JP6633284B2 - Texture improver for baked goods - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a texture improving material for baked confectionery, which can obtain a crisp and crisp baked confectionery.

  Baked confectionery represented by cookies and biscuits is produced by mixing wheat flour as a main ingredient and fats and oils such as butter and shortening, and sugars as auxiliary ingredients. In general, such baked confectionery is often required to have a crisp and crisp texture and a good mouthfeel, and for that purpose, it is essential to appropriately suppress the formation of gluten derived from wheat protein.

  Gluten is formed by kneading flour proteins gliadin and glutenin in the presence of moisture, and has elasticity and adhesive strength. If gluten is formed excessively, stickiness and grind will appear in the texture, resulting in poor mouthfeel and crisp texture. In order to suppress the formation of gluten, in a general manufacturing method such as cookies and biscuits, by adding fats and oils to flour in a state that does not contain moisture, hydrophobic fats and fats coat around flour protein particles, and The approach is to prevent contact with water.

In recent years, there has been a tendency for baked confectioneries having more distinctive characteristics than ever before due to diversification of tastes, and baked confectioneries with a better crispness and mouthfeel have been demanded.
Approaches for simultaneously improving crispness and mouthfeel are mainly (1) a method using fats and oils (for example, Patent Document 1), (2) a method using starches (for example, Patent Documents 2 and 3), and (3) other additives. Methods using materials (for example, Patent Documents 4 and 5) have been reported.

  As an invention corresponding to (1), in Patent Document 1, the POP content is 12 to 40% by weight in the whole fat and oil composition for baked confectionery, and the content of lauric acid contained in the fat and oil composition for baked confectionery is reduced. It has been reported that the fat and oil composition for baked confectionery accounts for 2 to 15% by weight of the total constituent fatty acids.

  As the invention corresponding to (2), Patent Document 2 discloses that the modified starch contains 10 to 30% by mass, the organic acid monoglyceride is 0.1 to 4% by mass, and the oil content is 25 to 70% by mass. A water-in-oil emulsion for kneading confectionery has been reported. Patent Document 3 discloses a composition for baked confectionery containing (A) a starch containing (a) pregelatinized starch and (B) β-starch, and further containing (C) at least one selected from wheat protein and (D) fats and oils. In addition, (A) is contained in the range of 3 to 10% by mass and (B) is contained in the range of 97 to 90% by mass based on the total mass of (A) and (B), and (A) and (B) (C) is 40 parts by mass or less and (D) is contained in a range of 40 parts by mass or less based on 100 parts by mass of the composition for baked confectionery.

  As an invention corresponding to (3), in Patent Document 4, a sucrose fatty acid ester having an HLB of 15 to 19 and a saccharide compound are dissolved in water at a weight ratio of 15/85 to 40/60, and then dried. There has been reported a texture modifier for baked confectionery, which is characterized by being obtained as a powder. Patent Document 5 discloses a powdered egg made from boiled egg, in which 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion after one hour has passed is 5 Pa · s or more. 1 part of egg is dispersed in 9 parts of fresh water, and after 1 hour, the powdered egg in the dispersion has an average particle diameter of 80 μm or less as an active ingredient. Improvements have been reported.

JP 2010-4806 A JP 2014-50351 A JP 2012-165741 A JP 2011-125310A JP 2009-189343 A

  However, in the methods (1) and (2), it is necessary to use a specific material as a main raw material or an auxiliary raw material having a large blending ratio, so that the flexibility of blending is narrowed and the applicable range may be limited. . In addition, in the method (3), it is assumed that the baked confectionery may have an unpleasant taste or affect the flavor of the baked confectionery. Therefore, a further texture improvement method, particularly a method that can be used in combination with another method as required, is required. Had been.

  Therefore, an object of the present invention is to obtain a crisp, crisp baked confectionery without affecting the flavor of the baked confectionery, while maintaining the freedom of blending the starch as the main raw material and the oil and fat as the auxiliary raw material. An object of the present invention is to provide a texture-improving material for baked confectionery.

