Oil and fat composition for baked goods and baked goods using the same

Abstract

To provide: an oil and fat composition for baked goods with which it is possible to preserve the baked goods without losing a preferable flavor inherent in the baked goods even when the baked goods are preserved for a long term; and baked goods using the oil and fat composition for baked goods.SOLUTION: An oil and fat composition for baked goods contains extracts of mushrooms, tocopherol and / or vitamin C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for baked goods that can maintain the inherently desirable flavor of baked goods even when the baked goods are stored for a long period of time without impairing the flavor, and to baked goods using the same. [Background technology]

[0002] With the recent recovery of inbound tourism and the expansion of overseas exports of Japanese food products, there has been an increase in demand for baked goods with long shelf lives. However, the inherent flavor of baked goods, such as the fragrant aroma of grain flour and the milky flavor, begins to deteriorate immediately after production, so if baked goods are stored for a long period after production, the original good flavor of the baked goods is lost, resulting in a decrease in their commercial value.

[0003] Therefore, in order to maintain the original good flavor of baked goods, flavors have traditionally been added to enhance the flavor, but the addition of flavors does not achieve the original flavor of baked goods, is difficult to provide a satisfying taste in terms of quality, and also results in a significant deterioration of the flavor due to flavor deterioration.

[0004] To solve these problems, Patent Document 1 discloses a method for producing baked confectioneries with excellent flavor retention, which is characterized by the inclusion of trehalose, but the effect is limited and cannot be said to be at a satisfactory level. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 4-370064 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an oil and fat composition for baked goods that can maintain the inherently favorable flavor of the baked goods even when the baked goods are stored for a long period of time without impairing the flavor, and to provide baked goods using the oil and fat composition for baked goods. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the present inventors discovered that baked goods made using an oil and fat composition for baked goods containing mushroom extract and tocopherol and / or vitamin C can retain the original pleasant flavor of the baked goods even when stored for a long period of time, and thus completed the present invention.

[0008] That is, the present invention relates to an oil and fat composition for baked goods, which contains a mushroom extract and tocopherol and / or vitamin C. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an oil and fat composition for baked goods that can maintain the original favorable flavor of the baked goods even when the baked goods are stored for a long period of time without losing the original favorable flavor of the baked goods, and a baked goods using the oil and fat composition for baked goods. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in further detail below. An oil and fat composition for baked goods according to one embodiment of the present invention contains a mushroom extract and tocopherol and / or vitamin C, and is characterized in that when used in baked goods, the baked goods can be stored for a long period of time without losing their inherently pleasant flavor. The general shelf life of baked goods varies depending on the type of baked goods and their moisture content, etc. For baked goods such as cookies with a relatively low moisture content (e.g., less than 10% by weight), the long period may be, for example, 180 days or more, or 365 days or more, and 550 days or less. For baked goods such as butter cake with a relatively high moisture content (e.g., 10% by weight or more), the long period may be, for example, 15 days or more, or 30 days or more, and 60 days or less.

[0011] The mushroom extract can be obtained by heat-treating a mixture of mushrooms and an extraction solvent, and then removing the mushroom extraction residue.

[0012] The mushrooms are not particularly limited as long as they are edible, but are preferably at least one type selected from the group consisting of enokitake, maitake, tamogitake, shimeji, shiitake, king oyster mushroom, and mushroom. From the standpoint of the cost of raw materials for the mushrooms and the flavor of the mushrooms themselves, enokitake, maitake, tamogitake, and shimeji are more preferred, enokitake, maitake, and tamogitake are even more preferred, enokitake and maitake are particularly preferred, and enokitake is most preferred.

[0013] The enokitake mushroom refers to the Flammulina velutipes species, a type of mushroom in the family Flammulinaceae. For example, commercially available enokitake mushrooms that are artificially cultivated and white and bean-like, brown enokitake mushrooms that are a hybrid of wild and cultivated white enokitake mushrooms, and wild species can be used. The commercially available enokitake mushrooms are generally edible and are easily available.

[0014] The maitake mushroom refers to the Grifola frondosa species, a type of mushroom belonging to the genus Maitake in the Polyporaceae family. A closely related species of maitake mushroom is also included, namely, the white maitake mushroom. As for maitake mushroom, either the fruiting body or mycelium can be used.

[0015] The Tamogitake mushroom is a type of mushroom belonging to the Pleurotus cornucopiae family, Pleurotus cornucopiae var. citrinopileatus. Natural or artificially cultivated mushrooms can be used.

[0016] The shimeji mushrooms include Kakuminoshimeji (Lyophyllum sykosporum species), Sumizomeshimeji (Lyophyllum semitale species), Shakashimeji (Lyophyllum fumosum species), Honshimeji (Lyophyllum shimeji species), Hatakeshimeji (Lyophyllum decastes species), Oshiroishimeji (Lyophyllum cnnatum species), and Bunashimeji (Hypsizigus marmoreus species) belonging to the genus Shimeji. Natural or artificially cultivated mushrooms can be used.

[0017] The shiitake mushroom refers to the Lentinula edodes species, a type of mushroom belonging to the Tricholomataceae family of the Agaricales order. Natural or artificially cultivated shiitake mushrooms can be used.

[0018] The king oyster mushrooms are of the Pleurotus eryngii species, which is a type of mushroom belonging to the Pleurotus eryngii family. Natural or artificially cultivated king oyster mushrooms can be used.

[0019] The mushroom is a type of mushroom belonging to the genus Agaricus in the family Agaricaceae. The mushroom variety is not particularly limited, and examples include white, off-white, cream, and brown varieties of Agaricus bisporus, and Agaricus bitorquis, all of which can be used. Natural or artificially cultivated mushrooms can be used.

