WO2024053622A1

WO2024053622A1 - Method for producing baked confectionery, coating agent for suppressing blooming in baked confectionery, baked confectionery in which blooming is suppressed, and method for suppressing blooming in baked confectionery

Info

Publication number: WO2024053622A1
Application number: PCT/JP2023/032303
Authority: WO
Inventors: 翔太川畑; 恭子土舘
Original assignee: 株式会社明治
Priority date: 2022-09-06
Filing date: 2023-09-05
Publication date: 2024-03-14

Abstract

Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or more selected from the group consisting of triglycerides having behenic acid in positions 1 and 3 and oleic acid in position 2 and triglycerides having stearic acid in positions 1 and 3 and oleic acid in position 2 are dispersed into one or more selected from the group consisting of melted cacao butter and melted cacao butter substitutes.

Description

Method for producing baked goods, coating agent for suppressing bloom in baked goods, baked goods in which bloom is suppressed, and method for suppressing bloom in baked goods

The present invention relates to a method of manufacturing baked confectionery, a coating agent for suppressing blooming of baked confectionery, a baked confectionery with suppressed blooming, and a method of suppressing blooming of baked confectionery.
Specifically, the present invention provides a method for producing baked goods that can suppress blooming even in baked goods containing a large amount of cocoa butter, a coating agent for suppressing blooming in baked goods, and a baked goods with suppressed blooming. The present invention relates to a method of suppressing bloom in confectionery and baked confectionery.

Baked confectionery containing cacao raw materials are known (Patent Documents 1 to 3).

Japanese Patent Application Publication No. 2013-201907 International Publication No. 2014/002817 JP2017-216968A

The cacao raw material often used in baked goods is cocoa powder, which is made by defatting cacao mass, but cacao mass is preferable from the viewpoint of flavor.
However, cacao mass contains a lot of cacao fat and blooms when baked. That is, baked confectionery containing a large amount of cacao fat cannot be tempered due to the high temperature that occurs during baking, and blooms occur on the surface of the baked confectionery after baking.

Patent Documents 1 to 3 attempt to suppress blooming of baked confectionery by pre-mixing a specific triglyceride into baked confectionery dough. However, with this method, it was found that there is room for further improvement, particularly from the viewpoint of suppressing blooming after long-term storage.

One of the objects of the present invention is to provide a method for producing baked confectionery that can suppress blooming even in baked confectionery containing a large amount of cocoa butter, a coating agent for suppressing blooming in baked confectionery, and a method for producing baked confectionery that suppresses blooming. An object of the present invention is to provide a method for suppressing blooming in confectionery and baked goods.

As a result of extensive studies, the present inventors have discovered that blooming can be suppressed by providing a specific coating film on the surface of baked confectionery containing a large amount of cacao butter, and have completed the present invention.
According to the present invention, the following methods of manufacturing baked confectionery can be provided.
1. A method of manufacturing baked goods, the method comprising:
Including the step of applying bloom-inhibiting oil and fat to the surface of baked baked goods,
The bloom-inhibiting oil is selected from the group consisting of triglycerides having behenic acid at the 1st and 3rd positions and oleic acid at the 2nd position, and triglycerides having stearic acid at the 1st and 3rd positions and oleic acid at the 2nd position. one or more types are dispersed in one or more types selected from the group consisting of melted cacao butter and melted cacao butter substitute fat, and the amount of the bloom-inhibiting fat applied on the surface of the baked confectionery is 0. 001 to 0.01 g/cm ² .
2. A method of manufacturing baked goods, the method comprising:
Including the step of applying bloom-inhibiting oil and fat to the surface of baked baked goods,
The bloom-inhibiting oil is selected from the group consisting of triglycerides having behenic acid at the 1st and 3rd positions and oleic acid at the 2nd position, and triglycerides having stearic acid at the 1st and 3rd positions and oleic acid at the 2nd position. one or more types are dispersed in one or more types selected from the group consisting of molten cacao butter and molten cacao butter substitute fat,
The method, wherein the bloom-inhibiting oil is substantially free of fat-free cocoa content.
3. 3. The method according to 1 or 2, wherein the bloom-inhibiting oil and fat further contains sugar.
4. The method according to any one of 1 to 3, wherein the bloom-inhibiting fat or oil is applied to the surface of the baked confectionery whose surface temperature is 18 to 70°C.
5. 5. The method according to any one of 1 to 4, wherein the bloom-inhibiting oil and fat at a temperature of 18 to 40° C. is applied to the surface of the baked confectionery.
6. 4. The method according to any one of 1 to 3, wherein the bloom-inhibiting oil and fat does not substantially contain any oil or fat that is liquid at room temperature.
7. 7. The method according to 6, comprising applying the bloom-inhibiting oil and fat to the surface of the baked confectionery whose surface temperature is 30 to 70°C.
8. 8. The method according to 6 or 7, comprising applying the bloom-inhibiting oil and fat at a temperature of 30 to 40° C. on the surface of the baked confectionery.
9. 9. The method according to any one of 1 to 8, wherein the baked confectionery coated with the bloom-inhibiting fat is cooled.
10. The method according to any one of 1 to 9, wherein the baked confectionery coated with the bloom-inhibiting fat is held at 5 to 25°C.
11. A step of preparing dough for baked confectionery, in which the content of cacao butter is 30% by mass or more based on the total oil content contained in the dough for baked confectionery, and baking the dough for baked confectionery to produce baked confectionery. The method according to any one of 1 to 10, further comprising the step of:
12. One or more types selected from the group consisting of triglycerides in which the 1st and 3rd positions are behenic acid and the 2nd position is oleic acid, and the triglycerides in which the 1st and 3rd positions are stearic acid and the 2nd position is oleic acid. ,
One or more types selected from the group consisting of cacao butter and cacao fat substitute fat,
A liniment for suppressing blooming of baked goods, including:
13. A baked confectionery with suppressed bloom,
A baked confectionery whose surface is coated with the coating agent according to 12.
14. 14. The baked confectionery according to 13, wherein the content of cacao butter relative to the total oil content is 30% by mass or more.
15. A method for suppressing bloom in baked goods, the method comprising:
A step of applying the coating agent according to 12 on the surface of the baked confectionery,
including methods.
16. 16. The method according to 15, wherein the baked confectionery has a cocoa butter content of 30% by mass or more based on the total oil content.

