JP2004089028A - Method for producing dough of cone and bean-jam-filled wafer and frozen food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an edible container such as a cone or wafers of bean-jam-filled wafers having a crispy texture, good meltability in the mouth and a better flavor and more improved keeping quality than those of a conventional edible container. <P>SOLUTION: A baked food is produced by including a step of homogenizing a first raw material containing an oil and fat, an emulsifying agent and water with a homogenizer and obtaining a homogenized mixture, a step of adding and mixing a second raw material containing powders with the homogenized mixture and obtaining a pre-fermented dough and a step of baking the pre-fermented dough. <P>COPYRIGHT: (C)2004,JPO

Description

【０１３７】
油脂性組成物は、当該分野で公知の方法に従って製造され得る。
【０１３８】
また、油脂性組成物以外でも、含水食品から焼成食品への水分の移行を遅延または防止し得る食品を含水食品に被覆してもよい。このような食品の例としては、糖衣、シェラックコートおよびワックスコートが挙げられる。このような食品は、当該分野で公知の方法に従って製造され得る。
【０１３９】
【実施例】
以下に実施例および比較例を挙げて本発明を更に具体的に説明するが、本発明の範囲はそれらの例に限定されない。尚、例中の部および％は何れも重量基準を意味する。
【０１４０】
また、以下の実施例および比較例において、各原料は、以下のものを用いた：脱脂粉乳：市販品；砂糖；市販のグラニュー糖；ステビア；日本製紙社製のＳＫスィート（一般名：α−グルコシルステビオサイド）；植物性油脂：パーム油の市販品；グリセリン脂肪酸エステル：ＨＬＢ５の市販品；ショ糖脂肪酸エステル：ＨＬＢ１６の市販品；水：水道水を浄水器にかけて得た水；小麦粉：市販の薄力粉；コーンスターチ：市販品；高度分岐環状デキストリン（ＨＢＣＤとも略称される）；江崎グリコ株式会社製のクラスター　デキストリン（内分枝環状構造部分の重量平均分子量は５０００〜１００００であり、分子全体としての重量平均重合度は２０００００〜５０００００であるもの）；デキストリン（パインデックス１００）：松谷化学工業株式会社製のパインデックス＃１００（重量平均分子量３０００００〜４０００００、ＤＥ２〜５）；デキストリン（マックス１０００）：松谷化学工業株式会社製のマックス１０００（重量平均分子量３７０００、ＤＥ８〜９．５）；食塩：日本たばこ（株）製の食塩；重曹：市販品；ミョウバン：市販品；ソーダ灰：市販品。
【０１４１】
（実施例１〜５：モナカ皮の製造）
それぞれ、以下の表２に記載の配合（各原料の数字は重量部を示す）でモナカ皮を製造した。
【０１４２】
詳細には、まず、表２の第１原料のうちの水以外の原料を、６０℃の熱水（第１原料）に溶解し、攪拌器（ヤマト社製；ＬＡＢＯ−ＳＴＩＲＲＥＲ）で１５分間混合した。得られた混合物を７５℃にて１５分間殺菌した。次いでこの殺菌後の混合物を、ホモジナイザー（イズミフードマシナリー社製；ＨＶ−０Ａ−１−０．７５Ｓ）を用いて、実施例１、３および５は１５０ｋｇ／ｃｍ^２の圧力で、実施例２および４は１００ｋｇ／ｃｍ^２の圧力で、均質化した。均質化後の混合物を冷水浴（２℃）に浸漬して５℃に急速に冷却した後、６時間エージングした。エージング後、この混合物に表２に記載の配合量の第２原料を投入し、攪拌器（ヤマト社製；ＬＡＢＯ−ＳＴＩＲＲＥＲ）で５分間混合して水種生地を得た。この水種生地を、深さ１５ｍｍの直方体の容器型をした挟み焼きの型に流し入れ、型の回転速度３３ｒｐｍで１１０秒間常法に従って焼成した。水種生地を流し入れた際の型温度は１８０℃であった。焼成後、焼成物を型から取り出しモナカ皮を得た。
【０１４３】
【表２】

【０１４４】
このようにして焼成された実施例１〜５のモナカ皮を、それぞれ、離型性、膨化性および食感について評価した。結果を表３に示す。
【０１４５】
【表３】

【０１４６】
また、実施例１および２のモナカ皮の破断強度を、クリープメーターＲＥ−３３００５、山電株式会社製を用いて厚生労働省の高齢者用食品の試験方法およびベビーフードの試験方法に準拠して測定した。測定条件は、測定温度２０±２℃、直径３ｍｍの円柱プランジャー使用、圧縮速度１０ｍｍ／秒、クリアランスを試料の厚さの３０％条件下とした。結果を表４に示す。
【０１４７】
【表４】

【０１４８】
この結果、ＨＢＣＤ入りのモナカ皮は、ＨＢＣＤを含まないモナカ皮と比較して破断強度が非常に高くなり、食感のいっそうの改善がなされた。
【０１４９】
（モナカ皮の焼成後の断面の観察）
実施例１〜５のモナカ皮の焼成後の断面を、株式会社キーエンス社製のデジタルＨＦマイクロスコープＶＨ−８０００をユーザーズマニュアル（取扱い説明書）に従って撮影し、観察した。その結果、実施例１〜５のモナカ皮はいずれも、澱粉膜が薄く（約８μｍ〜１６μｍ；平均１２μｍ）、気泡の大きさが約０．３ｍｍ〜０．９ｍｍ程度であり、かつ均一に分散していた。このことは、食感が良いという評価と一致していた。図１１に、実施例１のモナカ皮の焼成後の断面図（５０倍）を、図１２に実施例１のモナカ皮の焼成後の断面図（１００倍）を示す。
【０１５０】
（油脂の均質化状態の評価）
実施例１〜５の均質化後の油脂の分布状態を観察するために、実施例１〜５のそれぞれについて、▲１▼均質化直後でかつ冷却前の混合物および▲２▼冷却後１２時間の混合物を一部採取して、ニコン社製光学顕微鏡で顕微鏡写真（６００倍）を撮影した。その結果、実施例１〜５のいずれの場合も、均質化直後の混合物中では、脂肪球の粒度が揃っており、水中に完全に分散していることがわかった。また、均質化処理後に冷却して１２時間経過しても油脂粒子の大きさが変化していないことがわかった。実施例１の▲１▼について撮影した顕微鏡写真を図１に示し、実施例１の▲２▼について撮影した顕微鏡写真を図２に示す。
【０１５１】
また、均質化後の油脂のメジアン粒子径を測定するために、実施例１〜５のそれぞれについて、均質化後でかつ冷却３時間後の混合物を一部採取した。この混合物を、レーザー回折／散乱式粒度分布測定装置ＬＡ−７００（株式会社堀場製作所製）を用いて、マニュアルフローセル測定の設定で、取扱い説明書に従って粒度分布を測定し、メジアン粒子径を得た。メジアン粒子径の結果を表５に示す。実施例１〜５についての粒度分布グラフをそれぞれ図５〜図９に示す。
【０１５２】
【表５】

【０１５３】
この結果、均質化を行うことによって、油脂のメジアン粒子径は２μｍ以下になることがわかった。また、油脂比率に関係なく、均質化圧力が高くなれば油脂の粒子が細かくなる傾向が見られた。
【０１５４】
（モナカアイスの製造）
上記の実施例１〜５で製造したモナカ皮をラインに供給した。このモナカ皮の内側に、硬化前のアイスクリームを盛り上げ充填（−５℃）した。次いで、最初のモナカ皮とふちが合うように、アイスクリームに２枚目のモナカ皮を被せた。２枚のモナカ皮でアイスクリームを覆ったら、このモナカアイスを−３０℃の急速冷凍庫に入れ、アイスクリームを硬化させた。得られたモナカアイスを個包装し、そして−２０℃の冷凍庫に保管し、モナカ皮の状態を経時的に観察した。
【０１５５】
冷凍庫で保管し始めてから５日後に、モナカ皮の一部を採取し、赤外線水分計を用い、まず、粉砕したモナカ皮の重量を測定し、次いで粉砕したモナカ皮を１１０℃にて１５分間設定の取扱い説明書に記載される通りの条件で水分を蒸発させ、水分蒸発後の重量を測定し、水分の蒸発による重量の変化から水分含量を決定した。
【０１５６】
この結果、保管し始めてから５日後のモナカ皮の水分含量は、実施例１、２、３、４および５のそれぞれについて、１５．０重量％、１４．０重量％、１０．０重量％、８．５重量％、８．０重量％であった。
【０１５７】
この時点でのモナカ皮を試食して食感を評価したところ、実施例１〜５のいずれのモナカ皮も風味良好であった。さらに、油脂比率が多いモナカ皮（すなわち、実施例３〜５のモナカ皮）は、サクサク感を維続しており、チューイング性も無く、良好な食感を維持していた。
【０１５８】
（比較例１〜４：モナカ皮の製造）
それぞれ、以下の表６に記載の配合（各原料の数字は重量部を示す）でモナカ皮を製造した。
【０１５９】
詳細には、まず、表６のうちの水以外の原料を、１５℃の水に溶解し、攪拌器（ヤマト社製；ＬＡＢＯ−ＳＴＩＲＲＥＲ）で５分間混合することによって水種生地を得た。この水種生地を、深さ１５ｍｍの直方体の容器型をした挟み焼きの型に流し入れ、型の回転速度３３ｒｐｍで１１０秒間常法に従って焼成した。水種生地を流し入れた際の型温度は１８０℃であった。焼成後、焼成物を型から取り出しモナカ皮を得た。
【０１６０】
【表６】

