JP2017099332A - Method for producing baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a novel baked confectionery having smooth creamy feeling in the inner part (inside) while having crispy texture on the surface (outside) of the baked confectionery.SOLUTION: The method for producing a baked confectionery includes: a step of blending a raw material for a dough which contains (a) one kind or two or more kinds of saccharides selected from monosaccharide, disaccharide and trisaccharide, (b) an oil and fat having a solid fat content at 20°C of not less than 0% to not more than 70% and (c) one kind or two kinds selected from cheese powder and powdered milk so that the oil and fat is not less than 20 pts.mass to not more than 105 pts.mass and the total of the cheese powder and the powdered milk is not more than 120 pts.mass, each based on 100 pts.mass of the saccharides; a step of mixing the blended raw material for a dough to prepare the dough; a step of molding the dough by one kind or two or more kinds selected from a wire-cutting molding, a bar-like molding and a dumpling molding to produce a molded dough; a step of coating the molded dough with water; and a step of baking the molded dough coated with water at 150°C to 270°C.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a baked confectionery.

  Baked confectionery is a general term for confectionery made by baking. Japanese confectionery includes rice crackers, tea confectionery, and firewood. Western confectionery includes cookies, biscuits and madeleine.

  Japanese confectionery rice crackers, tea confectionery, roasted baked goods, or Western confectionery cookies, biscuits, and madeleine are all made from rice (rice flour) or wheat flour containing starch.

  Cookies and biscuits have a uniform and relatively hard texture with no significant difference in texture between the surface and the interior. In Madeleine, the overall texture is soft.

  For example, in the baked confectionery described in Patent Document 1 (Japanese Patent Application Laid-Open No. 2008-136479), the baked confectionery contains cheese, starch having a maximum swelling power of 30 or more, and trehalose, and has a crispy texture on the entire surface and inside. Is disclosed (claims, paragraph 0008).

JP 2008-136479 A

  Thus, the conventional baked confectionery had a uniform texture with no significant difference in texture between the surface and the inside. Accordingly, an object of the present invention is to provide a novel method for producing a baked confectionery having a smooth cream feeling inside (inner side) even though the surface (outside) of the baked confectionery has a crispy texture. To do.

As a result of earnest research, the present inventor, as a first production method,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and powdered milk are contained as a dough raw material, and the oil and fat is 20 parts by mass or more and 105 parts by mass or less, and the total of the cheese powder and the powdered milk is 100 parts by mass of the sugar. A step of blending the dough raw material so as to be 120 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It was found that the baked confectionery obtained by the production method including the above has a smooth cream feeling on the inside (inside) even though the surface (outside) has a crispy texture.
As a second manufacturing method,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides, and
(B) The fats and oils whose solid fat content in 20 degreeC is 0% or more and 70% or less are contained as a dough raw material, The said fats and oils are 20 mass parts or more and 105 mass parts or less with respect to 100 mass parts of said saccharides. Blending the dough ingredients,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It was found that the baked confectionery obtained by the manufacturing method including

  According to the present invention, it is possible to obtain baked confectionery having different textures on the outside and the inside.

The first production method of the present invention is a method for producing baked confectionery,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and powdered milk are contained as a dough raw material, and the oil and fat is 20 parts by mass or more and 105 parts by mass or less, and the total of the cheese powder and the powdered milk is 100 parts by mass of the sugar. A step of blending the dough raw material so as to be 120 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It is the said manufacturing method containing.

  The total of the cheese powder and the milk powder is preferably 5 parts by mass or more and 110 parts by mass or less with respect to 100 parts by mass of the saccharide.

  It is preferable that the content of the saccharide under a 30 mesh sieve is 35% by mass or more and 100% by mass or less.

  The saccharide is preferably one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose.

  It is preferable that the total of the saccharide, cheese powder, milk powder, and fats and oils contained in the dough material is 85% by mass or more and 100% by mass or less.

  The solid fat content at 35 ° C. of the fat is preferably 0% or more and 20% or less.

  The amount of water is preferably 0.005 g or more and 0.8 g or less with respect to 10 g of the dough mass.

