JP6985971B2 - Baked confectionery mix - Google Patents
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- JP6985971B2 JP6985971B2 JP2018070539A JP2018070539A JP6985971B2 JP 6985971 B2 JP6985971 B2 JP 6985971B2 JP 2018070539 A JP2018070539 A JP 2018070539A JP 2018070539 A JP2018070539 A JP 2018070539A JP 6985971 B2 JP6985971 B2 JP 6985971B2
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、フィリング入り焼き菓子のための焼き菓子用ミックスに関する。 The present invention relates to a baked confectionery mix for a baked confectionery with a filling.
たい焼きや今川焼きのような、液状又はペースト状の生地から製造されるフィリング入りの焼き菓子は、以前から食されている。また最近では、これらフィリング入りの焼き菓子に澱粉やα化澱粉を配合することが行われている。例えば、特許文献１には、加工澱粉および/または馬鈴薯澱粉と油脂類を含む液状生地を焼成することを特徴とするたい焼き類菓子の製造方法が記載されている。 Filled baked goods made from liquid or pasty dough, such as Taiyaki and Imagawayaki, have long been eaten. Recently, starch and pregelatinized starch have been added to baked confectioneries containing these fillings. For example, Patent Document 1 describes a method for producing a taiyaki confectionery, which comprises baking a liquid dough containing modified starch and / or potato starch and fats and oils.
一方、穀粉や澱粉を含む食品の品質改良のために増粘剤やゲル化剤が使用されることは少なくない。例えば、特許文献２には、昇温ゲル化性の熱可逆性ゲル化剤を含有するたこ焼き用ミックスにより、たこ焼きの食感や再加熱時の保形性を改善することが記載されている。特許文献３には、メチルセルロース、ローカストビーンガム及びアラビアガムを含有することを特徴とするデンプン品質改良剤により、澱粉含有食品の品質のばらつきを抑え、また老化を防止することが記載されている。さらに増粘剤やゲル化剤は、グルテンを含まない生地の物性改善に用いられている。例えば、特許文献４には、米粉、βでんぷん、α化でんぷん、及びヒドロキシプロピルメチルセルロースが配合されてなる混合紛体を原料とする米粉生地を用いることで、グルテンを含まなくとも発酵過程での膨らみがよく、かつ風味がよい米粉パンが得られることが記載されている。特許文献５には、グルテンを実質的に含有しない穀粉及び／又は澱粉、α化澱粉及び／又はα化穀粉、増粘多糖類及び／又はゲル化剤、油脂、ならびに乳化剤を含有する衣材を用いることで、フライ類等の衣付き食品の衣の風味と保存後の食感が改善されることが記載されている。 On the other hand, thickeners and gelling agents are often used to improve the quality of foods containing flour and starch. For example, Patent Document 2 describes that a takoyaki mix containing a heat-reversible gelling agent having a temperature-increasing gelability improves the texture of takoyaki and the shape retention during reheating. Patent Document 3 describes that a starch quality improving agent containing methyl cellulose, locust bean gum and gum arabic suppresses variation in the quality of starch-containing foods and prevents aging. Further, thickeners and gelling agents are used to improve the physical characteristics of gluten-free dough. For example, in Patent Document 4, by using a rice flour dough made from a mixed powder containing rice flour, β starch, pregelatinized starch, and hydroxypropylmethyl cellulose, swelling in the fermentation process can be achieved even if it does not contain gluten. It is stated that a good and tasty rice flour bread can be obtained. Patent Document 5 describes batter containing gluten-free flour and / or starch, pregelatinized starch and / or pregelatinized flour, thickening polysaccharides and / or gelling agents, fats and oils, and emulsifiers. It is described that the use thereof improves the flavor and texture of batter of battered foods such as fried foods after storage.
