JP2018153113A - Baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked confectionery which is excellent in a flavor and a production suitability while containing a lot of insoluble dietary fibers.SOLUTION: A baked confectionery contains 3 to 17 mass% of insoluble dietary fibers and 7.5 to 15 mass% of sugar alcohol, in which a ratio of a content of the insoluble dietary fibers to a content of the sugar alcohol is 0.9 to 4. The insoluble dietary fibers contain insoluble dietary fibers derived from grains, preferably bran. The sugar alcohol is at least one selected from reduced starch syrup, sorbitol, maltitol and glycerin.SELECTED DRAWING: None

Description

  The present invention relates to baked goods.

  Grain hulls, also called bran, are abundant in insoluble dietary fiber, vitamins, minerals, and so on, and are attracting attention as health food ingredients. For example, whole wheat flour, including whole wheat seeds including the outer skin, has been reported to have a blood pressure lowering action and abdominal fat reducing action, and also reduce the risk of death of diabetic patients. However, bran has a characteristic odor (grain odor), and wheat bran blended foods are generally poor in flavor.

The baked goods represented by calorie bars, cookies, biscuits, etc. allow quick calorie replenishment regardless of normal meals, and the calorie intake can be managed accurately and easily, and it is compact and convenient to carry. For this reason, there is a demand for health-conscious and busy businessmen. In addition, technical development of various baked confectionery with enhanced nutrients that tend to be deficient is underway.
For example, Patent Document 1 describes a mixture for baked confectionery containing a specific amount of flour, insoluble dietary fiber, and water-soluble dietary fiber. By using this mixture, a baked confectionery having a low calorie and a good texture can be obtained. It is described.
In Patent Document 2, baked confectionery containing a specific amount of insoluble dietary fiber derived from wheat bran, protein and lipid is difficult to dry in the mouth, moist and easy to eat, has a soft texture, and crisp, It is described that the shape stability was also excellent.

JP 2006-325471 A JP 2014-140364 A

  The present invention relates to the provision of a baked confectionery that contains abundant insoluble dietary fiber, has an excellent flavor, and is excellent in production suitability.

As a result of repeated studies by the present inventors, it has been found that the odor of insoluble dietary fiber can be effectively masked by containing a specific amount of sugar alcohol in the baked confectionery rich in insoluble dietary fiber. It was. In addition, in the preparation of the baked confectionery, the dough before baking was less sticky and excellent in workability, and the dough was well connected and excellent in moldability.
The present invention has been further studied based on these findings and has been completed.

  The present invention contains 3 to 17% by mass of insoluble dietary fiber and 7.5 to 15% by mass of sugar alcohol, and the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is 0.9 to 0.9%. 4 is provided.

  The baked confectionery of the present invention is excellent in flavor and production suitability while containing abundant insoluble dietary fiber.

  A preferred embodiment of the baked confectionery of the present invention will be described.

  In the present invention, “baked confectionery” means biscuits, cookies, crackers, dry bread, pretzel, pie, cut bread, short bread, etc. described in “Confectionary Dictionary”, first edition, October 30, 1981, page 204. To do. Preferably, in biscuits, cookies, crackers, dry bread, pretzels, pies, cut breads, baked confectionery as nutritional supplements, or baked goods that take nutritional balance into consideration is there.

The baked confectionery of the present invention contains 3 to 17% by mass of insoluble dietary fiber. In the present invention, “in the baked confectionery” means “in the baked confectionery dough”. That is, it means “in the baked dough” obtained by baking a dough prepared by kneading raw materials.
Here, “dietary fiber” is the total of indigestible components in foods that are not digested by human digestive enzymes, and among them, those that are hardly soluble in water are referred to as “insoluble dietary fiber”. The type of insoluble dietary fiber is not particularly limited, and may be derived from cereals, beans, fruits, vegetables, etc., or derived from crustacean shells or fungal cell walls.

  Especially, it is preferable that the baked confectionery of this invention contains the insoluble dietary fiber derived from a grain. In the baked confectionery of the present invention, the proportion of insoluble dietary fiber derived from grains in the insoluble dietary fiber is preferably 50% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or more, and further preferably 90% by mass or more. preferable. It is also preferred that all of the insoluble dietary fibers contained in the baked confectionery of the present invention are derived from cereals.

