JP2020025490A - Sponge confectionery for freezing, and frozen composite confectionery using the same - Google Patents

Abstract

To provide sponge confectionery for freezing having no hardness or stickiness, having good crispness and juicy feeling even when taken in a frozen state, and having good mouth digestion, and smooth texture, and frozen composite confectionery using the same.SOLUTION: There is manufactured frozen composite confectionery using sponge confectionery by cooking dough for sponge confectionery for freezing, containing 150 to 300 pts.wt. of oil and fat having SFC at -10°C of 20 to 75%, and SFC at 20°C of 3 to 20%, 0.2 to 6.0 pts.wt. (dry weight) of an emulsifier having HLB of 11 or more, 80 to 200 pts.wt. (dry weight) of monosaccharide and/or disaccharide, and 30 to 60 pts.wt. (dry weight) of whole egg in 100 pts.wt. of starch derived from grain flour in whole dough, and having moisture content in whole dough of 20 to 35 wt.% and gluten of 1.7 wt.% or less.SELECTED DRAWING: None

Description

  The present invention relates to a frozen composite confectionery that combines a sponge confectionery that can be eaten as it is in a frozen state and ice cream.

  In recent years, frozen composite confections combining sponge confectionery and ice cream that can be eaten as they are in a frozen state have become increasingly popular. However, in sponge confections such as financier, madeleine, and butter cake that contain a relatively large amount of oil and fat and whole eggs, if frozen as it is, the moisture contained in the sponge confection will freeze or the solid oil and fat will increase, so when eating, They lacked juiciness and smoothness, and were hard to cut because of the hard dough. In addition, a frozen composite confectionery in which a sponge confectionery and an ice cream are combined is not good for eating with an ice cream because the sponge confectionery is hard and crisp to eat as it is in a frozen state.

  In order to solve these problems, a sponge confectionery (Patent Literature 1) has been disclosed in which a liquid oil or an oil-in-water emulsion containing a liquid oil is blended into a sponge confection so that the mouth melts well in the frozen region. Although the mouth melts well, the crispness, juicyness, and mouth feel are insufficient.

JP-A-2017-112944

  An object of the present invention is to provide a sponge confectionery for freezing that has no stiffness or stickiness, has crispness and juiciness even when eaten in a frozen state, has a good mouthfeel, and has a smooth texture. To provide a frozen composite confection.

  The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, a specific SFC fat and oil, a specific HLB emulsifier, a monosaccharide and / or a disaccharide, and a whole egg were added to flour-derived starch. Sponge confectionery containing sponge confectionery dough for frozen foods containing a specific amount of water and gluten content in the dough within a specific range has no hardness or stickiness even when eaten in a frozen state. It has good crispness and juicyness, has a good mouthfeel, has a smooth texture, and finds that a compound confection that combines it with ice cream is good in eating and completes the present invention Reached.

  That is, the first aspect of the present invention is that fats and oils whose SFC at −10 ° C. is 20 to 75% and SFC at 20 ° C. is 3 to 20% are based on 100 parts by weight of starch derived from flour in the whole dough. Parts by weight, 0.2 to 6.0 parts by weight (dry weight) of an emulsifier having an HLB of 11 or more, 80 to 200 parts by weight (dry weight) of monosaccharide and / or disaccharide, 30 to 60 parts by weight of whole egg (dry weight) The present invention relates to a dough for sponge confectionery for freezing, wherein the dough contains 20 to 35% by weight of moisture and 1.7% by weight or less of gluten. A preferred embodiment relates to the above-mentioned dough for sponge confectionery for frozen use, which contains 0.2 to 24 units (U) of sugar-resistant α-amylase per 100 g of starch derived from flour. More preferably, the dough for sponge confectionery for freezing described above, which contains 30 to 100 parts by weight of a sugar alcohol with respect to 100 parts by weight of flour-derived starch, and still more preferably thickens with respect to 100 parts by weight of flour-derived starch. The present invention relates to the dough for sponge confectionery described above, which contains 0.075 to 1.5 parts by weight of an agent. The second aspect of the present invention is a frozen sponge confectionery, which is prepared by heating the above-described dough for a frozen sponge confectionery and is eaten in a frozen state. In the whole sponge confectionery, 10 to 30% by weight of starch derived from flour,- 15-45% by weight of fats and oils whose SFC at 10 ° C is 20-75%, SFC at 20 ° C is 3-20%, 0.2-2.0% by weight (dry weight) of emulsifier having HLB of 11 or more, monosaccharide And / or 10 to 32% by weight (dry weight) of disaccharide, 3.5 to 10% by weight (dry weight) of whole egg, 10 to 31% by weight of moisture, 1.9% by weight or less of frozen sponge confectionery About. The third aspect of the present invention is that, in the whole emulsified oil / fat composition, SFC at −10 ° C. is 20 to 75%, SFC at 20 ° C. is 3 to 20%, 70 to 90% by weight of oil and fat, and water is 0.1 to The present invention relates to a water-in-oil type emulsified fat / oil composition for sponge confectionery, which is 15% by weight and 0.7 to 4.0% by weight (dry weight) of an emulsifier having an HLB of 11 or more. A preferred embodiment relates to the above-described water-in-oil type emulsified fat / oil composition for sponge confectionery for refrigeration, containing 0.7 to 18 units (U) of sugar-resistant α-amylase per 100 g of the emulsified fat / oil composition. A fourth aspect of the present invention is an emulsifier having an SFC at -10 ° C of 20 to 75%, an SFC at 20 ° C of 3 to 20%, 90 to 100% by weight, and an HLB of 11 or more. The present invention relates to an oil / fat composition for sponge confectionery for freezing which contains 9 to 4.5% by weight (dry weight) and does not contain an aqueous phase. A preferred embodiment relates to the above-mentioned oil composition for sponge confectionery for freezing, which does not contain the aqueous phase and contains 0.5 to 20 units (U) of sugar-resistant α-amylase per 100 g of the oil composition. The fifth aspect of the present invention relates to a frozen composite confection using the above-described sponge confectionery for freezing. A preferred embodiment relates to the frozen composite confection described above further combined with a cream. More preferably, the specific gravity of the cream is 0.35 to 1, and the cream / frozen sponge confectionery (weight ratio) is 0.3 to 5; And a frozen composite confection containing the thickener of 0.3 to 1.0% by weight.

  According to the present invention, even when eaten in a frozen state, there is no firmness or stickiness, there is good crispness and juicy, and also good mouthfeel, a sponge confectionery for freezing with a smooth texture and these Can be provided.

  Hereinafter, the present invention will be described in more detail. The frozen sponge confectionery of the present invention refers to a "frozen sponge confectionary", that is, a frozen sponge confectionery that is eaten in a temperature range where the combined frozen dessert does not melt after storage under freezing below 0 ° C. The sponge confectionery is good in combination with the frozen confectionery compounded in the composite confectionery.

  The sponge confectionery for freezing is obtained by heating and cooking a dough for sponge confectionery for freezing, and is a dough for sponge confectionery for freezing wherein the gluten content in the dough is equal to or less than a specific amount. A specific amount of an emulsifier, a monosaccharide and / or a disaccharide, and a whole egg, which is a specific HLB, relative to starch derived from flour, and the amount of moisture and the amount of gluten in the sponge dough for freezing are within a specific range. is there. Here, in the present invention, the term "heating cooking" refers to a process of baking, steaming, steaming, or microwave cooking.

  Flour contained in the dough for frozen sponge confectionery is, for example, flour, rice flour, barley flour, rye flour, oat flour, tapioca flour, potato flour, sweet potato flour and other potato flour, soy flour, almond flour, green peas flour -Bean flour such as red bean flour, broad bean flour, kidney bean flour, pea flour, buckwheat flour, corn flour, lotus root flour, lily root flour, pumpkin flour and the like can be used.