たい焼きのような液状又はペースト状の生地から製造されるフィリング入りの焼き菓子は、一般に、加熱した焼き型に該生地を流し入れた後、その上にペースト状のフィリングを載せて焼き、さらにこれを別の焼き型に流し入れた該生地の上に載せてフィリングを包み込みながら生地を焼成することで製造されている。しかしながら、このような菓子では、生地が流動性であること、フィリングがペースト状であること、生地に対してフィリングが比較的多量であることなどから、焼成中にフィリングが生地からはみ出すことがある。フィリングのはみ出しは、菓子の見た目を悪くし商品価値を低下させるため好ましくない。さらに本発明者らは、この焼成中のフィリングのはみ出しの問題が、α化澱粉又はα化穀粉を含む生地において一層顕著であることを見出した。α化澱粉又はα化穀粉を含む液状又はペースト状の生地を上述の一般的な手順でフィリングとともに焼成すると、加熱中に該生地の中からフィリングの噴き出しが起こる。これは焼き菓子の外観上好ましくない。 Filled confectioneries made from liquid or paste-like dough, such as taiyaki, are generally baked by pouring the dough into a heated baking mold, then placing the paste-like filling on top of it. Is manufactured by baking the dough while wrapping the filling on the dough that has been poured into another baking mold. However, in such confectionery, the filling may protrude from the dough during baking because the dough is fluid, the filling is pasty, and the filling is relatively large with respect to the dough. .. The protrusion of the filling is not preferable because it makes the confectionery look bad and reduces the commercial value. Furthermore, the present inventors have found that the problem of filling protrusion during baking is more remarkable in the dough containing pregelatinized starch or pregelatinized flour. When a liquid or paste-like dough containing pregelatinized starch or pregelatinized flour is baked together with the filling by the above-mentioned general procedure, the filling is ejected from the dough during heating. This is not preferable in terms of the appearance of baked goods.
本発明は、液状又はペースト状の生地から製造され、生地からのフィリングのはみ出しが少ないフィリング入り焼き菓子を提供する。より詳細には、α化澱粉又はα化穀粉を含有する液状又はペースト状の生地から製造されていても、高温下での保形性が高く、また焼成中のフィリングの噴き出しによる生地からのフィリングのはみ出しが少ない焼き菓子を提供する。 The present invention provides a baked confectionery with a filling, which is produced from a liquid or paste-like dough and has less protrusion of the filling from the dough. More specifically, even if it is produced from a liquid or paste-like dough containing pregelatinized starch or pregelatinized flour, it has high shape retention at high temperature, and filling from the dough due to the ejection of the filling during baking. We provide baked goods with little protrusion.
すなわち、本発明は、非α化穀粉及び／又は非α化澱粉と、α化澱粉及び／又はα化穀粉と、昇温ゲル化熱可逆性ゲル化剤とを含有し、該α化澱粉と該α化穀粉との合計含有量が０．５〜３０質量％であり、該昇温ゲル化熱可逆性ゲル化剤の含有量が該α化澱粉と該α化穀粉の合計量１００質量部あたり０．１〜５０質量部である、焼き菓子用ミックスを提供する。
また本発明は、前記焼き菓子用ミックスを含有する生地と該生地に包まれたフィリングとを含む焼き菓子を提供する。
また本発明は、前記焼き菓子用ミックスを含む液状又はペースト状生地をフィリングとともに焼成することを含む、焼き菓子の製造方法を提供する。
That is, the present invention contains non-pregelatinized starch and / or non-pregelatinized starch, pregelatinized starch and / or pregelatinized flour, and a heat-temperature gelling heat-reversible gelling agent, and the pregelatinized starch and the pregelatinized starch. The total content of the pregelatinized flour is 0.5 to 30% by mass, and the content of the temperature-increasing gelation heat-reversible gelling agent is 100 parts by mass of the total amount of the pregelatinized starch and the pregelatinized flour. Provided is a baked confectionery mix of 0.1 to 50 parts by mass per.
The present invention also provides a baked confectionery containing a dough containing the baked confectionery mix and a filling wrapped in the dough.
The present invention also provides a method for producing a baked confectionery, which comprises baking a liquid or pasty dough containing the baked confectionery mix together with a filling.
本発明によれば、α化澱粉又はα化穀粉による独特の食感を有しつつ、高温下での保形性が高く、かつ焼成中のフィリングの噴き出しによる生地からのフィリングのはみ出しが少ない焼き菓子を製造することができる。 According to the present invention, while having a unique texture due to pregelatinized starch or pregelatinized flour, it has high shape-retaining properties at high temperatures, and there is little protrusion of filling from the dough due to spouting of filling during baking. Can make sweets.
本発明の焼き菓子用ミックスは、フィリング入り焼き菓子のためのミックスである。より詳細には、本発明の焼き菓子用ミックスは、焼き型に流し入れた液状又はペースト状の生地をフィリングとともに焼成することによって製造されるタイプのフィリング入り焼き菓子のためのミックスである。本発明の焼き菓子用ミックスによって製造される焼き菓子としては、型を用いて焼成される型焼き菓子が好適である。本発明の焼き菓子用ミックスを用いて製造される焼き菓子の例としては、たい焼き、今川焼き、人形焼き、ワッフル、焼きドーナツなどが挙げられるが、その名称や種類はこれらに限定されず、上述した手順で生地から製造されるフィリング入り焼き菓子であればよい。 The baked confectionery mix of the present invention is a mix for baked confectionery with filling. More specifically, the baked confectionery mix of the present invention is a mix for a baked confectionery with a filling, which is produced by baking a liquid or pasty dough poured into a baking mold together with a filling. As the baked confectionery produced by the mixed for baked confectionery of the present invention, a molded confectionery that is baked using a mold is suitable. Examples of baked confectioneries produced using the baked confectionery mix of the present invention include Taiyaki, Imagawayaki, Ningyo-yaki, waffles, baked donuts, etc., but the names and types are not limited thereto. Any baked confectionery with a filling produced from the dough by the procedure described above may be used.