According to the present invention, a method for manufacturing baked confectionery that can suppress blooming even in baked confectionery containing a large amount of cocoa butter, a coating agent for suppressing blooming in baked confectionery, a baked confectionery in which blooming is suppressed, and A method for suppressing blooming of baked goods can be provided.

This is a photograph showing the results of a long-term storage test (1 day) for Test Group 14. This is a photograph showing the results of a long-term storage test (180 days) for Test Group 14. This is a photograph showing the results of a long-term storage test (180 days) for Test Group 15. This is a photograph showing the results of a long-term storage test (1 day) for Test Group 16. This is a photograph showing the results of a long-term storage test (180 days) for Test Group 16. This is a photograph showing the results of a long-term storage test (180 days) for Test Group 17. This is a photograph showing the results of a long-term storage test (1 day) for Test Group 18 (comparison). This is a photograph showing the results of a long-term storage test (180 days) for Test Group 18 (comparison).

Hereinafter, the method for producing baked confectionery of the present invention, the coating agent for suppressing bloom in baked confectionery, the baked confectionery in which bloom is suppressed, and the method for suppressing bloom in baked confectionery will be described in detail.
In this specification, "x to y" represents a numerical range of "x to y". The upper and lower limits stated for numerical ranges can be combined arbitrarily.

1. Method for manufacturing baked confectionery A method for manufacturing baked confectionery according to one aspect of the present invention includes:
Including the step of applying a bloom-inhibiting oil or fat (also referred to as a "painting agent for suppressing bloom of baked confectionery") on the surface of baked baked confectionery,
The bloom-inhibiting oil and fat contains triglyceride (hereinafter also referred to as "triglyceride TG-A") in which the 1st and 3rd positions are behenic acid and the 2nd position is oleic acid, and the 1st and 3rd positions are stearic acid, and the 2nd position is stearic acid. is oleic acid (hereinafter also referred to as "triglyceride TG-B"); one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitute fat; They are more dispersed than seeds.
According to this aspect, the effect of suppressing blooming can be obtained even in baked confectionery containing a large amount of cacao fat.
In particular, in this embodiment where a bloom-inhibiting fat or oil containing triglyceride is applied as a coating film, blooming can be suppressed especially after long-term storage, compared to the case where triglyceride is mixed in advance with the dough for baked confectionery. In addition, in this embodiment, since it is not necessary to mix triglyceride into the baked confectionery dough in advance (or because the amount of triglyceride in the baked confectionery dough can be reduced), the original flavor of the baked confectionery derived from cocoa mass etc. can be suitably maintained. It is also possible to realize cost reduction.

