Quality improver for confectionery, confectionery dough and confectionery comprising the quality improver, and method for improving confectionery quality

Abstract

To provide a quality improver for confectionery that is capable of improving quality of confectionery such as texture and appearance; and also to provide a quality improver for confectionery that can act as a substitute for eggs and is capable of improving quality of confectionery even for the confectionery having a reduced content of eggs.SOLUTION: The present invention provides a quality improver for confectionery, which is an oil-in-water emulsion fat and oil composition comprising starches, fats and oils, a thickening stabilizer, and egg white, wherein the content of protein is 1.0 to 15.0 mass% and the content of fats and oils is 5.0 to 45.0 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a quality improver for confectionery. Further, it relates to confectionery dough containing the quality improver and confectionery. Furthermore, it relates to a method for improving the quality of confectionery.

Background Art

[0002] Among confectionery, there are many products such as cookies, pound cakes, and puddings that are manufactured using eggs. They are manufactured by production methods suitable for each, and have textures and appearances characteristic of each type of confectionery.

[0003] For example, cookies are made by adding sugars to plastic fats such as shortening and margarine, creaming them, mixing eggs here, and further mixing starches, and then baking the dough, resulting in a crispy texture or a moist texture.

[0004] Also, pound cakes and the like are manufactured by baking dough obtained by methods such as adding sugars to eggs and whipping them, adding starches here and lightly mixing, or separately manufacturing and adding meringue and mixing. They have a soft and fluffy texture and a voluminous appearance.

[0005] Furthermore, pudding is manufactured by pouring a mixed solution containing eggs and sugars, milk, etc. into a mold and gelling it by baking or steaming, and has an elastic and smooth texture.

[0006] These confectionery are favored and consumed by people due to their respective characteristic textures and appearances.

[0007] However, these confectionery may, depending on the type of confectionery, lose their preferred texture or deteriorate in appearance over time after production, for example, due to the retrogradation of starches.

[0008] Therefore, studies have been conducted to solve the above problems. Furthermore, studies have been conducted to obtain confectioneries with better texture and appearance. As one of these studies, compositions that improve or enhance the quality of confectioneries using special raw materials as active ingredients have been investigated.

[0009] For example, Patent Document 1 discloses a flavor improver for foods composed of tagatose and a texture improver for foods, and confectioneries such as baked goods and puddings are described as foods in which the improver can be contained.

[0010] Patent Document 2 discloses a quality improver used for specific quality improvement of processed egg food and drink compositions and food and drink compositions, which consists of at least one component selected from the group consisting of sugar carboxylic acids in which the aldehyde group on the reducing end side of a starch degradation product or a transfer reaction product with a polymerization degree of 2 or more is oxidized, salts thereof, and lactones thereof, and confectioneries such as baked goods and puddings are mentioned as processed egg products.

[0011] Patent Document 3 discloses an α-glucan mixture obtained by a production method including a step of gelatinizing waxy corn starch, a step of liquefying it by the action of amylase, and a step of acting α-glycosyltransferase, wherein the weight average molecular weight is in a specific numerical range, the value obtained by dividing the weight average molecular weight by the number average molecular weight is below a specific numerical value, and an α-glucan mixture containing α-glucan molecules having an isomaltose structure at the non-reducing end is used as an active ingredient, and confectioneries are described as foods in which the quality improver can be contained.

Prior Art Documents

Patent Documents

[0012]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0013] Since the inventions of Patent Documents 1 to 3 that have been studied and disclosed previously each require special raw materials, there has been a problem that it is complicated to obtain a composition for improving or enhancing the quality of confectionery. In addition, there is still room for improvement in the quality improvement effects such as the texture and appearance of the confectionery obtained by the inventions of Patent Documents 1 to 3.

[0014] By the way, eggs used in confectionery have had a problem that the supply is unstable due to a decrease in supply volume caused by an epidemic among egg-laying animals and a soaring price.

[0015] Therefore, there has been a demand for confectionery with a reduced egg content. However, in confectionery, eggs play a role in bringing good texture and appearance to confectionery due to their high emulsifying power and foaming property. Therefore, when simply reducing the egg content, the quality of the resulting confectionery will deteriorate. Therefore, even when reducing the egg content, a method for obtaining confectionery with good texture and appearance is required, but the inventions of Patent Documents 1 to 3 did not describe improving the quality of confectionery with a reduced egg content.

[0016] Therefore, there has been a demand for a quality improver for confectionery that can improve the quality of confectionery such as texture and appearance even for confectionery with a reduced egg content.

[0017] Accordingly, an object of the present invention is to provide a quality improver for confectionery that can improve the quality of confectionery such as texture and appearance. Another object is to provide a quality improver for confectionery that can replace eggs and improve the quality of confectionery even for confectionery with a reduced egg content.

Means for Solving the Problems

[0018] As a result of intensive studies, the inventor has found that an oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickening stabilizers, and egg whites, and having the protein content and the oil and fat content within specific numerical ranges can solve the above problems, and has thus completed the present invention. The present invention has the following configurations.

[0019] (1) An oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickening stabilizers, and egg whites, having a protein content of 1.0 to 15.0% by mass and an oil and fat content of 5.0 to 45.0% by mass, which is a quality improver for confectionery. (2) A confectionery dough containing the quality improver for confectionery according to (1). (3) Confectionery which is a heat-treated product of the confectionery dough according to (2). (4) A method for improving the quality of confectionery, characterized by incorporating an oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickening stabilizers, and egg whites, having a protein content of 1.0 to 15.0% by mass and an oil and fat content of 5.0 to 45.0% by mass, into the confectionery dough. (5) The method for improving the quality of confectionery according to (4), wherein the quality improvement is for confectionery with a reduced egg content. [Effects of the Invention]

[0020] According to the present invention, it is possible to provide a quality improver for confectionery that can improve the quality of confectionery such as texture and appearance. In addition, it is possible to provide a quality improver for confectionery that can replace eggs and improve the quality of confectionery even with a reduced egg content. [Modes for Carrying Out the Invention]

[0021] Hereinafter, preferred embodiments of the present invention will be described. The present invention is not limited by the following detailed description, and each component can be appropriately changed without departing from the gist of the present invention.

[0022] [Quality Improver for Confectionery] The quality improver for confectionery of the present invention is an oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickeners and stabilizers, and egg white, having a protein content of 1.0 to 15.0% by mass and an oil and fat content of 5.0 to 45.0% by mass.

[0023] <Starches> The quality improver for confectionery of the present invention contains starches. Examples of starches that can be contained in the quality improver for confectionery of the present invention include flours such as strong flour, medium strong flour, medium flour, weak flour, durum flour, whole grain flour, wheat germ, wheat bran, rye flour, rye whole grain flour, barley flour, rice flour, soy flour, pearl barley flour, oat flour, etc., other grain flours, nut flours such as almond flour, hazelnut flour, cashew nut flour, walnut flour, pine nut flour, etc., starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., those obtained by treating these with enzymes such as amylase, and modified starches subjected to one or more treatments selected from gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, etc. One or more of these can be contained.

[0024] The content of starches in the quality improver for confectionery of the present invention is preferably 1.0 to 30.0% by mass, more preferably 1.0 to 20.0% by mass, and even more preferably 1.0 to 10.0% by mass.

[0025] Note that the content of starches in the quality improver for confectionery of the present invention is a value including the amount when starches are contained in other raw materials of the quality improver for confectionery of the present invention described later.

[0026] In the quality improver for confectionery of the present invention, preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 90% by mass or more, and particularly preferably the whole amount of the contained starches is swelling-inhibiting starch.

[0027] The swelling-inhibiting starch in the present invention generally refers to starch or modified starch in which swelling that occurs when starch is heated is suppressed.

