JP5961527B2 - Method for producing shaped baked confectionery for serving frozen confectionery, etc. - Google Patents

Description

This invention relates to the production how the molded baked confectionery for dishing frozen desserts such as details about the preparation how the molded baked confectionery for dishing frozen dessert like and baking the raw material in the mold.

  As a prior art related to this invention, a slurry-like raw material consisting of flour, sugar, water, an expanding agent, a coloring agent and a fragrance is supplied into a pair of molds forming a feeding electrode and a ground electrode, and external heating and In a method for producing a molded baked confectionery comprising heating and baking a raw material in a mold in combination with dielectric heating, what adjusts the expression of roasted odor by changing the ratio of external heating and dielectric heating It is known (see, for example, Patent Document 1).

JP 2003-38106 A

In the field of shaped baked confectionery such as various corn cups, monacas, and waffle bowls that serve ice cream and soft cream, attempts have been made to impart sourness to the shaped baked confectionery itself.
However, usually, the raw material of the molded baked confectionery contains an expansion agent that promotes the expansion of the raw material in the mold during baking. As the expansion agent, an alkaline sodium hydrogen carbonate (hereinafter referred to as “baking soda”) is used. ) Is commonly used.
For this reason, even if an acidic additive such as citric acid or lemon juice is added to the raw material to which baking soda is added as an expanding agent, the acidic additive reacts with the alkaline baking soda and is neutralized. The sourness of can not be maintained.

The present invention has been made by finding that formability without using baking soda from a source of water vapor foam The use of dielectric heating is satisfactorily maintained, it can be well expressed sour additives The present invention provides a method for producing shaped baked confectionery for serving frozen confectionery and the like .

The present invention, using a mold for molding consisting of a pair of male and female fittable with a built-in heater, containing an additive of an acidic with at least powder cereals, water and sour, In addition, the male and female molds are fitted through a raw material that does not contain baking soda as an expanding agent, and the mold is heated by the heater, while the male and female molds are used to load the high-frequency AC to the raw material. The present invention provides a method for producing shaped baked confectionery for serving frozen confectionery, etc., comprising a step of applying an electric current to perform dielectric heating and baking.

According to this invention, since the baking soda as the swelling agent is omitted from the raw material, the acidic additive having acidity is not neutralized by reacting with the baking soda, so that the original acidity of the additive can be maintained. it can.
In addition, when the raw material is fired, dielectric heating is used in addition to heating from the mold, so the raw material itself generates heat and strongly foams in the mold, and the raw material quickly enters the mold without an expansion agent. It is fired in a short time with good moldability.
And, the raw material is baked in a short time, so the contact time between the raw material and the mold is also shortened, and the roasted odor, that is, the fragrant fragrance produced when baking the raw material containing cereal powder in the molded baked confectionery. Can be prevented from occurring.
Since the roasted odor is one of the factors that make it difficult for humans to feel the sourness, the original sourness of the additive can be satisfactorily expressed in the baked confectionery by suppressing the roasted odor and baking.

It is a front view of the shape baked confectionery manufactured with the manufacturing method of the shape baked confectionery which concerns on embodiment of this invention. It is a top view of the shaping | molding baked confectionery shown by FIG. It is AA arrow sectional drawing of FIG. It is explanatory drawing which shows the structure of the high frequency dielectric heating apparatus used with the manufacturing method of the shaped baked confectionery which concerns on embodiment of this invention. It is process drawing explaining the manufacturing method of the shaped baked confectionery which concerns on embodiment of this invention. It is process drawing explaining the manufacturing method of the shaped baked confectionery which concerns on embodiment of this invention. It is a top view of the molded baked confectionery manufactured in Example 6 of this invention. It is BB arrow sectional drawing of FIG. It is process drawing explaining the manufacturing method of the shaped baked confectionery which concerns on Example 6 of this invention.

The method for producing a molded baked confectionery for serving frozen confectionery, etc. according to the present invention uses a molding die comprising a pair of male and female molds with a built-in heater, and contains at least cereal powder, water and contains an acidic additives having a sour and a raw material containing no sodium bicarbonate as the expansion agent is interposed fitted with male and female-type, while heating the mold by the heater, the male and female It is characterized by comprising a step of applying a high-frequency alternating current to a raw material as a load through a mold and performing dielectric heating and firing. In the present invention, simply “shaped baked confectionery” means shaped baked confectionery for serving frozen confectionery and the like.

  In the method for manufacturing a molded baked confectionery according to the present invention, the mold for molding consisting of a pair of matable male and female molds incorporating a heater should be molded when the male mold and female mold are fitted together. It means a mold in which a cavity corresponding to the shape of the baked confectionery is formed, and a male mold and a female mold function as a feeding electrode and a ground electrode, respectively, when a high-frequency alternating current is applied. The mold preferably has a built-in heater in each of the male mold and the female mold so that the desired temperature can be maintained. In addition, when the raw material is steam-foamed by heating, the mold may be provided with a vent hole so that gas or water vapor generated from the raw material can be appropriately discharged to the outside.