The amount of water is preferably 0.02 g / 100 cm ² or more and 1.5 g / 100 cm ² or less with respect to the dough area coated with water.

The second production method of the present invention is a method for producing baked confectionery,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides, and
(B) The fats and oils whose solid fat content in 20 degreeC is 0% or more and 70% or less are contained as a dough raw material, The said fats and oils are 20 mass parts or more and 105 mass parts or less with respect to 100 mass parts of said saccharides. Blending the dough ingredients,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
It is the said manufacturing method containing.

  It is preferable that the content of the saccharide under a 30 mesh sieve is 35% by mass or more and 100% by mass or less.

  The saccharide is preferably one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose.

  The total of the saccharides and the fats and oils contained in the dough material is preferably 85% by mass or more and 100% by mass or less.

  The solid fat content at 35 ° C. of the fat is preferably 0% or more and 20% or less.

  The amount of water is preferably 0.005 g or more and 0.8 g or less with respect to 10 g of the dough mass.

The amount of water is preferably 0.02 g / 100 cm ² or more and 1.5 g / 100 cm ² or less with respect to the fabric area to which water is applied.

The saccharide used in the present invention is one or more saccharides selected from monosaccharides, disaccharides and trisaccharides, and is usually used for food.
Further, the content of the saccharide is preferably 35% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, and further preferably 75% by mass or more and 100% by mass or less. Or less, particularly preferably 90% by mass or more and 100% by mass or less.

  Moreover, the content of the saccharide is preferably 1% by mass or more and 70% by mass or less, more preferably 9% by mass or more and 65% by mass or less, and still more preferably 15% by mass. It is 60 mass% or less, Especially preferably, it is 20 mass% or more and 55 mass% or less.

  Examples of the saccharide include glucose, mannose, sucrose, lactose, maltose, trehalose, raffinose, maltotriose and the like. Also included are sugar alcohols obtained by reduction, such as maltitol. The saccharide is preferably one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose. The saccharide preferably contains 50% by mass or more and 100% by mass or less of one or more selected from sucrose, glucose and maltitol, more preferably 70% by mass or more and 100% by mass or less, More preferably, it is contained in an amount of at least 100% by mass.

  The cheese powder used in the present invention is not particularly limited. In general, pulverized ultra-hard cheese such as Romano cheese and Parmesan cheese, dehydrated with a fluidized bed dryer, etc., pulverized, crushed and melted cheddar cheese, gouda cheese, etc. Some of the cheeses are made by dehydrating them with a belt dryer or spray dryer and then pulverizing them. In the present invention, the water content of cheese powder is preferably 8% by mass or less, more preferably 6% by mass or less, and further preferably 5% by mass or less. By setting it as a predetermined water content, it can be set as the favorable baked confectionery from which the textures of an outer side and an inner side differ.

  The milk powder used in the present invention is obtained by concentrating and drying cow milk to form a powder, and examples thereof include skim milk powder and whole milk powder. In the present invention, either skim milk powder or whole fat milk powder can be used, either alone or in combination.

  The solid fat content at 20 ° C. of the fat used in the present invention is 0% or more and 70% or less, and commercially available products can be used. The solid fat content at 20 ° C. of the fat is preferably 10% or more and 65% or less, more preferably 15% or more and 60% or less, still more preferably 19% or more and 40% or less, and particularly preferably 19%. % To 28%, most preferably 19% to 25%. The solid fat content at 35 ° C. of the fat is preferably 0% or more and 20% or less, more preferably 0.5% or more and less than 3%, and further preferably 1% or more and 2.5% or less. is there. A good texture can be obtained by using fats and oils having a predetermined solid fat content.

  Moreover, you may plasticize the said fats and oils. What is necessary is just to manufacture plastic fats and oils by a general method. Specifically, after aging, the fats and oils are quenched and kneaded by passing through a scraping heat exchanger represented by a combinator, perfector, botator, etc. It can be obtained through a process (tempering).

  Moreover, you may add to the said fats and oils suitably the well-known additive in the industry to manufacture in the range which does not inhibit the objective of this invention.

