JP6033986B2 - Process for producing baked confectionery - Google Patents

Description

  The present invention relates to a method for producing a baked confectionery characterized in that the baked confectionery absorbs moisture until the water activity becomes 0.4 or less.

  Confections called raw cakes such as sponge cake generally have a high moisture content of about 30% or more, and are characterized by a soft texture and melting in the mouth, while having a high water activity of 0.8 or more and are difficult to distribute at normal temperature. There are disadvantages such as inability to save. On the other hand, confectionery generally called hard biscuits such as hard biscuits generally has a moisture content of less than 10% and a water activity of less than 0.6, which is suitable for long-term storage, but has a harder texture than fresh confectionery, Melting mouth is bad. The confectionery called semi-fresh confectionery, which is located between the raw confectionery and the dried confectionery, has a water content of 10% or more and 18% or less, and has a quality design that can be stored for a long period of time while approaching the texture and melting of the confectionery. There are many. However, it does not melt well like a sponge cake, and the flavor of baked goods like cookies is weak.

  Patent Document 1 discloses a method for producing a raw cake that can be stored for a long period of time by sterilizing a cake baked to have a water activity of 0.85.

  In Patent Document 2, a complex composed of a gelling agent, milk protein, and water is kneaded into a baked confectionery dough, and the dough is baked, so that the water activity is stored at 0.60 to 0.75. A technique for providing baked confectionery having a soft and moist texture, good flavor and good shape-retaining property despite its good properties is disclosed.

JP-A-6-30688 JP 2006-81516 A

  The problem to be solved by the present invention is to provide a baked confectionery that has a good moistness in the mouth and has improved flavor and excellent storage stability.

Therefore, as a result of intensive studies, the inventors have made it possible to achieve both a moist and mouth-melting improvement and storage stability, which has been difficult to achieve with conventional half-baked confectionery, and further, to improve the fragrance characteristic of baked confectionery. We have also invented a method for producing a semi-baked confectionery and a composite confectionery containing a semi-baked baked confectionery. That is,
(1) A method for producing a baked confectionery,
A baked confectionery having a water activity of 0.4 or less,
It is characterized by absorbing moisture so that the water activity is 0.6 or more and 0.8 or less,
A production method, wherein the baked confectionery contains glucose, isomaltooligosaccharide or a combination thereof.
(2) The method for producing a baked confectionery according to (1), wherein the isomaltoligosaccharide contains isomaltose.
(3) A method for producing a combined baked confectionery,
For baked confectionery having a water activity of 0.4 or less,
A step of contacting a hydrous confectionery having a water activity of 0.8 or more and 0.9 or less to obtain a composite confectionery;
Sealing the obtained composite confectionery in a packaging container;
Storing the composite confection sealed in a packaging container for 4 days or more in an environment of 20 ° C. to 30 ° C. to obtain a combined baked confectionery,
A production method, wherein the baked confectionery contains glucose, isomaltooligosaccharide or a combination thereof.
(4) The method for producing a combined baked confectionery according to (3), wherein the isomaltoligosaccharide contains isomaltose.

  According to the present invention, a half-baked baked confectionery that has both a moist and mouth-melting improvement and an improvement in storage stability, which has been difficult to achieve with conventional half-baked confectionery, and also has the fragrance characteristic of dried confectionery, and A combination baked confectionery containing a semi-baked baked confectionery can be produced. Furthermore, for example, when the baked confectionery has sufficient strength at the time of mass production using a large-scale manufacturing facility or in contact with the hydrated confectionery, the baked confectionery can be produced with a high quality and combined baked confectionery.

Hereinafter, embodiments for carrying out the present invention will be described in detail.
In the embodiment of the present invention, as a raw material used for the baked confectionery, raw materials generally used for cookies and biscuits such as sugar, flour, egg, butter, vegetable oil, and fragrance can be used. The baked confectionery further contains glucose and / or isomaltoligosaccharide. This is because when the prepared dough is baked until the water activity becomes 0.4 or less and then moisture-absorbed until the water activity becomes 0.6 or more and 0.8 or less, a more preferable moist feeling can be obtained.

  In the present invention, the isomalt-oligosaccharide means an oligosaccharide having at least one of an α-1,2 glucoside bond, an α-1,3 glucoside bond, and an α-1,6 glucoside bond. Examples of the isomaltoligosaccharide include isomaltose (disaccharide, α-1,6 bond), panose (trisaccharide, α1-6 bond and α1-4 bond), isomaltotriose (trisaccharide, α1-6 bond). Etc.

  In the embodiment of the present invention, it is preferable to fire the prepared dough until the water activity becomes 0.4 or less. This is because the roasted flavor and the caramel flavor of the obtained baked confectionery are increased, resulting in a more preferable quality.

  In the embodiment of the present invention, the baked confectionery after baking preferably has a breaking strength of 1000 gf or more. This is because the baked confectionery has sufficient strength, so that it becomes possible to produce a combined confectionery without losing its shape. This is because, when the baked confectionery has sufficient strength at the time of production, it is possible to produce a high-quality combination baked confectionery that does not collapse into the baked confectionery.

  The method for baking the prepared dough is not particularly limited, and generally a method for baking biscuits or cookies may be used.

  Moisture absorption is performed until the water activity of the baked confectionery obtained by baking and having a water activity of 0.4 or less is 0.6 or more and 0.8 or less. The water activity of the baked confectionery after moisture absorption is preferably 0.6 or more. This is because the moist feeling of the baked confectionery can be obtained. The moisture activity of the baked confectionery after moisture absorption is preferably 0.8 or less, more preferably 0.77 or less, and even more preferably 0.75 or less. This is because it suppresses the growth of viable bacteria and is preferable for preventing the quality deterioration of the baked confectionery.

  The method for absorbing moisture in the baked confectionery is not particularly limited, and water may be directly sprayed on the baked confectionery, but it is preferable to contact the water-containing confectionery having a water activity of 0.8 or more and 0.9 or less. It is preferable that the moisture-containing confectionery brought into contact with the baked confectionery is 40% by mass or more and 60% by mass or less of the combined baked confectionery and the hydrated confectionery. This is because the water activity of the baked confectionery in the obtained combination baked confectionery is 0.6 to 0.8, which is a preferable condition.

  The hydrated confectionery may be anything as long as it can supply moisture to the baked confectionery to be brought into contact, but is preferably a hydrated chocolate. This is because the shelf life of the combined baked confectionery is good. Examples of the chocolate include chocolate and quasi-chocolate defined in “Fair Competition Rules for the Display of Chocolates” which are rules approved by the Japan Fair Trade Commission, such as dark chocolate, milk chocolate and white chocolate. Water-containing chocolate refers to a mixture of chocolate dough and aqueous components such as fresh cream, milk, fruit juice, and sake. The water-containing chocolate is preferably an oil-in-water type water-containing chocolate. This is because the continuous layer joined to the biscuit is water-based, so that the moisture transfer to the biscuit is quick and the time required for the water activity to reach parallel is shortened. Whether or not the chocolate is an oil-in-water type can be determined, for example, by measuring electric resistance. That is, if the electric resistance shows a constant electric resistance value, it can be discriminated as an oil-in-water type, and if the electric resistance shows infinite, it can be discriminated as a water-in-oil type.

  In the embodiment of the present invention, the combined baked confectionery is obtained by sealing the composite confectionery obtained by bringing the hydrated confectionery into contact with the baked confectionery in a packaging container and storing it in an environment of 20 ° C to 30 ° C for 4 days or more. It is done. The number of storage days is not particularly limited as long as it is 4 days or longer, and may be 7 days or longer, 14 days or longer, or 35 days or longer. Moreover, the preservation | save days may be within 200 days, may be within 150 days, and may be within 100 days. Combination baked confectionery has an excellent shelf life, with a water taste of the baked confectionery in the resulting combination baked confectionary in an equilibrium of 0.6 or more and 0.8 or less, having a moist and good mouth melt, and improved flavor. It is because it is preferable when obtaining confectionery. The packaging container that seals the combined baked confectionery is made of a material having a low water vapor transmission rate, and preferably has an internal volume that is not excessively large compared to the volume of the combined baked confectionery. Examples of the packaging container material having a low water vapor transmission rate include an aluminum vapor deposition film and an aluminum foil.

  The method for producing a combined baked confectionery that absorbs the baked confectionery with the hydrated confectionery can include a step of bringing the baked confectionery into contact with the baked confectionery. The preferable water activity of the baked confectionery and the preferable water activity of the hydrous confectionery to be brought into contact are as described above. The method for producing a combined baked confectionery can further include a step of sealing the baked confectionery contacted with the water-containing confectionery in a packaging container, and a step of storing in a predetermined environment. Preferred storage conditions and the packaging container to be sealed are as described above.

  Hereinafter, although an example is given and explained further, the present invention is not limited to these.

(Production Example 1)
Chocolate dough was produced according to a conventional method using 40 parts by weight of sugar, 20 parts by weight of cacao mass, 20 parts by weight of whole milk powder, 19 parts by weight of cocoa butter, 0.5 parts by weight of lecithin, and 0.5 parts by weight of fragrance. The obtained chocolate dough 63 parts by weight, fresh cream 30 parts by weight, 95% ethanol 3 parts by weight and lecithin 4 parts by weight were stirred and mixed using a mixer to produce an oil-in-water type water-containing chocolate. When the electrical resistance of the water-containing chocolate was measured using an insulation resistance meter, it was less than 0.1Ω. The water-containing chocolate had a water content of 18% and a water activity of 0.82.

(Production Example 2)
52 parts by weight of wheat flour, 21 parts by weight of sugar, 16 parts by weight of shortening, 50% of isomaltooligosaccharides (trade name: NS-200, manufactured by Nippon Cornstarch) 5.4 parts by weight, 5 parts by weight of cocoa powder, 0. 3 parts by weight and 0.3 parts by weight of baking powder were mixed to obtain a dough for biscuits. Water malt containing 50% isomaltoligosaccharide (trade name: NS-200) has a solid content of 75% by mass, the sugar composition in the solid content is 23% by mass of isomaltose, which is the main isomaltoligosaccharide, and other isomaltoligosaccharides 30 The content was 7% by mass, 40% by mass of glucose, and 7% by mass of other sugars. The obtained dough was formed into a disk shape having a diameter of 52 mm and a thickness of 2.5 mm and baked in an oven at 180 ° C. for 13 minutes to obtain a biscuit having a weight of 6 g. The obtained biscuit had a water content of 3% and a water activity of 0.3. Even if the obtained biscuit was held by hand, it did not lose its shape and had sufficient strength for work.
[Example 1]

  The obtained biscuits were sprayed with water until the water activity became 0.7, then sealed in an aluminum bag having a size of 95 mm in length and 85 mm in width, and stored at 20 ° C. for 100 days. The water activity of the biscuit after storage for 100 days was 0.68.

(Comparative Example 1)
The dough obtained in the same manner as in Production Example 2 was formed into a disk shape having a diameter of 52 mm and a thickness of 2.5 mm and baked in an oven at 200 ° C. for 6.5 minutes to obtain a biscuit having a weight of 6.5 g. The obtained biscuit had a water content of 11% and a water activity of 0.68. The obtained biscuits were brittle compared to the biscuits obtained in Production Example 2, and attention was required for work.

(Test Example 1)
Quality evaluation was performed on the biscuit obtained in Example 1 and the biscuit obtained in Comparative Example 1. According to 17 subjects, each biscuits roasted, caramelized, grain flavor, rich flavor, sweetness, moist feeling, in-mouth meltability Were evaluated for strength and preference. The strength evaluation results are shown in Table 1, and the results of preference evaluation are shown in Table 2. The overall evaluation is shown in Table 3.
For each item, the strength was evaluated as strong: +2, slightly strong: +1, neither: 0, slightly weak: -1, weak: -2.
For each item, the evaluation of preference was set to like: +2, somewhat like: +1, neither: 0, slightly disliked: -1, and disliked: -2.
The overall evaluation was as follows: likes: +2, somewhat likes: +1, neither: 0, slightly dislikes: -1, dislikes: -2.
The numerical values in the table are average values of the evaluations of all the subjects.

  The biscuits of Example 1 outweigh the biscuits of Comparative Production Example 1 both in strength and taste in all of the roasted feeling, caramel feeling, grain flavor, richness, sweetness, moist feeling, and melt in the mouth. The biscuit of Example 1 was higher.

  Biscuits were obtained in the same manner as in Production Example 2 using the formulation shown in Table 4. In Example 3, the solid content is 75% by mass, and the sugar composition in the solid content is 14% by mass of isomaltose, which is the main isomaltoligosaccharide, 51% by mass of other isomaltoligosaccharides, 24% by mass of glucose, and other sugars 11 Isomalt-oligosaccharide syrup (trade name; NS-100C, manufactured by Nippon Corn Starch Co., Ltd.) having a mass% was used. Moreover, in Comparative Example 4, Hayashibara's Hellodex Co., Ltd. having a solid content of 75% by mass and maltosyl trehalose of 50% by mass in the saccharide composition in the solid content was used.

  Using the oil-in-water type water-containing chocolate of Production Example 1 and the biscuit of Production Example 2, a combined baked confectionery was obtained. Specifically, 12 g of oil-in-water type water-containing chocolate was filled on the upper surface of one biscuit using a squeeze bag, and the biscuit was placed thereon.

  The obtained combined baked confectionery was sealed in an aluminum bag having a size of 95 mm in length and 85 mm in width and stored at 25 ° C. for 100 days. The water activity of the biscuits of the combination baked confectionery and the hydrated chocolate during storage was measured. Changes in the water activity of the biscuits are shown in Table 5, and changes in the water activity of the hydrated chocolate are shown in Table 6.

  The water activities of the combined confectionery biscuits and the hydrated chocolate after 100 days storage all reached equilibrium in the range of 0.74 to 0.77.

(Test Example 1)
About the combination baked confectionery obtained in Examples 2 and 3 and Comparative Examples 2 to 4, the breaking strength of the biscuit portion was measured. Only the biscuit part of the combined baked confectionery is set in a creep meter (manufactured by Yamaden, model: RE2-30005), and the stress is measured when a wedge-shaped plunger with a tip angle of 30 ° is entered at an entry speed of 0.1 mm / second. This was taken as the breaking strength. The results obtained are shown in Table 7.

  The breaking strength of the biscuit portion in which sugar was replaced with isomaltoligosaccharide, glucose, dextrin, trehalose and maltosyltrehalose was reduced. In particular, the decrease in breaking strength of the one substituted with isomaltoligosaccharide was remarkable. The lower the breaking strength of the biscuit portion of the combined baked confectionery, the easier it is to collapse when it is put into the mouth, and the mouth melts better.

(Test Example 2)
The quality of the combination baked confectionery obtained in Examples 2 and 3 and Comparative Examples 2 to 4 was evaluated by 11 specialist panels. Relative evaluation was made with reference to Comparative Example 2. The results are shown in Table 8.

  The combination baked confectionery using the biscuits containing glucose and the combination baked confectionery using the biscuits containing isomaltooligosaccharide had a high moist feeling of the biscuits and the overall quality evaluation was also high.

Claims (2)

A method for producing a combined baked confectionery,
For baked confectionery having a water activity of 0.4 or less,
A step of contacting a hydrous confectionery having a water activity of 0.8 or more and 0.9 or less to obtain a composite confectionery;
Sealing the obtained composite confectionery in a packaging container;
Storing the composite confection sealed in a packaging container for 4 days or more in an environment of 20 ° C. to 30 ° C. to obtain a combined baked confectionery,
A production method, wherein the baked confectionery contains isomaltoligosaccharide. The isomaltoligosaccharide contains isomaltose,
The manufacturing method of the combination baking confectionery of Claim 1 .