JP2005102684A - Palate feeling and quality improving agent for confectionery, confectionery dough containing the same, and method for producing confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a palate feeling and quality improving agent for confectionery improving quality at the time of preparing, preventing quality deterioration at the time of preserving and improving palate feeling for baked confectionery and steamed confectionery, to provide confectionery dough containing the palate feeling and quality improving agent for confectionery, and to provide a method for producing the baked confectionery and the steamed confectionery each improved in palate feeling and quality. <P>SOLUTION: This palate feeling and quality improving agent for confectionery as an oil-in-water emulsified product comprises 35-65 mass% of a component A, 30-60 mass % of a component B, 0.1-10 mass% of a component C, 0.1-10 mass %of a component D, and contains neither a synthetic emulsifier nor a synthetic surface active agent. The components are the following; A: oil and fat component, B: sugar component hardly assimilated by yeast or lactic acid bacterium, C: starch and/or cellulose component, D: protein. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

In the present invention, 35 to 65% by mass of fats and oils, 30 to 60% by mass of carbohydrates that are hardly assimilated by yeast or lactic acid bacteria, 0.1 to 10% by mass of starch and / or cellulose, and 0.1 to 10% of proteins An oil-in-water emulsion containing 10% by mass, and using a texture quality improver for confectionery that does not contain any synthetic emulsifier or synthetic surfactant, and the texture quality improver for confectionery The present invention relates to a method for producing confectionery.
More specifically, the present invention has a mouthfeel good for confectionery such as cookies, cakes, etc., and the surface is smooth depending on the type of confectionery, soft feeling, moist feeling, crispy feeling Can be put out. In addition, the inner layer of the confectionery after baking or steaming is made uniform to increase the volume, and further, the deterioration of the texture is suppressed even after storage, and in the baked confectionery, the contrast of the baked color is improved. In addition, the present invention relates to a confectionery texture quality improving agent capable of suppressing quality deterioration due to self-destruction (cracking) during production and storage, and a confectionery manufacturing method using the confectionery texture quality improving agent. .

  Cookies, cakes and other confectionery are manufactured using dough preparations such as flour, sugar, fats and oils, processed fats and oils, dairy products, egg products, salt, baking powder, water, etc. The dough was made by, fermented as necessary, and then baked or steamed. However, although baked or steamed confectionery without using an emulsifier has a good flavor and texture immediately after production, the quality of the confectionery deteriorates over time, and after a few days, in cookie The texture was brittle and the mouth melted poorly, and the cakes were hard and dry with a dry texture.

In order to prevent such quality deterioration of confectionery, synthetic emulsifiers, synthetic surfactants, and the like are widely used as additives to the raw material of the dough. However, when such an additive is used, the resulting confectionery retains its softness as a hardness measurement value, but the texture when actually eaten tends to become paste-like in the mouth and melts in the mouth. In some cases, it would be extremely inferior.
In addition, in baked confectionery such as cookies, sables, dorayaki, etc., even if additives such as synthetic emulsifiers and synthetic surfactants are used, the contrast of the surface baked color is deteriorated and the pattern of the brand mark is unclear. The problem of becoming could not be improved sufficiently.

For this reason, various manufacturing methods and texture quality improving agents have been developed today in order to prevent the quality deterioration of confectionery and improve the texture.
For example, in order to maintain a good texture even after baking bread in a microwave oven, a production method has been developed in which rice flour and vital gluten or potato starch cake is added. It is not used to improve the texture (see Patent Documents 1 and 2).

As a texture quality improving agent for oil-in-water emulsions, an oil-in-water emulsion composition for pastry kneading that improves the texture of pastries such as pie, Danish, and croissant has been developed (Patent Document 3). reference). Moreover, in order to improve the foamability and stability of sponge cake dough, and to produce a cake with good meltability in the mouth, a foamed emulsified oil / fat composition comprising a synthetic emulsifier, processed egg and milk protein has been developed (Patent Document 4, 5). Furthermore, an oil-in-water emulsified oil and fat composition has been developed as a bread improving agent (see Patent Document 6).
However, any of the improvers uses a synthetic emulsifier, which is not preferable in terms of flavor. In addition, when a synthetic emulsifier is added, it goes against the recent trend toward no addition, which impairs the “health image” to consumers.

  Recently, a texture quality improving agent for oil-in-water emulsion compositions that does not use a synthetic emulsifier has been developed. However, the improving agent is limited to bread and buns, and is a confectionery such as cookies and cakes. It is not intended for melting the mouth, improving the crispness, improving the contrast of the baked color, suppressing self-destruction (cracking) during production and storage, and making the inner layer uniform after baking confectionery (Patent Document 7) reference).

