JP6659334B2 - How to make baked goods - Google Patents

Description

  The present invention relates to a method for producing a baked confectionery having a natural sweetness and a deep taste by fermentation, and a baked confectionery.

  2. Description of the Related Art Baked confectioneries that exhibit aroma and flavor due to fermentation of lactic acid bacteria and yeast have been known.

  For example, Patent Literature 1 below discloses that a microorganism belonging to Lactobacillus comoensis, Saccharomyces exigus, and Lactobacillus San Francisco is cultured in a medium containing flour as a main component, and the production of the original species of Italian cake is performed. A method invention is disclosed. It is described that an Italian cake excellent in flavor, umami, and sourness and having good water retention after baking and having a long shelf life can be obtained.

  In addition, Patent Document 2 listed below discloses a species prepared from at least Lactobacillus sporogenes and an original species obtained using Lactobacillus bulgaricus, and a species obtained from at least Lactobacillus caucasian and Saccharomyces fragilis. The invention of a method for producing a fermented lactic acid bacteria confectionery obtained by mixing a seed prepared from a mixed seed and a mixed seed using the mixed seed, or a mixed seed and the present seed is disclosed. It is described that a confectionery or a bread with a unique mild flavor with a full scent and moderate acidity, which could not be obtained by the conventional method, can be obtained.

Japanese Patent Publication No. 2-18811 JP-A-2002-17240

  However, in the Italian cake of Patent Document 1 described above, the flour and moisture are kneaded, and the fermentation is performed after forming a dough with a "tie". However, it did not have a crisp texture like cookies or a moist texture like butter cake. Moreover, in the method of Patent Document 2, fermentation of lactic acid bacteria was superior, and it was not possible to sufficiently impart fermented flavor of yeast to baked confectionery.

  On the other hand, according to the study of the present inventors, it was not possible to sufficiently impart the yeast fermented flavor to baked confectionery simply by adding yeast to the composition of cookies and butter cake.

  Therefore, an object of the present invention is to provide a method for producing a baked confectionery which can obtain a texture having a savory taste like a cookie or a moist texture like a butter cake and sufficiently impart a fermented flavor of yeast. And baked goods.

  In order to solve the above-mentioned problems, the method for producing a baked confectionery of the present invention comprises mixing at least an oil and fat, a water raw material, and yeast, and then adding a cereal flour and / or a powdered starchy raw material thereto. Making a medium seed dough, fermenting the medium seed dough into a fermenting seed dough, mixing the remaining ingredients including at least sugar and a leavening agent with the fermenting seed dough to make a true dough, Is molded and fired.

  According to the method for producing a baked confectionery of the present invention, at least the fat and oil, the water raw material, and the yeast are mixed, and then the cereal flour and / or the powdered starchy raw material are added and mixed, which is similar to the sugar batter method. By producing a medium dough by the method and fermenting the medium dough, it is possible to produce a fermented seed dough while suppressing the formation of a “connector” dough. The fermented dough is mixed with at least the remaining ingredients including sugars and a leavening agent to form the dough, and the dough is molded and baked, so that it has a fermented yeast fermented flavor. Thus, it is possible to obtain a baked confectionery having a savory texture like a cookie or a moist texture like a butter cake.

  In general, the sugar batter method is to disperse moisture in fats and oils by mixing at least fats and oils and saccharides and adding and mixing a water raw material, and then adding a powder raw material mainly composed of flour. Refers to the method of mixing. In the present invention, saccharides may be mixed with the fats and oils, or the saccharides may not be mixed, but after adding a water raw material to the fats and oils and dispersing the water in the fats and oils, the cereal powder and In terms of adding and / or mixing the powdered starchy raw material, it can be said that it conforms to the sugar batter method.

  In the method for producing a baked confectionery of the present invention, 0 to 30 parts by mass of saccharides is blended into the above-mentioned dough for 100 parts by mass of the cereal flour and / or powdered starchy raw material to be blended into the dough. Is preferred. According to this, by limiting the amount of sugars added to the sponge dough, so as not to inhibit the fermentation of yeast, and by adding the remaining sugars when making the dough, the baked confectionery Sugars in an amount required for flavor (sweetness) can be added.

  It is preferable that the medium dough further contains a protein material. According to this, baked confectionery having better flavor and texture can be obtained by containing the protein material.

  Further, after mixing the fat and oil with the saccharide, a mixture of the yeast dispersed in the water raw material is mixed, and the cereal flour and / or powdered starch raw material is added thereto and mixed to form the medium seed. It is preferred to make the dough. According to this, it is possible to improve the fermentation efficiency by dispersing the yeast well in the medium seed dough.

  In addition, the sponge dough contains 30 to 70 parts by mass of the cereal flour and / or powdered starchy raw material in 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough. In addition, the middle-class dough contains 30 to 70 parts by mass of fats and oils, 0 to 20 parts by mass of saccharides, and water based on 100 parts by mass of cereal flour and / or powdered starchy material contained in the whole dough. It contains 30 to 70 parts by mass of a raw material and 0.5 to 7 parts by mass of yeast, the moisture content of the dough is 16 to 35% by mass, and the dough is obtained by fermenting the dough. In the fermented dough, the remaining flour and / or powdered starch, which is not contained in the dough, out of 100 parts by mass of the flour and / or powdered starch material contained in the whole dough. Raw material and cereal flour and / or powdered starch raw material 100 contained in the whole dough Parts to 0 to 70 parts by mass of fats and oils, 60 to 120 parts by mass of saccharides, and 0.1 to 3 parts by mass of one or more kinds of leavening agents. Is preferred. According to this, a manufacturing method suitable for cakes such as butter cake can be provided. Also, by making the middle-class dough by a method similar to the sugar batter method, the formation of dough with a `` tie '' is suppressed despite including fermented dough, so that the texture unique to butter cakes, Butter cakes that are moist, non-pulling, crisp, and have a mouth-watering texture can be made.

  In addition, the sponge dough contains 30 to 70 parts by mass of the cereal flour and / or powdered starchy raw material in 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough. Further, in the middle-type dough, 10 to 50 parts by mass of fats and oils, 0 to 20 parts by mass of saccharides, and 100 parts by mass of cereal flour and / or powdered starchy material contained in the whole dough, It contains 15 to 35 parts by mass of a raw material and 0.5 to 7 parts by mass of yeast, and the water content of the above-mentioned dough is 13 to 30% by mass. In the fermented dough, the remaining flour and / or powdered starch, which is not contained in the dough, out of 100 parts by mass of the flour and / or powdered starch material contained in the whole dough. Raw material and cereal flour and / or powdered starch raw material 100 contained in the whole dough Parts to 0 to 35 parts by mass of fats and oils, 10 to 40 parts by mass of saccharides, and 0.1 to 3 parts by mass of one or more types of leavening agents. Is preferred. According to this, a manufacturing method suitable for cookies can be provided. In addition, by making the middle-class dough by a method similar to the sugar batter method, the formation of dough with a "tie" is suppressed despite including fermented dough, so conventional cookie manufacturing methods such as wire cutting It is possible to mold with.

  In addition, after mixing at least fats and oils, water raw materials, yeast, and shreds, crushed and / or squeezed products of fruits and / or vegetables, cereal flour and / or powdered starchy raw materials are added thereto. Mixing to make a sponge dough, fermenting this sponge dough into a fermenting seed dough, mixing the remaining ingredients containing at least sugars and leavening agent with the fermenting seed dough to make the seed dough, It is preferable that the dough of this kind is molded and fired. According to this, since the sponge dough to be fermented contains shredded, crushed, and / or squeezed material of fruits and / or vegetables, the flavor derived from each raw material is imparted, and a better flavor is obtained. You can get baked goods.

  Preferably, the fruits and / or vegetables are raisins or tomatoes. According to this, the flavor of raisins or tomatoes can be imparted, and a baked confection having a better flavor can be obtained. In addition, in particular, when the ingredients include raisins or dried tomatoes made of the same type of raw material, the flavors can be enhanced, and a baked confectionery with a better flavor that has a sense of unity can be obtained. .

  According to the present invention, at least a fat, a water raw material, and yeast are mixed, and then cereal flour and / or powdered starch raw material are added to and mixed with the medium seed dough by a method similar to the sugar batter method. By fermenting this medium seed dough, it is possible to produce a fermented seed dough while suppressing the formation of dough with a "tie". The fermented dough is mixed with at least the remaining ingredients including sugars and a leavening agent to form the dough, and the dough is molded and baked, so that it has a fermented yeast fermented flavor. Thus, it is possible to obtain a baked confectionery having a savory texture like a cookie or a moist texture like a butter cake.

It is a chart which shows the result of having performed taste analysis of Madeleine using a taste sensor.

  The baked confection to which the present invention is applied is not particularly limited, and any baked confection such as cookies and butter cakes may be used. More specifically, for example, Madeleine, pound cake, financier, Baumkuchen, cookies, tarts and the like can be mentioned.

  The method for producing a baked confectionery according to the present invention comprises the steps of using a cereal flour and / or powdered starchy raw material, an oil and fat, a saccharide, a water raw material, a yeast, and a leavening agent as raw materials for the baked confectionery. And, after mixing the water raw material and the yeast, cereal flour and / or powdered starchy raw material are added and mixed to this to make a sponge dough, and the sponge dough is fermented into a fermented seed dough, The process of mixing the remaining raw materials containing at least the sugars and the leavening agent with the seed dough during fermentation to produce the true dough is employed. In this case, the raw materials necessary for making the medium dough may be duplicated and some of them may be mixed when making the real dough, or the raw materials necessary for making the real dough may be duplicated A part of the dough may be mixed at the time of making the dough, and there is no particular limitation.

  Examples of the cereal flour include wheat flour, soft flour, strong flour, medium flour, whole wheat flour, rice flour, rye flour, soy flour, soy flour, and dry powder of potato (mash potato, potato flake, potato granule, etc.). Two or more cereal flours may be used in combination. Also, the same type of cereal flour that is mixed when making the medium dough may be mixed when making the real dough as necessary, and a different type of flour may be mixed as necessary. It may be mixed when making.

  Examples of the powdery starch raw material include starch and processed starch. The starch is not particularly limited as long as it is an edible starch, and corn starch, waxy corn starch, wheat starch, potato starch, tapioca starch, rice starch, sago starch and the like can be used. A processed starch obtained by subjecting any of these starches to any one or more of etherification, esterification, cross-linking, oxidation, α-formation, and the like can be used. The powdery starch material is preferably used in combination with cereal flour for the purpose of giving a change in texture and the like. In that case, the ratio of the cereal flour to the starchy raw material is preferably 100: 0 to 0: 100 in terms of dry mass, and more preferably 100: 0 to 60:40. It should be noted that sugars and milk powder, which is a protein raw material, are not included in the powdered starch raw material in the present invention. In addition, the same type of powdered starchy raw material to be mixed when making the medium dough may be mixed when making the main dough, if necessary, and a different type may be mixed as necessary. It may be mixed when making the seed dough.

  The oils and fats are not particularly limited as long as they are edible. From the viewpoint of the texture of the obtained baked confectionery, it is preferable to use oils and fats having plasticity at normal temperature. According to this, when mixed with a saccharide such as sugar, a water material such as eggs, other materials such as yeast, or a fat or oil itself using a mixer, the effect of entrapping air bubbles is high, and the resulting baked product is obtained. The texture of the confectionery improves. For example, margarine, butter, shortening, fat spread and the like can be mentioned. Two or more fats and oils may be used in combination. In addition, the same kind of fats and oils to be mixed when making the medium dough may be mixed when making the real dough as necessary, and make a different kind of dough as necessary Sometimes they may be mixed.

  The saccharide is not particularly limited as long as it can impart sweetness to the baked confectionery, but when the saccharide is added to the medium-dough dough, the saccharide must be assimilated into yeast to promote fermentation by yeast. Is preferred. Examples thereof include sugar, white sugar, granulated sugar, brown sugar, brown sugar, honey, glucose, fructose, maltose, isomerized sugar, starch syrup, and the like. Two or more saccharides may be used in combination. In addition, the same kind of sugar as that used when making the medium dough may be mixed when making the real dough, if necessary, and a different kind of sugar may be made when necessary. Sometimes they may be mixed. Alternatively, the fermentation by yeast is promoted also by the components contained in the cereal flour and / or the starchy raw material blended in the sponge dough, so that no sugar can be blended in the sponge dough.

  Here, when saccharides are blended into the sponge dough, the amount of the saccharide is 0 to 30 parts by mass with respect to 100 parts by mass of the cereal flour and / or powdered starchy raw material to be spun into the sponge dough. Is preferably 1 to 30 parts by weight, more preferably 3 to 20 parts by weight. In the above range, if the amount of saccharides assimilated into yeast is too small, the effect of promoting fermentation by yeast tends to be poor. Therefore, it is preferable to add a certain amount. On the other hand, if it exceeds the above range, it tends to inhibit yeast fermentation.

  The water raw material is not particularly limited as long as it provides water necessary for obtaining dough for baked confectionery. For example, water, egg, milk, fresh cream, whipped cream, other creams for kneading, soy milk, concentrated milk and the like can be mentioned. Two or more water sources may be used in combination. In addition, the same kind of water as the raw material to be mixed when making the medium dough may be mixed when making the main dough as necessary, and a different kind of material may be mixed as necessary. It may be mixed when making.

  The yeast is not particularly limited as long as it has the ability to assimilate the components of the sponge dough to produce other components. For example, there are yeasts used in the production of liquors such as bread, beer, sake, wine, whiskey, miso, soy sauce, etc., and natural yeasts obtained by collecting those parasitic on natural products such as fruits and grains. . Examples of species include Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus Saccharomyces exiguus, Saccharomyces rouxii, and Zygosaccharomyces rouxii. Two or more yeasts may be used in combination. Also, the same kind of yeast as the yeast to be mixed when making the intermediate dough may be mixed when making the dough if necessary, and a different kind of yeast may be made as needed Sometimes they may be mixed. Or you may make it mix only at the time of making a middle grade dough.

  Fermentation temperature, humidity, and other conditions may be appropriately set as appropriate, but the fermentation temperature is preferably from 3 ° C to 38 ° C, and more preferably from 20 ° C to 30 ° C. When the fermentation temperature is lower than this, fermentation takes time, and when it is higher than this, the acidity becomes strong and the flavor balance is poor. The humidity is preferably from 60% to 90%, more preferably from 70% to 80%. If the humidity is lower than this, the fabric dries, and if it is higher, condensation occurs.

