JP5297570B2 - Baked confectionery with improved texture - Google Patents

Description

  The present invention relates to a baked confectionery that is easy to eat and has an improved texture, in particular a crispness, and a method for improving the texture, particularly the crunchiness, in baked confectionery.

Biscuits such as biscuits and cookies that are made by adding flour, fats, eggs, baking powder, etc. to the main ingredients, mixing, molding and baking are required to have a crunchy texture and good meltability in the mouth. Yes.
Conventionally, various methods have been tried to improve the texture of baked confectionery, particularly for improving the crispy texture unique to baked confectionery. The most common practice is the addition of shortening. Shortening originally has the meaning of “to make it crunchy, make it polo polo” and was developed as a solid fat dedicated to kneading using vegetable and animal fats as raw materials. Shortening is a white, tasteless and odorless fat that does not contain moisture and milk components like butter and margarine and consists of almost 100% fat components. However, according to the follow-up tests by the present inventors, various feelings are involved in the feeling of crunch, and it is not always possible to obtain a satisfactory feeling by simply blending the shortening. Shortenings that have been widely used contain a relatively large amount of trans fatty acids that increase LDL cholesterol (bad cholesterol), which increases the risk of coronary heart disease, and this has also been regarded as a problem in recent years.
In addition, as described below, various attempts have been made to improve the crispness.
For example, Patent Document 1 below discloses a baked food containing wheat flour, fats and oils, proteins, and dietary fibers, wherein the protein coated with the fats and oils is dispersed in the flour dough. Yes. Patent Document 2 discloses a method for producing a baked confectionery characterized by using cellulase. Patent Document 3 contains a confectionery / bread quality improving agent characterized by containing one or more powders selected from pulverized flours or starches, processed products thereof and decomposed products thereof Is disclosed. Patent Document 4 discloses a dextrin reduced product of B containing 20% by weight or more of a dextrin having a dextrose equivalent (DE) of 25 or less and a sugar polymerization degree (DP) of 20 or more with respect to 100 parts by weight of grain flour. Disclosed is a baked confectionery with improved quality, characterized by containing 1-70 parts by weight. Patent Document 5 discloses a method for producing a baked confectionery characterized by adding lysolecithin. However, these proposals are characterized in that a special third component is added to improve the irritating sensation, and the edible oil used is still a trans fatty acid having a risk of coronary heart disease. It is a normal fat containing a relatively large amount.
On the other hand, several reports have been made on baked confectionery using low trans fatty acids with reduced trans fatty acid concentrations as described in the following patent documents. For example, in Patent Document 6, a fat and oil blend having a saturated fatty acid content of 14 to 14 carbon atoms and a saturated fatty acid content of 16 to 16 carbon atoms in a constituent fatty acid composition is randomly selected. It contains transesterified oils and fats obtained by transesterification, has a triacylglycerol content of 20 to 60% by mass represented by SOS (S: saturated fatty acid having 16 to 22 carbon atoms, O: oleic acid), and has a melting point of 27 An oil and fat composition characterized by a temperature of ˜40 ° C. is disclosed, and baked goods using these oil and fat compositions are disclosed. However, this is a baked confectionery having a so-called wet texture and is actually slightly different from a baked confectionery having a crunchy feeling. Patent Document 7 mainly contains a fat (A) obtained by random transesterification of a mixed oil composed of milk fat and rapeseed oil of high erucic acid and a fat (B) obtained by random transesterification of palm oil. The baked confectionery which mix | blended the fat-and-oil composition whose amount of saturated fatty acids below C6 in the whole is 0.05 to 3.0 weight% is disclosed. However, this is intended to prevent the whitening phenomenon that occurs over time in composite confectionery such as biscuits and other baked confectionery coated with chocolate. Thus, although baked goods using low trans fatty acids are known per se, they are still not satisfactory in terms of realizing a crisp feeling.

