JP6649687B2 - Baked confectionery and method for producing the same - Google Patents

Description

  The present invention relates to baked goods and a method for producing the baked goods.

  Baked confectionery is a generic name for confectionery made by baking. Japanese sweets include rice crackers, tea ceremony, and sea bream. Western confectionery includes cookies, biscuits, and Madeleine.

  Japanese confectionery rice crackers, tea ceremony, sea bream, and Western confectionery cookies, biscuits, and Madeleine all use starch-containing rice (rice flour) and flour as main ingredients.

  Conventional baked confectionery such as cookies can maintain its three-dimensional shape by heating and gelatinizing starch.

  On the other hand, Patent Document 1 (Japanese Patent Application Laid-Open No. H10-210934) discloses a method for producing baked confectionery, characterized in that bubbles are contained in chocolate dough, then molded, baked and solidified. The baked confectionery can maintain a three-dimensional shape even though it does not contain starchy substances such as flour. From the results of paragraph 0034 and comparative example 1, it is disclosed that in order to maintain the three-dimensional shape, the step of including bubbles is essential.

JP-A-10-210934

  As described above, conventionally, baked confectionery having no starchy property such as flour that is sufficient to maintain a three-dimensional shape is required to be chocolate dough and further contain air bubbles in order to maintain a three-dimensional shape. Met. Therefore, the taste and texture have been limited. Therefore, in the present invention, a novel baked confectionery having a crispy texture while maintaining a three-dimensional shape despite not having sufficient starch such as flour to maintain a three-dimensional shape and a method for producing the same The purpose is to provide.

As a result of extensive research, the present inventor
(A) one or more saccharides selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two selected from milk powder and cheese powder, and
(C) It has been found that a baked confection obtained by baking a dough containing a predetermined amount of fats and oils has a crisp texture while maintaining a three-dimensional shape.

  According to the present invention, it is possible to obtain a baked confectionery having a crispy texture while maintaining a three-dimensional shape.

The present invention, as a dough material,
(A) one or more saccharides selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two selected from milk powder and cheese powder, and
(C) a baked confection obtained by baking a dough containing fats and oils,
The content of the sugar under a 30-mesh sieve is 62% by mass or more and 100% by mass or less,
The solid fat content at 20 ° C. of the fat or oil is 4% or more and 35% or less,
For 100 parts by mass of the saccharide, the total of the powdered milk and the cheese powder is 55 parts by mass or more and 120 parts by mass or less, and the fat or oil is 55 parts by mass or more and 120 parts by mass or less,
The baked confectionery.

  It is preferable that the total of the saccharide, the milk powder, the cheese powder, and the fat or oil contained in the dough material is 85% by mass or more and 100% by mass or less.

  The saccharide is preferably one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose.

  It is preferable that the total of the milk powder and the cheese powder is not less than 60 parts by mass and not more than 105 parts by mass with respect to 100 parts by mass of the saccharide.

  It is preferable that the amount of the fat is not less than 60 parts by mass and not more than 100 parts by mass based on 100 parts by mass of the saccharide.

  It is preferable that the solid fat content of the fat at 35 ° C. is 0.5% or more and 4.8% or less.

  It is preferable that the content of the saccharide above the 150 mesh sieve and below the 60 mesh sieve is 9% by mass or more and 70% by mass or less.

Further, the present invention is a method for producing baked confectionery,
(A) one or more saccharides selected from monosaccharides, disaccharides and trisaccharides, the saccharide having a content under a 30 mesh sieve of not less than 62% by mass and not more than 100% by mass;
(B) one or two selected from milk powder and cheese powder, and
(C) A fat or oil having a solid fat content of 4% or more and 35% or less at 20 ° C is contained as a dough material, and the total of the powdered milk and the cheese powder is 55 to 120 parts by mass with respect to 100 parts by mass of the saccharide. Blending the dough raw material so that the fat or oil is 55 parts by mass or more and 120 parts by mass or less,
Mixing the blended dough ingredients to produce a dough, and
Baking the produced dough at 150 ° C. to 270 ° C.,
The method according to the above, comprising:

