JP2022152967A - checking inhibitor - Google Patents

Abstract

To provide a checking inhibitor which inhibits the occurrence of checking in baked confectionary, and causes baked confectionary having a good food texture.SOLUTION: A checking inhibitor containing a sugar alcohol composition in which the mass ratio of the total of sugar alcohol having 1 or 2 sugar chain length relative to 1 pt.mass of the content of sugar alcohol having 5 or more sugar chain length is 0.1-4.5.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a checking inhibitor that suppresses the occurrence of checking that occurs in baked confectionery.

Baked confectionery is generally made by molding a dough mainly made of cereal flour such as wheat flour and rice flour, and then baking the dough. Cookies, biscuits, crackers, wafers, and other baked confectionery are usually baked at high temperatures from the viewpoint of imparting a fragrant aroma, and accordingly have a low water content and hard physical properties.

Here, when the moisture content is reduced by baking, the surface and edges of the baked confectionery dough can be easily reduced in moisture content, but depending on the baking conditions, the central portion of the baked confectionery dough may be sufficiently low. should not. It is known that cracks called "checking" occur due to uneven distribution of moisture inside the baked confectionery obtained by baking.

By baking at a high temperature, the moisture value of the surface and edges of the baked confectionery will be low, but if the moisture content is not sufficiently low to the center (so-called poor fire escape), the surface and center of the baked confectionery There is a tendency for the difference in moisture value between the edge and the center of the baked confectionery to become large, and even if there seems to be no problem immediately after baking, it is then baked from the center to the surface of the baked confectionery or the end of the baked confectionery. It is believed by those skilled in the art that the baked confectionery is distorted in the shape of the baked confectionery in the process in which the moisture that has not been completely removed due to the drying process spreads throughout the confectionery, resulting in checking.

Until now, in order to suppress the occurrence of this checking, approaches from the dough formulation side have been studied, such as adjusting the baking conditions such as temperature and time, and adding a specific sweetener to the baked confectionery dough. As a method of suppressing the occurrence of checking due to firing conditions, for example, a method of firing at a low temperature for a long time can be mentioned. In addition, as a method for suppressing checking by adding a specific sweetener to the baked confectionery dough, for example, in Patent Document 1, in the baked confectionery dough, a monosaccharide or disaccharide sugar alcohol is added to 100 parts by weight of flour. A method for preventing cracking of baked confectioneries has been proposed, characterized by containing 6 parts by weight or more of the % weight of glycerin and having a moisture value of less than 10% immediately after baking has been proposed. A method for producing baked confectionery characterized by the above has been proposed.

JP 2019-180359 A JP 2010-104259 A JP-A-11-009176

By baking at a low temperature for a long time, the occurrence of checking can be effectively suppressed, but it is difficult to obtain the crispy texture required for baked confectionery. In addition, it is preferable to calcine in a short time, and it has been difficult to industrially adopt a method of calcining at a low temperature for a long time.

In addition, according to the techniques of Patent Documents 1 to 3, it may not be possible to suppress the occurrence of checking, and it may not be possible to obtain baked confectioneries having a hard bite and a good crispy texture.

By the way, in recent years, as consumers have become more health-conscious, there has been a growing demand for nutrient-enriched foods that are enriched with specific nutrients, even in baked goods. Also called protein cookies, baked confectionery containing a large amount of protein such as soybean protein and milk protein is on the market.

However, proteins are generally known to have high water absorbency. Therefore, when the protein content in the baked confectionery dough is increased, there is a problem that the extensibility of the baked confectionery dough is lowered and the moldability is deteriorated. In addition, the moisture absorbed by the protein is difficult to evaporate, and the heat does not pass through the dough during baking. There was a problem that it was easy to occur. Furthermore, when the protein content in the baked confectionery dough is increased, the protein is more susceptible to thermal denaturation, and the solidification of the dough during baking proceeds more quickly, resulting in poor cooking during baking. There is a problem that checking is likely to occur.

That is, with the conventional method of suppressing the occurrence of checking, it is difficult to obtain a product having a good texture and flavor even if the checking can be suppressed when baked at a low temperature for a long time. Yes, according to the method of containing a specific sweetener such as Patent Documents 1 to 3, it is easy to cause browning, which easily induces phenomena such as burning on the surface of the product and undercooking in the center, sufficiently suppressing checking. it was difficult to

In this way, it is difficult to suppress checking not only in ordinary baked confectionery, but also in baked confectionery containing a large amount of protein, depending on the conventionally known method of adjusting baking conditions and adding a specific sweetener. Met.

Accordingly, the present invention aims at the following (1) and (2).
(1) To obtain a baked confectionery in which the occurrence of checking is suppressed (2) To obtain a baked confectionery having a good texture

As a result of intensive studies by the present inventors to solve the above problems, the occurrence of checking after baking is significantly suppressed by including a sugar alcohol composition having a specific composition in the baked confectionery dough. I found out.

In addition, the inventors have found that baked confectionery produced by containing a sugar alcohol composition having a specific composition has a good texture.

The present invention is based on the above findings, and includes the following contents.
[1] A sugar alcohol in which the mass ratio of the total content of sugar alcohols with a sugar chain length of 1 or 2 to 1 part by mass of the content of sugar alcohols with a sugar chain length of 5 or more is 0.1 to 4.5. A checking inhibitor containing composition.
[2] The checking inhibitor according to [1], wherein the content of sugar alcohols having 5 or more sugars in the sugar composition of the sugar alcohol composition is 15 to 65% by mass.
[3] The checking inhibitor according to [1] or [2], wherein the sugar alcohol composition is reduced starch syrup.
[4] The checking inhibitor according to any one of [1] to [3], wherein the reduced starch syrup contained in the reduced starch syrup satisfies one or more of the following conditions (1) and (2): .
(1) It is a reduced starch syrup with a glass transition temperature of 50 to 180° C. (2) The dextrose equivalent value (DE) of the starch syrup before reduction is 50 or less [5] Further contains an organic acid monoglyceride, Checking suppression according to any one of [1] to [4], wherein the content of the organic acid monoglyceride is 0.03 to 2 parts by mass with respect to 1 part by mass of the solid content of the sugar alcohol composition. agent.
[6] The checking inhibitor according to any one of [1] to [5], wherein the continuous phase is an oil phase.
[7] The checking inhibitor according to any one of [1] to [5], wherein the continuous phase is an aqueous phase.
[8] A baked confectionery dough containing the checking inhibitor according to any one of [1] to [7].
[9] The baked confectionery dough according to [8], which has a protein content of 4 to 20% by mass.
[10] A baked snack obtained by heating the baked snack dough according to [8] or [9].
[11] A composite confectionery produced using the baked confectionery dough according to [8] or [9].
[12] A sugar alcohol in which the mass ratio of the total content of sugar alcohols with a sugar chain length of 1 or 2 to 1 part by mass of the content of sugar alcohols with a sugar chain length of 5 or more is 0.1 to 4.5. A method for inhibiting checking of baked confectionery, characterized by incorporating the composition into the dough of baked confectionery.

According to the present invention, it is possible to suppress the occurrence of checking in baked confectionery. Also, by producing baked confectionery using the checking inhibitor of the present invention, baked confectionery having good texture can be obtained.

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will now be described in detail with reference to its preferred embodiments. The present invention is not limited by the following description, and each component can be changed as appropriate without departing from the gist of the present invention.

[Checking inhibitor]
The checking inhibitor of the present invention is a mass ratio of the total content of sugar alcohols with a sugar chain length of 1 or 2 to 1 part by mass of sugar alcohols with a sugar chain length of 5 or more (hereinafter simply referred to as "sugar Also referred to as "alcohol mass ratio") is characterized by containing a sugar alcohol composition of 0.1 to 4.5.

In the present invention, the "total content of sugar alcohols having a sugar chain length of 1 or 2" is the sum of the content of monosaccharide alcohols and disaccharide alcohols.

The checking suppressing agent of the present invention can suppress the occurrence of checking in the baked confectionery after baking by having the above configuration. Also, a baked confectionery having good texture can be obtained.

<Sugar alcohol composition>
The sugar alcohol composition refers to a composition containing a plurality of types of sugar alcohols with different sugar chain lengths or constituent sugars, and the sugar alcohol composition contained in the checking inhibitor of the present invention is The mass ratio is 0.1-4.5.

When the sugar alcohol mass ratio of the sugar alcohol composition is less than 0.1, the checking of the baked confectionery can be suppressed, but the texture of the baked confectionery obtained using the checking inhibitor becomes hard and crunchy. It becomes a bad texture. Moreover, when the sugar alcohol mass ratio exceeds 4.5, it is not possible to sufficiently suppress the occurrence of checking of the baked confectionery.

From the viewpoint of sufficiently suppressing the occurrence of checking in the obtained baked confectionery and obtaining a baked confectionery with a good texture, in the checking inhibitor of the present invention, the sugar alcohol mass ratio of the sugar alcohol composition is preferably 0.2 or more or 0.25 or more, more preferably 0.4 or more, still more preferably 1.0 or more, even more preferably 1.3 or more, particularly preferably 2.0 or more, 2.2 or more, 2. It is 4 or more or 2.5 or more, and the upper limit thereof is preferably 4.0 or less or 3.8 or less, more preferably 3.5 or less, and still more preferably 3.3 or less. Therefore, in a preferred embodiment, the sugar alcohol mass ratio of the sugar alcohol composition is 0.25-3.8, more preferably 0.4-3.5, and even more preferably 1.0-3. 5, more preferably 1.3 to 3.5, particularly preferably 2.5 to 3.3.

From the viewpoint of further suppressing the occurrence of checking and obtaining a good texture, the content of sugar alcohols having a sugar chain length of 5 or more in the sugar composition of the sugar alcohol composition is preferably 14% by mass or more, more preferably 14.5% by mass or more, more preferably 15% by mass or more or 15.5% by mass or more, and the upper limit is preferably 75% by mass or less, more preferably 65% by mass or less, and still more preferably 50% by mass or less. , Still more preferably 40% by mass or less, particularly preferably 35% by mass or less or 30% by mass or less. Therefore, in a preferred embodiment, the content of sugar alcohols having a sugar chain length of 5 or more in the sugar composition of the sugar alcohol composition is 15 to 65% by mass, more preferably 15 to 50% by mass, even more preferably is 15 to 40% by weight, more preferably 15 to 35% by weight, particularly preferably 15 to 30% by weight.