[0028] Examples of the swelling-inhibiting starch that can be used as a quality improver for confectionery according to the present invention include high-amylose starch having an amylose content of preferably 30% by mass or more, more preferably 50% by mass or more, and processed starch in which starch micelles are strengthened by phosphorylation treatment, emulsifier treatment, hydrothermal treatment, or the like.

[0029] Regarding the starch species of the high-amylose starch, rice and corn are common, but it is not particularly limited. Further, as the raw material starch for the processed starch, commercially available starch materials such as potato starch, wheat starch, corn starch, waxy corn starch, high-amylose corn starch, tapioca starch, etc. can be used. In addition, those obtained by previously subjecting these starch materials to ether treatment, oxidation treatment, or esterification treatment can also be used as the above raw material starch.

[0030] In the present invention, from the viewpoint that the quality of confectionery can be more preferably improved by using the quality improver for confectionery of the present invention, and also from the viewpoint that the quality of confectionery in which eggs are replaced and the egg content is reduced can be more preferably improved, among the above swelling-inhibiting starches, it is preferable to use phosphoric acid-crosslinked starch using one or more selected from potato starch, corn starch, waxy corn starch, and tapioca starch as the raw material starch.

[0031] <Thickening stabilizer> The quality improver for confectionery according to the present invention contains a thickening stabilizer. Examples of the thickening stabilizer that can be contained in the quality improver for confectionery according to the present invention include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, etc., and one or more selected from these can be used.

[0032] In the present invention, from the perspective that the quality of confectionery can be more preferably improved by using the quality improver for confectionery of the present invention, and also from the perspective that the quality of confectionery with eggs replaced and the egg content reduced can be more preferably improved, among the above thickening stabilizers, it is preferable to use one or more selected from locust bean gum, pectin, carrageenan, xanthan gum, and gelatin.

[0033] The content of the thickening stabilizer in the quality improver for confectionery of the present invention is preferably 0.01 to 10.0% by mass, more preferably 0.01 to 5.0% by mass, and even more preferably 0.01 to 1.0% by mass.

[0034] Note that the content of the thickening stabilizer in the quality improver for confectionery of the present invention is the value including the amount when the thickening stabilizer is also contained in other raw materials of the quality improver for confectionery of the present invention described later.

[0035] <egg white> The quality improver for confectionery of the present invention contains egg white. In the quality improver for confectionery of the present invention, dried egg white, concentrated egg white, etc. can be used as the egg white, and raw egg white and frozen egg white can also be used.

[0036] From the perspective that the quality of confectionery can be more preferably improved by using the quality improver for confectionery of the present invention, and also from the perspective that the quality of confectionery with eggs replaced and the egg content reduced can be more preferably improved, the content of egg white in the quality improver for confectionery of the present invention is preferably 0.1 to 8.0% by mass as solid content, more preferably 0.2 to 5.0% by mass, and even more preferably 0.2 to 3.0% by mass.

[0037] Note that the content of egg white in the quality improver for confectionery of the present invention is the value including the amount when egg white is also contained in other raw materials of the quality improver for confectionery of the present invention described later.

[0038] In addition, the solid content in the present invention refers to the amount excluding moisture. The same applies hereinafter in the present invention.

[0039] Moreover, the quality improver for confectionery of the present invention is required to have a protein content of 1.0 to 15.0% by mass, preferably 1.0 to 7.0% by mass, and more preferably 1.0 to 4.0% by mass.

[0040] Note that the protein content in the quality improver for confectionery of the present invention shall include the protein contained in the above egg white, as well as the protein contained in other raw materials of the quality improver for confectionery of the present invention described later.

[0041] The above protein is not particularly limited, and various animal proteins, microbial proteins, plant proteins, etc. can be used. Examples of animal proteins include milk proteins such as whey protein and casein protein, egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid. Examples of plant proteins include wheat proteins such as gliadin, glutenin, prolamin, and glutelin, bean proteins such as soybean protein, pea protein, broad bean protein, mung bean protein, chickpea protein, and lentil protein, and other cereal proteins such as rice protein. Also, as the protein, food raw materials containing these proteins can be used.

[0042] In the quality improver for confectionery of the present invention, one kind selected from these proteins can be used alone, or two or more kinds can be used in combination.

[0043] In the present invention, from the viewpoint that the quality of confectionery can be more preferably improved by using the quality improver for confectionery of the present invention, and also from the viewpoint that the quality of confectionery with eggs replaced and the egg content reduced can be more preferably improved, among the above proteins, it is preferable to contain milk protein.

[0044] In the quality improver for confectionery of the present invention, as the above-mentioned milk protein, milk raw materials containing milk protein, for example, raw milk, cow's milk, sweetened condensed milk, sweetened skimmed milk, unsweetened milk, unsweetened skimmed milk, skim milk, concentrated milk, skimmed concentrated milk, butter serum, milk fat globule membrane fraction, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), whey protein, whey, whey powder, lactose-free whey, lactose-free whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), sodium caseinate, potassium caseinate, acid casein, cream, cream cheese, natural cheese, processed cheese, etc. can also be used.

[0045] <Fats and oils> The quality improver for confectionery of the present invention contains fats and oils. Examples of the fats and oils that can be contained in the quality improver for confectionery of the present invention include various vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, etc., and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. These fats and oils can be used alone or in combination of two or more.

[0046] The content of fats and oils in the quality improver for confectionery of the present invention needs to be 5.0 to 45.0% by mass. From the viewpoint of being able to more preferably improve the quality of confectionery by using the quality improver for confectionery of the present invention, and also from the viewpoint of being able to more preferably improve the quality of confectionery that substitutes eggs and has a reduced egg content, the content of fats and oils in the quality improver for confectionery of the present invention is preferably 5.0 to 40.0% by mass, more preferably 5.0 to 30.0% by mass, and even more preferably 10.0 to 30.0% by mass.

[0047] In addition, the oil and fat content in the quality improver for confectioneries of the present invention is a value including the amount thereof when oil and fat is contained in other raw materials of the quality improver for confectioneries of the present invention described below.

[0048] <Moisture> The quality improver for confectioneries of the present invention contains moisture. Examples of the moisture contained in the quality improver for confectioneries of the present invention include water such as tap water and mineral water, and moisture contained in the above-mentioned starches, thickening stabilizers, egg white, proteins, oils and fats, and other raw materials of the quality improver for confectioneries of the present invention described below.

[0049] The moisture content in the quality improver for confectioneries of the present invention is preferably 40.0 to 90.0% by mass, more preferably 50.0 to 85.0% by mass, and even more preferably 55.0 to 80.0% by mass.

[0050] In addition, the moisture content in the quality improver for confectioneries of the present invention is a value including the moisture contained in the above-mentioned starches, thickening stabilizers, egg white, proteins, oils and fats, and other raw materials of the quality improver for confectioneries of the present invention in addition to the above-mentioned water.

[0051] The method for measuring the moisture content in the quality improver for confectioneries of the present invention is not particularly limited, and a method known heretofore can be used, for example, the Karl Fischer method and the like.

[0052] Here, the emulsification form of the quality improver for confectioneries of the present invention will be described. The quality improver for confectioneries of the present invention needs to be an oil-in-water type emulsified oil and fat composition. Since the quality improver for confectioneries of the present invention is an oil-in-water type emulsified oil and fat composition, it can be contained in confectioneries with good miscibility, so that the quality improving effect of the confectioneries of the present invention can be preferably obtained.

[0053] In addition, the oil-in-water type emulsification form in the present invention includes a multiple emulsification type in which the internal aqueous phase further contains oil and fat or an emulsion, such as water-in-oil-in-water type.