【０１６１】
このようにして焼成された比較例１〜４のモナカ皮を、それぞれ、離型性、膨化性および食感について評価した。結果を表７に示す。
【０１６２】
【表７】

【０１６３】
（モナカ皮の焼成後の断面の観察）
比較例１および２のモナカ皮の焼成後の断面を、実施例１〜５と同様に、株式会社キーエンス社製のデジタルＨＦマイクロスコープＶＨ−８０００をユーザーズマニュアル（取扱い説明書）に従って撮影し、観察した。その結果、比較例１および２のモナカ皮はいずれも、澱粉膜が厚く（約１６μｍ〜約９０μｍ；平均５３μｍ）、気泡の大きさが約０．３ｍｍ〜約１．６ｍｍ程度であってかつ不均一であった。図１３に、比較例２のモナカ皮の焼成後の断面図（５０倍）を、図１４に比較例２のモナカ皮の焼成後の断面図（１００倍）を示す。
【０１６４】
（油脂の状態の評価）
比較例２の油脂の分布状態を観察するために、比較例２について、▲１▼混合終了直後の水種生地または▲２▼混合終了後の水種生地を冷水浴（２℃）に浸漬して５℃に急速に冷却し、冷却１２時間後の水種生地を一部採取して、ニコン社製光学顕微鏡で顕微鏡写真（６００倍）を撮影した。その結果、水種生地中では、大きな油脂が水中に浮遊存在し、乳化が不完全であることがわかった。また、混合後に冷却して１２時間経過すると油脂粒子が合一し、油脂粒子の粒度が大きくなっていることがわかった。比較例２の▲１▼について撮影した顕微鏡写真を図３に示し、比較例２の▲２▼について撮影した顕微鏡写真を図４に示す。
【０１６５】
また、水種生地中の油脂のメジアン粒子径を測定するために、比較例２について、水種生地を一部採取した。この水種生地を、レーザー回折／散乱式粒度分布測定装置ＬＡ−７００（株式会社堀場製作所製）を用いて実施例１〜５と同様にしてメジアン粒子径を得た。メジアン粒子径は、８４．６μｍであった。比較例２についての粒度分布グラフを図１０に示す。この結果、均質化を行わないと、乳化が不十分であり、油脂のメジアン粒子径が非常に大きいことがわかった。
【０１６６】
（モナカアイスの製造）
上記の比較例１および２で製造したモナカを用いて、実施例１〜５で製造したモナカを用いたモナカアイスと同様にして、モナカアイスを得た。得られたモナカアイスを個包装し、そして−２０℃の冷凍庫に保管し、モナカ皮の状態を経時的に観察した。
【０１６７】
冷凍庫で保管し始めてから５日後に、モナカ皮の一部を採取し、実施例１〜５のモナカ皮を用いたモナカアイスと同様にして水分含量を決定した。
【０１６８】
この結果、保管し始めてから５日後のモナカ皮の水分含量は、比較例１および２のそれぞれについて、２２．０重量％および２１．５重量％であった。
【０１６９】
この時点でのモナカ皮を試食して食感を評価したところ、比較例１および２のいずれのモナカ皮もチューイング性のある食感となり商品価値が損なわれていた。
【０１７０】
（実施例６および比較例５：モナカ皮の製造）
それぞれ、以下の表８に記載の配合（各原料の数字は重量部を示す）でモナカ皮を製造した。
【０１７１】
詳細には、実施例６では、原料が表８の配合であり、均質化圧が１００ｋｇ／ｃｍ^２の圧力であること以外は実施例１〜５と同様にして焼成した。
【０１７２】
比較例５では、まず、表８のうちの水以外の原料を、１５℃の水に溶解し、攪拌器（ヤマト社製；ＬＡＢＯ−ＳＴＩＲＲＥＲ）で５分間混合することによって水種生地を得た。この水種生地を、深さ１５ｍｍの直方体の容器型をした挟み焼きの型に流し入れ、型の回転速度３３ｒｐｍで１１０秒間常法に従って焼成した。水種生地を流し入れた際の型温度は１８０℃であった。焼成後、焼成物を型から取り出しモナカ皮を得た。
【０１７３】
【表８】

【０１７４】
得られたそれぞれのモナカ皮について官能評価したところ、実施例６のモナカ皮は、口溶け、サクサク感、風味において品質の高いものができた。一方、比較例５のモナカ皮はガリガリとした食感となり、離型性においても悪く商品価値が劣っていた。
【０１７５】
（実施例７〜１１および比較例６〜８：モナカ皮の製造）
それぞれ、以下の表９に記載の配合（各原料の数字は重量部を示す）でモナカ皮を製造した。
【０１７６】
詳細には、実施例７〜１１では、原料が表９の配合であり、均質化圧が１５０ｋｇ／ｃｍ^２の圧力であること以外は実施例１〜５と同様にして焼成した。
【０１７７】
比較例６〜８では、原料が、表９の配合であること以外は実施例５と同様にして焼成した。
【０１７８】
【表９】

