Baked goods and their manufacturing method

Abstract

The present invention provides a baked confectionery and a method for producing the same that can reduce stickiness even when a high proportion of hard cereals are included. [Solution] A baked confection comprising (I) a first cereal and (II) a second cereal, wherein the amount of (I) the first cereal is 6.0 to 31.0% by mass, and the amount of (II) the second cereal is 1.9 to 31.0% by mass, and when the cereal is measured using a texture analyzer under condition (1), the number of peaks for (I) the first cereal is less than 10, and the number of peaks for (II) the second cereal is 10 or more, and when the baked confection is measured using a texture analyzer under condition (2), the maximum stress (A)(A / B) per thickness (B) of the baked confection when it breaks is 60 to 210 g / mm.

Description

【Technical Field】 【0001】 The present invention relates to baked confectionery and a method for producing the same. 【Background Art】 【0002】 Baked confectionery such as biscuits and crackers are foods characterized by a crispy texture. In recent years, with the diversification of consumers, the demands for texture have also diversified, and various studies on the texture of baked confectionery have been conducted. 【0003】 For example, in the case of confectionery such as biscuits mainly made from cereal flour, as a technology for confectionery having a low density and a light texture and reduced cracking and chipping during production and distribution, it contains cereal flour, sugars, fats and oils, and a specific cellulose composition of 0.01% by mass or more, and the density is 0.30 to 1.00 g / cm , , , , , , 【0005】 , , , , , , , , , , 【0006】 , and a confectionery having a maximum load of 0.3 to 5 kgf has been proposed (see, for example, Patent Document 1). <。 【0004】 Also, as a technology capable of obtaining biscuits with a light and crispy texture and excellent melt-in-the-mouth property, in the production of biscuits, a technology has been proposed in which wheat flour obtained by milling a specific wheat harvest is used at 10% by mass or more based on the total amount of raw wheat flour (see, for example, Patent Document 2). 【Prior Art Documents】 【Patent Documents】 【0005】 【Patent Document 1】 International Publication No. 2013 / 122127 【Patent Document 2】 Japanese Unexamined Patent Application Publication No. 2021-73922 【Summary of the Invention】 【Problems to be Solved by the Invention】 【0006】 As mentioned above, various suggestions have been made regarding the texture of baked goods. On the other hand, the inventors of this invention have found that when hard cereals are added in large quantities to the dough of baked goods such as biscuit dough, the hard cereals get stuck in the teeth and mix with saliva when eaten, causing a sticky texture that makes it difficult to swallow. In this specification, "stickiness" refers to food that cannot be chewed and sticks to the teeth. 【0007】 The present invention aims to solve the aforementioned problems in the conventional method and achieve the following objectives. Specifically, the present invention aims to provide a baked confectionery and a method for producing the same that can reduce stickiness even when a high proportion of hard cereals are included. [Means for solving the problem] 【0008】 To solve the aforementioned problems, the inventors conducted diligent research and found that in baked goods that tend to become sticky, by incorporating a predetermined amount of cereal having specific physical properties (the second cereal described in (II) below) and setting the maximum stress (A) (A / B) when the baked goods break at a thickness (B) of the baked goods to 60-210 g / mm, the stickiness can be reduced, resulting in a more melt-in-the-mouth texture and easier eating. 【0009】 The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> (I) a baked confection comprising a first cereal and (II) a second cereal, The amount of the first cereal mentioned above (I) is 6.0 to 31.0% by mass, The amount of the second cereal mentioned above (II) is 1.9 to 31.0% by mass, When the serial is measured using a texture analyzer under the following condition (1), the (I) first serial has fewer than 10 peaks, and the (II) second serial has 10 or more peaks. The baked goods are characterized in that, when measured using a texture analyzer under the following conditions (2), the maximum stress (A)(A / B) per unit thickness (B) of the baked goods when the baked goods break is 60 to 210 g / mm. [Condition (1)] • Use a 100mm diameter circular plate. • Compress 0.3g of cereal at a rate of 0.05mm / second until a maximum compressive strength of 50kg is achieved. • The peak stress is defined as a decrease of 100g or more during compression. [Condition (2)] • Use the plunger of the three-point bending jig. The three-point bending jig is pressed against the baked