JP2857009B2 - Baked confectionery and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baked confectionery containing edible solids mainly composed of flour, sugar and water.

[0002]

2. Description of the Related Art Conventionally, dough mainly composed of flour, sugar and water, especially dough containing more than 25% by weight of water, is baked because it is difficult to pass a fire even when baked and it is difficult to add a brown color. It was never a confection. Conventional baked confections using flour, sugar and water include dorayaki for Japanese confectionery, cakes and buns for Western confectionery, and cakes and cookies for Western confectionery.

Conventionally, sweets such as potatoes, fruits, vegetables, beans, and the like in a confectionery may be discolored, and there has been a problem that the discoloration lowers the commercial value. This discoloration is considered to be because the above potatoes have polyphenols that easily cause browning or greening, or sugars that easily cause browning by the Maillard reaction, and amino acids, and examples of the discoloration include browning of sweet potatoes. And greening of apples, browning of apples and greening of red beans.

[0004]

However, these conventional baked goods use eggs or swelling agents and have a sponge-like texture due to their foaming properties (dorayaki, castella and cakes), or Those with a very low moisture content, such as cookies, and with a large amount of fats and oils, and with a refreshing texture, or in the skin with a low moisture content using eggs, such as buns It has been wrapped, and has been eaten and tired for many years. Accordingly, a first object of the present invention is to provide a new texture by mixing edible solids with a flour, sugar, and water-rich dough that has been conventionally unsuitable for baking and then baking the mixture. And baked confectionery having a taste. Further, a second object of the present invention is to provide a baked confectionery which is suppressed in discoloration and excellent in taste regardless of the presence of edible solids.

[0005]

According to the first aspect of the present invention, there is provided a wheat flour, sugar, water, and granulated powder.
It is a dough that is made of edible solids and is free from eggs and fats.
Therefore, the moisture content of the dough portion other than the edible solid is 25% by weight or more and 60% by weight or less, and the pH is 7.2 or more and 9.5 or more.
A baked confectionery was prepared in which the following dough was baked so that the water content after baking was 20% by weight or more and 50% by weight or less.

[0006] The edible solids refer to edible foods which are present in solids in the dough before baking and are not uniformly mixed with the dough. Specific examples include potatoes such as sweet potatoes, potatoes, yacon, fruits such as apples and pears, vegetables such as pumpkin, corn, carrots, and beans such as red beans and green beans. Alternatively, a cube of frozen custard cream may be used. Also, a plurality of these types may be used. After baking, these edible solids are scattered throughout the baked confectionery. When a cube of frozen custard cream is used, the baked confectionery after baking will be dotted with cream of a fluid substance.

[0007] The mixing amount, form, size,
The presence or absence of processing before mixing into the dough is optional. However, if the mixing amount and size of the edible solids are adjusted so that the solid edibles partially protrude from the surface of the baked confectionery,
The baked confectionery can be visually enjoyable and look more delicious.

The moisture content of the dough is at least 25% by weight and at least 60% by weight.
The reason for the following is that if the content is less than 25% by weight, the dough is difficult to be cohesive, while if it is more than 60% by weight, it is difficult to bake, and more preferably 35 to 50% by weight. The water content is a value of the dough portion other than the edible solids.

The moisture content of the baked confectionery obtained by baking the dough having the above-mentioned moisture content is adjusted to 20% by weight or more and 50% by weight or less, so that it has a new texture. The water content of the baked confectionery is preferably 28% by weight or more and 40% by weight or less. In addition, the said water content is the value of the cloth | dough part which does not consider the water in an edible solid.

[0010] To solve the second problem, a second aspect is provided.
In the above, the edible solid is a polyphenol or a mailer.
Dough containing saccharides and amino acids that cause
PH is created a baked snack according to claim 1 is 8.3 or less, and in claim 3, flour, sugar, water, and polyphenylene
A sugar and an amino acid that cause a Knoll or Maillard reaction
The main ingredient is granular edible solids, including eggs and fats and oils.
And the moisture content of the dough portion other than the edible solids is not less than 25% by weight and not more than 60% by weight, and the pH is 7.2.
Baking the dough having a size of not less than 9.5 or less and the moisture content after baking
20% by weight or more and 50% by weight or less and b
A method for producing baked confectionery, characterized in that H is set to 8.3 or less, was created.

[0011] The pH of the dough before or after baking refers to the pH of the dough before or after baking other than edible solids and water at a ratio of 1: 3 by weight. And the pH value of the homogenized product. The reason why the pH of the dough before baking is 7.2 or more and 9.5 or less is that if it is less than 7.2, it becomes difficult to impart a desirable baking color to the baked confectionery at a normal baking temperature, while if it is greater than 9.5, it is alkaline. This is because peculiar taste and aroma are generated in the baked confectionery and the taste is inferior. And more preferable pH value is 7.5 or more 8.5
It is as follows.

The pH of the dough after baking is set to 8.3 or less in order to suppress discoloration of the edible solid, and more preferably pH is 8.0 or less.

For adjusting the pH of the dough before and after baking, various pH adjusters can be used. For example, when an appropriate amount of baking soda and glucono delta lactone (hereinafter, referred to as GDL) are used in combination, G. D. L. Is decomposed into gluconic acid by heating, so that the pH after baking can be suppressed from becoming more alkaline, so that the pH of the dough before and after baking can be easily adjusted to each of the above values. Alternatively, the pH of the dough before and after firing may be adjusted by using a salt of a strong alkali and a weak acid such as Na ₂ Co ₃ which shows alkalinity. Alternatively, the pH of the dough before and after baking may be adjusted by using an appropriate amount of an acid agent and baking soda each coated with an oil or fat.

[0014]

According to the present invention, the main raw material to a constant ones like a, the moisture of the fabric before or after being sintered is within a certain range, baked
By keeping the pH of the dough before cultivation within a certain range,
Good despite high content and no egg or fat
Edible solids that have been baked to a good color
A baked confection containing an object is obtained. According to the method for producing a baked confection according to claim 2 or the baked confection according to claim 3, furthermore, by setting the pH after baking to a certain level or less , a preferable baked color is obtained and the edible solid is discolored. Is prevented
It is.

[0015]

Next, an embodiment of the present invention will be described. Example 1 The baked confectionery of this example uses sweet potato as an edible solid. When sweet potato is used for confectionery, it usually causes discoloration such as greening or browning. In the baked confectionery of the present embodiment, baking soda and G. D. L. By using an appropriate amount of, the pH of the dough before baking was set to 7.6 and the pH of the confectionery after baking was set to 7.8. That is, the dough to be baked confectionery had the composition shown in Table 1.

[0016] In Table 1, the sweet potato was peeled and used as a lightly boiled slice of about 15 mm square. The sweet potato may be used raw or pickled. First, raw materials other than the sweet potatoes shown in Table 1 were uniformly mixed, and then mixed so that the cut sweet potatoes were not crushed.
Divide the dough created as above into one piece of about 80g,
The baked confectionery of Example 1 was obtained by baking in an oven at 210 ° C. to 230 ° C. for about 18 to 23 minutes. The moisture content of this baked confectionery was 31% by weight. This value does not include the water content of the sweet potato.

The baked confectionery of Example 1 had a shape in which the dough had a delicious baked color, and light yellow sweet potatoes were cut off from between the doughs. That is, the contrast between the baked color of the dough and the pale yellow color of the sweet potato was vivid, and the appearance was very delicious. In addition, the baked confectionery has a new visual appeal, in which sweet potatoes appear and disappear between roasted doughs. And its texture is moist due to its high moisture content,
In addition, the fragrance of the baked color of the dough gives the sweet potatoes in the baked confectionery a taste similar to baked sweet potatoes, and has become a baked confectionery having an unprecedented new texture and taste. During the eating period, the sweet potato did not turn green or brown at all. In addition, G. for comparison. D. L. When baked confectionery was produced in the same manner as in this example except that the dough pH after baking with sodium bicarbonate was set to be higher than 8.3, many green changes of sweet potato were observed.

[0018]

According to the first aspect of the present invention, there is provided a baked confectionery having a new baked color with a new texture and taste that have never been obtained before. According to the inventions according to claims 2 and 3, a baked confectionery having a new texture and taste is provided, and the baked confectionery is more visually and taste-friendly, in which the discoloration of the edible solid can be suppressed together with the preferred baked color. You.

──────────────────────────────────────────────────続 き Continuation of front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A23G 3/00 102 A21D 13/08

Claims (3)

(57) [Claims] 1. Flour, sugar, water and granular edible solids
Eggs and fats-free dough that is edible
The moisture content of the dough other than the solid material is 25% by weight or more and 60% or more.
Dough having a pH of 7.2 or more and 9.5 or less , wherein the moisture content after firing is 20% by weight or more and 50% by weight or less.
Baked confectionery that is baked below. 2. The method according to claim 1, wherein the edible solid is polyphenol or
Contains saccharides and amino acids that cause an Illard reaction, after firing
The baked confectionery according to claim 1, wherein the dough has a pH of 8.3 or less . 3. Flour, sugar, water, polyphenol and
Is granular containing sugars and amino acids that cause Maillard reaction
Dough free of eggs and fats and oils as the main raw material
Wherein the moisture content of the dough portion other than the edible solids is 25% by weight or more and 60% by weight or less, and the pH is 7.2 or more and 9.
5 or less, and the water content after firing is 20% by weight or more and 50% by weight or less and the pH of the dough after firing is 8.
A method for producing baked confectionery, characterized in that the content is 3 or less.