JP6310134B1 - Baked food - Google Patents

Abstract

An object of the present invention is to provide a baked food having an unprecedented unique texture that the inside is crisp while the inside is soft, and the mouth feels crumbled and melted soon after being chewed in the mouth. Means: A baked food containing 20% by mass or more of fats and oils, a highly oil-absorbing material capable of adsorbing and retaining the fats and oils, and a saccharide that can be melted once vitrified and vitrified or crystallized. A baked food comprising a vitreous or crystalline outer shell containing sucrose and an interior containing the highly oil-absorbing material retaining the oil and fat, wrapped in the outer shell. [Selection] Figure 1

Description

  The present invention relates to a baked food obtained by baking a surface layer of a molded product containing a certain amount or more of fats and oils. The present invention also relates to a method for producing a baked food.

  Conventionally, the baked food which bake | molded the molding of the dough containing peanut butter and powdered sugar is known (nonpatent literature 1).

Moreover, the baking chocolate confectionery which baked the surface layer of the molding after shape | molding chocolate dough as a baking food is known.
In Patent Document 1, even when the temperature is higher than the melting point, it does not stick to the finger, does not adhere to the fingers, and has a crispy and pleasant texture on the surface. A baked chocolate is described which maintains its smoothness.

  By the way, as described in Non-Patent Document 2, it is known that a low-molecular sugar (such as sucrose) is vitrified by naturally cooling a high-temperature melt.

  In addition, as described in Non-Patent Document 3, maltose (Sanmaruto (registered trademark) Midori manufactured by Hayashibara) has a porous shape and fine particles, and therefore can retain a large amount of oil and fat when mixed with oil and fat. Are known. Non-Patent Document 3 discloses that maltose (Sanmaruto (registered trademark) Midori made by Hayashibara) is sprinkled and baked on doughs such as pies and cookies, so that it can be used as a binder for glaze and topping on food surfaces. It is described that it is being used.

JP 2010-207197 A

“Morinaga Seika Co., Ltd. News Release”, [pdf], issued on December 1, 2016, Morinaga Seika Co., Ltd., [searched on August 31, 2017], Internet <URL: http://www.morinaga.co .jp / public / newsrelease / web / fix / file583d198d5c268.pdf> “Significance of glass transition temperature in food development and its potential”, [online], June 2015, Taiyo Kagaku Co., Ltd. [searched on August 31, 2017], Internet <URL: http: // www .taiyokagaku.com / tomorrow_solution / backnumber / 20150602.html> "Saint Marto (registered trademark) low-sweetness carbohydrates that can be used widely, including sweetening reduction, aging inhibition, and tableting excipients", [online], Hayashibara Corporation, [searched September 4, 2017], Internet <URL : Https://www.food.hayashibara.co.jp/product/sunmalt/>

  After the development of the baked food described in Non-Patent Document 1, the present inventor has further sought an unprecedented unique baked food. This invention made | formed in view of the said situation makes it a subject to provide the unique baked food which is not in the past.

  The present invention for solving the above problems is a baked food containing 20% by mass or more of fats and oils, a highly oil-absorbing material capable of adsorbing and retaining the fats and oils, and a saccharide that can be melted and vitrified or crystallized once by baking, The baked food is characterized by comprising a glassy or crystalline outer shell containing the saccharide and an inner part containing the highly oil-absorbing material retaining the oil and fat, wrapped in the outer shell.

  Such a baked food is crisp on the outside but soft on the inside and has a texture that melts and melts shortly after being put into the mouth and chewed.

The melting texture of the baked food in a form using liquid oil at room temperature is exceptional.
In addition, oils and fats that are liquid at room temperature are liable to lose shape during molding and cause oil stains after firing. For this reason, it has been difficult to think in the past to form a dough using a certain amount or more of liquid oil at room temperature, and form a food that is gripped by hand and eaten. Also from this point, the form using liquid oil at room temperature is unique.

  In a preferred embodiment of the present invention, the highly oil-absorbing material is porous or fibrous. The baked food of the present invention, which is a porous or fibrous form containing a highly oil-absorbing material, because the fat and oil is sufficiently retained in the voids inside the highly oil-absorbing material, the texture is broken and melted. Excellent.

