Almond pudding substitute texture-improving composition using powdered fats and oils and confectionery using the same

Abstract

To provide a texture modifying composition as an almond powder substitute having a texture modifying effect like almond powder, and baked confectionery using the same.SOLUTION: A texture modifying composition as an almond powder substitute includes two or more kinds of powdery materials selected from a group consisting of durum wheat flour, corn flour, starch and dried Okara (soy pulp) powder, and powdered oil. A blending ratio of the blended powdery materials is such that either one does not exceed 50 mass% of all the powdery materials, and the powdered oil is 50 pts.mass or more and 70 pts.ass or less relative to 100 pts.mass of all the powdery materials. Baked confectionery of this invention includes the composition.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an almond pudding substitute texture-improving composition using powdery oil and fat and a baked confectionery using the same.

Background Art

[0002] Almond pudding is used for flavoring and texture improvement of baked confectioneries such as financiers, but it is generally expensive and prone to oxidation, so it is not easy to handle, such as storing it in the refrigerator. Therefore, a substitute for almond pudding is required. For example, as a substitute for almond pudding, a dough improver containing bread crumbs, okara, and oil as essential components, which are mixed and dried to form a powder, is known. If necessary, flavoring ingredients, flavors, pigments, and emulsifying stabilizers are added to form the dough improver. By using an almond flavor, it becomes a substitute for almond pudding (see, for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] As described above, a texture-improving composition that substitutes for almond pudding is required. An object of the present invention is to provide an almond pudding substitute texture-improving composition having a texture-improving effect like almond pudding and a baked confectionery using the same.

Means for Solving the Problems

[0005] As a result of intensive research to achieve the above object, the present inventor has found that by mixing two or more powdery substances selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder and powdery fat in a specific ratio, an almond pudding alternative texture-improving composition having a texture-improving effect like that of almond pudding can be obtained, and thus the present invention has been completed. Accordingly, the present invention is an almond pudding alternative texture-improving composition comprising two or more powdery substances selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder and powdery fat, wherein the blending ratio of each of the powdery substances blended does not exceed 50% by mass in the total powdery substances, and the powdery fat is 50 parts by mass or more and 70 parts by mass or less with respect to 100 parts by mass of the total powdery substances. Moreover, it is a baked confectionery using this.

Effects of the Invention

[0006] By using the almond pudding alternative texture-improving composition of the present invention in baked confectionery, a texture-improving effect like that obtained by using almond pudding can be achieved. When used in combination with an almond flavor, it can be used as a substitute for almond pudding. When the present invention is used in cookies and cakes, specific effects can be obtained for each. In cookies with a crispy texture (such as cookies and tarts), in addition to a good melt-in-the-mouth texture, a crispy texture can be obtained. In addition, in cakes with a moist texture (such as pound cakes, madeleines, financiers, and pandorjennes), in addition to a good melt-in-the-mouth texture, a moist texture can be obtained. Moreover, while almond pudding is stored refrigerated, the almond pudding alternative texture-improving composition of the present invention can be stored at room temperature.

Modes for Carrying Out the Invention

[0007] Hereinafter, the present invention will be described in detail. In the present invention, two or more selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder are used as powdery substances. Durum wheat flour and corn flour used in the present invention can be prepared by pulverizing and sieving raw grains into powder form, but commercially available products can also be used. There are no particular limitations on the starch used in the present invention, and examples include corn starch, potato starch, rice starch, tapioca starch, wheat starch, sweet potato starch, sago starch, etc., and processed starches thereof. These can be used alone or in combination, and commercially available products can also be used. The dried okara powder used in the present invention is a powdery or granular substance obtained by drying the "okara", which is the residue after extracting water-soluble proteins such as soy milk and soy whey using soybeans or defatted soybeans as raw materials, followed by pulverization or granulation. Commercially available products can also be used.

[0008] In the almond pudding alternative texture-improving composition of the present invention, two or more selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder are used such that each does not exceed 50% by mass of the total powdery substance. Therefore, for example, when only two types, durum wheat flour and corn flour, are used as the powdery substances, the blending ratio is 50 parts by mass of durum wheat flour and 50 parts by mass of corn flour. When three or more types are used, they are used such that each does not exceed 50% by mass of the total powdery substance. For example, when durum wheat flour, corn flour, starch, and dried okara powder are used, as shown in the examples, each of durum wheat flour, corn flour, and starch does not exceed 50% by mass. When each powdery substance is blended in an amount exceeding 50% by mass, the texture-improving effect such as melt-in-the-mouth cannot be sufficiently obtained.

[0009] The powdery oil used in the present invention can be obtained by drying and powdering an oil-in-water type emulsion or a water-in-oil type emulsion, or by drying and powdering an oil. The drying and powdering of the emulsion or oil and fat can be carried out by known methods such as spray drying method, vacuum freeze drying method, vacuum drying method and the like. Commercially available powdered oil and fat can also be used in the present invention. The amount of the powdered oil and fat used in the present invention is 50 parts by mass or more and 70 parts by mass or less with respect to 100 parts by mass of the whole powder. When the amount of the powdered oil and fat used is less than 50 parts by mass with respect to 100 parts by mass of the whole powder, it tends to be less crispy, less moist and have poor melt-in-the-mouth property, which is not preferable. Also, when the amount of the powdered oil and fat used exceeds 70 parts by mass with respect to 100 parts by mass of the whole powder, the storage stability is poor, which is not preferable.