【０１７９】
実施例７〜１１のモナカ皮および比較例６〜８のモナカ皮はいずれも、型からの離型性がよかった。得られたそれぞれのモナカ皮について官能評価したところ、比較例７のモナカ皮と配合は同じであるが製法が異なる実施例７のモナカ皮は、比較例７のモナカ皮と比較して食感がサクサクしていた。比較例８のモナカ皮と配合は同じであるが製法が異なる実施例８のモナカ皮は、比較例８のモナカ皮と比較して食感がサクサクしていた。高度分岐環状デキストリンおよびデキストリン（パインデックス）を、実施例７および実施例８のそれぞれ２倍量配合した実施例１１および１０の場合、実施例７および実施例８と比較してややザクザクしているが優れた食感であった。また、比較例７および比較例８のモナカ皮は、比較例６と比較してサクサクしていた。このことから、澱粉としてコーンスターチを単独で用いるよりも、高度分岐環状デキストリンまたはデキストリンを含むことによってサクサク感が向上することがわかった。
【０１８０】
【発明の効果】
以上のごとく、本発明における均質化製造方法を使うことによって、配合油脂量を増やすことができ、焼成品は、口溶け、サクサクした食感、風味において従来の可食容器よりも品質の高いものを得ることが可能となる。また、高度分岐環状デキストリン（ＨＢＣＤ）を併用することによって、噛み出しの食感改善および輸送時の割れ欠け防止効果を得ることが可能となった。
【図面の簡単な説明】
【図１】実施例１の均質化後でかつ冷却前の混合物の顕微鏡写真（６００倍）を示す。
【図２】実施例１の冷却後１２時間の混合物の顕微鏡写真（６００倍）を示す。
【図３】比較例２の混合終了直後の水種生地の顕微鏡写真（６００倍）を示す。
【図４】比較例２の混合終了後の水種生地を冷水浴（２℃）に浸漬して５℃に急速に冷却し、冷却１２時間後の水種生地の顕微鏡写真（６００倍）を示す。
【図５】実施例１の均質化後でかつ冷却前の混合物についての粒度分布グラフを示す。
【図６】実施例２の均質化後でかつ冷却前の混合物についての粒度分布グラフを示す。
【図７】実施例３の均質化後でかつ冷却前の混合物についての粒度分布グラフを示す。
【図８】実施例４の均質化後でかつ冷却前の混合物についての粒度分布グラフを示す。
【図９】実施例５の均質化後でかつ冷却前の混合物についての粒度分布グラフを示す。
【図１０】比較例２の水種生地についての粒度分布グラフを示す。
【図１１】実施例１のモナカ皮の焼成後の断面（５０倍）の写真を示す。
【図１２】実施例１のモナカ皮の焼成後の断面（１００倍）の写真を示す。
【図１３】比較例２のモナカ皮の焼成後の断面（５０倍）の写真を示す。
【図１４】比較例２のモナカ皮の焼成後の断面（１００倍）の写真を示す。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing baked goods (including edible containers) made from aquatic dough, such as corn, monaca peel, and wafers, and to all foods using the same.
[0002]
[Prior art]
Conventionally, the dough used for producing baked foods such as corn and monaca peel is usually a water seed dough (also called liquid dough) having a high water content and high fluidity. This is because a certain degree of fluidity is required to flow on a heated metal plate or to sinter between a fired metal plate or two metal dies. Conventionally, these baked food doughs are prepared by adding flour, fats and oils, sugars, expanding agents, emulsifiers and other dough ingredients together in water and mixing them with a mixer. In the production of these baked foods, in order to efficiently bak the baked foods, it is important that the releasability from the mold of the dough after baking is good. In order to improve releasability, it has been necessary to reduce the ratio of fats and oils in the dough, to use only liquid fats and oils, and to have an appropriate dough concentration. However, the present situation is that a baked food obtained by actually preparing and baking a dough with a low fat / oil ratio does not have a sufficient texture or a good texture. Therefore, it is desired to produce a baked food having an excellent flavor and a good texture.
[0003]
The conventional method for producing a water seed dough is performed by stirring at high speed after all other raw materials have been put into water. It has not been practiced to prepare a water dough by homogenizing and emulsifying water and an oily composition in advance, and then combining other raw materials with the homogenized product.
[0004]
In the conventional method for producing aquatic dough, if the fat / fat ratio in the aquatic dough is high (for example, the fat / fat ratio in 100% by weight of the seeded dough exceeds about 2% by weight), thickening of the dough or separation of the fat / oil occurs. To do. As a result, even if a small amount of emulsifier is added to the water seed dough, the spread of the dough at the time of baking (swelling property) will deteriorate, and the release property after baking will also deteriorate. Firing is difficult. Moreover, when the baked food manufactured by such a manufacturing method is combined with a water-containing food, it has been difficult to maintain the flavor and texture of the baked food in the long term.
[0005]
As described above, in the conventional method for producing water seed dough, dough with a high fat / oil ratio cannot be baked, and the product value of baked food could not be maintained for a long time due to the transfer of moisture from the water-containing food. .
[0006]
As described above, in the conventional blending method, the amount and type of fats and oils that can be blended are limited from the viewpoint of mold release during firing and efficient firing. Therefore, edible containers such as crisp corn and monaca skin, such as wafers, cannot be made.
[0007]
[Problems to be solved by the invention]
The present invention is intended to solve the above problems, and has a crispy texture, good melting in the mouth, better flavor than conventional edible containers, and improved shelf life, such as corn and monaca peel. The object is to provide an edible container. It is another object of the present invention to provide a frozen food (for example, frozen dessert) using such an edible container.
[0008]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have added a powder after adding the powders after homogenizing the fats and oils in the corn dough or the monaca dough in advance. Was found to be contained in the dough, and the present invention was completed based on this. Since the edible container of the present invention contains more fats and oils than the conventional dough, it has a good mouth melt, a crispy texture, and expandability during production and releasability from the mold. And has a feature that it can be efficiently baked. The edible container of the present invention has a feature that the quality is not easily lowered because it is difficult to absorb moisture even when it comes into contact with a water-containing food. The present inventors also provide a frozen food (eg, frozen dessert) using the edible container of the present invention.
[0009]
The production method of the present invention is a method for producing a baked food, which comprises homogenizing a first raw material containing fats and oils, an emulsifier and water to obtain a homogenized mixture; A step of adding and mixing a second raw material containing a kind to obtain a water seed dough; and a step of firing the water seed dough.
[0010]
In one embodiment, the median particle diameter of the fats and oils in the said homogenization mixture may be 0.1 micrometer-5 micrometers.
[0011]
In one embodiment, the first raw material may further include a raw material selected from the group consisting of milk-based raw materials, sugars, stabilizers, fragrances, and pigments.
[0012]
In one embodiment, the amount of the fat may be 2 to 10% by weight, more preferably 5 to 7% by weight per 100% by weight of the seed dough.
[0013]
In one embodiment, the flour may be selected from the group consisting of wheat flour and starch.
[0014]
In one embodiment, the starch can include a highly branched cyclic dextrin.
[0015]
In one embodiment, the amount of the highly branched cyclic dextrin may be 0.1 wt% to 5 wt% per 100 wt% aquatic dough.
[0016]
In one embodiment, the second raw material may further include a swelling agent.
[0017]
In one embodiment, the expansion agent may be selected from the group consisting of alum, lime, soda ash, sodium bicarbonate and ammonium bicarbonate.
[0018]
In one embodiment, after the step of obtaining the homogenized mixture, a step of cooling the homogenized mixture is performed, and further, a step of aging the cooled homogenized mixture is performed. A mixing step can be performed.
[0019]
In one embodiment, the method may further include a step of sterilizing the first raw material before performing the homogenization.
[0020]
The baked food of the present invention contains homogenized fats and oils.
[0021]
In one embodiment, the average thickness of the starch film can be between 5 μm and 20 μm.
[0022]
In one embodiment, the baked food may be selected from the group consisting of corn, monaca peel and wafers.
[0023]
The frozen dessert of the present invention includes a baked food containing a homogenized oil and fat and a hydrated food.
[0024]
In one embodiment, the average thickness of the starch film can be between 5 μm and 20 μm.
[0025]
In one embodiment, the baked food may be selected from the group consisting of corn, monaca peel and wafers.
[0026]
In one embodiment, the water-containing food may be ice cream.
[0027]
In one embodiment, a layer made of an oily composition may be sandwiched between the baked food and the hydrated food.
[0028]
The water seed dough of the present invention contains fats and oils, an emulsifier and water, the fats and oils are homogenized, and the median particle diameter of the homogenized fats and oils is 0.1 μm to 5 μm.
[0029]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0030]
<Baking food materials>
The baked food of the present invention contains fats and oils.
[0031]
In this specification, “baked food” refers to food obtained by baking a seed dough. Examples of baked foods include corn, monaca peel and wafers.
[0032]
“Cone” refers to a baked food having a cone shape, a quadrangular pyramid shape or the like. The corn is preferably made mainly from flour. In the present specification, the term “corn” is a word derived from “cone” which means a cone, so that a corn-derived raw material is not essential. The corn may be mold-baked or may be molded after being fired. The thickness of the cone is preferably about 0.5 mm to about 8 mm, more preferably about 1 mm to about 6 mm, and even more preferably about 2 mm to about 4 mm. The thickness of the corn is determined by the concavo-convex gap when baking the seed dough. Usually, the concavo-convex gap is designed so that the thickness of the cone is in the above range.
[0033]
Corn may be classified as sugar corn, semi-sugar corn and soft corn. In such a case, “sugar corn” generally refers to a baked food that is made from wheat flour and contains about 20 wt% to about 30 wt% sugar and is molded after baking. The sugar corn does not use much expansion agent, and the internal structure of the sugar corn is dense. The fat content in normal sugar corn is about 5-10% by weight, but the sugar corn produced by the method of the present invention may contain a larger amount of fat.
[0034]
“Semi-sugar corn” generally refers to a baked food that is made by baking, which is a baked food containing wheat flour as a main ingredient and containing about 5 wt% to about 10 wt% sugar. In order to improve moldability, a semi-sugar corn is often added with a swelling agent. The fat content in normal semi sugar corn is about 2-5% by weight, but the semi sugar corn produced by the process of the present invention may contain a higher amount of fat.
[0035]
"Soft corn" generally refers to a baked food that is made from wheat flour as a main ingredient and contains about 1 to 5% by weight of sugar, and is baked into a cone, a quadrangular pyramid, or a similar shape. . The fat content in normal soft corn is about 1% to 2% by weight, but the soft corn produced by the method of the present invention may contain higher amounts of fat.
[0036]
The “monaca peel” is generally a baked food containing wheat flour or rice flour as a main raw material and sugars of about 1 wt% to about 5 wt%, and so-called monaca such as a circular shape, a square shape, a chrysanthemum shape, and a boat shape. A baked food that is die-baked in the shape of The oil and fat content in normal monaca peel is about 1% to about 2% by weight, but the monaca peel produced by the method of the present invention may contain higher amounts of fat. The thickness of the monaca skin is preferably about 0.5 mm to about 8 mm, more preferably about 1 mm to about 6 mm, and even more preferably about 2 mm to about 4 mm. The thickness of the monaca skin is determined by the concavo-convex gap when the aquatic dough is baked. Usually, the concavo-convex gap is designed such that the thickness of the monaca skin falls within the above range.
[0037]
“Wafer” generally refers to a thin plate-like baked food containing wheat flour as a main ingredient and containing about 0.6 to 0.8 times as much sugar as wheat flour. Wafer and goofle are synonymous. As an example of a wafer, there is a wavelet. The thickness of the wafer is preferably about 0.5 mm to about 8 mm, more preferably about 1 mm to about 6 mm, and even more preferably about 2 mm to about 4 mm. When a woofer is used as the wafer, the thickness is preferably about 0.1 mm to 6 mm, more preferably 0.5 mm to 4 mm, and still more preferably 1 mm to 3 mm.
[0038]
“Water seed dough” refers to a dough containing water and having fluidity. Preferably, about 40% by weight or more of 100% by weight of the whole dough is moisture. More preferably, it refers to a dough in which about 50% by weight or more, more preferably about 55% by weight or more of the water seed dough is moisture. The upper limit of the moisture content of the seed dough is preferably about 75% by weight or less, more preferably about 70% by weight or less, and further preferably about 65% by weight or less. If the water content is too high, a long time is likely to be required for firing.
[0039]
The raw material of the baked food of the present invention is divided into a first raw material and a second raw material.
[0040]
(1) First raw material
The “first raw material” is a raw material for a baked food dough containing fats and oils, an emulsifier and water, and is a raw material before mixing with the second raw material.
[0041]
A 1st raw material contains fats and oils as a 1st component. Any edible oil or fat that can be used in the art may be used. Examples of edible oils and fats include vegetable oils and animal fats. Examples of vegetable oils include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, palm Oils (eg, hardened coconut oil), shea butter, monkey butter and cocoa butter can be mentioned. Examples of animal fats include milk fat, beef fat, pork fat, fish oil, lard and whale oil. As edible fats and oils, it can be widely used from liquid fats and oils to solid fats and oils (melting point: about 20 ° C. to about 50 ° C.).
[0042]
The edible oil / fat may be blended in a dough state before baking, preferably from about 2% to about 10% by weight, more preferably from about 5% to about 7% by weight with respect to 100% by weight of the dough. That is, the edible fat / oil can be blended preferably in an amount of about 4 wt% to about 20 wt%, more preferably about 10 wt% to about 14 wt% in the dough after baking.
[0043]
The first raw material contains an emulsifier as the second component. Any emulsifier that can be used in the art may be used. An emulsifier refers to a substance that contains both a hydrophilic group and a lipophilic group in the molecule, and thus easily forms an adsorption layer at the interface between water and oil. For example, various known surfactants can be mentioned. Examples of emulsifiers include nonionic surfactants such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters; natural products such as lecithin, gum arabic, alginic acid, and gelatin. Examples of sorbitan fatty acid esters include sorbitan monooleate and sorbitan monolaurate. Examples of the sucrose fatty acid ester include sucrose fatty acid ester containing palmitic acid or stearic acid as a fatty acid. Examples of lecithin include soybean lecithin and egg yolk lecithin. The lecithin may be an enzymatically degraded lecithin. The emulsifier can have any hydrophilic-hydrophobic balance (HLB). The HLB is preferably about 3 to about 20, more preferably about 5 to about 16.
[0044]
The weight of the emulsifier contained in the first raw material may be within a range that satisfies the purpose of emulsification and is preferable in taste. The emulsifier is preferably about 0.001 wt% to about 2.0 wt%, more preferably about 0.002 wt% to about 1.0 wt%, even more preferably about 0 to 100 wt% dough weight. 0.01 wt% to about 0.6 wt% may be blended. The weight of the emulsifier is typically about 0.05 parts by weight to about 20 parts by weight, preferably about 0.1 parts by weight to about 18 parts by weight, more preferably 100 parts by weight of the fat. About 0.5 parts by weight to about 15 parts by weight. If the weight of the emulsifier is too large, the taste of the emulsifier becomes strong, resulting in poor taste, and the emulsifying function may be lowered depending on the type of emulsifier. If the amount used is too small, emulsification in the first raw material tends to be heterogeneous, and the effect of addition may be difficult to obtain.
[0045]
The first raw material contains water as the third component. The water may be any of soft water, intermediate water and hard water. Hard water refers to water having a hardness of 20 ° or more, intermediate water refers to water having a hardness of 10 ° to less than 20 °, and soft water refers to water having a hardness of less than 10 °. The water is preferably soft water or intermediate water, more preferably soft water.
[0046]
The weight of water contained in the first raw material is typically about 10 parts by weight to about 3000 parts by weight, preferably about 200 parts by weight to about 2000 parts by weight with respect to 100 parts by weight of fats and oils. The amount is preferably about 300 parts by weight to about 1500 parts by weight. If the weight of water is too large, a large amount of energy is required to dry the first raw material mixture, and the cost may be excessive. If the amount used is too small, the first raw material mixture tends to be heterogeneous, and the effect of addition may be difficult to obtain.
[0047]
As long as the 1st raw material does not interfere with the effect by homogenization, it can contain other additives or confectionery materials as needed. Other additives or confectionery materials include dairy ingredients, sugars, sweeteners, egg ingredients, stabilizers, flavors and pigments. The first raw material preferably further includes a raw material selected from the group consisting of milk-based raw materials, sugars, stabilizers, fragrances and pigments.
[0048]
