JPH04144633A - Baked cake excellent in shelf life - Google Patents

Abstract

PURPOSE:To obtain the subject baked cake excellent in shelf life and capable of a long-term storage without hardening due to water content loss of a granular food in the baked cake by admixing a moisture-retaining saccharide with both the heat-dried granular food and dough for production of the baked cake. CONSTITUTION:In production of a baked cake, e.g. a cookie containing a heat- dried granular food such as a processed fruit sarcocarp or a jelly, a moisture- retaining saccharide such as sorbitol or maltitol is admixed with both the granular food and a dough for production of the baked cake and subsequently baked. Or, the granular food and the dough respectively containing the moisture- retaining saccharide are blended and the resultant mixture is further covered with the dough for production of the baked cake followed by baking.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field 1] The present invention relates to baked confectionery prepared by mixing sweetened dried granular foods such as fruit pulp preparations or jelly, and more specifically,
To provide a baked confectionery with excellent preservability that can maintain a preferable texture for a long period of time without becoming hard due to a decrease in water content of the sweetened dried food in the baked confectionery even when stored for a long period of time.

[Prior Art] It is well known that baked confectionery such as kutsky is blended with nuts such as almonds and coconuts.

However, when sweetened dried fruit or jelly is added to baked goods with a low moisture content, it is unavoidable that the pulp and jelly solidify due to moisture transfer, resulting in a markedly poor taste. The reality is that baked confectionery containing fruits, jelly, etc. has not been put to practical use.

Conventionally, for center creams sandwiched between biscuits, etc., for example, some or all of the sugar used has been replaced with moisture-adjusting sugars such as glycerin and sorbitol, so that the moisture transfer between the baked confectionery and the baked confectionery is balanced. When the moisture transfer between the marshmallow dough, frappe, and other water-containing creamy confectionery is at equilibrium, the equilibrium humidity is adjusted so that the moisture content is the desired texture. It is characterized by combining baked confectionery such as biscuits with a center cream obtained by mixing and adding sugar-containing granular foods such as jelly and sweetened dried foods such as marron glacé, whose equilibrium humidity has been adjusted so that Excellent preservability; Method for manufacturing combination baked confectionery
No. 612) is disclosed.

[Problems to be Solved by the Invention] The above-mentioned Japanese Patent Publication No. 59-15612 relates to cream that is sandwiched between already baked biscuits, etc., and involves kneading sweetened dry granular food directly into the dough of baked confectionery. There is no mention or suggestion of baking the mixture afterwards.

The moisture content of the product is usually 1, such as kutsky or biscuits.
．． If sweetened dry granular food such as fruit pulp preparation or jelly is added directly to the dough of baked confectionery with a concentration of about 5 to 4%, it will be delicious immediately after baking, but after a week, the fruit pulp will deteriorate. The problem is that the moisture in baked confectionery transfers to the dough and it becomes hard, resulting in a very poor texture and therefore cannot be stored for a long time, and a product that can be distributed on the market has not yet been developed.

[Means for Solving the Problems 1] The present inventors have conducted intensive research on a method for producing baked confectionery in which sweetened dried granular food is directly added as described above. As a result, after mixing the sweetened dry granular food into the dough for making baked goods, #! When preparing baked confectionery, by incorporating moisturizing saccharides into both the dough and the granular food, the textures of the baked confectionery dough and the sweetened dry granular food do not change even after long-term storage, which is extremely preferable. They discovered that the texture could be maintained and completed the present invention.

The present invention will be explained in detail below.

Baked confectionery targeted by the present invention includes, for example, hard biscuits, soft biscuits, kutsky sabre, wafers, crackers, snack foods, puff pastries, Russian cakes, macarons, and amochi S with a water content of about 5% or less, and at most Mention may be made of products with a moisture content of less than about 7-8%. These products themselves have extremely long distribution periods and are susceptible to moisture absorption and deterioration of oils and fats, so they require special care.

In the present invention, examples of moisturizing saccharides to be added to the dough for producing baked confectionery as described above include sorbitol, maltitol, glycerin, linear oligosaccharides, branched oligosaccharides, and reduced starch hydrolysates. . The amount of such moisturizing saccharides can be selected arbitrarily, but is generally about 1 to 20% by weight, preferably about 2 to about 10% by weight, based on the total weight of the dough for producing baked confectionery. I can list a range. Moisturizing saccharides can be added at any time during the preparation of baked confectionery dough, but are usually added at the same time as saccharides such as sugar.

In addition, the sweetened dry granular food to be kneaded into the dough of baked confectionery used in the present invention is made by replacing some of the sugar and other saccharides used in the production of the food with the moisture-retaining saccharides described above. It can be prepared by infiltrating vegetables or vegetables, and further drying if desired.

Such fruits or vegetables include, for example, fruits such as raisins, apples, pineapples, prunos, apricots, mandarin oranges, olives, dried persimmons, quince, and vegetables; carrots, rhubarb, celery, butterbur, lily pads, garlic, etc. Vegetables, root vegetables, etc. can be mentioned.