[0010] The almond pudding substitute texture-improving composition of the present invention is prepared by uniformly mixing a powder and a powdered oil and fat. The mixing method is not particularly limited as long as it can be uniformly mixed. In the case of a small amount, it can be manually mixed using a spatula, ladle, whisker or the like. In the case of mixing a large amount, a mixer such as a ribbon mixer or a screw mixer can be used. The almond pudding substitute texture-improving composition of the present invention is less likely to be oxidized compared to almond pudding and can be stored at room temperature for about one month.

[0011] The almond pudding substitute texture-improving composition of the present invention can be used as a substitute for part or all of the almond pudding in baked confectioneries using almond pudding, such as financier and madeleine, and can obtain a texture similar to that when using almond pudding. In this case, if necessary, an almond flavor is separately used to obtain a flavor similar to that when using almond pudding. Other than this, the raw materials conventionally used in baked confectioneries using almond pudding can be used without limitation.

Examples

[0012] Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited to these examples. [Production Example 1: Financier] 90 parts by mass of almond puree, 100 parts by mass of wheat flour, 160 parts by mass of sugar, 240 parts by mass of egg white, 1 part by mass of baking powder, and 1 part by mass of salt were mixed in a vertical mixer at low speed (rotation: 100 revolutions / min) for 1 minute and at medium speed (rotation speed: 175 revolutions / min) for 1 minute. Then, 240 parts by mass of browned butter was added thereto and mixed at low speed (rotation: 100 revolutions / min) for 1 minute to prepare a financier dough. 30 g of this dough was put into a financier mold and baked in an oven at 185°C for 18 minutes, and then taken out of the mold to obtain a financier.

[0013] [Examples 1 - 6, Comparative Examples 1 - 2] Influence of Powdery Substances on Financier - like Baked Confectioneries Using the formulations shown in Table 1, almond puree - substitute texture - improving compositions were prepared. In the table, the unit of the blending ratio is parts by mass. In the following Examples and Comparative Examples, the starch used was a mixture of 85% by mass of cross - linked tapioca starch (tapioca) and 15% by mass of hydroxypropyl - cross - linked potato starch starch. Also, the powdery fat used was a blend of 60% by mass of a powdery fat having a composition of 65% by mass of vegetable oil, 23% by mass of maltodextrin, 10% by mass of modified starch, and 2% by mass of water, and 40% by mass of a powdery fat having a composition of 46.107% by mass of vegetable oil, 21.6% of emulsifier, 5.29% of sodium caseinate, 0.01% of antioxidant, 0.003% of flavor, and 1.2% of water. In Production Example 1 of the above - mentioned financier, except that the almond puree was changed to the obtained almond - puree - substitute texture - improving composition, a financier was obtained in the same manner as in Production Example 1. The texture of the obtained financier was evaluated by 10 panelists according to the following evaluation criteria. ·Texture (crispness) 5 points: Very good, with almost the same crispness as when using almond puree 4 points: Good, but slightly less crisp than when using almond puree It is less crispy than when using a 3-point almond poodle but within the acceptable range. It is less crispy than when using a 2-point almond poodle, outside the acceptable range, and bad. It is very much less crispy than when using a 1-point almond poodle, outside the acceptable range, and very bad. ·Texture (smoothness) 5 points. It has almost the same smoothness as when using an almond poodle and is very good. 4 points. It is slightly less smooth than when using an almond poodle but good. 3 points. It is less smooth than when using an almond poodle but within the acceptable range. 2 points. It is less smooth than when using an almond poodle, outside the acceptable range, and bad. 1 point. It is very much less smooth than when using an almond poodle, outside the acceptable range, and very bad. ·Texture (melting in the mouth) 5 points. It has almost the same melting in the mouth as when using an almond poodle and is very good. 4 points. It is slightly less melting in the mouth than when using an almond poodle but good. 3 points. It is less melting in the mouth than when using an almond poodle but within the acceptable range. 2 points. It is less melting in the mouth than when using an almond poodle, outside the acceptable range, and bad. 1 point. It is very much less melting in the mouth than when using an almond poodle, outside the acceptable range, and very bad. Also, the almond poodle alternative texture-improving composition was stored at room temperature, and the storage stability after 30 days was evaluated according to the following criteria. ○ The oxidation odor of the oil is within the acceptable range. × The oxidation odor of the oil is outside the acceptable range. The results obtained are shown in Table 1. In the table, the evaluation shows the number of people who gave points and the average score.

[0014]

Table 1

[0015] When more than 50% by mass of the powder was used in the total powder, satisfactory effects were not obtained.

[0016] [Examples 7 - 8, Comparative Examples 3 - 4] Influence of Powdered Fats and Oils on Financier - like Baked Confectionery Using the formulations shown in Table 2, almond pudding substitute texture - improving compositions were prepared. In the table, the unit of the blending ratio is parts by mass. In Production Example 1 of financier, except that the almond pudding was changed to the obtained almond pudding substitute texture - improving composition, financier was obtained in the same manner as in Production Example 1. The obtained financier was evaluated in the same manner as in Example 1. The results obtained are shown in Table 2. In the table, the evaluation shows the number of people who gave scores and the average score.

[0017]

Table 2

[0018] When the amount of powdered fats and oils used was less than 50 parts by mass with respect to 100 parts by mass of the total powder (Comparative Example 3), the texture - improving effect was poor and it was unsuitable. When the amount of powdered fats and oils used exceeded 70 parts by mass with respect to 100 parts by mass of the total powder (Comparative Example 4), the storage stability was poor and it was unsuitable.

[0019] [Production Example 2 Cookie] 45 parts by mass of almond pudding, 45 parts by mass of sugar, and 100 parts by mass of butter were mixed in a vertical mixer at low speed (rotation: 100 revolutions per minute) for 1 minute and then at medium speed (rotation speed: 175 revolutions per minute) for 1 minute. Then, 15 parts by mass of whole eggs were added thereto and mixed at medium speed (rotation speed: 175 revolutions per minute) for 2 minutes. Further, 100 parts by mass of wheat flour was added thereto and mixed at low speed (rotation: 100 revolutions per minute) for 1 minute to prepare cookie dough. This dough was rolled out to a thickness of 7 mm, punched out with a circular mold having a diameter of 6 cm, placed on a baking sheet, and baked in an oven at 150 °C for 15 minutes to obtain cookies.

[0020] [Examples 9 - 14, Comparative Examples 5 - 6] Influence of Cookie Powder Using the formulations shown in Table 3, almond pudding alternative texture-improving compositions were prepared. In the table, the unit of the formulation ratio is parts by mass. In Production Example 2 of the cookies, cookies were obtained in the same manner as in Production Example 2, except that the almond pudding was changed to the obtained almond pudding alternative texture-improving composition. The texture of the obtained cookies was evaluated by 10 panelists according to the following evaluation criteria. ·Texture (crispness) 5 points: Very good, with almost the same crispness as when using almond pudding 4 points: Good, slightly less crisp than when using almond pudding 3 points: Acceptable, less crisp than when using almond pudding 2 points: Bad, significantly less crisp than when using almond pudding, outside the acceptable range 1 point: Very bad, extremely less crisp than when using almond pudding, outside the acceptable range ·Texture (melting in the mouth) 5 points: Very good, with almost the same melting in the mouth as when using almond pudding 4 points: Good, slightly less melting in the mouth than when using almond pudding 3 points: Acceptable, less melting in the mouth than when using almond pudding 2 points: Bad, significantly less melting in the mouth than when using almond pudding, outside the acceptable range 1 point: Very bad, extremely less melting in the mouth than when using almond pudding, outside the acceptable range Also, the storage stability was evaluated in the same manner as in Example 1. The obtained results are shown in Table 3. In the table, the evaluation shows the number of people who gave scores and the average score.

[0021]

Table 3

[0022] When more than 50% by mass of the powder was used in the total powder, satisfactory effects were not obtained.

[0023] [Examples 15 - 16, Comparative Examples 7 - 8] Influence of Cookie Powdered Fats and Oils With the formulations shown in Table 4, almond pudding substitute texture-improving compositions were prepared. In the table, the unit of the formulation ratio is parts by mass. In Production Example 2 of the cookie, cookies were obtained in the same manner as in Production Example 2, except that the almond pudding was changed to the obtained almond pudding substitute texture-improving composition. The obtained cookies were evaluated in the same manner as in Example 9. The results obtained are shown in Table 4. In the table, the evaluation shows the number of people who gave scores and the average score.

[0024]

Table 4

[0025] When the amount of powdered fats and oils used was less than 50 parts by mass with respect to 100 parts by mass of the total powder (Comparative Example 7), the texture-improving effect was inferior and it was unsuitable. When the amount of powdered fats and oils used exceeded 70 parts by mass with respect to 100 parts by mass of the total powder (Comparative Example 8), the storage stability was inferior and it was unsuitable.

[0026] The almond pudding substitute texture-improving composition of the present invention was sufficiently usable as a substitute for almond pudding.

Claims

1. An almond pudding substitute texture-improving composition comprising two or more powdery substances selected from the group consisting of durum wheat flour, corn flour, starch, and dried okara powder and powdery fat, wherein the blending ratio of each of the powdery substances blended is not more than 50% by mass in the total powdery substances, and the powdery fat is 50 parts by mass or more and 70 parts by mass or less with respect to 100 parts by mass of the total powdery substances.

2. A baked confectionery using the almond pudding substitute texture-improving composition according to Claim 1.

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