The dairy ingredient can be any milk and dairy product known in the art. “Milk” refers to, for example, raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk and processed milk. Examples of dairy products include cream, butter, butter oil, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder , Whey powder, protein-enriched whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverages (limited to those containing non-fat milk solid content of 3.0% or more) and milk beverages.
[0049]
The milk-based raw material is preferably milk, concentrated milk, cream, butter, skim milk, skim concentrated milk or skim milk powder. Only one type of milk-based raw material may be used, or two or more types may be used in combination.
[0050]
The saccharide can be any saccharide known in the art. Examples of the saccharide include sugar, isomerized sugar, glucose, fructose, and syrup. Saccharides may be used alone or in combination of two or more.
[0051]
As the sweetener, any sweetener that can be used in the art can be used. A sweetener is a substance that gives sweetness and refers to substances other than sugars. Examples of sweeteners include sugar alcohol, stevia, aspartame, sucralose, acesulfame potassium and the like.
[0052]
Egg raw material refers to any raw material obtained from eggs. As an egg raw material, any egg raw material that can be used in this field can be used. Examples of egg raw materials include whole egg, egg yolk and egg white.
[0053]
The whole egg means a part other than the eggshell. The whole egg that can be used in the present invention can be any whole egg known in the art. The whole egg is typically collected from chicken eggs, but may be whole eggs collected from other eggs. From the viewpoint of cost, it is preferable to collect from chicken eggs. Examples of whole eggs include liquid whole eggs, sweetened whole eggs, frozen whole eggs, and dried whole eggs. Whole eggs may be used by only one type, or two or more types may be used in combination.
[0054]
Egg yolk refers to the yellow part of the egg. The egg yolk that can be used in the present invention can be any egg yolk known in the art. The egg yolk is typically collected from chicken eggs, but may be egg yolk collected from other eggs. From the viewpoint of cost, it is preferable to collect from chicken eggs. Examples of egg yolk include liquid egg yolk, sweetened egg yolk, frozen egg yolk, and dried egg yolk. Egg yolk may be used alone, or two or more may be used in combination.
[0055]
Egg white means the white part of the egg other than the eggshell. The egg white that can be used in the present invention can be any egg white known in the art. The egg white is typically collected from chicken eggs, but may be egg white collected from other eggs. From the viewpoint of cost, it is preferable to collect from chicken eggs. Examples of egg white include liquid egg white, sweetened egg white, frozen egg white, and dried egg white. Egg white may be used only by one type, and two or more types may be used in combination.
[0056]
As the stabilizer, any stabilizer that can be used in the art can be used. Examples of stabilizers include gelatin, agar, pectin, cellulose, tamarind gum, guar gum, locust bean gum, carrageenan, gum arabic, karaya gum, xanthan gum, sodium alginate, sodium fibrin glycolate (carboxymethylcellulose) and the like.
[0057]
As a fragrance | flavor, the arbitrary fragrance | flavors which can be used in the said field | area may be used.
[0058]
Any dye that can be used in the art can be used as the dye.
[0059]
Determination of the blending amount of these raw materials is arbitrarily and appropriately performed by those skilled in the art in consideration of the structure, flavor, type, etc. of the intended baked food. The amount of raw materials other than water, fats and oils and emulsifiers is preferably about 0.02 wt% to about 30 wt%, more preferably about 2 wt% to about 20 wt% in the first raw material.
[0060]
(2) Second raw material
A 2nd raw material means the raw material mixed with a 1st raw material in order to manufacture a water seed | species dough.
[0061]
The second raw material includes “powder” as the first component. In the present specification, “flours” refers to flour and starch. The blending amount of the powder is preferably about 30% to about 95% by weight, more preferably about 40% to about 85% by weight, and further preferably about 50% to about 70% by weight in the second raw material. is there.
[0062]
“Grain” refers to flour obtained from cereal seeds. Preferably, it is a ground product of the seed. As flour, any flour that is commercially available can be used. The size of the flour particles is usually from about 0.001 mm to about 1 mm. Examples of cereals used as a raw material for flour include wheat, rye, corn, buckwheat, rice, awaji, acne, hatobae, and koe. Examples of cereal flour include wheat flour, rye flour, corn flour, buckwheat flour, rice flour, crumb flour, acne flour, wheat flour, and millet flour. Flour also includes flour containing active gluten in the state that the cereal is ground into flour, such as baked wheat flour and processed gluten-inactivated flour, and the gluten is deactivated by an artificial physical treatment such as heat treatment. Flour flour can also be used.
[0063]
The flour preferably comprises wheat flour or rice flour, more preferably wheat flour or rice flour. Wheat flour is divided into strong flour, semi-strong flour, medium flour, and weak flour according to protein content. Strong flour refers to those having a protein content of about 12.0% to about 14.0%. Semi-strong powder refers to those having a protein content of about 11.0% to about 12.5%. Medium flour refers to a protein content of about 8.0% to about 11.0%. Soft flour refers to a protein content of about 7.0% to about 8.5%. The greater the protein content, the greater the amount of gluten. Since the dough is difficult to expand during baking when stickiness is produced, the flour is preferably a flour.
[0064]
Rice flour refers to milled rice as it is or after heat gelatinization. Rice flour is classified by raw rice and manufacturing method. Examples of rice flour made from sticky rice include new flour, upper fresh flour, and upper flour. Examples of rice flour made from glutinous rice include glutinous flour, white ball flour, Domyoji flour, kumbai flour, and Kaminan flour.
[0065]
As flour, 1 or more types, such as wheat flour and rice flour, can be used widely, and it can be used properly according to the flavor of the target final product. The method for producing flour is well known to those skilled in the art.
[0066]
“Starch” refers to starch containing not only 100% pure starch as a substance but also impurities of about 10% by weight or less, preferably about 5% or less, preferably about 1% or less. Examples of starches include untreated starch and various modified starches. In the present specification, dextrin is included in the definition of starch.
[0067]
“Unprocessed starch” is a naturally occurring starch that is processed by processes other than those necessary to separate starch from other components (eg, proteins, lipids, etc.) coexisting in the natural state. It refers to starch that has not been applied. As the untreated starch, any starch that is usually commercially available can be used. Examples of untreated starch include underground starches such as potato starch, tapioca starch, sweet potato starch, and crumb starch;
[0068]
As the untreated starch, for example, corn starch, waxy corn starch and tapioca starch are desirable for body formation, swelling property and dough stabilization.
[0069]
As the modified starch included in the non-gelatinized starch, any conventionally known crosslinked starch, esterified starch, etherified starch, soluble starch, bleached starch and the like can be used. Various treatments for obtaining a modified starch such as a crosslinking treatment, an esterification treatment, an etherification treatment, a solubilization treatment, and a bleaching treatment can be arbitrarily combined. Any modified starch that has been subjected to a combination of these various treatments can be used in the present invention as long as the object effects of the present invention are obtained.
[0070]
The cross-linked starch refers to a starch derivative in which a polyfunctional group is bonded to two or more hydroxyl groups in starch to crosslink within the starch molecule or between the starch molecules. Examples of the crosslinking agent include phosphorus oxychloride, trimetaphosphoric acid, acrolein, epichlorohydrin and the like. Any cross-linked starch produced in a conventional manner can be used.
[0071]
Esterified starch refers to starch having a functional group added to the starch through an ester bond, and etherified starch refers to starch having a functional group added to the starch through an ether bond. Examples of esterified starch include acetyl starch, phosphate starch, succinate starch, carboxymethyl starch, acetate starch, nitrate starch and xanthate starch. Examples of etherified starch include hydroxypropyl starch, hydroxyethyl starch and carboxyethyl starch. Among these, acetyl starch is preferable as esterified starch, and hydroxypropyl starch is preferable as etherified starch.
[0072]
Any acetyl starch and hydroxypropyl starch produced according to a conventional method can be used. In acetyl starch and hydroxypropyl starch, the number of functional groups per anhydroglucose residue of the starch, the so-called substitution degree, is preferably 0.01 to 0.2. If the degree of substitution is less than 0.01, the effect obtained is not different from that of untreated starch, and if it is 0.2 or more, the crunchy effect obtained in the present invention may be difficult to obtain, and starch having such a degree of substitution. It is not economical because the process for obtaining the cost is expensive.
[0073]
Crosslinked acetyl starch and crosslinked hydroxypropyl starch obtained by further combining a crosslinking treatment with an acetylation treatment or a hydroxypropylation treatment can also be used in the present invention. These starches can be added to adjust the texture. Even if starch, such as wheat starch, glutinous rice starch, and corn starch, which does not have a crunchy texture in an untreated state, is subjected to acetylation or hydroxypropylation, the texture can be improved. Methods of starch processing with suitable properties are well known to those skilled in the art.
[0074]
Dextrin refers to a glucan having a degree of polymerization of about 5 to about 200,000 in which D-glucose is polymerized by α-1,4 bonds. The dextrin may be linear or cyclic, and the dextrin may be branched from the cyclic part. As used herein, the definition of dextrin includes cyclodextrin and highly branched cyclic dextrin. One type of dextrin may be used alone, or a plurality of types may be used in combination.
[0075]
The dextrin used in the present invention preferably has a weight average molecular weight of 30,000 to 500,000, more preferably 35,000 to 450,000.
[0076]
In the present specification, “DE” is an index indicating the degree of starch degradation, and is a percentage of direct reducing sugar converted to glucose in the solid content. Therefore, theoretically, the thing of DE = 100 turns into glucose.
[0077]
The dextrin used in the present invention is preferably DE1-12, more preferably DE2-5 or 8-9.5.
[0078]
“Cyclodextrin” refers to an oligosaccharide in which D-glucose is linked by α-1,4 to form a cyclic structure. The number (also referred to as the degree of polymerization) of D-glucose constituting the cyclic structure of cyclodextrin is 6-8. The cyclodextrin is referred to as α-cyclodextrin when the number of D-glucose is six. When the number of D-glucose is 7, it is called β-cyclodextrin. When the number of D-glucose is 8, it is called γ-cyclodextrin.
[0079]
The cyclodextrin may be composed of only a cyclic structure part, or may have a branched part in addition to the cyclic structure part. A cyclodextrin having a branched portion is referred to as a branched cyclodextrin. In the case of having a branched portion, the branched portion is α-1,6 linked to glucose constituting the cyclic structure. Usually, the number of branch parts is one. One branch portion is usually formed from 1 to plural, more preferably 1 or 2 α-1,4 linked glucoses. One type of cyclodextrin may be used alone, or a plurality of types may be mixed and used.
[0080]
“Highly branched cyclic dextrin” refers to a glucan having an inner branched cyclic structure portion and an outer branched structure portion and a degree of polymerization of 50 or more. A highly branched cyclic dextrin and a production method thereof are described in detail in JP-A-8-134104 (Patent No. 3107358).
[0081]
The highly branched cyclic dextrin contained in the composition of the present invention may have at least one branch as a whole molecule.
[0082]
The highly branched cyclic dextrin contained in the composition of the present invention may have any degree of polymerization as long as the degree of polymerization is 50 or more, but preferably the degree of polymerization is about 50 to about 10,000. Preferably from about 50 to about 7,000, most preferably from about 50 to about 5,000.
[0083]
The degree of polymerization in the inner branched cyclic structure present in the highly branched cyclic dextrin is preferably about 10 to about 500, more preferably about 10 to about 100.
[0084]
The degree of polymerization in the outer branched cyclic structure present in the highly branched cyclic dextrin is preferably about 40 or more, more preferably about 100 or more, still more preferably about 300 or more, and even more preferably about 500 or more.
[0085]
The highly branched cyclic dextrin may have at least one α-1,6-glucoside bond in the inner branched cyclic structure portion, usually 1 to about 200, preferably about 1 to about 50.
[0086]
As the highly branched cyclic dextrin, those having one degree of polymerization may be used alone, or a mixture having various degrees of polymerization may be used. Preferably, the degree of polymerization of the highly branched cyclic dextrin is such that the ratio of the degree of polymerization of the highest degree of polymerization to the lowest degree of polymerization is about 100 or less, more preferably about 50 or less, even more preferably about 10 or less. It is.
[0087]
A highly branched cyclic dextrin may be used alone or in combination of two or more.
[0088]
The highly branched cyclic dextrin can be preferably blended in an amount of about 0.1 wt% to about 5 wt%, more preferably about 0.5 wt% to about 3 wt% per 100 wt% of the seed dough.
[0089]
When a highly branched cyclic dextrin is blended, the texture is improved, and cracking and chipping during transportation of the baked food are prevented more than before, so the starch is preferably a highly branched cyclic dextrin.
[0090]
The flours are preferably wheat flour and starch.
[0091]
The second raw material may contain water as necessary. The water may be any of soft water, intermediate water and hard water. The weight of water used as the second raw material is typically about 5 wt% to about 70 wt%, preferably about 10 wt% to about 60 wt%, and more preferably 100 wt% of the dough. Preferably, it is about 20% by weight to about 50% by weight.
[0092]
As long as the 2nd raw material does not interfere with the effect by homogenization, it can contain other additives or confectionery materials as needed. Other additives or confectionery materials include expanding agents and seasonings.
[0093]
“Expansion agent” refers to a substance having an action of expanding dough with a gas generated by heating. Examples of inflating agents include alum, lime, soda ash, sodium bicarbonate and ammonium bicarbonate. The inflating agent is preferably selected from the group consisting of alum, lime, soda ash, sodium bicarbonate and ammonium bicarbonate. For the purpose of adjusting the degree of expansion and texture of the obtained baked food, one or more kinds of expansion agents can be selected and used as necessary. The baked food of the present invention has a relatively large swelling, and it is not always necessary to add a swelling agent.However, depending on the intended degree of swelling and texture, for example, when further swelling is desired or when the texture is lighter. A compounding quantity can be set. The blending amount of the expansion agent is preferably about 0.01% by weight to about 2% by weight, more preferably about 0.02% by weight to about 1% by weight with respect to 100% by weight of the dough. The second raw material preferably contains a swelling agent.
[0094]
“Seasoning” refers to a food material added for the purpose of adjusting the taste of the obtained baked food. Examples of seasonings include salt, consomme, soup stock, spices and soy sauce.
[0095]
<Manufacture of baked food>
The baked food of the present invention is generally a step of homogenizing a first raw material containing fats and oils, an emulsifier and water with a homogenizer to obtain a homogenized mixture; adding and mixing the second raw material containing powders to the homogenized mixture To obtain a water seed dough; and a method of baking the water seed dough.
[0096]
First, various first raw materials can be mixed. The water mixed as the first raw material can be at any temperature, but is preferably hot water of about 50 ° C. to about 80 ° C. In general, it is possible to homogenize a mixture of other first raw materials introduced into water. Each raw material of the first raw material can be added to water in any order or simultaneously. The first raw material after mixing is also referred to as a mix.
[0097]
The fat and oil contained in the first raw material is preferably melted when homogenized. Therefore, it is preferable that the 1st raw material in which homogenization is performed is temperature higher than melting | fusing point of the fats and oils contained in a 1st raw material.
