JP7060331B2 - Baked confectionery - Google Patents

Description

The present invention relates to baked confectionery.

The outer skin of grain grains is also called bran, and is attracting attention as a health food material because it contains abundant insoluble dietary fiber, vitamins, minerals, and the like. For example, it has been reported that whole grain flour obtained by crushing whole wheat seeds including the outer skin has a blood pressure lowering effect and an abdominal fat reducing effect, and also reduces the risk of death in diabetic patients. However, bran has a peculiar odor (grain odor), and wheat bran-containing foods are generally inferior in flavor.

Baked confectionery represented by calorie bars, cookies, biscuits, etc. enables quick calorie supplementation without relying on normal meals, and can accurately and easily manage calorie intake, making it compact and convenient to carry. Therefore, there is a demand for health-conscious and busy businessmen. In addition, technological development of various baked confectioneries that are fortified with nutrients that tend to be deficient is also underway.
For example, Patent Document 1 describes a mixture for baked confectionery containing a specific amount of wheat flour, insoluble dietary fiber, and water-soluble dietary fiber, and by using this mixture, a low-calorie, good-textured baked confectionery can be obtained. It is stated that.
Further, in Patent Document 2, baked confectionery containing a specific amount of insoluble dietary fiber, protein and lipid derived from wheat bran is less likely to be dry in the mouth, is moist and easy to eat, has a soft texture, and is crisp. It is described that it was also excellent in morphological stability.

Japanese Unexamined Patent Publication No. 2006-325471 Japanese Unexamined Patent Publication No. 2014-140364

The present invention relates to the provision of baked confectionery which is rich in insoluble dietary fiber, has excellent flavor, and is also excellent in manufacturing aptitude.

As a result of diligent studies by the present inventors, it has been found that the odor of the insoluble dietary fiber can be effectively masked by containing a specific amount of sugar alcohol in the baked confectionery containing abundant insoluble dietary fiber. rice field. Further, in the preparation of this baked confectionery, the dough before baking was suppressed from stickiness and excellent in workability, and the connection of the dough was good and the moldability was also excellent.
The present invention has been further studied based on these findings and has been completed.

The present invention contains 3 to 17% by mass of insoluble dietary fiber and 7.5 to 15% by mass of sugar alcohol, and the value of the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is 0.9 to. 4 is to provide baked confectionery.

The baked confectionery of the present invention is rich in insoluble dietary fiber, yet has excellent flavor and excellent manufacturing aptitude.

A preferred embodiment of the baked confectionery of the present invention will be described.

In the present invention, the term "baked confectionery" means the biscuits, cookies, crackers, dried bread, pretzel, pie, cut bread, shortbread, etc. described in "Confectionery Dictionary", First Edition, October 30, 1981, page 204. do. Preferably, it is a biscuit, a cookie, a cracker, a dry bread, a pretzel, a pie, a cut bread, a calorie bar which is a baked confectionery as a nutritional supplement or in consideration of nutritional balance, etc., as stipulated in the Fair Competition Code of 1971. be.

The baked confectionery of the present invention contains 3 to 17% by mass of insoluble dietary fiber. In the present invention, "in the baked confectionery" means "in the dough of the baked confectionery". That is, it means "in the dough after baking" obtained by baking the dough prepared by kneading the raw materials.
Here, "dietary fiber" is a total of indigestible components in foods that are not digested by human digestive enzymes, and among them, those that are difficult to dissolve in water are referred to as "insoluble dietary fiber". The type of insoluble dietary fiber is not particularly limited, and may be derived from cereals, beans, fruits, vegetables, etc., or may be derived from crustacean shells or fungal cell walls.

In particular, the baked confectionery of the present invention preferably contains insoluble dietary fiber derived from grains. In the baked confectionery of the present invention, the ratio of grain-derived insoluble dietary fiber to the insoluble dietary fiber is preferably 50% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or more, and further preferably 90% by mass or more. preferable. It is also preferable that all of the insoluble dietary fiber contained in the baked confectionery of the present invention is derived from grains.