本発明の焼き菓子用ミックスは、非α化穀粉及び／又は非α化澱粉とともに、α化澱粉及び／又はα化穀粉と、昇温ゲル化熱可逆性ゲル化剤とを含有する。該α化澱粉又はα化穀粉により、焼成後の焼き菓子に軽さとしっとり感のある好ましい食感が付与される。焼き菓子の生地がα化澱粉又はα化穀粉を含む場合、上述したように焼成中における生地からのフィリングの噴き出しが起こりやすくなるが、本発明では、焼き菓子用ミックスにα化澱粉及び／又はα化穀粉とともに所定量の昇温ゲル化熱可逆性ゲル化剤を含有させることにより、そのフィリングの噴き出しの問題を改善した。 The baked confectionery mix of the present invention contains non-pregelatinized starch and / or non-pregelatinized starch, as well as pregelatinized starch and / or pregelatinized flour, and a heat-temperature gelling thermoreversible gelling agent. The pregelatinized starch or pregelatinized flour imparts a pleasant texture with lightness and moistness to the baked confectionery after baking. When the dough of the baked confectionery contains pregelatinized starch or pregelatinized flour, as described above, the filling is likely to be ejected from the dough during baking, but in the present invention, the pregelatinized starch and / or the pregelatinized starch and / or By containing a predetermined amount of the heat-reversible gelling agent for heat-raising gelation together with the pregelatinized starch, the problem of spouting of the filling was improved.
本発明の焼き菓子用ミックスに含まれ得るα化澱粉の例としては、α化タピオカ澱粉、α化馬鈴薯澱粉、α化小麦澱粉、α化コメ澱粉、α化コーンスターチ、及びさらなる加工（アセチル化、ヒドロキシプロピル化、エーテル化、架橋、酸化等）がされている上記のα化澱粉などが挙げられ、これらのいずれか１種又は２種以上を混合して使用することができる。また本発明の焼き菓子用ミックスに含まれ得るα化穀粉の例としては、α化小麦粉、α化米粉などが挙げられ、これらのいずれか１種又は２種以上を混合して使用することができる。このうち、α化澱粉としてはα化小麦澱粉が好ましく、α化穀粉としてはα化小麦粉が好ましい。該α化澱粉とα化穀粉は、いずれか一方のみを使用してもよく、両方を組み合わせて使用してもよい。好ましいα化澱粉とα化穀粉の組み合わせとしては、α化小麦澱粉とα化小麦粉が挙げられる。 Examples of pregelatinized starches that may be included in the baked confectionery mix of the present invention include pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized wheat starch, pregelatinized rice starch, pregelatinized cornstarch, and further processing (acetylation, Examples thereof include the above-mentioned pregelatinized starch that has been hydroxypropylated, etherified, crosslinked, oxidized, etc., and any one or a mixture of two or more of these can be used. Examples of the pregelatinized flour that can be contained in the mixed for baked confectionery of the present invention include pregelatinized wheat flour, pregelatinized rice flour, and the like, and one or more of these may be mixed and used. can. Of these, pregelatinized wheat starch is preferable as the pregelatinized starch, and pregelatinized wheat flour is preferable as the pregelatinized grain flour. As the pregelatinized starch and pregelatinized flour, only one of them may be used, or both may be used in combination. Preferred combinations of pregelatinized starch and pregelatinized flour include pregelatinized wheat starch and pregelatinized wheat flour.
本発明の焼き菓子用ミックスにおける該α化澱粉とα化穀粉との合計含有量は、ミックス全量中、０．５〜３０質量％が好ましく、１〜２０質量％がより好ましい。含有量０．５質量％程度でフィリングの噴き出しが生じ得る。さらに食感の観点からは、ミックス中のα化澱粉とα化穀粉との合計含有量は１質量％以上が好ましい。一方、ミックス中のα化澱粉とα化穀粉との合計含有量が高すぎると、焼き菓子がベタついたり、その保形性が低下する。 The total content of the pregelatinized starch and the pregelatinized flour in the baked confectionery mix of the present invention is preferably 0.5 to 30% by mass, more preferably 1 to 20% by mass, based on the total amount of the mix. Filling spouts can occur at a content of about 0.5% by mass. Further, from the viewpoint of texture, the total content of pregelatinized starch and pregelatinized grain flour in the mix is preferably 1% by mass or more. On the other hand, if the total content of the pregelatinized starch and the pregelatinized flour in the mix is too high, the baked confectionery becomes sticky and its shape retention property deteriorates.