  The fats and oils contained in the frozen sponge confection dough are not particularly limited as long as they are edible.For example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, Vegetable oils such as olive oil, coconut oil, sesame oil, palm kernel oil, cocoa butter, shea butter, and animal oils such as fish oil, beef tallow, lard, milk fat, and the like, and are obtained by transesterifying these fats and oils. All fats and oils normally used for food, such as fats and oils, and fats and oils obtained by hardening and / or fractionation, can be used.

  The SFC of the fat or oil preferably has an SFC at −10 ° C. of 20 to 75% and an SFC at 20 ° C. of 3 to 20%. More preferably, the SFC at -10C is 30 to 70%, and the SFC at 20C is 5 to 18%. Within the range of the SFC, the effects of the present invention can be enjoyed.

  The content of the fat is preferably 150 to 300 parts by weight, more preferably 200 to 250 parts by weight, based on 100 parts by weight of the starch derived from flour in the frozen sponge dough. If it is less than 150 parts by weight, it may be hard and dry, and juicyness and smoothness may be impaired. If it is more than 300 parts by weight, it may be greasy or crisp.

  The emulsifier contained in the sponge dough for freezing preferably has an HLB of 11 or more, more preferably 13 or more. If it is smaller than 11, crispness and smoothness may deteriorate. Such emulsifiers include, for example, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and the like, and at least one selected from the group may be used. The content of the emulsifier is preferably 0.2 to 6 parts by weight (dry weight), more preferably 0.5 to 3 parts by weight, based on 100 parts by weight of starch derived from flour in the dough. If the amount is less than 0.2 parts by weight, crispness and smoothness may be impaired. If the amount is more than 6 parts by weight, crispness may be poor or bitterness may be felt.

  The monosaccharide contained in the dough for sponge confectionery for freezing is a saccharide that does not decompose into simpler sugars even when hydrolyzed, such as glucose and fructose, and is selected from those groups. At least one may be used. Further, the disaccharide contained in the dough for sponge confectionery for freezing is a saccharide that produces two molecules of monosaccharides by hydrolysis, such as sucrose, lactose, and maltose. The monosaccharide and the disaccharide may be used alone or in combination. The content is preferably 80 to 200 parts by weight, more preferably 100 to 180 parts by weight, based on 100 parts by weight of the starch derived from flour in the dough. If the amount is less than 80 parts by weight, the sweetness may be insufficient, and the juiciness and the sensation of the mouth may be impaired. .

  Whole eggs contained in the frozen sponge confectionery dough are broken eggs, eggshells are removed, and only the contents are collected.Whole liquid eggs, whole liquid eggs, egg yolk liquid, egg white liquid and the like can be exemplified. It can be used as liquid or after drying. When using the yolk solution or the egg white solution, it is sufficient to use the yolk solution or the egg white solution so that the ratio becomes approximately the whole egg. The content of the whole egg is preferably 30 to 60 parts by weight (dry weight), more preferably 35 to 50 parts by weight, based on 100 parts by weight of flour-derived starch in the dough. If the amount is less than 30 parts by weight, the foam cannot be foamed up to a predetermined specific gravity, and the crispness and mouth feel may be deteriorated. If the amount is more than 60 parts by weight, the dough becomes excessively moist, and the handling at the time of manufacturing deteriorates. In some cases, it may become worse and the smoothness may deteriorate.

  The dough for sponge confectionery for freezing preferably contains water in an amount of 20 to 35% by weight, more preferably 27 to 30% by weight, based on the whole dough. If the amount is less than 20% by weight, juiciness and mouthfeel may be impaired. If the amount is more than 35% by weight, ice crystals may be easily formed, and the texture may be hardened or the smoothness may be impaired.

  The gluten content in the frozen sponge dough is preferably as small as possible, and the gluten is preferably 1.7% by weight or less, more preferably 1.2% by weight or less, and preferably 0.8% by weight or less in the whole dough. Is more preferably 0.1% by weight or less, and most preferably not contained at all. If the gluten content exceeds 1.7% by weight, crispness and smoothness may deteriorate. The gluten in the dough may be derived from the flour or may be added separately.

  The dough for sponge confectionery for freezing preferably contains sugar-resistant α-amylase in order to improve crispness, and the content thereof is 0.2 to 24 units (U) or less based on 100 g of flour-derived starch. Preferably, 0.5 to 20 units (U) are more preferable. If the content is not within the above range, it may become hard or excessively soft after long-term storage. Specific examples of the amylase include "OPTICAKE FRESH 50BG" manufactured by Novozymes A / S.

  The sponge dough for freezing preferably further contains a sugar alcohol in order to improve smoothness, and the content thereof is 30 to 100 parts by weight based on 100 parts by weight of starch derived from flour in the dough. , And more preferably 50 to 70 parts by weight. If the amount is less than 30 parts by weight, the effect of improving smoothness may be inferior. If the amount is more than 100 parts by weight, an unpleasant sweetness may increase or the baking color may be excessively attached. Examples of the sugar alcohol include erythritol, xylitol, maltitol, glycerin and the like.

  The dough for sponge confectionery for freezing preferably further contains a thickener from the viewpoint of suppressing the growth of ice crystals and making the texture hard to harden, and the content thereof is 100% of starch derived from flour in the dough. 0.075-1.5 weight part is preferable with respect to weight part, and 0.2-1.2 weight part is more preferable. If the amount is less than 0.075 parts by weight, the effect of hardening the texture may be inferior, and if it is more than 1.5 parts by weight, the texture may become gum-like. Examples of the thickener include alginic acids, xanthan gum, guar gum, gellan gum, welan gum, tamarind, gelatin and the like.

  The sponge confectionery for freezing of the present invention is obtained by cooking the above-mentioned dough for sponge confectionery for freezing according to a conventional method.

  The content of starch derived from flour contained in the frozen sponge confectionery is preferably 10 to 30% by weight, more preferably 15 to 25% by weight, based on the whole frozen sponge confectionery. If it is less than 10% by weight, the skeleton may be weak and the volume may be inferior. If it is more than 30% by weight, the texture may be hard. The starch derived from flour in the frozen sponge confectionery is the same as the starch derived from flour contained in the frozen sponge confectionery dough.

  The content of the fat or oil contained in the sponge confectionery for freezing is preferably 15 to 45% by weight, more preferably 20 to 40% by weight in the whole sponge confectionery for freezing. If it is less than 15% by weight, it may be hard and dry, and juicyness and smoothness may be impaired. If it is more than 45% by weight, it may become oily or crisp. In addition, the fats and oils in the frozen sponge confectionery are the same as the fats and oils contained in the frozen sponge confectionery dough.

  The content of the emulsifier having an HLB of 11 or more contained in the sponge confectionery for freezing is preferably 0.2 to 2% by weight, more preferably 0.5 to 1% by weight in the whole sponge confectionery for freezing. If it is less than 0.2% by weight, crispness and smoothness may be impaired, and if it is more than 2% by weight, crispness and badness may be felt. The emulsifier in the sponge confectionery for freezing is the same as the emulsifier contained in the dough for sponge confectionery for freezing.

  The content (dry weight) of the monosaccharide and / or disaccharide contained in the frozen sponge confectionery is preferably 10 to 32% by weight, more preferably 15 to 30% by weight, based on the whole frozen sponge confectionery. If the amount is less than 10% by weight, the sweetness may be weakened or the juiciness may be impaired. If the amount is more than 32% by weight, the sweetness may be too poor or the fire may be poor, and the stickiness may be felt. The monosaccharide and disaccharide in the sponge confectionery for freezing are the same as the monosaccharide and disaccharide contained in the dough for sponge confectionery for freezing.