These fruits, pulps, vegetables, and root vegetables are chopped into small pieces as they are, large ones into appropriate sizes, for example, about 2 to about 10 pieces, preferably about 3 to about 5 pieces,
It can be obtained by immersing it in a sugar solution or boiling it down in a sugar solution.

In addition to fruits and vegetables, pectin, carrageenan, locust bean gum, other stabilizers, coloring agents, flavoring agents, professional acids, amino acids, flavoring salts, etc. may be added to the fruits and vegetables during such soaking or boiling.

The final sugar content of sweetened dried fruits or vegetables is generally about 50 to about 90 degrees, preferably about 70 degrees.
A range of about 85 degrees is adopted. Sugar crystals often form in products with high sugar content, but in the present invention, by replacing some or all of these sugars with moisturizing sugars, it is possible to suppress the formation of crystals and reduce the sweetness. can.

The preferred amount of moisturizing saccharides necessary to prevent sugar crystal precipitation and moisture transfer between baked goods is, for example, about 5 to about 4 % of the total amount of saccharides added to fruits.
Mention may be made of ranges such as 0% by weight, particularly preferably from about 20 to about 40% by weight.

In the present invention, the jelly compounded in baked confectionery includes, for example, jelly-forming agents such as gelatin, pectin, agar, alginic acids, carrageenan, and gellan gum, sugars, fruit juice, pulp paste, organic acids, flavoring agents, and coloring agents. Examples include jelly prepared by conventional methods by appropriately blending ingredients, flavoring salts, etc. When producing these jellies, a part or all of the saccharides to be blended, preferably about 5 to about 70% by weight, particularly preferably about 20 to about 40% by weight, of the total saccharides are moisturizing saccharides as described above. By substituting and adjusting the sugar content of the finished product to about 50 to about 90 degrees, preferably about 70 to about 85 degrees, a jelly that can be suitably used in the present invention can be obtained.

To prepare the baked confectionery of the present invention, sweetened dried fruits, vegetables, or jelly prepared by adding a moisturizing saccharide to the baked confectionery dough prepared by adding a moisturizing saccharide as described above is added. It can be obtained by mixing and kneading the mixture and baking it in an oven using a conventional method. Further, during this kneading, a moisturizing saccharide can be further added if desired.

The mixing ratio of the above-mentioned baked confectionery dough and fruit or jelly, etc. can be selected arbitrarily, but generally, about 5 to about 40 parts by weight, preferably about 5 to 40 parts by weight of fruit or jelly per 1 part by weight of the dough. , about 10 to about 30% by weight is often employed.

In the present invention, the surface of the baked confectionery mixture prepared as described above can be further coated with baked confectionery dough containing or not containing moisturizing saccharides using a wrapping machine or the like. . By changing the composition of these doughs, the texture of the baked confectionery can vary from crispy or crunchy to moist.

The amount of baked confectionery dough for coating can be selected arbitrarily, but is generally about 0.5 parts by weight per 1 part by weight of the baked confectionery mixture prepared by incorporating the moisturizing saccharide. ~
About 3 parts by weight is preferably employed.

Furthermore, when preparing the baked confectionery of the present invention, the sweetened dried fruit or vegetable, the jelly, and the baked confectionery dough used for the inner layer and the outer layer are colored or flavored with different colors, so that the baked confectionery obtained can have different flavors. It has a wide variety in both appearance and is more palatable and desirable.

Embodiments of the present invention will be explained in more detail below with reference to Reference Examples, Examples, and Comparative Examples.

[Examples] Reference Example 1: Preparation of moisturizing orange jelly A moisturizing orange jelly was prepared with the following blending ratio.

l Water 350g 2 Sodium citrate 3.8g3 50% citric acid crystal aqueous solution 8.2g4 BA-KING 20g5 Powdered sugar
90g6 granulated sugar
460g7 Sorbitol (70%)
320g8 Valencia Orange L/6 Concentrated Juice 40g9 Orange L/Njicolor TH-P-OS
1.4g10 orange flavor
4.5g11 Citric acid crystal 50% aqueous solution -11Y9 total 1307.9g (Preparation method) (1) Combine 1.2.3 and dissolve.

(2) Mix 4.5 into powder and add to (1) with stirring.

(3) Bring to a boil while stirring to completely dissolve the pectin.

(4) Add 6.7 and boil down to 114°C (Bx approx. 85”) The finished jelly will weigh 1000g.

(5) Add 8 to 11 and pour it thinly into the mold (about 4 to 5 drops) (
6) After completely gelling, sprinkle with cornstarch and leave for about 4~
Cut into 5W squares.

Reference Example 2 Preparation of orange jelly Orange jelly with no moisture retention adjustment was prepared using the following blending ratio.

l Water 350g 2 Sodium citrate 3.8g3 50% citric acid crystal aqueous solution 8.2g4 Genupectin BA-KING 20g5 Powdered sugar
90g6 granulated sugar
330g7 Starch syrup (solid content 85%) 415g 8 Valencia orange 1/6 concentrated fruit juice 40g9 Orange color TH-P-O31,4g1O orange flavor 4.5g11 Citric acid crystals 5
0% aqueous solution -1 total 1272.9g (Preparation method) Prepared under the same conditions as Reference Example 1.