昇温ゲル化熱可逆性ゲル化剤とは、可逆的にゾル−ゲル転移するゲル化剤であって、高温でゲル化し、低温でゾル化するものをいう。本発明の焼き菓子用ミックスに含まれる昇温ゲル化熱可逆性ゲル化剤の例としては、メチルセルロース（ＭＣ）、ヒドロキシプロピルメチルセルロース（ＨＰＭＣ）、カードランなどが挙げられ、これらのいずれか１種又は２種以上を混合して使用することができる。このうち、ＭＣ、ＨＰＭＣ及びそれらの混合物が好ましく、ＨＰＭＣがより好ましい。本発明で用いられる昇温ゲル化熱可逆性ゲル化剤は、そのゾル−ゲル転移温度が、好ましくは３８〜９０℃、より好ましくは５５〜９０℃、さらに好ましくは６２〜９０℃である。当該ゾル−ゲル転移温度を有するＭＣやＨＰＭＣは市販されている。本発明で用いられる昇温ゲル化熱可逆性ゲル化剤のより好ましい例としては、ゾル−ゲル転移温度が３８〜５５℃程度、好ましくは３８〜４４℃程度であるＭＣ、ゾル−ゲル転移温度が５５〜９０℃程度、好ましく７０〜９０℃又は６２〜６８℃程度であるＨＰＭＣ、及びそれらの混合物を挙げることができる。 The heat-heating gelation heat-reversible gelling agent is a gelling agent that reversibly undergoes a sol-gel transition, and is a gelling agent that gels at a high temperature and sol at a low temperature. Examples of the heat-temperature gelling heat-reversible gelling agent contained in the mix for baked confectionery of the present invention include methyl cellulose (MC), hydroxypropylmethyl cellulose (HPMC), curdlan, and the like, and one of these. Alternatively, two or more types can be mixed and used. Of these, MC, HPMC and mixtures thereof are preferable, and HPMC is more preferable. The temperature-increasing gel reversible gelling agent used in the present invention has a sol-gel transition temperature of preferably 38 to 90 ° C, more preferably 55 to 90 ° C, and even more preferably 62 to 90 ° C. MCs and HPMCs having the sol-gel transition temperature are commercially available. As a more preferable example of the temperature-increasing gelation heat-reversible gelling agent used in the present invention, the MC and sol-gel transition temperature in which the sol-gel transition temperature is about 38 to 55 ° C, preferably about 38 to 44 ° C. HPMC having a temperature of about 55 to 90 ° C., preferably about 70 to 90 ° C. or 62 to 68 ° C., and a mixture thereof can be mentioned.
フィリングの噴き出し防止、および食感の観点からは、本発明のミックスにおける該昇温ゲル化熱可逆性ゲル化剤の含有量は、上述したα化澱粉とα化穀粉の合計量１００質量部あたり、好ましくは０．１〜５０質量部、より好ましくは１．５〜５０質量部である。該α化澱粉とα化穀粉の合計量１００質量部当たりの該昇温ゲル化熱可逆性ゲル化剤の含有量が５０質量部を超えると、得られた焼菓子が硬さの目立つ食感となるため、α化澱粉やα化穀粉を使用する意義が乏しくなる。また、本発明のミックスにおける該昇温ゲル化熱可逆性ゲル化剤の含有量は、ミックス全量中、０．０１〜５質量％が好ましく、０．１〜２質量％がより好ましい。ミックス中の該昇温ゲル化熱可逆性ゲル化剤の含有量が５質量％を超えると、得られた焼菓子が硬さの目立つ食感となるため、α化澱粉やα化穀粉を使用する意義が乏しくなる。 From the viewpoint of preventing the filling from spouting and the texture, the content of the heat-reversible gelling agent for heated gelation in the mix of the present invention is per 100 parts by mass of the total amount of the pregelatinized starch and the pregelatinized grain flour described above. It is preferably 0.1 to 50 parts by mass, and more preferably 1.5 to 50 parts by mass. When the content of the heat-rising gelling heat-reversible gelling agent per 100 parts by mass of the total amount of the pregelatinized starch and the pregelatinized flour exceeds 50 parts by mass, the obtained baked confectionery has a conspicuous texture. Therefore, the significance of using pregelatinized starch and pregelatinized flour becomes less significant. Further, the content of the heat-reversible gelling agent for temperature-increasing gelation in the mix of the present invention is preferably 0.01 to 5% by mass, more preferably 0.1 to 2% by mass, based on the total amount of the mix. If the content of the heat-reversible gelling agent for temperature-raising gelling in the mix exceeds 5% by mass, the obtained baked confectionery has a conspicuous texture of hardness, so pregelatinized starch or pregelatinized flour is used. It becomes less meaningful to do.
