Baked confectionery and method for making the same, and method for evaluating food texture of baked confectionery

Abstract

To provide baked confectionery that achieves a crispy food texture and a crunchy food texture and a method for making the same, and a method for evaluating the food texture of the baked confectionery.SOLUTION: The present invention provides baked confectionery containing cereal and fruit, the fruit including at least dry fruit, the blending amount of the cereal being 10-22 mass%, and the blending amount of the fruit being 0.1-10 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to baked confectionery, a method for producing the same, and a method for evaluating the texture of baked confectionery.

Background Art

[0002] Baked confectionery such as biscuits and crackers are foods characterized by a crispy texture. In recent years, with the diversification of consumers, the demands for texture have also diversified, and various studies on the texture of baked confectionery have been conducted.

[0003] For example, as a technique for providing confectionery and dough for the confectionery that have an unprecedentedly improved crispness and mouthfeel, 6 to 11 parts by weight of protein derived from grains and 6 to 25 parts by weight of fats and oils are contained per 100 parts by weight of flour in the dough, and protease derived from mold is 1800 to 26000 U per 100 g of flour and protease derived from plants and / or bacteria is contained in a total of 1750 to 16500 U per 100 g of flour, and a dough for confectionery having a moisture content of 18 to 32% by weight in the whole dough has been proposed (for example, see Patent Document 1).

[0004] As a technique for providing soft baked confectionery that can feel both a soft and moist texture and a crispy texture, soft baked confectionery having a crispy texture containing puff with a water activity of 0.5 to 0.9 and a crude protein content of dry solids of 15 to 95% by weight has been proposed (for example, see Patent Document 2).

[0005] As a technique for providing a method for improving the texture of baked confectionery, a method for improving the quality of baked confectionery in which a quality improver for baked confectionery containing a yeast enzyme decomposition product is contained in the dough before baking has been proposed (for example, see Patent Document 3).

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

[0007] As described above, various proposals regarding the texture of baked goods have been made. However, even when dried fruits are blended, baked goods that achieve both a crispy texture and a crunchy texture have not yet been provided.

[0008] An object of the present invention is to solve the above-described problems and achieve the following objects. That is, an object of the present invention is to provide a baked good that achieves both a crispy texture and a crunchy texture, a method for producing the same, and a method for evaluating the texture of a baked good. [Means for Solving the Problems]

[0009] As a result of intensive studies to solve the above problems, the present inventors have found that in a baked good containing cereal and fruit, at least including dried fruit, by setting the blending amount of the cereal to 10 to 22% by mass and the blending amount of the fruit to 0.1 to 10% by mass, it is possible to obtain a baked good with a new texture that achieves both a crispy texture and a crunchy texture even when sticky dried fruit is blended.

[0010] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows. That is, <1> A baked good containing cereal and fruit, wherein the fruit includes at least dried fruit, the blending amount of the cereal is 10 to 22% by mass, The baked confectionery is characterized in that the blending amount of the fruit is 0.1 to 10% by mass. <2> The baked confectionery according to <1>, which contains at least one dried fruit selected from the group consisting of strawberry, grape, and apple as the dried fruit. <3> The baked confectionery according to <1> or <2>, wherein when measured under the following conditions using a texture analyzer, the maximum stress (A) (A / B) when the baked confectionery cracks per thickness (B) of the baked confectionery is 90 to 250 g / mm. [Conditions] · Use the plunger of the three-point bending jig. · Until the baked confectionery cracks, press the plunger of the three-point bending jig against the baked confectionery at a speed of 1 mm / second. <4> When measured under the following conditions using a texture analyzer, The ratio Y / X of the number of peaks (X) per weight of the baked confectionery during the first compression and the number of peaks (Y) per weight of the baked confectionery during the second compression is 30% or more, and The baked confectionery according to any one of <1> to <3>, wherein the ratio Z / Y of the number of peaks (Y) per weight of the baked confectionery during the second compression and the number of peaks (Z) per weight of the baked confectionery during the third compression is 30% or more. [Conditions] · Use a rectangular plunger with a length of 14 cm and a width of 20 cm. · Perform a compression process three times by pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second until the maximum compression strength reaches 55 kg. <5> A method for manufacturing a baked confectionery containing cereal and fruit, comprising blending the cereal and the fruit in a dough raw material, wherein the fruit contains at least dried fruit, the blending amount of the cereal is 10 to 22% by mass, and the blending amount of the fruit is 0.1 to 10% by mass. <6> The method for manufacturing the baked confectionery according to <5>, wherein the dried fruit includes at least one dried fruit selected from the group consisting of strawberries, grapes, and apples. <7> The method for manufacturing the baked confectionery according to <5> or <6>, wherein when the baked confectionery is measured under the following conditions using a texture analyzer, the maximum stress (A) (A / B) when the baked confectionery cracks per thickness (B) of the baked confectionery is 90 to 250 g / mm. [Conditions] · Use the plunger of the three-point bending jig. · Until the baked confectionery cracks, press the plunger of the three-point bending jig against the baked confectionery at a speed of 1 mm / second. <8> When the baked confectionery is measured under the following conditions using a texture analyzer, The ratio Y / X of the number of peaks (X) per weight of the baked confectionery at the first compression and the number of peaks (Y) per weight of the baked confectionery at the second compression is 30% or more, and The method for manufacturing the baked confectionery according to any one of <5> to <7>, wherein the ratio Z / Y of the number of peaks (Y) per weight of the baked confectionery at the second compression and the number of peaks (Z) per weight of the baked confectionery at the third compression is 30% or more. [Conditions] · Use a rectangular plunger with a length of 14 cm and a width of 20 cm. · Perform a compression process three times by pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second until the maximum compression strength reaches 55 kg. <9> A method for evaluating the texture of a baked confectionery, A step of calculating the number of peaks per weight of the baked confectionery at each compression, measured under the following conditions using a texture analyzer, When the ratio Y / X of the number of peaks per weight of the baked confectionery during the first compression (X) to the number of peaks per weight of the baked confectionery during the second compression (Y) is 30% or more, and the ratio Z / Y of the number of peaks per weight of the baked confectionery during the second compression (Y) to the number of peaks per weight of the baked confectionery during the third compression (Z) is 30% or more, the step of evaluating that the baked confectionery has a crispy texture, and an evaluation method for the texture of the baked confectionery, characterized in that it includes this. [Conditions] · Use a rectangular plunger with a length of 14 cm and a width of 20 cm. · Perform compression treatment three times by pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second until the maximum compression strength reaches 55 kg. [Advantages of the Invention]

