WO2021230053A1 - Procédé de fabrication de confiserie cuite - Google Patents

Procédé de fabrication de confiserie cuite Download PDF

Info

Publication number
WO2021230053A1
WO2021230053A1 PCT/JP2021/016577 JP2021016577W WO2021230053A1 WO 2021230053 A1 WO2021230053 A1 WO 2021230053A1 JP 2021016577 W JP2021016577 W JP 2021016577W WO 2021230053 A1 WO2021230053 A1 WO 2021230053A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat composition
oil
granular
candy
baking
Prior art date
Application number
PCT/JP2021/016577
Other languages
English (en)
Japanese (ja)
Inventor
亮輔 青木
貞夫 曽我
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2022521810A priority Critical patent/JPWO2021230053A1/ja
Publication of WO2021230053A1 publication Critical patent/WO2021230053A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to a method for producing baked confectionery.
  • Kouign-amann is known as one of the baked confectioneries whose surface is coated with candy. Since the surface of such baked confectionery is coated with candy, a crisp texture can be imparted to the outside of the baked confectionery. Further, since the candy has a good tortoiseshell color, the appearance of the baked confectionery can be improved.
  • Patent Document 1 discloses a technique for providing a caramelized topping material that maintains a crunchy texture and is difficult to absorb moisture.
  • sugars such as sugar are mixed with margarine, and the mixed saccharide-containing margarine is used to form candy on the surface of the baked dough.
  • an object of the present invention is to provide a method for producing a baked confectionery capable of forming a good candy on the surface of a baked dough while simplifying the manufacturing process.
  • the granulated fat composition and the saccharide are laid on the bottom surface of the baking mold, and the dough is placed on the granular fat composition and the saccharide to prepare the raw material.
  • a preparatory step of preparing a baking mold containing the raw material a baking step of heating the baking mold containing the raw material to bake the dough while melting the granular oil / fat composition and the saccharide, and the baking step after the baking step.
  • the raw material is cooled to solidify the melted granular fat composition and the saccharide to cover the surface of the baked dough, and the saccharide is added to the granular fat composition before baking.
  • the mass ratio is 0.3 or more and 2.7 or less, and the value obtained by dividing the mass (g) of the granular oil / fat composition by the bottom area (cm 2 ) of the firing mold is 0.04 or more and 0.24 or less. , The value obtained by dividing the total mass (g) of the granular oil / fat composition and the saccharide by the bottom area (cm 2 ) of the baking mold is 0.15 or more and 0.45 or less.
  • the mass ratio of the saccharide to the granular fat / oil composition before baking may be 0.35 or more and 1.7 or less, and the mass (g) of the granular fat / oil composition is defined as the above.
  • the value divided by the bottom area (cm 2 ) of the baking mold may be 0.08 or more and 0.15 or less.
  • the melting point of the saccharide may be 200 ° C. or lower.
  • the sugar may contain sucrose.
  • the baking mold may have a concave shape, may be circular, rectangular or polygonal in a plan view, and may have a flat bottom surface.
  • the baking step may be performed at a temperature of 160 ° C. or higher and 230 ° C. or lower for 15 minutes or longer and 25 minutes or shorter.
  • the present invention relates to a method for producing (coated) baked confectionery in which a candy is formed on the surface of a baked dough, and can be suitably used for baked confectionery such as Kouign-amann and Florentine.
  • the present invention can also be applied to candy coating of breads such as bread rolls, bread rolls and melon breads, and baked confectioneries such as cookies. That is, the present invention can be applied to any baked confectionery in which the candy is formed on the surface of the baked dough.
  • the method for producing baked confectionery according to the present embodiment includes (A) a preparation step, (B) a baking step, and (C) a cooling step.
  • the preparation step is a step of laying the granular oil / fat composition and the saccharide on the bottom surface of the baking mold and placing the dough on the granular oil / fat composition and the saccharide to prepare the baking mold containing the raw materials. ..
  • the baking step is a step of heating a baking mold containing raw materials to melt the granular oil / fat composition and saccharides while baking the dough.
