JP2022011567A - Baked confectionary dough and baked confectionary - Google Patents

Abstract

To provide baked confectionary which shows little baking shrinkage and resists chronological change in food texture.SOLUTION: There is provided baked confectionary dough combined with 45-85 pts.mass of an oil-and-fat composition, 15-55 pts.mass of sugar, and 5-25 pts.mass of eggs relative to 100 pts.mass of flour combined with baked confectionary dough, and the hardness of the baked confectionary dough at 20°C when measured under the conditions of measuring speed of 1 mm/sec using a rheometer (plunger: diameter 30 mm, height 8 mm) is 30-180 N. Oil-and-fat composition: an oil-and-fat composition which is margarine, fat spread, or shortening, and the oil-and-fat contained therein satisfies the conditions (a)-(e) below. (a) The content of X3 is 20-50 mass%. (b) X3/X3 of C40-54 is 0.7 or more. (c) The content of X2U is 5-35 mass%. (d) The content of XU2 is 5-30 mass%. (e) The content of U3 is 10-40 mass%.SELECTED DRAWING: None

Description

The present invention relates to baked confectionery and dough for baked confectionery used in the production of the baked confectionery.

Baked confectionery such as cookies and biscuits are popular confectionery products. Among baked confectioneries, tart is a baked confectionery that has a dish-like shape and is characterized by being crunchy in the mouth when eaten. Usually, a dish-shaped tart is filled with ingredients such as fruits. Tart filled with ingredients is called tart confectionery or quiche. Tart confectionery and quiche are one of the most popular products in recent years. As a method for producing a tart, for example, Patent Documents 1 and 2 and the like are known.

Tart is usually produced by stretching a prepared tart dough, pouring it into a tart mold, and then baking it. The method of baking the tart dough is divided into a method of baking only the tart dough and a method of filling the tart dough with the ingredients and baking the tart dough and the ingredients together. The method of baking only the tart dough is also called empty baking.

Burning shrinkage may occur in tarts manufactured by baking. Tart shrinkage means that the height of the sides of the baked tart is lower than the height of the tart mold used. When shrinkage occurs, the amount of food that goes into the tart is reduced. Therefore, it is necessary that the tart produced by baking in the air is less likely to shrink.

In addition, baked goods such as cookies and biscuits have a pleasant texture when eaten. Therefore, the texture of baked confectionery is an important point for consumers to purchase baked confectionery. Of the baked goods, tarts are often filled with ingredients such as fruits and cream. However, the tart filled with ingredients has a problem that the texture changes with time. Therefore, there is a demand for tarts that have little change in texture over time even when the ingredients are packed.

From the above background, there has been a demand for a means for suppressing shrinkage of baked confectionery such as tarts and a means for suppressing changes in texture over time.

Japanese Unexamined Patent Publication No. 2016-165234 Japanese Unexamined Patent Publication No. 2014-187964

An object of the present invention is to provide a baked confectionery having a small baking shrinkage and a small change in texture over time.

The present inventors have conducted diligent research to solve the above problems. As a result, it was found that this problem can be solved by setting the hardness of the baked confectionery dough at 20 ° C to a specific range. This has led to the completion of the present invention.

That is, in the first invention of the present invention, the following oil and fat composition is 45 to 85 parts by mass, sugar is 15 to 55 parts by mass, and eggs are 5 parts with respect to 100 parts by mass of flour blended in the dough for baked confectionery. A baked confectionery dough containing up to 25 parts by mass, and measured at a measurement speed of 1 mm / sec with a leometer (plunger: diameter 30 mm, height 8 mm) of the baked confectionery dough at 20 ° C. It is a dough for baked confectionery having a hardness of 30 to 180 N.
Oil / fat composition: A fat / oil composition which is margarine, fat spread or shortening and in which the oil / fat contained satisfies the following conditions (a) to (e).
(A) Contains 20 to 50% by mass of X3.
(B) X3 / X3 of C40 to 54 is 0.7 or more.
(C) Contains 5 to 35% by mass of X2U.
(D) Contains 5 to 30% by mass of XU2.
(E) Contains 10 to 40% by mass of U3.
Under the above conditions (a) to (e), X3, X2U, XU2, and U3 of X, U, X3, and C40 to 54 indicate the following, respectively.
X: Saturated fatty acid with 8 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms X3: Triglyceride C40 to 54 with 3 molecules of X bound to X3: The total number of carbon atoms of the constituent fatty acid residues is 40 to 54. A certain X3
X2U: 2 molecules of X, 1 molecule of U, triglyceride XU2: 1 molecule of X, 2 molecules of U, triglyceride U3: 3 molecules of U, triglyceride Has a hardness of more than 55 N and 180 N or less at 20 ° C. when measured with a leometer (plunger: diameter 30 mm, height 8 mm) of the dough for baked confectionery at a measurement speed of 1 mm / sec. The baked confectionery dough according to the first invention, wherein the fat and oil composition is produced by using palm-based fats and oils, random transesterified fats and oils of laurin-based fats and oils and palm-based fats and oils, and fats and oils liquid at 20 ° C.
A third aspect of the present invention is the baked confectionery dough according to the first invention or the second invention, wherein the baked confectionery dough is a tart dough.
The fourth invention of the present invention is a baked confectionery obtained by baking the dough for baked confectionery according to any one of the first to third inventions of the present invention.
The fifth invention of the present invention is the baked confectionery according to the fourth invention in which the baked confectionery is a tart.
The sixth invention of the present invention is a complex food product in which the baked confectionery and the foodstuff according to the fourth invention or the fifth invention are combined.
The seventh invention of the present invention is the complex food according to the sixth invention in which the complex food is a tart food.

According to the present invention, it is possible to provide a baked confectionery having a small baking shrinkage and a small change in texture over time.

The baked confectionery dough according to the embodiment of the present invention has 45 to 85 parts by mass of an oil / fat composition, 15 to 55 parts by mass of sugar, and eggs with respect to 100 parts by mass of grain flour blended in the baked confectionery dough. Is a baked confectionery dough containing 5 to 25 parts by mass, and is measured with a leometer (plunger: diameter 30 mm, height 8 mm) of the baked confectionery dough under the condition of a measuring speed of 1 mm / sec. The hardness at 20 ° C. is 30 N or more.

