JP6719197B2 - Swelling agent - Google Patents

Description

The present invention is used for the production of a confectionery obtained by heating a dough containing flour, eggs and a sweetener (excluding cookies), a swelling agent containing 1-kestose as an active ingredient and a confectionery using the same (however, (Excluding cookies).

The swelling agent generally refers to a substance having an action of swelling dough such as bread and confectionery. Conventionally, sodium hydrogen carbonate (baking soda) and baking powder have been frequently used as swelling agents. The baking powder separates the base material and the oxidizer so as to prevent the gas generation reaction from progressing during storage and the base material that generates a gas and exerts a swelling effect, the oxidant that helps the gas generation by the base. It consists of a shielding agent. In addition, Patent Document 1 discloses a leavening agent composition containing a conventional leavening agent, oil and fat, and calcium carbonate.

JP 2001-286255A

However, sodium bicarbonate has a problem that it is difficult to handle such as adjustment of the blending amount, because sodium carbonate produced by its decomposition gives a bitter taste and impairs the flavor of food. Baking powder also often contains baking soda as a base material, and therefore has the same problem. Further, aluminum sulfate, sodium phosphate, glucono delta lactone, etc., which are contained in the baking powder as an oxidant, have a problem that the safety for human body is concerned. In this regard, the swelling agent composition described in Patent Document 1 is intended to prevent the swelling action from decreasing and moisture absorption during the storage period, thereby enabling long-term storage of the conventional swelling agent. However, it does not solve the problems such as bitterness and concerns about safety. From the above, there has been a demand for a swelling agent that does not cause a decrease in the flavor of foods due to bitterness and has no concern about safety to the human body.

The present invention has been made in order to solve such a problem, does not cause deterioration of the flavor of foods due to bitterness, and there is no concern about safety to the human body, and a method for producing confectionery using the same. The purpose is to provide.

As a result of diligent research, the present inventors have found that 1-kestose exerts a swelling action in the production of a confectionery product obtained by heating a dough containing flour, eggs and a sweetener. Then, based on this knowledge, the following inventions have been completed.

(1) The swelling agent according to the present invention is used for producing a confectionery (excluding cookies) formed by heating a dough containing wheat flour, eggs and a sweetener, and contains 1-kestose as an active ingredient.

(2) The swelling agent according to the present invention is preferably used by blending it with a dough containing flour, eggs and a sweetener in an amount of any one of the following (A) to (U); 20% by weight or more of the sweetener, (a) 6.67% by weight or more of the flour, egg and sweetener, and (c) 5% by weight or more of the dough.

(3) The expanding agent according to the present invention can be used in place of the baking powder.

(4) The method for producing a confectionery (excluding cookies) according to the present invention comprises heating a dough containing a swelling agent containing 1-kestose as an active ingredient, flour, eggs and a sweetener, and using the swelling agent as described above. There is a step of expanding the dough.

ADVANTAGE OF THE INVENTION According to this invention, the expansion agent which gives favorable swelling and texture to confectionery can be obtained, without causing the deterioration of the flavor of foodstuff by bitterness and the concern about the safety with respect to a human body. Further, according to the method for producing a confectionery according to the present invention and a swelling agent according to the present invention, a confectionery having good swelling and good taste and texture without strict adjustment of the compounding amount of the swelling agent. It can be manufactured. Furthermore, 1-kestose is known to have a physiological effect such as a bifidobacteria proliferative effect, an atopic dermatitis improving effect, and a skin moisturizing effect (Patent Nos. 4162147 and 4704007). According to the swelling agent of the present invention and the method for producing a confectionery according to the present invention, it is possible to produce a confectionery product containing 1-kestose in an amount sufficient to expect these physiological effects.

(A) is a table|surface which shows mix|blending of the dough of the financier which used sugar or 1-kestose, and the measurement result after baking. (B) is a photograph showing a cross section of the finanche. (A) is a table showing a mixture of a madeleine made of sugar, a madeleine made of baking powder (BP) and madeleine made of 1-kestose, and measurement results after baking. (B) is a photograph showing a cross section of the madeleine. (A) is a table|surface which shows the mixing|blending of the madeleine dough which changed the compounding quantity of 1-kestose, and the percentage of the weight specific volume after baking. (B) is a bar graph showing the percentage of the weight specific volume of the madeleine.

Hereinafter, the method for producing the expanding agent and the confectionery according to the present invention will be described in detail. The swelling agent according to the present invention is a swelling agent used for producing a confectionery (excluding cookies) obtained by heating a dough containing wheat flour, eggs and a sweetener, and contains 1-kestose as an active ingredient.

