JP4879200B2 - Texture improving material for cookies and cookies using the same - Google Patents

Description

The present invention relates to a novel cookie texture improving material containing a specific powdered egg as an active ingredient, and a cookie containing the same.

Cookies are baked confectionery made by adding butter, sugar, eggs, milk, fragrance, etc. to wheat flour, and a light and crunchy texture is required. In addition, the egg as the raw material is blended mainly for the purpose of imparting the taste and flavor of the egg, and the stronger the egg flavor, the more delicious the cookie is.

However, if the eggs are further distributed for the purpose of enhancing the egg flavor of the cookies, the eggs have heat coagulation properties in the first place, so that the texture of the cookies becomes hard and the crispy feeling is lost. Similarly, even if a powdered egg obtained by drying a liquid egg by spray drying, freeze drying, or the like is blended in a cookie, the powdered egg still has a heat coagulation property. There is a problem of being lost.

As a method for preventing the influence of the heat coagulation property of the egg on the physical properties of the cookie, a method of denaturing the egg protein with heat or the like to eliminate the heat coagulation property of the egg can be considered. For example, Japanese Patent Application Laid-Open No. 58-111663 (Patent Document 1) discloses a raw material for egg-containing food that has been pulverized after heat-treating and micronizing egg liquid obtained by mixing egg yolk liquid and egg white liquid. Yes. However, as shown in Comparative Example 1 and Test Example 1 described later, the egg-containing food raw material disclosed in Patent Document 1 is sufficiently satisfactory with respect to the texture improving effect for cookies, particularly with respect to the improving effect on the crispy feeling. It wasn't.

JP 58-111663 A

Accordingly, an object of the present invention is to provide a novel cookie texture improving material containing a processed egg product as an active ingredient, which can improve the texture of the cookie, particularly the crispy texture, when blended with the cookie. Cookies formulated with

As a result of repeated sincere research on the egg processing method, the present inventor is a powdered egg made from a hatched egg obtained by heat-coagulation of a shell egg, and the viscosity and average when the powdered egg is dispersed in water Surprisingly, it was found that if a powdered egg having a particle size in a specific range is used, the cookie has a texture improving effect, in particular, a crispy feeling improving effect, and the present invention has finally been completed.

That is, the present invention
(1) A powdered egg made from eggs, wherein 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour. Texture improver for cookies (sponge-like baked confectionery food) containing powdered eggs having an average particle diameter of 80 μm or less as an active ingredient when dispersed in 9 parts of fresh water and allowed to pass for 1 hour Excluding feeling improvers),
(2) A powdered egg made from eggs, wherein 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour. Cookies (excluding spongy baked confectionery), which are dispersed in 9 parts of fresh water and blended with powdered eggs having an average particle size of 80 μm or less in the dispersion when allowed to pass for 1 hour ,
It is.

The present invention is a texture improving material for cookies containing a specific powdered egg as an active ingredient, in particular, a texture improving material for crispness, which improves the crispness that is the texture of cookies when blended into a cookie and baked. Can do. Therefore, further increase in demand for cookies can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

Cookies are confectionery that is baked by adding butter, sugar, eggs, milk, fragrance, etc. to flour. The types are classified according to the manufacturing method, and they are not extracted by molds such as cookies to be extracted and ice box cookies. In addition to cookies, squeezed cookies, etc., biscuits, short breads, etc. are included (excluding sponge-like baked goods).

The texture improving material for cookies according to the present invention is made from eggs and contains powdered eggs having certain characteristics as active ingredients. Specifically, the texture improving material for cookies of the present invention is made from egg crust, 1 part of powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion when 5 hours have passed is 5 Pa · s or more, Preferably, the powdered egg has a mean particle size of 80 μm or less, preferably 70 μm or less when the powder egg is dispersed in 9 parts of fresh water and allowed to pass for 1 hour. Is contained as an active ingredient, and thereby, it has an effect of improving the texture of cookies, in particular, an effect of improving the crispy feeling. That is, the texture improving material for cookies of the present invention is characterized by containing the powdered egg having the texture improving effect of cookies as an active ingredient, and therefore the powdered egg will be described in detail.

