JP2006050926A - Baked confectionery and baking confectionery mix - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a baked confectionery improved in palatability such as soft feeling and dissolution in the mouth and having good taste, and a baking confectionery mix used for producing the baked confectionery improved in palatability and having good taste. <P>SOLUTION: The baked confectionery improved in soft feeling and dissolution in the mouth and having good taste is provided by adding powdery reduced starch syrup, preferably adding highly saccharified powdery reduced starch syrup, in addition, preferably adding powdery reduced starch syrup containing 40-60% monosaccharide and 40-60% disaccharide. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a baked confectionery and a baked confectionery mix.

  Conventionally, various methods have been studied in order to provide a baked confectionery and a baked confectionery mix with improved texture such as soft feeling and melted mouth. A method of using special fats and oils as in Patent Document 1 and a method of using rice bran, enzyme-added lecithin, soybean protein, trehalose or the like as additives as in Patent Documents 2 to 4 have been proposed.

JP-A-11-113478 Japanese Patent Laid-Open No. 9-224550 JP-A-9-224551 JP-A-7-75479

  When the conventional techniques are used, there are problems such as insufficient effects, problems in taste quality, and complicated processes.

  As a result of intensive studies to solve the drawbacks of the conventional proposal as described above, the present inventor has found that adding soft powdered starch syrup improves the softness and meltability of baked goods. The invention has been completed.

  That is, in the present invention, by adding powdered reduced starch syrup, baked confectionery and baked confectionery mix, preferably soft saccharified reduced starch syrup improved by adding powdered reduced starch syrup. Baked confectionery and baked confectionery mix. More preferably, the present invention relates to a baked confectionery and a baked confectionery mix that have improved soft feeling and melted mouth feel by containing powdered reduced starch syrup containing 40-60% monosaccharides and 40-60% disaccharides.

  The present invention is characterized in that a powdered reduced starch syrup is added, thereby providing a baked confectionery with improved softness and mouthfeel.

  The powdered reduced starch syrup used in the present invention may be any powdered reduced starch syrup, and may be a glassy (amorphous) powder obtained by drying the reduced starch syrup. Considering it, it is preferable to use eutectic powder in which both sorbitol and maltitol in the reduced starch syrup are crystallized. An example of this eutectic powder is a powdered reduced starch syrup described in JP-A-2002-253167. Any method may be used for pulverizing the reduced starch syrup. Reduced starch syrup is generally produced by hydrogenating starch syrup obtained by hydrolyzing starch with acid or enzyme, etc., and saccharified reduced starch syrup obtained by hydrogenating starch syrup with high saccharification degree. However, the reduced starch syrup in the present invention may be prepared by any method. For example, a mixture obtained by mixing two or more kinds of syrups or sugars prepared separately may be hydrogenated, or a mixture of two or more kinds of sugar alcohols or reduced syrups prepared separately may be used. Further, a product obtained by fractionating the prepared varicella by chromatographic separation or the like may be hydrogenated, or a prepared reduced varicella may be fractionated by chromatographic separation or the like.

  In the present invention, baked confectionery refers to a dough mainly composed of flour such as wheat flour, which is formed and baked by adding fats and oils as necessary, biscuits, cookies, crackers, dry bread, pretzel, rusks, Examples thereof include wafers, rice crackers, and fried rice cakes.

  In addition to powdered reduced starch syrup, the raw materials in the present invention include (a) flours such as wheat flour, tapioca starch, corn starch, rice flour, buckwheat flour, (b) fats and oils such as butter, margarine, shortening, etc. (c) sugar , Sugars such as maltose, glucose, lactose, oligosaccharides, dextrin, (d) other auxiliary materials (chocolate, cocoa, coffee, cream, almond powder, fruit juice, fruit sauce, rice cake, matcha tea, modified starch, egg, milk Products, salt, preservatives, vitamins, calcium and other fortifiers, proteins, amino acids, chemical swelling agents, pH adjusters, pigments, fragrances, water, etc.).

  The baked confectionery mix in the present invention is a mixture of the raw materials of the previous stage, and may be any shape such as powder, paste, etc., but considering the ease of transport and storage, powdered mix powder is preferred .

  If the powder reduced starch syrup in the present invention is added in an amount of 1% or more of the baked confectionery weight, the effect of improving the soft feeling and the melting feeling in the mouth is obtained. Increasing the amount added further improves the soft feeling and meltability in the mouth, but if the amount added is too large, the problem of laxiness appears, so the amount added is preferably 40% or less.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.

(Production example)
The manufacture example of the powder reduced starch syrup in this invention is shown.
100 g of reduced starch syrup (46% sorbitol, 50% maltitol, 3% maltotriitol, 1% dextrin alcohol) was prepared to a solid content concentration of 99%. 40 g of powdered reduced starch syrup prepared by the method described in Example 3 of -253167 was added, kneaded at 80 ° C for about 5 minutes, and stored in a thermostatic chamber at 50 ° C. After 24 hours, the crystallized product was taken out to room temperature, cooled, ground in a mortar and dried to obtain 135 g of powdered reduced starch syrup. This crystal powder did not solidify even when allowed to stand at room temperature and was fluid and stable.

A cookie mix powder was prepared by mixing 25 g of sugar, 20 g of flour, and 10 g of almond powder. To this cookie mix powder, 15 g of shortening and 5 g of whole eggs were added, mixed, molded, and baked at 180 ° C. for 15 minutes. Sugar 25g (sugar formula), sugar 17.5g + trehalose (Torhaose manufactured by Hayashibara Co., Ltd.) 7.5g (trehalose formula), sugar 17.5g + sorbitol (Nihon Kasei Co., Ltd. sorbitol FP) 3.75g + maltitol (Amarty MR manufactured by Towa Kasei Co., Ltd.) 4.75 g (mixed product prescription), sugar 17.5 g + powder reduced starch syrup (prepared in production example) 7.5 g (powder reduced starch syrup prescription) were used. Table 1 shows the results of a sensory test of baked confectionery with various sugars. In the sensory test, the evaluation was made with the mouth melting feeling and the soft feeling as ◎ for very good, ○ for good, and Δ for poor.
As a result, the powdered starch syrup formulation was the most effective in improving both the mouth melting feeling and the soft feeling.

  The breaking load of the baked confectionery of the sugar formulation and the powdered reduced starch syrup formulation prepared in Example 1 was measured with a rheometer. FIG. 1 shows a breaking load curve. The powdered reduced starch syrup formulation has a lower maximum load compared to the sugar formulation, the load drop after breaking is gentle, and it is confirmed that it has soft physical properties and gradually collapses in the mouth (good melting in the mouth). did it.

(Figure 1)

  A cookie mix powder was prepared by mixing 25 g of sugar, 20 g of flour, and 10 g of almond powder. To this cookie mix powder, 15 g of shortening and 5 g of whole eggs were added, mixed, molded, and baked at 180 ° C. for 15 minutes. Three types of sugars were used: sugar 25 g (sugar formulation), sugar 22.5 g + trehalose 2.5 g (trehalose formulation) sugar 22.5 g + powder reduced starch syrup 2.5 g (powder reduced starch syrup formulation). In the evaluation by sensory test, the powdered reduced starch syrup formulation had the highest improvement effect in both soft feeling and mouth melting feeling.

  A biscuits mixed powder was prepared by mixing 5 g of sugar, 40 g of weak flour, 15 g of dextrin, 0.5 g of sodium chloride and 0.5 g of sodium bicarbonate. To this biscuit mix powder, 15 g of shortening and 4 g of whole eggs were added, mixed, molded, and baked at 180 ° C. for 20 minutes. Three types of sugars were used: 5 g of sugar (sugar formulation), 3 g of sugar + 2 g of trehalose (prescription of trehalose) 3 g of sugar + 2 g of powdered reduced starch syrup (powdered reduced starch syrup). In the evaluation by sensory test, the powder reduced starch syrup formulation had the highest effect of improving the mouth-melting feeling.

Claims (5)

  A baked confectionery and a baked confectionery mix, characterized by containing powdered reduced starch syrup as a saccharide.   The baked confectionery and baked confectionery mix according to claim 1, wherein the powdered reduced starch syrup is a powdered high saccharified reduced starch syrup.   3. The baked confectionery and baked confectionery according to claim 1 or 2, wherein the sugar composition per solid content of the powdered reduced starch syrup is 40-60% by weight of monosaccharides and 40-60% by weight of disaccharides. mix.   The baked confectionery and baked confectionery mix according to claims 1 to 3, wherein the amount of powdered reduced starch syrup is 1% or more and 40% or less of the weight of the baked confectionery. The baked confectionery mix powder of Claims 1-4.