  The content (dry weight) of the whole egg contained in the frozen sponge confectionery is preferably 4.8 to 10% by weight, more preferably 5 to 8% by weight in the whole frozen sponge confectionery. If the amount is less than 4.8% by weight, crispness and fluency may deteriorate, and if the amount is more than 10% by weight, fluency and smoothness may deteriorate. The whole eggs in the frozen sponge confectionery are the same as the whole eggs contained in the frozen sponge confectionery dough.

  The amount of water contained in the sponge confectionery for freezing is preferably 10 to 31% by weight, more preferably 18 to 30% by weight, of the whole sponge confectionery for freezing. If the content is less than 10% by weight, juiciness and mouthfeel may be deteriorated. If the content is more than 31% by weight, ice crystals may be easily formed and the texture may be hardened, or the smoothness may be deteriorated.

  In addition, the water content in the sponge confectionery for freezing can be measured in accordance with the measurement method of “Heat drying method” described in 11 of “Fifth Edition Japanese Food Composition Table”, edited by the Science and Technology Agency Resource Research Committee.

  The gluten content in the frozen sponge confection is preferably as small as possible, and the content is preferably 1.9% by weight or less, more preferably 1.5% by weight, and more preferably 1.0% by weight in the whole frozen sponge confectionery. % Is more preferred, 0.5% by weight or less is particularly preferred, and it is most preferred that it is not contained at all. If the amount of gluten exceeds 1.9% by weight, crispness and smoothness may deteriorate. The gluten in the frozen sponge confectionery is the same as the gluten contained in the frozen sponge confectionery dough.

  The frozen sponge confectionery dough and the frozen sponge confection can be easily prepared by using a specific oil or fat, water, or a water-in-oil emulsified oil or fat composition for a frozen sponge confection containing a specific amount of a specific emulsifier. Preferred.

  The content of the fats and oils contained in the water-in-oil type emulsified fat and oil composition for sponge confectionery for freezing is preferably 70 to 90% by weight, more preferably 75 to 85% by weight in the whole emulsified fat and oil composition. If the amount is less than 70% by weight, the moisture content increases, and the dough becomes sticky and the texture may deteriorate. If the amount is more than 90% by weight, the dough may be difficult to cohere or the shape retention may deteriorate. is there. In addition, the fats and oils in the water-in-oil type emulsified fat and oil composition for sponge confectionery for freezing are the same as the fats and oils contained in the dough for sponge confectionery for freezing.

  The content (dry weight) of the emulsifier having an HLB of 11 or more contained in the water-in-oil type emulsified oil / fat composition for frozen sponge confectionery is preferably 0.7 to 4.0% by weight based on the whole emulsified oil / fat composition. , 1.0 to 3.5% by weight. If the amount is less than 0.7% by weight, the crispness may be inferior. If the amount is more than 4.0% by weight, the effect may reach a peak or an off-flavor may be felt. The emulsifier in the water-in-oil type emulsified fat / oil composition for sponge confectionery for freezing is the same as the emulsifier contained in the dough for sponge confectionery for freezing.

  The water-in-oil type emulsified fat / oil composition for sponge confectionery for freezing preferably further contains a sugar-resistant α-amylase in order to improve hardness and improve crispness, and the content is 100 g of the emulsified fat / oil composition. Is preferably from 0.7 to 18 units (U), more preferably from 1.0 to 15 units (U). If the content is not within the above range, it may become hard or excessively soft when stored for a long period of time.

  In the water-in-oil emulsified oil / fat composition of the present invention, in addition to the raw materials described above, if necessary, saccharides, salt, a thickener, a fragrance, an antioxidant, an emulsifier other than the above, and various other than the above Enzymes and the like can be added.

  Examples of the saccharides in the oil and fat composition include, for example, glucose, monosaccharides such as fructose, sugar, lactose, disaccharides such as maltose, oligosaccharides, dextrins, polysaccharides such as starch and other polysaccharides, reduced maltose starch syrup, erythritol And sugar alcohols such as xylitol and maltitol, and at least one selected from these groups can be used. In particular, in order to fully enjoy the effects of the present invention, it is desirable that the sugar is the same as the dough for the sponge confectionery or the saccharide contained in the sponge confectionery.

  As the thickener in the fat composition, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, Examples include glucomannan, gelatin, starch, and modified starch, and at least one selected from these groups can be used. In particular, in order to fully enjoy the effects of the present invention, it is desirable that the same as the thickening agent contained in the dough for sponge confectionery or the sponge confectionery.

  Examples of the flavor in the oil / fat composition include milk flavor, butter flavor and the like, and at least one selected from these groups can be used.

  Examples of the antioxidant in the oil or fat composition include tocopherol, tocotrienol, rosemary extract, tea extract, licorice extract and the like, and at least one selected from these groups can be used.

  Other than the above, examples of the emulsifier contained in the oil and fat composition include, for example, a polyglycerin fatty acid ester having an HLB of less than 11; a sucrose fatty acid ester having an HLB of less than 11; a sorbitan fatty acid ester having an HLB of less than 11; Polysorbate, a synthetic emulsifier such as a condensed ricinolein fatty acid ester having an HLB of less than 11, a glycerin fatty acid ester, and an emulsifier that is not a synthetic emulsifier such as soybean lecithin and egg yolk lecithin, and at least one selected from these groups may be used. it can.

  Other than the above, examples of the enzymes contained in the fat composition include protease, α-amylase other than glucose tolerance, β-amylase, glucoamylase, hemicellulase, xylase, lipoxygenase, lipase, transglutaminase, and the like. At least one selected from these groups can be used.

  The frozen sponge confectionery dough or the frozen sponge confection contains, in place of the water-in-oil type emulsified fat and oil composition for frozen sponge confectionery, a specific fat or oil without a water phase, and a specific emulsifier. You may use the oil-fat composition for sponge confectionery for freezing.

  The content of fats and oils contained in the fat and oil composition for sponge confectionery for freezing which does not contain the aqueous phase is preferably 90 to 100% by weight, more preferably 92 to 98% by weight in the whole fat and oil composition. If the amount is less than 90% by weight, the amount of the oil-soluble auxiliary material may increase and the plasticity may be impaired. In addition, the fats and oils in the fat and oil composition for sponge confectionery for freezing containing no aqueous phase are the same as the fats and oils contained in the dough for sponge confectionery for freezing.

  The content (dry weight) of the emulsifier contained in the fat or oil composition for freezing sponge confectionery containing no aqueous phase is preferably 0.9 to 4.5% by weight of the whole fat and oil composition, and is 1.2 to 4%. 0.0% by weight is more preferred. If the amount is less than 0.9% by weight, crispness may be poor. If the amount is more than 4.5% by weight, the effect may reach a peak or an off-flavor may be felt. In addition, the emulsifier in the oil composition for sponge confectionery for freezing containing no aqueous phase is the same as the emulsifier contained in the dough for sponge confectionery for freezing.

  The oil composition for sponge confectionery for freezing which does not contain the aqueous phase preferably further contains a sugar-resistant α-amylase in order to improve crispness, and the content thereof is 0 to 100 g of the emulsified oil composition. 0.5-20 units (U) are preferred, and 0.7-18 units (U) are more preferred. If the content is not within the above range, it may become hard or excessively soft when stored for a long period of time.

