Agent for preventing baked good from breaking, baking dough containing agent for preventing baked good from breaking, mix for baked good containing agent for preventing baked good from breaking and method of preventing baked good from breaking

Abstract

To provide baked goods that are less prone to breaking during molding and cutting, and that have an excellent texture.SOLUTION: An agent that prevents baked goods from breaking contains the following component (a) as an active ingredient. Component (a): A food starch composition containing starch-lipid complexes formed by heat-treating potato starch and polyglycerol fatty acid esters under pressure conditions of 0 MPa to 20 MPa.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent for inhibiting cracking of baked confectionery, a dough for baked confectionery containing the agent for inhibiting cracking, a mixed flour for baked confectionery containing the agent for inhibiting cracking, and a method for inhibiting cracking of baked confectionery. [Background technology]

[0002] Among baked confectioneries, various sponge cakes and roll cakes have been developed to meet market needs, each with its own unique flavor, texture, appearance, etc. However, roll cakes have a problem in that when the heated dough is wrapped around the cream and other ingredients to form the cake, the outside of the dough can crack or break, damaging the appearance and making the cake unmarketable.

[0003] Patent Document 1 discloses a roll cake with a sponge cake containing specific disaccharides, in which the specific disaccharides include isomaltulose, and the proportion of isomaltulose in the total amount of specific disaccharides in the sponge cake is 5 to 45% by mass, which is said to be able to prevent cracks and breaks from occurring when the sponge cake is rolled up.

[0004] Furthermore, Patent Document 2 discloses pancakes made by baking a batter containing wheat flour, the batter containing hydroxypropylated starch (such as hydroxypropylated phosphate cross-linked tapioca starch), which is said to make the pancake less likely to crack when folded. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-130813 [Patent Document 2] Japanese Patent Publication No. 2020-171215 Summary of the Invention [Problem to be solved by the invention]

[0006] However, when the techniques described in Patent Documents 1 and 2 are used, there is room for improvement in terms of producing baked confectioneries with a pleasant texture while suppressing cracks, breaks, and breaks when rolling, folding, or cutting during shaping.

[0007] The present invention aims to provide an agent for inhibiting cracking of baked confectionery, a dough for baked confectionery containing the agent for inhibiting cracking, a mixed flour for baked confectionery containing the agent for inhibiting cracking, and a method for inhibiting cracking of baked confectionery. In this invention, suppressing cracking of the baked dough means suppressing cracking when the dough is rolled, folded, or cut during shaping, and more specifically, this refers to relatively minor cracks, more severe tearing, and even cracks (also called breaks) that cause the cracked dough to separate. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have discovered that cracking of baked confectioneries can be suppressed without impairing the texture by using a specific component (a), and have thus completed the present invention.

[0009] That is, according to the present invention, there are provided an agent for inhibiting cracking of baked confectionery, a dough for baked confectionery containing the agent for inhibiting cracking, a mixed flour for baked confectionery containing the agent for inhibiting cracking, and a method for inhibiting cracking of baked confectionery. [1] An agent for preventing cracking of baked confectionery, comprising the following ingredient (a) as an active ingredient: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [2] The crack inhibitor according to [1], wherein the content of component (a) in the crack inhibitor is 50% by mass or more and 100% by mass or less. [3] The crack inhibitor according to [1] or [2], wherein the baked confectionery is one selected from the group consisting of roll cakes, omelets, and pancakes. [4] [1] to [3] A dough for baked confectionery, comprising the crack inhibitor described in [1] to [3]. [5] A mix powder for baked confectionery, comprising the crack inhibitor according to [1] to [3]. [6] The mixed powder according to [5], wherein the content of the crack inhibitor in the mixed powder is 1% by mass or more and 30% by mass or less. [7] A method for producing dough for baked confectionery, comprising the step of blending a cracking inhibitor for baked confectionery, which contains the following ingredient (a) as an active ingredient, into dough ingredients for baked confectionery. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [8] [7] A method for producing baked confectionery, comprising a step of heating and cooking the dough for baked confectionery obtained by the method described in [7]. [9] A method for suppressing cracking of baked confectionery, comprising the step of blending the following component (a) into the dough ingredients of the baked confectionery: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less. [Effects of the Invention]

[0010] According to the present invention, it is possible to obtain baked confectioneries that are suppressed from cracking during molding or cutting and that have an excellent texture. DETAILED DESCRIPTION OF THE INVENTION

[0011] Each embodiment of the present invention will be described in more detail below. In this specification, when a numerical range is given, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered to be disclosed. In this specification, the dough for baked confectionery refers to the dough before baking, and may also be simply called dough.

