JP2006081516A - Baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a baked confectionery having a soft and moist texture and having a good flavor and shape retaining property despite good storage.
SOLUTION: A complex having a water activity of 0.6 to 0.75 and a water content of 9.3 to 15% by mass, preferably composed of a gelling agent, milk protein and water. Baked confectionery obtained by baking the kneaded dough.
[Selection figure] None

Description

  The present invention relates to a baked confectionery having a soft and moist texture, and having a good flavor and shape-retaining property in spite of good storage stability.

Patent document 1 is mention | raise | lifted as a soft cookie which has a soft food texture and a long shelf life.
Patent Document 1 discloses a soft cookie having a water content of at least 6% by weight and a water activity of less than about 0.7 as a soft cookie having a soft texture and a long shelf life. However, with the water activity and water content specifically described in Patent Document 1, soft and moist texture was poor.
JP-A-1-231842

  Accordingly, an object of the present invention is to provide a baked confectionery having a soft and moist texture, and having a good flavor and shape retaining property, despite having good storage stability.

  The present invention has achieved the above object by providing a baked confectionery characterized by having a water activity of 0.6 to 0.75 and a water content of 9.3 to 15% by mass. It is.

  According to the present invention, baked confectionery having a soft and moist texture and good flavor and shape retention can be obtained despite good storage.

Hereinafter, the baked confectionery of the present invention will be described in detail.
The water activity of the baked confectionery of the present invention is 0.6 to 0.75, preferably 0.62 to 0.73, and more preferably 0.65 to 0.7. If the water activity of the baked confectionery is lower than 0.6, it is not preferable because a moist texture is not felt and a texture that is crisp. If the water activity of the baked confectionery is higher than 0.75, the storage stability is deteriorated, which is not preferable.
Although there is no restriction | limiting in particular as a measuring method of the water activity of said baked confectionery, For example, it can measure with the measuring machine "AW-SPLINTH-500" (measurement temperature is 25 degreeC) by NOVASINA.

The moisture content of the baked confectionery of this invention is 9.3-15 mass%, Preferably it is 9.5-14 mass%, More preferably, it is 10-13 mass%. If the moisture content of the baked confectionery is lower than 9.3% by mass, a moist texture is not felt, and a texture that is papasa is obtained, which is not preferable. If the moisture content of the baked confectionery is higher than 15% by mass, the storage stability is deteriorated, which is not preferable.
Although there is no restriction | limiting in particular as a measuring method of the moisture content of said baked confectionery, For example, it can measure with the measuring machine "FD-230" by a Kett company.

  The baked confectionery of the present invention needs to have the above-mentioned water activity and water content. For example, a baked confectionery dough is a complex composed of a gelling agent, milk protein and water (hereinafter referred to as a complex). It can be realized by kneading and baking the dough.

The gelling agent constituting the complex is not particularly limited, but alginic acid, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol ester alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed Extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, caraya gum, tara gum, tragacanth gum, gum arabic, etc. Or 2 or more types are used.
The content of the gelling agent in the complex is preferably 0.1 to 3% by mass, more preferably 0.2 to 2.5% by mass, and most preferably 0.25 to 2.3% by mass. is there. The baked confectionery kneaded with a complex having a gelling agent content less than 0.1% by mass is less likely to feel a moist texture, and the gelling agent content is greater than 3% by mass. The baked confectionery is easily sticky in the mouth and the mouth melts easily.

The gelling agent is preferably one selected from alginic acid, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, LM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum Or two or more kinds may be used, more preferably one selected from alginic acid, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, LM pectin, seaweed extract, seaweed extract, agar, glucomannan or Two or more types should be used, most preferably alginic acid, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, LM pectin, seaweed extract, seaweed extract, agar, glucoma One or more selected from Nan (hereinafter referred to as gelling agent A) and one or more selected from locust bean gum, guar gum and xanthan gum (hereinafter referred to as gelling agent B) In combination).
When the above-mentioned gelling agent A and gelling agent B are used in combination, the weight ratio of gelling agent A: gelling agent B is preferably 1: 0.01 to 1, more preferably 1: 0.02 to 0. .5, most preferably 1: 0.03-0.3.

Alginic acid and alginates (ammonium alginate, potassium alginate, calcium alginate, sodium alginate) of the above gelling agent are one or more selected from low viscosity, medium viscosity, and high viscosity. Can be used.
The low-viscosity alginic acid or the low-viscosity alginate is a viscosity of 1 mPa · s or more and 10 mPa · s when a 1% by mass aqueous solution is measured with a B-type viscometer at pH 7, 25 ° C., 30 rpm. Less than.
The above-mentioned medium-viscosity alginic acid or medium-viscosity alginate has a viscosity of 10 to 100 mPa · s when the viscosity is measured under the same conditions as described above.
The high-viscosity alginic acid or the high-viscosity alginate has a viscosity exceeding 100 mPa · s when the viscosity is measured under the same conditions as described above.

  The water content in the composite is preferably 30 to 98% by mass, more preferably 35 to 90% by mass, and most preferably 40 to 90% by mass. In addition, the water here includes water in foods containing water such as tap water and natural water, and milk and liquid sugar. Baked confectionery kneaded with a composite having a water content of less than 30% by mass tends to be sticky in the mouth and poorly melts in the mouth. In addition, baked confectionery kneaded with a composite having a water content greater than 98% by mass tends to have a moist feeling.

  The milk protein constituting the complex is not particularly limited, and for example, one or more selected from whey protein and casein protein can be used. In the present invention, the milk protein may be either whey protein alone, casein protein alone, or a combination of casein protein and whey protein, but it is preferable to use whey protein and casein protein in combination.

  Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein, a mixture thereof, or an alkaline casein (caseinate) that is a food material containing these, acid Casein etc. are mentioned, The 1 type (s) or 2 or more types selected from these can be used.

  Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, and food materials containing them such as whey protein, whey, whey powder, Examples thereof include lactose whey, delactose whey powder, whey protein concentrate (WPC and / or WPI), and one or more selected from these can be used.

  The content of milk protein in the complex is preferably 0.5% by mass or more, more preferably 0.5 to 15% by mass, and most preferably 0.5 to 5% by mass. When the milk protein content is less than 0.5% by mass, the baked confectionery using the composite is difficult to be soft.

  As the milk protein, it is also preferable to use a food material containing both the casein protein and the whey protein. Examples of the food material include raw milk, milk, sweetened condensed milk, sweetened defatted milk, and sugar-free milk. Sugar free skim milk, skim milk, concentrated milk, skim concentrated milk, butter milk, butter milk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), cream, cream cheese, Natural cheese, processed cheese, yogurt, lactic acid bacteria beverages, sawarme, fermented milk and the like can be mentioned, and one or more selected from these can be used.

In particular, in the present invention, it is preferable to use a food material containing both the casein protein and the whey protein, and containing a milk-derived phospholipid (hereinafter referred to as a phospholipid-containing food material). In the phospholipid-containing food material, the phospholipid content in the milk solids is preferably 0.5% by mass or more, more preferably 2% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 5% by mass. It is desirable that it is 40 mass%.
The phospholipid-containing food material may be liquid, powder, or concentrate. However, it is preferable not to use the food material concentrated using a solvent in the present invention because of a problem in flavor.

The phospholipid-containing food material is preferably produced from milk such as milk, goat milk, sheep milk, human milk, etc., which are milk raw materials containing milk-derived phospholipids, particularly those produced from milk. .
Specific examples of the phospholipid-containing food material include an aqueous phase component (butter milk) produced when producing butter from cream and an aqueous phase component produced when producing butter oil from cream or butter. .

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, an aqueous phase component (butter milk) produced when producing butter from the above cream, an aqueous phase component produced when producing butter oil from cream or butter, a further concentrated or dried product, It is also possible to use a frozen product. However, since the function of milk-derived phospholipids decreases when heated at high temperatures, the temperature during heating is preferably less than 100 ° C. Furthermore, it is preferable not to use the thing concentrated using the solvent from the problem on flavor.