JP-A-8-289714 JP-A-2005-304441 JP 2003-210098 A JP 2001-321084 A JP 2000-270759 A JP 2008-278833 A JP 2008-178370 A

Baked confectionery such as biscuits, cookies, and crackers are required to have a light texture, moderate chewing, moderate sweetness, fragrance, uniform spread in the mouth, good meltability, and the like. Above all, the feeling of crunch is important in biscuits and can be said to be life.
Although the present invention uses a low-trans type edible oil and fat containing very little trans fatty acid, it has excellent crunchiness and ease of eating without breaking down, and has shape retention during molding. It is to provide excellent baked goods. Another invention relates to a method for improving the texture, in particular, the crunchiness, in baked goods.

The present invention is specifically as follows.

1st invention is 36-55 weight% flour, and 15-36 weight% of edible fats and oils whose trans-type fatty acid content is 5 weight% or less (however, POP content is a fat and oil composition for baked confectionery. 1 wt parts of baked confectionery fat composition and palm stearin having a content of lauric acid of 12 to 40 wt% in the whole and 2 to 15 wt% of the total constituent fatty acids On the other hand, it contains an oil phase containing lard in a ratio of 1.0 to 3.0 parts by weight and SFC (solid fat content) of 20 to 60% at 10 ° C and 10 to 40% at 20 ° C. Except 15% to 22% by weight sugar, 5% by weight or less water and / or 2.2 to 4.6% by weight whole egg, and 0.2 to 0.4% by weight. A dough composition containing a baking powder was prepared, and this was prepared at 120 ° C to 160 ° C. And firing at ° C., (1) and a content of trans fatty acids is 5% by weight or less with respect to oils and fats, (2) an amount water from 1.0 to 4.7 wt%, and, (3) A method for producing a baked confectionery having a crisp feeling with a breaking stress of 3600 to 6000 g .

The second invention is characterized in that, in the first invention, the trans fatty acid content is 2% by weight or less.

The third invention relates to 36 to 55% by weight of wheat flour and 15 to 36% by weight of edible fats and oils having a trans fatty acid content of 5% by weight or less (provided that the POP content is a fat and oil composition for baked confectionery. 1 wt parts of baked confectionery fat composition and palm stearin having a content of lauric acid of 12 to 40 wt% in the whole and 2 to 15 wt% of the total constituent fatty acids On the other hand, it contains an oil phase containing lard in a ratio of 1.0 to 3.0 parts by weight and SFC (solid fat content) of 20 to 60% at 10 ° C and 10 to 40% at 20 ° C. Except 15% to 22% by weight sugar, 5% by weight or less water and / or 2.2 to 4.6% by weight whole egg, and 0.2 to 0.4% by weight. A dough composition containing a baking powder was prepared, and this was prepared at 120 ° C to 160 ° C. Calcined at ℃ , (1) the content of trans-fatty acid with respect to fats and oils is 5 wt% or less, (2) the moisture content is 1.0 to 4.7 wt%, and (3) breakage It is a method for improving the crisp feeling of baked confectionery, characterized by producing baked confectionery having a stress of 3600 to 6000 g .

The fourth invention is characterized in that, in the invention of the third invention, the edible fat is a low-trans edible fat having a trans fatty acid content of 2% by weight or less .

The baked confectionery of the present invention not only has an excellent crunchy feeling and ease of eating, but also is uniformly and sufficiently swollen, has a light mouthfeel, is not hard and not soft, has an appropriate hardness, and Excellent shape retention. Therefore, it is easy to eat for anyone regardless of age group, and it is expected to be used not only as a snack but also as a time-consuming supplemental nutritional supplement. Even with the use of general-purpose shortening to improve the crunchy feeling or simply using the low transformer type shortening, sufficient crunchiness and shape retention could not be obtained. It was surprising that a shortening feeling and shape retention could be obtained by using shortening and adjusting the amount of moisture and the amount of edible oils and fats. As a result, it has become possible to provide a baked confectionery that has no fear of coronary heart disease or the like and has an excellent crunchiness and shape retention.

In the present invention, the baked confectionery means a confectionery obtained by mixing, molding and baking wheat flour, sugar and edible fats and oils as main raw materials. These baked confections are not particularly limited, but specific examples include biscuits, cookies, pies, crackers, snacks, pretzels, rusks-like foods, butter cakes, sponge cakes and the like. Preferred baked goods are biscuits or cookies. These baked confectionery may be coated, injected, or sand-inserted with chocolate, cream or the like. Moreover, since the baked confectionery baked by adding vegetable juice and / or fruit juice has a good nutritional balance, it is expected to be used not only as a calorie supplement but also as a supplemental nutrition supplement.