  The mixing method of the raw material of the baked confectionery of the present invention is not particularly limited, and can be mixed under the same conditions as general biscuits and the like.

In the production method of the present invention, the dough is obtained by one or more kinds selected from wire cut molding, rod-shaped molding, and dumpling molding. The three types of moldings are common moldings in that the cross-sectional area into which the dough enters and the cross-sectional area that exits are substantially the same in the nozzle portion. On the other hand, the draw molding is a molding in which the cross-sectional area coming out of the cross-sectional area where the cloth enters is smaller in the nozzle portion, and the direction in which the cloth comes out concentrates at one point.
In addition, rod-shaped molding or dumpling molding is also called stick molding or wrapping molding when two or more kinds of fabrics are used.

In the present invention, water is applied to the molded dough. The amount of water is preferably 0.005 g or more and 0.8 g or less, more preferably 0.01 g or more and 0.6 g or less, and 0.02 g or more and 0.4 g or less with respect to 10 g of the dough mass. It is more preferable that it is 0.05 g or more and 0.3 g or less.
The amount of the water to fabric area coated with the water, is preferably 0.02 g / 100 cm ² or more 1.5 g / 100 cm ² or less, 0.05 g / 100 cm ² or more 1.5 g / 100 cm ² or less, more preferably 0.09 g / 100 cm ² or more and 1.2 g / 100 cm ² or less, and particularly preferably 0.25 g / 100 cm ² or more and 0.8 g / 100 cm ² or less. . The area to which water is applied varies depending on the shape of the dough, but is preferably 0.5 cm ² / g or more and 8 cm ² / g or less per dough mass.

  The method for applying water to the dough is not particularly limited. For example, spraying by spraying or applying by brush or the like, and spraying by spraying or the like is preferable.

  The molded dough coated with water can be fired under the conditions used for ordinary biscuits and the like. The firing conditions are preferably 150 to 270 ° C. and 2 to 60 minutes, more preferably 160 to 250 ° C. and 2 to 30 minutes. Depending on the storage conditions of the dough, it is preferable to fire within 3 hours after applying water, more preferably within 30 minutes, and even more preferably immediately after applying water. .

  In addition to baking alone, the dough is baked confectionery and secondary ingredients (cereal flour, processed cereal flour, nuts, puffed snack food, chocolate chips, etc.) combined with biscuit dough (hard biscuits, crackers, pies, cookies) After blending, etc., it may be molded and fired.

In the first production method of the present invention, as a dough material,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and milk powder are contained.
The dough raw material is blended in an amount of 20 to 105 parts by mass, preferably 28 to 100 parts by mass, and more preferably 30 to 90 parts by mass with respect to 100 parts by mass of the saccharide. Or less, more preferably 33 to 85 parts by mass, and particularly preferably 33 to 70 parts by mass.
The dough raw material is mixed in such a manner that the total amount of the cheese powder and the milk powder is greater than 0 parts by mass and 120 parts by mass or less, preferably 5 parts by mass or more and 110 parts by mass or less with respect to 100 parts by mass of the saccharide. Yes, more preferably 8 parts by mass or more and 110 parts by mass or less, still more preferably 12 parts by mass or more and 100 parts by mass or less, and particularly preferably 18 parts by mass or more and 100 parts by mass or less. By blending a predetermined amount, the bottom of the baked confectionery is crispy and provides a good texture