[0054] <Other raw materials> The quality improver for confectioneries of the present invention can contain other raw materials other than the above-mentioned starches, thickening stabilizers, egg whites, proteins, fats and oils, and water.

[0055] Examples of other raw materials that the quality improver for confectioneries of the present invention can contain include, for example, saccharides and sugar alcohols, emulsifiers, salt flavoring agents such as salt and potassium chloride, acid flavoring agents such as acetic acid, lactic acid, and gluconic acid, sweetening agents such as stevia and aspartame, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extracts, eggs and their processed products other than egg whites, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, coffee, black tea, green tea, oolong tea, pu-erh tea, hiyashi choko tea, yuzu tea, etc., nut pastes, spices, spice extracts, cacao mass, cacao powder, food materials such as cereals, beans, seeds, vegetables, fruits, meats, seafoods and their processed products other than the above-mentioned starches, and food additives. In the quality improver for confectioneries of the present invention, one or more selected from these can be used.

[0056] The above-mentioned saccharides and sugar alcohols are not particularly limited as long as they are low-molecular-weight saccharides such as monosaccharides, disaccharides, and oligosaccharides other than high-molecular-weight saccharides such as the above-mentioned starches, and sugar alcohols. For example, refined sugar, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, trehalose, xylose, fructooligosaccharides, soy oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, etc., monosaccharides, disaccharides, oligosaccharides, and sugar alcohols such as sorbitol, xylitol, maltitol, erythritol, mannitol, lactitol, reduced malt starch syrup, reduced lactose, reduced starch syrup, etc. One or more selected from these can be used.

[0057] When the quality improver for confectionery of the present invention contains saccharides or sugar alcohols, the content is preferably 1.0 to 20.0% by mass, more preferably 2.0 to 20.0% by mass, as a solid content.

[0058] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, and emulsifiers other than synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysophosphatidylcholine, egg yolk lysophosphatidylcholine, enzyme-treated egg yolk, and milk fat globule membrane protein.

[0059] In the quality improver for confectionery of the present invention, one or more selected from these emulsifiers can be used, but it is preferably free of synthetic emulsifiers.

[0060] The content of other raw materials in the quality improver for confectionery of the present invention is not particularly limited as long as it does not inhibit the effects of the present invention, but it is preferably 20.0% by mass or less, more preferably 10.0% by mass or less. The lower limit of the content of other raw materials in the quality improver for confectionery of the present invention is 0% by mass.

[0061] <Method for producing quality improver for confectionery> The manufacturing method of the quality improver for confectioneries of the present invention is not particularly limited, and it can be obtained by manufacturing an oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickening stabilizers, and egg whites, which has a protein content of 1.0 to 15.0% by mass and an oil and fat content of 5.0 to 45.0% by mass, by a manufacturing method of an oil-in-water type emulsified oil and fat composition known hitherto. Hereinafter, one aspect of a preferable manufacturing method of the quality improver for confectioneries of the present invention is shown.

[0062] First, an oil phase containing oils and fats and, if necessary, other raw materials of the quality improver for confectioneries of the present invention, water, and a water phase containing, if necessary, other raw materials of the quality improver for confectioneries of the present invention are each prepared separately. The prepared oil phase is added to the prepared water phase, mixed, and emulsified to prepare a formulation having an oil-in-water type emulsified form.

[0063] Here, starches, thickening stabilizers, and egg whites may each be contained in the oil phase, may be contained in the water phase, or may be contained in both the oil phase and the water phase. However, from the viewpoint of suppressing the generation of lumps, it is preferable to contain them in the oil phase when preparing a formulation having an oil-in-water type emulsified form.

[0064] Next, by homogenizing the prepared formulation having an oil-in-water type emulsified form, the quality improver for confectioneries of the present invention, which is an oil-in-water type emulsified oil and fat composition, can be obtained.

[0065] The method of the above homogenization treatment is not particularly limited, and for example, it can be carried out using a homogenization device such as a valve type homogenizer, a homomixer, or a colloid mill. The homogenization pressure is not particularly limited and can be arbitrarily set. For example, it is preferably carried out in the range of 0 to 800 kg / cm 2 of.

[0066] Also, in the method for producing the quality improver for confectionery of the present invention, it is preferable to heat after homogenization. The heating after homogenization can be carried out, for example, by direct heating methods such as injection type and infusion type, or by heating sterilization or pasteurization treatments such as UHT, HTST, batch type, retort, and microwave heating using indirect heating methods such as plate type, tubular type, and scraping type, or by heat cooking using an open flame or the like. However, in terms of being able to appropriately suppress the gelatinization of starches, it is preferable to carry out heating sterilization or pasteurization treatments such as UHT and HTST at 100 to 140°C.

[0067] Also, after heating, homogenization may be carried out again if necessary. Further, after heating, cooling operations such as rapid cooling and slow cooling may be performed, or aging may be carried out if necessary.

[0068] <Effect of the quality improver for confectionery> The quality improver for confectionery of the present invention can be widely applied to various confectioneries, and the quality improvement effects described below can be obtained.

[0069] The confectioneries to which the quality improver for confectionery of the present invention can be applied are not particularly limited. For example, cookies, soft cookies, biscuits, sponge cakes, butter cakes, pound cakes, chiffon cakes, fruit cakes, roll cakes, doughnuts, pancakes, madeleines, muffins, financiers, canelés, Baumkuchen, castella, gateau chocolat, soufflés, terrines, crepes, shu, éclairs, sablés, crackers, macarons, tarts, waffles, pies, langue de chat, manju, dorayaki, puddings, crème brûlée, etc. can be mentioned.

[0070] From the viewpoint that the quality improver for confectionery of the present invention preferably obtains the quality improvement effects described below, among these confectioneries, it is preferable to apply it to cookies, soft cookies, sponge cakes, butter cakes, pound cakes, chiffon cakes, fruit cakes, roll cakes, madeleines, muffins, gateau chocolat, terrines, crepes, and puddings.

[0071] The quality improver for confectioneries of the present invention varies depending on the type of confectioneries to which it is applied, but it can improve the quality of confectioneries. Specifically, it can improve the texture of confectioneries to a crispy and toothsome texture, a soft texture, a moist texture, a smooth texture, a good chewiness, an elastic texture, etc., or improve the appearance of confectioneries to a voluminous one, a non-shrunken one, a fine internal structure, etc., or improve it to one that prevents daily aging and becoming limp, or improve it to one with a good aftertaste, etc.

[0072] In particular, in confectioneries to which the quality improver for confectioneries of the present invention can be preferably applied, for example, the following quality improvement effects can be obtained.

[0073] In cookies, the aftertaste is good and it can be improved to a crispy and toothsome texture. Also, in soft cookies, it can be improved to a more moist texture.

[0074] In sponge cakes, butter cakes, pound cakes, chiffon cakes, fruit cakes, and roll cakes, it can be improved to a moist and softer texture, without shrinkage, voluminous, with a fine internal structure, and prevented from daily aging and becoming limp. Also, when eating or cutting, the generation of fine crumbs can be suppressed.

[0075] In madeleines and muffins, it can be improved to have a good texture without stickiness and be voluminous.

[0076] In gateau chocolat, it can be improved to a more moist texture and without shrinkage.

[0077] In terrine, it can be improved to a more moist texture. Also, it becomes possible to manufacture terrine of the same quality as the generally performed double-boiling baking even by direct baking.

[0078] In the case of crepes, the tooth cutting is good, and it can be improved to prevent daily aging and flabbiness.

[0079] In the case of pudding, it has appropriate elasticity and can be improved to have a smoother texture.

[0080] Moreover, the quality improver for confectionery of the present invention can preferably obtain the above-mentioned quality improvement effect even for confectionery that substitutes eggs and reduces the egg content. That is, the quality improver for confectionery of the present invention can be used as a substitute for eggs in confectionery.

