JP2802632B2 - Baked Japanese sweets - Google Patents

Description

The present invention relates to a baked Japanese confectionery.

[Problems to be solved by conventional technology and invention]

Grilled Japanese confections such as dorayaki and castella are widely popular, but these baked confectioneries are characterized by their soft and soft mouthfeel and mouthfeel, but these textures are There is a disadvantage that it is easily reduced in a relatively short period of time. Therefore, a method of adding oils and fats to the dough of these baked Japanese confectionery has been proposed for the purpose of extending the initial texture (preventing aging) and further improving the texture. In the baked Japanese confectionery simply adding fats and oils to the dough, it is difficult to say that the fats and oils are not dispersed in the dough as fine particles, so that they are not sufficient in the effect of improving the texture and the effect of preventing aging. There was also a drawback that it was poor in the sense of stiffness. In addition, in the case of doughs such as dough for castella and dorayaki, there is a problem that adding the fats and oils as they are will not only ensure uniform dispersion of the fats and oils, but also leave the doughs to separate the fats and oils. Was.

[Means for solving the problem]

The present invention has been made in view of the above points,
It is an object of the present invention to provide a baked Japanese confectionery which has a good texture such as melting in the mouth, is excellent in flavor, luster, and crispness of the product, and is also excellent in an anti-aging effect.

That is, the present invention provides a baked Japanese confectionery characterized by containing a powdered oil obtained by spray-drying an O / W emulsion of an edible oil and fat containing a coating agent and / or an O / W emulsion of an edible oil and fat containing the coating agent. And The present invention relates to an O / W emulsion of an edible oil / fat containing a coating agent, and an O / W emulsion of an edible oil / fat containing a coating agent and / or a powdered oil obtained by spray-drying an O / W emulsion of an edible oil / fat containing the coating agent. And / or dorayaki containing 5 to 50% by weight, based on the amount of the powdery raw material, of a powdered fat obtained by spray-drying an O / W emulsion of an edible fat containing a coating agent. In addition, the present invention provides a powdery oil obtained by spray-drying an O / W emulsion of an edible oil / fat containing a coating agent and / or an O / W emulsion of an edible oil / fat containing a coating agent, in an amount of 5 to 60 wt. % Baked bun. Furthermore, the present invention relates to an edible oil / fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
A castella containing 5 to 40% by weight of a powdered fat or oil obtained by spray-drying a type emulsion is included based on the amount of the powdery raw material. In the present invention, as the coating agent, milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin,
One or more of whey, gum, and dextrin are used.

In the present invention, the baked Japanese confectionery is a chestnut bun, a baked bun such as a moon cake, a middle flower, a vine, a cherry rice cake, a tea ceremony, a karaman, a round bowl, a buckwheat bowl, a dorayaki, a castella, a dumpling,
Such as kraft paper, egg pine needles and wheat crackers.

O / W of edible oil and fat containing a coating agent in the baked Japanese confectionery of the present invention
O / W of edible fats and oils containing emulsions and / or coatings
It contains powdered fats and oils obtained by spray-drying a type emulsion, and these fats and oils are usually used in the case of dorayaki, cherry blossoms, chestnut buns, kara-man, nakahana, tsuyabusa, moon cake, tea ceremony, kraft paper, etc. Added to portions. As the edible oils and fats,
Examples thereof include liquid and solid animal and vegetable fats and oils, hardened animal and vegetable fats and oils, transesterified fats and oils, and separated liquid oils and solid fats. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice sugar oil, animal fats and oils such as tallow, lard, milk fat, fish oil and the like Examples thereof include hardened oils or transesterified oils of fats and oils, and liquid oils and solid fats obtained by separating these fats and oils, and one or more kinds selected from these can be used. As a coating agent, milk protein, soy protein,
Examples include wheat protein, skim milk powder, wheat flour, starch, sugars, gelatin, whey, gum, dextrin and the like. Acid protein casein, sodium caseinate, rennet casein for milk protein, potato starch, corn starch, flour starch, etc. for starch, sucrose, glucose for sugars,
Maltose, lactose, fructose, starch syrup and the like, and gums include xanthan gum, guar gum, gum arabic, tragacanth gum and the like. The soybean protein that has been hydrolyzed (completely or partially decomposed) can also be used. As the above coating agent, soy protein, wheat protein, sodium caseinate, saccharides, whey, whole milk powder, skim milk powder are particularly preferable,
When a fat or oil emulsion containing these coating agents and / or powdered fat or oil obtained by spray-drying this emulsion is added to baked Japanese confectionery, the touch and texture of the baked Japanese confectionery are particularly soft, have good mouth-melting properties, and are excellent in citri, Further, there is an effect that the shelf life is improved. Among the above coating agents, for example, milk protein, skim milk powder, soy protein, wheat protein and the like also have an emulsifying action, so if these coating agents are used, an emulsifier is not required, but a coating agent having no emulsifying property or Even in the case of a weak coating agent having emulsifying properties, stable O /
A W-type emulsion is formed.