One or more saccharides selected from monosaccharides, disaccharides and trisaccharides used in the present invention may be those usually used for food.
In addition, the content of the saccharide under a 30-mesh sieve is a powder of 62% by mass to 100% by mass. It is preferably 67% by mass or more and 100% by mass or less, more preferably 80% by mass or more and 100% by mass or less, and further preferably 85% by mass or more and 100% by mass or less. If it is less than 62% by mass, the appearance of the baked confectionery is impaired.
The content of the saccharide above the 150-mesh sieve and below the 60-mesh sieve is preferably 9% by mass or more and 70% by mass or less, more preferably 12% by mass or more and 65% by mass or less, and still more preferably 15% by mass or less. The content is at least 60% by mass, and particularly preferably at least 19% by mass and at most 55% by mass.

  The saccharide is, for example, glucose, mannose, sucrose, lactose, maltose, trehalose, raffinose, maltotriose and the like. Also included are sugar alcohols obtained by reduction, such as maltitol. The saccharide is preferably one or more selected from monosaccharides and disaccharides, more preferably one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose, and Preferably, one or more selected from sucrose, glucose, lactose and maltitol.

The milk powder used in the present invention is a milk obtained by concentrating and drying milk to form a powder. Examples thereof include skim milk powder and whole milk powder. In the present invention, both skim milk powder and whole milk powder can be used, and they may be used alone or in combination.
Further, the cheese powder used in the present invention is not particularly limited. In general, ultra-hard cheeses such as Romano cheese and Parmesan cheese are crushed, dehydrated by a fluidized-bed dryer or the like, and those produced by pulverization, cheddar cheese, Gouda cheese, etc. There is a product produced by dehydrating a cheese product by a belt dryer or a spray dryer and pulverizing the product. In the present invention, the water content of the cheese powder is preferably 6% by mass or less. As the water content, a value measured with a moisture meter (e.g., MA35 manufactured by Sartorius) of an oven drying weight loss method is used.
In the present invention, one or two selected from milk powder and cheese powder are used. From the viewpoint of the influence on the topping of the baked confectionery, the milk powder is preferably 80% by mass or more and 100% by mass or less, and more preferably 85% by mass or more and 100% by mass or less based on the total amount of the milk powder and the cheese powder. More preferably, it is 90% by mass or more and 100% by mass or less.

  The solid fat content at 20 ° C. of the fat or oil used in the present invention is 4% or more and 35% or less, and a commercially available fat can be used. Preferably it is 6% or more and 30% or less, more preferably 10% or more and 25% or less. The solid fat content at 35 ° C. is preferably 0.5% or more and 4.8% or less, more preferably 1% or more and 4.5% or less, and still more preferably 1.5% or more and 4% or less. It is. By using a fat having a predetermined solid fat content, good moldability and texture can be obtained.

  Further, the fat or oil may be plasticized. The plastic fat may be produced by a general method. Specifically, the fats and oils are quenched and kneaded by passing through a scraping type heat exchanger typified by a combinator, perfector, votator, etc., then filled in a box, and kept for a certain period of time in an insulated box. It can be obtained through a process (tempering).

  Further, additives known in the manufacturing industry may be appropriately added to the fats and oils as long as the object of the present invention is not impaired.

  Although the baked confectionery of the present invention is not particularly limited, it can be manufactured under the same conditions as general biscuits and the like. Specifically, (a) one or two or more saccharides selected from monosaccharides, disaccharides and trisaccharides, (b) one or two saccharides selected from milk powder and cheese powder, and (c) fats and oils The baked confectionery of the present invention can be obtained by mixing the dough materials containing the dough and shaping the obtained dough with a wire cutting machine, a squeezing machine or the like as a biscuit making machine, baking and solidifying. The firing conditions are preferably 150 to 270 ° C for 2 to 60 minutes, and more preferably 160 to 250 ° C for 2 to 30 minutes.

