Method for producing baked confectionery, coating agent for suppressing blooming of baked confectionery, baked confectionery in which blooming is suppressed, and method for suppressing blooming of baked confectionery

Abstract

A method for producing a baked confectionery comprising a step for applying a fat that suppresses blooming to the surface of a baked confectionery that has been baked, the blooming-inhibiting oil or fat is obtained by dispersing one or more substances selected from the group consisting of triglycerides in which behenic acid is located at the positions 1 and 3 and oleic acid is located at the position 2, and triglycerides in which stearic acid is located at the positions 1 and 3 and oleic acid is located at the position 2 in one or more substances selected from the group consisting of melted cocoa butter and melted cocoa butter substitutes.

Description

Technical Field

[0001] The present invention relates to a method for producing a baked snack, a coating agent for suppressing blooming of a baked snack, a baked snack with suppressed blooming, and a method for suppressing blooming of a baked snack.

[0002] Specifically, the present invention relates to a method for producing baked snacks that can suppress blooming even when the baked snack contains a large amount of cocoa butter, a coating agent for suppressing blooming of baked snacks, a baked snack with suppressed blooming, and a method for suppressing blooming of baked snacks. Background Art

[0003] Baked confectionery containing cocoa raw materials is known (Patent Documents 1 to 3).

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2013-201907

[0007] Patent Document 2: International Publication No. 2014 / 002817

[0008] Patent Document 3: Japanese Patent Application Publication No. 2017-216968 Summary of the invention

[0009] The cocoa raw material often used in baked confectionery is cocoa powder produced by defatting cocoa mass, and cocoa mass is preferred from the viewpoint of flavor.

[0010] However, cocoa mass contains a large amount of cocoa butter, and blooming occurs during baking. That is, baked confectionery containing a large amount of cocoa butter becomes high temperature during baking, and thus cannot be tempered, and blooming occurs on the surface of the baked confectionery after baking.

[0011] Patent Documents 1 to 3 attempt to suppress blooming of baked snacks by premixing specific triglycerides into baked snack doughs. However, in this method, there is room for further improvement, particularly from the viewpoint of suppressing blooming after long-term storage.

[0012] One of the objects of the present invention is to provide a method for producing baked desserts that can suppress blooming even when the baked dessert contains a large amount of cocoa butter, a coating agent for suppressing blooming of the baked dessert, a baked dessert with suppressed blooming, and a method for suppressing blooming of the baked dessert.

[0013] The present inventors have conducted intensive studies and have found that blooming can be suppressed even for baked confectionery containing a large amount of cocoa butter by providing a specific coating film on the surface thereof, thereby completing the present invention.

[0014] According to the present invention, the following method for producing a baked confectionery and the like can be provided.

[0015] 1. A method for producing a baked snack, comprising the step of applying a fat that inhibits blooming to the surface of the baked snack,

[0016] The bloom-inhibiting fat is a fat in which one or more selected from the group consisting of a triglyceride with behenic acid at the 1st and 3rd positions and oleic acid at the 2nd position and a triglyceride with stearic acid at the 1st and 3rd positions and oleic acid at the 2nd position are dispersed in one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitutes, and the amount of the bloom-inhibiting fat applied to the surface of the baked snack is 0.001 to 0.01 g / cm 2 .

[0017] 2. A method for producing baked snacks, comprising the step of applying a fat that inhibits blooming on the surface of the baked snacks,

[0018] The bloom-inhibiting fat is a fat in which one or more selected from the group consisting of triglycerides with behenic acid at positions 1 and 3 and oleic acid at position 2 and triglycerides with stearic acid at positions 1 and 3 and oleic acid at position 2 are dispersed in one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitutes.

[0019] The bloom-inhibiting fat contains substantially no non-fat cocoa component.

[0020] 3. The method according to 1 or 2, wherein the bloom-inhibiting fat further contains sugar.

[0021] 4. The method according to any one of 1 to 3, wherein the bloom-inhibiting fat is applied to the surface of the baked snack having a surface temperature of 18 to 70°C.

[0022] 5. The method according to any one of 1 to 4, wherein the bloom-inhibiting fat or oil is applied at 18 to 40° C. on the surface of the baked confectionery.

[0023] 6. The method according to any one of 1 to 3, wherein the bloom-inhibiting fat does not substantially contain fat that is liquid at room temperature.

[0024] 7. The method according to 6, comprising applying the bloom-inhibiting fat to the surface of the baked snack having a surface temperature of 30 to 70°C.

[0025] 8. The method according to 6 or 7, comprising applying the bloom-inhibiting fat at 30 to 40° C. to the surface of the baked snack.

[0026] 9. The method according to any one of 1 to 8, wherein the baked snack coated with the bloom-inhibiting fat is cooled.

[0027] 10. The method according to any one of 1 to 9, wherein the baked snack coated with the bloom-inhibiting fat is maintained at 5 to 25°C.