The raw material is a raw material of molded baked confectionery, and is added with at least a grain powder, water and an acidic additive having acidity so that it can be heated and baked in the above mold, and as an expansion agent It means the one prepared without containing baking soda.
Here, the powder of cereals is not particularly limited as long as it can be steam-foamed in a mold in a state of being mixed with water and prepared in a slurry or batter shape, for example, , Rice, wheat, barley, rye, buckwheat, bare wheat, corn, millet, millet, millet, millet, pearl millet, tef, phenio, macomo, sorghum, kodra etc. Red beans , Powders of locust bean, pepper and the like.
The above-mentioned grain powders may be used alone or in combination.
In addition, the acidic additive having acidity here is not particularly limited as long as it is a food additive or food material that can impart sourness to the shaped baked confectionery.
Examples of the food additive having the acidity include citric acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and lactic acid.
Examples of the food material having the acidity include lemon juice, strawberry juice, mango juice, and blueberry juice.

Although not particularly limited, the proportion of the cereal powder in the raw material is about 20 to 50% by weight, and the proportion of the acidic additive having a sour taste is about 0.2 to 30.0% by weight. can do.
In addition to the above materials, the raw material may contain, for example, a slight amount of fats and oils, coloring agents, fragrances, and the like as necessary. The ratio of water to the raw material may be appropriately adjusted depending on the blending amount of other materials.

In the method for producing shaped baked confectionery according to the present invention, the acidic additive having a sour taste may be citric acid.
According to such a structure, the refreshing sourness which recalls citrus fruits, such as lemon, can be provided to a molded baked confectionery.
In addition, when citric acid is used as an acidic additive having a sour taste, although not particularly limited, the ratio of citric acid to the raw material can be about 0.2 to 1.0% by weight.

In the method for producing shaped baked confectionery according to the present invention, the acidic additive having a sour taste may be lemon juice.
According to such a configuration, a refreshing lemon acidity and aroma can be imparted to the baked confectionery.
In addition, when lemon juice is used as an acidic additive having a sour taste, it is not particularly limited, but the ratio of lemon juice to the raw material can be about 3.0 to 30.0% by weight.
When the lemon juice is concentrated lemon juice, the ratio of the raw material can be lowered according to the degree of concentration.

From another point of view, the present invention also provides a shaped baked confectionery produced by the above-described method for producing a shaped baked confectionery according to the present invention.
According to the shaped baked confectionery according to the present invention, a shaped baked confectionery having a sour taste can be provided.

  Hereinafter, the manufacturing method of the shaped baked confectionery which concerns on embodiment of this invention based on drawing is demonstrated.

  The manufacturing method of the shaped baked confectionery which concerns on embodiment of this invention is demonstrated based on FIGS. 1 is a front view of a molded baked confectionery manufactured by the manufacturing method according to the embodiment of the present invention, FIG. 2 is a plan view of the molded baked confectionery shown in FIG. 1, and FIG. 3 is a cross-sectional view taken along line AA in FIG. FIG.

As shown in FIGS. 1 to 3, a molded baked confectionery (corn cup) 1 manufactured by the manufacturing method according to the embodiment of the present invention is a foam obtained by steam-foaming a raw material 6 to be described later and baking it. Formed by layer 2. The shaped baked confectionery 1 has a cup shape having a circular opening 1a and a flat bottom 1b, and the body 1c is tapered so that the diameter gradually decreases from the opening 1a toward the bottom 1b. In addition, a plurality of ribs 1d extending in the vertical direction are formed around the body portion 1c, whereby thin portions and thick portions are alternately formed.
The shaped baked confectionery 1 has a height H1 shown in FIG. 1 of about 83 mm and a diameter D1 of the opening 1a shown in FIG. 2 of about 76 mm.
The foamed layer 2 shown in FIG. 3 has a thickness T1 of the thinnest portion of about 2.0 mm and a thickness T2 of the thickest portion of about 3.0 mm.

FIG. 4 is an explanatory view showing the configuration of a high-frequency dielectric heating device used in the method for producing a shaped baked confectionery according to this embodiment.
As shown in FIG. 4, the high-frequency dielectric heating device 20 used in this embodiment includes a thyristor type voltage regulator 22 that can adjust the voltage of the AC power supply 21 to an arbitrary AC voltage Vi, and a voltage regulator 22. A step-up transformer 23 that boosts the output voltage Vi by a factor of 50, a rectifier 24 that converts the output voltage of the step-up transformer 23 to a DC voltage Vp, and a DC power Pi that is composed of the output voltage Vp and the output current Ip of the rectifier 24 receive a high frequency. A high-frequency oscillation circuit 25 that outputs power Po, a current detector 32 that detects the magnitude of the output current Ip, and a high-frequency output Po of the high-frequency oscillation circuit 25 are supplied to the raw material 6 via the male mold 3 and the female mold 4. And an impedance matching circuit 26.

The impedance matching circuit 26 is a circuit for matching the impedances of the high-frequency oscillation circuit 25 and the load (raw material 6).
The impedance matching circuit 26 includes a series circuit of a variable inductor Ls and a fixed capacitor Cs, a variable capacitor Cp connected in parallel to the output of the high-frequency oscillation circuit 25, a motor 27 that changes the inductance L of the variable inductor Ls, and a variable capacitor. And a motor 28 for changing the capacitance C of Cp.
The high-frequency dielectric heating device 20 includes a press device (not shown) that pressurizes the raw material 6 through the male die 3 and the female die 4. The press device is controlled when the male die 4 and the female die 5 are fitted. A press sensor 29 that outputs a signal to the unit 30 is provided.

  The control unit 30 includes a microcomputer including a CPU, a ROM, and a RAM. The control unit 30 receives outputs from the input unit 31, the press sensor 29, and the current detector 32 for inputting and setting various heating conditions, and receives the voltage regulator 22 and the impedance. The motors 27 and 28 of the matching circuit 26 are controlled.