  In the present invention, a lysed product obtained by lysing part or all of the phospholipid in the phospholipid-containing food material can also be used. The lysed product may be obtained by lysing the phospholipid-containing food material as it is, or by lysing the phospholipid-containing food material after concentration. Further, the obtained lysate may be further subjected to concentration or spray drying treatment.

  In order to lyze the phospholipid in the phospholipid-containing food material, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

The phospholipid in the milk solid content in the phospholipid-containing food material can be quantified, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because an appropriate method varies depending on the form of the food material.
First, the lipid of the phospholipid-containing food material is extracted using the Folch method. FIG. 1 shows a flow of the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the food material is determined from the determined phosphorus amount using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (food material-water content of food material (g))] × 25.4 × (0.1 / 1000)

Moreover, the said phospholipid containing food material is made into the aqueous solution which melt | dissolved this food material, lactic acid bacteria are added to this, it is good also as a lactic acid fermented product. By using a lactic acid fermentation product, a good flavor can be imparted to baked goods.
When the phospholipid-containing food material is used as the milk protein, the food material is preferably 0.1 to 8% by mass, more preferably 0.5 to 7% by mass, and most preferably 0.9% as the milk solid content. It is good to contain -4 mass% in the said composite_body | complex.

  Complexes used in the present invention include emulsifiers, sugars / sweeteners, sequestering agents, gelatin, cellulose and cellulose derivatives, starches, fats and oils, cereals, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, Carbolytic enzymes such as transglutaminase, lactase (β-galactosidase), glucoamylase, diglyceride, plant sterol, plant sterol ester, salt, rock salt, sea salt, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, pulp, vegetable, Vegetable juice, spices, spice extracts, herbs, dextrins such as linear dextrin / branched dextons / cyclic dextones, egg products, cacao and cacao products, coffee and coffee products, other various food ingredients, flavorings, bitters Flavoring ingredients such as seasonings, colorants, preservatives, antioxidants, pH adjusters, strengthening agents, etc. It may be combined.

  Examples of the emulsifier include lecithin, enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin diacetyl tartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose acetate isoform. Examples include butyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid ester. In the composite used in the present invention, it is preferable not to use synthetic emulsifiers other than lecithin and enzyme-treated lecithin from the viewpoint of responding to flavor and natural orientation that is widespread among consumers, and more preferably, the above-mentioned emulsifier is not used. It is desirable.

The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced Examples include sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, dextrin, etc. . Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In the composite used in the present invention, one or more selected from these can be used.
The content of the saccharide or the sweetener is preferably 0 to 30% by mass in the total amount of the saccharide or the sweetener in the complex.

The metal ion sequestering agent sequesters calcium ions, magnesium ions, iron ions, etc., and specific examples thereof include tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, metalin Examples thereof include various phosphates such as potassium acid, sodium ultrapolyphosphate, and potassium tertiary phosphate, and organic acid salts such as citric acid and tartaric acid, and inorganic salts such as carbonate. In the composite used in the present invention, one or more selected from these can be used.
The content of the sequestering agent is preferably 0 to 1% by mass in the composite.
The gelatin content in the composite is preferably 0 to 1.5% by mass.

Examples of the cellulose and cellulose derivative include microfibrous cellulose, crystalline cellulose, powdered cellulose, methyl cellulose, carboxymethyl cellulose, and hydroxypropyl cellulose, and one or more selected from these can be used.
The above starches include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, sweet potato starch, sago starch, rice starch, waxy rice starch, and other starches treated with enzymes such as amylase, acetylated Adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, octenyl succinic acid starch sodium, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphorylated starch, oxidized starch・ Starch such as acetic acid starch, acid-treated, alkali-treated, esterified, acetylated, phosphoric acid cross-linked, heated, wet and heat treated chemically and physically treated starch, and further dissolved these modified starch in water For ease of use, starch that has been gelatinized by heat treatment in advance can be used. In the composite used in the present invention, one or more selected from these can be used.
Content of said cellulose, a cellulose derivative, and starch is 0-5 mass% preferably by the total amount of a cellulose, a cellulose derivative, and starch in the said composite_body | complex.