本発明の焼き菓子用ミックスに含まれる非α化穀粉（α化処理されていない穀粉）の例としては、小麦粉、大麦粉、ライ麦粉、米粉、そば粉、コーンフラワーなどが挙げられ、これらのいずれか１種又は２種以上を混合して使用することができる。好ましくは、小麦粉、米粉又はそれらの混合物が使用される。小麦粉としては、薄力粉、中力粉、強力粉、全粒粉、デュラム粉などが挙げられる。小麦粉は、熱処理小麦粉であると好ましい。該非α化穀粉の添加により、焼き菓子の保形性及び風味を向上させることができる。本発明の焼き菓子用ミックスが該非α化穀粉を含む場合、その含有量は、ミックス全量中、好ましくは５〜９０質量％、より好ましくは１０〜４５質量％である。 Examples of non-pregelatinized flour (non-pregelatinized flour) contained in the mixed for baked confectionery of the present invention include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, corn flour and the like. Any one type or a mixture of two or more types can be used. Preferably, wheat flour, rice flour or a mixture thereof is used. Examples of wheat flour include soft flour, medium-strength flour, strong flour, whole grain flour, and durum flour. The wheat flour is preferably heat-treated wheat flour. By adding the non-pregelatinized flour, the shape retention and flavor of baked confectionery can be improved. When the baked confectionery mix of the present invention contains the non-pregelatinized flour, the content thereof is preferably 5 to 90% by mass, more preferably 10 to 45% by mass, based on the total amount of the mix.
本発明の焼き菓子用ミックスに含まれる非α化澱粉（α化処理されていない穀粉）の例としては、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、米澱粉、コーンスターチなどのβ澱粉、及びこれらの非α化加工澱粉が挙げられる。これらの非α化澱粉は、いずれか１種又は２種以上を混合して使用することができる。好ましくは、コーンスターチが使用される。非α化澱粉の添加により、焼き菓子の保形性が向上する。さらにα化澱粉又はα化穀粉と非α化澱粉との併用により、焼き菓子に独特の軽い食感（例えばシュー様の食感）を付与することができる。本発明の焼き菓子用ミックスが該非α化澱粉を含む場合、その含有量は、ミックス全量中、好ましくは２０〜８０質量％、より好ましくは３０〜６０質量％である。 Examples of non-pregelatinized starch (non-pregelatinized grain starch) contained in the mixed for baked confectionery of the present invention include potato starch, tapioca starch, wheat starch, rice starch, β-starch such as cornstarch, and non-pregelatinized starch thereof. Pregelatinized starch can be mentioned. These non-pregelatinized starches can be used by any one or a mixture of two or more. Preferably, cornstarch is used. The addition of non-pregelatinized starch improves the shape retention of baked confectionery. Further, by using the pregelatinized starch or the pregelatinized grain flour in combination with the non-pregelatinized starch, it is possible to impart a unique light texture (for example, a shoe-like texture) to the baked confectionery. When the baked confectionery mix of the present invention contains the non-pregelatinized starch, the content thereof is preferably 20 to 80% by mass, more preferably 30 to 60% by mass, based on the total amount of the mix.
本発明の焼き菓子用ミックスには、当該非α化穀粉及び非α化澱粉のいずれか一方が含まれていればよいが、両方含まれていてもよい。焼き菓子の風味及び食感の観点からは、本発明の焼き菓子用ミックスにおける上述した非α化穀粉及び非α化澱粉の合計含有量は、ミックス全量中、好ましくは２５質量％以上、より好ましくは５０質量％以上である。 The baked confectionery mix of the present invention may contain either one of the non-pregelatinized flour and the non-pregelatinized starch, but may contain both. From the viewpoint of the flavor and texture of the baked confectionery, the total content of the above-mentioned non-pregelatinized flour and non-pregelatinized starch in the baked confectionery mix of the present invention is preferably 25% by mass or more, more preferably 25% by mass or more, in the total amount of the mix. Is 50% by mass or more.
