JP6683435B2 - Improved material for baked confectionery - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an improved material for baked confectionery capable of obtaining a baked confectionery having a good crispness and a smooth mouthfeel.

  A baked confectionery represented by cookies and biscuits is produced by using wheat flour as a main raw material and fats and oils such as butter and shortening and sugars as auxiliary raw materials. In these baked confectioneries, hard cookies and hard biscuits, which are characterized by their crisp texture, are widely popular, and in recent years, due to the diversification of tastes, soft cookies called soft cookies with a soft, chewy texture. Is gaining popularity. Although these have different textures, crispness is required in any genre, for example, a crispy and light texture for hard cookies and hard biscuits, etc., and a soft but crisp texture for soft cookies. The texture can be mentioned. At the same time, it is required that the baked confectionery powdered in the mouth spreads in a short time, that is, the mellowness of the mouth feels good.

  As a method for imparting a crisp texture to a baked confectionery, for example, a flour containing 0.5 to 15% by weight of calcium stearate, 1 to 15% by weight of diglycerin monofatty acid ester, and 70 to 98.5% by weight of edible oil and fat. Oil-based kneading fat composition for food (Patent Document 1), 4.0 to 12.0% by mass of insoluble dietary fiber containing insoluble dietary fiber derived from wheat bran, 10.0 to 30.0% by mass of protein, And a baked confectionery containing lipids in an amount of 8.0 to 15.0% by mass (Patent Document 2).

As a method for improving the mouthfeel of baked confectionery, for example, a method for producing baked confectionery (Patent Document 3) characterized by adding an enzyme preparation having α-amylase activity and protease activity to the dough, edible Modification agent for baked confectionery obtained by emulsifying 10 to 65% by weight of fats and oils, 20 to 60% by weight of sugar, 10 to 40% by weight of water and 0.1 to 5% by weight of an emulsifier into an oil-in-water type (Patent Document 4). , A method for producing a baked confectionery characterized by adding lysolecithin (Patent Document 5), and a baked confectionery dough characterized by containing a foamed cream (Patent Document 6).
However, in (Patent Document 1) to (Patent Document 5), a large amount of emulsifier is used or a material that can affect the flavor is used, and thus an off-taste or an unpleasant taste may occur. The method 6) suffers from the problem that the applicable range is limited because the composition is restricted.
Further, there is a demand for a simple method capable of simultaneously improving a crisp texture and a dry mouth, and there is a lot of room for improvement at present.

  On the other hand, dextran is known to have effects such as aging prevention (see, for example, Patent Document 7) and prevention of freezing damage (see, for example, Patent Document 8) in the field of bread making, but its use in baked confectionery applications has been studied. Absent.

JP, 2006-129755, A JP, 2014-140364, A JP-A-5-23095 JP, 10-327738, A JP-A-2000-270759 JP 2001-286256 A JP, 06-038665, A JP-A-08-009872

  An object of the present invention is to obtain a baked confectionery which has a good crispness and a smooth mouthfeel without affecting the flavor while maintaining the freedom of blending starches as a main raw material and fats and oils as an auxiliary raw material.

The present inventors, as a result of various studies to achieve the above object, not the high-molecular-weight dextran that has been used for bread making before, but, on the contrary, by adding a small amount of a low-molecular-weight dextran, the flavor is improved. It has been found that a baked confectionery with good crispness and good mouthfeel can be obtained without affecting the above.
The present invention has been completed based on the above findings.

  According to the improved material for baked confectionery of the present invention, it is possible to obtain a baked confectionery having a good crispness and a good mouthfeel without affecting the flavor.

First, the dextran used in the present invention will be described.
Dextran is a microorganism having glucose as a constituent sugar and a structure having a main chain formed by α-1,6 glycoside bonds and a part of α-1,4 glycoside bonds and / or α-1,3 glycoside bonds. Is one of the polysaccharides produced by. Generally, when a bacterium such as a lactic acid bacterium is cultured in a medium containing sucrose, it is produced by a glucose transfer reaction by a dextransucrase which the bacterium has or which is produced by the bacterium. Further, it can be obtained by allowing dextran sucrase to act on a solution or dough containing sucrose.
As the dextran, in addition to dextran obtained by using dextransucrase or a bacterium containing the dextran as described above, a dextran partially hydrolyzed and purified and having a small branched structure is commercially available.