FIG. 5 and FIG. 6 are process diagrams for explaining a method for producing shaped baked confectionery according to the present embodiment.
First, as shown in FIG. 5A, a predetermined amount of raw material 6 is supplied to the mold 5.
The raw material 6 is mainly composed of wheat flour and / or starch, and both, and an additive that imparts sourness to sugar, water, and molded baked confectionery, and includes a small amount of other materials such as fats and oils.
The mold 5 is composed of a pair of a male mold 3 and a female mold 4, and each incorporates an electric heater (not shown). The male mold 3 and the female mold 4 are maintained at a desired set temperature through the manufacturing process by an electric heater.
The male mold 3 and the female mold 4 are electrically insulated from each other so as to function as a supply electrode and a ground electrode in a dielectric heating process to be described later in which a high-frequency alternating current is applied.

Next, as shown in FIG. 5B, the male mold 3 and the female mold 4 are fitted. When the male mold 3 and the female mold 4 are fitted, a cavity 7 corresponding to the shape of the molded baked confectionery 1 (see FIG. 1) is formed in the mold 5, and the raw material 6 flows so as to fill the cavity 7.
At this time, a signal indicating that the male mold 3 and the female mold 4 are fitted is output from the press sensor 29 (see FIG. 4) to the control unit 30.
Thereafter, as shown in FIG. 6C, using the above-described high frequency dielectric heating device 20 (see FIG. 4), the impedance matching circuit 26, the male mold 3 and the high frequency oscillation circuit 25 connected to the AC power source 21 are used. Application of high frequency to the raw material 6 in the cavity 7 is started via the female die 4.

  When the application of the high frequency is started, the raw material 6 in the cavity 7 is dielectrically heated, and the raw material 6 is quickly steam-foamed and filled into the cavity 7 and firing proceeds. At this time, the impedance between the high-frequency oscillation circuit 25 and the raw material 6 greatly varies with the change in the moisture value of the raw material 6. As described above, the control unit 30 of the high-frequency dielectric heating device 20 outputs from the current detector 32. In response, the voltage regulator 22 and the impedance matching circuit 26 are controlled to adjust the output of the high-frequency oscillation circuit 25 so that a predetermined output current Ip (anode current value) set in advance is maintained. Further, water vapor generated from the raw material 6 is dissipated to the outside through a steam vent hole (not shown) formed at the contact portion between the male mold 3 and the female mold 4.

  When a predetermined time has elapsed from the start of the application of the high frequency, the application of the high frequency is stopped, and when the mold 5 is opened by releasing the fitting of the male mold 3 and the female mold 4 as shown in FIG. The shaped baked confectionery 1 shown is obtained.

[Example 1]
In Example 1, wheat flour was 38.8 wt%, starch was 10.4 wt%, granulated sugar was 1.0 wt%, citric acid was 0.3 wt%, water was 47.0 wt%, and others were 2 Molded baked confectionery 1 (see FIGS. 1 to 3) was manufactured by the above-described manufacturing method according to the embodiment of the present invention using the raw material 6 having a blending ratio of 0.5 wt%.
That is, in Example 1, 0.3% by weight of citric acid is used as an acidic additive having a sour taste, and the raw material 6 does not contain baking soda as an expanding agent.
The set temperature of the mold 5 by the electric heater was 195 ± 2 ° C., and the standard for firing was that the moisture value after firing was 2.0% by weight or less. The set temperature of the mold 5 and the moisture value used as a guide for firing are common to all examples and comparative examples described later.

[Comparative Example 1A]
In Comparative Example 1A, the raw material 6 having the same blending ratio as in Example 1 was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together, thereby producing a molded baked confectionery 1.

[Comparative Example 1B]
In Comparative Example 1B, wheat flour was 38.2 wt%, starch was 10.4 wt%, granulated sugar was 1.0 wt%, citric acid was 0.3 wt%, sodium chloride was 0.3 wt%, and sodium bicarbonate was 0 Using the raw material 6 having a blending ratio of 3% by weight, 47.0% by weight of water, and 2.5% by weight of others, the heating from the mold 5 and the dielectric heating were used in the same manner as in Example 1. Molded baked confectionery 1 was produced.
The raw material 6 used in Comparative Example 1B is different from the raw material 6 used in Example 1 in that salt and sodium bicarbonate were added in an amount of 0.3% by weight, and the blending ratio of wheat flour was reduced instead. Sodium chloride is a material that has been commonly added in conventional molded baked confectionery for the purpose of adjusting the taste, and baking soda is a material that has been conventionally added as an expansion agent that promotes expansion of the raw material 6 in the mold 5 during baking. is there.

[Comparative Example 1C]
In Comparative Example 1C, the raw material 6 having the same blending ratio as that of Comparative Example 1B described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together to produce a molded baked confectionery 1.

[Comparison of Example 1 and Comparative Examples 1A to 1C]
About the molded baked confectionery 1 manufactured by Example 1 and Comparative Examples 1A-1C, the amount of deposit, baking time, weight, pH value, sensory evaluation, moldability, and appearance were compared.
Here, the deposit amount is the weight of the raw material 6 supplied to the mold 5, and the deposit amount was determined based on the amount required to fill at least the cavity 7 of the mold 5 during foaming.
The firing time is the time required from when the male mold 3 and the female mold 4 are fitted to when the mold 5 is opened.
The weight is the weight after firing and was based on being in the range of 6.5 ± 0.5 grams.
The pH value is the pH value of the shaped baked confectionery 1 produced, and the pH value of an aqueous solution prepared by adding 50 grams of distilled water to 5 grams of the sample crushed shaped baked confectionery 1 is PH meter manufactured by Ice Fetcom Co., Ltd. Measurement was performed using “S2K712”.
Sensory evaluation is an evaluation of taste, conducted by 5 people who do not know the intention of the test, and compared with eating with a conventional common corn cup (“Laurel Top” (registered trademark) made by Nissei Co., Ltd.). Evaluated whether to have. In addition, the evaluation criteria are as shown in Table 1 below, and the average score of five people was used as the score for sensory evaluation.

Regarding the moldability, it was confirmed whether or not the mold was molded according to a predetermined shape, that is, the shape of the cavity 7 of the mold 5.
About the external appearance, the presence or absence of the brown burning color peculiar to a flour product was confirmed.
The comparison results are as shown in Table 2 below. In Table 2 below, “RF” described in the column of firing method indicates that firing was performed by using both heating from the mold 5 and dielectric heating, and “external” is from the mold 5. It is shown that it was fired only by heating.
Further, “◯” described in the column of moldability in Table 2 indicates that the moldability is good or no problem, and “x” indicates that there is a problem in the moldability.

As shown in Table 2 above, the amount of deposit was 20.0 grams in Example 1, whereas 22.0 grams in Comparative Example 1A and Comparative Example 1B, and 24.0 in Comparative Example 1C. Grams.
The reason why the deposit amount increased in Comparative Examples 1A to 1C is as follows.
That is, in Comparative Example 1A, since firing was performed only by heating from the mold 5, the foaming power of the raw material 6 was weaker than that in Example 1, and an increase of 2.0 grams was required.
Further, in Comparative Example 1B, although heating from the mold 5 and dielectric heating are used in combination, since the raw material 6 contains salt, the high frequency output cannot be increased from the viewpoint of preventing scorching. Compared with Example 1, the foaming power of the raw material 6 was weakened, and an increase of 2.0 grams relative to Example 1 was required.
In Comparative Example 1C, baking soda and acidic citric acid reacted and foamed during the preparation of raw material 6, and the foaming power of raw material 6 during firing was significantly reduced. An increase in grams was required.

The firing time was 20.0 seconds in Example 1, whereas it was 96.0 seconds in Comparative Example 1A and Comparative Example 1C fired only by heating from the mold 5 without using dielectric heating together. Significant extension of firing time was required.
Further, in Comparative Example 1B, since salt was included in the raw material 6, it was in a state where scorching occurred when attempting to fire in 20.0 seconds as in Example 1, and it was necessary to reduce the output of high frequency. 32.0 seconds longer than Example 1 was required.

  Regarding the weight, in Example 1, it was 6.8 grams, which was within the reference range, but in Comparative Examples 1A to 1C, all exceeded 7.0 grams, which is the upper limit of the reference range. This is presumably because the amount of surplus raw material 6 blown out from the vapor vent hole of the mold 5 decreased due to the decrease in foaming power in addition to the increase in the deposit amount.

About pH value, it became "4.4" and "4.3" in Example 1 and comparative example 1A which do not contain baking soda in the raw material 6, respectively, and it was confirmed that both are in an acidic region.
On the other hand, Comparative Example 1B and Comparative Example 1C containing sodium bicarbonate in the raw material 6 had a pH value of “5.9”, and it was confirmed that both were close to neutrality. This indicates that citric acid and sodium bicarbonate caused a neutralization reaction.
The sensory evaluation was “2.0” in Example 1, whereas “1.2” in Comparative Example 1A, “1.2” in Comparative Example 1B, and “1.0” in Comparative Example 1C. Thus, although the expression of sourness was confirmed in the molded baked confectionery 1 according to Example 1, the results of Comparative Examples 1A to 1C showed no expression of sourness.
The pH values of Example 1 and Comparative Example 1A are “4.4” and “4.3”, respectively, and there is a difference in sensory evaluation even though there is no substantial difference between the two. It is considered that the fragrant roasted odor produced when baking raw materials containing cereal powders such as wheat flour and starch affect human taste.

That is, since the molded baked confectionery 1 manufactured in Comparative Example 1A was baked over 96.0 seconds only by heating from the mold 5, the contact time between the raw material 6 and the mold 5 was increased and roasted during baking. It is thought that an odor was generated, and this roasted odor prevented the evaluator from feeling sour.
On the other hand, the molded baked confectionery 1 produced in Example 1 was baked in a short time of 20.0 seconds using both the heating from the mold 5 and the dielectric heating, so that no roast odor was generated during the baking. It is thought that the acidity of the material could be expressed.
The roasted odor appears when the raw material containing grain powder such as wheat flour and starch is burnt appropriately, so that it appears as the presence or absence of burnt color on the appearance, and Comparative Example 1A, Comparative Example 1B except Example 1 and In Comparative Example 1C, the burnt color was confirmed on the appearance.