  • the cooling step is a step of cooling the fired raw material after the baking step to solidify the melted granular oil / fat composition and saccharides to coat the surface of the fired dough.
  • the preparation step the granular oil / fat composition and the saccharide are laid on the bottom surface of the baking mold, and the dough is placed on the granular oil / fat composition and the saccharide to prepare the baking mold containing the raw materials.
  • a granular oil / fat composition and sugars are used as raw materials for the candy.
  • the granular oil / fat composition used in the present embodiment is a granular oil / fat composition, for example, a substantially columnar, substantially spherical, substantially rectangular parallelepiped, or substantially cubic oil / fat composition. It should be noted that these shapes are examples, and the shape of the granular oil / fat composition is not limited to these and can be any shape.
  • the size of the granular oil / fat composition is, for example, when the shape of the granular oil / fat composition is substantially cylindrical (pencil type), the diameter is 2 mm or more and 8 mm or less, preferably 3 mm or more and 6 mm or less, and the length is 2 mm or more and 50 mm or less, preferably. Can be 5 mm or more and 30 mm or less. These sizes are examples, and the size of the granular oil / fat composition can be appropriately changed according to the size of the baking mold used (particularly the size of the bottom surface).
  • the content of the edible oil / fat in the granular oil / fat composition used in the present embodiment is preferably 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, based on the total amount of the granular oil / fat composition. It is more preferably 80% by mass or more and 100% by mass or less.
  • the raw material oils and fats contained in the edible oils and fats include soybean oil, rapeseed oil, coconut oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, palm oil and other vegetable oils; fish oil. , Pig fats, beef fats, milk fats and the like; medium chain fatty acid triglycerides, and processed fats and oils that have been processed by one or more selected from the group consisting of ester exchange, hydrogenation and fractionation.
  • the edible fat and oil may contain one kind or two or more kinds of the raw material fat and oil.
  • the water content of the granular oil / fat composition used in the present embodiment is preferably 0% by mass or more and 40% by mass or less, more preferably 0% by mass or more and 30% by mass or less, based on the total amount of the granular oil / fat composition. More preferably, it is 0% by mass or more and 20% by mass or less.
  • the granular oil / fat composition used in the present embodiment may contain other components as long as the effects of the present invention are not impaired.
  • the components are not particularly limited, but are antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthins, orizanols, catechins, polyphenols, and tea extracts; Colorants such as carotene; Fragrances; Silicone; Seasonings such as salt, sugar and amino acids; Polysaccharides such as starch, xanthan gum, guar gum, Arabic gum, pectin, locust bean gum, alginic acid, dextrin, cellulose; sodium caseinate, degreasing Milk components such as powdered milk; lecithin, monoglycerin fatty acid ester, organic acid monofatty acid glyceride, polyglycerin fatty acid ester, polyglycerin condensed
  • the solid fat content of the edible fat and oil contained in the granular fat and oil composition used in the present embodiment at 10 ° C. is, for example, 15% or more and 85% or less, preferably 25% or more and 80% or less, and more preferably. It is 40% or more and 75% or less.
  • the solid fat content of edible fats and oils can be measured according to METHOD I described in AOCS Official Measurement CD 16b-93.
  • the saccharide used in the present embodiment is a saccharide that melts by heating and solidifies by cooling after melting.
  • sucrose glucose, fructose, mannose, lactose, maltose, maltitol, trehalose, raffinose, etc. Maltitol or the like can be used.
  • the shape of the saccharide is not particularly limited and may be granular or liquid, but it is preferably granular.
  • sugars containing sucrose as a main component include granulated sugar, white sugar, red sugar, brown sugar, and sanon tou.
  • the melting point of the saccharide is 100 ° C. or higher and 210 ° C. or lower, preferably 160 ° C. or higher and 200 ° C. or lower. More preferably, it is 170 ° C. or higher and 195 ° C. or lower.