[0098]
The first raw material may be filtered before homogenization to remove foreign matter and insoluble matter in the mix.
[0099]
The first raw material may be sterilized before homogenization. Examples of the sterilization method include HTST sterilization (high temperature short time pasteurization), heat sterilization at about 68 ° C. for about 30 minutes, or a sterilization method having an equivalent sterilization effect. HTST sterilization is typically performed at about 79.4 ° C. for about 25 seconds or more or at about 90 ° C. for about 1-3 seconds. For example, ultra high temperature sterilization at about 98.9 ° C. to about 130 ° C. for a moment to about 40 seconds may be used. When sterilization is performed, melting of fats and oils is achieved simultaneously with sterilization. Therefore, it is preferable to perform sterilization before homogenization.
[0100]
The homogenizer can be any homogenizer that can be used in the art. For example, a homogenizer used in a homogenization process in manufacturing ice cream can be used. Examples of homogenizers include the HV-0A series made by Izumi Food Machinery; and the HV-0H series made by Izumi Food Machinery.
[0101]
Homogenization is preferably about 50 kg / cm pressure ² ~ About 300kg / cm ² More preferably, the pressure is about 100 kg / cm. ² ~ 200kg / cm ² Done in If the homogenizer pressure at the time of homogenization is too low, the median particle diameter (median value of the particle diameter distribution) of fats and oils may be difficult to decrease. The time of the homogenization step can be appropriately set depending on the amount of mix to be homogenized. In the present specification, “homogenize” means that the fat and coarse particles of other raw materials in the mix are crushed and uniformly dispersed in the mix.
[0102]
The first raw material is preferably until the median particle size of the fat in the homogenized mixture is about 0.1 μm to about 5 μm, more preferably about 0.5 μm to about 3 μm, even more preferably about 1 μm. Homogenized to ˜about 2 μm. By being homogenized, the homogenized mixture usually forms an oil-in-water emulsion system.
[0103]
The median particle diameter can be measured, for example, by using a laser diffraction / scattering type particle size distribution measuring apparatus LA-700 manufactured by Horiba, Ltd. with manual flow cell measurement settings as described in the instruction manual. This measuring apparatus performs particle size distribution measurement using light diffraction and scattering phenomena, and the median of the obtained particle size distribution is the median particle diameter.
[0104]
The homogenized mixture may then be cooled at about 0 ° C. to about 5 ° C., and the cooled homogenized mixture may be aged. Cooling stabilizes the fat globules in the homogenized mixture, promotes fat solidification in the homogenized mixture, and improves tissue smoothness. “Aging” means storing. Aging solidifies the fat in the homogenized mixture, increases the viscosity of the homogenized mixture, and improves the smoothness and shape retention of the homogenized mixture. Aging is typically performed at about 0 ° C to about 5 ° C. The aging time can be arbitrarily set by those skilled in the art. Typically, it is aged for about 3 hours to about 48 hours.
[0105]
Next, a second raw material containing flour (preferably wheat flour and starch) is added to the homogenized mixture (preferably cooled and aged homogenized mixture) and mixed to obtain a seed dough. By mixing flours (especially wheat flour) after homogenization, the advantage that gluten and gliadin in wheat flour hardly form gluten can be obtained. When gluten is formed, the physical properties (particularly viscosity) of the aquatic dough may become difficult to stabilize. For mixing after adding the second raw material, a mixer used in a normal bread and confectionery manufacturing process can be used regardless of the shape such as a vertical type and a horizontal type. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. Mixing may be performed for a short time of about 1 minute to about 10 minutes, and may be performed in the shortest mixing time for uniformizing the raw materials. When the dough contains wheat flour, if the mixing time is long, gluten tends to be formed, and the texture of the baked food tends to be hard.
[0106]
The aquatic dough can be fired by methods known in the art. For example, the water seed dough may be poured on a heated metal plate, or may be fired by sandwiching it between a metal mold or two metal molds. Suitable baking temperatures and baking times for various baked foods are known.
[0107]
In this way, the baked food of the present invention is obtained.
[0108]
The average thickness of the starch film of the baked food of the present invention is preferably 5 μm to 20 μm, more preferably 7 μm to 15 μm. When the cross section of the baked food is observed with an optical microscope of about 50 to 100 times, it becomes a foam as shown in FIGS. The part of the foam other than the bubbles is generally called a starch film. The designation “starch film” does not necessarily indicate that starch is included. The starch film constitutes the boundary between bubbles and bubbles and the surface portion of the baked food. The average thickness of the starch film of the baked food can be obtained by observing the structure of the baked food under a microscope, measuring the thickness of the starch film, and calculating the average. The baked food of the present invention contains homogenized fats and oils. The presence of fats and oils in the water seed dough makes the starch film of the obtained baked food thinner than in the case where it is produced using only a normal mixer. Oils and fats are uniformly distributed in the starch film even after firing. Therefore, if the size of the bubbles in the baked food is smaller than the size of the bubbles in the baked food manufactured using only a normal mixer without using a homogenizer, the baked food will be `` homogenized oil and fat. It can be said.
[0109]
The baked food of the present invention contains fats and oils, preferably about 4 wt% to about 20 wt%, more preferably about 10 wt% to about 14 wt%. The amount of fats and oils in the baked food can be measured, for example, by performing ether extraction after decomposing the baked food with acid. Acid decomposition methods and ether extraction methods are known in the art.
[0110]
The moisture content of the baked food of the present invention is preferably about 5% by weight or less, more preferably about 4% by weight or less, and further preferably about 3% by weight or less when not combined with other foods after baking. It is. When the water content is too high, the texture of the baked food is lowered, and the crispy feeling may be lost or the chewing property may appear. The lower limit of the water content is not particularly limited, but is generally about 0.01% by weight or more. The water activity value of the baked food is preferably about 0.90 or less, more preferably about 0.86 or less, and still more preferably about 0.75 or less.
[0111]
In the present specification, “water content” refers to the ratio of the moisture contained in the baked food to the weight of the entire baked food. For example, when 1 g of moisture is contained in 100 g of baked food, the moisture content of the baked food is 1% by weight. Methods for measuring moisture content are known to those skilled in the art. For example, using an infrared moisture meter FD240 manufactured by Kett Science Laboratory, first, the weight of the pulverized baked food is measured, and then the pulverized baked food is set at 110 ° C. for 15 minutes as described in the instruction manual. The water content can be determined by evaporating the water under the following conditions, measuring the weight after the water evaporation, and determining the water content from the change in weight due to the evaporation of the water. This method is also called the loss on drying method and is adopted in the official standard measurement method.
[0112]
Since the baked food may absorb moisture in the air after baking, the moisture content in the baked food immediately after baking is preferably about 4% by weight or less, more preferably about 3% by weight or less, and still more preferably about 2% by weight or less.
[0113]
By measuring the breaking strength of the baked food of the present invention, it is possible to objectively evaluate the strength of the baked food. The breaking strength is used for measuring physical properties. The breaking strength of the baked food tends to increase as the sugar content and the protein content increase.
[0114]
The breaking strength of the baked food of the present invention can be measured, for example, using a creep meter RE-33005 (manufactured by Yamaden Co., Ltd.) according to the testing method for food for the elderly and the testing method for baby food by the Ministry of Health, Labor and Welfare. . The measurement conditions may be, for example, a measurement temperature of 20 ± 2 ° C., use of a cylindrical plunger with a diameter of 3 mm, a compression speed of 10 mm / second, and a clearance of 30% of the sample thickness.
[0115]
<Combination food including baked food>
The combination food of this invention contains the baked food obtained by said method, and a filling. The baked food of the present invention is also called an edible container. An edible container refers to a container that can be used for food.
[0116]
The filling can be any filling known in the art. Examples of fillings include frozen desserts, creams (eg custard cream), strawberries, jams and cakes.
[0117]
In the present specification, “frozen confectionery” is used in a well-known meaning to those skilled in the art. For example, frozen confectionery refers to frozen confectionery. The frozen dessert can be any conventionally known frozen dessert. Examples of frozen confectionery include ice confectionery and ice cream.
[0118]
“Frozen food” means frozen food and includes frozen desserts. The frozen food may be a food eaten in a frozen state, or may be a food eaten after being thawed. Alternatively, it may be food that is cooked and eaten at the same time as thawing or after thawing.
[0119]
According to the Ministry of Health, Labor and Welfare, the Ministry of Health, Labor and Welfare stipulates that the ingredients and specifications of milk and dairy products, etc., "Ice creams are processed milk or foods made from these ingredients, or frozen ingredients. It means that containing 3.0% or more of milk solids (excluding fermented milk) ".
[0120]
Ice creams are divided into ice cream, ice milk and lacto ice. Ice cream refers to ice cream having a milk solid content of 15.0% or more (of which milk fat content is 8.0% or more). Ice milk refers to an ice cream having a milk solid content of 10.0% or more (of which milk fat content is 3.0% or more). Lact ice refers to an ice cream having a milk solid content of 3.0% or more. Examples of ice cream include vanilla ice cream and flavored ice cream. Examples of flavored ice creams include fruit, chocolate, coffee, nuts, matcha, custard, mix, strawberry and raisins.
[0121]
Frozen confectionery is a frozen sugar liquid or liquid mixed with other foods, or crushed ice cubes, mixed with sugar liquid or other foods, and then frozen again. Say. However, the definition of ice confectionery excludes those that fall under ice cream. Examples of frozen desserts include sherbet and shaved ice.
[0122]
The filling is preferably a hydrated food. The water-containing food refers to food containing water, and preferably refers to food having a water content of about 10% by weight or more. The water content of the hydrated food is preferably about 15% to about 90%, more preferably about 20% to about 80%, even more preferably about 30% to about 70% by weight. The water-containing food is preferably selected from the group consisting of frozen desserts, creams (eg custard cream), strawberries, jams and cakes, more preferably ice creams. The filling can be produced by methods known in the art.
[0123]
The combination food product of the present invention may be, for example, a monaca peel filled with ice cream or strawberries, a cone filled with soft cream or ice cream, or a wafer sandwiched with cream.
[0124]
The combination food of the present invention is preferably a frozen food, more preferably a frozen dessert. The frozen food can be, for example, a frozen dessert, a marine product, an agricultural product, or a cooked food. The frozen dessert can be, for example, monaca skin or cone filled with ice cream.
[0125]
<Manufacture of combined foods including baked foods>
A combination food can be produced by methods known in the art. For example, when the combination food is monaca peel filled with ice creams, it can be produced by the following method.
[0126]
First, the fired monaca skin is supplied to the line. The melted chocolate (about 35 ° C. to about 50 ° C.) is applied to the inside of the monaca peel. If necessary, spread the chocolate by applying air pressure. When the chocolate is solidified by cooling, the ice cream (also called soft ice cream) before curing is filled up (about −3 ° C. to about −6 ° C.) or wire cut. The melted chocolate is then topped on the surface of the ice cream. Next, a second monaca skin is placed on the chocolate-coated ice cream so that the edge of the first monaca skin fits. Once the ice cream is covered with two monaca peels, the monaca ice is placed in a quick freezer at about −30 ° C. to cure the ice cream. If necessary, Monaca ice is packaged, packed, and stored in a freezer below about −20 ° C. Instead of topping the ice cream with chocolate before covering the second monaca skin, the chocolate may be applied to the inside of the second monaca skin and this chocolate-coated monaca skin may be applied.
[0127]
It is not essential to apply a layer made of an oleaginous composition such as chocolate to the inside of the baked food of the present invention. However, when a layer made of an oily composition is applied, it becomes difficult for the baked food to absorb moisture when the hydrated food is placed inside the baked food, so it is preferable to apply a layer made of the oily composition.
[0128]
As used herein, an oleaginous composition includes, but is not limited to, chocolate dough, quasi-chocolate dough, and products that conform to the standards of chocolate coating according to the “Fair Competition Rules for the Labeling of Chocolates”. Any oily food containing. In general, raw materials made from cacao bean cocoa nibs (fruit pulp) are called chocolate, and confections made using these as the main ingredients are collectively called chocolates. , June 10, 1980, P.127-133).
[0129]
"Chocolate dough" is made from cacao mass, cocoa butter, cocoa cake or cocoa powder prepared from cacao beans, and added through sugar, dairy products, other edible oils and fats, fragrance, etc. The cocoa content is 35% or more of the total weight (cocoa butter is 18% or more of the total weight), and the moisture is 3% or less of the total weight. However, the cocoa content does not fall below 21 percent of the total weight (cocoa butter is more than 18 percent of the total weight), and the sum of the cocoa content and the milk solids does not fall below 35 percent of the total weight (milk fat is Milk solids can be used in place of the cocoa content at more than 3 percent of the total weight).
[0130]
“Quasi-chocolate dough” is made from cacao mass, cocoa butter, cocoa cake or cocoa powder prepared from cacao beans, and added through sugar, dairy products, other edible oils and fats, fragrance, etc. The cocoa content is 15% or more of the total weight (cocoa butter is 3% or more of the total weight), the fat content is 18% or more of the total weight, and the moisture is 3% or less of the total weight. Or cocoa content is 7% or more of the total weight (cocoa butter is 3% or more of the total weight), fat is 18% or more of the total weight, and milk solids is 12.5% or more of the total weight (milk fat Is 2% or more of the total weight) and water is 3% or less of the total weight. However, the quasi-chocolate dough excludes those corresponding to the chocolate dough.
[0131]
“Chocolate Coaching” is a food that is made from chocolate, and is refined and tempered with sugar, edible fats and oils, dairy products, fragrances, and other edible foods as necessary, and is used mainly as confectionery and bakery materials The cocoa content is 8% or more of the total weight or the cocoa butter is 2% or more of the total weight (excluding those corresponding to chocolate dough and quasi-chocolate dough). However, in the case of dairy products added, the cocoa content does not fall below 5 percent of the total weight, and the total with the milk solids content does not fall below 8 percent. Can be used.
[0132]
The oleaginous composition includes foods having the same physical properties as chocolate dough, semi-chocolate dough, chocolate syrup or chocolate coating, even if the food contains little or no cocoa. The “oleaginous composition” is usually solid at room temperature, and melts into a liquid when heated.
[0133]
The water content in the oily composition is preferably about 5% by weight or less, more preferably about 3% by weight or less, and still more preferably about 1% by weight or less. There is no particular lower limit to the water content, but it is generally about 0.0001% or more.
[0134]
Examples of oleaginous compositions include milk chocolate, black chocolate, white chocolate and strawberry chocolate.
[0135]
A typical chocolate formulation is illustrated in Table 1 below. However, the blending of chocolate is not limited to this blending.
[0136]
[Table 1]