In the improved material for baked confectionery of the present invention, those obtained by any of the above methods can be used as dextran, and these dextran are used alone or in combination, and the mass average molecular weight thereof is 200,000 or less, preferably Is 100,000 or less, more preferably 50,000 or less. When the mass average molecular weight of dextran exceeds 200,000, a crispy baked confectionery cannot be obtained, and the effect of improving the mouth feel cannot be obtained.
The lower limit of the mass average molecular weight of dextran is generally 55,000.

  The blending ratio of the dextran having a mass average molecular weight of 200,000 or less in the improved material for baked confectionery of the present invention is particularly limited because it depends on the form of the improved material and the amount of the improved material for baked confectionery added to the baked confectionery dough. The content is not limited to this, and can be appropriately selected from the range of 0.1% by mass to 100% by mass, but is preferably 0.1 to 50% by mass, more preferably 1 to 25% by mass.

  Here, when the blending ratio of the dextran having a mass average molecular weight of 200,000 or less in the improving material for baked confectionery of the present invention is less than 0.1% by mass, a small amount is added to the baked confectionery improving effect. There is a risk that it will lose its significance as an improving material.

As a substance similar to dextran, there is a dextrin in which glucose is polymerized by an α-1,4 glycoside bond, but the effect of the present invention cannot be obtained even if only dextrin is used in place of the dextran. The reason for this is thought to be that the action differs depending on the structure, but the details are not clear.
There is no problem in using dextrin in combination with dextran.

  The form of the improver for baked confectionery of the present invention is not particularly limited, and may be any form of solid, granule, powder, paste, fluid, liquid, and plastic, but to baked confectionery dough It is preferably in the form of a paste, a fluid, a liquid or a plastic because it can be easily dispersed homogeneously.

The existing form of dextran having a mass average molecular weight of 200,000 or less in the improving material for baked confectionery is preferably a form in which the dextran having a mass average molecular weight of 200,000 or less is dissolved in an aqueous phase.
The water used for the aqueous phase is not particularly limited, and examples thereof include natural water and tap water.

Moreover, the improving agent for baked confectionery of the present invention may contain an oily phase.
Examples of fats and oils used in the oily phase include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao. Examples thereof include various vegetable oils and fats such as fats, fish oils, whale oils, butter and butter oils, animal oils and fats, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from the above fats and oils can be used.

  When the improving material for baked confectionery of the present invention contains an oily phase, it is preferably in the form of an emulsified fat containing oil and water. In that case, the emulsion type may be an oil-in-water type or a water-in-oil type, but it is an oil-in-water type emulsion in that the effect of the present invention, especially a baked confectionery having a crisp texture is obtained. Preferably there is.

The improver for baked confectionery of the present invention preferably contains highly branched cyclic dextrin in addition to the dextran having a mass average molecular weight of 200,000 or less. By using the highly branched cyclic dextrin together, the crisp texture of the baked confectionery can be further improved.
Highly branched cyclic dextrin is a glucan having an inner branched cyclic structure part and an outer branched structure part and a degree of polymerization of 50 or more. Unlike conventional starch hydrolysates, the highly branched cyclic dextrin forms a reducing terminal by forming a ring. Has a structure with almost no OH, has a DE of less than 5, has high water solubility, has high transparency of the solution, and has a narrow molecular weight distribution unlike other dextrins. The inner branched cyclic structure portion is a cyclic structure portion formed by α-1,4 glycoside bond and α-1,6 glycoside bond, and the outer branched structure portion is the inner branched cyclic structure portion. A non-cyclic structure (for example, a chain structure) portion bonded to the portion. The degree of polymerization of highly branched cyclic dextrin is obtained by dividing the mass average molecular weight of highly branched cyclic dextrin by the molecular weight of glucose residue.

  This highly branched cyclic dextrin is produced, for example, by reacting a saccharide having an α-1,4 glycoside bond and an α-1,6 glycoside bond with an enzyme capable of acting on this saccharide to form a cyclic structure. can do. Examples of commercially available products include “Cluster Dextrin (registered trademark, manufactured by Ezaki Glico)”.