  In addition to baking alone, the dough is baked alone or in combination with biscuit dough (hard biscuit, cracker, pie, cookie) and auxiliary ingredients (grain flour, processed grain flour, nuts, puffed snack food, chocolate chips, etc.) After blending, molding and firing may be performed.

(A) one or more saccharides selected from monosaccharides, disaccharides and trisaccharides, (b) one or two types selected from milk powder and cheese powder, and (c) the mixing ratio of fats and oils are as described above. The total amount of the powdered milk and the cheese powder is 55 to 120 parts by mass, and the fat and oil is 55 to 120 parts by mass with respect to 100 parts by mass of the saccharide.
The total of the powdered milk and the cheese powder is preferably 60 parts by mass or more and 105 parts by mass or less, more preferably 75 parts by mass or more and 95 parts by mass or less with respect to 100 parts by mass of the saccharide.
The amount of the fat or oil is preferably 60 parts by mass or more and 100 parts by mass or less, more preferably 75 parts by mass or more and 95 parts by mass or less with respect to 100 parts by mass of the saccharide.
By setting the mixing ratio to a predetermined value, a baked confection having excellent moldability, appearance, flavor, and texture can be obtained.

  The dough preferably contains at least 85% by mass, preferably at least 90% by mass, of one or more saccharides selected from monosaccharides, disaccharides and trisaccharides, milk powder, cheese powder and fats and oils based on the dough material. More preferably, the content is 94% by mass or more, further preferably 97% by mass or more. Although there is no particular upper limit, it is 100% by mass or less. By setting the content in the above range, a baked confection having particularly excellent flavor and texture can be obtained. The dough material refers to the sugar, the milk powder, the cheese powder, the fat, the flour, and the starch.

  Further, in the baked confectionery of the present invention, auxiliary materials usually used for cookies and the like may be used. Examples of the auxiliary material include flavors such as banana flavor, powders such as matcha powder and cocoa powder, rice puff, chocolate chips and the like. Further, an emulsifier such as lecithin, which is added within a range not to impair the object of the present invention, is also included.

  In addition, a baked confection using the baked confectionery dough of the present invention as an inner dough or an outer dough may be used.

  Hereinafter, Examples and Comparative Examples of the present invention will be described, but the gist of the present invention is not limited thereto.

  The following were used in the implementation.

<Oils and fats>
Atlanta-F (manufactured by J-Oil Mills Inc.)
Rapeseed oil (manufactured by J-Oil Mills)
T Special M (manufactured by J-Oil Mills Inc.)
S Special 100 (manufactured by J-Oil Mills Inc.)
ABS-soft (manufactured by J-Oil Mills Inc.)
ABS-VFH (manufactured by J-Oil Mills Inc.)

<Sugars>
Powdered sugar (sucrose) “Powdered sugar (pure sugar)” (Uehara Co., Ltd.)
Glucose "Anhydrous crystalline glucose" (Showa Sangyo Co., Ltd.)
Lactose "Lactose (hydrated lactose)" (LEPRINO)
Maltose "Sanmalt S" (manufactured by Hayashibara Co., Ltd.)
Maltitol "Amalti MR50" (Mitsubishi Shoji Foodtech Co., Ltd.)
Trehalose "Treha Fine Powder" (manufactured by Hayashibara)
Granulated sugar (sucrose) "Granulated sugar" (manufactured by Fuji Nippon Sugar Co., Ltd.)

<Milk powder>
Skim milk powder "Skim milk powder" (made by Hokkaido Dairy Co., Ltd.)
Whole milk powder "Whole milk powder" (made by Hokkaido Dairy Co., Ltd.)

<Others>
Lecithin "Lecithin FA" (manufactured by J-Oil Mills Inc.)
Cocoa powder "Vanhoten Cocoa" (manufactured by Vanhoten)
Rice puff “rice puff” (manufactured by Nippon Kellogg GK)
Chocolate chip "Glen Noir Selection" (Puratos)
Flour “heart” (manufactured by Japan Flour Milling Co., Ltd.)

  Table 1 summarizes the solid fat content of the used fats and oils.

