Method for manufacturing cream-filled baked goods

Abstract

The object of the present invention is to provide a method for producing baked goods that can suppress the occurrence of powdered sugar melting on the surface of baked goods (such as cream cakes) when storing baked goods containing cream. [Solution] A method for producing cream-filled baked goods such as busse, characterized by applying a mixture of oil and fat powder with an average particle size of 50 μm or less and a melting point of 55°C or higher to the surface of the baked goods dough, and then incorporating cream into the baked goods dough after baking; and a powder sugar anti-weeping agent for cream-filled baked goods such as busse, consisting of oil and fat powder with an average particle size of 50 μm or less and a melting point of 55°C or higher.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a cream-containing baked confectionery, specifically, a method for manufacturing a cream-containing baked confectionery with powdered sugar adhering to the surface of the dough.

Background Art

[0002] Powdery food materials such as refined sugar having hygroscopicity absorb moisture due to the influence of moisture in the air during storage and ultimately solidify. Therefore, various moisture-proofing agents and anti-caking agents have been used to prevent moisture absorption. As one of the anti-caking agents, a specific oil powder has been developed (Patent Document 1). Also, similar to anti-caking, there is a phenomenon called "weeping" as a problem caused by moisture absorption. This is a phenomenon that occurs with powders such as powdered sugar. When powdered sugar absorbs moisture, the white color of the powdered sugar disappears. Also, the phenomenon of "weeping" can also occur when oil adheres to the powdered sugar. And in the case of baked confectioneries containing cream, for example, when stored in a bag, there was a problem that the powdered sugar on the surface of the baked confectionery dough absorbed moisture due to the influence of moisture in the bag, resulting in "weeping". Although it has been confirmed that the oil powder of Patent Document 1 has an anti-caking effect when mixed with sugar etc., no study has been made on suppressing the weeping of powdered sugar after the baking process. In particular, no study has been made on preventing the weeping of powdered sugar on the surface of the dough of baked confectioneries such as buns with cream sandwiched.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The object of the present invention is to provide a method for producing baked goods that can suppress the occurrence of powdered sugar melting on the surface of baked goods (such as cream cakes) when storing baked goods containing cream. [Means for solving the problem]

[0005] As a result of diligent research to solve the above problems, the inventors have discovered that by applying a mixture of specific oil powder and powdered sugar to the surface of baked goods dough, and then incorporating cream after baking the dough, it is possible to suppress the occurrence of powdered sugar melting during storage of baked goods containing cream, thus completing the present invention.

[0006] In other words, the present invention relates to the following: [1] A method for producing a cream-containing baked confectionery, characterized by applying a mixture of oil and fat powder having an average particle size of 50 μm or less and a melting point of 55°C or higher, and powdered sugar to the surface of the baked confectionery dough, and then incorporating cream into the baked confectionery dough after baking. [2] The method for producing a cream-containing baked confectionery according to [1], wherein the content of oil powder in the mixture is 0.5 to 7% by mass. [3] The method for producing a cream-containing baked confectionery according to [1] or [2], wherein the content of powdered sugar in the mixture is 93 to 99.5% by mass. [4] The method for producing a cream-containing baked confection according to any one of [1] to [3], wherein the cream-containing baked confection is a busse or a cookie. [5] A cream-filled baked confection in which a mixture of oil and fat powder with an average particle size of 50 μm or less and a melting point of 55°C or higher, and powdered sugar is attached, and no powder sugar melting occurs even 4 days after manufacture. [6] The cream-containing baked confectionery according to claim 5, wherein the cream-containing baked confectionery is a busse or a cookie. [7] A cream-filled baked confection manufactured by attaching a mixture of oil powder with an average particle size of 50 μm or less and a melting point of 55°C or higher, and powdered sugar to the surface of the dough before baking, wherein no powder sugar melting occurs even four days after manufacture. [8] The cream-containing baked confectionery according to [7], wherein the cream-containing baked confectionery is a busse or a cookie. [9] A powdered sugar anti-melting agent for cream-containing baked goods, consisting of an oil powder with an average particle size of 50 μm or less and a melting point of 55°C or higher. [Effects of the Invention]

[0007] Typically, with baked goods containing cream, if they are stored in a bag, for example, the powdered sugar on the surface of the baked goods absorbs moisture due to the moisture inside the bag, causing them to become "squeaky" or "creamy." According to the present invention, it is possible to provide a method for producing baked goods that can suppress the occurrence of powdered sugar melting on the surface of baked goods (such as busse) when storing baked goods containing cream. [Brief explanation of the drawing]