  • the melting point of granulated sugar is 160 ° C to 200 ° C, and the melting point of sucrose is 186 ° C.
  • the candy exhibits a good tortoiseshell color after baking.
  • the blending of sugars may be determined so that the candy has a good tortoiseshell color.
  • the blending of sugars may be determined according to the baking temperature of the baked confectionery.
  • raw materials other than the granular oil / fat composition and sugars may be included as the material of the candy.
  • a flavoring agent, a coloring agent, and a sweetening agent may be included as the material of the candy.
  • the dough used in this embodiment contains flour, for example, wheat flour can be used for the flour.
  • the wheat flour used in this embodiment is not particularly limited, but for example, weak flour, medium-strength flour, and strong flour can be used.
  • the dough may contain milk, eggs, fats and oils, sugar, yeast, flavors, emulsifiers, salt, coloring agents and the like.
  • the dough used in this embodiment is not particularly limited, and for example, the raw materials used can be changed or the composition of the raw materials can be adjusted according to the baked confectionery to be produced. When producing Kouign-amann, it is preferable to use Danish pastry.
  • the firing type used in the present embodiment is not particularly limited, but it is preferable that it has a concave shape, is circular, rectangular or polygonal in a plan view, and has a flat bottom surface.
  • a baking mold having a flat bottom surface in other words, a baking mold having a small surface roughness on the bottom surface
  • the candy can be uniformly adhered to the surface of the baked confectionery when cooled after baking.
  • the shape of the baking mold can be appropriately changed according to the shape of the baked confectionery to be produced.
  • the material constituting the firing mold is not particularly limited, but for example, a firing mold made of silicone, aluminum, stainless steel, or the like can be used.
  • a firing mold made of silicone it is excellent in that the baked confectionery can be easily removed from the mold after cooling.
  • the preparation step first, the above-mentioned granular oil / fat composition and sugar are laid on the bottom surface of the baking mold.
  • the saccharide may be laid first, and then the granular oil / fat composition may be laid, or the granular oil / fat composition may be laid first, and then the saccharide may be laid.
  • the dough containing the flour is placed on the granular fat composition and sugar. This makes it possible to prepare a firing mold containing raw materials.
  • the firing process will be described.
  • the baking mold containing the raw materials prepared as described above is heated to melt the granular fat composition and sugars while baking the dough.
  • firing is performed at a temperature of 160 ° C. or higher and 230 ° C. or lower under the conditions of 15 minutes or longer and 25 minutes or shorter.
  • a firing mold containing the raw material may be placed on an iron plate, and the iron plate may be placed in an oven for firing.
  • the conditions of the firing step can be appropriately changed according to the number, type, and size of the raw materials (firing type) to be fired.
  • a firing mold containing raw materials may be placed in a proofer for secondary fermentation before the firing step.
  • a baking mold containing raw materials may be placed in a proofer having a temperature of 30 ° C. and a humidity of 80% for 50 minutes for secondary fermentation.
  • Cooling process> Next, the cooling process will be described.
  • the raw materials fired in the above-mentioned firing step are cooled.
  • the granular fat composition and sugars melted in the baking step are solidified, and the surface of the baked dough is covered with candy.
  • the raw material after firing may be left in an oven with the raw material after firing to be cooled (slowly cooled).
  • the raw material after firing may be taken out from the oven and left in the atmosphere to cool the raw material after firing.
  • the time of the cooling step is not particularly limited, but for example, the raw material after firing may be cooled to about 50 ° C. or lower. Then, after the cooling step, the baked confectionery after baking is taken out from the baking mold.
  • baked confectionery can be manufactured.
  • the mass ratio of saccharides to the granular oil / fat composition is 0.3 or more and 2.7 or less, preferably 0.35 or more and 2.5 or less, and more preferably 0.35. It may be 2 or more, more preferably 0.35 or more and 1.7 or less, and even more preferably 0.6 or more and 1.7 or less.