[0011] According to the present invention, the above-mentioned various problems in the prior art can be solved, the above-mentioned object can be achieved, and it is possible to provide a baked confectionery and a method for manufacturing the same, which achieve both a crispy texture and a crunchy texture, and an evaluation method for the texture of the baked confectionery. [Brief Description of the Drawings]

[0012]

Figure 1

[0013] (Baked Confectionery and Method for Manufacturing the Same) The baked confectionery of the present invention contains at least cereal and fruit, and further contains other components as necessary. The baked confectionery of the present invention can be manufactured by any manufacturing method, but it can be preferably manufactured by the manufacturing method of the baked confectionery of the present invention. Hereinafter, the baked confectionery of the present invention will also be described in conjunction with the description of the manufacturing method of the baked confectionery of the present invention.

[0014] <Confectionery> The type of the confectionery is not particularly limited and can be appropriately selected according to the purpose. For example, it includes biscuits, crackers, cookies, sablés, pies, scones, macarons, pretzels, etc.

[0015] The confectionery may be eaten as it is, or it can also be made into a food with fillings such as cream, chocolate, jam, and red bean paste sandwiched or coated.

[0016] <Method for manufacturing confectionery> For the method for manufacturing the confectionery of the present invention, except for including a dough preparation step of blending cereal and fruit in dough raw materials, a known method for manufacturing confectionery can be appropriately selected.

[0017] <<Dough preparation step>> The dough preparation step is a step of blending the cereal and the fruit in the dough raw materials to prepare dough.

[0018] -Cereal- The cereal is a flaky food that is crushed and baked, or a puff-like food that is expanded by rapidly decompressing after applying heat and pressure. The cereal may consist of only grains, or may be a processed product obtained by blending sugar, extract, nutritional functional components, etc. with grains. There is no particular limitation on the grains, and they can be appropriately selected according to the purpose. For example, they include wheat, soybeans, brown rice, oats, barley, corn, rye, quinoa, buckwheat, adzuki beans, millet, etc. These may be used alone or in combination of two or more. Among these cereals, in terms of being able to impart a fruity feeling and well balance the crispy texture and crunchy texture of the confectionery, cereals containing at least one selected from the group consisting of wheat, soybeans, brown rice, and oats as raw materials are preferred, and at least one selected from the group consisting of stick-shaped wheat bran, wheat bran flakes, wheat puffs, soy puffs, brown rice flakes, and oatmeal is more preferred.

[0019] There are no particular restrictions on the shape, structure, and size of the cereal, and it can be appropriately selected according to the purpose.

[0020] There are no particular restrictions on the volume of the cereal, and it can be appropriately selected according to the purpose. However, the volume per 100 g of the cereal is preferably 270 to 500 mL. If the volume per 100 g of the cereal is less than 270 mL, the effect of imparting a crispy texture may be weakened. If the volume per 100 g of the cereal exceeds 500 mL, the risk of cracking or chipping during the production of baked confectionery may increase. The volume per 100 g of the cereal can be measured by using a 500 mL graduated cylinder, gently filling a 100 g sample, and reading it at the graduation lines at 5 mL intervals. The value of the volume per 100 g of the cereal is the average value of N = 5, and the value is rounded to the first decimal place.