The composite used in the present invention can be mixed and emulsified with fats and oils to be used as an oil-in-water emulsion, a water-in-oil emulsion, or a double emulsion. In the present invention, it is preferable to use an oil-in-water emulsion or a double emulsion composite that is in an emulsified state in which the aqueous phase becomes the outer phase.
Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao fat, monkey fat, beef fat, pork fat, milk fat, Examples include various vegetable oils and animal fats such as fish oil and whale oil, processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, and MCT (medium chain fatty acid triglycerides). It is done. In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.
The content of the oil is preferably 0 to 70% by mass, more preferably 0 to 65% by mass, and most preferably 0 to 60% by mass in the composite.

  Although there is no restriction | limiting in particular in the pH of the composite_body | complex used by this invention, Preferably it is 2.5-7, More preferably, it is 3-7, Most preferably, it is the range of 3.5-7.

Next, an example of a method for producing a composite used in the present invention will be described.
First, milk protein and gelling agent are added to water and mixed, and if necessary, other components are added to form an aqueous phase. If necessary, an oil phase to which oil and fat and other components are added is prepared, mixed with the aqueous phase, and emulsified.
And after emulsification, heat sterilization is performed as needed. The heat sterilization method includes a direct heating method such as an injection method, an infusion method, a microwave, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, UHT, HTST, Heat treatment at 60 to 160 ° C. such as LTLT may be performed.

Next, it homogenizes with a homogenizer. Examples of the homogenizer include a kettle type cheese emulsification pot and a high-speed shear emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill. This homogenization treatment may be performed using a two-stage homogenizer, for example, at a homogenization pressure of 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage.
After homogenization, it may be cooled as necessary. The cooling method may be, for example, a method of quenching plasticization with a quenching plasticizer such as a votater, a combinator, or a perfector, or a method of cooling with a heat exchanger such as a tubular type or a scraping type. As another method, a method of cooling in a water bath, an ice bath, a refrigerator, a freezer, etc. after filling an appropriate container can also be mentioned.

The composite used in the present invention thus obtained has a hardness at 5 ° C. of preferably 5 to 300 g / cm ² , more preferably 10 to 250 g / cm ² , most preferably 20 to 200 g / cm ² . is there.
The above hardness is the stress when the card measurement plunger (No. 1) enters 1 cm into the 5 cm composite at a table speed of 2 cm / min with a Fudoreometer (Fudo Kogyo Co., Ltd.). The value is shown.

The baked confectionery dough obtained by kneading the complex with respect to 100 parts by weight of flour used in the baked confectionery dough, preferably 70 to 220 parts by weight, more preferably 80 to 200 parts by weight, and most preferably 90 to 190 parts by weight. By baking, the baked confectionery of the present invention can be obtained.
The flour used in the baked confectionery dough is not particularly limited, but flour, soft flour, medium flour, strong flour, wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, Rye whole grain flour, soybean flour, pearl barley flour, etc. can be mentioned, and it is preferable to use one or more selected from these. In the present invention, it is preferable to use one or more selected from among flour, whole grain flour, durum flour, rye flour, and rye whole grain flour.

  The baked confectionery dough includes sugars, sweeteners, dairy products, fats and oils, swelling agents, eggs, water, salt, starches, emulsifiers, seasonings, spices, clothes, in addition to the above complex and flour. Flavor, Coloring, Cocoa, Chocolate, Nuts, Yogurt, Cheese, Matcha, Tea, Coffee, Tofu, Yellow powder, Beans, Vegetables, Fruit, Juice, Jam, Fruit sauce, Fruits, Herbs, Meat, Seafood A material such as a material and a shelf life improving agent can be used as appropriate.

Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, dextrin and the like can be used. In the present invention, one or more selected from these can be used.
As the sweetener, sucralose, acesulfame potassium, stevia, aspartame and the like can be used. In the present invention, one or more selected from these can be used.