In one embodiment, the method for manufacturing baked confectionery according to this aspect includes:
A step of preparing dough for baked confectionery, the step of making the content of cocoa butter 30% by mass or more based on the total oil content contained in the dough for baked confectionery, and baking the dough for baked confectionery to produce baked confectionery. It further includes a step of manufacturing.

(dough for baked goods)
The total oil content contained in the baked confectionery dough is, for example, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, or 16% by mass or more. obtain. The upper limit is not particularly limited and may be 30% by mass or less, 25% by mass or less, or 20% by mass or less.
The total oil content is a value calculated by measuring each raw material by Soxhlet extraction method and the blending ratio.

The content of cocoa butter relative to the total oil content contained in the baked confectionery dough may be, for example, 30% by mass or more, 40% by mass or more, or 50% by mass or more. The upper limit is not particularly limited and may be 100% by mass or less, 90% by mass or less, or 80% by mass or less.
The content of cacao butter is a value calculated by measuring each raw material by the Soxhlet extraction method and calculating the blending ratio.

The oil other than cacao butter contained in the baked confectionery dough is not particularly limited, and examples thereof include shortening, lecithin, wheat-derived oil, and the like.

The raw materials that can be included in the dough for baked goods are not particularly limited, and include, for example, wheat flour, cacao mass, sugar, cocoa powder, cacao fat, salt, emulsifier, milk ingredients, powdered milk, fruit pulp, nut paste, starch syrup, alcohol, and leavening agents. , pH adjusters, antioxidants, enzymes, fragrances and the like.
By adjusting the composition of these raw materials, the content of cacao butter relative to the total oil content contained in the dough for baked confectionery can be adjusted.
Dough for baked confectionery can be prepared by adding water to these raw materials. The moisture content in the dough for baked goods can be, for example, 10 to 25% by weight.

The dough for baked goods may contain triglycerides or may be triglyceride-free. The triglyceride content in the baked confectionery dough is, for example, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 5% by mass. less than 3% by weight or less than 1% by weight.
By having a low triglyceride content in the baked confectionery dough or by not containing triglycerides, the original flavor of the baked confectionery derived from cacao mass etc. can be suitably maintained, and costs can also be reduced.
The triglycerides mentioned here include, for example, one or more selected from the group consisting of the above-mentioned triglyceride TG-A, the above-mentioned triglyceride TG-B, the following triglyceride TG-1, the following triglyceride TG-2, and the following triglyceride TG-3. Can be mentioned.
・Triglyceride TG-1: Triglyceride with 16 or more carbon atoms saturated fatty acid (e.g. behenic acid) bonded to the 1st and 3rd positions, and oleic acid bonded to the 2nd position ・Triglyceride TG-2: 2 molecules of carbon atoms per molecule of glycerol Triglyceride in which 16 to 24 straight chain saturated fatty acids and 1 molecule of carbon number fatty acid are bonded.Triglyceride TG-3: 1 molecule of glycerol, 1 molecule of carbon number 16 to 24 straight chain saturated fatty acids, Triglyceride in which two molecules of fatty acids with 6 to 10 carbon atoms are bonded

(baked sweets)
Baked confectionery can be manufactured by baking the dough for baked confectionery.
The dough for baked confectionery to be baked may be formed in advance into a predetermined shape (for example, a sheet shape, etc.).
For baking, a baking means such as an oven can be used.
The firing temperature is not particularly limited, and may be, for example, 120°C or higher, 130°C or higher, 140°C or higher, or 150°C or higher, and may also be 200°C or lower, 190°C or lower, 180°C or lower, or 170°C or lower. .
The moisture content of the baked confectionery obtained by baking is, for example, 5% by mass or less or 3% by mass or less.
The total oil content contained in the baked confectionery may be, for example, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, or 16% by mass or more. The upper limit is not particularly limited and may be 30% by mass or less, 25% by mass or less, or 20% by mass or less.
The content of cocoa butter relative to the total oil content contained in the baked confectionery is the same as the content of cocoa butter relative to the total oil content contained in the dough for baked confectionery.

Baked confectionery must meet the "chocolate" standards listed in Japan's "Fair Competition Code for the Labeling of Chocolates" (cacao content of 35% by mass or more, or cacao content of 21% by mass or more, cocoa content and milk solids content). 60% by mass or more of the total weight of chocolate dough having a total of 35% by mass or more).
Further, examples of baked confectionery include cookies, madeleines, macarons, canelés, langue de chat, Baumkuchen, pretzels, rusks, and the like.