In the present invention, the dough for baked confectionery is a dough before baking for producing a baked confectionery obtained by mixing raw materials such as flour, oil and fat composition, sugar, eggs, and salt. Further, in the present invention, the grain flour is a grain obtained by grinding the grain into a powder. Specific examples of the flour are wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, and the like.

The dough for baked confectionery according to the embodiment of the present invention contains flour. The flour blended in the baked confectionery dough according to the embodiment of the present invention is preferably wheat flour. The flour to be blended in the dough for baked confectionery according to the embodiment of the present invention preferably contains wheat flour in an amount of 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass. do.

The dough for baked confectionery according to the embodiment of the present invention contains an oil / fat composition, and more preferably the oil / fat composition is kneaded into the dough.
In the baked confectionery dough according to the embodiment of the present invention, 45 to 85 parts by mass of the oil and fat composition is blended, preferably 50 to 80 parts by mass, with respect to 100 parts by mass of the flour blended in the baked confectionery dough. , More preferably 55 to 75 parts by mass, and even more preferably 50 to 70 parts by mass.

The oil and fat composition used in the production of the dough for baked confectionery according to the embodiment of the present invention is preferably margarine or fat spread.
Further, the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention is preferably a plastic fat and oil composition. In the present invention, the plastic oil / fat composition is an oil / fat composition having plasticity.
Further, the oil / fat composition used for producing the dough for baked confectionery according to the embodiment of the present invention is preferably an oil / fat composition for kneading. In the present invention, the fat and oil composition for kneading is the fat and oil to be kneaded into the dough for baked confectionery.

In the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, the fat and oil contained in the fat and oil preferably contains X3 in an amount of preferably 20 to 50% by mass, more preferably 23 to 48% by mass, and further. It preferably contains 25 to 45% by mass. In the present invention, X3 is a triglyceride (XXX) to which three molecules of X are bound. Further, in the present invention, X is a saturated fatty acid having 8 to 18 carbon atoms. Further, triglyceride is triacylglycerol in which three molecules of fatty acid are bound to glycerol.
Further, the fat and oil contained in the fat and oil composition in the present invention is the total fat and oil content including all the fats and oils contained. Therefore, the fats and oils contained in the fats and oils composition include fats and oils (milk fats) contained in raw materials containing fats and oils such as butter, in addition to the fats and oils to be blended. For example, when the oil / fat composition contains oil / fat a, oil / fat b, and butter, the oil / fat contained in the oil / fat composition is a mixed oil of oil / fat a, oil / fat b, and milk fat contained in butter.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention has a ratio of the X3 content of C40 to 54 to the X3 content in the fat and oil contained (X3 / X3 of C40 to 54). It is preferably 0.7 or more, more preferably 0.8 or more, and further preferably 0.85 to 0.95. In the present invention, X3 of C40 to 54 is X3 having a total carbon number of 40 to 54 of the constituent fatty acid residues.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention has a ratio of the X3 content of C40 to 46 to the X3 content in the fat and oil contained (X3 / X3 of C40 to 46). It is preferably 0.3 to 0.65, more preferably 0.35 to 0.6, and even more preferably 0.4 to 0.57. In the present invention, X3 of C40 to 46 is X3 having a total carbon number of 40 to 46 of the constituent fatty acid residues.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains X3 of C32 to 38 in an amount of preferably 10% by mass or less, more preferably 8% by mass or less. , More preferably 1 to 7% by mass. In the present invention, X3 of C32 to 38 is X3 having a total carbon number of 32 to 38 of the constituent fatty acid residues.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains X3 of C40 to 46 in an amount of preferably 3 to 30% by mass, more preferably 5 to 28% by mass. It is contained, more preferably 7 to 25% by mass.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains X3 of C48 to 54 in an amount of preferably 3 to 25% by mass, more preferably 5 to 23% by mass. It is contained, more preferably 7 to 20% by mass. In the present invention, X3 of C48 to 54 is X3 having a total carbon number of 48 to 54 of the constituent fatty acid residues.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains X3 of C40 to 54 in an amount of preferably 15 to 45% by mass, more preferably 17 to 43% by mass. It is contained, more preferably 20 to 40% by mass.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains X2U in an amount of preferably 5 to 35% by mass, more preferably 7 to 33% by mass, and further. It is preferably contained in an amount of 8 to 30% by mass. In the present invention, X2U is a triglyceride (XUX + XXU + UXX) in which two molecules of X and one molecule of U are bound. Further, in the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

In the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, the fat and oil contained in the fat and oil preferably contains XU2 in an amount of preferably 5 to 30% by mass, more preferably 7 to 28% by mass, and further. It is preferably contained in an amount of 10 to 25% by mass. In the present invention, XU2 is a triglyceride (UXU + UUX + XUU) in which one molecule of X and two molecules of U are bound.

In the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, the fat and oil contained in the fat and oil preferably contains U3 in an amount of preferably 10 to 40% by mass, more preferably 12 to 37% by mass, and further. It is preferably contained in an amount of 15 to 33% by mass. In the present invention, U3 is a triglyceride (UUU) to which three U molecules are bound.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains saturated fatty acid having 10 or less carbon atoms as a constituent fatty acid, preferably 7% by mass or less, more preferably 5. It is contained in an amount of 3% by mass or less, more preferably 3% by mass or less. Hereinafter, a saturated fatty acid having 10 or less carbon atoms may be described as saturated with C10 or less.

In the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, the fat and oil contained therein preferably contains 2 to 25% by mass of a saturated fatty acid having 12 to 14 carbon atoms as a constituent fatty acid, more preferably. Contains 3 to 23% by mass, more preferably 5 to 20% by mass. Hereinafter, the saturated fatty acid having 12 to 14 carbon atoms may be described as C12 to 14 saturated.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention preferably contains saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid, preferably 30 to 50% by mass, more preferably. Contains 32 to 48% by mass, more preferably 35 to 45% by mass. Hereinafter, the saturated fatty acid having 16 to 18 carbon atoms may be described as C16 to 18 saturated.

In the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, the fat and oil contained in the fat and oil preferably contains U as a constituent fatty acid in an amount of preferably 30 to 60% by mass, more preferably 33 to 58% by mass. However, it is more preferably contained in an amount of 35 to 55% by mass.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains, preferably 7% by mass or less, a fatty acid having 20 or more carbon atoms as a constituent fatty acid, and more preferably 5% by mass. % Or less, more preferably 3% by mass or less. Hereinafter, fatty acids having 20 or more carbon atoms may be referred to as fatty acids having 20 or more carbon atoms.