In addition to flour, sugar, and edible fats and oils, these doughs include artificial sweeteners, dairy products, swelling agents, eggs, water, salt, starches, emulsifiers, seasonings, spices, clothes Flavor, Coloring, Cocoa, Chocolate, Nuts, Yogurt, Cheese, Matcha, Tea, Coffee, Tofu, Yellow powder, Beans, Vegetables, Fruit, Vegetable juice, Juice, Jam, Fruit sauce, Fruit, Herb, Meat, Seafood Secondary materials that are acceptable as food, such as foods, preservatives, and antioxidants, may be blended.

In the manufacture of baked confectionery, it is essential to add edible fats and oils. In general, edible fats and oils such as margarine and shortening are usually used to smooth the texture of the baked confectionery and to make the mouth feel soft.

Examples of the edible oil and fat include margarine, shortening, butter, powdered oil and fat, and liquid oil. Examples of edible fats and oils include edible refined processed fats and oils and edible animal and vegetable fats and oils, but one kind selected from these or a mixture of two or more kinds selected from these may be used. Preferred fats and oils as edible fats and oils are processed fats and oils such as margarine and shortening, or animal fats and fats such as butter, and these are sometimes called water-in-oil fats and oils. Since shortening is generally tasteless, from the viewpoint of flavor, margarine and shortening or a combination of butter and shortening is preferable, but is not particularly limited.
The amount of edible oil and fat in the dough composition constituting the dough is preferably 15 to 36% by weight, more preferably 15 to 30% by weight, and most preferably 17 to 30% by weight.
As described in detail later, the edible oil / fat used for preparing the dough in the present invention is an edible oil / fat containing a low content of trans-type fatty acid, that is, 5% by weight or less, preferably 4% by weight or less. A low-trans type edible oil containing 2% by weight or less, preferably 2% by weight or less is preferred. In order to improve the crispness and shape retention, the trans fatty acid content in the baked confectionery is preferably 2% by weight or less, more preferably 1% by weight or less.

Among edible fats and oils, margarine is a processed food obtained by adding fermented milk, salt, vitamins, etc. to refined fats and emulsifying them, and kneading them, and includes water, seasonings and the like in addition to fats and oils. Therefore, the amount of fats and oils in margarine is a minus of secondary ingredients such as water, fermented milk and seasonings from margarine.
The major difference from butter is that the main ingredient of butter is milk, while the main ingredient of margarine is vegetable or animal fats. According to Japanese JAS standards, margarine has a fat content exceeding 80%, and fat spread is less than 80%.
As described in detail later, the margarine used in the present invention is a margarine having a trans fatty acid content of 5 wt% or less, preferably 4 wt% or less, particularly preferably 2 wt% or less, more preferably Is a low trans type margarine which is suppressed to 1% by weight or less.

The term “shortening” is a term that originally expresses the texture of “satisfactory” or “crisp”. Shortening blended in baked confectionery, etc. is a semi-solid (cream-like) fat at room temperature dedicated to kneading made from vegetable oils and animal oils such as soybean oil, sesame oil, corn oil, olive oil, peanut oil, etc. Developed as a substitute for lard. Unlike the margarine and butter emulsion products, the shortening is white, tasteless and odorless, does not contain moisture and milk components, and is almost 100% oil and fat components.
When used as a raw material for breads, biscuits, etc., it is said to improve the mouth feel and make it brittle and moist.
As the shortening used in the present invention, as will be described in detail later, the trans fatty acid content is 5 wt% or less, preferably 4 wt% or less, particularly preferably 2 wt% or less, more preferably 1 wt%. It is a low transformer type shortening with less than%.

Next, before describing the low trans fatty acid, the trans fatty acid contained in the edible fat will be described.