The blending ratio of the highly branched cyclic dextrin in the improving agent for baked confectionery of the present invention is preferably 0.1 to 10 parts by mass, and more preferably 0.1 to 10 parts by mass with respect to 1 part by mass of dextran having the mass average molecular weight of 200,000 or less. The amount is 5 parts by mass, more preferably 0.2 to 2 parts by mass.
When the mixing ratio of the highly branched cyclic dextrin is less than 0.1 part by mass with respect to 1 part by mass of dextran having the mass average molecular weight of 200,000 or less, a synergistic effect with the dextran having the mass average molecular weight of 200,000 or less is recognized. If the amount exceeds 10 parts by mass, the texture may be slightly elastic.

  The improving material for baked confectionery of the present invention contains a dairy raw material having a phospholipid content of 2% by mass or more in milk solids to improve the crispness and dry mouth of the baked confectionery. It is preferable in that it can The content of phospholipids in the milk solid content of the milk raw material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

The blending amount of the dairy raw material in the improving material for baked confectionery of the present invention is preferably 0.1 to 5 parts by mass of the solid content contained in the dairy raw material with respect to 1 part by mass of dextran having the mass average molecular weight of 200,000 or less. , And more preferably 0.1 to 1.5 parts by mass.
In addition, the above-mentioned milk material is preferably produced from milk such as milk, goat milk, sheep milk, and human milk, and particularly preferably produced from milk.

The dairy raw material may be any dairy raw material having a phospholipid content of 2% by mass or more in milk solids, but as a specific example, butter oil from cream or butter is used. An aqueous phase component produced during production is included.
The method for producing the aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, cream having a fat concentration of 30 to 40 mass% obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95 mass% by a centrifuge. Then, the emulsification is disrupted with an emulsifier and the mixture is again treated with 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 final centrifugation step.

A method for producing an aqueous phase component produced when producing butter oil from the above butter is, for example, as follows. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, usual butter is used.
In the present invention, it is also possible to use a product obtained by further concentrating the above-mentioned dairy raw material, a dried product, a frozen product, or the like. It is preferable not to use a product concentrated with a solvent because of problems in flavor.

The method for quantifying phospholipids in milk solids in the above-mentioned milk raw material used in the present invention can be measured, for example, by the following method. However, the extraction method and the like are not limited to the following quantification method, because the appropriate method differs depending on the form of the milk material.
First, the lipid as a milk material is extracted using the Folch method. Then, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in 2.1 Hygiene test method / Annotation 2000 2.1 Food ingredient test method edited by the Pharmaceutical Society of Japan), and then molybdenum blue absorbance method (Japan Pharmaceutical Association). Edit the hygiene test method / Note 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food ingredient test method) to determine the amount of phosphorus. The phospholipid content (g) in 100 g of milk solids of the milk raw material is calculated from the calculated phosphorus amount using the following formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material-water content of milk raw material (g)) × 25.4 × (0.1 / 1000)

  Further, in the present invention, a lysoid obtained by lyso-forming a part or all of the phospholipid in the milk raw material can be used. The lysate may be a lysogenized dairy raw material as it is, or may be a lysogenized dairy raw material after being concentrated. Further, the obtained lyso compound may be further concentrated or spray-dried. These lysates are included in the phospholipid content in the present invention.

  The phospholipid in the above milk raw material may be treated with phospholipase A in order to lysoize it. 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 2-position fatty acid residue of the glycerol part of the phospholipid molecule is selectively cleaved off.

Further, in the present invention, the dairy raw material preferably has a pH value of 3 to 6, more preferably a pH value of 4 to 6, and further preferably a pH value of 4.7, from the viewpoint of further improving the crispness and mouthfeel of the baked confectionery. It is preferable that the acid treatment is performed so that the amount becomes ˜5.8.
The acid treatment may be carried out by adding an acid or a fermentation treatment such as lactic acid fermentation, but preferably an acid is added. The acid 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, ascorbic acid and the like, fruit juice, concentrated fruit juice, fermented milk. Foods and drinks containing an organic acid such as yogurt can also be used, but 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.

  The pH may be adjusted by adding the acid to the dairy raw material itself, or may be added to the dairy raw material itself, or an improved material for baked confectionery such as dextran having a mass average molecular weight of 200,000 or less. The above-mentioned acid may be added at the time of mixing with the material described above or after the mixing.

  Further, in the present invention, the dairy raw material is preferably 0.01 to 1 part by mass, more preferably 0.1 part by mass, based on 1 part by mass of the phospholipid content, since the crispiness of the baked confectionery can be further improved. You may add 02-0.5 mass part, More preferably, 0.05-0.3 mass part calcium salt.

  Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, and the like, and one or more of them can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate because the obtained improved confectionery material has a good flavor.

  Further, the dairy raw material used in the present invention was subjected to a homogenization treatment in that the dispersibility in the baked confectionery dough can be increased and the crispness of the resulting baked confectionery can be further improved. It is preferably one. Especially when the above-mentioned lyso treatment, acid treatment and calcium salt addition are carried out, it is particularly preferable to carry out a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. If the viscosity is high, the viscosity may be adjusted with water before the homogenization treatment. Examples of the homogenizer used for the homogenizing treatment include a kettle type cheese emulsifying kettle, a high speed shear emulsifying kettle such as a Stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill and the like. Can be given. The homogenizing pressure is not particularly limited, but is preferably 0 to 100 MPa. When the homogenization treatment is performed using a two-stage homogenizer, the homogenization pressure may be, for example, 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

Furthermore, the above-mentioned milk raw material used in the present invention may be subjected to UHT heat treatment. The conditions of the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.
The above-mentioned milk raw material or processed milk raw material used in the present invention thus obtained can be in a liquid state, a paste state, a powder state, a solid state or the like, and is an improved material for baked confectionery of the present invention. Then, you can use any state.

  The improving agent for baked confectionery of the present invention is a dextran having a mass average molecular weight of 200,000 or less, a highly branched cyclic dextrin, a milk raw material having a phospholipid content of 2% by mass or more in milk solids, water, and fats and oils. Other components can be contained if necessary. Examples of the other components include gelling agents, stabilizers, emulsifiers, sequestering agents, sugars / sweeteners, starches, proteins, and milk containing 2% by mass or more of phospholipids in milk solids. Milk and dairy products other than raw materials, egg products, grains, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, transglutaminase, lactase (β-galactosidase), α-amylase, glycolytic enzymes such as glucoamylase, Diglyceride, plant sterols, plant sterol esters, fruit juices, concentrated fruit juices, juice powders, dried fruits, pulps, vegetables, vegetable juices, spices, spice extracts, herbs, dextrins other than highly branched cyclic dextrins, cacao and cacao products, coffee And coffee products, other various food materials, flavoring agents, bittering agents, flavoring agents such as seasonings, coloring agents, preservatives, antioxidants , A pH adjuster, a strengthening agent and the like may be added.

  Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, curd. Examples include orchid, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic and cassia gum. In the present invention, one or more selected from the above gelling agents and stabilizers can be used.

  However, in the present invention, in order to avoid that the texture of the resulting baked confectionery becomes crisp and dull, the gelation of the content of the dextran having a mass average molecular weight of 200,000 or less and the highly branched cyclic dextrin is not less than It is preferred that no agents or stabilizers be used.

  As the emulsifier, lecithin, natural emulsifier such as enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Examples thereof include synthetic emulsifiers such as sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid ester. In the present invention, one kind or two or more kinds selected from the above emulsifiers can be used. The content of the emulsifier in the improving material of the present invention is preferably 1% by mass or less, more preferably 0.1% by mass or less, since the use of a large amount of the emulsifier affects the flavor. The content of the emulsifier derived from the improving material of the present invention is preferably 0.1% by mass or less.

  As the saccharides, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bonded starch syrup, oligosaccharides, reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, Examples include xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk fruit oligosaccharides, raffinose, lactulose, palatinose oligosaccharides and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In the present invention, one or more selected from the above sugars and sweeteners can be used.

  In the improved material for baked confectionery of the present invention, a dextran having a mass average molecular weight of 200,000 or less, a highly branched cyclic dextrin, a milk raw material having a phospholipid content of 2% by mass or more in milk solids, and other than water and fats and oils Component can be used in any amount within a range that does not impair the effects of the present invention, but the other components are preferably 10% by mass or less in total in the baked confectionery improver, in total. It is more preferable that the content is not more than mass%.

The method for producing the improving material for baked confectionery of the present invention is not particularly limited, and a known method can be used.
For example, when the form of the improving material for baked confectionery of the present invention is granular or powdery, a method for mixing the raw materials by using a powder mixing mixer or an aqueous solution containing the raw materials. Examples of the method include producing a suspension, an oil-in-water emulsion, and then pulverizing by spray drying, freeze drying, or the like.