In the present invention, "a confectionery obtained by heating a dough containing flour, eggs and a sweetener (excluding cookies)" means heating a dough containing flour, eggs and a sweetener by baking, steaming, or frying. Confectionery produced by the above, excluding cookies. Specific examples of such confectionery include butter cake (pound cake, Baumkuchen, madeleine, financier, etc.), sponge cake, waffle, muffin, pancake, pancake, dorayaki, manju, castella, steamed castella, Donuts, steamed bread, Chinese steamed buns, etc. can be mentioned.

Here, in the present invention, the “sweetener” refers to a food material that imparts sweetness to food. Specific examples of sweeteners include monosaccharides (such as glucose and fructose), disaccharides (such as maltose, sucrose, trehalose, and palatinose), oligosaccharides (1-kestose, nystose, fructofuranosyl nystose, etc.). Fructooligosaccharides, xylooligosaccharides such as xylobiose and xylotriose), sugars (sucrose, granulated sugar, wasanbon, brown sugar, brown sugar, etc.), sugar alcohols (maltitol, xylitol, sorbitol, etc.), honey, maple syrup , Molasses, syrup, glucose-fructose syrup, licorice extract, stevia extract, synthetic sweeteners (aspartame or acesulfame potassium, sucralose, saccharin, saccharin sodium, etc.) and the like.

1-Kestose is a trisaccharide oligosaccharide consisting of one molecule of glucose and two molecules of fructose. The "1-kestose" according to the present invention can be obtained by performing an enzymatic reaction with sucrose as a substrate. Specifically, first, β-fructofuranosidase is added to a sucrose solution and left standing at 37°C to 50°C for about 20 hours to obtain a 1-kestose-containing reaction liquid. By subjecting this 1-kestose-containing reaction liquid to a chromatographic separation method to separate 1-kestose and other sugars (glucose, fructose, sucrose, oligosaccharides having 4 or more sugars) and purifying, a high purity 1 Obtain a kestose solution. Subsequently, the highly pure 1-kestose solution is concentrated and then crystallized to obtain 1-kestose. Further, since 1-kestose is contained in commercially available fructooligosaccharides, it may be used as 1-kestose according to the present invention.

Next, a method of using the expanding agent according to the present invention will be described. The swelling agent according to the present invention can be used by being mixed with the dough when preparing a dough containing wheat flour, eggs and a sweetener in the manufacture of confectionery. Here, the present inventors believe that 1-kestose, which is an active ingredient of the swelling agent according to the present invention, exerts a swelling action by suppressing the formation of a gluten network structure and improving the extensibility of the dough. .. Since the network structure of gluten is formed by adding water to wheat flour and kneading it, in order to more effectively exert the expanding action of 1-kestose, in the presence of 1-kestose, a material containing flour and water is used. It is preferable to mix and.

That is, as a preferred method of use, first, a leavening agent and a material containing water such as eggs, milk and water are mixed in advance, and flour is mixed therein to prepare a dough. Alternatively, a swelling agent and flour are mixed in advance, and a material containing water is mixed therein to prepare a dough. Then, the prepared dough may be heated by baking, frying or steaming, and the dough may be expanded by the expanding agent according to the present invention. According to such a method of use, it is possible to produce a confectionery that is swelled well with the swelling agent of the present invention.

Here, as shown in Example 4 described later, the compounding amount of the expanding agent according to the present invention is preferably any one of the following (a) to (c) from the viewpoint of obtaining a high expansion effect, ) To (F) are more preferable, and (Ki) to (K) are further preferable;
(A) 20 wt% or more of the sweetener, (ii) 6.67 wt% or more of the flour, egg and sweetener, or (c) 5 wt% or more of the dough,
(D) 25% by weight or more of the sweetener, (e) 8.33% by weight or more of flour, eggs and sweeteners or (mosquito) 6.25% by weight or more of the whole dough,
(K) 30% by weight or more of the sweetener, (K) 10.00% by weight or more of flour, egg and sweetener or (K) 7.50% by weight or more of the whole dough.

Further, the expanding agent according to the present invention can be used in place of the baking powder, as shown in Example 3 described later. That is, in the production of sweets such as pound cake and madeleine, which is usually a baking powder such as muffins, the dough is added to the dough according to the present invention instead of the baking powder, and the dough is swelled by heating. Therefore, it is possible to produce a confectionery which has no bitterness and safety related to baking powder.