  The above dairy products include raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream, cheese, concentrated whey, ice creams, concentrated milk, skimmed milk Concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, Fermented milk, lactic acid bacteria beverage, milk beverage, casein calcium, casein sodium, casein potassium, casein magnesium, whey protein concentrate, total milk protein, and the like can be used. In the present invention, one or more selected from these can be used.

As said fats and oils, margarine, shortening, butter, powdered fats and oils, liquid oils, etc. can be used. In the present invention, one or more selected from these can be used.
Examples of the swelling agent include carbonates such as sodium bicarbonate and ammonium carbonate, and tartaric acid, sodium hydrogen tartrate, monobasic sodium phosphate, monobasic calcium phosphate, fumaric acid, sodium fumarate, potassium fumarate, citric acid. Add one or more selected from sodium, calcium citrate, ammonium citrate, glucono delta lactone, sodium gluconate, potassium gluconate, ammonium gluconate, baked myoban, and starches Can be used. Commercially available baking powder can also be used. In the present invention, one or more selected from these can be used.
Examples of eggs include whole egg, raw egg yolk, sterilized whole egg, sterilized egg yolk, salted whole egg, salted egg yolk, sweetened whole egg, and sugared egg yolk. In the present invention, one or more selected from these can be used.

The baked confectionery of this invention is manufactured as follows, for example. For 100 parts by mass of flour used in the baked confectionery dough, preferably 70 to 220 parts by mass of a complex composed of a gelling agent, milk protein and water and, if necessary, other materials are kneaded and baked confectionery Dough. A baked confectionery is obtained by baking the obtained baked confectionery dough. In this case, examples of the baking means include baking by direct fire, baking by an oven, baking by a microwave oven, steaming baking, and the like. In the present invention, the baked confectionery dough may be stored refrigerated or frozen and then baked to obtain the baked confectionery of the present invention. Moreover, the baked confectionery of the present invention may be refrigerated or frozen, and the baked confectionery can be thawed and cooked in a microwave oven when eating.

  Examples of the baked confectionery of the present invention include various types such as cutting soft biscuits, rotary biscuits, wire cut biscuits, deposit cookies, sand cookies, various sand cookies, various wrapping cookies, chocolate composite cookies, and other cookies. be able to.

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.
In addition, the hardness of the following composites 1 to 4 is 1 cm for a 5 cm composite with a card measurement plunger (No. 1) at a table speed of 2 cm / min using a Fudoreometer (Fudo Kogyo Co., Ltd.). It shows the stress value when entering.

Production Example 1 (Production of Composite 1)
15 mass parts of natural cheese, concentrate of water phase component produced when producing butter oil from cream (protein content 12 mass%, milk solid content 38 mass%, phospholipid content 9.8 in milk solid content) (Mass%) 3 parts by weight and 3 parts by weight of whey powder were added to 66.8 parts by weight of water and stirred well. This was sterilized by heating at 85 ° C. for 3 minutes in a plate heat exchanger, inoculated with a lactic acid bacteria starter, and subjected to lactic acid fermentation. 10 parts by weight of salad oil, 2 parts by weight of LM pectin and 0.2 parts by weight of guar gum are added to the obtained lactic acid fermented product (pH 5.3), and this is sterilized by heating at 90 ° C. for 180 seconds using a scraping heat exchanger. And cooled to 55 ° C. Next, after homogenization at a first stage 20 MPa, second stage 2 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag, allowed to stand, and cooled to 5 ° C. The "complex 1 (oil-in-water emulsion) composed of a gelling agent, milk protein and water" was used.
In the obtained complex 1, the milk protein content was 1.3% by mass, the gelling agent content was 2.2% by mass, the water content was 76.9% by mass, and the pH was 6.2.
The hardness of the obtained complex 1 measured after adjusting the temperature at 5 ° C. for 18 hours was 50 g / cm ² .

Production Example 2 (Production of Composite 2)
Cream cheese 20 parts by weight, whey powder 4 parts by weight, water phase component concentrate produced when producing butter oil from cream (protein content 12% by weight, milk solids 38% by weight, phospholipids in milk solids Content of 9.8% by mass), 2.5 parts by mass, 1.5 parts by mass of lactose and 1.3 parts by mass of milk protein concentrate are added to 45.6 parts by mass of water, stirred well, and a plate heat exchanger Sterilized at 90 ° C. for 4 minutes. The temperature was adjusted to 35 ° C., a lactic acid bacteria starter was added, and the temperature was adjusted for 7 hours to obtain a lactic acid fermentation product. To this is added 1 part by weight of LM pectin, 0.1 part by weight of locust bean gum, 0.5 part by weight of sodium citrate and 0.5 part by weight of salt, and further 20 parts by weight of salad oil and 3 parts by weight of tapioca-derived modified starch. Stir well. This is sterilized by heating at 85 ° C. for 3 minutes with a scraping heat exchanger, cooled to 60 ° C. with a scraping heat exchanger, and the first stage 20 MPa and the second stage with a two-stage homogenizer made by Izumi Food Machinery. After homogenizing at a homogenization pressure of 1 MPa, sealed in a polyethylene bag, allowed to stand, cooled to 5 ° C., and used in the present invention “complex 2 composed of gelling agent, milk protein and water 2 (Oil-in-water emulsion) ”was obtained.
The obtained complex 2 had a milk protein content of 2.4% by mass, a gelling agent content of 1.1% by mass, water content of 55.8% by mass, and a pH of 5.1. It was.
The hardness of the obtained composite 2 measured after adjusting the temperature at 5 ° C. for 18 hours was 120 g / cm ² .

Production Example 3 (Production of Composite 3)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, a concentrate of water phase components produced when producing butter oil from cream (protein content 12% by weight, milk solids 38 5% by mass, content of phospholipid in milk solids 4.89% by mass), 10 parts by mass of soybean oil, and 39.2 parts by mass of water were mixed, heated to 45 ° C., and Izumi Food Machinery 2 Homogenization was performed with a stage homogenizer at a homogenization pressure of 100 MPa in the first stage and 0 MPa in the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by weight of medium-viscosity sodium alginate (1% by weight aqueous solution has a viscosity of 30 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid and 1 part by weight of starch The mixture was added and mixed in a blending tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 90 ° C. for 5 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization at the first stage 2 MPa, second stage 10 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag, allowed to stand and cooled to 5 ° C. The complex 3 (oil-in-water emulsion) composed of a gelling agent, milk protein and water was obtained.
The obtained complex 3 had a milk protein content of 2.5% by mass, a gelling agent content of 0.5% by mass, water content of 50.3% by mass, and a pH of 5.1. It was.
The hardness of the obtained complex 4 measured after adjusting the temperature at 5 ° C. for 18 hours was 30 g / cm ² .

Production Example 4 (Production of Composite 4)
Concentrate of aqueous phase component produced when producing butter oil from 76.7 parts by mass of fermented milk of pH 5.1 and cream (protein content 12% by mass, milk solids 38% by mass, phospholipids in milk solids) 3 parts by weight of rapeseed oil (melting point 15 ° C.) 10 parts by weight, sodium alginate 1.2 parts by weight, locust bean gum 0.1 part by weight, tapioca-derived chemical After adding 2 parts by weight of starch, 0.5 parts by weight of sodium metaphosphate, 1 part by weight of gelatin, 5 parts by weight of lactose and 0.5 parts by weight of sodium chloride, the mixture was stirred well. This was sterilized by heating at 85 ° C. for 3 minutes in a plate heat exchanger, cooled to 60 ° C., and homogenized at a first stage of 15 MPa and a second stage of 3 MPa with a two-stage homogenizer made by Izumi Food Machinery. After homogenization, sealed in a polyethylene bag, allowed to stand, cooled to 5 ° C., and “complex 4 composed of gelling agent, milk protein and water (oil-in-water emulsion)” used in the present invention. Got.
The content of milk protein in the obtained complex 4 was 2.3% by mass, the content of gelling agent was 1.3% by mass, the content of fats and oils was 15.2% by mass, and the content of water was 71% by mass. %, PH was 5.9.
The hardness of the obtained composite 4 measured after adjusting the temperature at 5 ° C. for 18 hours was 200 g / cm ² .