[0081] [Confectionery dough] The confectionery dough of the present invention contains the quality improver for confectionery of the present invention described above. Regarding the quality improver for confectionery of the present invention contained in the confectionery dough of the present invention, it is as described above.

[0082] The type of the confectionery dough of the present invention is not particularly limited, and examples include the dough of confectionery to which the above-mentioned quality improver for confectionery of the present invention can be applied. The confectionery dough of the present invention shall also include the mixed solution for obtaining pudding.

[0083] The content of the quality improver for confectionery of the present invention in the confectionery dough of the present invention can be arbitrarily adjusted depending on the type of the confectionery dough. For example, in the case of a confectionery dough containing starches, it is preferably 1.0 to 800.0 parts by mass, more preferably 1.0 to 600.0 parts by mass, and even more preferably 1.0 to 400.0 parts by mass as a solid content with respect to 100 parts by mass of the starches contained in the confectionery dough of the present invention.

[0084] Note that the amount of starches contained in the baked confectionery dough of the present invention described above does not include the amount of starches contained in the water-in-oil type emulsion of the present invention. The same applies hereinafter in the present invention.

[0085] Here, the starches in the confectionery dough of the present invention include, for example, wheat flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, and whole grain flour, wheat germ, wheat bran, rye flour, rye whole grain flour, barley flour, rice flour, soybean flour, pearl barley flour, oat flour and other cereal flours, almond flour, hazelnut flour, cashew nut flour, walnut flour, pine nut flour and other nut flours, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch and other starches, those obtained by treating these with enzymes such as amylase, and modified starches obtained by subjecting them to one or more treatments selected from gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment, etc. In the confectionery dough of the present invention, one selected from these may be used alone, or two or more may be used in combination.

[0086] Further, when the confectionery dough of the present invention does not contain starches, specifically, in the case of a pudding mix solution or the like, the content of the quality improver for the confectionery of the present invention in the confectionery dough of the present invention is preferably 0.1 to 20.0% by mass as solids, more preferably 0.2 to 15.0% by mass, and even more preferably 0.3 to 10.0% by mass.

[0087] The confectionery dough of the present invention can contain eggs. Examples of the eggs that the confectionery dough of the present invention can contain include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sugar-added whole eggs, sugar-added egg yolks, sugar-added egg whites, dried whole eggs, dried egg yolks, dried egg whites, concentrated whole eggs, concentrated egg yolks, concentrated egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, etc., and one or more selected from these can be contained.

[0088] The content of eggs in the confectionery dough of the present invention can be arbitrarily adjusted according to the type of the confectionery dough. For example, in the case of a confectionery dough containing starches, it can contain 0 to 1000.0 parts by mass based on 100 parts by mass of the starches contained in the confectionery dough of the present invention.

[0089] Further, for example, when the confectionery dough of the present invention does not contain starches, specifically, when it is a custard mix liquid or the like, it can be contained in an amount of 1.0 to 50.0% by mass in the confectionery dough of the present invention.

[0090] In addition, when using eggs other than whole eggs, egg yolks, and egg whites as the above-mentioned eggs, the calculation of the content of eggs in the confectionery dough of the present invention shall be performed using the values converted into raw whole eggs, raw egg yolks, and raw egg whites, respectively. Further, the amount of eggs such as egg whites contained in the quality improver for the confectionery of the present invention shall not be included in the content of eggs in the confectionery dough of the present invention.

[0091] Here, even when the content of eggs in the confectionery dough of the present invention is reduced, since the quality improver for the confectionery of the present invention substitutes for eggs, the confectionery obtained from the confectionery dough of the present invention can preferably obtain the above-mentioned quality improvement effect.

[0092] That is, the confectionery dough of the present invention may have an arbitrarily reduced egg content compared to a normal confectionery dough. Specifically, the confectionery dough of the present invention may have a partially reduced egg content or a completely reduced egg content compared to a normal confectionery dough, but it is preferable that the egg content is reduced by 10 to 100% by mass, more preferably 15 to 100% by mass, and even more preferably 20 to 100% by mass compared to a normal confectionery dough.

[0093] In addition to the above-mentioned quality improver for the confectionery of the present invention, starches, and eggs, the confectionery dough of the present invention may contain raw materials generally used in confectionery dough as other raw materials for the confectionery dough of the present invention.

[0094] Examples of other raw materials that can be included in the confectionery dough of the present invention include water, milk and dairy products, plant milk, sugars and sugar alcohols, emulsifiers, salt seasonings, acidulants, sweeteners, colorants, antioxidants, flavoring agents, seasonings, pH adjusters, food preservatives, shelf life improvers, coffee, black tea, teas, nut pastes, spices, spice extracts, cacao mass, cocoa powder, food materials such as cereals, beans, seeds, vegetables, fruits, meats, seafoods and processed products thereof, and food additives other than the above starches. In the confectionery dough of the present invention, one or more selected from these can be used.

[0095] The water content in the confectionery dough of the present invention can be arbitrarily adjusted. When the confectionery dough of the present invention contains starches, for example, 1 to 500 parts by mass can be contained with respect to 100 parts by mass of the starches in the confectionery dough of the present invention.

[0096] When the confectionery dough of the present invention does not contain starches, specifically, when it is a mixed solution of pudding or the like, the water content in the confectionery dough of the present invention can be, for example, 50 to 98% by mass.

[0097] The water content in the choux dough of the present invention described above is a value obtained by adding the water contained in the quality improver for confectionery of the present invention, eggs, and other raw materials other than water described above in addition to water.

[0098] The content of other raw materials other than water in the confectionery dough of the present invention can be arbitrarily adjusted as long as the effects of the present invention are not impaired. When the confectionery dough of the present invention contains starches, it is preferably 1000 parts by mass or less, and more preferably 500 parts by mass or less with respect to 100 parts by mass of the starches in the confectionery dough of the present invention.

[0099] When the confectionery dough of the present invention does not contain starches, specifically, when it is a mixed solution of pudding or the like, the content of other raw materials other than water in the confectionery dough of the present invention is preferably 40% by mass or less, and more preferably 30% by mass or less in the confectionery dough of the present invention.

[0100] In addition, the lower limit of the content of other raw materials other than water in the confectionery dough of the present invention is 0 parts by mass.

[0101] The method for producing the confectionery dough of the present invention is not particularly limited. Depending on the type of confectionery dough, it can be produced by a method for producing confectionery dough known hitherto, except that it contains the quality improver for confectionery of the present invention.

[0102] For example, when the confectionery dough of the present invention contains starches, it can be produced by the sugar batter method, the flower batter method, the all-in-one mix method, the co-kneading method, the separate kneading method, etc. The method and timing for incorporating the quality improver for confectionery of the present invention into the confectionery dough of the present invention are not particularly limited. For example, the raw materials of the confectionery dough and the quality improver for confectionery of the present invention may be mixed and contained, or after mixing the raw materials other than the quality improver for confectionery of the present invention, the quality improver for confectionery of the present invention may be added and mixed.

[0103] Further, when the confectionery dough of the present invention does not contain starches, for example, in the case of a pudding mix solution or the like, the raw materials of the confectionery dough and the quality improver for confectionery of the present invention may be mixed and contained, or the raw materials of the confectionery dough may be added to the quality improver for confectionery of the present invention and mixed.

[0104] The confectionery dough of the present invention may be stored in a refrigerator or may be stored frozen.