  The water-in-oil type emulsified fat / oil composition which can be used in the present invention can be produced, for example, as follows. First, if necessary, after dissolving other oil-soluble components in fats and oils, if sugar-resistant α-amylase is to be added, the temperature is adjusted to 20 to 80 ° C. to disperse so as not to cause lumps, and the oil phase Is prepared. Next, an aqueous phase in which water, a monosaccharide and / or a disaccharide, a sugar alcohol as required, an emulsifier having an HLB of 11 or more, and other water-soluble components are dissolved is prepared. Then, the temperature of the oil phase was adjusted to 20 to 80 ° C. while stirring, and the aqueous phase was added thereto to prepare a water-in-oil emulsion, and the emulsion was cooled and kneaded as usual. If necessary, a tempering treatment can be carried out to obtain a water-in-oil type emulsified fat / oil composition.

  The oil / fat composition containing no aqueous phase of the present invention may be produced according to a conventional method for producing shortening, and its properties may be solid or liquid. In this case, when the sugar-resistant α-amylase is added, the sugar-resistant α-amylase is added when the temperature is adjusted to 20 to 80 ° C. in the oil / fat composition, and is dispersed in the oil / fat composition. The production method is not particularly limited, but the dissolved fats and oils can be cooled and kneaded and tempered if necessary to obtain a fat and oil composition containing no aqueous phase.

  The method for producing the sponge dough for freezing of the present invention is exemplified below. A flour containing starch passed through a sieve, an emulsifier having an HLB of 11 or more, a monosaccharide and / or a disaccharide, and if necessary, stirring and mixing a sodium bicarbonate and a salt; The composition is stirred and mixed to obtain the dough for sponge confectionery for freezing of the present invention. By heating the dough according to a conventional method, the sponge confectionery for freezing of the present invention can be obtained. A predetermined cream is topped, sanded, or encased in the sponge confectionery for freezing, and then frozen at a predetermined temperature to obtain a frozen composite confectionery.

  The cream refers to ice creams, and is obtained by processing milk or a food produced using these as raw materials, or freezing those produced as main raw materials.

  The frozen composite confectionery has a good mouth feel with the frozen sponge confection, has a well-balanced mouth melting with the cream, and has an unprecedented new texture. And a mixture of the frozen sponge confectionery and the cream.

  The frozen sponge confectionery using the sponge confectionery for the freezing and the cream, the specific gravity of the cream is preferably 0.35 to 1.0, more preferably 0.5 to 1.0, and 0.5 to 0.95. More preferred. If the specific gravity is lower than 0.35 or exceeds 1.0, the balance of the preferred texture with the sponge confectionery for freezing may be lost. Further, in the frozen composite confectionery using the frozen sponge confectionery and the cream, the cream / the frozen sponge confectionery preferably has a weight ratio of 0.3 to 5, more preferably 0.5 to 3, and 0.6. ~ 1.5 is more preferred. If the weight ratio is less than 0.3 or more than 5, the balance of the preferred texture with the sponge confectionery for freezing may be lost.

  In order to improve smoothness, the cream preferably contains a thickener in an amount of 0.3 to 1.0% by weight, more preferably 0.5 to 0.9% by weight, based on the whole cream. If the amount is less than 0.3% by weight, the water in the cream tends to form ice crystals, and the smooth texture may be poor. If the amount is more than 1.0% by weight, stickiness may be felt. There is. Examples of the thickener include xanthan gum, carrageenan, guar gum, locust bean gum, tamarind, gelatin and the like.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In the examples, “parts” and “%” are based on weight.

<SFC measurement of fats and oils>
(SFC at -10 ° C)
The SFC at -10 ° C is heated at 20 ° C or higher for 12 hours, at -20 ° C for 1 week, at −15 ° C for 1.5 hours, After maintaining at 10 ° C. for 1.5 hours, the measurement was performed according to the measuring method of “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by The Japan Oil Chemists' Society.
(SFC at 20 ° C)
The SFC at 20 ° C. is heated at a temperature equal to or higher than the melting point of the target fat and oil to completely melt the fat and oil, and then at 60 ° C. for 1 hour, 0 ° C. for 30 minutes, 25 ° C. for 30 minutes, 0 ° C. for 30 minutes, After holding at 20 ° C. for 30 minutes, the measurement was carried out according to the measuring method of “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by The Japan Oil Chemists' Society.

<Evaluation of texture of frozen sponge confectionery>
After storing the sponge confectionery for freezing obtained in Examples and Comparative Examples at −20 ° C. for one week, 10 skilled panelists eat it, and when eaten in a frozen state, the hardness and no stickiness The texture was evaluated from the viewpoints of crispness, juiciness, smoothness, and smoothness, and the average of the evaluation points was used as the evaluation value of the texture. The evaluation criteria at that time were as follows.

(Hardness when eaten in a frozen state)
5 points: very soft and very good than the sponge confectionery for freezing of Example 9 4 points: slightly softer than the sponge confectionery for freezing of Example 9 3 points: equivalent to the sponge confectionery for freezing of Example 9 2 points: harder and worse than the sponge confectionery for freezing of Example 9 1 point: very harder and very bad than the sponge confectionery for freezing of Example 9

(There is no stickiness)
5 points: very good with no stickiness than the sponge confectionery for freezing of Example 9 4 points: better than the sponge confectionery for freezing of Example 9 and no stickiness 3 points: Example Equivalent to the sponge confectionery for freezing of 9 and slightly sticky 2 points: worse than the sponge confectionery for freezing of Example 9 1 point: very sticky and more than the sponge confectionery for freezing of Example 9 Bad for

(Crisp)
5 points: very good to have teeth when chewing than the sponge confectionery for freezing of Example 9 4 points: better to have teeth when chewing than the sponge confectionery for freezing of Example 9 : Equal to the sponge confectionery for freezing of Example 9 and slightly hit the teeth when chewed, but at a level that does not cause any problem. 2 points: The teeth are less likely to enter when chewed than the sponge confectionery for freezing of Example 9. Poor 1: Very bad than the sponge confectionery for freezing of Example 9 and very bad because no teeth are inserted when chewed.

(Juicy)
5 points: very juicy and very good than the sponge confectionery for freezing of Example 9 4 points: better juicy than the sponge confectionery for freezing of Example 9 3 points: equivalent to the sponge confectionery for freezing of Example 9 Slightly lacking in juiciness, but at a satisfactory level 2 points: Poorer in juiciness than frozen sponge confectionery of Example 9 1 point: Remarkably more juicy than frozen sponge confectionery of Example 9 Chipped very bad

(Please talk)
5 points: Extremely good and very good mouth feel compared to the sponge confectionery for freezing of Example 9 4 points: Good and good mouth feel than the sponge confectionery for freezing of Example 9 Equivalent to sponge confectionery for freezing, slightly inferior, but at a level that does not cause any problem 2 points: worse than sponge confectionery for freezing in Example 9 and slightly bad in mouth 1 point: Mouth feeling is very bad compared to the sponge confectionery for freezing of Example 9, and it is very bad because it gets stuck in the mouth

(Smoothness)
5 points: Very smooth and very good than the sponge confectionery for freezing of Example 9 4 Points: Good smoothness than the sponge confectionery for freezing of Example 9 3 points: Freezing of Example 9 Same as sponge confectionery, but slightly less smooth, but at no problem level 2 points: Less smooth than cryosponge confectionery of Example 9 and slightly crispy 1 point: Freezing of Example 9 There is no smoothness at all compared to sponge confectionery, very crisp and very bad

<Comprehensive evaluation of frozen sponge sweets>
A comprehensive evaluation was made based on the evaluation results of hardness, lack of stickiness, crispness, juiciness, mouthfeel, and smoothness when eaten in a frozen state when preparing sponge confectionery for freezing. The evaluation criteria at that time are as follows.