When the baked confectionery of the present invention contains cereal-derived insoluble dietary fiber, the cereal-derived insoluble dietary fiber preferably contains bran-derived insoluble dietary fiber. The proportion of insoluble dietary fiber derived from bran in the insoluble dietary fiber derived from cereal is preferably 50% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or more, and particularly preferably 90% by mass or more. It is also preferred that all insoluble dietary fibers contained in the baked confectionery of the present invention are derived from bran.
The bran is a cereal grain hull, and it is preferable to use a crushed grain hull. Examples of the bran include one or more selected from wheat bran, barley bran, rye bran, and oat bran. From the viewpoint of flavor, wheat bran and / or oat bran are more used. preferable.

  In the baked confectionery of the present invention, the content of insoluble dietary fiber in the baked confectionery is preferably 4% by mass or more from the viewpoint of further suppressing the stickiness of the dough during the preparation of the baked confectionery. Is more preferably 6% by mass or more, further preferably 7% by mass or more, and particularly preferably 8% by mass or more. In addition, the baked confectionery of the present invention has a content of insoluble dietary fiber in the baked confectionery of 16% by mass from the viewpoint of making the baked confection with a better flavor and enhancing the connection of the dough during the preparation of the baked confectionery. The content is preferably 15% by mass or less, more preferably 13% by mass or less, further preferably 11% by mass or less, and further preferably 10% by mass or less. More preferably, the content is 9% by mass or less.

  The baked confectionery of the present invention contains 7.5 to 15% by mass of sugar alcohol. There is no restriction | limiting in particular in sugar alcohol, For example, 1 type, or 2 or more types chosen from maltitol, mannitol, sorbitol, a xylitol, an erythritol, a reduced starch syrup, glycerol, isomalt, and lactitol can be used. From the viewpoint of effectively masking the odor of insoluble dietary fiber, it is preferable to use one or more sugar alcohols selected from maltitol, sorbitol and reduced starch syrup. The baked confectionery of the present invention can effectively mask the odor of insoluble dietary fiber by containing a specific amount of sugar alcohol together with insoluble dietary fiber. This odor masking action may also be manifested by the incorporation of saccharides (monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, etc.). However, even in this case, when an amount of saccharide that realizes a sufficient masking action is blended without blending the sugar alcohol, the connection of the dough before baking is deteriorated and the moldability may be inferior.

  From the viewpoint of making the baked confectionery of the present invention a better flavored baked confectionery, the sugar alcohol content is preferably 8% by mass or more, more preferably 9% by mass or more, and more preferably 10% by mass or more. More preferably, it is more preferably 11% by mass or more. Moreover, from the viewpoint of further suppressing the stickiness of the dough, the content of the sugar alcohol in the baked confectionery is preferably 14% by mass or less, and more preferably 13% by mass or less.

  In the baked confectionery of the present invention, the ratio of the content of sugar alcohol to the content of insoluble dietary fiber (content of sugar alcohol / content of insoluble dietary fiber) is 0.9 to 4. In the present invention, the “ratio value” is based on mass. The value of the ratio is preferably 1 or more, more preferably 1.1 or more, further preferably 1.2 or more, and further preferably 1.3 or more from the viewpoint of obtaining a baked confection with a better flavor. Further, the value of the ratio is preferably 3.5 or less, more preferably 3 or less, more preferably 2.5 or less, and also preferably 2 or less from the viewpoint of further suppressing the stickiness of the dough.

The baked confectionery of the present invention usually contains fats and oils. The said fats and oils are mentioned as fats and oils which can be mix | blended in preparation of the baked confectionery mentioned later, for example.
There is no restriction | limiting in particular in content of fats and oils in the baked confectionery of this invention, 6 mass% or more is preferable, 7 mass% or more is more preferable, 8 mass% or more is further more preferable, and 9 mass% or more is especially preferable. In addition, the content of lipid in the baked confectionery of the present invention is preferably 20% by mass or less, more preferably 15% by mass or less, and further preferably 13% by mass or less.

The baked confectionery of the present invention usually contains carbohydrates other than sugar and other than sugar alcohol. The carbohydrate is mainly derived from flour, starch and the like blended as raw materials.
In the baked confectionery of the present invention, the content of carbohydrates (including sugars and sugar alcohols) is preferably 60% by mass or more, more preferably 65% by mass or more, and further preferably 70% by mass or more. Moreover, it is preferable that content of the carbohydrate in the baked confectionery of this invention shall be 90 mass% or less, and it is more preferable to set it as 85 mass% or less.
The carbohydrate content can be calculated as a value obtained by removing the water content, protein content, lipid content and ash content from the total amount of the sample. Here, the amount of protein is determined by the Kjeldahl method, the amount of lipid is determined by the Soxhlet extraction method, and the amount of ash is determined by the direct ashing method (sampled in an ashing container and ashed at 550 ° C.). In addition, the water content is determined by the Karl Fischer method.

  The baked confectionery of the present invention usually contains, in addition to the above-described components, the various components derived from raw materials that can be blended in the preparation of dough and the components derived from various seasonings added after baking the dough. Examples of the origin of such ingredients are flour, egg, milk powder, milk, soy milk, coconut milk, protein preparation, salt, powder, sugar, synthetic sweetener, seasoning, swelling agent, pH adjuster, antioxidant. , Fragrance, and water.

  Each component described above is preferably present uniformly (uniformly) in the dough of the baked confectionery of the present invention. That is, as will be described later, the baked confectionery of the present invention is preferably obtained by baking a dough (that is, a composition) obtained by mixing and kneading each component uniformly. In this case, the baked dough constituting the baked confectionery of the present invention is also in the form of a composition.

The moisture content of the baked confectionery of the present invention is preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 13% by mass or less, from the viewpoint of storage stability, and more preferably 10% by mass. % Or less is particularly preferable. Moreover, from the viewpoint of texture, the moisture content of the baked confectionery of the present invention is preferably 2% by mass or more, and more preferably 3% by mass or more.
The water activity of the baked confectionery of the present invention is preferably 0.8 or less, more preferably 0.7 or less, and even more preferably 0.65 or less from the viewpoint of storage stability.

  Then, although preferable embodiment is described below about preparation of the baked confectionery of this invention, this invention is not limited to the following embodiment at all.

  In the preparation of the baked confectionery of the present invention, it is usually insoluble in the dough before baking so that the content of insoluble dietary fiber and the sugar alcohol content in the dough after baking are within the range specified in the present invention. Mix dietary fiber and sugar alcohol. The dough before baking prepared by kneading each raw material can be baked by a conventional method to obtain the baked confectionery of the present invention. For example, raw materials such as flour, sugar alcohol, starch, fats and oils, sugars, synthetic sweeteners, eggs, water, milk, soy milk, coconut milk, salt, powder, seasonings, swelling agents, pH adjusters, antioxidants, flavorings, etc. Can be appropriately selected according to the purpose and kneaded to prepare a dough.

There is no restriction | limiting in particular in said "cereal flour", For example, 1 type, or 2 or more types chosen from wheat flour, whole grain flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, kinako flour, fly flour, bran, and starch are mentioned. .
Examples of the starch include wheat starch, barley starch, rye starch, oat starch, etc. , Starch, lotus root starch, quill starch, bracken starch, urine starch, and amylomaise starch.
The cereal flour may further contain konjac flour, gluten flour, processed starch and the like.

There is no restriction | limiting in particular in the said "oil and fat", For example, 1 type, or 2 or more types chosen from vegetable oil, animal fat, emulsified fat, and shortening can be used.
Examples of vegetable oils and fats are 1 selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and hardened oils, transesterified oils or fractionated oils thereof. A seed | species or 2 or more types of fats and oils are mentioned.
As animal fats and oils, for example, lard, beef tallow, fish oil, milk fat, pork fat, horse oil, and one or two or more fats and oils selected from these hardened oils, transesterified oils or fractionated oils may be mentioned.
Examples of the emulsified fats and oils include water-in-oil emulsified fats and oils. Examples of the water-in-oil type emulsified fat include one or more selected from margarine, fat spread, and butter. If necessary, an oil-in-water type emulsified oil may be used.
Moreover, you may use 1 type, or 2 or more types chosen from refined or partially purified monoacylglycerol, diacylglycerol, and triacylglycerol as fats and oils used for this invention.

  The “saccharide” is not particularly limited, and examples thereof include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, and starch hydrolysates.

  Examples of the “synthetic sweetener” include one or more selected from sucralose, aspartame, acesulfame potassium, and saccharin.

As the “egg”, a chicken egg, an ostrich egg, a duck egg, or the like can be used. Among them, a chicken egg is preferably used. The egg means egg white, egg yolk, or a combination thereof.
There is no restriction | limiting in particular in the processing form of the egg to be used, For example, 1 type, or 2 or more types chosen from a raw egg, a frozen egg, a powdered egg, a sweetened egg, and a sterilized egg can be used, Among these, a sterilized egg is suitable. Used for.

  The “water” may be blended with water itself, or may be blended with water by blending milk, soy milk, coconut milk or the like.

  For the preparation of the baked confectionery dough of the present invention, usual methods such as the sugar batter method and the flower batter method can be employed. In addition, methods such as a cutting hard biscuit, a cutting soft biscuit (emboss), a rotary biscuit, a wire cut biscuit, a root press biscuit, a deposit biscuit (drop), a handmade biscuit, etc. may be employed.

  The baked confectionery of the present invention can be obtained by baking the dough prepared above. There is no restriction | limiting in particular in baking conditions, According to the kind of baked confectionery, it can determine suitably.

  This invention discloses the following baked confectionery further regarding embodiment mentioned above.

<1>
3 to 17% by mass of insoluble dietary fiber, 7.5 to 15% by mass of sugar alcohol, and the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is 0.9 to 4. Baked confectionery.

<2>
The baked confectionery is preferably biscuits, cookies, crackers, dry bread, pretzel, pie, cut bread or short bread, more preferably biscuits, cookies, crackers, dry bread, pretzel, pie or cut bread, <1 > The baked confectionery described.
<3>
The baked confectionery according to <1>, wherein the baked confectionery is preferably a calorie bar as a dietary supplement or considering nutritional balance.

<4>
The baked confectionery according to any one of <1> to <3>, wherein the insoluble dietary fiber preferably comprises an insoluble dietary fiber derived from cereal.
<5>
The proportion of insoluble dietary fiber derived from cereal in the insoluble dietary fiber is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, and particularly preferably 90% by mass or more. <4> The baked confectionery.
<6>
The baked confectionery according to <4> or <5>, wherein the insoluble dietary fiber derived from cereal preferably comprises insoluble dietary fiber derived from bran.
<7>
The proportion of insoluble dietary fiber derived from bran in the insoluble dietary fiber derived from cereal is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, and particularly preferably 90% by mass or more. The baked confectionery according to the above <6>.
<8>
Said bran is preferably one or more selected from wheat bran, barley bran, rye bran and oat bran, more preferably wheat bran and / or oat bran, <6> or <6 7> The baked confectionery described.

<9>
The content of the insoluble dietary fiber in the baked confectionery is preferably 4% by mass or more, more preferably 5% by mass or more, still more preferably 6% by mass or more, still more preferably 7% by mass or more, and particularly preferably 8% by mass. % Baked confectionery according to any one of <1> to <8>.
<10>
The content of the insoluble dietary fiber in the baked confectionery is preferably 16% by mass or less, more preferably 15% by mass or less, still more preferably 13% by mass or less, still more preferably 11% by mass or less, and further preferably 10% by mass. % Or less, and particularly preferably 9% by mass or less, the baked confectionery according to any one of <1> to <9>.
<11>
The content of the insoluble dietary fiber in the baked confectionery is preferably 4 to 16% by mass, more preferably 5 to 15% by mass, further preferably 6 to 13% by mass, further preferably 7 to 11% by mass, The baked confectionery according to any one of <1> to <10>, preferably 8 to 10% by mass, particularly preferably 8 to 9% by mass.

<12>
The sugar alcohol is preferably one or more selected from maltitol, mannitol, sorbitol, xylitol, erythritol, reduced starch syrup, glycerin, isomalt, and lactitol, more preferably maltitol, sorbitol, reduced starch syrup, And one or more selected from glycerin, and more preferably one or more selected from maltitol, sorbitol and reduced starch syrup, in any one of the above <1> to <11> The baked goods described.
<13>
<1> The content of the sugar alcohol in the baked confectionery is preferably 8% by mass or more, more preferably 9% by mass or more, further preferably 10% by mass or more, and further preferably 11% by mass or more. The baked confectionery according to any one of ~ <12>.
<14>
The baked confectionery according to any one of <1> to <13>, wherein the content of the sugar alcohol in the baked confectionery is preferably 14% by mass or less, more preferably 13% by mass or less.
<15>
The content of the sugar alcohol in the baked confectionery is preferably 8 to 14% by mass, more preferably 9 to 13% by mass, and still more preferably 10 to 13% by mass, according to <1> to <14>. The baked confectionery as described in any one.

<16>
In the baked confectionery, the ratio of the sugar alcohol content to the insoluble dietary fiber content is preferably 1 or more, more preferably 1.1 or more, still more preferably 1.2 or more, and even more preferably 1. The baked confectionery according to any one of <1> to <15>, which is 3 or more.
<17>
In the baked confectionery, the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is preferably 3.5 or less, more preferably 3 or less, still more preferably 2.5 or less, particularly preferably 2 The baked confectionery according to any one of <1> to <16>, which is the following.
<18>
In the baked confectionery, the ratio of the sugar alcohol content to the insoluble dietary fiber content is preferably 1 to 3.5, more preferably 1.1 to 3, and still more preferably 1.2 to 2. .5, and particularly preferably 1.3 to 2, the baked confectionery according to any one of <1> to <17>.

<19>
The content of fats and oils in the baked confectionery is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 8% by mass or more, and particularly preferably 9% by mass or more. The baked confectionery according to any one of 18>.
<20>
In any one of the above items <1> to <19>, the content of fats and oils in the baked confectionery is preferably 20% by mass or less, more preferably 15% by mass or less, and further preferably 13% by mass or less. The baked goods described.
<21>
The content of fats and oils in the baked confectionery is preferably 6 to 20% by mass, more preferably 7 to 15% by mass, further preferably 8 to 13% by mass, and particularly preferably 9 to 13% by mass. The baked confectionery according to any one of 1> to <20>.

<22>
The content of the carbohydrate in the baked confectionery is preferably 60% by mass or more, more preferably 65% by mass or more, and further preferably 70% by mass or more, in any one of the above items <1> to <21> The baked goods described.
<23>
The baked confectionery according to any one of <1> to <22>, wherein the carbohydrate content in the baked confectionery is preferably 90% by mass or less, more preferably 85% by mass or less.
<24>
Any of <1> to <23>, wherein the content of the carbohydrate in the baked confectionery is preferably 60 to 90% by mass, more preferably 65 to 85% by mass, and still more preferably 70 to 85% by mass. The baked confectionery according to one.

<25>
The water content of the baked confectionery is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 13% by mass or less, and particularly preferably 10% by mass or less, according to <1> to <24>. The baked confectionery as described in any one.
<26>
The baked confectionery according to any one of <1> to <25>, wherein the moisture content of the baked confectionery is preferably 2% by mass or more, more preferably 3% by mass or more.
<27>
The water content of the baked confectionery is preferably 2 to 20% by mass, more preferably 3 to 15% by mass, further preferably 3 to 13% by mass, and particularly preferably 3 to 10% by mass, <1> to The baked confectionery according to any one of <26>.
<28>
The water activity of the baked confectionery is preferably 0.8 or less, more preferably 0.7 or less, and even more preferably 0.65 or less, as described in any one of <1> to <27>. Confectionery.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to this.