[0028] 11. The method according to any one of 1 to 10, further comprising:

[0029] a step of preparing a dough for baked snacks, wherein the content of cocoa butter is 30% by mass or more relative to the total oil content contained in the dough for baked snacks; and

[0030] A step of baking the dough for baked confectionery to produce baked confectionery.

[0031] 12. A coating agent for inhibiting blooming of baked snacks, comprising:

[0032] One or more selected from the group consisting of a triglyceride having behenic acid at positions 1 and 3 and oleic acid at position 2, and a triglyceride having stearic acid at positions 1 and 3 and oleic acid at position 2; and

[0033] One or more selected from the group consisting of cocoa butter and cocoa butter substitutes.

[0034] 13. A baked snack in which blooming is suppressed.

[0035] The coating agent described in 12 is coated on the surface of the baked snack.

[0036] 14. The baked snack according to 13, wherein the content of cocoa butter in the baked snack is 30% by mass or more relative to the total oil content.

[0037] 15. A method for suppressing blooming of baked snacks, comprising the step of coating the coating agent according to 12 on the surface of the baked snacks.

[0038] 16. The method according to 15, wherein the content of cocoa butter in the baked snack is 30% by mass or more relative to the total oil content.

[0039] According to the present invention, there can be provided a method for producing baked snacks capable of suppressing blooming even in baked snacks containing a large amount of cocoa butter, a coating agent for suppressing blooming of baked snacks, a baked snack with suppressed blooming, and a method for suppressing blooming of baked snacks. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The photographs show the results of the long-term storage test (1 day) of the test plot 14.

[0041] Figure 2 The photographs show the results of the long-term storage test (180 days) of the test plot 14.

[0042] Figure 3 The photographs show the results of the long-term storage test (180 days) of test plot 15.

[0043] Figure 4 The photographs show the results of the long-term storage test (1 day) of the test plot 16.

[0044] Figure 5 The photographs show the results of the long-term storage test (180 days) of test plot 16.

[0045] Figure 6 The photographs show the results of the long-term storage test (180 days) of test plot 17.

[0046] Figure 7 The photographs show the results of the long-term storage test (1 day) of the test plot 18 (comparison).

[0047] Figure 8 These are photographs showing the results of the long-term storage test (180 days) of test plot 18 (comparison). DETAILED DESCRIPTION

[0048] Hereinafter, the method for producing a baked snack, the coating agent for suppressing blooming of a baked snack, the baked snack with suppressed blooming, and the method for suppressing blooming of a baked snack according to the present invention will be described in detail.

[0049] In addition, in this specification, "x to y" represents a numerical range of "x or more and y or less." The upper limit value and the lower limit value described in the numerical range can be arbitrarily combined.

[0050] 1. Method for manufacturing baked snacks

[0051] An embodiment of the present invention relates to a method for producing baked snacks, which includes a step of applying a bloom-inhibiting fat (also referred to as a "bloom-inhibiting coating agent for baked snacks") to the surface of a baked snack, wherein the bloom-inhibiting fat is a fat in which one or more selected from the group consisting of a triglyceride with behenic acid at positions 1 and 3 and oleic acid at position 2 (hereinafter referred to as "triglyceride TG-A") and a triglyceride with stearic acid at positions 1 and 3 and oleic acid at position 2 (hereinafter referred to as "triglyceride TG-B") is dispersed in one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitute.

[0052] According to this aspect, even in a baked confectionery containing a large amount of cocoa butter, an effect of suppressing blooming can be obtained.

[0053] In particular, in the present embodiment in which a bloom-inhibiting fat containing triglyceride is applied as a coating film, blooming after long-term storage can be particularly suppressed compared to the case in which triglyceride is pre-mixed in the baked pastry. In addition, in the present embodiment, since it is not necessary to pre-mix triglyceride in the baked pastry (or since the triglyceride in the baked pastry can be reduced), the original flavor of the baked pastry derived from the cocoa mass or the like can be appropriately maintained, and cost reduction can also be achieved.

[0054] In one embodiment, the method for manufacturing baked snacks involved in this embodiment further includes:

[0055] a step of preparing a dough for baked snacks, wherein the content of cocoa butter is 30% by mass or more relative to the total oil content contained in the dough for baked snacks; and

[0056] A step of baking the dough for baked confectionery to produce baked confectionery.

[0057] (Baking materials for desserts)

[0058] The total oil content contained in the baked dessert dough can be, for example, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, or 16% by mass or more. The upper limit is not particularly limited, and can be 30% by mass or less, 25% by mass or less, or 20% by mass or less.

[0059] The total oil content is a value calculated from the blending ratio of each raw material measured by Soxhlet extraction.