(Bloom-inhibiting oil and fat)
An example of a method for preparing bloom-inhibiting fats and oils will be described.
Note that although the case where cacao butter is used will be described here, part or all of the cacao butter may be replaced by a cacao butter substitute fat. The cocoa butter substitute is a combination of palm oil, sunflower oil, shea butter, etc., and has a solid fat content of 70% by mass or more at 25°C, and a solid fat content of 15% by mass at 35°C. % or less. Solid fat content can be measured by nuclear magnetic resonance (NMR) methods.
First, cocoa butter is heated and melted. The heating temperature can be, for example, 30-37°C.
Next, one or more selected from the group consisting of triglyceride TG-A and triglyceride TG-B is dispersed in melted cocoa butter at 30 to 37° C. to obtain a bloom-inhibiting fat or oil.
These triglycerides may be added to cacao butter alone, or may be added to cacao butter as a processed oil or fat product that also contains other components.
Other components contained in processed oil and fat products include sugar and the like.
When the processed oil and fat product contains sugar, the content of sugar in the processed oil and fat product may be, for example, 20 to 80% by mass, 30 to 70% by mass, or 40 to 60% by mass.
The content of the above-mentioned triglycerides in the processed oil and fat product may be, for example, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 80% by mass or more.
Processed oil and fat products may be purchased as commercial products.

The method for dispersing triglycerides into melted cocoa butter is not particularly limited, and for example, a mixer can be used.
When triglyceride is added as a processed fat or oil product containing sugar, the dispersibility of triglyceride is improved by the presence of sugar, so the spreadability (spreadability) of the bloom-inhibiting fat is improved.

The bloom-inhibiting oil or fat may further contain an oil or fat that is liquid at room temperature, or may not substantially contain it. Since the bloom-inhibiting oil and fat contains an oil and fat that is liquid at room temperature, the bloom-inhibiting oil and fat exhibits good applicability (spreadability) over a wide temperature range (especially in a low temperature range).
Examples of fats and oils that are liquid at room temperature include rapeseed oil, sesame oil, and almond oil.
When the bloom-inhibiting oil and fat "substantially does not contain" an oil and fat that is liquid at room temperature, it means, for example, that the content of oil and fat that is liquid at room temperature in the bloom-inhibiting oil and fat is 0.1% by mass or less, 0.01% by mass or less, or It means 0% by mass.

The total content of cocoa butter and cocoa butter substitute fat in the bloom-inhibiting fat is, for example, 40 to 98% by mass.
The total content of triglyceride TG-A and triglyceride TG-B in the bloom-inhibiting oil and fat is, for example, 2 to 40% by mass.
The content of sugar in the bloom-inhibiting oil and fat is, for example, 0 to 20% by mass or 4 to 20% by mass.
The content of the oil and fat that is liquid at room temperature in the bloom-inhibiting oil and fat is, for example, 0 to 20% by mass.

In one embodiment, the bloom-inhibiting oil is one in which a processed oil containing triglyceride TG-A and sugar is dispersed in one or more selected from the group consisting of melted cacao butter and melted cacao butter substitute fat. . In this embodiment, the bloom-inhibiting oil or fat may further contain an oil or fat that is liquid at room temperature, or may not substantially contain it.
In one embodiment, the bloom-inhibiting oil is one in which a processed oil containing triglyceride TG-B is dispersed in one or more selected from the group consisting of molten cacao butter and molten cacao butter substitute fat. In this embodiment, the bloom-inhibiting oil or fat may further contain an oil or fat that is liquid at room temperature, or may not substantially contain it.

In one embodiment, the bloom-inhibiting oil is substantially free of fat-free cocoa. When the bloom-inhibiting oil and fat "substantially does not contain" non-fat cacao, for example, the content of non-fat cacao in the bloom-inhibiting oil and fat is 0.1% by mass or less or 0.01% by mass or less. means. In one embodiment, the bloom-inhibiting oil and fat has a non-fat cacao content of 0.1% by mass or less, 0.01% by mass or less, or 0% by mass, excluding non-fat cacao contained as an unavoidable contaminant. (If it is "0% by mass", it can be said that it does not contain fat-free cocoa). Examples of unavoidable contaminants include non-fat cacao components that have migrated (mixed) from the baked confectionery into the bloom-inhibiting oil and fat that has been applied to the baked confectionery.

(baked sweets)
The surface of the baked confectionery is coated with a bloom-inhibiting oil or fat. As a result, a coating film of bloom-inhibiting oil and fat is formed on the surface of the baked confectionery.
The amount of the bloom-inhibiting fat applied on the surface of the baked confectionery is not particularly limited, and is, for example, 0.001 to 0.01 g/cm ² .
The amount of bloom-inhibiting oil and fat to be applied can be adjusted as appropriate depending on the composition of the bloom-inhibiting oil and fat.

