Frozen composite bakery food after baking

Abstract

To provide chocolates having physical properties suitable for molding before baking, retaining soft texture after thawing even passing a freezing step after baking, and suppressed in the occurrence of bloom, and to provide a frozen composite bakery food after baking, using the same.SOLUTION: A frozen composite bakery food after baking, having an excellent quality even after thawing is obtained by: combining with a bakery dough, chocolates which contain 20-60 wt.% of an oil and fat composition having a triglyceride composition satisfying all of the following (a)-(d) conditions, and contain 0.3 wt.% or more of a sorbitan saturation fatty acid ester and / or a sucrose fatty acid ester with an HLB of 4 or less, and baking and freezing the product. (a) a POP content is 18 wt.% or more; (b) POP / (PStP+PStSt+StOSt+StStSt) is 1.0 or more and 3.8 or less; (c) POP / POO is 2.5 or more; and (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a baked and frozen composite bakery food product and chocolates used therein. [Background technology]

[0002] In order to maintain food quality for longer, reduce food waste, and respond to diversifying eating habits, an increasing number of breads are being distributed and sold refrigerated or frozen. Chocolate is a typical ingredient used in sweet breads. Chocolate is usually baked at the same time as the bread dough and then allowed to cool at room temperature before being distributed and served. Because it solidifies slowly, it often has a soft texture even when eaten. On the other hand, when chocolate is used in frozen bread, the chocolate solidifies rapidly during the freezing process after baking, causing crystal growth to proceed predominantly, which can result in a problem of an extremely hard texture.

[0003] The texture of chocolate can be softened by using low-melting fats and oils, but this often results in so-called soft chocolate, which is plastic at room temperature (Patent Document 1).Soft chocolate does not harden easily, and its use in combination with bread is also limited.

[0004] Patent Document 2, for example, discloses a technique for forming molded chocolates suitable for composite confectionery in combination with bakery dough.

[0005] Among chocolates, those containing a certain amount of cocoa butter or tempering-type hard butter are particularly popular because of their good flavor and texture. These chocolates stabilize the fat crystals through the tempering process, but if this process is not performed or is not performed under the correct conditions, bloom (fat bloom) occurs, causing the surface to whiten, damaging the appearance and resulting in a poor texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2018-46761 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-136335 Summary of the Invention [Problem to be solved by the invention]

[0007] The chocolates used in baked and frozen composite bakery foods melt when heated during baking and then solidify, and have a relatively long shelf life, so the risk of blooming is significantly higher. In particular, when the chocolates are baked in a form that can be seen from the outside, such as on the surface of bakery dough, blooming significantly impairs the product value, so measures to prevent this are important. The present invention aims to provide chocolates that have physical properties suitable for molding before baking, that maintain a soft texture after thawing even after being baked and that suppress the occurrence of bloom, and to provide high-quality baked and frozen composite bakery foods using the same. [Means for solving the problem]

[0008] Patent Document 1 is a technology for soft chocolate, and was not useful as a reference for designing chocolates for baked and frozen composite bakery foods. Patent Document 2 describes a technology that uses an oil and fat composition with a specific blend and triglyceride composition, but does not disclose or suggest whether or not there is an effect when a freezing process is performed after baking.

[0009] The present inventors have conducted extensive research into this problem and have found that it can be solved by using an oil and fat composition to be blended into chocolates that satisfies certain conditions, thereby completing the present invention.