[0021] There are no particular restrictions on the blending amount of the cereal (hereinafter, may be referred to as "content in the dough"), as long as it is 10 to 22% by mass, and it can be appropriately selected according to the purpose. However, in terms of imparting a fruity flavor and achieving a good balance between the crispy texture and the crunchy texture of the baked confectionery, 10.0 to 22.0% by mass is preferable, 17.2 to 19.0% by mass is more preferable, and 17.9 to 19.0% by mass is particularly preferable. Among the values of the blending amount of the cereal described above, 10% by mass and 22% by mass are the values rounded to the first decimal place, and 10.0% by mass, 17.2% by mass, 17.9% by mass, 19.0% by mass, and 22.0% by mass are the values rounded to the second decimal place.

[0022] -Fruit- There are no particular restrictions on the fruit as long as it includes dried fruit, and it can be appropriately selected according to the purpose. The fruit may consist only of the dried fruit.

[0023] --Dried fruits-- The fruits in the dried fruits are not particularly limited and can be appropriately selected according to the purpose. For example, strawberry, grape, apple, mango, pineapple, banana, kiwi, peach, apricot, fig, prune, plum, blueberry, raspberry, melon, orange, cranberry, cherry, date, pear, lemon, mandarin orange, yuzu, kabosu, sudachi, grapefruit, hyuganatsu, iyo mandarin, dekopon, hassaku, kumquat, etc. can be mentioned. These may be used alone or in combination of two or more. Among the dried fruits, it is preferable to contain at least one dried fruit selected from the group consisting of strawberry, grape, and apple in that it can impart a fruit flavor while achieving a good balance between the crispy texture and the crunchy texture of the baked confectionery.

[0024] The blending amount of the dried fruits is not particularly limited and can be appropriately selected according to the purpose. However, in terms of imparting a fruit flavor while achieving a good balance between the crispy texture and the crunchy texture of the baked confectionery, 0.1 to 5.6% by mass is preferable, 0.6 to 3.5% by mass is more preferable, and 1.1 to 2.2% by mass is particularly preferable. The value of the blending amount of the dried fruits is a value obtained by rounding off the second decimal place.

[0025] --Fruits other than dried fruits-- The fruits other than the dried fruits are not particularly limited and can be appropriately selected according to the purpose. For example, banana, strawberry, grape, apple, mango, pineapple, kiwi, peach, apricot, fig, prune, plum, blueberry, raspberry, melon, orange, cranberry, cherry, date, pear, lemon, mandarin orange, yuzu, kabosu, sudachi, grapefruit, hyuganatsu, iyo mandarin, dekopon, hassaku, kumquat, etc. can be mentioned. These may be used alone or in combination of two or more. Among the fruits other than the dried fruits, it is preferable to include bananas, lemons, oranges, and peaches in that they can impart a fruit flavor while achieving a good balance between the crispy texture and the crunchy texture of baked confectionery.

[0026] When blending fruits other than the dried fruits, the blending amount is not particularly limited and can be appropriately selected according to the purpose. However, in terms of imparting a fruit flavor while achieving a good balance between the crispy texture and the crunchy texture of baked confectionery, 0.4 to 4.5% by mass is preferable, 0.9 to 2.8% by mass is more preferable, and 1.4 to 2.8% by mass is particularly preferable. The value of the blending amount of the fruits other than the dried fruits is a value obtained by rounding off the second decimal place.

[0027] The shape, structure, and size of the fruits are not particularly limited and can be appropriately selected according to the purpose.

[0028] For example, when using strawberry dried fruit as the dried fruit, its size is not particularly limited and can be appropriately selected according to the purpose. However, in terms of imparting a fruit flavor while achieving a good balance between the crispy texture and the crunchy texture of baked confectionery, 4 mm or less is preferable. When using grape dried fruit as the dried fruit, its size is not particularly limited and can be appropriately selected according to the purpose. However, in terms of imparting a fruit flavor while achieving a good balance between the crispy texture and the crunchy texture of baked confectionery, 10 mm or less is preferable. When using apple dried fruit as the dried fruit, its size is not particularly limited and can be appropriately selected according to the purpose. However, in terms of imparting a fruit flavor while achieving a good balance between the crispy texture and the crunchy texture of baked confectionery, 2.5 to 20 mm is preferable. In this specification, the size of the fruit refers to the length of the longest part among the lengths of the vertical, horizontal, and thickness of the fruit. The value of the size of the dried fruit is a value obtained by rounding off the first digit after the decimal point.

[0029] When using fruits other than the dried fruit, as the shape, those with a fine shape such as puree shape and minced shape are preferable.