The solid fat content (SFC) (%) of fats and oils was measured as follows.

A glass tube for NMR was filled with a fixed amount of the molten fat and oil and kept in a thermostat at 60 ° C. for 30 minutes. The temperature was kept at 0 ° C. for 1 hour to precipitate crystals. The sample was transferred to a thermostat adjusted to the measurement temperature, and after 30 minutes, the solid fat content (SFC) (%) was measured using an NMR analyzer (the minispec, mq20 NMR Analyzer manufactured by BRUKER).

  Table 2 summarizes the particle size distribution of the saccharides used. The particle size distribution was measured as follows. The content under the 30-mesh screen was calculated as “100% by mass—content on the 30-mesh screen (% by mass)”, and the content under the 60-mesh screen on a 150-mesh screen (corresponding to “150M on screen” in Table 2). ) Is also shown.

(Method of measuring particle size distribution)
A sieve test was conducted using a four-stage sieve using a lid and a tray on four-stage sieves having different openings. Each sieve having an inner diameter of 200 mm has openings of 500 μm, 250 μm, 150 μm, and 75 μm (30-mesh sieve, 60-mesh sieve, 150-mesh sieve, 200-mesh sieve; May be abbreviated as M). About 50 g of the sample was placed on a sieve having a mesh size of 500 μm, and the scale of Amplitude was adjusted to 60 with a sieve shaker (AS200 Basic, a sieve shaker manufactured by Lecce) and shaken for 10 minutes. Thereafter, the sample attached to the inner wall or the sieve surface was dropped by tapping, and the sample mass on each sieve and in the saucer was recorded. The particle size distribution is shown as mass content (% by mass).

<Preparation and baking of dough>
A predetermined amount of dough material was blended and mixed so as to obtain a dough. The obtained dough was molded by hand drawing (diaphragm nozzle diameter: 24 mm, length: 30 mm), which could confirm the workability of the extrusion molding machine.
The molded dough was baked at 180 ° C. for 7 minutes.
Unless otherwise specified, the unit of the blending of the raw materials is parts by mass.

  The dough moldability and the baked confectionery obtained after baking were evaluated according to the following criteria.

<Moldability>
When molding the dough, the ease of extrusion and the ease of cutting were evaluated.

◎ Dough can be easily extruded and cut more easily 〇 Dough can be easily extruded △ Dough can be extruded normally × Dough cannot be extruded or hard to extrude

<Appearance>
After firing, the molded shape after 20 days at 20 ° C. was evaluated.

◎ Molded shape is maintained 成型 Molded shape is almost maintained △ Molded shape is slightly maintained × Burnout is large and the molded shape is not maintained at all or deformed

<Flavor>
After baking, the food was eaten at 20 ° C. 7 days later, and the flavor was evaluated.

◎ Very good balance ○ Good balance △ Good balance × Bad balance

<Texture>
After baking, the food was eaten 7 days after 20 ° C., and the texture was evaluated.

◎ Soft texture and crisp light texture ○ Crispy light texture △ Slightly light texture × Hard to bite or hard texture

(Examination of fats and oils 1)
Baked confectionery was produced in the amounts shown in Table 3. Table 3 shows the evaluation results at that time.

With the fats and oils blended in Examples 3-1 and 3-2, baked confectionery having good moldability, flavor and texture could be produced. In particular, in the case of baked confectionery using Atlanta-F, baked confectionery excellent in moldability and appearance could be obtained.
On the other hand, with the fats and oils blended in Comparative Examples 3-1 and 3-2, sufficient moldability could not be obtained.

(Examination of fats and oils 2)
Baked confectionery was prepared in the amounts shown in Table 4. Table 4 shows the results of the evaluation.

With the fats and oils blended in Examples 4-1 and 4-2, baked confectionery having good moldability and appearance, good flavor and texture was able to be produced. In particular, in the case of baked confectionery using ABS-soft, baked confectionery having excellent flavor and texture in addition to excellent moldability and appearance could be obtained.
On the other hand, with the fats and oils blended in Comparative Example 4-1, a sufficient texture could not be obtained.