[0020] The extraction solvent used to obtain the mushroom extract may be alkaline water or water, with alkaline water being more preferred from the viewpoint of maintaining the inherently desirable flavor of the baked confectionery without impairing it.

[0021] The alkaline water is generally referred to by various names such as electrolytic alkaline water, strong alkaline water, strong alkaline ionized water, and ultra-alkaline water. The alkaline water can be produced by electrolysis, which involves electrolyzing tap water or electrolyte-containing water. Alternatively, electrolytic alkaline water, a by-product of commercially available acidic water producing machines for home and industrial use, can also be used.

[0022] The pH of the alkaline water is preferably 8 to 14, more preferably 8.8 to 12, and even more preferably 9.2 to 9.9, from the viewpoint of maintaining the inherently desirable flavor of the baked confectionery without impairing it.

[0023] In addition to alkaline water or water, the extraction solvent may contain ethanol, an emulsifier, or the like, as long as the effects of the present invention are not impaired. From the viewpoint of maintaining the inherently desirable flavor of baked confectionery without impairing it, the ethanol content of the entire extraction solvent is preferably 49% by weight or less, more preferably 20% by weight or less, even more preferably 5% by weight or less, and particularly preferably zero. From the viewpoint of maintaining the inherently desirable flavor of baked confectionery without impairing it, the emulsifier content of the entire extraction solvent is preferably 5% by weight or less, more preferably 3% by weight or less, even more preferably 1% by weight or less, and particularly preferably zero.

[0024] The amount of the extraction solvent used is preferably an amount such that the ratio of the wet weight of the mushrooms to the extraction solvent (weight ratio) is 0.05 to 10, more preferably 0.08 to 5, and even more preferably 0.14 to 1. A weight ratio of 0.05 or more is more effective in preserving the inherently desirable flavor of the baked snack without compromising it. Furthermore, a weight ratio of 10 or less results in good extraction efficiency and reduces the production cost of the mushroom extract. Here, the weight of the mushrooms is the wet weight, but the mushrooms used may be fresh or dried. However, when dried mushrooms are used, the weight ratio is calculated using the wet weight of the fresh mushrooms, rather than the weight of the dried mushrooms.

[0025] The conditions for obtaining the mushroom extract are not particularly limited, and the temperature, pressure, and time when the mixture of the mushrooms and the extraction solvent is heat-treated can be adjusted as appropriate.

[0026] The temperature of the heat treatment is preferably 100 to 150°C, more preferably 110 to 140°C, and even more preferably 120 to 135°C.

[0027] The pressure for the heat treatment is preferably 0.05 to 0.3 MPa, more preferably 0.1 to 0.3 MPa, and even more preferably 0.15 to 0.2 MPa. The pressure refers to a gauge pressure, which is a relative pressure with atmospheric pressure being zero.

[0028] The time for the heat treatment is preferably 0.2 to 5 hours, more preferably 1 to 3 hours, and even more preferably 1.5 to 2 hours.

[0029] After the heat treatment is completed, the mushroom extract can be obtained by removing the mushroom extract residue. The method for removing the extraction residue is not particularly limited, but examples include filtration, centrifugation, sedimentation, and squeezing. The mushroom extract may be a concentrated product or a diluted product. The solvent used for the dilution may be alkaline water or water, or a solvent other than alkaline water or water, such as ethanol or propylene glycol.

[0030] To improve the extraction efficiency, the mushrooms may be immersed in hot water before the heat treatment. Specifically, it is preferable to immerse the mushrooms in hot water at 70 to 100°C at normal pressure for 0.2 to 35 hours before the heat treatment.

[0031] The temperature of the hot water is more preferably 85 to 100°C, and even more preferably 95 to 100°C, from the viewpoint of increasing extraction efficiency.

[0032] The immersion time is more preferably 0.5 to 2 hours, and even more preferably 1 to 2 hours, from the viewpoint of increasing extraction efficiency.

[0033] The form of the mushroom extract is not particularly limited, and may be a liquid or a solid obtained by drying the liquid extract. The form of the solid is also not particularly limited, and may be a powder, granules, block, or other form. An excipient may be used to obtain the solid, and examples of excipients that can be used include dextrin, lactose, starch, and sucrose. From the viewpoint of ease of measurement and handling, the mushroom extract is preferably in a liquid form.

[0034] The mushroom extract content (dry weight) in the fat and oil composition for baked snacks is preferably 0.0001 to 0.015 wt %, more preferably 0.0002 to 0.012 wt %, and even more preferably 0.0005 to 0.01 wt %. When the content is 0.0001 wt % or more, the effect of maintaining the original desirable flavor of the baked snack without impairing it is more pronounced. When the content is 0.015 wt % or less, the effect of maintaining the original desirable flavor of the baked snack without impairing it is efficiently achieved.

[0035] The tocopherol is so-called vitamin E, and there are four types of homologues, namely, α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol, but the types are not particularly limited. Furthermore, the tocopherol may be natural tocopherol or synthetic tocopherol, and is not particularly limited.

[0036] Examples of vitamin C include ascorbic acid and derivatives of ascorbic acid such as salts with sodium, potassium, or calcium, esters with fatty acids, and ethers with sugars, etc. From the viewpoint of flavor, ascorbic acid and sodium ascorbate are preferred, and L-ascorbic acid and sodium L-ascorbate are more preferred.

[0037] The content of the tocopherol and / or vitamin C in the fat and oil composition for baked snacks is preferably 0.01 to 15% by weight, more preferably 0.02 to 10% by weight, and even more preferably 0.04 to 2% by weight, because this more significantly and efficiently achieves the effect of preserving the inherently desirable flavor of the baked snacks without impairing it.