Refined fats and oils as raw materials such as margarine and shortening are usually hydrogenated in the production process in order to solidify at room temperature.
Structurally, fatty acids constituting edible fats and oils are unsaturated fatty acids having double bonds in the molecule and cis-type and trans-type geometric isomers.
Many unsaturated fatty acid raw materials having a plurality of double bonds in the molecule have a low melting point and are liquid at room temperature. Therefore, in order to facilitate the handling of fats and oils, a so-called fat and oil curing process is carried out to produce solid fatty acids with a high melting point by reducing double bonds in fatty acids or increasing saturated fatty acids by hydrogenation. Has been done. In this curing treatment step, a nickel catalyst or the like is used, and fats and oils are treated with high-pressure hydrogen at high temperatures, so trans-fatty acids are inevitably generated.
Margarines and shortenings made from solid fatty acids obtained by such curing treatment contain a relatively large amount of trans fatty acids. There is also a report that the content of trans fatty acids in edible fats and oils is 2 to 45% by weight, or 10% to 50%. On average, Japanese margarines are said to contain about 8% of trans fatty acids relative to fats and oils.
In addition, these trans fatty acids have been reported to increase LDL cholesterol (bad cholesterol), which increases the risk of coronary heart disease, and have been reported as a problem in recent years because they have also been reported to cause allergies. Yes.

In the present specification, the term “low trans fatty acid” or “low trans fat” means a fatty acid or fat not containing a trans fatty acid or having a content of 2% by weight or less, preferably 1% by weight or less. means. The same applies to low trans margarine or low trans shortening, which means margarine or shortening containing no trans fatty acid or having a content of 2% by weight or less, preferably 1% by weight or less.
On the other hand, when it is simply referred to as fatty acid, fat or oil, margarine or shortening, it means ordinary fatty acid, fat or oil, margarine or shortening containing trans-type fatty acid in excess of 10% by weight or 5% by weight.

The absolute amount of the trans-type fatty acid in the baked confectionery is preferably 2% by weight or less, particularly preferably 1% by weight or less from the viewpoints of a crumpled feeling and shape retention. This is achieved by blending 15 to 36% by weight of low trans fats and oils in the dough.

The content of trans fatty acid may be measured according to a known method such as infrared spectroscopy, gas chromatography, high performance liquid chromatography. For example, using shortening or margarine as a sample, based on the method for measuring the isolated trans isomer (difference infrared spectrum method) described in “Standard Analysis Method for Fats and Oils” edited by Japan Oil Chemistry Association, Weight% can be measured.

Next, edible materials and the like used in this specification will be described.

Edible fats and oils for producing baked confectionery are shortening and / or margarine, and more specifically, the content of trans-type fatty acids with respect to the fats and oils of edible fats and oils is 5% by weight or less, preferably 4% by weight or less. Edible fats and oils, particularly preferably 2% by weight or less, and more preferably 1% by weight or less of low trans type fats and oils. The blending amount of these edible fats and oils with respect to the dough composition is 15 to 36% by weight, preferably 15 to 35% by weight, and more preferably 15 to 28% by weight from the viewpoint of improving the crispness and shape retention. Further, the trans fatty acid content with respect to the fat and oil to be contained in the baked confectionery is 5% by weight or less, more preferably 4% by weight or less. Edible oils and fats as raw materials are available as commercial products.

The main ingredient of the dough for producing baked confectionery is wheat flour. As wheat flour, medium flour or weak flour is suitable. From the viewpoint of imparting a feeling of shortness, medium flour or thin flour having a relatively low gluten content is preferred. Preferably, it is a weak flour. The amount of wheat flour is preferably 36 to 55% by weight, more preferably 36 to 50% by weight. If the added amount of flour is less than 36% by weight, the resulting cookie becomes soft and the feeling of shortness decreases. On the other hand, if it exceeds 55% by weight, the cookie becomes hard and the crispness becomes stronger. When the blending amount of the flour is out of the range of 36 to 55% by weight, particularly 36 to 50% by weight, any case is not preferable in terms of texture. In addition, the compounding quantity of these flours can change suitably in the range of 36 to 50 weight% with the compounding quantities of auxiliary materials, such as a nut, a vegetable, and a fruit.