In the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, the fat and oil contained in the fat and oil preferably contains trans fatty acid in an amount of 5% by mass or less, more preferably 3% by mass or less as a constituent fatty acid. , More preferably, it contains 2% by mass or less.

As the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, any edible fat and oil may be used as long as the above conditions are satisfied. Examples of the oil and fat used for producing the oil and fat composition include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, coconut oil, shea butter, monkey fat and palm oil. Various vegetable and animal fats and oils such as palm kernel oil, coconut oil, beef fat, pork fat, milk fat, fish oil, whale oil, and one or more treatments selected from hydrogenation, fractionation and ester exchange were applied to them. Examples include processed oils and fats. As the fats and oils used for producing the fats and oils composition, one kind or a combination of two or more kinds of the above edible fats and oils can be used.

For the production of the fat composition, preferably palm-based fats and oils, random transesterified fats and oils of laurin-based fats and oils and palm-based fats and oils (hereinafter, random transesterified fats and oils of laurin-based fats and palms and palm-based fats and oils are random transesterified fats and oils). A), liquid fats and oils at 20 ° C. (hereinafter, liquid fats and oils at 20 ° C. are referred to as liquid oils), milk-based fats and oils, more preferably palm-based fats and oils, random transesterified fats and oils A, Use liquid oil.

The oil and fat composition used for producing the dough for baked confectionery according to the embodiment of the present invention preferably contains 15 to 60% by mass of palm-based oil and fat and 10 to 60% by mass of random transesterified oil and fat A in the contained oil and fat. %, Liquid oil 10 to 50% by mass, more preferably palm-based fat and oil 18 to 55% by mass, random transesterified fat A 15 to 58% by mass, liquid oil 13 to 45% by mass, and further. It is preferable that 20 to 50% by mass of palm-based oil, 20 to 55% by mass of random transesterified oil A, and 17 to 37% by mass of liquid oil are blended.

In the present invention, the palm-based fat and oil is a processed fat and oil of palm oil such as palm oil and palm fractionated oil. Further, in the present invention, the processed fats and oils of palm fractionated oils such as transesterified oils of palm fractionated oils are also palm-based fats and oils. Specific examples of palm-based fats and oils include palm oil, palm olein, transesterified fats and oils of palm olein, palm stearin, palm super olein, palm mid-melting point (palm midfraction (PMF)), soft palm, hard stearin and the like. In the present embodiment, one kind or two or more kinds selected from these can be mixed and used.
The palm-based fat and oil used for producing the fat and oil composition is preferably transesterification of palm oil, palm olein having an iodine value of 50 to 60, palm super olein having an iodine value of 55 to 70, and palm olein having an iodine value of 50 to 60. It is oil and fat.

The random transesterified oil / fat A used in the production of the oil / fat composition has an iodine value of 50 or less, preferably 40 or less, and more preferably 30 or less.
In the present invention, the lauric-based fat and oil is a fat and oil in which lauric acid is 30% by mass or more among the fatty acids constituting the fat and oil. Specific examples of lauric oils and fats are coconut oil, palm kernel oil, fractionated oils thereof, transesterified oils and fats, hydrogenated oils and the like. In the embodiment of the present invention, one kind or two or more kinds selected from these can be used.

The laurin-based oil used for producing the random transesterified oil A is preferably an extremely hydrogenated palm kernel oil or an extremely hydrogenated palm kernel olein. The palm-based fats and oils used in the production of the random transesterified fats and oils A are preferably palm stea with an iodine value of 25 to 40, a middle melting point of palm having an iodine value of 40 to 50, and an extremely hydrogenated palm oil.

In the random transesterified fat / oil A, the mixing ratio (laurin-based fat / fat: palm-based fat / fat) of the raw material fat / fat to be transesterified is preferably a mass ratio of 35:65 to 65:35. , More preferably, the mass ratio is 40:60 to 60:40, and even more preferably, the mass ratio is 45:55 to 55:45.
The method of transesterification at the time of producing the random transesterification fat A is not particularly limited and can be carried out by a conventionally known method.
When producing the random transesterified fat A, hydrogenation can be performed if necessary. The method of hydrogenation is not particularly limited and can be carried out by a conventionally known method.

Specific examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, red flower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil and processed fats and oils of these fats and oils (ester exchange oil, fractionated oil, etc.). Hardened oil (hydrogenated oil), etc.). In the present embodiment, one kind or two or more kinds selected from these can be mixed and used.
The liquid oil used for producing the oil and fat composition is preferably soybean oil or rapeseed oil.

In the present invention, the milk-based fat and oil is a processed fat and oil of milk fat such as milk fat and milk fat fractionated oil. Specific examples of milk-based fats and oils are milk fat, milk fat-separated olein, and the like. In the present embodiment, one kind or two or more kinds selected from these can be mixed and used.

The fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention preferably contains 75 to 99% by mass, more preferably 80 to 98% by mass, and further preferably 85 to 85% by mass. Contains 97% by mass.

The fatty acid content of each fat and oil can be measured by a gas chromatography method according to AOCS Ce1f-96.
The triglyceride content of fats and oils can be measured by a gas chromatography method according to AOCS Ce5-86 and JAOCS, vol70, 11, 1111-1114 (1993).
The iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)". ..

The oil / fat composition used for producing the dough for baked confectionery according to the embodiment of the present invention contains water in an amount of preferably 20% by mass or less, more preferably 15% by mass or less, and further preferably 1 to 12% by mass. %contains.
The water content of the oil / fat composition is the total water content of all the water contained in the oil / fat composition. Therefore, the water content of the oil / fat composition includes not only the water to be blended but also the water content contained in the water-containing raw material such as butter. For example, when 10% by mass of water and 10% by mass of butter having a water content of 16% by mass are added to the fat and oil composition, the water content of the fat and oil composition becomes 11.6% by mass.
Further, the water content of the oil / fat composition can be measured by a conventional method (dry weight loss method or the like).