When the baked confectionery of the present invention contains insoluble dietary fiber derived from grains, it is preferable that the insoluble dietary fiber derived from grains contains insoluble dietary fiber derived from bran. The ratio of the insoluble dietary fiber derived from bran to the insoluble dietary fiber derived from the grain is preferably 50% by mass or more, more preferably 70% by mass or more, further preferably 80% by mass or more, and particularly preferably 90% by mass or more. It is also preferable that all of the insoluble dietary fiber contained in the baked confectionery of the present invention is derived from bran.
The bran is a grain husk, and it is preferable to use a crushed grain husk. Examples of the bran include one or more selected from wheat bran, barley bran, rye bran and oat bran, and it is more preferable to use wheat bran and / or oat bran from the viewpoint of flavor. preferable.

In the baked confectionery of the present invention, the content of insoluble dietary fiber in the baked confectionery is preferably 4% by mass or more, preferably 5% by mass or more, from the viewpoint of further suppressing the stickiness of the dough at the time of preparing the baked confectionery. It is more preferably 6% by mass or more, further preferably 7% by mass or more, and particularly preferably 8% by mass or more. Further, the baked confectionery of the present invention contains 16% by mass of insoluble dietary fiber in the baked confectionery from the viewpoint of making the baked confectionery having a better flavor and further enhancing the connection of the dough at the time of preparing the baked confectionery. It is preferably 15% by mass or less, more preferably 13% by mass or less, further preferably 11% by mass or less, still more preferably 10% by mass or less. , 9% by mass or less is more preferable.

The baked confectionery of the present invention contains 7.5 to 15% by mass of sugar alcohol. The sugar alcohol is not particularly limited, and for example, one or more selected from maltitol, mannitol, sorbitol, xylitol, erythritol, reduced water candy, glycerin, isomalt, and lactitol can be used. From the viewpoint of effectively masking the odor of insoluble dietary fiber, it is preferable to use one or more sugar alcohols selected from maltitol, sorbitol and reduced starch syrup. The baked confectionery of the present invention can effectively mask the odor of the insoluble dietary fiber by containing a specific amount of sugar alcohol together with the insoluble dietary fiber. This odor masking action may also be exhibited by blending saccharides (monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, etc.). However, even in this case, if an amount of sugar that realizes a sufficient masking action is blended without blending sugar alcohol, the connection of the dough before baking may deteriorate and the moldability may be inferior.

From the viewpoint of making a baked confectionery with a better flavor, the baked confectionery of the present invention preferably has a sugar alcohol content of 8% by mass or more, more preferably 9% by mass or more, and 10% by mass or more. It is more preferably 11% by mass or more, and further preferably 11% by mass or more. Further, from the viewpoint of further suppressing the stickiness of the dough, the content of sugar alcohol in the baked confectionery is preferably 14% by mass or less, and more preferably 13% by mass or less.

The baked confectionery of the present invention has a value of the ratio of the content of sugar alcohol to the content of insoluble dietary fiber (sugar alcohol content / content of insoluble dietary fiber) of 0.9 to 4. In the present invention, the "ratio value" is based on mass. The value of the ratio is preferably 1 or more, more preferably 1.1 or more, further preferably 1.2 or more, still more preferably 1.3 or more, from the viewpoint of making baked confectionery with a better flavor. Further, the value of the ratio is preferably 3.5 or less, more preferably 3 or less, preferably 2.5 or less, and preferably 2 or less from the viewpoint of further suppressing the stickiness of the dough.

The baked confectionery of the present invention usually contains fats and oils. The fats and oils are listed as, for example, fats and oils that can be blended in the preparation of baked confectionery described later.
The content of fats and oils in the baked confectionery of the present invention is not particularly limited, and is preferably 6% by mass or more, more preferably 7% by mass or more, further preferably 8% by mass or more, and particularly preferably 9% by mass or more. The lipid content in the baked confectionery of the present invention is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 13% by mass or less.

The baked confectionery of the present invention usually contains carbohydrates other than sugars and sugar alcohols. The carbohydrate is mainly derived from flour, starch and the like blended as a raw material.
In the baked confectionery of the present invention, the content of carbohydrates (here, sugars and sugar alcohols are included) is preferably 60% by mass or more, more preferably 65% by mass or more, still more preferably 70% by mass or more. The carbohydrate content in the baked confectionery of the present invention is preferably 90% by mass or less, more preferably 85% by mass or less.
The carbohydrate content can be calculated as a value obtained by subtracting the water content, the protein content, the lipid content and the ash content from the total amount of the sample. Here, the amount of protein is determined by the Kjeldahl method, the amount of lipid is determined by the Soxley extraction method, and the amount of ash is determined by the direct ashing method (collecting a sample in an ashing container and ashing at 550 ° C.). The water content is determined by the Karl Fischer method.