When mix | blending water, it is 1 to 10 weight% with respect to material | dough, Preferably it is 2 to 10 weight%. When using eggs such as whole eggs of chicken eggs, water may or may not be added.
Similar to water, milk, vegetable juice, fruit juice and the like can also be used. The preferred amount of milk or the like added to the dough is the same as in the case of water. Instead of milk, powdered milk dissolved in water may be used. Moreover, it is also possible to add raw whole egg, vegetable juice, or fruit juice instead of water. If the water content is 1% by weight or less, it is difficult to homogenously knead the dough, and if it exceeds 10% by weight, the bubbles after baking may become large and break up.
In addition, the moisture content in the baked confectionery is preferably 1.0 to 6.5% by weight, more preferably 1.2 to 6.5% by weight, from the viewpoint of crispness and shape retention. This is accomplished by formulating up to 10% by weight water and / or 2.2-4.6% by weight whole eggs.

As eggs, whole eggs of chicken eggs can be used. The amount of egg added to the dough is preferably 2.2 to 4.6% by weight, more preferably 2.2 to 4.5% by weight. If the added amount of egg is less than 2.2% by weight, the resulting cookie becomes stiff, while if it exceeds 4.6% by weight, the resulting cookie becomes soft and unfavorable in terms of texture.
The egg is generally a raw egg obtained by splitting a chicken egg, particularly a raw whole egg, but a dried whole egg or a frozen sweetened whole egg can also be used. Dry whole eggs are reconstituted with water and used at a solids concentration similar to raw whole eggs. Examples of eggs that can be used include whole egg, raw egg yolk, sterilized whole egg, sterilized egg yolk, salted whole egg, salted egg yolk, sweetened whole egg, and sugared egg yolk. In the present invention, one or more selected from these can be used.

As sugars, sugar is generally used, but various sugars can be used. As addition amount with respect to the dough of sugar, 15-22 weight% is preferable and 17-20 weight% is more preferable. If the amount of sugar added is less than 15% by weight, the sweetness of the resulting cookie will be weak and the richness will be poor. On the other hand, if it exceeds 20% by weight, the sweetness of the resulting cookie will be too strong and the balance of taste Cause damage. As sugars, in addition to sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, and the like can be used, and the addition amount is determined by the sweetness of these. As sugars, these 1 type (s) or 2 or more types can be mixed and used.

Baking powder is a kind of swelling agent, and has sodium carbonate or sodium hydrogen carbonate as a main component. In addition, an expanding agent mainly composed of ammonium hydrogen carbonate or ammonium carbonate can also be used. The amount of baking powder added to the dough is preferably 0.2 to 0.4% by weight, particularly preferably 0.2 to 0.3% by weight. If the added amount of the baking powder is less than 0.2% by weight, bubbles are not sufficiently formed in the cookie, and the texture becomes hard. On the other hand, if the added amount exceeds 0.4% by weight, bubbles are formed too much. Neither is desirable because the feeling becomes stronger.

In addition, you may add various flavor raw materials as needed. Examples of flavor ingredients include dried fruits such as raisins, berries, apricots, bananas, pineapples, papayas, melons, strawberries, figs; citrus peels such as lemons and oranges; almonds, walnuts, peanuts, pecan nuts, macadamia nuts Nuts such as hazelnuts; alcoholic beverages such as rum, brandy, kirsch; fruit juices such as apple juice, grape juice, orange juice, grapefruit juice, lemon juice; carrot juice, pumpkin juice, asparagus juice, cabbage juice, spinach juice, Examples include vegetable juices such as moroheiya juice and komatsuna juice; and fragrances and spices such as vanilla, cinnamon, caraway, clove, and allspice. These are used alone or in combination. The addition amount of these flavor raw materials is preferably 0.5 to 10% by weight. A flavor ingredient particularly recommended from the viewpoint of promoting health is 3 to 7% by weight of vegetable juice and / or fruit juice based on the dough. In particular, it has been found that a baked confectionery blended with vegetable juice containing morohaya juice is very easy to eat without breaking down. This seems to be due to the fact that mucin, which is a viscous material of Morohaya, has increased the binding force between the confectionery material particles.