[0137]
The oily composition can be produced according to a method known in the art.
[0138]
Moreover, you may coat | cover a foodstuff which can delay or prevent the transfer of the water | moisture content from a hydrated food to a baked food other than an oil-based composition. Examples of such foods include sugar coats, shellac coats and wax coats. Such foods can be manufactured according to methods known in the art.
[0139]
【Example】
EXAMPLES The present invention will be described more specifically with reference to examples and comparative examples below, but the scope of the present invention is not limited to these examples. In the examples, both parts and% mean weight basis.
[0140]
In the following Examples and Comparative Examples, the following materials were used: skim milk powder: commercial product; sugar; commercial granulated sugar; stevia; SK sweet (generic name: α-) manufactured by Nippon Paper Industries Co., Ltd. Glucosyl stevioside); vegetable oil: commercial product of palm oil; glycerin fatty acid ester: commercial product of HLB5; sucrose fatty acid ester: commercial product of HLB16; water: water obtained by running tap water on water purifier; Cornstarch: commercial product; highly branched cyclic dextrin (also abbreviated as HBCD); cluster dextrin (manufactured by Ezaki Glico Co., Ltd.) Polymerization degree is 200,000 to 500,000); dextrin (paindex 100): Matsutani Paindex # 100 (weight average molecular weight 300000-400000, DE2-5) manufactured by Kogyo Co., Ltd .; dextrin (Max 1000): Max 1000 (weight average molecular weight 37000, DE8-9.5) manufactured by Matsutani Chemical Industry Co., Ltd .; Salt: Sodium salt manufactured by Nippon Tobacco Co., Ltd .; Sodium bicarbonate: Commercial product; Alum: Commercial product; Soda ash: Commercial product.
[0141]
(Examples 1-5: Production of Monaca Skin)
Monaca skins were produced with the formulations shown in Table 2 below (numbers for each raw material indicate parts by weight).
[0142]
In detail, first, raw materials other than water among the first raw materials in Table 2 are dissolved in hot water (first raw material) at 60 ° C. and mixed for 15 minutes with a stirrer (manufactured by Yamato; LABO-STIRRE). did. The resulting mixture was sterilized at 75 ° C. for 15 minutes. Subsequently, this mixture after sterilization was 150 kg / cm in Examples 1, 3 and 5 using a homogenizer (manufactured by Izumi Food Machinery; HV-0A-1-0.75S). ² Examples 2 and 4 were 100 kg / cm at a pressure of ² Homogenization at a pressure of. The homogenized mixture was immersed in a cold water bath (2 ° C.), rapidly cooled to 5 ° C., and then aged for 6 hours. After aging, the second raw material having the blending amount shown in Table 2 was added to this mixture, and mixed for 5 minutes with a stirrer (manufactured by Yamato; LABO-STIRRE) to obtain a seed dough. This aquatic dough was poured into a sandwich-type mold having a rectangular parallelepiped container shape with a depth of 15 mm, and baked in a conventional manner at a mold rotation speed of 33 rpm for 110 seconds. The mold temperature at the time of pouring the seed dough was 180 ° C. After firing, the fired product was taken out of the mold to obtain a monaca skin.
[0143]
[Table 2]