焼き菓子の保形性の観点からは、本発明の焼き菓子用ミックスが小麦由来蛋白質を含有することが好ましい。本発明のミックスに含まれる小麦由来蛋白質は、失活していないものであれば上述したα化又は非α化穀粉として添加された小麦粉に含有されている蛋白質であってもよく、又は該α化又は非α化穀粉と別途に添加された小麦由来蛋白質であってもよい。穀粉と別途に添加される小麦由来蛋白質としては、市販の小麦蛋白質、活性グルテンなどを用いることができるが、これらに限定されない。本発明の焼き菓子用ミックスにおける該小麦由来蛋白質の含有量は、ミックス全量中、好ましくは０．５〜１０質量％、より好ましくは１〜５質量％である。 From the viewpoint of shape retention of baked confectionery, it is preferable that the baked confectionery mix of the present invention contains a wheat-derived protein. The wheat-derived protein contained in the mix of the present invention may be the protein contained in the wheat flour added as the above-mentioned pregelatinized or non-pregelatinized flour as long as it is not inactivated, or the α. It may be a wheat-derived protein added separately from the converted or non-pregelatinized flour. As the wheat-derived protein added separately from the flour, commercially available wheat protein, active gluten, and the like can be used, but the protein is not limited thereto. The content of the wheat-derived protein in the baked confectionery mix of the present invention is preferably 0.5 to 10% by mass, more preferably 1 to 5% by mass, based on the total amount of the mix.
本発明の焼き菓子用ミックスは、さらに膨張剤を含有していてもよい。膨張剤としては、重曹、ベーキングパウダーなどが挙げられる。本発明の焼き菓子用ミックスにおける該膨張剤の含有量は、ミックス全量中、好ましくは０．２〜４．０質量％、より好ましくは０．５〜３．０質量％である。 The baked confectionery mix of the present invention may further contain a leavening agent. Examples of the leavening agent include baking soda and baking powder. The content of the leavening agent in the baked confectionery mix of the present invention is preferably 0.2 to 4.0% by mass, more preferably 0.5 to 3.0% by mass, based on the total amount of the mix.
本発明の焼き菓子用ミックスは、さらに油脂類を含有していてもよい。油脂類としては、大豆油、コーン油、菜種油、紅花油、ショートニング、マーガリンなどが挙げられる。本発明の焼き菓子用ミックスにおける該油脂類の含有量は、ミックス全量中、好ましくは１〜２０質量％、より好ましくは２〜１５質量％である。 The baked confectionery mix of the present invention may further contain oils and fats. Examples of oils and fats include soybean oil, corn oil, rapeseed oil, safflower oil, shortening, margarine and the like. The content of the fats and oils in the baked confectionery mix of the present invention is preferably 1 to 20% by mass, more preferably 2 to 15% by mass, based on the total amount of the mix.
本発明の焼き菓子用ミックスは、上述した材料以外に、さらに焼き菓子用ミックスに通常添加され得る他の材料、例えば、糖類、卵粉、粉乳、調味料、香辛料、着色料、乳化剤等を含有していてもよい。これらの他の材料の含有量は、ミックス全量中、３０質量％以下であることが好ましい。 In addition to the above-mentioned materials, the baked confectionery mix of the present invention further contains other materials that can be normally added to the baked confectionery mix, such as sugars, egg flour, milk powder, seasonings, spices, coloring agents, emulsifiers, and the like. You may be doing it. The content of these other materials is preferably 30% by mass or less in the total amount of the mix.
本発明の焼き菓子用ミックスは、焼き菓子用の液状又はペースト状生地の調製のために使用される。好ましくは、本発明の焼き菓子用ミックスは粉末又は顆粒状であり、これに水分を加えて混合することで液状又はペースト状生地が調製される。水分の添加量は、製造する焼き菓子の種類などによって適宜変更すればよいが、例えば本発明の焼き菓子用ミックス１００質量部当たり、５０〜３００質量部が好ましい。水分としては、水、乳などが使用され得る。さらに必要に応じて、生地に卵、糖類、油脂などを添加してもよい。 The baked confectionery mix of the present invention is used for the preparation of liquid or pasty dough for baked confectionery. Preferably, the baked confectionery mix of the present invention is in the form of powder or granules, to which water is added and mixed to prepare a liquid or paste-like dough. The amount of water added may be appropriately changed depending on the type of baked confectionery to be produced, and for example, 50 to 300 parts by mass is preferable per 100 parts by mass of the baked confectionery mix of the present invention. As the water, water, milk or the like can be used. Further, if necessary, eggs, sugars, fats and oils may be added to the dough.