Moreover, with the preferable form of this invention, content of the said highly oil-absorbing raw material is 20 mass% or more and 120 mass% or less with respect to content of the said fats and oils.
The baked food of the present invention in which the content of the highly oil-absorbing material is within the above range is less oily and not powdery.

In a preferred embodiment of the present invention, the saccharide is a saccharide that can be melted and vitrified once by firing,
The saccharide has a melting point of 190 ° C. or lower and a glass transition temperature of 40 ° C. or higher.
According to the embodiment in which the vitrifiable saccharide is in the above condition, even a thin outer shell has a crisp texture.

A preferred embodiment of the present invention is characterized by containing 10% by mass or more of a saccharide that can be melted once vitrified and then vitrified or crystallized by baking.
By setting the content of saccharides that are once melted by firing and can be vitrified or crystallized to the lower limit or more, it is easy to form an outer shell that does not adhere to the fingers or collapse when gripped.

In a preferred embodiment of the present invention, the weight change of the filter paper due to oil and fat adsorption to the filter paper is less than 9% when left at 20 ° C. for 1 hour on the filter paper of Type B specified in JIS P 3801. It is characterized by that.
The baked food in which the weight change of the paper is less than the upper limit exhibits a good texture.

In a preferred embodiment of the present invention, the highly oil-absorbing material also serves as the saccharide.
Since the highly oil-absorbing material also serves as the vitrifiable or crystallizable saccharide, the degree of freedom of other materials can be increased.

  In a preferred embodiment of the present invention, the highly oil-absorbing material is one or a combination of two or more selected from maltose, dextrin, trehalose, sorbitol, and cellulose.

  The present invention also includes a step of mixing the oil and fat with 20% by mass or more, the highly oil-absorbing material, and the saccharide, and obtaining the mixture containing the oil-and-fat material holding the oil and fat, molding the mixture, And a step of forming a vitreous or crystalline outer shell containing the saccharide, which wraps the highly oil-absorbing material retaining the oil and fat by firing the surface layer of the molded product. There is also a manufacturing method.

  According to the present invention, it is possible to provide an unprecedented and unique baked food that has a crisp outer side and a softer inner part, and a texture that melts in a bite after being chewed in the mouth.

Drawing 1 is a mimetic diagram showing the section of baked food.

  The baked fat and oil food of the present invention contains fat and oil, a highly oil-absorbing material capable of adsorbing and holding fat and oil, and a saccharide that is once melted by baking and can be vitrified or crystallized. Hereinafter, each component will be described.

  Regarding the fats and oils contained in the baked food of the present invention, the fats and oils are contained in an amount of 20% by mass or more based on the whole fat and baked foods.

Here, the content of fats and oils is preferably 25% by mass or more, more preferably 30% by mass or more, with respect to the whole baked food, from the viewpoint of a good texture that melts.
Further, the content of fats and oils is preferably 60% by mass or less, more preferably 50% by mass or less, still more preferably 40% by mass or less, and particularly preferably 35% by mass with respect to the whole baked food from the viewpoint of the degree of oil stain. % Or less is preferable.

  As fats and oils, shortening, margarine, salad oil, orange oil, soybean lecithin, fragrance, fragrance oil, spice oil and other oils, safflower oil, soybean oil, rapeseed oil, palm oil, low melting point palm oil, palm kernel oil, cottonseed oil, Vegetable oil such as coconut oil, rice oil, almond oil, sesame oil, castor oil, linseed oil, olive oil, peanut butter oil, cacao butter, sunflower oil, corn oil, butter, margarine, lard, sardine oil, herring oil, Fish oils such as squid oil and saury oil, animal fats such as beef tallow, horse oil, pork tallow and sheep fat, etc., alcoholic extracts such as oily vitamins, high-sensitivity sweeteners, pigments and fragrances, solvents such as alcohol, etc. Can be mentioned oily substances extracted from animals or plants and their related substances. These may be used alone or in combination. Among these, liquid fats and oils can be preferably mentioned when heated to 40 ° C.

The oil and fat is preferably liquid at room temperature, such as peanut butter oil, almond oil, sesame oil, soybean oil, rapeseed oil, low melting palm oil, corn oil, sunflower oil, cottonseed oil, safflower oil, olive oil, rice Examples include oil.
Here, fats and oils that are liquid at normal temperature can be identified by extracting the fats and oils using a Soxhlet extractor or the like and confirming fluidity at normal temperature. Here, normal temperature refers to a range of 20 to 35 ° C.

  Moreover, the fats and oils mentioned above can also use as a raw material what made the food raw material which contains fats and oils in high content into the paste form.

Examples of the pasty food material containing a high content of fats and oils include peanut butter, almond paste, sesame paste, and the like.
Baked foods containing pastes of food ingredients containing a high content of fats and oils, while taking advantage of the good flavor contained in food ingredients, the outside is crisp while the inside is soft, and the mouth is chewed further It has an unprecedented and unique texture, that is, a texture that melts down.

  Moreover, when the fats and oils contained in the baked food of the present invention is a paste of a food material containing a high content of fats and oils, the content of the paste of the food material is preferably 40% by mass or more, More preferably, it is 50 mass% or more, More preferably, it is 60 mass%. This allows you to feel the taste of the material.

  Here, the content of fats and oils contained in the paste-like food material containing fats and oils in a high content is preferably 30% by mass or more, more preferably 40% by mass or more, and further preferably 45% by mass or more. Preferably there is.

Moreover, it is preferable that content of the fats and oils contained in what made the food raw material which contains fats and oils in high content into the paste form is 80 mass% or less. This makes it possible to feel the smooth melting of the oil well.

  In the present invention, the highly oil-absorbing material capable of adsorbing and retaining fats and oils is 90% or more, preferably 70% or more, and more preferably 90% or more of the components other than fats and oils in the baked foods. When the oil-absorbing material is 50% or more, more preferably 30% or more, particularly preferably 20% or more, it refers to an oil-absorbing material having the property of adsorbing and retaining the total amount of fats and oils in baked food.

  Adsorption and retention with highly oil-absorbing materials include physical adsorption and retention by fat and oil entering the pores of the porous material, and adsorption and retention by containing (absorbing) fat and oil inside the fibrous material. Includes chemical adsorption retention with proteins and catalysts.

  Here, the highly oil-absorbing material may preferably be a material having a porous or fibrous structure.

  Moreover, as the external appearance property of the highly oil-absorbing material, a form selected from particles, fine powder products, granulated materials, and granules can be preferably exemplified. Especially, it is more preferable that it is the form of a fine powder or a granule.

When the highly oil-absorbing material is in the form of fine powder or granules, the content of the highly oil-absorbing material is 20% by mass or more, more preferably 35% by mass or more, and still more preferably 40% with respect to the content of fats and oils. It is preferable that it is at least 50% by mass, particularly preferably at least 50% by mass.
The baked food in which the content of the highly oil-absorbing material is not less than the lower limit when it is in the form of fine powder or granules is superior in shape retention and hardly feels oil stains. Moreover, the baked food in which the content of the highly oil-absorbing material in the form of a fine powder or a crystal powder is not less than the lower limit has an excellent texture.

  Moreover, it is preferable that a highly oil-absorbing material is saccharides and protein. Here, as protein which can adsorb | suck and retain fats and oils, fermented soybean and isoflavone can be mentioned preferably, for example.

Among these, the highly oil-absorbing material is preferably a saccharide, and more preferably one or a combination of two or more selected from monosaccharides, disaccharides, sugar alcohols, and polysaccharides.
Preferred examples of the saccharide include maltose, trehalose and maltotriose. In order to adjust sweetness, other saccharides may be used in combination.

The content of the highly oil-absorbing material may be an amount that can adsorb and retain the fat and oil in the baked food. As a measure of such an amount, it is preferably 20% by mass or more, more preferably 30% by mass or more, and further preferably 40% by mass or more with respect to the content of the oil or fat. A baked food in which the content of the highly oil-absorbing material is at least the lower limit relative to the content of fats and oils in the baked food has less oil stain.
In addition, the content of the highly oil-absorbing material is preferably 120% by mass or less, more preferably 100% by mass or less, and still more preferably, with respect to the content of the fats and oils, from the viewpoint of suppressing the powderyness of the baked food. 90% by mass or less.

  In addition, examples of the highly oil-absorbing material include materials having an oil retention measured by the following method of 70 or more, more preferably 100 or more, and still more preferably 200 or more. Here, the oil retaining ability can be defined by the oil absorption obtained by the method of JIS 5101-13-2.

  Here, when the oil retention of the highly oil-absorbing material is 100 or more, the content of the highly oil-absorbing material is preferably 15% by mass or more, more preferably 35% by mass or more with respect to the content of the oil or fat. More preferably, it is preferable to have a form of 45% by mass or more. When the oil-retaining ability of the highly oil-absorbing material is 100 or more, the baked food with the content of the highly oil-absorbing material being at least the lower limit is excellent in shape retention and hardly feels oil stain. Moreover, when the oil-retaining ability of the highly oil-absorbing material is 100 or more, the baked food in which the content of the highly oil-absorbing material is at least the lower limit has an excellent texture.

  Moreover, when the oil retention of the highly oil-absorbing material is 200 or more, the content of the highly oil-absorbing material is preferably 10% by mass or more, more preferably 15% by mass or more, based on the content of the oil or fat. More preferably, the form is 20% by mass or more. When the oil-retaining ability of the highly oil-absorbing material is 200 or more, the baked food in which the content of the highly oil-absorbing material is not less than the lower limit is excellent in shape retention and hardly feels oil stains. Moreover, when the oil-retaining ability of the highly oil-absorbing material is 200 or more, the baked food in which the content of the highly oil-absorbing material is at least the lower limit has an excellent texture.

  Moreover, regarding the saccharide which can be once melted and vitrified by baking contained in the baked food of the present invention, vitrification refers to a phenomenon in which a liquid supercooled below the melting point is vitrified and loses fluidity.

As the saccharide that can be vitrified by firing, those having a melting point of 190 ° C. or lower are preferable, those having 140 ° C. or lower are more preferable, those having a glass transition temperature of 40 ° C. or higher are preferable, and those having 80 ° C. or higher are more preferable. Preferably mentioned.
Preferred examples of the saccharide that can be vitrified by baking include maltose, trehalose, maltotriose, and fructooligosaccharide.

In addition, regarding the saccharide that can be once melted and crystallized by baking contained in the baked food of the present invention, crystallization is the formation of crystals around the core when solid precipitates from a liquid in a supersaturated solution state. Refers to the phenomenon that occurs.
Preferred examples of saccharides that can be crystallized by firing include erythritol and kestose.

  The content of saccharides that can be melted once vitrified by baking and vitrified or crystallized is preferably 7.5% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, particularly preferably based on the baked food. 30% by mass or more. The upper limit value can be set within the allowable range in relation to sweetness and other ingredients, but a standard value is about 45% by mass. A baked food in which the content of saccharides once melted by baking and vitrified or crystallized is at least the lower limit is excellent in shape retention.

Here, the saccharide may also serve as the highly oil-absorbing material. When the saccharide also serves as a highly oil-absorbing material, the degree of freedom in blending other raw materials can be increased.
The material serving as both the saccharide and the highly oil-absorbing material is not limited as long as it has a structure and properties capable of adsorbing fats and oils and vitrifying or crystallizing. For example, maltose, dextrin Erythritol, maltotriose, trehalose and sorbitol can be preferably mentioned, and maltose, trehalose, maltotriose and erythritol can be mentioned more preferably.

Moreover, the baked food of the present invention may contain any food auxiliary material other than those described above.
As food auxiliary materials, for example, crushed nuts, puffed snack foods, biscuits chips, candy chips, chocolate chips and the like may be included. As the crushed nuts, those obtained by crushing almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, walnuts, etc. to a desired size are preferably used. In addition, examples of puffed snack foods include corn, wheat, rice and other raw materials that are expanded by pressurizing and heating with an extruder, and starchy raw materials such as wheat flour, rice flour, and various starches. Preferable examples include raw materials, seasonings, water and the like, which are gelatinized by heating and expanded.

  Next, a preferred embodiment of the baked food structure of the present invention will be described with reference to the schematic diagram of FIG. The baked food 1 has a cubic shape and includes a vitreous or crystalline outer shell 2 and an inner 3 wrapped in the outer shell 2.

  Here, the outer shell 2 has a vitreous or crystalline structure because the saccharides present in the surface layer of the molded product are vitrified or crystallized by firing (temperature increase by heating and temperature decrease by cooling).

  Further, the interior 3 is a soft tissue because it does not substantially undergo denaturation including vitrification or crystallization of the oil-absorbing material and saccharide by firing.

  In the baked food of the present invention, since the inner part 3 is wrapped in the outer shell 2, the baked food has a shape-retaining property that can be easily gripped with fingers, and the dough (mixture) containing oils and fats clearly adheres to the fingers. There is no.

Moreover, it is preferable that the baked food of this invention is the structure | tissue formed so that oil stain could be prevented. In addition, the structure | tissue formed so that oil stain can be prevented can be represented by the oil stain evaluation measured by the following method.
<Evaluation of oil stain>
The baked food that was allowed to stand for 1 hour in a heating cabinet at 40 ° C was transferred onto 5 types B filter paper (ADVANTEC 5B 125mm) stipulated in JIS P 3801. The weight change rate of the filter paper when it was allowed to stand under the conditions was measured to evaluate oil stain.

  The weight change rate of the baked food of the present invention is preferably less than 9%, more preferably less than 8%, and even more preferably less than 5%.

  Next, the manufacturing method of the baked food of this invention is demonstrated more concretely.

(1) Mixing The fats and oils, the highly oil-absorbing material, and the sugar described above are mixed to obtain a mixture (dough). The compounding quantity of each raw material can be set based on the structure of the baked food of this invention. The fats and oils are adsorbed and held on the highly oil-absorbing material by mixing the raw materials.

(2) Molding Subsequently, the obtained mixture (dough) is molded. Although a shaping | molding method will not be specifically limited if it is a method used for shaping | molding of a normal foodstuff, it is necessary to carry out by the method which can maintain the state by which the fats and oils are adsorbed-held by the highly oil-absorbing raw material.

  The size of the molded product (molded dough before baking) is preferably 5 mm or more, and preferably 10 mm to 25 mm in terms of the minimum diameter from the viewpoint of realizing a meltable texture inside the baking.

(3) Firing Firing can be performed using, for example, an oven, a jet oven, a Schwan burner, a gas burner, a microwave oven, or the like. Especially, it is preferable that it is the form which performs baking using jet oven. The jet oven used in the present invention is an oven provided with a heating mechanism that applies pressure to heated air and jets it.

Here, it is preferable that a calcination temperature is 200-300 degreeC, More preferably, it is 240-280 degreeC, More preferably, it is 250-270 degreeC.
The firing time is preferably 20 seconds to 10 minutes, more preferably 40 seconds to 5 minutes, and further preferably 1 minute to 2 minutes.
If it is the above baking conditions, only the shallow part of a surface layer will become a hard structure | tissue, the crispness of the surface will be more conspicuous, and the baking food which is a pleasant touch can be provided.

  After firing the molded product, the fired food of the present invention can be obtained by performing forced cooling by cooling or blowing.

Hereinafter, the present invention will be described in more detail with reference to examples. In this example, the notation by% (percent) is based on mass unless otherwise specified.
Here, the raw materials used in Examples and Comparative Examples are as follows.

Oil retention
Oil absorption obtained by the method of JIS5101-13-2.

[Test Example 1]
In the baked food containing a certain amount or more of fats and oils, the effect of the high oil-absorbing material and the sugar described above on the baked food was examined.

(1) Manufacture and evaluation of baked food First, the dough (mixture) was obtained by mixing the raw material of the composition shown in Table 3 with kneaders, such as a kneader. 4.5g of dough (mixture) is fed into a 17mm x 17mm mold and pressed from above with a mold of the same size to form a dough before molding that is 12mm high x 17mm x 17mm wide ) The molded dough (molded product) before firing was fired under the conditions of a jet oven at 260 ° C. for 1 minute and 10 seconds to obtain a fired food.
The manufactured baked food was evaluated by five evaluators specializing in baked food. The results are shown in Table 3. In addition, the structure of the manufactured baked food was observed.

Process suitability (oil stain / mold suitability)
◎: There is no oil stain on the fabric, and the molding is good. ○: There is some oil stain on the fabric, but the molding is good. △: There is an oil stain on the fabric, and molding is possible.

Oil stain after firing ◎: No oil stain is felt.
○: Feels almost no oil stain.
Δ: Oil stain is slightly felt when taken in hand.
X: Oil stain is clearly felt when taken in hand.

Oil stain evaluation The baked food that was allowed to stand for 1 hour in a heating cabinet at 40 ° C was transferred onto 5 types B filter paper (ADVANTEC 5B 125mm) specified in JIS P 3801. The weight change rate of the filter paper when allowed to stand under the conditions of time was measured and used as oil stain evaluation. Specifically, 5 pieces of 4.5 g of dough formed and baked in a length of 17 mm × width of 17 mm × height of 12 mm were arranged on a filter paper and subjected to measurement.

Shape-retaining property : The surface is glassy or crystalline, and the dough (mixture) is not handled when holding the baked food, and the baked food does not collapse.
○: The surface is glassy or crystalline, and the baked food does not collapse when holding the baked food.
Δ: The surface is glassy or crystalline, but when the baked food is held, the baked food collapses.
X: The surface is not glassy or crystalline, and when the baked food is held, the dough (mixture) can be obtained or the baked food is broken.

Texture ◎: The outside is crisp, while the inside is soft and the mouth feels good.
○: The outside is crisp while the inside is soft.
Δ: A feeling of crispness on the outside is felt, but a difference from the inside is not felt so much.
X: It is oily or powdery as a whole.

(2) Results and Discussion From the results in Table 3, a baked food containing a high oil-absorbing material comprising a certain amount (32.5% by mass) of fat (fat contained in peanut paste) and porous maltose A ( In Examples 1 to 4), compared to the baked food not containing maltose A (Comparative Example 1), the outside is crisp, while the inside is soft, and it is easy to put it into the mouth and chew it as soon as possible. It was found to have a good texture. Further, as a result of the observation of the structure, the composition of the manufactured baked food is composed of an outer shell which is a vitreous structure formed by vitrification of maltose A by baking and cooling, and a soft tissue wrapped in the outer shell. I understood that it consists of the inside. This internal structure | tissue is a structure | tissue which has not modified | denatured substantially from the molding before baking, and fats and oils (fat and fat contained in a peanut paste) were adsorbed-held by the porous maltose A.

  That is, from the results of Table 3, in a baked food containing a certain amount or more of fats and oils, the baked food contains a highly oil-absorbing material and a saccharide that can be melted and vitrified once by baking, and a glassy outer shell containing the saccharide. And the baked food consisting of the inside containing the highly oil-absorbing material retaining the fats and oils wrapped in the outer shell, the outside is crisp while the inside is soft, and further put into the mouth and chewed soon It turned out to be a texture that crumbles and melts.

  From the results shown in Table 3, in the baked food containing a certain amount or more of fats and oils, the baked food (Examples 2 to 4) containing more than 10% by mass of maltose A in the baked food has 10 maltose A in the baked food. It turned out that it is excellent in shape retention property compared with the baking food (Example 1) containing a mass%.

  That is, in the baked food containing a certain amount or more of fats and oils, it was found that the baked food containing more than 10 mass of saccharides that can be vitrified by baking in the baked food is excellent in shape retention.

Moreover, the maltose A in the baked food of Example 1 is about 30 mass% with respect to content (32.5 mass%) of the fats and oils contained in a peanut paste. And the baked food of the form whose maltose A in a baked food is about 30 mass% with respect to content of the fats and oils contained in a peanut paste was excellent in shape retention property, and hardly felt oil stain.
That is, the baked food in a form in which the highly oil-absorbing material (especially those having an oil retention capacity of 100 or more) in the baked food is 15% by mass or more with respect to the fat and oil content is excellent in shape retention and oil stains. I found it almost unfeeling.

Moreover, maltose A in the baked food of Example 4 is about 100% by mass with respect to the content of fats and oils (32.5% by mass) contained in the peanut paste. And the baked food of the form whose maltose A in baked food is about 100 mass% with respect to content of the fats and oils contained in a peanut paste is almost crisp on the outside, without almost feeling powdery. It was soft, and after eating in the mouth, a texture that melted away was obtained.
That is, the baked food in a form in which the highly oil-absorbing material in the baked food is 120% by mass or less with respect to the content of fats and oils is almost crisp on the outside, but the inside is soft, Furthermore, it was found that a texture that melts and melts soon after being put in the mouth and chewed.

From the results in Table 3, the weight change of the filter paper due to the adsorption of oil and fat on the filter paper when left on a filter paper of type B specified in JIS P 3801 for 1 hour at 20 ° C. is 8%. The baked food (Example 1) is a baked food (Comparative Example 1) in which the weight change of the filter paper due to oil and fat adsorption to the filter paper is 16.7% when left on the filter paper at 20 ° C. for 1 hour. On the other hand, the outside was crisp, while the inside was soft, and it was found that it had a mouthfeel that could be broken and melted as soon as it was put into the mouth and chewed.
That is, for a baked food in which the change in the weight of the filter paper due to oil and fat adsorption to the filter paper is less than 9% when left on a filter paper of type B defined in JIS P 3801 at 20 ° C. for 1 hour, The outside is crisp, while the inside is soft, and it turns out that the mouth feels as if it is chewed into the mouth.

[Test Example 2]
Next, the effect of the fat content in the baked food on the texture and oil stain of the baked food was examined.

(1) Production and evaluation of baked food A baked food was obtained from the raw materials having the composition shown in Table 4 by the same production method as in Test Example 1. And the evaluation by the same evaluation item as Test Example 1 was performed with respect to the manufactured baked food. The results are shown in Table 4.

(2) Results and Discussion From the results in Table 4, it was found that Example 2, Example 5, and Example 6 had better texture than Comparative Examples 2 and 3. In addition, the baked foods of Example 2, Example 5, and Example 6 were excellent in shape retention as compared with Comparative Examples 2 and 3. Moreover, the baked foods of Example 2, Example 5, and Example 6 hardly felt oil stains.

  In other words, it was found that by containing 20% by mass or more of fats and oils, the inside is soft, and a good texture that melts into the mouth and then melts can be obtained. Moreover, even if it was a form containing fats and oils 20 mass% or more, it turned out that an oil stain is hardly felt. Moreover, even if it was a case where 20 mass% or more of fats and oils were contained, it turned out that it is excellent in shape retention.

[Test Example 3]
Next, in a baked food obtained by baking a surface layer of a molded product containing a certain amount or more of fats and oils, the effect of the type of fats and oils in the baked food on the texture and oil stain of the baked food was examined.

(1) Manufacture and evaluation of baked food The baked food was obtained from the raw materials having the composition shown in Table 5 by the same manufacturing method as in Test Example 1. And the evaluation by the same evaluation item as Test Example 1 was performed with respect to the manufactured baked food. The results are shown in Table 5.

(2) Results and Discussion From the results in Table 5, the baked foods of Example 2 and Examples 7 to 11 are all excellent in process suitability, oil stain, and shape retention, while the outside is crisp while the inside is soft, Furthermore, it was found that it had a mouthfeel that would break apart as soon as it was put into the mouth and chewed.

  In other words, it was found that all kinds of fats and oils can be used for the baked food of the present invention, and a baked food with high palatability utilizing each flavor is obtained.

[Test Example 4]
Next, in the baked food obtained by baking the surface layer of a molded product containing a certain amount or more of fats and oils, study on the high oil-absorbent material in the baked food and the effect of changing the sugars on the moldability of the baked food Went. Moreover, the influence which the saccharide | sugar which can be once melted and crystallized by baking has on the moldability of baking food was examined.

(1) Manufacture and evaluation of baked food The baked food was obtained from the raw materials having the composition shown in Table 6 by the same manufacturing method as in Test Example 1.
And the evaluation by the same evaluation item as Test Example 1 was performed with respect to the manufactured baked food. The results are shown in Table 6.

(2) Results and Discussion All the baked foods of Example 2 and Examples 12 to 21 are excellent in process suitability, oil stain, and shape retention, and the outside is crisp while the inside is soft, and it is chewed in the mouth. Soon after, it was found that it had a texture that melted away.

From the results of Example 18, when a saccharide (erythritol) that is once melted and crystallized by baking is used, a crystalline outer shell containing the saccharide can be formed, and the obtained baked food The outside was crisp, while the inside was soft, and the mouth was chewed in the mouth, and a texture that melted away was obtained.
That is, it was found that even when a saccharide that was once melted and crystallized by firing was used, the same effect as that obtained when a saccharide that was once melted and crystallized by firing was used.

  Further, from the results of Table 6, in the baked food of the present invention, the type and amount of the highly oil-absorbing material is not limited as long as the total amount of fats and oils can be substantially adsorbed and retained, and saccharides that can be vitrified or crystallized. It turned out that the kind of is not limited.

  As described above, a baked food containing a saccharide that can be melted and vitrified or crystallized once by baking, and the baked food is encased in a glassy or crystalline outer shell containing the saccharide and the outer shell. The baked food is characterized in that the baked food comprising the highly oil-absorbing material holding the oil and fat, and the outside is crisp, while the inside is soft, and further chewed in the mouth It was found that a crumbling texture could be obtained.

The present invention can be used for producing a baked food.

Claims (8)

Fat 20 wt% or more, viewed contains a high oil-absorbing material, and once the molten vitrified or crystallizable sugars by firing composed of a material selected from saccharides is adsorbed can hold the porous or fibrous said oil ,
The baked food comprises a vitreous or crystalline outer shell containing the vitrifiable or crystallizable saccharide,
The inner shell containing the highly oil-absorbing material that adsorbs and holds the oil and fat, wrapped in the outer shell,
The baked food meets the following requirements:
After baking and baking 4.5g of dough before baking for baking food into 17mm length x width 17mm x height 12mm, 5 pieces of baking food left in a heating chamber at 40 ° C for 1 hour are JIS P 3801 Less than 9% change in weight of filter paper due to oil and fat adsorption to filter paper when placed on filter paper of specified 5 types B and 125 mm in diameter and allowed to stand at 20 ° C. for 1 hour.   The baked food according to claim 1, wherein the fat is liquid at normal temperature. Baked food of Claim 1 or 2 whose content of the said highly oil-absorbing material is 20 mass% or more and 120 mass% or less with respect to content of the said fats and oils. The saccharide that can be vitrified or crystallized is a saccharide that can be melted and vitrified once by firing,
The melting point of the saccharide is not less 190 ° C. or less, and a glass transition temperature of 40 ° C. or higher, baked goods as claimed in any of claims 1-3. The vitrification or crystallizable sugars, to baked goods, characterized in that it comprises more than 7.5 wt%, baked goods as claimed in any of claims 1-4. The baked food according to any one of claims 1 to 5 , wherein the highly oil-absorbing material also serves as the vitrified or crystallizable saccharide. The porous or saccharide maltose is fibrous, dextrin, trehalose, is one or more combinations sorbitol, selected cellulose scan or al, baked food product according to claim 6. Fat 20 wt% or more, high oil-absorbing material composed of a material selected from saccharides is adsorbed can hold the porous or fibrous said oil, and once melted and mixed vitrification or crystallizable sugars by firing A step of obtaining a mixture containing the highly oil-absorbing material that adsorbs and holds the oil and fat ,
Forming a mixture to obtain a molded product;
A step of forming a vitreous or crystalline outer shell containing the saccharide, which wraps the highly oil-absorbing material holding the oil and fat, by firing the surface layer of the molded article;
Viewing including the door,
The baked food satisfies the following requirements:
After baking and baking 4.5g of dough before baking for baking food into 17mm length x width 17mm x height 12mm, 5 pieces of baking food left in a heating chamber at 40 ° C for 1 hour are JIS P 3801 Less than 9% change in weight of filter paper due to oil and fat adsorption to filter paper when placed on filter paper of specified 5 types B and 125 mm in diameter and allowed to stand at 20 ° C. for 1 hour.