[0060] The content of cocoa butter can be, for example, 30% by mass or more, 40% by mass or more, or 50% by mass or more relative to the total oil content contained in the dough for baked snacks. The upper limit is not particularly limited and can be 100% by mass or less, 90% by mass or less, or 80% by mass or less.

[0061] The content of cocoa butter is a value calculated from the blending ratio of each raw material measured by Soxhlet extraction.

[0062] The oil component other than cocoa butter contained in the dough for baked confectionery is not particularly limited, and examples thereof include shortening, lecithin, and wheat-derived oil component.

[0063] The raw materials that can be included in the dough for baked snacks are not particularly limited, and examples thereof include wheat flour, cocoa mass, sugar, cocoa powder, cocoa butter, salt, emulsifiers, milk components, milk powder, pulp, nut paste, starch syrup, wine, swelling agent, pH adjuster, antioxidant, enzyme, flavoring agent, etc.

[0064] By adjusting the composition of these raw materials, the content of cocoa butter relative to the total oil content contained in the dough for baked confectionery can be adjusted.

[0065] Water may be added to these raw materials to prepare a baked confectionery dough. The water content in the baked confectionery dough may be, for example, 10 to 25% by mass.

[0066] The dough for baked snacks may contain triglycerides or may not contain triglycerides. The content of triglycerides in the dough for baked snacks may be, for example, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, less than 5% by mass, 3% by mass or less, or 1% by mass or less.

[0067] When the content of triglyceride in the baked confectionery dough is low or the baked confectionery dough contains no triglyceride, the original flavor of the baked confectionery derived from cocoa mass or the like can be appropriately maintained, and cost reduction can also be achieved.

[0068] Examples of the triglyceride mentioned here include one or more selected from the group consisting of the above-mentioned triglyceride TG-A, the above-mentioned triglyceride TG-B, the following triglyceride TG-1, the following triglyceride TG-2, and the following triglyceride TG-3.

[0069] TG-1 triglyceride: a triglyceride with a saturated fatty acid with 16 or more carbon atoms (e.g., behenic acid) bonded to the 1st and 3rd positions and oleic acid bonded to the 2nd position

[0070] TG-2 triglyceride: a triglyceride in which two molecules of a straight-chain saturated fatty acid with 16 to 24 carbon atoms and one molecule of a fatty acid with 6 to 10 carbon atoms are bonded to one molecule of glycerol.

[0071] TG-3 triglyceride: a triglyceride in which one molecule of a straight-chain saturated fatty acid with 16 to 24 carbon atoms and two molecules of a fatty acid with 6 to 10 carbon atoms are bonded to one molecule of glycerol.

[0072] (Baked Desserts)

[0073] The baked snacks can be produced by baking the dough for the baked snacks.

[0074] The baked confectionery dough to be baked may be a dough formed in advance into a predetermined shape (for example, a sheet shape).

[0075] The calcination can be carried out by using a calcination means such as an oven.

[0076] The calcination temperature is not particularly limited, and may be, for example, 120°C or higher, 130°C or higher, 140°C or higher, or 150°C or lower, or 200°C or lower, 190°C or lower, 180°C or lower, or 170°C or lower.

[0077] The water content of the baked confectionery obtained by baking is, for example, 5% by mass or less or 3% by mass or less.

[0078] The total oil content contained in the baked snack can be, for example, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, or 16% by mass or more. The upper limit is not particularly limited, and can be 30% by mass or less, 25% by mass or less, or 20% by mass or less.

[0079] The content of cocoa butter relative to the total oil content contained in the baked confectionery is the same as the content of cocoa butter relative to the total oil content contained in the dough for baked confectionery.

[0080] Baked snacks can meet the "chocolate" standards set forth in Japan's "Fair Competition Rules on the Labeling of Chocolates" (containing 60% by mass or more of chocolate dough based on the total weight, wherein the cocoa component of the chocolate dough is 35% by mass or more, or the cocoa component is 21% by mass or more and the total of the cocoa component and milk solids is 35% by mass or more).

[0081] Moreover, examples of baked confectionery include cookies, madeleines, macarons, cannoli, tongue-in-mouth biscuits, baumkuchen, pretzels, and rusks.

[0082] (Frost-inhibiting oil)

[0083] An example of a method for preparing a bloom-suppressing fat or oil will be described.

[0084] It should be noted that, here, the case of using cocoa butter is described, but part or all of the cocoa butter can be replaced by cocoa butter substitutes. As cocoa butter substitutes, there can be listed fats and oils prepared by combining palm oil, sunflower seed oil, shea butter (shea butter), etc., so that the solid fat content at 25° C. is 70% by mass or more and the solid fat content at 35° C. is 15% by mass or less. The solid fat content can be measured by a nuclear magnetic resonance (NMR) method.

[0085] First, the cocoa butter is heated to melt. The heating temperature may be, for example, 30 to 37°C.

[0086] Next, at least one selected from the group consisting of triglyceride TG-A and triglyceride TG-B is dispersed in melted cocoa butter at 30 to 37° C. to obtain fat and oil with suppressed blooming.

[0087] These triglycerides may be added to cocoa butter alone or as processed fats and oils containing other ingredients.

[0088] Examples of other components contained in processed oil and fat products include sugar and the like.

[0089] When the processed oil or fat product contains sugar, the content of the sugar in the processed oil or fat product may be, for example, 20 to 80% by mass, 30 to 70% by mass, or 40 to 60% by mass.

[0090] The content of the triglyceride in the processed oil or fat product may be, for example, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, or 80% by mass or more.

[0091] Processed oils and fats can also be purchased as commercial products.

[0092] The method for dispersing triglyceride in melted cocoa butter is not particularly limited, and for example, a mixer may be used.

[0093] When triglyceride is added as a processed fat or oil product containing sugar, the presence of sugar improves the dispersibility of triglyceride, thereby improving the spreadability (spreadability) of the fat or oil that suppresses blooming.

[0094] The bloom-inhibiting fat may further contain a fat that is liquid at room temperature, or may substantially not contain a fat that is liquid at room temperature. By making the bloom-inhibiting fat contain a fat that is liquid at room temperature, the bloom-inhibiting fat exhibits good coating properties (ductility) in a wide temperature range (especially in a low temperature range).

[0095] Examples of the oils and fats that are liquid at room temperature include rapeseed oil, sesame oil, and almond oil.

[0096] The fact that the bloom-inhibiting fat “does not substantially contain” fat that is liquid at room temperature means, for example, that the content of fat that is liquid at room temperature in the bloom-inhibiting fat is 0.1 mass % or less, 0.01 mass % or less, or 0 mass %.

[0097] The total content of cocoa butter and cocoa butter substitute in the bloom-suppressing fat is, for example, 40 to 98% by mass.

[0098] The total content of triglyceride TG-A and triglyceride TG-B in the bloom-suppressing fat and oil is, for example, 2 to 40% by mass.

[0099] The content of sugar in the bloom-suppressing fat is, for example, 0 to 20% by mass or 4 to 20% by mass.

[0100] The content of the fat that is liquid at room temperature in the fat that suppresses blooming is, for example, 0 to 20% by mass.

[0101] In one embodiment, the bloom-inhibiting fat is a fat obtained by dispersing a processed fat containing triglyceride TG-A and sugar in one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitute. In this embodiment, the bloom-inhibiting fat may further contain a fat that is liquid at room temperature, or may substantially not contain a fat that is liquid at room temperature.

[0102] In one embodiment, the bloom-inhibiting fat is a fat obtained by dispersing a processed fat containing triglyceride TG-B in one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitute. In this embodiment, the bloom-inhibiting fat may further contain a fat that is liquid at room temperature, or may substantially not contain a fat that is liquid at room temperature.

[0103] In one embodiment, the bloom-inhibiting fat contains substantially no non-fat cocoa components. The phrase "substantially containing" the bloom-inhibiting fat contains no non-fat cocoa components means, for example, that the content of non-fat cocoa components in the bloom-inhibiting fat is 0.1 mass % or less or 0.01 mass % or less. In one embodiment, the bloom-inhibiting fat contains, excluding the non-fat cocoa components contained as unavoidable admixtures, no non-fat cocoa components are contained in the bloom-inhibiting fat. The content of non-fat cocoa components is 0.1 mass % or less, 0.01 mass % or less or 0 mass % (in the case of "0 mass %", it can also be said that no non-fat cocoa components are contained). Examples of unavoidable admixtures include, for example, non-fat cocoa components that are transferred (mixed) from the baked pastry into the bloom-inhibiting fat after the baked pastry is applied.

[0104] (Baked desserts)

[0105] The baked dessert is coated with a bloom-inhibiting fat on its surface. Thus, a coating film of the bloom-inhibiting fat is formed on the surface of the baked dessert.

[0106] The amount of the bloom-inhibiting fat applied to the surface of the baked snack is not particularly limited, but is, for example, 0.001 to 0.01 g / cm 2 .

[0107] The amount of the bloom-inhibiting fat to be applied can be appropriately adjusted by blending the composition of the bloom-inhibiting fat.

[0108] The method for applying the bloom-inhibiting fat to the surface of the baked snack is not particularly limited, and for example, spraying, pen coating, brush coating, roller coating, dipping, etc. can be used.

[0109] The surface temperature of the baked snack when applying the bloom-inhibiting fat and the temperature of the bloom-inhibiting fat can be appropriately adjusted so as to obtain good coating properties.

[0110] As an example, after baking the baked snack dough to obtain the baked snack, the fat that inhibits blooming may be applied to the surface of the baked snack at a surface temperature of 18 to 70° C., 18 to 60° C., 30 to 70° C., or 30 to 60° C. In addition, the fat that inhibits blooming may be applied to the surface of the baked snack at a temperature of 18 to 70° C., 18 to 40° C., or 30 to 40° C. By setting one or both of the surface temperature of the baked snack and the temperature of the fat that inhibits blooming to 18° C. or higher, the solidification of the fat that inhibits blooming during application can be appropriately prevented.

[0111] In addition, for example, when the fat that inhibits blooming does not substantially contain fat that is liquid at room temperature, the fat that inhibits blooming can be applied to the surface of a baked snack having a surface temperature of 30 to 70°C. In this case, the fat that inhibits blooming can be applied to the surface of the baked snack at 30 to 40°C. By setting one or both of the surface temperature of the baked snack and the temperature of the fat that inhibits blooming to 30°C or higher, even when the fat that inhibits blooming does not substantially contain fat that is liquid at room temperature, solidification of the fat that inhibits blooming during application can be appropriately prevented.

[0112] It is preferred that after applying the bloom-inhibiting fat on the surface of the baked snack, the baked snack coated with the bloom-inhibiting fat is cooled. For example, the baked snack coated with the bloom-inhibiting fat can be kept at 5 to 25° C., preferably 10 to 20° C. The holding time is not particularly limited, and can be, for example, 1 minute or more, 2 minutes or more, 5 minutes or more, 8 minutes or more, 10 minutes or more, 15 minutes or more, or 20 minutes or more.

[0113] The baked snack obtained by the present method can suppress blooming, for example, no blooming occurs for more than 24 hours, more than 1 week, more than 2 weeks, more than 3 weeks, more than 60 days, more than 90 days, or more than 180 days.

[0114] It should be noted that "the baked snack does not bloom for more than X (period)" means that no bloom is observed visually after X (period) has passed since the application of the fat that inhibits blooming on the surface of the baked snack. The period is when the baked snack is left to stand at 20°C and 40% RH.

[0115] 2. Coating agent for inhibiting blooming of baked snacks

[0116] A coating agent for suppressing blooming of baked snacks according to one embodiment of the present invention comprises:

[0117] One or more selected from the group consisting of a triglyceride having behenic acid at positions 1 and 3 and oleic acid at position 2, and a triglyceride having stearic acid at positions 1 and 3 and oleic acid at position 2; and

[0118] One or more selected from the group consisting of cocoa butter and cocoa butter substitutes.

[0119] By applying the coating agent of this aspect to baked pastries, blooming of the baked pastries can be suppressed.

[0120] Regarding the coating agent of this embodiment, the description on the oil and fat that suppresses blooming can be appropriately cited.

[0121] 3. Baked snacks

[0122] A baked snack according to one embodiment of the present invention is a baked snack in which blooming is suppressed, wherein the coating agent for suppressing blooming of baked snacks according to one embodiment of the present invention is applied to the surface of the baked snack.

[0123] According to this aspect, it is possible to obtain an effect of suppressing blooming of baked desserts.

[0124] Regarding the baked confectionery of the present embodiment, the description regarding the method for producing the baked confectionery can be appropriately cited.

[0125] 4. Methods to prevent frost formation in baked desserts

[0126] A method for suppressing blooming of a baked snack according to one embodiment of the present invention includes the step of applying the coating agent for suppressing blooming of a baked snack according to one embodiment of the present invention to the surface of a baked snack.

[0127] According to this aspect, it is possible to obtain an effect of suppressing blooming of baked desserts.

[0128] Regarding the present embodiment, the description on the method for producing the baked confectionery can be appropriately cited.

[0129] Example

[0130] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0131] 1. Preparation of baked snacks

[0132] 22 parts by mass of water were added to all the raw materials shown in Table 1 (100 parts by mass in total), and the mixture was stirred and mixed to obtain a baked confectionery dough.

[0133] [Table 1]

[0134]

[0135] The total oil content of the obtained baked confectionery dough was 20% by mass, and the content of cocoa butter was 19% by mass. Therefore, the content of cocoa butter was 95% by mass relative to the total oil content.

[0136] The baked confectionery dough was formed into a sheet with a thickness of 2.5 mm, cut into a size of 50 mm×50 mm, and baked in a fixed oven at 160° C. to a moisture content of 3% by mass or less. In this way, a baked confectionery 1 was obtained.

[0137] 2. Preparation of oils and fats that inhibit blooming

[0138] As the processed oil product A, a processed oil product ("BOBSTAR" manufactured by Fuji Oil Co., Ltd.) containing triglycerides with behenic acid at positions 1 and 3 and oleic acid at position 2 and sugar was prepared. The processed oil product A contained 50% by mass of oil and 50% by mass of sugar. The ratio of the triglycerides with behenic acid at positions 1 and 3 and oleic acid at position 2 to the total amount of oil was 72% by mass. The remainder of the oil was other triglycerides.

[0139] As the processed oil product B, a processed oil product containing triglycerides with stearic acid at positions 1 and 3 and oleic acid at position 2 ("Chocoseed A" manufactured by Fuji Oil Co., Ltd.) was prepared. The oil of the processed oil product B was substantially 100% by mass. The ratio of the triglycerides with stearic acid at positions 1 and 3 and oleic acid at position 2 to the total amount of oil was 12.6% by mass. The remainder of the oil was other triglycerides and the like.

[0140] (Frost-inhibiting oil 1)

[0141] The processed oil and fat product A was dispersed in previously melted cocoa butter by heating at 30 to 37° C. so as to be 16.7% by mass based on the total mass of cocoa butter and the processed oil and fat product A, thereby obtaining an oil and fat 1 with suppressed blooming.

[0142] (Frost-inhibiting oil 2)

[0143] Blooming-suppressed fats and oils 2 were obtained in the same manner as in the blooming-suppressed fats and oils 1 except that the processed fats and oils A was dispersed in an amount of 9.0% by mass based on the total mass of cocoa butter and the processed fats and oils A.

[0144] (Frost-inhibiting oil 3)

[0145] Blooming-suppressed fats and oils 3 were obtained in the same manner as in the blooming-suppressed fats and oils 1 except that the processed fats and oils A was dispersed in an amount of 40.0% by mass based on the total mass of cocoa butter and the processed fats and oils A.

[0146] (Frost-inhibiting oil 4)

[0147] A mixture is prepared by mixing cocoa butter melted in advance by heating and fat that is liquid at room temperature (also referred to as "liquid oil") in a mass ratio of 1:1, and in the mixture, at 30°C to 37°C, a processed oil and fat product A is dispersed in the mixture in an amount of 16.7% by mass relative to the total mass of cocoa butter, fat and fat that is liquid at room temperature, and the processed oil and fat product A, to obtain a bloom-inhibiting fat 4.

[0148] (Frost-inhibiting oil 5)

[0149] The processed oil and fat product B was dispersed in previously melted cocoa butter by heating at 30 to 32° C. so as to be 2.4% by mass based on the total mass of cocoa butter and the processed oil and fat product B, thereby obtaining an oil and fat 5 in which blooming is suppressed.

[0150] (Frost-inhibiting oil 6)

[0151] A mixture is prepared by mixing cocoa butter melted in advance by heating and a fat that is liquid at room temperature in a mass ratio of 1:1, and in the mixture, a processed oil and fat product B is dispersed at 30 to 32° C. in an amount of 2.4% by mass relative to the total mass of cocoa butter, the fat and fat that is liquid at room temperature, and the processed oil and fat product B, to obtain a bloom-inhibiting fat 6.

[0152] Table 2 shows the compositions (compounding) of bloom-suppressing oils and fats 1 to 6.

[0153] [Table 2]

[0154]

[0155] 3. Preparation of baked snacks (suppressing blooming of baked snacks)

[0156] (Test Area 1)

[0157] The baked snack 1 was cooled until the surface temperature reached 30°C.

[0158] Next, the surface of the baked snack 1 was heated to 30°C and the temperature was set at 0.01 g / cm 2 Apply the bloom-suppressing grease 1 in an application amount of .

[0159] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 was further cooled to 20° C. and maintained at the temperature for 15 minutes, thereby obtaining a baked confectionery with a coating film.

[0160] (Test Area 2)

[0161] The baked snack 1 was cooled until the surface temperature reached 70°C.

[0162] Next, the surface of the baked snack 1 was heated to 70°C and the temperature was set at 0.01 g / cm 2Apply the bloom-suppressing grease 1 in an application amount of .

[0163] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 was further cooled to 20° C. and maintained at the temperature for 15 minutes, thereby obtaining a baked confectionery with a coating film.

[0164] (Test Area 3)

[0165] The baked snack 1 was cooled to a surface temperature of 18°C.

[0166] Next, the surface of the baked snack 1 was heated to 18°C ​​and the temperature was set at 0.01 g / cm 2 Apply the bloom-suppressing grease 1 in an application amount of .

[0167] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 was kept at a temperature of 20° C. for 15 minutes to obtain a baked confectionery with a coating film.

[0168] (Test Area 4)

[0169] A baked confectionery to which a coating film was applied was obtained in the same manner as in Test Group 1 except that the bloom-suppressing fat 2 was used instead of the bloom-suppressing fat 1.

[0170] (Test Area 5)

[0171] A baked confectionery to which a coating film was applied was obtained in the same manner as in Test Group 1 except that the bloom-suppressing fat 3 was used instead of the bloom-suppressing fat 1.

[0172] (Test Area 6)

[0173] A baked confectionery to which a coating film was applied was obtained in the same manner as in the test plot 3 except that the bloom-suppressing fat 4 was used instead of the bloom-suppressing fat 1.