First, the powdered egg used in the present invention needs to use an incubated egg as a raw material. As shown in Comparative Example 1 and Test Example 1 described later, a powdered egg made from a heated coagulated product of liquid whole egg (mixed solution of egg yolk liquid and egg white liquid) in which the ratio of egg yolk to egg white is the same as that of incubated eggs is It is possible to satisfy the above average particle diameter, which is one of the characteristics of the powdered egg used in the present invention. However, a powdered egg made from a heat-coagulated product of whole liquid egg does not satisfy the above viscosity, which is another characteristic of the powdered egg used in the present invention, and has the effect of improving the texture of cookies as in the present invention. Because it does not.

The eggs with shells used as the raw material for the eggs are not particularly limited as long as they are edible, and examples thereof include chicken eggs, eggs and duck eggs. Moreover, the incubation should just be heat-coagulated to such an extent that the degree of heat-coagulation does not have the fluidity of an egg white part. Therefore, in the present invention, egg yolk and egg white are not only fluidized and solidified to the extent that there is no fluidity but also egg white is heated and solidified to the extent that there is no fluidity. A semi-ripe shaped egg that has been heated and solidified only to the extent that fluidity remains in part may be used. In order to produce such an incubation egg, specifically, for example, the eggs with shells are heated as they are in hot water at 85 to 100 ° C. for 5 to 20 minutes to heat and solidify the contents, and then cooled, The method etc. which remove | eliminate are mentioned. As the heat treatment method, other methods such as microwave heating may be used.

The powdered egg used in the present invention is manufactured using the above-described incubation eggs, and as one of the characteristics of the powdered egg, 1 part of the powdered egg is dispersed in 4 parts of fresh water and dispersed when 1 hour has passed. The viscosity of the liquid is 5 Pa · s or higher, preferably 7 Pa · s or higher.

If the viscosity of the dispersion of the powdered egg is lower than the above value, the effect of improving the texture of cookies, which is the object of the present invention, is hardly obtained even if the average particle diameter, which is another characteristic described later, is satisfied. It is not preferable. In the present invention, the higher the viscosity is, the higher the cookie texture improvement effect is, and the present invention does not define the upper limit, but considering the ease of blending into the cookie, the viscosity is The pressure is preferably 500 Pa · s or less, more preferably 400 Pa · s or less.

The viscosity is a viscosity when 1 part of powdered egg is dispersed in 4 parts of fresh water and allowed to pass for 1 hour, and is a value measured by the following specific procedure. That is, while stirring a household mixer (Oster, Model No. 4049) containing 20 g of ion-exchanged water at 20 ° C., gradually add 75 g of powdered egg so as not to be foamed and further stir so as not to be foamed. Then, it is visually confirmed that the powdered eggs are uniformly dispersed, and a powdered egg dispersion is prepared. Next, 300 g of the powdered egg dispersion is transferred to a 300 mL beaker and stored at 20 ° C. for 1 hour. Subsequently, the dispersion after storage is lightly stirred with a spoon and dispersed substantially uniformly, and then the viscosity of the dispersion is measured. When the viscosity of the above dispersion is less than 20 Pa · s, the viscosity is measured using a BH viscometer (manufactured by Tokyo Keiki Co., Ltd.) and rotor No. 5 at a product temperature of 20 ° C. and a rotational speed of 20 rpm. Under the conditions, the viscosity is obtained from the reading after 3 rotations of the measurement start. When the viscosity of the dispersion is 20 Pa · s or higher, the product temperature is 20 ° C. using a T-bar stage (Toki Sangyo Co., Ltd., TS-10 type) and a T-bar spindle (TC). The viscosity is determined from the reading after 3 rotations of the measurement under the conditions of 4 rpm and feed rate of 20 mm / min.

The powdered egg used in the present invention has the following characteristics in addition to the viscosity characteristics described above. That is, in the powdered egg used in the present invention, 1 part of the powdered egg is dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion when 1 hour has elapsed is 80 μm or less, preferably 70 μm or less.

If the average particle size of the powdered eggs in the dispersion is higher than the above value, even if the above-mentioned viscosity characteristics are satisfied, the effect of improving the texture of cookies, which is the object of the present invention, is not preferable. In the present invention, the lower the average particle size, the better the texture improvement effect of cookies, and the present invention does not define the lower limit, but the production cost increases even if it is too small. In consideration of productivity on an industrial scale, the average particle size is preferably 1 μm or more.

The average particle size is obtained by dispersing a powdered egg in fresh water, although the viscosity measurement and the water dilution rate described above are different, and using the dispersion liquid after 1 hour as a measurement sample. Therefore, as in the viscosity measurement, a sample for measuring the average particle diameter is prepared by the following specific procedure. That is, while stirring a household mixer (Oster, Model No. 4049) containing 675 g of ion-exchanged water at 20 ° C., gradually add 75 g of powdered egg so as not to be foamed and further stir so as not to be foamed. Then, it is visually confirmed that the powdered eggs are uniformly dispersed, and a powdered egg dispersion is prepared. Next, 300 g of the powdered egg dispersion is transferred to a 300 mL beaker and stored at 20 ° C. for 1 hour. Subsequently, the dispersion after storage is lightly stirred with a spoon and dispersed substantially uniformly to prepare a dispersion of powdered eggs, which is used as a sample for measuring the average particle diameter. Then, the average particle size of the powdered egg in the dispersion is measured within 3 minutes while applying ultrasonic waves to the measurement sample with a laser diffraction particle size distribution measuring device (trade name “SALD-2000A” manufactured by Shimadzu Corporation). .

Next, a typical method for producing powdered eggs used in the texture improving material for cookies according to the present invention will be described in detail. In addition, the manufacturing method of a powdered egg will not be specifically limited if it is a method from which the egg is used as a raw material and the powdered egg which satisfy | fills the above-mentioned two characteristics is obtained. For example, a powdered egg used in the present invention can be produced as follows.

First, the eggs with shells are heat-treated in hot water at 85 ° C. to 100 ° C. for 5 to 20 minutes to heat and solidify the contents, and then cooled using cold water or the like, and then the shells are removed to remove the eggs. Prepare.

Subsequently, the obtained eggs are cut with a comitroll, silent cutter, mass collider, chopper, mixer, kneader, and the like to be pasted. The degree of the pasting process may be performed to such an extent that it can be processed by the homogenization processing apparatus in the next step. Specifically, the size of the pasting process is preferably 1 mm or less, more preferably 0.5 mm or less. It is good to process as follows.

Subsequently, the obtained egg paste paste is subjected to a homogenization process using a homogenization apparatus. Examples of the homogenizing apparatus include a high-pressure homogenizer, a high-speed homogenizer, and a colloid mill. In particular, a high-pressure homogenizer is preferable because a powdered egg having the effect of improving the texture of cookies targeted by the present invention is easily obtained. Specific processing conditions for the homogenization treatment will be described by taking a high-pressure homogenizer as an example. The pressure (gauge pressure) is preferably 10 MPa or more, more preferably 15 MPa or more. This is because if the pressure is lower than the above value, it is difficult to obtain a powdered egg having an effect of improving the texture of cookies. Further, the upper limit of the pressure is not particularly defined in the present invention, but it is preferably 150 MPa or less, more preferably 100 MPa or less in consideration of the scale and processing capacity of the high-pressure homogenizer.

In the present invention, fresh water may be added as necessary when paste-treating the eggs, homogenizing the paste-processed product, or after the paste-treatment. The amount of water added is preferably 0.1 to 15 parts, more preferably 0.2 to 10 parts of fresh water with respect to 1 part of the egg in consideration of the above-described ease of processing and the production efficiency of the drying process described below. is there.

Finally, the obtained homogenized product is dried so as to have a moisture content of 10% or less to produce a powdered egg used in the present invention. The effect of improving the texture of the cookie targeted by the present invention can be imparted for the first time by applying a drying treatment so that the water content is 10% or less. Any method can be used for the drying treatment, and examples thereof include spray drying, freeze drying, microwave drying, hot air drying, pan drying, and the like, and spray drying that easily exhibits the effects of the present invention is preferable. In addition, the moisture content of the powdered egg is measured according to the direct method of the atmospheric pressure heating drying method described in the 5th edition Japanese Food Standard Composition Table Manual. The obtained powdered egg may be crushed as necessary.