A: Hardness, non-stickiness, crispness, juicyness, smoothness and smoothness when eaten in a frozen state all satisfy 4.0 or more and 5.0 or less B: Eat in a frozen state Hardness, lack of stickiness, crispness, juicyness, smoothness, smoothness are all 3.5 or more and 5.0 or less, and at least 3.5 or more and less than 4.0 One: C: Hardness when eaten frozen, no stickiness, crispness, juicyness, smoothness, smoothness, all of 3.0 to 5.0 points, and D: At least one of 3.0 or more and less than 3.5 D: Hardness, no stickiness, crispness, juicyness, smoothness and smoothness when eaten in a frozen state are all 2.0 or more. 5.0 or less and at least one of 2.0 or more and less than 3.0 Of E: hardness at the time of the food in a frozen state, lack of Necha with, crisp, juicy, familiar mouth your, in smoothness evaluation of, those less than 2.0 there is at least one

<Sensory evaluation of cream-frozen sponge confectionery>
After storing the cream sponge confectionery prepared in Examples and Comparative Examples at −20 ° C. for 4 weeks, 10 skilled panelists eat it, and the juiciness of the frozen sponge confectionery and the melting of the ice cream mouth The texture was evaluated in terms of balance and smoothness of the ice cream, and the average of the evaluation points was used as the evaluation value of the texture. The evaluation criteria at that time were as follows.

(The balance between juicy sponge confectionery and melting ice cream in the mouth)
5 points: The juiciness of the frozen sponge confectionery and the melting of the ice cream in the mouth are much better than that of the sponge confectionery for the frozen food sandwiched with the cream of Example 24, and the balance is extremely good and very good. 4 points: Example 24 Than the sponge confectionery for freezing with the cream of the present invention, the juiciness of the sponge confectionery for the freezing and the melting of the mouth of the ice cream match, and the balance is good and good. Equivalent, slightly lower in juiciness of frozen sponge confectionery, and a slightly poor balance with melting of ice cream in the mouth, but at a level that does not cause any problem. 2 points: Compared to the frozen sponge confectionery in which the cream of Example 24 is sandwiched, Poor juiciness of frozen sponge confectionery, ice cream melting in mouth Nsu bad one point: cream than frozen for sponge cakes and sand of Example 24, there is no juiciness of refrigeration for sponge confection, is extremely bad balance of the melting in the mouth of the ice cream

(Smoothness of ice cream)
5 points: Very good and very good smoothness of the ice cream compared to the frozen sponge confectionery containing the cream of Example 24. 4 Points: The ice cream is more smooth than the sponge confectionery containing the cream of Example 24. Smoothness is good and good 3 points: Equivalent to the sponge confectionery for freezing with the cream of Example 24, and the smoothness of the ice cream is slightly inferior 2 points: Compared to the sponge confectionery for freezing with the cream of Example 24 Ice cream is inferior and poor in smoothness 1 point: Compared to the sponge confectionery for freezing in which the cream of Example 24 was sandwiched, the smoothness of the ice cream was not felt and was very poor.

<Raw materials used in Examples and Comparative Examples>
1) Mitsubishi Chemical Foods Corporation "Sugar Ester S-1670 (HLB16)"
2) "Violet" manufactured by Nisshin Flour Milling Co., Ltd.
3) Mitsubishi Corporation Foodtech Co., Ltd. "Resis"
4) Saneigen FFI Co., Ltd. “Bistop W”
5) "Palm Olein" manufactured by Kaneka Corporation
6) Kaneka Corporation “palm oil”
7) "Rapeseed oil" manufactured by Kaneka Corporation
8) "Emulgy MS" manufactured by RIKEN Vitamin Co., Ltd.
9) "Poem O-80V" manufactured by Riken Vitamin Co., Ltd.
10) "Yelkin TS" manufactured by ADM
11) "OPTICAKE FRESH 50BG: 51.6 units (U)" manufactured by Novozymes A / S
12) "Skim milk powder" manufactured by Meiji Co., Ltd.
13) "Camellia" manufactured by Nisshin Flour Milling Co., Ltd.
14) "Granulated sugar" manufactured by Toyo Seito Co., Ltd.
15) Kewpie Tamago Co., Ltd. “Liquid whole egg (sterilized)”
16) Oikoku Foods Industry Co., Ltd. "Aikoku Baking Powder (Red Can)"
17) “Purified salt (water 0.1%)” manufactured by Salt Business Center
18) Mitsubishi Chemical Foods Co., Ltd. "Sugar Ester S-970 (HLB9)"
19) Showa Sangyo Co., Ltd. "C-Bran"
20) "Gelatin 21" manufactured by Nitta Gelatin Co., Ltd.

(Production Example 1) Preparation of transesterified fat A A mixture of 75 parts by weight of palm oil (manufactured by Kaneka Corporation) and 25 parts by weight of palm kernel oil (manufactured by Kaneka Corporation) was mixed at 90 ± 2 ° C under vacuum. Dehydration was performed. Sodium methylate (manufactured by Tosoh Corporation): 0.3 parts by weight was added, random ester exchange reaction was performed at 90 ± 2 ° C. under a nitrogen stream for 30 minutes, water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added, the mixture was stirred under reduced pressure, and after 20 minutes, the whole was filtered to obtain transesterified fat A.

(Production Example 2) Preparation of transesterified fat B Palm separated hard oil (iodine value 32.5, manufactured by Kaneka Corporation): 50 parts by weight, palm kernel separated soft oil (iodine value 24.5, manufactured by Kaneka Corporation) : 30 parts by weight and 20 parts by weight of hardened palm oil (iodine value: 10, manufactured by Kaneka Corporation) were mixed and dehydrated under vacuum at 90 ± 2 ° C. Sodium methylate (manufactured by Tosoh Corporation): 0.3 parts by weight was added, a random transesterification reaction was performed at 90 ± 2 ° C. for 30 minutes under a nitrogen stream, water was added, and the reaction was stopped, followed by washing with water. Next, 3.0 parts by weight of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added, the mixture was stirred under reduced pressure, and after 20 minutes, the whole was filtered to obtain a transesterified fat / oil B.

(Production Example 3) Preparation of transesterified fractionated oil and fat C. Deacidified palm stearin (Iodine value: 35, manufactured by Kaneka Corporation): 100 parts by weight was heated to 90 ± 2 ° C. under a reduced pressure of 500 Pa to obtain sodium methylate ( Tosoh Corporation): 0.2 parts by weight, stirred for 30 minutes, subjected to random transesterification, washed with water, and then dried at 90 ± 2 ° C. under reduced pressure of 500 Pa at a temperature of 90 ± 2 ° C .: 2 parts by weight. A portion was added to decolorize. The oil after decolorization was heated to 70 ± 2 ° C. to completely dissolve, and crystallized for 24 hours while stirring at 46 ± 2 ° C. After crystallization, a liquid part was obtained by filter press at 3.0 MPa. The obtained liquid portion was deodorized at 240 ± 2 ° C. and 200 Pa for 1 hour to obtain a transesterified fractionated oil C having an iodine value of 43.

(Production Example 4) Production of dough improving agent for sponge confectionery for freezing In accordance with the formulation in Table 1, sugar ester: 3.3 parts by weight, flour: 61.2 parts by weight, maltitol: 35.0 parts by weight, welan gum: 0 Then, 0.5 parts by weight were mixed to obtain a fabric improver.