(Examination of sugars)
Baked confectionery was prepared in the amounts shown in Table 5. Table 5 shows the results of the evaluation.

  The saccharides blended in Examples 5-1 to 5-6 were all excellent in moldability. In particular, in the case of powdered sugar (sucrose), glucose, lactose, and maltitol, a baked confection having good appearance, flavor, and texture could be obtained.

(Study of particle size distribution of sugars)
Baked confectionery was prepared in the amounts shown in Table 6. Table 6 shows the results of the evaluation. Table 7 shows the content under 30M sieve and the content under 60M sieve above 150M sieve when powdered sugar and granulated sugar were mixed.

  When the content under the 30M sieve was 52.0% by mass or less, the appearance was not sufficient. On the other hand, when the content under the 30M sieve was 82.7% by mass or more, a baked confection having good moldability, appearance, flavor, and texture could be obtained. In addition, the content of the above 150M sieve and below the 60M sieve was 17.1% by mass or more, and baked confectionery having good moldability, appearance, flavor, and texture was obtained.

(Examination of milk powder)
Baked confectionery was prepared in the amounts shown in Table 8. Table 8 shows the results of the evaluation.

  As shown in Examples 8-1 to 8-3, it was found that skim milk powder or whole fat milk powder could be used as milk powder.

(Examination of compounding ratio 1)
Baked confectionery was prepared in the amounts shown in Table 9. Table 9 shows the results of the evaluation.

  As shown in Table 9, sufficient moldability could not be obtained when the amount of the fat or oil was 43 parts by mass or less based on 100 parts by mass of the powdered sugar. When the amount of the fat or oil was 129 parts by mass or more with respect to 100 parts by mass of the powdered sugar, the appearance and flavor of the baked confectionery were not sufficient.

(Examination of mixing ratio 2)
Baked confectionery was prepared in the amounts shown in Table 10. Table 10 shows the results of the evaluation.

  As shown in Table 10, when the powdered milk was 43 parts by mass or less and 150 parts by mass or more with respect to 100 parts by mass of the powdered sugar, sufficient moldability could not be obtained. In addition, when the amount of powdered milk was 129 parts by mass or more with respect to 100 parts by mass of powdered sugar, the flavor and texture were not sufficient.

(Examination of compounding ratio 3)
Baked confectionery was prepared in the amounts shown in Table 11. Table 11 shows the results of the evaluation.

As shown in Table 11, when the powdered milk was 40 parts by mass or less based on 100 parts by mass of the powdered sugar, sufficient moldability could not be obtained. Further, even if wheat flour was further added to Comparative Example 11-1, which had insufficient moldability, sufficient moldability could not be obtained (Comparative Examples 11-3 and 11-4).
On the other hand, in Examples 11-3 and 11-4 in which flour was added to the composition of Example 11-2, baked confectionery having no problems such as moldability could be produced. In addition, it was found that the content of the flour was low, and the total amount of the powdered sugar, milk powder, and fats and oils was more preferable in terms of flavor and texture.

(Example 12)
Fabrics were prepared according to the formulations shown in Table 12. The dough was divided into 13 g pieces and then molded. It was baked at 180 ° C. for 7 minutes to obtain baked confectionery. The obtained baked confectionery had a three-dimensional shape (after 20 days at 20 ° C.) and had a crisp texture and good mouthfeel.

(Example 13)
With the composition shown in Table 13, the dough raw materials and the auxiliary raw materials except the rice puff were uniformly mixed. Rice puffs were added and mixed uniformly to prepare dough. The material was squeezed with a nozzle diameter of 25 mm to mold the dough. It was baked at 180 ° C. for 3 minutes and 30 seconds to obtain baked confectionery. The obtained baked confectionery had a three-dimensional shape (after 20 days at 20 ° C.) and had a crisp texture and good mouthfeel. There was no oil stain from the surface of the baked confectionery.

(Example 14) Topping to biscuit dough The dough raw materials and the auxiliary raw materials having the composition shown in Table 14 were uniformly mixed to obtain dough. The dough was placed on a general hard biscuit dough (cloth thickness 1 mm) as a topping. It was baked at 200 ° C. for 5 minutes to obtain baked confectionery. The topping of the obtained baked confectionery had a three-dimensional shape (after 20 days at 20 ° C.), and had a crisp texture and good mouthfeel.

(Example 15)
With the composition shown in Table 15, the dough raw materials and the auxiliary raw materials excluding rice puff and chocolate chips were uniformly mixed. Rice puff and chocolate chips were added and mixed uniformly to prepare an inner dough. Outer dough was prepared from the raw materials having the formulations shown in Table 16 by the sugar batter method. 5 g of inner dough and 4 g of outer dough were used for wrapping. It was baked at 180 ° C. for 8 minutes to obtain baked confectionery. The obtained baked confectionery had a three-dimensional shape (after 20 days at 20 ° C.) and had a crisp texture and good mouthfeel. In particular, the texture of the inner and outer fabrics and the contrast of the mouthfeel were characteristic.

  Baked confectionery was prepared in the amounts shown in Table 17. As the cheese powder, "G & C Powder Green" (manufactured by Sankyo Food Industry Co., Ltd.) (water content: 4.8% by mass) was used. Table 17 shows the results of the evaluation.

  As shown in Examples 17-1 and 17-2, even if all or part of the skim milk powder was replaced with cheese powder, a baked confection having excellent moldability and the like could be produced.

Claims (7)

As a dough material,
(A) one or more saccharides selected from monosaccharides, disaccharides and trisaccharides,
(B) one or two selected from milk powder and cheese powder, and
(C) baked confectionery obtained by baking dough (excluding chocolate dough) containing fats and oils,
The content of the sugar under a 30-mesh sieve is 62% by mass or more and 100% by mass or less,
The solid fat content at 20 ° C. of the fat or oil is 4% or more and 35% or less,
The relative sugar 100 parts by weight, the milk powder and the sum of the cheese powder 55 parts by weight to 120 parts by weight, the fat Ri der to 120 parts by mass or more 55 parts by weight,
The total of the sugars, the milk powder, the cheese powder, and the fats and oils contained in the dough material is 85% by mass or more and 100% by mass or less,
Said baked goods. The baked confectionery according to claim 1, wherein the saccharide is one or more of sucrose, glucose, lactose, maltose, maltitol, and trehalose. The baked confectionery according to claim 1 or 2 , wherein the total of the powdered milk and the cheese powder is at least 60 parts by mass and at most 105 parts by mass with respect to 100 parts by mass of the saccharide. The baked confectionery according to any one of claims 1 to 3 , wherein the amount of the fat or oil is not less than 60 parts by mass and not more than 100 parts by mass with respect to 100 parts by mass of the saccharide. The baked confectionery according to any one of claims 1 to 4, wherein a solid fat content of the fat at 35 ° C is 0.5% or more and 4.8% or less. The baked confectionery according to any one of claims 1 to 5, wherein a content of the saccharide above a 150-mesh sieve and below a 60-mesh sieve is 9% by mass or more and 70% by mass or less. A method for producing baked confectionery,
(A) one or more saccharides selected from monosaccharides, disaccharides and trisaccharides, wherein the saccharide having a content under a 30 mesh sieve of not less than 62% by mass and not more than 100% by mass;
(B) one or two selected from milk powder and the cheese powder, and
(C) A fat or oil having a solid fat content of 4% or more and 35% or less at 20 ° C. is contained as a dough material, and the total of the powdered milk and the cheese powder is 55 to 120 parts by mass with respect to 100 parts by mass of the saccharide. the oil Ri is Do than 120 parts by mass or more 55 parts by weight, the sugar contained in the dough material, the milk powder, the said as the sum of cheese powder and the oil is 100 mass% or less than 85 wt% The process of compounding the dough ingredients,
Mixing the blended dough ingredients to produce a dough (excluding chocolate dough), and
Baking the produced dough at 150 ° C. to 270 ° C.,
The manufacturing method, comprising: