JP6305165B2 - Baked confectionery dough and baked confectionery - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a baked confectionery that has a voluminous feel and maintains a soft texture even when stored for a long period of time, and a baked confectionery dough used for manufacturing the baked confectionery.

  Cakes typified by baked confectionery have particularly high palatability, and always have excellent flavor and texture, and various research and development have been made accordingly. In recent years, in particular, there has been a demand for cakes that are voluminous and have a moist texture (hereinafter referred to as moist texture) in addition to the conventional flavor and texture. In addition, large-scale stores and mass-produced manufacturers have a strong demand for cakes that have a long shelf life and can maintain the texture immediately after production for a long time in order to reduce product life loss due to inventory time and distribution time. .

  Until now, as a technique that enables long-term storage while maintaining the quality of baked confectionery, a method using a fermented product made using some specific bacterial species called panettone species (Patent Document 1) ), A method of blending cream powder and meringue into cake dough (Patent Document 2), and the like. However, even though these technologies enable long-term storage, they have not yet been satisfactory in terms of texture.

JP 2007-228886 A JP 2000-287608 A

  Therefore, an object of the present invention is to provide a baked confectionery that has a voluminous feel, is moist even after long-term storage, has a soft texture, and maintains a soft texture, and a baked confectionery dough used for manufacturing the baked confectionery. is there.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors use a plastic oil composition, a foamable oil, and an oil-in-water emulsion, and a blending amount of oil derived from them into flour. And by making the content of the liquid fat in the fat and oil a specific ratio, it is found that the baked confectionery gives a voluminous feel, does not feel dry even after long-term storage, has an excellent moist feeling, and can maintain a soft texture The present invention has been completed. Specifically, the present invention provides the following.

(1) Plastic fats and oils containing 70 to 180 parts by weight of fats and oils with respect to 100 parts by weight of flour, the content of liquid fats and oils in the fats and oils being 35 to 65% by mass, and the fats and oils being a continuous phase. A baked confectionery dough derived from a composition, a foamable oil and fat, and an oil-in-water emulsion.
(2) 80 to 120 parts by mass in total of the plastic fat composition and the foamable fat and oil in which the continuous phase is fat and oil and 10 to 150 parts by weight of the oil-in-water emulsion with respect to 100 parts by weight of flour. The baked confectionery dough according to (1), comprising:
(3) The plastic oil composition, wherein the continuous phase is oil and fat, and the foamable oil and fat are contained in a mass ratio of 50:50 to 90:10, as described in (1) or (2) Baked confectionery dough.
(4) The baked confectionery dough according to any one of (1) to (3), wherein the oil-in-water emulsion contains liquid sugar.
(5) A baked confectionery obtained by baking the baked confectionery dough according to any one of (1) to (4).
(6) It is characterized in that after mixing dough raw materials for baked confectionery other than the plastic fat composition whose continuous phase is fat, the plastic fat composition whose final dissolved continuous phase is fat is added and mixed. To make baked confectionery dough.

  According to the present invention, it is possible to provide a baked confectionery that has a sense of volume, has an excellent moist feeling even when stored for a long period of time, does not feel dry, and maintains a soft texture, and a baked confectionery dough used for manufacturing the baked confectionery. .

Hereinafter, the baked confectionery dough of the present invention will be described in detail.
The baked confectionery dough of the present invention contains 70 to 180 parts by mass of oil and fat with respect to 100 parts by mass of flour, the content of liquid oil and fat in the oil and fat is 35 to 65% by mass, and the oil and fat has a continuous phase. It is derived from a plastic oil / fat composition that is an oil / fat, an oil-in-water emulsion, and a foamable oil / fat.
Here, 80-170 mass parts is preferable with respect to 100 mass parts of said flours, and, as for content of the said fats and oils in the baked confectionery material of this invention, 90-150 mass parts is more preferable. Moreover, 40-65 mass% is preferable and, as for content of the liquid fat in the said fat, 45-60 mass% is more preferable. In addition, the liquid fats and oils of this invention point out the liquid fats and oils which are fluid at 10 degreeC. When the content of the oil and fat with respect to 100 parts by mass of the flour of the baked confectionery dough of the present invention and the content of the liquid oil and fat in the oil and fat is in the above range, the obtained baked confectionery has a sense of volume and can be stored for a long time It is excellent in feeling, does not stick, and can maintain a soft texture.