As for moldability, it was confirmed that Example 1 and Comparative Example 1B fired by using both heating from the mold 5 and dielectric heating were good or no problem.
On the other hand, in Comparative Example 1A and Comparative Example 1C fired only by heating from the mold 5 without using dielectric heating, the opening 1a (see FIGS. 1 to 3) results in a lack of thickness, which causes a problem in moldability. It was confirmed that there was. This is because, in Comparative Example 1A and Comparative Example 1C fired only by heating from the mold 5, the foaming power of the raw material 6 is insufficient, and the raw material 6 foamed in the opening 1 a that is hard to be fully filled is used as the cavity 7 of the mold 5. This is thought to be due to the fact that it could not be adhered to the surface.
From the above comparison results, the expression of sourness was observed, and it was only Example 1 that was able to be produced with good moldability within the range of the standard weight, containing an acidic additive having sourness, and an expansion agent It can be seen that the production method according to the present invention in which the raw material 6 containing no baking soda is baked by using both heating from the mold 5 and dielectric heating is effective in expressing the acidity of the additive.

[Example 2]
In Example 2, wheat flour was 38.7 wt%, starch was 10.4 wt%, granulated sugar was 1.0 wt%, citric acid was 0.4 wt%, water was 47.0 wt%, and others were 2 Molded baked confectionery 1 (see FIGS. 1 to 3) was manufactured by the above-described manufacturing method according to the embodiment of the present invention using the raw material 6 having a blending ratio of 0.5 wt%.
That is, in the raw material 6 according to Example 2, the citric acid compounding ratio is increased to 0.4% by weight as compared with the raw material 6 according to Example 1 described above, and instead, the compounding ratio of flour is reduced.

[Comparative Example 2A]
In Comparative Example 2A, the raw material 6 having the same blending ratio as in Example 2 described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together.

[Comparative Example 2B]
In Comparative Example 2B, wheat flour was 38.1% by weight, starch was 10.4% by weight, granulated sugar was 1.0% by weight, citric acid was 0.4% by weight, sodium chloride was 0.3% by weight, and sodium bicarbonate was 0%. Using the raw material 6 having a blending ratio of 3 wt%, water 47.0 wt%, and other 2.5 wt%, the heating from the mold 5 and the dielectric heating were used in the same manner as in Example 2. Molded baked confectionery 1 was produced.
That is, the raw material 6 used in Comparative Example 2B is different from the raw material 6 used in Example 2 in that salt and sodium bicarbonate are added by 0.3% by weight, and the blending ratio of the flour is reduced instead. .

[Comparative Example 2C]
In Comparative Example 2C, the raw material 6 having the same blending ratio as in Comparative Example 2B described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together, thereby producing a molded baked confectionery 1.

[Comparison between Example 2 and Comparative Examples 2A to 2C]
Example 2 and Comparative Examples 2A to 2C were compared in the same manner as Example 1 and Comparative Examples 1A to 1C described above. The comparison results are as shown in Table 3 below.

  As shown in Table 3 above, also in Example 2 and Comparative Examples 2A to 2C, substantially the same comparison results as in Example 1 and Comparative Examples 1A to 1C were obtained. However, since the blending ratio of citric acid was increased to 0.4% by weight, it was confirmed that the pH value tends to be more acidic than Example 1 and Comparative Examples 1A to 1C described above. Accordingly, in Example 2, the score of sensory evaluation was “3.2”, and the expression of sourness became clearer than in Example 1.

Example 3
In Example 3, wheat flour was 38.6 wt%, starch was 10.4 wt%, granulated sugar was 1.0 wt%, citric acid was 0.5 wt%, water was 47.0 wt%, and others were 2 Molded baked confectionery 1 (see FIGS. 1 to 3) was manufactured by the above-described manufacturing method according to the embodiment of the present invention using the raw material 6 having a blending ratio of 0.5 wt%.
That is, in the raw material 6 according to Example 3, the citric acid compounding ratio is further increased to 0.5% by weight as compared with the raw material 6 according to Example 2 described above, and instead the flour compounding ratio is reduced. .

[Comparative Example 3A]
In Comparative Example 3A, the raw material 6 having the same blending ratio as in Example 3 described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together.

[Comparative Example 3B]
In Comparative Example 3B, wheat flour was 38.0 wt%, starch was 10.4 wt%, granulated sugar was 1.0 wt%, citric acid was 0.5 wt%, sodium chloride was 0.3 wt%, and sodium bicarbonate was 0 Using the raw material 6 having a blending ratio of 3 wt%, water 47.0 wt%, and other 2.5 wt%, the heating from the mold 5 and the dielectric heating were used in the same manner as in Example 3. Molded baked confectionery 1 was produced.
That is, the raw material 6 used in Comparative Example 3B is different from the raw material 6 used in Example 3 in that salt and baking soda are added by 0.3 wt% each, and the blending ratio of the flour is reduced instead. .

[Comparative Example 3C]
In Comparative Example 3C, the raw material 6 having the same blending ratio as in Comparative Example 3B described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together, thereby producing a molded baked confectionery 1.

[Comparison between Example 3 and Comparative Examples 3A to 3C]
Example 3 and Comparative Examples 3A to 3C were compared in the same manner as Example 1 and Comparative Examples 1A to 1C described above. The comparison results are as shown in Table 4 below.

  As shown in Table 4 above, in Example 3 and Comparative Examples 3A to 3C, comparative results substantially similar to those of Example 1 and Comparative Examples 1A to 1C were obtained. However, since the blending ratio of citric acid was increased to 0.5% by weight, it was confirmed that the pH value tends to be more acidic than in Example 2 and Comparative Examples 2A to 2C. Along with this, in Example 3, the score of sensory evaluation was “4.2”, and the expression of sourness became stronger and clearer than in Example 2.

Example 4
In Example 4, wheat flour was 38.0 wt%, starch was 10.4 wt%, oil was 1.6 wt%, granulated sugar was 1.4 wt%, concentrated lemon juice was 0.5 wt%, lemon flavor Using the raw material 6 having a blending ratio of 0.3% by weight, yellow colorant 0.3% by weight, water 46.6% by weight and others 0.9% by weight. Molded baked confectionery 1 (see FIGS. 1 to 3) was produced by the production method described above.
That is, in Example 4, 0.5% by weight of concentrated lemon juice is used as an acidic additive having a sour taste, and the raw material 6 does not contain baking soda as an expanding agent.
In Example 4, in addition to the concentrated lemon juice, 0.3% by weight of a lemon flavor and a yellow colorant for giving the texture of lemon to the shaped baked confectionery 1 are added.

[Comparative Example 4A]
In Comparative Example 4A, the raw material 6 having the same blending ratio as in Example 4 described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together.

[Comparative Example 4B]
In Comparative Example 4B, wheat flour was 37.5 wt%, starch was 10.4 wt%, oil was 1.6 wt%, granulated sugar was 1.4 wt%, concentrated lemon juice was 0.5 wt%, lemon flavor 0.3% by weight, yellow colorant 0.3% by weight, salt 0.3% by weight, baking soda 0.3% by weight, water 46.5% by weight, others 0.9% by weight The baked confectionery 1 was manufactured using the raw material 6 of the blending ratio in the same manner as in Example 4 using heating from the mold 5 and dielectric heating in combination.
The raw material 6 used in Comparative Example 4B is the same as the raw material 6 used in Example 4 in that salt and baking soda are added by 0.3 wt% each, and the blending ratio of flour and water is reduced instead. Different.

[Comparative Example 4C]
In Comparative Example 4C, the raw material 6 having the same blending ratio as that of Comparative Example 4B described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together.

[Comparison between Example 4 and Comparative Examples 4A to 4C]
For the molded baked confectionery 1 produced in Example 4 and Comparative Examples 4A to 4C, in order to compare the moldability, the expression of acidity by the additive, the expression of fragrance, and the expression of yellow colorant, the amount of depot, baking Comparison was made with respect to time, weight, pH value, sensory evaluation, moldability and color difference ΔE ^* ab.
Here, the terms “depot amount”, “baking time”, “weight”, “pH value”, and “moldability” mean the same as those described in the section “Comparison of Example 1 and Comparative Examples 1A to 1C” above. . However, in Example 4, the weight standard is changed to 6.0 ± 0.5 grams.

  The sensory evaluation was conducted by five people who did not know the intention of the test. In the test, according to the QDA method, the place where the evaluator thought on the 50 mm scale was marked, and the distance from the end on the 0 mm side to the mark was measured and evaluated on a continuous scale. The evaluation terms were “acidity”, “lemon scent”, “lemon color development”, “not felt” at the 0 mm end, and strongly felt at the 50 mm end.

Regarding the color difference ΔE ^* ab, the color development states of the outer surface of the body 1c, the outer surface of the bottom 1b, and the inner surface of the opening 1a of each molded baked confectionery 1 manufactured in Example 4 and Comparative Examples 4A to 4C are Minolta. It measured with the color difference meter "CR-200" made from Corporation. The measurement was performed according to the L ^* a ^* b ^* color system, and the values of L ^* , a ^* and b ^* of each part were measured. The L ^* a ^* b ^* color system is a color system using the CIE 1976 (L ^* , a ^* , b ^* ) color space defined in 1976 by the CIE (International Lighting Commission). It is adopted in Japanese Industrial Standard (JIS) JISZ8729. In the L ^* a ^* b ^* color system, L ^* is lightness, a ^* is chromaticity from red to green (+ is red,-is green), and b ^* is chromaticity from yellow to blue. (+ Indicates the yellow direction and-indicates the blue direction).

The comparison results are as shown in Table 5 below. In Table 5 below, the meanings of “RF” and “external” described in the column of the firing method are described in the section “Comparison of Example 1 and Comparative Examples 1A to 1C” above. Same as where.
Moreover, the average value of five persons is described in the column of sensory evaluation.
In the column of the color difference meter value, the outer surface of the body portion 1c to be measured is expressed as "outer surface", the outer surface of the bottom portion 1b is expressed as "outer bottom", and the inner surface of the opening 1a is expressed as "inner lip". Yes. In the color difference column, the color difference ΔE ^* ab of each part to be compared is written.
Here, the color difference ΔE ^* ab is obtained by the following equation (1).

Here, ΔL ^* , Δa ^*, and Δb ^* are the differences in the values of L ^* , a ^*, and b ^* of each part to be compared.

In Example 4 and Comparative Examples 4A to 4C, concentrated lemon juice was used in place of citric acid as an acidic additive having a sour taste, and a lemon flavor and a yellow coloring were further added. As shown in Table 5, the same tendency as described in “Comparison between Example 1 and Comparative Examples 1A to 1C” was confirmed.
And about sensory evaluation, it was confirmed that Example 4 is superior to Comparative Examples 4A to 4C in all of acidity, lemon scent, and lemon color development.