[0008] [Figure 1] This is a photograph of the Bûche de Noël (for 4-day storage) immediately after manufacturing, using Comparative Example 1 (powdered sugar added only before baking). [Figure 2] This is a photograph of the Bûche de Noël four days after manufacturing, using Comparative Example 1 (powdered sugar added only before baking). [Figure 3] This is a photograph of the Bûche de Noël (for 6-day storage) immediately after manufacturing, using Comparative Example 1 (powdered sugar added only before baking). [Figure 4] This is a photograph of the Bûche de Noël 6 days after manufacturing in Comparative Example 1 (powdered sugar added only before baking). [Figure 5] This is a photograph of the busse immediately after production (for storage for 4 days) using Example 1 (mixture A added before firing). [Figure 6] This is a photograph of the busse four days after production using Example 1 (mixture A added before firing). [Figure 7] This is a photograph of the busse immediately after production (for storage for 6 days) using Example 1 (mixture A added before firing). [Figure 8] This is a photograph of the busse (a type of pastry) 6 days after production in Example 1 (mixture A added before firing). [Figure 9] This is a photograph of the busse immediately after production (for storage for 4 days) using Example 2 (mixture B added before firing). [Figure 10] This is a photograph of the bussei 4 days after the production of Example 2 (addition of mixture B before firing). [Figure 11] This is a photograph of the bussei (for 6-day storage) immediately after the production of Example 2 (addition of mixture B before firing). [Figure 12] This is a photograph of the bussei 6 days after the production of Example 2 (addition of mixture B before firing). [Figure 13] This is a photograph of the bussei (for 4-day storage) immediately after the production of Example 3 (addition of mixture C before firing). [Figure 14] This is a photograph of the bussei 4 days after the production of Example 3 (addition of mixture C before firing). [Figure 15] This is a photograph of the bussei (for 6-day storage) immediately after the production of Example 3 (addition of mixture C before firing). [Figure 16] This is a photograph of the bussei 6 days after the production of Example 3 (addition of mixture C before firing). [Figure 17] This is a photograph of the bussei (for 3-day storage) immediately after the production of Comparative Example 2 (addition of only powdered sugar after firing). [Figure 18] This is a photograph of the bussei 3 days after the production of Comparative Example 2 (addition of only powdered sugar after firing). [Figure 19] This is a photograph of the bussei (for 3-day storage) immediately after the production of Comparative Example 3 (addition of mixture C after firing). [Figure 20] This is a photograph of the bussei 3 days after the production of Comparative Example 3 (addition of mixture C after firing).

Mode for Carrying Out the Invention

[0009] Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention.

[0010] The present invention is a method for producing a cream-containing baked confection, characterized in that a mixture of an oil and fat powder having an average particle diameter of 50 μm or less and a melting point of 55°C or more and powdered sugar is adhered to the surface of a baked confection dough, and after baking the baked confection dough, cream is contained. Here, "cream-filled baked goods" includes not only baked goods with cream injected into them, but also baked goods with cream sandwiched inside (baked goods with cream sandwiched inside).

[0011] [Regarding oil and fat powder] First, we will explain the oil and fat powder used in this invention. The oil and fat powder used in this invention has an average particle size of 50 μm or less and a melting point of 55°C or higher. Examples of raw materials for oil powders include palm stearin, highly hydrogenated palm oil, highly hydrogenated rapeseed oil, highly hydrogenated erucic acid rapeseed oil, highly hydrogenated soybean oil, highly hydrogenated sunflower oil, highly hydrogenated safflower oil, etc., in which 80% or more of the fatty acids constituting the oil consist of saturated fatty acids with 16 or more carbon atoms. One or more of these can be used. The melting point of the oil powder is 55°C or higher, preferably 58°C or higher, more preferably 61°C or higher, and the upper limit of the melting point is preferably 90°C or lower, more preferably 80°C or lower, and even more preferably 75°C or lower. Furthermore, oil powder is different from powdered oil obtained by spray-drying an emulsified aqueous solution containing oil, excipients, emulsifiers, etc.

[0012] The melting point of the oil powder used in this invention can be determined by DSC (Differential Scanning Calorimeter) measurement. For example, using a DSC (DSC1 manufactured by Mettler Toledo), the sample was heated at a heating rate of 10°C / min and the endothermic curve was measured. The melting point can be determined as the temperature at the intersection of the baseline before endothermic heating begins and the downward line of the endothermic peak.

[0013] The average particle size (effective diameter) of the oil powder used in the present invention is 50 μm or less, preferably 0.5 to 50 μm, more preferably 0.5 to 40 μm, even more preferably 1 to 30 μm, and most preferably 1 to 20 μm. Here, the average particle size (effective diameter) refers to the volume average diameter [MV]. The volume average diameter [MV] was determined by dry measurement using a particle size distribution analyzer (for example, Shimadzu Corporation, model name: SALD-2300) based on the laser diffraction scattering method (ISO13320, JIS Z 8825-1), and the obtained volume average diameter [MV] was taken as the average particle size. The volume average diameter [MV] can be calculated using the particle size, particle volume, and the sum of the particle volumes from the following formula. Volume-average diameter [MV] = (sum of particle size × volume of each particle) / total volume of particles The effective diameter refers to the spherical grain size of the crystal being measured, assuming that the measured diffraction pattern of the crystal matches the theoretical diffraction pattern obtained by assuming a spherical shape. Thus, in the laser diffraction scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained by assuming a spherical shape with the measured diffraction pattern, so the same principle can be used to measure whether the object being measured is plate-shaped or spherical.

[0014] The method for producing the oil and fat powder used in the present invention is not particularly limited. For example, it can be produced by grinding a raw material for oil and fat powder having a melting point of 55°C or higher using conventionally known methods such as grinding with a pulverizer such as a cyclone mill or hammer mill, air-jet grinding with a fluidized bed jet mill or counter-jet mill, freeze grinding, extrusion granulation, or spray cooling.

[0015] The oil and fat powder used in the present invention contains an oil and fat component. This oil and fat component contains at least XXX-type triglycerides and optionally other triglycerides. The lipid component contains one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerol. The XXX-type triglyceride is a triglyceride having a fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerol, and each fatty acid residue X is identical to the others. Here, the number of carbon atoms x is an integer selected from 16 to 20, preferably an integer selected from 16 to 18, and more preferably 18. The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of fatty acid residue X include, but are not limited to, palmitic acid, stearic acid, and arachidic acid. More preferably, the fatty acid is palmitic acid and stearic acid, and even more preferably stearic acid. The content of the XXX-type triglyceride is, for example, within a range of 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more, when the total mass of the oil powder or oil component is taken as 100% by mass, and within a range of 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. One or more types of XXX-type triglycerides can be used, preferably one or two types, and more preferably one type. If two or more types of XXX-type triglycerides are used, their sum equals the total content of XXX-type triglycerides.

[0016] The oil and fat component may contain other triglycerides besides the XXX-type triglycerides mentioned above, as long as they do not impair the effects of the present invention. The other triglycerides may be multiple types of triglycerides and may be synthetic or natural oils and fats. Examples of synthetic oils and fats include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural oils and fats include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. If the total amount of triglycerides in the oil and fat powder or oil and fat component is taken as 100% by mass, then it is acceptable for the other triglycerides to be present in amounts of, for example, 1% or more by mass, or about 5-50% by mass, relative to the total mass of the oil and fat powder or oil and fat component. The content of other triglycerides is, for example, 0 to 50% by mass, preferably 5 to 40% by mass, more preferably 10 to 30% by mass, and even more preferably 15 to 25% by mass, when the total mass of the oil powder or oil components is taken as 100% by mass.

[0017] The oil and fat powder preferably consists substantially of the above-mentioned oil and fat components, and the oil and fat components preferably consist substantially of triglycerides. Furthermore, "substantially" means that the components other than the oil and fat components contained in the oil and fat powder, or the components other than triglycerides contained in the oil and fat components, constitute, for example, 0 to 15% by mass, preferably 1 to 10% by mass, and more preferably 2 to 5% by mass, when the oil and fat powder or oil and fat components are considered as 100% by mass.

[0018] Commercially available oil and fat powders can be used for the oil and fat powders used in this invention. Examples of commercially available oil and fat powders include "Konafat #2," a product sold by Nisshin Oillio Group, Ltd.

[0019] [About powdered sugar] There are no specific restrictions on the type of powdered sugar; commercially available powdered sugar can be used.

[0020] [Regarding mixtures of oil powder and powdered sugar] In the manufacturing process of the present invention, a mixture of oil and fat powder with an average particle size of 50 μm or less and a melting point of 55°C or higher, and powdered sugar is applied to the surface of the baked confectionery dough. The content of oil and fat powder in the mixture is preferably 0.5 to 7% by mass, more preferably 0.8 to 6% by mass, even more preferably 1 to 6% by mass, and even more preferably 3 to 5% by mass. The powdered sugar content in the mixture is preferably 93-99.5% by mass, more preferably 94-99.2% by mass, even more preferably 94-99% by mass, and even more preferably 95-97% by mass. The mixture of oil powder and powdered sugar can be sprinkled, for example, on the surface of baked goods dough to adhere to the surface. The amount of the mixture to sprinkle is 25 cm from the surface of the baked goods dough. 2 The amount per serving is preferably 0.6 to 2.2 g, more preferably 0.7 to 1.8 g, and even more preferably 0.8 to 1.4 g.

[0021] [About the cream] The cream used in the present invention may be a cream containing water, and specifically, fresh cream, vegetable cream, or compound cream can be used. These can be purchased commercially, and these commercially available creams typically contain about 50-60% by mass of water. The water content in the cream is preferably 48-62% by mass, more preferably 50-60% by mass, and even more preferably 50-55% by mass.

[0022] [Regarding baked goods containing cream] The cream-containing baked confectionery of the present invention has powdered sugar attached to the surface of the dough and contains cream. Examples of baked goods containing cream include busse (cream-filled pastries) and cookies with cream filling. There are no particular restrictions on the amount of cream in baked goods, as long as it is an amount that can be injected into the baked goods dough or sandwiched inside. For example, in the case of a busse (a type of sponge cake), the amount of cream used for filling is preferably about 8-15g per piece, and more preferably about 10-12g per piece.

[0023] [Manufacturing of baked goods containing cream] The present invention provides a method for producing cream-containing baked goods, which involves applying a mixture of oil powder with an average particle size of 50 μm or less and a melting point of 55°C or higher, and powdered sugar to the surface of a baked goods dough, baking the dough, and then incorporating cream into the baked dough. Cream incorporation can be achieved by injecting cream into the baked dough or by sandwiching cream between layers of baked dough. The raw materials, including oil powder, powdered sugar, mixtures thereof, and cream, are as described above. The baking can be carried out using an oven, and the baking temperature is preferably 150°C to 220°C, more preferably 180°C to 210°C, and even more preferably 190°C to 205°C.

[0024] [An anti-squeezing agent for baked goods containing cream] When cream-filled baked goods are manufactured using the method described above, with a mixture of powdered sugar and oil powder having an average particle size of 50 μm or less and a melting point of 55°C or higher, cream-filled baked goods can be obtained in which the powdered sugar does not melt even 4 days after manufacture. Therefore, oil and fat powders with an average particle size of 50 μm or less and a melting point of 55°C or higher can be used as a melting inhibitor for powdered sugar in baked goods containing cream. [Examples]

[0025] Next, the present invention will be described in detail with reference to examples. However, the present invention is not limited in any way to these embodiments.

[0026] [Raw materials used in the examples] Table 1 shows the raw materials used in the mixtures of the following examples.

[0027] [Table 1]

[0028] Here, "Konafat #2" of oil and fat powder A has an average particle size of 10.0 μm and a melting point of 68.2°C. When the total mass of the oil and fat powder is taken as 100% by mass, the content of XXX-type triglycerides, which have 18-carbon fatty acid residues X (stearic acid residues) at positions 1 to 3 of glycerin, is 79.6% by mass. "Konafat #2" is a white oil powder made from plant-derived edible oils and fats.

[0029] The analysis method for oil and fat powder is described below. • Average particle size of oil and fat powder The average particle size was determined by dry measurement of the volume-based particle size distribution using a particle size distribution analyzer (Shimadzu Corporation, model name: SALD-2300) based on the laser diffraction scattering method (ISO13320, JIS Z 8825-1) to obtain the volume-average diameter [MV], which was then used as the average particle size. The volume-average diameter [MV] was calculated using the following formula, with respect to the particle size, particle volume, and the sum of the particle volumes. Volume-average diameter [MV] = (sum of particle size × volume of each particle) / total volume of particles • Melting point of oil and fat powder Using a DSC (DSC1, Mettler-Toledo), the sample was heated at a heating rate of 10°C / min, and the endothermic curve was measured. The melting point was determined as the temperature at the intersection of the baseline before endothermic heating began and the downward line of the endothermic peak. Triglyceride composition The triglyceride composition was determined by gas chromatography analysis. The gas chromatography analysis conditions are shown below. DB1-ht (0.32mm x 0.1μm x 5m) Agilent Technologies (123-1131) Injection volume: 1.0μL Inlet: 370℃ Detector: 370℃ Split ratio: 50 / 1 35.1kPa constant pressure Column CT: 200°C (0 min hold) ~ (15°C / min) ~ 370°C (4 min hold)

[0030] [Preparation of sponge cake dough with powdered sugar (using the all-in-one method)] Using the dough proportions shown in Table 2, sponge cake dough coated with powdered sugar was prepared using the whole-egg method. First, foaming emulsified oil (product name "Gisel 100", sold by Nisshin Oillio Group, Ltd.), refined sugar, and whole eggs (refrigerated eggs) were placed in a mixer bowl and mixed for 5 minutes and 30 seconds at high speed (speed 4) using a tabletop mixer (device name "KENMIX", Aikousha Seisakusho Co., Ltd.) to produce the dough before adding cake flour. The specific gravity of the dough obtained before the addition of cake flour was 0.25 g / cm³. 3 That was the case. Next, the dough obtained before the addition of cake flour was mixed with cake flour and baking powder, which had been sifted together. The mixture was then stirred for 1 minute at low speed (speed 1) using a tabletop mixer (device name "KENMIX", Aikousha Seisakusho Co., Ltd.) to produce the dough. The specific gravity of the resulting dough is 0.35 g / cm³. 3 That was the case. The resulting dough was placed in a piping bag fitted with a 10mm diameter nozzle and piped onto a baking sheet lined with baking paper. The mixture of oil powder and powdered sugar, as shown in Table 3, was placed in a tea strainer and sprinkled twice over the surface of each dough to obtain a sponge cake dough with the mixture adhering to the surface. For the amount of the mixture sprinkled on each piece of sponge cake dough, 0.5g was sprinkled on at a time, for a total of 1g. For comparison, we also produced a sponge cake dough in which only powdered sugar was sprinkled twice on the surface. The baking sheet with the bouchee dough was placed in the oven and baked for 8 minutes at 205°C on top and 200°C on the bottom. Afterwards, the baked dough was placed on a wire rack to cool, producing bouchee dough coated with powdered sugar. Once the dough had cooled slightly, it was lightly covered with a plastic bag. In addition, four pieces each of the sponge cake dough sprinkled with powdered sugar, mixture A, mixture B, or mixture C were prepared.

[0031] [Table 2]

[0032] [Table 3]

[0033] [Production of Bûche de Noël (a baked confection with cream filling) (applying powdered sugar to the dough before baking)] To evaluate the powdered sugar residue on the surface of the baked sponge cakes, 11g of cream with the formulation shown in Table 4 was placed between two pieces of baked sponge cake to produce sponge cakes. Each of the resulting sponge cakes was placed in a plastic bag and sealed. The following three types of preservation tests were conducted on four pieces each of sponge cakes sprinkled with powdered sugar, mixture A, mixture B, and mixture C. Storage Test 1: After manufacturing, the busse pastries were placed in bags, and the appearance of the powdered sugar was observed immediately after manufacturing and two days later. Storage Test 2: After manufacturing, the busse pastries were placed in bags, and the appearance of the powdered sugar was observed immediately after manufacturing and 4 days later. Storage Test 3: After manufacturing, the busse pastries were placed in bags, and the appearance of the powdered sugar was observed immediately after manufacturing and 6 days later. The observation results are shown in Tables 5 and 6.

[0034] [Table 4]

[0035] [Table 5]

[0036] [Table 6]

[0037] [Manufacturing of Bûche de Noël (a baked confection with cream filling) (applying powdered sugar after baking)] First, the bouchée dough was prepared using the all-in-one method without applying powdered sugar. Foaming emulsified fat (product name "Gisel 100", sold by Nisshin Oillio Group, Ltd.), refined sugar, and whole eggs (refrigerated eggs) were placed in a mixer bowl and mixed for 5 minutes and 30 seconds at high speed (speed 4) using a tabletop mixer (device name "KENMIX", Aikousha Seisakusho Co., Ltd.) to produce the dough before adding cake flour. The specific gravity of the dough obtained before the addition of cake flour was 0.25 g / cm³. 3 That was the case. Next, the dough obtained before the addition of cake flour was mixed with cake flour and baking powder, which had been sifted together. The mixture was then stirred for 1 minute at low speed (speed 1) using a tabletop mixer (device name "KENMIX", Aikousha Seisakusho Co., Ltd.) to produce the dough. The specific gravity of the resulting dough is 0.35 g / cm³. 3 That was the case. The resulting dough was placed in a piping bag fitted with a 10mm diameter nozzle, piped onto a baking sheet lined with baking paper, and placed in an oven. It was baked for 8 minutes at 205°C (top heat) and 200°C (bottom heat). Afterwards, the baked dough was placed on a wire rack to cool, producing baked dough for the buche de Nozzles that was free of powdered sugar. Once the dough had cooled slightly, it was lightly covered with a plastic bag.

[0038] [Manufacturing of Bûche de Noël (a baked confection with cream filling) (applying powdered sugar after baking)] 11g of cream with the formulation shown in Table 4 above was sandwiched between two baked sponge cakes to produce sponge cakes without powdered sugar. Next, powdered sugar was sprinkled on the surface of the busse. For the mixture of oil powder and powdered sugar, we used the mixture shown in Table 3, which was applied before baking and did not cause any melting even after 6 days of production. A mixture C of oil powder and powdered sugar was placed in a tea strainer, and 1g of it was sprinkled onto the surface of a Bûche de Noël that did not have powdered sugar adhering to it, thereby producing a Bûche de Noël with the mixture adhering to its surface. The resulting busse pastries were placed one by one into plastic bags and sealed. For comparison, we produced busse pastries with powdered sugar on the surface by sprinkling only powdered sugar on the surface. The following storage tests were conducted on five busse pastries each sprinkled with powdered sugar or mixture C. Note that after three days, both Comparative Examples 2 and 3 developed a bubbling effect, and approximately 70-80% of the white color of the powdered sugar disappeared compared to immediately after production. Therefore, the storage test results are recorded up to three days later. Storage Test 4: After manufacturing, the busse pastries were placed in bags, and the appearance of the powdered sugar was observed immediately after manufacturing and 3 days later. The observation results are shown in Table 7.

[0039] [Table 7]

[0040] The following was found from the results in Tables 5 to 7. When only powdered sugar was applied to the surface of the dough before baking (Comparative Example 1), no creasing occurred immediately after production, but creasing occurred two days later, and after six days, all the white color of the powdered sugar had disappeared. On the other hand, the busse produced by the manufacturing method of the present invention in Examples 1 to 3 showed no melting of the powdered sugar even four days after production, and the white appearance of the powdered sugar remained almost unchanged from immediately after production. In particular, in the case of the busse in Examples 2 and 3, no melting of the powdered sugar occurred even 6 days after production, and the white appearance of the powdered sugar remained almost unchanged from immediately after production. Furthermore, when powdered sugar was applied to the bouchée dough after baking, both the bouchée with only powdered sugar applied and mixture C in Table 3 (which did not develop any bleeding even after 6 days when applied before baking) developed bleeding after 3 days of production, and approximately 70-80% of the white color of the powdered sugar had disappeared compared to immediately after production. From this, it was found that in order to produce a type of sponge cake that is less likely to become soggy during storage, it is necessary to apply the mixture of oil powder and powdered sugar to the sponge cake dough before baking, rather than applying it to the baked sponge cake dough obtained after baking.

Claims

1. A method for producing a cream-filled baked confection, characterized by applying a mixture of oil and fat powder having an average particle size of 50 μm or less and a melting point of 55°C or higher, and powdered sugar to the surface of a baked confection dough, and then incorporating cream into the baked confection dough after baking.

2. The method for producing a cream-containing baked confectionery according to claim 1, wherein the content of oil powder in the mixture is 0.5 to 7% by mass.

3. The method for producing a cream-containing baked confectionery according to claim 1, wherein the powdered sugar content in the mixture is 93 to 99.5% by mass.

4. A method for producing a cream-containing baked confectionery according to any one of claims 1 to 3, wherein the cream-containing baked confectionery is a busse or a cookie.

5. A cream-filled baked confection in which a mixture of oil and fat powder with an average particle size of 50 μm or less and a melting point of 55°C or higher, and powdered sugar is attached, and the powdered sugar does not melt or separate even four days after manufacture.

6. The cream-containing baked confectionery according to claim 5, wherein the cream-containing baked confectionery is a busse or a cookie.

7. A powdered sugar anti-melting agent for cream-containing baked goods, consisting of an oil powder with an average particle size of 50 μm or less and a melting point of 55°C or higher.

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