Reference example 3: Moist orange-flavored kutsky dough! A moisturizing orange-flavored kutsky dough was prepared using the following blending ratio.

1 Usuba powder 1000g2 Skim milk powder 15g3 Baking powder 30g4 Whole egg
150g5 ammonium bicarbonate
7g 6 water 20g 7 white sugar 36o.

8 Shortening 280g9 Lecithin 2g10 Salt (fine powder)
6g11 Sorbitol (solid content 70%) 100g12 Orange color T
H-P-OS 0.7g13 Orange Flavor -11 Total 1973.7g (Preparation method) (1) Combine 1.2.3, mix powder, and sieve.

(2) Combine 4.5.6 and mix well.

(3) Put 7 to 13 in a mixer, add (2) and stir for 5 minutes at about 120 rpm+n using a beater.

(4) Add (1) and stir at about 6 Orpm for about 3 minutes.

Reference Example 4 Preparation of orange-flavored kutsky dough (preparation of dough without moisturizing properties) l Light flour 1000g2 Skim milk powder 15g3 Baking powder 30g4 Whole egg
150g5 Ammonium bicarbonate 7g
6 Water 20g 7 Caster sugar 430g8, Shortening 280g9 Lecithin
281O salt (fine powder)
6g11 Orange 7 Labor -1-n Total 1943.0g (Preparation method) Prepared under the same conditions as Reference Example 3.

Example 1 Reference example 1 was added to 1200 g of kutsky dough obtained in reference example 3.
Add 300g (20%) of the jelly obtained in
Mix gently to evenly disperse the jelly. This mixture was formed into a disk shape with a diameter of about 5 mm and a thickness of about 5 mm, and roasted in an electric oven at 200°C on the top and 180°C on the bottom for 5 minutes, then turned off the top and bottom heat. The process was then stopped and kept for an additional 4 minutes to bake, yielding a kutsky with improved shelf life (Product 1 of the present invention).

Example 2 10 g of the mixture of kutsky dough and jelly prepared in Example 1 was mixed with the usual kutsky dough 1 obtained in Reference Example 4.
The product was wrapped in 0 g and molded into a disc shape with a thickness of 5 to 6 m and a diameter of about 50 decoys, and baked under the same conditions as in Example 1 to obtain a kutsky with further improved moisture retention (Product 2 of the present invention).

Comparative Example 1 300 g of the jelly obtained in Reference Example 2 was added to 1200 g of the kutsky dough obtained in Reference Example 3, mixed uniformly, and kutsky was baked in the same manner as in Example 1 (comparative amount 1).
.

Comparative Example 2 300 g of the jelly obtained in Reference Example 1 was added to 1200 g of kutsky dough obtained in Reference Example 4, mixed uniformly, and kutsky was baked in the same manner as in Example 1 (comparative amount 2
).

Comparative Example 3 After adding 300 g of the jelly obtained in Reference Example 2 to 1200 g of the kutsky dough obtained in Reference Example 4 and mixing uniformly, the kutsky was baked in the same manner as in Example 1 (comparative amount 3).

Example 3 The kutsky obtained in Examples 1 to 2 and Comparative Examples 1 to 3 was
After individually wrapped in moisture-proof packaging material, the temperature is approximately 25℃.
The taste was sensory evaluated one week and two weeks later. As a result, although product I of the present invention was slightly less crispy, the hardness of the jelly and kutsky did not change even after two weeks had passed, there was no discomfort at all, and it had a preferable texture immediately after baking. In addition, Product 2 of the present invention retained the preferable texture immediately after baking even after two weeks, had extremely good palatability, and was highly rated by all panelists. On the other hand, in Comparative Amounts 1 to 3, the jelly that had already been mixed was dehydrated and hardened after one week, giving an unpleasant feeling such as adhesion to the teeth, and the taste was significantly inferior.

[Effect of the invention 1] Even if the baked confectionery obtained by the present invention is stored for a long period of time,
There is no moisture transfer between the sweetened dry granular food and the baked confectionery dough, which solves the problem of the sweetened dry granular food becoming hard due to a decrease in water content, and it is possible to maintain a desirable texture for an extended period of time. Baked confectionery with excellent palatability can be provided.

According to the present invention, sweetened and dried fruits, vegetables, jelly, etc. can be added to baked confectionery such as kutsky in arbitrary combinations, and the confectionery has a wide variety of tastes, creating a new type of baked confectionery that has not existed before. Sweets can be provided.

Patent applicant: Hasegawa Perfume Co., Ltd.

Claims (2)

[Claims] (1) A baked confectionery with excellent preservability, characterized in that when producing a baked confectionery containing a sweetened dry granular food, a moisturizing saccharide is blended into both the dough for producing the baked confectionery and the granular food. (2) When producing a baked confectionery containing a sweetened dry granular food, a mixture containing moisturizing sugars is added to both the dough for producing the baked confectionery and the granular food, and the mixture is further coated with the dough for producing the baked confectionery and then baked. Baked confectionery with excellent shelf life.