[0038] In the fat and oil composition for baked confectionery, the ratio of the total amount of the tocopherol and the vitamin C to the mushroom extract (weight ratio) is preferably 25-1000, more preferably 30-350, even more preferably 35-200, and particularly preferably 35-150.

[0039] Examples of the form of the fat and oil composition for baked confectionery include a water-in-oil emulsion type (water-in-oil emulsion composition), an anhydrous type, and an oil-in-water emulsion type (oil-in-water emulsion composition). From the viewpoints of a long shelf life, stability of vitamin C, and ease of handling, a water-in-oil emulsion type (water-in-oil emulsion composition) or an anhydrous type is preferred, and a water-in-oil emulsion type (water-in-oil emulsion composition) or an anhydrous type having a water content of 3% by weight or less in the fat and oil composition is more preferred. From the viewpoint of good dispersibility in confectionery dough, a water-in-oil emulsion type (water-in-oil emulsion composition) is preferred. Here, the water-in-oil emulsion type (water-in-oil emulsion composition) may be any type as long as it has a water content of more than 0% by weight and an emulsified structure, and an anhydrous type refers to a fat and oil composition having a water content of 0 to 0.5% by weight.

[0040] Regardless of the form, the fat and oil composition for baked goods may further contain other ingredients in addition to the mushroom extract, the tocopherol, and the vitamin C. Such other ingredients are not particularly limited as long as they do not impair the effects of the invention, and examples thereof include fats and oils, sugars, salts, flavorings, coloring agents, emulsifiers, water, etc.

[0041] The fats and oils used in the fat and oil composition for baked goods are not particularly limited as long as they are edible fats and oils, and examples thereof include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, rapeseed oil, hyercin rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil; animal fats and oils such as milk fat, beef tallow, lard, and fish oil; and fats and oils that have been processed by hardening, fractionation, interesterification, or the like; and at least one selected from these groups can be used.

[0042] The sugars used in the fat and oil composition for baked confectionery are not particularly limited, and examples thereof include sucrose, fructose, glucose, maltose, lactose, galactose, oligosaccharides, and liquid sugars thereof; hydrolyzed saccharified liquid sugars such as maltose syrup and corn syrup; sugar alcohols such as sorbitol, erythritol, maltitol, xylitol, lactitol, mannitol, and reduced starch syrup; starch; and dextrin, and at least one selected from these groups can be used. When the fat and oil composition for baked confectionery is an emulsion composition, the sugars are contained in the aqueous phase.

[0043] The salts used in the fat and oil composition for baked confectionery are not particularly limited as long as they are salts commonly used in foods, and examples thereof include sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium bicarbonate, potassium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, etc. At least one salt selected from this group can be used. When the fat and oil composition for baked confectionery is an emulsion composition, the salts are contained in the aqueous phase.

[0044] The flavoring may be any flavoring that can be used for food applications, regardless of whether it is a natural ingredient or an artificial ingredient, and at least one selected from these groups may be used. When the fat and oil composition for baked goods is an emulsion composition, the flavoring is contained in the oil phase if it is lipophilic, or in the aqueous phase if it is hydrophilic.

[0045] Examples of emulsifiers used in the oil and fat composition for baked goods include synthetic emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates; naturally occurring emulsifiers including lecithins such as soybean lecithin, egg yolk lecithin, and fractionated lecithins thereof, as well as modified lecithins such as enzymatically hydrolyzed lysolecithin; and milk-derived phospholipids. At least one emulsifier selected from these groups can be used.

[0046] The emulsifiers include lipophilic emulsifiers and hydrophilic emulsifiers, and the lipophilic emulsifier means an emulsifier that dissolves or disperses in oil, and its HLB may be approximately 0 to 9. The hydrophilic emulsifier means an emulsifier that dissolves or disperses in water, and its HLB may be approximately 7 to 20. When the oil and fat composition for baked confectionery is an emulsion composition, the hydrophilic emulsifier is contained in the aqueous phase, and the lipophilic emulsifier is contained in the oil phase, and there are no particular limitations on the quantitative ratio of each.

[0047] The coloring agent may be any coloring agent that can be used for food applications, regardless of whether it is a natural or artificial ingredient, and at least one selected from these groups may be used. When the fat and oil composition for baked goods is an emulsion composition, the coloring agent is contained in the oil phase if it is lipophilic, or in the aqueous phase if it is hydrophilic.

[0048] When the fat and oil composition for baked goods is used in baked goods, the inherently desirable flavor of the baked goods can be maintained without being impaired.

[0049] A method for producing an oil and fat composition for baked goods according to one embodiment of the present invention will be exemplified below. In the case of a water-in-oil emulsion type (water-in-oil emulsion composition), the method may be the same as that for a typical water-in-oil emulsion composition. First, tocopherol is dissolved in oil and fat that has been heated and melted to 50 to 80°C, and then vitamin C is dispersed therein (either dissolving tocopherol or dispersing vitamin C may be performed alone), and other oil-soluble ingredients are mixed in as needed to obtain an oil phase. Meanwhile, the mushroom extract and, if necessary, water-soluble ingredients are stirred and dissolved in warm water at 50 to 70°C to obtain an aqueous phase. The aqueous phase is added to the oil phase, and the pre-emulsified liquid is emulsified by stirring and mixing in a propeller mixer, followed by kneading in a rapid-cooling kneader, to obtain a water-in-oil emulsion type oil and fat composition for baked confectioneries according to one embodiment of the present invention.

[0050] In the case of an anhydrous type, tocopherol is dissolved in oils and fats that have been heated and melted to 50 to 80°C, and then vitamin C and powdered mushroom extract are dispersed therein. Oil-soluble ingredients are mixed in as needed, and the mixture is then kneaded in a rapid-cooling kneading device to obtain an anhydrous type oil and fat composition for baked goods according to one embodiment of the present invention.