  • the mass ratio of the saccharide to the granular oil / fat composition is set in the above range, and the mass (g) of the granular oil / fat composition is divided by the bottom area (cm 2 ) of the firing mold (g / g /. cm 2 ) may be 0.04 or more and 0.24 or less, preferably 0.05 or more and 0.22 or less.
  • the value (g / cm 2 ) obtained by dividing the total mass (g) of the granular oil / fat composition and the saccharide by the bottom area (cm 2 ) of the firing mold is 0.15 or more and 0.45 or less, preferably 0.16. It may be 0.43 or more and 0.43 or less.
  • the mass ratio of the saccharide to the granular oil / fat composition is set in the above range, and the mass (g) of the granular oil / fat composition is divided by the bottom area (cm 2 ) of the firing mold (g / cm). 2 ) may be 0.08 or more and 0.22 or less, preferably 0.08 or more and 0.17 or less, and more preferably 0.08 or more and 0.15 or less.
  • the mass (g) of the granular oil / fat composition is divided by the bottom area (cm 2 ) of the baking mold. That is, the mass (g / cm 2 ) of the granular oil / fat composition per unit area of the bottom surface of the baking mold is used.
  • the mass of the saccharide and the total mass of the granular oil / fat composition and the saccharide are used.
  • a granular oil / fat composition and sugars are used as raw materials for forming the candy.
  • the preparation step the granular fat composition and the saccharides are independently laid on the bottom surface of the baking mold, the granular fat composition and the saccharides are melted in the heating step, and the granules melted in the heating step in the cooling step.
  • the fat composition and sugars are solidified so that the surface of the baked dough is covered with candy.
  • the granular oil / fat composition and the saccharide are used independently as raw materials for forming the candy. Therefore, it is not necessary to mix sugars such as sugar with margarine in advance (that is, the sugars are kneaded into margarine), so that the manufacturing process can be simplified. Moreover, since a granular oil / fat composition is used, weighing becomes easy.
  • a value (g) obtained by dividing the mass ratio of saccharides to the granular oil / fat composition and the mass (g) of the granular oil / fat composition by the bottom area (cm 2) of the firing mold. / Cm 2 ), and the value (g / cm 2 ) obtained by dividing the total mass (g) of the granular fat composition and the saccharide by the bottom area (cm 2 ) of the calcined mold are in the above range, which is good.
  • the candy can be formed on the surface of the baked dough.
  • Test 1 As Test 1, a baked confectionery (Kouign-amann) was prepared by changing the mass of the granular oil / fat composition and the saccharide while the mass ratio of the granular oil / fat composition and the saccharide was fixed. In Test 1, 5 samples were prepared for each sample.
  • FIG. 1 shows a state in which a granular oil / fat composition and sugars are laid on the bottom surface of a baking mold.
  • a silicone cup (TKG (Endo Shoji Co., Ltd.): 62-6569-10 SI (silicone) tray round mold 110) was used as the firing mold.
  • the size of the silicone cup is inner diameter ⁇ depth 111 mm ⁇ 35 mm, bottom inner diameter 95 mm, and capacity 260 cm 3 .
  • Granulated sugar (manufactured by Nissin Sugar Co., Ltd.) was used as the saccharide. In Test 1, granulated sugar was spread on the bottom surface of the silicone cup, and then the granular oil / fat composition was spread.
  • FIG. 2 shows a state in which the thawed dough is placed on the granular oil / fat composition and granulated sugar. In this way, a firing mold containing the raw materials was prepared.
  • the firing mold containing the raw materials was placed in a proofer at 30 ° C. and a relative humidity of 80% for 50 minutes. Then, the firing mold containing the raw materials was placed on an iron plate and fired for 22 minutes in an oven set under the conditions of top heat 200 ° C., bottom heat 200 ° C., and tap 3. After baking, the baked confectionery was cooled while still in the baking mold. Then, after the granulated sugar was solidified, the baked confectionery was taken out from the baking mold. 3A and 3B show the appearance of the baked confectionery taken out from the baking mold (the appearance on the side where the candy is formed).