Examples of the emulsifier include fatty acid monoglyceride, fatty acid polyglycerin ester, fatty acid sucrose ester, fatty acid sorbitol ester, fatty acid propylene glycol ester, lecithin and the like. The fatty acids constituting these emulsifiers are preferably fatty acids having 12 to 20 carbon atoms, that is, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid and mixed fatty acids thereof. The emulsifier is used in combination with these fatty acids, glycerin and polyglycerin (glycerin has a polymerization degree of 2 to 10).
And those obtained by carrying out an esterification reaction with polyhydric alcohols such as sucrose, sorbitol and propylene glycol, but those having a low degree of esterification, that is, those having a high HLB are preferred. In addition to these ester-type emulsifiers, hydrophilically modified lecithin can also be used.

The above emulsifier is added to water when dispersing the fat or oil in water, but the emulsifier can also be added to the fat or oil. As the emulsifier to be added to fats and oils, the same type of emulsifier as the emulsifier to be added to water described above has a high esterification degree, that is, HLB
Low emulsifiers and lecithin.

The O / W emulsion of edible oils and fats is obtained by stirring with a homogenizer or the like while gradually adding edible oils and fats (including emulsifiers as necessary in the oils and fats) to water to which a coating agent and an emulsifier are added as needed. If necessary, stir while heating (or warming). The emulsion obtained in this way has 10 μm oil particles.
The following finely divided particles which are uniformly dispersed are preferred.

When producing the baked Japanese confectionery of the present invention, the O / W emulsion of the edible fat or oil containing the coating agent may be added as it is, or may be added as a powdered fat obtained by spray drying the O / W emulsion. good. When the emulsion is added as it is, the above-mentioned edible oil and fat, a coating agent and an emulsifier are added, and the mixture is stirred at a high speed with a homogenizer or the like to form an O / W emulsion of the edible oil and fat. What is necessary is just to add and knead it to a raw material. Further, if necessary, it may be added in the form of both emulsion and powdered fat.

The amount of fats and oils to be added depends on the type of baked Japanese confectionery, but it is 5-50% by weight for dorayaki and buns, based on the amount of flour raw material (meaning flour, rice flour, etc., not including sugar, salt, etc.) 5 to 60% by weight of moon cake, 5% to 40% by weight of castella and scallops, 5% by weight of kraft paper, 5% by bolo, egg pine needles and wheat cracker
~ 20% by weight.

〔Example〕

 Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 50 parts by weight of upper sucrose, 40 parts by weight of whole egg and 5 parts by weight of starch syrup were put on a low heat while cooling, then cooled, and 100 parts by weight of flour, 1.4 parts by weight of isputter and 20 parts by weight of powdered fat and oil were added. After the chestnuts were wrapped in the dough obtained by mixing with a wrapping machine, a gloss egg was applied twice on the surface and baked at 190 ° C. for 15 minutes to obtain chestnut buns. As the powdered fat, rapeseed hardened oil (melting point: 40.5 ° C) using 28 parts by weight of sodium caseinate and 1.5 parts by weight of monoglyceride stearate was used.
Five parts by weight were emulsified in water, and a homogenized emulsion was spray-dried to obtain a powdered fat having a fat content of about 70% by weight. Table 1 shows the properties of the obtained chestnut bun.

Example 2 Using 10 parts by weight of soybean protein, 18 parts by weight of corn syrup (containing 20% water), and 1.5 parts by weight of monoglyceride stearate as powdered fat and oil, 74 parts by weight of hardened soybean oil (melting point 35 ° C.) was emulsified and homogenized. A chestnut bun was obtained in the same manner as in Example 1, except that the obtained emulsion was spray-dried, and a powdered fat having a fat content of about 75% by weight was used. Table 1 shows the properties of the obtained bun.

Example 3 Palm oil was emulsified and homogenized using 10 parts by weight of casein sodium, 18 parts by weight of skim milk powder, 20 parts by weight of starch sugar, and 2 parts by weight of propylene glycol stearic acid monoester as powdered fat. Using a powdered fat with a fat content of about 50% by weight obtained by spray drying the emulsion,
Others were carried out similarly to Example 1, and obtained the chestnut bun. Table 1 shows the properties of the obtained bun.

Example 4 60 parts by weight of upper sucrose, 20 parts by weight of glucose, and 8 parts by weight of emulsified oil and fat were mixed with a whipper, and then 80 parts by weight of whole egg were mixed. Then, 100 parts by weight of flour and 1 part of baking powder 1 were mixed.
And 10 parts by weight of honey, 80 parts by weight of water, and 1.5 parts by weight of sodium bicarbonate were added and mixed uniformly, and the mixture was baked in a flat pan. I wrapped Ann and made it dorayaki. The properties of the dorayaki obtained are shown in Table 1.