[0051] In the case of an oil-in-water emulsion type (oil-in-water emulsion composition), the method may be the same as that for ordinary oil-in-water emulsion compositions. First, an oil phase is prepared by mixing oil-soluble ingredients such as tocopherol and emulsifiers with oil melted by heating to 50-80°C, and an aqueous phase is prepared by stirring and dissolving the mushroom extract, vitamin C, and, if necessary, water-soluble ingredients such as water-soluble emulsifiers and proteins in warm water at 50-70°C. Then, by carrying out various ordinary processes such as homogenization, sterilization, homogenization, and cooling, an oil-in-water emulsion type oil composition according to one embodiment of the present invention can be obtained. The homogenization process may be carried out by any ordinary method, and a high-pressure homogenizer is generally used.

[0052] A baked confectionery according to one aspect of the present invention relates to a baked confectionery containing the above-mentioned oil and fat composition for baked confectionery. The content of the oil and fat composition for baked confectionery in the baked confectionery is preferably 0.1 to 35% by weight, more preferably 1 to 35% by weight, and even more preferably 3 to 30% by weight, based on the total weight of the baked confectionery, since this more significantly achieves the effect of maintaining the inherently desirable flavor of the baked confectionery without impairing it.

[0053] A baked snack according to one embodiment of the present invention relates to a baked snack containing a mushroom extract and specific amounts of tocopherol and / or vitamin C.

[0054] The content (dry weight) of the mushroom extract in the baked snack is preferably 0.00001 to 0.004 wt % of the total baked snack, more preferably 0.00005 to 0.001 wt %, and even more preferably 0.0001 to 0.001 wt %. When the content (dry weight) of the mushroom extract is 0.00001 wt % or more, the effect of maintaining the original pleasant flavor of the baked snack without compromising it can be more significantly and efficiently achieved. Furthermore, when the content is 0.004 wt % or less, the effect of maintaining the original pleasant flavor of the baked snack without compromising it can be efficiently achieved.

[0055] The content of tocopherol and / or vitamin C in the baked snack is preferably 0.0025 to 0.1% by weight, more preferably 0.005 to 0.05% by weight, and even more preferably 0.015 to 0.04% by weight, based on the total weight of the baked snack, because this more significantly achieves the effect of preserving the inherently pleasant flavor of the baked snack without impairing it.

[0056] In the baked confectionery, the ratio of the total amount of the tocopherol and the vitamin C to the mushroom extract (weight ratio) is preferably 25-1000, more preferably 30-350, even more preferably 35-200, and particularly preferably 35-150.

[0057] Although the mechanism by which the oil and fat composition for baked goods exerts its effects is unclear, it is presumed that (1) spermidine, an antioxidant contained in mushrooms, undergoes an aminocarbonyl reaction with aldehyde to remove malodorous components, and (2) the slight odor of mushrooms masks the stagnant odor of oil. Furthermore, since tocopherol (vitamin E) and vitamin C (ascorbic acid) are known to act as antioxidants against the autoxidation (oxygen oxidation) reaction that proceeds via a radical chain mechanism of unsaturated fatty acids, it is presumed that the combination of mushroom extract with tocopherol and / or vitamin C reduces malodorous and stagnant odors and exerts a balanced antioxidant effect.

[0058] The baked confectionery may further contain ingredients other than the mushroom extract, the tocopherol, and the vitamin C. Examples of other ingredients include common dough ingredients such as flour, starch, oils and fats, sugars, eggs, dairy products, leavening agents, yeast, thickening polysaccharides, emulsifiers, flavorings, coloring agents, fragrances, antioxidants, and water.

[0059] Examples of the cereal flour include wheat flour, rice flour, barley flour, rye flour, oat flour, soybean flour, green pea flour, adzuki bean flour, fava bean flour, kidney bean flour, pea flour, buckwheat flour, corn flour, and the like.

[0060] Examples of the starch include raw starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, as well as processed starches and dextrins obtained by subjecting the raw starches to gelatinization, etherification, esterification, acetylation, cross-linking, oxidation, and the like.

[0061] The type of oil or fat is not particularly limited, but is preferably an edible oil or fat conventionally used in margarine or shortening. Examples include at least one selected from vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, coconut oil, sesame oil, palm kernel oil, cocoa butter, and shea butter, and animal oils such as fish oil, beef tallow, lard, and milk fat. In addition, all oils or fats commonly used in food can be used, such as oils or fats obtained by interesterification of these oils or oils or fats obtained by hardening and / or fractionation. From the viewpoint of the original flavor of baked goods, it is preferable to use milk fat.

[0062] Examples of the sugars include monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose and maltose, trisaccharide or higher polysaccharides such as oligosaccharides, dextrin and starch, reduced maltose syrup, sugar alcohols such as erythritol, xylitol and maltitol, etc. From the viewpoint of flavor and texture, powdered sugar, lactose and maltose are preferred.

[0063] From the viewpoint of flavor and texture, the content of the sugars (dry weight) is preferably 9 to 40% by weight, more preferably 12 to 35% by weight, and even more preferably 20 to 30% by weight of the entire baked snack, because this more significantly achieves the effect of maintaining the inherently desirable flavor of the baked snack without impairing it.

[0064] Examples of the dairy products include raw milk, cow's milk, skim milk, fresh cream, butter, skim milk powder, whole milk powder, sweetened condensed whole milk, sweetened skim milk powder, concentrated milk, cheese, and fermented milk.