In addition to the above-mentioned components, the baked confectionery of the present invention usually contains various components derived from raw materials that can be blended in the preparation of the dough and components derived from various seasonings added after baking the dough. The origin of such components is, for example, grain flour, egg, milk powder, milk, soy milk, coconut milk, protein preparation, salt, powder, sugar, synthetic sweetener, seasoning, swelling agent, pH adjuster, antioxidant. , Fragrances, and water.

It is preferable that each of the above-mentioned components is uniformly (uniformly) present in the dough of the baked confectionery of the present invention. That is, as will be described later, the baked confectionery of the present invention is preferably obtained by baking a dough (that is, a composition) obtained by uniformly mixing and kneading each component. In this case, the baked dough constituting the baked confectionery of the present invention is also in the form of the composition.

From the viewpoint of storage stability, the water content of the baked confectionery of the present invention is preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 13% by mass or less, and 10% by mass. % Or less is particularly preferable. Further, from the viewpoint of texture, the water content of the baked confectionery of the present invention is preferably 2% by mass or more, and more preferably 3% by mass or more.
From the viewpoint of storage stability, the water activity of the baked confectionery of the present invention is preferably 0.8 or less, more preferably 0.7 or less, and even more preferably 0.65 or less.

Subsequently, preferred embodiments of the preparation of the baked confectionery of the present invention will be described below, but the present invention is not limited to the following embodiments.

In the preparation of the baked confectionery of the present invention, the content of insoluble dietary fiber and the content of sugar alcohol in the dough after baking are usually insoluble in the dough before baking so as to be within the range specified in the present invention. Contains dietary fiber and sugar alcohol. The baked confectionery of the present invention can be obtained by baking the dough before baking prepared by kneading each raw material by a conventional method. For example, raw materials for flour, sugar alcohol, starch, fats and oils, sugars, synthetic sweeteners, eggs, water, milk, soy milk, coconut milk, salt, powder, seasonings, swelling agents, pH adjusters, antioxidants, flavorings, etc. Can be appropriately selected according to the purpose and kneaded to prepare a dough.

The above-mentioned "grain flour" is not particularly limited, and examples thereof include one or more selected from wheat flour, whole grain flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, soybean flour, hie flour, bran and starch. ..
Examples of the starch include wheat starch, barley starch, rye starch, wheat starch such as embaku starch, corn starch, rice starch, bean starch, horse belly starch, sweet potato starch, tapioca starch, hissi starch, chestnut starch, and sago starch. , Nagaimo starch, rencon starch, kwai starch, warabi starch, yurine starch, and amylomase starch.
The above-mentioned flour may further contain konjac flour, gluten flour, modified starch and the like.

The above-mentioned "fat and oil" is not particularly limited, and for example, one or more selected from vegetable fats and oils, animal fats and oils, emulsified fats and oils, and shortening can be used.
The vegetable oil is selected from, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and hydrogenated oils, ester exchange oils or fractionated oils thereof. Seeds or two or more oils and fats.
Examples of animal fats and oils include lard, beef tallow, fish oil, milk fat, pork fat, horse oil, and one or more kinds of fats and oils selected from hydrogenated oils, ester exchange oils or fractionated oils thereof.
Examples of the emulsified fat and oil include water-in-oil type emulsified fat and oil. Examples of the water-in-oil emulsified fat and oil include one or more selected from margarine, fat spread, and butter. Further, if necessary, an oil-in-water emulsified oil / fat may be used.
Further, as the fat and oil used in the present invention, one or more selected from purified or partially purified monoacylglycerol, diacylglycerol, and triacylglycerol may be used.

The above-mentioned "saccharide" is not particularly limited, and examples thereof include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, and starch hydrolysates.

Examples of the above-mentioned "synthetic sweetener" include one or more selected from sucralose, aspartame, acesulfame potassium, and saccharin.