[0030] As for the blending amount of the fruit, there is no particular limitation as long as it is 0.1 to 10% by mass, and it can be appropriately selected according to the purpose. However, in terms of being able to impart a fruity feeling and achieving a good balance between the crispy texture and the crunchy texture of the baked confectionery, 1.0 to 6.5% by mass is preferable, 2.0 to 6.5% by mass is more preferable, and 2.0 to 3.5% by mass is particularly preferable. The value of the blending amount of the fruit is a value obtained by rounding off the second digit after the decimal point.

[0031] -Other components- As for the other components, there is no particular limitation as long as the effects of the present invention are not impaired, and components generally used in baked confectionery can be appropriately selected. For example, shortening, sugar, butter, processed butter products, magnesium carbonate preparations, vitamin preparations, iron preparations, eggshell calcium, whole milk powder, soy protein, leavening agents, brown rice flour, liquid eggs, water, salt, enzymes, wheat flour, water-soluble dietary fiber, insoluble dietary fiber, emulsifiers, sweeteners, acidulants, flavors, milk protein, seasonings, starches, processed starches, thickeners, colorants, antioxidants, glycerin, liquid sugar, chocolates, etc. can be mentioned. These may be used alone or in combination of two or more. As for the blending amount of the other components, there is no particular limitation, and it can be appropriately selected according to the purpose.

[0032] In terms of being able to impart a fruity feeling and making the crispy texture of the baked confectionery better, it is preferable that the enzyme contains endo-type protease. The endoprotease is not particularly limited as long as it can be used in food, and can be appropriately selected according to the purpose. Examples include papain, trypsin, pepsin, etc. These may be used alone or in combination of two or more. Commercially available products can be used as the endoprotease, such as purified papain, Pepsibio 1, Protin SD-NY10, etc.

[0033] The blending amount of the endoprotease is not particularly limited and can be appropriately selected according to the purpose. However, in terms of imparting a fruity flavor and making the crispy texture of the baked confectionery better, 0.005 to 2% by mass is preferable, 0.01 to 0.2% by mass is more preferable, and 0.01 to 0.02% by mass is particularly preferable. Note that the blending amount of the endoprotease refers to the amount of the endoprotease itself. For example, when using a preparation containing an endoprotease and other components such as an excipient, the "blending amount of the endoprotease" refers to the blending amount of the endoprotease contained in the preparation, not the blending amount of the preparation. Among the values of the blending amount of the above-mentioned endoprotease, 0.005% by mass is the value obtained by rounding the fourth decimal place, 0.01% by mass and 0.02% by mass are the values obtained by rounding the third decimal place, 0.2% by mass is the value obtained by rounding the second decimal place, and 2% by mass is the value obtained by rounding the first decimal place.

[0034] The method for preparing the dough can be carried out in the same manner as the method for preparing the dough in the production of general baked confectionery, except that the cereal and the fruit are blended into the dough raw materials. For example, a method of mixing each dough raw material until it becomes a lump to form the dough can be mentioned. The mixing order of the dough raw materials is not particularly limited and can be appropriately selected according to the purpose.

[0035] <<Other processes>> As other steps in the method for manufacturing the baked confectionery, there are no particular limitations as long as the effects of the present invention are not impaired, and steps in a general method for manufacturing baked confectionery can be appropriately selected. For example, a resting step, a forming step, a baking step, a cream sandwich step, a chocolate coating step, a topping step, and the like can be mentioned.

[0036] The resting step is a step of allowing the dough prepared in the dough preparation step to rest (sometimes referred to as "bench time"). The conditions of the resting step are not particularly limited and can be appropriately selected according to the purpose. For example, about 10 minutes at room temperature can be mentioned.

[0037] The forming step is a step of forming the dough. The shape, structure, and size of the dough are not particularly limited and can be appropriately selected according to the shape, structure, and size of the baked confectionery after baking. The means used for forming is not particularly limited, and known means such as a rolling pin can be appropriately selected.

[0038] The thickness of the dough of the baked confectionery (the thickness of the baked confectionery before baking) is not particularly limited and can be appropriately selected according to the purpose. However, in terms of imparting a fruity feeling and achieving a good balance between the crispy texture and the crunchy texture of the baked confectionery, 3 to 10 mm is preferable. In this specification, the thickness of the dough of the baked confectionery refers to the value obtained by measuring the thickness of the dough at five or more arbitrary locations and averaging the values. The value of the thickness of the dough of the baked confectionery is a value obtained by rounding off the first digit after the decimal point.

[0039] The baking step is a step of baking the dough. The conditions for baking are not particularly limited and can be appropriately selected according to the purpose. The means used for baking is not particularly limited, and known means such as an electric oven can be appropriately selected.