(Plastic oil composition whose continuous phase is oil)
Specifically, the plastic fat composition in which the continuous phase used in the present invention is fat or oil corresponds to a so-called oil phase-only shortening, a water-in-oil type margarine, or the like, and normal temperature (15 to 25 ° C.). It is a solid oil.
The oil / fat content in the plastic oil / fat composition in which the continuous phase is oil / fat is preferably 60 to 100% by mass, more preferably 70 to 90% by mass, and most preferably 75 to 90% by mass. preferable. When the fat content in the plastic fat composition is in the above range, the obtained baked confectionery is preferable because it has a volume feeling and a soft texture.

The fats and oils used in the plastic fat and oil composition in which the continuous phase used in the present invention is fats and oils, the SFC (solid fat content) is preferably 30 to 60% at 10 ° C, more preferably 40 to 50%, It is preferably 10 to 30%, more preferably 15 to 25% at 20 ° C, and preferably 4 to 12%, more preferably 6 to 10% at 30 ° C. When the SFC is in the above range, the obtained baked confectionery is preferable because it has a volume feeling and a soft texture.
In addition, the solid fat content of fats and oils can be measured according to 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemistry Society, "Reference fats analysis test method".

  As fats and oils used in the plastic fat composition whose continuous phase is fats and oils used in the present invention, any edible fats and oils used for normal margarine, shortening and the like can be used without particular limitation. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, monkey fat, palm oil, palm kernel oil, coconut oil, beef tallow, pork fat, milk fat, fish oil, whale oil, etc. Examples include various vegetable oils and animal fats, processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, and synthetic fats and oils such as MCT (medium chain fatty acid triglyceride). In the present invention, one or more selected from these fats and oils can be used.

Moreover, it is preferable to mix | blend liquid fats and oils which have fluidity | liquidity at 10 degreeC with the fats and oils used for the plastic fat composition whose continuous phase is fats and oils. Specific examples of liquid oils and fats that are fluid at 10 ° C. include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, MCT, and transesterified oils and fats thereof.
5-30 mass% is preferable, as for the said liquid fat contained in the fats and oils used for the plastic fat composition whose said continuous phase is fats and oils, 5-20 mass% is more preferable, and 10-20 mass% is the most preferable. . It is preferable that the liquid fat in the fat used in the plastic fat composition is in the above range because the obtained baked confectionery has a sense of volume and a soft texture.

  The plastic fat composition in which the continuous phase used in the present invention is fats and oils can contain components other than edible fats and oils used for ordinary margarine, shortening, and the like. Other ingredients include water, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, β-carotene , Coloring agents such as caramel and red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, fragrances, dairy products such as skim milk powder and whey powder, Examples include food ingredients and food additives such as seasonings, pH adjusters, food preservatives, fruits, fruit juices, spices, cereals, beans, vegetables, meats, and seafood.

  In the case of a water-in-oil emulsion, the plastic fat composition in which the continuous phase used in the present invention is fat or oil may contain an emulsifier in order to stabilize the emulsified state. The amount is less than 5% by mass, preferably 0.1 to 3% by mass, and more preferably 0.1 to 1% by mass.

  The manufacturing method of the plastic fat composition whose continuous phase used by this invention is fats and oils is not specifically limited, It can manufacture by the method normally used for manufacture, such as margarine and shortening.