As the above-mentioned "egg", a chicken egg, an ostrich egg, a duck egg or the like can be used, and among them, a chicken egg is preferably used. The egg means egg white, yolk, or a combination thereof.
The processing form of the egg to be used is not particularly limited, and for example, one or more selected from raw eggs, frozen eggs, powdered eggs, sweetened eggs, and sterilized eggs can be used, but sterilized eggs are particularly preferable. Used for.

The above-mentioned "water" may be blended with water itself, or may be blended with water by blending milk, soymilk, coconut milk or the like.

For the preparation of the dough for the baked confectionery of the present invention, a usual method such as a sugar batter method or a flower batter method can be adopted. Further, methods such as cutting hard biscuits, cutting soft biscuits (embossing), rotary biscuits, wire-cut biscuits, root press biscuits, deposit biscuits (drops), and handmade biscuits can also be adopted.

The baked confectionery of the present invention can be obtained by baking the dough prepared above. The baking conditions are not particularly limited and can be appropriately determined according to the type of baked confectionery.

With respect to the embodiments described above, the present invention further discloses the following baked confectionery.

<1>
It contains 3 to 17% by mass of insoluble dietary fiber and 7.5 to 15% by mass of sugar alcohol, and the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is 0.9 to 4. Baked confectionery.

<2>
The baked confectionery is preferably a biscuit, a cookie, a cracker, a dry bread, a pretzel, a pie, a cut bread or a short bread, and more preferably a biscuit, a cookie, a cracker, a dry bread, a pretzel, a pie or a cut bread. > The listed baked confectionery.
<3>
The baked confectionery according to <1>, wherein the baked confectionery is preferably a calorie bar as a dietary supplement or in consideration of nutritional balance.

<4>
The baked confectionery according to any one of <1> to <3>, wherein the insoluble dietary fiber preferably contains insoluble dietary fiber derived from grains.
<5>
The ratio of grain-derived insoluble dietary fiber to the insoluble dietary fiber is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, and particularly preferably 90% by mass or more. <4> The baked confectionery described.
<6>
The baked confectionery according to <4> or <5>, wherein the insoluble dietary fiber derived from the grain preferably contains the insoluble dietary fiber derived from bran.
<7>
The ratio of the bran-derived insoluble dietary fiber to the grain-derived insoluble dietary fiber is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, and particularly preferably 90% by mass or more. The baked confectionery according to <6> above.
<8>
The bran is preferably one or more selected from wheat bran, barley bran, rye bran and oat bran, and more preferably wheat bran and / or oat bran. 7> The described baked confectionery.

<9>
The content of the insoluble dietary fiber in the baked confectionery is preferably 4% by mass or more, more preferably 5% by mass or more, still more preferably 6% by mass or more, still more preferably 7% by mass or more, and particularly preferably 8% by mass. % Or more, the baked confectionery according to any one of the above <1> to <8>.
<10>
The content of the insoluble dietary fiber in the baked confectionery is preferably 16% by mass or less, more preferably 15% by mass or less, still more preferably 13% by mass or less, still more preferably 11% by mass or less, still more preferably 10% by mass. % Or less, particularly preferably 9% by mass or less, the baked confectionery according to any one of <1> to <9>.
<11>
The content of the insoluble dietary fiber in the baked confectionery is preferably 4 to 16% by mass, more preferably 5 to 15% by mass, still more preferably 6 to 13% by mass, still more preferably 7 to 11% by mass, and further. The baked confectionery according to any one of <1> to <10>, preferably 8 to 10% by mass, particularly preferably 8 to 9% by mass.

<12>
The sugar alcohol is preferably one or more selected from maltitol, mannitol, sorbitol, xylitol, erythritol, reduced water candy, glycerin, isomalt, and lactitol, and more preferably maltitol, sorbitol, reduced water candy, and the like. And one or more selected from glycerin, more preferably one or more selected from maltitol, sorbitol and reduced water candy, to any one of the above <1> to <11>. The described baked confectionery.
<13>
The content of the sugar alcohol in the baked confectionery is preferably 8% by mass or more, more preferably 9% by mass or more, still more preferably 10% by mass or more, still more preferably 11% by mass or more. -The baked confectionery according to any one of <12>.
<14>
The baked confectionery according to any one of <1> to <13>, wherein the content of the sugar alcohol in the baked confectionery is preferably 14% by mass or less, more preferably 13% by mass or less.
<15>
The content of the sugar alcohol in the baked confectionery is preferably 8 to 14% by mass, more preferably 9 to 13% by mass, still more preferably 10 to 13% by mass, as described in <1> to <14>. The baked confectionery described in any one.