[0040] The thickness of the baked confectionery (the thickness after baking the dough of the baked confectionery) is not particularly limited and can be appropriately selected according to the purpose. However, in terms of being able to impart a fruity feeling and achieve a good balance between the crispy texture and the crunchy texture of the baked confectionery, 5 to 14 mm is preferable. In this specification, the thickness of the baked confectionery refers to the value obtained by measuring the thickness of the baked confectionery at five or more arbitrary locations and averaging the values. Note that the thickness of the baked confectionery refers to the thickness of a single baked confectionery. The value of the thickness of the baked confectionery is a value obtained by rounding off the first digit after the decimal point.

[0041] The cream sandwiching step is a step of sandwiching cream adjusted to an arbitrary flavor with the baked confectionery after baking. The conditions of the cream sandwiching step are not particularly limited and can be appropriately selected according to the purpose. The means used in the cream sandwiching step is not particularly limited, and known means such as a depositor can be appropriately selected.

[0042] The chocolate coating step is a step of coating the baked confectionery after baking with chocolates adjusted to an arbitrary flavor. The conditions of the chocolate coating step are not particularly limited and can be appropriately selected according to the purpose. The means used in the chocolate coating step is not particularly limited, and known means such as an enrober can be appropriately selected.

[0043] The topping step is a step of topping the baked confectionery after baking with ingredients adjusted to an arbitrary flavor and shape. The conditions of the topping step are not particularly limited and can be appropriately selected according to the purpose. The means used in the topping step is not particularly limited, and known means such as a topping device can be appropriately selected.

[0044] <<Crispy texture>> The baked confectionery has a crispy texture (hereinafter sometimes referred to as "crispy texture"). In this specification, the "crispy texture" means "can be easily cut with the front teeth and breaks with a crispy sound in the oral cavity".

[0045] The baked confectionery preferably satisfies the following (i), more preferably satisfies the following (ii), and particularly preferably satisfies the following (iii) when measured under the following conditions using a texture analyzer in terms of obtaining a better crispy texture. [Conditions] · Use the plunger of the three-point bending jig. · Press the plunger of the three-point bending jig against the baked confectionery at a speed of 1 mm / second until the baked confectionery breaks.

[0046] A more specific measurement method is as follows. 1) Install the plunger of the three-point bending jig with a width of 2 cm and press the jig against the baked confectionery to be measured until it breaks (speed: 1 mm / second). 2) Calculate the maximum stress per thickness of the baked confectionery (referred to as "A") and the thickness of the baked confectionery (referred to as "B") when the baked confectionery breaks (A / B). Note that the thickness (B) of the baked confectionery is the thickness measured before the start of measurement by the texture analyzer.

[0047] (i) The maximum stress per thickness of the baked confectionery (A / B) is 90 to 250 g / mm. (ii) The A / B is 120 to 170 g / mm. (iii) The A / B is 130 to 150 g / mm. The value of A / B is the value rounded off to the first decimal place.

[0048] <<Crispy texture>> The baked confectionery has a crispy texture (hereinafter sometimes referred to as "crispy texture"). In this specification, the "crispy texture" means that "when biting and crushing with the molars, ingredients such as cereals break with a crispy sound".

[0049] The baked confectionery preferably satisfies the following (iv), more preferably satisfies (v), and particularly preferably satisfies (vi) when measured under the following conditions using a texture analyzer in terms of obtaining a better crispy texture. [Conditions] · Use a rectangular plunger with a length of 14 cm and a width of 20 cm. · Perform compression treatment three times by pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second until the maximum compression strength reaches 55 kg.

[0050] A more specific measurement method is as follows. 1) Cut the baked confectionery to be measured into approximately 1 cm squares to prepare samples, and measure the weight (referred to as "C"). 2) Using the above samples, pre-compress them at a speed of 2 mm / second using a texture analyzer until the maximum compression strength reaches 45 kg. 3) Tap the pre-compressed samples 50 times on a 18-mesh (mesh opening 850 μm) sieve, and take out the remaining material on the mesh as a measurement sample. 4) Using the sample obtained in 3), perform the first compression at a speed of 0.05 mm / second using a texture analyzer until the maximum compression strength reaches 55 kg. 5) Tap the sample after the first compression 50 times on a 18-mesh (mesh opening 850 μm) sieve, and take out the remaining material on the mesh as a measurement sample. 6) Using the sample obtained in 5), perform the second compression at a speed of 0.05 mm / second using a texture analyzer until the maximum compression strength reaches 55 kg. 7) After the second compression, the sample is tapped 50 times on a 18-mesh (aperture 850 μm) sieve, and the material remaining on the sieve is taken out as the measurement sample. 8) Using the sample obtained in 7), the third compression is performed at a speed of 0.05 mm / second using a texture analyzer until the maximum compression strength reaches 55 kg. 9) Count the number of peaks (referred to as "D") when performing the first, second, and third compressions, respectively. 10) Calculate the number of peaks per weight of the biscuit dough (D / C) when performing the first, second, and third compressions.