Moreover, the mixing | blending of the said dough raw material of a 1st manufacturing method WHEREIN: When the sum total of the said cheese powder and the said milk powder is larger than 0 mass part and 10 mass parts or less with respect to 100 mass parts of said saccharide | sugar, 20 mass parts or more and 90 mass parts or less are preferable, 20 mass parts or more and 70 mass parts or less are more preferable, and 20 mass parts or more and 65 mass parts or less are more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 10 mass parts and 20 mass parts or less with respect to 100 mass parts of said saccharides, the said fats and oils are preferable 20 mass parts or more and 90 mass parts or less, 25 masses Part to 85 parts by mass is more preferable, and 28 parts to 80 parts by mass is more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 20 mass parts and 40 mass parts or less with respect to 100 mass parts of said saccharides, the said fats and oils are preferable 20 mass parts or more and 95 mass parts or less, 25 masses Part to 90 parts by mass is more preferable, and 30 parts to 85 parts by mass is more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 40 mass parts and 70 mass parts or less with respect to 100 mass parts of said saccharides, the said fats and oils have preferable 25 mass parts or more and 105 mass parts or less, and 30 masses. Part to 105 parts by mass is more preferable, and 35 parts to 100 parts by mass is more preferable.
Moreover, when the sum total of the said cheese powder and the said milk powder is larger than 70 mass parts and 120 mass parts or less with respect to 100 mass parts of said saccharides, 30 mass parts or more and 105 mass parts or less are preferable, and the said fats and oils are 35 masses. Part to 105 parts by mass is more preferable, and 40 parts to 105 parts by mass is more preferable.

  The dough of the first production method of the present invention preferably contains the saccharide, the fat, the cheese powder, and the milk powder in an amount of 85% by mass to 100% by mass with respect to the dough raw material, and is 88% by mass to 100% by mass. % Or less, more preferably 91% by mass or more and 100% by mass or less, and particularly preferably 93% by mass or more and 100% by mass or less. By setting it as the said range, the baked confectionery excellent in the moldability can be obtained especially. In addition, the said dough raw material is the said saccharides, the said fats and oils, the said milk powder, the said cheese powder, wheat flour, and starch.

In the second production method of the present invention, as a dough material,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) It contains fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less.
The dough raw material is blended in an amount of 20 to 105 parts by mass, preferably 23 to 90 parts by mass, and more preferably 23 to 80 parts by mass with respect to 100 parts by mass of the saccharide. It is not more than part by mass, more preferably not less than 23 parts by mass and not more than 70 parts by mass, and particularly preferably not less than 24 parts by mass and not more than 70 parts by mass.

  The dough of the second production method of the present invention preferably contains 85% by mass or more and 100% by mass or less, and more preferably contains 88% by mass or more and 100% by mass or less of the saccharide and the fat / oil with respect to the dough material. The content is preferably 91% by mass or more and 100% by mass or less, and more preferably 93% by mass or more and 100% by mass or less. By setting it as the said range, the baked confectionery excellent in the moldability can be obtained especially. In addition, the said dough raw material is the said saccharides, the said fats and oils, wheat flour, and starch.

  Moreover, in the manufacturing method of the baked confectionery of this invention, you may use the auxiliary material normally used with a cookie etc. Examples of auxiliary materials include flavors such as cheese flavor, powders such as matcha powder and cocoa powder, spices such as pepper, rice puffs, chocolate chips and the like. Also included are emulsifiers such as lecithin which are added within a range not impairing the object of the present invention.

  In the production method of the present invention, the baked confectionery using the dough as an outer dough may be used, and the baked confectionery obtained by the production method of the present invention after baking is used as a food for other confectionery, ice cream, pizza, chocolate, etc. Or in combination with food.

  Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

  In the implementation, the following were used.

<Oil and fat>
Atlanta-F (manufactured by J-Oil Mills Co., Ltd.)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
T Special M (manufactured by J-Oil Mills Co., Ltd.)
S Special 100 (J-Oil Mills Co., Ltd.)
ABS-Soft (manufactured by J-Oil Mills Co., Ltd.)
ABS-VFH (manufactured by J-Oil Mills Co., Ltd.)

<Sugar>
Powdered sugar (sucrose) "Powdered sugar (pure sugar)" (manufactured by Uehara Co., Ltd.)
Glucose "Anhydrous Crystal Glucose" (made by Showa Sangyo Co., Ltd.)
Lactose “Lactose (hydrous lactose)” (manufactured by LEPRINO)
Maltose "Sanmalto S" (manufactured by Hayashibara Co., Ltd.)
Maltitol "Amalty MR50" (manufactured by Mitsubishi Corporation Foodtech)
Trehalose “treha fine powder” (manufactured by Hayashibara Co., Ltd.)