<16>
In the baked confectionery, the value of the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is preferably 1 or more, more preferably 1.1 or more, still more preferably 1.2 or more, still more preferably 1. .. The baked confectionery according to any one of <1> to <15>, which is 3 or more.
<17>
In the baked confectionery, the value of the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is preferably 3.5 or less, more preferably 3 or less, still more preferably 2.5 or less, and particularly preferably 2. The baked confectionery according to any one of <1> to <16> below.
<18>
In the baked confectionery, the value of the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is preferably 1 to 3.5, more preferably 1.1 to 3, still more preferably 1.2 to 2. 5. The baked confectionery according to any one of <1> to <17>, which is particularly preferably 1.3 to 2.

<19>
The content of fats and oils in the baked confectionery is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 8% by mass or more, and particularly preferably 9% by mass or more. 18> The baked confectionery according to any one of.
<20>
The content of fats and oils in the baked confectionery is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 13% by mass or less, to any one of the above <1> to <19>. The described baked confectionery.
<21>
The content of fats and oils in the baked confectionery is preferably 6 to 20% by mass, more preferably 7 to 15% by mass, still more preferably 8 to 13% by mass, and particularly preferably 9 to 13% by mass. The baked confectionery according to any one of 1> to <20>.

<22>
The content of carbohydrates in the baked confectionery is preferably 60% by mass or more, more preferably 65% by mass or more, still more preferably 70% by mass or more, to any one of the above <1> to <21>. The listed baked goods.
<23>
The baked confectionery according to any one of <1> to <22>, wherein the content of carbohydrates in the baked confectionery is preferably 90% by mass or less, more preferably 85% by mass or less.
<24>
Any of the above <1> to <23>, wherein the content of carbohydrates in the baked confectionery is preferably 60 to 90% by mass, more preferably 65 to 85% by mass, still more preferably 70 to 85% by mass. The baked confectionery described in one.

<25>
The water content of the baked confectionery is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 13% by mass or less, and particularly preferably 10% by mass or less. The baked confectionery described in any one.
<26>
The baked confectionery according to any one of <1> to <25>, wherein the baked confectionery has a water content of preferably 2% by mass or more, more preferably 3% by mass or more.
<27>
The water content of the baked confectionery is preferably 2 to 20% by mass, more preferably 3 to 15% by mass, still more preferably 3 to 13% by mass, and particularly preferably 3 to 10% by mass. The baked confectionery according to any one of <26>.
<28>
The baking according to any one of <1> to <27>, wherein the water activity of the baked confectionery is preferably 0.8 or less, more preferably 0.7 or less, still more preferably 0.65 or less. Confectionery.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

[Analysis method]
<Measurement of insoluble dietary fiber>
The amount of insoluble dietary fiber was measured by the modified Prosky method described in AOAC Measurement 991.42. The specific method is as follows.
The sample was treated with a homogenizer and then sieved to a 10-mesh sieve to a particle size of 2 mm or less. 125 mL of petroleum ether was added to 5 g of the powder sample, and the mixture was allowed to stand for 15 minutes with occasional stirring, then centrifuged (2150 G, 10 minutes), and the supernatant was poured into a glass filter G-3. Further, the same operation was repeated twice, and finally the whole amount was poured into a glass filter, the residue was air-dried, and the obtained degreased sample was weighed. 1 g of a degreasing sample was collected in a 500 mL tall beaker, and 50 mL of 0.08 M phosphate buffer having a pH of 6.0 and 0.1 mL of heat-resistant α-amylase (trade name: Termacil 120 L, manufactured by NovoZymes) were added. This was left in a water bath at 95 ° C. for 30 minutes while shaking at 5 minute intervals, allowed to cool at room temperature for 10 minutes, and then 0.275 M sodium hydroxide solution was added to bring the pH to 7.5. 0.1 mL of protease (manufactured by Sigma) dissolved in 0.08 M phosphate buffer adjusted to pH 6.0 was added. The activity of the added protease is 500 U / mL. Then, the mixture was shaken at 60 ° C. for 30 minutes, allowed to cool at room temperature for 10 minutes, and then adjusted to pH 4.3 with 0.325 M hydrochloric acid. 0.1 mL of amyloglucosidase (trade name: Aspergillus niger, manufactured by Sigma) was added and shaken at 60 ° C. for 30 minutes. The residue was filtered with a crucible-type glass filter 2G2, and the residue was dried at 105 ° C. overnight and weighed to obtain the amount of insoluble dietary fiber. Based on this insoluble dietary fiber content, the content of insoluble dietary fiber in the baked confectionery was calculated.