[0065] Examples of the leavening agent include baking soda and baking powder. The baking soda refers to sodium bicarbonate, and commercially available food grade baking soda can be used. The baking powder is a type of leavening agent and refers to a mixture of sodium bicarbonate, ammonium bicarbonate, or ammonium carbonate as a gas generating agent, and an acid or acidic substance (tartaric acid, citric acid, calcium diphosphate, calcium pyrophosphate, glucono-delta-lactone, alum, etc.), and commercially available food grade baking soda can be used.

[0066] Baked goods containing the oil and fat composition for baked goods according to one embodiment of the present invention, and baked goods containing a mushroom extract and specific amounts of tocopherol and / or vitamin C preferably contain 9 to 40 wt % of oil and 1.5 to 22 wt % of water based on the total weight of the baked goods, because this makes it easier to enjoy the effect of maintaining the original pleasant flavor of the baked goods without damaging them.

[0067] The oil content of the baked confectionery is more preferably 12 to 35% by weight, and even more preferably 20 to 35% by weight. The oil content is the total content of the oil contained in the raw material fats and oils and other raw materials. It can be calculated from the blending amount of oil contained in each raw material, or it can be measured by known methods, such as the Gerber method or Soxhlet extraction method.

[0068] The moisture content is more preferably 3 to 20% by weight, and even more preferably 5 to 18% by weight, of the entire baked confectionery. The moisture content is the total content of the moisture contained in each ingredient and any water added separately. It can be calculated from the blending amounts of the moisture contained in each ingredient and any water added separately, or it can be measured by known methods, such as the atmospheric pressure heating and drying method or the Karl Fischer method.

[0069] Specific examples of the baked confectionery include, but are not limited to, cookies, butter cakes, sables, hard biscuits, and soft biscuits.

[0070] The baked confectionery of the present invention may be produced by a conventional method, but an example is given below: Baked confectionery can be produced by preparing a confectionery dough using cereal flour, the oil and fat composition according to one embodiment of the present invention, and, if necessary, other oils and fats, eggs, sugars, etc. as ingredients in accordance with a known method such as the all-in-mix method, the flour method, the sugar batter method, or the flour batter method, and then cooking the dough with heat, thereby easily obtaining baked confectionery that retains the original desirable flavor of the baked confectionery without compromising it.

[0071] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] An oil and fat composition for baked goods, comprising a mushroom extract and tocopherol and / or vitamin C. [Item 2] Item 2. The oil and fat composition for baked confectionery according to Item 1, wherein the mushroom extract is at least one selected from the group consisting of extracts of enokitake mushroom, maitake mushroom, tamogitake mushroom, shimeji mushroom, shiitake mushroom, king oyster mushroom, and mushroom. [Item 3] 3. The oil and fat composition for baked goods according to item 1 or 2, wherein the mushroom extract content (dry weight) in the oil and fat composition for baked goods is 0.0001 to 0.015 wt %, and the tocopherol and / or vitamin C content in the oil and fat composition for baked goods is 0.01 to 15 wt %. [Item 4] 4. The fat and oil composition for baked confectionery according to any one of items 1 to 3, wherein the ratio of the total amount of the tocopherol and vitamin C to the mushroom extract (by weight) is 25 to 1,000. [Item 5] 5. The fat and oil composition for baked confectionery according to any one of items 1 to 4, wherein the fat and oil composition is a water-in-oil emulsion composition. [Item 6] 6. A baked confectionery comprising 0.1 to 35 wt % of the fat and oil composition for baked confectionery according to any one of items 1 to 5. [Item 7] A baked confectionery containing 0.00001 to 0.004 wt % of a mushroom extract (dry weight) and 0.0025 to 0.1 wt % of tocopherol and / or vitamin C in the whole baked confectionery. [Item 8] 8. The baked confectionery according to item 7, wherein the ratio of the total amount of the tocopherol and vitamin C to the mushroom extract (by weight) is 25 to 1000. [Item 9] 9. The baked snack according to any one of items 6 to 8, wherein the oil content of the entire baked snack is 9 to 40% by weight and the moisture content is 1.5 to 22% by weight. [Item 10] 10. The baked confectionery according to any one of items 6 to 9, wherein the sugar content (dry weight) of the entire baked confectionery is 9 to 40% by weight. [Item 11] A method for preserving the flavor of baked goods, comprising: The method comprises adding 0.00001 to 0.004 wt % of mushroom extract (dry weight) and 0.0025 to 0.1 wt % of tocopherol and / or vitamin C to the baked snack as a whole. [Example]

[0072] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0073] The raw materials used in the examples and comparative examples are as follows. 1) Kaneka Corporation "Rapeseed Oil" 2) Kaneka Corporation "Palm Super Olein (Iodine Value 64)" 3) Riken Vitamin Co., Ltd. "Riken E Oil 400" (tocopherol content: 40% by weight) 4) "Vitamin C Type SS" manufactured by Fuso Chemical Co., Ltd. 5) "YelkinTS" manufactured by Archer Daniels Midland Company 6) "Emulgy MS" manufactured by Riken Vitamin Co., Ltd. 7) Nisshin Flour Milling Co., Ltd. "Violet" (moisture content: 14.4% by weight) 8) "Spoon Brand White Sugar" manufactured by Mitsui Sugar Co., Ltd. (moisture content: 0.8% by weight) 9) "Sterilized whole eggs" manufactured by Sanshu Foods Co., Ltd. (Oil content: 10.3% by weight, Water content: 76.1% by weight) 10) Yotsuba Butter (unsalted) manufactured by Yotsuba Dairy Co., Ltd. (oil content: 82.0% by weight, moisture content: 16.2% by weight) 11) AGC Corporation "Sodium Bicarbonate KF" (water content: 1% by weight) 12) Nissan Shoji Co., Ltd. "Aikoku Baking Powder Red Can" (moisture content: 4.5% by weight)