[0012] [1. Cracking prevention agent for baked confectioneries] The cracking inhibitor for baked confectionery in this embodiment contains the following component (a) as an active ingredient. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[0013] The baked confectionery in this specification is not particularly limited, but is preferably used for baked confectionery that is shaped by rolling fillings, cream, etc. with the dough after baking. The baked confectionery is preferably one selected from the group consisting of roll cakes, omelets, and pancakes, more preferably one selected from the group consisting of roll cakes and omelets, and more preferably roll cakes. The roll cake referred to here is a thin, rectangular sponge cake baked on top of which jam, cream, finely chopped or candied fruit, etc. is placed and rolled up into a spiral shape. Here, sponge cake refers to a baked confectionery that is characterized by a dough that melts easily in the mouth and has a low specific gravity, typically made by using eggs as the main water component, taking advantage of the foaming properties of the eggs, and also using sugar and flour. The specific gravity of sponge cake dough before baking is specifically between 0.25 and 0.6.

[0014] (Component (a)) Component (a) in this embodiment is a food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

[0015] The potato starch is one or more types selected from the group consisting of raw potato starch and modified raw potato starch. The potato starch preferably contains raw potato starch, and more preferably is raw potato starch.

[0016] The modified raw potato starch is preferably a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, etherification, and monoesterification. Examples of the chemical treatment include one or more of cross-linking such as phosphate cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; and monoesterification such as phosphate monoesterification. The modified starch is preferably one or more of the following selected from the group consisting of phosphate cross-linked potato starch and etherified phosphate cross-linked potato starch, and more preferably phosphate cross-linked potato starch.

[0017] The constituent fatty acids of the polyglycerol fatty acid ester are not particularly limited, but are preferably saturated fatty acids, more preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and even more preferably one or two selected from the group consisting of palmitic acid and stearic acid.

[0018] The polyglycerol fatty acid ester preferably has an HLB value of 1 to 13 and an average degree of polymerization of polyglycerol of 2 to 9. Here, the HLB value is more preferably 1 to 11, and even more preferably 3 to 10. The average degree of polymerization of polyglycerol is more preferably 2 to 7, and even more preferably 2 to 5. In this specification, the average degree of polymerization of polyglycerol is measured by a method of calculation from the hydroxyl value, or a method of determining the composition of polyglycerol by gas chromatography, liquid chromatography, thin-layer chromatography, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, or the like, and then calculating the average degree of polymerization. The HLB value of polyglycerol fatty acid ester can be determined by a conventional method, and examples of methods for calculating the HLB value include the Atlas method, the Griffin method, the Davis method, and the Kawakami method. The method for calculating the HLB value can be appropriately selected depending on various conditions, such as the type of emulsifier.

[0019] The food grade starch composition contains a starch-lipid complex obtained by heat-treating the potato starch and the polyglycerol fatty acid ester under a pressure of 0 MPa or more and 20 MPa or less. In this specification, pressure means gauge pressure.

[0020] Here, the term "starch-lipid complex" refers to a complex formed by the interaction of starch and a polyglycerol fatty acid ester. It is not easy to specifically identify the structure, and much remains to be elucidated. However, for example, it is thought that the polyglycerol fatty acid ester is encapsulated in the helical structure of the amylose molecule in the raw potato starch. Alternatively, the glycerol fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, the polyglycerol fatty acid ester may interact with a portion other than the amylose molecule. In the starch-lipid complex, the potato starch may have its starch chains cleaved to form low molecular weight molecules, or may have its starch chains polymerized to form high molecular weight molecules, or may contain both. It is sufficient that the starch-lipid complex is formed in at least a portion of the food starch composition.

[0021] The food starch composition preferably contains the starch-lipid complex in an amount of from 60% to 100% by mass, more preferably from 70% to 100% by mass, even more preferably from 80% to 100% by mass, and even more preferably from 90% to 100% by mass.

[0022] The content of the polyglycerol fatty acid ester in the food starch composition relative to 100 parts by mass of the potato starch is not particularly limited, but is preferably from 0.01 to 10 parts by mass, more preferably from 0.1 to 5 parts by mass, even more preferably from 0.2 to 3 parts by mass, even more preferably from 0.3 to 2 parts by mass, and even more preferably from 0.5 to 1 part by mass.