In the fat and oil composition used for producing the dough for baked confectionery according to the embodiment of the present invention, in addition to the fat and oil, a raw material usually used for producing the fat and oil for baked confectionery can be blended. Specifically, dairy products such as water, butter, whole-fat milk powder, defatted milk powder and milky protein, sugars such as sugar, lactose and liquid sugar, sweeteners such as stevia and aspartame, emulsifiers and thickening stabilizers. Salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and red koji pigment, antioxidants such as tocopherol, tea extract (catechin etc.) and rutin. , Plant proteins such as wheat protein and soybean protein, whole eggs, egg yolks, egg whites, eggs such as processed egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, Food materials or food additives such as cacao mass, cocoa powder, grains, beans, vegetables, meats and seafood can be added to the oil and fat composition.

The oil and fat composition used for producing the dough for baked confectionery according to the embodiment of the present invention can be produced under conventionally known production conditions and methods of margarine, fat spread or shortening.

The dough for baked confectionery according to the embodiment of the present invention contains sugar.
The baked confectionery dough according to the embodiment of the present invention contains 15 to 55 parts by mass of sugar, preferably 20 to 50 parts by mass, with respect to 100 parts by mass of the flour blended in the baked confectionery dough. More preferably, it is blended in an amount of 23 to 48 parts by mass, and even more preferably, it is blended in an amount of 25 to 45 parts by mass. In the present invention, the sugar is a carbohydrate obtained by removing dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced water candy, etc.), starches, oligosaccharides, dextrins, and the like. Further, in the present invention, the saccharides are monosaccharides and disaccharides (glucose, fructose, galactose, sugar (white sugar, granulated sugar, powdered sugar, sucrose), lactose, malt sugar, etc.).
The sugar contained in the baked confectionery dough according to the embodiment of the present invention is preferably sugar, and more preferably sugar.

The dough for baked confectionery according to the embodiment of the present invention contains eggs.
The baked confectionery dough according to the embodiment of the present invention contains 5 to 25 parts by mass of eggs, preferably 7 to 23 parts by mass, with respect to 100 parts by mass of flour to be blended in the baked confectionery dough. Even more preferably, it is blended in an amount of 9 to 21 parts by mass, and even more preferably 10 to 20 parts by mass.
In the present invention, the egg is a whole egg, yolk or egg white.
The eggs blended in the baked confectionery dough according to the embodiment of the present invention are preferably whole eggs, and more preferably liquid whole eggs.

The baked confectionery dough according to the embodiment of the present invention contains water in an amount of preferably 13.5% by mass or less, more preferably 3.0 to 13.5% by mass, and further preferably 5.0 to 13. Contains 2% by mass.
The moisture content of the baked confectionery dough is the total moisture content of all the moisture contained in the baked confectionery dough. Therefore, the water content of the baked confectionery dough includes not only the water to be blended but also the water content contained in the water-containing raw material such as margarine. For example, when 5% by mass of water and 30% by mass of margarine having a water content of 5% by mass are added to the baked confectionery dough, the water content of the baked confectionery dough becomes 6.5% by mass.
Further, the water content of the baked confectionery dough can be measured by a conventional method (dry weight loss method or the like).

The baked confectionery dough according to the embodiment of the present invention is preferably a tart dough, a cookie dough, and more preferably a tart dough. The tart dough may be either a cookie dough or a pie dough known as a general tart dough, but is preferably a cookie dough.
In the present invention, the tart dough is a dough before baking for producing a tart obtained by mixing raw materials such as flour, oil and fat composition, sugar, eggs, and salt. Further, in the present invention, the cookie dough is a dough before baking for producing a cookie obtained by mixing raw materials such as flour, oil and fat composition, sugar, eggs, and salt.

The baked confectionery dough according to the embodiment of the present invention can contain a normal amount of raw materials usually blended in the baked confectionery dough as raw materials other than the fat composition, water, flour, sugar and eggs. .. Specific examples of the raw materials blended in the dough for baked confectionery are salt, powdered nuts such as almond powder, cocoa and the like.

The baked confectionery dough according to the embodiment of the present invention has a hardness at 20 ° C. of 30 to 180 N, preferably more than 30 to 55 N or 55 N and 180 N or less, and more preferably more than 33 to 55 N or 55 N. It is 150 N or less, more preferably 35 to 55 N or more than 55 N and 140 N or less, and most preferably 36 to 55 N or more than 55 N and 130 N or less. When the hardness of the baked confectionery dough according to the embodiment of the present invention at 20 ° C. is within the above range, a baked confectionery having a small shrinkage and a small change in texture with time can be obtained.

The hardness of the baked confectionery dough according to the embodiment of the present invention is measured with a leometer. Further, as the leometer used for measuring the hardness of the baked confectionery dough according to the embodiment of the present invention, a plunger having a diameter of 30 mm and a height of 8 mm is used. Further, the plunger of the leometer used for measuring the hardness of the baked confectionery dough according to the embodiment of the present invention has a columnar shape. Further, the measuring speed of the leometer when measuring the hardness of the baked confectionery dough according to the embodiment of the present invention is 1 mm / sec. Further, in order to measure the hardness of the baked confectionery dough according to the embodiment of the present invention with a leometer, the baked confectionery dough is filled in a cylindrical stainless steel container having a diameter of 40 mm and a height of 15 mm without any gaps, and the upper surface is covered. Use a ground sample. Further, the hardness of the baked confectionery dough according to the embodiment of the present invention in the leometer is the maximum load when deformed by 50% (when the plunger penetrates 7.5 mm).

The baked confectionery dough according to the embodiment of the present invention can have a hardness at 20 ° C. within the above range by adjusting the blending amount of the oil and fat composition in the dough and the water content in the dough.

The method for producing the baked confectionery dough according to the embodiment of the present invention is not particularly limited, and known manufacturing conditions and manufacturing methods for the baked confectionery dough can be applied.

When the dough for baked confectionery according to the embodiment of the present invention is a dough for tart, for example, it is produced by adding sugar to a stirred oil and fat composition, stirring the dough, and then adding eggs and flour in this order and mixing them. be able to. The prepared tart dough is divided into a certain amount, filled in a mold (tart mold, etc.), and then pressed into a mold that is one size smaller than the mold. If necessary, the tart dough that has been squeezed into the mold can be pierced with a fork or the like on the bottom surface.

The baked confectionery according to the embodiment of the present invention can be obtained by baking the baked confectionery dough according to the embodiment of the present invention.

