JP7323978B2 - Method for producing baked confectionery having chewy texture - Google Patents
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Description
本発明は、モチモチとした食感を有する焼き菓子の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing baked confectionery having a chewy texture.
近年、菓子類が求められる食感は多様化している。
モチモチとした食感は、その一例であるが、焼き菓子のモチモチとした食感を原料配合によって出すことが行われている。
例えば、生地を焼成することのみにより、モチモチとした食感を有し、同時に、焼き色が付き難く白い色を有する鯛焼き類菓子、その製造方法並びにその製造に用いるプレミックスを提供することを目的として、 加工澱粉および/または馬鈴薯澱粉を５０～９９重量％ 、油脂類を１～１０重量％ 配合した原料に水を加えて液状生地を作製し、型に入れて焼成する方法が知られている（例えば特許文献１参照）。
また、例えば、モチモチとした食感を有しながらも、しっとりとした口当たりを有し、しかも口溶けが良い焼き菓子に用いるミックスの提供を目的として、小麦粉６０～７５質量％、加工澱粉１～１０質量％及び乳化剤０．１～２質量％を含有し、前記加工澱粉がヒドロキシプロピル澱粉、ヒドロキシプロピルリン酸架橋澱粉及びα化澱粉を含む、焼き菓子用ミックスであって、乳化剤がグリセリン脂肪酸エステル、ショ糖脂肪酸エステル及びレシチンを含み、ヒドロキシプロピル澱粉、ヒドロキシプロピルリン酸架橋澱粉及びα化澱粉の質量比が１～５：０．５～２：１～６であり、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル及びレシチンの質量比が２～１０：０．５～５：０．２～４である、焼き菓子用ミックスが知られている（例えば特許文献２照）。
In recent years, the texture required for confectionery products has diversified.
The chewy texture is one example, and the chewy texture of baked confectioneries is produced by blending raw materials.
For example, to provide a sea bream confectionery that has a chewy texture only by baking the dough and at the same time has a white color that is difficult to be baked, a method for producing the same, and a premix used for the production. For the purpose, a method is known in which water is added to a raw material blended with 50 to 99% by weight of processed starch and/or potato starch and 1 to 10% by weight of oils and fats to prepare a liquid dough, which is placed in a mold and baked. (See Patent Document 1, for example).
In addition, for example, for the purpose of providing a mix used for baked confectionery that has a chewy texture, has a moist texture, and has a good meltability in the mouth, 60 to 75% by weight of wheat flour and 1 to 10% of modified starch % by mass and 0.1 to 2% by mass of an emulsifier, wherein the modified starch comprises hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch and pregelatinized starch, wherein the emulsifier is a glycerin fatty acid ester, Contains sucrose fatty acid ester and lecithin, the mass ratio of hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch and pregelatinized starch is 1-5:0.5-2:1-6, glycerin fatty acid ester, sucrose fatty acid A baked confectionery mix is known in which the mass ratio of ester and lecithin is 2-10:0.5-5:0.2-4 (see, for example, Patent Document 2).
前記のように原料配合によってモチモチとした食感を出すことは知られているが、本発明の目的は、モチモチとした食感を出すことができる焼き菓子の製造方法を提供することである。 As described above, it is known that a chewy texture can be produced by blending raw materials, and an object of the present invention is to provide a method for producing baked confectionery capable of producing a chewy texture.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、アンダーミキシングを含む生地の調製方法によりモチモチとした食感を有する焼き菓子を得ることが出来ることを見出し、本発明を完成するに至った。
従って、本発明は、以下の工程を含むことを特徴とする焼成板を使用して焼成する焼き菓子の製造方法である。
（１）粉体原料に加水して残っているダマの量が、生地１００質量部に対して５質量部以上２０質量部以下となるようアンダーミキシングを行い、アンダーミキシング生地を得る工程
（２）得られたアンダーミキシング生地に１０分間以上２０分間以下のフロアタイムを取る工程
（３）フロアタイムを取った後、ダマがなくなるまでミキシングし焼成用生地を得る工程
（４）得られた焼成用生地を、平板や型板上に生地を載置し、又は、平板や型板で生地を挟み焼成する工程
As a result of intensive research to achieve the above object, the present inventor found that baked confectionery with a chewy texture can be obtained by a dough preparation method including undermixing, and completed the present invention. came to.
Accordingly, the present invention is a method for producing baked confectionery using a baking plate characterized by including the following steps.