[0023] The total content of the potato starch and the polyglycerol fatty acid ester in the food starch composition is preferably 80% by mass or more and 100% by mass or less, more preferably 90% by mass or more and 100% by mass or less, and even more preferably 95% by mass or more and 100% by mass or less.

[0024] In addition to the potato starch and the polyglycerol fatty acid ester, the food starch composition may contain an insoluble salt within a range that does not impair the effects of the invention. An example of an insoluble salt is calcium carbonate. The calcium carbonate content in the food starch composition (excluding the water content) is preferably 0.1% by mass or more and 2% by mass or less.

[0025] The food starch composition can be obtained, for example, by adding water to a raw material mixture containing potato starch and a polyglycerol fatty acid ester using an extruder, and then subjecting the mixture to a heat treatment.

[0026] For example, when heat treatment is performed using an extruder, the moisture content is adjusted by adding, for example, 5% by mass to 60% by mass of water to a raw material mixture containing potato starch and a polyglycerol fatty acid ester, and then the raw material mixture is heat-expanded under conditions such as a barrel temperature of 20°C to 200°C, an outlet temperature of 80°C to 200°C, a screw rotation speed of 100 rpm to 1000 rpm, and a heat treatment time of 1 second to 600 seconds, thereby obtaining the desired food starch composition. Here, the water addition conditions are preferably 6% by mass or more and 50% by mass or less of the raw material mixture, more preferably 8% by mass or more and 40% by mass or less of the raw material mixture, and even more preferably 10% by mass or more and 30% by mass or less of the raw material mixture. As for the temperature conditions, a barrel temperature of 25°C or more and 180°C or less and an outlet temperature of 90°C or more and 180°C or less are more preferred, and a barrel temperature of 30°C or more and 170°C or less and an outlet temperature of 100°C or more and 170°C or less are even more preferred. The screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and even more preferably 200 rpm or more and 850 rpm or less. As for pressure conditions, the outlet pressure (maximum pressure) is preferably 0.5 MPa or more and 20 MPa or less, more preferably 0.6 MPa or more and 18 MPa or less, even more preferably 0.8 MPa or more and 15 MPa or less, and even more preferably 1 MPa or more and 10 MPa or less, as measured by gauge pressure. The heat treatment time is more preferably from 5 seconds to 120 seconds, and even more preferably from 10 seconds to 60 seconds.

[0027] In another embodiment, the desired food starch composition may be obtained by adding water to a raw material mixture containing potato starch and a polyglycerol fatty acid ester to adjust the moisture content, then heating and gelatinizing the mixture under atmospheric pressure, and then drying. The heating and gelatinization temperature is preferably 90°C or higher and 100°C or lower, more preferably 95°C or higher and 100°C or lower, and even more preferably 100°C (boiling state). The heating and gelatinization time is not particularly limited, but can be, for example, 10 seconds to 2 hours. The drying method may be, for example, a drum dryer or a hot plate.

[0028] The target food starch composition can be obtained by heat-treating the raw material mixture under the above conditions, preferably in the presence of water. As described above, whichever heat-treatment method is used, high-pressure treatment is not necessary, and the target food starch composition can be obtained under pressure conditions of 20 MPa or less, preferably 18 MPa or less, and more preferably 15 MPa or less.

[0029] After the food starch composition has been heat-treated by the above-mentioned method or the like, it may be subjected to a pulverization step and a sieving step, if necessary. Known devices and methods for pulverization and sieving can be used as needed.

[0030] The content of particles that fall under a JIS Z8801-1 sieve with 0.25 mm openings in the food starch composition is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the total mass of the food starch composition. There is no upper limit to the content of particles that fall under a 0.25 mm opening sieve, and the content is 100% by mass or less, based on the total mass of the food starch composition.

[0031] The content of component (a) in the cracking inhibitor for baked confectionery is not particularly limited, but may be, for example, 50% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, etc., or 100% by mass or less, 99% by mass or less, 95% by mass or less, 90% by mass or less, etc. In order to prevent cracking of baked confectionery, the content of component (a) in the cracking inhibitor for baked confectionery is preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more, based on the total mass of the baked confectionery. Furthermore, there is no upper limit to the content of component (a) in the cracking inhibitor for baked confectionery, and it is 100% by mass or less, but it may be, for example, 99% by mass or less.

[0032] The cracking inhibitor for baked confectionery is preferably composed of component (a). When the cracking inhibitor for baked confectionery contains ingredients other than ingredient (a), examples of the ingredients other than ingredient (a) include starch, grain flour, pH adjusters, sugars, leavening agents, emulsifiers, and the like.

[0033] [2. Dough for baked confectionery and its manufacturing method] The dough for baked confectionery in this embodiment contains an agent for preventing cracking of baked confectionery, which contains the aforementioned component (a) as an active ingredient. A detailed description of component (a) has been provided above in [1. Agent for preventing cracking of baked confectionery] and is therefore omitted here.

[0034] From the viewpoint of suppressing cracking during shaping of the baked confectionery, the content of component (a) in the baked confectionery dough is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and even more preferably 0.6% by mass or more, based on the entire baked confectionery dough. From the same viewpoint, the content of component (a) in the baked confectionery dough is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 6% by mass or less, even more preferably 5% by mass or less, and even more preferably 4% by mass or less, based on the entire baked confectionery dough.

[0035] The content of the crack inhibitor in the baked confectionery dough is preferably 0.1% by mass or more, more preferably 0.4% by mass or more, and even more preferably 0.6% by mass or more, based on the total mass of the baked confectionery dough, from the viewpoint of suppressing cracks during shaping of the baked confectionery. From the same viewpoint, the content of component (a) in the baked confectionery dough is preferably 20% by mass or less, more preferably 16% by mass or less, even more preferably 12% by mass or less, even more preferably 10% by mass or less, even more preferably 8% by mass or less, and particularly preferably 6% by mass or less, based on the total mass of the baked confectionery dough.

[0036] The dough for baked confectionery in this embodiment may contain added water. The added water includes the water contained in ingredients used in place of water, such as milk, soy milk, fruit juice, fermented milk, and aqueous solutions of flavors such as coffee powder. However, the added water does not include the water contained in eggs, honey, powdered ingredients, or oil and fat products. Specifically, the ingredients used in place of added water have a water content of 80% by mass or more, preferably 85% by mass or more.

[0037] In this embodiment, the amount of water added to the dough for baked confectionery is preferably 7.5% by mass or more, more preferably 8% by mass or more, and even more preferably 9% by mass or more, based on the total amount of the dough for baked confectionery, from the viewpoint of preventing cracks during shaping of the baked confectionery. From the same viewpoint, the amount of water added to the dough for baked confectionery is preferably 18% by mass or less, more preferably 16% by mass or less, even more preferably 15% by mass or less, and even more preferably 14% by mass or less, based on the total amount of the dough for baked confectionery. Generally, when water is added to dough for baked confectionery such as sponge cake, problems such as stickiness and shrinkage after baking can occur. However, the dough for baked confectionery in this embodiment contains component (a), and therefore such problems do not occur even when water is added, making it preferable.

[0038] To prevent cracking, the mass ratio of water to component (a) (water / (a)) in the dough for baked confectionery is preferably 2 or more, more preferably 3 or more. From the same viewpoint, the mass ratio of water to component (a) (water / (a)) is preferably 30 or less, more preferably 25 or less, even more preferably 20 or less, and even more preferably 18 or less.

[0039] Next, we will explain the powdered ingredients. The powdered ingredients are raw materials that are mixed in powder form when preparing dough for baked confectionery. However, component (a) is not included in the powdered ingredients. Furthermore, the powdered ingredients are specifically components that are mixed independently of component (a). Specific examples of powdery raw materials include cereal flours such as wheat flour, rice flour, pearl millet flour, rye flour, buckwheat flour, and soy flour (for example, defatted soy flour); vegetable powders such as carrots and spinach; potato powders such as yam, sweet potato, and potato; nut powders such as almond powder and peanut flour; proteins such as gluten and soy protein; starches other than component (a), such as unprocessed starch, esterified starch, etherified starch, pregelatinized starch, acid-treated starch, oxidized starch, enzyme-treated starch, and resistant starch; polysaccharides such as dextrin; sugar, fructose, glucose, Examples of suitable ingredients include sugars such as isomerized sugar, invert sugar, oligosaccharides, trehalose, and sugar alcohols; powdered sweeteners such as aspartame and acesulfame potassium; dairy products such as skim milk powder, whole milk powder, and cheese powder; flavoring ingredients such as cocoa powder and matcha powder; powdered oils and fats; seasonings such as salt, powdered soy sauce, powdered soup stock, and monosodium glutamate; dietary fiber such as bran, cellulose, and indigestible dextrin; eggs such as egg white powder and whole egg powder; thickeners such as guar gum and alginate esters; and leavening agents such as baking soda and baking powder. Furthermore, the dough for baked confectionery preferably contains one or more powder ingredients selected from grain flour, starch, sugars, leavening agents, flavoring materials, thickeners, and seasonings, more preferably one or more ingredients selected from grain flour, starch, sugars, leavening agents, flavoring materials, and seasonings, even more preferably one or more ingredients selected from grain flour, starch, leavening agents, and flavoring materials, even more preferably one or more ingredients selected from grain flour and starch, even more preferably one or more ingredients selected from wheat flour and rice flour, and even more preferably wheat flour.

[0040] The baked confectionery dough of this embodiment may further contain edible oils and fats. The edible oils and fats are not limited as long as they are edible, but examples include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, sesame oil, coconut oil, palm oil, palm kernel oil, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, monkey fat, cocoa butter, and shea butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. Also included are processed oils and fats obtained by fractionating, hydrogenating, transesterifying, or otherwise processing the above vegetable oils and fats, animal oils, and synthetic oils and fats. These may be used alone or in combination of two or more.

[0041] The edible oils and fats may be blended into the dough for baked confectionery as edible oils and fats themselves, or may be blended in the form of butter, margarine, shortening, fat spread, or cream. Also, a component that is easily soluble in fats and fats, such as chocolate or cocoa mass, may be dissolved in the edible oil and fat and added. In this embodiment, the edible oil and fat is preferably blended in the form of one or more selected from the group consisting of rapeseed oil, soybean oil, butter, margarine, shortening, fat spread, and cream.

[0042] When edible oils and fats are contained in the dough for baked confectionery, the content of edible oils and fats in the dough is preferably 5% by mass or more, more preferably 8% by mass or more, and even more preferably 10% by mass or more, based on the entire dough for baked confectionery. Also, the content of edible oils and fats in the dough for baked confectionery is preferably 20% by mass or less, more preferably 18% by mass or less, and even more preferably 15% by mass or less, based on the entire dough for baked confectionery.

[0043] The dough for baked confectionery of this embodiment may further contain eggs. Examples of eggs include whole eggs, egg yolks, egg whites, dried whole eggs, dried egg yolks, dried egg whites, frozen whole eggs, frozen egg yolks, and frozen egg whites. These may be used alone or in combination of two or more. In this embodiment, the eggs are preferably one or two types selected from the group consisting of whole eggs and egg yolks, and more preferably both.

[0044] The egg content in the baked confectionery dough is preferably 30% by mass or more, more preferably 35% by mass or more, even more preferably 39% by mass or more, even more preferably 41% by mass or more, and even more preferably 43% by mass or more, based on the total mass of the baked confectionery dough. Furthermore, the egg content in the baked confectionery dough is preferably 65% ​​by mass or less, more preferably 60% by mass or less, even more preferably 57% by mass or less, even more preferably 54% by mass or less, and even more preferably 52% by mass or less, based on the total mass of the baked confectionery dough.

[0045] The dough for baked confectionery of this embodiment may contain ingredients other than the aforementioned powder ingredients, edible oils and fats, and eggs. Examples of other ingredients include liquid sugars such as honey, brown sugar syrup, and maple syrup; grated or paste of vegetables or potatoes such as carrots, spinach, tomatoes, sweet potatoes, potatoes, and yams; baker's yeasts such as fresh yeast, dry yeast, and semi-dry yeast; emulsifiers; pH adjusters; and flavorings.

[0046] In addition to the raw materials contained in the dough, the dough for baked confectionery may contain ingredients. Ingredients are usually added after the dough for baked confectionery is prepared, and specific examples include dried fruits such as raisins, lemon peel, and orange peel; nuts such as diced almonds and walnuts; and cheese.

[0047] The method for producing dough for baked confectionery in this embodiment includes a step of blending a crack inhibitor containing the aforementioned component (a) as an active ingredient into the raw material for dough for baked confectionery. Detailed explanations of component (a) and the crack inhibitor have been omitted, as they were described above in [1. Agent for inhibiting cracking of baked confectionery].

[0048] In the method for producing a dough for baked confectionery, the step of blending component (a) into the raw dough material for baked confectionery is not particularly limited, but it is preferable to produce the dough through the following steps. Step (1) Mixing component (a) and powdered raw materials other than component (a) Step (2) A step of adding other raw materials to the mixture obtained in step (1) and mixing them.

[0049] [3. Mixed flour for baked confectionery] In this embodiment, the flour mix for baked confectionery contains a crack inhibitor containing component (a) as an active ingredient, and one or two types selected from the group consisting of grain flours and sugars. Specific examples of the grain flour and sugars that can be used include those exemplified as powder ingredients to be blended into dough for baked confectionery.

[0050] The content of the crack inhibitor in the powder mix for baked confectionery is preferably 1% by mass or more, more preferably 2% by mass or more, and even more preferably 5% by mass or more, based on the total powder mix for baked confectionery, from the viewpoint of suppressing cracks during shaping of the baked confectionery. From the same viewpoint, the content of the crack inhibitor in the powder mix for baked confectionery is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, still more preferably 22% by mass or less, even more preferably 18% by mass or less, and particularly preferably 15% by mass or less.

[0051] From the viewpoint of suppressing cracking during shaping of baked confectionery, the content of component (a) in the mix flour for baked confectionery is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, even more preferably 1.2% by mass or more, even more preferably 1.5% by mass or more, and even more preferably 2% by mass or more, based on the total mix flour for baked confectionery. From the same viewpoint, the content of component (a) in the mix flour for baked confectionery is preferably 24% by mass or less, more preferably 21% by mass or less, even more preferably 17% by mass or less, and even more preferably 14% by mass or less.

[0052] [4. Baked confectionery and its manufacturing method] The baked confectionery of this embodiment contains the aforementioned component (a) and powder ingredients other than component (a). A detailed description of component (a) is omitted here, as it was described above in [1. Cracking inhibitor for baked confectionery]. As the powder ingredients, those exemplified as powder ingredients to be blended into the dough for baked confectionery can be used.

[0053] The baked confectionery may also contain ingredients other than the above-mentioned component (a) and powder ingredients, and specific examples of other ingredients include the ingredients mentioned above for the dough for baked confectionery.

[0054] The method for producing baked confectionery in this embodiment includes the steps of obtaining dough for baked confectionery by the method described above, and cooking the dough for baked confectionery by heating.

[0055] The cooking method for the baked confectionery dough is not particularly limited, but is preferably baking and frying, more preferably oven baking. The heating conditions are not limited, but for example, the dough can be baked at a temperature of 150°C to 230°C for 5 to 30 minutes, preferably 7 to 25 minutes.

[0056] Furthermore, the method for producing a baked confectionery in this embodiment may include a step of adding a topping or rolling up a filling after the above-mentioned step of cooking. Toppings and fillings include creams such as custard cream and whipped cream; fruits such as bananas, strawberries, kiwis, and oranges; chocolate chips; nuts; jams and fruit sauces; and ice creams.

[0057] Furthermore, the method for producing a baked confectionery in this embodiment may include a storage step after the above-mentioned cooking step, before or after the step of adding a topping or encapsulating a filling. The temperature of the storage step is not limited, but the method may include a step of storing the confectionery at a temperature of preferably 10°C or less, more preferably above 0°C and 10°C or less.

[0058] [5. How to prevent cracking of baked goods] The method for suppressing cracking of baked confectionery in this embodiment is characterized by including a step of blending the aforementioned component (a) into a dough ingredient for baked confectionery. A detailed description of component (a) is omitted here, as it was described above in [1. Agent for preventing cracking of baked confectionery]. Also, a detailed description of the step of blending component (a) into the raw material for the dough for baked confectionery is omitted here, as it was described above in [2. Dough for baked confectionery and its manufacturing method]. Here, "suppressing cracking of baked confectioneries" refers to suppressing cracking when the baked dough is shaped and cut. Specifically, it refers to suppressing cracks that occur in the baked dough when, for example, fillings or cream are wrapped around the dough, as in making a roll cake, or when fillings or cream are sandwiched between the dough, as in an omelet. It also refers to suppressing cracks that occur when cutting a roll cake or other confectionery after wrapping it around fillings or cream. In this invention, cracks in baked confectionery include relatively mild cracks, more severe tearing-like cracks, and cracks (also called breaks) that cause the cracked dough to separate, preferably severe tearing-like cracks and cracks (also called breaks) that cause the cracked dough to separate, and more preferably cracks (also called breaks) that cause the cracked dough to separate. [Example]

[0059] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0060] In carrying out the present invention, the following raw materials were used: (Component (a)) Food starch composition 1: Produced by the method described in Production Example 1 below. (powder raw material) Cake flour: Heart, manufactured by Nippon Co., Ltd. Baking powder: F-Up, manufactured by Aikoku Co., Ltd. White sugar: White sugar, manufactured by Mitsui Sugar Co., Ltd. Matcha powder: Natural Green K, manufactured by Ito En Co., Ltd. Starch 1: Hydroxypropylated tapioca starch "POT-05", manufactured by J-Oil Mills Co., Ltd. (Oil products) Oil and fat product 1: Splendor HG, manufactured by J-Oil Mills Co., Ltd. Oil and fat product 2: Splendor L, manufactured by J-Oil Mills Co., Ltd. (liquid raw material) Whole egg (moisture 75.0% by mass) Egg yolk (moisture 49.6% by mass) Honey: "Funwari Astragalus Honey" manufactured by Kato Bee Garden Honpo Co., Ltd. (moisture content: 17.6% by mass)

[0061] <Production example 1: Food grade starch composition 1> A raw material mixture consisting of 2 kg of raw potato starch (J-Oil Mills, Inc., "Gelcol BP-200") and 15 g of polyglycerol fatty acid ester (DuPont Specialty Products, Inc., "GRINDSTED PGE55-M" (HLB: approximately 7, average degree of polymerization of polyglycerol: 3 or less, constituent fatty acids: stearic acid, a small percentage of palmitic acid)) was heat-treated for 15 seconds in a twin-screw extruder (Kowa Kogyo Co., Ltd., "KEI-45-15") while adding water at 11.5% by mass (50 g / min) to the flour. The resulting heat-treated material was placed in a thermostatic chamber set at 110°C for 30 minutes and dried until the moisture content reached 10% by mass. The dried heat-treated product was pulverized in a benchtop pulverizer and passed through a JIS-Z8801-1 sieve with 0.25 mm openings. The undersieve fraction was collected to obtain food starch composition 1. The conditions for the twin-screw extruder were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a maximum pressure in the barrel of 5 MPa, and a screw rotation speed of 230 rpm.

[0062] Sponge cakes for making roll cakes were prepared as baked confectioneries using the ingredients listed in Table 1 and the following method. Three expert panelists evaluated the cakes visually for cracks and breaks when wrapping, folding, and cutting, and also evaluated the cakes for stickiness and melt-in-the-mouth texture based on their consensus. As control example 1, a regular sponge cake for making roll cakes was evaluated using the same method. The results are shown in Table 1.

[0063] <How to prepare sponge cake for making roll cake> A sponge cake for making a roll cake was obtained by the following procedure. (All-in-mix sponge cake manufacturing method) 1. Of the ingredients, weak flour, food starch composition 1, white sugar, baking powder, and matcha powder were placed in a plastic bag and mixed to prepare a mixed flour. In a control example, weak flour, white sugar, baking powder, and matcha powder were placed in a plastic bag and mixed to prepare a mixed flour. 2. The other ingredients and the mixed powder obtained in 1 above were placed in a bowl and mixed at medium speed using a Hobart mixer equipped with a whisk until the specific gravity was around 0.3. 3. After mixing, 550g of the dough was placed in an 8-compartment baking tray (dimensions: 350 x 400mm) and baked in an oven under the following conditions. Firing conditions: Upper 180℃ / Lower 190℃ Baking time: 9 minutes 4. After baking, the cakes were removed from the molds, cooled, and rapidly cooled in a shock freezer. They were then wrapped in plastic wrap and frozen at -30°C until evaluation. At the time of evaluation, the cakes were removed from the freezer and left at room temperature to thaw, after which visual and sensory evaluations were performed. The moisture content of each cake after thawing was measured using a heat-drying moisture meter (MS-70, manufactured by A&N) and the water activity was measured using a water activity estimation device (SP-W, manufactured by AS ONE).

[0064] <Roll cake manufacturing method> For each example, control example, and comparative example, whipped cream was prepared by the following method and squeezed onto the sponge cake dough obtained by the above-mentioned method to obtain the fresh cream roll cake of each example. 1. 300 g of fresh cream (fresh cream: Pure Cream 35, manufactured by Ohm Dairy Co., Ltd.) was placed in a bowl, 30 g of caster sugar was added, and the mixture was whipped at medium speed with a mixer to obtain whipped cream that was 80% stiff. 2. After baking, the above whipped cream was evenly spread on each sponge cake using a palette knife to a thickness of 5 to 6 mm. 3. The surface of the sponge cake that had been coated with cream in step 2 above was rolled inward to form a cylindrical shape to obtain a roll cake. 4. The obtained roll cake was placed in a covered food container (dimensions: 643 x 417 x 90 mm) and stored at 5°C for 2 days. 5. The cake was removed from the box and cut into 3cm wide pieces with a cake knife (serrated blade). The cake was evaluated for cracks according to the evaluation method.

[0065] <Evaluation method> Each evaluation method is explained below. (Evaluation of cracks when wrapping) The thawed sponge cake dough was cut into strips 4 cm wide and 20 cm long, and wrapped around a ring mold 10 cm in diameter. The cracks that occurred when the cut pieces were visually evaluated using the following evaluation index. 5: No cracks are observed 4: Almost no cracks are visible 3: 1-2 small cracks are visible 2: 3-4 small cracks are visible 1: Multiple large cracks are observed (Evaluation of crease when folded) The thawed sponge cake dough was cut into strips 4 cm wide and 20 cm long, and folded in half. The degree of crease was visually evaluated using the following evaluation index. 5: It stays connected even at the crease without breaking. 4: There is a slight crack at the fold, but it is still connected. 3: There is a slight crack at the fold, but it is still connected. 2: It is broken at the crease, but some parts are still connected. 1: The piece is completely split at the crease and is no longer joined (broken). (Cracks when cut) The roll cake was cut into 3 cm width pieces using a cake knife (serrated blade), and the cracks were visually evaluated using the following evaluation index. 5: No cracks are observed 4: Almost no cracks are visible 3: 1-2 small cracks are visible 2: 3-4 small cracks are visible 1: Multiple large cracks (fissures) are observed (Rating of lack of stickiness) The obtained sponge cake was eaten and evaluated for non-stickiness using the following evaluation index. 5: No stickiness at all 4: Almost no stickiness 3: A little sticky, but tolerable 2: Slightly sticky 1: Quite sticky (Evaluation of melt-in-the-mouth texture) The obtained sponge cake was eaten, and the melt-in-the-mouth feel was evaluated using the following evaluation index. 5: Extremely smooth texture 4: Very smooth texture 3: Melts in the mouth rather well 2: Poor melt-in-your-mouth feel 1: Very poor melt-in-the-mouth feel

[0066] [Table 1]

[0067] As a result, as shown in Table 1, Examples 1 to 4, which contained food starch composition 1 as a crack inhibitor, showed less cracking when wrapped, less breakage when folded, and less cracking when cut into roll cakes than Control Example 1, and in the sensory evaluation, showed a lack of stickiness and a good melt-in-the-mouth texture. In particular, by increasing the amount of water added in the presence of food starch composition 1, cracking and breakage of the sponge cake were suppressed. The example in which the content of food starch composition 1 in the dough before baking was 1.6% by mass and the amount of added water was 13.0% by mass received the highest marks in both visual evaluation and sensory evaluation. On the other hand, when the food starch composition 1 was not contained, but instead Starch 1: hydroxypropylated tapioca starch was contained and water was added as in Comparative Example 1, cracking and breaking of the sponge cake could be suppressed to some extent, but the cake was sticky and chewy, which was not a desirable texture. Furthermore, when the amount of water was increased from 7.1% by mass to 13.2% by mass with the same composition as in Control Example 1, as in Comparative Example 2, some improvement was observed in terms of cracking and breaking, but the dough became sticky, which was not preferable. The water activity was also lower than in the Examples, suggesting that the amount of water retained in the baked dough was low.

Claims

1. An agent for preventing cracking of baked confectionery, comprising the following component (a) as an active ingredient: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

2. The crack inhibitor according to claim 1, wherein the content of component (a) in the crack inhibitor is 50 mass % or more and 100 mass % or less.

3. The crack suppressant according to claim 1 or 2, wherein the baked confectionery is one selected from the group consisting of a roll cake, an omelet, and a pancake.

4. A dough for baked confectionery, comprising the crack inhibitor according to claim 1 or 2.

5. A mix powder for baked confectionery, comprising the crack inhibitor according to claim 1 or 2.

6. The mixed powder according to claim 5 , wherein the content of the crack inhibitor in the mixed powder is 1% by mass or more and 30% by mass or less.

7. A method for producing dough for baked confectionery, comprising the step of blending a crack inhibitor for baked confectionery, which contains the following component (a) as an active ingredient, into dough ingredients for baked confectionery. Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

8. A method for producing a baked confectionery, comprising the step of heating and cooking the dough for the baked confectionery obtained by the method according to claim 7.

9. A method for suppressing cracking of baked confectionery, the method comprising the step of blending the following component (a) into the dough ingredients of the baked confectionery: Component (a): A food starch composition containing a starch-lipid complex obtained by heat-treating potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and 20 MPa or less.

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