Other auxiliary materials include emulsifiers, sequestering agents, gelatin, cellulose and cellulose derivatives, starches, grains, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, transglutaminase, lactase (β-galactosidase), glucoamylase Degrading enzymes such as glycerides, diglycerides, plant sterols, plant sterol esters, salt, rock salt, sea salt, fruit juice powder, herbs, dextrins such as linear dextrin / branched dexton / cyclic dexton, egg products, cacao and cacao products , Coffee and coffee products, other various food materials in general, flavoring ingredients such as flavorings, bitterings, seasonings, coloring agents, preservatives, antioxidants, pH adjusters, reinforcing agents, and the like may be blended.

Note that the rupture stress measurement of baked confectionery is commonly used when examining the hardness of food, and in particular, when examining the texture of food. In this invention, the preferable breaking stress of baked confectionery is 1000-6000g, Most preferably, it is 3600-6000g.

If an example is shown, the baked confectionery of this invention can be manufactured as follows.
Low fat trans shortening or low trans margarine with a trans fatty acid content of 2% by weight or less as an edible fat or oil, or a mixture adjusted or blended so that the trans fatty acid content is within a range of 2% by weight or less Prepare an edible oil and fat (one or more shortening and / or margarine edible oil selected from low-trans type shortening, low-trans type margarine, shortening and margarine) and stir well with a mixer. Next, add sugar to the well-stirred edible oil and fat, stir at high speed for 1 to 10 minutes, then add whole egg, salt, water or vegetable juice or fruit juice and mix with stirring, then flour, baking powder If necessary, various flavor materials such as nuts, seasonings, coloring agents, and preservatives are added and stirred at low speed for about 30 seconds to 5 minutes to obtain dough. Next, the dough is settled in a refrigerator for about 20 minutes to 1 hour, rolled to 10 mm, punched with a 20 mm × 50 mm mold, and finally baked at 120 to 160 ° C. for 15 to 25 minutes.

As a biscuit dough material, wheat flour 43g-53g, top sugar 17-21g, whole egg 0-4.8g, salt 0.17-0.21g, baking powder 0.26-0.31g with respect to 100g of all dough ingredients , 0 to 10.0 g of water, 10 g of normal margarine and shortening as edible oils and fats, 20 g and 5 to 35 g of low trans margarine and low trans shortening with reduced trans fatty acids as edible oils and fats, respectively did.
The margarines and shortenings used are as follows.
Normal margarine; Plus Fresh (Made by Tsukishima Food Industry Co., Ltd.)
Normal shortening; pure short (Tsukishima Food Industry Co., Ltd.)
Low transformer type margarine; Rabourg (Tsukishima Food Industry Co., Ltd.)
Low transformer type shortening; T short W (manufactured by Tsukishima Food Industry Co., Ltd.)
In accordance with the mixing ratio shown in Table 1, edible fats and oils (ordinary margarine and / or shortening, margarine and / or shortening with reduced trans fatty acid) are added to the tabletop mixer and stirred well. Stir for minutes. Next, whole eggs, water and salt were added in small portions and mixed with stirring. Further, flour and baking powder were added and stirred at low speed for 1 minute to obtain a biscuit dough.
This biscuit dough is allowed to settle for 30 minutes in a refrigerator (5 ° C.), then formed into a thick plate having a thickness of 10 mm, a width of 20 mm, and a length of 50 mm, and baked in an oven at 150 ° C. for 20 minutes. The baked confectionery was taken out and cooled at room temperature.

Next, the following tests were conducted on the moisture content (% by weight), hardness and crunch breaking stress, shape retention, crunchiness, ease of eating, and the like of the baked confectionery manufactured as described above.

Test 1: Measurement of moisture content (% by weight) In order to examine the influence of moisture contained in the baked confectionery, the moisture content in the baked biscuits was measured. The measurement was performed using a moisture meter FD-620 (manufactured by Kett Science Laboratory) after taking 10 g of the fired biscuits and making them fine with a mortar.

Test 2: Measurement of breaking stress In order to examine the hardness of the biscuit, the breaking stress was measured using a rheometer RT-2010J-CW (manufactured by Rheotech Co., Ltd.). The plunger was measured using five biscuits using a tooth-type push rod B (Adapter for exclusive use of Rheotech FUDOH Rheometer Co., Ltd.) with a sample table ascent rate of 2 cm / min, and the average value was calculated. The measurement of the breaking stress is normally used when examining the hardness of food, and is particularly used when examining the texture of food.