(Foaming oil)
The foamable oil and fat used in the present invention is a fluid oil and fat at room temperature (15 to 25 ° C.), which contains oil and fat and an emulsifier, and has an effect of emulsifying the dough and stably embedding air into the dough. is there.
The emulsifier is not particularly limited as long as it is an edible emulsifier having the effect of foaming the dough and stabilizing bubbles and emulsification. For example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester , Polyglycerin fatty acid, lecithin, polysorbate and the like. One or more emulsifiers selected from these emulsifiers can be appropriately blended. The content of the emulsifier in the foamable fat is 5% by mass or more, preferably 5 to 25% by mass, and most preferably 7 to 20% by mass. When the content of the emulsifier is within the above range, the obtained baked confectionery is preferable because it has a voluminous feel and a soft texture.

  The fat used in the foamable fat used in the present invention is not particularly limited as long as it is the same edible fat as used in the plastic fat composition in which the continuous phase used in the present invention is a fat. Can be used. 60-100 mass% is preferable, as for content of the fat in the said foamable fat, 70-100 mass% is more preferable, and 80-100 mass% is the most preferable. It is preferable that the content of the fats and oils in the foamable fats and oils is in the above range because the foamable fats and oils are well dispersed in the confectionery dough.

Moreover, it is preferable to mix | blend liquid fats and oils which are fluid at 10 degreeC in the fats and oils used for the said foamable fats and oils. The liquid oil having fluidity at 10 ° C. can be used without particular limitation as long as it is the same liquid oil used in the plastic oil composition in which the continuous phase used in the present invention is oil.
80-100 mass% is preferable, as for the said liquid fat contained in the fat used for the said foamable fat, 90-100 mass% is more preferable, and 95-100 mass% is the most preferable. It is preferable that the liquid oil contained in the oil used in the foamable oil is in the above range because the baked confectionery of the present invention does not stick even after long-term storage and a soft texture is sustained.

  The foamable fat used in the present invention can contain other components as long as the effects of the present invention are not impaired. Other ingredients include water, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, coloring agents such as β-carotene, caramel and red yeast rice pigment, tocopherol, tea Examples include antioxidants such as extracts, plant proteins such as wheat protein and soybean protein, eggs and various processed eggs, and fragrances.

  The production method of the foamable fat used in the baked confectionery dough of the present invention is not particularly limited, and can be produced by a known method. Specifically, it can be produced by sufficiently mixing or emulsifying the composition components such as emulsifiers and fats and oils by heating and dissolving as necessary.

(Oil-in-water emulsion)
The oil-in-water emulsion used in the present invention is obtained by mixing and emulsifying an oil phase and an aqueous phase using fats and oils, liquid sugar, an aqueous raw material and an emulsifiable raw material. Examples of the emulsifying raw material include emulsifiers, milk proteins, and modified starches.

  The oil and fat used in the oil-in-water emulsion used in the present invention can be used without particular limitation as long as it is the same edible oil and fat as used in the plastic oil and fat composition in which the continuous phase is an oil and fat. 30-60 mass% is preferable, as for content of the fats and oils in the said oil-in-water emulsion, 35-55 mass% is more preferable, and 40-50 mass% is the most preferable. It is preferable that the content of oil and fat in the oil-in-water emulsion is in the above range because the texture of the obtained baked confectionery becomes excellent in moist and soft feeling.

  The fat and oil used in the oil-in-water emulsion used in the present invention has an SFC (solid fat content) of preferably 10 to 20 ° C., preferably 0 to 20%, more preferably 0 to 10%, preferably 20 ° C. It is 0 to 15%, more preferably 0 to 7%, preferably 0 to 10% at 30 ° C, more preferably 0 to 5%. When the SFC of the fats and oils used in the oil-in-water emulsion is in the above range, the workability of the dough is good, and the texture of the baked confectionery obtained is excellent in moist and soft feeling. Therefore, it is preferable.

Moreover, it is preferable to mix | blend liquid fats and oils which are fluid at 10 degreeC in the fats and oils used for the said oil-in-water emulsion. The liquid oil having fluidity at 10 ° C. can be used without particular limitation as long as it is the same liquid oil used in the plastic oil composition in which the continuous phase used in the present invention is oil.
The liquid oil contained in the oil used in the oil-in-water emulsion is preferably 70 to 100% by mass, more preferably 75 to 95% by mass, and most preferably 80 to 90% by mass. When the liquid fat contained in the fat used in the foamable fat is within this range, the texture of the baked confectionery of the present invention is preferable even when stored for a long period of time, and the soft feeling is sustained. .