[0010] That is, the present invention 1. A baked and frozen composite bakery food product that combines chocolates that meet the following conditions A and B with a bakery section. A: An oil and fat composition whose triglyceride composition satisfies all of the following conditions (a) to (d) is contained in an amount of 20 to 60% by weight. (a) POP content is 18% by weight or more (b) POP / (PStP+PStSt+StOSt+StStSt) is 1.0 or more and 3.8 or less. (c) POP / POO is 2.5 or more. (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less. B: Contains 0.3% by weight or more of sorbitan saturated fatty acid ester and / or sucrose fatty acid ester with an HLB of 4 or less 2. Chocolates for baked and frozen composite bakery foods that meet the following conditions A and B. A: An oil and fat composition whose triglyceride composition satisfies all of the following conditions (a) to (d) is contained in an amount of 20 to 60% by weight. (a) POP content is 18% by weight or more (b) POP / (PStP+PStSt+StOSt+StStSt) is 1.0 or more and 3.8 or less. (c) POP / POO is 2.5 or more. (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less. B: Contains 0.3% by weight or more of sorbitan saturated fatty acid ester and / or sucrose fatty acid ester with an HLB of 4 or less 3. A method for producing a baked and frozen composite bakery food product, comprising the following steps (1) to (3): (1) A process of combining the chocolates described in (2) with bakery dough to produce a composite bakery dough. (2) A step of baking the composite bakery dough obtained by (1) to obtain a composite bakery food product. (3) A step of freezing the composite bakery food obtained by (2). is. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide chocolates that have physical properties suitable for molding before baking, that maintain a soft texture after thawing even after being baked and that have suppressed blooming, and to provide high-quality baked and frozen composite bakery foods using the same. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be specifically described below.

[0013] The baked and frozen composite bakery food product of the present invention is produced by combining the bakery dough with chocolates that satisfy the conditions described below. That is, the bakery dough and the chocolates are combined and baked while at least a portion of them is in contact with each other. The chocolates are melted at high temperatures during baking, rapidly solidified by freezing after baking, and stored in a frozen state. The bakery dough portion after the baking process is sometimes referred to as the "bakery portion." In the present invention, this is referred to as "baked and frozen composite bakery food" or "baked and frozen composite bread."

[0014] Examples of methods for combining bakery dough with chocolates (combination methods) include wrapping the chocolates in bakery dough, placing them on the bakery dough, or embedding the chocolates in the surface of the bakery dough so that at least a portion of the chocolates is exposed. Furthermore, the baking conditions referred to here are temperature conditions that are normally used to bake ordinary breads, and are not particularly limited, but examples include 160°C to 220°C and 3 minutes to 120 minutes. The freezing conditions after baking may be a general freezing temperature, for example, -20°C or below. Rapid freezing (-30°C to -40°C) is also possible. The storage temperature in the frozen state is, for example, -15°C or below, preferably -20°C or below. The baked and frozen composite bakery food can be thawed by natural thawing at room temperature (normal temperature). Alternatively, it can be reheated for a short time in an oven, a toaster oven, a microwave oven, or the like.

[0015] In the present invention, bakery foods refer to products obtained by kneading a dough made primarily from grain flour such as wheat flour or rice flour, to which water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, flavorings, and other ingredients are added as needed, and then baking and heating the resulting dough. Examples of such products include sweet buns, sliced ​​bread, table rolls, cooked bread, Danish pastries, and croissants, as well as baked goods such as waffle cones for frozen desserts, choux puffs, tart dough (base), pies, cookies, and various cakes. The present invention is useful for breads. Preferred examples include sweet buns, Danish pastries, and croissants. Breads can be made using any of the commonly used methods, such as the sponge dough method, straight dough method, frozen dough method, and refrigerated dough method.

[0016] In the present invention, chocolates are not subject to regulations ("Fair Competition Code for the Labeling of Chocolates") or legal restrictions, and include semi-chocolate products made using animal or vegetable fats and oils other than cocoa butter, chocolate-based foods, oil-and-fat processed foods, and chocolate products. Chocolates are produced by conventional methods using an appropriate blend of raw materials such as cocoa mass, cocoa butter, cocoa, edible fats and oils, sugars, milk powder, emulsifiers, and flavorings.

[0017] In the present invention, the fat and oil content contained in chocolates is referred to as the "fat and oil composition." The fat and oil composition has the composition shown in the following section, and its content in the chocolates is 20 to 60% by weight, preferably 25 to 40% by weight. By keeping the content within this range, chocolates can be obtained that are easy to work with during production and have a good texture after baking, freezing, and thawing. The raw materials for the oil and fat composition may be selected and used singly or in combination as appropriate from various animal and vegetable oils and fats such as cocoa butter, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, palm kernel oil, babassu oil, milk fat, lard, fish oil, whale oil, etc., as well as their hardened oils, fractionated oils, interesterified oils, and mixed oils thereof. The fat and oil composition is extracted from chocolate with a solvent such as hexane, and the triglyceride composition is analyzed. That is, the fat and oil components derived from raw materials containing fat and oil components, such as cocoa mass, cocoa, and nuts, are also included in this fat and oil composition.