[0074] <Evaluation of baked goods> After each baked confectionery obtained in the Examples and Comparative Examples was produced and stored under specified conditions, 10 experienced panelists evaluated each product, and the average score was used as the sensory evaluation. The evaluation criteria were as follows:

[0075] (The original pleasant flavor of baked goods) Comparison with freshly baked confectionery (Reference Example 1 or 2) without mushroom extract, tocopherol, or vitamin C added 5 points: Equivalent to the reference sample, no change in the original flavor of the baked goods 4 points: Slightly inferior to the reference example, but there is almost no change in the original flavor of the baked goods 3 points: Inferior to the reference sample, with a slight change in the original flavor of the baked goods, but still no problem in terms of product quality 2 points: Worse than the reference sample, and the original flavor of the baked goods has changed 1 point: Much worse than the reference sample, and the original flavor of the baked goods has clearly changed

[0076] (Production Example 1) Preparation of Enokitake mushroom extract Fourteen parts by weight of commercially available enokitake mushrooms (fruit bodies) were cut and boiled at 100°C for 2 hours, after which the slime from the enokitake mushrooms was removed under running water, and 100 parts by weight of alkaline water (drinking water: pH 9.9) was added to form a mixture with a mushroom (wet weight) / alkaline water (weight ratio) of 0.14. The mixture was then maintained at 127°C under a pressure of 0.2 MPa for 1.7 hours, after which the extraction residue was filtered off, and the filtrate was packaged in a pouch at 75°C and then cooled to 5°C in a chiller water tank to obtain an enokitake mushroom extract (dry weight: 0.25% by weight).

[0077] (Production Example 2) Preparation of interesterified oil A 50 parts by weight of coconut oil (Kaneka Corporation) and 50 parts by weight of extremely hardened hyercin rapeseed oil (Kaneka Corporation) were mixed and dehydrated under vacuum at 90°C. 0.30 parts by weight of sodium methylate was added, and a random transesterification reaction was carried out at 90°C under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, and the mixture was stirred under reduced pressure. After 20 minutes, the entire amount was filtered to obtain transesterified oil A.

[0078] (Production Example 3) Preparation of interesterified oil B 26 parts by weight of palm kernel olein (iodine value 25, manufactured by Kaneka Corporation), 69 parts by weight of palm oil (iodine value 52, manufactured by Kaneka Corporation), and 5 parts by weight of palm stearin (iodine value 32.5, manufactured by Kaneka Corporation) were mixed and dehydrated under vacuum at 90°C. 0.30 parts by weight of sodium methylate was added, and a random transesterification reaction was carried out at 90°C under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was then washed with water. Next, 3.0 parts by weight of activated clay was added, and the mixture was stirred under reduced pressure. After 20 minutes, the entire mixture was filtered to obtain transesterified oil B.

[0079] (Example 1) Preparation of fat and oil composition for baked goods A water-in-oil emulsion type oil and fat composition was prepared according to the formulation in Table 1. Specifically, 9.7 parts by weight of interesterified oil A (Production Example 2), 67.5 parts by weight of interesterified oil B (Production Example 3), 4.8 parts by weight of rapeseed oil, and 14.5 parts by weight of palm stearin were mixed and heated to 75°C, after which 0.3 parts by weight of lecithin and 0.3 parts by weight of glycerin fatty acid ester were dissolved, and 0.11 parts by weight of tocopherol was further mixed to form an oil phase. Furthermore, 0.24 parts by weight of enokitake mushroom extract (Production Example 1) and 2.55 parts by weight of water were mixed, and the temperature was adjusted to 65°C to form an aqueous phase. While stirring the oil phase, the aqueous phase was added and pre-emulsified to prepare an emulsion. The temperature of this emulsion was adjusted to 60°C, and the mixture was emulsified by stirring and mixing using a propeller mixer. The mixture was then cooled and kneaded using a conventional scraper-type tubular cooling and kneading device to obtain a water-in-oil emulsion type oil-and-fat composition for baked goods. The mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the ratio of the total amount of tocopherol and vitamin C to the mushroom extract (weight ratio) in the obtained oil-and-fat composition for baked goods are shown in Table 1.

[0080] [Table 1]

[0081] (Comparative Example 1) Preparation of fat and oil composition for baked goods An oil and fat composition for baked confectionery was obtained in the same manner as in Example 1, except that tocopherol and enokitake mushroom extract were not added and the total amount was adjusted with added water according to the formulation in Table 1. The mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the ratio of the total amount of tocopherol and vitamin C to the mushroom extract (weight ratio) in the obtained oil and fat composition for baked confectionery are shown in Table 1.

[0082] (Examples 2 to 3, Comparative Example 2) Preparation of fat and oil compositions for baked goods Oil and fat compositions for baked confectionery were obtained in the same manner as in Example 1, except that the amount of enokitake mushroom extract added was changed from 0.24 parts by weight to 0.10 parts by weight (Example 2), 0.50 parts by weight (Example 3), or no addition (Comparative Example 2) according to the formulation in Table 1, and the total amount was adjusted with added water. The mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the total amount of tocopherol and vitamin C / mushroom extract (weight ratio) in the obtained oil and fat compositions for baked confectionery are shown in Table 1.

[0083] (Examples 4 to 5, Comparative Example 3) Preparation of fat and oil compositions for baked goods Oil and fat compositions for baked confectionery were obtained in the same manner as in Example 1, except that the amount of tocopherol added was changed from 0.11 parts by weight to 0.05 parts by weight (Example 4), 0.25 parts by weight (Example 5), or no addition (Comparative Example 3) according to the formulation in Table 1, and the total amount was adjusted with added water. The mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the total amount of tocopherol and vitamin C / mushroom extract (weight ratio) in the obtained oil and fat compositions for baked confectionery are shown in Table 1.