From the same point of view, the total content of sugar alcohols having a sugar chain length of 1 or 2 in the sugar composition of the sugar alcohol composition is preferably 15% by mass or more, or 17% by mass or more, more preferably 20% by mass or more, or 25% by mass or more, more preferably 30% by mass or more, 35% by mass or more, 36% by mass or more, 38% by mass or more, or 39% by mass or more, particularly preferably 40% by mass or more, 45% by mass or more, 46% by mass or more or 48% by mass or more, the upper limit is preferably 68% by mass or less, more preferably 66% by mass or less, still more preferably 65% by mass or less, even more preferably 64% by mass or less, 62% by mass or less, or 60% by mass or less % by mass or less. Therefore, in a preferred embodiment, the total content of sugar alcohols having a sugar chain length of 1 or 2 in the sugar composition of the sugar alcohol composition is 17 to 65% by mass, more preferably 25 to 65% by mass, More preferably 30 to 60% by mass, even more preferably 39 to 60% by mass, particularly preferably 48 to 60% by mass.

In the checking inhibitor of the present invention, the sugar alcohol composition contains the sugar alcohol having a sugar chain length of 1 or 2 and a sugar chain length within a range that satisfies the above sugar alcohol mass ratio and does not impair the effects of the present invention. In addition to sugar alcohols with a sugar chain length of 5 or more, sugar alcohols with a sugar chain length of 3 or 4, monosaccharides, disaccharides, trisaccharides, oligosaccharides with tetrasaccharides or more, starch, dietary fiber, water, etc. may be contained. . The form of the sugar alcohol composition is not particularly limited. For example, it may be in the form of a solid such as powder or small pieces, or may be in the form of a fluid paste or liquid.

The sugar alcohol composition may be prepared by any method as long as the above sugar alcohol mass ratio is satisfied. For example, there is a method of preparing a sugar alcohol composition by mixing refined sugar alcohols of each sugar chain length so as to satisfy the above sugar alcohol mass ratio. Also, a reduced starch syrup that satisfies the above sugar alcohol mass ratio, or a mixture of two or more reduced starch syrups having different sugar compositions that satisfy the above sugar alcohol mass ratio (hereinafter also referred to as a "reduced starch syrup mixture"). Alternatively, a mixture of a reduced starch syrup and a sugar alcohol having an arbitrary sugar chain length (hereinafter also referred to as a “reduced starch syrup-sugar alcohol mixture”) may be used so as to satisfy the above sugar alcohol mass ratio. Hereinafter, the reduced starch syrup, the reduced starch syrup mixture, and the reduced starch syrup-sugar alcohol mixture may be collectively referred to as "reduced starch syrup".

From the viewpoint of more preferably suppressing the occurrence of checking and from the viewpoint of obtaining baked confectionery having a good texture, it is preferable to use a reduced starch syrup as the sugar alcohol composition. It is more preferable to use a reduced starch syrup that satisfies the alcohol mass ratio or a reduced starch syrup mixture that satisfies the above sugar alcohol mass ratio. Therefore, in one preferred embodiment, the sugar alcohol composition is a reduced starch syrup, more preferably the sugar alcohol composition is one or more reduced starch syrups, ie, a reduced starch syrup or a mixture of reduced starch syrups.

In the present invention, the sugar composition of the sugar alcohol composition can be measured according to a conventional method, for example, by the following high performance liquid chromatography (HPLC) method.

That is, the sugar alcohol composition is used as a sample and subjected to HPLC to obtain a chromatogram. In the obtained chromatogram, the sum of the areas of all peaks corresponds to the "total sugar mass", and the area of each peak corresponds to the "mass of each sugar". The mass percentage of each sugar in the sample can then be calculated as the ratio of the area of each peak to the sum of the areas of all detected peaks. The conditions for HPLC may be appropriately set according to a standard method, and may be, for example, the following conditions. The sugar composition of the sugar alcohol composition in the present invention is based on HPLC measurement under the following conditions.

(HPLC conditions)
Column: Shodex SUGAR KS-802 HQ (8.0 mm ID x 300 mm) 2 columns Eluent: High pure water flow rate: 1.0 mL/min Injection volume: 200 μL
Column temperature; 50°C
Detection; differential refractive index detector Shodex RI

－Reduced starch syrup－
In the checking inhibitor of the present invention, a reduced starch syrup can be used as the sugar alcohol composition as described above.

Reduced starch syrup is mainly made from starch syrup obtained by hydrolyzing starch with acid or enzymes (hereinafter sometimes referred to as “saccharification”). ), it refers to a mixture of sugar alcohols of monosaccharides, oligosaccharides and polysaccharides produced by reducing the glucose residue of starch syrup.

Reduced starch syrup is sometimes classified into high saccharification reduced starch syrup, medium saccharified reduced starch syrup, and low saccharified reduced starch syrup, depending on the degree of saccharification of the starch syrup used as the raw material.

High-saccharification-reduced starch syrup generally refers to a sugar composition containing 30 to 50% by mass of monosaccharide alcohol, 20 to 50% by mass of disaccharide alcohol, and 25% by mass or less of trisaccharide or higher sugar alcohol.
Medium-saccharified reduced starch syrup generally refers to a sugar composition having less than 30% by mass of monosaccharide alcohol and less than 50% by mass of pentasaccharide or higher sugar alcohol,
Low-saccharification reduced starch syrup generally refers to a sugar composition containing 50% by mass or more of sugar alcohols of pentasaccharide or higher.

In the present invention, from the viewpoint of suppressing the occurrence of checking and obtaining a baked confectionery with a good texture, one or more of moderately saccharified reduced starch syrup and low saccharified reduced starch syrup is contained as a sugar alcohol composition. is preferred.

The form of the reduced starch syrup used in the present invention may be any form such as powder, granules, granules, aqueous solution (liquid), etc. arbitrarily selected. Moreover, it can be arbitrarily selected according to the form of the checking inhibitor of the present invention, which will be described later.

When the reduced starch syrup used in the present invention takes the form of an aqueous solution, it is preferable that the concentration of the solid content of the reduced starch syrup used is 60 to 80%.

In the checking inhibitor of the present invention, as the sugar alcohol composition, commercially available sugar alcohol or reduced starch syrup may be used as it is, or may be used after being produced according to a known method.

-Conditions for reduced starch syrup-
In the present invention, when a reduced starch syrup is used as the sugar alcohol composition, from the viewpoint of suppressing the occurrence of checking and obtaining a baked confectionery having a good texture, the reduced starch syrup must meet the following conditions (1), ( It preferably contains a reduced starch syrup that satisfies at least one of 2), and more preferably contains a reduced starch syrup that satisfies both of the following conditions (1) and (2).
(1) The reduced starch syrup has a glass transition temperature of 50 to 180°C. (2) The dextrose equivalent value (DE) of the starch syrup before reduction is 50 or less.

--Condition (1)--
Condition (1) relates to the glass transition temperature of the reduced starch syrup.

When a reduced starch syrup is used as the sugar alcohol composition, the reduced starch syrup used has a glass transition temperature (hereinafter referred to as (also referred to as “Tg”) is preferably 50 to 180°C. Here, the glass transition temperature refers to the temperature at which the glass transition occurs. ).

The checking inhibitor of the present invention can preferably suppress the occurrence of checking in the resulting baked confectionery by containing a reduced starch syrup having a Tg of 50 to 180° C. in the sugar alcohol composition.

From the standpoint of more enjoying the effects of the present invention of obtaining baked confectionery having good texture while suppressing the occurrence of checking, the Tg of the reduced starch syrup is more preferably 50 to 150°C, more preferably 50 to 150°C. 120°C, even more preferably 50 to 90°C, particularly preferably 50 to 75°C.

The method for measuring the Tg of the reduced starch syrup is not particularly limited, but the heat capacity change is measured using a differential scanning calorimeter, the heat capacity change accompanying the glass transition is regarded as the baseline endothermic shift, and the glass transition temperature is measured from the starting point. can be asked for. For example, using differential scanning calorimetry, the specific heat is measured when the sample is changed from 0 ° C. to 180 ° C. at 10 ° C./min. The intersection point of the tangent lines of the specific heat change curve during heating (extrapolation glass transition start temperature) can be taken as the glass transition point.

--Condition (2)--
Condition (2) relates to the dextrose equivalent of starch syrup before reduction.

When using reduced starch syrup as the sugar alcohol composition, the reduced starch syrup contained in the reduced starch syrup is used before reduction from the viewpoint of obtaining a baked confectionery that has a good texture and is suppressed in checking. The dextrose equivalent value (DE) of the starch syrup is preferably 50 or less. That is, the reduced starch syrup preferably contains a reduced starch syrup derived from a starch syrup having a DE of 50 or less.

Dextrose equivalent (DE) is generally used as an index of the degree of saccharification of starch syrup, which is the raw material of reduced starch syrup. DE is the ratio (percentage) of the reducing sugar to the total solid content when the reducing sugar in the sample is measured as glucose. The maximum value of DE is 100, which means that the solid content is all glucose, and the smaller the DE, the more oligosaccharides and polysaccharides are contained.

In the present invention, by using a reduced starch syrup obtained by reducing a starch syrup having a DE of 50 or less, it is possible to suppress the occurrence of checking of baked confectionery, and furthermore, the resulting baked confectionery can be eaten well. can enhance the feeling.

From the viewpoint of suppressing the occurrence of checking and the viewpoint of obtaining baked confectionery having a good texture, the DE value of the starch syrup, which is the raw material of the reduced starch syrup used in the present invention, is more preferably 20 to 50, more preferably 25. ~50, even more preferably 35-50.

The DE of the starch syrup that is the raw material of the reduced starch syrup can be measured by the following method.

(Method for measuring dextrose equivalent (DE))
Accurately weigh 2.5 g of the sample and dissolve it in water to make 200 mL. Measure 10 mL of this solution, add 10 mL of 0.04 mol/L iodine solution (*1) and 15 mL of 0.04 mol/L sodium hydroxide solution (*2), and leave in a dark place for 20 minutes. Next, after adding 5 mL of 2 mol/L hydrochloric acid (*3) and mixing, titrate with 0.04 mol/L sodium thiosulfate solution (*4). When the solution turns slightly yellow near the end point of titration, add 2 drops of starch indicator (*5) and continue the titration until the color of the solution disappears. A blank value is obtained using water, and a DE value is obtained from the following equation.

DE = (ba) x f x 3.602/(1/1000)/(200/10)/[A x (100-B)/100] x 100
In the formula, a: titration value (mL), b: blank value (mL), f: factor value of sodium thiosulfate solution, A: weighed amount of sample (g), B: moisture content of sample (%) be.