  The liquid sugar used in the oil-in-water emulsion used in the present invention is not particularly limited as long as it is a liquid sugar, but sugar liquid sugar, invert sugar liquid sugar, isomerized sugar or a mixture thereof may be used. it can. The content of liquid sugar in the oil-in-water emulsion is preferably 40 to 70% by mass, more preferably 45 to 65% by mass, and most preferably 45 to 55% by mass. When the content of the liquid sugar used in the oil-in-water emulsion of the present invention is in the above range, the texture of the baked confectionery obtained by baking the baked confectionery dough is preferably excellent in moisturizing feeling. .

  The oil-in-water emulsion used in the baked confectionery dough of the present invention can contain other components used in ordinary oil-in-water emulsions to the extent that the effects of the present invention are not impaired. For example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, whole milk powder, butter milk, skimmed milk powder, whole fat condensed milk, fresh cream, casein sodium, milk whey Dairy products such as soy protein, soy protein decomposed product, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten, wheat gluten decomposed protein related products, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Emulsifiers such as fatty acid esters, lecithins, enzymatically decomposed lecithins, propylene glycol fatty acid esters, polysorbates, flavors, colorants, antioxidants and the like can be used.

  The oil-in-water emulsion used for the baked confectionery dough of the present invention can be produced by the same method as that for a normal oil-in-water emulsion.

  The baked confectionery dough of the present invention preferably contains 80 to 120 parts by mass in total of the plastic fat composition and the foamable fat and oil in which the continuous phase is oil and fat with respect to 100 parts by mass of flour. It is more preferable to include 100 parts by mass, and most preferable to include 100 to 120 parts by mass. When the total content of the plastic oil composition and the foamable oil and fat in which the continuous phase is oil and fat with respect to 100 parts by mass of the flour is in the above range, it does not pass even if stored for a long period of time and is moist and soft. A baked confectionery with a lasting feeling can be obtained.

  In addition, the baked confectionery dough of the present invention preferably contains 10 to 150 parts by mass of the oil-in-water emulsion, more preferably 20 to 120 parts by mass, with respect to 100 parts by mass of flour. It is most preferable to include parts by mass. When the content of the oil-in-water emulsion with respect to 100 parts by mass of the flour is in the above range, a baked confectionery that does not stick even after long-term storage and maintains a soft texture is obtained.

  Furthermore, in the baked confectionery dough of the present invention, it is preferable that the plastic fat composition and the foamable fat and oil in which the continuous phase is fat and oil are contained in a mass ratio of 50:50 to 90:10, 55:45 to More preferably, it is included at 85:15, and most preferably at 60:40 to 80:20. When the mass ratio of the plastic fat composition and the foamable fat and oil in which the continuous phase is fat and oil is in the above range, a baked confectionery that does not dry even when stored for a long time and maintains a soft texture is obtained. It is done.

(Flour)
The flour used in the baked confectionery dough of the present invention can be used without particular limitation as long as it is usually blended in a baked confectionery dough such as a cake. Moreover, the compounding quantity of flour can also be normally mix | blended without a restriction | limiting in the range mix | blended with the dough for baked confectionery. Specific examples of flour include wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like, but preferably wheat flour can be used.

(Baked confectionery dough)
The raw materials other than the flour used in the baked confectionery dough of the present invention, the plastic fat composition whose continuous phase is oil and fat, the foamable fat and oil, and the oil-in-water emulsion vary depending on the type of baked confectionery, and are particularly limited. Although not used, sugars, sweeteners, dairy products, swelling agents, eggs, fats and oils, water, salt, starches, emulsifiers, spices, fragrances, coloring agents, Seasoning, chocolate, cocoa, nuts, matcha, tea, coffee, tofu, yellow powder, beans, vegetables, fruit, fruit, juice, jam, fruit sauce, herbs, meat, seafood, preservatives, shelf life improver, etc. These known materials can be used as appropriate.