<Cheese powder>
"G & C Powder Green" (manufactured by Sankyo Food Industry Co., Ltd.) (water content 4.8% by mass)

<Milk powder>
Non-fat dry milk “Fat dry milk” (Hokkaido Dairy Co., Ltd.)
Whole milk powder “Whole milk powder” (Hokkaido Dairy Co., Ltd.)
<Others>
Flour "Heart" (Nippon Flour Mills Co., Ltd.)
Corn Flakes "Corn Flakes" (manufactured by Nippon Kellogg GK)

  The solid fat content of the used fats and oils is summarized in Table 1.

The solid fat content (SFC) (%) of the fat was measured as follows.

An NMR glass tube was filled with a fixed amount of melted oil and fat, and kept in a constant temperature bath at 60 ° C. for 30 minutes. The mixture was kept at 0 ° C. for 1 hour to precipitate crystals. The solid fat content (SFC) (%) was measured using an NMR analyzer (the minispec, mq 20 NMR Analyzer BRUKER) after 30 minutes.

  The particle size distribution of the sugars used is summarized in Table 2. The particle size distribution was measured as follows. The content under 30 mesh sieve is calculated as “100% by mass—30 mesh sieve content (mass%)” and corresponds to the content under 60 mesh sieve over 150 mesh sieve (“150M sieve above” in Table 2). ) Is also shown.

(Measuring method of particle size distribution)
A sieve test was conducted using a four-stage sieve using a lid and a tray on a four-stage sieve with different mesh openings. Each sieve having an inner diameter of 200 mm has openings of 500 μm, 250 μm, 150 μm, 75 μm (30 mesh sieve, 60 mesh sieve, 150 mesh sieve, 200 mesh sieve; hereinafter, meshes) in order from the top (M may be abbreviated as M). About 50 g of the sample was placed on a sieve having a mesh opening of 500 μm, and the amplitude scale was adjusted to 60 on a sieve shaker (manufactured by Lecce, sieve shaker AS200 Basic) and shaken for 10 minutes. Thereafter, the sample that was tapped and adhered to the inner wall or the sieve surface was dropped, and the sample mass on each sieve and on the tray was recorded. The particle size distribution is shown as mass content (mass%).

(Measurement of water content of cheese powder)
About 5 g of cheese powder was placed on a sample dish of a moisture measuring device (MA35 manufactured by Sartorius) using an oven drying loss method. Measurement (drying) was started at a heating temperature of 120 ° C., and the water content (mass%) of the cheese powder was calculated from the amount of water displayed on the measuring device after completion.

<Fabrication and baking (Method A)>
A predetermined amount of the dough material was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of the wire-cut molding machine (nozzle inner diameter 38 mm, molding size diameter 40 mm, height 9 mm, 10 g cylindrical shape).
Immediately before firing, the molded dough was sprayed with water uniformly over the entire surface (23.86 cm ² ) excluding the bottom using a pressure sprayer, and the mass of water per 10 g of dough was measured. The dough coated with water was baked at 180 ° C. for 5 minutes.
Unless otherwise specified, the raw material blending unit is parts by mass.

The dough moldability and the baked confectionery obtained after baking were evaluated according to the following criteria.

<Moldability>
The ease of processing when hand-molding the dough was evaluated.

◎ Easy to extrude and easy to cut 〇 Easily extrude the fabric △ Extrude the fabric normally × Cannot extrude, difficult to extrude

<Appearance>
After firing, the molded shape after 7 days at 20 ° C. was evaluated.

◎ Molded shape is maintained 〇 Molded shape is almost maintained △ Molded shape is slightly maintained × Sag is large and the molded shape is not maintained at all or deformed

<Flavor>
After baking, the food was eaten after 7 days at 20 ° C., and the flavor was evaluated.

◎ Very good balance ○ Good balance △ Somewhat good balance × Bad balance

<Food texture>
After baking, the food was eaten after 7 days at 20 ° C., and the texture was evaluated.

<Food texture (outside)>
◎ Crispy feeling is very strong ○ Crispy feeling is strong △ Crispy feeling is slightly strong × Crispy feeling is weak

<Food texture (inside)>
◎ Smooth cream feeling is very strong ○ Smooth cream feeling is strong △ Smooth cream feeling is slightly strong × Smooth cream feeling is weak

<Food texture (overall)>
◎ Very good balance between outside and inside ○ Good balance between outside and inside △ Somewhat good balance between outside and inside × Bad balance between outside and inside

(With or without water application)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 3. The evaluation results at that time are shown in Table 3. In Comparative Example 3-1, water was not applied.

As shown in Examples 3-1 to 4, baked confectionery having a good texture on the outside and inside could be obtained by applying water to the dough surface. As shown in Examples 3-3 and 4, when the amount of applied water was 0.10 to 0.20 (g / dough mass (10 g)), a better baked confectionery could be obtained.
On the other hand, in Comparative Example 3-1, water was not applied to the surface of the dough, so that a sufficient crispy texture was not obtained for the outer texture, and the overall texture was not sufficient.

(Examination of fats and oils)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 4. The evaluation results at that time are shown in Table 4.

With the fats and oils blended in Examples 4-1 to 6, baked confectionery having good moldability, flavor, and texture could be produced. By using ABS-Soft, ABS-VFH, Atlanta-F, and T Special M, it is possible to obtain baked confectionery with excellent moldability, appearance, flavor, and outer texture, especially by using ABS-Soft. Furthermore, a baked confectionery excellent in texture (inner side) and texture (overall) could be obtained.
Moreover, it turned out that ABS-soft, S special 100, and rapeseed oil are preferable at the point of the favorable texture (inside) of baked confectionery.

(Examination of sugars)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 5. The evaluation results at that time are shown in Table 5.

  All the saccharides blended in Examples 5-1 to 6 were excellent in moldability, appearance, and flavor. In particular, with powdered sugar (sucrose), glucose, and maltitol, a baked confectionery excellent in the outer texture and the overall texture could be obtained.

(Evaluation of particle size distribution of sugars)
A baked confectionery was prepared according to Method A with the compounding amounts shown in Table 6. The evaluation results at that time are shown in Table 6. Table 7 shows the content under 30M sieve and the content under 60M sieve over 150M when powdered sugar and granulated sugar are mixed.

  Any baked confectionery of Examples 6-1 to 5 was excellent in moldability and flavor. Further, when the content of the saccharide under 30M sieve is 67.4% by mass or more, the appearance is excellent, and when it is 82.7% by mass or more, the appearance is further improved and the texture is good. In particular, the content under 30M sieve is 98.1. A baked confectionery having good moldability, appearance, flavor, and texture at a mass% or more could be obtained. In addition, a baked confectionery having a good moldability, appearance, flavor, and texture (outside) could be obtained when the content of 150M sieve top and 60M sieve bottom was 17.1% by mass or more.

(Examination of skim milk powder, whole milk powder, and cheese powder)
A baked confectionery was prepared according to Method A at the compounding amounts shown in Table 8. Table 8 shows the evaluation results at that time.

  As shown in Examples 8-1 to 1-3, good baked confectionery could be obtained by using any of skim milk powder or whole milk powder. Moreover, as shown in Examples 8-4 to 5, a good baked confectionery could be obtained even when part or all of the skim milk powder was replaced with cheese powder.

(Examination of compounding ratio 1)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 9. The evaluation results at that time are shown in Table 9.

As shown in Table 9, baked confectionery with good moldability could be obtained by blending 25 to 62 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 25 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, when skim milk powder and cheese powder were not mix | blended, it turned out that the crispy feeling of a bottom face is weak.

(Examination of mixing ratio 2)
A baked confectionery was prepared according to Method A with the compounding amounts shown in Table 10. Table 10 shows the evaluation results at that time.

As shown in Table 10, baked confectionery with good moldability could be obtained by blending 8 parts by mass of skim milk powder and 25 to 65 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 25 to 45 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inside) by blending 45 to 65 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.
Moreover, when 8 mass parts of skim milk powder was mix | blended with respect to 100 mass parts of powdered sugar, it turned out that the crispy feeling of a bottom face is weak.

(Examination of mixing ratio 3)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 11. The evaluation results at that time are shown in Table 11.

As shown in Table 11, baked confectionery with good moldability could be obtained by blending 15 parts by mass of skim milk powder and 30 to 70 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 30 to 60 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inner side) by blending 50 to 90 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.
On the other hand, when 100 parts by mass of powdered sugar was mixed with 110 parts by mass of ABS-soft and 15 parts by mass of skim milk powder, moldability and the like were insufficient.

(Examination of mixing ratio 4)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 12. The evaluation results at that time are shown in Table 12.

As shown in Table 12, baked confectionery with good moldability could be obtained by blending 30 parts by mass of skim milk powder and 33 to 85 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery containing 33 to 70 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inside) by blending 33 to 85 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.
Furthermore, it was found that the appearance, flavor, texture (outside), and texture (overall) were further improved by adding a predetermined amount of skim milk powder.

(Examination of mixing ratio 5)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 13. The evaluation results at that time are shown in Table 13.

As shown in Table 13, baked confectionery with good moldability could be obtained by blending 54 parts by mass of skim milk powder and 38-100 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar. In particular, the baked confectionery blended with 38 to 70 parts by mass of ABS-soft was a baked confectionery excellent in moldability and appearance.
Moreover, it turned out that it becomes a baked confectionery excellent in food texture (inside) by blending 38 to 100 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar.

(Examination of mixing ratio 6)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 14. Table 14 shows the evaluation results at that time.

  As shown in Table 14, by blending 80, 100 parts by mass of skim milk powder and 45-55 parts by mass of ABS-soft with respect to 100 parts by mass of powdered sugar, both moldability and the like are extremely good. I was able to get confectionery.

(Examination of mixing ratio 7)
A baked confectionery was prepared according to Method A with the blending amounts shown in Table 15. The evaluation results at that time are shown in Table 15.

  As shown in Table 15, even when 10 to 20 parts by mass of flour was added to 100 parts by mass of powdered sugar, a baked confectionery having no problems such as moldability could be made. In addition, a baked confectionery excellent in flavor, texture (inner side), and texture (overall) when the blending ratio of wheat flour is small and the total blending ratio of ABS-soft, powdered sugar and skim milk powder is 94% by mass or more. It turns out that it is obtained.

(Examination of dough molding method)
Baked confectionery was prepared by the following three types of molding methods.

Example 16-1 (wire cut molding)
A predetermined amount of the dough raw material shown in Table 16 was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of the wire-cut molding machine (nozzle inner diameter 22 mm, molding size diameter 23 mm, height 17 mm, 7 g cylindrical shape).
Immediately before firing, the molded dough was sprayed with water uniformly over the entire surface (16.43 cm ² ) except the bottom using a pressure sprayer, and the mass of water per 7 g of dough was measured. The dough sprayed with water was baked at 180 ° C. for 5 minutes.
The moldability and the baked confectionery obtained after baking were evaluated according to the above criteria, and the results are shown in Table 16.

Example 16-2 (rod-shaped molding)
A predetermined amount of the dough raw material shown in Table 16 was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of a rod-shaped molding machine (nozzle inner diameter 22 mm, molding size diameter 23 mm, length 30 mm, 12 g horizontal bar shape).
Immediately before firing, the molded dough was uniformly sprayed with water using a pressure sprayer on the entire surface (29.97 cm ² ), and the mass of water per 12 g of the dough was measured. The dough sprayed with water was baked at 180 ° C. for 5 minutes.
The moldability and the baked confectionery obtained after baking were evaluated according to the above criteria, and the results are shown in Table 16.

Example 16-3 (dango molding)
A predetermined amount of the dough raw material shown in Table 16 was blended and mixed uniformly to obtain a dough. The obtained dough was molded by wire-cut hand molding that can confirm the workability of the ball molding machine (cylindrical shape of circular nozzle inner diameter 22 mm, molding size diameter 23 mm, length 35 mm, 14 g).
Immediately after that, it was formed into a spherical shape by hand-rolling that can confirm the workability of the ball molding machine (molded size 30 mm diameter, 14 g spherical shape).
Immediately before firing, the molded dough was uniformly sprayed with water using a pressure sprayer on the entire surface (28.26 cm ² ), and the mass of water per 14 g of the dough was measured. The dough sprayed with water was baked at 180 ° C. for 5 minutes.
The moldability and the baked confectionery obtained after baking were evaluated according to the above criteria, and the results are shown in Table 16.