得られた液状又はペースト状生地をフィリングとともに焼成することにより、本発明のフィリング入り焼き菓子を製造することができる。本発明の焼き菓子は、本発明の焼き菓子用ミックスを含有する生地と該生地に包まれたフィリングとを含む焼き菓子である。好適には、本発明による焼き菓子の製造方法においては、２つの焼き型に該液状又はペースト状生地を流し入れて焼き、好ましくは一方の生地にフィリングを載せて焼いた後、それらをフィリングを包み込むように１つにあわせ、あわせたフィリング入りの生地をさらに焼成する。生地を焼く際の加熱の手段は、限定されないが、好ましくは、オーブン等による間接加熱よりも、直火、ヒーター等で焼き型を直接加熱する方法が採用される。 By baking the obtained liquid or pasty dough together with the filling, the baked confectionery containing the filling of the present invention can be produced. The baked confectionery of the present invention is a baked confectionery containing a dough containing the baked confectionery mix of the present invention and a filling wrapped in the dough. Preferably, in the method for producing baked confectionery according to the present invention, the liquid or paste-like dough is poured into two baking molds and baked, preferably, the filling is placed on one of the doughs and baked, and then the fillings are wrapped. As you can see, the dough with the matching filling is further baked. The means of heating when baking the dough is not limited, but preferably, a method of directly heating the baking mold with an open flame, a heater or the like is adopted rather than indirect heating with an oven or the like.
本発明の焼き菓子に用いられるフィリングは、該液状又はペースト状生地とともに焼成する際に噴き出しがおこり得るもの、例えば（少なくとも焼成中に）ペースト状のものであり得る。このようなフィリングの例としては、あん、ジャム、クリーム、チーズ、該液状又はペースト状生地とは別の生地（バッター）などが挙げられる。これらのフィリングは、具材を含んでいてもよい。 The filling used in the baked confectionery of the present invention may be one that can spurt out when baked with the liquid or pasty dough, for example, a paste (at least during baking). Examples of such fillings include bean paste, jam, cream, cheese, and dough (batter) different from the liquid or pasty dough. These fillings may include ingredients.
以上の手順で、本発明の焼き菓子用ミックスを用いた焼き菓子が製造される。本発明により提供される焼き菓子は、α化澱粉又はα化穀粉を含んでいるにもかかわらず、焼成中のフィリングの噴き出しによる外観の劣化が生じにくいため、良好な外観と食感を有している。 By the above procedure, a baked confectionery using the baked confectionery mix of the present invention is produced. Although the baked confectionery provided by the present invention contains pregelatinized starch or pregelatinized cereal flour, it has a good appearance and texture because the appearance is less likely to deteriorate due to the ejection of the filling during baking. ing.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
（焼き菓子用ミックスの調製）
表１〜４に示す組成の焼き菓子用ミックスを調製した。ミックスの材料には以下を使用した。
ＨＰＭＣ（７０−９０）：ヒドロキシプロピルメチルセルロース（ユニテックフーズ（株）、ゾル−ゲル転移温度７０〜９０℃）
ＨＰＭＣ（６２−６８）：ヒドロキシプロピルメチルセルロース（ユニテックフーズ（株）、ゾル−ゲル転移温度６２〜６８℃）
ＭＣ（３８−４４）：メチルセルロース（ユニテックフーズ（株）、ゾル−ゲル転移温度３８〜４４℃）
小麦粉：フラワー（日清製粉（株））
熱処理小麦粉：熱処理小麦粉（日清製粉（株））
α化澱粉：α化小麦でん粉（三和澱粉工業（株））
α化穀粉：α化小麦粉（フレッシュ・フード・サービス（株））
β澱粉：コーンスターチ（三和澱粉工業（株））
グルテン：小麦グルテン（日本コロイド（株））
膨張剤：ベーキングパウダー（大宮糧食工業（株））
油脂：日清サラダ油（日清オイリオグループ（株））
砂糖：グラニュー糖（日新製糖（株））
乳化剤：グリセリン脂肪酸エステル（理研ビタミン（株））
(Preparation of baked confectionery mix)
Mixes for baked goods having the compositions shown in Tables 1 to 4 were prepared. The following were used as the ingredients for the mix.
HPMC (70-90): Hydroxypropyl Methyl Cellulose (Unitech Foods Co., Ltd., Sol-Gel Transition Temperature 70-90 ° C)
HPMC (62-68): hydroxypropylmethylcellulose (Unitech Foods Co., Ltd., sol-gel transition temperature 62-68 ° C)
MC (38-44): Methyl cellulose (Unitech Foods Co., Ltd., sol-gel transition temperature 38-44 ° C)
Wheat flour: Flower (Nisshin Seifun Co., Ltd.)