(Example 1) Production of oil / fat composition not containing aqueous phase An oil / fat composition was produced according to the formulation shown in Table 2. That is, 34.2 parts by weight of transesterified fat A, 10.8 parts by weight of transesterified fat B, 12 parts by weight of palm olein, 3 parts by weight of palm oil, and 39.75 parts by weight of rapeseed oil were mixed. After heating to 70 ± 2 ° C., 0.05 parts by weight of glycerin fatty acid ester and 0.2 parts by weight of sorbitan fatty acid ester are mixed, adjusted to 60 ± 2 ° C. while stirring and mixing, and then scraped. The mixture was cooled and kneaded with a tubular cooling kneader to obtain an oil / fat composition containing no aqueous phase. Table 2 shows the SFCs of the fats and oils in the resulting fat and oil composition containing no aqueous phase at -10 ° C and 20 ° C.

(Example 2, Comparative Examples 1 and 2) Preparation of fat composition without aqueous phase According to the formulation in Table 2, the total amount of fats and oils was the same, and transesterified fat A, transesterified fat B, palm olein, palm oil. An oil / fat composition containing no aqueous phase was obtained in the same manner as in Example 1 except that the content ratio of rapeseed oil was changed. Table 2 shows the SFCs of the fats and oils in the resulting fat and oil composition containing no aqueous phase at -10 ° C and 20 ° C.

(Example 3) Production of water-in-oil type emulsified oil / fat composition According to the formulation in Table 2, a water-in-oil type emulsified oil / fat composition was produced. That is, after transesterified oil / fat C: 51.5 parts by weight and rapeseed oil: 33.4 parts by weight were adjusted to 70 ± 2 ° C., lecithin: 0.015 parts by weight was dissolved, and further, glucose-resistant α-amylase (Novozymes) was dissolved. A / S “OPTICAKE FRESH 50BG”, enzymatic activity: 51.6 units (U)): 0.05 parts by weight (2.6 units (U) per 100 g of oil and fat composition) and an oil phase portion And Also, 0.7 parts by weight of skim milk powder and 14.335 parts by weight of water were mixed, adjusted to a temperature of 65 ± 2 ° C. and completely dissolved to obtain an aqueous phase. While stirring the oil phase, the water phase was charged therein to prepare a water-in-oil emulsion. This emulsion was adjusted to a temperature of 60 ± 2 ° C., stirred and mixed with a propeller mixer, and then cooled and kneaded with a scraping-type tubular cooling kneader as usual, to obtain a water-in-oil type emulsified fat / oil composition. I got Table 2 shows the SFC of the fats and oils in the obtained water-in-oil type emulsified fat and oil composition at -10 ° C and 20 ° C.

(Example 4) Preparation of sponge confectionery for freezing According to the formulation in Table 3, 131.6 parts by weight of granulated sugar, 0.7 parts by weight of salt, and 131.6 parts by weight of flour through a sieve (starch derived from flour) 100 parts by weight), 5.3 parts by weight of baking powder and 3.3 parts by weight of sugar ester were put into a ball, and the mixture was placed in a vertical mixer (HOBART CANADA “Hobart Mixer Model N-50”) with a wire whipper or After mixing by adding a beater, 164.5 parts by weight of whole eggs and 32.9 parts by weight of water, which had been temperature-controlled at 20 ° C., were further added and mixed until powder fluff disappeared. Then, the oil and fat composition dissolved in a water bath was charged and mixed to obtain a sponge confectionery for freezing. The obtained dough was uniformly poured into a Madeleine mold, baked for 13 minutes in a fixed kiln preheated to 195 ° C on the upper heat and 150 ° C on the lower heat, and then stored at -20 ° C for 1 week to obtain a sponge confectionery for freezing. . Table 3 shows the evaluation of hardness, no stickiness, crispness, juicyness, smoothness and smoothness when the obtained frozen sponge confectionery was eaten in a frozen state.

(Example 5, Comparative Examples 3 and 4) Preparation of sponge confectionery for freezing According to the composition of Table 3, an oil / fat composition containing no aqueous phase (Example 1) was replaced with another oil / fat composition containing no aqueous phase (Example) 2. Each sponge confectionery for freezing was obtained in the same manner as in Example 4, except that Comparative Examples 1 and 2 were changed. Table 3 shows the evaluation of hardness, no stickiness, crispness, juicyness, smoothness and smoothness when the obtained frozen sponge confectionery was eaten in a frozen state.

  As is clear from Table 3, a sponge for freezing using an oil-and-fat composition (Example 1) having a water phase containing 64.6% of SFC at −10 ° C. and 11.1% of SFC at 20 ° C. Sponge for freezing using a confectionery (Example 4) and an oil / fat composition (Example 2) containing 55.4% of SFC at −10 ° C. and 6.1% of SFC at 20 ° C. Each of the confectionery (Example 5) had good hardness, no stickiness, crispness, juicyness, smoothness, and smoothness when eaten in a frozen state.

  On the other hand, a sponge confectionery for freezing (Comparative Example 3) using an oil / fat composition containing 76.7% of SFC at −10 ° C. and 17.6% of SFC at 20 ° C. containing no water phase (Comparative Example 1). Was hard when eaten in a frozen state. In addition, a sponge confectionery for freezing (Comparative Example 4) using an oil or fat composition (Comparative Example 2) containing 39.8% of SFC at −10 ° C. and 2.1% of SFC at 20 ° C. Had a bad smoothness when he was nervous.

(Example 6, Comparative Examples 5 and 6) Production of sponge confectionery for freezing In the same manner as in Example 5, except that the blending amount of the oil / fat composition containing no aqueous phase (Example 2) was changed according to the blending in Table 4. The sponge confectionery for each frozen was obtained. Table 4 shows the evaluation of the hardness, the absence of stickiness, the crispness, the juiciness, the ease of eating, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is clear from Table 4, the content of the fat and oil is 183.8 parts by weight based on 100 parts by weight of the flour-derived starch in the frozen sponge confectionery dough (Example 5) and 294.9 parts by weight. Of the frozen sponge confectionery (Example 6) were all good in hardness, no stickiness, crispness, juicyness, smoothness, and smoothness when eaten in a frozen state. In particular, the frozen sponge confectionery of Example 5 did not feel sticky and was very preferable.

  On the other hand, the sponge confectionery for freezing which has a content of 69.8 parts by weight of fat and oil based on 100 parts by weight of flour-derived starch in the sponge confectionery dough for freezing (Comparative Example 5) has no juiciness and is smooth and smooth. It was inferior. Furthermore, the sponge confectionery for freezing (Comparative Example 6), which contained 329.2 parts by weight of fats and oils with respect to 100 parts by weight of flour-derived starch in the sponge confectionery dough for freezing (Comparative Example 6), was poor in crispness and felt greasy. .

(Example 7, Comparative Examples 7 and 8) Production of sponge confectionery for freezing In the same manner as in Example 5 except that the blending amount of the emulsifier (“Sugar ester S-1670: HLB16”) was changed according to the blending in Table 5. The sponge confectionery for each frozen was obtained. Table 5 shows the evaluation of the obtained frozen sponge confectionery when it was eaten in a frozen state, in terms of hardness, lack of stickiness, crispness, juiciness, smoothness, and smoothness.

  As is clear from Table 5, the content of the emulsifier having an HLB of 11 or more in the frozen sponge confectionery dough is 3.3 parts by weight based on 100 parts by weight of starch derived from flour (Example 5). 5.0 parts by weight of the sponge confectionery for freezing (Example 7) are all good in hardness, non-stickiness, crispness, juicyness, smoothness, smoothness when eaten in a frozen state. Met. In particular, the sponge confectionery for freezing of Example 5 had good crispness and juiciness.