[0051] In this specification, the "number of peaks" refers to the number of points at which force is released during the compression process. More specifically, when the stress drops by 40 g or more during the compression of the baked confectionery, that point is regarded as a peak. The number of peaks can be easily obtained by making a graph (vertical axis: stress, horizontal axis: time) of the change in stress over time during the compression process (see Figure 1).

[0052] (iv) The ratio Y / X of the number of peaks per weight of the baked confectionery at the first compression (X (number of peaks / g)) to the number of peaks per weight of the baked confectionery at the second compression (Y (number of peaks / g)) is 30% or more, and the ratio Z / Y of the number of peaks per weight of the baked confectionery at the second compression (Y (number of peaks / g)) to the number of peaks per weight of the baked confectionery at the third compression (Z (number of peaks / g)) is 30% or more. (v) The ratio Y / X of the number of peaks per weight of the baked confectionery at the first compression (X (number of peaks / g)) to the number of peaks per weight of the baked confectionery at the second compression (Y (number of peaks / g)) is 40% or more, and the ratio Z / Y of the number of peaks per weight of the baked confectionery at the second compression (Y (number of peaks / g)) to the number of peaks per weight of the baked confectionery at the third compression (Z (number of peaks / g)) is 40% or more. (vi) The ratio Y / X of the number of peaks per gram of the baked confectionery during the first compression (X (number of peaks / g)) to the number of peaks per gram of the baked confectionery during the second compression (Y (number of peaks / g)) is 50% or more, and the ratio Z / Y of the number of peaks per gram of the baked confectionery during the second compression (Y (number of peaks / g)) to the number of peaks per gram of the baked confectionery during the third compression (Z (number of peaks / g)) is 45% or more. The values of Y / X and Z / Y are the values rounded off to the first decimal place.

[0053] As the texture analyzer used for measuring the crispy texture and the crunchy texture described above, a commercially available one can be appropriately selected and used. For example, Texture Analyser TA-XT plus (Eihiro Seiki Co., Ltd.) can be used.

[0054] (Method for evaluating the texture of baked confectionery) The method for evaluating the texture of the baked confectionery of the present invention includes at least a calculation step and an evaluation step, and may further include other steps as necessary.

[0055] <Calculation step> The calculation step is a step of calculating the number of peaks per gram of the baked confectionery at each compression measured under the following conditions using a texture analyzer. [Conditions] · Use a rectangular plunger with a length of 14 cm and a width of 20 cm. · Perform a compression process of pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second three times until the maximum compression strength reaches 55 kg.

[0056] The measurement can be performed in the same manner as the method described in the item of <<Crunchy texture>> described above. In the method for evaluating the texture of the baked confectionery of the present invention, the measurement may be performed together at the time of implementing this evaluation method, or may be performed separately.

[0057] <Evaluation step> The evaluation step is a step of evaluating whether the baked confectionery to be evaluated has a crispy texture. More specifically, when the ratio Y / X of the number of peaks per weight of the baked confectionery at the first compression (X) and the number of peaks per weight of the baked confectionery at the second compression (Y) is 30% or more, and the ratio Z / Y of the number of peaks per weight of the baked confectionery at the second compression (Y) and the number of peaks per weight of the baked confectionery at the third compression (Z) is 30% or more, it is a step of evaluating that the baked confectionery has a crispy texture.

[0058] <Other steps> As other steps in the method for evaluating the texture of the baked confectionery, there is no particular limitation as long as the effects of the present invention are not impaired, and they can be appropriately selected according to the purpose. The method for evaluating the texture of the baked confectionery can also be performed in combination with a method for evaluating a texture other than the crispy texture.

[0059] According to the method for evaluating the texture of the baked confectionery of the present invention, it is possible to evaluate the crispy texture of the baked confectionery by an objective index.

Examples

[0060] Hereinafter, the present invention will be specifically described by way of examples, comparative examples, and production examples, but the present invention is not limited thereto in any way.

[0061] (Examples 1 to 17, Comparative Examples 1 to 3) Biscuits were prepared according to the following procedure. Details of the raw materials used and their blending amounts in each example and comparative example are shown in Tables 1 to 12. The raw materials described in Table 1, 3, 5, 7, 9, or 11 were mixed until they became a single mass to prepare biscuit dough. After bench time at room temperature for 10 minutes, the biscuit dough was rolled out with a rolling pin to a uniform thickness of 6 mm and cut into rectangles of 3 cm × 7 cm. The cut biscuit dough was baked in an electric oven preheated to 165 to 175°C for 16 minutes to prepare biscuits.

