JP2023182995A - Texture modifying composition as almond powder substitute using powdered oil and baked confectionery using the same - Google Patents

Abstract

To provide a texture modifying composition as an almond powder substitute having a texture modifying effect like almond powder, and baked confectionery using the same.SOLUTION: A texture modifying composition as an almond powder substitute includes two or more kinds of powdery materials selected from a group consisting of durum wheat flour, corn flour, starch and dried Okara (soy pulp) powder, and powdered oil. A blending ratio of the blended powdery materials is such that either one does not exceed 50 mass% of all the powdery materials, and the powdered oil is 50 pts.mass or more and 70 pts.ass or less relative to 100 pts.mass of all the powdery materials. Baked confectionery of this invention includes the composition.SELECTED DRAWING: None

Description

The present invention relates to an almond poodle substitute texture improving composition using powdered oil and fat, and a baked confectionery using the same.

Almond flour is used in baked goods such as financiers for the purpose of adding flavor and improving texture, but it is generally expensive and easily oxidized, so it is not easy to handle by storing it in a refrigerator.
Therefore, there is a need for an alternative to almond flour.
For example, as a substitute for almond flour, a dough improver is known that contains bread crumbs, okara, and oil as essential ingredients, and is made by mixing these ingredients and drying them into powder.
If necessary, flavoring materials, flavors, pigments, and emulsion stabilizers are added to form a dough improving agent, and by using almond flavor, it becomes an almond poodle substitute (for example, see Patent Document 1).

JP2009-278898A

As mentioned above, there is a need for a texture-improving composition that can replace almond flour.
An object of the present invention is to provide an alternative texture-improving composition for almond poodles that has a texture-improving effect similar to that of almond poodles, and baked goods using the composition.

As a result of extensive research in order to achieve the above object, the present inventor has identified two or more types of powders selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder, and powdered oils and fats. The inventors have discovered that an alternative texture-improving composition for almond poodle that has a texture-improving effect similar to that of almond poodle can be obtained by mixing at a ratio of 1, and has completed the present invention.
Therefore, the present invention provides an almond poodle substitute texture-improving composition comprising two or more powdered materials selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder, and powdered oil and fat. The blending ratio of each of the powdered materials does not exceed 50% by mass of the total powdery material, and the powdered oil and fat is 50 parts by mass or more and 70 parts by mass based on 100 parts by mass of the entire powdered material. This is a texture-improving composition that is an alternative to almond flour.
There are also baked goods using this.

By using the almond poodle alternative texture improving composition of the present invention in baked goods, it is possible to obtain the same texture improving effect as using almond poodle.
When combined with almond flavor, it can be used as an alternative to almond flour.
When the present invention is used for cookies and cakes, it is possible to obtain effects specific to each type of cookie or cake.
Cookies with a light texture (cookies, tarts, etc.) not only melt in the mouth but also have a light texture.
In addition, cakes with a moist texture (pound cake, madeleine, financier, pan de genie, etc.) not only melt in the mouth but also have a moist texture.
Furthermore, although almond flour is stored under refrigeration, the texture-improving composition for altering almond flour of the present invention can be stored at room temperature.

The present invention will be explained in detail below.
In the present invention, two or more types selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder are used as the powdered material.
The durum wheat flour and corn flour used in the present invention can be prepared by crushing and sieving raw material grains to form a powder, but commercially available products can also be used.
The starch used in the present invention is not particularly limited, and may include corn starch, potato starch, rice starch, tapioca starch, wheat starch, sweet potato starch, sago starch, etc., and modified starches thereof, and these starches may be used alone or They can be used in combination, and commercially available products can also be used.
The dried okara powder used in the present invention is obtained by extracting water-soluble proteins such as soy milk and soy whey from soybeans or defatted soybeans, drying the residual okara, and then pulverizing or granulating it. It is a powder or granular material, and commercially available products can also be used.

In the almond poodle substitute texture improving composition of the present invention, two or more types selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder each contain more than 50% by mass of the entire powder. Use it so that there is no.
Therefore, for example, when only two types of powder, durum wheat flour and corn flour, are used, the blending ratio is 50 parts by mass of durum wheat flour and 50 parts by mass of corn flour.
If three or more types are used, each should not exceed 50% by mass of the total powder, so for example, if durum flour, corn flour, starch, or dried okara powder is used, As shown in the examples, each of durum flour, cornflour and starch does not exceed 50% by weight.
If each powder is blended in an amount exceeding 50% by mass, the effect of improving texture such as melting in the mouth cannot be sufficiently obtained.

The powdered oil and fat used in the present invention can be obtained by drying and powdering an oil-in-water emulsion or a water-in-oil emulsion, and can also be obtained by drying and powdering an oil and fat.
The emulsion or oil or fat can be dried and powdered by a known method such as a spray drying method, a vacuum freeze-drying method, or a vacuum drying method.
In the present invention, commercially available powdered fats and oils can also be used.
The amount of powdered oil and fat used in the present invention is 50 parts by mass or more and 70 parts by mass or less based on 100 parts by mass of the entire powder.
If the amount of powdered oil or fat used is less than 50 parts by mass based on 100 parts by mass of the entire powdered product, the crispness, moistness, and melting in the mouth tend to be poor, which is not preferable.
Furthermore, if the amount of powdered oil or fat used exceeds 70 parts by mass based on 100 parts by mass of the entire powdered material, the storage stability will be poor, which is not preferable.

The texture-improving composition for altering almond poodle according to the present invention is prepared by uniformly mixing powder and powdered fat and oil.
The mixing method is not particularly limited as long as it can be mixed uniformly, but in the case of a small amount, it can be mixed by hand using a spatula, rice scoop, whipper, etc.
When mixing a large amount, a mixer such as a ribbon mixer or a screw mixer can be used.
The texture-improving composition for replacing almond poodle of the present invention is less likely to be oxidized than almond poodle and can be stored at room temperature for about one month.

The texture-improving composition for replacing almond flour of the present invention can be used as a substitute for part or all of almond flour in baked goods using almond flour, such as financiers, madeleines, etc. You can get a delicious texture.
In this case, by separately using an almond flavor if necessary, it is possible to obtain a flavor similar to when using almond flour.
Other than this, the raw materials conventionally used in baked goods using almond flour can be used without limitation.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited to these Examples.
[Manufacturing example 1 financier]
90 parts by mass of almond flour, 100 parts by mass of wheat flour, 160 parts by mass of sugar, 240 parts by mass of egg whites, 1 part by mass of baking powder, and 1 part by mass of salt in a vertical mixer at low speed (rotation: 100 rpm) for 1 minute, medium speed (Rotation speed: 175 rotations/minute) was mixed for 1 minute, 240 parts by mass of burnt butter was added thereto, and mixed at low speed (rotation speed: 100 rotations/minute) for 1 minute to prepare a financier dough.
30 g of this dough was placed in a financier mold, baked in an oven at 185°C for 18 minutes, and then taken out from the mold to obtain a financier.

[Examples 1 to 6, Comparative Examples 1 to 2] Financier-like baked confectionery Effect of powdery substance An almond poodle substitute texture improving composition was prepared with the formulation shown in Table 1.
In the table, the unit of blending ratio is parts by mass.
In the following Examples and Comparative Examples, the starch used is a mixture of 85% by mass of tapiocaline acid crosslinked starch (tapioca) and 15% by mass of potato hydroxypropylated phosphate crosslinked starch.
In addition, the powdered oil has a composition of 65% by mass of vegetable oil, 23% by mass of maltodextrin, 10% by mass of processed starch, and 2% by mass of water. , 40% by mass of powdered oil and fat having a composition of 5.29% sodium caseinate, 0.01% antioxidant, 0.003% fragrance, and 1.2% water was used.
A financier was obtained in the same manner as in Production Example 1, except that the almond flour was replaced with the obtained almond flour substitute texture improving composition.
The texture of the obtained financier was evaluated by 10 panelists according to the following evaluation criteria.
・Texture (crisp feeling)
5 points: Almost the same crispness as when using almond flour, very good 4 points: Slightly less crunchy than when using almond flour, but good 3 points: Less crispy than when using almond flour, but acceptable Range: 2 points The crispiness is inferior to when using almond flour and is outside the acceptable range, and 1 point is bad.The crispiness is very inferior to when using almond flour and is outside the acceptable range, and the texture is very poor (moist). feeling)
5 points: Almost the same moistness as when using almond flour, very good 4 points: Slightly less moist than when using almond flour, but good 3 points: Less moist than when using almond flour, but within acceptable range 2 points: Almond The moistness is inferior to when using poodle, and it is outside the acceptable range, so it is a bad score.The moistness is very inferior to when using almond poodle, and it is outside the acceptable range, and it has a very bad texture (melt in the mouth).
5 points Melts in the mouth almost the same as when using almond flour, very good 4 points Melts in the mouth slightly less than when using almond flour, but is good 3 points Melts in the mouth worse than when using almond flour, but within acceptable range 2 points Almond flour The melting in the mouth is inferior to when using Almond Poodle and is outside the acceptable range, which is a bad score.The melting in the mouth is very poor compared to when using Almond Poodle, which is outside the allowable range and is very poor.In addition, the Almond Poodle Alternative Texture Improving Composition is stored at room temperature. The storage stability after 30 days was evaluated according to the following criteria.
○Oil oxidation odor is within the permissible range ×Oil oxidation odor is outside the permissible range The obtained results are shown in Table 1.
In the table, the evaluation shows the number of people who gave the score and the average score.

When the powder exceeds 50% by mass of the total powder, no satisfactory effect was obtained.

[Examples 7-8, Comparative Examples 3-4] Financier-like baked confectionery Influence of powdered oil and fat An almond poodle substitute texture-improving composition was prepared with the formulation shown in Table 2.
In the table, the unit of blending ratio is parts by mass.
A financier was obtained in the same manner as in Production Example 1, except that the almond flour was replaced with the obtained almond flour substitute texture improving composition.
The obtained financier was evaluated in the same manner as in Example 1.
The results obtained are shown in Table 2.
In the table, the evaluation shows the number of people who gave the score and the average score.

When the amount of powdered oil and fat used was less than 50 parts by mass based on 100 parts by mass of the entire powder (Comparative Example 3), the texture improving effect was poor and unsuitable.
When the amount of powdered oil and fat used exceeded 70 parts by mass based on 100 parts by mass of the entire powder (Comparative Example 4), the storage stability was poor and unsuitable.

[Manufacturing example 2 cookies]
Mix 45 parts by mass of almond flour, 45 parts by mass of sugar, and 100 parts by mass of butter in a vertical mixer at low speed (rotations: 100 revolutions/min) for 1 minute and at medium speed (rotations: 175 revolutions/min) for 1 minute. Add 15 parts by mass of eggs and mix for 2 minutes at medium speed (rotation speed: 175 rpm), then add 100 parts by mass of flour and mix for 1 minute at low speed (rotation speed: 100 rpm) to prepare cookie dough. did.
This dough was rolled out to a thickness of 7 mm, cut out using a cercle mold with a diameter of 6 cm, placed on a baking sheet, and baked in an oven at 150° C. for 15 minutes to obtain cookies.

[Examples 9 to 14, Comparative Examples 5 to 6] Effect of cookie powder An almond poodle substitute texture improving composition was prepared with the formulation shown in Table 3.
In the table, the unit of blending ratio is parts by mass.
Cookies were obtained in the same manner as in Production Example 2 of the cookie, except that the almond flour substitute texture improving composition was used instead of almond flour.
The resulting cookies were evaluated for texture by 10 panelists using the following evaluation criteria.
・Texture (crisp feeling)
5 points: Almost the same crispness as when using almond flour, very good 4 points: Slightly less crispy than when using almond flour, but good 3 points: Less crispy than when using almond flour, but within acceptable range 2 points The crunchiness is inferior to when using almond flour and is outside the acceptable range, 1 point is bad The crunchiness is very inferior to when using almond flour and is outside the tolerance range, and the texture is very poor (melt in the mouth)
5 points Melts in the mouth almost the same as when using almond flour, very good 4 points Melts in the mouth slightly less than when using almond flour, but is good 3 points Melts in the mouth worse than when using almond flour, but within acceptable range 2 points Almond flour The melting in the mouth was inferior to when Almond Poodle was used and was outside the acceptable range, which was a bad score.The melting in the mouth was very poor compared to when Almond Poodle was used and was outside the acceptable range, which was very poor.In addition, the preservability was evaluated in the same manner as in Example 1. Ta.
The results obtained are shown in Table 3.
In the table, the evaluation shows the number of people who gave the score and the average score.

When the powder exceeds 50% by mass of the total powder, no satisfactory effect was obtained.

[Examples 15-16, Comparative Examples 7-8] Cookie Influence of powdered oil and fat An almond poodle substitute texture-improving composition was prepared with the formulation shown in Table 4.
In the table, the unit of blending ratio is parts by mass.
Cookies were obtained in the same manner as in Production Example 2 of Cookies, except that the Almond Poodle Substitute Texture Improving Composition from which Almond Poodle was obtained was used.
The obtained cookies were evaluated in the same manner as in Example 9.
The results obtained are shown in Table 4.
In the table, the evaluation shows the number of people who gave the score and the average score.

When the amount of powdered oil and fat used was less than 50 parts by mass based on 100 parts by mass of the entire powder (Comparative Example 7), the texture improvement effect was poor and unsuitable.
When the amount of powdered oil and fat used exceeded 70 parts by mass based on 100 parts by mass of the entire powder (Comparative Example 8), the storage stability was poor and unsuitable.

The texture-improving composition for replacing almond poodle of the present invention could be satisfactorily used as a substitute for almond poodle.

Claims (2)

An almond poodle substitute texture-improving composition comprising two or more powdered substances selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder, and powdered oil and fat, wherein each of the above-mentioned flours is blended. The blending ratio of each powdery substance does not exceed 50% by mass in the whole powdery substance, and the powdered oil and fat is in an amount of 50 parts by mass or more and 70 parts by mass or less based on 100 parts by mass of the whole powdery substance. Alternative texture improving composition. A baked confectionery using the almond poodle substitute texture improving composition according to claim 1.