Specific examples of the baked confectionery according to the embodiment of the present invention are biscuits, cookies, crackers, kanpans, pretzels, cut breads, wafers, sables, cat tongues, macaroons, tart and the like. The baked confectionery according to the embodiment of the present invention is preferably a tart, a cookie, and more preferably a tart. In the present invention, the tart is a dish-shaped baking made by pouring a dough (pre-baking dough) prepared from flour, oil and fat composition, sugar, eggs, etc. into a mold (tart mold) and baking it. It's about food.

The method for baking the baked confectionery dough according to the embodiment of the present invention (the method for producing the baked confectionery according to the embodiment of the present invention) is not particularly limited, and is the same as the conventionally known baking method for baked confectionery dough. It can be baked by the method of. Specific examples of the baking method include oven heating, direct baking, high-frequency heating (microwave oven heating), and the like.
The baking method of the baked confectionery dough according to the embodiment of the present invention is preferably oven heating. In the oven heating, the heating temperature is preferably 160 to 180 ° C., and the heating time is preferably 20 to 40 minutes.

When the baked confectionery according to the embodiment of the present invention is a tart, the baking of the tart dough is performed by baking only the tart dough that has been molded into the mold, or by filling the tart dough that has been molded into the mold with the ingredients. It can be divided into a method of baking the dough and the ingredients together, and the tart dough may be baked by either method. When baking only the tart dough that has been baked into the mold, it is also possible to put a weight on it and bake it. In the baking of the tart dough, it is preferable to bake only the tart dough that has been molded into the mold, and more preferably only the tart dough that has been baked into the mold without placing weights. Hereinafter, the method of baking only the tart dough that has been squeezed into the mold is also referred to as empty baking. Further, in the case of the method of filling the tart dough into a mold and baking the tart dough and the ingredients together, the tart food can be obtained after baking.

The baked confectionery according to the embodiment of the present invention has a small shrinkage and a small change in texture over time.

The complex food according to the embodiment of the present invention can be obtained by combining the baked confectionery according to the embodiment of the present invention and the food material.

The complex food of the embodiment of the present invention is preferably a tart food. In the present invention, the tart food is a tart filled with foodstuffs. Specific examples of tart foods are tart confectionery, quiche and the like.

In the complex food of the embodiment of the present invention, the method of combining the baked confectionery and the foodstuff of the embodiment of the present invention can combine the baked confectionery and the foodstuff by a conventionally known method. Specifically, the complex food according to the embodiment of the present invention can be produced by filling baked confectionery with foodstuffs. When the complex food is a tart food, it can also be produced by filling the tart dough into a mold with the ingredients and baking the tart dough and the ingredients together, as described above.

The foodstuff used for producing the complex food according to the embodiment of the present invention is not particularly limited, and the foodstuff usually used for producing the complex food such as tart food can be used. Specific examples of the ingredients used in the production of the complex food according to the embodiment of the present invention include fruits, jams, cheeses, custard creams, chocolates, cheese cakes, creams, whipped creams, butter creams, various apareils, and creme damands. , Creme frangipane, ganash, mousse, nuts, vegetables, eggs, meat, ham, bacon and the like.
The food material used for producing the complex food according to the embodiment of the present invention preferably has a water content of 50% by mass or less, more preferably 47% by mass or less.

In the complex food of the embodiment of the present invention, the change in texture of the baked confectionery portion with time is small. Usually, the texture of the baked confectionery portion changes more with time in the complex food that combines the baked confectionery and the ingredients than in the baked confectionery alone. However, when the baked confectionery according to the embodiment of the present invention is used for the complex food according to the embodiment of the present invention, it is possible to suppress the change in texture of the baked confectionery portion over time. In addition, the higher the water content of the foodstuff used in the production of the complex food, the greater the change in the texture of the baked confectionery portion over time. However, when the baked confectionery according to the embodiment of the present invention is used for the complex food according to the embodiment of the present invention, even if the water content of the combined foodstuff is 47% by mass, the change in texture of the baked confectionery portion with time is suppressed. Can be done.

Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
The fatty acid content of each fat and oil was measured by a gas chromatography method according to AOCS Ce1f-96.
The triglyceride content of fats and oils was measured by gas chromatography according to AOCS Ce5-86 and JAOCS, vol70, 11, 1111-1114 (1993).
The iodine value of fats and oils was measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)".

[Fat and oil used in the production of fat and oil composition for tart]
Oils and fats 1 Raw material oils and fats: Palm-based oils and fats 41.1% by mass (palm oil 23.7% by mass, iodine value 56 palm olein random ester exchange oils and fats 17.4% by mass), random ester exchange oils and fats A 36.2% by mass. (19.7% by mass of random ester exchanged fat A1 having an iodine value of 23, 16.5% by mass of random ester exchanged fat A2 having an iodine value of less than 1), 22.7% by mass of liquid oil (22.7% by mass of soybean oil) Mixed oil.
Oils and fats 2 Raw materials: Palm oils and fats 45.0% by mass (palm oil 45.0% by mass), random transesterified oils and fats A 25.0% by mass (random transesterified oils and fats with an iodine value of less than 1 25.0% by mass) , Liquid oil 30.0% by mass (soybean oil 30.0% by mass) mixed oil.
Oils and fats 3 Raw materials: Palm oils and fats: 55.0% by mass (palm oil 20.0% by mass, iodine value 45, palm medium melting point 26.2% by mass, iodine value 32, palm steer 8.8% by mass), random Ester exchange oil A 10.0% by mass (random ester exchange oil A2 with iodine value less than 1 10.0% by mass), liquid oil 20.0% by mass (soybean oil 20.0% by mass), laurin oil 15.0 A mixed oil of% by mass (15.0% by mass of extremely hardened palm oil).
Oils and fats 4 Raw material oils and fats: Palm-based oils and fats 35.0% by mass (random transesterified oils and fats of palm olein having an iodine value of 56 35.0% by mass), random transesterified oils and fats A 15.0% by mass (random esters with an iodine value of less than 1) A mixed oil of transesterified oil (A2 15.0% by mass) and liquid oil 50.0% by mass (soybean oil 50.0% by mass).
Oils and fats 5 Raw oils and fats: Palm-based oils and fats 65.0% by mass (random transesterified oils and fats with an iodine value of 56, 25.0% by mass, palm superolein with an iodine value of 60, 40% by mass), random transesterified oils and fats A 10. A mixed oil of 0% by mass (random transesterified oil / fat A2 10.0% by mass with an iodine value of less than 1) and 25.0% by mass of liquid oil (25.0% by mass of rapeseed oil).
Oils and fats 6 Raw material oils and fats: Palm-based oils and fats 33.0% by mass (palm superolein 33% by mass with an iodine value of 60), random ester exchanged oils and fats A 35.0% by mass (random ester exchanged oils and fats with an iodine value of less than 1 2 35.0) A mixed oil of 32.0% by mass of liquid oil (32.0% by mass of soybean oil).
Oils and fats 7 Raw materials: Palm oils and fats 25.0% by mass (palm oil 10.0% by mass, iodine value 56 palm olein random ester exchange oils and fats 15.0% by mass), random ester exchange oils and fats A 50.0% by mass (Random ester exchange oil / fat A1 with iodine value 23 25.0% by mass, random ester exchange oil / fat A2 5.0% by mass with iodine value less than 1), liquid oil 25.0% by mass (soybean oil 25.0% by mass) Mixed oil.
Random ester exchange fats and oils with an iodine value of 23 A1: Random ester exchange fats and oils of a mixed oil of 50 parts by mass of extremely hydrogenated palm kernel oil, 15 parts by mass of palm stea with an iodine value of 32, and 35 parts by mass of a medium melting point of palm with an iodine value of 45. ..
Random transesterified oil with an iodine value of less than 1 A2: Random transesterified oil mixed with 50 parts by mass of extremely hydrogenated oil of palm kernel olein and 50 parts by mass of extremely hydrogenated oil of palm steer.

[Manufacturing of oil and fat composition 1]
An oil phase was prepared by melting and mixing oil 1 (93.68 parts by mass), an emulsifier (0.57 parts by mass), a fragrance (0.45 parts by mass), and a coloring agent (0.00135 parts by mass). Next, an aqueous phase was prepared by mixing water (5 parts by mass) and salt (0.3 parts by mass), and the prepared oil phase 94.70135 parts by mass and 5.3 parts by mass of the aqueous phase were mixed. Preliminary emulsification was performed. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 1 (water-in-oil emulsion (margarine), oil / fat content 93.7% by mass, water content 5.0% by mass). Got

[Manufacturing of oil and fat composition 2]
Melt oil 2 (94.36 parts by mass), emulsifier (0.4 parts by mass), fragrance (0.04 parts by mass), colorant (0.001 parts by mass), and antioxidant (0.025 parts by mass). An oil phase was prepared by mixing. Next, an aqueous phase was prepared by mixing water (5.0 parts by mass) and salt (0.2 parts by mass), and the prepared oil phase 94.8286 parts by mass and the aqueous phase 5.2 parts by mass were added. Preliminary emulsification was performed by mixing. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 2 (water-in-oil emulsion (margarine), oil / fat content 94.3% by mass, water content 5.0% by mass). Got

[Manufacturing of oil and fat composition 3]
Melt oil 2 (83.36 parts by mass), emulsifier (0.4 parts by mass), fragrance (0.04 parts by mass), colorant (0.001 parts by mass), and antioxidant (0.025 parts by mass). An oil phase was prepared by mixing. Next, an aqueous phase was prepared by mixing water (16.0 parts by mass) and salt (0.2 parts by mass), and the prepared oil phase 83.826 parts by mass and an aqueous phase 16.2 parts by mass were combined. Preliminary emulsification was performed by mixing. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 3 (water-in-oil emulsion (margarine), oil / fat content 83.3% by mass, water content 16.0% by mass). Got

[Manufacturing of oil and fat composition 4]
An oil phase was prepared by melting and mixing oil and fat 3 (82.58 parts by mass), an emulsifier (0.9 parts by mass), a fragrance (0.02 parts by mass), and a coloring agent (0.001 parts by mass). Next, an aqueous phase was prepared by mixing water (16.0 parts by mass), salt (0.2 parts by mass), and defatted milk powder (0.3 parts by mass), and the prepared oil phase was 83.501 parts by mass. And 16.5 parts by mass of the aqueous phase were mixed and pre-emulsified. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 4 (water-in-oil emulsion (margarine), oil / fat content 82.6% by mass, water content 16.0% by mass). Got

[Manufacturing of oil and fat composition 5]
Melt oil 4 (94.34 parts by mass), emulsifier (0.4 parts by mass), fragrance (0.04 parts by mass), colorant (0.001 parts by mass), and antioxidant (0.025 parts by mass). An oil phase was prepared by mixing. Next, an aqueous phase was prepared by mixing water (5.0 parts by mass) and salt (0.2 parts by mass), and the prepared oil phase 94.806 parts by mass and an aqueous phase 5.2 parts by mass were added. Preliminary emulsification was performed by mixing. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 5 (water-in-oil emulsion (margarine), oil / fat content 94.3% by mass, water content 5.0% by mass). Got

[Manufacturing of oil and fat composition 6]
An oil phase was prepared by melting fat 5 (93.2 parts by mass). Next, an aqueous phase was prepared and prepared by mixing water (5 parts by mass), salt (0.4 parts by mass), enzyme-treated egg yolk (1 part by mass), and flavor material (0.4 parts by mass). Preliminary emulsification was performed by mixing 93.2 parts by mass of the oil phase and 6.8 parts by mass of the aqueous phase. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 6 (water-in-oil emulsion (margarine), oil / fat content 93.2% by mass, water content 5.0% by mass). Got

[Manufacturing of oil and fat composition 7]
Melt oil 6 (93.9 parts by mass), emulsifier (0.57 parts by mass), fragrance (0.007 parts by mass), colorant (0.00135 parts by mass), and antioxidant (0.025 parts by mass). An oil phase was prepared by mixing. Next, an aqueous phase was prepared by mixing water (5.02 parts by mass) and salt (0.5 parts by mass), and the prepared oil phase 94.50335 parts by mass and the aqueous phase 5.52 parts by mass were added. Preliminary emulsification was performed by mixing. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 7 (water-in-oil emulsion (margarine), oil / fat content 93.9% by mass, water content 5.0% by mass). Got

[Manufacturing of oil and fat composition 8]
An oil phase was prepared by melting and mixing 7 (88.8 parts by mass), an emulsifier (0.57 parts by mass), a fragrance (0.37 parts by mass), and a coloring agent (0.00135 parts by mass). Next, an aqueous phase was prepared by mixing water (10 parts by mass), salt (0.2 parts by mass), and a fragrance (0.1 parts by mass), and the prepared oil phase 89.74135 parts by mass and the water phase were prepared. Preliminary emulsification was performed by mixing with 10.3 parts by mass. By quenching and plasticizing the obtained preliminary emulsion using an onlator, the oil / fat composition 8 (water-in-oil emulsion (margarine), oil / fat content 88.8% by mass, water content 10.0% by mass). Got

Table 1 shows the triglyceride content and the fatty acid content of the fats and oils contained in each fat and oil composition. The unit of content is mass% (there is no unit of mass ratio).

[Manufacturing and evaluation of tarts]
Using the oil and fat compositions 1 to 8, the dough for tart (cookie dough) was produced according to the procedure of 1) to 6) below by the formulation shown in Tables 4 to 6 (note that the dough for tart in Tables 4 to 6). The flour to be blended contains 100% by mass of wheat flour). The hardness of the produced tart dough at 20 ° C. was measured by the following measuring method. The moisture content of the tart dough is shown in Tables 4 to 6.
Using the produced tart dough, a tart was produced according to the procedure of 7) below. The shrinkage of the obtained tart was evaluated according to the following method. The results are shown in Tables 4-6.

[Tart manufacturing procedure]
1) Mix fats and oils.
2) Add white sugar and mix.
3) Add whole eggs with salt dissolved and mix.
4) Add the cake flour and mix.
5) Divide the prepared dough into 30 g and tart type (upper diameter 73 mm, lower diameter 62 mm,
Fill to a height of 24 mm).
6) By pressing a pressing die (upper diameter 67 mm, lower diameter 56 mm, height 21 mm) against the tart mold filled with the dough, the dough is squeezed into the tart mold.
7) Bake for 24 minutes in an oven with a top heat of 180 ° C and a bottom heat of 160 ° C.

<Measuring method of hardness of tart dough>
Using a reometer (CREEP METER RE2-3305B, manufactured by Yamaden Co., Ltd.), the hardness of the tart dough was measured according to the following procedures 1) to 3). A cylindrical plunger (made of resin) having a diameter of 30 mm and a height of 8 mm was used for the measurement with the leometer. The hardness of the leometer was the maximum load when the plunger was deformed by 50% (when the plunger penetrated 7.5 mm).
1) Fill a cylindrical stainless steel container with a diameter of 40 mm and a height of 15 mm with tart dough without gaps, and scrape the upper surface.
2) Adjust the temperature of the stainless steel container filled with the tart dough overnight in a constant temperature bath set at 20 ° C.
3) Quickly take out the stainless steel container filled with the temperature-controlled tart dough, and use a leometer to check the hardness of the tart dough filled in the stainless steel container at a measurement speed of 1 mm / sec. taking measurement.

<Evaluation method of shrinkage of tart>
The height of the side surface of the tart (the average value of 5 tart pieces) about 24 hours after firing was measured, and the shrinkage ratio was calculated by the following formula to evaluate the shrinkage of the tart. When the shrinkage ratio is 20% or less, the shrinkage is considered to be small. The results are shown in Tables 4-6.
Reduction rate = (height of used tart mold-height of side surface of tart after firing) ÷ used tart
Mold height x 100

[Manufacturing and evaluation of tart confectionery]
A tart confectionery was produced by filling a tart produced using the oil and fat compositions 1 to 8 with cheesecake (water content: 47% by mass). The texture of the obtained tart confectionery was evaluated according to the following method. The results are shown in Tables 4-6.

<Evaluation method of texture of tart confectionery>
The texture of the tart portion of the tart confectionery was evaluated by eating the tart confectionery immediately after production and the tart confectionery stored at 4 ° C. for 2 days by a panel of 5 specialists. When three or more specialized panels evaluated it as having a crispy texture, it was judged to have a crispy texture. The specialized panel that evaluates the texture of tart confectionery is regularly trained in sensory evaluation such as the texture of food, and there is little individual difference in the sensory evaluation result such as the texture of food.

The tart produced using the tart dough of Examples 1 to 5 had a small shrinkage. In addition, the tart confectionery produced using the tart dough of Examples 1 to 5 maintains a crispy texture even after storage at 4 ° C. for 2 days, and the texture changes with time. It was small.
On the other hand, the tart produced by using the tart doughs of Comparative Examples 1 to 4 and 6 had a large shrinkage. In addition, the tart confectionery produced using the tart doughs of Comparative Examples 4 to 6 lost its crispy texture after storage at 4 ° C for 2 days, and the texture changed significantly over time. rice field.

That is, in the first invention of the present invention, the following oil and fat composition is 45 to 85 parts by mass, sugar is 15 to 55 parts by mass, and eggs are 5 parts with respect to 100 parts by mass of flour blended in the dough for baked confectionery. A baked confectionery dough containing up to 25 parts by mass, and measured at a measurement speed of 1 mm / sec with a leometer (plunger: diameter 30 mm, height 8 mm) of the baked confectionery dough at 20 ° C. It is a dough for baked confectionery having a hardness of 30 to 180 N.
Oil composition: margarine, fat spread or shortening .
The second invention of the present invention is the dough for baked confectionery according to the first invention, wherein the fat and oil composition contains the fat and oil satisfying the following conditions (a) to (e).
(A) Contains 20 to 50% by mass of X3.
(B) X3 / X3 of C40 to 54 is 0.7 or more.
(C) Contains 5 to 35% by mass of X2U.
(D) Contains 5 to 30% by mass of XU2.
(E) Contains 10 to 40% by mass of U3.
Under the above conditions (a) to (e), X3, X2U, XU2, and U3 of X, U, X3, and C40 to 54 indicate the following, respectively.
X: Saturated fatty acid with 8 to 18 carbon atoms
U: Unsaturated fatty acid with 18 carbon atoms
X3: Triglyceride to which three molecules of X are bound
X3 of C40-54: X3 having a total carbon number of 40 to 54 of the constituent fatty acid residues
X2U: Triglyceride with 2 molecules of X and 1 molecule of U
XU2: A triglyceride in which one molecule of X and two molecules of U are bound.
U3: Triglyceride to which three U molecules are bound
In the third aspect of the present invention, the hardness at 20 ° C. is 55 N when measured under the condition of a measuring speed of 1 mm / sec with a leometer (plunger: diameter 30 mm, height 8 mm) of the baked confectionery dough. The first invention or the second invention is produced by using a palm-based fat or oil, a random transesterified fat or oil of a laurin-based fat or oil and a palm-based fat or oil, and a fat or oil liquid at 20 ° C. It is a baked confectionery dough according to the invention of.
In the fourth aspect of the present invention, the fat and oil composition is a fat and oil composition for kneading, and any one of the first to third inventions in which the fat and oil composition for kneading is kneaded. The dough for baked confectionery according to the invention.
A fifth aspect of the present invention is the baked confectionery dough according to any one of the first to fourth inventions, wherein the baked confectionery dough contains 13.5% by mass or less of water. ..
A sixth aspect of the present invention is the baked confectionery dough according to any one of the first to fifth inventions , wherein the baked confectionery dough is a tart dough.
The seventh invention of the present invention is a baked confectionery obtained by baking the dough for baked confectionery according to any one of the first to sixth inventions .
The eighth invention of the present invention is the baked confectionery according to the seventh invention in which the baked confectionery is a tart.
The ninth invention of the present invention is a complex food product in which the baked confectionery and the foodstuff according to the seventh invention or the eighth invention are combined.
The tenth invention of the present invention is the complex food according to the ninth invention in which the complex food is a tart food.