goods at a speed of 1 mm / second until the baked goods crack. <2> Furthermore, the rice flour is included, and the amount of the rice flour is 2.5 to 20.0% by mass. <1> It is a baked confection described in [the document]. <3> Furthermore, the enzyme is included, wherein the amount of the enzyme is greater than 0% by mass and less than or equal to 0.24% by mass. <1> or <2> It is a baked confection described in [the document]. <4> (I) A method for manufacturing baked goods comprising a first cereal and (II) a second cereal, The dough ingredients include (I) the first cereal and (II) the second cereal, The amount of the first cereal mentioned above (I) is 6.0 to 31.0% by mass, The amount of the second cereal mentioned above (II) is 1.9 to 31.0% by mass, When the serial is measured using a texture analyzer under the following condition (1), the (I) first serial has fewer than 10 peaks, and the (II) second serial has 10 or more peaks. A method for manufacturing baked goods, characterized in that when the baked goods are measured using a texture analyzer under the following conditions (2), the maximum stress (A) (A / B) per unit thickness (B) of the baked goods when the baked goods break is 60 to 210 g / mm. [Condition (1)] · Use a disc plate with a diameter of 100 mm. · Compress at a speed of 0.05 mm / second until the maximum compression strength reaches 50 kg for a serial of 0.3 g. · Take the peak when the stress drops by 100 g or more during compression. [Condition (2)] · Use the plunger of the three-point bending jig. · Press the three-point bending jig against the baked confectionery at a speed of 1 mm / second until the baked confectionery cracks. <5> The method for producing a baked confectionery according to <4>, further comprising blending rice flour with the dough raw material, wherein the blending amount of the rice flour is 2.5 to 20.0% by mass. <6> The method for producing a baked confectionery according to <4> or <5>, further comprising blending an enzyme with the dough raw material, wherein the blending amount of the enzyme is more than 0% by mass and not more than 0.24% by mass. 【Advantages of the Invention】 【0010】 According to the present invention, the above-mentioned various problems in the prior art can be solved, the above-mentioned object can be achieved, and a baked confectionery and a method for producing the same that can reduce stickiness even when a high proportion of hard serial is used can be provided. 【Brief Description of the Drawings】 【0011】 [Figure 1] FIG. 1 is a graph showing the stress of all bran in Test Example 1 when measured. 【Embodiments for Carrying Out the Invention】 【0012】 (Baked Confectionery and Method for Producing the Same) The baked confectionery of the present invention includes at least (I) a first serial and (II) a second serial, and further includes other components as necessary. The baked confectionery of the present invention can be produced by any production method, but can be preferably produced by the production method of the baked confectionery of the present invention. Hereinafter, the confectionery of the present invention will also be described in conjunction with the description of the method for producing the confectionery of the present invention. 【0013】 [Confectionery] The type of the confectionery is not particularly limited and can be appropriately selected according to the purpose. For example, biscuits, crackers, cookies, sablés, pies, scones, macarons, pretzels and the like can be mentioned. 【0014】 The confectionery may be eaten as it is, or it can also be made into a food with fillings such as cream, chocolate, jam, bean paste, etc. sandwiched or coated. 【0015】 [Method for producing confectionery] The method for producing the confectionery of the present invention can appropriately select a known method for producing confectionery, except that it includes a dough preparation step of blending (I) a first cereal and (II) a second cereal into the dough raw material. 【0016】 [Dough preparation step] The dough preparation step is a step of blending (I) a first cereal and (II) a second cereal into the dough raw material to prepare the dough. 【0017】 [Dough raw material] The dough raw material includes at least (I) a first cereal and (II) a second cereal, and may further include other components as necessary. 【0018】 [Cereal] The confectionery of the present invention includes, as cereals, (I) a first cereal (hereinafter sometimes referred to as "cereal (I)") and (II) a second cereal (hereinafter sometimes referred to as "cereal (II)"). 【0019】 Cereals are foods that are crushed and baked into flakes, or puffs that are heated and pressured, then rapidly depressurized to expand. Cereals may consist solely of grains, or they may be processed by adding sugar, extracts, nutritional supplements, etc., to grains. 