Heat-treated wheat flour: Heat-treated wheat flour (Nisshin Flour Milling Co., Ltd.)
Pregelatinized starch: Pregelatinized wheat starch (Sanwa Denpunkogyo Co., Ltd.)
Pregelatinized flour: Pregelatinized wheat flour (Fresh Food Service Co., Ltd.)
β-starch: cornstarch (Sanwa Cornstarch Co., Ltd.)
Gluten: Wheat gluten (Nippon Colloid Co., Ltd.)
Leavening agent: Baking powder (Omiya Food Industry Co., Ltd.)
Oils and fats: Nissin salad oil (Nissin Oillio Group Co., Ltd.)
Sugar: Granulated sugar (Nissin Sugar Co., Ltd.)
Emulsifier: Glycerin fatty acid ester (RIKEN Vitamin Co., Ltd.)
（たい焼きの製造）
下記材料をミキシングして液状生地を調製した。
材料 質量部
焼き菓子用ミックス １００
水 １００〜１２０（※）
全卵 ８０
サラダ油 ２０
（※製造例１３、製造例１４及び比較例４では、ミックス１００質量部に対する水の量はそれぞれ２００質量部、２５０質量部及び３００質量部とした。）
(Manufacturing of Taiyaki)
The following materials were mixed to prepare a liquid dough.
Ingredients Mass 100 Mix for baked goods 100
Water 100-120 (*)
Whole egg 80
Salad oil 20
(* In Production Example 13, Production Example 14, and Comparative Example 4, the amount of water with respect to 100 parts by mass of the mix was 200 parts by mass, 250 parts by mass, and 300 parts by mass, respectively.)
たい焼き用の焼き型を加熱（１７０℃）して油を塗り、焼き型の片面に該液状生地を２５ｇ入れ、その上にフィリング（「マイルドモアロクリーム」（株）ソントン）を３０ｇ入れて１分３０秒加熱した。並行して、もう片面に２５ｇの該液状生地を入れて１分３０秒加熱した。その後両面を合わせて更に３分３０秒焼成して、たい焼きを製造した。各ミックスについて１０個の鯛焼きを製造し、生地からのフィリングの噴き出しを下記基準にて評価し、平均点を求めた。
＜評価基準＞
５点：フィリングの噴き出しがなく、非常にきれいな外観
４点：生地の内部でフィリングの局在が見られるものの、表面へのフィリングの噴き出しはなく、きれいな外観
３点：フィリングの生地表面への噴き出しが１箇所みられるが、きれいな外観をほぼ保っている
２点：フィリングの噴き出しが複数箇所みられる
１点：フィリングが生地から激しくはみ出している
Heat (170 ° C) the baking mold for taiyaki, apply oil, put 25g of the liquid dough on one side of the baking mold, and put 30g of filling ("Mild Moaro Cream" Sonton Co., Ltd.) on it. It was heated for 1 minute and 30 seconds. In parallel, 25 g of the liquid dough was placed on the other side and heated for 1 minute and 30 seconds. After that, both sides were combined and fired for another 3 minutes and 30 seconds to produce Taiyaki. Ten Taiyaki were produced for each mix, and the filling spouting from the dough was evaluated according to the following criteria, and the average score was calculated.
<Evaluation criteria>
5 points: Very clean appearance with no filling spouts 4 points: Filling localization is seen inside the fabric, but no filling spouts on the surface, clean appearance 3 points: Filling spouts on the fabric surface Is seen in one place, but the appearance is almost kept clean. 2 points: Filling spouts are seen in multiple places. 1 point: The filling is violently protruding from the fabric.
結果を表１〜４に示す。表１に示すとおり、α化澱粉を含まない生地から製造したたい焼きでは、フィリングの噴き出しは起こらなかった（参考例）が、生地にα化澱粉を添加するとフィリングの噴き出しが起こった（比較例１〜２）。α化澱粉を含む生地でのフィリングの噴き出しは、所定量の昇温ゲル化熱可逆性ゲル化剤を添加することで改善された（表１〜４）。 The results are shown in Tables 1 to 4. As shown in Table 1, in Taiyaki produced from dough containing no pregelatinized starch, the filling did not spout out (reference example), but when pregelatinized starch was added to the dough, the filling spouting occurred (comparative example). 1-2). The ejection of the filling on the dough containing pregelatinized starch was improved by adding a predetermined amount of the heat-reversible gelling agent for heat-raising gelation (Tables 1 to 4).
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