That is, in the first invention of the present invention, the following fat and oil composition for kneading is 45 to 85 parts by mass, sugar is 15 to 55 parts by mass, and eggs are 100 parts by mass of flour blended in the dough for baked confectionery. It is a dough for baked confectionery in which 5 to 25 parts by mass of the same kind is blended and the following oil and fat composition for kneading is kneaded, and it is a dough for baked confectionery (plunger: diameter 30 mm, height 8 mm). It is a dough for baked confectionery whose hardness at 20 ° C. when measured under the condition of a measuring speed of 1 mm / sec exceeds 55 N and is 180 N or less .
Fats and oils composition: Palm-based fats and oils, random transesterified fats and oils of lauric-based fats and oils and palm-based fats and oils, margarine, fat spreads or shortenings manufactured using liquid fats and oils at 20 ° C. An oil / fat composition satisfying the conditions (a) to (e) .
(A) Contains 20 to 50% by mass of X3.
(B) X3 / X3 of C40 to 54 is 0.7 or more.
(C) Contains 5 to 35% by mass of X2U.
(D) Contains 5 to 30% by mass of XU2.
(E) Contains 10 to 40% by mass of U3.
Under the above conditions (a) to (e), X3, X2U, XU2, and U3 of X, U, X3, and C40 to 54 indicate the following, respectively.
X: Saturated fatty acid with 8 to 18 carbon atoms
U: Unsaturated fatty acid with 18 carbon atoms
X3: Triglyceride to which three molecules of X are bound
X3 of C40-54: X3 having a total carbon number of 40 to 54 of the constituent fatty acid residues
X2U: Triglyceride with 2 molecules of X and 1 molecule of U
XU2: A triglyceride in which one molecule of X and two molecules of U are bound.
U3: Triglyceride to which three U molecules are bound
The second invention of the present invention is the baked confectionery dough according to the first invention, wherein the baked confectionery dough contains 13.5% by mass or less of water.
A third aspect of the present invention is the baked confectionery dough according to the first invention or the second invention , wherein the baked confectionery dough is a tart dough.
The fourth invention of the present invention is a baked confectionery obtained by baking the dough for baked confectionery according to any one of the first invention to the third invention .
The fifth invention of the present invention is the baked confectionery according to the fourth invention in which the baked confectionery is a tart.
The sixth invention of the present invention is a complex food product in which the baked confectionery and the foodstuff according to the fourth invention or the fifth invention are combined.
The seventh invention of the present invention is the complex food according to the sixth invention in which the complex food is a tart food.

Claims (7)

45 to 85 parts by mass of the following oil and fat composition, 15 to 55 parts by mass of sugar, and 5 to 25 parts by mass of eggs are blended with respect to 100 parts by mass of wheat flour blended in the baked confectionery dough. The baking at 20 ° C. is 30 to 180 N when measured with a leometer (plunger: diameter 30 mm, height 8 mm) of the baked confectionery dough under the condition of a measuring speed of 1 mm / sec. Dough for confectionery.
Oil / fat composition: A fat / oil composition which is margarine, fat spread or shortening and in which the oil / fat contained satisfies the following conditions (a) to (e).
(A) Contains 20 to 50% by mass of X3.
(B) X3 / X3 of C40 to 54 is 0.7 or more.
(C) Contains 5 to 35% by mass of X2U.
(D) Contains 5 to 30% by mass of XU2.
(E) Contains 10 to 40% by mass of U3.
Under the above conditions (a) to (e), X3, X2U, XU2, and U3 of X, U, X3, and C40 to 54 indicate the following, respectively.
X: Saturated fatty acid with 8 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms X3: Triglyceride C40 to 54 with 3 molecules of X bonded X3: The total number of carbon atoms of the constituent fatty acid residues is 40 to 54. A certain X3
X2U: 2 molecules of X, 1 molecule of U, triglyceride XU2: 1 molecule of X, 2 molecules of U, triglyceride U3: 3 molecules of U, triglyceride The hardness at 20 ° C. when measured with a leometer (planger: diameter 30 mm, height 8 mm) of the baked confectionery dough at a measurement speed of 1 mm / sec is more than 55 N and 180 N or less, and the fat and oil. The baked confectionery dough according to claim 1, wherein the composition is a palm-based fat or oil, a random transesterified fat or oil of a laurin-based fat or oil and a palm-based fat or oil, and a liquid fat or oil at 20 ° C. The baked confectionery dough according to claim 1 or 2, wherein the baked confectionery dough is a tart dough. A baked confectionery obtained by baking the dough for baked confectionery according to any one of claims 1 to 3. The baked confectionery according to claim 4, wherein the baked confectionery is a tart. A complex food product obtained by combining the baked confectionery according to claim 4 or claim 5 with ingredients. The complex food according to claim 6, wherein the complex food is a tart food.