【0020】 There are no particular restrictions on the type of grain used; they can be selected appropriately depending on the purpose. Examples include wheat, soybeans, brown rice, oats, barley, corn, rye, quinoa, buckwheat, Job's tears, millet, and foxtail millet. These can be used individually or in combination of two or more. 【0021】 (I) The first serial and (II) the second serial can be distinguished by the number of peaks when measured using a texture analyzer under the following condition (1). [Condition (1)] • Use a 100mm diameter circular plate. • Compress 0.3g of cereal at a speed of 0.05mm / second (hereinafter sometimes referred to as "test speed") until a maximum compressive strength of 50kg is achieved. • The peak stress is defined as a decrease of 100g or more during compression. 【0022】 The more specific measurement method is as follows: 1) Use 0.3g of the cereal to be measured as the sample. 2) Using a 100 mm diameter disc plate, compress the sample at a test speed of 0.05 mm / second until a maximum compressive strength of 50 kg is achieved. 3) The number of times the stress decreases by 100g or more during compression is considered a peak and is sometimes referred to as the "peak count." The "peak count" refers to the number of points at which the force is released during the compression process. The peak count can be easily determined by plotting the change in stress over time during the compression process on a graph (vertical axis: stress, horizontal axis: time) (see Figure 1). 【0023】 For measuring the number of peaks mentioned above, a commercially available texture analyzer can be appropriately selected and used. For example, the Texture Analyser TA-XT plus (Eiko Seiki Co., Ltd.) can be used. Furthermore, as a 100mm diameter disc plate, for example, a 100mmφ compressed aluminum plate (Eiko Seiki Co., Ltd.) can be used. 【0024】 --(I) First serial-- The first cereal in (I) above is a cereal in which the number of peaks is less than 10, and corresponds to the "hard cereal" described above. The first cereal mentioned in (I) above may cause stickiness if added in high amounts to baked goods, but it is preferable to add it in high amounts because it allows you to enjoy the original flavor of the ingredients, is highly nutritious, and can give a sense of healthiness. 【0025】 As for the number of peaks in the first cereal (I) above, there are no particular restrictions as long as it is less than 10, and it can be appropriately selected according to the purpose, but 0 to 8 is preferred, 0 to 6 is more preferred, and 0 to 5 is particularly preferred. Being within this preferred range is advantageous because it makes it more difficult to bite through and the stickiness of the first cereal is more noticeable, thus making the effects of the present invention more clearly apparent. 【0026】 The first serial number (I) is not particularly limited as long as the number of peaks is less than 10, and can be appropriately selected according to the purpose. The first serial number (I) may be used alone or two or more may be used in combination. 【0027】 The first cereal in (I) above may be a commercially available product or a prepared product. 【0028】 There are no particular limitations on the method for preparing the first cereal described in (I) above, and can be appropriately selected depending on the purpose. For example, a method of steaming and pressing grains can be used. 【0029】 The first cereal (I) above is preferably made of grains only, and more preferably made from at least one selected from the group consisting of oats, rye, and barley. Oats, rye, and barley have a high health image, but their texture is difficult to eat, so the effects of the present invention can be more fully appreciated. 【0030】 The amount of the first cereal in (I) above (hereinafter sometimes referred to as "content in dough") is not particularly limited as long as it is between 6.0 and 31.0% by mass, and can be appropriately selected depending on the purpose, but 6.0 to 25.0% by mass is preferred, 6.0 to 20.0% by mass is more preferred, and 6.0 to 15.0% by mass is particularly preferred. If the amount of the first cereal in (I) above is less than 6.0% by mass, the amount is insufficient, and if it exceeds 31.0% by mass, it becomes difficult to shape the baked goods. On the other hand, if it is within the preferred range, the flavor of the first cereal in (I) above can be felt more, and the flavor and texture of the baked goods themselves can also be felt, which is advantageous. 【0031】 --(II) Second Serial-- The second serial number in (II) is a serial number having 10 or more peaks. The second cereal in (II) above can impart a crunchy texture (hereinafter sometimes referred to as "crunchy texture") to baked goods. By imparting the crunchy, chewy texture of the second cereal in (II) above to baked goods, it is possible to reduce the stickiness caused by a high proportion of the first cereal in (I) above. In this specification, "crunchy texture" means "when the ingredients such as cereal crumble with a crunching sound when chewed with the back teeth." 【0032】 As for the number of peaks in the second cereal (II) above, there are no particular restrictions as long as it is 10 or more, and can be appropriately selected according to the purpose, but 10 to 30 is preferred, 10 to 28 is more preferred, and 10 to 26 is particularly preferred. Being within this preferred range is advantageous because it can provide a crunchier texture and reduce stickiness. 【0033】 The second serial number in (II) above is not particularly limited as long as the number of peaks is 10 or more, and can be appropriately selected according to the purpose. The second serial number in (II) above may be used alone or two or more may be used in combination. 【0034】 The second cereal in (II) above may be a commercially available product or a prepared product. 【0035】 As for the second cereal in (II) above, there are no particular restrictions as long as the number of peaks is 10 or more, and it can be appropriately selected according to the purpose, but it is preferable to include at least one selected from the group consisting of puffed grains, grains processed into sticks, and grains processed into flakes, in order to provide a crunchier texture and reduce stickiness. 【0036】 There are no particular restrictions on the puffed grains, and they can be appropriately selected depending on the purpose. However, it is preferable to include at least one selected from the group consisting of wheat puffs and soy puffs, as this can provide a crunchier texture and reduce stickiness. 【0037】 There are no particular restrictions on the grains molded into sticks and the grains molded into flakes, and they can be appropriately selected depending on the purpose. However, it is preferable to include at least one selected from the group consisting of All-Bran (wheat bran sticks), corn flakes, bran flakes (wheat bran flakes), and brown rice flakes, as this can provide a crunchier texture and reduce stickiness. 【0038】 Furthermore, there are no particular restrictions on the preparation method when using grains that have been processed into flakes as the second cereal in (II) above, and it can be appropriately selected according to the purpose. For example, one method is to mix grains and other raw materials and then press them together. 【0039】 The amount of the second cereal in (II) is not particularly limited as long as it is between 1.9 and 31.0% by mass, and can be appropriately selected depending on the purpose, but 3.0 to 25.0% by mass is preferred, 4.0 to 20.0% by mass is more preferred, and 5.0 to 15.0% by mass is particularly preferred. If the amount of the second cereal in (II) is less than 1.9% by mass, stickiness cannot be sufficiently reduced, and if it exceeds 31.0% by mass, it becomes difficult to shape the baked goods. On the other hand, being within the preferred range is advantageous in that it can provide a crunchier texture and further reduce stickiness. 【0040】 There are no particular restrictions on the shape, structure, and size of the first serial number (I) and the second serial number (II) above, and they can be appropriately selected according to the purpose. 【0041】 -Other ingredients- The aforementioned other ingredients are not particularly limited as long as they do not impair the effects of the present invention, and ingredients commonly used in baked goods can be appropriately selected. Examples include edible oils and fats, wheat flour, sugars, salt, eggs, water, dairy products, soy protein, milk protein, rice flour, water-soluble dietary fiber, insoluble dietary fiber, emulsifiers, sweeteners, acidulants, flavorings, seasonings, starch, modified starch, enzymes, leavening agents, thickeners, colorings, antioxidants, magnesium preparations, vitamin preparations, iron preparations, calcium preparations, glycerin, chocolates, fruits, nuts and seeds, etc. These may be used individually or in combination of two or more. There are no particular restrictions on the amount of the other ingredients mentioned above, and they can be appropriately selected depending on the purpose. 【0042】 --rice flour-- The aforementioned baked goods preferably contain rice flour, as this provides a crispy texture and further reduces stickiness. There are no particular restrictions on the rice used as the raw material for the aforementioned rice flour; it can be appropriately selected according to the purpose, and examples include non-glutinous rice and glutinous rice. These can be used individually or in combination of two or more types. Furthermore, there are no particular restrictions on the rice variety; it can be appropriately selected according to the purpose. The aforementioned rice flour may be polished rice flour that does not contain the bran portion, or it may be brown rice flour that contains the bran portion. The aforementioned rice flour may be a commercially available product or a prepared product. 【0043】 There are no particular restrictions on the amount of rice flour used, and it can be appropriately selected depending on the purpose, but 2.5 to 20.0% by mass is preferred, 2.5 to 15.0% by mass is more preferred, and 2.5 to 10.0% by mass is particularly preferred. Within this preferred range is advantageous because it can provide a crispier texture and reduce stickiness. 【0044】 --enzyme-- The aforementioned baked goods preferably contain enzymes, and more preferably contain endoproteases, in that they impart a crisp texture and further reduce stickiness. The endoproteases mentioned above are not particularly limited as long as they can be used in food products, and can be appropriately selected according to the purpose. Examples include papain, trypsin, and pepsin. These may be used individually or in combination of two or more. The endoprotease may be a commercially available product or a prepared product. Examples of commercially available products include purified papain, Pepsibio 1, and Protin SD-NY10. 【0045】 There are no particular restrictions on the amount of enzyme used, and it can be appropriately selected depending on the purpose. However, it is preferably more than 0% by mass and 0.24% by mass or less, more preferably 0.005 to 0.2% by mass, and particularly preferably 0.005 to 0.1% by mass. Within this preferred range, it is advantageous that a crispier texture can be better imparted, stickiness can be further reduced, and there is no influence of the enzyme's characteristic flavor. Furthermore, the "amount of enzyme" refers to the amount of the enzyme itself. For example, if a preparation containing an enzyme and other components such as excipients is used, the "amount of enzyme" refers to the amount of enzyme contained in the preparation, and not the total amount of the preparation. 【0046】 The method for preparing the dough is the same as the general method for preparing dough in the manufacture of baked goods, except that the dough ingredients are mixed with the first cereal (I) and the second cereal (II). For example, one method is to mix the dough ingredients other than the cereal and wheat flour until emulsified, then add the cereal and mix lightly, then add the wheat flour and mix until it forms a single mass to make the dough. There are no particular restrictions on the mixing order of the dough ingredients, and they can be selected as appropriate depending on the purpose. 【0047】 <Other processes> Other steps in the method for manufacturing baked goods are not particularly limited as long as they do not impair the effects of the present invention, and steps in a general method for manufacturing baked goods can be appropriately selected. Examples include a resting step, a shaping step, a baking step, a cream filling step, a chocolate coating step, and a topping step. 【0048】 The aforementioned resting process is a process in which the dough prepared in the dough preparation process is allowed to rest (sometimes referred to as "bench time"). There are no particular restrictions on the conditions for the aforementioned resting process, and they can be appropriately selected according to the purpose. For example, it may be about 10 minutes at room temperature. 【0049】 The molding process is a process of shaping the dough. There are no particular restrictions on the shape, structure, and size of the dough, and they can be appropriately selected according to the shape, structure, and size of the baked goods after baking. There are no particular restrictions on the means used for the molding process, and known means such as rolling pins can be appropriately selected. 【0050】 There are no particular restrictions on the thickness of the dough for the baked goods (the thickness of the baked goods before baking), and it can be appropriately selected depending on the purpose. However, a thickness of 3 to 10 mm is preferred in that it allows for a good balance between a crispy texture and a crunchy texture in the baked goods. In this specification, the thickness of the dough of the baked goods refers to the average value obtained by measuring the thickness of the dough at five or more arbitrary locations. 【0051】 The aforementioned baking process is the process of baking the dough. There are no particular restrictions on the firing conditions, and they can be selected as appropriate depending on the purpose. There are no particular restrictions on the means used for the aforementioned firing, and known means such as an electric oven can be appropriately selected. 【0052】 There are no particular restrictions on the thickness of the baked goods (the thickness of the dough after baking), and it can be appropriately selected depending on the purpose. However, a thickness of 5 to 14 mm is preferred in that it allows for a good balance between a crispy texture and a crunchy texture. In this specification, the thickness of the baked goods refers to the average value obtained by measuring the thickness of the baked goods at five or more arbitrary locations. Furthermore, the thickness of the baked goods refers to the thickness of a single baked good. 【0053】 The aforementioned cream-filling process involves sandwiching a cream, which has been adjusted to a desired flavor, between baked confectionery pieces after baking. There are no particular restrictions on the conditions for the cream-filling process, and they can be appropriately selected according to the purpose. There are no particular restrictions on the means used in the cream-filling process, and known means such as a depositor can be appropriately selected. 【0054】 The aforementioned chocolate coating process involves coating baked goods with chocolates that have been adjusted to a desired flavor after baking. There are no particular restrictions on the conditions for the chocolate coating process, and they can be appropriately selected according to the purpose. There are no particular restrictions on the means used in the chocolate coating process, and known means such as enrobers can be appropriately selected. 【0055】 The aforementioned topping process involves adding ingredients that have been adjusted to a desired flavor and shape to the baked confectionery after it has been baked. There are no particular restrictions on the conditions for the topping process, and they can be selected as appropriate depending on the purpose. There are no particular restrictions on the means used in the topping process, and known means such as topping devices can be appropriately selected. 【0056】 According to the method for producing baked goods of the present invention, the baked goods of the present invention can be produced simply and efficiently. 【0057】 -Maximum stress- When the baked goods are measured using a texture analyzer under the following conditions (2), the maximum stress (A) (A / B) at which the baked goods break per unit thickness (B) of the baked goods is 60 to 210 g / mm. [Condition (2)] • Use the plunger of the three-point bending jig. The three-point bending jig is pressed against the baked goods at a speed of 1 mm / second (hereinafter sometimes referred to as the "test speed") until the baked goods crack. 【0058】 The more specific measurement method is as follows: 1) Set up the three-point bending jig with a width of 4 cm, and press the jig against the baked goods to be measured until it breaks (speed: 1 mm / second). 2) The maximum stress per unit thickness of the baked good (A / B) is calculated from the maximum stress when the baked good breaks (let's call it "A") and the thickness of the baked good (let's call it "B"). Note that the thickness (B) of the baked goods is the thickness measured before the start of measurement using the texture analyzer. 【0059】 For measuring the maximum stress described above, a commercially available texture analyzer can be appropriately selected and used. For example, the Texture Analyser TA-XT plus (Eiko Seiki Co., Ltd.) can be used. Furthermore, as a three-point bending jig, for example, the HDP / 3PB from Eiko Seiki Co., Ltd. can be used. 【0060】 When the maximum stress per unit thickness of the baked goods (A / B) is 60 to 210 g / mm, a crisp texture (hereinafter sometimes referred to as "crispy texture") can be imparted to the baked goods. By imparting a crisp texture to the baked goods, the crunchy texture provided by the second cereal (II) can be made more prominent, and the stickiness caused by a high proportion of the first cereal (I) can be reduced. In this specification, "crispy texture" means "a texture that can be easily broken with the front teeth and crumbles with a crisp sound in the mouth." 【0061】 The maximum stress per unit thickness (A / B) of the baked goods can be appropriately selected depending on the purpose, as long as it is between 60 and 210 g / mm, there are no particular restrictions. However, 70 to 210 g / mm is preferred, 80 to 210 g / mm is more preferred, and 100 to 210 g / mm is particularly preferred. Being within this preferred range is advantageous because it can impart a crispier texture. 【0062】 According to the present invention, even when a high proportion of hard cereal (the first cereal in (I) above) is used, the stickiness of baked goods can be reduced. Therefore, the present invention relates to a method for improving the texture of a baked good comprising the (I) first cereal and the (II) second cereal, wherein the (I) first cereal and the (II) second cereal are blended into the dough ingredients, the blending amount of the (I) first cereal is 6.0 to 31.0% by mass, the blending amount of the (II) second cereal is 1.9 to 31.0% by mass, when the cereals are measured using a texture analyzer under the above-described conditions (1), the (I) first cereal has fewer than 10 peaks, and the (II) second cereal has 10 or more peaks, and when the baked good is measured using a texture analyzer under the above-described conditions (2), the maximum stress (A)(A / B) per thickness (B) of the baked good when it breaks is 60 to 210 g / mm. [Examples] 【0063】 The present invention will be specifically described below with reference to test examples, but the present invention is not limited to these examples. 【0064】 (Test Example 1: Measurement of Stress in Serial Numbers) A texture analyzer (Eiko Seiki Co., Ltd., Texture Analyser TA-XT plus) was used to measure the stress of each serial number used in the test examples described below. A 100mm diameter disc plate (Eiko Seiki Co., Ltd., 100mmφ compressed flat plate, made of aluminum) was used for the measurements with the texture analyzer. Specifically, 0.3g of cereal was compressed at a test speed of 0.05mm / second until a maximum compressive strength of 50kg was achieved. 【0065】 A peak was defined as a point where the stress decreased by 100g or more during compression, and the number of such peaks was counted. As an example, Figure 1 shows a graph (vertical axis: stress, horizontal axis: time) of measurements taken for All-Bran. In Figure 1, "1" and "2" represent the range in which peaks were detected, "↑" represents the start position of the peak, and "↓" represents the end position of the peak. Table 1 also shows the number of peaks measured when the stress of each cereal was tested. The measurement was performed three times, and the average value is shown in Table 1. The number of peaks serves as an indicator of whether or not a cereal can impart a crunchy texture; a peak count of 10 or more indicates that the cereal can impart a crunchy texture. 【0066】 [Table 1] 【0067】 (Test Example 2) <Reference Examples 1-4, Examples 1-11, Comparative Examples 1-9> Biscuits were prepared using the following procedure. Details of the raw materials and their proportions used in each of the reference examples, examples, and comparative examples are shown in Tables 2 to 7. Of the ingredients listed in Tables 2-7, all ingredients except for the cereals ((I) and (II)) and wheat flour were mixed until emulsified. Then, the cereals ((I) and (II)) were added and mixed lightly, followed by the addition of wheat flour, and the mixture was mixed until it formed a single mass to make the biscuit dough. After the biscuit dough was rested at room temperature for 10 minutes, it was rolled out with a rolling pin to a uniform thickness of 7 mm and cut into 3 cm x 7 cm rectangles. The cut biscuit dough was baked in an electric oven preheated to 165-175°C for 19 minutes to make biscuits. 【0068】 Details of the rice flour, enzymes, and oil raw materials used in the reference examples, examples, and comparative examples are as follows. • Rice flour • Rice flour powder (W) (Mitake Foods Co., Ltd.) • Enzymes • Endoprotease (Protin NY100 (Amano Enzyme Co., Ltd.)) • Oil raw materials • Alfesta Fresh Regno / MB (Tsukishima Foods Industry Co., Ltd.) 【0069】 [evaluation] -Measurement of maximum stress- Using a texture analyzer (Eikoh Seiki Co., Ltd., Texture Analyser TA-XT plus), the maximum stress was measured when the prepared biscuits were folded at three points according to the following procedure 1) to 2). A plunger from a three-point bending jig (Eikoh Seiki Co., Ltd., HDP / 3PB) was used for the measurement with the texture analyzer. 1) A three-point bending jig was set up with a width of 4 cm, and the jig was pressed against the biscuit until it broke (test speed: 1 mm / second). 2) The maximum stress per unit thickness of the biscuit (A / B) was calculated from the maximum stress when the biscuit broke (denoted as "A") and the thickness of the biscuit (denoted as "B"). 【0070】 The maximum stress (A / B) per unit thickness of the biscuit is shown in Tables 2-7 (see the "Maximum Stress (g / mm)" column in Tables 2-7). The maximum stress per unit thickness of a biscuit (A / B) is an indicator of its crispness; a value between 60 and 210 g / mm indicates a crisp texture. 【0071】 -Sensory evaluation- The stickiness of the prepared biscuits was evaluated by five experienced evaluators using the following criteria, and the average of their evaluations was used to determine the final result. The results are shown in Tables 2-7. [Evaluation Criteria] The texture was scored on a 10-point scale from 1 point (not sticky at all) to 10 points (quite sticky). A score of 7-10 indicates a "sticky" texture, while a score of 1-6 indicates a "non-sticky" texture. 【0072】 [Table 2] 【0073】 [Table 3] 【0074】 [Table 4] 【0075】 [Table 5] 【0076】 [Table 6] 【0077】 [Table 7] 【0078】 From the above results, it has been confirmed that, according to the present invention, even when the first cereal (I) is included in a high proportion, baked goods with reduced stickiness can be obtained.

Claims

[Claim 1] (I) a baked confection comprising a first cereal and (II) a second cereal, The amount of the first cereal mentioned above (I) is 6.0 to 31.0% by mass, The amount of the second cereal mentioned above (II) is 1.9 to 31.0% by mass, When the serial is measured using a texture analyzer under the following conditions (1), the (I) first serial has fewer than 10 peaks, and the (II) second serial has 10 or more peaks. A baked confection characterized in that, when the baked confection is measured using a texture analyzer under the following conditions (2), the maximum stress (A) (A / B) per unit thickness (B) of the baked confection when it breaks is 60 to 210 g / mm. [Condition (1)] Use a 100mm diameter circular plate. - Compress 0.3g of cereal at a rate of 0.05 mm / second until a maximum compressive strength of 50 kg is achieved. - The peak stress is defined as a decrease of 100g or more during compression. [Condition (2)] Use the plunger of the three-point bending jig. Press the three-point bending jig against the baked goods at a speed of 1 mm / second until the baked goods crack. [Claim 2] The baked confectionery according to claim 1, further comprising rice flour, wherein the amount of rice flour is 2.5 to 20.0% by mass. [Claim 3] The baked confectionery according to claim 1 or 2, further comprising an enzyme, wherein the amount of the enzyme is greater than 0% by mass and less than or equal to 0.24% by mass. [Claim 4] A method for producing baked goods comprising (I) a first cereal and (II) a second cereal, The dough ingredients include (I) the first cereal and (II) the second cereal, The amount of the first cereal mentioned above (I) is 6.0 to 31.0% by mass, The amount of the second cereal mentioned above (II) is 1.9 to 31.0% by mass, When the serial is measured using a texture analyzer under the following conditions (1), the (I) first serial has fewer than 10 peaks, and the (II) second serial has 10 or more peaks. A method for manufacturing baked goods, characterized in that when the baked goods are measured using a texture analyzer under the following conditions (2), the maximum stress (A) (A / B) per unit thickness (B) of the baked goods when the baked goods break is 60 to 210 g / mm. [Condition (1)] Use a 100mm diameter circular plate. - Compress 0.3g of cereal at a rate of 0.05 mm / second until a maximum compressive strength of 50 kg is achieved. - The peak stress is defined as a decrease of 100g or more during compression. [Condition (2)] Use the plunger of the three-point bending jig. Press the three-point bending jig against the baked goods at a speed of 1 mm / second until the baked goods crack. [Claim 5] The method for producing baked goods according to claim 4, further comprising adding rice flour to the dough ingredients, wherein the amount of rice flour added is 2.5 to 20.0% by mass. [Claim 6] A method for producing baked goods according to claim 4 or 5, further comprising adding an enzyme to the dough ingredients, wherein the amount of the enzyme added is greater than 0% by mass and less than or equal to 0.24% by mass.

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