[0105] [Confectionery] The confectionery of the present invention is a heat-treated product of the confectionery dough of the present invention described above. Since the confectionery of the present invention contains the quality improver for confectionery of the present invention, a quality improving effect can be obtained. The quality improving effect obtained varies depending on the type of the confectionery of the present invention, and specifically, the quality improving effect obtained is as described in the section on the effects of the quality improver for confectionery of the present invention described above.

[0106] The method for heat treatment for obtaining the confectioneries of the present invention is not particularly limited, and a generally practiced heat treatment method can be adopted. For example, heating by baking, frying, steaming, grilling, simmering, using a microwave oven, etc. can be mentioned, and these can also be combined and carried out in plural.

[0107] The conditions for heat treatment vary depending on the type of confectionery dough to be heat-treated, but are not particularly limited as long as they are the heating temperature and heating time through which heat passes through the confectionery dough.

[0108] Here, even if the content of eggs in the confectioneries of the present invention is reduced, since the quality improver for the confectioneries of the present invention substitutes for eggs, the confectioneries of the present invention can preferably obtain a quality improving effect.

[0109] That is, the confectioneries of the present invention may have an arbitrarily reduced egg content as compared with ordinary confectioneries. Specifically, the confectioneries of the present invention may have a partially reduced egg content or a completely reduced egg content as compared with ordinary confectioneries, but it is preferable that the egg content is reduced by 10 to 100% by mass, more preferably 15 to 100% by mass, and even more preferably 20 to 100% by mass, as compared with ordinary confectionery dough.

[0110] The confectioneries of the present invention may be stored in a refrigerator or may be stored frozen. Further, after storage in a refrigerator or frozen storage, heat treatment may be carried out again.

[0111] [Method for improving the quality of confectioneries] The method for improving the quality of the confectioneries of the present invention (hereinafter, simply referred to as "the improvement method of the present invention") is a method for improving the quality of confectioneries, characterized by containing an oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickening stabilizers, and egg white, having a protein content of 1.0 to 15.0% by mass, and an oil and fat content of 5.0 to 45.0% by mass, in confectionery dough.

[0112] The details of the water-in-oil type emulsified oil and fat composition, starches, oils and fats, thickening and stabilizing agents, and egg whites in the improved method of the present invention are the same as those of the water-in-oil type emulsified oil and fat composition of the present invention described above, and the starches, oils and fats, thickening agent stabilizers, and egg whites used in the water-in-oil type emulsified oil and fat composition of the present invention.

[0113] In addition, the confectionery dough obtained by the improved method of the present invention is the same as the confectionery dough of the present invention described above. Also, the confectionery to which the improved method of the present invention can be applied is not particularly limited, and is the same as the confectionery to which the quality improver of the confectionery of the present invention described above can be applied.

[0114] According to the improved method of the present invention, although it varies depending on the type of confectionery to which it is applied, the quality of the confectionery can be improved. Specifically, the texture of the confectionery can be improved to a crispy and crunchy texture, a soft texture, a moist texture, a smooth texture, a good bite texture, an elastic texture, etc., or the appearance of the confectionery can be improved to a voluminous one, a non-burned one, a fine internal phase, etc., or it can be improved to prevent daily aging and sagging, or to have a good mouthfeel, etc.

[0115] In particular, the improved method of the present invention can be preferably applied to cookies, soft cookies, sponge cakes, butter cakes, pound cakes, chiffon cakes, fruit cakes, roll cakes, madeleines, muffins, chocolate gateaux, terrines, crepes, and puddings, and the quality improvement effects obtained in each of these confectioneries are as follows.

[0116] In cookies, the mouthfeel can be improved to be good and have a more crispy and crunchy texture. Also, in soft cookies, the texture can be improved to be more moist.

[0117] In sponge cakes, butter cakes, pound cakes, chiffon cakes, fruit cakes, and roll cakes, it is possible to improve them to have a moist and softer texture, no shrinkage during baking, volume, a fine internal structure, and to prevent aging over time and becoming dry and crumbly. Also, it is possible to suppress the generation of fine crumbs when eating or cutting them.

[0118] In madeleines and muffins, it is possible to improve them to have a good texture without stickiness and volume.

[0119] In chocolate gateaux, it is possible to improve them to have a more moist texture and no shrinkage during baking.

[0120] In terrines, it is possible to improve them to have a more moist texture. Also, it becomes possible to manufacture terrines of the same quality as the commonly performed water-bath baking even by direct baking.

[0121] In crepes, it is possible to improve them to have good chewiness and to prevent aging over time and becoming dry and crumbly.

[0122] In puddings, it is possible to improve them to have appropriate elasticity and a smoother texture.

[0123] Also, in the improvement method of the present invention, since the water-in-oil type emulsified oil and fat composition used in the improvement method of the present invention can replace eggs, the above-mentioned quality improvement effect can be preferably obtained even for confectionery with a reduced egg content. Therefore, in the improvement method of the present invention, it is preferable that the quality improvement is for the quality improvement of confectionery with a reduced egg content.

[0124] The confectionery with reduced egg content may have a partially reduced amount of eggs compared to ordinary confectionery, or may have a reduced total amount, but preferably has an egg content reduced by 10 to 100% by mass, more preferably 15 to 100% by mass, and even more preferably 20 to 100% by mass, compared to ordinary confectionery.

[0125] In the improvement method of the present invention, the method of incorporating the water-in-oil type emulsified oil and fat composition into the confectionery dough is not particularly limited.

[0126] For example, the raw materials of the confectionery dough and the water-in-oil type emulsified oil and fat composition may be mixed and incorporated, or after mixing the raw materials other than the water-in-oil type emulsified oil and fat composition, the water-in-oil type emulsified oil and fat composition may be added and mixed and incorporated.

[0127] In the improvement method of the present invention, the amount of the water-in-oil type emulsified oil and fat composition to be incorporated into the confectionery dough can be arbitrarily adjusted depending on the type of the confectionery dough. For example, when the confectionery dough contains starches, it is preferably 1.0 to 800.0 parts by mass, more preferably 1.0 to 600.0 parts by mass, and even more preferably 1.0 to 400.0 parts by mass, as solid content, based on 100 parts by mass of the starches contained in the confectionery dough of the present invention.

[0128] When the confectionery dough does not contain starches, specifically, in the case of a pudding mix solution or the like, the amount of the water-in-oil type emulsified oil and fat composition to be incorporated into the confectionery dough of the present invention is preferably 0.1 to 20.0% by mass, more preferably 0.2 to 15.0% by mass, and even more preferably 0.3 to 10.0% by mass, as solid content in the confectionery dough.

Examples

[0129] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

[0130] [Production of Quality Improver for Confectionery] In accordance with the formulation described in Table 1, the quality improver for confectionery of the present invention was produced by the following method. The unit of the content of the raw materials described in Table 1 is parts by mass.

[0131] First, each raw material of the oil phase described in Table 1 was added to and mixed with heated rapeseed oil to obtain an oil phase. Next, each raw material of the water phase described in Table 1 was added to and mixed with heated water to obtain a water phase. The oil phase was added to the water phase prepared above, mixed, and emulsified to obtain a formulation having an oil-in-water emulsion form. After homogenizing this formulation, it was heat-sterilized at 120 °C and cooled to 22 °C to obtain the quality improver for confectionery of the present invention, which is an oil-in-water emulsified oil and fat composition.

[0132] [Table 1]

[0133] [Examination 1: Evaluation in cookies] In accordance with the formulation described in Table 2, the control oatmeal cookie and Example 1-1, which is an oatmeal cookie in which all eggs were reduced in total amount from the control formulation and replaced with the quality improver for confectionery of the present invention, were produced by the following method. Also, in accordance with the formulation described in Table 3, Example 1-2, which is a low-carbohydrate cookie containing the quality improver for confectionery of the present invention, was produced. The units of the numerical values in Tables 2 and 3 are parts by mass.