  Further, when the form of the improved material for baked confectionery of the present invention is liquid, fluid, or paste-like, it is obtained by dissolving or dispersing each raw material in water, edible fat or oil, and further homogenizing, if necessary. be able to. Taking water as an example, first, an aqueous phase (aqueous phase) is prepared by dissolving dextran having a mass average molecular weight of 200,000 or less in water and, if necessary, further dissolving other water-soluble raw materials. . And it is preferable to sterilize this aqueous phase. The sterilization in the present invention includes sterilization.

  The sterilization is heating such as UHT / HTST / batch type, retort, microwave heating using direct heating method such as injection type, infusion type or indirect heating method such as plate type / tubular type / scraping type. It can be performed by sterilization or heat sterilization treatment, or heat cooking such as open flame. Then, by cooling, the improved material for baked confectionery of the present invention can be obtained.

Moreover, you may homogenize with a homogenizer before or after sterilization. The homogenizing pressure when performing the homogenizing treatment is preferably 3 MPa to 30 MPa.
Next, a preferred manufacturing method in the case where the improving material for baked confectionery of the present invention contains fats and oils (oil phase) and the form is water-in-oil type will be described.

  Specifically, first, an aqueous phase (aqueous phase) is prepared by dissolving dextran having a mass average molecular weight of 200,000 or less in water and, if necessary, further dissolving other water-soluble raw materials. On the other hand, an oily phase (oil phase) prepared by dissolving an oil-soluble raw material in edible oil and fat is prepared. Then, the aqueous phase and the oily phase are preferably pre-emulsified at 45 to 75 ° C. to obtain a water-in-oil type pre-emulsion. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization. As a sterilization method, any method such as a batch type in a tank, a continuous type using a plate type heat exchanger or a scraping type heat exchanger may be used.

  Then it is cooled and crystallized. It is preferably cooled and plasticized. The cooling condition is preferably −0.5 ° C./min or higher, more preferably −1 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Examples of equipment for cooling and plasticizing include closed continuous tube coolers, for example, margarine manufacturing machines such as botter, compinator, and perfector, plate heat exchangers, and the like, and an open type dia cooler. A combination with a compactor is also included.

  Nitrogen, air, or the like may be aerated in any step of producing the improved material for baked confectionery of the present invention.

Next, a preferred production method in the case where the improving material for baked confectionery of the present invention contains an oil and fat (oil phase) and the form thereof is an oil-in-water type will be described.
Specifically, first, an aqueous phase (aqueous phase) is prepared by dissolving dextran having a molecular weight of 200,000 or less in water and, if necessary, further dissolving other water-soluble raw materials. On the other hand, an oily phase (oil phase) prepared by dissolving an oil-soluble raw material in edible oil and fat is prepared. Then, the aqueous phase and the oily phase are preferably pre-emulsified at 45 ° C. to 75 ° C. to obtain an oil-in-water type pre-emulsion. The pre-emulsion is then preferably sterilized. The sterilization in the present invention includes sterilization.

The sterilization is heating such as UHT / HTST / batch type, retort, microwave heating using direct heating method such as injection type, infusion type or indirect heating method such as plate type / tubular type / scraping type. It can be performed by sterilization or heat sterilization treatment, or heat cooking such as open flame. Then, by cooling, the improved material for baked confectionery of the present invention can be obtained.
Moreover, you may homogenize with a homogenizer before or after sterilization. The homogenizing pressure when performing the homogenizing treatment is preferably 3 MPa to 30 MPa.

Next, the baked confectionery dough of the present invention will be described.
The baked confectionery dough of the present invention is 0.01 parts by mass to 0.8 parts by mass of dextran having a mass average molecular weight of 200,000 or less with respect to 100 parts by mass of flours contained in the baked confectionery dough of the present invention. Parts, preferably 0.02 parts by mass to 0.5 parts by mass, more preferably 0.03 parts by mass to 0.2 parts by mass.

Examples of the flour include strong flour, semi-strong flour, medium flour, soft flour, durum flour, wheat flour such as whole grain flour, rye flour, barley flour, other flour such as rice flour, almond flour, hazelnut flour, cashew. -Nut flour, nut nut flour, pine nut flour and other nut flours, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch and other starches, and those starches treated with enzymes such as amylase, Examples thereof include modified starches that have been subjected to one or more treatments selected from the group consisting of α-treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment and grafting treatment.
In the baked confectionery dough of the present invention, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, further preferably 90% by mass or more, particularly preferably 100% by mass, in the cereal flour.