  • Table 3 shows the test results of Test 1. As shown in Table 3, in Test 1, the mass (g) of the granular fat composition and the granulated sugar was changed while the mass ratio of the granular fat composition and the granulated sugar was fixed at 1: 1. Further, Table 3 shows a value (g / cm 2 ) obtained by dividing the mass (g) of the granular oil / fat composition by the bottom area (cm 2) of the firing mold. This value is the mass of the granular oil / fat composition existing per unit area of the bottom surface of the firing mold, and is a generalized value of the mass of the granular oil / fat composition with respect to the bottom surface of the firing mold.
  • Test 1-1 and Test 1-2 there was no spillage during baking, but the coloration of the candy, the quality of the candy, and the texture of the candy were low. In Test 1-1 and Test 1-2, the candy was slightly scorched. Moreover, in Test 1-1, there was almost no candy. In Test 1-1 and Test 1-2, the amounts of the granular oil and fat composition and the granulated sugar were generally small, and thus it is considered that such a low evaluation result was obtained.
  • Tests 1-3 to 1-6 all the evaluations of the small amount of spillage, the coloring of the candy, the quality of the candy, and the texture of the candy were good. In particular, in Tests 1-3 and Test 1-4, the texture of the candy was crisp and excellent. In Tests 1-5 and 1-6, the candy was slightly thick and had a slightly hard texture, but the candy was in good condition as a whole.
  • Test 1-7 the coloring of the candy and the quality of the candy were good, but the raw material spilled from the baking mold during baking. In addition, the evaluation of the texture of the candy was low. In Test 1-7, it is considered that the raw materials were spilled from the baking mold during the baking because the amounts of the granular fat composition and the granulated sugar were large as a whole. In addition, it is considered that the candy became thicker due to the large amount of granulated sugar, and as a result, the texture of the candy became harder.
  • Test 1 the amount of the granular oil / fat composition and the granulated sugar was 6 g to 15 g, respectively, with the mass ratio of the granular oil / fat composition and the saccharide fixed at 1: 1 (Test 1-3). In the case of Test 1-6), a good candy could be formed.
  • this numerical range is generalized, the amounts of the granular fat composition and the granulated sugar present per unit area of the bottom surface of the baking mold are 0.085 to 0.212 (g / cm 2 ), respectively.
  • Test 2 the amount of the granular oil / fat composition was fixed at 10 g, and the amount of granulated sugar was changed between 2 g and 30 g to prepare a baked confectionery (Kouign-amann). Since the sample preparation method and the sample evaluation method in Test 2 are the same as those in Test 1, duplicated explanations will be omitted.
  • Table 4 shows the test results of Test 2. As shown in Table 4, in Test 2, the amount of the granular oil / fat composition was fixed at 10 g, and the amount of granulated sugar was 2 g, 4 g, 6 g, 10 g, 15 g, 20 g, and 30 g to prepare a baked confectionery (Kouign-amann). .. Further, Table 4 shows a value (g / cm 2 ) obtained by dividing the mass (g) of the granular oil / fat composition by the bottom area (cm 2) of the firing mold.
  • the total amount of raw materials (total amount of granular fat composition and granulated sugar) is 40 g, which is the same, but in Test 2-7, it is granular.
  • the mass of the oil / fat composition is 10 g
  • the mass of the granular oil / fat composition is 20 g. Since there was a spill during firing in Test 1-7, the spill during firing is related to the mass of the granular fat and oil composition, and when the mass of the granular fat and oil composition is 20 g or more, the spillage during firing occurs. I can say. This is supported by the results of Test 3-6, which will be described later.
  • Test 2-1 the amount of spillage and the coloring of the candy were good, but the quality of the candy and the texture of the candy were low. In Test 2-1 the candy was slightly scorched. Moreover, in Test 2-1 there was almost no candy. Since the amount of granulated sugar was generally small in Test 2-1 it is considered that such a low evaluation result was obtained.
  • Tests 2-2 to 2-7 the total evaluation was 13-16, which was good. Looking at it individually, in Test 2-2, the evaluation of the candy performance was 3, but the other evaluations were 4, and the evaluation was good.