(1) Undermixing is performed so that the amount of lumps remaining after adding water to the powder raw material is 5 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the dough to obtain an undermixed dough (2) Step (3) Step of taking floor time for 10 minutes or more and 20 minutes or less for the obtained undermixed dough (3) Step (4) Step of obtaining dough for baking by mixing until lumps disappear after floor time (4) Obtained dough for baking The process of placing the dough on a flat plate or template, or sandwiching the dough with a flat plate or template and baking
本発明の焼き菓子の製造方法により、モチモチとした食感を有する焼き菓子を得ることが出来る。 A baked confectionery having a chewy texture can be obtained by the method for producing a baked confectionery of the present invention.
以下、本発明を詳細に説明する。
本発明の焼き菓子とは焼成板を使用して焼成する焼き菓子をいう。
焼成板を使用して焼成する焼き菓子とは、平板や型板上に生地を載置し、又は、平板や型板で生地を挟み焼成する焼き菓子をいい、例えば、大判焼き、鯛焼き、ワッフル、人形焼き、パンケーキ、ホットケーキ、どら焼き等を挙げることができる。
従って、本発明の焼き菓子には、生地を型枠に収容して焼成を行うパウンドケーキやカステラ等、又はバームクーヘンのように芯に生地を塗布し焼成する焼き菓子は含まれない。
The present invention will be described in detail below.
The baked confectionery of the present invention refers to a baked confectionery baked using a baking plate.
Baked confectionery baked using a baking plate refers to baked confectionery that is baked by placing the dough on a flat plate or template, or sandwiching the dough between flat plates or templates. Waffles, ningyoyaki, pancakes, hot cakes, dorayaki and the like can be mentioned.
Therefore, the baked confectionery of the present invention does not include pound cakes, sponge cakes, etc., which are baked with the dough placed in a mold, or baked confectioneries, such as baumkuchen, which are baked after the dough is applied to the core.
本発明の焼き菓子の原料配合は、目的とする焼き菓子の従来からの原料配合と同様でよく特に限定はない。
例えば、原料として、穀粉、澱粉、粉乳、乳化剤、増粘剤、食塩、保存料、香料、香辛料、ビタミン類、カルシウム等を挙げることができる。
加水量も目的とする焼き菓子の従来からの加水量と同様でよく特に限定はない。
The raw material composition of the baked confectionery of the present invention may be the same as the conventional raw material composition of the target baked confectionery, and is not particularly limited.
For example, raw materials include flour, starch, milk powder, emulsifiers, thickeners, salt, preservatives, flavors, spices, vitamins, calcium and the like.
The amount of water to be added may be the same as the conventional amount of water added to the desired baked confectionery, and there is no particular limitation.
本発明の焼き菓子の製造方法の第１工程は、粉体原料に加水してアンダーミキシングを行い、アンダーミキシング生地を得る工程である。
アンダーミキシングとは、一般には生地中にダマが残っている状態でミキシングを終了するミキシング方法をいうが、本発明のアンダーミキシングとは、残っているダマの量が、生地１００質量部に対して５質量部以上２０質量部となるミキシング方法をいう。
従来の焼き菓子の製造方法では、1回のミキシングでダマがなくなるまでミキシングしていたが、本発明の焼き菓子の製造方法では、ダマが残っている状態で最初のミキシングを終了する。
The first step of the method for producing the baked confectionery of the present invention is a step of adding water to the powdery raw material to perform undermixing to obtain an undermixed dough.
Under-mixing generally refers to a mixing method in which mixing is terminated when lumps remain in the dough, but under-mixing in the present invention means that the amount of remaining lumps is Refers to a mixing method that provides 5 parts by mass or more and 20 parts by mass.
In the conventional method for producing baked confectionery, mixing is performed until lumps disappear in one mixing, but in the method for producing baked confectionery of the present invention, the first mixing is finished when lumps remain.
