 9, AS represents soluble potato starch, and AP represents phosphate-crosslinked potato starch.
（練りパイの製造工程）
実施例５の練りパイの製造は、次の工程に従った：
（１）全材料を一緒に混ぜて水を加え軽く混合し、生地を作る。
（２）捏上はチップ状マーガリンが形を残している状態で終了する。
（３）４つ折り２回後冷蔵し再度４つ折り２回する。後再び冷蔵する。
（４）生地最終厚み３ｍｍ、６ｃｍ×４ｃｍでカット。
（５）切込みを入れて全卵を２回塗る。
（６）焼成：上火 ２００℃；下火 １８０℃ ２０分
(Kneaded pie manufacturing process)
The preparation of the paste pie of Example 5 followed the following steps:
(1) Mix all ingredients together, add water and mix gently to make dough.
(2) Finishing is completed with the chip-shaped margarine remaining in shape.
(3) Refrigerate after two folds and then fold again and fold again. Then refrigerate again.
(4) Cut with a final fabric thickness of 3 mm and 6 cm × 4 cm.
(5) Make a cut and apply the whole egg twice.
(6) Firing: Upper flame 200 ° C; Lower flame 180 ° C 20 minutes
（実施例６）
表１０の配合に従い、小麦粉８０部に可溶性デンプン（AS：可溶性馬鈴薯デンプン）を２０部添加し、カッティングミキサーにてマーガリンを細かく刻みながら撹拌することで、折りこむ工程を経ずに圧延するだけで層状の菓子ができる。この菓子の食感を評価したところ、良好なクリスピー感を持ったものであった。
(Example 6)
According to the composition of Table 10, 20 parts of soluble starch (AS: soluble potato starch) is added to 80 parts of wheat flour, and it is rolled without going through the folding process by stirring with finely chopping margarine with a cutting mixer. A layered confectionery is made. When the texture of this confectionery was evaluated, it had a good crispy feeling.
（折らないパイの製造工程）
実施例６の折らないパイの製造は、次の工程に従った。
（１）冷水以外の全材料をカッティングミキサーにかけ、チップ状マーガリンを細かく刻みながら撹拌する。
（２）冷水を加え、マーガリンが溶けてしまわないように注意しながら軽く混ぜ、マーガリンの粒を残している状態で生地調整を終了してひとつにまとめる。
（３）一晩冷蔵する。
（４）生地を厚み５ｍｍに圧延し、８ｃｍ×２ｃｍにカットする。
（５）天板に並べ、全卵を２回塗る。
（６）焼成：上火 ２００℃；下火 １８０℃ １８分
(Manufacturing process of unbreakable pie)
The unfolded pie of Example 6 was manufactured according to the following steps.
(1) Put all materials except cold water in a cutting mixer and stir while chopping chip-shaped margarine.
(2) Add cold water, mix gently while taking care not to dissolve the margarine, and finish the dough adjustment with the margarine grains remaining, and combine them together.
(3) Refrigerate overnight.
(4) The dough is rolled to a thickness of 5 mm and cut into 8 cm × 2 cm.
(5) Arrange them on the top and apply the whole egg twice.
(6) Firing: Upper flame 200 ° C; Lower flame 180 ° C 18 minutes
（実施例７）
表１１の配合に従い、小麦粉により作った生地に、あとから粉の状態で可溶性デンプン(ＡＳ：可溶性馬鈴薯デンプン)をまぶして練りパイを作り、食感を評価した。できたパイはクリスピー感が良好であった。
(Example 7)
According to the composition shown in Table 11, a dough made of wheat flour was later sprinkled with soluble starch (AS: soluble potato starch) in a powdered state to make a kneaded pie, and the texture was evaluated. The resulting pie had good crispy feeling.
（練りパイの製造工程）
実施例７のデンプンをまぶす練りパイの製造は、次の工程に従った。
（１）水以外の全材料を一緒に混ぜて水を加え軽く混合し、生地を作る。
（２）捏上はチップ状マーガリンが形を残している状態で終了する。
（３）分量の可溶性デンプンをまぶしてべたつきを防ぎながら、４つ折り２回後冷蔵し再度４つ折り２回する。後再び冷蔵する。
（４）生地最終厚み３ｍｍ、６ｃｍ×４ｃｍでカット。
（５）切込みを入れて全卵を２回塗る。
（６）焼成：上火 ２００℃；下火 １８０℃ ２０分
(Kneaded pie manufacturing process)
The production of the kneaded pie sprinkled with the starch of Example 7 followed the following steps.
(1) Mix all ingredients except water, add water and mix gently to make a dough.
(2) Finishing is completed with the chip-shaped margarine remaining in shape.
(3) While being covered with an amount of soluble starch to prevent stickiness, refrigerate after two folds and then refrigerate twice. Then refrigerate again.
(4) Cut with a final fabric thickness of 3 mm and 6 cm × 4 cm.
(5) Make a cut and apply the whole egg twice.
(6) Firing: Upper flame 200 ° C; Lower flame 180 ° C 20 minutes
（実施例８）
表１２の配合に従い、小麦粉により作った生地に、可溶性デンプン（ＡＳ：可溶性馬鈴薯デンプン）懸濁液を塗布して練りパイを作り、食感を評価した。できたパイはクリスピー感が良好であった。
(Example 8)
According to the composition shown in Table 12, a soluble starch (AS: soluble potato starch) suspension was applied to a dough made of wheat flour to make a kneaded pie, and the texture was evaluated. The resulting pie had good crispy feeling.
（練りパイの製造工程）
実施例８のデンプン懸濁液を塗布する練りパイの製造は、次の工程に従った。
（１）水以外の全材料を一緒に混ぜて水を加え軽く混合し、生地を作る。
（２）捏上はチップ状マーガリンが形を残している状態で終了する。
（３）４つ折り２回後冷蔵し再度４つ折り２回する。後再び冷蔵する。
（４）生地最終厚み３ｍｍ、６ｃｍ×４ｃｍでカット。
（５）切込みを入れ、デンプン懸濁液を塗布して天板に並べる。
（６）焼成：上火 ２００℃；下火 １８０℃ ２０分
(Kneaded pie manufacturing process)
The preparation of a dough pie applying the starch suspension of Example 8 followed the following steps.
(1) Mix all ingredients except water, add water and mix gently to make a dough.
(2) Finishing is completed with the chip-shaped margarine remaining in shape.
(3) Refrigerate after two folds and then fold again and fold again. Then refrigerate again.
(4) Cut with a final fabric thickness of 3 mm and 6 cm × 4 cm.
(5) Make a cut, apply the starch suspension and place it on the top plate.
(6) Firing: Upper flame 200 ° C; Lower flame 180 ° C 20 minutes
（実施例９）
表１３の配合に従い、小麦粉８０部に可溶性馬鈴薯デンプン、架橋タピオカデンプン、可溶性ワキシーコーンスターチをそれぞれ２０部添加して、表１３のフライパイ（揚げパイ）を作り、食感を評価した。できたパイはクリスピー感が良好であった。
Example 9
According to the composition of Table 13, 20 parts of soluble potato starch, cross-linked tapioca starch and soluble waxy corn starch were added to 80 parts of wheat flour to make a fried pie (fried pie) of Table 13, and the texture was evaluated. The resulting pie had good crispy feeling.
（フライパイの製造工程）
実施例８のフライパイの製造は、次の工程に従った。
（１）全材料を一緒に混ぜて水を加え軽く混合し、生地を作る。
（２）捏上はマーガリンが形を残している状態で終了する。
（３）３つ折り２回後冷蔵し再度３つ折り１回する。後再び冷蔵する。
（４）生地最終厚み２ｍｍ、１０ｃｍ×１０ｃｍでカットする。
（５）フィリングを包む。
（６）フライ：１８０℃ ６分
(Fly pie manufacturing process)
The manufacture of the fly pie of Example 8 followed the following steps.
(1) Mix all ingredients together, add water and mix gently to make dough.
(2) Kakigami ends with margarine remaining in shape.
(3) Refrigerate after folding twice in three, then fold once again in three. Then refrigerate again.
(4) Cut the fabric with a final thickness of 2 mm and 10 cm × 10 cm.
(5) Wrap the filling.
(6) Fly: 180 ° C 6 minutes
Claims (7)
(A) For 40 to 95 parts by weight of wheat flour, (B) starch or modified starch is prepared by solubilizing by sodium hypochlorite treatment, acid dipping or acid roasting, Whether soluble starch that has a viscosity of 3000 mPa · s or less when measured at 30 ° C. and does not gelatinize in cold water , or cross-linked starch with a sedimentation product of 8 to 60 mL is blended in a proportion of 60 to 5 parts by weight. Or, without adding yeast or baking powder and fats and oils , which gives a crispy feeling to multilayer baked confectionery or fried confectionery, characterized in that 60 to 5 parts by weight of the soluble starch and cross-linked starch are blended in a total amount A raw material mix for producing multilayer baked confectionery or fried confectionery.
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| JP5611669B2 (en) * | 2010-05-25 | 2014-10-22 | 松谷化学工業株式会社 | Layered puffed food and method for producing the same |
| JP5773798B2 (en) * | 2011-08-12 | 2015-09-02 | 千葉製粉株式会社 | Multilayer fried confectionery containing fats and oils, method for producing the same, and coating agent for multilayer fried confectionery containing fats and oils |
| WO2016046867A1 (en) * | 2014-09-26 | 2016-03-31 | 松谷化学工業株式会社 | Bakery product with excellent slicability and method for producing same |
| JP6912085B2 (en) * | 2017-08-30 | 2021-07-28 | 松谷化学工業株式会社 | Bakery products and their manufacturing methods |
| WO2019151034A1 (en) * | 2018-01-31 | 2019-08-08 | 株式会社Ｊ－オイルミルズ | Method for producing food product |
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|---|---|---|---|---|
| JPH11318321A (en) * | 1998-05-11 | 1999-11-24 | Fuji Oil Co Ltd | Production of cake and cake |
| JP2002345394A (en) * | 2001-05-28 | 2002-12-03 | Honen Corp | Method for producing bakery |
| JP2004147518A (en) * | 2002-10-29 | 2004-05-27 | Nippon Shokuhin Kako Co Ltd | Method for producing multilayer puffed food and multilayer puffed food |
| JP2005006651A (en) * | 2003-05-29 | 2005-01-13 | Kaneka Corp | Method for producing bakery |
| JP2006274100A (en) * | 2005-03-30 | 2006-10-12 | Sanwa Denpun Kogyo Kk | Water-soluble starch powder and its manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11318321A (en) * | 1998-05-11 | 1999-11-24 | Fuji Oil Co Ltd | Production of cake and cake |
| JP2002345394A (en) * | 2001-05-28 | 2002-12-03 | Honen Corp | Method for producing bakery |
| JP2004147518A (en) * | 2002-10-29 | 2004-05-27 | Nippon Shokuhin Kako Co Ltd | Method for producing multilayer puffed food and multilayer puffed food |
| JP2005006651A (en) * | 2003-05-29 | 2005-01-13 | Kaneka Corp | Method for producing bakery |
| JP2006274100A (en) * | 2005-03-30 | 2006-10-12 | Sanwa Denpun Kogyo Kk | Water-soluble starch powder and its manufacturing method |
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