[0134] For the control and Example 1-1, first, margarine and sugar were put into a bowl and rubbed well. Here, for the control, whole eggs were added, and for Example 1-1, the quality improver for confectionery, water, and further mixed. Subsequently, the pre-mixed cake flour, whole wheat flour, oatmeal, and baking powder were further added and mixed to obtain cookie dough. After allowing the obtained cookie dough to rest in a refrigerator at 4 °C for 1 hour, it was rolled with a sheeter to a thickness of 3 mm, punched out into a diameter of 40 mm, and baked in an oven at 180 °C for 16 minutes to obtain cookies.

[0135] For Example 1-2, first, margarine, sugar, and salt were put into a bowl and mixed well by rubbing. Whole eggs, a quality improver for confectionery, and water were added thereto and further mixed. Subsequently, pre-mixed modified starch, resistant dextrin, wheat protein, almond pudding, and baking powder were further added and mixed to obtain cookie dough. After allowing the obtained cookie dough to rest in a refrigerator at 4°C for 1 hour, it was rolled with a sheeter to a thickness of 3 mm, punched into a diameter of 40 mm, and baked in an oven at 180°C for 16 minutes to obtain cookies.

[0136]

Table 2

[0137]

Table 3

[0138] <Evaluation of Cookies> The control and the cookies of Examples 1-1 to 1-2 obtained above were eaten by 5 experienced panelists, and the texture of the cookies was scored according to the following evaluation criteria. The total score of the 5 people was evaluated as × for 0 to 5 points, △ for 6 to 9 points, ○ for 10 to 12 points, and ◎ for 13 to 15 points, and those who obtained an evaluation of ○ or ◎ were considered to have passed. Regarding the degree of the following evaluation criteria, calibration was performed among the panelists before the evaluation to ensure that there was no difference in the evaluation criteria.

[0139] Evaluation Criteria for Cookie Texture 3 points: It had a very crispy and toothsome texture, which was a good texture. 2 points: It had a crispy and good texture. 1 point: It was slightly hard and had a slightly poor texture with a less crispy texture. 0 point: It was very hard and had a poor texture.

[0140] <Results> The results of Study 1 are shown in Table 4.

[0141] Even though no eggs were used, the cookies of Example 1-1 using the quality improver for confectioneries of the present invention had a crispy and crunchy texture and good mouthfeel equivalent to those of the control cookies.

[0142] Also, in the cookies of Example 1-2 formulated with the quality improver for confectioneries of the present invention, the texture was crispy and crunchy. Also, in both Examples 1-1 and 1-2, the cookies had a good taste.

[0143] From the above, in the cookies, the quality improver for confectioneries of the present invention improved the taste and made the texture of the cookies crispy and crunchy.

[0144]

Table 4

[0145] [Examination 2: Evaluation in pound cake] According to the formulation shown in Table 5, the control pound cake and Example 2, which is a pound cake in which whole eggs were partially reduced from the control formulation and replaced with the quality improver for confectioneries of the present invention, were produced by the following method. The unit of the content of the raw materials shown in Table 5 is parts by mass.

[0146] First, margarine and sugar were put into a bowl and rubbed well. To this, whole eggs were added for the control, and whole eggs, the quality improver for confectioneries, and water were added for Example 2 and further mixed. Subsequently, cake flour and baking powder, which had been previously mixed, were further added and mixed to obtain pound cake batter. The obtained pound cake batter was poured into a baking mold and baked in an oven at 170°C for 50 minutes to obtain a pound cake.

[0147]

Table 5

[0148] <Evaluation of pound cake> After allowing the control and the pound cake of Example 2 obtained above to cool at room temperature, their appearance was visually evaluated according to the following evaluation criteria. Also, five skilled panelists ate them, and the texture of the pound cake was also scored according to the following evaluation criteria. The total score was evaluated as × for 0 - 5 points, △ for 6 - 9 points, ○ for 10 - 12 points, and ◎ for 13 - 15 points. Those that received an evaluation of ○ or higher in both appearance and texture were considered qualified. Regarding the degree of the following evaluation criteria, calibration was carried out among the panelists before the evaluation to ensure that there were no differences in the evaluation criteria.

[0149] Evaluation Criteria for the Appearance of Pound Cake ○: There was almost no shrinkage, it had volume, and had a good appearance. △: It was slightly shrunk and had a small volume. ×: There was severe shrinkage and it had a very small volume.

[0150] Evaluation Criteria for the Texture of Pound Cake 3 points: It had a very moist, soft and good texture. 2 points: It had a moist, soft and good texture. 1 point: It was slightly dry or slightly hard, with a slightly poor texture. 0 point: It was dry or hard, with a poor texture.

[0151] <Results> The results of Examination 2 are shown in Table 6.

[0152] The pound cake of the control containing whole eggs had volume and a moist and soft texture. The pound cake of Example 2 in which a part of the whole eggs was reduced and the quality improver for confectioneries of the present invention was added also had a good appearance without shrinkage and with volume. Also, when the pound cake was cut in half and the cross-section was observed, it had a very fine and good internal phase. In terms of texture, it had a moist and soft texture and was comparable to the control pound cake. Also, no fine crumbs were generated during cutting. Even after 20 days, there was almost no deterioration in texture due to sagging or aging.

[0153] From the above, in the pound cake, by using the quality improver for confectioneries of the present invention, it was possible to improve it to have volume, a fine internal phase, and a moist and soft texture. Also, it was possible to suppress sagging and aging over time.

[0154]

Table 6

[0155] [Examination 3: Evaluation in Madeleine] According to the formulation described in Table 7, the control Madeleine and Example 3, which is a Madeleine in which a part of the whole eggs was reduced from the control formulation and replaced with the quality improver for confectioneries of the present invention, were produced by the following method. The unit of the content of the raw materials described in Table 7 is parts by mass.

[0156] First, whole eggs were put into a bowl for the control, and whole eggs and the quality improver for confectioneries of the present invention were put into a bowl for Example 3 and mixed. Sugar was added thereto and rubbed well. Subsequently, cake flour and baking powder, which had been previously mixed, were further added and mixed. Further, melted butter that had been heated and melted was added and mixed to obtain Madeleine dough. After allowing the obtained Madeleine dough to rest at 5°C for 1 hour, the Madeleine dough was poured into an oiled mold and baked in an oven at 210°C for 10 minutes and at 170°C for 10 minutes to obtain Madeleine.

[0157]

Table 7

[0158] <Evaluation of Madeleine> After allowing the control and the madeleines of Example 3 obtained above to cool to room temperature, their appearances were visually evaluated according to the following evaluation criteria. In addition, five skilled panelists tasted them and scored the texture of the madeleines according to the following evaluation criteria. The total score of the five panelists was evaluated as × for 0 - 5 points, △ for 6 - 9 points, ○ for 10 - 12 points, and ◎ for 13 - 15 points. Those that obtained an evaluation of ○ or higher in both appearance and texture were considered qualified. Regarding the degree of the following evaluation criteria, the panelists adjusted among themselves before the evaluation to ensure that there were no differences in the evaluation criteria.

[0159] Evaluation Criteria for the Appearance of Madeleine ○: There was almost no overbaking, it had volume, and had a good appearance. △: It was slightly overbaked and had a small volume. ×: It was severely overbaked and had a very small volume.

[0160] Evaluation Criteria for the Texture of Madeleine 3 points: It had a very good texture with no stickiness and appropriate firmness. 2 points: It had a good texture with slight stickiness. 1 point: It had a slightly poor texture with some stickiness. 0 point: It had a sticky and poor texture.

[0161] <Results> The results of Examination 3 are shown in Table 8.