[0174] (Test Area 7)

[0175] The baked snack 1 was cooled until the surface temperature reached 60°C.

[0176] Next, the surface of the baked snack 1 was heated to 60°C and the temperature was set at 0.001 g / cm 2 Apply the bloom-suppressing grease 1 in an application amount of .

[0177] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 was further cooled to 20° C. and maintained at the temperature for 15 minutes, thereby obtaining a baked confectionery with a coating film.

[0178] (Test Area 8)

[0179] The application amount of bloom suppressing grease 1 was changed to 0.02 g / cm 2, a baked confectionery having a coating film was obtained in the same manner as in Test Block 1 except for the above.

[0180] (Test Area 9)

[0181] A baked confectionery to which a coating film was applied was obtained in the same manner as in Test Group 1 except that the bloom-suppressing fat 5 was used instead of the bloom-suppressing fat 1.

[0182] (Test Area 10)

[0183] The baked snack 1 was cooled until the surface temperature reached 40°C.

[0184] Next, the surface of the baked snack 1 was heated to 40°C and the temperature was set at 0.01 g / cm 2 Apply the bloom-suppressing grease in an application amount of 5.

[0185] Next, the baked confectionery 1 coated with the bloom-inhibiting fat 5 was further cooled to 20° C. and maintained at the temperature for 15 minutes, thereby obtaining a baked confectionery with a coating film.

[0186] (Test Area 11)

[0187] A baked confectionery to which a coating film was applied was obtained in the same manner as in Test Group 3 except that the bloom-suppressing fat 5 was used instead of the bloom-suppressing fat 1.

[0188] (Test Area 12)

[0189] A baked confectionery to which a coating film was applied was obtained in the same manner as in the test group 3 except that the bloom-suppressing fat 6 was used instead of the bloom-suppressing fat 1.

[0190] (Test Area 13)

[0191] The baked snack 1 was cooled until the surface temperature reached 20° C. and maintained at this temperature for 15 minutes.

[0192] (Test Area 14)

[0193] The baked snack 1 was cooled until the surface temperature reached 30°C.

[0194] Next, the surface of the baked snack 1 was heated to 30°C and the temperature was set at 0.01 g / cm 2 Apply the bloom-suppressing grease 1 in an application amount of .

[0195] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 is further cooled to 10° C. and maintained at the temperature for 5 minutes or more, thereby obtaining a baked confectionery with a coating film.

[0196] (Test Area 15)

[0197] The baked snack 1 was cooled until the surface temperature reached 30°C.

[0198] Next, the surface of the baked snack 1 was heated to 30°C and the temperature was set at 0.01 g / cm 2 Apply the bloom-suppressing grease 1 in an application amount of .

[0199] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 is further cooled to 20° C. and maintained at the temperature for 5 minutes or more, thereby obtaining a baked confectionery with a coating film.

[0200] (Test Area 16)

[0201] The baked snack 1 was cooled until the surface temperature reached 70°C.

[0202] Next, the surface of the baked snack 1 was heated to 70°C and the temperature was set at 0.01 g / cm 2 Apply the bloom-suppressing grease 1 in an application amount of .

[0203] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 is further cooled to 10° C. and maintained at the temperature for 5 minutes or more, thereby obtaining a baked confectionery with a coating film.

[0204] (Test Area 17)

[0205] The baked snack 1 was cooled until the surface temperature reached 70°C.

[0206] Next, the surface of the baked snack 1 was heated to 70°C and the temperature was set at 0.01 g / cm 2 Apply the bloom-suppressing grease 1 in an application amount of .

[0207] Next, the baked confectionery 1 coated with the bloom-suppressing fat 1 is further cooled to 20° C. and maintained at the temperature for 5 minutes or more, thereby obtaining a baked confectionery with a coating film.

[0208] (Test Area 18)

[0209] To all the raw materials shown in Table 1 (100 parts by mass in total), 1 part by mass of the processed oil and fat product A and 22 parts by mass of water were added, and the mixture was stirred and mixed to obtain a baked confectionery dough.

[0210] The total oil content of the obtained baked confectionery dough was 20% by mass, and the content of cocoa butter was 19% by mass. Therefore, the content of cocoa butter was 95% by mass relative to the total oil content.

[0211] The baked snack dough was formed into a sheet with a thickness of 2.5 mm, cut into a size of 50 mm × 50 mm, baked in a fixed oven at 160° C. to reduce the moisture content to 3% by mass or less, cooled until the surface temperature reached 10° C., and maintained at this temperature for more than 5 minutes to obtain a baked snack (the application of fat to suppress blooming to the surface of the baked snack was omitted).

[0212] 4. Evaluation Method

[0213] (1) Blooming evaluation

[0214] The baked snacks obtained in the test areas 1 to 13 were left standing for 24 hours at 20° C. and 20 to 60% RH. After the standing, the blooming state on the surface of the baked snacks was visually observed.