[Analysis method]
<Measurement of insoluble dietary fiber>
The amount of insoluble dietary fiber was measured by a modified Prosky method described in AOAC Method 991.42. The specific method is as follows.
The sample was treated with a homogenizer and then passed through a 10 mesh sieve to a particle size of 2 mm or less. 125 mL of petroleum ether was added to 5 g of the powder sample, and allowed to stand for 15 minutes with occasional stirring, then centrifuged (2150 G, 10 minutes), and the supernatant was poured into a glass filter G-3. Further, the same operation was repeated twice. Finally, the entire amount was poured into a glass filter, the residue was air-dried, and the obtained degreased sample was weighed. 1 g of a defatted sample was collected in a 500 mL tall beaker, and 0.0 mL of pH 6.0 0.08M phosphate buffer and 0.1 mL of thermostable α-amylase (trade name: Termacil 120 L, NovoZymes) were added. This was left in a 95 ° C. water bath for 30 minutes while being shaken at intervals of 5 minutes, allowed to cool at room temperature for 10 minutes, and then adjusted to pH 7.5 by adding 0.275 M sodium hydroxide solution. 0.1 mL of a protease (manufactured by Sigma) 50 mg / mL dissolved in a 0.08 M phosphate buffer adjusted to pH 6.0 was added. The added protease has an activity of 500 U / mL. Thereafter, the mixture was shaken at 60 ° C. for 30 minutes, allowed to cool at room temperature for 10 minutes, and then adjusted to pH 4.3 using 0.325M hydrochloric acid. 0.1 mL of amyloglucosidase (trade name: Amyloglucidase solution from Aspergillus niger, manufactured by Sigma) was added and shaken at 60 ° C. for 30 minutes. It filtered with the crucible type glass filter 2G2, and what dried the residue overnight at 105 degreeC was weighed, and it was set as the amount of insoluble dietary fiber. Based on the amount of insoluble dietary fiber, the content of insoluble dietary fiber in the baked confectionery was calculated.

<Measurement of sugar alcohol>
50% ethanol was added to 2.5 g of the sample, and sonication was performed for 30 minutes. After the volume was adjusted to 50 ml, filtration was performed using filter paper. 5 ml of the filtrate was concentrated and dried with an evaporator and then dissolved in 5 ml of water. After filtration through a membrane filter, the sugar alcohol content was determined by high performance liquid chromatography (operating conditions are as follows).
(High-performance liquid chromatograph operating conditions)
Model: LC-20AD (manufactured by Shimadzu Corporation)
Detector: differential refractometer RID-10A (manufactured by Shimadzu Corporation)
Column: Shodex SUGAR SP0810 φ8mm × 300mm (Showa Denko KK)
Column temperature: 80 ° C
Mobile phase: Water flow rate: 0.6 ml / min
Injection volume: 5 μl

[Production Example] Production of baked confectionery The dough is prepared by mixing raw materials in the blending amounts shown in Table 1 below, and the dough is baked to produce the baked confectionery of Examples 1 to 9 and Comparative Examples 1 to 10. Manufactured. A specific manufacturing method will be described in detail below.

  Margarine (trade name: Chelica Gold E, manufactured by Kao Corporation) as fat and oil, reduced starch syrup (trade name: Sweet NT, manufactured by Food Science Co., Ltd.), sorbitol (trade name: sorbitol, manufactured by Kao Corporation) or multi as sugar alcohol Thor (trade name: Amalty MR100, Mitsubishi Corporation Foodtech), as sugars, sucrose (trade name: refined saccharose ST, Dainippon Meiji Sugar) or Minamata (trade name: Solar Eclipse Hymaltose MC-45, Nippon Shokuhin Kako) ), And carbonated soda (trade name: sodium bicarbonate, Asahi Glass Co., Ltd.) and hobart mixer (N50 MIXER, And then mixed at a low speed for 30 seconds, and then mixed at a medium speed. Further, while stirring at low speed for 30 seconds, the whole egg was melted and added in two portions. After addition of the first egg, stirring was performed at low speed for 30 seconds, and then a second egg was added, followed by stirring at low speed for 30 seconds. The oil adhering to the wall of the mixer was scraped off and stirred at low speed for 30 seconds. Subsequently, wheat flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) is mixed and stirred at low speed for 45 seconds, and then wheat bran (trade name: Wheat Blanc M, manufactured by Nisshin Pharma) or oat bran (trade name) : Alisan oat bran, manufactured by Alisan Co., Ltd.) and stirred at low speed for 45 seconds. Furthermore, water was added and stirred at low speed for 1 minute. The dough obtained above was formed into a thickness of 7 mm, cut using a rectangular metal baking mold (vertical x horizontal: 80 mm x 20 mm), and placed on a top plate. Then, it baked on the conditions of baking temperature: Top-fire 180 degreeC / down-fire 180 degreeC, baking time: 11 minutes, and baked confectionery was obtained.

[Test Example 1]
About the baked confectionery manufactured in the said manufacture example, those flavors were evaluated based on the following evaluation criteria. The evaluation was performed by a panel of three experts. All panel evaluation results were the same.