Next, the present invention provides a method for producing a confectionery (excluding cookies). The method for producing a confectionery (excluding cookies) according to the present invention is (A) heating a dough containing a swelling agent containing 1-kestose as an active ingredient, flour, eggs and a sweetener, and using the swelling agent to There is a step of expanding the dough. In the production method according to the present invention, the description of the same or corresponding invention-identifying matters as the expanding agent according to the present invention will be omitted.

The “dough containing a swelling agent containing 1-kestose as an active ingredient, wheat flour, an egg and a sweetener” in the step (A) is a mixture of a swelling agent containing 1-kestose as an active ingredient, a flour, an egg and a sweetener. It can be prepared by Here, as described above, in order to exert the expansion effect more effectively, the dough is prepared by mixing flour and eggs (material containing water) in the presence of the expanding agent according to the present invention. Preferably. When the "swelling agent containing 1-kestose as an active ingredient" also serves as the "sweetener", the dough may or may not be mixed with a sweetener other than 1-kestose. ..

In the step (A), examples of the method for heating the dough include baking, frying, and steaming. The heating conditions such as temperature and time can be appropriately set depending on the composition and amount of the dough, the type of confectionery to be produced, and the like.

In the step (A), whether or not the dough expands with the expanding agent when the "expanding agent containing 1-kestose as an active ingredient, flour, egg and sweetener" is heated is, for example, , Can be confirmed by the following method. That is, the volume of the confectionery prepared by preparing the dough containing the "swelling agent containing 1-kestose as an active ingredient" and the dough not containing the same under the same conditions except for the presence or absence of the expanding agent, and heating under the same conditions. Are measured by the rapeseed method and compared. In this case, if the volume of the heated dough of the former is larger than the volume of the heated dough of the latter, it can be determined that the dough has expanded by the expansion agent, and their volumes are the same, Alternatively, when the latter dough is heated and has a larger volume, it can be determined that the dough did not expand due to the expanding agent.

Hereinafter, the method for producing the expanding agent and the confectionery according to the present invention will be described based on each example. The technical scope of the present invention is not limited to the features shown by these examples.

<Example 1> Examination of swelling action of 1-kestose in the production of finanche A finanche was produced using sugar or 1-kestose as a sweetener. Specifically, 120 g of egg white at room temperature was stirred with a hand mixer at a third speed for 15 seconds, 20 g of honey and 90 g of a sweetener were added, and the mixture was further stirred at a second speed for 30 seconds. Subsequently, 90 g of almond poodle and 50 g of wheat flour which had been premixed and sifted were added, and after thoroughly mixing with a rubber spatula, 140 g of fats and oils (butter) that had been preheated and melted at 50° C. were mixed to prepare a financier dough. .. This financier dough was dispensed into a baking mold in an amount of 15 g and baked at 180° C. for 17 minutes to produce a finanche. After firing, the mixture was left to cool in the mold for 10 minutes, removed from the mold and allowed to cool for another 30 minutes.

Then, the weight per 20 finanche was measured and the weight per 1 was calculated. Moreover, after leaving it to stand at room temperature and completely cooling, the volume per 10 was measured by the rapeseed method, and the volume per 1 was calculated. Subsequently, based on the weight and volume per piece, the volume per 1 g of weight (mL/g; weight specific volume) was calculated, and expressed as a percentage with the weight specific volume of sugar as a sweetener being 100%. did. In addition, the financier was cut so as to pass through the center of the circle and the cross section was observed. FIG. 1 shows the measurement results and the observation results after the blending of the financier dough and the baking.

As shown in FIG. 1(A), the percentage of the weight specific volume of the financier using 1-kestose was 113%, which was 13% larger than that of the financier using sugar. In addition, as shown in FIG. 1(B), the internal phase of the financier using 1-kestose was not full and the center part had a sufficient height, whereas sugar was used. The internal phase of the old Financier was partially clogged, and the height of its center was relatively low. From this result, it was revealed that 1-kestose has a swelling action in the production of a confectionery product obtained by heating a dough containing flour, eggs and a sweetener.

<Example 2> Examination of expansion action of 1-kestose in pancake production A pancake was produced using sugar or 1-kestose as a sweetener. Specifically, 50 g of whole eggs at room temperature are stirred with a hand mixer at 3 speed for 15 seconds, 50 g of water and 50 g of sweetener are added, and the mixture is heated to 30° C. to completely dissolve the sweetener, and then at 3 speed. Stir for 30 seconds. Subsequently, 100 g of flour that had been pre-sifted was added and thoroughly mixed with a rubber spatula to prepare a pancake dough. A circular celcle having a diameter of 10 cm was placed on a frying pan heated to 180° C. with an electromagnetic cooker, and 30 g of pancake dough was poured into each. Subsequently, this was baked for about 60 to 90 seconds until bubbles appeared on the surface, then inverted and baked for about 15 to 30 seconds to produce a pancake. After firing, it was left at room temperature to cool completely.