  On the other hand, the sponge confectionery for freezing in which no emulsifier was added to the sponge confectionery dough for freezing (Comparative Example 7) lacked crispness and smoothness. In addition, the sponge confectionery for freezing containing 13 parts by weight of the emulsifier having an HLB of 11 or more in the sponge confectionery dough (Comparative Example 8) was poor in crispness, and the bitterness of the emulsifier was also felt.

(Comparative Example 9) Production of sponge confectionery for freezing In accordance with the formulation in Table 5, the emulsifier of HLB16 ("Sugar ester S-1670") was changed to the emulsifier of HLB9 ("Sugar ester S-970"). In the same manner as in No. 5, a sponge confectionery for freezing was obtained. Table 5 shows the evaluation of the obtained frozen sponge confectionery when it was eaten in a frozen state, in terms of hardness, lack of stickiness, crispness, juiciness, smoothness, and smoothness.

  As is clear from Table 5, the sponge confectionery for freezing prepared by changing the HLB of the emulsifier to 9 (Comparative Example 9) lacked crispness and smoothness.

(Examples 8 and 9, Comparative Examples 10 and 11) Production of sponge confectionery for freezing In accordance with the composition in Table 6, except for changing the blending amount of sugar ("granulated sugar"), each freezing was performed in the same manner as in Example 5. Sponge confectionery was obtained. Table 6 shows the evaluation of the hardness, the absence of stickiness, the crispness, the juiciness, the smoothness, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is apparent from Table 6, the sponge confectionery for freezing has a sugar content in the range of 80 to 200 parts by weight based on 100 parts by weight of flour-derived starch in the sponge confectionery dough for freezing (Examples 5, 8, and 9). All had good hardness, no stickiness, crispness, juicyness, smoothness and smoothness when eaten in a frozen state. On the other hand, the freezing sponge confectionery having a sugar content of 29.9 parts by weight based on 100 parts by weight of the flour-derived starch in the freezing sponge confectionery dough (Comparative Example 10) lacked juicyness and mouthfeel. . Also, the sponge confectionery for freezing (Comparative Example 11), in which the content of sugar in the sponge confectionery dough for flour was 219.5 parts by weight based on 100 parts by weight of flour-derived starch, had a strong sweetness and poor fire extinguishing. Flirting was felt.

(Examples 10 and 11, Comparative Examples 12 and 13) Production of sponge confectionery for freezing Each sponge confectionery for freezing was obtained in the same manner as in Example 5, except that the amount of whole eggs was changed according to the composition in Table 7. Was. Table 7 shows the evaluation of hardness, no stickiness, crispness, juicyness, smoothness, and smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is clear from Table 7, the content (dry weight) of whole egg with respect to 100 parts by weight of flour-derived starch in the frozen sponge confectionery dough is in the range of 30 to 60 parts by weight. , 10 and 11) all showed good hardness, no stickiness, crispness, juicyness, smoothness and smoothness when eaten in a frozen state. On the other hand, the sponge confectionery for freezing (Comparative Example 12) having a total egg content (dry weight) of 24.0 parts by weight based on 100 parts by weight of flour-derived starch in the sponge confectionery dough for refrigeration (Comparative Example 12) was crisp and crisp. It was missing. In addition, the sponge confectionery for freezing (Comparative Example 13), in which the content (dry weight) of whole eggs was 72.0 parts by weight based on 100 parts by weight of starch derived from flour in the sponge confectionery dough for freezing, (Comparative Example 13) was smooth and smooth. Was bad.

(Examples 12 and 13, Comparative Example 14) Preparation of sponge confectionery for freezing Each sponge confectionery for freezing was obtained in the same manner as in Example 5, except that the amount of added water was changed according to the formulation in Table 8. Table 8 shows the evaluation of the obtained frozen sponge confectionery in the frozen state when it was eaten in a frozen state, without stickiness, crispness, juicyness, smoothness, and smoothness.

  As is clear from Table 8, the sponge confectionery for freezing in which the moisture in the sponge confectionery dough for the freezing is in the range of 20 to 35% by weight (Examples 5, 12, and 13) was obtained when all were eaten in a frozen state. Hardness, lack of stickiness, crispness, juiciness, smoothness and smoothness were good. On the other hand, the sponge confectionery for freezing containing 38.1% by weight of water in the sponge confectionery dough for freezing (Comparative Example 14) had extremely high hardness when frozen and had poor smoothness.

(Example 14, Comparative Example 15) Preparation of sponge confectionery for freezing In accordance with the formulation in Table 9, the amount of starch added was the same, and the same procedure was followed as in Example 5 except that the type of starch-derived flour was changed. Sponge confectionery was obtained. Table 9 shows evaluations of the hardness, the absence of stickiness, the crispness, the juicyness, the ease of eating, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is clear from Table 9, the sponge confectionery for freezing having a gluten content of 1.7% by weight or less in the sponge confectionery dough for freezing (Examples 5 and 14) were both solid when eaten in a frozen state. No spiciness, crispness, juiciness, smoothness, smoothness, and good sponge confectionery of Example 14 having a gluten content of 0.9% by weight are all evaluated items. Was a very favorable result. On the other hand, the sponge confectionery for freezing with a gluten content of 1.8% by weight in the sponge confectionery material for freezing (Comparative Example 15) had poor crispness and smoothness.

(Example 15) Production of sponge confectionery for freezing A sponge confectionery for freezing was obtained in the same manner as in Example 5, except that sugar-resistant α-amylase was blended in accordance with the formulation in Table 10. Table 10 shows the evaluation of the hardness, the absence of stickiness, the crispness, the juiciness, the ease of eating, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is clear from Table 10, the sponge confectionery for freezing obtained by blending sugar-resistant α-amylase (Example 15) has a firmness, no stickiness, crispness and juiciness when eaten in a frozen state. All of them were good in terms of smoothness, smoothness and smoothness.

(Example 16) Preparation of sponge confectionery for freezing In accordance with the composition in Table 10, the same amount of total sugar was used, except that the amount of granulated sugar was reduced and the reduced amount was changed to sugar alcohol. To obtain a frozen sponge confection. Table 10 shows the evaluation of the hardness, the absence of stickiness, the crispness, the juiciness, the ease of eating, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is clear from Table 10, the sponge confectionery for freezing obtained by reducing the amount of granulated sugar and changing the reduced amount to sugar alcohol (Example 16) has a firmness and a stickiness when eaten in a frozen state. Noneness, crispness, juicyness, smoothness, smoothness were good, especially smoothness was very good.

(Example 17) Preparation of sponge confectionery for freezing According to the composition of Table 10, except that a thickener (welan gum) was added, a sponge confectionery for freezing was obtained. Table 10 shows the evaluation of the hardness, the absence of stickiness, the crispness, the juiciness, the ease of eating, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is clear from Table 10, the sponge confectionery for freezing obtained by blending the thickener (Example 17) has a firmness, no stickiness, crispness, juicyness, and mouth when eaten in a frozen state. It was good and smooth, and the hardness was particularly soft and good.

(Example 18) Preparation of sponge confectionery for freezing In accordance with the formulation in Table 10, the oil / fat composition containing no aqueous phase of Example 2 was replaced with the oil-in-water type oil / fat composition containing sugar-resistant α-amylase of Example 3. Except that the sponge confectionery for frozen was obtained in the same manner as in Example 5. Table 10 shows the evaluation of the hardness, the absence of stickiness, the crispness, the juiciness, the ease of eating, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is evident from Table 10, the sponge confectionery for freezing obtained by changing to the oil-in-water type oil-and-fat composition containing sugar-resistant α-amylase (Example 18) has a firmness when eaten in a frozen state, She had good stickiness, crispness, juicyness, smoothness, and smoothness, and she had particularly good crispness.