本発明では、残っているダマの量は、アンダーミキシングした生地を篩に流し込み、静置して１分間後に篩上に残ったダマを含む生地の質量とする。
篩の目開きは、アンダーミキシングした生地の流動化した部分は、篩目を抜け、ダマが篩上に残る目開きである。
具体的には、アンダーミキシングした生地の流動化した部分が静置して１分間後に、ほぼ篩をすべて抜ける（雫がたれない）、できるだけ細かい目開きである。
ダマの大きさは焼き菓子により異なるため測定に使用する篩の目開きは焼き菓子の種類により適宜調整する必要がある。
例えば、大判焼きは目開き３．３６ｍｍ、糖の配合の多いどら焼きやアメリカンワッフルは目開き１．７０ｍｍである。
なお、アンダーミキシングの程度は、ミキシング時間により容易に調整することができる。
残っているダマの量が生地１００質量部に対して５質量部未満では、ミキシングが強すぎてモチモチとした食感が十分に得られず、２０質量部を超えるとミキシング不足となり、１０分間以上２０分間以下のフロアタイムを取った後、ダマがなくなるまでミキシングするとミキシングが強すぎてモチモチとした食感が十分に得られない。
フロアタイム後のミキシングをダマがなくなるまで行わなかった場合は、製品にダマが残り好ましくない。
In the present invention, the amount of remaining lumps is defined as the weight of the dough containing lumps remaining on the sieve after the undermixed dough is poured into a sieve and allowed to stand for 1 minute.
The sieve opening is such that the fluidized portion of the undermixed dough passes through the sieve and lumps remain on the sieve.
Specifically, the mesh size is as small as possible so that the fluidized portion of the undermixed dough is allowed to stand still and almost all of it passes through the sieve (no dripping) after 1 minute.
Since the size of the lumps varies depending on the type of baked confectionery, it is necessary to adjust the mesh size of the sieve used for measurement as appropriate depending on the type of baked confectionery.
For example, oban-yaki has a mesh size of 3.36 mm, and sugar-rich dorayaki and American waffles have a mesh size of 1.70 mm.
The degree of undermixing can be easily adjusted by adjusting the mixing time.
If the amount of remaining lumps is less than 5 parts by mass with respect to 100 parts by mass of the dough, the mixing is too strong and a chewy texture cannot be obtained sufficiently. After taking floor time for 20 minutes or less, if the mixture is mixed until there are no lumps, the mixing is too strong and the chewy texture cannot be obtained sufficiently.
If the mixing after the floor time is not done until there are no lumps left in the product, it is undesirable.
本発明の焼き菓子の製造方法の第２工程は、得られたアンダーミキシング生地に１０分間以上２０分間以下のフロアタイムを取る工程である。
生地にフロアタイムを取るとは、室温で生地を静置することをいう。
フロアタイムを取ることで、次のミキシング工程でダマがなくなり易くなる。
フロアタイムが１０分間未満では、次の工程でダマをなくすのに強いミキシングが必要となりモチモチとした食感が乏しくなる。
強いミキシングをせずに、ダマが残った状態で生地を焼成した場合は、製品にダマが残り好ましくない。
また、フロアタイムが２０分間を超えると通常のミキシングを行った場合と同様な生地状態になり、モチモチとした食感が乏しくなる。
The second step of the method for producing the baked confectionery of the present invention is to give the obtained undermixed dough floor time of 10 minutes or more and 20 minutes or less.
Allowing the dough to have floor time refers to allowing the dough to stand at room temperature.
By taking floor time, it will be easier to eliminate clumps in the next mixing process.
If the floor time is less than 10 minutes, strong mixing is required to eliminate clumps in the next step, resulting in poor chewy texture.
If the dough is baked with lumps remaining without strong mixing, lumps will remain in the product, which is undesirable.
Further, if the floor time exceeds 20 minutes, the dough will be in the same state as in the case of ordinary mixing, and the chewy texture will be poor.
本発明の焼き菓子の製造方法の第３工程は、フロアタイムを取った後、ダマがなくなるまでミキシングし焼成用生地を得る工程である。
フロアタイム後のミキシングは、ダマをなくすために行うが、フロアタイムを取っているので、ミキシングの程度は軽くてよい。
例えば、低速で５秒間以上２０秒間以下でよい。
このミキシング工程でダマをなくすが、ダマがある状態で焼成すると製品にダマが残り好ましくない。
The third step of the method for producing the baked confectionery of the present invention is the step of obtaining a dough for baking by mixing until there are no lumps after taking floor time.
Mixing after floor time is done to eliminate lumps, but since floor time is taken, the degree of mixing can be light.
For example, a low speed of 5 seconds or more and 20 seconds or less may be used.
This mixing process eliminates clumps, but if the product is baked with clumps, clumps will remain in the product, which is undesirable.
本発明の焼き菓子の製造方法の第４工程は、得られた焼成用生地を、焼成板を使用して焼成する工程である。
焼成方法や焼成時間は、従来の焼き菓子と同様でよく特に限定はない。
得られた焼き菓子は、従来の焼き菓子と同様の方法で食すことができる。
The fourth step of the method for producing baked confectionery of the present invention is a step of baking the obtained dough for baking using a baking plate.
The baking method and baking time are the same as those for conventional baked confectionery, and are not particularly limited.
The resulting baked goods can be eaten in the same manner as conventional baked goods.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［実施例１～６、比較例１～８］大判焼き
薄力小麦粉１００質量部、砂糖２質量部、ブドウ糖６質量部、ベーキングパウダー４．５質量部、キサンタンガム０．１質量部を混合しミックス粉とした。
パン用縦型ミキサーに水１３５質量部、卵１０質量部を入れて混ぜた後、前記ミックス粉を投入して、ホイッパーを使用し表１、表２に示すダマの量になるようミキシングしてバッターを得た。
バッターのダマの量は、バッターを目開き３．３６ｍｍの篩に流し込み、１分間後に測定した。
表１、表２に示すダマの量は、バッター１００質量部に対するダマの量である。
EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these Examples.
[Examples 1 to 6, Comparative Examples 1 to 8] Obanyaki 100 parts by weight of soft wheat flour, 2 parts by weight of sugar, 6 parts by weight of glucose, 4.5 parts by weight of baking powder, and 0.1 parts by weight of xanthan gum are mixed and mixed. powdered.
After mixing 135 parts by mass of water and 10 parts by mass of eggs in a vertical mixer for bread, the above-mentioned mixed flour is added and mixed using a whipper so that the amount of lumps shown in Tables 1 and 2 is obtained. Got a batter.
The amount of lumps in the batter was measured after pouring the batter into a sieve with an opening of 3.36 mm for 1 minute.
The amount of lumps shown in Tables 1 and 2 is the amount of lumps per 100 parts by mass of batter.
得られたバッターを室温で表１、表２に示す時間放置しフロアタイムを取った。
フロアタイムを取った後、ホイッパーを使用してミキシングしダマをなくした。
電熱式大判焼き焼成機を１８０℃に熱し、薄く油を塗り、前記ダマをなくしたバッターを片側に３０ｇ入れ次いで餡５０ｇを入れ５分間焼成し、もう片側に前記ダマをなくしたバッター３０ｇを入れ、先に焼いたものをかぶせて５分間焼成し大判焼きを得た。
得られた大判焼きの皮の食感を以下の評価基準で１０名のパネラーにより評価した。
結果を表１、表２に示す。
・食感（モチモチ感）
５点・・・モチモチとした食感が強く、良い
４点・・・モチモチとした食感がやや強く、やや良い
３点・・・モチモチとした食感は、普通
２点・・・モチモチとした食感がやや乏しく、やや悪い
１点・・・モチモチとした食感が乏しく、悪い
The obtained batter was allowed to stand at room temperature for the time shown in Tables 1 and 2 to take floor time.
After taking floor time, I used a whipper to mix and remove clumps.
Heat the electric heating type large-sized baking machine to 180 ° C., apply a thin layer of oil, put 30 g of the batter without lumps on one side, then add 50 g of bean paste and bake for 5 minutes, and put 30 g of the batter without lumps on the other side. , covered with the previously baked one and baked for 5 minutes to obtain an obanyaki.
The texture of the obtained large-sized grilled skin was evaluated by a panel of 10 persons according to the following evaluation criteria.
Tables 1 and 2 show the results.
・Texture (mochimochi)
5 points: strong chewy texture, good 4 points: slightly strong chewy texture, moderately good 3 points: chewy texture is normal 2 points: chewy Slightly poor texture, slightly poor 1 point: Poor chewy texture, poor
本発明のアンダーミキシングを行った場合でも、フロアタイムが１０分間以上２０分間以下でない場合は、満足できる食感（モチモチ感）を得ることができなかった。
また、フロアタイムが１０分間以上２０分間以下であっても、アンダーミキシングの程度が本発明のアンダーミキシングから外れた場合、満足できる食感（モチモチ感）を得ることができなかった。
Even when the undermixing of the present invention was performed, a satisfactory texture (mochimochi) could not be obtained unless the floor time was 10 minutes or more and 20 minutes or less.
Moreover, even when the floor time was 10 minutes or more and 20 minutes or less, when the degree of undermixing deviated from the undermixing of the present invention, a satisfactory texture (mochimochi) could not be obtained.
［実施例７～１２、比較例９～１６］どら焼き
薄力小麦粉１００質量部、砂糖８０質量部、ブドウ糖１０質量部、ベーキングパウダー２質量部、塩０．３質量部を混合しミックス粉とした。
パン用縦型ミキサーに水８０質量部、卵５０質量部、水飴１０質量部を入れて混ぜた後、前記ミックス粉を投入して、ホイッパーを使用し表３、表４に示すダマの量になるようミキシングしてバッターを得た。
バッターのダマの量は、バッターを目開き１．７０ｍｍの篩に流し込み、１分間後に測定した。
表３、表４中ダマの量は、バッター１００質量部に対するダマの量である。
[Examples 7 to 12, Comparative Examples 9 to 16] Dorayaki 100 parts by weight of soft wheat flour, 80 parts by weight of sugar, 10 parts by weight of glucose, 2 parts by weight of baking powder, and 0.3 parts by weight of salt are mixed and mixed with flour. bottom.
After mixing 80 parts by mass of water, 50 parts by mass of eggs, and 10 parts by mass of starch syrup in a vertical mixer for bread, the mixed flour is added, and a whipper is used to make the amount of lumps shown in Tables 3 and 4. I got the batter by mixing it.
The amount of lumps in the batter was measured after pouring the batter into a sieve with an opening of 1.70 mm for 1 minute.
The amount of lumps in Tables 3 and 4 is the amount of lumps per 100 parts by mass of batter.
得られたバッターを２０℃で表３、表４に示す時間放置し、フロアタイムを取った。
フロアタイムを取った後、ホイッパーを使用してミキシングしダマをなくした。
電熱式銅板を１７０℃に熱し、薄く油を塗り、前記バッター３０ｇを前記銅板上に流し、２分３０秒間焼成し反転して３０秒間、焼成し、どら焼きの皮を得た。
得られたどら焼きの皮の食感を以下の評価基準で１０名のパネラーにより評価した。
結果を表３、表４に示す。
・食感（モチモチ感）
５点・・・モチモチとした食感が強く、良い
４点・・・モチモチとした食感がやや強く、やや良い
３点・・・モチモチとした食感は、普通
２点・・・モチモチとした食感がやや乏しく、やや悪い
１点・・・モチモチとした食感が乏しく、悪い
The obtained batter was allowed to stand at 20° C. for the time shown in Tables 3 and 4, and floor time was taken.
After taking floor time, I used a whipper to mix and remove clumps.
An electrically heated copper plate was heated to 170° C., lightly oiled, 30 g of the batter was poured onto the copper plate, baked for 2 minutes and 30 seconds, turned over and baked for 30 seconds to obtain a dorayaki skin.
The texture of the obtained dorayaki skin was evaluated by a panel of 10 people according to the following evaluation criteria.
Tables 3 and 4 show the results.
・Texture (mochimochi)
5 points: strong chewy texture, good 4 points: slightly strong chewy texture, moderately good 3 points: chewy texture is normal 2 points: chewy Slightly poor texture, slightly poor 1 point: Poor chewy texture, poor
本発明のアンダーミキシングを行った場合でも、フロアタイムが１０分間以上２０分間以下でない場合は、満足できる食感（モチモチ感）を得ることができなかった。
また、フロアタイムが１０分間以上２０分間以下であっても、アンダーミキシングの程度が本発明のアンダーミキシングから外れた場合、満足できる食感（モチモチ感）を得ることができなかった。
Even when the undermixing of the present invention was performed, a satisfactory texture (mochimochi) could not be obtained unless the floor time was 10 minutes or more and 20 minutes or less.
Moreover, even when the floor time was 10 minutes or more and 20 minutes or less, when the degree of undermixing deviated from the undermixing of the present invention, a satisfactory texture (mochimochi) could not be obtained.
Claims (1)
（１）粉体原料に加水して残っているダマの量が、生地１００質量部に対して５質量部以上２０質量部以下となるようアンダーミキシングを行い、アンダーミキシング生地を得る工程
（２）得られたアンダーミキシング生地に１０分間以上２０分間以下のフロアタイムを取る工程
（３）フロアタイムを取った後、ダマがなくなるまでミキシングし焼成用生地を得る工程
（４）得られた焼成用生地を、平板や型板上に生地を載置し、又は、平板や型板で生地を挟み焼成する工程 A method for producing baked confectionery using a baking plate, characterized by comprising the following steps.
(1) Undermixing is performed so that the amount of lumps remaining after adding water to the powder raw material is 5 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the dough to obtain an undermixed dough (2) Step (3) Step of taking floor time for 10 minutes or more and 20 minutes or less for the obtained undermixed dough (3) Step (4) Step of obtaining dough for baking by mixing until lumps disappear after floor time (4) Obtained dough for baking The process of placing the dough on a flat plate or template, or sandwiching the dough with a flat plate or template and baking
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