[0144]
The monaca skins of Examples 1 to 5 baked in this way were evaluated for releasability, swelling property and texture, respectively. The results are shown in Table 3.
[0145]
[Table 3]

[0146]
Further, the breaking strength of the monaca peels of Examples 1 and 2 was measured in accordance with the Creep Meter RE-33005, manufactured by Yamaden Co., Ltd., in accordance with the test method for food for the elderly and the test method for baby food by the Ministry of Health, Labor and Welfare did. The measurement conditions were a measurement temperature of 20 ± 2 ° C., use of a cylindrical plunger with a diameter of 3 mm, a compression speed of 10 mm / second, and a clearance of 30% of the sample thickness. The results are shown in Table 4.
[0147]
[Table 4]

[0148]
As a result, the Monaka skin containing HBCD has a much higher breaking strength than the Monaca skin not containing HBCD, and the texture is further improved.
[0149]
(Observation of the cross-section after firing Monaca skin)
The cross sections after firing of the monaca skins of Examples 1 to 5 were photographed and observed with a digital HF microscope VH-8000 manufactured by Keyence Corporation according to a user's manual (instruction manual). As a result, all the monaca peels of Examples 1 to 5 have a thin starch film (about 8 μm to 16 μm; average 12 μm), the size of bubbles is about 0.3 mm to 0.9 mm, and is uniformly dispersed. Was. This was consistent with the evaluation that the texture was good. FIG. 11 shows a cross-sectional view (50 times) after firing the monaca skin of Example 1, and FIG. 12 shows a cross-sectional view (100 times) after firing the monaca skin of Example 1.
[0150]
(Evaluation of homogenized state of fats and oils)
In order to observe the distribution of fats and oils after homogenization in Examples 1 to 5, for each of Examples 1 to 5, (1) the mixture immediately after homogenization and before cooling, and (2) 12 hours after cooling A part of the mixture was collected, and a photomicrograph (600 times) was taken with a Nikon optical microscope. As a result, in any of Examples 1 to 5, it was found that in the mixture immediately after homogenization, the fat globules had the same particle size and were completely dispersed in water. It was also found that the size of the fat and oil particles did not change even after 12 hours of cooling after the homogenization treatment. FIG. 1 shows a photomicrograph taken for (1) of Example 1, and FIG. 2 shows a photomicrograph taken for (2) of Example 1.
[0151]
Moreover, in order to measure the median particle diameter of the fats and oils after homogenization, about each of Examples 1-5, the mixture after homogenization and 3 hours after cooling was extract | collected. Using this laser diffraction / scattering type particle size distribution measuring apparatus LA-700 (manufactured by Horiba, Ltd.), the particle size distribution was measured according to the instruction manual with the setting of manual flow cell measurement, and the median particle diameter was obtained. . Table 5 shows the median particle diameter results. The particle size distribution graphs for Examples 1 to 5 are shown in FIGS.
[0152]
[Table 5]

[0153]
As a result, it was found that the median particle diameter of the fat becomes 2 μm or less by homogenization. Moreover, the tendency for the fat and oil particle to become fine was seen if the homogenization pressure became high irrespective of the fat and oil ratio.
[0154]
(Production of Monaca Ice)
The monaca peel produced in Examples 1-5 above was supplied to the line. The inside of this monaca peel was filled with ice cream before curing (−5 ° C.). The ice cream was then covered with a second Monaca skin so that the edge of the first Monaca skin would fit. After covering the ice cream with two monaca peels, the monaca ice was put in a quick freezer at −30 ° C. to cure the ice cream. The obtained monaca ice was individually packaged and stored in a freezer at −20 ° C., and the state of the monaca skin was observed over time.
[0155]
Five days after starting storage in a freezer, a portion of the monaca skin is collected, and the weight of the pulverized monaca skin is measured using an infrared moisture meter, and then the pulverized monaca skin is set at 110 ° C. for 15 minutes. Moisture was evaporated under the conditions described in the instruction manual of, the weight after moisture evaporation was measured, and the moisture content was determined from the change in weight due to the evaporation of moisture.
[0156]
As a result, the water content of the monaca skin after 5 days from the start of storage was 15.0% by weight, 14.0% by weight, 10.0% by weight for each of Examples 1, 2, 3, 4 and 5. It was 8.5% by weight and 8.0% by weight.
[0157]
When the food was evaluated by tasting the monaca skin at this time, any of the monaca skins of Examples 1 to 5 had good flavor. Furthermore, the monaca skin with a high ratio of fats and oils (that is, the monaca skin of Examples 3 to 5) maintained a crisp feeling, had no chewing property, and maintained a good texture.
[0158]
(Comparative Examples 1-4: Production of Monaca Skin)
Monaca skins were produced with the formulations shown in Table 6 below (the numbers for each raw material indicate parts by weight).
[0159]
In detail, first, raw materials other than water in Table 6 were dissolved in 15 ° C. water, and mixed for 5 minutes with a stirrer (manufactured by Yamato; LABO-STIRRE) to obtain a water seed dough. This aquatic dough was poured into a sandwich-type mold having a rectangular parallelepiped container shape with a depth of 15 mm, and baked in a conventional manner at a mold rotation speed of 33 rpm for 110 seconds. The mold temperature at the time of pouring the seed dough was 180 ° C. After firing, the fired product was taken out of the mold to obtain a monaca skin.
[0160]
[Table 6]

[0161]
The monaca skins of Comparative Examples 1 to 4 fired in this way were evaluated for releasability, swelling property and texture. The results are shown in Table 7.
[0162]
[Table 7]