  Moreover, the baked confectionery dough of the present invention is not particularly limited in its production method, but after mixing raw materials other than the plastic fat composition whose continuous phase is fat, the last dissolved continuous phase is fat. A baked confectionery having a sense of volume can be obtained after baking by adding and mixing a certain plastic fat composition to produce a baked confectionery dough.

(Baked goods)
The baked confectionery of the present invention can be produced using the baked confectionery dough of the present invention by known production conditions and production methods. Specific examples of the baked confectionery of the present invention include cakes, and good examples include sponge cakes and butter cakes. Examples of sponge cakes include roll cakes, busses, genoises, butter sponges, chiffon cakes, and examples of butter cakes include pound cakes, madeleine, financiers, muffins, and baumkuchens.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to a following example.

[Production of plastic fat composition whose continuous phase is fat]
Oil and fat liquid at 10 ° C (salad oil, manufactured by Nisshin Oillio Group Co., Ltd.) 12 parts by weight Solid oil and fat at 10 ° C (mixed oil of palm fractionated oil and transesterified oil, manufactured by Nisshin Oillio Group Co., Ltd.) Product) An oil phase was prepared by dissolving and mixing 70 parts by mass, 0.8 parts by mass of an emulsifier, and 0.2 parts by mass of a fragrance. Next, 15.6 parts by weight of water, 0.2 parts by weight of salt, 0.5 parts by weight of skim milk powder, 0.5 parts by weight of butter enzyme degradation product (trade name; Butterbuds, manufactured by Unitech Foods Co., Ltd.), and protein An aqueous phase was prepared by mixing 0.2 parts by mass of an enzymatic degradation product (trade name; rich base, manufactured by Dainippon Meiji Sugar Co., Ltd.), and 83 parts by mass of the prepared oil phase and 17 parts by mass of the aqueous phase were mixed. And pre-emulsified. The obtained preliminary emulsion was quenched and plasticized by a conventional method using an onlator to obtain a plastic fat composition having a continuous phase of fat.

  The content of oils (liquid oils and solid oils) in the plastic oil composition whose continuous phase is oils is 82% by mass, the content of liquid oils is 12% by mass, and the liquid oils in the oils The content was 14.6% by mass. The SFC (solid fat content) of the fat contained in the oily phase of the plastic fat composition in which the continuous phase is fat was 49% at 10 ° C, 21% at 20 ° C, and 8% at 30 ° C. . In addition, SFC was measured according to 2.2.9-2003 solid fat content (NMR method) of the Japan Oil Chemists' Society edited by "standard oil fat analysis test method".

[Production of foaming fats and oils]
12 parts by mass of an emulsifier was dissolved and mixed in 88 parts by mass of liquid oil (salad oil, manufactured by Nissin Oilio Group Co., Ltd.) at 10 ° C. to obtain a foamable oil.
The content of fats and oils in the foamable fats and oils was 88% by mass, and the content of liquid fats and oils in the fats and oils was 100% by mass.

[Production of oil-in-water emulsion]
Dissolve 39 parts by mass of liquid oil (salad oil, manufactured by Nisshin Oillio Group) at 10 ° C. Dissolve 7 parts by mass of solid oil (rapeseed oil, manufactured by Nissin Oilio Group) at 10 ° C. The oil phase was prepared by mixing. Next, 49.3 parts by mass of liquid sugar (Brix71), 4.2 parts by mass of processed starch, and 0.5 parts by mass of dried egg white are prepared, and an oil-in-water solution is prepared by a conventional method using a homomixer. A mold emulsion was obtained.

  The content of oil (solid oil and liquid oil) in the oil-in-water emulsion is 46% by mass, the content of liquid oil is 39% by mass, and the content of liquid oil in the oil is 84.%. It was 8 mass%. Moreover, SFC (solid fat content) of the fat contained in the oil phase of the oil-in-water emulsion was 5% at 10 ° C, 2% at 20 ° C, and 1% at 30 ° C.