  • the mass of granulated sugar is 4 g, which is the same amount as the mass of granulated sugar (4 g) in Test 1-2. As described above, even if the mass of granulated sugar was the same, the evaluation result was low in Test 1-2, but the evaluation result was high in Test 2-2. It is considered that the reason for this is that the amount of the granular oil / fat composition in Test 2-2 is larger than that in Test 1-2. That is, even when the amount of granulated sugar was small, good candy could be formed by setting the amount of the granular oil / fat composition to an appropriate amount.
  • Tests 2-3 to 2-5 all the evaluations of the small amount of spillage, the coloring of the candy, the quality of the candy, and the texture of the candy were good. In particular, in Tests 2-3 and 2-4, the texture of the candy was crisp and excellent. In Test 2-5, the candy was slightly thick and had a slightly hard texture, but the candy was in good condition overall.
  • Tests 2-6 and 2-7 the amount of spillage was small, the candy was colored, and the candy was good in quality, but the texture was evaluated low. In Tests 2-6 and 2-7, it is considered that the thickness of the candy became thicker because the amount of granulated sugar was as large as 20 g or more, and as a result, the texture of the candy became harder.
  • a good candy can be formed by setting the amount of granulated sugar to 4 g to 15 g (Test 2-2 to Test 2-5). rice field.
  • the amount of the granular oil / fat composition present per unit area of the bottom surface of the baking mold is 0.141 (g / cm 2 ), and the amount of granulated sugar is 0.056 to 0.212 (. It becomes g / cm 2).
  • the mass ratio of the saccharide to the granular oil / fat composition is 0.4 or more and 1.5 or less.
  • Test 3 the amount of granulated sugar was fixed at 10 g, and the amount of the granular oil / fat composition was changed between 0 g and 20 g to prepare a baked confectionery (Kouign-amann). Since the sample preparation method and the sample evaluation method in Test 3 are the same as those in Test 1, duplicated explanations will be omitted.
  • Table 5 shows the test results of Test 3. As shown in Table 5, in Test 3, the amount of granulated sugar was fixed at 10 g, and the amount of the granular oil / fat composition was 0 g, 2 g, 4 g, 6 g, 10 g, and 20 g to prepare a baked confectionery (Kouign-amann). Further, Table 5 shows a value (g / cm 2 ) obtained by dividing the mass (g) of the granular oil / fat composition by the bottom area (cm 2) of the firing mold.
  • Test 3-1 As shown in Table 5, in Test 3-1 to which the granular oil / fat composition was not added, the amount of spillage and the coloring of the candy were good, but the quality of the candy and the texture of the candy were low. .. From the results of Test 3-1 it can be said that it is necessary to add a granular oil / fat composition in order to make granulated sugar candy.
  • Test 3-2 the amount of spillage and the coloring of the candy were good, but the quality of the candy and the texture of the candy were low.
  • Test 3-2 2 g of a granular oil / fat composition was added, but the candy formation of granulated sugar was not sufficient.
  • Test 3-3 to which 4 g of the granular oil / fat composition was added, the evaluation of the small amount of spillage, the coloring of the candy, the quality of the candy, and the texture of the candy was good. Therefore, it can be said that it is necessary to add 4 g or more of the granular oil / fat composition in order to make the granulated sugar candy.
  • Test 3-4 and Test 3-5 the total evaluation was 16, which was particularly good.
  • Test 3-6 the color of the candy, the quality of the candy, and the texture were good, but the raw materials spilled from the baking mold during baking.
  • Test 3-6 since the amount of the granular oil / fat composition was as large as 20 g, it is considered that the raw material was spilled from the firing mold during firing (similar to Test 1-7). Further, in Test 3-6, oils and fats were conspicuous on the surface of the baked confectionery, and the texture became sticky. It is considered that the reason for this is that the amount of the granular oil / fat composition was as large as 20 g in Test 3-6.
  • a good candy can be formed by setting the amount of the granular oil / fat composition to 4 g to 10 g (test 3-3 to test 3-5).
  • the amount of the granular oil / fat composition present per unit area of the bottom surface of the baking mold is 0.056 to 0.141 (g / cm 2 )
  • the amount of granulated sugar is 0.141 (g / cm 2). It becomes g / cm 2).
  • the mass ratio of the saccharide to the granular oil / fat composition is 1 or more and 2.5 or less.
  • Test 4 baked confectionery (Kouign-amann) was prepared by changing the size of the granular oil / fat composition.
  • the granular oil / fat composition shown in Table 6 was produced by the same method as the above-mentioned method for producing a granular oil / fat composition, except that the composition was molded into the size shown in Table 6 at the time of filling. Since the method for preparing the sample and the method for evaluating the sample in Test 4 are the same as those in Test 1 except that the size of the granular oil / fat composition is changed, duplicated description will be omitted.
  • Test 4 10 g of granular oil and fat composition and 10 g of granulated sugar were laid on the bottom surface of the baking mold. At this time, as the granular oil / fat composition, the granular oil / fat composition having the size shown in Table 6 was used. Other than this, it is the same as the sample preparation method described in Test 1.
  • a baked confectionery (Kouign-amann) was prepared using a plate-shaped oil / fat composition instead of the granular oil / fat composition.
  • the plate-shaped oil / fat composition was produced by the same method as the above-mentioned method for producing a granular oil / fat composition, except that the plate-shaped oil / fat composition was molded into a regular tetrahedron having a mass of 10 g, a thickness of 2 mm, and a side of 69.6 mm at the time of filling. ..
  • the frozen dough was placed on an iron plate and thawed at room temperature (25 ° C) for 60 minutes.
  • N Kouign-amann commercial frozen bread dough: manufactured by Shikishima Bread Co., Ltd.
  • 10 g of granulated sugar manufactured by Nissin Sugar Co., Ltd.
  • one plate-shaped oil / fat composition prepared as described above was spread on the granulated sugar.
  • the same silicone cup as in Test 1 was used for the firing mold.
  • the thawed dough was placed in a baking mold, and the thawed dough was placed on a plate-shaped oil / fat composition.
  • a firing mold containing the raw materials was prepared.
  • the firing mold containing the raw material was placed in a proofer at 30 ° C. and a relative humidity of 80% for 50 minutes.
  • a firing mold containing the raw materials was placed on an iron plate and fired under the same conditions as in Test 1.
  • the baked confectionery was cooled while still in the baking mold. Then, after the granulated sugar was solidified, the baked confectionery was taken out from the baking mold.
  • the sample After taking out the baked confectionery from the baking mold, the sample was observed. As a result, in the sample according to Test 5, the candy formation was not uniform, so that the candy quality was not excellent and the candy was unevenly colored. From the results of Test 5, it was found that the shape of the oil and fat composition used for producing a good candy is preferably granular rather than plate-shaped.
  • Test 6 white sugar (manufactured by Mitsui Sugar Co., Ltd.) was used instead of the granulated sugar of Test 1-4 to prepare a baked confectionery (Kouign-amann). Since the sample preparation method and the sample evaluation method in Test 6 are the same as those in Test 1, duplicated explanations will be omitted.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Un procédé de fabrication d'une confiserie cuite selon un aspect de la présente invention comprend : une étape de préparation consistant à étaler une composition d'huile/matière grasse granulaire et un saccharide sur la surface inférieure d'un plat de cuisson et à placer une pâte sur la composition d'huile/matière grasse granulaire et le saccharide, pour préparer un plat de cuisson contenant des matières brutes ; une étape de cuisson consistant à chauffer le plat de cuisson contenant les matières brutes pour faire fondre la composition d'huile/matière grasse granulaire et le saccharide pendant la cuisson de la pâte ; et une étape de refroidissement consistant à solidifier, après l'étape de cuisson, la composition d'huile/matière grasse granulaire et le saccharide fondus pour former un revêtement sur la surface de la pâte cuite. Le rapport de masse du saccharide à la composition d'huile/matière grasse granulaire avant cuisson est de 0,3 à 2,7. La valeur obtenue en divisant la masse de la composition d'huile/matière grasse granulaire par la surface inférieure du plat de cuisson est de 0,04 à 0,24. La valeur obtenue par division de la masse totale de la composition d'huile/graisse granulaire et du saccharide par la surface inférieure du plat de cuisson est de 0,15 à 0,45.
PCT/JP2021/016577 2020-05-11 2021-04-26 Procédé de fabrication de confiserie cuite WO2021230053A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022521810A JPWO2021230053A1 (fr) 2020-05-11 2021-04-26

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020-083153 2020-05-11
JP2020083153 2020-05-11

Publications (1)

Publication Number Publication Date
WO2021230053A1 true WO2021230053A1 (fr) 2021-11-18

Family

ID=78525777

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/016577 WO2021230053A1 (fr) 2020-05-11 2021-04-26 Procédé de fabrication de confiserie cuite

Country Status (3)

Country Link
JP (1) JPWO2021230053A1 (fr)
TW (1) TW202200026A (fr)
WO (1) WO2021230053A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001258471A (ja) * 2000-03-23 2001-09-25 Snow Brand Milk Prod Co Ltd 粒状バター及びその製造方法
JP2004091616A (ja) * 2002-08-30 2004-03-25 Kanegafuchi Chem Ind Co Ltd 粒状油脂及びその製造方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001258471A (ja) * 2000-03-23 2001-09-25 Snow Brand Milk Prod Co Ltd 粒状バター及びその製造方法
JP2004091616A (ja) * 2002-08-30 2004-03-25 Kanegafuchi Chem Ind Co Ltd 粒状油脂及びその製造方法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "[Easy bread recipe] Easy arrangement with Kouign-amann", 27 July 2018 (2018-07-27), pages 1 - 2, XP055873106, Retrieved from the Internet <URL:https://www.youtube.com/watch?v=UVbVurfuQ2M> [retrieved on 20210629] *
ANONYMOUS: "Crispy Kouign-amann", 5 April 2016 (2016-04-05), pages 1 - 3, XP055873116, Retrieved from the Internet <URL:https://web.archive.org/web/20160405100643/https://cookpad.com/recipe/3387457> [retrieved on 20210629] *
ANONYMOUS: "Easy Simple Kouign-amann", 17 April 2016 (2016-04-17), pages 1 - 2, XP055873111, Retrieved from the Internet <URL:https://cookpad.com/recipe/3631641> [retrieved on 20210629] *
ANONYMOUS: "Easy to knead * Kouign-amann-flavored bread *", 29 October 2020 (2020-10-29), XP055873118, Retrieved from the Internet <URL:https://web.archive.org/web/20201029194923/https://cookpad.com/recipe/6436821> [retrieved on 20210629] *
YUKO KUMAGAI SENSEI: "Apple Kouign-amann", 20 February 2019 (2019-02-20), pages 1 - 11, XP055873104, Retrieved from the Internet <URL:https://web.archive.org/web/20190220143629/https://tomiz.com/recipe/pro/detail/20171124142727> [retrieved on 20210629] *

Also Published As

Publication number Publication date
JPWO2021230053A1 (fr) 2021-11-18
TW202200026A (zh) 2022-01-01

Similar Documents

Publication Publication Date Title
JP5883435B2 (ja) ショートニング組成物、ならびにそれを作製する方法およびその使用
US10426179B2 (en) Non-lauric non-trans fat composition for chocolate coating
RU2008102063A (ru) Структурирующая гранулированная композиция
GB2485421A (en) Dough product comprising ethylcellulose and method of forming said product
WO2017130954A1 (fr) Chocolat cuit
UA110934C2 (uk) Композиції шортенінгів і способи їх отримання та застосування
US20210289810A1 (en) Chocolate-like food
US20210204558A1 (en) Plastic oil and fat and roll-in oil and fat composition using same
JP2023529805A (ja) 代替油脂としてのエステル交換綿実ステアリン
WO2014141733A1 (fr) Produit alimentaire analogue au chocolat à cuire et son procédé de fabrication
CN108135197A (zh) 油性食品
CN107484839A (zh) 一种油脂组合物及其制备方法
KR102708720B1 (ko) 에스테르 교환 유지
WO2021230053A1 (fr) Procédé de fabrication de confiserie cuite
JP5930608B2 (ja) 焼菓子練り込み用油脂組成物
CN105848490B (zh) 烘焙用类巧克力食品、烘焙类巧克力食品与其制造方法、以及复合食品与其制造方法
JP3461062B2 (ja) 製菓用油脂組成物及び菓子類の製造方法
JP2007006787A (ja) チョコレートが付着された菓子・パンの製造方法
JP6746210B2 (ja) ベーカリー製品に適したチョコレート
JP6715132B2 (ja) 多層状ベーカリー食品及びその製造方法
JP7451045B2 (ja) 巻きパンの製造方法
JP2001197858A (ja) 油脂組成物含有複合菓子
JP6653963B2 (ja) チョコレート菓子
JP2019054750A (ja) 被覆チョコレート用油脂組成物
JP2018171019A (ja) 含浸焼成用チョコレートおよびそれを使用した複合食品

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21804535

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2022521810

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21804535

Country of ref document: EP

Kind code of ref document: A1