Example 5 Example 4 using the same powdered fats and oils as used in Example 2
Dorayaki was obtained in the same manner as described above. The properties of the dorayaki obtained are shown in Table 1.

Example 6 60 parts by weight of upper sucrose, 20 parts by weight of glucose, and 8 parts by weight of emulsified oil and fat were mixed with a whipper, and then 80 parts by weight of whole eggs were mixed. Then, 100 parts by weight of flour and 1 part of baking powder 1 were mixed.
Parts by weight were mixed. Further, in this, 28 parts by weight of sodium caseinate and 1.5 parts by weight of monoglyceride stearate were added to 100 parts by weight of water to obtain a rapeseed hardened oil (melting point: 40.5 ° C.) of 70.5%.
Edible fat and oil emulsion 40 obtained by emulsifying and homogenizing parts by weight
Parts by weight, 10 parts by weight of honey, and 1.5 parts by weight of baking soda were added and mixed uniformly, and the mixture was baked in a flat pan, wrapped in anne, and made dorayaki. The properties of the dorayaki obtained are shown in Table 1.

Comparative Example 1 A chestnut bun was obtained in the same manner as in Example 1 except that no powdered fat was used. The properties of the obtained bun are also shown in Table 1.

Comparative Example 2 A dorayaki was obtained in the same manner as in Example 4 except that no powdered fat was used. The properties of the obtained dorayaki are also shown in Table 1.

(1) Tactile sensation: The tactile sensation when the product was grasped by hand was determined according to the following criteria.

◎: 9 or more people said that the softness and stiffness were good ：: 6 to 8 people had good softness and stiffness
People △: 3 to 5 people who say softness and good feeling
People ×: 0 to 2 people who say softness and good feeling
(2) Texture: The texture when the product was contained in the mouth (the skin portion for the bun) was determined according to the following criteria.

：: 9 or more people said that the softness, crispness and mouth melting were good ○: 6 to 8 people supposed that the softness, crispness and mouth melting were good △: It was judged that the softness, crispness and mouth melting were good 3 to 5 people ×: 0 to 2 people who say softness, crispness, and good dissolution in mouth (3) Flavor: At the same time of the texture test of (2) above, a flavor test was performed and the following The judgment was made based on the standard.

：: 9 or more persons having good flavors ○: 6 to 8 persons having good flavors Δ: 3 to 5 persons having good flavors ×: 0 to 2 persons having good flavors (4) Color luster: The color luster of the sample surface was determined according to the following criteria.

◎: 9 or more people with good color / gloss ○: 6 to 8 people with good color / gloss △: 3 to 5 people with good color / gloss ×: people with good color / gloss Is 0-2 [Effects of the Invention] As described above, the baked Japanese confectionery of the present invention is a powdered oil or fat obtained by spray-drying an O / W emulsion of an edible oil or fat containing a coating agent and / or an O / W emulsion of an edible oil or fat containing a coating agent. The product has a soft touch, texture, weak grind, a light mouthfeel, good melting in the mouth and good crispness. In addition, the softness lasts for a long time (excellent anti-aging properties). Excellent in feeling and gloss. Spray-dried O / W emulsions of edible fats and oils containing coatings and O / W emulsions of edible fats and oils containing coatings are spray-dried and mixed with powdered raw materials or added to dough with high moisture. Even if it is used or when the amount of addition is large, the fats and oils are uniformly dispersed in the form of fine particles, so that an excellent product can be easily obtained.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-196042 (JP, A) JP-B-35-15830 (JP, B1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 1/00-9/30

Claims (5)

(57) [Claims] 1. A baked Japanese confection comprising an O / W emulsion of an edible oil / fat containing a coating agent and / or a powdered oil / fat obtained by spray-drying an O / W emulsion of an edible oil / fat containing a coating agent. 2. The baked Japanese confectionery is made of O / O of edible oil and fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
The baked Japanese confectionery according to claim 1, wherein the baked confectionery is a dorayaki containing 5 to 50% by weight of a powdered oil or fat obtained by spray-drying the emulsion of the type. 3. The baked Japanese confectionery is made of O / O of edible oil and fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
The baked Japanese confectionery according to claim 1, wherein the baked bun contains 5 to 60% by weight of the powdered fat or oil obtained by spray-drying the emulsion. 4. The baked Japanese confectionery is made of O / O of edible oil and fat containing a coating agent.
O / W of edible fats and oils containing W emulsion and / or coating agent
The baked Japanese confectionery according to claim 1, wherein the baked confectionery is a castella containing 5 to 40% by weight of a powdery fat or oil obtained by spray-drying a type emulsion, based on the amount of the powdery raw material. 5. A coating agent comprising milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin, whey,
The baked Japanese confectionery according to any one of claims 1 to 4, wherein the baked confectionery is one or more selected from the group consisting of gum and dextrin.