[0163]
(Observation of the cross-section after firing Monaca skin)
As with Examples 1-5, the cross section after firing the monaca skin of Comparative Examples 1 and 2 was photographed and observed according to a user's manual (instruction manual) of a digital HF microscope VH-8000 manufactured by Keyence Corporation. did. As a result, both the monaca skins of Comparative Examples 1 and 2 have a thick starch film (about 16 μm to about 90 μm; average 53 μm), the size of the bubbles is about 0.3 mm to about 1.6 mm, and It was uniform. FIG. 13 shows a cross-sectional view (50 times) after firing the monaca skin of Comparative Example 2, and FIG. 14 shows a cross-sectional view (100 times) after firing the monaca skin of Comparative Example 2.
[0164]
(Evaluation of oil condition)
In order to observe the distribution of fats and oils in Comparative Example 2, in Comparative Example 2, (1) the water seed dough immediately after mixing or (2) the water seed dough after mixing was immersed in a cold water bath (2 ° C.). The mixture was rapidly cooled to 5 ° C., a part of the water seed dough 12 hours after cooling was collected, and a micrograph (600 times) was taken with a Nikon optical microscope. As a result, it was found that large fats and oils floated in water in the seed dough and the emulsification was incomplete. It was also found that after 12 hours of cooling after mixing, the fat and oil particles were united, and the particle size of the fat and oil particles was increased. A photomicrograph taken for (1) of Comparative Example 2 is shown in FIG. 3, and a photomicrograph taken for (2) of Comparative Example 2 is shown in FIG.
[0165]
Moreover, in order to measure the median particle diameter of the fats and oils in the water seed dough, a part of the water seed dough was collected for Comparative Example 2. A median particle diameter was obtained from this water seed dough in the same manner as in Examples 1 to 5 using a laser diffraction / scattering particle size distribution analyzer LA-700 (manufactured by Horiba, Ltd.). The median particle size was 84.6 μm. The particle size distribution graph for Comparative Example 2 is shown in FIG. As a result, it was found that unless homogenization was performed, emulsification was insufficient and the median particle diameter of the fats and oils was very large.
[0166]
(Production of Monaca Ice)
Monaca ice was obtained using the monaca produced in Comparative Examples 1 and 2 in the same manner as the monaca ice produced using the monaca produced in Examples 1 to 5. The obtained monaca ice was individually packaged and stored in a freezer at −20 ° C., and the state of the monaca skin was observed over time.
[0167]
Five days after the start of storage in the freezer, a portion of the monaca skin was collected, and the water content was determined in the same manner as the monaca ice using the monaca skin of Examples 1-5.
[0168]
As a result, the moisture content of the monaca peel 5 days after the start of storage was 22.0% by weight and 21.5% by weight for Comparative Examples 1 and 2, respectively.
[0169]
At this point, the Monaka skin was sampled and the texture was evaluated. As a result, the Monaka skin of Comparative Examples 1 and 2 had a chewing texture and the commercial value was impaired.
[0170]
(Example 6 and Comparative Example 5: Production of Monaca Skin)
Monaca skins were produced with the formulations shown in Table 8 below (numbers for each raw material indicate parts by weight).
[0171]
Specifically, in Example 6, the raw materials are the compositions shown in Table 8, and the homogenization pressure is 100 kg / cm. ² Baking was carried out in the same manner as in Examples 1 to 5 except that the pressure was.
[0172]
In Comparative Example 5, first, raw materials other than water in Table 8 were dissolved in 15 ° C. water, and mixed with a stirrer (manufactured by Yamato; LABO-STIRRE) for 5 minutes to obtain a water seed dough. . This aquatic dough was poured into a sandwich-type mold having a rectangular parallelepiped container shape with a depth of 15 mm, and baked in a conventional manner at a mold rotation speed of 33 rpm for 110 seconds. The mold temperature at the time of pouring the seed dough was 180 ° C. After firing, the fired product was taken out of the mold to obtain a monaca skin.
[0173]
[Table 8]

[0174]
When each obtained monaca peel was subjected to sensory evaluation, it was found that the monaca peel of Example 6 had a high quality in terms of mouth melting, crispy feeling and flavor. On the other hand, the monaca skin of Comparative Example 5 had a crunchy texture, was poor in releasability, and was inferior in commercial value.
[0175]
(Examples 7-11 and Comparative Examples 6-8: Production of Monaca Skin)
Monaca skins were produced with the formulations shown in Table 9 below (numbers for each raw material indicate parts by weight).
[0176]
In detail, in Examples 7-11, a raw material is a mixing | blending of Table 9, and a homogenization pressure is 150 kg / cm. ² Baking was carried out in the same manner as in Examples 1 to 5 except that the pressure was.
[0177]
In Comparative Examples 6 to 8, the raw materials were baked in the same manner as in Example 5 except that the raw materials were as shown in Table 9.
[0178]
[Table 9]

[0179]
The Monaca skins of Examples 7 to 11 and the Monaca skins of Comparative Examples 6 to 8 all had good mold release properties. When each of the obtained monaca peels was subjected to a sensory evaluation, the monaca peel of Example 7 having the same composition as that of Comparative Example 7 but having a different production method has a texture compared to that of Comparative Example 7. I was crispy. The monaca skin of Example 8 having the same composition as that of Comparative Example 8 but having a different production method had a crispy texture compared to the monaca skin of Comparative Example 8. In the case of Examples 11 and 10 in which highly branched cyclic dextrin and dextrin (paindex) are blended twice as much as Example 7 and Example 8, respectively, it is slightly crunchy compared to Example 7 and Example 8. It was an excellent texture. Further, the monaca skins of Comparative Example 7 and Comparative Example 8 were crispy compared to Comparative Example 6. From this, it was found that the crispness is improved by containing highly branched cyclic dextrin or dextrin rather than using corn starch alone as the starch.
[0180]
【The invention's effect】
As described above, by using the homogenized production method in the present invention, the amount of blended fats and oils can be increased, and the baked product should have a higher quality than conventional edible containers in the mouth melt, crispy texture, and flavor. Can be obtained. In addition, by using a highly branched cyclic dextrin (HBCD) in combination, it is possible to improve the texture of biting and to prevent cracking during transportation.
[Brief description of the drawings]
FIG. 1 shows a photomicrograph (600 ×) of a mixture after homogenization of Example 1 and before cooling.
FIG. 2 shows a photomicrograph (600 ×) of the mixture of Example 1 after 12 hours of cooling.
FIG. 3 shows a photomicrograph (600 magnifications) of a water seed dough immediately after completion of mixing in Comparative Example 2.
FIG. 4 shows a microphotograph (600 times) of the seed seed dough after cooling for 12 hours after immersing the seed seed dough after mixing in Comparative Example 2 in a cold water bath (2 ° C.) and rapidly cooling to 5 ° C. Show.
FIG. 5 shows a particle size distribution graph for the mixture after homogenization of Example 1 and before cooling.
6 shows a particle size distribution graph for the mixture after homogenization of Example 2 and before cooling. FIG.
7 shows a particle size distribution graph for the mixture after homogenization of Example 3 and before cooling. FIG.
FIG. 8 shows a particle size distribution graph for the mixture after homogenization of Example 4 and before cooling.
9 shows a particle size distribution graph for the mixture after homogenization of Example 5 and before cooling. FIG.
10 shows a particle size distribution graph for the aquatic dough of Comparative Example 2. FIG.
FIG. 11 shows a photograph of a cross-section (50 ×) after firing the monaca skin of Example 1.
12 shows a photograph of a cross section (100 ×) after firing the monaca peel of Example 1. FIG.
13 shows a photograph of a cross-section (50 ×) after firing the monaca skin of Comparative Example 2. FIG.
14 shows a photograph of a cross section (100 times) after firing of the monaca peel of Comparative Example 2. FIG.

Claims (19)

A method for producing a baked food, the method comprising:
Homogenizing a first raw material containing fats and oils, an emulsifier and water with a homogenizer to obtain a homogenized mixture;
A method comprising a step of adding a second raw material containing powder to the homogenized mixture and mixing to obtain a water seed dough; and a step of firing the water seed dough. The method of Claim 1 whose median particle diameter of the fats and oils in the said homogenization mixture is 0.1 micrometer-5 micrometers. The method according to claim 1, wherein the first raw material further comprises a raw material selected from the group consisting of milk-based raw materials, sugars, stabilizers, fragrances, and pigments. The method of Claim 1 that the quantity of the said fats and oils is 2 to 10 weight% per 100 weight% of seed material dough. The method of Claim 4 that the quantity of the said fats and oils is 5 to 7 weight% per 100 weight% of seed materials. The method of claim 1, wherein the flour is selected from the group consisting of wheat flour and starch. The method of claim 6, wherein the starch comprises a highly branched cyclic dextrin. The method according to claim 7, wherein the amount of the highly branched cyclic dextrin is 0.1% by weight to 5% by weight per 100% by weight of the seed dough. The method of claim 1, wherein the second feedstock further comprises a swelling agent. 10. The method of claim 9, wherein the expansion agent is selected from the group consisting of alum, lime, soda ash, sodium bicarbonate and ammonium bicarbonate. After the step of obtaining the homogenized mixture, performing a step of cooling the homogenized mixture, further performing a step of aging the cooled homogenized mixture, and thereafter performing a step of mixing the second raw material. Item 2. The method according to Item 1. The method of claim 1, further comprising sterilizing the first raw material before performing the homogenization. The baked food whose average thickness of a starch film is 5 micrometers-20 micrometers. 14. A baked food product according to claim 13, selected from the group consisting of corn, monaca peel and wafers. The frozen confectionery containing the baked food and the water-containing food whose average of the thickness of a starch film is 5 micrometers-20 micrometers. 16. The frozen dessert according to claim 15, wherein the baked food is selected from the group consisting of corn, monaca peel and wafers. The frozen dessert according to claim 15, wherein the water-containing food is an ice cream. The frozen dessert according to claim 15, wherein a layer made of an oleaginous composition is sandwiched between the baked food and the hydrated food. A water seed dough comprising fats and oils, an emulsifier and water, wherein the fats and oils are homogenized, and a median particle diameter of the homogenized fats and oils is 0.1 μm to 5 μm.

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