  When the improved material for baked confectionery of the present invention contains highly branched cyclic dextrin, 0.02 parts by mass to 2.0 parts by mass of highly branched cyclic dextrin is used with respect to 100 parts by mass of the flours contained in the baked confectionery dough. Parts, preferably 0.03 parts by mass to 1.5 parts by mass.

  In addition, when the improving material for baked confectionery of the present invention contains a dairy raw material in which the content of phospholipids in milk solids is 2% by mass or more, with respect to 100 parts by mass of flour contained in the baked confectionery dough, It is preferable that the milk solid content is 0.02 to 0.4 parts by mass, preferably 0.03 to 0.3 parts by mass.

As the baked confectionery dough, for example, various types of baked confectionery dough such as cookie dough, biscuit dough, shortbread dough and cracker dough can be used, but the baked confectionery preferably has a water content of 10% by mass. Less than 7% by mass, more preferably less than 5% by mass, more preferably less than 5% by mass. Examples of the ingredients other than the improved material for baked confectionery and the flour of the present invention in baked confectionery dough include eggs (eggs and egg products), milk (milk and dairy products), fats and oils or margarine or shortening using the same. Examples include oil and fat compositions and sugars. In addition to these, any of the above-mentioned other components that may be contained in the baked confectionery improving material may be used.
The method for producing baked confectionery dough is the same as the method for producing a general baked confectionery dough except for using the improved material for baked confectionery of the present invention, for example, creaming by adding sugar to margarine or shortening, In addition, the improved compound for baked confectionery of the present invention, eggs, after mixing by mixing the milk, etc., the sugar-batter method produced by lightly mixing flours such as wheat flour, and added flours to margarine and shortening By creaming, here, the improved material for baked confectionery of the present invention, sugar, eggs, the flower batter method produced by mixing, or the like, or all-in-mix method, by the egg white separate method, etc. Obtainable.
The obtained improved material for baked confectionery of the present invention can be refrigerated or frozen.

Next, the baked confectionery of the present invention will be described.
The baked confectionery of the present invention is obtained by molding and baking the above baked confectionery material as needed.
The molding may be any of wire cut molding, molding, rod-shaped molding, deposit molding, sheet molding and the like, and may be mechanical molding or hand molding.
Then, it is fired. The baking time is until the moisture of the baked confectionery dough dissipates and the texture becomes light.
The baking temperature is generally about 180 to 210 ° C., but the baking temperature may be about 150 ° C. or 120 ° C., or may be about 100 ° C. for dry baking.

Finally, the method for improving the baked confectionery of the present invention and the method for producing the baked confectionery of the present invention will be described.
The improvement method of the baked confectionery of the present invention is 0.01 to 0.8 parts by mass, preferably 0.02 parts by mass of dextran having a mass average molecular weight of 200,000 or less with respect to 100 parts by mass of flours contained in the baked confectionery dough. Parts by mass to 0.5 parts by mass, more preferably 0.03 parts by mass to 0.2 parts by mass. In the method for improving baked confectionery of the present invention, the use of dextran having a mass average molecular weight of 200,000 or less can improve the crispness and / or the dry mouth of the resulting baked confectionery.
In the method for improving a baked confectionery of the present invention, in addition to dextran having a mass average molecular weight of 200,000 or less, a dairy ingredient having a highly branched cyclic dextrin and / or a phospholipid content in milk solids of 2% by mass or more is used. When used in combination, the ratio of the amount added with dextran is as described above, but it is preferable to additionally have the following conditions.
When the highly branched cyclic dextrin is used, it is 0.02 parts by mass to 2.0 parts by mass, preferably 0.03 parts by mass to 1.5 parts by mass, relative to 100 parts by mass of the flours contained in the baked confectionery dough. It is preferred to add an amount.

Further, the method for producing a baked confectionery according to the present invention includes a step of producing a baked confectionery dough containing the dextran having a mass average molecular weight of 200,000 or less in the above-mentioned amount, and a step of baking the baked confectionery dough. As for the method for producing the baked confectionery dough and the method for baking the baked confectionery dough, all of the above-mentioned as the description of the baked confectionery dough and the baked confectionery of the present invention apply.

  When using a dairy material in which the content of phospholipids in the milk solids is 2% by mass or more, 0.02 parts by mass to 0. It is preferable to add 4 parts by mass, preferably 0.03 parts by mass to 0.3 parts by mass.

  Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

<Manufacture of improved material for baked confectionery>
[Example 1]
2 parts by mass of dextran (manufactured by Meito Sangyo Co., Ltd.) having a mass average molecular weight of 10,000 was dissolved in 98 parts by mass of tap water, and this was used as an improved material for baked confectionery 1 of the present invention.

[Example 2]
2 parts by mass of dextran (manufactured by Meito Sangyo) having a mass average molecular weight of 40,000 was dissolved in 98 parts by mass of tap water, and this was used as an improved material 2 for baked confectionery of the present invention.

[Example 3]
2 parts by mass of dextran (manufactured by Meito Sangyo Co., Ltd.) having a mass average molecular weight of 200,000 was dissolved in 98 parts by mass of tap water, and this was used as an improved material 3 for baked confectionery of the present invention.

[Comparative Example 1]
2 parts by mass of dextran having a mass average molecular weight of 500,000 was dissolved in 98 parts by mass of tap water, and this was used as an improved material 4 for baked confectionery of Comparative Example.

[Comparative Example 2]
2 parts by mass of dextran having a mass average molecular weight of 5,000,000 was dissolved in 98 parts by mass of tap water, and this was used as an improved material for baked confectionery 5 of Comparative Example.

[Example 4]
4 parts by mass of dextran (manufactured by Meito Sangyo Co., Ltd.) having a mass average molecular weight of 40,000, a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content: 38 mass%, phospholipid content in milk solid content: 86 parts by mass of water was added to 10 parts by mass (9.8% by mass), and this was further homogenized with a homogenizer at a homogenizing pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, the homogenization was performed again with a homogenizer at a homogenizing pressure of 12 MPa. This was cooled to 5 to 10 ° C to obtain an improved material 6 for baked confectionery of the present invention.

[Example 5]
4 parts by mass of dextran (manufactured by Meito Sangyo Co., Ltd.) having a mass average molecular weight of 40,000, a concentrate of an aqueous phase component produced when producing butter oil from cream (milk solid content: 38 mass%, phospholipid content in milk solid content: The amount was adjusted to pH 5.5 by adding 85.97 parts by mass of water to 10 parts by mass of 9.8% by mass and 0.03 parts by mass of phytic acid. Further, this was homogenized with a homogenizer at a homogenizing pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, the homogenization was performed again with a homogenizer at a homogenizing pressure of 12 MPa. This was cooled to 5 to 10 ° C to obtain an improved material for baked confectionery 7 of the present invention.

[Example 6]
The amount of the concentrate of the aqueous phase component produced when producing the butter oil from the cream is 10 parts by mass to 7.2 parts by mass, the amount of water is 85.97 parts by mass to 88.78 parts by mass, and phytin. An improved material 8 for baked confectionery of the present invention was prepared in the same manner as in Example 5, except that the amount of acid added was changed from 0.03 parts by mass to 0.02 parts by mass to adjust the pH to 5.5. Obtained.

[Example 7]
The amount of the concentrate of the aqueous phase component produced when producing the butter oil from the cream is 10 parts by mass to 4 parts by mass, the amount of water is 85.97 parts by mass to 91.99 parts by mass, and the amount of phytic acid An improved material for baked confectionery 9 of the present invention was obtained by the same composition and production method as in Example 5, except that the addition amount was changed from 0.03 parts by mass to 0.01 parts by mass and the pH was adjusted to 5.5. .

[Example 8]
2 parts by mass of dextran (manufactured by Meito Sangyo) having a mass average molecular weight of 40,000, 4 parts by mass of highly branched cyclic dextrin (trade name "cluster dextrin" (manufactured by Ezaki Glico, registered trademark)), when producing butter oil from cream 89.99 parts by weight of water was added to 4 parts by weight of the resulting aqueous phase component concentrate (milk solids content 38% by mass, phospholipid content in milk solids content 9.8% by mass), and phytic acid 0. The pH was adjusted to 5.5 by adding 01 parts by mass. Further, this was homogenized with a homogenizer at a homogenizing pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, the homogenization was performed again with a homogenizer at a homogenizing pressure of 12 MPa. This was cooled to 5 to 10 ° C to obtain an improved material for baked confectionery 10 of the present invention.

