Production method of confectionery

Abstract

To provide confectionery having texture with excellent looseness while having crispy texture irrespective of simultaneously baking bread dough and confectionery dough containing moisture in a contact state.SOLUTION: A production method of confectionery includes (A) and (B) steps of: (A) preparing a water-in-oil emulsified product containing oil and fat and exomaltotetraohydrolase in an oil phase, and containing 1 mass% or more and 20 mass% or less of soybean milk as the solid content in a water phase; and (B) preparing confectionery dough by mixing 10-100 pts.mass of the water-in-oil emulsified product of (A) per 100 pts.mass of grain flour. The confectionery has texture with excellent looseness while having crispy texture.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing confectionery. [Background technology]

[0002] The texture of confectionery is considered to be one of the most important factors. In particular, a confectionery's good texture, such as a crispy texture, and its easy crumbling without being sticky when chewed in the mouth, i.e., its good disintegration, can affect consumers' willingness to purchase and eat.

[0003] Conventionally, much research has been conducted into improving the texture and dough properties of cookies and other confectioneries, and various methods for improving the texture and dough properties have been developed. Patent Documents 1 and 2, for example, are applications related to improving the texture of confectioneries. Patent Document 1 describes "hard biscuits that contain cereal flour, oils and fats, sugars, organic acid monoglycerides, sodium stearoyl lactate, and G4 amylase, and the total amount of organic acid monoglycerides and sodium stearoyl lactate is 0.1 to 0.9 parts by mass relative to 100 parts by mass of cereal flour, the mass ratio of organic acid monoglycerides and sodium stearoyl lactate is organic acid monoglycerides / sodium stearoyl lactate=1 / 9 to 3 / 7, and the amount of G4 amylase is 0.01 to 0.2 parts by mass relative to 100 parts by mass of cereal flour." Patent Document 2 describes "a quality improver that is applied to baked confectioneries containing 50 to 200 parts by mass of sugar relative to 100 parts by mass of starchy raw material, and is characterized by containing exomaltotetrahydrolase, xylanase, and phospholipase."

[0004] Patent documents 3 to 5 are applications in which an oil-in-water emulsion or a water-in-oil emulsion containing a legume extract is used in confectionery dough. Patent document 3 describes an "oil-in-water emulsified oil composition for kneading into confectionery dough". Patent document 4 describes a "water-in-oil emulsified oil composition for roll-in containing a legume extract". Patent document 5 describes a "flour layered food with 3 to 24 folds, using a water-in-oil emulsified oil composition for roll-in containing 35 to 70% by weight of oil and 0.05 to 5% by weight, calculated on a dry matter, of an adhesive protein material which is one or more selected from egg white, milk whey, and soy protein material". [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2021-106519 A [Patent Document 2] JP 2020-22372 A [Patent Document 3] Patent No. 7147311 [Patent Document 4] Patent No. 6874478 [Patent Document 5] Patent No. 5370596 Summary of the Invention [Problem to be solved by the invention]

[0006] To provide confectionery having a crispy texture and easy to break apart even when bread dough containing moisture and confectionery dough are baked simultaneously in a contact state. [Means for solving the problem]

[0007] Not only the flavor but also the texture of confectionery is considered to be very important. Confectionery that has a crispy texture even after a long time has passed since baking can be useful because it has advantages such as an extended expiration date and increased consumer purchasing power. In particular, confectionery dough is used for the topping of melon bread sold in bags, but as time passes after baking, moisture from the bottom dough of the melon bread and moisture present in the bag migrate to the topping of the melon bread, making it difficult to maintain a crispy texture even after a long time has passed since baking. In bakery topping dough such as the topping of melon bread, if the topping can maintain a crispy texture even after a long time has passed since baking, the above-mentioned advantages can be more fully exhibited, and this can be very useful.

[0008] Therefore, the present inventors have conducted intensive research into whether it would be possible to provide confectioneries that have a good, crispy texture when eaten and that have a good texture even after a certain amount of time has passed since baking, which would lead to further market expansion.As a result, the present inventors have solved the above problems by using a confectionery dough containing 10 to 100 parts by mass of a water-in-oil emulsion containing fats and oils and exomaltotetrahydrolase in the oil phase and 3% to 20% by mass of soy milk as a solid content in the aqueous phase, per 100 parts by mass of cereal flour.

[0009] Furthermore, Patent Documents 1 to 5 do not state that confectioneries having a crispy texture can be obtained by producing confectioneries from a confectionery dough containing 10 to 100 parts by mass of a water-in-oil emulsion that contains fats and oils and exomaltotetrahydrolase in the oil phase and soy milks in the aqueous phase at a solid content of 1 to 20% by mass, preferably 3 to 20% by mass, per 100 parts by mass of cereal flour, and therefore were not useful as a reference for completing the present invention.

[0010] That is, the present invention is (1) A method for producing confectionery, comprising the following steps (A) and (B): (A) containing fats and oils and exomaltotetrahydrolase in an oil phase, The soy milk is contained in the aqueous phase at 1% by mass or more and 20% by mass or less as a solid content. Providing a water-in-oil emulsion; (B) preparing a confectionery dough by blending the water-in-oil emulsion of (A) in a ratio of 10 to 100 parts by mass per 100 parts by mass of flour; (2) The method for producing confectionery according to (1), wherein the soy milk is a water extract from full-fat soybeans and has a mass ratio of protein to carbohydrate of 100 to 200%. (3) A method for producing a confectionery product according to (1) or (2), further comprising the following step (C): (C) A step of simultaneously baking the confectionery dough (B) and the bread dough in a state where the dough is at least partially in contact with each other; (4) The method according to (1) or (2), further comprising containing glucose oxidase in the oil phase of the water-in-oil emulsion. (5) The method according to (3), further comprising containing glucose oxidase in the oil phase of the water-in-oil emulsion. (6) The method according to (1) or (2), wherein the confectionery dough is a bakery topping dough. (7) The method according to (3), wherein the confectionery dough is a bakery topping dough. (8) A method for improving the crispy texture of confectionery, comprising all of the following steps (a) to (c): (a) containing fats and oils and exomaltotetrahydrolase in an oil phase, A water extract from full-fat soybeans, the mass ratio of protein to carbohydrate being 100 to 200%, is contained in the aqueous phase in an amount of 1% by mass or more and 20% by mass or less as a solid content. Providing a water-in-oil emulsion; (b) preparing a confectionery dough by blending the water-in-oil emulsion of (a) in a ratio of 10 to 100 parts by mass per 100 parts by mass of flour; (c) a step of simultaneously baking the confectionery dough and the bread dough in a state where the dough is in contact with at least a part of the confectionery dough and the bread dough; This is regarding. Effect of the Invention

[0011] The present invention can provide confectioneries that have a crispy texture and easy to break apart even when moisture-containing bread dough and confectionery dough are baked simultaneously in contact with each other. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] ■Water-in-oil emulsion The water-in-oil emulsion used in the present invention contains the enzyme described below and soy milk. In addition, any of the known water-in-oil emulsions or plastic oil compositions for use in kneading confectionery dough, that is, oils and other raw materials, can be used.

[0013] ■Oils and fats Any known edible oils and fats can be used as the oil and fat raw material. For example, vegetable oils and fats such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, palm kernel oil, and animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, and / or these alone or mixed oils, or processed oils and fats that have been subjected to one or more treatments selected from hardening, fractionation, interesterification, and the like. These can be used alone or in combination of two or more.

[0014] ■ Exomaltotetrahydrolase In the present invention, by using exomaltotetrahydrolase (G4 amylase), a type of amylase, it is possible to obtain not only the "crispy texture" felt immediately after biting, but also a good "crispy texture" even after a certain amount of time has passed since baking. The source of the exomaltotetrahydrolase to be added is not particularly limited, and a commercially available preparation for food use can be used, for example, product name: Denabake(R) EXTRA (6,500 U / g) (manufactured by Nagase ChemteX Corporation). When using the above-mentioned Denabake(R) EXTRA, the amount to be added is preferably 0.01 to 2 mass% in the water-in-oil emulsion, more preferably 0.02 to 1 mass%, even more preferably 0.03 to 0.5 mass%, and most preferably 0.05 to 0.2 mass%.

[0015] ■Glucose oxidase In the present invention, it is preferable to further contain glucose oxidase as a preferred embodiment. By further containing glucose oxidase, dough workability can be further improved. As glucose oxidase, a commercially available preparation can be appropriately used, for example, GO-2 "Amano" and Hyderase 15 (both trade names, manufactured by Amano Enzyme Co., Ltd.). When "Hyderase 15" is used, the blending amount is preferably 0.001 to 0.1% in the water-in-oil emulsion, more preferably 0.003 to 0.02%.

[0016] ■ Soy milk In the present invention, soy milk is used in the water-in-oil emulsion. The soy milk is contained in the aqueous phase of the water-in-oil emulsion in an amount of 1% by mass to 20% by mass, preferably 3% by mass to 20% by mass, in terms of solid content. The soymilks in the present invention refer to soymilk and similar products, and can be ordinary soymilk obtained by extracting whole soybeans or defatted soybeans with water and removing the insoluble fiber okara. In addition, low-fat soymilk, whole soymilk obtained without separating the okara, soymilk cream, etc. can also be included. In addition, slurry-like products obtained by finely pulverizing the okara without removing it from the soymilk can also be used as soymilks.

[0017] ■Soybean extract In one embodiment of the present invention, the soy milk is preferably a water extract from full-fat soybeans, and the soy milk has a mass ratio of protein to carbohydrate of 100 to 200%. One form of such soybean extract is low-fat soybean milk. This has a mass ratio of protein to carbohydrate in the solid content (hereinafter, sometimes referred to as P / C content) in the above range. Incidentally, in general soybean milk (full-fat soybean milk) obtained by extracting full-fat soybeans by a known method and removing bean curd refuse, the lipid content in the solid content is 20 mass% or more and the P / C content exceeds 250. In order to obtain low-fat soybean milk, a method of separating lipids from a slurry (ground soybean liquid) or full-fat soybean milk by high-speed centrifugation or the like, or a method of transferring lipids to the bean curd refuse side when separating the bean curd refuse from the slurry can be used. In a more preferred embodiment, the effect of the present invention can be further improved by using pre-heated full-fat soybeans, preferably full-fat soybeans having an NSI (water-soluble nitrogen index) of 15 to 77, more preferably 40 to 70, as a raw material. For this method, for example, the method described in JP-A-2012-16348 can be referred to.

[0018] ■Other ingredients In the present invention, depending on the product design, the blending of other ingredients is not prevented, and emulsifiers, enzymes, gelling agents, stabilizers, polysaccharides, sugars, sweeteners, salts, etc. can be added as appropriate within a range that does not impair the effects of the present invention.

[0019] ■ Manufacturing method of water-in-oil emulsion Regarding the method for producing a water-in-oil emulsion, the oil phase contains melted fats and oils and enzymes (exomaltotetrahydrolase, exomaltotetrahydrolase, and glucose oxidase). If necessary, oil-soluble components such as colorants, antioxidants, and flavors can be added, dissolved, and / or dispersed to prepare the oil phase. The aqueous phase contains soy milk in an amount of 1% by mass or more and 20% by mass or less, preferably 3% by mass or more and 20% by mass or less, as a solid content in the aqueous phase. In a preferred embodiment, the soy milk is a water extract from full-fat soybeans, and is a soy extract having a mass ratio of protein to carbohydrate of 100 to 200%. If necessary, water or hot water, water-soluble milk components, salt, sugars, inorganic salts, etc. can be added, dissolved, and / or dispersed to prepare the aqueous phase. It is not prohibited to contain various emulsifiers as long as they do not impair the effects of the present invention. The emulsifiers can be contained in the oil phase or the aqueous phase according to their characteristics. The emulsion can be produced by pre-emulsifying the oil phase and the water phase, followed by quenching and kneading using a scraping-type quenching and kneading device such as a Combinator, Perfector, or Votator. The enzymes may be added in a conventional manner, for example by dispersing them in a small amount of water (either within the specified amount or outside the specified amount) and adding them to the oil phase. The soybean extract having the specific composition described above can be added to the water phase.

[0020] In the present invention, the aqueous phase refers to a mixture of water and water-soluble raw materials among the raw materials of the water-in-oil emulsion. The content of the aqueous phase in the water-in-oil emulsion is 10 to 35% by mass, preferably 12 to 30% by mass, and more preferably 13 to 27% by mass. By setting the amount of the aqueous phase within an appropriate range, the manufacturing suitability can be improved.

[0021] Soy milk is blended in the aqueous phase of the water-in-oil emulsion. In the case of low-fat soy milk, it can be blended as a part or the whole of the aqueous phase. The blending amount of soy milk is 1% by mass or more and 20% by mass or less, preferably 3% by mass or more and 20% by mass or less, more preferably 5 to 15% by mass, as a solid content in the aqueous phase of the water-in-oil emulsion. Furthermore, the lower limit can be 1% by mass or more, 1.5% by mass or more, 2% by mass or more, 2.5% by mass or more, 3% by mass or more, 3.5% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more. The upper limit can be 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less. The amount of protein derived from soy milk in the aqueous phase is, for example, 0.5 to 15% by mass, preferably 1 to 15% by mass, and more preferably 2 to 10% by mass, and the solid content of soy milk in the water-in-oil emulsion is, for example, 0.05 to 8% by mass, preferably 0.1 to 8% by mass, and more preferably 0.5 to 6% by mass. If the amount of soy milk blended is less than 1% by mass as solid content in the aqueous phase of the water-in-oil emulsion, the effect of the present invention is difficult to obtain, and if the amount of soy milk blended is more than 20% by mass as solid content in the aqueous phase of the water-in-oil emulsion, the emulsification of the water-in-oil emulsion may become unstable. The effect of the soybean extract of the specific composition described above will be explained. For example, when a water-in-oil emulsion containing the soybean extract (aqueous phase content set at 18%) is mixed with confectionery at 10% by mass per 100 parts by mass of flour, the solid content is equivalent to about 0.2% of the flour. Also, when a water-in-oil emulsion containing the soybean extract (aqueous phase content set at 4.5%) is mixed with confectionery at 10% by mass per 100 parts by mass of flour, the solid content is equivalent to about 0.05% of the flour. The major feature is that the addition of this small amount of the soybean extract shows a remarkable effect on improving the texture.

[0022] ■ Pastry dough The confectionery dough in the present invention is a dough prepared by adding and mixing a water-in-oil emulsion containing cereal flour such as wheat flour, sugar such as sugar, and eggs as main raw materials, fats and oils and exomaltotetrahydrolase in the oil phase, and soy milk in the aqueous phase at 1% to 20% by mass, preferably 3% to 20% by mass, as solid content. In the present invention, by mixing the above-mentioned water-in-oil emulsion in a ratio of 10 to 100 parts by mass per 100 parts by mass of cereal flour, it is possible to have a crispy texture even after a long time, even though the bread dough containing moisture and the confectionery dough are baked in contact with each other and simultaneously baked. Specifically, examples of the dough include bakery topping dough such as cookie dough, biscuit dough, sable dough, melon bread topping dough, and hat bread topping dough, which use wheat flour, and macaron dough, volga dough, damand dough, and Dutch dough, which do not use wheat flour. In particular, preferred embodiments of the present invention are bakery topping doughs such as topping dough for melon bread and topping dough for hat bread, and more preferably topping dough for melon bread. As for the cereal flour used in the confectionery dough of the present invention, as in the case of the production of ordinary confectioneries, in addition to wheat flour such as strong flour, weak flour, and medium-strength flour, rye flour, whole wheat flour, rice flour such as joshinko, cereal flour such as durum flour, nut flour such as almond and hazelnut, various starches, and processed starches, one or more types selected from the group consisting of weak flour, almond powder (almond powder), strong flour, joshinko, and durum flour can be used in appropriate combination. In the present invention, it is particularly preferable to use one or more types selected from the group consisting of weak flour, almond powder (almond powder), strong flour, joshinko, and durum flour.

[0023] ■ Confectionery Confectioneries of the present invention can be exemplified by cookies, biscuits, sables, tarts, bakery toppings such as the toppings of melon bread and hat bread, macarons, and confectioneries heated by baking or the like using volga dough, damand dough, or Dutch dough. In one embodiment, the confectionery dough described above is obtained by simultaneously baking the dough in a state where the dough is at least partially in contact with a bread dough containing moisture, and more preferably, the dough is a topping for a bakery such as melon bread. In the present invention, by blending the water-in-oil emulsion in a ratio of 10 to 100 parts by mass per 100 parts by mass of grain flour, confectioneries can be provided that have a crispy texture and a good easiness of detachment, even though the bread dough containing moisture and the confectionery dough are simultaneously baked in a state where they are in contact with each other.

[0024] ■ Moisture content in bread dough In the present invention, when the confectionery dough is baked simultaneously with the moisture-containing bread dough while in contact with it, the baked confectionery can have a crispy texture. Here, the moisture content in the bread dough is preferably 25 to 60% by mass as the moisture content before baking. More preferably, the lower limit can be 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, or 31% by mass or more. Also, the upper limit can be more preferably 58% by mass or less, 55% by mass or less, 53% by mass or less, 50% by mass or less, 48% by mass or less, 46% by mass or less, 45% by mass or less, 43% by mass or less, 42% by mass or less, 40% by mass or less, 39% by mass or less, 38% by mass or less, 37% by mass or less, 36% by mass or less, or 35% by mass or less.

[0025] ■ Moisture content in pastry dough The moisture content in the confectionery dough is preferably 10 to 30% by mass as the moisture content before baking. More preferably, the lower limit can be 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, 16% by mass or more, 17% by mass or more, 18% by mass or more, 19% by mass or more, or 20% by mass or more. More preferably, the upper limit can be 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, or 24% by mass or less.

[0026] ■ Manufacturing methods for confectionery The method for producing confectioneries according to the present invention comprises the following steps (A) and (B). (A) containing fats and oils and exomaltotetrahydrolase in an oil phase, The soy milk is contained in the aqueous phase at 1% by mass or more and 20% by mass or less, preferably 3% by mass or more and 20% by mass or less, as a solid content. Providing a water-in-oil emulsion. (B) A process of preparing a confectionery dough by mixing the water-in-oil emulsion of (A) in a ratio of 10 to 100 parts by mass per 100 parts by mass of flour. As a preferred embodiment, the method further includes the following step (C) in addition to steps (A) and (B). (C) A process of simultaneously baking the confectionery dough (B) and bread dough while at least a portion of the dough is in contact with each other.

[0027] In a preferred embodiment, the water-in-oil emulsion having the above-mentioned composition is used by blending it with confectionery dough. Specific use may be the same as that of the commonly known oils and fats for kneading, and examples thereof include the sugar batter method and the flower batter method. For example, in the sugar batter method, sugars such as sugar and the water-in-oil emulsion are kneaded for a certain period of time, and then raw materials other than the sugars and the water-in-oil emulsion are added, and further mixed. Thereafter, the confectionery dough containing the water-in-oil emulsion is formed into a desired shape and heated, such as by baking. In the present invention, it is more preferable to bake the confectionery dough simultaneously with at least a portion of the bread dough containing moisture, while the two are in contact with each other. Specific examples include melon bread and hat bread. In the confectionery dough that is the top layer of melon bread, moisture from the bottom layer of melon bread and moisture present in the bag migrate to the top layer of melon bread. In the present invention, the bottom layer of melon bread (bread dough containing moisture) and the top layer of melon bread (confectionery dough) are baked simultaneously while in contact with each other, but the top layer of melon bread (confectionery) can have a crispy texture after baking.

[0028] The amount of the water-in-oil emulsion of the present invention to be added to confectionery dough is not particularly limited, but is preferably 0.02 to 1 mass% in terms of protein per 100 mass parts of flour, more preferably 0.09 to 1 mass% or even more preferably 0.1 to 0.85 mass%. It is also preferable to add 10 to 100 parts by mass of the water-in-oil emulsion per 100 parts by mass of the cereal flour. The lower limit is more preferably 15 parts by mass or more, 20 parts by mass or more, 25 parts by mass or more, or 30 parts by mass or more. The upper limit is more preferably 90 parts by mass or less, 85 parts by mass or less, 80 parts by mass or less, or 75 parts by mass or less. By including the specified range in the confectionery dough, it is possible to provide confectionery with a good crispy texture.

[0029] In one embodiment of the present invention, confectioneries having a crispy texture can be obtained even after a certain period of time has passed since baking, even when the confectioneries are stored in a sealed state such as a plastic bag where moisture transfer is more likely to occur after baking. Furthermore, in the present invention, confectioneries having a crispy texture and good crumbling properties can be obtained.

