Dough for baked confectionery, baked confectionery, and method for producing the same

Abstract

To provide mass-producible dough for baked confectionery having high protein, to provide baked confectionery obtained by baking the dough, having crispy palate feeling, and hardly sticking to teeth, and to provide a method for producing the dough and the baked confectionery.SOLUTION: The dough for baked confectionery has a protein content of 18-28 wt.% in the whole dough, and comprises 20-35 wt.% fat, 20-36 wt.% sugar, 9-20 wt.% water, 16-40 wt.% oil and fat composition having a maximum stress of 0.02-0.25N at 25 °C, and 4-20 wt.% liquid sugar having a viscosity of 0.3-15 Pa·s at 25 °C in terms of solids, in terms of solids.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to dough for baked goods, baked goods, and methods for producing the same. [Background technology]

[0002] With the recent rise in health consciousness, products supplemented with nutrients such as protein, dietary fiber, vitamins, and minerals (nutritional supplements) and low-sugar products with reduced sugar content are gaining popularity in baked goods such as cookies. Among these, protein, one of the three major nutrients, is essential for muscles, bones, and blood, so demand for baked goods supplemented with protein is particularly high.

[0003] Conventionally, in order to increase the protein content in baked goods, vegetable proteins such as soy protein or animal proteins such as whey protein have been added to the ingredients, but when a large amount of protein is added to dough for baked goods, problems arise such as the dough becoming too hard and poor in extensibility, or the dough becoming brittle, making continuous mass production difficult. Furthermore, the resulting baked goods lose their inherent crispy texture and tend to stick to the teeth.

[0004] To solve these problems, for example, Patent Document 1 discloses a method for producing baked goods with high nutritional value, which are characterized by using a soy protein-containing material, tapioca starch, and trehalose in the dough of the baked goods, resulting in dough that is easy to mold, has improved texture, and melts in the mouth. However, this patent document does not consider the physical properties of the fats and oils used in the dough for the baked goods, or the viscosity of the sugars. Furthermore, the high-protein biscuit in Example 1 is estimated to have a low fat and oil content in the dough of about 14% by weight and a high carbohydrate content of about 50% by weight, respectively, which makes it unsatisfactory for continuous mass production, and leaves room for improvement in terms of the crispy texture and the resistance to sticking to teeth. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 11-9176 Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a high-protein dough for baked confectionery that can be mass-produced continuously, a baked confectionery that is baked from the dough and has a crispy texture and does not stick to teeth, and methods for producing the same. [Means for solving the problem]

[0007] As a result of extensive research into solving the above-mentioned problems, the inventors discovered that the problem can be solved by using a dough for baked goods that has a protein content of 18 to 28% by weight, in which the lipid, carbohydrate, and water contents in the entire dough are each within specific ranges, and which contains an oil and fat composition with specific physical properties and a liquid sugar with a specific viscosity in specific amounts, and thus completed the present invention.

[0008] Specifically, the first aspect of the present invention relates to a dough for baked confectionery, which has a protein content of 18 to 28% by weight based on the entire dough, and which contains 20 to 35% by weight of lipids, 20 to 36% by weight of carbohydrates, 9 to 20% by weight of water, 18 to 34% by weight of an oil and fat composition having a maximum stress of 0.02 to 0.25 N at 25°C, and 4 to 20% by weight, calculated as solids, of a liquid sugar having an aqueous solution viscosity of 0.3 to 15 Pa·s at 25°C when the sugar solid content is 70% by weight. The protein may include soybean-derived protein and wheat-derived protein, and the weight ratio of the wheat-derived protein to the soybean-derived protein may be 0.1 to 0.8. The total protein may contain 2 to 6% by weight of egg-derived protein. The second aspect of the present invention relates to a baked confectionery, which has a moisture content of 3 to 7% by weight, obtained by baking the dough for baked confectionery. The third aspect of the present invention relates to a method for producing dough for baked confectionery, which comprises mixing, at 10 to 35°C, an oil and fat composition having a maximum stress of 0.02 to 0.25 N at 25°C and a liquid sugar having an aqueous solution viscosity of 0.3 to 15 Pa s at 25°C when the sugar solid content is 70% by weight, to obtain a mixture, mixing the mixture with protein to obtain a dough, and shaping the dough, wherein the oil and fat composition content of the dough as a whole is 18 to 34% by weight, the liquid sugar content (calculated as solid content) is 4 to 20% by weight, the lipid content is 20 to 35% by weight, the protein content is 18 to 28% by weight, the carbohydrate content is 20 to 36% by weight, and the moisture content is 9 to 20% by weight.The fourth aspect of the present invention relates to a method for producing baked confectionery dough having a moisture content of 3 to 7% by weight, which comprises baking the dough for baked confectionery obtained by the above production method. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a high-protein dough for baked confectionery that can be mass-produced continuously, baked confectionery that is baked from the dough and has a crispy texture and does not stick to teeth, and methods for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in further detail below. A dough for baked goods according to one embodiment of the present invention is a dough for baked goods having a protein content of 18 to 28% by weight, in which the contents of lipids, carbohydrates, and water in the entire dough are within specific ranges, and which contains specific amounts of an oil and fat composition with specific physical properties and a liquid sugar with a specific viscosity.

[0011] The dough for baked goods refers to dough before baking for producing baked goods, and examples thereof include cookie dough, biscuit dough, pie dough, cracker dough, tart dough, cake dough, and the like.

[0012] The protein content of the baked confectionery dough is preferably 18 to 28 wt. % of the total baked confectionery dough, more preferably 20 to 26 wt. % and even more preferably 22 to 25 wt. If the protein content of the baked confectionery dough is less than 18%, the amount of protein ingested from the baked confectionery will be reduced, making it difficult to efficiently ingest protein and making the protein more likely to stick to teeth. If the protein content exceeds 28 wt. %, continuous mass production of the dough will be difficult and the crispy texture of the baked confectionery may be impaired.

[0013] The protein content in the dough for baked goods refers to the total amount of all proteins contained in the dough for baked goods, and the total proteins include proteins contained in all ingredients used in the dough for baked goods, such as proteins derived from soybeans, wheat, and eggs, as described below, as well as proteins contained in grain flours and seeds other than soybeans and wheat, and dairy ingredients.

[0014] The protein content in the dough for baked goods can be measured by a known method, for example, by the Kjeldahl method.

[0015] In order to obtain the effects of the present invention more effectively, the protein in the dough for baked confectionery preferably contains soybean-derived protein and wheat-derived protein. In particular, in order to improve the crispy texture and reduce sticking to teeth, the weight ratio of wheat-derived protein to soybean-derived protein is preferably 0.1 to 0.8, more preferably 0.2 to 0.7, and even more preferably 0.3 to 0.6.

[0016] Examples of raw materials from which the soybean-derived protein is derived include extracts extracted under specified conditions from raw materials such as soybeans, defatted soybean flour, concentrated soybean protein, isolated soybean protein, and soy milk, and soybean powder, and one or more selected from this group can be used.

[0017] Examples of raw materials from which the wheat-derived protein is derived include wheat gluten and wheat flour, and one or more selected from this group can be used.

[0018] From the viewpoint of continuous mass production, the egg-derived protein content is preferably 2 to 6 wt % of the total protein, more preferably 2.5 to 5 wt %, and even more preferably 3 to 4 wt %.

[0019] Examples of raw materials from which the egg-derived proteins are derived include whole eggs, egg yolks, egg whites, and processed products thereof. Examples of the processing methods include freezing, refrigeration, heating, drying, freeze-drying, enzyme treatment, sugaring, salting, and the like, and one or more methods selected from these groups can be used.

[0020] From the viewpoint of preventing adhesion to teeth, the whey protein content is preferably less than 5% by weight of the total protein, and more preferably no whey protein is contained. The whey protein refers to the protein contained in whey remaining after removing casein and fat from milk.

[0021] The fat content in the dough for baked confectionery is preferably 20 to 35 wt%, more preferably 22 to 32 wt%, and even more preferably 25 to 30 wt%. If the fat content is less than 20 wt%, continuous mass production of the dough may become difficult, the crispy texture of the baked confectionery may become inferior, and the dough may become more likely to stick to the teeth. On the other hand, if the fat content exceeds 35 wt%, continuous mass production of the dough may become difficult.

[0022] The lipid content in the dough for baked goods refers to the total amount of all lipids contained in the dough for baked goods, and the total lipids include the lipids contained in all ingredients used in the dough for baked goods, such as the oil and fat composition described below, as well as grain flour, dairy products, and egg products.

[0023] The lipid content in the dough for baked goods can be measured by a known method, for example, by the Soxhlet extraction method.

[0024] A dough for baked goods according to one embodiment of the present invention preferably contains 18 to 34% by weight of an oil or fat composition having a maximum stress at 25°C of 0.02 to 0.25 N as lipid. The maximum stress at 25°C is more preferably 0.03 to 0.2 N, and even more preferably 0.04 to 0.15 N. If the maximum stress at 25°C is less than 0.02 N, continuous mass production of the dough may become difficult, the crispy texture of the baked goods may become inferior, and the dough may be prone to sticking to the teeth. On the other hand, if the maximum stress exceeds 0.25 N, continuous mass production of the dough may become difficult.

[0025] The fat and oil composition is shortening, fat spread, or margarine, and shortening or margarine is preferred in terms of ease of workability when preparing dough for baked goods. Here, margarine contains 80% or more fats and oils by weight, fat spread refers to a composition containing less than 80% fats and oils by weight, and shortening refers to a composition containing 0.5% or less water by weight.

[0026] Examples of the oils and fats used in the oil and fat composition include vegetable oils and fats 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, and animal oils and fats such as milk fat, beef tallow, lard, and fish oil, as well as those processed by hardening, fractionation, interesterification, etc. At least one selected from these groups can be used. By using these, the maximum stress at 25°C can be easily adjusted to 0.02 to 0.25 N.

[0027] The oil or fat composition has a maximum stress at 20°C of preferably 0.03 to 0.5 N, more preferably 0.03 to 0.4 N, and even more preferably 0.04 to 0.1 N. The maximum stress at 30°C is preferably 0.01 to 0.15 N, more preferably 0.01 to 0.1 N, and even more preferably 0.01 to 0.07 N. By setting the maximum stresses at 20°C and 30°C within the above ranges, the effects of the present invention can be further enhanced.

[0028] The maximum stress of the oil or fat composition is measured by adjusting the temperature of the oil or fat composition to 15°C, filling it into an aluminum can (diameter 5 cm x height 2 cm), and then adjusting the temperature at each measurement temperature for 3 hours. Using a rheometer CR-100 (manufactured by Sun Scientific Co., Ltd.), the sample stage is raised under the following conditions: plunger for viscosity, spherical diameter 15 mm, sample stage speed: 20 cm / min, stroke: 150 mm, and the maximum stress (N) sensed by the plunger is measured. Note that dough for baked goods using an oil or fat composition whose value falls within a specific range has good extensibility and is less likely to become brittle.

[0029] The content of the oil and fat composition in the entire dough for baked goods is more preferably 20 to 30% by weight, and even more preferably 22 to 27% by weight. If the content is less than 18% by weight, continuous mass production of the dough may become difficult, the crispy texture of the baked goods may become inferior, and the dough may become more likely to stick to the teeth. On the other hand, if the content exceeds 34% by weight, continuous mass production of the dough may become difficult.

[0030] Among the fat and oil compositions, margarine and fat spread may further contain components other than fat and oil and water. Such other components are not particularly limited as long as they do not impair the effects of the invention, and examples thereof include sugars, salts, flavorings, colorings, emulsifiers, etc. As the sugars, salts, flavorings, colorings, and emulsifiers, those exemplified as general dough ingredients used in dough for baked goods, which will be described later, can be used.

[0031] The carbohydrate content in the baked confectionery dough is preferably 20 to 36% by weight, more preferably 22 to 35% by weight, and even more preferably 25 to 30% by weight. If the carbohydrate content is less than 20% by weight, continuous mass production of the dough may become difficult and the crispy texture of the baked confectionery may be inferior. On the other hand, if the carbohydrate content exceeds 36% by weight, the baked confectionery may be more likely to stick to teeth.

[0032] The carbohydrate content in the dough for baked goods refers to the total amount of all carbohydrates contained in the dough for baked goods, and the total carbohydrates include carbohydrates contained in all ingredients used in the dough for baked goods, such as liquid sugar described below, as well as sugars other than the liquid sugar, grain flour, dairy products, and egg products.

[0033] The carbohydrate content in a dough for baked goods can be measured by known methods, for example, by subtracting the contents of water, ash, lipids, proteins, and dietary fiber from the total amount of dough for baked goods. The moisture content can be measured by known methods, for example, by the atmospheric pressure heat drying method (105°C, 5 hours). The ash content can be measured by known methods, for example, by the direct ashing method. The dietary fiber content can be measured by known methods, for example, by CODEX analytical method AOAC Method 2001.03.

[0034] The dough for baked confectionery preferably contains, as a carbohydrate, 4 to 20% by weight, calculated as solid content, of liquid sugar whose aqueous solution has a viscosity of 0.3 to 15 Pa·s at 25° C. when the solid sugar content is 70% by weight.

[0035] The viscosity of the liquid sugar at 25°C is more preferably 0.5 to 10 Pa·s, and even more preferably 0.7 to 7 Pa·s. If the viscosity at 25°C is less than 0.3 Pa·s, continuous mass production of the dough may become difficult, the crispy texture of the baked goods may become inferior, and the dough may become more likely to stick to the teeth. If the viscosity exceeds 15 Pa·s, continuous mass production of the dough may become difficult, and the crispy texture of the baked goods may become inferior.

[0036] The viscosity of the liquid sugar can be measured by preparing a 70 wt % aqueous solution of the liquid sugar solid content, adjusting the temperature to 25°C, and then using a Viscotester VT-04F (manufactured by Rion Co., Ltd.) with a No. 1 rotor.

[0037] The content of the liquid sugar is preferably 4 to 15 wt. % and more preferably 5 to 12 wt. % in terms of solid content of the entire dough for baked confectionery. If the content is less than 4 wt. %, continuous mass production of the dough may become difficult, and the crispy texture of the baked confectionery may become inferior. If the content is more than 20 wt. %, the baked confectionery may tend to stick to the teeth.

[0038] The liquid sugar is not particularly limited as long as it has a viscosity of 0.3 to 15 Pa·s in aqueous solution at 25°C when the solid sugar content is 70% by weight. Examples include liquid sugars made from normal sugars such as glucose, fructose, maltose, sucrose, and oligosaccharides (here, "normal sugars" do not contain sugar alcohols), which are obtained by hydrolyzing polysaccharides such as starch with enzymes or acids; isomerized sugar; invert sugar; and so-called reduced liquid sugars containing sugar alcohols such as sorbitol and maltitol. Among these liquid sugars, a liquid sugar can be selected whose aqueous solution has a viscosity of 0.3 to 15 Pa·s in aqueous solution at 25°C when the solid sugar content is 70% by weight.

[0039] The moisture content of the dough for baked confectionery is preferably 9 to 20% by weight, more preferably 10 to 18% by weight, and even more preferably 12 to 15% by weight. If the moisture content is less than 9% by weight, continuous mass production of the dough may be reduced. On the other hand, if the moisture content exceeds 20% by weight, continuous mass production of the dough may become difficult, the crispy texture of the baked confectionery may be inferior, and the dough may be more likely to stick to the teeth.

[0040] The moisture content in the dough for baked goods includes not only water added as one of the ingredients, but also water contained in all the ingredients used in the dough for baked goods.

[0041] The water content in the dough for baked goods can be measured by a known method, for example, by a normal pressure heating and drying method (105°C, 5 hours).

[0042] In addition to the oil and fat composition and the liquid sugar, the dough for baked goods according to one embodiment of the present invention can contain other ingredients that are commonly used in dough for baked goods, as long as they do not inhibit the effects of the oil and fat composition and the liquid sugar.

[0043] Examples of common dough ingredients include flours, starches, sugars other than liquid sugars whose aqueous solution viscosity at 25°C when the sugar solid content is 70% by weight is 0.3 to 15 Pa·s, milk, salts, yeast, dietary fiber, thickening polysaccharides, emulsifiers, coloring agents, flavorings, antioxidants, etc.

[0044] Examples of the cereal flour include wheat flour such as rice flour, barley flour, and soft flour, rye flour, oat flour, green pea flour, soybean flour, adzuki bean flour, fava bean flour, kidney bean flour, pea flour, buckwheat flour, and corn flour.

[0045] 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.

[0046] Examples of sugars other than liquid sugars having an aqueous solution viscosity of 0.3 to 15 Pa·s at 25°C when the sugar solid content is 70% by weight include sugars and sugar alcohols such as white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, and mannitol.

[0047] Examples of the milks include raw milk, cow's milk, skim milk, concentrated skim milk, skim milk powder, whole milk powder, concentrated whole milk, sweetened condensed milk, sweetened condensed skim milk, unsweetened condensed milk, unsweetened condensed skim milk, fermented milk, cream, fermented cream, butter, fermented butter, buttermilk, buttermilk powder, butter oil, and the like.

[0048] Examples of the salts include sodium chloride; sodium bicarbonate; ammonium bicarbonate; ammonium carbonate; and phosphates such as sodium polyphosphate, sodium phosphate, sodium pyrophosphate, and potassium phosphate.

[0049] Examples of the yeast include fresh yeast, dry yeast, semi-dry yeast, and the like.

[0050] Examples of the dietary fiber include indigestible dextrin, polydextrose, hydrolyzed guar gum, branched maltodextrin, inulin, β-glucan, agar, and the like.

[0051] Examples of the thickening polysaccharides include gum arabic, carrageenan, alginic acids (alginic acid, alginate), low-methoxyl pectin (LM pectin), high-methoxyl pectin (HM pectin), guar gum, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, water-soluble soybean polysaccharides, glucomannan, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethylcellulose salts, methylcellulose, chitin, chitosan, and gelatin.

[0052] Examples of the emulsifier include monoglycerides, monoglyceride derivatives bound to organic acids, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and soybean lecithin.

[0053] Examples of the coloring agent include Monascus pigment, gardenia, lac, cochineal, carotene, and the like.

[0054] Examples of the flavorings include citrus flavors such as lemon, orange, and lime; non-citrus fruit flavors such as apple, banana, and grape; dairy flavors such as milk, cream, cheese, and butter; beverage flavors such as coffee, cocoa, and tea; vanilla flavor; mint flavors such as peppermint and spearmint; spice flavors such as pepper, cinnamon, nutmeg, and cloves; nut flavors such as almonds and peanuts; and alcoholic beverage flavors such as liqueurs and cocktails.

[0055] Examples of the antioxidant include vitamin A, carotenoids, vitamin C, vitamin E, selenium, flavonoids, polyphenols, lycopene, lutein, and lignans.

[0056] The baked confectionery dough may further contain a flavoring ingredient in an amount of 20 parts by weight or less per 100 parts by weight of the baked confectionery dough. When the amount is 20 parts by weight or less, the effects of the present invention can be enjoyed without being impaired.

[0057] Examples of the flavoring ingredients include cheeses, herbs, spices, bouillon, cocoa, chocolate, teas, beans, nuts, and seeds including sesame, fruits, vegetables, and grains, and the forms of the flavoring ingredients include processed products such as crushed, pasted, dried, puffed, chips, and flakes.

[0058] An example of a dough for baked goods and a method for producing baked goods according to one embodiment of the present invention will be described below. The dough for baked goods according to one embodiment of the present invention can be produced, for example, through the steps of "obtaining a mixture," "obtaining dough," and "shaping the dough."

[0059] (Obtaining a mixture) A method for producing dough for baked goods according to one embodiment of the present invention comprises mixing, at 10 to 35°C, an oil or fat composition having a maximum stress of 0.02 to 0.25 N at 25°C and a liquid sugar having an aqueous solution viscosity of 0.3 to 15 Pa s at 25°C when the solid sugar content is 70% by weight, to obtain a mixture.

[0060] The mixing temperature is more preferably 15 to 30°C, and even more preferably 20 to 30°C. By setting the temperature within this range, workability during mixing can be improved. From the viewpoint of work efficiency, it is preferable to adjust the temperatures of the oil and fat composition and the liquid sugar to within the above range, such as 10 to 35°C, before mixing.

[0061] The oil and fat composition and the liquid sugar can be mixed by a known method, for example, using a stirring device such as a mixer having stirring blades.

[0062] Furthermore, when mixing the oil / fat composition and the liquid sugar, in addition to the oil / fat composition and the liquid sugar, general dough ingredients used in the dough for baked goods described above may be mixed at the same time. Examples of such ingredients include oils / fat other than the oil / fat composition, sugars other than the liquid sugar, salts, dietary fiber, emulsifiers, thickening polysaccharides, added water, etc.

[0063] (Getting the dough) A method for producing dough for baked goods according to one embodiment of the present invention includes mixing a protein with the mixture obtained by the mixing to obtain a dough.

[0064] The mixture and the protein can be mixed by a known method, for example, using a mixing device such as a mixer with a mixing blade. By mixing the mixture and the protein, the protein is coated with oil or fat, which can improve the crispy texture and the resistance to adhesion to teeth.

[0065] After or simultaneously with mixing the mixture and the protein, the mixture may be further mixed with the aforementioned common dough ingredients used in dough for baked goods, such as cereal flour, starch, milk, etc. These ingredients can be mixed by a known method, for example, using a stirring device such as a mixer with stirring blades, and the ingredients may be mixed until uniformly dispersed.

[0066] By adjusting the oil and fat composition content to 18 to 34% by weight, the liquid sugar content (solid content equivalent) to 4 to 20% by weight, the lipid content to 20 to 35% by weight, the protein content to 18 to 28% by weight, the carbohydrate content to 20 to 36% by weight, and the moisture content to 9 to 20% by weight in the entire dough, it is possible to obtain a high-protein dough for baked goods that can be continuously mass-produced, and by baking this dough, baked goods that have a crispy texture and do not stick to the teeth easily can be obtained.

[0067] (Shaping the dough) A method for producing dough for baked goods according to one embodiment of the present invention includes shaping the obtained dough to obtain a shaped dough for baked goods. The obtained dough may be shaped as is, or may be shaped after being frozen or refrigerated. Examples of methods for shaping the dough include extrusion, molding, crimping, and sheet molding, with extrusion being preferred from the viewpoint of productivity.

[0068] In order to obtain baked goods with a crispy texture, the size of the dough for baked goods when formed is preferably 3 to 15 mm, more preferably 3 to 10 mm, in terms of minimum diameter. The minimum diameter refers to the smallest linear distance from one end of the dough to the other. For example, a disk-shaped dough for baked goods with a diameter of 30 mm and a height of 5 mm will have a minimum diameter of 5 mm, while a cylindrical dough for baked goods with a diameter of 3 mm and a height of 50 mm will have a minimum diameter of 3 mm.

[0069] The dough for baked confectionery according to one embodiment of the present invention can be produced by a production method including baking the dough for baked confectionery obtained by the production method described above.

[0070] (Baking the dough) A method for producing dough for baked confectionery according to one embodiment of the present invention includes baking the shaped dough for baked confectionery obtained by the shaping process. The baking method is not particularly limited. Examples of baking methods include oven heating, microwave heating, and direct flame heating. From the viewpoint of flavor and texture after baking, the baking temperature is preferably 120 to 200°C, more preferably 130 to 180°C, and even more preferably 140 to 170°C. The baking time is preferably 5 to 60 minutes, more preferably 5 to 30 minutes, and even more preferably 5 to 20 minutes.

[0071] The moisture content of the baked snack is preferably 3 to 7% by weight, more preferably 3 to 6% by weight, and even more preferably 3 to 5% by weight. If the moisture content is less than 3% by weight, the snack may be prone to sticking to teeth. If the moisture content is more than 7% by weight, the crispy texture may be impaired and the shelf life of the baked snack may be reduced.

[0072] The specific type of baked confectionery according to one embodiment of the present invention is not particularly limited, and examples thereof include cookies, biscuits, pies, crackers, tarts, cakes, etc. Furthermore, after baking, the baked confectionery may be filled or topped with jam, cream, chocolate, chocolate chips, fruits, powdered sugar, icing, etc., as needed. [Example]

[0073] 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.

[0074] The raw materials used in the examples and comparative examples are as follows. 1) "Fibersol 2AG" manufactured by Matsutani Chemical Industry Co., Ltd. (protein content: 0% by weight, lipid content: 0% by weight, carbohydrate content: 6.2% by weight, moisture content: 3.8% by weight) 2) Daito Sugar Co., Ltd. "Healthy Sugar" (Protein content: 0.1% by weight, Fat content: 0% by weight, Carbohydrate content: 98.2% by weight, Water content: 1.7% by weight) 3) "Mizuame" (Starch Syrup) manufactured by Marumi Co., Ltd. (Protein content: 0% by weight, lipid content: 0% by weight, carbohydrate content: 79.5% by weight, water content: 20% by weight, viscosity of the aqueous solution at 25°C when the sugar solid content is 70% by weight: 0.9 Pa·s) 4) "Refined salt" manufactured by the Salt Industry Center (protein content: 0% by weight, fat content: 0% by weight, carbohydrate content: 0% by weight, moisture content: 0% by weight) 5) Kewpie Corporation "Frozen Egg White" (Protein content: 10.1% by weight, Fat content: 0% by weight, Carbohydrate content: 0.5% by weight, Water content: 88.3% by weight) 6) "Powdered Wheat Protein" manufactured by Nippun Co., Ltd. (Protein content: 71.4% by weight, Fat content: 4.6% by weight, Carbohydrate content: 16.4% by weight, Moisture content: 0% by weight) 7) "Fresh M-600" manufactured by Showa Sangyo Co., Ltd. (protein content: 88% by weight, lipid content: 0.2% by weight, carbohydrate content: 2.2% by weight, moisture content: 4.6% by weight) 8) "Inactivated Soybean Flour" manufactured by Mitake Food Industry Co., Ltd. (Protein content: 39.9% by weight, Fat content: 22.2% by weight, Carbohydrate content: 15.6% by weight, Moisture content: 4.2% by weight) 9) Nisshin Flour Milling Co., Ltd. "Violet" (protein content: 8.3% by weight, lipid content: 1.5% by weight, carbohydrate content: 73.6% by weight, moisture content: 11.5% by weight) 10) Kaneka Corporation "rapeseed oil" (maximum stress: 0N at 20°C, 0N at 25°C, 0N at 30°C) 11) "SE 100" manufactured by Bussan Food Science Co., Ltd. (protein content: 0% by weight, fat content: 0% by weight, carbohydrate content: 70% by weight, water content: 30% by weight, viscosity of aqueous solution at 25°C when sugar solids are 70% by weight: 9 Pa·s) 12) Mitsubishi Corporation Life Sciences "Sorbit T-70" (protein content: 0% by weight, lipid content: 0% by weight, carbohydrate content: 70.5% by weight, water content: 29.5% by weight, viscosity of aqueous solution at 25°C when sugar solids are 70% by weight: 0.12 Pa·s) 13) "Cheese Powder" manufactured by NC Foods Co., Ltd. 14) Green Culture Co., Ltd. "Vegetable Bouillon" 15) Kaneka Sunspice "Herb Mix" 16) S&B Foods Co., Ltd. "Black Pepper" 17) Mitsui Norin Co., Ltd. "Earl Grey Tea Leaves" 18) Mitsui Norin Co., Ltd. "Black Tea Powder"

[0075] <Component analysis of dough for baked goods> The content of each component in the dough for baked goods was measured by the following method. Protein: Kjeldahl method Lipids: Soxhlet extraction Carbohydrates: Calculated by subtracting the water, ash, fat, protein, and dietary fiber contents from the total amount of dough for baked goods. Moisture: Normal pressure heating and drying method at 105°C for 5 hours

[0076] <Measurement of maximum stress of oil and fat composition> The maximum stress is a value indicating the flow viscosity of the oil or fat composition, and was measured according to the following procedure. The oil or fat composition was adjusted to a temperature of 15°C, filled into an aluminum can (5 cm diameter x 2 cm height), and then adjusted to temperatures of 20°C, 25°C, and 30°C for 3 hours. Using a rheometer CR-100 (manufactured by Sun Scientific Co., Ltd.), the sample stage was raised under the following conditions: plunger for viscosity measurement, spherical diameter 15 mm, sample stage speed: 20 cm / min, stroke: 150 mm, and the maximum stress (N) sensed by the plunger was measured.

[0077] <Measurement of liquid sugar viscosity> The viscosity of the liquid sugar was measured by preparing a 70 wt % aqueous solution of the liquid sugar solid content, adjusting the temperature to 25°C, and then using a Viscotester VT-04F (manufactured by Rion Co., Ltd.) with a No. 1 rotor.

[0078] <Evaluation of continuous mass production of dough for baked goods> The continuous mass production of the dough for baked goods produced in the Examples and Comparative Examples was evaluated according to the following criteria. Here, good continuous mass production of dough for baked goods means that the dough does not stick to the machine, is not too hard or sticky, has good extensibility, and can be easily formed into the desired shape without breaking. 5 points: Better than the dough for baked goods in Example 3, and extremely good for continuous mass production 4 points: Equivalent to the dough for baked goods in Example 3, and suitable for continuous mass production 3 points: Slightly inferior to the dough for baked goods in Example 3, and the continuous mass production is slightly poor, but productivity is at a level that does not pose a problem. 2 points: Inferior to the dough for baked goods in Example 3, and poor continuous mass production 1 point: Clearly inferior to the dough for baked goods in Example 3, and continuous mass production is very poor

[0079] <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:

[0080] (Crispy texture) 5 points: Better than Example 3, with a very crispy texture 4 points: Crispy texture equivalent to that of Example 3 3 points: Slightly worse than Example 3, slightly less crispy texture, but still acceptable for commercial use 2 points: Worse than Example 3, not very crispy 1 point: Clearly worse than Example 3, no crispiness at all

[0081] (Difficulty in adhering to teeth) 5 points: Better than Example 3, no adhesion to teeth at all 4 points: Equivalent to Example 3, no adhesion to teeth 3 points: Inferior to Example 3, slight adhesion to teeth, but no problem with marketability 2 points: Worse than Example 3, adhesion to teeth 1 point: Much worse than Example 3, with obvious adhesion to teeth

[0082] (Overall rating of baked goods) A comprehensive evaluation was conducted based on the results of the evaluation of continuous mass production of dough for baked goods, the crispy texture when eating the baked goods, and the difficulty of sticking to the teeth. The evaluation criteria were as follows: A: Continuous mass production is 5 points, and the crispy texture and difficulty of sticking to teeth all meet the criteria of 4.0 to 5.0 points. B: Continuous mass production is 5 points, and the crispy texture and difficulty of sticking to the teeth are all 3.5 to 5.0 points, with at least one being 3.5 to 4.0 points, or continuous mass production is 4 points, and both the crispy texture and difficulty of sticking to the teeth are 3.5 to 5.0 points. C: Continuous mass production is rated at 5 or 4 points, and the crispy texture and difficulty of sticking to the teeth are all rated at 3.0 to 5.0 points, with at least one being rated at 3.0 to 3.5 points, or continuous mass production is rated at 3 points, and the crispy texture and difficulty of sticking to the teeth are all rated at 3.0 to 5.0 points. D: Continuous mass production is 5, 4, or 3 points, and the crispy texture and difficulty of sticking to the teeth are all 2.0 to 5.0 points, with at least one being 2.0 to 3.0 points, or continuous mass production is 2 points, and both the crispy texture and difficulty of sticking to the teeth are 2.0 to 5.0 points. E: Continuous mass production was 1 point, or at least one evaluation of crispy texture and difficulty of sticking to teeth was less than 2.0 points.

[0083] (Production Example 1) Preparation of interesterified oil A 67 parts by weight of palm oil (Kaneka Corporation), 23 parts by weight of palm kernel olein (Kaneka Corporation), and 10 parts by weight of palm olein (Kaneka Corporation) were mixed and heated to 90°C under a reduced pressure of 500 Pa for dehydration. 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added, and the mixture was stirred at 90°C for 30 minutes to carry out random interesterification. After washing with water, the mixture was refined according to a conventional method to obtain interesterified oil A.

[0084] (Production Example 2) Preparation of interesterified oil B Interesterified oil B was obtained in the same manner as in Production Example 1, except that 54 parts by weight of palm stearin (manufactured by Kaneka Corporation), 30 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), and 16 parts by weight of highly hydrogenated palm oil (manufactured by Kaneka Corporation) were mixed.

[0085] (Production Example 3) Preparation of oil composition 1 40 parts by weight of interesterified oil A (Production Example 1), 10 parts by weight of palm oil (Kaneka Corporation), 40 parts by weight of palm superolein (iodine value 64) (Kaneka Corporation), and 10 parts by weight of rapeseed oil (Kaneka Corporation) were mixed, and the mixture was quenched and kneaded in a conventional manner to obtain oil composition 1 (water content 0.5% by weight or less). The maximum stress of oil composition 1 was 0.043 N at 20°C, 0.040 N at 25°C, and 0.011 N at 30°C.

[0086] (Production Example 4) Preparation of oil composition 2 60 parts by weight of interesterified oil A (Production Example 1), 25 parts by weight of interesterified oil B (Production Example 2), 10 parts by weight of palm oil (Kaneka Corporation), and 5 parts by weight of palm superolein (iodine value 64) (Kaneka Corporation) were mixed and quenched and kneaded in a conventional manner to obtain oil composition 2 (water content 0.5% by weight or less). The maximum stress of oil composition 2 was 0.330 N at 20°C, 0.180 N at 25°C, and 0.078 N at 30°C.

[0087] (Example 1) Preparation of baked goods (cookies) According to the formulation in Table 1, 25.2 parts by weight of oil / fat composition 1 (Production Example 3) heated to 25°C was added to a mixer bowl and mixed at low speed for 30 seconds using a Hobart mixer (Hobart Japan Co., Ltd., "N-50 (5 Coat)") with a beater to form a paste. Then, 16.2 parts by weight of sugar, 7.5 parts by weight of starch syrup 1 (viscosity at 25°C of an aqueous solution with 70% sugar solids: 0.9 Pa·s), 1.4 parts by weight of dietary fiber, 8.4 parts by weight of frozen egg white, 0.4 parts by weight of salt, and 2.5 parts by weight of added water were added and mixed at low speed for 30 seconds and then at medium speed for 1 minute at 25°C. To this mixture, 7.8 parts by weight of wheat gluten, 12.6 parts by weight of powdered soy protein, 16.3 parts by weight of soy flour, and 1.7 parts by weight of soft flour were added and mixed at low speed for 1 minute to prepare a cookie dough. The prepared cookie dough was formed into 25 mm diameter rods using a filling machine, cooled at -2°C for 12 hours, and then cut into 7 mm thick pieces (minimum diameter 7 mm). The cut cookie dough pieces were arranged on a baking tray and baked in an oven (Kotobuki Baking Machine Co., Ltd., "Camel") with the top heat at 170°C and the bottom heat at 120°C for 14 to 16 minutes to produce cookies. The continuous mass production of the cookie dough was evaluated, as well as the moisture content, crispy texture, and resistance to sticking to teeth of the resulting cookies. Table 1 shows the results.

[0088] [Table 1]

[0089] (Examples 2 and 3, Comparative Example 1) Preparation of baked confectionery (cookies) Cookies were obtained in the same manner as in Example 1, except that the amount of oil and fat composition 1 (Production Example 3) was changed according to the formulation in Table 1 and the total amount was adjusted with added water. Table 1 shows the evaluation results of the continuous mass production of cookie dough, as well as the moisture content, crispy texture, and difficulty of sticking to teeth of the obtained cookies.

[0090] (Examples 4 to 5, Comparative Examples 2 to 4) Preparation of baked confectioneries (cookies) Cookies were obtained in the same manner as in Example 1, except that the amounts of sugar, starch syrup 1, wheat gluten, powdered soy protein, soy flour, and soft flour, or the amounts of oil and fat composition 1 (Production Example 3) and frozen egg white added thereto, were changed according to the formulations in Table 1, and the total amount was adjusted with added water. Table 1 shows the results of continuous mass production of the cookie dough, as well as evaluation of the moisture content, crispy texture, and difficulty of sticking to teeth of the obtained cookies.

[0091] As is clear from Table 1, all of the baked confectionery doughs containing a protein content of 18 to 28 wt %, a lipid content of 20 to 35 wt %, a carbohydrate content of 20 to 36 wt %, and a moisture content of 9 to 20 wt % in the entire dough, and containing a liquid sugar content of 4 to 20 wt % in terms of solids, the viscosity of which in aqueous solution at 25°C when the sugar solid content is 70 wt %, is 0.3 to 15 Pa·s, showed good results in the evaluation of continuous mass production, and furthermore, all of the baked confectioneries obtained by baking these baked confectionery doughs showed good results in the evaluation of their crispy texture and resistance to adhesion to teeth (Examples 1 to 5). In particular, the baked confectionery (Example 1) obtained by baking a dough for baked confectionery, in which the protein content of the entire dough was in the range of 22 to 25% by weight, the lipid content was 25 to 30% by weight, the carbohydrate content was 25 to 32% by weight, and the moisture content was 12 to 15% by weight, received the best overall rating of A.

[0092] On the other hand, a baked confectionery dough with a low fat content of 19.0 wt% and a high moisture content of 23.4 wt% in the entire dough received a poor evaluation for continuous mass production, and the baked confectionery obtained by baking this baked confectionery dough received poor evaluations for crispy texture and difficulty in sticking to teeth, resulting in an overall evaluation of E (Comparative Example 1). A baked confectionery dough with a high fat content of 38.6 wt% in the entire dough received a poor evaluation for continuous mass production and an overall evaluation of D (Comparative Example 2). A baked confectionery dough with a low protein content of 16.7 wt% and a high carbohydrate content of 37.4 wt% in the entire dough (Comparative Example 3) received a poor evaluation for difficulty in sticking to teeth, resulting in an overall evaluation of D. In addition, the dough for baked goods had a high protein content of 30.0 wt. %, a low carbohydrate content of 19.4 wt. %, and a low liquid sugar content of 3.5 wt. % (solids content) with an aqueous solution viscosity of 0.3 to 15 Pa·s at 25°C when the sugar solid content was 70 wt. %, resulting in a poor evaluation for continuous mass production. Furthermore, the baked goods obtained by baking this dough for baked goods received a poor evaluation for crispy texture, resulting in an overall evaluation of D (Comparative Example 4).

[0093] (Example 6, Comparative Example 5) Preparation of baked confectionery (cookies) Cookies were obtained in the same manner as in Example 1, except that oil and fat composition 1 in Production Example 3 was replaced with oil and fat composition 2 in Production Example 4 (Example 6) or rapeseed oil (Comparative Example 5) according to the formulation in Table 2. Table 2 shows the evaluation results of the continuous mass production of cookie dough, as well as the moisture content, crispy texture, and difficulty of sticking to teeth of the obtained cookies.

[0094] [Table 2]

[0095] As is clear from the evaluation results in Table 2, dough for baked confectionery using an oil or fat composition having a maximum stress at 25°C in the range of 0.02 to 0.25 N gave good results in the evaluation of continuous mass productivity, and furthermore, the baked confectionery obtained by baking this dough for baked confectionery gave good results in the evaluation of a crispy texture and difficulty in sticking to teeth (Examples 1 and 6). In particular, the baked confectionery obtained by baking dough for baked confectionery using an oil or fat composition having a maximum stress at 25°C in the range of 0.04 to 0.15 N (Example 1) received an overall rating of A. On the other hand, dough for baked confectionery using an oil or fat composition having a low maximum stress at 25°C of 0 N gave poor results in the evaluation of continuous mass productivity, and furthermore, the baked confectionery obtained by baking dough for baked confectionery gave poor results in the evaluation of a crispy texture and difficulty in sticking to teeth, and received an overall rating of E (Comparative Example 5).

[0096] (Example 7, Comparative Example 6) Preparation of baked confectionery (cookies) Cookies were obtained in the same manner as in Example 1, except that starch syrup 1 was changed to starch syrup 2 (Example 7) or starch syrup 3 (Comparative Example 6) according to the formulation in Table 2. Table 2 shows the evaluation results of the continuous mass production of the cookie dough, as well as the moisture content, crispy texture, and difficulty of sticking to teeth of the obtained cookies.

[0097] As is clear from the evaluation results in Table 2, dough for baked confectionery using liquid sugar whose aqueous solution viscosity at 25°C when the sugar solid content was 70% by weight was in the range of 0.3 to 15 Pa·s achieved good results in the evaluation of continuous mass production, and furthermore, the baked confectionery obtained by baking this dough for baked confectionery had good results in the evaluation of a crispy texture and difficulty in sticking to teeth (Examples 1 and 7). On the other hand, dough for baked confectionery using liquid sugar whose aqueous solution viscosity at 25°C when the sugar solid content was 70% by weight was low, 0.12 Pa·s, achieved poor results in the evaluation of continuous mass production, and furthermore, the baked confectionery obtained by baking this dough for baked confectionery had poor results in the evaluation of a crispy texture and difficulty in sticking to teeth, resulting in an overall rating of D (Comparative Example 6).

[0098] (Examples 8 to 10) Preparation of baked goods (cookies) Cookies were obtained in the same manner as in Example 1, except that the amounts of wheat gluten, powdered soy protein, and frozen egg white or soy flour were changed according to the formulations in Table 2, and the total amount was adjusted with added water. Table 2 shows the evaluation results of the continuous mass production of the cookie dough, as well as the moisture content, crispy texture, and difficulty of sticking to teeth of the obtained cookies.

[0099] As is clear from the evaluation results in Table 2, dough for baked confectionery containing soybean-derived protein and wheat-derived protein, with a weight ratio of wheat-derived protein to soybean-derived protein in the range of 0.1 to 0.8, showed good evaluation results in terms of continuous mass production, and furthermore, the baked confectionery obtained by baking this dough for baked confectionery showed good evaluation results in terms of crispy texture and resistance to adhesion to teeth (Examples 1, 8 to 10). In particular, the baked confectionery obtained by baking dough for baked confectionery in which the weight ratio of wheat-derived protein to soybean-derived protein was in the range of 0.3 to 0.6 and the egg-derived protein content of the total protein was in the range of 2 to 6 wt% (Examples 1 and 9) received an overall evaluation of A.

[0100] (Example 11) Preparation of baked goods (cookies) According to the formulation in Table 3, 9.35 parts by weight of cheese powder, 0.44 parts by weight of vegetable bouillon, 0.77 parts by weight of herb mix, and 0.22 parts by weight of black pepper were added to 100 parts by weight of the unmolded cookie dough obtained in Example 1, and the mixture was stirred at low speed for 1 minute to prepare cookie dough. The prepared cookie dough was shaped, cut, and baked in the same manner as in Example 1 to obtain cookies. Table 3 shows the evaluation results of the continuous mass production of the cookie dough, as well as the crispy texture and resistance to adhesion to teeth of the obtained cookies.

[0101] [Table 3]

[0102] (Example 12) Preparation of baked goods (cookies) Cookies were obtained in the same manner as in Example 11, except that 1.4 parts by weight of Earl Grey tea leaves and 0.4 parts by weight of black tea powder were added in place of the cheese powder, vegetable bouillon, herb mix, and black pepper in Example 11 according to the formulation in Table 3. Table 3 shows the evaluation results of the continuous mass production of the cookie dough, as well as the crispy texture and resistance to adhesion to teeth of the obtained cookies.

[0103] As is clear from the evaluation results in Table 3, the protein content of the whole dough was 18 to 28 wt %, the lipid content was 20 to 35 wt %, the carbohydrate content was 20 to 36 wt %, and the moisture content was 9 to 20 wt %; the content of an oil and fat composition having a maximum stress at 25°C in the range of 0.02 to 0.25 N was 18 to 34 wt %, and the content of a liquid sugar having an aqueous solution viscosity at 25°C of 0.3 to 15 Pa·s when the sugar solid content was 70 wt % was 4 to 20 wt % in terms of solid content. To 100 wt % of the dough was added 20 parts by weight or less of a flavor ingredient. The cookie dough obtained by baking the dough was evaluated to have a crispy texture and to be less likely to stick to teeth (Examples 11 and 12).

Claims

1. A dough for baked goods having a protein content of 18 to 28% by weight in the whole dough, The dough for baked goods contains, in total, 20 to 35% by weight of lipids, 20 to 36% by weight of carbohydrates, 9 to 20% by weight of water, 18 to 34% by weight of an oil and fat composition having a maximum stress of 0.02 to 0.25 N at 25°C, and 4 to 20% by weight, calculated as solid content, of liquid sugar having an aqueous solution viscosity of 0.3 to 15 Pa s at 25°C when the sugar solid content is 70% by weight.

2. 2. The dough for baked goods according to claim 1, wherein the protein comprises a soybean-derived protein and a wheat-derived protein, and the weight ratio of the wheat-derived protein to the soybean-derived protein is 0.1 to 0.

8.

3. The dough for baked goods according to claim 1, wherein the dough contains 2 to 6% by weight of egg-derived protein based on the total protein content.

4. A baked confectionery having a moisture content of 3 to 7% by weight, obtained by baking the dough for baked confectionery according to any one of claims 1 to 3.

5. an oil and fat composition having a maximum stress of 0.02 to 0.25 N at 25°C and a liquid sugar having an aqueous solution viscosity of 0.3 to 15 Pa s at 25°C when the sugar solid content is 70% by weight, are mixed at 10 to 35°C to obtain a mixture; mixing the mixture with protein to obtain a dough; and A method for producing dough for baked goods, comprising shaping the dough, In the entire dough, the content of the oil and fat composition is 18 to 34% by weight, the content of the liquid sugar is 4 to 20% by weight in terms of solid content, the content of lipids is 20 to 35% by weight, the content of protein is 18 to 28% by weight, the content of carbohydrates is 20 to 36% by weight, and the content of water is 9 to 20% by weight. A method for producing dough for baked goods.

6. A method for producing baked confectionery having a moisture content of 3 to 7% by weight, comprising baking the dough for baked confectionery obtained by the method of claim 5.

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