  The temperature, humidity, and fermentation time for fermentation are not limited to the above ranges, and the conditions can be changed stepwise as exemplified below. For example, a fermentation process at a temperature of 27 ° C. to 30 ° C. and a humidity of 70% to 80% for 3 hours to 5 hours followed by a fermentation at 3 ° C. to 20 ° C. for 15 hours to 24 hours can be given. By adopting such fermentation conditions, it is possible to adjust the fermentation time in accordance with the working time or to control the flavor.

  Here, the yeast to be blended into the sponge dough is dispersed in the water material, and the fats and oils and the saccharides are mixed. Then, the cereal flour and / or powdered starch material is added and mixed. It is more preferable to make a medium seed dough. According to this, it is possible to improve the fermentation efficiency by dispersing the yeast well in the medium seed dough. The amount of yeast to be added to the sponge dough is preferably 0.5 to 15 parts by mass with respect to 100 parts by mass of the cereal flour and / or powdered starchy material to be spun into the sponge dough. More preferably, it is 12 parts by mass. If it is less than the above range, the effect of promoting yeast fermentation tends to be poor.

  Examples of the leavening agent include ammonium hydrogencarbonate, sodium hydrogencarbonate, baking powder and the like. In addition, as an acid leavening agent, potassium L-tartrate, calcium dihydrogen phosphate, glucono delta lactone and the like are used in combination. You may. Two or more swelling agents may be used in combination. Alternatively, the same type of leavening agent as that used when making the main dough may be mixed when making the medium dough, if necessary, and a different type of material may be mixed as necessary. It may be mixed when making. Or you may make it mix only at the time of making this kind dough.

  In a preferred embodiment of the present invention, a protein raw material may be used as a raw material other than the above. According to this, baked confectionery having better flavor and texture can be obtained by containing the protein material.

  The protein material is not particularly limited as long as it is edible. From the viewpoint of the flavor and texture of the obtained baked confectionery, those derived from eggs, milk, soybeans and the like are preferable. For example, whole egg, yolk, egg white, other processed egg products, milk, fresh cream, whipped cream, other creams for kneading, condensed milk, concentrated milk, whole milk powder, skim milk powder, fermented milk, cheese, soy milk, soy protein , Miso, and other processed soybeans. Two or more protein raw materials may be used in combination. Also, it may be mixed when making medium-dough dough, and may be mixed when making this-dough, but since it enjoys the effect of fermentation and gives better flavor and texture, The former is more preferred. In addition, the same kind of protein material as that used to make the medium dough may be mixed when making the dough as necessary, and a different kind of dough may be mixed as necessary. It may be mixed when making. Or you may make it mix only at the time of making a middle grade dough. The content of the protein raw material is, for example, a case where the protein raw material is mixed with the sponge dough. .75 to 60 parts by mass, more preferably 0.75 to 50 parts by mass. If it is less than the above range, the effect of improving the flavor and texture by the protein raw material tends to be poor. In addition, if it exceeds the above range, the physical properties of the dough will be impaired. In the present invention, the protein raw material may constitute all or a part of the above-mentioned water raw material, which provides the water necessary for obtaining the baked confectionery dough.

  In a preferred embodiment of the present invention, as raw materials other than the above, shreds, pulverized products, and / or squeezed products of fruits and / or vegetables may be used. According to this, a flavor derived from each raw material is imparted, and a baked confection having a better flavor can be obtained. In this case, the shredded and / or pulverized material is preferably in the form of a paste, puree, and / or juice. According to this, it is easy to mix with the dough.

  Fruits and / or vegetables include, for example, raisins, blueberries, strawberries, apples, grapes, oranges, bananas, tomatoes, cabbage, carrots, cucumber, pumpkins, peppers, broccoli, asparagus, lettuce, kale, celery, plum, yuzu , Cherry, lemon, grapefruit, komatsuna, spinach, parsley, beet, and tempura. These may be used in combination of two or more. In addition, it may be mixed when making the medium dough, or may be mixed when making the real dough, but the former is more preferable because the fermentation effect is enjoyed and a better flavor is imparted. . In addition, the same kind of material that is mixed when making the medium dough may be mixed when making the real dough as necessary, and a different kind of material may be made as necessary when making the dough Sometimes they may be mixed. Or you may make it mix only at the time of making a middle grade dough. The content is, for example, in the case of mixing with the sponge dough, 1.5 to 100 parts by mass with respect to 100 parts by mass of the cereal flour and / or powdered starchy raw material mixed with the sponge dough. And more preferably from 8 to 65 parts by mass. If it is less than the above range, the effect of improving flavor tends to be poor. In addition, if it exceeds the above range, the physical properties of the dough will be impaired. In the present invention, the shredded, pulverized, and / or squeezed fruit and / or vegetable products provide all or one of the above-mentioned water raw materials that provide the water necessary for obtaining baked confectionery dough. A part may be constituted.

  In a preferred embodiment of the present invention, a suitable ingredient may be used as a raw material other than the above.

  Ingredients include, for example, dried fruits (raisins, rum raisins, blueberries, cranberries, strawberry, raspberries, oranges, orange peels, lemon peels, cherries, honey apples, etc.), and dried vegetables (tomatoes, ginger, nozawana, chi Onions, onions, garlic, green beans, etc.), chocolates, nuts (almonds, macadamia nuts, walnuts, peanuts, cashew nuts, hazelnuts, pecan nuts, pistachio nuts, coconuts, etc.), seeds (pine nuts, sunflower seeds, Pumpkin seeds), cereals (puffed products such as oats, barley, wheat, corn, rice, and flaked products), cheeses and the like. The fermented flavor of the baked confectionery dough of the present invention has an effect of imparting a sense of unity between the flavor of these ingredients and the flavor of the baked confectionery dough, so that the confectionery has a united flavor as a whole. In addition, two or more kinds of ingredients may be used in combination. In addition, the same kind of ingredients as the ingredients to be mixed when making this kind of dough may be mixed when making middle grade dough as necessary, and a different kind of material may be mixed as necessary. It may be mixed when making. Or you may make it mix only at the time of making this kind dough. The content of the ingredients is preferably about 10 to 100 parts by mass with respect to 100 parts by mass of the cereal flour and / or powdered starchy raw material to be blended into the whole dough. The range may be exceeded according to

  INDUSTRIAL APPLICATION This invention is used suitably for manufacture of cakes, such as a butter cake, for example. In this case, the sponge dough contains 30 to 70 parts by mass of the cereal flour and / or powdered starchy raw material of 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough. Further, in the medium dough, 30 to 70 parts by mass of fats and oils, 0 to 20 parts by mass of saccharides, and 30 parts by mass of moisture are contained with respect to 100 parts by mass of cereal flour and / or starchy raw material contained in the whole dough. It is preferable that the dough is prepared so as to contain 70 to 70 parts by mass and 0.5 to 7 parts by mass of yeast, and to have a water content of the sponge dough of 16 to 35% by mass. In addition, the present dough is not contained in the fermented dough obtained by fermenting the dough dough, and among the 100 parts by mass of the cereal flour and / or starchy raw material contained in the whole dough, 0 to 70 parts by mass of fats and oils, and 60 to 120 parts of saccharides based on 100 parts by mass of the remaining flour and / or powdered starchy raw material and 100 parts by mass of cereal flour and / or powdered starchy raw material contained in the whole dough It is preferable that the mixture is made by mixing at least 1 part by mass of at least 1 part by mass of one or two or more types of a bulking agent. According to this, a baked confectionery can be obtained in the same manner as the conventional cake forming method and baking method except that the present dough prepared by the method described above is used. For example, a baked confectionery can be obtained by forming the dough of this kind into a container such as an aluminum cup by placing it around 23 g, and baking it at 180 to 190 ° C. for 15 to 18 minutes.