(Example 19) Production of sponge confectionery for freezing In accordance with the formulation in Table 10, except that the total amount of emulsifier and thickener, and a part of sugar and starch were added as a dough improving agent (Production Example 4), Similarly, a sponge confectionery for freezing was obtained. Table 10 shows the evaluation of the hardness, the absence of stickiness, the crispness, the juiciness, the ease of eating, and the smoothness when the obtained sponge confectionery for freezing was eaten in a frozen state.

  As is clear from Table 10, the sponge confectionery for freezing obtained by adding a part of the raw materials as a dough improving agent (Example 18) has the hardness, no stickiness, and crispness when eaten in a frozen state. Good, juicy, mouthfeel, smooth.

(Example 20) Frozen composite confectionery in which ice cream was sandwiched in a sponge confectionery for freezing According to the composition of Table 11, between two two sponge confectionery products for freezing in Example 4, an ice cream having a specific gravity of 0.6 g / ml was frozen. 0.91 times the total weight of the two sponge confectionery desserts was obtained to obtain a frozen composite confectionery in which ice cream was sanded on a frozen sponge confectionery. The ice cream was produced using an ice cream mix (“Natural Plain” manufactured by Yamada Dairy Co., Ltd.) as a raw material and using an ice cream machine (“TGM-1000N” manufactured by Tage). Table 11 shows the balance between the juiciness of the sponge confectionery for freezing and the melting of the ice cream in the mouth, and the smoothness of the ice cream of the obtained frozen composite confectionery.

(Examples 21 and 22, Comparative Example 16) Frozen compound confectionery in which ice cream was sanded on a frozen sponge confectionery. According to the composition of Table 11, the frozen sponge confectionery of Example 4 was replaced with another frozen sponge confectionery (Examples 5 and 2). 6, Comparative Example 5) A frozen composite confectionery was prepared in the same manner as in Example 20, except that ice cream was sandwiched in each of the frozen sponge confections. Table 11 shows the balance between the juiciness of the sponge confectionery for freezing and the melting of the ice cream in the mouth, and the smoothness of the ice cream of the obtained frozen composite confectionery.

  As is clear from Table 11, the frozen composite confections sandwiched with the sponge confectionery for freezing of Examples 4 to 6 (Examples 20 to 22) were all the same as those of the frozen sponge confectionery for frozen frozen confectionery. Both the balance and the smoothness of the ice cream were as good as ever. On the other hand, the frozen composite confectionery sandwiched with the sponge confectionery for freezing of Comparative Example 5 (Comparative Example 16) lacks the juicyness of the sponge confectionery for freezing and has a poor mouth feel. The balance between juicy and melting ice cream mouth was bad.

(Examples 23 and 24) Frozen composite confectionery in which ice cream was sandwiched in frozen sponge confectionery In the same manner as in Example 21 except that the weight of the cream sandwiched in the frozen sponge confectionery was changed in accordance with the formulation in Table 11, A frozen composite confection in which each ice cream was sanded on a sponge confection for freezing was obtained. Table 11 shows the balance between the juiciness of the sponge confectionery for freezing and the melting of the ice cream in the mouth, and the smoothness of the ice cream of the obtained frozen composite confectionery.

  As is clear from Table 11, the frozen composite confections having the weight ratio of cream to the frozen sponge confectionery of 0.46 (Example 23) and 1.37 (Example 24) were both sponge confectionery frozen frozen confectionery. The balance between juiciness and melting of the ice cream mouth and the smoothness of the ice cream were good.

(Example 25) Frozen composite confectionery in which ice cream was sandwiched in a sponge confectionery for freezing In the same manner as in Example 21 except that a thickener was added to the cream sandwiched in the sponge confectionery for freezing according to the composition in Table 11, A frozen composite confection in which each ice cream was sanded on a sponge confection for freezing was obtained. Table 11 shows the balance between the juiciness of the sponge confectionery for freezing and the melting of the ice cream in the mouth, and the smoothness of the ice cream of the obtained frozen composite confectionery. The thickener was heated and dissolved in 10 times the amount of water, and then cooled to room temperature, and added to the ice cream mix.

  As is clear from Table 11, the frozen composite confectionery (Example 25) in which the cream containing the thickener was added to the frozen sponge confectionery was sandwiched between the frozen composite confectionery and the frozen sponge confectionery. In addition, the smoothness of the ice cream was good, and the smoothness of the ice cream was particularly outstanding.

Claims (13)

  An emulsifier having an SFC at −10 ° C. of 20 to 75%, an SFC at 20 ° C. of 3 to 20%, 150 to 300 parts by weight, and an HLB of 11 or more based on 100 parts by weight of starch derived from flour in the whole dough. Contains 0.2 to 6.0 parts by weight (dry weight), 80 to 200 parts by weight of monosaccharide and / or disaccharide (dry weight), 30 to 60 parts by weight of whole egg (dry weight), and contains water in the whole dough. Is 20 to 35% by weight and gluten is 1.7% by weight or less. The dough for a sponge confectionery for freezing according to claim 1, which contains 0.2 to 24 units (U) of sugar-resistant α-amylase per 100 g of starch derived from flour. The dough for a sponge confectionery for freezing according to claim 1 or 2, comprising 30 to 100 parts by weight of a sugar alcohol based on 100 parts by weight of starch derived from flour. The dough for a sponge confectionery for freezing according to any one of claims 1 to 3, which comprises 0.075 to 1.5 parts by weight of a thickener based on 100 parts by weight of starch derived from flour. A sponge confectionery for frozen food to be eaten in a frozen state, wherein the dough for frozen sponge confectionery according to any one of claims 1 to 4 is heated and cooked.
An emulsifier having 10 to 30% by weight of starch derived from flour, 20 to 75% of SFC at -10 ° C, 3 to 20% of SFC at 20 ° C, 15 to 45% by weight of oil and fat, and HLB of 11 or more in the whole sponge confectionery. 0.2-2.0% by weight (dry weight), mono- and / or disaccharide 10-32% by weight (dry weight), whole egg 3.5-10% by weight (dry weight), moisture 10-31% by weight %, Gluten 1.9% by weight or less. In the whole emulsified oil / fat composition, SFC at −10 ° C. is 20 to 75%, SFC at 20 ° C. is 3 to 20%, fat is 70 to 90% by weight, water is 0.1 to 15% by weight, and HLB is 11%. A water-in-oil emulsified fat / oil composition for sponge confectionery, which is 0.7 to 4.0% by weight (dry weight) of the above emulsifier. The water-in-oil type emulsified fat / oil composition for sponge confectionery for refrigeration according to claim 6, which contains 0.7 to 18 units (U) of sugar-resistant α-amylase per 100 g of the emulsified fat / oil composition. 90 to 100% by weight of fats and oils in which the SFC at -10 ° C is 20 to 75% and the SFC at 20 ° C is 3 to 20%, and 0.9 to 4.5% by weight of an emulsifier having an HLB of 11 or more in the whole fat and oil composition. An oil / fat composition for sponge confectionery for freezing, containing (dry weight) and no aqueous phase. The oil / fat composition for sponge confectionery for freezing which does not contain an aqueous phase according to claim 8, which contains 0.5 to 20 units (U) of sugar-resistant α-amylase per 100 g of the oil / fat composition. A frozen composite confection using the frozen sponge confection according to claim 5. The frozen composite confection according to claim 10, further comprising a cream. The frozen composite confectionery according to claim 11, wherein the specific gravity of the cream is 0.35 to 1, and the cream / frozen sponge confectionery (weight ratio) is 0.3 to 5. The frozen composite confectionery according to claim 11 or 12, wherein the cream contains 0.3 to 1.0% by weight of a thickener.