Furthermore, an oil-in-water emulsified filling and topping material has been developed as a texture quality improving agent that does not use a synthetic emulsifier (see Patent Document 8). However, this oil-in-water emulsified filling / topping material can improve the heat resistance and texture of the filling / topping material itself and improves the texture of confectionery using the filling / topping material. is not.
In addition, an oil-in-water emulsified composition that does not use a synthetic emulsifier is used in the method for producing a sweetened koji with improved texture. By using this oil-in-water emulsified composition for production, The food texture of itself can be improved, and it does not improve the food texture of the portion other than the coffee candy (see Patent Document 9).
JP-A-5-15298 JP-A-4-183353 JP 2003-92986 A JP-A-6-269244 JP-A-10-88184 JP-A-8-173033 JP-A-10-234290 JP-A-4-207155 JP-A-7-194312

The problem to be solved by the present invention is that deterioration of the quality of confectionery during storage could not be prevented unless a synthetic emulsifier or a synthetic surfactant was used.
When using synthetic emulsifiers and synthetic surfactants to prevent deterioration of the quality of confectionery during storage, the texture when actually eaten tends to become paste-like in the mouth and melts in the mouth It is a point that becomes extremely inferior.
Further, the problem to be solved by the present invention in baked confectionery such as cookies, sables, dorayaki, etc. is that the contrast of the surface baked color is deteriorated or the pattern of the brand mark becomes unclear. Even when additives such as emulsifiers and synthetic surfactants are used, the problems of the present invention cannot be solved.

As a result of intensive studies to solve the above problems, the present inventors have completed the present invention.
That is, the present invention contains 35 to 65% by mass of the following component A, 30 to 60% by mass of component B, 0.1 to 10% by mass of component C, and 0.1 to 10% by mass of component D, In addition, the present invention provides a food quality improving agent for confectionery which is an oil-in-water emulsion containing neither a synthetic emulsifier nor a synthetic surfactant.
Component A: Fat and oil component B: Carbohydrate component that is not easily assimilated by yeast or lactic acid bacteria C: Starch and / or cellulose component D: Protein

  Moreover, this invention provides the food quality improvement agent for confectionery which is the oil-in-water emulsion obtained by emulsifying this food quality improvement agent for confectionery at 60-100 degreeC.

  In addition, the present invention provides a confectionery texture quality improving agent in which the sugar content of the confectionery texture quality improving agent is Brix 60 to 80%.

  In the present invention, the component A in the confectionery texture quality improver is one or more selected from liquid oils and hydrogenated oils of liquid oils, component B is reduced starch syrup, component C is potato starch, component A texture improving agent for confectionery, wherein D is egg white.

  The present invention also provides that the component A in the texture improving agent for confectionery is one or more selected from liquid oil and hydrogenated oil of liquid oil, component B is reduced starch syrup, and component C is potato starch There are provided one or more selected from rice starch, corn starch, wheat starch, and processed starch thereof, a potato starch, and a food quality improver for confectionery in which component D is egg white.

  Moreover, this invention provides the texture quality improving agent for confectionery in which this texture quality improving agent for confectionery contains 0.05-1.5 mass% of thickeners (component E) further.

  Moreover, this invention provides the food quality improving agent for confectionery whose component E in this food quality improving agent for confectionery is carrageenan.

  Further, the present invention provides a confectionery dough containing such a confectionery texture improving agent.

  The present invention also provides a frozen confectionery dough containing such a confectionery texture improving agent.

  Furthermore, this invention provides the manufacturing method of the confectionery which mix | blends the texture improvement agent for confectionery at the time of confectionery dough manufacture.

  Moreover, this invention provides the manufacturing method of the confectionery which mix | blends 1-100 mass% with respect to the flour content of the base material for dough preparations at the time of manufacture of the confectionery dough. To do.

  Moreover, this invention provides the manufacturing method of the confectionery which mix | blends the texture improvement agent for such confectionery at the time of dough manufacture of 1 type of confectionery selected from a sable, a cookie, a biscuit, and cakes.

  When the texture quality improving agent for confectionery of the present invention is used, cookies, cakes, Japanese confectionery, etc. can be used without using any of the synthetic emulsifiers and synthetic surfactants generally used conventionally. It has the effect that the texture and quality of confectionery can be improved.

Specifically, cookies and sachets have effects such as melting in the mouth, improving powderiness, baking color, promoting gelatinization, and suppressing self-destruction (cracking) that occurs during baking and storage. Here, self-destruction (cracking) refers to cracks and cracks that occur due to shrinkage of the dough during the cooling process after baking of baked confectionery such as cookies and sables, and cracks that occur during storage.
In addition, the cake has effects such as melting in the mouth, homogenizing the inner layer, increasing the volume, and improving water retention (feel of moistening).

Especially in baked confectionery such as cookies, sables, dorayaki, etc., by using the confectionery texture quality improving agent of the present invention, it is not necessary to use additives such as synthetic emulsifiers and synthetic surfactants. Thus, an excellent texture can be obtained, and the texture is less likely to deteriorate even during storage. Specifically, the confectionery texture quality improving agent of the present invention is kneaded together with the base material for preparing baked confectionery, and the dough is melted just by baking and the surface is smooth depending on the type of confectionery. Thus, the inner layer becomes uniform, and a baked confectionery with a moist, soft and crisp feel can be obtained.
Furthermore, the baked confectionery has the effect of improving the contrast of the surface baked color and making the pattern of the brand mark clear.

First, the texture quality improving agent for confectionery of the present invention will be described.
The texture quality improving agent for confectionery of the present invention improves the texture and quality of confectionery, and confectionery is baked confectionery or steamed confectionery.
The baked confectionery is a baked confectionery, for example, cookies such as cookies, biscuits, sables, langudosha, sigars, paste cakes, chiffon cakes, madelenes, muffins, baumkuchen and other pastry patties These are cakes, baked Japanese sweets such as Dorayaki, Imagawayaki, and Kintsuba, pie, and pizza.
The steamed confectionery is a confectionery that has been steamed, and refers to steamed cakes, yokans, and the like.

The fats and oils of component A used in the present invention are fats and / or processed fats and oils that are generally used for edible purposes, even if they are liquid (liquid oil) at 25 ° C., they are solid (solid fat) It may be.
Examples of the fats and oils of component A include soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sunflower oil, olive oil, sesame oil, palm oil, palm oil, cocoa butter, beef fat, milk fat, pork fat, fish oil, carbon number Examples include triglycerides consisting of 8 to 12 medium chain fatty acids, fractionated fats and oils thereof, hydrogenated fats and oils, transesterified fats and oils, etc., and component A is one or more selected from these. Can be used.
In particular, the component A is preferably one or more selected from liquid oils and hydrogenated oils of liquid oils in terms of handling properties, emulsifying properties, and the like. Here, the liquid oil refers to oil that has fluidity at 25 ° C. and no crystals are observed.

  The content of the component A in the confectionery texture quality improver is preferably 35 to 65% by mass, and most preferably 35 to 60% by mass. When the content is in the above range, the emulsion stability becomes high. If the content is out of the above range, the emulsification stability may be lowered or emulsification may not be possible.

The saccharide that is difficult to be assimilated by yeast or lactic acid bacteria of component B used in the present invention is a saccharide that is not assimilated even if cultured or fermented using yeast or lactic acid bacteria. It means a saccharide that is not assimilated even if it is used for 30 to 50 hours, or a saccharide that is not assimilated even if it is fermented for 30 to 50 hours using lactic acid bacteria.
Specifically, sugar, invert sugar, honey sugar, glucose, starch syrup, reduced starch syrup, isomerized sugar, honey, maltose, lactose, fructose, fructose glucose liquid sugar, butter sugar fructose liquid sugar, sugar alcohol, reduced starch saccharified product Etc. can be illustrated. As Component B, one or more selected from these can be used. Particularly, component B is most preferably reduced starch syrup in terms of viscosity, sugar content, flavor and the like.

  30-60 mass% is preferable and, as for the content in the texture quality improving agent for confectionery of component B, 35-60 mass% is the most preferable. When the content is in the above range, the emulsion stability becomes high. If the content is out of the above range, the emulsification stability may be lowered or emulsification may not be possible.

Examples of the component C starch used in the present invention include rice starch, corn starch, potato starch, wheat starch and the like, and modified starches thereof. As the starch of Component C, one or more selected from these can be used. Here, the processed starch refers to a functional starch obtained by subjecting natural starch to physical and / or chemical treatment, and there are three types of starch, a denatured starch, a pregelatinized starch, and a starch derivative. Degraded starch includes oxidized starch, acid-treated starch, dextrin, and the like, and starch derivatives include starch ester, starch ether, and cross-linked starch. Also,
The cellulose of component C is not particularly limited as long as it can be used for food. As the component C cellulose, one type or two or more types can be used.
As Component C, these starch and cellulose may be used alone or in combination.
Component C is preferably potato starch, and is a combination of at least one selected from potato starch, rice starch, corn starch, wheat starch, and processed starch thereof, and potato starch. preferable.

  The content of Component C in the confectionery texture-quality improving agent is preferably 0.1 to 10% by mass, and most preferably 3 to 8% by mass. When the content is in the above range, the emulsion stability becomes high. If the content is out of the above range, the emulsification stability may be lowered or emulsification may not be possible.

As the protein of component D used in the present invention, egg white, milk protein, soybean protein and the like can be used. As component D, the 1 type (s) or 2 or more types selected from these can be used.
Component D preferably uses egg white.

  The content of the component D in the texture quality improver for confectionery is preferably 0.1 to 10% by mass, and most preferably 0.2 to 2.0% by mass. When the content is in the above range, the emulsion stability becomes high. If the content is out of the above range, the emulsification stability may be lowered or emulsification may not be possible.

The texture quality improving agent for confectionery of the present invention may further contain a thickener (component E) in order to form an emulsified interface film and stabilize the emulsification. Examples of the thickener of component E include guar gum, tragacanth gum, xanthan gum, pectin, carrageenan, gellan gum, gum arabic and the like. As component E, one or more selected from these can be used. it can.
In particular, component E is most preferably carrageenan because it can form a stronger emulsified interface film and stably maintain the emulsification when used in combination with a protein.

  The content of the component E in the confectionery texture improving agent is preferably 0.05 to 1.5% by mass, and most preferably 0.2 to 1.0% by mass. It is because the stability of emulsification is further improved by setting the content of component E in such a range.

The texture quality improving agent for confectionery of the present invention is an oil-in-water emulsion and does not contain any synthetic emulsifier or synthetic surfactant.
Synthetic emulsifier or synthetic surfactant is a chemically synthesized emulsifier or surfactant, such as glycerin fatty acid monoester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc. Is mentioned.

The emulsification treatment temperature in the production of the oil-in-water emulsion which is a texture quality improving agent for confectionery of the present invention is preferably 60 to 100 ° C, more preferably 60 to 90 ° C in order to maintain a viscosity that is easy to emulsify. 60 to 85 ° C is most preferable.
For the production of an oil-in-water emulsion, an emulsifier such as a homomixer is used at 60 to 100 ° C. while gradually adding an oil phase heated to 70 to 100 ° C. to an aqueous phase heated to 50 to 80 ° C. And emulsifying using, and then performing high-pressure emulsification with a homogenizer.

Here, the oil phase is a phase containing component A, and an oil-soluble antioxidant such as tocopherol, a fragrance and the like can be contained as other components.
The oil phase can be prepared by heating a mixture of component A and other components to 70 to 100 ° C., and mixing and dissolving the mixture using a homomixer or a propeller stirrer.

The aqueous phase is a phase containing components B, C, and D, and can contain a thickener (component E), a water-soluble antioxidant such as vitamin C, water, and the like as other components. . When using water containing 25% by mass or more, such as reduced starch syrup, an oil-in-water emulsion can be obtained without adding water to the aqueous phase.
The aqueous phase can be prepared by heating a mixture of Component B, Component C, Component D and other components to 50 to 90 ° C. and mixing and dissolving using a homomixer or a propeller stirrer.

  The mass ratio of the oil phase to the water phase (oil phase / water phase) of the oil-in-water emulsion that is the texture quality improver for confectionery of the present invention is not particularly limited, but the emulsification stability after production is considered. Then, it is preferably 35/65 to 65/35, more preferably 35/65 to 60/40, and most preferably 35/65 to 50/50.

  The sugar content of the texture quality improving agent for confectionery of the present invention is Brix 60 to 80% in order to improve handling properties, emulsion stability, and storage stability, in addition to the effect of improving texture and quality. Is preferred.

  The sugar content can be adjusted by adjusting the type and blending amount of Component B. When using a reduced starch syrup, the sugar content is preferably 40 to 60% by mass.

  In addition to the components A, B, C, D, and E, oil-soluble antioxidants such as tocopherols, flavors, vitamins, etc. A water-soluble antioxidant such as C, water and the like can be appropriately contained.

As for the usage-amount of the texture quality improving agent for confectionery of this invention, 1-100 mass% is preferable with respect to the flour content of the base material for dough preparation.
When the proper blending amount of the texture quality improving agent for confectionery is given according to the type of confectionery, the cookie is most preferably 3 to 15% by mass with respect to the flour amount of the base material for dough preparation, and the cakes are dough 3-50 mass% is the most preferable with respect to the amount of flour of the base material for preparation, 3-20 mass% is most preferable with respect to the amount of flour of the base material for dough preparation, and steamed confectionery is dough 10-50 mass% is the most preferable with respect to the amount of flour of the base material for preparation.
When the blending amount of the texture quality improving agent for confectionery of the present invention is in the range of 1 to 100% by mass with respect to the flour amount of the base material for dough preparation, the dough is not sticky and workability at the time of dough preparation is improved. Become good.

  Here, the base material for dough preparation may be flour, sugar, fats and oils, dairy products, egg products, salt, water, etc., which are usually used in confectionery, but components other than flour are always used. It is not necessary and can be determined according to the intended confectionery. In addition, oils and fats, dairy products and egg products can be used without particular limitation as long as they are used in confectionery.

Next, the confectionery dough of the present invention will be described.
The confectionery dough of the present invention is a confectionery dough containing the texture improving agent for confectionery described above. The dough preparation base material that is the raw material for the confectionery dough may be any material that is usually used in confectionery, for example, flour, sugar, fats and oils, dairy products, egg products, salt, water, etc. It is mentioned as a base material for preparation.

The amount of the texture quality improver for confectionery blended in the confectionery dough of the present invention is preferably 1 to 100% by mass with respect to the amount of flour of the dough preparation substrate.
When the appropriate blending amount of the texture quality improver for confectionery is listed according to the type of confectionery, 3 to 15% by mass is most preferable in the dough for cookies, based on the flour amount of the base material for dough preparation. In the dough for cooking, 3-50 mass% is most preferable with respect to the amount of flour of the base material for dough preparation, and in the dough for baked Japanese confectionery, 3-20 mass with respect to the amount of flour of the base material for dough preparation % Is most preferable, and in the dough for steamed confectionery, 10-50 mass% is most preferable with respect to the flour amount of the base material for dough preparation.
When the blending amount of the texture quality improving agent for confectionery is in the range of 1 to 100% by mass with respect to the amount of flour of the dough preparation base material, the dough is not sticky and the workability during dough preparation becomes good. .

  The confectionery dough of the present invention can be used as a frozen confectionery dough by freezing. The dough can be frozen by a known method such as freezing in a freezer or quick freezing. Since the frozen confectionery dough can be circulated in a frozen state, it can be transported over a long distance or stored for a long time.

  The frozen confectionery dough can be baked as it is without thawing or after thawing to produce confectionery. The confectionery produced from the frozen confectionery dough in this way can obtain the same effects as the confectionery produced by blending the confectionery texture quality improving agent of the present invention.

  Next, the manufacturing method of the confectionery using the texture quality improving agent for confectionery of this invention or the usage method of the texture quality improving agent for confectionery is demonstrated.

  The confectionery using the confectionery texture improving agent of the present invention can use a known confectionery manufacturing method, except that the texture quality improving agent of the present invention is blended when the confectionery dough is manufactured. For example, a dough prepared by blending the texture improving agent for confectionery of the present invention with a dough preparation base such as flour, sugar, fats and oils, processed fats and oils, dairy products, egg products, salt, baking powder, and water. And fermented as necessary, and then molded, baked or steamed. Thus, the texture quality improving agent for confectionery of this invention can be mix | blended and used at the time of manufacture of the confectionery dough. The blending can be performed simultaneously with the raw material oil and fat and margarine, or can be performed by dispersing in the raw material water.

Specifically, the example of the manufacturing method of a cookie is given next.
Mix the top white sugar, margarine and confectionery texture improving agent of the present invention uniformly with a mixer, add whole egg, mix, then add flour and baking powder and stir to make dough, in the refrigerator Molded after standing for 1 hour or longer and baked in an oven at 180 ° C. for 15 minutes to obtain cookies.

  In addition, the raw material of the oil-in-water emulsion, which is the texture quality improving agent for confectionery of the present invention, is kneaded with the base material for dough preparation as it is, without making the oil-in-water emulsion state, and then the dough is baked. Or even if steamed to produce confectionery, confectionery with improved texture and quality cannot be obtained.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

Examples 1-3, Comparative Examples 1-2
[Manufacture of food quality improvers for confectionery]
Various texture quality improvers having the formulations shown in Table 1 were produced by the following method. Further, Table 2 shows the sugar content of the various texture quality improving agents obtained.
(1) Texture quality improving agent of Example 1:
Reduced starch syrup, processed starch of rice starch, soybean protein, and carrageenan were placed in a 2 liter container, and stirred with a homomixer (1500 rpm) at 60 ° C. for 5 minutes to obtain 640 g of an aqueous phase. Next, 360 g of soybean oil at 85 ° C. was added little by little to the resulting aqueous phase being stirred at 70 ° C. with a homomixer (2500 rpm). Furthermore, homomixer stirring (4500 rpm) was performed at 85 ° C. for 20 minutes and emulsification treatment was performed to obtain 1000 g of the texture quality improving agent of the present invention which is an oil-in-water emulsion.
(2) Texture quality improving agent of Example 2:
The texture of the present invention, which is an oil-in-water emulsion, manufactured in the same manner as the texture quality improver of Example 1, using egg white instead of the soy protein used in the texture quality improver of Example 1. 1000 g of quality improver was obtained.
(3) Texture quality improving agent of Example 3:
The texture quality improvement of the present invention, which is an oil-in-water emulsion, produced in the same manner as the texture quality improver of Example 1 without using carrageenan contained in the texture quality improver of Example 1. 1000 g of agent was obtained.
(4) Texture quality improving agent of Example 4:
The same method as the texture quality improving agent of Example 1, except that the soybean raw oil was used in addition to the raw materials used in the texture quality improving agent of Example 1, and 50 g of soybean hardened oil was added after the addition of 529 g of soybean oil. In order to obtain 1000 g of the texture quality improving agent of the present invention which is an oil-in-water emulsion.
(5) Texture quality improving agent of Comparative Example 1:
The same raw material as the texture quality improving agent of Example 1 was simply mixed without emulsification, thereby obtaining 1000 g of a texture quality improving agent that was a non-emulsified product.
(6) Texture quality improving agent of Comparative Example 2:
It is an oil-in-water emulsion produced by the same method as the texture quality improver of Example 1 using an aqueous phase in which milk and water are further added to the aqueous phase of the texture quality improver of Example 1. A texture quality improving agent 1000 g was obtained.

〔sensory evaluation〕
In order to examine the texture of squeezed cookies, sables, Langdosha, sponge cake, steamed cake, cupcake and dorayaki, sensory evaluation was performed by the following method.
Ten sensory evaluation panels were asked to eat each confectionery, and comments were made on mouth melting, powderiness, moist feeling, soft feeling, surface or inner layer state, and sensory evaluation items for the baked color. The sensory evaluation items were selected by selecting the sensory requirement most required for each confectionery. Among the obtained comments, the most frequently used comment was the sensory evaluation result of the confectionery.

[Acoustic evaluation]
In order to examine the texture of the squeezed cookies, sables, Langdosha, sponge cake, steamed cake, and cupcake by sound, acoustic evaluation was performed by the method described in JP-A-2003-114218. The evaluation of the obtained sound is based on the sharpness or roughness of the confectionery not containing the texture quality improver as a standard value, and compared with the standard value, the sharpness is changed by 0.55 dA or more, and the roughness is 5 cA. The above changes were judged as good.
Here, acoustic evaluation is a texture evaluation method by acoustically analyzing sound generated when food is crushed by a food crushing apparatus. Briefly, the texture of food is objectively evaluated as numerical values by obtaining roughness and sharpness, which are psychoacoustic evaluation quantities, from the crushing sound data.

[Self-destruction (cracking) evaluation]
In order to investigate cracks caused by the shrinkage of the dough during the cooling process after baking of the squeezed cookies and sables, self-destructive (cracking) evaluation was performed by the following method.
15 squeezed cookies and 15 sachets are placed in a sealed plastic bag and stored at 20 ° C, and after each period of storage (after baking (cooled at 20 ° C for 0.5 hours immediately after baking), 1 week later, 2 The state of the squeezed cookie and the sable after 4 weeks and 8 weeks was visually confirmed. The cracking rate (%) was calculated from the ratio of the number of squeezed cookies and sables to the number of squeezed cookies and sables stored (the cracking rate (%) was cracked cookie that was cracked by each evaluation period) , Calculated from the total number of sables).

Example 5, Comparative Examples 3-5
[Squeezed cookies]
Squeezed cookies (sugar batter method) having the composition shown in Table 3 were produced by the following method.
Super white sugar, margarine, and various texture-quality improving agents were uniformly mixed with a mixer, and after adding and emulsifying salt, baking powder, whole egg, and milk, a dough was prepared by adding a weak flour and stirring. In addition, the texture quality improving agent was not added to the dough of the squeezed cookie of Comparative Example 4. The dough was put into a squeezed bag containing a base, squeezed on a top plate and baked at 180 ° C. for 13 minutes.
The obtained squeezed cookies were put in a sealed plastic bag, stored at 20 ° C. for 1 week, and then subjected to sensory evaluation and acoustic evaluation. In addition, the obtained squeezed cookies are put in a sealed plastic bag and stored at 20 ° C. for 15 pieces, after being fired (after being fired for 0.5 hours at 20 ° C. immediately after firing), 1 week later, 2 weeks later Self-destruction (cracking) evaluation was performed after 4 weeks and 8 weeks. Table 4 shows the results of sensory evaluation and acoustic evaluation, and Table 5 shows the results of self-destruction (cracking) evaluation.
As can be seen from Table 4, the squeezed cookie of Example 5 blended with the texture quality improver of the present invention has a good mouth melt, is not powdery, has a good texture, and has an acoustic evaluation. The result was also good. On the other hand, the squeezed cookie of Comparative Example 3 blended with a non-emulsified non-emulsified product, the squeezed cookie of Comparative Example 4 not blended with the texture quality improving agent, and the comparison blended with the texture quality improving agent of Comparative Example 2 The squeezed cookie of Example 5 was poor in melting in the mouth and was powdery.
Further, as can be seen from Table 5, the squeezed cookies of Example 5 blended with the texture quality improver of the present invention were free from self-destruction (cracking) even after 8 weeks of storage and had good quality. On the other hand, the squeezed cookie of Comparative Example 3 blended with a non-emulsified non-emulsified product, the squeezed cookie of Comparative Example 4 not blended with the texture quality improving agent, and the comparison blended with the texture quality improving agent of Comparative Example 2 The squeezed cookies of Example 5 were self-destructed (cracked).

注：表中のクラッキング率（％）は各評価時期までにクラッキングした絞りクッキーの累計枚数から算出した。

Note: The cracking rate (%) in the table was calculated from the cumulative number of squeezed cookies cracked by each evaluation period.

Examples 6-8, Comparative Examples 6-8
[Sable]
Sables (sugar batter method) having the formulations shown in Tables 6 and 7 were produced by the following method.
Super white sugar, margarine and various texture-quality improving agents were mixed uniformly with a mixer, and after adding salt and whole eggs to emulsify, a flour was added and stirred to prepare a dough. In addition, the texture quality improving agent was not added to the sable dough of Comparative Example 7. After storing the dough in a refrigerator (5 ° C.) for 1 hour, the dough was drawn with a reverse sheeter to a thickness of 5 mm and molded by die cutting. They were placed on a top plate and baked in an oven at 180 ° C. for 15 minutes.
The fired sable was placed in a sealed plastic bag, stored at 20 ° C. for 1 week, and then subjected to sensory evaluation and acoustic evaluation. In addition, the fired sables are placed in a sealed plastic bag and stored at 20 ° C. for 15 sheets, each after firing (after cooling for 0.5 hours at 20 ° C. immediately after firing), 1 week later, 2 weeks later, 4 Self-destruction (cracking) evaluation was performed after 8 weeks. Tables 8 and 9 show the results of sensory evaluation and acoustic evaluation, and Table 10 shows the results of self-destruction (cracking) evaluation.
As can be seen from Tables 8 and 9, the sables of Example 6, Example 7 and Example 8 containing the texture quality improver of the present invention are well melted in the mouth, not powdery, and have a good texture. In addition, the surface was smooth and the results of acoustic evaluation were good. On the other hand, the sable of Comparative Example 6 containing a non-emulsified product that was not emulsified, the sable of Comparative Example 7 not containing a texture quality improver, and the Comparative Example 8 containing a texture quality improver of Comparative Example 2 The sable was poorly melted in the mouth, was powdery, and the surface was uneven.
Further, as can be seen from Table 10, the sables of Example 6, Example 7 and Example 8 containing the texture quality improving agent of the present invention were less self-destructed (cracked) and had good quality. there were. On the other hand, the sable of Comparative Example 6 containing a non-emulsified product that was not emulsified, the sable of Comparative Example 7 not containing a texture quality improver, and the Comparative Example 8 containing a texture quality improver of Comparative Example 2 In comparison with the sub-plates of Example 6, Example 7, and Example 8, many of the sub-plates were self-destructed (cracked).

注：表中のクラッキング率（％）は各評価時期までにクラッキングした絞りクッキーの累計枚数から算出した。

Note: The cracking rate (%) in the table was calculated from the cumulative number of squeezed cookies cracked by each evaluation period.

Examples 9-10, Comparative Examples 9-10
[Langdosha]
Langdosha (sugar batter method) having the composition shown in Table 11 was produced by the following method.
Super white sugar, margarine and various texture-quality improving agents were uniformly mixed with a mixer, whole egg was added and emulsified, and then a flour was added and stirred to prepare a dough. In addition, the texture quality improver was not added to the Langdosha fabric of Comparative Example 10. The dough was rubbed into a mold on the top plate, the mold was removed, and the oven was baked at 180 ° C. for 9 minutes.
The fired langudosha was put in a sealed plastic bag, stored at 20 ° C. for 1 week, and then subjected to sensory evaluation and acoustic evaluation. The results of sensory evaluation and acoustic evaluation are shown in Table 12.
As can be seen from Table 12, the Langdosha of Example 9 and Example 10 blended with the texture quality improver of the present invention has good mouth melt, is not powdery, has a good texture, and has a surface. The result of acoustic evaluation was also good. On the other hand, the Langdosha of Comparative Example 9 blended with a non-emulsified product not emulsified, and the Langdosha of Comparative Example 10 blended with no texture-quality improving agent are poorly melted and powdery, Was also uneven.

Example 11, Comparative Examples 11-13
〔sponge cake〕
A sponge cake (all-in-mix method) having the composition shown in Table 13 was produced by the following method.
All ingredients and various texture quality improvers were stirred and mixed to prepare a dough. In addition, the texture quality improving agent was not added to the sponge cake of Comparative Example 12. The dough was put in a cake mold and baked in an oven at 180 ° C. for 24 minutes.
The baked sponge cake was put in a sealed plastic bag, stored at 20 ° C. for 1 day, and then subjected to sensory evaluation and acoustic evaluation. The results of sensory evaluation and acoustic evaluation are shown in Table 14.
As can be seen from Table 14, the sponge cake of Example 11 blended with the texture quality improving agent of the present invention has a good mouth melt, a moist feeling, a good texture, and a uniform inner layer. The acoustic evaluation was also good. On the other hand, the sponge cake of Comparative Example 11 blended with a non-emulsified non-emulsified product, the sponge cake of Comparative Example 12 blended with no texture quality improver, and the comparison with the texture quality improver of Comparative Example 2 The sponge cake of Example 13 was poorly melted in the mouth, had little wrinkle feeling, and the inner layer was also uneven.

Example 12, Comparative Examples 14-16
[Steamed cake]
Steamed cakes (all-in and post-oil method) having the composition shown in Table 15 were produced by the following method.
After mixing ingredients other than margarine, margarine and various texture quality improvers were added and mixed evenly to prepare a dough. The texture quality improver was not added to the steamed cake dough of Comparative Example 15. About 45 g of the dough was put into a mold laid with glassine paper and steamed for 17 minutes with a steamer.
The produced steamed cake was put into a sealed plastic bag, stored at 20 ° C. for 1 day, and then subjected to sensory evaluation and acoustic evaluation. The results of sensory evaluation and acoustic evaluation are shown in Table 16.
As can be seen from Table 16, the steamed cake of Example 12 blended with the texture quality improver of the present invention has a good mouth melt, a moist feeling, a good texture, and a uniform inner layer. And the result of the acoustic evaluation was also good. On the other hand, the steamed cake of Comparative Example 14 blended with a non-emulsified non-emulsified product, the steamed cake of Comparative Example 15 blended with no texture quality improver, and the comparison blended with the texture quality improver of Comparative Example 2 The steamed cake of Example 16 was poorly melted in the mouth and had a low moist feeling, and the inner layer was also uneven.

Example 13, Comparative Examples 17-19
〔cupcake〕
A cupcake (Dro seed method) having the composition shown in Table 17 was produced by the following method.
Mix white sugar, salt and baking powder with a mixer, then mix fresh cream, soft flour and strong powder. The last melted margarine and various texture quality improving agents were added and mixed to prepare a dough. The texture quality improver was not added to the cupcake dough of Comparative Example 18. The prepared dough was put in a mold (50 g) and baked in an oven at 180 ° C. for 20 minutes.
The produced cupcake was put into a sealed plastic bag, stored at 20 ° C. for 1 day, and then subjected to sensory evaluation and acoustic evaluation. The results of sensory evaluation and acoustic evaluation are shown in Table 18.
As can be seen from Table 18, the cupcake of Example 13 containing the texture quality improver of the present invention has a good mouth melt, a moist feeling, a good texture, and a uniform inner layer. The acoustic evaluation was also good. On the other hand, the comparison of the cup cake of the comparative example 17 which mix | blended the non-emulsified material which is not emulsified, the cup cake of the comparative example 18 which does not mix | blend the texture quality improver, and the texture quality improver of the comparative example 2. The cup cake of Example 19 was poorly melted in the mouth, had a low moist feeling, and the inner layer was also uneven.

Example 14, Comparative Examples 20-22
〔Dorayaki〕
Dorayaki (Dro seed method) having the composition shown in Table 19 was produced by the following method.
A raw material other than soft flour and water was mixed with various texture-quality improving agents, and the soft flour was added to a uniform portion and further mixed to prepare a dough. The dough was placed at room temperature for 1 hour or longer and water was added 30 minutes before baking to obtain an appropriate hardness. In addition, the texture quality improver was not added to the dorayaki dough of Comparative Example 21. The dough was poured into a heated pan, baked for 2 minutes and 10 seconds, and then turned over and baked for 30 seconds.
The produced dorayaki was put in a sealed plastic bag, stored at 20 ° C. for 1 day, and then subjected to sensory evaluation. The results of sensory evaluation are shown in Table 20.
As can be seen from Table 20, the dorayaki of Example 14 blended with the texture quality improving agent of the present invention has a good mouth melt, a good soft feeling, a good texture, and a baked color. Was also uniform. On the other hand, Dorayaki of Comparative Example 20 in which a non-emulsified product not emulsified was blended, Dorayaki in Comparative Example 21 in which no texture quality improver was blended, and Comparison in which the texture quality improver of Comparative Example 2 was blended The dorayaki of Example 22 was poorly melted in the mouth, had a soft feeling, and had a non-uniform baking color.

The confectionery texture improving agent of the present invention and the confectionery dough containing the confectionery texture improving agent are to be used to improve the texture and quality of baked confectionery and steamed confectionery. Can do. Moreover, if the confectionery texture quality improving agent of the present invention and the confectionery dough containing the confectionery texture quality improving agent are used, confectionery having improved texture and quality can be produced. .

Claims (12)

35 to 65% by mass of the following component A, 30 to 60% by mass of component B, 0.1 to 10% by mass of component C, and 0.1 to 10% by mass of component D, and a synthetic emulsifier Or the edible texture quality improving agent for confectionery characterized by being an oil-in-water emulsion which does not contain any synthetic surfactant.
Component A: Fat and oil component B: Carbohydrate component that is not easily assimilated by yeast or lactic acid bacteria C: Starch and / or cellulose component D: Protein   It is an oil-in-water emulsion obtained by emulsifying at 60-100 degreeC, The food quality improvement agent for confectionery of Claim 1 characterized by the above-mentioned.   Sugar content is Brix60-80%, The texture quality improving agent for confectionery of Claim 1 or 2 characterized by the above-mentioned.   The component A is one or more selected from liquid oils and hydrogenated oils of liquid oils, component B is reduced starch syrup, component C is potato starch, and component D is egg white. The texture quality improving agent for confectionery according to any one of the above.   Component A is selected from liquid oil and hydrogenated oil of liquid oil, Component B is selected from reduced starch syrup, Component C is selected from potato starch, rice starch, corn starch, wheat starch, and processed starch thereof. The texture quality improving agent for confectionery according to any one of claims 1 to 3, wherein one or more kinds, potato starch, and component D are egg whites.   Furthermore, 0.05-1.5 mass% of thickeners are contained as a component E, The texture quality improving agent for confectionery of any one of Claims 1-5 characterized by the above-mentioned.   Component E is carrageenan, The texture improvement agent for confectionery of Claim 6 characterized by the above-mentioned.   A dough for confectionery, comprising the texture quality improving agent for confectionery according to any one of claims 1 to 7.   The confectionery dough according to claim 8, wherein the confectionery dough is a frozen dough.   A method for producing a confectionery, comprising blending the texture improving agent for confectionery according to any one of claims 1 to 7 at the time of producing a confectionery dough.   The method for producing a confectionery according to claim 10, wherein the blending amount of the texture quality improving agent for confectionery is 1 to 100% by mass relative to the flour content of the dough preparation base material. The method for producing confectionery according to claim 10 or 11, wherein the confectionery is one selected from sables, cookies, biscuits and cakes.