Also, a clear difference was observed between Example 4 and Comparative Example 4A in terms of color difference ΔE ^* ab. This is because the baking from the mold 5 and the dielectric heating were both performed in Example 4 so that it could be baked in a short time and the molded baked confectionery 1 was not baked, whereas the mold in Comparative Example 4A. Since it was baked only by heating from No. 5, the shaped baked confectionery 1 had a burnt color, and it is considered that a difference in color developability of the yellow colorant occurred.
Further, also in Example 4 and Comparative Example 4B in which heating from the mold 5 and dielectric heating were used in combination, a difference was observed in the color difference ΔE ^* ab. In Comparative Example 4B, since the raw material 6 contains salt, the baking time is longer than that in Example 4, and it is considered that the molded baked confectionery 1 is colored.

Example 5
In Example 5, wheat flour is 38.0 wt%, starch is 10.4 wt%, oil is 1.6 wt%, granulated sugar is 1.4 wt%, concentrated lemon juice is 1.0 wt%, lemon flavor Using the raw material 6 having a blending ratio of 0.3% by weight, yellow colorant 0.3% by weight, water 46.1% by weight, and others 0.9% by weight. Molded baked confectionery 1 (see FIGS. 1 to 3) was produced by the production method described above.
That is, in the raw material 6 according to Example 5, the blending ratio of the concentrated lemon juice is increased to 1.0% by weight compared to the raw material 6 according to Example 4 described above, and instead, the blending ratio of water is decreased. .

[Comparative Example 5A]
In Comparative Example 5A, the raw material 6 having the same blending ratio as in Example 5 described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together.

[Comparative Example 5B]
In Comparative Example 5B, wheat flour was 37.5 wt%, starch was 10.4 wt%, oil was 1.6 wt%, granulated sugar was 1.4 wt%, concentrated lemon juice was 1.0 wt%, lemon flavor Is 0.3% by weight, yellow colorant is 0.3% by weight, sodium chloride is 0.3% by weight, sodium bicarbonate is 0.3% by weight, water is 46.0% by weight, and others are 0.9% by weight. The baked confectionery 1 was manufactured using the raw material 6 having a blending ratio in the same manner as in Example 5 using heating from the mold 5 and dielectric heating in combination.
The raw material 6 used in Comparative Example 5B is the same as the raw material 6 used in Example 5 in that salt and baking soda are added by 0.3 wt% each, and the blending ratio of flour and water is reduced instead. Different.

[Comparative Example 5C]
In Comparative Example 5C, the raw material 6 having the same blending ratio as that of Comparative Example 5B described above was used, and the raw material 6 was baked only by heating from the mold 5 without using dielectric heating together.

[Comparison between Comparative Example 5 and Comparative Examples 5A to 5C]
Example 5 and Comparative Examples 5A to 5C were compared in the same manner as Example 4 and Comparative Examples 4A to 4C described above. The comparison results are as shown in Table 6 below.

As shown in Table 6 above, also in Example 5 and Comparative Examples 5A to 5C, almost the same comparison results as in Example 4 and Comparative Examples 4A to 4C were obtained. It was confirmed that it was the most excellent in both the scent of lemon and the coloring of lemon. In particular, in Example 5, the blending ratio of the concentrated lemon juice was increased to 1.0% by weight, so the value indicating the strength of “acidity” in sensory evaluation was “37.4”, which was higher than in Example 4. It was confirmed that the acidity was clearly felt.
Further, the weight exceeded 6.0 ± 0.5 gram based on Comparative Examples 5A to 5C except Example 5, and it was confirmed that Example 5 was excellent in moldability. In particular, in Comparative Example 5B and Comparative Example 5C, in which raw material 6 contains baking soda, baking soda reacts with acidic concentrated lemon juice at the preparation stage of raw material 6 and foams, and the foaming power of raw material 6 during firing is significantly reduced. The increase tendency of was notable.

Example 6
In Example 6, starch is 35.36% by weight, sticky rice flour is 17.0% by weight, oil is 5.0% by weight, sugar is 2.0% by weight, sweetener is 0.04% by weight, concentrated lemon juice According to an embodiment of the present invention using a raw material 6 having a blending ratio of 1.0% by weight, 0.3% by weight of lemon flavor, 0.3% by weight of yellow colorant, and 39.0% by weight of water The disk-shaped shaped baked confectionery 101 shown in FIGS. 7 and 8 was manufactured by the above-described manufacturing method. That is, in Example 6, wheat flour is omitted from the raw material 6, and the starch blending ratio is greatly increased instead. The disk-shaped molded baked confectionery 101 manufactured in Example 6 has a diameter D2 shown in FIG. 7 of 64 mm and a thickness T3 shown in FIG. 8 of about 7 mm.

As the molded baked confectionery 101 becomes a disc shape, the mold 105 having the shape shown in FIG. 9 is used for the production, but there is no change in the substantial production method such as a high frequency application method.
Briefly, as shown in FIG. 9A, the mold 105 used in Example 6 is composed of a pair of an upper mold 103 and a lower mold 104 that can be fitted to each other. Each is built-in. The upper mold 103 and the lower mold 104 are electrically insulated from each other so as to function as a supply electrode and a ground electrode, respectively, in a subsequent dielectric heating process.
First, as shown in FIG. 9A, first, a predetermined amount of raw material 6 is supplied to the lower mold 104, and then the upper mold 103 and the lower mold 104 are fitted as shown in FIG. 9B. . When the upper mold 103 and the lower mold 104 are fitted, a cavity 107 corresponding to the molded baked confectionery 101 is formed in the mold 105 and the raw material 6 flows so as to fill the cavity 107. The set temperature of the upper mold 103 and the lower mold 104 is set to 195 ± 2 ° C. as in the other examples, and the firing standard is set to 2.0% by weight or less after baking as in the other examples. It was decided to become.