  Further, the present invention is suitably used, for example, for manufacturing cookies. In this case, the sponge dough contains 30 to 70 parts by mass of the cereal flour and / or powdered starchy raw material of 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough. In addition, in the middle-class dough, 10 to 50 parts by mass of fats and oils, 0 to 20 parts by mass of saccharides, and 15 parts by mass of moisture are contained with respect to 100 parts by mass of cereal flour and / or starchy raw material contained in the whole dough. It is preferable that the dough is prepared so as to contain 35 to 35 parts by mass and 0.5 to 7 parts by mass of yeast, and to have a water content of the sponge dough of 13 to 30% by mass. In addition, the present dough is not contained in the fermented dough obtained by fermenting the dough dough, and among the 100 parts by mass of the cereal flour and / or starchy raw material contained in the whole dough, 0 to 35 parts by mass of fats and oils and 10 to 40 parts of saccharides based on 100 parts by mass of the remaining cereal flour and / or powdered starchy raw material and 100 parts by mass of cereal flour and / or powdered starchy raw material contained in the whole dough It is preferable that the mixture is made by mixing at least 0.1 part by mass of one part or two or more kinds of a bulking agent and 0.1 to 3 parts by mass of a swelling agent. According to this, a baked confectionery can be obtained in the same manner as in the conventional method of forming cookies and baking methods, except that the dough prepared by the method described above is used. For example, a baked confectionery can be obtained by molding this kind of dough to about 17 g by wire cutting or the like and baking it at 180 to 190 ° C. for 12 to 15 minutes.

  Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited to these Examples.

[Test Example 1]
The Madeleine-type baked confectionery of Examples 1-2 and Comparative Examples 1-3 was prepared with the composition of Table 1.

(Example 1)
A sponge dough was prepared as follows.

-The upper sucrose, whole milk powder, and margarine are set in a mixer at a low speed (hereinafter simply referred to as "low speed") for 30 seconds, and thereafter the mixer is set at high speed (hereinafter simply referred to as "high speed"). And mixed for 1 minute.
-The baker's yeast was well dispersed in the sterilized eggs, and added to the above, followed by mixing at a low speed for 30 seconds with a mixer, and then at a high speed for 1 minute.
-The sifted flour was added to the above and mixed with a mixer at low speed for 30 seconds.
-It was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 20 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar white sugar, salt, baking soda, flour, and baking powder were mixed.
・ Sterilized eggs, concentrated milk, and honey were added to the above, followed by stirring. Further, fermented medium seed dough was added and mixed at a low speed for 30 seconds with a mixer.
-Margarine dissolved in hot water was added to the above, and mixed at a low speed for 30 seconds with a mixer.

  23 g of the obtained dough was filled into an aluminum cup and baked at 190 ° C. for 15 minutes to obtain a baked confectionery (plain) of Madeleine type.

(Comparative Example 1)
Bakery yeast of Madeleine type (in the same manner as in Example 1) except that baker's yeast was not added in the preparation of the medium dough and the blending amount of upper sucrose was changed from 100 parts by mass to 90 parts by mass in the preparation of this kind of dough Plane).

(Example 2)
In the preparation of this kind of dough, a Madeleine-type baked confectionery (rum raisin) was prepared in the same manner as in Example 1 except that margarine was added and mixed, and then rum raisin was further added and mixed at a low speed for 1 minute with a mixer. I got

(Comparative Example 2)
Bakery yeast of Madeleine type (in the same manner as in Example 2) except that the baker's yeast was not added in the preparation of the medium dough and the blending amount of upper sucrose was changed from 100 parts by mass to 90 parts by mass in the preparation of the dough of the present kind Rum raisin).

(Comparative Example 3)
This kind of dough was prepared as follows by a straight method without preparing a middle kind of dough.

-Upper sucrose, whole milk powder, salt, baking soda, flour, and baking powder were mixed with a mixer at low speed for 30 seconds.
-Bread yeast was well dispersed in pasteurized eggs, concentrated milk, and honey, and added to the above, followed by mixing with a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-Margarine dissolved in hot water was added to the above, and mixed with a mixer at a low speed for 30 seconds and at a high speed for 1 minute.
-It was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 20 ° C for 18 hours.

  The obtained dough was filled into aluminum cups in an amount of 23 g each and baked at 190 ° C. for 15 minutes to obtain a Madeleine-type baked confectionery (plain).

  With respect to the Madeleine-type baked confectionery of Examples 1 and 2 and Comparative Examples 1 to 3, sensory evaluation of each item of sweetness quality, compatibility between dough and ingredients, and overall flavor was performed. In the sensory evaluation, 10 panelists scored each item according to the following evaluation criteria, and the average score was calculated. Table 2 shows the results.

(Sweetness quality)
3 points: very favorable 2 points: favorable 1 point: unfavorable (compatibility between dough and ingredients)
3 points: especially good compatibility 2 points: good compatibility 1 point: poor compatibility (overall flavor)
3 points: very favorable 2 points: favorable 1 point: unfavorable

  As a result, as can be seen from a comparison between Example 1 and Comparative Example 1 and a comparison between Example 2 and Comparative Example 2, when yeast was added, the quality of sweetness and overall quality were higher than when yeast was not added. Flavor became better. Further, as can be seen from the comparison between Example 2 and Comparative Example 2, the addition of yeast improved the compatibility of the ingredients with the rum raisin.

  In addition, the Madeleine-type baked confectionery of Comparative Example 3 prepared by the straight method with the addition of yeast has a result that is not much different from the baked confectionery of the Madeleine type of Comparative Example 1 in which the medium dough was prepared without adding the yeast. Was. This was thought to be because yeast fermentation was not sufficient in the straight method.

  In addition, regarding the quality of sweetness, when the panel was described as being preferable for the panel in which the example was more preferable than the comparative example, "there is a rich body", "there is no tingling", "melody" , "Sweet sweetness", "Sweet sweetness", "Natural sweetness", "Savory sweetness", etc.

[Test Example 2]
The pound cake type baked confectionery of Example 3 and Comparative Example 4 was prepared with the composition shown in Table 3.

(Example 3)
A sponge dough was prepared as follows.

-The upper sugar and margarine were mixed in a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The baker's yeast was well dispersed in the pasteurized eggs and added to the above, followed by mixing with a mixer at low speed for 30 seconds and then at high speed for 2 minutes. At this time, the specific gravity was 0.65.
-The sifted flour was added to the above and mixed with a mixer at low speed for 30 seconds.
-It was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 20 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar sugar, salt, margarine, and fluid shortening were mixed in a mixer at low speed for 30 seconds and then at high speed for 1 minute.
・ Sterilized eggs and honey were added to the above and mixed with a mixer at a low speed for 30 seconds and then at a high speed for 1 minute.
-The sieve obtained by combining the flour and baking powder and the fermented medium seed dough were added to the above, and mixed at a low speed for 30 seconds with a mixer. At this time, the specific gravity was 0.75.
Rum raisins were added to the above and mixed for 1 minute at low speed with a mixer.

  The obtained dough was filled into an 18 cm pound mold with 350 g and baked at 180 ° C. for 40 minutes to obtain a pound cake type baked confectionery.

(Comparative Example 4)
Bakery confectionery of a pound cake type in the same manner as in Example 3 except that baker's yeast was not added in the preparation of the medium seed dough and the blending amount of upper sucrose was changed from 100 parts by weight to 90 parts by weight in the preparation of the present seed dough I got

  With respect to the pound cake type baked confectionery of Example 3 and Comparative Example 4, sensory evaluation was performed for each item of sweetness quality, compatibility between dough and ingredients, and overall flavor. In the sensory evaluation, 10 panelists scored each item according to the following evaluation criteria, and the average score was calculated. Table 4 shows the results.

(Sweetness quality)
3 points: very favorable 2 points: favorable 1 point: unfavorable (compatibility between dough and ingredients)
3 points: especially good compatibility 2 points: good compatibility 1 point: poor compatibility (overall flavor)
3 points: very favorable 2 points: favorable 1 point: unfavorable

  As shown in Table 4, when yeast was added, the quality of sweetness and overall flavor became better than when yeast was not added. When yeast was added, the compatibility with the ingredients of rum raisin became better.

  In addition, regarding the quality of sweetness, when asked to describe how preferred the example was over the comparative example, `` there is rich '', `` fresh sweetness '', `` mellow '', Comments such as "Refreshing sweetness" and "Gentle sweetness" were obtained.

[Test Example 3]
The cookie-type baked confectionery of Examples 4-6 and Comparative Examples 5-8 was prepared with the composition of Table 5.

(Example 4)
A sponge dough was prepared as follows.

Tri-sugar, whole milk powder, and margarine were mixed in a mixer for 1 minute at a low setting, and then for 1 minute at a medium setting (hereinafter simply referred to as "medium speed"). .
-The baker's yeast was well dispersed in the whole egg and then added to the above, followed by mixing at low speed for 1 minute with a mixer and then at medium speed for 3 minutes.
-The sifted flour was added to the above and mixed at low speed for 1 minute with a mixer.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored in a refrigerator for 18 hours.

  This kind of dough was prepared as follows.

-Mixed with warm brown sugar, salt, whipped cream, honey, and vanilla flavor, added a solution obtained by dissolving ammonium charcoal in water, and mixed at low speed with a mixer for 1 minute.
A mixture of the flour and baking soda and the fermented dough were added to the above, and mixed at a low speed for 1 minute using a mixer.

  The obtained dough was cut with a squeezing wire, cut into approximately 17 g pieces, and baked at 190 ° C. for 15 minutes to obtain a cookie-type baked confectionery.

(Comparative Example 5)
A cookie-type baked confectionery was prepared in the same manner as in Example 4 except that baker's yeast was not added in the preparation of the middle-type dough, and the blending amount of trihydrosugar was changed from 35 parts by mass to 30 parts by mass in the preparation of this kind of dough. I got

(Example 5)
In the preparation of this kind of dough, sifted with flour and baking soda and fermented medium dough are added and mixed, then chocolate cube and rum raisin are added and mixed at low speed with a mixer for 1 minute A cookie-type baked confectionery was obtained in the same manner as in Example 4 except for the above.

(Comparative Example 6)
A cookie-type baked confectionery was prepared in the same manner as in Example 5, except that baker's yeast was not added in the preparation of the middle-type dough, and the blending amount of the trihydrosugar was changed from 35 parts by mass to 30 parts by mass in the preparation of the present dough. I got

(Example 6)
The same sponge dough as in Example 4 was prepared.

  In addition, this kind of dough was prepared as follows.

-Mixed with warm brown sugar, salt, margarine, whipped cream, honey, and vanilla flavor, further added a solution obtained by dissolving ammonium charcoal in water, and mixed for 1 minute at low speed with a mixer.
A mixture of the flour and baking soda and the fermented dough were added to the above, and mixed at a low speed for 1 minute using a mixer.
-Oats and rum raisins were added to the above, and mixed at a low speed for 1 minute with a mixer.

  The obtained dough was cut with a squeezing wire, formed into about 17 g pieces, and baked at 190 ° C. for 12 minutes to obtain cookie-type baked goods.

(Comparative Example 7)
A cookie-type baked confectionery was prepared in the same manner as in Example 6, except that baker's yeast was not added in the preparation of the middle-type dough, and the blending amount of trihydrosugar was changed from 40 parts by mass to 35 parts by mass in the preparation of this kind of dough. I got

(Comparative Example 8)
This kind of dough was prepared as follows by a straight method without preparing a middle kind of dough.

-Tri-sugar, whole milk powder, salt, margarine, and vanilla flavor were mixed with a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The baker's yeast was well dispersed in the whole egg and added to the above, followed by mixing with a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-Whipped cream, honey, and a solution of charcoal dissolved in water were added to the above, and mixed with a mixer at a low speed for 30 seconds, and then at a high speed for 1 minute.
A mixture obtained by sieving together flour and baking soda was added to the above, and mixed at a low speed for 30 seconds with a mixer.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored in a refrigerator for 18 hours.

  The obtained dough was cut with a squeezing wire, cut into approximately 17 g pieces, and baked at 190 ° C. for 15 minutes to obtain a cookie-type baked confectionery.

  The cookies of Examples 4 to 6 and Comparative Examples 5 to 8 were subjected to sensory evaluation of each item of sweetness, compatibility between dough and ingredients, and overall flavor. In the sensory evaluation, 10 panelists scored each item according to the following evaluation criteria, and the average score was calculated. Table 6 shows the results.

(Sweetness quality)
3 points: very favorable 2 points: favorable 1 point: unfavorable (compatibility between dough and ingredients)
3 points: especially good compatibility 2 points: good compatibility 1 point: poor compatibility (overall flavor)
3 points: very favorable 2 points: favorable 1 point: unfavorable

  As a result, as can be seen from the comparison between Example 4 and Comparative Example 5, the comparison between Example 5 and Comparative Example 6, and the comparison between Example 6 and Comparative Example 7, when yeast was added, yeast was added. The sweetness quality and overall flavor were better than without. Further, as can be seen from the comparison between Example 5 and Comparative Example 6 and the comparison between Example 6 and Comparative Example 7, when yeast was added, the compatibility with ingredients such as rum raisins, chocolate cubes, and oats was improved. It became good.

  In addition, the cookie of Comparative Example 8 prepared by the straight method with the addition of yeast was not much different from the cookie of Comparative Example 5 in which the sponge dough was prepared without the addition of yeast. This was thought to be because yeast fermentation was not sufficient in the straight method.

  In addition, regarding the quality of sweetness, when the panel which described Example 4 as more preferable than Comparative Example 5 was asked to describe how it was preferable, "there was rich", "sweetness with taste", " "Savory sweetness". Similarly, when a panel was described in which Example 5 was more preferable than Comparative Example 6, it was described how preferable it was. "There is richness," "the balance between sweetness and sourness is good," and "umami." Some comments such as "sweet sweetness" and "fragrant sweetness" were obtained. Similarly, when a panel was described in which Example 6 was more preferable than Comparative Example 7, it was described how preferable it was. "There is richness", "Tasteful sweetness", "Maruyaka", Comments such as "Savory sweetness" were obtained.

[Test Example 4]
The Madeleine-type baked confectionery of Example 7 and Comparative Examples 9 and 10 was prepared with the composition shown in Table 7.

(Example 7)
The Madeleine-type baked confectionery of Example 7 was prepared by the same preparation method as in Example 1.

(Comparative Example 9)
A sponge dough was prepared as follows.

-Sugar sugar, whole milk powder, margarine, pasteurized egg, baker's yeast, and sifted flour were mixed at a low speed for 30 seconds and then at a high speed for 2 minutes using a mixer.
-It was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 20 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar white sugar, salt, baking soda, flour, and baking powder were mixed.
・ Sterilized eggs, concentrated milk, and honey were added to the above, followed by stirring. Further, fermented medium seed dough was added and mixed at a low speed for 1 minute using a mixer.
-Margarine dissolved in hot water was added to the above, and mixed at a low speed for 30 seconds with a mixer.

  The resulting dough was filled into aluminum cups in an amount of 20 g each and baked at 190 ° C. for 15 minutes to obtain a Madeleine-type baked confectionery of Comparative Example 9.

(Comparative Example 10)
A sponge dough was prepared as follows.

-The sifted flour and margarine were mixed in a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The upper sucrose and whole milk powder were mixed with a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The baker's yeast was well dispersed in the sterilized eggs and added to the above, followed by mixing at low speed for 30 seconds and then at high speed for 30 seconds with a mixer.
-It was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 20 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar white sugar, salt, baking soda, flour, and baking powder were mixed.
・ Sterilized eggs, concentrated milk, and honey were added to the above, followed by stirring. Further, fermented medium seed dough was added and mixed at a low speed for 1 minute using a mixer.
-Margarine dissolved in hot water was added to the above, and mixed at a low speed for 30 seconds with a mixer.

  20 g of the obtained dough was filled in an aluminum cup and baked at 190 ° C. for 15 minutes to obtain a Madeleine-type baked confectionery of Comparative Example 10.

  For the Madeleine-type baked confectionery of Example 7 and Comparative Examples 9 and 10, sensory evaluation was performed on each item of crispness, melting in the mouth, quality of sweetness, and overall flavor. In the sensory evaluation, 10 panelists scored each item according to the following evaluation criteria, and the average score was calculated. Table 8 shows the results.

(Crisp)
3 points ... very good 2 points ... good 1 point ... not good (melting in the mouth)
3 points ... very good 2 points ... good 1 point ... not good (sweetness quality)
3 points ... very good 2 points ... good 1 point ... not good (overall flavor)
3 points: very favorable 2 points: favorable 1 point: unfavorable

  As a result, the Madeleine-type baked confectionery (Comparative Example 9), in which the medium-type was prepared by the all-in method, was particularly compared with the Madeleine-type baked confectionery (Example 7) in which the medium-type was prepared by a method similar to the sugar batter method. It was evaluated that the texture (crispness, melting in the mouth) was not good. This was thought to be due to the fact that the flour absorbed the moisture of the raw materials such as eggs, and the sponge became a dough with a "tie."

  Madeleine-type baked confectionery (Comparative Example 10), which was prepared from medium seeds by the flower batter method, tended to be unfavorable in terms of sweetness and overall flavor. This was thought to be due to the fact that the fermentation of the medium species was not sufficient as compared with Example 7, and a fermented flavor of rich yeast could not be obtained.

[Test Example 5]
The cookie-type baked confectionery of Example 8 and Comparative Examples 11 and 12 was prepared with the composition shown in Table 9.

(Example 8)
The cookie-type baked confectionery of Example 8 was prepared by the same preparation method as in Example 4.

(Comparative Example 11)
A sponge dough was prepared as follows.

-Tri-warm sugar, whole milk powder, margarine, pasteurized egg, baker's yeast, and sifted flour were mixed with a mixer at low speed for 1 minute and then at medium speed for 2 minutes.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored in a refrigerator for 18 hours.

  This kind of dough was prepared as follows.

-Mixed with warm brown sugar, salt, whipped cream, honey, and vanilla flavor, added a solution obtained by dissolving ammonium charcoal in water, and mixed at low speed with a mixer for 1 minute.
A mixture obtained by sieving together flour and baking soda was added to the above, and the fermented medium dough was further added, followed by mixing at low speed for 1 minute and 30 seconds with a mixer.

  The obtained dough was cut with a squeezing wire, formed into about 17 g pieces, and baked at 190 ° C. for 15 minutes to obtain a cookie-type baked confectionery of Comparative Example 11.

(Comparative Example 12)
A sponge dough was prepared as follows.

-The sifted flour and margarine were mixed in a mixer at low speed for 1 minute and then at medium speed for 1 minute.
-Tri-sugar and whole milk powder were mixed with a mixer at low speed for 1 minute and then at medium speed for 1 minute.
-The baker's yeast was well dispersed in the pasteurized egg, and added to the above, followed by mixing at a low speed for 1 minute and then at a medium speed for 2 minutes.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored in a refrigerator for 18 hours.

  This kind of dough was prepared as follows.

-Mixed with warm brown sugar, salt, whipped cream, honey, and vanilla flavor, added a solution obtained by dissolving ammonium charcoal in water, and mixed at low speed with a mixer for 1 minute.
A mixture obtained by sieving together flour and baking soda was added to the above, and the fermented medium dough was further added, followed by mixing at low speed for 1 minute and 30 seconds with a mixer.

  The obtained dough was cut with a squeezing wire, formed into about 17 g pieces, and baked at 190 ° C. for 15 minutes to obtain a cookie-type baked confectionery of Comparative Example 12.

  The cookies of Example 8 and Comparative Examples 11 and 12 were subjected to a sensory evaluation of each item of crunchiness, melting in the mouth, quality of sweetness, and overall flavor. In the sensory evaluation, 10 panelists scored each item according to the following evaluation criteria, and the average score was calculated. Table 10 shows the results.

(Crisp feeling)
3 points ... very good 2 points ... good 1 point ... not good (melting in the mouth)
3 points ... very good 2 points ... good 1 point ... not good (sweetness quality)
3 points ... very good 2 points ... good 1 point ... not good (overall flavor)
3 points: very favorable 2 points: favorable 1 point: unfavorable

  As a result, compared to the cookie-type baked confectionery prepared according to the sugar batter method (Example 8), the cookie-type baked confectionery prepared according to the all-in method (Comparative Example 11) It was evaluated that the texture (crimpiness, melting in the mouth) was not good. This was thought to be due to the fact that the flour absorbed the moisture of the raw materials such as eggs, and the sponge became a dough with a "tie."

  In addition, the cookie-type baked confectionery (Comparative Example 12) in which the medium type was prepared by the flower batter method had a tendency that the quality of sweetness and the overall flavor were not preferred. This was thought to be due to the fact that the fermentation of the medium seed was not sufficient as compared with Example 8, and a fermented yeast fermented flavor was not obtained.

[Test Example 6]
In the Madeleine-type baked confectionery of Example 1 prepared in Test Example 1, the amount of white sugar added to the sponge dough was changed from 10 parts by mass to 60 parts by mass of the flour contained in the sponge dough, as shown in Table 11 below. In the same manner as in the Madeleine-type baked confectionery of Example 1, except that the amounts were changed to the respective blending amounts shown in Example 9, 10, 9 and 11, and Madeleine-type baked confectionery of Comparative Example 13 were obtained.

  The sensory evaluation was performed in the same manner as in Test Example 1 for the Madeleine-type baked confectionery of Examples 9, 10, 11, and Comparative Example 13. Table 12 shows the results together with the results of Example 1.

  As a result, if the amount of upper sucrose to be added to the sponge dough was too large, a baked confectionery of Madeleine type having good sweetness and overall flavor could not be obtained. This was thought to be because if the amount of saccharides was too large, the fermentation of yeast was inhibited.

[Test Example 7]
The Madeleine-type baked confectionery of Examples 12 and 13 was prepared with the composition shown in Table 13.

(Example 12)
A sponge dough was prepared as follows.

-The upper sugar and margarine were mixed in a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The baker's yeast was well dispersed in the sterilized eggs, and added to the above, followed by mixing at a low speed for 30 seconds with a mixer, and then at a high speed for 1 minute.
-The whipped cream was added to the above and mixed with a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The sifted flour was added to the above and mixed with a mixer at low speed for 30 seconds.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 10 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar white sugar, salt, baking soda, flour, and baking powder were mixed.
・ Sterilized eggs, raisin paste, and honey were added to the above, followed by stirring. Further, fermented medium seed dough was added, and the mixture was mixed at a low speed for 30 seconds with a mixer.
-Margarine dissolved in hot water was added to the above, and mixed at a low speed for 30 seconds with a mixer.
Rum raisins were added to the above and mixed for 1 minute at low speed with a mixer.

  The obtained dough was filled into aluminum cups in an amount of 23 g each and baked at 190 ° C. for 15 minutes to obtain baked goods of Madeleine type (containing raisin paste).

(Example 13)
A sponge dough was prepared as follows.

-The upper sugar and margarine were mixed in a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The baker's yeast was well dispersed in the sterilized eggs, and added to the above, followed by mixing at a low speed for 30 seconds with a mixer, and then at a high speed for 1 minute.
-The whipped cream and the raisin paste were added to the above, and mixed with a mixer at a low speed for 30 seconds, and then at a high speed for 1 minute.
-The sifted flour was added to the above and mixed with a mixer at low speed for 30 seconds.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 10 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar white sugar, salt, baking soda, flour, and baking powder were mixed.
-Sterilized eggs and honey were added to the above, stirred, and the fermented medium seed dough was added, followed by mixing at low speed for 30 seconds with a mixer.
-Margarine dissolved in hot water was added to the above, and mixed at a low speed for 30 seconds with a mixer.
Rum raisins were added to the above and mixed for 1 minute at low speed with a mixer.

  The obtained dough was filled into aluminum cups in an amount of 23 g each and baked at 190 ° C. for 15 minutes to obtain baked goods of Madeleine type (containing raisin paste).

  The Madeleine-type baked confectionery (containing raisin paste) of Examples 12 and 13 was subjected to a sensory evaluation for each item of sweetness quality, compatibility between the dough and ingredients, and overall flavor. In the sensory evaluation, 10 panelists compared Example 12 and Example 13 for each item and selected which one was preferable. Table 14 shows the results.

  As a result, the number of panelists who considered that the example 13 prepared by adding the raisin paste to the medium type was more preferable than the example 12 prepared by adding the raisin paste to the main type was prepared by adding the raisin paste to the medium type. Example 12 prepared by adding a raisin paste to this species was more preferable than Example 13, which was more preferable.

  In addition, regarding the quality of sweetness, when the panel which described Example 13 as more preferable than Example 12 was described how it was preferable, "melody", "compatible with raisins", " Comments such as "adapted with dough" and "moderate sweetness" were obtained.

  In addition, regarding the compatibility between the dough and the ingredients, the panel was described as being preferable for Example 13 as compared to Example 12, and it was described that "the unity is good" and "the taste is raisin". And "Good balance".

  In addition, regarding the overall flavor, the panel which described Example 13 as being more preferable than Example 12 was asked to describe how it was preferable. Comments such as "body feeling", "the fragrance and fruit feeling are increasing", "natural and easy to eat", and "hayaka" were obtained.

[Test Example 8]
The Madeleine-type baked confectionery of Examples 14 and 15 was prepared with the composition shown in Table 15.

(Example 14)
A sponge dough was prepared as follows.

-The upper sugar and margarine were mixed in a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The baker's yeast was well dispersed in the sterilized eggs, and added to the above, followed by mixing at a low speed for 30 seconds with a mixer, and then at a high speed for 1 minute.
-The whipped cream was added to the above and mixed with a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The sifted flour was added to the above and mixed with a mixer at low speed for 30 seconds.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 10 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar white sugar, salt, baking soda, flour, and baking powder were mixed.
・ Sterilized eggs, tomato paste, and honey were added to the above, followed by stirring, and further fermented medium seed dough was added and mixed at a low speed for 30 seconds with a mixer.
-Margarine dissolved in hot water was added to the above, and mixed at a low speed for 30 seconds with a mixer.
-Dried tomato dice was added to the above and mixed at low speed for 1 minute with a mixer.

  23 g of the obtained dough was filled in an aluminum cup and baked at 190 ° C. for 15 minutes to obtain a baked confectionery of Madeleine type (containing tomato paste).

(Example 15)
A sponge dough was prepared as follows.

-The upper sugar and margarine were mixed in a mixer at low speed for 30 seconds and then at high speed for 1 minute.
-The baker's yeast was well dispersed in the sterilized eggs, and added to the above, followed by mixing at a low speed for 30 seconds with a mixer, and then at a high speed for 1 minute.
-Whipped cream and tomato paste were added to the above, and mixed at a low speed for 30 seconds by a mixer, and then for 1 minute at a high speed.
-The sifted flour was added to the above and mixed with a mixer at low speed for 30 seconds.
-The sample was allowed to stand at a temperature of 29 ° C and a humidity of 80% for 5 hours, and then stored at 10 ° C for 18 hours.

  This kind of dough was prepared as follows.

-Sugar white sugar, salt, baking soda, flour, and baking powder were mixed.
-Sterilized eggs and honey were added to the above, stirred, and the fermented medium seed dough was added, followed by mixing at low speed for 30 seconds with a mixer.
-Margarine dissolved in hot water was added to the above, and mixed at a low speed for 30 seconds with a mixer.
-Dried tomato dice was added to the above and mixed at low speed for 1 minute with a mixer.

  23 g of the obtained dough was filled in an aluminum cup and baked at 190 ° C. for 15 minutes to obtain a baked confectionery of Madeleine type (containing tomato paste).

  With respect to the Madeleine-type baked confectionery (containing tomato paste) of Examples 14 and 15, sensory evaluation was performed for each item of sour quality, compatibility between dough and ingredients, and overall flavor. In the sensory evaluation, ten panelists compared Example 14 and Example 15 for each item and selected which one was preferable. Table 16 shows the results.

  As a result, the number of panelists who considered that Example 15 prepared by adding tomato paste to the medium seed was more preferable than Example 14 prepared by adding tomato paste to this seed, but was prepared by adding tomato paste to the medium seed Example 14 prepared by adding tomato paste to this species was more preferable than Example 15 described above.

  In addition, regarding the quality of sourness, the panel which described Example 15 as more preferable than Example 14 was asked to describe how preferable it was. "Good compatibility with tomato", "Moderate sourness" , And comments were obtained.

  In addition, regarding the compatibility between the dough and the ingredients, a description was given of how preferred the panel was that in which Example 15 was more preferable than Example 14, indicating that the panel had a good balance and "sweetness of the dough". The comments were as follows: "It is mellow and goes well with tomatoes," "It has a sense of unity with tomatoes," and "The taste of dried tomatoes stands out."