Madeleine was produced by the following formulation and production method using the plastic oil composition, the foamable oil and fat, and the oil-in-water emulsion, which were produced above and whose continuous phase is oil. And the external appearance (volume) and texture (soft feeling) immediately after baking of Madeleine were comparatively evaluated by the following evaluation criteria.
Next, Madeleine and an alcohol volatilizer 0.3 g (trade name; Albert, manufactured by Torisu Sangyo Co., Ltd.) are individually wrapped in a cake film and stored in a dark place at 20 ° C. for 30 days. Hardness and feeling of bulkiness were compared and evaluated according to the following evaluation criteria. Each evaluation is an evaluation of the consensus of the three panelists. The evaluation results are shown in Tables 1 to 3 below.

[Production of Madeleine (butter cake)]
A cake dough was prepared according to the formulation shown in Tables 1 to 3 below. That is, mix foaming oil and fat, oil-in-water emulsion, super white sugar, honey, whole egg, and further add the squeezed flour and baking powder and mix uniformly, then adjust to 60 ° C and dissolve A plastic fat composition having a continuous phase made of fat and oil was added and mixed uniformly to prepare a madeleine dough. The dough was rested at 20 ° C. for 1 hour, then poured into an oval mold, and baked in an oven for 22 minutes at a firing temperature, top heat 180 ° C., bottom heat 160 ° C. to produce a madeleine (butter cake).

[Evaluation criteria for appearance (volume) immediately after firing]
◎: Good volume and better than ○ ○: Good volume and good △: Small volume and poor ×: No volume and poor

[Evaluation criteria for texture immediately after baking (soft feeling)]
◎: A feeling of softness and softness is much better than ○. Good: A feeling of softness and softness is good. △: A feeling of softness and softness is low.

[Evaluation criteria for texture (hardness / feel of dryness) after 30 days storage]
◎: The texture and soft feeling are the same as ◎ in the evaluation of the texture immediately after baking, and there is no feeling of dryness. ○: The texture and soft feeling is the same as in the evaluation of the texture immediately after baking. Good with no feeling of dryness △: Little wrinkle and soft feeling, little hardness and / or feeling of softness ×: Poor with hardness and / or feeling of softness

[Comprehensive evaluation]
Based on the various evaluations described above, each Madeleine was comprehensively evaluated. The evaluation criteria are as follows.
5: All items are ◎ 4: Texture after storage for 30 days is ◎, and appearance immediately after baking and texture immediately after baking are ◎ or ○: Texture after storage for 30 days Is ◯, and the appearance immediately after baking and the texture immediately after baking are ◎ or ○ 2: The texture after storage for 30 days is Δ 1: Any evaluation is ×

  As shown in Tables 1 to 3, the Madeleine (Examples 1 to 6) produced by baking the cake dough of the present invention has a sense of volume, excellent crispness, and long-term storage (30 days storage). A soft texture persisted.

Claims (5)

A plastic fat composition comprising 70 to 180 parts by mass of fats and oils with respect to 100 parts by mass of flour, wherein the content of liquid fats and oils in the fats and oils is 35 to 65% by mass, and the fats and oils are continuous fats and oils. A baked confectionery dough derived from a foamable oil and fat and an oil-in-water emulsion , and containing 40 to 120 parts by mass of the oil-in-water emulsion with respect to 100 parts by mass of the flour .   The baked confectionery dough according to claim 1, comprising a total of 80 to 120 parts by mass of the plastic fat composition and the foamable fat and oil in which the continuous phase is fat and oil with respect to 100 parts by weight of flour.   The baked confectionery dough according to claim 1 or 2, wherein the plastic fat composition and the foamable fat and oil in which the continuous phase is fat and oil are contained in a mass ratio of 50:50 to 90:10.   The baked confectionery dough according to any one of claims 1 to 3, wherein the oil-in-water emulsion contains liquid sugar.   Baked confectionery obtained by baking the baked confectionery dough according to any one of claims 1 to 4.