[0030] Examples are described below. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified. EXAMPLES

[0031] ■ Preparation of water-in-oil emulsion An oil mixture was prepared as the oil phase by melting and mixing 10 parts of rapeseed oil, 10 parts of palm-based interesterified oil, 59.5 parts of palm fractionated oil, and 2 parts of highly hardened rapeseed oil according to the formulations in Tables 1 to 3. The enzymes in the tables were dispersed in 2% water (not included) and added to the oil mixture to form the oil phase. The aqueous phase contains low-fat soy milk, which is a water extract from full-fat soybeans and has a mass ratio of protein to carbohydrate of 100 to 200%, or water, to which salt is added to form an aqueous phase. The obtained oil phase and water phase were mixed, and then rapidly cooled and kneaded in a combinator to obtain water-in-oil emulsions (1) to (15).

[0032] The enzymes in the table were prepared using the following commercially available preparations, which were dispersed in 2% water (not included) and then added to the oil phase. Exomaltotetrahydrolase (G4 amylase): Product name: Denabake EXTRA (Nagase Chemtex, mold-derived, enzyme concentration 3%) Glucose oxidase: Hydrolase 15 (Amano Enzyme, derived from mold, enzyme concentration 9%) The composition of low-fat soymilk (Bimi Tounyu (R), Fuji Oil) is shown in Table 4. The low-fat soymilk is an extract from full-fat soybeans that have been heat-treated so that the NSI is in the range of 20 to 77, and is produced by the method described in JP 2012-16348 A.

[0033] Table 1. Water-in-oil emulsion composition (unit: parts by weight) TIFF2025031684000001.tif70165

[0034] Table 2. Water-in-oil emulsion composition (unit: parts by weight) TIFF2025031684000002.tif64164

[0035] Table 3. Water-in-oil emulsion composition (unit: parts by weight) TIFF2025031684000003.tif65163

[0036] Table 4. Composition of low-fat soy milk TIFF2025031684000004.tif53162

[0037] Test Example 1: Addition test to confectioneries 1 (quality evaluation of various water-in-oil emulsions) Each of the water-in-oil emulsions (1) to (15) obtained by the above-mentioned "Preparation of water-in-oil emulsions" was blended into the top layer (cookie dough) of melon bread, which is a confectionery dough, and baked simultaneously with the bread dough, which is the base dough, to produce melon bread. The quality of the top layer (cookie part) was evaluated.

[0038] 40 parts of each of the water-in-oil emulsions (1) to (15) and 40 parts of granulated sugar were added to the mixer bowl of a Kenwood mixer (Aikosha Seisakusho) and mixed until the specific gravity reached 0.85. Next, 30 parts of whole egg were added in three portions and mixed for 30 seconds each time. After that, 100 parts of soft flour were added and mixed for 60 seconds. The cookie dough was left to rest at 20° C. for 2 hours and then kneaded until the surface became smooth. Then, the dough was cut into pieces 4.2 mm thick and 90 mm x 90 mm in size, and placed on top of the melon bread base dough previously prepared according to a conventional method. After 45 minutes of proofing at 35°C and 50% humidity, 3 g of granulated sugar was sprinkled on the cookie dough and baked in an oven for 17 minutes at 170°C top heat and 185°C bottom heat to obtain melon bread. The composition of the melon bread base dough was 100 parts of strong flour, 5 parts of yeast, 12 parts of granulated sugar, 1.2 parts of salt, 15 parts of water-in-oil emulsion ("Message V" manufactured by Fuji Oil Co., Ltd.), 8 parts of sweetened egg yolk, 5 parts of whole eggs, 3 parts of skim milk powder, and 50 parts of water, and was prepared according to a conventional method. At this time, the moisture content of the melon bread base dough before baking was 38.8%, and the moisture content of the cookie dough before baking was 20.3%.

[0039] The obtained melon bread was allowed to cool at 20°C, and the texture (crispy texture and easiness of coming apart) one hour after the start of cooling was evaluated on a 5-point scale according to the following evaluation criteria. Furthermore, the melon bread obtained after baking was packed in a plastic bag, sealed, and stored at 20°C for one day, and was also evaluated according to the same criteria.