Example 1
After 120 parts by weight of margarine is dissolved, 120 parts by weight of sugar is mixed, 90 parts by weight of the complex 1 above, 60 parts by weight of whole egg and 0.5 parts by weight of salt are further mixed and made uniform, and then 70 parts by weight of flour. 20 parts by weight of pregelatinized potato starch, 10 parts by weight of pregelatinized waxy corn starch, and 1 part by weight of baking powder were lightly mixed. The obtained dough was allowed to stand at room temperature for 15 minutes, and then wire cut molding was performed. This molded dough was baked at 180 ° C. for 18 minutes to obtain a baked confectionery. The obtained baked confectionery had a water activity of 0.65 and a water content of 11% by mass, and it had a soft and moist texture and finished with a good flavor and good shape retention.

Example 2
A baked confectionery was obtained in the same manner as in Example 1 except that 70 parts by mass of the complex 2 was used instead of the complex 1. The obtained baked confectionery had a water activity of 0.65 and a water content of 10% by mass, but had a soft and moist texture, finished with a good flavor and good shape retention.

Example 3
A baked confectionery was obtained in the same manner as in Example 1 except that 130 parts by mass of the complex 3 was used instead of the complex 1. The obtained baked confectionery had a water activity of 0.7 and a water content of 13% by mass, and it had a soft and moist texture and finished with a good flavor and good shape retention.

Example 4
A baked confectionery was obtained in the same manner as in Example 1 except that 130 parts by mass of the complex 4 was used instead of the complex 1. The obtained baked confectionery had a water activity of 0.69 and a water content of 13% by mass, and it had a soft and moist texture and finished with a good flavor and good shape retention.

Comparative Example 1
After dissolving 133 parts by weight of margarine, 120 parts by weight of sugar and 6.5 parts by weight of lactose are mixed, 60 parts by weight of whole egg, 1.2 parts by weight of salt, 70 parts by weight of water, 99.7 parts by weight of fermented milk, cream Concentrate of aqueous phase component produced when producing butter oil from dairy oil (protein content 12 mass%, milk solid content 38 mass%, phospholipid content 9.8 mass% in milk solid content) 3.9 mass After further mixing and homogenizing parts, 70 parts by weight of flour, 1.6 parts by weight of sodium alginate, 0.1 parts by weight of locust bean gum, 2.6 parts by weight of tapioca-derived modified starch, 0.7 parts by weight of sodium metaphosphate Then, 1.3 parts by weight of gelatin was lightly mixed. The obtained dough was allowed to stand at room temperature for 15 minutes, and then wire cut molding was performed. This molded dough was baked at 180 ° C. for 18 minutes to obtain a baked confectionery. The obtained baked confectionery had a water activity of 0.56, a water content of 7% by mass, did not finish with a soft and moist texture, and had a crisp texture. In comparison, the shape retention was poor, and the wire cut molded fabric flowed.

It is a flowchart of the Folch method for extracting the lipid of a phospholipid containing food material.

Claims (5)

  A baked confectionery having a water activity of 0.6 to 0.75 and a water content of 9.3 to 15% by mass.   The baked confectionery according to claim 1, obtained by kneading a complex comprising a gelling agent, milk protein and water into a baked confectionery dough and baking the dough.   The baked confectionery according to claim 2, wherein the complex comprises 0.1 to 3% by mass of a gelling agent, 0.5% by mass or more of milk protein, and 30 to 98% by mass of water.   The baked confectionery according to claim 2 or 3, wherein the complex does not contain a synthetic emulsifier. The baked confectionery according to any one of claims 2 to 4, wherein the composite is kneaded with 70 to 220 parts by mass with respect to 100 parts by mass of flour used in the baked confectionery dough.