As described above, the powdered egg used in the present invention has the property of improving the texture of the cookies, particularly the crispy texture improving effect, so that the texture improving material for cookies containing the powdered egg described above as an active ingredient, In particular, it can be used as a crispness improving material. The texture improving material for cookies of the present invention may use the above-described powdered egg as it is, but within a range not impairing the effects of the present invention, for example, a powdered seasoning such as a dextrin, sugar, salt, etc. Etc. may be added. Specifically, the content of the powdered egg used in the present invention in the texture improving material for cookies of the present invention is preferably 30% or more, and more preferably 50% or more.

Moreover, the compounding quantity to a cookie should just mix | blend the quantity which is the extent which the food texture improvement material for cookies, and the texture improvement effect of the powdered egg which is an active ingredient of the said improvement material, especially a crispy texture improvement effect are expressed. Specifically, the powdered egg is preferably 0.05 or more, more preferably 0.2% or more, based on the total blended raw materials of cookies. If the blended amount of the powdered egg is smaller than the above value, the effect of improving the texture of the powdered egg in the cookie is hardly exhibited, which is not preferable. In the present invention, the upper limit of the blending amount is not defined, but even if the blending amount is increased, the effect corresponding to the blending amount is difficult to expect and it is not economical, so 10% or less is preferable.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
Raw eggs with shells (chicken eggs, MS size) were put into hot water at 95 ° C., solidified by heating for 15 minutes, and then cooled with cold water at 4 ° C. to peel shells to obtain eggs. Next, an equal mass of fresh water was added to the obtained incubated eggs, and paste treatment was performed with COMITOLOL (manufactured by Archer, model number 1700, 212 blades). Next, the obtained pasted product was homogenized with a high pressure homogenizer at a pressure (gauge pressure) of 20 MPa. Next, the obtained homogenized product was subjected to a centrifugal atomizer spray drying apparatus (manufactured by NIRO, model number production minor type) under the conditions of an atomizer rotational speed of 18000 rpm, an air blowing temperature of 160 ° C., and an exhaust air temperature of 65 ° C. And dried to obtain a powdered egg. The obtained powdered egg was used as it is as a texture improving material for cookies of the present invention.

According to paragraph [0017], the powdered egg thus obtained had a viscosity of 14.1 Pa · s when 1 part of powdered egg was dispersed in 4 parts of fresh water and passed for 1 hour. Similarly, 1 part of the powdered egg was dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion when 60 minutes passed was 60 μm. Moreover, the moisture content of the powdered egg was 5%.

[Comparative Example 1]
In a conventional manner, chicken eggs were split and the shells were removed, and then mixed to obtain liquid whole eggs (pH 7.8). This is filled and sealed so that the thickness of the package after filling in a heat-resistant pouch is 3 cm, then solidified by heating at 95 ° C. for 15 minutes in a boil tank, and then cooled and cooled by cold water at 4 ° C. I got an egg. Next, the obtained heat-coagulated egg is taken out from the pouch, and an equal mass of fresh water is added. Under the same conditions as in Example 1, paste-making treatment with comitrol, homogenization treatment with a high-pressure homogenizer, and drying treatment with a spray dryer. To obtain a powdered egg for a comparative example.

According to paragraph [0017], 1 part of powdered egg was dispersed in 4 parts of fresh water and the viscosity of the dispersion liquid was 3.4 Pa · s after 1 hour. According to [0020], 1 part of the powdered egg was dispersed in 9 parts of fresh water, and the average particle diameter of the powdered egg in the dispersion when 62 hours passed was 62 μm. Moreover, the moisture content of the powdered egg for comparative examples was 5%.

[Test Example 1]
Powdered eggs based on differences in the raw eggs using the powdered eggs obtained from Example 1 as a raw material and the comparative powdered eggs obtained from the heat-coagulated product of the whole liquid egg obtained in Comparative Example 1 The effect of cookie on the texture improvement effect was investigated. Specifically, the powdered egg of Example 1 or Comparative Example 1 was blended into the cookie, and the effect of improving the crispness, which is the texture of the resulting cookie, was evaluated. As a control product, a cookie not containing the powdered egg was used.