The present inventors have intensively studied an approach different from the above-mentioned approach, that is, a method that may be used in combination with the above-described invention, and containing milk-derived phospholipids and milk protein, and having a milk-derived phospholipid content of 1 mass It has been found that the above problem can be solved by using an aqueous liquid containing 1 to 15 parts by mass of milk protein per part as a texture improving material for baked confectionery. The present invention has been completed based on the above findings.
That is, the present invention is an aqueous liquid containing milk-derived phospholipids and milk protein, wherein the aqueous liquid contains milk protein in an amount of 1 to 15 parts by mass with respect to 1 part by mass of milk-derived phospholipid. It is a texture improving material.

  ADVANTAGE OF THE INVENTION According to the texture improving material for baked confectionery of this invention, a baked confectionery with a sharp mouth and crispness can be obtained.

Hereinafter, the texture improving material for baked confectionery of the present invention will be described in detail.
The texture-improving material for baked confectionery of the present invention contains milk-derived phospholipids and milk protein, and 1 to 15 parts by mass of milk protein per 1 part by mass of milk-derived phospholipid, preferably 1.2 to 13 parts by mass. It is an aqueous liquid containing 1.5 parts by mass, more preferably 1.5 to 10 parts by mass, and most preferably 2 to 5 parts by mass.
In the texture improving material for baked confectionery of the present invention, the ratio of phospholipid derived from milk to milk protein is important. When the content of milk protein in the aqueous liquid is less than 1 part by mass or more than 15 parts by mass per 1 part by mass of phospholipid derived from milk, when used as a texture improving material for baked confectionery. In addition, the crispness and mouthfeel of the finally obtained baked confectionery cannot be improved, and the baked confectionery may have an unpleasant taste.

The content of the milk-derived phospholipid in the aqueous liquid is preferably 2% by mass or more, more preferably 3% by mass or more, and most preferably 5% by mass or more, based on the solid content of the aqueous liquid. is there.
Examples of milk-derived phospholipids include phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, sphingomyelin, and lysophospholipid.

Further, the content of the milk protein in the aqueous liquid is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, and most preferably 25 to 35% by mass based on the solid content of the aqueous solution. .
Examples of the milk protein include whey proteins such as α-lactalbumin, β-lactoglobulin, and lactalbumin, casein, and skim milk powder, whole milk powder, and total milk protein containing these milk proteins.

  The solid content in the aqueous liquid, which is the texture improving material for baked confectionery of the present invention, is preferably 2 to 60% by mass, more preferably 5 to 50% by mass, and most preferably 10 to 40% by mass.

The texture improving material for baked confectionery of the present invention is an aqueous liquid. If the texture improving material for baked confectionery is in the form of powder or granules, the effects of the present invention cannot be exhibited.
In the present invention, the aqueous liquid includes an oil-in-water emulsion in which a small amount of an oil-soluble component is mainly dispersed in an aqueous phase, in addition to an aqueous solution.

Next, a method for obtaining the above-mentioned aqueous liquid, which is the texture improving material for baked confectionery of the present invention, will be described.
The aqueous liquid, which is the texture improving material for baked confectionery of the present invention, uses milk-derived phospholipids and milk proteins, or a milk raw material containing these, and has a milk-derived phospholipid content of 1 part by mass and milk. The protein is mixed so as to be 1 to 15 parts by mass, preferably 1.2 to 13 parts by mass, more preferably 1.5 to 10 parts by mass, and most preferably 2 to 5 parts by mass, or water or an aqueous liquid. Can be obtained by dissolving the

Specifically, in addition to a method using a milk raw material itself containing 1 to 15 parts by mass of a milk protein per 1 part by mass of a phospholipid (hereinafter sometimes simply referred to as a “milk raw material”), A method in which a raw material containing a large amount of phospholipid and a raw material containing a large amount of milk protein are mixed so that milk protein is 1 to 15 parts by mass with respect to 1 part by mass of phospholipid derived from milk, A method in which milk-derived phospholipid and / or milk protein is added to a raw material containing a large amount of lipid and milk protein, and milk protein is adjusted to 1 to 15 parts by mass with respect to 1 part by mass of milk-derived phospholipid. Is mentioned.
In the present invention, among the above-mentioned methods, the use of the above-mentioned dairy raw material is preferable in that the effects of the present invention can be exerted without causing unpleasant taste.