[0084] (Comparative Example 4) Preparation of fat and oil composition for baked goods An oil and fat composition for baked confectionery was obtained in the same manner as in Example 3, except that 0.11 parts by weight of tocopherol was not added and the total amount was adjusted with added water according to the formulation in Table 1. The mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the total amount of tocopherol and vitamin C / mushroom extract (weight ratio) in the obtained oil and fat composition for baked confectionery are shown in Table 1.

[0085] (Example 6) Preparation of fat and oil composition for baked goods An oil and fat composition for baked confectionery was obtained in the same manner as in Example 1, except that the amount of added tocopherol: 0.11 parts by weight was changed to 0.10 parts by weight of vitamin C according to the formulation in Table 1, and the total amount was adjusted with added water. The mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the total amount of tocopherol and vitamin C / mushroom extract (weight ratio) in the obtained oil and fat composition for baked confectionery are shown in Table 1.

[0086] (Example 7) Preparation of fat and oil composition for baked goods An oil and fat composition for baked confectionery was obtained in the same manner as in Example 1, except that 0.04 parts by weight of vitamin C was added to the oil phase according to the formulation in Table 1 and the total amount was adjusted with added water. Table 1 shows the mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the ratio of the total amount of tocopherol and vitamin C to the mushroom extract (weight ratio) in the obtained oil and fat composition for baked confectionery.

[0087] (Example 8) Preparation of fat and oil composition for baked goods According to the formulations in Table 1, the amounts of interesterified oil and fat A (Production Example 2): changed from 9.7 parts by weight to 9.4 parts by weight, the interesterified oil and fat B (Production Example 3): changed from 67.5 parts by weight to 65.3 parts by weight, the rapeseed oil: changed from 4.8 parts by weight to 4.6 parts by weight, the palm stearin: changed from 14.5 parts by weight to 14.0 parts by weight, the tocopherol: changed from 0.11 parts by weight to 1.10 parts by weight, and the enokitake mushroom extract: changed from 0.24 parts by weight to 2.40 parts by weight, were changed to obtain an oil and fat composition for baked confectionery in the same manner as in Example 1, except that no added water was added. Table 1 shows the mushroom extract content (dry weight), the total content of tocopherol and vitamin C, and the ratio of the total amount of tocopherol and vitamin C to the mushroom extract (weight ratio) in the obtained oil and fat composition for baked confectionery.

[0088] Example 9: Preparation of cookies According to the formulation in Table 2, the fat and oil composition for baked goods (Example 1), butter, and caster sugar, all adjusted to 20°C, were placed in a mixer bowl and mixed using a Hobart mixer ("N-50 (5 coat)" manufactured by Hobart Japan Co., Ltd.) at low speed for 30 seconds, followed by whipping at medium speed until the specific gravity reached 0.85. Pasteurized whole eggs and baking soda adjusted to 20°C were then added and emulsified by mixing at low speed for 1 minute. Sieved soft flour was then added and mixed at low speed for 30 seconds and at medium speed for 15 seconds to prepare a cookie dough. The prepared cookie dough was cooled at 5°C for 2 hours and molded into cookie dough pieces with a diameter of 4 cm and a thickness of 5 mm. The molded cookie dough was baked in an oven ("Camel" manufactured by Kotobuki Baking Machine Co., Ltd.) at 180°C to obtain cookies. The obtained cookies were placed in aluminum pouches and stored at 20°C for 365 days. The results of the evaluation of the original pleasant flavor of the cookies are shown in Table 2.

[0089] [Table 2]

[0090] (Examples 10 to 15, Comparative Examples 5 to 7) Preparation of Cookies Cookies were obtained in the same manner as in Example 9, except that the fat and oil composition for baked sweets of Example 1 was changed to the fat and oil composition for baked sweets of Example 2 (Example 10), the fat and oil composition for baked sweets of Example 3 (Example 11), the fat and oil composition for baked sweets of Example 4 (Example 12), the fat and oil composition for baked sweets of Example 5 (Example 13), the fat and oil composition for baked sweets of Example 6 (Example 14), the fat and oil composition for baked sweets of Example 7 (Example 15), the fat and oil composition for baked sweets of Comparative Example 1 (Comparative Example 5), the fat and oil composition for baked sweets of Comparative Example 2 (Comparative Example 6), or the fat and oil composition for baked sweets of Comparative Example 3 (Comparative Example 7) according to the formulation in Table 2. The obtained cookies were placed in aluminum pouches and stored at 20°C for 365 days, and then the original pleasant flavor of the cookies was evaluated. The results are shown in Table 2.

[0091] (Example 16) Preparation of cookies Cookies were obtained in the same manner as in Example 9, except that 27.0 parts by weight of the fat and oil composition for baked confectionery of Example 1 was changed to 2.7 parts by weight of the fat and oil composition for baked confectionery of Example 8 and 24.3 parts by weight of the fat and oil composition for baked confectionery of Comparative Example 1, according to the formulation in Table 2. The obtained cookies were placed in aluminum pouches and stored at 20°C for 365 days, after which the original pleasant flavor of the cookies was evaluated. The results are shown in Table 2.

[0092] (Reference example 1) The cookies obtained in Comparative Example 5 were subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 2 as Reference Example 1, and were compared with Examples 9 to 16 and Comparative Examples 5 to 7.