[0062] The details of the dried fruits and enzyme preparations used in the examples and comparative examples are as follows. · Dried strawberries... those with a size of 4 mm or less · Raisins... those with a size of 10 mm or less · Minced raisins... those with a size of 5 mm or less · Dried apples... those with a size of 6.4 mm · Enzyme preparation... a preparation containing 56% by mass of endo-type protease

[0063] (Evaluation) Regarding the texture of the biscuits prepared in each example and comparative example, evaluation was conducted as follows. The results are shown in Tables 2, 4, 6, 8, 10, and 12. Note that in Comparative Example 3, the dough did not hold together and biscuits could not be produced, so the following evaluation could not be conducted.

[0064] <Crunchy texture> Using a Texture Analyser (Eihiro Seiki Co., Ltd., Texture Analyser TA-XT plus), the crunchy texture of the biscuits prepared in each example and comparative example was measured according to the following procedures 1) to 2). For the measurement with the Texture Analyser, a plunger of a three-point bending jig (Eihiro Seiki Co., Ltd., HDP / 3PB) was used. The crunchy texture measured with the Texture Analyser used the maximum stress when the biscuit was bent at three points as an index of the crunchy texture. Note that this measurement was made by imagining the hardness when a confectionery is broken with the front teeth. 1) Install the plunger of the three-point bending jig with a width of 2 cm and press it against the biscuit until the jig breaks (speed: 1 mm / second). 2) From the maximum stress when the biscuit breaks (referred to as "A") and the thickness of the biscuit (referred to as "B"), calculate the maximum stress per thickness of the biscuit (A / B).

[0065] <Crumbly texture> Using a texture analyzer (Eiko Seiki Co., Ltd., Texture Analyser TA-XT plus), the crispy texture of the biscuit was measured according to the following procedures 1) to 10). For the measurement with the texture analyzer, a rectangular plunger (Eiko Seiki Co., Ltd., rectangular large compression plate (A / RCP)) with a length of 14 cm and a width of 20 cm was used. Regarding the crispy texture measured with the texture analyzer, when the stress decreased by 40 g or more during the compression of the biscuit, the peak was used as an index, and the number of such peaks was used as an index for the crispy texture.

[0066] 1) Cut the biscuit into approximately 1 cm squares to prepare a sample, and measure the weight (referred to as "C"). 2) Using the above sample, pre-compress it at a speed of 2 mm / second with a texture analyzer until the maximum compression strength reaches 45 kg. 3) Tap the pre-compressed sample 50 times on a 18-mesh (aperture 850 μm) sieve, and take out the residue on the sieve as a sample for measurement. 4) Using the sample obtained in 3), perform the first compression at a speed of 0.05 mm / second with a texture analyzer until the maximum compression strength reaches 55 kg. 5) Tap the sample after the first compression 50 times on a 18-mesh (aperture 850 μm) sieve, and take out the residue on the sieve as a sample for measurement. 6) Using the sample obtained in 5), perform the second compression at a speed of 0.05 mm / second with a texture analyzer until the maximum compression strength reaches 55 kg. 7) Tap the sample after the second compression 50 times on a 18-mesh (aperture 850 μm) sieve, and take out the residue on the sieve as a sample for measurement. 8) Using the sample obtained in 7), perform the third compression at a speed of 0.05 mm / second with a texture analyzer until the maximum compression strength reaches 55 kg. 9) Count the number of peaks (referred to as "D") when performing the first, second, and third compressions respectively. 10) Calculate the number of peaks per weight of the biscuit dough (D / C) when performing the first, second, and third compressions.

[0067] As an example, Fig. 1 shows a graph (vertical axis: stress, horizontal axis: time) when measuring the crispy texture of the biscuit of Example 1 (first compression treatment). In Fig. 1, "1" and "2" represent the ranges where peaks were detected, "↑" represents the start position of the peak, and "↓" represents the end position of the peak.

[0068] <Sensory evaluation> The biscuits obtained in the examples and comparative examples were subjected to sensory evaluation by 5 trained panelists, and the average was taken as the evaluation result. The evaluation criteria at that time were as follows. For the conventional product, Moonlight (manufactured by Morinaga & Co., Ltd.) was used. - Evaluation criteria - 5 points: The crispy and crunchy textures are very well balanced compared to the conventional product, which is very preferable. 4 points: The crispy and crunchy textures are better balanced compared to the conventional product, which is more preferable. 3 points: The crispy and crunchy textures are balanced compared to the conventional product, which is preferable. 2 points: The crispy and crunchy textures are slightly balanced compared to the conventional product, but it is not at a satisfactory level. 1 point: The crispy and crunchy textures are not balanced compared to the conventional product, which is bad.