The method for applying the bloom-inhibiting oil and fat to the surface of baked goods is not particularly limited, and for example, spraying, brush painting, brush painting, roller painting, dipping, etc. can be used.

The surface temperature of the baked confectionery and the temperature of the bloom-inhibiting oil and fat during application of the bloom-inhibiting oil and fat can be adjusted as appropriate so as to obtain good applicability.
As an example, after baking baked confectionery dough to obtain a baked confectionery, bloom-inhibiting fats and oils are applied to the surface of the baked confectionery whose surface temperature is 18 to 70°C, 18 to 60°C, 30 to 70°C, or 30 to 60°C. Can be applied. Further, a bloom-inhibiting oil or fat having a temperature of 18 to 70°C, 18 to 40°C, or 30 to 40°C can be applied to the surface of the baked confectionery. When one or both of the surface temperature of the baked confectionery and the temperature of the bloom-inhibiting oil and fat is 18° C. or higher, solidification of the bloom-inhibiting oil and fat during application can be suitably prevented.
Further, for example, if the bloom-inhibiting oil or fat does not substantially contain liquid oil or fat at room temperature, the bloom-inhibiting oil or fat may be applied to the surface of a baked confectionery whose surface temperature is 30 to 70°C. In this case, a bloom-inhibiting oil or fat having a temperature of 30 to 40° C. may be applied to the surface of the baked confectionery. By setting one or both of the surface temperature of the baked confectionery and the temperature of the bloom-inhibiting fat to be 30°C or higher, even if the bloom-inhibiting fat does not substantially contain liquid fat at room temperature, blooming will be prevented during application. It is possible to suitably prevent solidification of the suppressed fats and oils.

After applying the bloom-inhibiting oil or fat to the surface of the baked confectionery, it is preferable to cool the baked confectionery coated with the bloom-inhibiting oil or fat. For example, baked goods coated with a bloom-inhibiting oil or fat may be maintained at a temperature of 5 to 25°C, preferably 10 to 20°C. The holding time is not particularly limited, and may be, for example, 1 minute or more, 2 minutes or more, 5 minutes or more, 8 minutes or more, 10 minutes or more, 15 minutes or more, or 20 minutes or more.

The baked confectionery obtained according to this embodiment has suppressed blooming, and does not cause blooming, for example, for 24 hours or more, 1 week or more, 2 weeks or more, 3 weeks or more, 60 days or more, 90 days or more, or 180 days or more.
In addition, "baked confectionery does not bloom for more than X (period)" means that blooming is detected by visual inspection after X (period) has elapsed from the time when the bloom-inhibiting fat or oil is applied to the surface of the baked confectionery. Confirm that you cannot see it. During this period, the baked confectionery shall be left undisturbed under conditions of 20° C. and 40% RH.

2. Coating agent for suppressing bloom of baked confectionery A coating agent for suppressing bloom of baked confectionery according to one aspect of the present invention includes:
One or more types selected from the group consisting of triglycerides in which the 1st and 3rd positions are behenic acid and the 2nd position is oleic acid, and the triglycerides in which the 1st and 3rd positions are stearic acid and the 2nd position are oleic acid,
One or more types selected from the group consisting of cacao butter and cacao fat substitute fat,
including.
By applying the coating agent of this embodiment to baked confectionery, blooming of baked confectionery can be suppressed.
Regarding the coating agent of this embodiment, the explanation regarding bloom-inhibiting fats and oils may be referred to as appropriate.

3. Baked confectionery The baked confectionery according to one aspect of the present invention is
A baked confectionery with suppressed bloom,
A coating agent for suppressing blooming of the baked confectionery according to one embodiment of the present invention is applied to the surface of the baked confectionery.
According to this aspect, the effect of suppressing blooming of baked goods can be obtained.
Regarding the baked confectionery of this embodiment, the explanation regarding the method for manufacturing the baked confectionery may be cited as appropriate.

4. Method for suppressing bloom in baked confectionery A method for suppressing bloom in baked confectionery according to one aspect of the present invention includes:
The method includes a step of applying a coating agent for suppressing blooming of the baked confectionery according to one embodiment of the present invention to the surface of the baked confectionery.
According to this aspect, the effect of suppressing blooming of baked goods can be obtained.
Regarding this aspect, the explanation regarding the method for producing baked confectionery is appropriately cited.

Examples of the present invention will be described below, but the present invention is not limited by these Examples.

1. Preparation of baked confectionery 22 parts by mass of water was added to all the raw materials shown in Table 1 (100 parts by mass in total), and the mixture was stirred and mixed to obtain dough for baked confectionery.

The obtained dough for baked confectionery has a total oil content of 20% by mass and a cocoa butter content of 19% by mass. Therefore, the content of cocoa butter relative to the total oil content is 95% by mass.
The dough for baked confectionery was formed into a sheet with a thickness of 2.5 mm, cut into a size of 50 mm x 50 mm, and baked at 160° C. in a fixed oven so that the moisture content was 3% by mass or less. In this way, baked confectionery 1 was obtained.

2. Preparation of bloom-inhibiting oil and fat A processed oil and fat product ("Bobster" manufactured by Fuji Oil Co., Ltd.) containing sugar and triglyceride with behenic acid at the 1st and 3rd positions and oleic acid at the 2nd position was prepared as the processed oil and fat product A. Processed fat and oil product A contains 50% by mass of fat and oil and 50% by mass of sugar. The proportion of triglyceride with behenic acid in the 1st and 3rd positions and oleic acid in the 2nd position with respect to the total amount of fats and oils was 72% by mass. The remainder of the fat is other triglycerides.
As processed fat product B, a processed fat product ("Chocolate Seed A" manufactured by Fuji Oil Co., Ltd.) containing triglyceride in which the first and third positions are stearic acid and the second position is oleic acid was prepared. The oil and fat processed product B contains substantially 100% by mass of oil and fat. The proportion of triglyceride with stearic acid at the 1st and 3rd positions and oleic acid at the 2nd position relative to the total amount of fats and oils was 12.6% by mass. The remainder of the oil and fat is other triglycerides and the like.

(Bloom suppressing oil 1)
Bloom suppression is achieved by dispersing processed fat product A in cocoa butter that has been melted by heating in advance at 30 to 37°C so that the amount becomes 16.7% by mass based on the total mass of cocoa butter and processed fat product A. Fat 1 was obtained.

(Bloom suppression oil 2)
Bloom-inhibiting oil and fat 2 was obtained in the same manner as bloom-inhibiting oil and fat 1, except that processed oil and fat product A was dispersed at 9.0% by mass based on the total mass of cacao butter and processed oil and fat A. .

(Bloom suppression oil 3)
Bloom suppressing fat 3 was obtained in the same manner as bloom suppressing fat 1 except that processed fat A was dispersed at 40.0% by mass based on the total mass of cacao butter and processed fat A. .

(Bloom suppressing fat 4)
A mixture is prepared by mixing cacao butter, which has been melted in advance by heating, and an oil or fat that is liquid at room temperature (also referred to as "liquid oil") at a mass ratio of 1:1. The bloom-inhibiting fat and oil 4 was obtained by dispersing the processed fat and oil product A in an amount of 16.7% by mass based on the total mass of the cacao butter, the fat and oil that is liquid at room temperature, and the processed fat and oil product A.

(Bloom suppressing oil 5)
Bloom suppression is achieved by dispersing processed fat product B in cocoa butter that has been melted by heating in advance at 30 to 32°C so that the amount becomes 2.4% by mass based on the total mass of cocoa butter and processed fat product B. Oil and fat 5 was obtained.

(Bloom suppressing fat 6)
A mixture is prepared by mixing cacao butter that has been melted in advance by heating and an oil that is liquid at room temperature at a mass ratio of 1:1, and the processed oil and fat product B is added to this mixture at 30 to 32°C. The bloom-inhibiting fat and oil 6 was obtained by dispersing it in an amount of 2.4% by mass based on the total mass of the fat and oil that is liquid at room temperature and the processed fat and oil product B.

Table 2 shows the composition (blending) of bloom-inhibiting fats and oils 1 to 6.

3. Preparation of baked goods (bloom suppression of baked goods)
(Test group 1)
The baked confectionery 1 was cooled until the surface temperature reached 30°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 30° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was further cooled to 20° C. and held at this temperature for 15 minutes to obtain a baked confectionery coated with a coating film.

(Test area 2)
The baked confectionery 1 was cooled until the surface temperature reached 70°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 70° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was further cooled to 20° C. and held at this temperature for 15 minutes to obtain a baked confectionery coated with a coating film.

(Test area 3)
The baked confectionery 1 was cooled until the surface temperature reached 18°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 18° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was held at a temperature of 20° C. for 15 minutes to obtain a baked confectionery coated with the coating film.

(Test group 4)
Baked confectionery coated with a coating film was obtained in the same manner as Test Group 1 except that Bloom Inhibitor Oil 2 was used in place of Bloom Inhibitor Oil 1.