Then, the volume per five pancakes was measured by the rapeseed method, and the volume per one was calculated. In addition, five randomly selected pancakes were cut so as to pass through a circle and the cross section was observed, and then the height of the central portion was measured and the average value thereof was calculated. Subsequently, the volume and the height of the central portion of the product in which sugar was used as the sweetener were set to 100% and expressed as percentages. In addition, a taste test was conducted to confirm the texture of the pancake. Table 1 shows the results of the pancake dough formulation and the measurement results after baking.

As shown in Table 1, the volume percentage of the pancake using 1-kestose was 110%, which was 10% larger than that of the pancake using sugar. Further, the percentage of the center height of the pancake using 1-kestose was 113%, which was 13% larger than that of the pancake using sugar. Also, the inner phase of the pancake using sugar was somewhat clogged, and while its texture was fluffy, the inner phase of the pancake using 1-kestose was relatively unstuffed, The texture was fluffy and soft (the results are not shown). From this result, it was clarified that 1-kestose also has a swelling effect in the production of a confectionery product obtained by heating a dough containing wheat flour, eggs and a sweetener and containing no fat or oil.

<Example 3> Examination of swelling action of 1-kestose in production of madeleine Madeleine was produced using sugar or 1-kestose as a sweetener. When 1-kestose was used, only those without the baking powder (BP) were produced, and when sugar was used, those with or without 1 g or 1.5 g of BP were produced. As BP, a commercially available BP (Aikoku Co., Ltd.) was used.

Specifically, 100 g of whole egg was added with 100 g of the sweetener, and the mixture was warmed to 35° C. to completely dissolve the sweetener, and then stirred with a hand mixer for 30 seconds at the third speed and then for 1 minute at the second speed. did. To this, 100 g of pre-sieved wheat flour, 100 g of pre-mixed and sifted wheat flour and 1 g of BP, or 100 g of pre-mixed and sifted wheat flour and 1.5 g of BP were added and mixed with a rubber spatula until uniform. Then, 100 g of fats and oils (compound margarine) melted by heating to 50° C. were mixed to prepare a madeleine dough. 30 g of this madeleine dough was dispensed into a baking mold and baked at 170° C. for 20 minutes to produce madeleine. After firing, the mixture was left to cool in the mold for 10 minutes, removed from the mold and allowed to cool for another 30 minutes.

Then, by the method described in Example 1, the weight of 11 madeleines and the volume of 11 or 5 madeleines were measured and the percentage of the weight specific volume was determined. In addition, the cross section was observed by cutting the madeleine so as to pass through the center of the circle. The blending of the madeleine dough, the percentage by weight of the madeleine, and the observation results are shown in FIG. In FIG. 2, the photograph of Madeleine containing 1 g of BP is omitted.

As shown in FIG. 2(A), the percentage by weight specific volume is 110% in Madeleine with sugar and 1 g of BP, and is 100% in Madeleine with sugar and 1.5 g of BP. It was 117%, compared with 134% in Madeleine with 1-kestose. That is, the Madeleine with 1-kestose had a greater degree of swelling than either the Madeleine with sugar and the Madeleine with sugar and 1 g or 1.5 g BP. In addition, as shown in FIG. 2(B), the height of the center portion of the madeleine using 1-kestose is higher than that of the madeleine using sugar and the use of sugar and 1.5 g of BP. It was From this result, it was revealed that 1-kestose can be used as a swelling agent in place of baking powder in the production of a confectionery prepared by heating a dough containing wheat flour, eggs and a sweetener.

<Example 4> Examination of blending amount of 1-kestose 9 test plots of (a) to (i) having different blending amounts of sugar and 1-kestose were set, and madeleine was produced by the method described in Example 3. did. The blending amounts of sugar and 1-kestose in the dough of each test section were as shown in FIG. 3(A). Then, by the method described in Example 1, the weight and volume of 11 madeleines for each test section were measured, and the percentage of the weight-specific volume was determined and shown in a bar graph. The composition and percentage by weight specific volume of the madeleine dough are shown in FIG. 3(A), and the bar graph is shown in FIG. 3(B).