[0162] The madeleines of the control containing whole eggs had volume and a good texture with no stickiness. The madeleines of Example 3 with a partial reduction of whole eggs and the addition of the quality improver for confectionery of the present invention also had volume and were madeleines comparable to the control with appropriate firmness and no stickiness.

[0163] From the above, in the case of madeleines, the quality improver for confectioneries of the present invention was able to improve them into those with a good texture that has volume and appropriate firmness without stickiness.

[0164]

Table 8

[0165] [Examination 4: Evaluation in muffins] According to the formulation described in Table 9, the following method was used to produce a control muffin and Example 4, which is a muffin in which whole eggs were partially reduced from the control formulation and replaced with the quality improver for confectioneries of the present invention. The unit of the content of the raw materials described in Table 9 is parts by mass.

[0166] First, into a bowl, whole eggs were put for the control, and for Example 4, whole eggs, the quality improver for confectioneries of the present invention, water, sugar, and salt were put and mixed. While adding the margarine that had been melted by heating in three portions and mixing, milk was added little by little and mixed. Subsequently, the cake flour and baking powder that had been premixed were put in three portions, mixed quickly without kneading, and muffin batter was obtained. The obtained muffin batter was poured into a mold and baked in an oven at 180°C for 20 minutes to obtain muffins.

[0167]

Table 9

[0168] <Evaluation of muffins> After allowing the control and the muffins of Example 4 obtained above to cool at room temperature, their appearance was visually evaluated according to the following evaluation criteria. In addition, five skilled panelists ate them and scored the texture of the muffins according to the following evaluation criteria. The total score of the five panelists was evaluated as × for 0 - 5 points, △ for 6 - 9 points, ○ for 10 - 12 points, and ◎ for 13 - 15 points. Those that obtained an evaluation of ○ or higher in both appearance and texture were considered qualified. Regarding the degree of the following evaluation criteria, the panelists adjusted among themselves before the evaluation to ensure that there were no differences in the evaluation criteria.

[0169] Evaluation Criteria for the Appearance of Muffins ○: There was almost no overbrowning, it had volume, and had a good appearance. △: It was slightly overbrowned and had a small volume. ×: It was severely overbrowned and had a very small volume.

[0170] Evaluation Criteria for the Texture of Muffins 3 points: It had a very moist and good texture. 2 points: It had a moist texture without problems and had a good texture. 1 point: It had a slightly dry and somewhat poor texture. 0 point: It had a dry and poor texture.

[0171] <Results> The results of Examination 4 are shown in Table 10.

[0172] The muffins of the control containing whole eggs had volume and had a moist and good texture. The muffins of Example 4 with a partial reduction of whole eggs and the addition of the quality improver for confectioneries of the present invention also had volume and had a moist texture comparable to that of the control muffins.

[0173] From the above, in the case of muffins, the quality improver for confectioneries of the present invention was able to improve them to those with volume and a moist and good texture.

[0174]

Table 10

[0175] [Examination 5: Evaluation with Gateau Chocolat] According to the formulation described in Table 11, Gateau Chocolat for control and Gateau Chocolat of Example 5 in which the quality improver for confectioneries of the present invention was added to the control formulation were produced by the following method. The unit of the content of the raw materials described in Table 11 is parts by mass.

[0176] First, whole eggs, whipped cream, foaming emulsified oil and fat, and sugar were put into a bowl. For Example 5, a quality improver for confectioneries was further added and mixed. Then, the cake flour and cocoa powder, which had been mixed in advance, were added and further mixed. Margarine and chocolate, which had been heated and melted, were further added and mixed to obtain Gateau Chocolat dough. The obtained Gateau Chocolat dough was poured into a baking mold lined with paper and baked in an oven at 180°C for 90 minutes to obtain Gateau Chocolat.

[0177]

Table 11

[0178] <Evaluation of Gateau Chocolat> After the control Gateau Chocolat and the Gateau Chocolat of Example 5 obtained above were allowed to cool at room temperature, their appearances were visually evaluated according to the following evaluation criteria. Also, five skilled panelists ate them and scored the texture of the Gateau Chocolat according to the following evaluation criteria. The total score of the five panelists was evaluated as × for 0 - 5 points, △ for 6 - 9 points, ○ for 10 - 12 points, and ◎ for 13 - 15 points. Those that obtained an evaluation of ○ or higher in both appearance and texture were considered qualified. Regarding the degree of the following evaluation criteria, calibration was performed among the panelists before the evaluation to ensure no difference in the evaluation criteria.

[0179] Evaluation Criteria for the Appearance of Gateau Chocolat ○: There was almost no shrinkage during baking, and it had a good appearance. △: It was slightly shrunk and had dents, showing a slightly poor appearance. ×: Severe burning-off, with a very poor appearance.

[0180] Evaluation Criteria for the Texture of Gateau Chocolat 3 points: It had a very moist and good texture. 2 points: Slight vibration could be felt, but it was within an acceptable range, and it had a moist and good texture. 1 point: It had a slightly vibrating and slightly poor texture. 0 point: It had a vibrating and poor texture.

[0181] <Results> The results of Examination 5 are shown in Table 12.

[0182] For the control Gateau Chocolat, burning-off occurred after baking, resulting in a slightly poor appearance with a concave upper center. Regarding the texture, slight vibration could be felt, but it was within an acceptable range, and it had a moist and good texture.

[0183] On the other hand, the Gateau Chocolat of Example 5 containing the quality improver for confectionery of the present invention did not show burning-off and was improved to have a good appearance without dents compared to the control Gateau Chocolat. Also, regarding the texture, the moist feeling was improved compared to the control, resulting in a very good texture.

[0184] From the above, in the case of Gateau Chocolat, with the quality improver of the present invention, it was possible to improve it to have a more moist texture and no burning-off.

[0185] [Table 12]

[0186] [Examination 6: Evaluation with Terrine] According to the formulations described in Table 13 and Table 14, Examples 6-1 to 6-2, which are two types of terrine with different flavors and contain the quality improver for confectioneries of the present invention, were produced by the following method. The unit of the content of the raw materials described in Table 13 and Table 14 is parts by mass.

[0187] Regarding Example 6-1, first, matcha and whipped cream were put into a bowl and mixed. Then, the quality improver for confectioneries of the present invention, sugar, whole eggs, and cake flour were added thereto in order and mixed to obtain a matcha-flavored terrine dough.

[0188] Regarding Example 6-2, first, cream cheese was put into a bowl and kneaded until smooth. Then, the quality improver of the present invention, sugar, whole eggs, whipped cream, cake flour, and lemon juice were added thereto in order and mixed to obtain a lemon-flavored terrine dough.

[0189] After lining each of the terrine doughs obtained above, they were poured into molds and heat-treated by steaming or direct baking to obtain steamed terrine and directly baked terrine. The steamed product was steamed in an oven at 170°C for 30 minutes. Also, the directly baked terrine was baked in an oven at 150°C for 35 minutes.

[0190]

Table 13

[0191]

Table 14

[0192] <Evaluation of Terrine> The terrines of the simmered and directly baked products of Examples 6-1 to 6-2 obtained above were eaten by five skilled panelists, and the texture of the terrine was scored according to the following evaluation criteria. The total score of the five panelists was evaluated as × for 0 to 5 points, △ for 6 to 9 points, ○ for 10 to 12 points, and ◎ for 13 to 15 points. Those that obtained an evaluation of ○ or higher were considered qualified. Regarding the degree of the following evaluation criteria, the panelists adjusted among themselves before the evaluation so that there would be no difference in the evaluation criteria.

[0193] Evaluation Criteria for the Texture of Terrine 3 points: It had a very moist and good texture. 2 points: A slight crackling was felt, but it was at a level without problems, and it had a moist and good texture. 1 point: It had a slightly crackling and slightly poor texture. 0 point: It had a crackling and poor texture.