(Test area 5)
Baked confectionery coated with a coating film was obtained in the same manner as Test Group 1 except that Bloom Inhibitor Oil 3 was used in place of Bloom Inhibitor Oil 1.

(Test area 6)
Baked confectionery coated with a coating film was obtained in the same manner as in Test Group 3 except that Bloom Inhibitor Oil 4 was used instead of Bloom Inhibitor Oil 1.

(Test area 7)
The baked baked confectionery 1 was cooled until the surface temperature reached 60°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 60° C. in an amount of 0.001 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was further cooled to 20° C. and held at this temperature for 15 minutes to obtain a baked confectionery coated with a coating film.

(Test area 8)
Baked confectionery coated with a coating film was obtained in the same manner as in Test Group 1 except that the amount of bloom-inhibiting fat 1 was changed to 0.02 g/cm ² .

(Test area 9)
Baked confectionery coated with a coating film was obtained in the same manner as in Test Group 1 except that bloom-inhibiting oil and fat 5 was used in place of bloom-inhibiting oil and fat 1.

(Test area 10)
The baked baked confectionery 1 was cooled until the surface temperature reached 40°C.
Next, the bloom-inhibiting fat 5 was applied to the surface of the baked confectionery 1 at 40° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 5 was further cooled to 20° C. and held at this temperature for 15 minutes to obtain a baked confectionery coated with a coating film.

(Test area 11)
Baked confectionery coated with a coating film was obtained in the same manner as in Test Group 3 except that Bloom Inhibitor Oil 5 was used in place of Bloom Inhibitor Oil 1.

(Test area 12)
Baked confectionery coated with a coating film was obtained in the same manner as in Test Group 3, except that bloom-inhibiting oil and fat 6 was used in place of bloom-inhibiting oil and fat 1.

(Test area 13)
The baked confectionery 1 was cooled to a surface temperature of 20° C. and held at this temperature for 15 minutes.

(Test group 14)
The baked confectionery 1 was cooled until the surface temperature reached 30°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 30° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was further cooled to 10° C. and held at this temperature for 5 minutes or more to obtain a baked confectionery coated with a coating film.

(Test area 15)
The baked confectionery 1 was cooled until the surface temperature reached 30°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 30° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was further cooled to 20° C. and held at this temperature for 5 minutes or more to obtain a baked confectionery coated with a coating film.

(Test area 16)
The baked confectionery 1 was cooled until the surface temperature reached 70°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 70° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was further cooled to 10° C. and held at this temperature for 5 minutes or more to obtain a baked confectionery coated with a coating film.

(Test area 17)
The baked confectionery 1 was cooled until the surface temperature reached 70°C.
Next, the bloom-inhibiting fat 1 was applied to the surface of the baked confectionery 1 at 70° C. in an amount of 0.01 g/cm ² .
Next, the baked confectionery 1 coated with the bloom-inhibiting fat 1 was further cooled to 20° C. and held at this temperature for 5 minutes or more to obtain a baked confectionery coated with a coating film.

(Test group 18)
1 part by mass of processed oil and fat product A and 22 parts by mass of water were added to all the raw materials shown in Table 1 (100 parts by mass in total), and the mixture was stirred and mixed to obtain dough for baked confectionery.
The obtained dough for baked confectionery has a total oil content of 20% by mass and a cocoa butter content of 19% by mass. Therefore, the content of cocoa butter relative to the total oil content is 95% by mass.
The dough for baked confectionery was formed into a sheet with a thickness of 2.5 mm, cut into 50 mm x 50 mm, and baked at 160°C in a fixed oven so that the moisture content was 3% by mass or less. The mixture was cooled to 10° C. and maintained at this temperature for 5 minutes or more to obtain a baked confectionery (the application of bloom-inhibiting oil and fat to the surface of the baked confectionery was omitted).

4. Evaluation method (1) Bloom evaluation The baked confectionery obtained in Test Groups 1 to 13 was left for 24 hours at 20° C. and humidity 20 to 60% RH. After standing, the state of bloom on the surface of the baked confectionery was visually observed.

(2) Surface condition The baked confectionery obtained in Test Groups 1 to 13 was left for 24 hours at 20° C. and humidity 20 to 60% RH. After standing, the surface state of the baked confectionery caused by the spreadability (applicability) during application of the bloom-inhibiting oil and fat on the surface of the baked confectionery was visually observed.