[0069] [Table 1]

[0070] [Table 2]

[0071] [Table 3]

[0072]

Table 4

[0073]

Table 5

[0074]

Table 6

[0075]

Table 7

[0076]

Table 8

[0077]

Table 9

[0078]

Table 10

[0079]

Table 11

[0080]

Table 12

[0081] From the above results, it was confirmed that according to the present invention, a baked confectionery that achieves both a crispy texture and a crunchy texture can be obtained. It was also confirmed that the crispy texture and the crunchy texture measured and evaluated by the texture analyzer are correlated with the results of the sensory evaluation.

[0082] (Production Example 1) A food product was produced by sandwiching cream between two biscuits manufactured in Example 1. When the food product was eaten, a crispy texture and a crunchy texture of the biscuits were felt. It was confirmed that even when the food product was made by sandwiching cream using the confectionery of the present invention, a food product with both a crispy texture and a crunchy texture could be obtained.

Claims

1. A baked confectionery containing cereal and fruit, wherein the fruit includes at least dried fruit, the blending amount of the cereal is 10 to 22% by mass, and the blending amount of the fruit is 0.1 to 10% by mass. The baked confectionery is characterized by this.

2. The baked confectionery according to Claim 1, which includes at least one dried fruit selected from the group consisting of strawberry, grape, and apple as the dried fruit.

3. When measured under the following conditions using a texture analyzer, the maximum stress (A) (A / B) when the baked confectionery cracks per thickness (B) of the baked confectionery is 90 to 250 g / mm. The baked confectionery according to Claim 1 or 2. [Conditions] ・ Use the plunger of a three-point bending jig. ・ Until the baked confectionery cracks, press the plunger of the three-point bending jig against the baked confectionery at a speed of 1 mm / second.

4. When measured under the following conditions using a texture analyzer, the ratio Y / X of the number of peaks (X) per weight of the baked confectionery during the first compression and the number of peaks (Y) per weight of the baked confectionery during the second compression is 30% or more, and the ratio Z / Y of the number of peaks (Y) per weight of the baked confectionery during the second compression and the number of peaks (Z) per weight of the baked confectionery during the third compression is 30% or more. The baked confectionery according to Claim 1 or 2. [Conditions] ・ Use a rectangular plunger with a length of 14 cm and a width of 20 cm. ・ Perform a compression process three times by pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second until the maximum compression strength reaches 55 kg.

5. A method for manufacturing a baked confectionery containing cereal and fruit, which includes blending the cereal and the fruit into the dough raw material, wherein the fruit includes at least dried fruit, the blending amount of the cereal is 10 to 22% by mass, and the blending amount of the fruit is 0.1 to 10% by mass. The method for manufacturing a baked confectionery is characterized by this.

6. The method for manufacturing a baked confectionery according to Claim 5, which includes at least one dried fruit selected from the group consisting of strawberry, grape, and apple as the dried fruit.

7. The method for manufacturing a baked confectionery according to claim 5 or 6, wherein when the baked confectionery is measured under the following conditions using a texture analyzer, the maximum stress (A) (A / B) at the time of cracking of the baked confectionery per thickness (B) of the baked confectionery is 90 to 250 g / mm. [Conditions] ・ Use the plunger of the three-point bending jig. ・ Until the baked confectionery cracks, press the plunger of the three-point bending jig against the baked confectionery at a speed of 1 mm / second.

8. When the baked confectionery is measured under the following conditions using a texture analyzer, the ratio Y / X of the number of peaks (X) per weight of the baked confectionery at the first compression and the number of peaks (Y) per weight of the baked confectionery at the second compression is 30% or more, and the method for manufacturing a baked confectionery according to claim 5 or 6, wherein the ratio Z / Y of the number of peaks (Y) per weight of the baked confectionery at the second compression and the number of peaks (Z) per weight of the baked confectionery at the third compression is 30% or more. [Conditions] ・ Use a rectangular plunger with a length of 14 cm and a width of 20 cm. ・ Perform a compression process three times by pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second until the maximum compression strength reaches 55 kg.

9. A method for evaluating the texture of a baked confectionery, comprising: a step of calculating the number of peaks per weight of the baked confectionery at each compression, measured under the following conditions using a texture analyzer; and when the ratio Y / X of the number of peaks (X) per weight of the baked confectionery at the first compression and the number of peaks (Y) per weight of the baked confectionery at the second compression is 30% or more, and the ratio Z / Y of the number of peaks (Y) per weight of the baked confectionery at the second compression and the number of peaks (Z) per weight of the baked confectionery at the third compression is 30% or more, a step of evaluating that the baked confectionery has a crispy texture. The method for evaluating the texture of a baked confectionery is characterized by including the above steps. [Conditions] ・ Use a rectangular plunger with a length of 14 cm and a width of 20 cm. ・ Perform a compression process three times by pressing the rectangular plunger with a length of 14 cm and a width of 20 cm against the baked confectionery at a speed of 0.05 mm / second until the maximum compression strength reaches 55 kg.

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