Test 3: Shape retention test The shape retention was examined by measuring the width, length, and thickness of the change in size of the biscuit before and after firing, and comparing the rate of change. The shape retention is important from the viewpoint of eliminating variations in the shape of the baked confectionery product.

Test 4: Test on texture The sensory test of the texture on the ease of eating and the crispness of the various biscuits prepared in Example 1 was conducted by five trained panelists. Ease of eating is a comprehensive judgment of the texture and balance feeling when put in the mouth, and means the so-called good texture. Specifically, here, ease of eating refers to a sense of firmness when chewed, a feeling of spreading in the mouth of the chewed product, and a moderate hardness when broken in the mouth (too hard) Is not too soft) or the like as a main index.

The blending ratio of baked confectionery materials in these examples and comparative examples, and various analysis results of these baked confectionery are shown in the following table.

The baked confectionery of the present invention not only has an excellent crunchy feeling and ease of eating, but also is uniformly and sufficiently swollen, has a light mouthfeel, is not hard and not soft, has an appropriate hardness, and Excellent shape retention. Therefore, it is easy to eat for anyone regardless of age group, and it is expected to be used not only as a snack but also as a time-consuming supplemental nutritional supplement.
Moreover, since the baked confectionery baked by adding vegetable juice and / or fruit juice has a good nutritional balance, it is expected to be used not only as a calorie supplement but also as a supplemental nutrition supplement.
In addition, since the low-transform edible fats and oils are used, it has become possible to provide baked confectionery that has no fear of coronary heart disease and has a good crispness and shape retention.

Claims (4)

36 to 55% by weight of wheat flour and 15 to 36% by weight of edible fat and oil having a trans fatty acid content of 5% by weight or less (however, the POP content is 12 to 40% by weight in the whole fat and oil composition for baked goods) The lauric acid content in the baked confectionery fat composition is 2 to 15% by weight of the total constituent fatty acids, and 1 part by weight of palm stearin is 1 part by weight of lard. (Except for a plastic fat composition containing an oil phase which is contained in a ratio of ~ 3.0 parts by weight and whose SFC (solid fat content) is 20 to 60% at 10 ° C and 10 to 40% at 20 ° C) A dough composition comprising 15 to 22 wt% sugar, 5 wt% or less water and / or 2.2 to 4.6 wt% whole egg, and 0.2 to 0.4 wt% baking powder Adjusting the product and firing it at 120 ° C to 160 ° C. It is characterized in that (1) the content of trans fatty acid with respect to oil and fat is 5% by weight or less, (2) the moisture content is 1.0 to 4.7 % by weight, and (3) the breaking stress is The manufacturing method of the baked confectionery which has the crunchy feeling which is 3600-6000g .   The method for producing a baked confectionery according to claim 1, wherein the trans fatty acid content is 2 wt% or less. 36 to 55% by weight of wheat flour and 15 to 36% by weight of edible fat and oil having a trans fatty acid content of 5% by weight or less (however, the POP content is 12 to 40% by weight in the whole fat and oil composition for baked goods) The lauric acid content in the baked confectionery fat composition is 2 to 15% by weight of the total constituent fatty acids, and 1 part by weight of palm stearin is 1 part by weight of lard. (Except for a plastic fat composition containing an oil phase which is contained in a ratio of ~ 3.0 parts by weight and whose SFC (solid fat content) is 20 to 60% at 10 ° C and 10 to 40% at 20 ° C) A dough composition comprising 15 to 22 wt% sugar, 5 wt% or less water and / or 2.2 to 4.6 wt% whole egg, and 0.2 to 0.4 wt% baking powder The product is prepared and calcined at 120 to 160 ° C. (1 Baked in which the content of trans-fatty acid with respect to oil and fat is 5% by weight or less, (2) the moisture content is 1.0 to 4.7 % by weight, and (3) the breaking stress is 3600 to 6000 g A method for improving the crispness of baked confectionery, characterized by producing confectionery. The method for improving the crisp feeling of baked confectionery according to claim 3, wherein the edible fat is a low-trans edible fat having a trans fatty acid content of 2% by weight or less.