[0093] As is clear from Table 2, all of the cookies (Examples 9 to 16) made using the fat and oil compositions for baked goods containing mushroom extract and tocopherol and / or vitamin C (Examples 1 to 8) were evaluated as having a favorable inherent flavor after storage at 20° C. for 365 days. On the other hand, the cookies (Comparative Example 5) made using the fat and oil composition for baked goods containing no mushroom extract, tocopherol, or vitamin C (Comparative Example 1), the cookies (Comparative Example 6) made using the fat and oil composition for baked goods containing no mushroom extract (Comparative Example 2), and the cookies (Comparative Example 7) made using the fat and oil composition for baked goods containing only mushroom extract but no tocopherol or vitamin C (Comparative Example 3) all received poor evaluations of the inherently favorable flavor of the baked goods after storage at 20° C. for 365 days.

[0094] (Example 17) Preparation of butter cake According to the formulation in Table 3, the fat and oil composition for baked goods (Example 3), butter, and caster sugar, all adjusted to 20°C, were placed in a mixer bowl and mixed using the beater of a Hobart mixer ("N-50 (5 coat)" manufactured by Hobart Japan Co., Ltd.) at low speed for 30 seconds, followed by whipping at medium speed until the specific gravity reached 0.85. Pasteurized whole eggs adjusted to 20°C were added in four batches, and the first and second batches were mixed at low speed for 30 seconds, followed by another 30 seconds at medium speed. The third and fourth batches were mixed at low speed for 30 seconds, followed by another 1 minute at medium speed. Sieved cake flour and baking powder were then added, mixed thoroughly, and then mixed at low speed for 1 minute to prepare a butter cake batter. 150 g of the prepared butter cake batter was filled into a pound cake mold (140 × 50 × H40 mm) lined with baking paper and baked in an oven ("Camel" manufactured by Kotobuki Baking Machine Co., Ltd.) at 170°C for 45 minutes to obtain a butter cake. The obtained butter cake was sliced ​​into 30 mm wide pieces, placed in aluminum pouches, and stored at 25°C for 45 days. The results of the evaluation of the original desirable flavor of the butter cake are shown in Table 3.

[0095] [Table 3]

[0096] (Comparative Examples 8 to 10) Preparation of butter cake A butter cake was obtained in the same manner as in Example 17, except that the oil and fat composition for baked confectionery of Example 3 was changed to the oil and fat composition for baked confectionery of Comparative Example 1 (Comparative Example 8), the oil and fat composition for baked confectionery of Comparative Example 2 (Comparative Example 9), or the oil and fat composition for baked confectionery of Comparative Example 4 (Comparative Example 10) according to the formulation in Table 3. The obtained butter cake was sliced, placed in an aluminum pouch, and stored at 25°C for 45 days. The results of an evaluation of the inherently desirable flavor of the butter cake are shown in Table 3.

[0097] (Reference example 2) The butter cake obtained in Comparative Example 8 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 3 as Reference Example 2 and compared with Example 17 and Comparative Examples 8 to 10.

[0098] As is clear from Table 3, the butter cake (Example 17) made using the fat and oil composition for baked goods containing mushroom extract, tocopherol, and vitamin C (Example 3) was rated as having a favorable flavor that was inherent to the baked goods after 45 days of storage at 25° C. On the other hand, the butter cake (Comparative Example 8) made using the fat and oil composition for baked goods containing no mushroom extract, tocopherol, or vitamin C (Comparative Example 1), the butter cake (Comparative Example 9) made using the fat and oil composition for baked goods containing no mushroom extract (Comparative Example 2), and the butter cake (Comparative Example 10) made using the fat and oil composition for baked goods containing only mushroom extract but no tocopherol or vitamin C (Comparative Example 4) all received poor ratings for the favorable flavor that was inherent to the baked goods after 45 days of storage at 25° C.

Claims

1. An oil and fat composition for baked goods, comprising a mushroom extract and tocopherol and / or vitamin C.

2. 2. The fat and oil composition for baked confectionery according to claim 1, wherein the mushroom extract is at least one selected from the group consisting of extracts of enokitake mushroom, maitake mushroom, maitake mushroom, shimeji mushroom, shiitake mushroom, king oyster mushroom, and mushroom.

3. 3. The oil-and-fat composition for baked goods according to claim 1, wherein the mushroom extract content (dry weight) in the oil-and-fat composition for baked goods is 0.0001 to 0.015 wt %, and the tocopherol and / or vitamin C content in the oil-and-fat composition for baked goods is 0.01 to 15 wt %.

4. 3. The fat and oil composition for baked confectionery according to claim 1, wherein the ratio of the total amount of tocopherol and vitamin C to the mushroom extract (by weight) is 25 to 1000.

5. The fat and oil composition for baked goods according to claim 1 or 2, wherein the fat and oil composition is a water-in-oil emulsion composition.

6. A baked confectionery comprising 0.1 to 35% by weight of the fat and oil composition for baked confectionery according to claim 1.

7. A baked confectionery containing 0.00001 to 0.004 wt % of a mushroom extract (dry weight) and 0.0025 to 0.1 wt % of tocopherol and / or vitamin C in the whole baked confectionery.

8. 8. The baked snack according to claim 7, wherein the ratio of the total amount of tocopherol and vitamin C to the mushroom extract (by weight) is 25 to 1,000.

9. 8. The baked confectionery according to claim 6, wherein the oil content of the whole baked confectionery is 9 to 40% by weight and the water content is 1.5 to 22% by weight.

10. 10. The baked confectionery according to claim 9, wherein the sugar content (dry weight) of the whole baked confectionery is 9 to 40% by weight.

11. A method for preserving the flavor of baked goods, comprising: The method comprises containing 0.00001 to 0.004 wt % of a mushroom extract (dry weight) and 0.0025 to 0.1 wt % of tocopherol and / or vitamin C in the baked snack as a whole.

Images