<Cookie manufacturing method>
A cookie was prepared with the following composition. The shortening was put into a stirrer (Kitchen Aid Kitchen Aid K5SS), mixed with the speed control lever 6 for 1 minute to form a cream, and then mixed with powdered egg and sugar (from Example 1 or Comparative Example 1). Next, fresh water was gradually added to adjust the specific gravity to 0.8 g / ml. After mixing in advance, sieved flour and baking powder were added, and stirring was continued for 30 seconds to prepare a dough. The obtained dough was allowed to stand in a refrigerator for 2 hours, then extended to a thickness of about 3 to 5 mm, removed from the mold, and baked in an oven at 180 ° C. for 13 to 15 minutes to obtain cookies. In addition, the compounding quantity of a powdered egg is about 2.7% with respect to dough (all compounding raw materials).

<Combination>
200g flour
1g baking powder
Shortening 120g
80g white sugar
Powdered egg (Example 1 or Comparative Example 1) 12 g
Shimizu 24g
―――――――――――――――――――
Total 437g

Evaluation rank of “texture improving effect on cookies”: Standard A: Crispy feeling is sufficiently improved B: Crispy feeling is slightly improved C: Crispy feeling is not improved

From Table 1, it is understood that a powdered egg having the effect of improving the crispy texture, which is the texture of cookies, cannot be obtained unless an egg is used as a raw material, and cannot be used as a texture improving material for cookies.

[Test Example 2]
The influence on the texture improvement effect with respect to the cookie of the powder egg by the difference of the viscosity of the dispersion liquid of a powder egg and the average particle diameter of the powder egg in a dispersion liquid was investigated. In addition, evaluation evaluated the cookie obtained by mix | blending various powdered eggs according to the manufacturing method of the cookie of Test Example 1, and evaluated by the evaluation method of Test Example 1. In the table, the viscosity is a value measured according to paragraph [0017], and the average particle diameter is a value measured according to paragraph [0020].

<Method for producing each powdered egg>
Each powdered egg is processed in the same manner as in Example 1 except that the pressure (gauge pressure) conditions of the high-pressure homogenizer and the rotation speed of the atomizer of the spray drying apparatus are adjusted in Example 1, and the powdered eggs a to h was produced.

From Table 2, the powdered egg having the effect of improving the crispy feeling that is the texture of the cookie unless the viscosity of the dispersion of the powdered egg is 5 Pa · s or more and the average particle diameter of the powdered egg in the dispersion is 80 μm or less. It is understood that it cannot be used as a texture improving material for cookies. In particular, a powdered egg having a viscosity of a powdered egg dispersion of 7 Pa · s or more and an average particle diameter of the powdered egg in the dispersion of 70 μm or less was excellent in the texture improvement effect of cookies.

[Test Example 3]
Using the powdered egg obtained in Example 1, the influence on the texture improvement effect on cookies due to the difference in the blending amount of the powdered egg was examined. The evaluation was carried out in accordance with the method for producing cookies in Test Example 1 except that the amount of powdered egg was changed to the amount shown in Table 3, and the resulting cookies were evaluated by the evaluation method in Test Example 1.

From Table 3, in order to express the texture improvement effect of powdered eggs on cookies, the blended amount of powdered eggs is preferably 0.05% or more, more preferably 0.2% or more, based on the total blended ingredients of cookies. It is understood.

Claims (2)

It is a powdered egg made from eggs, and 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour, and 1 part of the powdered egg is 9 parts of fresh water. dispersed in, a cookie for texture modifier average particle size of the powder eggs dispersion when aged 1 hour, characterized in that it contains a powdered egg is 80μm or less as an active ingredient (spongy baked goods Except food texture improvers). It is a powdered egg made from eggs, and 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour, and 1 part of the powdered egg is 9 parts of fresh water. Cookies (excluding sponge-like baked confectionery), which are mixed with powdered eggs having an average particle diameter of 80 μm or less when dispersed for 1 hour .