As shown in FIGS. 3(A) and 3(B), the percentage by weight specific volume is 100% in the test group (a) (the content of 1-kestose is 0% by weight), whereas the test group (b) is 100%. (1-kestose content of 20% by weight of the sweetener, 6.67% by weight of flour, eggs and sweeteners and 5.00% by weight of the whole madeleine dough), 103%, test area 105% in (c) (the content of 1-kestose is 25% by weight of the sweetener, 8.33% by weight of flour, egg and sweetener, and 6.25% by weight of the whole madeleine dough). Test section (d) (1-kestose content of 30% by weight of sweetener, 10.00% by weight of flour, egg and sweetener and 7.50% by weight of the whole madeleine dough) In the test area (e) (1-kestose is 35% by weight of the sweetener, 11.67% by weight of flour, egg and sweetener, and 8.75% of the whole madeleine dough). % Of the sweetener, 40% by weight of the sweetener, 13.33% by weight of flour, egg and sweetener, and of the whole madeleine dough. 10.00% by weight), test group (g) (1-kestose content of 60% by weight of sweetener, 20.00% by weight of flour, egg and sweetener, and whole madeleine dough) In the test section (h) (80% by weight of 1-kestose in the sweetener, 26.67% by weight in flour, egg and sweetener). 130% in 20.00% by weight of the whole madeleine dough), test section (i) (1-kestose content of 100% by weight of sweetener, 33.33 of flour, egg and sweetener) Wt% and 25.00 wt% of the entire Madeleine dough) was 130%.

That is, in each of the test plots (b) to (i), the percentage by weight specific volume was larger than that in the test plot (a). From these results, it was revealed that 1-kestose has a swelling effect regardless of the blending amount in the production of a confectionery product obtained by heating a dough containing flour, eggs and a sweetener. Further, when comparing the magnitude of the percentage of the weight specific volume in the test section, (a)<(b)<(c)<(d)<(e)<(f)<(g)<(h)=(i )Met. From these results, in order to obtain a high swelling effect, the content of 1-kestose is 20% by weight or more of the sweetener, 6.67% by weight or more of the flour, egg and sweetener or the total amount of the dough. 5% by weight or more is preferable, 25% by weight or more of the sweetener, 8.33% by weight or more of flour, egg and sweetener or 6.25% by weight or more of the whole dough is more preferable, It has been revealed that more than 30% by weight of the sweeteners, more than 10.00% by weight of flour, eggs and sweeteners or more than 7.50% by weight of the total dough are more preferred.

<Example 5> Confirmation of residual rate of 1-kestose after firing The content of 1-kestose was measured for the madeleine using 1-kestose produced in Example 3. Specifically, the Madeleine was dried under reduced pressure, degreased with petroleum ether, extracted with ultrapure water, and then desalted to obtain an HPLC sample. This HPLC sample was subjected to HPLC under the following conditions to measure the amount of 1-kestose, which was taken as the residual kestose amount.

<<HPLC conditions>>
Column: Shodex HPX-87C
Mobile phase: Ultrapure water Flow rate: 0.6 mL/min Injection volume: 20 μL
Temperature: 85 ℃
Detector: SHIMADZU LC-2030

On the other hand, the amount of 1-kestose in the dried dough (madeleine dough from which water was removed) was calculated based on the water content of the madeleine dough before baking, and this was used as the amount of kestose in the dough. Subsequently, the kestose residual rate was calculated by the following formula. Formula; Kestose residual rate (%) = (residual kestose amount/dough kestose amount) x 100.

As a result, the residual rate of kestose was 90% or more. That is, it was revealed that 1-kestose remained without being decomposed in the heating step in confectionery production. From this result, in the production of a confectionery obtained by heating a dough containing wheat flour, eggs and a sweetener, by adding 1-kestose to the dough, in addition to obtaining an expansion effect, exert a physiological effect It was shown that a confectionery containing sufficient 1-kestose can be produced.

Claims (4)

A swelling agent containing 1-kestose as an active ingredient, which is used for manufacturing a confectionery (excluding cookies) obtained by heating a dough containing flour, eggs and a sweetener. The swelling agent according to claim 1, which is used by being blended with the dough in the following blending amount (a) or (a) :
(A) 30 % by weight or more of the sweetener,
(A) 10.00 % by weight or more of the flour, eggs and sweetener . The swelling agent according to claim 1 or 2, which is used as a substitute for a baking powder. 1-A method for producing a confectionery (excluding cookies), which comprises a step of heating a dough containing a swelling agent containing 1-kestose as an active ingredient, wheat flour, an egg and a sweetener, and swelling the dough with the swelling agent.