JP5470133B2 - Baking-resistant oil-based cream and composite baking food using the same - Google Patents

Description

The present invention relates to an oil-based cream using fats and oils and a composite baked food using the same, and in particular, when an oil-based cream is wrapped in a baked food dough and baked, the fats and oils from the oil-based cream to the baked foods The present invention relates to an oil-based cream in which migration is suppressed and does not impair the texture of the oil-based cream, and a composite baked food using the same.

Conventionally, research has been conducted on oily foods suitable for use in baked foods.
Patent Document 1 discloses a baked confectionery in which chocolate containing 0.1 to 0.7% by weight of a sucrose fatty acid ester of HLB 10 or higher is mixed in a baked confectionery dough and baked. This baked confectionery has the effect of maintaining the original smoothness of the chocolate without losing shape, oil bleeding and hardening of the raw material chocolate.

Patent Document 2 discloses a chocolate to which a predetermined amount of polyglycerin oleate monoester and a predetermined amount of polyglycerin oleate having an HLB of 5 or less are added. It has an effect of maintaining a good texture without impairing the feeling.
However, Patent Documents 1 and 2 disclose chocolate that does not flow at room temperature, and no effect is exhibited even if these techniques are applied to a soft oil-based cream at room temperature.
Accordingly, there has been a demand for a cream that is soft at room temperature and that can suppress fat and oil transfer to the baked food and deterioration of the texture due to baking, and that is soft to bite even after baking.

JP 58-60944 A JP-A-11-225673

An object of the present invention is to provide an oil-based cream that is soft to chew even after baking, in which fats and oils transfer to the baked food due to baking and deterioration in texture are suppressed, and a composite baked food using the same.

As a result of intensive studies to achieve the above object, the present inventors have baked after wrapping an oil-based cream containing lecithin in a baked food dough containing 1.2 wt% or more and 4.0 wt% or less. The present invention was completed with the knowledge that the transfer of fats and oils to the baked food and the deterioration of the texture of the oil-based cream were suppressed, and a composite baked food having an oil-based cream that was soft to chew even after baking was obtained.
The present invention has the following configuration.
(1) An oil-based cream containing lecithin in an amount of 1.2% by weight to 4.0% by weight.
(2) The oil-based cream according to (1) above, wherein lecithin is contained in an amount of 1.5% by weight to 3.0% by weight.
(3) The oil-based cream according to (1) or (2), wherein the fat content is 20% by weight or more and 38% by weight or less.
(4) A composite baked food characterized by being baked by wrapping the oil-based cream according to any one of (1) to (3).

According to the present invention, even when an oil-based cream is wrapped in a baked food dough such as cookies, sponge cakes, muffins and baked in an oven or the like, oil transfer to the baked food and deterioration of the texture of the oil-based cream can be suppressed. Further, it is possible to provide an oil-based cream that is soft to bite even after baking, and composite baked foods using the same.

In the present application, an oil-based cream is a food in which a finely ground product such as cocoa powder, saccharides or milk solids is suspended in a matrix composed of a continuous layer of edible oils and fats that harden at a specific temperature or lower. In addition, various additives, fragrances, and the like may be optionally added. As the fats and oils, tempering fats derived from animals and plants or non-tempering fats can be used, but non-tempering type vegetable fats and oils are preferably used.

The oil-based cream of the present application has an SFC (solid fat content) at 20 ° C. of 50% or less when the total oil content is 100%. The SFC (solid fat content) is measured by using a Bruker PC20 type pulse-NMR apparatus, filling a test tube with a sample and setting the sample temperature to 20 ° C.

Examples of vegetable oils include rapeseed oil, soybean oil, palm oil, peanut oil, rice oil, coconut oil, palm kernel oil, sesame oil, and the like. Desirably, it contains liquid oil at room temperature and is not solid.

The oil-based cream of the present invention is not particularly limited as long as it has the above-described configuration. For example, the oil-based cream is obtained by mixing raw materials for oil-based cream, atomizing with a refiner, and conching.

Examples of the composite baked food in which the oil-based cream of the present invention is used include those in which the oil-based cream is wrapped with a baked food such as cookies, sponge cakes, muffins, and the like.

In the present application, wrapping means surrounding the entire circumference of the oil-based cream, or not completely surrounding the whole, but enclosing the entire part leaving a part, and typical examples wrap the candy. It is the structure of a wharf.

In the present application, firing means exposure to a high temperature in an oven or the like, and means that the environmental temperature to which the object to be fired is exposed is at least 120 ° C. or higher.
In the present application, the baked food is not particularly limited as long as it is a food that has undergone the baking process, but is typically baked confectionery such as cookies, sponge cakes, muffins, and shoes made mainly of saccharides and flour.
In the present application, the baked food dough means a product in a state before the baked food is baked.

EXAMPLES Hereinafter, although an Example is given and it demonstrates in detail, this invention is not limited to these.
Example 1
According to the formulation in Table 1, 71.5 parts of sugar, 8.1 parts of S Special 100 (manufactured by J-Oil Mills Co., Ltd.), 8.1 parts of Euromelt SF20B (manufactured by J-Oil Mills Co., Ltd.), lecithin 0.5 part was mixed, and the conching process was performed after the refiner process. By adding 11.8 parts of the remaining fats and oils to this, a pasty oil-based cream A was obtained. Similarly, the amount of lecithin was 1.2 parts, 1.5 parts, 2.0 parts, and 4.0 parts, respectively, and cream B, cream C, cream D, and cream E were obtained in this order.

Test example 1
Preparation of cookie dough 450 g of margarine that had been returned to room temperature was placed in a mixer, and 260 g of sugar was added and stirred. The whole egg 100g and the preparation water 60g were added there, and also it stirred. 1000 g of sieved flour and 5 g of baking powder were added and stirred to obtain a cookie dough. The cookie dough was left in the refrigerator for 2 hours, then returned to room temperature and stretched into a sheet.

Preparation <br/> the cookie dough 7g of cream cookie, an oil-based cream A~E obtained in Example 1 was Tsutsumian by each 5g, and fired. A convection (thermal convection) oven was used for firing, and the firing conditions were 190 ° C. and 9 minutes. After baking, creams A to E were taken out and weighed. The measurement results are shown in Table 2. The measurement result is an average value of four samples each. In the evaluation of Test Example 2 and below, four samples were prepared for each test section and evaluated.

クリームＡにおいては、焼成によってクリーム重量が半分以下に減少していたが、その他クリームにおいては８割以上保持されていた。

In cream A, the weight of the cream was reduced to less than half by baking, but in other creams, it was maintained at 80% or more.

Test example 2
The oil-based cream baked under the conditions of Test Example 1 is fully filled in a plastic petri dish (inner diameter 34 mm, depth 10 mm), and the stress (hardness) of the cream is measured with a rheometer (RTC-3010D-CW manufactured by Fudou). Was measured. The results are shown in Table 3. The measurement conditions are as follows.
Oil-based cream product temperature: 23 ° C
Plunger type: Diameter 10 mm, thickness 1 mm Disc type plunger Plunger approach speed: 6 cm / min Plunger entry depth: 5 mm

Test example 3
The texture and physical properties of the cream portion of the cookie containing cream baked under the conditions of Test Example 1 were examined. The results are shown in Table 4.

Test example 4
Lecithin is added to and mixed with the oil-based cream A to prepare oil-based creams having different lecithin concentrations, and the sachets are wrapped and baked in the same manner as in Test Example 1. evaluated. The results are shown in Table 5.

物性としては、レシチン１．２重量％以上においてレシチンが増えるほど良くなったが、風味の面で許容できるのはレシチン４．０重量％までだった。

The physical properties improved as lecithin increased at 1.2% by weight or more of lecithin, but up to 4.0% by weight of lecithin was acceptable in terms of flavor.

Test Example 5
According to the formulation in Table 7, creams F to L prepared in the same manner as in Example 1 were evaluated as cookies with cream in the same manner as in Test Example 1. The results are shown in Table 6.

油分２０〜３８重量％において効果が確認され、好ましい油分範囲としては２０〜３６重量％だった。

The effect was confirmed at an oil content of 20 to 38% by weight, and the preferred oil content range was 20 to 36% by weight.

Test Example 6
In the formulation of Cream C of Example 1, only 7 types of creams were prepared by changing only the type of fats and oils. The fats and oils used are S Special 100 (J-Oil Mills Co., Ltd.), Euromelt SF20B (J-Oil Mills Co., Ltd.), Salad Oil (Tsukishima Food Industry Co., Ltd.), Rapeseed Oil, Corn Oil, Palm Oil, Soybean Oil 7 types.
Next, 5 g of each of these creams was wrapped in 7 g of the same cookie dough as in Test Example 1 and baked. A convection (thermal convection) oven was used for firing, and the firing conditions were 190 ° C. and 9 minutes. After baking, the texture and physical properties of each cream were evaluated. The results are shown in Table 8. The effect was confirmed with all the fats and oils tried.

Example 2
Preparation of muffin dough 60 g of sugar was added to 50 g of whole egg returned to room temperature and mixed with a whisk. If foamed, 60 g of melted butter and 60 g of milk were added and mixed. 120 g of weak flour sifted there was added and mixed so that it was cut.

Preparation of cream-containing muffins 10 g of the oil-based creams A to E obtained in Example 1 were wrapped in 40 g of the above muffin dough and baked. A convection (thermal convection) oven was used for firing, and the firing conditions were 160 ° C. and 20 minutes. After baking, the texture and physical properties of the obtained oil-based cream were evaluated. The results are shown in Table 9.

Example 3
Preparation of pound cake dough 100 g of sieved flour was added to 100 g of butter that had been returned to room temperature and mixed until creamed. In a separate bowl, 100 g of whole egg and 100 g of sugar were put in a lather and mixed with butter dough and whole egg dough.

Preparation of cream-containing pound cake 10 g of the oil-based creams A to E obtained in Example 1 were wrapped in 40 g of the above-mentioned pound cake dough and baked. A convection (thermal convection) oven was used for firing, and the firing conditions were 180 ° C. and 50 minutes. After baking, the texture and physical properties of the obtained oil-based cream were evaluated. The results are shown in Table 10.

Claims (3)

A composite baked food product characterized by being baked by wrapping an oil-based cream containing lecithin in an amount of 1.2 wt% to 4.0 wt%. The composite baked food according to claim 1, which is baked by wrapping an oil-based cream containing lecithin in an amount of 1.5 wt% to 3.0 wt%. The composite baked food according to claim 1 or 2, wherein the fat content of the oil-based cream is 20% to 38% by weight.
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