[0194] <Results> The results of Examination 6 are shown in Table 15.

[0195] The terrine of the simmered products of Examples 6-1 to 6-2 containing the quality improver of the present invention had a very moist and good texture.

[0196] Also, usually, the terrine produced by direct baking lacks a moist feeling and has a crackling texture. However, the terrine of the directly baked products of Examples 6-1 to 6-2 containing the quality improver for confectioneries of the present invention had a moist feeling comparable to that of the simmered products and had a good texture.

[0197] From the above, in the terrine, the quality improver for confectioneries of the present invention was able to improve the texture to be more moist and good. Also, it became possible to manufacture a terrine of the same quality as general simmered products by direct baking.

[0198]

Table 15

[0199] [Study 7: Evaluation in Crepe] According to the formulation described in Table 16, Control crepe and Examples 7-1 to 7-2, in which whole eggs were partially reduced from the Control formulation and replaced with the quality improver for confectionery of the present invention, were produced by the following method. The unit of the content of the raw materials described in Table 16 is parts by mass.

[0200] First, for the Control, whole eggs, sugar, and salt were put into a bowl and mixed. For Examples 7-1 to 7-2, whole eggs, the quality improver for confectionery of the present invention, water, sugar, and salt were put into a bowl and mixed. Next, the cake flour and baking powder, which had been previously mixed, were added thereto and further mixed. Subsequently, a mixture of milk and melted margarine, which had been previously mixed, was further added and mixed, and the bottom was sieved to remove bubbles, obtaining crepe batter.

[0201] The obtained crepe batter was baked on an iron plate heated to 200 °C to a size of about 18 cm in diameter to obtain crepes.

[0202] [Table 16]

[0203] [Evaluation of Crepe] The crepes of the Control, Examples 7-1 to 7-2, which had been taken out of rough heat after baking, were eaten by 5 skilled panelists, and scored according to the following evaluation criteria for the texture of the crepes. Also, after each crepe was stored at 5 °C for 2 days, 5 skilled panelists ate it in the same way and scored it according to the following evaluation criteria, and the anti-aging effect was evaluated. The evaluation of the texture and the anti-aging effect was such that the total score of 5 people was evaluated as × for 0 to 5 points, △ for 6 to 9 points, ○ for 10 to 12 points, and ◎ for 13 to 15 points, and those that obtained an evaluation of ○ or higher in both the texture and the anti-aging effect were considered qualified. Regarding the degree of the following evaluation criteria, calibration was performed among the panelists before the evaluation so that there was no difference in the evaluation criteria.

[0204] Evaluation Criteria for the Texture of Crepes 3 points: It had a very good texture with excellent chewiness and no rattling at all. 2 points: It had a good texture with good chewiness and little rattling. 1 point: It had a slightly poor texture with either slightly poor chewiness or a slight rattling sensation. 0 point: It had a poor texture with poor chewiness and a rattling sensation.

[0205] Evaluation Criteria for the Anti-Aging Effect of Crepes 3 points: There was almost no rattling, and the daily aging was very effectively suppressed. 2 points: A slight rattling was felt but it was not a problem, and the daily aging was suppressed. 1 point: A slight rattling was felt, resulting in a hard texture, and the daily aging was not well suppressed. 0 point: A rattling was felt and it had a very hard texture, and the daily aging was not suppressed at all.

[0206] <Results> The results of Examination 7 are shown in Table 17.

[0207] The control crepe had a good texture with good chewiness and little rattling. Also, regarding the texture after 2 days from production, although slight rattling and hardness occurred due to aging, it was not a problem.

[0208] On the other hand, for the crepes of Examples 7-1 to 7-2 in which a part of the whole egg was reduced from the control crepe and the quality improver for confectioneries of the present invention was blended, they had a better texture with good chewiness and no rattling compared to the control crepe. Also, regarding the texture after 2 days from production, there was no rattling and the texture after production was maintained, and the daily aging was very effectively suppressed.

[0209] From the above, in the case of crepes, by using the quality improver for confectioneries of the present invention, it was possible to improve them to have good chewiness, a good texture, and suppressed daily aging.

[0210]

Table 17

[0211] [Study 8: Evaluation in pudding] According to the formulation described in Table 18, the control pudding and Example 8 pudding, in which whole eggs were partially reduced from the control formulation and replaced with the quality improver for confectionery of the present invention, were produced by the following method. The unit of the content of the raw materials described in Table 18 is parts by mass.

[0212] First, sugar was added to milk, and for Example 8, a quality improver for confectionery and water were further added and mixed. Whole eggs were added thereto, and for Example 8, dried egg white was further added and mixed to obtain a pudding mix solution. The obtained pudding mix solution was strained and poured into a pudding mold. The pudding molds were arranged on a top plate filled with hot water at 40°C and baked in an oven at 150°C for 30 minutes to obtain puddings.

[0213]

Table 18

[0214] <Evaluation of pudding>[[]] After the control and Example 8 puddings obtained above were allowed to cool at room temperature, the hardness when the upper part of the pudding was gently pressed with a finger was evaluated according to the following evaluation criteria. In addition, five skilled panelists ate the puddings and scored the texture of the puddings according to the following evaluation criteria. The total score of the five panelists was evaluated as × for 0 - 5 points, △ for 6 - 9 points, ○ for 10 - 12 points, and ◎ for 13 - 15 points. Those that obtained an evaluation of ○ or higher in both hardness and texture were considered qualified. Regarding the degree of the following evaluation criteria, calibration was performed among the panelists before the evaluation to ensure that there was no difference in the evaluation criteria.

[0215] Evaluation criteria for pudding hardness ○: It had appropriate elasticity and good hardness. △: Slightly weak elasticity and slightly poor firmness. ×: No elasticity and poor firmness.

[0216] Evaluation criteria for the texture of pudding 3 points: Extremely smooth and good texture with a pleasant taste. 2 points: Smooth and good texture. 1 point: Slightly lacking in smoothness and slightly poor texture. 0 point: Lacking in smoothness and poor texture.

[0217] <Results> The results of Examination 8 are shown in Table 19.

[0218] The control pudding had appropriate elasticity, a smooth texture with a pleasant taste, and good firmness and texture. The pudding of Example 8, in which whole eggs were partially reduced from the control formulation and the quality improver for confectioneries of the present invention was formulated, had the same elasticity as the control pudding and was comparable in terms of firmness. Also, in terms of texture, it had a smooth and pleasant taste almost equivalent to that of the control pudding.

[0219] From the above, in the case of pudding, the quality improver for confectioneries of the present invention made it possible to improve the pudding to have appropriate elasticity and a smoother texture.

[0220] From the results of the above Examinations 1 to 8, it was shown that the quality improver for confectioneries of the present invention had an effect of improving the quality depending on the type of confectioneries to which it was added.

[0221] [Table 19]

Claims

1. An oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickening stabilizers, and egg whites, having a protein content of 1.0 to 15.0% by mass and an oil and fat content of 5.0 to 45.0% by mass, which is a quality improver for confectionery.

2. A confectionery dough containing the quality improver for confectionery according to Claim 1.

3. Confectionery which is a heat-treated product of the confectionery dough according to Claim 2.

4. A method for improving the quality of confectionery, characterized by incorporating an oil-in-water type emulsified oil and fat composition containing starches, oils and fats, thickening stabilizers, and egg whites, having a protein content of 1.0 to 15.0% by mass and an oil and fat content of 5.0 to 45.0% by mass, into a confectionery dough.

5. The method for improving the quality of confectionery according to Claim 4, wherein the quality improvement is the quality improvement of confectionery with a reduced egg content.

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