(3) Long-term storage test The baked confections obtained in Test Groups 14 to 18 were left for 180 days at 10°C or 20°C and humidity 20% to 60% RH. After 1 day and 180 days had passed, the state of bloom on the surface of the baked confectionery was visually observed, and the surface of the baked confectionery was imaged with a camera.

The above results are shown in Table 3, Table 4, and Figures 1 to 8.

5. Evaluation From Table 3, it can be seen that bloom was suppressed in Test Groups 1 to 12 and 14 to 17, in which bloom-inhibiting fats and oils were applied to the surface of the baked confectionery.
In addition, by adjusting the composition and temperature of the bloom-inhibiting fat and the temperature of the baked goods during application, the spreadability (spreadability) of the bloom-inhibiting fat can be improved, and the surface condition will also be better. I understand that.

Although some embodiments and/or examples of the present invention have been described in detail above, those skilled in the art will appreciate that these exemplary embodiments and/or It is easy to make many changes to the embodiment. Accordingly, many of these modifications are within the scope of this invention.
The documents mentioned in this specification and the content of the application that is the basis of the priority right under the Paris Convention of this application are all incorporated by reference.

Claims

A method of manufacturing baked goods, the method comprising:
Including the step of applying bloom-inhibiting oil and fat to the surface of baked baked goods,
The bloom-inhibiting oil is selected from the group consisting of triglycerides having behenic acid at the 1st and 3rd positions and oleic acid at the 2nd position, and triglycerides having stearic acid at the 1st and 3rd positions and oleic acid at the 2nd position. one or more types are dispersed in one or more types selected from the group consisting of molten cacao butter and molten cacao butter substitute fat,
A method, wherein the amount of the bloom-inhibiting fat applied on the surface of the baked confectionery is 0.001 to 0.01 g/cm 2 .
A method of manufacturing baked goods, the method comprising:
Including the step of applying bloom-inhibiting oil and fat to the surface of baked baked goods,
The bloom-inhibiting oil is selected from the group consisting of triglycerides having behenic acid at the 1st and 3rd positions and oleic acid at the 2nd position, and triglycerides having stearic acid at the 1st and 3rd positions and oleic acid at the 2nd position. one or more types are dispersed in one or more types selected from the group consisting of molten cacao butter and molten cacao butter substitute fat,
The method, wherein the bloom-inhibiting oil is substantially free of fat-free cocoa content.
The method according to claim 1, wherein the bloom-inhibiting oil and fat further contains sugar.
The method according to any one of claims 1 to 3, wherein the bloom-inhibiting fat or oil is applied to the surface of the baked confectionery whose surface temperature is 18 to 70°C.
The method according to any one of claims 1 to 3, wherein the bloom-inhibiting oil and fat at a temperature of 18 to 40°C is applied to the surface of the baked confectionery.
The method according to any one of claims 1 to 3, wherein the bloom-inhibiting oil or fat does not substantially contain any oil or fat that is liquid at room temperature.
The method according to claim 6, comprising applying the bloom-inhibiting fat or oil to the surface of the baked confectionery whose surface temperature is 30 to 70°C.
The method according to claim 6, comprising applying the bloom-inhibiting oil and fat at a temperature of 30 to 40°C on the surface of the baked confectionery.
The method according to any one of claims 1 to 3, wherein the baked confectionery coated with the bloom-inhibiting fat is cooled.
The method according to any one of claims 1 to 3, wherein the baked confectionery coated with the bloom-inhibiting fat is held at 5 to 25°C.
A step of preparing dough for baked confectionery, in which the content of cacao butter is 30% by mass or more based on the total oil content contained in the dough for baked confectionery, and a step of baking the dough for baked confectionery to produce the baked confectionery. The method according to any one of claims 1 to 3, further comprising the step of manufacturing.
One or more types selected from the group consisting of triglycerides in which the 1st and 3rd positions are behenic acid and the 2nd position is oleic acid, and the triglycerides in which the 1st and 3rd positions are stearic acid and the 2nd position are oleic acid,
One or more types selected from the group consisting of cacao butter and cacao fat substitute fat,
A liniment for suppressing blooming of baked goods, including:
A baked confectionery with suppressed bloom,
A baked confectionery, the surface of which is coated with the coating agent according to claim 12.
The baked confectionery according to claim 13, wherein the baked confectionery has a cacao butter content of 30% by mass or more based on the total oil content.
A method for suppressing bloom in baked goods, the method comprising:
Applying the coating agent according to claim 12 on the surface of the baked confectionery,
including methods.
16. The method according to claim 15, wherein the baked confectionery has a cocoa butter content of 30% by mass or more based on the total oil content.