-Flavor evaluation criteria-
7: Grain odor derived from bran is not felt.
6: Feels almost no grain odor derived from bran.
5: Slightly felt grain odor derived from bran.
4: I feel grain odor derived from bran but not unpleasant.
3: Grain odor derived from bran is slightly strong.
2: Grain odor derived from bran is strong.
1: Grain smell derived from bran is stronger.
The results are shown in Table 1 below.

[Test Example 2]
In the above production example, the physical properties (stickiness, connection) of the dough before baking were evaluated based on the following evaluation criteria, and the production suitability was examined. The evaluation was performed by a panel of three experts. All panel evaluation results were the same.

-Evaluation criteria for stickiness of fabric before baking-
7: The dough is not sticky and is excellent in workability.
6: The fabric is less sticky and has excellent workability.
5: There is little stickiness of cloth | dough and workability | operativity is favorable.
4: Although the fabric is somewhat sticky, there is no problem in workability.
3: The stickiness of the dough is slightly strong and workability is slightly inferior.
2: The stickiness of the dough is strong and workability is inferior.
1: The stickiness of the fabric is stronger and the workability is inferior.
The results are shown in Table 1 below.

-Evaluation criteria for fabric connection (extensibility, resistance to breakage) before baking-
7: The connection of the fabric is very good, and it is more excellent in moldability.
6: The connection of the fabric is better and the moldability is excellent.
5: Good fabric connection and good moldability.
4: Slightly inferior in fabric connection, but no problem in moldability.
3: Inferior in fabric connection and slightly inferior in moldability.
2: Inferior due to the connection of the dough and inferior in moldability.
1: The connection of dough is poor and inferior due to moldability.
The results are shown in Tables 1 and 2 below.

As shown in Tables 1 and 2 above, when the content of sugar alcohol in the baked confectionery is larger than specified in the present invention, the flavor is improved, but the dough becomes sticky in the preparation of baked confectionery, The results were inferior in workability in the preparation of baked confectionery (Comparative Examples 1 and 8). On the contrary, when the content of the sugar alcohol in the baked confectionery is less than that specified in the present invention, the content of the insoluble dietary fiber is inferior in flavor even as the lower limit specified in the present invention (Comparative Example 4). ).
Further, if the content of insoluble dietary fiber in the baked confectionery is larger than specified in the present invention, the dough connection cannot be improved even if sugar alcohol is contained (Comparative Examples 5 and 6). When the content of the insoluble dietary fiber in the baked confectionery is less than specified in the present invention, the dough is easily sticky in the preparation of the baked confectionery, resulting in poor workability (Comparative Examples 2 and 3). .
From the results of Comparative Example 7, it is understood that the value of the ratio of the sugar alcohol content to the insoluble dietary fiber content is also important for the expression of the effect of the present invention. That is, even in a form containing a desired amount of insoluble dietary fiber and sugar alcohol, if the value of the ratio of the content of sugar alcohol to the content of insoluble dietary fiber is smaller than specified in the present invention, the flavor is poor. It becomes a baked confectionery, and results in poor dough connections in the preparation of baked confectionery.
In addition, when white sucrose is used instead of sugar alcohol, the flavor is improved, but the dough connection in the preparation of baked confectionery is poor and results in poor moldability (Comparative Example 9), and syrup is used instead of sugar alcohol. In the case of using, no effect of improving the flavor was observed (Comparative Example 10).
On the other hand, the baked confectionery of Examples 1 to 9 containing insoluble dietary fiber and sugar alcohol in the amounts specified in the present invention all have good flavor, and before the baking, The stickiness of the dough was suppressed and the workability was excellent, and the dough connection was good and the moldability was also excellent.

Claims (4)

  3 to 17% by mass of insoluble dietary fiber, 7.5 to 15% by mass of sugar alcohol, and the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is 0.9 to 4. Baked confectionery.   The baked confectionery according to claim 1, wherein the insoluble dietary fiber comprises a cereal-derived insoluble dietary fiber.   The baked confectionery according to claim 1 or 2, wherein the insoluble dietary fiber comprises bran-derived insoluble dietary fiber. The baked confectionery according to any one of claims 1 to 3, wherein the sugar alcohol is one or more selected from reduced starch syrup, sorbitol, maltitol, and glycerin.