[0040] ○ Sensory evaluation (n=10) Each melon bread prepared was tasted by 10 panelists, who conducted a sensory evaluation and scored the texture of the topping dough (crispy texture and ease of detachment) according to the following evaluation criteria. The crunchy texture was evaluated as a texture that is crisp when the melon bread is put in the mouth and bitten with the teeth, and the crumbly texture was evaluated as a texture that is crisp when the melon bread is put in the mouth and bitten with the teeth, and the crumbly texture was evaluated as a texture that is crisp when the melon bread is put in the mouth and bitten with the teeth, and the crumbly texture was evaluated as a texture that is crisp when the melon bread is put in the mouth and bitten with the teeth.

[0041] <Evaluation criteria> Texture (crispy texture) 5 points: Very good (strong crispy texture) 4 points: Good 3 points: acceptable 2 points: Somewhat poor (not very crispy) 1 point: Poor (no crispy texture or texture different from crispy texture) Texture (looseness) 5 points: Very good (very good loosening) 4 points: Good (good loosening) 3 points: acceptable 2 points: slightly bad (slightly sticky) 1 point: Bad (sticky)

[0042] The average score of each panelist was calculated. A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 2.5 points or more and less than 3.5 points D: 1.5 points or more and less than 2.5 points E: Less than 1.5 points The crispy texture and the loose texture were both rated at C or higher and were deemed to be of acceptable quality. The results are shown in Tables 5 to 7.

[0043] Table 5. Evaluation results TIFF2025031684000005.tif35165

[0044] Table 6. Evaluation results TIFF2025031684000006.tif35164

[0045] Table 7. Evaluation results TIFF2025031684000007.tif31165

[0046] Examples 1 to 12, which are confectioneries containing a water-in-oil emulsion containing fats and oils and exomalttetrahydrolase in the oil phase, and containing 1% to 20% by mass of low-fat soy milk, which is a soy extract that contains a water extract from full-fat soybeans and has a mass ratio of protein to carbohydrate of 100 to 200%, as a solid content in the aqueous phase, were evaluated as C or higher for both crispy texture and loosening, and passed the test. Furthermore, even when stored sealed in a bag, Examples 1 to 12 were evaluated as C or higher for both crispy texture and loosening, and passed the test. Comparative Example 1, which contains low-fat soy milk and water-in-oil emulsion (1) that does not contain enzymes, failed. Comparative Example 2, which contains low-fat soy milk but water-in-oil emulsion (2) that does not contain enzymes, was rated C for loosening when stored at 20°C for 1 hour, but was rated D for crispy texture, failing the test. Comparative Example 3, which contains water-in-oil emulsion (3) that contains enzymes but does not contain low-fat soy milk, was rated D for loosening when stored at 20°C for 1 hour, failing the test.

[0047] Test Example 2: Test 2 for adding to confectioneries (changing the amount of the water-in-oil emulsion of the present invention) The above-mentioned water-in-oil emulsions (1) and (8) were used, and the blending amounts of the water-in-oil emulsions were changed according to Table 8, and blended into the topping dough (cookie dough) of melon bread, which is a confectionery dough. The topping dough of the melon bread and the bread dough, which is the base dough, were baked simultaneously while in contact with each other to produce melon bread, and the quality of the topping part (cookie part) was evaluated.

[0048] Control area 80 parts of water-in-oil emulsion (1) and 40 parts of granulated sugar were added to the mixer bowl of a Kenwood mixer (Aikosha Seisakusho) and mixed until the specific gravity reached 0.85. Next, 30 parts of whole egg were added in three portions and mixed for 30 seconds each time. After that, 100 parts of soft flour were added and mixed for 60 seconds. The cookie dough was left to rest at 20° C. for 2 hours and then kneaded until the surface became smooth. Then, the dough was cut into pieces 4.2 mm thick and 90 mm x 90 mm in size, and placed on a melon bread base dough previously prepared according to a conventional method. After proofing for 45 minutes at 35°C and 50% humidity, 3 g of granulated sugar was sprinkled on the cookie dough and baked in an oven for 17 minutes at 170°C top heat and 185°C bottom heat to obtain melon bread. The composition of the melon bread base dough was 100 parts strong flour, 5 parts yeast, 12 parts granulated sugar, 1.2 parts salt, 15 parts water-in-oil emulsion ("Message V" manufactured by Fuji Oil Co., Ltd.), 8 parts sweetened egg yolk, 5 parts whole egg, 3 parts skim milk powder, and 50 parts water, and was prepared according to a conventional method. At this time, the moisture content of the melon bread base dough before baking was 38.8%, and the moisture content of the cookie dough before baking was 19.7%.

[0049] ○ Test area (Examples 13 to 17) The blending amount of the water-in-oil emulsion was changed and blended into the topping dough (cookie dough) of the melon bread. The melon bread of the test group (Examples 13 to 17) was obtained in the same blending and manufacturing method as the melon bread of the control group, except that 80 parts of the water-in-oil emulsion (1) of the control group was replaced with each blending amount according to Table 8.

[0050] The obtained melon bread was allowed to cool at 20°C, and the texture (crispy texture and easiness of coming apart) one hour after the start of cooling was evaluated on a 5-point scale according to the evaluation criteria described above. Furthermore, the obtained melon bread was sealed in a plastic bag and stored at 20°C for one day, and was also evaluated according to the same criteria.

[0051] Table 8. Formulation and sensory evaluation results TIFF2025031684000008.tif61165

[0052] As can be seen from the results in Table 8, by blending a water-in-oil emulsion containing fats and oils and exomaltotetrahydrolase in the oil phase, and low-fat soy milk, which is a soybean extract that is an aqueous extract from full-fat soybeans and has a mass ratio of protein to carbohydrates of 100 to 200%, in an aqueous phase at a solid content of 1% by mass or more and 20% by mass or less, a confectionery product having a crispy texture and easy to break apart can be obtained.

[0053] (A) containing fats and oils and exomaltotetrahydrolase in an oil phase, The soy milk is contained in the aqueous phase at 1% by mass or more and 20% by mass or less as a solid content. Providing a water-in-oil emulsion; (B) preparing a confectionery dough by blending the water-in-oil emulsion of (A) in a ratio of 10 to 100 parts by mass per 100 parts by mass of flour; A method for producing confectionery comprising steps (A) and (B) of It has been found that it is possible to provide confectioneries having a crispy texture and also a good crunchy texture.

Claims

1. A method for producing confectioneries, comprising the following steps (A) and (B): (A) containing fats and oils and exomaltotetrahydrolase in an oil phase, The soy milk is contained in the aqueous phase in an amount of 1% by mass or more and 20% by mass or less as a solid content. Preparing a water-in-oil emulsion (B) A step of preparing a confectionery dough by blending the water-in-oil emulsion of (A) in a ratio of 10 to 100 parts by mass per 100 parts by mass of cereal flour.

2. The method for producing confectioneries according to claim 1, wherein the soy milk is a water extract from full-fat soybeans, and the mass ratio of protein to carbohydrate is 100 to 200%.

3. The method for producing the confectionery according to claim 1 or 2, further comprising the following step (C): (C) A step of simultaneously baking the confectionery dough (B) and the bread dough in a state where the dough is in contact with at least a part of the dough.

4. 3. The method according to claim 1, wherein the oil phase of the water-in-oil emulsion further contains glucose oxidase.

5. 4. The method according to claim 3, wherein the oil phase of the water-in-oil emulsion further contains glucose oxidase.

6. 3. The method according to claim 1 or 2, wherein the confectionery dough is a bakery topping dough.

7. The method of claim 3, wherein the confectionery dough is a bakery topping dough.

8. A method for improving the crispy texture of confectionery, comprising all of the following steps (a) to (c): (a) containing fats and oils and exomaltotetrahydrolase in an oil phase, A water extract from full-fat soybeans, the soybean extract having a mass ratio of protein to carbohydrate of 100 to 200% is contained in an aqueous phase in an amount of 1% by mass to 20% by mass as a solid content. Preparing a water-in-oil emulsion (b) preparing a confectionery dough by blending the water-in-oil emulsion of (a) in a ratio of 10 to 100 parts by mass per 100 parts by mass of flour; (c) A step of simultaneously baking the confectionery dough (b) and the bread dough in a state where the dough is in contact with at least a part of the dough.

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