(*1) 0.04 mol/L iodine solution: Put 20.4 g of potassium iodide and 10.2 g of iodine into a 2 L volumetric flask, dissolve in a small amount of water, and add water up to the marked line to prepare.
(*2) 0.04 mol/L sodium hydroxide solution: Prepare by adding 3.2 g of sodium hydroxide to a 2 L volumetric flask, dissolving with a small amount of water, and adding water up to the marked line.
(*3) 2 mol/L hydrochloric acid: Prepare by gradually adding 150 mL of hydrochloric acid to 750 mL of water while stirring.
(*4) 0.04 mol/L sodium thiosulfate solution: Put 20 g of sodium thiosulfate into a 2 L volumetric flask, dissolve in a small amount of water, and add water up to the marked line to prepare.
(*5) Starch indicator: Prepared by dissolving 5 g of soluble starch in 500 mL of water and dissolving 100 g of sodium chloride therein.

-Content of reduced starch syrup in reduced starch syrup-
When a reduced starch syrup is used as the sugar alcohol composition, the content of the reduced starch syrup that satisfies at least one of the above conditions (1) and (2) in the reduced starch syrup is used for checking baked confectioneries. From the viewpoint of being able to enjoy the effect of the present invention of obtaining baked confectionery having a good texture while suppressing the occurrence, it is preferably 80% by mass or more, more preferably 85% by mass or more, and still more preferably 87% by mass or more. , Still more preferably 90% by mass or more, 92% by mass or more, 94% by mass or more, or 95% by mass or more. The upper limit of the content of the reduced starch syrup is not particularly limited, and may be 100% by mass. Therefore, in a preferred embodiment, the content of the reduced starch syrup that satisfies at least one of the above conditions (1) and (2) in the reduced starch syrup is 80-100% by mass, more preferably 87-100% by mass. 100% by mass, more preferably 95 to 100% by mass.

When a mixture of reduced starch syrup is selected as the reduced starch syrup, the content of the reduced starch syrup that satisfies at least one of the above conditions (1) and (2) in the reduced starch syrup is: Judgment is made based on the total content of one or more reduced starch syrups that satisfy at least one of the conditions in (2). In addition, when a mixture of reduced starch syrup is selected as the reduced starch syrup, it is preferable that both of the mixed reduced starch syrups satisfy at least one of the above conditions (1) and (2).

<Organic acid monoglyceride>
The checking inhibitor of the present invention may contain an organic acid monoglyceride in addition to the sugar alcohol composition described above. By further containing an organic acid monoglyceride, it is possible to more preferably suppress the occurrence of checking.

Organic acid monoglyceride is a structure in which one molecule of fatty acid and one molecule of organic acid are bound to one molecule of glycerin. Specifically, one of the three hydroxy groups of glycerin is an ester of a fatty acid and the other is an ester of an organic acid. It has a bonded structure and is generally obtained by reacting an acid anhydride of an organic acid with a fatty acid monoglyceride.

In the present invention, examples of the organic acid that constitutes the organic acid monoglyceride include succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, acetic acid, and lactic acid. From the viewpoint of suppressing the occurrence of checking, succinic acid, citric acid and diacetyltartaric acid are preferred, and diacetyltartaric acid is particularly preferred.

In the present invention, examples of fatty acids constituting organic acid monoglycerides include saturated or unsaturated fatty acids having 8 to 22 carbon atoms such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Saturated fatty acids can be mentioned. From the viewpoint of further suppressing the occurrence of checking, it is preferable that 70% by mass or more of the constituent fatty acids of the organic acid monoglyceride is saturated fatty acid.

Further, in the present invention, the HLB of the organic acid monoglyceride is preferably in the range of 8-10.

As the organic acid monoglyceride, only one kind may be used, or two or more kinds of organic acid monoglycerides having different constituent organic acids or fatty acids may be mixed and used. From the viewpoint of being able to enjoy the effects of the present invention more, it is preferable to use one type of organic acid monoglyceride alone, and it is more preferable to use only diacetyl tartaric acid monoglyceride.

The preferred content of the organic acid monoglyceride in the checking inhibitor of the present invention varies depending on the aspect of the checking inhibitor described below and the protein content in the baked confectionery, but the solid content of the sugar alcohol composition is 1 part by mass. is preferably 0.03 parts by mass or more, more preferably 0.05 parts by mass or more, still more preferably 0.07 parts by mass or more, and the upper limit is preferably 2.0 parts by mass or less, more preferably is 1.6 parts by mass or less, more preferably 1.2 parts by mass or less. Therefore, in a preferred embodiment, the content of the organic acid monoglyceride is 0.03 to 2.0 parts by mass, more preferably 0.05 to 2.0 parts by mass, relative to 1 part by mass of the solid content of the sugar alcohol composition. 2.0 parts by mass, more preferably 0.05 to 1.6 parts by mass.

For example, when the protein content in the baked confectionery for which the checking inhibitor is used is less than 5% by mass, the content of the organic acid monoglyceride is preferably 1 part by mass of the solid content of the sugar alcohol composition. is 0.03 parts by mass or more, more preferably 0.05 parts by mass or more, more preferably 0.07 parts by mass or more, and the upper limit is preferably 0.5 parts by mass or less, more preferably 0.35 parts by mass part or less, more preferably 0.25 mass part or less. Therefore, in a preferred embodiment, the content of the organic acid monoglyceride is 0.03 to 0.5 parts by mass, more preferably 0.05 to 0.5 parts by mass, relative to 1 part by mass of the solid content of the sugar alcohol composition. 0.35 parts by mass, more preferably 0.07 to 0.25 parts by mass. Further, when the protein content in the baked confectionery for which the checking inhibitor is used is 5% by mass or more, the content of the organic acid monoglyceride is It is preferably 0.5 parts by mass or more, more preferably 0.65 parts by mass or more, still more preferably 0.8 parts by mass or more, and the upper limit is preferably 2.0 parts by mass or less, more preferably 1.6 parts by mass. It is not more than 1.2 parts by mass, more preferably not more than 1.2 parts by mass. Therefore, in a preferred embodiment, the content of the organic acid monoglyceride is 0.5 to 2.0 parts by mass, more preferably 0.65 to 2.0 parts by mass, relative to 1 part by mass of the solid content of the sugar alcohol composition. 1.6 parts by mass, more preferably 0.80 to 1.2 parts by mass.

When using a plurality of organic acid monoglycerides, the sum of their contents is preferably within the above range.

<Aspect of Checking Inhibitor>
The checking inhibitor of the present invention is not particularly limited as long as it contains a sugar alcohol composition having a sugar alcohol mass ratio of 0.1 to 4.5, and the continuous phase may be an oil phase or an aqueous phase. may be solid.

-Regarding the checking inhibitor whose continuous phase is an oil phase-
In the present invention, that the continuous phase of the checking inhibitor is an oil phase means that the checking inhibitor is a water-in-oil emulsion or an oil-in-water emulsion such as margarine, fat spread, butter, etc. It refers to taking the form of a fat composition containing almost no water such as shortening, powdered fat, liquid oil and the like.

In the checking inhibitor in which the continuous phase is an oil phase, the content of the sugar alcohol composition is preferably 3 parts by mass or more as a solid content with respect to 100 parts by mass of fats and oils in the checking inhibitor. , the upper limit thereof is preferably 25 parts by mass or less, more preferably 21 parts by mass or less, and even more preferably 16 parts by mass or less. Therefore, in a preferred embodiment, the content of the sugar alcohol composition is 3 to 25 parts by mass, more preferably 3 to 25 parts by mass, in terms of solid content, relative to 100 parts by mass of fats and oils in the checking inhibitor. 21 parts by mass, more preferably 3 to 16 parts by mass.

When the continuous phase is an oil phase, the checking inhibitor of the present invention preferably has plasticity. Having plasticity makes it easier for the checking inhibitor of the present invention to spread throughout the baked confectionery dough, making it easier to obtain the effects of the present invention.

Edible oils and fats can be used without particular limitation as the oils and fats used in the checking inhibitor whose continuous phase is an oil phase. Specifically, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cacao Various vegetable oils such as fat, shea butter, mango kernel oil, monkey fat and iris fat, various animal oils such as beef tallow, milk fat, lard, fish oil and whale oil, and hydrogenation, fractionation and transesterification using these oils as raw materials Processed oils and fats that have been subjected to one or more treatments selected from can be used. These fats and oils may be used singly or in combination of two or more.

From the viewpoint of health effects, it is preferable to use fats and oils substantially free of trans-fatty acids. The term “substantially free of trans fatty acids” as used herein means that the content of trans fatty acids in the composition of fatty acid residues in the oil is 5% by mass or less, more preferably 3% by mass or less, and still more preferably 2% by mass. means that:

In the checking inhibitor whose continuous phase is an oil phase, the content of fats and oils in the checking inhibitor is preferably 50% by mass or more, more preferably 60% by mass, including the fats and oils in other raw materials described later. % by mass or more, more preferably 70% by mass or more, and the upper limit is preferably 98% by mass or less, 96% by mass or less, or 95% by mass or less. Therefore, in one preferred embodiment, the content of fats and oils in the checking inhibitor is 50 to 98% by mass, more preferably 60 to 96% by mass, and even more preferably 70 to 95% by mass.

A method for producing a checking inhibitor in which the continuous phase is an oil phase is described below. The method for producing the checking inhibitor is not particularly limited, and it may be produced using a known method. A preferred example of producing a checking inhibitor in the form of a water-in-oil emulsion having plasticity, which is a preferred embodiment, is shown below.

Preferably, an aqueous phase is prepared by dissolving a sugar alcohol composition having a sugar alcohol mass ratio of 0.1 to 4.5, and the aqueous phase and the dissolved oil phase are mixed and emulsified to prepare a mixed solution. Then, by cooling the resulting mixture, a checking inhibitor in which the continuous phase is an oil phase can be obtained.

Specifically, first, the oil phase is dissolved, and if necessary, the other dissolved oil phase and the aqueous phase are mixed and emulsified to obtain an emulsion. The mixing ratio of the oil phase and the water phase is preferably 80:20 to 95:5 in mass ratio (oil phase:water phase). It is desirable to sterilize the resulting emulsion. The sterilization method may be a batch method using a tank or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80-100°C, more preferably 80-95°C, still more preferably 80-90°C. After that, if necessary, the sterilized emulsion is pre-cooled to such an extent that fat crystals do not precipitate. The temperature for pre-cooling is preferably 40 to 60°C, more preferably 40 to 55°C, still more preferably 40 to 50°C. The precooled emulsion is then cooled, preferably rapidly plasticized. This quench plasticization can be carried out using a closed continuous scraped tube chiller cooler (A unit) such as a combinator, a votator, a perfector or a chemtator, a plate heat exchanger or the like. Cooling may be performed by combining a diamond cooler of an open type cooler and a complexor. By performing this quenching plasticization, a plastic checking inhibitor in which the continuous phase is an oil phase is obtained. A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used during rapid cooling and plasticization.

The resulting checking inhibitor whose continuous phase is an oil phase may be formed into any shape, such as a sheet, block, cylinder, or rectangular parallelepiped. Preferred sizes for each shape are as follows.

Sheet form: length 50-1000mm, width 50-1000mm, thickness 1-50mm
Block shape: length 50-1000mm, width 50-1000mm, thickness 50-500mm
Cylindrical: 1-25 mm in diameter, 5-100 mm in length,
Cuboid: length 5-50 mm, width 5-50 mm, height 5-100 mm.

Nitrogen, air, or the like may or may not be included in the above manufacturing process.

In preparing the aqueous phase, the sugar alcohol composition may be once prepared outside the system and then dissolved in the aqueous phase. The sugar alcohol composition may be prepared by dissolving in It can be used as a phase. Further, in the case where the reduced starch syrup is solid such as powder and the continuous phase of the checking inhibitor is an oil phase and takes the form of an oil-fat composition containing little water, it may be dispersed in the oil phase. .

-Regarding the checking inhibitor whose continuous phase is an aqueous phase-
In the present invention, the fact that the continuous phase of the checking inhibitor is an aqueous phase means that the checking inhibitor is an oil-in-water emulsion such as pure fresh cream, compound cream, vegetable cream, whipped cream, or milk, or It refers to taking the form of an aqueous liquid.

In addition to aqueous solutions, the term "aqueous liquid" as used herein refers to an aqueous phase such as a suspension in which water-insoluble components are dispersed, or an oil-in-water emulsion in which a very small amount of fat or oil-soluble components are dispersed. shall mean a liquid substance of

In the checking inhibitor whose continuous phase is an aqueous phase, the content of the sugar alcohol composition is, from the viewpoint of ease of production, as a solid content per 100 parts by mass of water in the checking inhibitor. A range of 50 to 200 parts by mass is preferred.

As the oil used in the checking inhibitor whose continuous phase is an aqueous phase, any edible oil can be used without particular limitation. You can use the same Similarly, it is preferable to use fats and oils substantially free of trans-fatty acids.

In the checking inhibitor whose continuous phase is an aqueous phase, the amount of oil and fat in the checking inhibitor is preferably in the range of 0 to 60% by mass, more preferably in the range of 0 to 60% by mass, including the oil and fat in the other raw materials described later. is in the range of 0 to 50% by mass, more preferably in the range of 0 to 40% by mass.

A method for producing a checking inhibitor in which the continuous phase is an aqueous phase is described below. The method for producing the checking inhibitor is not particularly limited, and it may be produced using a known method. A preferred example of producing a checking inhibitor in the form of an oil-in-water emulsion, which is a preferred embodiment, is shown below.

Specifically, an oil phase in which fats and oils are first dissolved and, if necessary, other raw materials described below are contained, and a sugar alcohol composition having a sugar alcohol mass ratio of 0.1 to 4.5 are contained. An aqueous phase containing other raw materials to be described later is prepared separately according to the conditions. Next, the oil phase and the water phase are mixed and emulsified to form an oil-in-water emulsification, thereby obtaining a checking inhibitor in which the continuous phase is the water phase. If necessary, this may be homogenized in a pressure range of 0 to 100 MPa with a homogenizing device such as a valve homogenizer, homomixer, colloid mill or the like. In addition, UHT, HTST, pasteurization, batch type, retort, microwave heating using direct heating method such as injection type, infusion type, or indirect heating method such as plate type, tubular type, scraping type, etc. Heat sterilization or heat sterilization treatment such as heat sterilization may be performed, or heating may be performed by heat treatment such as direct flame. Further, after heating, the mixture may be homogenized again, if necessary. Further, if necessary, a cooling operation such as rapid cooling or slow cooling may be performed.

When the checking inhibitor of the present invention takes the form of an aqueous liquid, the aqueous phase containing the sugar alcohol composition may be prepared and used as the checking inhibitor as it is. The checking inhibitor may be one that has undergone processing and cooling operations.

In preparing the aqueous phase, the sugar alcohol composition may be once prepared outside the system and then dissolved in the aqueous phase. The sugar alcohol composition may be prepared by dissolving in It can be used as a phase.

<Other raw materials>
In any aspect, the checking inhibitor of the present invention contains other raw materials other than the sugar alcohol composition and the organic acid monoglyceride as long as the effects of the present invention are not impaired. good too.

Other raw materials include, for example, sweeteners such as glucose, fructose, sucrose, maltose, and stevia, emulsifiers, starches, dextrin, dietary fiber, salty agents such as salt and potassium chloride, and acidity such as acetic acid, lactic acid, and gluconic acid. milk, skimmed milk powder, casein, whey powder, skimmed concentrated milk, milk and dairy products such as protein-concentrated whey, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, monascus pigment, tocopherol, Antioxidants such as tea extracts, vegetable proteins such as wheat protein and soybean protein, eggs such as whole eggs, egg yolks, enzyme-treated egg yolks, egg whites, egg proteins and various processed egg products, flavors, seasonings, pH adjusters , food preservatives, shelf life extenders, fruits, fruit juices, coffee, nut pastes, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meats, seafood, and other food materials and food additives. One or two or more selected from these may be used as the other raw materials.

Since this may impair the effect of the present invention of suppressing the occurrence of checking, when a sweetener is included separately from the sugar alcohol composition when producing the checking inhibitor of the present invention, the check should be avoided. The content of the sweetener in the king inhibitor is preferably in the range of 0 to 10% by mass, more preferably in the range of 0 to 6% by mass, still more preferably in the range of 0 to 2% by mass. be.

Examples of emulsifiers include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate. , polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and other synthetic emulsifiers, for example, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, milk fat globule membrane, etc. Natural emulsifiers may be mentioned, and one or more selected from these may be used. The content of the emulsifier in the checking inhibitor is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 7% by mass, and still more preferably 0 to 4% by mass.

[baked confectionery dough]
Next, the baked confectionery dough of the present invention will be described.

The baked confectionery dough of the present invention uses the above checking inhibitor as one of raw materials.

Examples of baked confectionery dough to which the checking inhibitor of the present invention can be applied include butter cake dough such as pie dough, pastry dough, pound cake dough, fruit cake dough, madeleine dough, Baumkuchen dough, castella dough, and ice cream. Box cookie dough, wire cut cookie dough, sable dough, cookie dough such as langue de chat cookie dough, biscuit dough, cracker dough, wafer dough and the like can be mentioned. In particular, from the viewpoint of obtaining baked confectionery with good texture while the occurrence of checking is suppressed, the baked confectionery dough is preferably cookie dough, biscuit dough, cracker dough, wafer dough, or the like.

These baked confectionery doughs can be produced by known methods such as the sugar batter method, the flour batter method, and the all-in-mix method. The checking inhibitor of the present invention may be incorporated at any point in the manufacturing process of the baked confectionery dough depending on its form and the manufacturing method of the baked confectionery dough.

When the checking inhibitor of the present invention has plasticity and the continuous phase is an oil phase, or when it is a foamable oil-in-water emulsion, it can be mixed with a whisk or a mixer. After stirring, it may be added to the baked confectionery dough.

In addition to the checking inhibitor of the present invention, the baked confectionery dough of the present invention contains flour, yeast, enzymes, sugars, sweeteners, fats and oils, eggs, dairy products, various proteins, water, and salt. , starches, seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, yogurt, cheese, matcha, tea, coffee, tofu, yellow flour, beans, vegetables, fruits, fruit juices, jams, fruit sauces, Fruits, herbs, meats, seafood, oxidizing agents, reducing agents, yeast foods, emulsifiers, preservatives, shelf life improving agents and the like may be used as appropriate. The above-mentioned cereal flours include wheat flour (soft flour, all-purpose flour, semi-strong flour, strong flour), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, and pearl barley. Powder and the like can be mentioned, and one or more selected from these may be used. In the present invention, among these, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.

The content of the checking inhibitor of the present invention in the dough of the baked confectionery of the present invention varies depending on the type of baked confectionery that is intended, and also changes depending on the aspect of the checking inhibitor of the present invention. For example, when the baked confectionery dough is cookie dough, the sugar alcohol composition in the checking inhibitor is preferably 1 to 20 parts by mass, more preferably 2 to 20 parts by mass, more preferably 2 to 15 parts by mass, still more preferably 3 to 12 parts by mass It is preferred to use an inhibitor.

The protein content in the baked confectionery dough of the present invention varies depending on the type of baked confectionery intended (preferred range of protein content for baked confectioneries containing a large amount of protein will be described separately later), but is preferably 0.5%. It is 5% by mass or more, more preferably 1% by mass or more, still more preferably 2% by mass or more, 4% by mass or more, or 5% by mass or more. The upper limit of the protein content is not particularly limited, and may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, etc. 25% by mass or less, or 20% by mass or less). Therefore, in a preferred embodiment, the protein content in the baked confectionery dough is 0.5 to 50% by mass, more preferably 1 to 50% by mass, even more preferably 2 to 45% by mass, 45% by mass, 4 to 40% by mass, 4 to 30% by mass, or 4 to 20% by mass.

-Baked confectionery dough containing a lot of protein-
As described above, baked confectionery containing a large amount of protein is more likely to cause checking than general baked confectionery. In this respect, the baked confectionery dough of the present invention containing the checking inhibitor of the present invention can provide baked confectionery in which the occurrence of checking is suppressed even when the dough contains a large amount of protein. The present invention also provides a protein-rich baked confectionery dough that can suppress the occurrence of checking. Hereinafter, a baked confectionery containing a large amount of protein is also referred to as a "protein-rich baked confectionery", and a baked confectionery dough containing a large amount of protein is also referred to as a "protein-rich baked confectionery dough".

The protein that can be contained in the protein-rich baked confectionery dough of the present invention is not particularly limited as long as it is a protein that is usually used in food, and may be either animal protein or vegetable protein. . Animal proteins include, for example, milk proteins such as casein protein and whey protein, and egg white, including collagen and gelatin. Moreover, as vegetable protein, wheat protein, soybean protein, etc. can be mentioned, for example. In the protein-rich baked confectionery dough of the present invention, proteins may be used singly or in combination of two or more, or a mixture of animal protein and vegetable protein may be used.

The form of the protein is not particularly limited, but powder is preferred because it is easy to handle and can be mixed homogeneously into the dough.

In addition, when a lot of soluble protein is contained in the baked confectionery dough, the protein is likely to absorb water, so checking is likely to occur. , it is preferable that the water absorption retardation treatment is applied. Examples of the water absorption retardation treatment include enzyme treatment and treatment by addition of minerals such as calcium.

The protein content in the protein-rich baked confectionery dough is preferably 8% by mass or more, more preferably 10% by mass or more, 11% by mass or more, or 12% by mass or more. The upper limit of the protein content is as described above. Therefore, in a preferred embodiment, the protein content in the protein-rich baked confectionery dough is in the range of 8 to 50% by mass, more preferably 10 to 50% by mass, still more preferably 10 to 45% by mass. %, 11 to 45% by weight or 12 to 45% by weight.

In addition, the content of the checking inhibitor in the protein-rich baked confectionery dough varies depending on the type of baked confectionery intended, and is also changed according to the aspect of the checking inhibitor of the present invention. For example, when the high-protein baked confectionery dough is cookie dough, sugar alcohol in the checking inhibitor is The solid content of the composition is preferably in the range of 1 to 8.5 parts by mass, more preferably in the range of 1.5 to 7.0 parts by mass, and still more preferably in the range of 2.0 to 5.5 parts by mass. It is preferred to use the checking inhibitor in an amount such that the

In addition, the high protein content baked confectionery dough and the high protein content baked confectionery in the present invention contain a large amount of protein in their production, and the usable raw materials, production method, heating conditions, etc. Similar to sweets.

[baked confectionery]
Next, the baked confectionery of the present invention will be described. The baked confectionery of the present invention is obtained by heating the above-mentioned baked confectionery dough containing the checking inhibitor of the present invention or the protein-rich baked confectionery dough.

The baked confectionery of the present invention, especially cookies, biscuits, crackers, wafers, etc., is produced using the checking inhibitor of the present invention, and thus has a good texture regardless of the amount of protein contained. and the occurrence of checking is suppressed.

The baked confectionery dough for obtaining the baked confectionery of the present invention may be molded by any of wire cut molding, mold molding, rod-shaped molding, deposit molding, sheet molding, etc., and it does not matter whether it is machine molding or manual molding. do not have.

Any method can be used for heating the dough of the baked confectionery to obtain the baked confectionery of the present invention, but baking in an oven or the like is preferable.

When baking to obtain the baked confectionery of the present invention, the baking time is generally 10 to 25 minutes until the moisture in the baked confectionery dough is evaporated and the confectionery has a light texture. Further, as the firing temperature, a general temperature may be adopted, and firing can be performed at a firing temperature of about 180 to 210° C., for example.

In the past, there were cases where baking was performed at a low temperature for a long time for the purpose of suppressing the occurrence of checking, but in the baked confectionery of the present invention, such baking is not necessary when the purpose is to suppress the occurrence of checking. do not do. Of course, from the viewpoint of improving the texture and flavor, it may be baked at a low temperature.

The protein content in the baked confectionery obtained as described above varies depending on the type of the target baked confectionery and the composition of the baked confectionery dough used in the production of the baked confectionery, but the lower limit is, for example, 0.5 mass. % or more, 1 mass % or more, 2 mass % or more, 4 mass % or more, and the upper limit thereof can be, for example, 50 mass % or less, 45 mass % or less. Therefore, in one embodiment, the protein content in the baked confectionery of the present invention is 0.5 to 50% by mass, more preferably 1 to 50% by mass, even more preferably 2 to 45% by mass, 4 to 45% by mass. % by mass, 4 to 40% by mass, 4 to 30% by mass, or 4 to 20% by mass. In the case of high-protein baked confectionery, the protein content in the baked confectionery is preferably 8 to 50% by mass, more preferably 10 to 50% by mass, even more preferably 10 to 45% by mass. 45 mass % or 12 to 45 mass %.

[Compound confectionery]
Next, the composite confectionery of the present invention will be described.

The composite confectionery of the present invention is a combination of the baked confectionery of the present invention produced using the checking inhibitor of the present invention and an oily confectionery. In the present invention, combining the baked confectionery and the oily confectionery means placing the oily confectionery on the surface of the baked confectionery dough or placing the oily confectionery in the baked confectionery dough before heating the baked confectionery dough. Say things.

Generally, when a baked confectionery and an oil-based confectionery are combined, shrinkage of the baked confectionery around the combined oil-based confectionery tends to be uneven during the cooling process after baking. It has been pointed out that checking is likely to occur as a result of thinning. In contrast, since the composite confectionery of the present invention contains the checking inhibitor of the present invention in the baked confectionery, even when the baked confectionery and the oil-based confectionery are combined, the checking of the baked confectionery is suppressed. is preferably suppressed.

Examples of the oily confectionery in the composite confectionery of the present invention include nuts and chocolates.

Nuts and nuts such as peanuts, almonds, cashew nuts, pistachios, hazelnuts, pecan nuts, ornuts, macadamia nuts, Brazil nuts, coconuts, pine, poppy, and sunflowers, and their whole products, split products, and slices. products, and processed products such as pastes and purees using them.

The above chocolates contain cacao ingredients such as cacao mass and cocoa powder, and in addition to cacao ingredients, various powdered foods such as milk powder, oils and fats, sugars, emulsifiers, flavors, pigments, etc. It means a product obtained by mixing with, rolling and conching by a conventional method. Of course, one containing a gas phase or an aqueous phase can also be used.

Examples of the various powdered foods include powdered skim milk, powdered whole milk, powdered fruit, powdered fruit juice, powdered fresh cream, powdered cheese, powdered coffee, and powdered yogurt. When various powdered foods are used, the blending amount is preferably 0.5 to 60% by mass, more preferably 1 to 50% by mass, in chocolate.

Examples of the above-mentioned fats and oils include cacao butter, other animal and vegetable fats and oils, fractionated oils thereof, hardened oils, transesterified fats and the like, and these are used alone or in combination of two or more. can be used, preferably of the tempering type. The blending amount of fats and oils is preferably 20 to 80% by mass, more preferably 30 to 60% by mass in chocolate.

The emulsifier is not particularly limited, and lecithin, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, and the like can be used as necessary for the purpose of suppressing viscosity increase. The content of the emulsifier in chocolate is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass.

In the composite confectionery of the present invention, the method of combining the oil-based confectionery with the baked confectionery, that is, the method of compositing, for example, when the oil-based confectionery is chocolate, the chocolate is used for filling, sandwich, topping, coating, and enrobing. For example, a method of combining with baked confectionery can be mentioned. A method of dispersing small pieces of chocolate in the baked confectionery dough before baking may also be used. When the oily confectionery is nuts, it can be compounded according to this.

[Method for suppressing checking of baked goods]
Next, the method for suppressing checking of baked confectionery according to the present invention (hereinafter also simply referred to as "the method of the present invention") will be described.

In the method of the present invention, the mass ratio of the total content of sugar alcohols with a sugar chain length of 1 or 2 to 1 part by mass of the content of sugar alcohols with a sugar chain length of 5 or more is 0.1 to 4.5. It is characterized by including a certain sugar alcohol composition in the baked confectionery dough.

According to the method of the present invention, the occurrence of checking in baked confectionery is suppressed, and the production efficiency and yield of baked confectionery are improved. In addition, even in baked confectionery with a high protein content, the occurrence of checking is suppressed.

Examples of baked confectionery to which the method of the present invention can be applied include pies, pastries, pound cakes, fruit cakes, madeleines, baumkuchen, butter cakes such as castella, ice box cookies, wire cut cookies, sables, langue de chat cookies, and the like. cookies, biscuits, crackers, wafers, etc., and in particular, from the viewpoint of obtaining baked confectionery having a good texture while suppressing the occurrence of checking, cookies, biscuits, crackers, wafers, etc. are preferable. .

The above-mentioned sugar alcohol composition used in the method of the present invention is as described above in terms of its preferred composition, preferred blending amount, [checking inhibitor] and [baked confectionery dough].

In the method of the present invention, as long as the above specific sugar alcohol composition is contained in the baked confectionery dough, other ingredients may be contained in the baked confectionery dough in addition to the sugar alcohol composition. Such other components include organic acid monoglycerides, fats and oils, and other raw materials, and these are as described above in the section [Checking inhibitor] and the like.

EXAMPLES The present invention will be described in more detail below with reference to examples. However, the present invention is in no way limited by these examples.

[material]
Raw materials used in Examples and Comparative Examples are as follows.

Reduced starch syrup A: SE 100 (manufactured by Bussan Food Science Co., Ltd.; low saccharification reduced starch syrup; DE 15 of starch syrup before reduction; content of sugar alcohols with a sugar chain length of 5 or more in the sugar composition: 73% by mass; sugar chain length of 1 Or 14.5% by mass of the total sugar alcohol content of 2; 0.2 mass ratio of sugar alcohol; Tg 146°C; solid content concentration 70% by mass)
Reduced starch syrup B: SE 30 (manufactured by Bussan Food Science Co., Ltd.; low-saccharification reduced starch syrup; DE30 of starch syrup before reduction; content of sugar alcohols having a sugar chain length of 5 or more in the sugar composition: 59.5% by mass; sugar chain length 20.5% by mass of the sugar alcohol content of 1 or 2; sugar alcohol mass ratio 0.3; Tg 80°C; solid content concentration 70% by mass)
Reduced starch syrup C: SE 57 (manufactured by Bussan Food Science Co., Ltd.; middle saccharified reduced starch syrup; DE40 of starch syrup before reduction; content of sugar alcohols with a sugar chain length of 5 or more in the sugar composition: 21.5% by mass; sugar chain length 55.5% by mass of the sugar alcohol content of 1 or 2; sugar alcohol mass ratio 2.6; Tg 58°C; solid content concentration 70% by mass)
Reduced starch syrup D: SE 600 (manufactured by Bussan Food Science Co., Ltd.; high saccharification reduced starch syrup; DE70 of starch syrup before reduction; content of sugar alcohols with a sugar chain length of 5 or more in the sugar composition: 3% by mass; sugar chain length of 1 or 85% by mass of sugar alcohol content in 2; sugar alcohol mass ratio 28.3; Tg 16°C; solid content concentration 70% by mass)
Starch syrup sugar mixture: Neufract R40 (manufactured by Showa Sangyo Co., Ltd.; starch syrup; a mixture of glucose, oligosaccharide and dextrin, containing no sugar alcohol) and sugar (manufactured by Nisshin Sugar Co., Ltd.; refined sugar; solid content 95% by mass or more) at a mass ratio of 30:70. (Solid content concentration 98 mass%, Tg 58 ° C.)
Diacetyl tartaric acid monoglyceride A: PANODAN U 2010 (manufactured by Danisco Japan Co., Ltd.; 70% by mass or more of the constituent fatty acid residues are saturated fatty acid residues; HLB is in the range of 8 to 10)
Diacetyl tartaric acid monoglyceride B: PANODAN AB 100 VEG (manufactured by Danisco Japan Co., Ltd.; 70% by mass or more of the constituent fatty acid residues are unsaturated fatty acid residues; HLB is in the range of 8 to 10)
Succinic acid monoglyceride: Poem B-10 (manufactured by Riken Vitamin Co., Ltd.; 70% or more of constituent fatty acid residues are saturated fatty acid residues; HLB = 5.5)
Sorbitan fatty acid ester: GRINSTED SMS MB (manufactured by Danisco Japan Co., Ltd.; 70% by mass or more of the constituent fatty acid residues are unsaturated fatty acid residues; HLB is in the range of 4 to 6)
Fatty acid monoglyceride: Emulgy MS (manufactured by Riken Vitamin Co., Ltd.; 70% or more of constituent fatty acid residues are saturated fatty acid residues; HLB = 4.3)

[Manufacturing example]
The sugar alcohol compositions used in Examples and Comparative Examples were produced as follows.

(Production Example 1: Sugar Alcohol Composition 1)
The reduced starch syrup A was used as the sugar alcohol composition 1 as it was.

(Production Example 2: Sugar Alcohol Composition 2)
The reduced starch syrup B was used as the sugar alcohol composition 2 as it was.

(Production Example 3: Sugar Alcohol Composition 3)
The reduced starch syrup C was used as the sugar alcohol composition 3 as it was.

(Production Example 4: Sugar Alcohol Composition 4)
Sugar alcohol composition 4 was prepared by mixing 70 parts by mass of reduced starch syrup A and 30 parts by mass of reduced starch syrup C.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more was 57.6% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 was 26.8% by mass, and the sugar alcohol mass ratio was 0.5. , the solid content concentration is 70% by mass.

(Production Example 5: Sugar Alcohol Composition 5)
Sugar alcohol composition 5 was prepared by mixing 70 parts by mass of reduced starch syrup B and 30 parts by mass of reduced starch syrup C.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more is 48.1% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 is 31% by mass, the sugar alcohol mass ratio is 0.6, and the solid concentration is 70% by mass.

(Production Example 6: Sugar Alcohol Composition 6)
A sugar alcohol composition 6 was prepared by mixing 50 parts by mass of the reduced starch syrup A and 50 parts by mass of the reduced starch syrup C.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more is 47.3% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 is 35% by mass, the sugar alcohol mass ratio is 0.7, and the solid concentration is 70% by mass.

(Production Example 7: Sugar Alcohol Composition 7)
A sugar alcohol composition 7 was prepared by mixing 50 parts by mass of the reduced starch syrup B and 50 parts by mass of the reduced starch syrup C.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more is 40.5% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 is 38% by mass, the sugar alcohol mass ratio is 0.9, and the solid concentration is 70% by mass.

(Production Example 8: Sugar Alcohol Composition 8)
A sugar alcohol composition 8 was prepared by mixing 30 parts by mass of the reduced starch syrup A and 70 parts by mass of the reduced starch syrup C.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more is 37% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 is 43.2% by mass, the sugar alcohol mass ratio is 1.2, and the solid concentration is 70% by mass.

(Production Example 9: Sugar Alcohol Composition 9)
Sugar alcohol composition 9 was prepared by mixing 30 parts by mass of reduced starch syrup B and 70 parts by mass of reduced starch syrup C.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more is 32.9% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 is 45% by mass, the sugar alcohol mass ratio is 1.4, and the solid concentration is 70% by mass.

(Production Example 10: Sugar Alcohol Composition 10)
The reduced starch syrup D was used as the sugar alcohol composition 10 as it was.

(Production Example 11: Sugar Alcohol Composition 11)
Sugar alcohol composition 11 was prepared by mixing 92 parts by mass of reduced starch syrup C and 8 parts by mass of reduced starch syrup D.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more was 20.0% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 was 57.9% by mass, and the sugar alcohol mass ratio was 2.9. , the solid content concentration is 70% by mass.

(Production Example 12: Sugar Alcohol Composition 12)
Sugar alcohol composition 12 was prepared by mixing 85 parts by mass of reduced starch syrup C and 15 parts by mass of reduced starch syrup D.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more was 18.7% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 was 59.9% by mass, and the sugar alcohol mass ratio was 3.2. , the solid content concentration is 70% by mass.

(Production Example 13: Sugar Alcohol Composition 13)
Sugar alcohol composition 13 was prepared by mixing 70 parts by mass of reduced starch syrup C and 30 parts by mass of reduced starch syrup D.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more was 16.0% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 was 64.3% by mass, and the sugar alcohol mass ratio was 4.0. , the solid content concentration is 70% by mass.

(Production Example 14: Sugar Alcohol Composition 14)
Sugar alcohol composition 14 was prepared by mixing 55 parts by mass of reduced starch syrup C and 45 parts by mass of reduced starch syrup D.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more was 13.2% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 was 68.8% by mass, and the sugar alcohol mass ratio was 5.2. , the solid content concentration is 70% by mass.

(Production Example 15: Sugar Alcohol Composition 15)
Sugar alcohol composition 15 was prepared by mixing 40 parts by mass of reduced starch syrup C and 60 parts by mass of reduced starch syrup D.
In the sugar composition, the content of sugar alcohols with a sugar chain length of 5 or more was 10.4% by mass, the total content of sugar alcohols with a sugar chain length of 1 or 2 was 73.2% by mass, and the sugar alcohol mass ratio was 7.0. , the solid content concentration is 70% by mass.

<Study 1: Regarding the influence of sugar composition>
In Study 1, the effect of sugar composition on the occurrence of checking and texture of baked confectionery was examined.

[1-1. Production of Checking Inhibitor with Continuous Phase as Oil Phase]
First, using the sugar alcohol compositions 1 to 15 and the starch syrup sugar mixture obtained as described above, a checking inhibitor having an oil phase as a continuous phase was produced by the following method.

Take 83 parts by mass of shortening ("Premium Short CF" manufactured by ADEKA Co., Ltd., oil content 100%) and 17 parts by mass of any of sugar alcohol compositions 1 to 15 or starch syrup sugar mixture in a bowl and stir with a mixer. , mixed well to obtain a checking inhibitor.

Hereinafter, checking inhibitors 1 to 15 are also described corresponding to the numbers assigned to the sugar alcohol compositions used. In addition, those manufactured using starch syrup sugar mixture are described as checking inhibitor 16 .
The checking inhibitors 1 to 9 and 11 to 13 correspond to Examples, and the checking inhibitors 10 and 14 to 16 correspond to Comparative Examples.

[1-2. Manufacture of baked goods]
Next, using the produced checking inhibitors 1 to 16, baked confectioneries (cookies) were produced according to the following procedure.

(1) Production of cookie dough 40 parts by mass of one of the checking inhibitors 1 to 16 adjusted to 15 ° C. and 30 parts by mass of white sugar are weighed into a mixer bowl, set in a desktop mixer, and lightly mixed. After mixing, creamed on high speed for 7 minutes. Next, while mixing at a low speed, 5 parts by mass of water was added, then 10 parts by mass of whole eggs and 0.5 parts by mass of salt were added and further mixed for 1 minute to obtain a mixture. A mixture of 100 parts by mass of cake flour and 5 parts by mass of skimmed milk powder, which had been mixed and sieved in advance, was added to the obtained mixture and mixed at a low speed for 1 minute to obtain cookie doughs 1 to 16. Here, the number of the cookie dough corresponds to the number attached to the checking inhibitor used (the same applies to the number of the cookie described later).
The cookie doughs 1 to 15 are doughs containing 4.8 parts by mass of the solid content of the sugar alcohol composition per 100 parts by mass of the cereal flour.

(2) Production of Cookies The obtained cookie doughs 1 to 16 were each rolled to a thickness of 5 mm and molded using a cookie cutting die (φ49×H45 mm). 20 pieces of the molded cookie dough are baked in an oven (manufactured by Fujisawa Co., Ltd.) at a top heat of 210 ° C and a bottom heat of 190 ° C for 12 minutes. 16 was obtained.

[1-3. evaluation〕
The resulting baked confectionery (cookies) 1 to 16 were evaluated for checking and texture based on the following evaluation methods and criteria.

(1) Evaluation of Checking of Baked Confectionery After cooling, the baked confectionery was visually observed for cracks and cracks, and scored according to the following evaluation criteria. In addition, in this evaluation, the products to which +++, ++, +, and ± marks were given were taken as acceptable products.

Evaluation criteria:
+++: Of the 20 sheets, 0 to 1 sheet had cracks or splits.
++: Of the 20 sheets, 2 to 3 sheets were found to have cracks or cracks.
+: Of the 20 sheets, 4 to 5 sheets were found to have cracks or cracks.
±: Of the 20 sheets, 6 to 7 sheets were found to have cracks or cracks.
-: Of the 20 sheets, 8 to 9 sheets were found to have cracks or cracks.
--: Out of 20 sheets, 10 or more sheets were found to have cracks or cracks.

(2) Evaluation of Texture of Baked Confectionery The obtained cookies were evaluated by 10 panelists based on the following evaluation criteria. Then, the total score of 10 panelists is used as the evaluation score, and the evaluation score is +++ for 38 to 40 points, ++ for 35 to 37 points, + for 32 to 34 points, ± for 28 to 31 points, and - for 21 to 27 points. , 20 points or less was given as --. In addition, prior to evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists.

Evaluation criteria:
4 points: Melts well in the mouth and breaks apart, and has a good crunchy bite.
3 points: It melts well in the mouth and falls apart, and has a slightly tight texture, but has a crispy bite.
2 points: Melting in the mouth and falling apart are somewhat poor, the texture is clogged, and the texture is hard. Alternatively, it melted in the mouth and fell apart well, but was soft and lacked a crisp texture.
1 point: Melting in the mouth and falling apart are poor, and the bite is hard and has a crunchy texture. Alternatively, although it melted in the mouth and fell apart, it was soft and did not feel crunchy.

Table 1 shows the evaluation results in Study 1.

<Study 2: About the effect of the emulsifier>
In Study 2, the influence of emulsifiers on the suppression of checking of baked confectionery was studied.

In Study 2, using sugar alcohol composition 3, starch syrup sugar mixture, diacetyl tartaric acid monoglycerides A and B, succinic acid monoglyceride, sorbitan fatty acid ester, and fatty acid monoglyceride, a checking inhibitor having a continuous phase as an oil phase was prepared as follows. 17-23 were produced.

The checking inhibitors 17 to 21 contain 0.08 parts by mass of emulsifier per 1 part by mass of the solid content of the sugar alcohol composition, and the checking inhibitor 22 is the sugar alcohol composition. It contains 0.04 part by mass of emulsifier per 1 part by mass of solid content.

(Checking inhibitor 17)
Take 82 parts by mass of shortening ("Premium Short CF" manufactured by ADEKA Co., Ltd., oil content 100%), 1 part by mass of diacetyl tartaric acid monoglyceride A, and 17 parts by mass of sugar alcohol composition 3 in a bowl and stir with a mixer, Mix well to obtain checking inhibitor 17.

(Checking inhibitor 18)
Checking inhibitor 18 was obtained in the same manner as for checking inhibitor 17, except that diacetyl tartaric acid monoglyceride B was used instead of diacetyl tartaric acid monoglyceride A.

(Checking inhibitor 19)
Checking inhibitor 19 was obtained in the same manner as for checking inhibitor 17, except that diacetyl tartaric acid monoglyceride A was replaced with succinic acid monoglyceride.

(Checking inhibitor 20)
Checking inhibitor 20 was obtained in the same manner as for checking inhibitor 17, except that diacetyl tartaric acid monoglyceride A was replaced with sorbitan monofatty acid ester.

(Checking inhibitor 21)
Checking inhibitor 21 was obtained in the same manner as for checking inhibitor 17, except that diacetyl tartaric acid monoglyceride A was replaced with fatty acid monoglyceride.

(Checking inhibitor 22)
82.5 parts by mass of shortening (“Premium Short CF” manufactured by ADEKA Co., Ltd., oil content 100%), 0.5 parts by mass of diacetyl tartaric acid monoglyceride A, and 17 parts by mass of sugar alcohol composition 3 were placed in a bowl and mixed. and mixed well to obtain checking inhibitor 22.

(Checking inhibitor 23)
Checking inhibitor 23 was obtained in the same manner as for checking inhibitor 17, except that a starch syrup sugar mixture was used instead of sugar alcohol composition 3.

The checking inhibitors 17 to 22 correspond to the examples, and the checking inhibitor 23 corresponds to the comparative example.

Using the obtained checking inhibitors 17 to 23, baked confectioneries (cookies) 17 to 23 were produced in the same procedure as in Study 1, and evaluated in the same manner as in Study 1.

Table 2 shows the evaluation results in Study 2. For reference, the evaluation of the cookies produced using the checking inhibitor 3 is also shown.

<Study 3: Regarding the influence of the continuous phase>
In Investigation 3, unlike Investigations 1 and 2, a checking inhibitor was produced in which the continuous phase was a water phase, and its effect was examined.

(Checking inhibitor 24)
84 parts by mass of sugar alcohol composition 3, 10.5 parts by mass of diacetyl tartaric acid monoglyceride A and 5.5 parts by mass of water were placed in a bowl, stirred with a mixer, and thoroughly mixed to obtain checking inhibitor 24 .

(Checking inhibitor 25)
75.5 parts by mass of sugar alcohol composition 3, 9.5 parts by mass of diacetyl tartaric acid monoglyceride A, and 15 parts by mass of water were placed in a bowl, stirred with a mixer, and thoroughly mixed to obtain checking inhibitor 25.

(Checking inhibitor 26)
66.7 parts by mass of sugar alcohol composition 3, 8.3 parts by mass of diacetyl tartaric acid monoglyceride A and 25 parts by mass of water were placed in a bowl, stirred with a mixer, and thoroughly mixed to obtain checking inhibitor 26 .

(Checking inhibitor 27)
48.9 parts by mass of sugar alcohol composition 3, 6.1 parts by mass of diacetyl tartaric acid monoglyceride A, and 45 parts by mass of water were placed in a bowl, stirred with a mixer, and thoroughly mixed to obtain checking inhibitor 27.

(Checking inhibitor 28)
60 parts by mass of sugar alcohol composition 3 and 40 parts by mass of water were placed in a bowl, stirred with a mixer, and thoroughly mixed to obtain checking inhibitor 28 having a water phase as a continuous phase.

[Manufacturing of baked goods]
Using the prepared checking inhibitors 24 to 28, baked confectioneries (cookies) were produced according to the following procedure.

(1) Production of cookie dough Cookie dough was produced according to the formulation shown in Table 3. First, margarine ("Bronte" manufactured by ADEKA Co., Ltd., oil content 83% by mass) and white sugar were weighed in a mixer bowl, set in a desktop mixer, lightly mixed, and then creamed at high speed for 7 minutes. Then, while mixing at a low speed, any one of the checking inhibitors 24 to 28 and water if necessary were added, then whole eggs and salt were added and mixed for another 1 minute to obtain a mixture. To the resulting mixture, a premixed and sieved mixture of soft flour and skim milk powder was added and mixed at low speed for 1 minute to obtain wire cut cookie doughs 24-28. Here, the number of the cookie dough corresponds to the number attached to the checking inhibitor used (the same applies to the number of the cookie described later).
The cookie doughs 24 to 28 were doughs containing 2.6 parts by mass of the solid content of the sugar alcohol composition per 100 parts by mass of the cereal flour.

(2) Production of Cookies The obtained cookie doughs 24 to 28 were each rolled to a thickness of 5 mm and molded using a cookie cutting die (φ49×H45 mm). 20 pieces of the molded cookie dough are baked in an oven (manufactured by Fujisawa Co., Ltd.) at a top heat of 210 ° C and a bottom heat of 190 ° C for 12 minutes. 28 was obtained.

The baked sweets (cookies) 24 to 28 obtained were evaluated based on the same evaluation method and criteria as in Study 1. Table 4 shows the evaluation results in Study 3.

<Study 4: Application of checking inhibitor to protein-rich baked confectionery dough>
In Study 4, the effect of applying a checking inhibitor to a protein-rich baked confectionery dough in which the amount of protein contained in the baked confectionery dough mixture was increased was examined.

(Checking inhibitor 29)
Take 80 parts by mass of shortening ("Premium Short CF" manufactured by ADEKA Co., Ltd., oil content 100%), 3 parts by mass of diacetyl tartaric acid monoglyceride A, 8 parts by mass of sugar alcohol composition 2, and 9 parts by mass of water in a bowl, Stirring with a mixer and mixing thoroughly, the checking inhibitor 29 was obtained.

(Checking inhibitor 30)
Checking inhibitor 30 was obtained in the same manner as checking inhibitor 29, except that sugar alcohol composition 3 was used instead of sugar alcohol composition 2.

(Checking inhibitor 31)
78 parts by mass of shortening ("Premium Short CF" manufactured by ADEKA Co., Ltd., oil content 100%), 5 parts by mass of diacetyltartaric acid monoglyceride A, 8 parts by mass of sugar alcohol composition 3, and 9 parts by mass of water were placed in a bowl, Stirred with a mixer and thoroughly mixed to obtain Checking Inhibitor 31.

(Checking inhibitor 32)
Checking inhibitor 32 was obtained in the same manner as checking inhibitor 29, except that sugar alcohol composition 8 was used instead of sugar alcohol composition 2.

(Checking inhibitor 33)
Take 83 parts by mass of shortening ("Premium Short CF" manufactured by ADEKA Co., Ltd., oil content 100%), 8 parts by mass of sugar alcohol composition 3, and 9 parts by mass of water in a bowl, and stir with a mixer to mix thoroughly. , to obtain a checking inhibitor 33.

[Manufacturing of baked goods]
Using the produced checking inhibitors 29 to 33, baked confectioneries (cookies) were produced according to the following procedure.

(1) Production of cookie dough Cookie dough was produced according to the formulation shown in Table 5. First, any one of the checking inhibitors 29 to 33 and caster sugar were weighed in a mixer bowl, set in a desktop mixer, lightly mixed, and then creamed at high speed for 7 minutes. Then, while mixing at a low speed, water was added, whole eggs and salt were added, and the mixture was further mixed for 1 minute to obtain a mixture. The resulting mixture was mixed with soft flour ("Heart" manufactured by Nisshin Flour Milling Co., Ltd., protein content 8.3% by mass) and whey protein concentrate ("WPC" manufactured by SAPUTO CHEESE USA INC.) that had been mixed and sieved in advance. -80", protein content 77% by weight), baking powder mixture was added and mixed at low speed for 1 minute to obtain cookie doughs 29-33. Here, the number of the cookie dough corresponds to the number attached to the checking inhibitor used (the same applies to the number of the cookie described later).
Cookie doughs 29 to 33 contained 2.8 parts by mass of the solid content of the sugar alcohol composition per 100 parts by mass of the combined amount of the cereal flour and the protein powder.

The resulting cookie doughs 29 to 33 were each rolled to a thickness of 5 mm and molded using a cookie cutting die (φ49×H45 mm). 20 pieces of the molded cookie dough for each cookie dough are baked in an oven (manufactured by Fujisawa Co., Ltd.) at a top heat of 210 ° C and a bottom heat of 190 ° C for 12 minutes. 33 was obtained.

The baked sweets (cookies) 29 to 33 obtained were evaluated based on the same evaluation method and criteria as in Study 1. Table 6 shows the evaluation results in Study 4.

<Study 5: Regarding the effect of the amount of checking inhibitor>
In Study 5, the amount of the checking inhibitor contained in the baked confectionery dough mixture was changed to study the effect on the checking inhibitory effect.

In this study, using checking inhibitors 3, 9 and 13, sugar alcohol The amount of the checking inhibitor was changed so that the solid content of the composition was 1.2 parts by mass, 2.4 parts by mass and 3.6 parts by mass.

[Production of baked confectionery 34] -Checking inhibitor 3 (1.2 parts by mass as solid content)-
(1) Production of cookie dough 10 parts by mass of checking inhibitor 3 adjusted to 15 ° C., 30 parts by mass of shortening ("Premium Short CF" manufactured by ADEKA Co., Ltd., oil content 100%), 30 parts by mass of white sugar A portion of the mixture was weighed in a mixer bowl, set in a desktop mixer, lightly mixed, and then creamed at high speed for 7 minutes. Next, while mixing at a low speed, 5 parts by mass of water was added, then 10 parts by mass of whole eggs and 0.5 parts by mass of salt were added and further mixed for 1 minute to obtain a mixture. A mixture of 100 parts by mass of soft flour and 5 parts by mass of skimmed milk powder, which had been mixed and sieved in advance, was added to the resulting mixture and mixed at a low speed for 1 minute to obtain cookie dough 34 .
The cookie dough 34 was a dough containing 1.2 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

(2) Production of Cookies The obtained cookie dough 34 was rolled to a thickness of 5 mm and molded using a cookie cutting die (φ49×H45 mm). Twenty pieces of the molded cookie dough were baked in an oven (manufactured by Fujisawa Co., Ltd.) at a top heat of 210° C. and a bottom heat of 190° C. for 12 minutes, and then cooled as they were on a top plate to obtain cookies 34 .

[Production of baked confectionery 35] -Checking inhibitor 3 (2.4 parts by mass as solid content)-
Except for changing the amount of the checking inhibitor 3 whose temperature is adjusted to 15° C. from 10 parts by mass to 20 parts by mass and changing the amount of shortening from 30 parts by mass to 20 parts by mass, the baked confectionery 34 is A cookie dough 35 and a cookie 35 were obtained in the same manner as in the production.
The cookie dough 35 was a dough containing 2.4 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

[Production of baked confectionery 36] -Checking inhibitor 3 (3.6 parts by mass as solid content)-
Except for changing the amount of the checking inhibitor 3 whose temperature is adjusted to 15° C. from 10 parts by mass to 30 parts by mass and changing the amount of shortening from 30 parts by mass to 10 parts by mass, the baked confectionery 34 is A cookie dough 36 and a cookie 36 were obtained in the same manner as in production.
The cookie dough 36 was a dough containing 3.6 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

[Production of baked confectionery 37] -Checking inhibitor 9 (1.2 parts by mass as solid content)-
A cookie dough 37 and a cookie 37 were obtained in the same manner as the baked confectionery 34, except that the checking inhibitor 9 was used instead of the checking inhibitor 3.
The cookie dough 37 was a dough containing 1.2 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

[Production of baked confectionery 38] -Checking inhibitor 9 (2.4 parts by mass as solid content)-
A cookie dough 38 and a cookie 38 were obtained in the same manner as the baked confectionery 35, except that the checking inhibitor 9 was used instead of the checking inhibitor 3.
The cookie dough 38 was a dough containing 2.4 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

[Production of baked confectionery 39] -Checking inhibitor 9 (3.6 parts by mass as solid content)-
A cookie dough 39 and a cookie 39 were obtained in the same manner as the baked confectionery 36 except that the checking inhibitor 9 was used instead of the checking inhibitor 3.
The cookie dough 39 was a dough containing 3.6 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

[Production of Baked Confectionery 40] -Checking Inhibitor 13 (1.2 parts by mass as solid content)-
A cookie dough 40 and a cookie 40 were obtained in the same manner as the baked confectionery 34, except that the checking inhibitor 13 was used instead of the checking inhibitor 3.
The cookie dough 40 was a dough containing 1.2 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

[Production of baked confectionery 41] -Checking inhibitor 13 (2.4 parts by mass as solid content)-
A cookie dough 41 and a cookie 41 were obtained in the same manner as the baked confectionery 35 except that the checking inhibitor 13 was used instead of the checking inhibitor 3 .
The cookie dough 41 was a dough containing 2.4 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the flour.

[Production of baked confectionery 42] -Checking inhibitor 13 (3.6 parts by mass as solid content)-
A cookie dough 42 and a cookie 42 were obtained in the same manner as the baked confectionery 36, except that the checking inhibitor 13 was used instead of the checking inhibitor 3.
The cookie dough 42 was a dough containing 3.6 parts by mass of the solid content of the sugar alcohol composition with respect to 100 parts by mass of the cereal flour.

The baked sweets (cookies) 34 to 42 obtained were evaluated based on the same evaluation method and criteria as in Study 1. Table 7 shows the evaluation results in Study 5.

<Study 6: Influence of oil content in baked confectionery dough>
In Examination 6, the effect of the checking inhibitor was examined when the amount of fat and oil in the dough for baked confectionery was increased.

[Production of baked confectionery 43]
(1) Production of cookie dough 75 parts by mass of butter ("Yotsuba unsalted butter" manufactured by Yotsuba Milk Products Co., Ltd., oil content 83% by mass) adjusted to 15 ° C., 35 parts by mass of white sugar, 1 part by mass of salt in a bowl After weighing and mixing, 18 parts by mass of egg yolk was added little by little while mixing. 100 parts by mass of sifted soft flour and 1 part by mass of baking powder were added and mixed, and allowed to rest in a refrigerator at 5°C for 60 minutes to obtain cookie dough.

(2) Manufacture of Cookies The obtained cookie dough was rolled into a size of 7 mm and molded using a cookie cutting die (φ49×H45 mm). Twenty pieces of the molded cookie dough were baked in an oven (manufactured by Fujisawa Co., Ltd.) at a top heat of 170°C and a bottom heat of 170°C for 20 minutes.

[Production of baked confectionery 44]
A cookie 44 was obtained in the same manner as the baked confectionery 43 except that the checking inhibitor 3 was used instead of butter.

[Production of baked confectionery 45]
A cookie 45 was obtained in the same manner as the baked confectionery 43 except that the checking inhibitor 17 was used instead of butter.

[Production of baked confectionery 46]
A cookie 46 was obtained in the same manner as the baked confectionery 43 except that the checking inhibitor 18 was used instead of the butter.

[Production of baked confectionery 47]
A cookie 47 was obtained in the same manner as the baked confectionery 43 except that the checking inhibitor 23 was used instead of the butter.

The baked sweets (cookies) 43 to 47 obtained were evaluated based on the same evaluation method and criteria as in Study 1. Table 8 shows the evaluation results in study 6.

<Study 7: Effect of checking inhibitor in composite confectionery>
In Study 7, a composite confectionery (chocolate chip cookie) was produced by combining a baked confectionery and an oily confectionery, and the effect of the checking inhibitor on the composite confectionery was examined.

[Production of composite confectionery 48]
(1) Production of baked confectionery dough combined with oily confectionery (chocolate chip cookie dough) 40 parts by mass of sucrose were weighed in a mixer bowl, set in a desktop mixer, lightly mixed, and then creamed at high speed for 7 minutes. Then, while mixing at a low speed, 6 parts by mass of water, 20 parts by mass of whole eggs, 0.5 parts by mass of salt, and 1 part by mass of ammonium bicarbonate were added little by little, and further mixed for 1 minute to obtain a mixture. To the resulting mixture, 100 parts by mass of soft flour, 1 part by mass of baking soda, and 35 parts by mass of chocolate chips, which had been mixed and sieved in advance, were added and lightly mixed to obtain cookie dough 48 .

(2) Manufacture of Composite Confectionery (Chocolate Chip Cookie) The resulting cookie dough 48 was divided into 15 g portions, rolled and molded. Twenty pieces of the molded cookie dough were baked in an oven (manufactured by Fujisawa Co., Ltd.) at a top heat of 180° C. and a bottom heat of 170° C. for 20 minutes, and then cooled as they were on a top plate to obtain chocolate chip cookies 48 .

[Production of composite confectionery 49]
A chocolate chip cookie 49 was obtained in the same manner as the composite confectionery 48, except that the checking inhibitor 3 was used instead of the margarine.

[Production of composite confectionery 50]
A chocolate chip cookie 50 was obtained in the same manner as the composite confectionery 48 except that the checking inhibitor 17 was used instead of margarine.

[Production of composite confectionery 51]
A chocolate chip cookie 51 was obtained in the same manner as the composite confectionery 48 except that the checking inhibitor 18 was used instead of margarine.

[Production of composite confectionery 52]
A chocolate chip cookie 52 was obtained in the same manner as the composite confectionery 48 except that the checking inhibitor 23 was used instead of margarine.

The obtained composite confectionery (chocolate chip cookies) 48 to 52 were evaluated based on the same evaluation method and criteria as in Study 1. Table 9 shows the evaluation results in Study 7.

Claims (12)

A sugar alcohol composition in which the mass ratio of the total content of sugar alcohols with a sugar chain length of 1 or 2 to 1 part by mass of sugar alcohols with a sugar chain length of 5 or more is 0.1 to 4.5. Checking inhibitor containing. 2. The checking inhibitor according to claim 1, wherein the content of the pentasaccharide or higher sugar alcohol in the sugar composition of the sugar alcohol composition is 15 to 65% by mass. 3. The checking inhibitor according to claim 1, wherein the sugar alcohol composition is reduced starch syrup. The checking inhibitor according to any one of claims 1 to 3, wherein the reduced starch syrup contained in the reduced starch syrup satisfies at least one of the following conditions (1) and (2).
(1) The reduced starch syrup has a glass transition temperature of 50 to 180°C. (2) The dextrose equivalent value (DE) of the starch syrup before reduction is 50 or less. Any one of claims 1 to 4, further comprising an organic acid monoglyceride, wherein the content of the organic acid monoglyceride is 0.03 to 2 parts by mass with respect to 1 part by mass of the solid content of the sugar alcohol composition. The checking inhibitor according to item 1. A checking inhibitor according to any one of claims 1 to 5, wherein the continuous phase is an oil phase. A checking inhibitor according to any one of claims 1 to 5, wherein the continuous phase is an aqueous phase. A baked confectionery dough containing the checking inhibitor according to any one of claims 1 to 7. The baked confectionery dough according to claim 8, which has a protein content of 4 to 20% by mass. A baked confectionery obtained by heating the baked confectionery dough according to claim 8 or 9. A composite confectionery produced using the baked confectionery dough according to claim 8 or 9. A sugar alcohol composition in which the mass ratio of the total content of sugar alcohols with a sugar chain length of 1 or 2 to 1 part by mass of the content of sugar alcohols with a sugar chain length of 5 or more is 0.1 to 4.5. A method for suppressing checking of baked confectionery, characterized in that it is contained in the baked confectionery dough.