Next, as shown in FIG. 9C, application of high frequency to the raw material 6 is started from the high frequency oscillation circuit 25 connected to the AC power source 21 through the impedance matching circuit 26, the upper mold 103, and the lower mold 104. Then, the raw material 6 is dielectrically heated. The raw material 6 is quickly foamed by steam by dielectric heating, filled into the cavity 107 (see FIG. 9B), and fired. The water vapor generated from the raw material 6 is diffused to the outside through a steam vent hole (not shown) formed at the contact portion between the upper mold 103 and the lower mold 104.
Thereafter, as shown in FIG. 9 (d), when a predetermined time has elapsed from the start of application of high frequency, the upper mold 103 and the lower mold 104 are disengaged, and the mold 105 is opened, as shown in FIGS. A disk-shaped molded baked confectionery 101 was obtained.

[Comparative Example 6A]
In Comparative Example 6A, the raw material 6 having the same blending ratio as in Example 6 described above was used, and the raw material 6 was baked only by heating from the mold 105 without using dielectric heating together, to produce a molded baked confectionery 101.

[Comparative Example 6B]
In Comparative Example 6B, starch was 34.76% by weight, sticky rice flour was 17.0% by weight, oil was 5.0% by weight, sugar was 2.0% by weight, sweetener was 0.04% by weight, concentrated lemon juice 1.0% by weight, lemon flavoring 0.3% by weight, yellow coloring 0.3% by weight, salt 0.3% by weight, sodium bicarbonate 0.3% by weight, water 39.0% by weight Using the raw material 6 having the blending ratio as described above, the molded baked confectionery 101 was produced using heating from the mold 105 and dielectric heating in the same manner as in Example 6.
The raw material 6 used in Comparative Example 6B is different from the raw material used in Example 6 in that salt and baking soda are added in an amount of 0.3% by weight, and the starch blending ratio is reduced instead.

[Comparative Example 6C]
In Comparative Example 6C, the raw material 6 having the same blending ratio as that of Comparative Example 6B described above was used, and the raw material 6 was baked only by heating from the mold 105 without using dielectric heating together, thereby producing a molded baked confectionery 101.

[Comparison between Example 6 and Comparative Examples 6A to 6C]
About the baked confectionery 101 manufactured by Example 6 and Comparative Examples 6A-6C, it compared like the above-mentioned Example 4 and Comparative Examples 4A-4C. However, since the shaped baked confectionery 101 became a disk shape, the measurement points by the color difference meter were set at two places, the center portion 101a and the outer peripheral portion 101b of the shaped baked confectionery 101 as shown in FIG. The comparison results are as shown in Table 7 below.

In Example 6 and Comparative Examples 6A to 6C, wheat flour was omitted from raw material 6 and starch was increased instead. However, the amount of deposit, baking time, weight, pH value and the like are as shown in Table 7 above. The same tendency as described in “Comparison between Example 1 and Comparative Examples 1A to 1C” was confirmed.
And about sensory evaluation, it was confirmed that Example 6 is superior to Comparative Examples 6A to 6C in all of acidity, lemon scent, and lemon color development. Thereby, wheat flour is omitted from the raw material 6, and instead of the raw material 6 containing starch as a main component, it is baked by using both the heating from the mold 5 and the dielectric heating, so that it has a sour taste and lemon scent. In addition, it was confirmed that the molded baked confectionery 101 colored with a lemon color can be produced.

  As described above in detail, the method for producing a shaped baked confectionery according to the present invention comprises heating a raw material containing an acid additive having acidity and not containing baking soda as an expanding agent from a mold, and dielectric heating. And baking together in a short time, it is possible to suppress the generation of roasted odor and to produce a molded baked confectionery with good acidity with good moldability.

DESCRIPTION OF SYMBOLS 1,101 Molded baked confectionery 1a Opening part 1b Trunk part 1c Bottom part 1d Rib 2 Foamed layer 3 Male mold 4 Female mold 5,105 Mold 6 Raw material 7 Cavity 20 High frequency dielectric heating apparatus 21 AC power supply 22 Voltage regulator 23 Booster transformer 24 Rectifier 25 High-frequency oscillation circuit 26 Impedance matching circuit 27, 28 Motor 29 Press sensor 30 Control unit 31 Input unit 32 Current detector 103 Upper mold 104 Lower mold
Cp variable capacitor
Cs fixed capacitor
Ls variable inductor 101a center portion 101b outer peripheral portion

Claims (3)

Using a mold for molding consisting of a pair of male and female fittable with a built-in heater, containing an additive of an acidic with at least powder cereals, water and sour, and a swelling agent The male mold and the female mold are fitted with a raw material not containing sodium bicarbonate, and a high-frequency alternating current is applied to the raw material as a load through the male mold and the female mold while the mold is heated by the heater. A method for producing shaped baked confectionery for serving frozen confectionery, etc., comprising a step of dielectric heating and baking. The method of manufacturing molded baked confectionery according to claim 1 acidic additives is citric acid having a sour. The method of manufacturing molded baked confectionery according to claim 1 acidic additives are lemon juice having acidity.