  As shown in Table 16, a good baked confectionery could be obtained by any molding method.

(Example 17)
The dough ingredients and vanilla flavor were mixed with the formulation shown in Table 17, and the remaining auxiliary ingredients were added and mixed. Molding was performed by using a wrapping machine, sprayed with water, and then baked at 180 ° C. for 6 minutes to obtain a baked confectionery. The obtained baked confectionery had good appearance and the like.

Claims (15)

A method for producing baked confectionery,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides,
(B) fats and oils whose solid fat content at 20 ° C. is 0% or more and 70% or less, and
(C) 1 type or 2 types chosen from cheese powder and powdered milk are contained as a dough raw material, and the oil and fat is 20 parts by mass or more and 105 parts by mass or less, and the total of the cheese powder and the powdered milk is 100 parts by mass of the sugar. A step of blending the dough raw material so as to be 120 parts by mass or less,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
The said manufacturing method including.   The manufacturing method of Claim 1 whose sum total of the said cheese powder and the said milk powder is 5 mass parts or more and 110 mass parts or less with respect to 100 mass parts of said saccharides.   The said saccharides are the manufacturing methods of Claim 1 or 2 whose content under 30 mesh sieve is 35 mass% or more and 100 mass% or less.   The production method according to any one of claims 1 to 3, wherein the saccharide is one or more of sucrose, glucose, lactose, maltose, maltitol, and trehalose.   The manufacturing method as described in any one of Claims 1 thru | or 4 whose sum total of the said saccharides, the said cheese powder, the said milk powder, and the said fats and oils contained in the said dough raw material is 85 mass% or more and 100 mass% or less.   The manufacturing method as described in any one of Claims 1 thru | or 5 whose solid fat content in 35 degreeC of the said fats and oils is 0% or more and 20% or less.   The amount of water is the manufacturing method according to any one of claims 1 to 6 which is 0.005g or more and 0.8g or less with respect to 10g of cloth mass. The manufacturing method according to any one of claims 1 to 7, wherein the amount of the water is 0.02 g / 100 cm ² or more and 1.5 g / 100 cm ² or less with respect to a fabric area to which water is applied. A method for producing baked confectionery,
(A) one or more sugars selected from monosaccharides, disaccharides and trisaccharides, and
(B) The fats and oils whose solid fat content in 20 degreeC is 0% or more and 70% or less are contained as a dough raw material, The said fats and oils are 20 mass parts or more and 105 mass parts or less with respect to 100 mass parts of said saccharides. Blending the dough ingredients,
Mixing the blended dough ingredients to produce a dough,
A step of obtaining a dough from one or more selected from wire cut molding, rod-shaped molding and dumpling molding,
Applying water to the molded dough, and
Baking the molded dough coated with water at 150 ° C. to 270 ° C.,
The said manufacturing method including.   The production method according to claim 9, wherein the saccharide has a content under a 30-mesh sieve of 35% by mass or more and 100% by mass or less.   The production method according to claim 9 or 10, wherein the saccharide is one or more of sucrose, glucose, lactose, maltose, maltitol and trehalose.   The manufacturing method as described in any one of Claims 9 thru | or 11 whose sum total of the said saccharide | sugar and the said fats and oils contained in the said dough raw material is 85 to 100 mass%.   The manufacturing method as described in any one of Claims 9 thru | or 12 whose solid fat content in 35 degreeC of the said fats and oils is 0% or more and 20% or less.   The manufacturing method according to claim 9, wherein the amount of water is 0.005 g or more and 0.8 g or less with respect to 10 g of the dough mass. The manufacturing method according to any one of claims 9 to 14, wherein the amount of water is 0.02 g / 100 cm ² or more and 1.5 g / 100 cm ² or less with respect to a fabric area to which water is applied.