<Measurement of sugar alcohol>
50% ethanol was added to 2.5 g of the sample, and sonication was performed for 30 minutes. After the volume was set to 50 ml, filtration was performed using a filter paper. After concentrating and drying 5 ml of the filtrate with an evaporator, it was dissolved in 5 ml of water. After filtering with a membrane filter, the sugar alcohol content was determined by high performance liquid chromatography (operation conditions are as follows).
(High performance liquid chromatograph operating conditions)
Model: LC-20AD (manufactured by Shimadzu Corporation)
Detector: Differential refractometer RID-10A (manufactured by Shimadzu Corporation)
Column: Shodex SUGAR SP0810 φ8mm x 300mm (Showa Denko KK)
Column temperature: 80 ° C
Mobile phase: Water flow rate: 0.6 ml / min
Injection volume: 5 μl

[Production Example] Production of baked confectionery A dough is prepared by mixing each raw material in the blending amounts shown in Table 1 below, and the dough is baked to produce the baked confectionery of Examples 1 to 9 and Comparative Examples 1 to 10. Manufactured. The specific manufacturing method will be described in detail below.

Margarine (trade name: Cherika Gold E, manufactured by Kao) as fat and oil, reduced water candy (trade name: Sweet NT, manufactured by Bussan Food Science), sorbitol (trade name: Solbitol, manufactured by Kao) or maltitol as sugar alcohol. Thor (trade name: Amarti MR100, Mitsubishi Corporation Food Tech) is used as sugar, and white sugar (trade name: refined white sugar ST, Dainippon Meiji Sugar) or water candy (trade name: Nissho High Maltose MC-45, Nippon Food Chemicals Co., Ltd.) Weighing ammonium carbonate (trade name: ammonium bicarbonate, Omiya Food Industry Co., Ltd.) and baking soda (trade name: sodium bicarbonate, Asahi Glass Co., Ltd.) as swelling agents, Hobart Mixer (N50 MIXER, It was placed in (manufactured by Hobert) and mixed at low speed for 30 seconds, and then mixed at medium speed. Further, while stirring at a low speed for 30 seconds, the melted whole chicken egg was added in two portions. After the addition of the first egg, stirring was performed at low speed for 30 seconds, then the second egg was added, and stirring was performed at low speed for 30 seconds. After scraping off the oil adhering to the wall of the mixer, the mixture was stirred at low speed for 30 seconds. Subsequently, wheat flour (trade name: Violet, manufactured by Nisshin Flour Milling Co., Ltd.) is blended, and the mixture is stirred at low speed for 45 seconds, and then wheat bran (trade name: Wheat Blanc M, manufactured by Nisshin Pharma) or oats wheat bran (trade name). : Arisan oats wheat bran, manufactured by Arisan Co., Ltd.) was blended and stirred at low speed for 45 seconds. Further, water was added and the mixture was stirred at low speed for 1 minute. The dough obtained above was molded to a thickness of 7 mm, die-cut using a rectangular metal baking die (length x width: 80 mm x 20 mm), and arranged on a top plate. Subsequently, baking was performed under the conditions of baking temperature: top heat 180 ° C./bottom heat 180 ° C. and baking time: 11 minutes to obtain baked confectionery.

[Test Example 1]
The flavors of the baked confectioneries produced in the above production examples were evaluated based on the following evaluation criteria. The evaluation was carried out by a panel of three professionals. The evaluation results of each panel were all the same.

-Flavor evaluation criteria-
7: I do not feel the grain odor derived from bran.
6: Almost no grain odor derived from bran is felt.
5: Slightly feel the grain odor derived from bran.
4: I feel a grain odor derived from bran, but it is not unpleasant.
3: The grain odor derived from bran is a little strong.
2: The grain odor derived from bran is strong.
1: The grain odor derived from bran is stronger.
The results are shown in Table 1 below.

[Test Example 2]
In the above production example, the physical characteristics (stickiness, connection) of the dough before baking were evaluated based on the following evaluation criteria, and the production suitability was investigated. The evaluation was carried out by a panel of three professionals. The evaluation results of each panel were all the same.

-Evaluation criteria for stickiness of dough before baking-
7: The dough is not sticky and is superior in workability.
6: The dough is less sticky and has excellent workability.
5: The dough is less sticky and has good workability.
4: The dough is a little sticky, but there is no problem with workability.
3: The dough is a little sticky and the workability is a little inferior.
2: The dough is very sticky and inferior in workability.
1: The dough is more sticky and inferior in workability.
The results are shown in Table 1 below.

-Evaluation criteria for the connection (expandability, break resistance) of the dough before baking-
7: The connection of the dough is very good, and the moldability is excellent.
6: The connection of the fabric is better and the moldability is excellent.
5: The connection of the dough is good, and the moldability is good.
4: The connection of the fabric is slightly inferior, but there is no problem in moldability.
3: The connection of the fabric is inferior, and the moldability is slightly inferior.
2: Inferior due to the connection of the fabric and inferior in moldability.
1: The connection of the dough is poor, and the moldability is inferior.
The results are shown in Tables 1 and 2 below.

As shown in Tables 1 and 2 above, when the content of sugar alcohol in the baked confectionery is higher than specified in the present invention, the flavor is improved, but the dough becomes more sticky in the preparation of the baked confectionery. The result was inferior in workability in the preparation of baked confectionery (Comparative Examples 1 and 8). On the contrary, when the content of sugar alcohol in the baked confectionery is lower than that specified in the present invention, the flavor is inferior even if the content of insoluble dietary fiber is set to the lower limit specified in the present invention (Comparative Example 4). ).
Further, if the content of the insoluble dietary fiber in the baked confectionery is higher than specified in the present invention, the connection of the dough cannot be improved even if the sugar alcohol is contained (Comparative Examples 5 and 6), and conversely. When the content of insoluble dietary fiber in the baked confectionery was lower than specified in the present invention, the dough was easily sticky in the preparation of the baked confectionery, resulting in poor workability (Comparative Examples 2 and 3). ..
Further, from the results of Comparative Example 7, it can be seen that the value of the ratio of the content of sugar alcohol to the content of insoluble dietary fiber is also important for the manifestation of the effect of the present invention. That is, even in the form containing a desired amount of insoluble dietary fiber and sugar alcohol, if the value of the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is smaller than specified in the present invention, the flavor is inferior. The result is a baked confectionery and the connection of the dough in the preparation of the baked confectionery is inferior.
Further, when white sugar is used instead of sugar alcohol, the flavor is improved, but the connection of the dough in the preparation of baked confectionery is poor and the moldability is inferior (Comparative Example 9), and starch syrup is used instead of sugar alcohol. When was used, no effect of improving the flavor was observed (Comparative Example 10).
On the other hand, the baked confectioneries of Examples 1 to 9 containing insoluble dietary fiber and sugar alcohol in the amounts specified in the present invention have good flavors, and when preparing the baked confectionery, before baking. The stickiness of the dough was suppressed and the workability was excellent, and the connection of the dough was also good and the moldability was also excellent.

Claims (3)

It contains 5 to 15% by mass of insoluble dietary fiber and 7.5 to 15% by mass of sugar alcohol, and the ratio of the content of the sugar alcohol to the content of the insoluble dietary fiber is 0.9 to 4. The insoluble dietary fiber is an insoluble dietary fiber derived from grains, and the insoluble dietary fiber contains 50% by mass or more of the insoluble dietary fiber derived from bran.
A baked confectionery in which the sugar alcohol is one or more selected from reduced starch syrup, sorbitol, and maltitol having a composition of reduced starch syrup (trade name: Sweet NT, manufactured by Bussan Food Science Co., Ltd.) . The baked confectionery according to claim 1, wherein the sugar alcohol content is 13% by mass or less. The baked confectionery according to claim 1 or 2, wherein the insoluble dietary fiber contains 70% by mass or more of insoluble dietary fiber derived from bran.