  Specific examples of the above-mentioned milk raw material include an aqueous phase component produced when producing butter oil from cream or butter. The milk raw material is preferably produced from milk such as cow's milk, goat's milk, sheep's milk and human milk, and particularly preferably produced from milk.

  A method for producing an aqueous phase component produced when producing butter oil from the cream described above is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated in a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Next, the emulsification is destroyed by an emulsification destroyer, and the mixture is again processed by a centrifugal separator, thereby obtaining butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the last centrifugation step.

  A method for producing an aqueous phase component generated when producing butter oil from the above-mentioned butter is, for example, as follows. First, butter is melted with a melting machine and heated with a heat exchanger. This is separated by a centrifuge to obtain butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the last centrifugation step. As the butter used in the production of the butter oil, conventional butter is used.

  In the present invention, those obtained by further concentrating or drying the above-mentioned milk raw material, and those subjected to freezing treatment can be used, but the effect of the present invention as a texture improving material for baked confectionery obtained finally is obtained. In view of the larger point, it is preferable to use one that has not been subjected to a drying step. Further, it is preferable not to use a concentrate obtained by using a solvent from the viewpoint of flavor.

  The milk raw material may be subjected to a homogenization treatment. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used in the homogenization treatment include a kettle-type cheese emulsification vessel, a high-speed shearing emulsification vessel such as a Stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Is raised. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When the homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

  The milk raw material may be subjected to a UHT heat treatment. The conditions of the UHT heat treatment are not particularly limited, but the temperature condition is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

In the present invention, a lysate in which a part or all of the phospholipid in the above-mentioned milk raw material is lysated can be used, but it is preferable not to use a lysate in terms of flavor. When a lysotide is used, the baked confection finally obtained may have a bitter taste.
Examples of the lysate include lysified dairy raw materials and lysated dairy raw materials after concentrating the dairy raw materials. These lysates are included in the content of milk-derived phospholipid in the present invention.

  When the phospholipid in the above-mentioned milk raw material is lysated, a method of treating with phospholipase A may be mentioned. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol portion of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol portion of the phospholipid molecule is selectively cleaved.

The quantification of the phospholipid in the present invention can be measured, for example, by the following method.
Here, the case of the milk raw material will be described as an example. However, the extraction method and the like are not limited to the following quantification methods because the appropriate method differs depending on the form of the milk raw material and the like.
First, the milk raw material lipid is extracted using the Folch method. Next, the extracted lipid solution is decomposed by a wet digestion method (according to the wet digestion method described in the Japanese Pharmaceutical Society, edited by the Japanese Society of Pharmaceutical Sciences, Hygiene Test Method, Commentary 2000 2.1 Food Component Test Method), and then molybdenum blue absorbance method (Japan Pharmaceutical Association) Ed., Hygiene Test Method / Comment 2000 2.1 Determine the phosphorus amount according to the determination of phosphorus with molybdic acid described in Food Component Test Method). The content (g) of the phospholipid in 100 g of the milk solid content of the milk raw material is determined from the obtained phosphorus amount using the following formula.
Phospholipid (g / 100 g) = [phosphorus content (μg) / (milk raw material-water content of milk raw material (g)) × 25.4 × (0.1 / 1000)

  The texture improving material for baked confectionery of the present invention preferably has a pH of 2.5 to 6.4. When the pH is within this range, the effects of the present invention can be significantly enhanced, and the finally obtained baked confectionery is more palatable and crisp. In addition, the above-mentioned pH is preferably 4.0 to 6.0, and more preferably 4.7 to 5.8.

As a method of adjusting the pH of the texture improving material for baked confectionery of the present invention to be 2.5 to 6.4, for example, the above-mentioned “1 to 15 parts by mass of milk protein per 1 part by mass of phospholipid derived from milk” Part of the aqueous liquid ", an acid is added to adjust the pH of the aqueous liquid to be 2.5 to 6.4, and the aqueous liquid is subjected to lactic acid fermentation to adjust the pH of the aqueous liquid to 2.5 to 6.4. To 6.4.
In the present invention, it is simple and efficient, and the flavor can be adjusted by appropriately changing the type of acid. .4 is preferable.

  When the acid is added, the acid used may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Although foods and drinks containing organic acids such as yogurt and the like can also be used, in the present invention, it is preferable to use phytic acid and / or gluconic acid because they have less acidity and do not affect the flavor.

  Temperature conditions when adjusting the pH of the texture-improving material for baked confectionery with an acid so as to be in the above range, and the treatment time can be set to any condition without any particular limitation. It is preferable to stir for 30 seconds or more.

  In the present invention, it is preferable to homogenize with a homogenizer during and / or after preparing the aqueous liquid as the texture improving material for baked confectionery. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used in the homogenization treatment include a kettle-type cheese emulsification vessel, a high-speed shearing emulsification vessel such as a Stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Is raised. The homogenization pressure is preferably between 0 and 100 MPa. When the homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

Further, if necessary, a UHT heat treatment may be performed. The condition of the UHT heat treatment is not particularly limited, but the temperature condition is preferably 120 to 160 ° C, more preferably 130 to 150 ° C, most preferably 139 to 146 ° C, and the treatment time is preferably 1 to 6 ° C. Seconds, more preferably 2 to 6 seconds, most preferably 4 to 6 seconds.
The above homogenization treatment and the UHT heat treatment may be performed only by the homogenization treatment, only the UHT heat treatment may be performed, or the homogenization treatment may be performed before and / or after the UHT heat treatment.
Then, a cooling operation such as rapid cooling or slow cooling may be performed.

Next, the water-in-oil emulsion for baked confectionery of the present invention containing the texture improving material for baked confectionery of the present invention will be described.
The texture-improving material for baked confectionery of the present invention can also be directly added to baked confectionery dough as an aqueous liquid, but the baked confectionery can be more uniformly dispersed in baked confectionery dough and the effect of the present invention can be enhanced. It is preferably used as a water-in-oil emulsion containing a texture improving material for food.

When the texture improving material for baked confectionery of the present invention is contained in a water-in-oil emulsion, it is preferable that the texture improving material is contained in an aqueous phase. The preferred content of the texture-improving material for baked confectionery of the present invention in the water-in-oil emulsion for baked confectionery of the present invention is, based on 100 parts by mass of the fat or oil in the water-in-oil emulsion, improved texture for baked confectionery. The amount of the material is 1 to 60 parts by mass, more preferably 3 to 40 parts by mass, still more preferably 5 to 25 parts by mass, and most preferably 8 to 20 parts by mass.
If the content of the water-in-oil emulsion for baked confectionery is less than 1 part by mass, the effect of the present invention may be insufficient, and if it is more than 60 parts by mass, dispersibility in dough is poor. In some cases, this is not preferable.

Examples of fats and oils usable in the water-in-oil emulsion for baked confectionery of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, Various vegetable oils and animal oils such as flower oil, olive oil, canola oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, and one or more treatments selected from hydrogenation, fractionation and transesterification thereof And the like. These fats and oils can be used alone or in combination of two or more.
The content of the above fats and oils in the water-in-oil emulsion for baked confectionery of the present invention is preferably 50 to 99% by mass, more preferably 60 to 98% by mass in the water-in-oil-based emulsion for baked confectionery of the present invention. , More preferably 70 to 95% by mass.

  In addition, in the water-in-oil type emulsion for baked confectionery of the present invention, when an auxiliary material containing an oil or fat is used, the content of the oil or fat includes the oil or fat component contained in the auxiliary material. .

  In the present invention, the water-in-oil emulsion means that an aqueous phase is dispersed in a continuous oil phase. Further, the water-in-oil type referred to in the present invention includes an oil-in-water-in-oil type.

  The water content of the water-in-oil emulsion for baked confectionery of the present invention is preferably 0.5 to 50% by mass, including the water contained in the texture improving material for baked confectionery and other raw materials described below. More preferably, it is 1 to 40% by mass.

  As the water-in-oil emulsion of the present invention, other raw materials other than those described above that can be used for general water-in-oil emulsions can be used as needed. Examples of the other ingredients include emulsifiers, starches, salting agents such as salt and potassium chloride, acetic acid, lactic acid, acidulants such as gluconic acid, milk, condensed milk, skim milk powder, enzymes, casein, whey powder, butter, Milk and dairy products such as cream, natural cheese, processed cheese, and fermented milk, sugars and sugar alcohols, sweeteners such as stevia, aspartame, coloring agents such as β-carotene, caramel, and red koji pigment, tocopherol, and tea extract Antioxidants such as wheat protein, soy protein, etc., vegetable protein eggs and processed egg products, flavors, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, spices , Cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood, and other food materials and food additives.

Next, the baked confectionery dough of the present invention will be described.
The baked confectionery dough of the present invention contains the above-described texture improving material for baked confectionery of the present invention and / or a water-in-oil emulsion.

  That is, in the baked confectionery dough of the present invention, the texture-improving material for baked confectionery may be added as it is, or may be added in the form of a water-in-oil emulsion containing the texture-improving material for baked confectionery. Good. It is of course possible to use a texture improving material for baked confectionery and a water-in-oil emulsion for baked confectionery in combination.

Examples of the baked confectionery dough include various types of baked confectionery dough such as cookie dough, shortbread dough, muffin dough, butter cake dough, dry cake dough, cracker dough, and pretzel dough.
The content of the texture-improving material for baked confectionery or the water-in-oil emulsion in the baked confectionery dough of the present invention is appropriately selected depending on the type of the baked confectionery dough, but is preferably starch contained in the dough. The amount is preferably 1 to 20 parts by mass, more preferably 2 to 15 parts by mass, and most preferably 3 to 10 parts by mass as a texture improving material for baked confectionery with respect to 100 parts by mass of the baked confectionery. (Calculated as a texture-improving material for baked confections contained in water-in-oil emulsions)

  In the baked confectionery dough of the present invention, the content of the texture improving material for baked confectionery and / or the content of the water-in-oil emulsion, the milk contained in the texture improving material for baked confectionery and / or the water-in-oil emulsion. Based on the milk phospholipids derived from the starch, 100 parts by mass of the starch contained in the dough, the texture improving material for baked confectionery and / or the milk phospholipids derived from the water-in-oil emulsion is preferably 0. 0.02 to 0.8 parts by mass, more preferably 0.05 to 0.5 parts by mass, and most preferably 0.1 to 0.4 parts by mass.

Next, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention is obtained by shaping the above baked confectionery dough as required and firing it.
The molding may be any of wire cut molding, mold molding, rod-shaped molding, deposit molding, sheet molding and the like, and it does not matter whether it is mechanical molding or hand molding.
Then, it is fired. The baking time is maintained until the moisture of the baked confectionery material dissipates and the texture becomes light. The firing temperature is generally about 180 to 210 ° C., but firing at about 150 ° C. or 120 ° C., or drying and baking at about 100 ° C. may be performed.

Finally, the method for improving the texture of the baked confectionery of the present invention will be described.
The method for improving the texture of a baked confectionery of the present invention comprises a baked confectionery dough containing an aqueous liquid containing milk-derived phospholipids and milk protein, and containing 1 to 15 parts by mass of milk protein per 1 part by mass of milk-derived phospholipid. To be contained.

  The aqueous liquid is preferably a baked confectionery before baking, that is, 1 to 20 parts by mass, more preferably 1 to 20 parts by mass, as a texture improving material for baked confectionery, based on 100 parts by mass of starches preferably contained in the dough. It is added so as to be 2 to 15 parts by mass, most preferably 3 to 10 parts by mass. (Calculated as a texture-improving material for baked confections contained in water-in-oil emulsions)

  Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these do not limit the present invention at all.

Production of texture improving materials for baked goods
Of the formulations described in Table 1, components other than the acid (phytic acid) were mixed while stirring at 55 ° C., and then the acid (phytic acid) was added to adjust the pH, and then 3 MPa To obtain the texture improving materials A to D for baked confectionery of the present invention from Examples 1 to 4, respectively. In addition, the following milk raw material A was homogenized at a pressure of 3 MPa as it was to obtain a texture improving material E for baked confectionery (Example 5). The texture improving material E for baked confectionery of Example 5 contained 2.84 parts by mass of milk protein based on 1 part by mass of phospholipid derived from milk.

In addition, among the raw materials described in Table 1, the milk raw material A and the buttermilk concentrate were obtained by the following production method, and the phospholipid content and the milk protein content were also described.
The contents of milk phospholipid and milk protein in each raw material are as follows.
Milk raw material A: Concentrate of aqueous phase component generated when producing butter oil from cream (phospholipid content 3.7% by mass, protein content 10.5% by mass, milk solids 38% by mass, and milk solids) Content of 9.7 mass% of phospholipids per minute, pH 6.5)
Buttermilk concentrate: 100 parts by mass of fresh cream (oil content: 47% by mass) was charged at 10 ° C., followed by filtration to collect a filtrate (43 parts by mass) to obtain buttermilk. Subsequently, the obtained buttermilk was concentrated so that the amount of the liquid became about one-third, to obtain a buttermilk concentrate. (Phospholipid content of buttermilk concentrate 0.53 mass%, protein content 10.9 mass%, milk solid content 33 mass%)

[Example 6]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase, an aqueous phase consisting of 21.5 parts by mass of water and 8 parts by mass of the texture-improving material A for baked confectionery was added, followed by stirring and emulsification, followed by rapid cooling and plasticization, and the water-in-oil emulsion for baked confectionery of the present invention. The product A was obtained.

Subsequently, using the water-in-oil emulsion A for baked confectionery, die-cut cookie dough A was produced by the following formulation and production method.
(Combination)
100 parts by weight of flour, 40 parts by weight of sugar, 0.7 parts by weight of sodium chloride, 1 part by weight of bicarbonate, 1 part by weight of sodium bicarbonate, 5 parts by weight of water, 60 parts by weight of water-in-oil emulsion A for baked confectionery (production method)
The water-in-oil emulsion A for baked confectionery and sugar were put into a table mixer (Kenwood mixer), mixed lightly, and then creamed at medium speed for 2 minutes. Next, an aqueous phase in which water, salt and ammonium bicarbonate were previously mixed was added little by little, followed by stirring and mixing (specific gravity: 0.9). After further adding flour and baking soda, the mixture was mixed at low speed for 1 minute to obtain a cut cookie dough A, which is a baked confectionery dough of the present invention. The obtained die-cut cookie dough A was cut out with a 4 mm-thick, 4 cm-diameter round die, baked in an oven (manufactured by Fujisawa) at 180 ° C. for 10 minutes, cooled at 25 ° C. for 40 minutes, and packaged. As a result, a die-cut cookie A as a baked confectionery of the present invention was obtained.

[Example 7]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase was added 21.5 parts by mass of water and an aqueous phase composed of 8 parts by mass of the texture improving material B for baked confectionery, followed by stirring and emulsification, followed by rapid cooling and plasticization, and the water-in-oil emulsion for baked confectionery of the present invention. The product B was obtained.
Subsequently, except that the water-in-oil type emulsion for baked confectionery B was used instead of the water-in-oil type emulsion for baked confectionery A, the die-cut cookie dough B and the die-cut cookie of the present invention were prepared in the same manner as in Example 1. B was produced.

Example 8
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase, 21.5 parts by mass of water and an aqueous phase consisting of 8 parts by mass of the texture improving material C for baked confectionery were added, followed by stirring and emulsification, followed by rapid cooling and plasticization, and the water-in-oil type emulsion for baked confectionery of the present invention. The product C was obtained.
Subsequently, the stamped cookie dough C and the stamped cookie of the present invention were prepared in the same manner as in Example 1, except that the water-in-oil type emulsion for baked confectionery A was replaced with the water-in-oil type emulsion C for baked confectionery. C was produced.

[Example 9]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase, an aqueous phase consisting of 21.5 parts by mass of water and 8 parts by mass of the texture-improving material D for baked confectionery was added, followed by stirring and emulsification, followed by rapid cooling and plasticization, and the water-in-oil type emulsion for baked confectionery of the present invention. The product D was obtained.
Subsequently, the stamped cookie dough D and the stamped cookie of the present invention were prepared in the same manner as in Example 1 except that the water-in-oil type emulsion for baked confectionery A was replaced with the water-in-oil type emulsion for baked confectionery D. D was manufactured.

[Example 10]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase, 27.5 parts by weight of water and an aqueous phase consisting of 2 parts by weight of the texture improving material A for baked confectionery were added, followed by stirring and emulsification, followed by rapid plasticization, and the water-in-oil emulsion for baked confectionery of the present invention. The product E was obtained.
Subsequently, except that the water-in-oil type emulsion for baked confectionery A was used in place of the water-in-oil type emulsion for baked confectionery E, the die-cut cookie dough E and the die-cut cookie of the present invention were prepared in the same manner as in Example 1. E was produced.

[Example 11]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase, 15.5 parts by mass of water and an aqueous phase comprising 14 parts by mass of the texture-improving material A for baked confectionery were added, followed by stirring and emulsification, followed by rapid cooling and plasticization, and the water-in-oil type emulsion for baked confectionery of the present invention. The product F was obtained.
Subsequently, the die-cut cookie dough F and the die-cut cookie of the present invention were prepared in the same manner as in Example 1 except that the water-in-oil type emulsion for baked confectionery A was replaced with the water-in-oil type emulsion for baked confectionery F. F was produced.

[Example 12]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase was added an aqueous phase consisting of 9.5 parts by mass of water and 20 parts by mass of the texture-improving material A for baked confectionery. The product G was obtained.
Subsequently, except that the water-in-oil type emulsion for baked confectionery G was used instead of the water-in-oil type emulsion for baked confectionery A, the die-cut cookie dough G and the die-cut cookie of the present invention were prepared in the same manner as in Example 1. G was produced.

[Example 13]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. To this oil phase, 21.5 parts by mass of water and an aqueous phase consisting of 8 parts by mass of the texture improving material E for baked confectionery are added, and after stirring and emulsification, quenched and plasticized, the water-in-oil type emulsion for baked confectionery of the present invention is obtained. The product H was obtained.
Subsequently, the die-cut cookie dough H and the die-cut cookie of the present invention were prepared in the same manner as in Example 1 except that the water-in-oil type emulsion for baked confectionery A was used instead of the water-in-oil type emulsion for baked confectionery A. H was produced.

[Comparative Example 1]
0.5 parts by mass of glycerin fatty acid ester was added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. An aqueous phase consisting of 29.5 parts by mass of water was added to the oil phase, and the mixture was stirred and emulsified, followed by rapid cooling and plasticization to obtain a water-in-oil emulsion I as a comparative example.
Subsequently, except that the water-in-oil type emulsion I was used in place of the water-in-oil type emulsion A for baked confectionery, the die cut cookie dough I and the die cut cookie I, which are comparative examples, were prepared in the same manner as in Example 1. Manufactured.

[Comparative Example 2]
0.5 part by mass of glycerin fatty acid ester and 1 part by mass of lecithin are added to 70 parts by mass of a blended oil obtained by mixing palm oil and rapeseed oil at a mass ratio of 9: 1, and heated and dissolved at 65 ° C. to obtain an oil phase. Was. An aqueous phase consisting of 28.5 parts by mass of water was added to the oil phase, and the mixture was stirred and emulsified, followed by quenching and plasticization to obtain a water-in-oil emulsion J as a comparative example.
Subsequently, except that the water-in-oil type emulsion J was used instead of the water-in-oil type emulsion A for baked confectionery, a die cut cookie dough J and a die cut cookie J which were comparative examples were prepared in the same manner as in Example 1. Manufactured.

[Example 14]
Using the water-in-oil type emulsion I obtained in Comparative Example 1, a die cut cookie dough K and a die cut cookie K were produced by the following formulation and production method.
(Combination)
100 parts by weight of flour, 40 parts by weight of sugar, 0.7 parts by weight of sodium chloride, 1 part by weight of bicarbonate, 1 part by weight of baking soda, 2 parts by weight of water, 60 parts by weight of water-in-oil emulsion I, food for baked confectionery A5 parts by weight of a feeling improving material (production method)
The water-in-oil emulsion I and sugar were charged into a table mixer (Kenwood mixer), mixed lightly, and then creamed at medium speed for 2 minutes. Next, an aqueous phase in which water, the texture-improving material A for baked confectionery, salt and ammonium bicarbonate were previously added little by little and stirred and mixed (specific gravity: 0.9). After further adding flour and baking soda, the mixture was mixed at low speed for 1 minute to obtain a cut cookie dough K which is a baked confectionery dough of the present invention. The obtained die-cut cookie dough K was cut out with a 4 mm-thick, 4 cm-diameter round die, baked in an oven (manufactured by Fujisawa) at 180 ° C. for 10 minutes, cooled at 25 ° C. for 40 minutes, and packed. Thus, a die-cut cookie K of the present invention was obtained.

Evaluation of baked confectionery The obtained baked confectionery of the present invention, die-cut cookies A to H and K, and baked confectionery for comparison, die-cut cookies I to J were evaluated by 10 panelists as follows [Evaluation criteria]. The sensory evaluation was performed according to the above, and the total score of 10 panelists was used as the evaluation score. The results are shown in [Table 2] as follows.
44-50 points: ++, 37-43 points: 、, 30-36 points: ○, 10-29 points: Δ, 9 points or less: ×
[Evaluation criteria]
・ 5 lipsticks: Very good lipstick.
3 points ... Good mouthfeel.
1 point ... Mouth is bad.
0 point: very bad.
・ Texture (crisp)
5 points: Very crispy texture and good crispness.
3 points: Crispy texture and good crispness.
1 point: Slightly hard texture and poor crispness.
0 point: Hard texture, poor crispness.

Claims (8)

An aqueous liquid containing milk-derived phospholipids and milk protein, and containing 1 to 15 parts by mass of milk protein per 1 part by mass of milk-derived phospholipids (excluding an aqueous liquid containing a gelling agent) . A texture improving material for baked confectionery, characterized in that:   The texture improving material for baked confectionery according to claim 1, which has a pH of 2.5 to 6.4.   The texture-improving material for baked confectionery according to claim 1 or 2, which contains an organic acid.   A water-in-oil emulsion for baked confectionery, comprising the texture improving material for baked confectionery according to claim 1.   A baked confectionery material containing the texture improving material for baked confectionery according to any one of claims 1 to 3.   A baked goods containing the water-in-oil emulsion for baked goods according to claim 4.   A baked confectionery obtained by baking the baked confectionery material according to claim 5 or 6. Contains an aqueous liquid containing milk-derived phospholipids and milk protein, and 1 to 15 parts by weight of milk protein per 1 part by weight of milk-derived phospholipids (excluding an aqueous liquid containing a gelling agent) A method for improving the texture of baked confectionery, characterized in that the method comprises: