JP6377886B2 - Baked confectionery, method for producing baked confectionery, and oil and fat composition for baked confectionery - Google Patents

Description

  The present invention relates to a baked confectionery, a method for producing a baked confectionery, and an oil and fat composition for baked confectionery.

  As represented by wafers, gourettes, and confectionery sauce rice crackers, scissors are hydrated into powdered raw materials such as wheat flour and starch to form water seeds, and then sandwiched with a thin gap iron plate using a pincer. Obtained. For this reason, the moisture of the dough heated suddenly by conduction heat becomes water vapor, which is sandwiched by a thin gap iron plate, loses escape and expands rapidly, and is baked into a porous inner layer structure. In addition, the starch contained in the dough is sufficiently pregelatinized, resulting in a crisp and light texture.

  In contrast, hard biscuits and the like have different manufacturing facilities from scissors grilling. In other words, stretchable dough that is connected by flour gluten is stretched thinly into a sheet with a roll, punched into a predetermined shape, placed on a plate or mesh, and the upper surface is opened in the oven. A method of roasting in a heated state is employed. According to this, the upper surface of the dough is baked mainly by radiant heat (radiant heat), the lower surface is mainly baked by conduction heat, and the heat transfer is gentle compared to scissors ware, and the amount of water in the dough is small, so α It does not become a crunchy and light texture. Rather, some starch granules remain without being alphatized, and this contributes to an inner layer structure in which flake-like layers are stacked and a crispy texture. Further, the generated water vapor or gas with a small amount of water vapor escapes from the molding dough and does not have a porous inner layer structure.

  On the other hand, katayaki rice crackers represented by soka rice crackers are obtained by steaming rice flour, kneading after cooling, rolling, die cutting, drying and baking. Generally, it is not hard and eats with a porous inner layer structure broken like scissors. In addition, there are many cases in which a hollow portion is generated inside due to a blister and the surface thereof is bumpy.

  Crackers made from dough fermented with wheat dough have a relatively soft and crisp texture, but the inner layer has many cavities and breaks down the porous inner layer structure like scissors. It ’s not like eating. Moreover, the unique flavor of yeast fermentation remains (refer patent document 1).

Japanese Patent No. 2584679

  If a scissors-like baked confectionery can be manufactured without the need for special production equipment such as a sandwich baked machine, product variations will be widened and new products will be developed. It was not.

  An object of the present invention is to provide a baked confectionery that provides a crunchy and light texture similar to scissors baked in an oven that is widely used for the manufacture of baked confectionery such as biscuits, and a method for producing the baked confectionery, And providing an oil and fat composition for the baked confectionery.

  As a result of intensive studies to solve the above problems, the present inventors have completed the present invention having the following constitution.

  That is, the first of the present invention is, in terms of solid content, 3 to 20 parts by weight of edible processed fats and oils, 1 to 5 parts by weight of a water-soluble protein material, and an emulsifier with respect to 100 parts by weight of a powder raw material containing starchy raw materials. A dough material prepared by adding 50 to 100 parts by mass of hot water of 60 ° C. or higher to 100 parts by mass of the dough raw material is added to 0.3 to 4 parts by mass of dough material, Provided is a baked confectionery obtained by placing an object on a mesh and roasting with the upper surface open, characterized in that it has a scissors-like porous inner layer structure. Is.

  In the said invention, it is preferable to contain casein as said water-soluble protein raw material and to contain lecithin as said emulsifier.

  Moreover, it is preferable that the said powder raw material contains 30-100 mass% of starch containing pregelatinized starch.

  On the other hand, 2nd of this invention is 3-20 mass parts of edible processing fats and oils, 1-5 mass parts of water-soluble protein materials, and an emulsifier with respect to 100 mass parts of powder raw materials containing a starch raw material in conversion of solid content. To the dough raw material containing 0.3 to 4 parts by mass, 50 to 100 parts by mass of hot water of 60 ° C. or more is added to 100 parts by mass of the dough raw material to prepare the dough, and the dough is thickened. A method for producing a baked confectionery, characterized in that it is formed into a sheet shape of 0.1 to 3.0 mm, punched and molded into a predetermined shape, and the molded product is placed on a mesh and roasted with the upper surface open. Is to provide.

  In the said invention, it is preferable to use the raw material which contains casein as said water-soluble protein raw material and contains lecithin as said emulsifier.

  Moreover, it is preferable that the said powder raw material contains 30-100 mass% of starch containing pregelatinized starch.

  Further, it is preferable to perform the roasting in an oven, set the first half roasting temperature in the roasting step to 230 to 260 ° C., and set the second half roasting temperature to 210 to 230 ° C. for roasting. .

  Furthermore, the third of the present invention is characterized by containing 8 to 20 parts by mass of fats and oils, 1 to 5 parts by mass of a water-soluble protein material containing casein, and 0.3 to 4 parts by mass of an emulsifier containing lecithin. An oil / fat composition for baked confectionery is provided.

  According to the present invention, a baked confectionery having a porous inner layer structure like scissors is produced in an oven widely used for the production of baked confectionery such as biscuits without requiring special production equipment such as a sandwich bakery. can do.

It is a figure which shows typically the state of the cross section of the baked confectionery which has a porous inner layer structure. It is a figure which shows typically the state of the cross section of the baked confectionery which has a flake-like inner layer structure. It is a figure which shows typically the state of the cross section of the baked confectionery which has a layered inner layer structure. It is a cross-sectional photograph of the baked confectionery of Example 1. It is a cross-sectional photograph of the baked confectionery of Example 2-1. It is a cross-sectional photograph of the baked confectionery of Example 3-1. It is a cross-sectional photograph of the baked confectionery of Example 4-1. It is a cross-sectional photograph of the baked confectionery of Example 5-1. It is a cross-sectional photograph of the baked confectionery of Example 6.

  As the starch raw material of the powder raw material containing the starch raw material used in the present invention, starch such as potato starch, wheat starch, rice starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, waste starch, etc. Starch includes chemical starch such as acid treatment, enzyme treatment, esterification, etherification, crosslinking, etc., or high-frequency treatment, wet heat treatment, radiation treatment, etc. It is done. Of these, as the starch, a further gelatinized product may be used. These may be used alone or in combination of two or more.

  The powder raw material may include a powder raw material other than the starch raw material, but in order to obtain a crunchy and light texture similar to scissors grilled, the starch raw material is 30 to It is necessary to contain 100% by mass. Examples of the powder material other than the starch material include, but are not limited to, wheat flour, dried potato, rice flour, corn flour, and kinako. These may be used alone or in combination of two or more.

  The powder raw material preferably contains 30-100% by mass of starch containing pregelatinized starch, 30-100% by mass of starch containing pregelatinized starch, and 5-50% by mass of pregelatinized starch. It is more preferable to contain, it is most preferable to contain 60-100 mass% of starch containing pregelatinized starch, and to contain 10-30 mass% of pregelatinized starch. According to this, it becomes much easier to make a crunchy and light texture similar to scissors grilled. In addition, since the amount of water added to the powder raw material can be increased, the amount of water vapor generated inside the dough during roasting can be increased, thereby providing a porous inner layer structure like scissors. It becomes even easier. More preferably, potato starch, wheat starch, corn starch or the like is used as the starch, and as the pregelatinized starch, potato starch ether-crosslinked pregelatinized starch, tapioca ether-crosslinked pregelatinized starch, potato starch acetyl-crosslinked α It is more preferable to use modified starch. As the pregelatinized starch, commercially available “Erian VC-120” (manufactured by Matsutani Chemical Co., Ltd.), “Pregel VA70P” (manufactured by Matsutani Chemical Co., Ltd.), “Parsley PAC” (manufactured by Matsutani Chemical Co., Ltd.) and the like may be used.

  Examples of edible processed oils and fats used in the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, beef tallow, milk fat, Using various vegetable oils and animal fats such as pork fat, cacao fat, fish oil, whale oil, etc., or processed oils obtained by subjecting these fats to hydrogenation, fractionation, transesterification, etc., alone or multiple times, as raw materials. Examples include margarine and shortening prepared by the method. Any edible processed fats and oils may be used, and there is no particular limitation. For example, those which are plastic at normal temperature, or SFC of the oil phase is 50 to 100% at 10 ° C, more preferably 60 to 90%, 30 at 20 ° C. -70%, more preferably 35 to 65%, 10 to 40% at 30 ° C, and still more preferably 15 to 35% is used to obtain a fabric having good extensibility and shape retention. More desirable.

  The water-soluble protein material used in the present invention is a water-soluble protein material, and the protein material is thermally denatured on the surface of the fabric by roasting to form a film, and water vapor and gas inside the fabric are released. There is no particular limitation as long as it contributes to making it difficult. For example, casein salt, milk protein, milk protein degradation product, whey protein, whey protein degradation product, soybean protein, soybean protein degradation product and the like can be mentioned. More preferred are casein Na, casein K, casein Ca, casein Mg, acid casein, casein degradation products, and the like.

  The emulsifier used in the present invention is not particularly limited as long as it contributes to suppressing the stickiness of the dough. Examples include lecithins, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and the like. More preferably, soybean lecithin, egg yolk lecithin, rice bran lecithin, etc., crude lecithin, defatted lecithin from which fats and oils have been removed, enzyme-degraded lecithin that has been treated with an enzyme, fractionated lecithin that has been increased in a specific component ratio with a solvent, etc. is there. Each lecithin contains phospholipid as an active ingredient and may contain other ingredients, but it is desirable that the phospholipid concentration is high. In addition, in this specification, a lecithin content shall mean the value converted into the content of the phospholipid which is an active ingredient.

  The baked confectionery of the present invention is 3 to 20 parts by mass, more preferably 5 to 12 parts by mass of the edible oil and fat, more preferably 5 to 12 parts by mass with respect to 100 parts by mass of the powder material in terms of solid content. A protein material is contained in an amount of 1 to 5 parts by mass, more preferably 2 to 4 parts by mass, and the above emulsifier is obtained in an amount of 0.3 to 4 parts by mass, and more preferably 1 to 3 parts by mass. A baked confectionery obtained by molding a dough prepared by kneading, placing the molding on a mesh, and baking it with the upper surface open, and a porous inner layer like scissors It is a baked confectionery having a structure. Note that the “porous inner layer structure” is a cavity such as a substantially spherical round bubble having an opening of about 0.5 to 3 mm in the inner layer (cross section) of the baked confectionery as schematically shown in FIG. Means innumerable states, and the structure is different from baked confectionery (cracker, pie, etc.) having an inner layer structure such as flakes or layers as schematically shown in FIGS.

  When the content of the edible processed oil and fat is less than the above range, it is difficult to obtain a dough having good extensibility and shape retention, and the dough is thinly stretched into a sheet shape with a roll, and then the molded dough is roasted. The manufacturing method such as biscuits cannot be used. On the other hand, when the above range is exceeded, there is a tendency that the shape-retaining property is lost and the sheet-like molding cannot be performed.

  When the content of the water-soluble protein material is less than the above range, the inner layer structure after roasting becomes finer, and a porous inner layer structure like scissors is not obtained. In addition, the light and crunchy texture is lost, resulting in a crisp texture. Moreover, when it exceeds the above range, it tends to become hard and the flavor is impaired.

  If the content of the emulsifier is less than the above range, the dough becomes sticky, and a process such as biscuits such as stretching the dough into a thin sheet with a roll and punching it, and baking the formed dough cannot be used. Moreover, when the said range is exceeded, there exists a tendency for it to become soft too much and for the dough to lose elasticity.

  In the present invention, it is preferable to use casein as the water-soluble protein material and lecithin as the emulsifier. According to this, in addition to the effects described above, as described later, warm water is added to the powder raw material containing the starch raw material and kneaded to prepare a dough so that part or all of the starch raw material is α-ized. In addition, or when preparing a dough having a large amount of pregelatinized starch as described above, the poor extensibility with stickiness as a pre-preparation peculiar to the dough thus prepared is due to these additions. The dough is suppressed, the powder raw material and moisture are well hydrated, and the fat and oil are also well emulsified so that the dough is not sticky and a smooth and smooth dough can be obtained. Therefore, the dough can be molded or roasted with very good workability.

  In the present invention, during the preparation of the dough, the dough is prepared by adding hot water to the powder raw material including the starchy raw material and kneading. According to this, a part or the whole of the starchy raw material is α, and it becomes even easier to obtain a crunchy and light texture similar to that of scissors grilling. In addition, since the amount of water added to the powder raw material can be increased, the amount of water vapor generated inside the dough during roasting can be increased, thereby providing a porous inner layer structure like scissors. It becomes even easier.

  The above hot water is performed by adding 50 to 100 parts by mass of hot water of 60 ° C. or more, more preferably 80 ° C. or more of warm water to 100 parts by mass of the dough raw material. According to this, in addition to the above effects, the dough is further collected and workability is improved.

  In the present invention, it is preferable to further add a swelling agent to the dough. According to this, even in a temperature zone where water vapor is not generated, for example, 60 to 80 ° C., gas due to the expansion agent is actively generated, so that gas can be generated inside the dough in the temperature rising process in the first half of roasting. Therefore, it becomes easier to obtain a porous inner layer structure like scissors.

  Examples of the swelling agent include ammonium hydrogen carbonate, sodium hydrogen carbonate, calcined alum, fumaric acid, calcium dihydrogen pyrophosphate, potassium hydrogen L-tartrate, calcium dihydrogen phosphate, and the like. These may be used alone or in combination of two or more. The content depends on the type of the expanding agent, but for example, the dough preferably contains 0.5 to 4 parts by mass with respect to 100 parts by mass of the powder raw material. It is more preferable to contain part.

  In addition, since the expansion agent may be mixed with the dough raw material and hydrated, gas may be generated during the preparation of the dough. After preparing the dough, preferably mixed with water and added to the dough, It is preferable to mix in the dough by mixing.

  In the baked confectionery of the present invention, sugar, granulated sugar, white saccharose, tri-warm sugar, glucose fructose liquid sugar, fructose glucose liquid sugar, dextrin, fructose, trehalose, glucose, lactose are provided as long as the effects of the present invention are not impaired. Flavor ingredients such as sugars such as oligosaccharides and sugar alcohols, salt, soy sauce, amino acids, sodium glutamate, seasonings, liqueurs, alcoholic beverages, miso, chlorella powder, shrimp powder, fruit juice, chocolate, cocoa, coffee, matcha, etc. , Blue paste, whole milk powder, flavor, dried whole egg and the like are not particularly limited, and may be added to the dough raw material, and may be added before, during or after the preparation of the dough. There is no particular limitation on the mode of addition, blending, and mixing.

  In the present invention, the dough is formed into a sheet having a thickness of 0.1 to 3.0 mm, more preferably 0.20 to 1.5 mm, and still more preferably 0.30 to 0.75 mm, and is punched into a predetermined shape. Preferably, this is roasted. According to this, even when the front and back surfaces of the dough are roasted by radiant heat (radiation heat) and conduction heat in an oven or the like commonly used in the manufacture of baked goods such as biscuits, the water-soluble protein material is thermally denatured. The film formed in this way is easily formed on the surface of the fabric, thereby suppressing the diffusion of water vapor and gas from the inside of the fabric, and furthermore, heat is applied to the center of the molded fabric in a short time, so that the water vapor and gas are rapidly It is easy to obtain a scissors-like porous inner layer structure. And, for example, it has a porous inner layer structure like scissors, with a thin appearance and texture like a source cracker of wafers, goulettes, and candy, having a thickness of 1.0 to 7.0 mm after roasting. Baked confectionery can be obtained.

  In forming the dough, a perforation or a needle hole may be formed in order to create a place for appropriately generated water vapor or gas to prevent blistering.

  In the present invention, the dough molding can be placed on a mesh and roasted in a state where the upper surface is open. That is, it is possible to suitably use a manufacturing method such as biscuit, in which the dough is thinly rolled into a sheet shape and punched out.

  However, in the roasting of the dough molding, it is necessary to form a film of the water-soluble protein material on the dough surface before the generation of water vapor or gas in order to suppress the diffusion of water vapor or gas from the inside of the dough. is there. For this reason, in the usual method, the temperature setting / time of the oven for baked confectionery such as biscuits is 5 to 8 minutes at an average of 230 ° C., but it is preferable to roast by shifting the peak of the baking temperature to the first half of the oven. Further, since the amount of water added to the dough is large, it takes about 1.5 to 2 times the roasting time as compared with the conventional biscuit roasting time.

  Specifically, for example, in the conventional method, the first half (for example, 1 to 3 minutes) in the roasting process is 210 to 230 ° C., the middle (for example, 4 to 6 minutes) is 230 to 260 ° C., and the second half (for example, 7 minutes). In the present invention, the first half (for example, 1 to 5 minutes) is 230 to 260 ° C., and the middle to the second half (for example, 6 to 15 minutes) is 210. It is preferable that the roasting temperature peak is shifted to the first half of the roasting process as in the case of ˜230 ° C., and further the entire roasting time is lengthened for roasting.

  In addition, when roasting in an oven equipped with an upper and lower flame, the upper flame of the oven may be made stronger than the lower flame in the first half (for example, 1 to 3 minutes) during the roasting process. preferable. According to this, in addition to the above effects, a baked confectionery having a stable porous inner layer structure can be obtained.

  Furthermore, it is preferable to heat the surface of the mesh on which the dough molded product is placed at 200 to 250 ° C. in advance before putting it into the oven. According to this, since it is heated suddenly by the conduction heat from the back of the dough immediately after placing on the mesh, the generation of water vapor and gas inside the dough is actively performed, and the porous inner layer structure like scissors It will be easier to do. However, in this case, if the timing at which water vapor or gas is generated is earlier than the timing at which the water-soluble protein material is formed on the dough surface, the generated water vapor or gas will not diverge. As in the roasting mode described above, it is preferable to shift the peak of the roasting temperature to the first half during the roasting step, or to increase the upper flame in the first half during the roasting step, or both. Thereby, it is possible to obtain a baked confectionery having a porous inner layer structure like a scissors grill, which is more stable and of good quality.

  On the other hand, the fat and oil composition for baked confectionery of the present invention contains 8 to 20 parts by weight of fat and oil, 1 to 5 parts by weight of a water-soluble protein material containing casein, and 0.3 to 4 parts by weight of an emulsifier containing lecithin. It is a fat and oil composition for confectionery.

  As the water-soluble protein material and the emulsifier, the baked confectionery of the present invention described above and those used in the production method thereof can be used. In addition, as fats and oils, vegetable oils such as rapeseed oil, soybean oil, rice oil, safflower oil, olive oil, coconut oil, palm oil, palm kernel oil, monkey fat, animal fats such as beef fat, pork fat, fish oil, milk fat, etc. Alternatively, it is possible to use one or a plurality of processed fats and oils obtained by subjecting these fats and oils to hydrogenation, fractionation, transesterification, and the like, either alone or in plural, but it is not limited thereto.

  For example, if the preparation example is given, fats and oils, a water-soluble protein raw material, and an emulsifier are mixed in the said ratio, and it heats to about 70 degreeC, and melt | dissolves completely, Then, a fat and oil composition is obtained by carrying out rapid cooling kneading. Can do.

  In addition, the fat and oil composition for baked confectionery of the present invention may further contain an antioxidant, an antifoaming agent, a dye, starch, an emulsifier other than the above, etc., as long as the effects of the present invention are not impaired. There is no limit.

  According to this fat and oil composition for baked confectionery, it can be suitably used as a raw material in the baked confectionery of the present invention described above and the method for producing the baked confectionery, and more simply, a baked cake having a porous inner layer structure like scissors. Confectionery can be manufactured.

  The present invention will be specifically described below, but the present invention is not limited to the following examples.

[Example 1]
A baked confectionery was prepared with the composition shown in Table 1.

  That is, a powder raw material (100 parts by mass) consisting of 85.0 parts by mass of potato starch and 15.0 parts by mass of pregelatinized starch, 6.7 parts by mass of granulated sugar, and 1.8 parts by mass of salt Mix well and shorten to 8.3 parts by weight of shortening, 2.5 parts by weight of sodium caseinate, 1.7 parts by weight of soy lecithin (the phospholipid concentration of soy lecithin is 65% by weight, and the weight in terms of phospholipids) The same applies hereinafter.) And further mixed to obtain a dough raw material.

  To this dough raw material, 66.7 parts by mass of hot water adjusted to 60 ° C. or more are added and kneaded, and further, 2.5 parts by mass of ammonium hydrogen carbonate dissolved in 2.5 parts by mass of water and 4.2% of shrimp powder Part was added and mixed to obtain a dough.

  This dough was molded into a sheet having a thickness of 1.0 mm, a needle hole was formed, and punched into a disk having a diameter of 6 cm. The molded product was placed on a mesh top plate of a general-purpose oven for baked confectionery and roasted at 210-230 ° C. for about 10 minutes to obtain baked confectionery.

  In addition, when any of shortening, sodium caseinate, and soybean lecithin was lacking, or when kneading was prepared by adding water instead of hot water at 60 ° C., the dough became sticky and easily separated and could not be molded.

[Evaluation 1]
About the obtained baked confectionery, (1) porous inner layer structure, (2) crispy and light texture, (3) material feeling (taste) of powder raw material, and comprehensive evaluation of (1) to (3) Was evaluated according to the following evaluation criteria. The porous inner layer structure is an infinite number of cavities such as substantially spherical round bubbles with eyes of about 0.5 to 3 mm opened in the inner layer (cross section) of the baked confectionery as schematically shown in FIG. It is evaluated by whether it is in the state, and the light and crunchy texture is evaluated by whether or not the mouth feels good and the mouth feels good without melting, and the texture (taste) of the powder raw material Was evaluated by whether or not the taste and flavor of each added powder raw material were felt pleasantly. In addition, in FIG. 4, the cross-sectional photograph of the baked confectionery of Example 1 is shown.

5: Very good 4: Good 3: Somewhat good 2: Somewhat bad 1: Bad

  Table 2 shows the results.

  As shown in Table 2, the baked confectionery of Example 1 had a scissors-like porous inner layer structure, and was a crisp and light textured baked confectionery. In addition, it was a baked confectionery with a light texture and a good shrimp flavor by blending a lot of potato starch.

[Example 1-1 to Example 1-4] / [Comparative Example 1-1 to Comparative Example 1-2]
A baked confectionery was prepared with the formulation shown in Table 3.

  That is, the amount of sodium caseinate is 0.5 parts by weight, 1.0 part by weight, 2.0 parts by weight, 4.0 parts by weight, 5.0 parts by weight, or 7 parts by weight with respect to 100 parts by weight of the powder raw material. A baked confectionery was obtained in the same manner as in Example 1 except that the content was 5 parts by mass.

[Evaluation 2]
About the obtained baked confectionery, it evaluated similarly to [Evaluation 1]. Table 4 shows the results.

  As shown in Table 4, when the amount of sodium caseinate was too much or too little, there was a tendency to have a crunchy and light texture with a scissors-like porous inner layer structure. Moreover, when there was too much compounding quantity of casein sodium, there existed a tendency which impaired the raw material feeling (taste) of a powder raw material.

[Example 1-5 to Example 1-8] / [Comparative Example 1-3 to Comparative Example 1-4]
A baked confectionery was prepared with the formulation shown in Table 5.

  That is, the blending amount of soybean lecithin is 0.1 parts by weight, 0.3 parts by weight, 1.0 parts by weight, 3.0 parts by weight, 4.0 parts by weight, or 5 parts by weight with respect to 100 parts by weight of the powder raw material. A baked confectionery was obtained in the same manner as in Example 1 except that the content was 0.0 parts by mass.

[Evaluation 3]
About the obtained baked confectionery, it evaluated similarly to [Evaluation 1]. Table 6 shows the results.

  As shown in Table 6, when the amount of soy lecithin was too much or too little, there was a tendency to have a crunchy and light texture with a scissors-like porous inner layer structure. Moreover, when there was too much compounding quantity of soybean lecithin, there existed a tendency for the raw material feeling (taste) of a powder raw material to be impaired.

[Example 2-1 to Example 2-3, Reference Example 2-4 ]
A baked confectionery was prepared with the formulation shown in Table 7.

That is, in Example 2-1, a powder raw material (100 parts by mass) composed of 42.5 parts by mass of wheat flour, 42.5 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used. In Example 2-2, a powder raw material (100 parts by mass) composed of 60.0 parts by mass of wheat flour, 25.0 parts by mass of potato starch and 15.0 parts by mass of pregelatinized starch was used. 3, powder raw material (100 parts by mass) consisting of 70.0 parts by mass of wheat flour, 15.0 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used. In Reference Example 2-4, A powder raw material (100 parts by mass) consisting of 85.0 parts by mass of wheat flour and 15.0 parts by mass of pregelatinized starch was used, and the others were blended as shown in Table 7 in the same manner as in Example 1. Got.

[Evaluation 4]
About the obtained baked confectionery, it evaluated similarly to [Evaluation 1]. Table 8 shows the results. In addition, in FIG. 5, the cross-sectional photograph of the baked confectionery of Example 2-1 is shown.

As shown in Table 8, the baked confectionery of Example 2 was a crisp baked confectionery having a scissors-like porous inner layer structure and having a light and crunchy texture. Moreover, it was a savory flavored baked confectionery by adding flour. However, as in Examples 2-2 and 2-3, when the ratio of potato starch was reduced by the addition of flour, there was a tendency for a slightly crunchy texture. In addition, as seen in Reference Example 2-4, when the ratio of potato starch is further reduced, the inner layer structure becomes clogged, and it is inferior to the crunchy and light texture and the texture (taste) of the powder raw material. The overall evaluation was a little bad.

[Example 3-1 to Example 3-4 , Reference Example 3-5 ]
A baked confectionery was prepared with the formulation shown in Table 9.

That is, in Example 3-1, a powder composed of 15.0 parts by weight of blue powder, 15.0 parts by weight of dried potato powder, 55.0 parts by weight of potato starch, and 15.0 parts by weight of pregelatinized starch. In Example 3-2 using body raw materials (100 parts by mass), 25.0 parts by mass of blue powder, 15.0 parts by mass of dried potato powder, 45.0 parts by mass of potato starch, and pregelatinized starch 15 In Example 3-3, 45.0 parts by weight of blue powder, 15.0 parts by weight of dried potato powder, and 25.0 parts by weight of potato starch were used. In Example 3-4, 50.0 parts by weight of blue powder and 20.0 parts by weight of dried potato powder were used. And 15.0 parts by mass of potato starch and 15.0 parts by mass of pregelatinized starch (100 parts by weight) was used, in Example 3-5, and blue flour 65.0 parts by weight, dehydrated potato powder 20.0 parts by mass, the powder raw material consisting of α gelatinized modified starch 15.0 parts by weight ( 100 parts by mass), and the others were blended as shown in Table 9 , and a baked confectionery was obtained in the same manner as in Example 1.