[0018] ■Condition A-(a) The chocolates used in the baked and frozen composite bakery food products of the present invention have a POP content of 18% by weight or more in the triglyceride composition of the oil and fat composition, preferably 18% by weight or more and 50% by weight or less (18 to 50% by weight), and more preferably 20 to 50% by weight. By satisfying this range and also the conditions described below, chocolates having physical properties suitable for baked and frozen composite bakery foods can be obtained.

[0019] ■Condition A-(b) The chocolates used in the baked and frozen composite bakery food products of the present invention have a triglyceride composition in their fat and oil composition where the ratio (by weight) of POP to the total amount of PStP, PStSt, StOSt, and StStSt, i.e., POP / (PStP+PStSt+StOSt+StStSt), is 1.0 or more and 3.8 or less, preferably 1.0 or more and 3.7 or less. By satisfying this condition, the chocolates can be endowed with quality suitable for molding (molding suitability).

[0020] ■Condition A- (c) The chocolates used in the baked and frozen composite bakery food products of the present invention have a POP to POO content in the triglyceride composition of the fat or oil composition, i.e., (POP / POO) is 2.5 or more, preferably 2.6 or more and 20 or less. By achieving this ratio, chocolates can be obtained that are suitable for molding and have a soft texture even after baking, freezing, and thawing.

[0021] ■Condition A-(d) The chocolates used in the baked and frozen composite bakery food products of the present invention have a triglyceride composition of the fat or oil composition in which POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less, preferably 1.1 or more and 3.8 or less. By achieving this ratio, chocolates can be obtained that are suitable for molding and have a soft texture even after baking, freezing, and thawing.

[0022] In the description of the present invention, P represents palmitic acid, O represents oleic acid, and St represents stearic acid, respectively. PStP: Triglyceride with P at the 1st and 3rd positions and St at the 2nd position. PStSt: triglyceride in which P is at the 1st or 3rd position and St is at the 2nd and 3rd positions or the 1st and 2nd positions; StOSt: Triglyceride with St at the 1st and 3rd positions and O at the 2nd position. StStSt: Triglyceride in which St is at the 1st, 2nd and 3rd positions, POO: Triglyceride with P at the 1st or 3rd position and O at the 2nd and 3rd positions or the 1st and 2nd positions; POP: Triglyceride with P at the 1st and 3rd positions and O at the 2nd position.

[0023] ■Condition B The chocolates used in the baked and frozen composite bakery food products of the present invention contain a total of 0.3 wt% or more of sorbitan saturated fatty acid esters and / or sucrose fatty acid esters with an HLB of 4 or less. This is more preferably 0.4 wt% or more, and even more preferably 0.5 wt% or more. The upper limit of the blending amount can be set as appropriate, but a blending amount of 1 wt% or less is preferred to maintain good flavor and workability. This effectively suppresses blooming after baking, freezing, and thawing. The sorbitan saturated fatty acid ester is preferably sorbitan tristearate. The sucrose fatty acid ester has an HLB of 4 or less, more preferably an HLB of 2 or less, and even more preferably an HLB of 1 or less. Furthermore, the main fatty acid constituting the emulsifier is preferably a saturated fatty acid having 12 to 20 carbon atoms. The term "main fatty acid" refers to a fatty acid that constitutes 10% by weight or more of the total fatty acids constituting the emulsifier.

[0024] The chocolates used in the baked and frozen composite bakery food products of the present invention have qualities suitable for molded chocolates, which refer to chocolates that have been molded into specific shapes by molding, squeezing, layer pouring and cutting, or the like. In the present invention, chocolate that can be easily peeled from a mold is evaluated as being suitable for use as molded chocolates. Chocolate dough can be produced by a conventional method, namely, mixing raw materials, refining (rolling), and conching to produce a dough, which is then tempered as necessary and then subjected to a molding process. [Example]

[0025] The present invention will be described in more detail below with reference to examples and comparative examples. In the following, "%" and "parts" are by weight unless otherwise specified.

[0026] ■ Chocolate manufacturing Chocolate was produced by mixing, refining, and conching the raw materials according to the formulation in Table 1 in accordance with conventional methods. The raw materials used in the table are as follows: Vegetable oil A: Palm mid-melting point, iodine value 34, melting point (slip melting point, same below) 32℃ Vegetable oil B: Refined low-melting palm oil, iodine value 68, melting point below 10°C Vegetable oil C: Interesterified oil made from sunflower oil and its extremely hardened oil, iodine value 30.5, melting point 39.2℃ Vegetable oil D: Palm oil, hardened, iodine value 1 or less, melting point 58.5℃ Viscosity-reducing emulsifiers: lecithin and condensed ricinoleic acid esters. Emulsifier A: Sorbitan tristearate, product name ST-3, manufactured by Riken Vitamin Co., Ltd. Emulsifier B: Sucrose fatty acid ester, HLB=0, main fatty acid: stearic acid, product name: DK Ester FA-10E, manufactured by Daiichi Kogyo Seiyaku Co., Ltd. As a reference example, chocolate containing only cocoa butter instead of the above vegetable oil was prepared, and evaluation was also carried out with or without a freezing step after baking.

[0027] ■Table 1: Chocolate composition (unit: parts) TIFF2025150543000001.tif78169

[0028] ■Analysis of oil and fat composition The fat and oil content of the obtained chocolate was extracted with hexane to obtain a fat and oil composition, which was analyzed by HPLC. The analysis was performed in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials 2.4.6.2 (2013) (established by the Japan Oil Chemists' Society) using high-performance liquid chromatography (column: ODS, eluent: acetone / acetonitrile = 80 / 20, liquid volume: 0.9 ml / min, column temperature: 25°C, detector: differential refractometer).

[0029] ■Moldability evaluation To evaluate the suitability for molding chocolate (ease of releasability from the mold), the degree of shrinkage was measured by the following method. Each chocolate in Table 1 was tempered using standard methods, and 400 g of each was poured into a mold (249 x 148 x 10 mm) and cooled at 7°C. The percentage of the area of ​​the entire bottom surface of the mold from which the chocolate had peeled (peeling rate) was measured over time, and the peeling rate after 40 minutes was taken as the degree of shrinkage. Image analysis software "Image J" was used for image analysis.

[0030] ■ Evaluation criteria for formability The measured peeling rate was judged according to the following criteria, with a score of 2 or more being considered pass. 3 points: 60% or more, 2 points: 40% or more but less than 60%, 1 point: less than 40%

[0031] ■ Softness evaluation (texture after baking, freezing, and thawing) Each chocolate in Table 1 was tempered in the usual way, poured into a 5 x 25 x 100 mm mold, and allowed to solidify. This molded chocolate was placed in the center of a commercially available bakery dough (product name: Croissant Sheet R, manufactured by Shikishima Bakery Co., Ltd.), and chocolate croissants were produced and evaluated under the following conditions. 1. Proof (temperature 30℃ / humidity 80%) for 80 minutes, then bake in the oven (top heat: 200℃, bottom heat: 200℃) for 15 minutes. 2. After baking, leave to cool at room temperature (20℃) for 2 hours, then bag and freeze (-25℃) for 2 days. 3. After storing (natural thawing) at room temperature (20°C) for one day, the chocolate was removed from the inside and the hardness (load) of the center of the chocolate was measured under the following conditions. The measurement was carried out three times and the average value was recorded. Measuring equipment: RHEONER CREEP METER RE2 33005C (manufactured by Yamaden) Plunger: Wedge-shaped (width 15mm, length 25mm, tip thickness 10mm) ·Measurement speed: 1mm / sec

[0032] ■Softness evaluation criteria The evaluation criteria were as follows, with a score of 2 or above being considered a pass. 3 points: less than 2500gf, 2 points: 2500gf to less than 3500gf, 1 point: 3500gf or more

[0033] ■ Bloom evaluation (presence or absence of fat bloom) Each chocolate in Table 1 was tempered in the usual way and molded into a 10mm cube. Bread dough was prepared according to the composition shown in the next section, molded into a disk shape with a diameter of 110mm, and 10 pieces of the chocolate were embedded into each disk. The cookies were proofed for 60 minutes (temperature 28°C, humidity 80%), baked (top heat 200°C, bottom heat 180°C, 12 minutes), cooled at room temperature (20°C) for 2 hours, and then individually bagged. They were then placed in a freezer (-25°C) and stored for 2 days. They were then removed from the freezer and stored at 28°C (to thaw naturally), and their appearance was observed and evaluated one day later.

[0034] ■Bread dough formulation for bloom evaluation 90 parts strong flour, 10 parts soft flour, 3.5 parts yeast, 0.1 parts yeast food, 15 parts caster sugar, 1 part salt, 3 parts skim milk powder, 10 parts whole eggs, 10 parts cream for kneading bread (product name: Bakery Coton, manufactured by Fuji Oil Co., Ltd.), 12 parts margarine for kneading bread (product name: Deli Soft, manufactured by Fuji Oil Co., Ltd.), 45 parts water

[0035] ■Bloom evaluation criteria The occurrence of blooming was evaluated from the following viewpoints, and "-" (no blooming) was considered to be acceptable. - No white discoloration (bloom) ± ...Slight white discoloration is observed + …About half of the specimens are completely bleached. ++ ...Most of them have completely turned white A product that passed all criteria, including moldability, softness, and bloom, was given an "overall rating of pass."

[0036] Table 2-1: Triglyceride composition of fat and oil compositions of chocolates and evaluation (Examples 1 to 6) TIFF2025150543000002.tif133169

[0037] Table 2-2: Triglyceride composition of fat and oil compositions for chocolates and evaluation (Comparative Examples 1 to 4, Reference Example) TIFF2025150543000003.tif133169

[0038] The chocolates of Comparative Examples 1 to 3 had a soft texture even after baking, freezing, and thawing, but failed in moldability (moldability). On the other hand, the chocolates of Examples 1 to 6 had a soft texture within the acceptable range and also had moldability. No blooming was observed. It has been revealed that by containing an oil and fat composition having the triglyceride composition specified in the present invention and a specific emulsifier, chocolates suitable for baked and frozen composite bakery foods, and high-quality baked and frozen composite bakery foods using the same can be obtained.

Claims

1. A baked and frozen composite bakery food product is a combination of chocolates that satisfy the following conditions A and B and a bakery part. A: Contains 20 to 60% by weight of an oil and fat composition whose triglyceride composition satisfies all of the following conditions (a) to (d): (a) The POP content is 18% by weight or more. (b) POP / (PStP + PStSt + StOSt + StStSt) is 1.0 or more and 3.8 or less. (c) POP / POO is 2.5 or more. (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less. B: Contains 0.3% by weight or more of sorbitan saturated fatty acid ester and / or sucrose fatty acid ester with HLB of 4 or less P: palmitic acid, O: oleic acid, St: stearic acid. PStP: Triglyceride with P at the 1st and 3rd positions and St at the 2nd position. PStSt: triglyceride in which P is at the 1st or 3rd position and St is at the 2nd and 3rd positions or the 1st and 2nd positions; StOSt: Triglyceride with St at the 1st and 3rd positions and O at the 2nd position. StStSt: Triglyceride in which St is at the 1st, 2nd and 3rd positions, POO: Triglyceride with P at the 1st or 3rd position and O at the 2nd and 3rd positions or the 1st and 2nd positions; POP: Triglyceride with P at the 1st and 3rd positions and O at the 2nd position.

2. Chocolates for baked and frozen composite bakery foods that satisfy the following conditions A and B. A: Contains 20 to 60% by weight of an oil and fat composition whose triglyceride composition satisfies all of the following conditions (a) to (d): (a) The POP content is 18% by weight or more. (b) POP / (PStP + PStSt + StOSt + StStSt) is 1.0 or more and 3.8 or less. (c) POP / POO is 2.5 or more. (d) POP / (StOSt+StStSt) is 1.0 or more and 4.0 or less. B: Contains 0.3% by weight or more of sorbitan saturated fatty acid ester and / or sucrose fatty acid ester with HLB of 4 or less

3. A method for producing a baked and frozen composite bakery food product, comprising the following steps (1) to (3): (1) A step of combining the chocolates according to claim 2 with bakery dough to produce a composite bakery dough. (2) A step of baking the composite bakery dough obtained by (1) to obtain a composite bakery food product. (3) A step of freezing the composite bakery food obtained by (2).

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