  In addition, regarding the overall flavor, the panel which was determined to be preferable in Example 15 over Example 14 was described as to how it was preferable. , "There is a sense of unity with tomato", "Good balance between sweetness and sourness", "Feeling tomato feeling".

[Test Example 9]
The components of the Madeleine-type baked confectionery of Example 1 and Comparative Example 1 prepared in Test Example 1 were analyzed by a conventional method. Specifically, water, oil, water activity, sugar composition, and organic acid composition were examined. The results are shown in Tables 17 to 19.

  As a result, the water, oil, water activity, and sugar composition were almost the same in Example 1 and Comparative Example 1. On the other hand, with respect to the organic acid, the content of the Madeleine-type baked confectionery of Example 1 to which yeast was added was increased as compared with that of the Madeleine-type baked confectionery of Comparative Example 1 to which yeast was not added. The increase in content was significant. It was considered that the increase in the content of these organic acids was due to the fermentation of the added yeast. In addition, the sugar composition was the same because the fermentation of the yeast consumed the sugar of the medium seed dough in Example 1 and the extra white sugar was added to the dough of this kind compared to Comparative Example 1. it was thought.

[Test Example 10]
The Madeleine baked confectionery of Example 1 and Comparative Example 1 prepared in Test Example 1 was subjected to taste analysis using a taste sensor (SA402B manufactured by Intelligent Sensor Technology Co., Ltd.). Specifically, 40 g of Madeleine-type baked confectionery was extracted with 200 mL of hot water at 60 ° C., and the aqueous solution obtained by centrifugation was provided to a taste sensor (analysis temperature: 25 ° C.). Analytical values were obtained. The evaluation of the analysis values was performed by comparing the results of the Madeleine-type baked confectionery of Example 1 with reference to the sensor analysis value of the Madeleine-type baked confectionery of Comparative Example 1 (zero). The results are shown in Table 20 and FIG.

  As a result, the Madeleine-type baked confectionery of Example 1 had characteristics of sourness and umami richness compared to the Madeleine-type baked confectionery of Comparative Example 1, while the salty taste and umami tended to decrease.

[Test Example 11]
The fragrance components of the Madeleine-type baked confectionery of Example 1 and Comparative Example 1 prepared in Test Example 1 were analyzed. Specifically, 1 g of Madeleine-type baked confectionery is placed in a vial, a SPME fiber (DVB / CAR / PDMS) is inserted into a head space, adsorbed at an adsorption temperature of 60 ° C. for 30 minutes, and then subjected to GC-MS under the following conditions. It was subjected to analysis.

(GC-MS analysis)
・ GC: 7890B from Agilent Technologies
・ MS: Agilent Technologies 5977A MSD
・ Column: DB-Wax Inner diameter 0.250mm Liquid phase 0.50μm Length 60m
-Gas phase: Helium-Flow rate: 1 mL / min
・ Injection temperature: 250 ° C
・ Oven temperature: 40-230 ° C

  As a result, the components shown in Table 21 above were detected as characteristic components in the Madeleine-type baked confectionery of Example 1. In particular, ethanol and ethanol esters of fatty acids (known as components of sake ginjo aroma) were significantly increased in the Madeleine-type baked confectionery of Example 1 as compared with Comparative Example 1. In addition, 2-methyl-butanol, 3-methyl-butanol, Phenylethylethanol (known as rose fragrance), and the like were significantly increased in the Madeleine-type baked confectionery of Example 1 as compared with Comparative Example 1. In addition, the detection peak when the Madeleine-type baked confectionery of Example 1 was analyzed, as compared with Comparative Example 1, resulted in a complicated detection peak and a large abundance as a whole.

Claims (8)

Oil fat, and moisture raw material, after dispersing the water into the oil by mixing the oil-water-containing raw material containing a yeast, medium seed which the cereal flour and / or powder starch material by admixing make dough, this in a fermentation seed dough fermented seed dough, making the rest of the ingredients are mixed in the fermented seeds dough this species dough containing sugar acids and puffing agent, shaping the book species dough A method for producing baked confectionery, characterized by firing.   The method for producing a baked confectionery according to claim 1, wherein 0 to 30 parts by mass of a saccharide is blended into the medium dough based on 100 parts by mass of the cereal flour and / or powdered starch material blended into the medium dough. Wherein in the seed dough, the method of manufacturing baked snack of the 蛋 white matter material including claim 1 or 2, wherein. In the case of blending the sugar into said seed dough, and fat, after mixing the sugar compound, in the oil by mixing the oil-water-containing material comprising adding a dispersion of yeast in water content feedstock after dispersing the moisture, this grain powder and / or powder starch material by admixing make the in the seed dough, the method of producing baked confectionery according to any one of claims 1 to 3 . The medium seed dough contains 30 to 70 parts by mass of the cereal flour and / or powdered starchy raw material in 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough, and The medium seed dough contains 30 to 70 parts by weight of fats and oils, 0 to 20 parts by weight of saccharides, and 30 parts by weight of water based on 100 parts by weight of cereal flour and / or starchy raw material contained in the whole dough. And 70 to 70 parts by mass of yeast, and 0.5 to 7 parts by mass of yeast, wherein the water content of the sponge dough is 16 to 35 mass%, and the sponge dough is obtained by fermenting the sponge dough. In the sponge dough, the remaining cereal flour and / or powdered starchy raw material, which is not contained in the sponge dough, out of 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough And 100 parts by weight of cereal flour and / or starchy raw material contained in the whole dough To a fat 0-70 parts by weight, and sugars 60 to 120 parts by mass, in which the one or 0.1-3 parts by two or more swelling agents made engaged mixing, claim 5. The method for producing a baked confection according to any one of 1 to 4. The medium seed dough contains 30 to 70 parts by mass of the cereal flour and / or powdered starchy raw material of 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough; The medium seed dough contains 10 to 50 parts by mass of fats and oils, 0 to 20 parts by mass of saccharide, and 15 parts by mass of water based on 100 parts by mass of cereal flour and / or powdered starchy material contained in the whole dough. ３５35 parts by mass, and 0.5 to 7 parts by mass of yeast, wherein the water content of the sponge dough is 13〜30 mass%, and the sponge dough is obtained by fermenting the sponge dough. In the sponge dough, the remaining cereal flour and / or powdered starchy raw material, which is not contained in the sponge dough, out of 100 parts by mass of the cereal flour and / or powdered starchy raw material contained in the whole dough And 100 parts by weight of cereal flour and / or starchy raw material contained in the whole dough To the oil 0 to 35 parts by weight, and sugars 10 to 40 parts by weight, in which the one or 0.1-3 parts by two or more swelling agents made engaged mixing, claim 5. The method for producing a baked confection according to any one of 1 to 4. The oil water containing raw material is shredded of fruit and / or vegetables, comprising a pulverized product, and / or squeezing thereof, after dispersing the water into the oil by mixing the oil water-containing feedstock, this cereal make sponge dough flour and / or powder starch material by admixing, this in a fermentation seed dough fermented seed dough, the remaining ingredients the fermented seeds dough containing sugar compound and a swelling agent 7. A method for producing a baked confection according to any one of claims 1 to 6, wherein the genuine dough is made by mixing the genuine dough, and the dough is molded and baked. The fruit and / or methods of producing baked snack vegetables claim 7 Symbol mounting a raisin or tomato.