[Evaluation 5]
About the obtained baked confectionery, it evaluated similarly to [Evaluation 1]. Table 10 shows the results. In addition, in FIG. 6, the cross-sectional photograph of the baked confectionery of Example 3-1 is shown.

As shown in Table 10, the baked confectionery of Example 3 had a scissors-like porous inner layer structure, and was a crisp and light textured baked confectionery. In addition, it was a baked confectionery with a slightly crispy texture and a soy aroma and bean flavor (like edamame) with the addition of kinako. However, as in Examples 3-3 and 3-4, when the ratio of potato starch was reduced by the addition of kina flour, there was a tendency for a slightly mouth-feeling powdery texture. Moreover, as seen in Reference Example 3-5, when the ratio of potato starch was further lowered, the inner layer structure became clogged, the crispy light texture was inferior, and the overall evaluation was slightly poor.

[Example 4-1 to Example 4-4, Reference Example 4-5 ]
A baked confectionery was prepared with the formulation shown in Table 11.

That is, in Example 4-1, a powder raw material (100 parts by mass) composed of 35.0 parts by mass of dried potato powder, 50.0 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used. In Example 4-2, a powder raw material (100 parts by mass) composed of 42.5 parts by mass of dried potato powder, 42.5 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used. In Example 4-3, a powder raw material (100 parts by mass) composed of 60.0 parts by mass of dried potato powder, 25.0 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used. In Example 4-4, a powder raw material (100 parts by mass) consisting of 70.0 parts by mass of dried potato powder, 15.0 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used as a reference example. In 4-5, 85.0 parts by mass of dried potato powder and 15.0 parts by mass of pregelatinized starch A powdered raw material (100 parts by mass) was used, and the others were blended as shown in Table 11 and the same procedure as in Example 1 was performed to obtain baked confectionery.

[Evaluation 6]
About the obtained baked confectionery, it evaluated similarly to [Evaluation 1]. Table 12 shows the results. In addition, in FIG. 7, the cross-sectional photograph of the baked confectionery of Example 4-1 is shown.

As shown in Table 12, the baked confectionery of Example 4 had a scissors baked porous inner layer structure and was a crisp and light textured baked confectionery. Moreover, it was a baked confectionery to which a snack-like fast-feeding property with which the taste of the potato was subtracted by adding dry potato was added. However, as in Example 4-2 to Example 4-4, when the ratio of potato starch was reduced by the addition of dry potato, there was a tendency for a slightly crunchy texture. Moreover, as seen in Reference Example 4-5, when the ratio of potato starch was further reduced, the inner layer structure became clogged, the crispy light texture was inferior, and the overall evaluation was slightly poor.

[Example 5-1 to Example 5-4, Reference Example 5-5 ]
A baked confectionery was prepared with the formulation shown in Table 13.

That is, in Example 5-1, a powder raw material (100 parts by mass) composed of 15.0 parts by mass of rice flour, 70.0 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used. In Example 5-2, a powder raw material (100 parts by mass) composed of 25.0 parts by mass of rice flour, 60.0 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch was used. 3 using 42.5 parts by mass of rice flour, 42.5 parts by mass of potato starch, and 15.0 parts by mass of pregelatinized starch, and in Example 5-4, using a rice flour 70.0 parts by weight, the potato starch 15.0 parts by weight, the powder raw material consisting of α gelatinized modified starch 15.0 parts by weight (100 parts by weight), in reference example 5-5, rice flour 85. and 0 part by weight, the powder raw material (100 parts by weight) used consisting of α gelatinized modified starch 15.0 parts by weight, others Table 1 A baked confectionery was obtained in the same manner as in Example 1 with the formulation of 3 .

[Evaluation 7]
About the obtained baked confectionery, it evaluated similarly to [Evaluation 1]. Table 14 shows the results. In addition, in FIG. 8, the cross-sectional photograph of the baked confectionery of Example 5-1 is shown.

As shown in Table 14, the baked confectionery of Example 5 had a scissors-like porous inner layer structure, and was a crisp and light textured baked confectionery. Moreover, it was a baked confectionery with a light and crisp texture that had a flavor of rice and a lighter rice cracker-like flavor than rice flour due to the addition of rice flour. However, as in Example 5-2 to Example 5-4, when the ratio of potato starch was reduced by the addition of rice flour, there was a tendency for the bite to be bitter and poor in mouthfeel. Moreover, as seen in Reference Example 5-5, when the ratio of potato starch was further reduced, the inner layer structure was further clogged, the crispy light texture was inferior, and the overall evaluation was slightly poor.

[Example 6]
A baked confectionery was prepared with the formulation shown in Table 15.

  That is, 75.0 parts by mass of potato starch and 25.0 parts by mass of pregelatinized starch (100 parts by mass), 35.0 parts by mass of granulated sugar, 0.7 parts by mass of sodium chloride, 34.2 parts by weight of whole milk powder and 2.5 parts by weight of sodium caseinate are mixed well, and 10.0 parts by weight of shortening, 1.7 parts by weight of soy lecithin, and 0.2 parts by weight of vanilla flavor. And further mixed to obtain a dough raw material.

  This dough material is kneaded with 50.0 parts by mass of hot water adjusted to 60 ° C. or higher, and further, 2.5 parts by mass of ammonium hydrogen carbonate dissolved in 2.5 parts by mass of water, and dried whole egg 4.2. A mass part was added and mixed to obtain a dough.

  This dough was molded into a sheet shape with a thickness of 0.75 mm, punched into a disk shape with a diameter of 6 cm, with a needle hole and a perforation. The molded product was placed on a mesh top plate of a general-purpose oven for baked confectionery and roasted at 210-230 ° C. for about 8 minutes to obtain baked confectionery.

[Evaluation 8]
About the obtained baked confectionery, it evaluated similarly to [Evaluation 1]. Table 16 shows the results. In addition, in FIG. 9, the cross-sectional photograph of the baked confectionery of Example 6 is shown.

  As shown in Table 16, the baked confectionery of Example 6 had a scissors-like porous inner layer structure and was a crisp and light textured baked confectionery. In addition, with the same composition as the commercially available goaflets (addition of whole milk powder, dried whole egg and increased amount of granulated sugar), it feels sweet, has a light texture, melts in the mouth, and feels a fragrant flavor derived from auxiliary ingredients It was a baked confectionery.

[Example 7]
With the formulation shown in Table 17, an oil and fat composition was prepared.

  That is, the raw materials were heated to 70 ° C., completely dissolved and mixed, and then rapidly kneaded to prepare an oil and fat composition. As a result, a semi-solid oil and fat composition that is plastic at room temperature was obtained.

  Using this oil and fat composition, instead of the shortening of Example 1, sodium caseinate, and soybean lecithin, 12.5 parts by mass are blended with respect to 100 parts by mass of the powder raw material, and a baked confectionery is produced by this method. As a result, a baked confectionery having a porous inner layer structure like scissors was obtained.

[Example 8]
With the formulation shown in Table 18, an oil and fat composition was prepared.

  That is, the raw materials were heated to 70 ° C., completely dissolved and mixed, and then rapidly kneaded to prepare an oil and fat composition. As a result, a semi-solid oil and fat composition that is plastic at room temperature was obtained.

  Using this oil and fat composition, instead of the shortening of Example 1, sodium caseinate, and soybean lecithin, 12.5 parts by mass are blended with respect to 100 parts by mass of the powder raw material, and a baked confectionery is produced by this method. As a result, a baked confectionery having a porous inner layer structure like scissors was obtained.

Claims (3)

In terms of solid content, 3 to 20 parts by weight of edible processed fats and oils, 1 to 5 parts by weight of water-soluble protein material containing casein, and 0.3 to 4 parts by weight of emulsifier, with respect to 100 parts by weight of powdery raw material containing starchy raw materials The powder raw material contains (1) potato starch, wheat starch, rice starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, waste starch, and (2) the starch described in (1) above. Chemical treatment selected from acid treatment, enzyme treatment, esterification, etherification, cross-linking, high-frequency treatment, wet heat treatment, physical treatment selected from radiation treatment, or a modified starch formed by applying a single or a plurality of physical treatments, and (3) 30 to 100 masses of one or more starches selected from the group consisting of the starch according to (1) or the pregelatinized starch obtained by pregelatinizing the modified starch according to (2). %, And the pregelatinized starch The water-soluble protein material containing 10-30% by mass of the powder raw material and containing the casein is selected from casein Na, casein K, casein Ca, casein Mg, acid casein, and casein degradation products. A dough raw material is prepared by adding 50 to 100 parts by mass of hot water of 60 ° C. or more to 100 parts by mass of the dough raw material to prepare a dough, and the dough is made into a sheet having a thickness of 0.1 to 3.0 mm. A method for producing a baked confectionery, which is formed by punching and molding into a predetermined shape, placing the molded product on a mesh, and baking it in a state where the upper surface is open.   The manufacturing method of the baked confectionery of Claim 1 using the raw material containing a lecithin as said emulsifier. The roasting is performed in an oven, the roasting temperature in the first half during the roasting step is set to 230 to 260 ° C, and the roasting temperature in the latter half is set to 210 to 230 ° C to perform roasting. The manufacturing method of baked confectionery of description.