[0215] (2) Surface condition

[0216] The baked snacks obtained in test areas 1 to 13 were left standing for 24 hours at 20°C and 20 to 60% RH. After leaving, the surface state of the baked snacks due to the spreadability (applicability) of the bloom-suppressing fat during application was visually observed.

[0217] (3) Long-term storage test

[0218] The baked snacks obtained in test areas 14 to 18 were left at 10° C. or 20° C. and 20 to 60% RH for 180 days. The blooming state on the surface of the baked snacks was visually observed after 1 day and 180 days, and the surface of the baked snacks was photographed with a camera.

[0219] The above results are shown in Table 3, Table 4 and Figures 1 to 8 .

[0220] [Table 3]

[0221]

[0222] [Table 4]

[0223]

[0224] 5. Evaluation

[0225] As can be seen from Table 3, in the test areas 1 to 12 and 14 to 17 where the fat that inhibits blooming was applied to the surface of the baked snack, blooming was suppressed.

[0226] It was also found that the coating properties (spreadability) of the bloom-suppressing fat and oil can be improved and the surface condition can be improved by adjusting the composition and temperature of the bloom-suppressing fat and oil, the temperature of the baked snack when applied, and the like.

[0227] Several embodiments and / or examples of the present invention have been described in detail above, but those skilled in the art can easily make many changes to these illustrative embodiments and / or examples without departing from the new teachings and effects of the present invention. Therefore, these many changes are included in the scope of the present invention.

[0228] The contents of the documents described in this specification and the applications serving as the basis for the priority claim based on the Paris Convention of the present application are all cited.

Claims

1. A method for producing a baked snack, comprising the step of applying a fat that inhibits blooming to the surface of the baked snack, The bloom-inhibiting fat is a fat in which one or more selected from the group consisting of triglycerides with behenic acid at positions 1 and 3 and oleic acid at position 2 and triglycerides with stearic acid at positions 1 and 3 and oleic acid at position 2 are dispersed in one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitutes. The coating amount of the bloom-inhibiting fat on the surface of the baked snack is 0.001 to 0.01 g / cm 2 .

2. A method for producing baked snacks, comprising the step of applying a fat that inhibits blooming on the surface of the baked snacks, The bloom-inhibiting fat is a fat in which one or more selected from the group consisting of triglycerides with behenic acid at positions 1 and 3 and oleic acid at position 2 and triglycerides with stearic acid at positions 1 and 3 and oleic acid at position 2 are dispersed in one or more selected from the group consisting of melted cocoa butter and melted cocoa butter substitutes. The bloom-inhibiting fat contains substantially no non-fat cocoa components.

3. The method according to claim 1, wherein: The bloom-inhibiting fat also contains sugar.

4. The method according to any one of claims 1 to 3, wherein: The bloom-inhibiting fat is applied to the surface of the baked snack having a surface temperature of 18 to 70°C.

5. The method according to any one of claims 1 to 3, wherein: The bloom-inhibiting fat is applied at 18 to 40° C. on the surface of the baked snack.

6. The method according to any one of claims 1 to 3, wherein: The bloom-inhibiting fat does not substantially contain fat that is liquid at room temperature. 7 . The method according to claim 6 , comprising applying the bloom-inhibiting fat on the surface of the baked snack having a surface temperature of 30 to 70° C. 8 . The method according to claim 6 , comprising applying the bloom-inhibiting fat at 30 to 40° C. on the surface of the baked snack.

9. The method according to any one of claims 1 to 3, wherein: The baked snack coated with the bloom-inhibiting fat is cooled.

10. The method according to any one of claims 1 to 3, wherein: The baked snack coated with the bloom-inhibiting fat is maintained at 5 to 25°C.

11. The method according to any one of claims 1 to 3, further comprising: The step of preparing a dough for baked snacks, wherein the content of cocoa butter is 30% by mass or more relative to the total oil content contained in the dough for baked snacks; as well as A step of baking the baked confectionery dough to produce the baked confectionery.

12. A coating agent for inhibiting blooming of baked snacks, comprising: One or more selected from the group consisting of a triglyceride having behenic acid at positions 1 and 3 and oleic acid at position 2, and a triglyceride having stearic acid at positions 1 and 3 and oleic acid at position 2; and One or more selected from the group consisting of cocoa butter and cocoa butter substitutes.

13. A baked snack in which blooming is suppressed. The coating agent according to claim 12 is applied on the surface of the baked snack.

14. The baked snack according to claim 13, wherein: In the baked snack, the content of cocoa butter is 30% by mass or more relative to the total oil content.

15. A method for suppressing blooming of baked snacks, comprising the step of coating the coating agent according to claim 12 on the surface of the baked snacks.

16. The method according to claim 15, wherein: In the baked snack, the content of cocoa butter is 30% by mass or more relative to the total oil content.

Images