[Example 9]
Changed the amount of highly branched cyclic dextrin (trade name "Cluster Dextrin" (manufactured by Ezaki Glico)) from 4 parts by mass to 1.6 parts by mass, and the amount of water from 89.99 parts by mass to 92.39 parts by mass. Except for the above, the same method for preparing and baking baked confectionery 11 of the present invention was obtained by the same composition and production method as in Example 8.

[Comparative Example 3]
This was used as a baked confectionery improving material 12 of Comparative Example in the same manner as in Example 1 except that 2 parts by mass of dextran having a mass average molecular weight of 10,000 was changed to 2 parts by mass of dextrin.

<Production of baked confectionery> [Examples 10 to 23, Comparative Examples 4 to 6]
Using the above-mentioned baked confectionery improving materials 1 to 12, die-cut cookie dough was produced by the composition shown in [Table 1] and the following production method.

(Manufacturing method)
Shortening and white sucrose were added to a tabletop mixer (Kenwood mixer), mixed lightly, and then creamed at medium speed for 2 minutes. Then, an aqueous phase in which water and the improved material for baked confectionery (any of the improved materials for baked confectionery 1 to 12) were previously mixed was added little by little and stirred and mixed (specific gravity: 0.9). Further, soft flour and baking soda were added, and the mixture was mixed at low speed for 1 minute to obtain a die-cut cookie dough which was a baked confectionery dough. The obtained die-cut cookie dough was punched out with a round die having a thickness of 4 mm and a diameter of 4 cm, baked in an oven (Fujisawa) at 180 ° C for 10 minutes, then cooled at 25 ° C for 40 minutes and packaged. A die-cut cookie, which is a baked snack, was obtained.

Evaluation of baked confectionery The obtained die-cut cookie which is the baked confectionery of the present invention and the die-cut cookie which is a baked confectionery for comparison were subjected to sensory evaluation according to the following [evaluation criteria] by 10 panelists and 10 persons. The total score of the panelists was used as the evaluation score, and the results are shown in [Table 2] as follows.
44-50 points: ◎ +, 37-43 points: ◎, 30-36 points: ○, 15-29 points: △, 14 points or less: ×

[Evaluation criteria]
・ Texture (crispness)
5 points: Very crispy texture and good crispness.
3 points: Crunchy texture and good crispness.
1 point ... Slightly hard texture and poor crispness.
0 points: Hard texture and poor crispness.

・ Five points of speech ... Very fluent.
3 points ... Talking good.
1 point ... Snake is bad.
0 points ... Very sloppy.

-Unusual and miscellaneous tastes 5 points ... Very good with no unpleasant tastes or miscellaneous tastes.
3 points: Good with almost no off-taste or miscellaneous taste.
1 point ... Slightly offensive or miscellaneous.
0 points: bad and bad taste, and poor.

As is clear from the above, when the improving agents 1 to 3 and 6 to 11 containing dextran having a mass average molecular weight of 200,000 or less are used, a baked confectionery with little off-taste and good taste, good crispness and good mouthfeel can be obtained. I understand. On the other hand, it can be seen that when the improving materials 4, 5 and 12 which are the comparative examples containing no dextran having a mass average molecular weight of 200,000 or less are used, the effects of crimping and melting the mouth are inferior.
Therefore, it is clear that dextran having a mass average molecular weight of 200,000 or less is useful as an improved material for baked confectionery.

Claims (7)

An improving material for cookies containing dextran having a mass average molecular weight of 5,000 or more and 50,000 or less. The improved cookie material according to claim 1, further comprising a highly branched cyclic dextrin. The improving material for cookies according to claim 1 or 2, further comprising a dairy material having a phospholipid content of 2% by mass or more in the milk solids. The cookie improving material according to any one of claims 1 to 3, with respect to 100 parts by mass of flours contained in cookie dough, 0.01 mass of dextran having a mass average molecular weight of 50,000 or more and 50,000 or less. Cookie dough contained in an amount of 1 part to 0.8 parts by mass. Cookies were baked cookie dough according to claim 4. 0.01 parts by mass to 0.8 parts by mass of dextran having a mass average molecular weight of 5,000 or more and 50,000 or less is added to 100 parts by mass of flours contained in the cookie dough, and a method for improving cookies . A step of producing a cookie dough, which comprises adding 0.01 to 0.8 parts by mass of dextran having a mass average molecular weight of 5,000 to 50,000 to 100 parts by mass of flour and baking the cookie dough. A method for producing a cookie , comprising: