Manufacturing method of baked confectionery

Abstract

A method for manufacturing baked confectionery according to one aspect of the present invention comprises: a preparation step of spreading a granular oil / fat composition and a saccharide onto the bottom surface of a baking pan and placing a dough on the granular oil / fat composition and the saccharide, to prepare a baking pan containing raw materials; a baking step of heating the baking pan containing the raw materials to melt the granular oil / fat composition and the saccharide while baking the dough; and a cooling step of solidifying, after the baking step, the melted granular oil / fat composition and saccharide to form a coating on the surface of the baked dough. The mass ratio of the saccharide to the granular oil / fat composition before baking is 0.3-2.7. The value obtained by dividing the mass of the granular oil / fat composition by the bottom surface area of the baking pan is 0.04-0.24. The value obtained by dividing the total mass of the granular oil / fat composition and the saccharide by the bottom surface area of the baking pan is 0.15-0.45.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a baked confectionery. [Background technology]

[0002] Kouign amann is known as one type of baked confectionery whose surface is coated with candy. The candy coating on the surface of such baked confectionery can impart a crisp texture to the outside of the baked confectionery. In addition, the candy has a good tortoiseshell color, which can improve the appearance of the baked confectionery.

[0003] Patent Document 1 discloses a technique for providing a caramelized topping material that maintains a crunchy texture and is less likely to absorb moisture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-77166 Summary of the Invention [Problem to be solved by the invention]

[0005] Conventionally, when producing baked confectioneries coated with candy on the surface, sugar or other sugars are mixed with margarine, and the mixed sugar-containing margarine is used to form a candy on the surface of the baked dough.

[0006] However, when using such a mixed sugar margarine, it was difficult to form a good candy on the surface of the baked dough. Also, it was necessary to mix sugar or other sugars with the margarine in advance (i.e., knead the sugars into the margarine), which made the manufacturing process complicated.

[0007] In view of the above problems, an object of the present invention is to provide a method for producing baked confectionery that simplifies the production process while forming a good candy on the surface of the baked dough. [Means for solving the problem]

[0008] A method for producing a baked snack according to one aspect of the present invention includes a preparation step of preparing a baking mold containing raw materials by spreading a granular oil and fat composition and sugars on the bottom of a baking mold and placing dough on the granular oil and fat composition and the sugars; a baking step of heating the baking mold containing the raw materials to bake the dough while melting the granular oil and fat composition and the sugars; and a cooling step of cooling the baked raw materials after the baking step to solidify the melted granular oil and fat composition and sugars and coat the surface of the baked dough, wherein the mass ratio of the sugar to the granular oil and fat composition before baking is 0.3 or more and 2.7 or less, and the mass (g) of the granular oil and fat composition is adjusted to the surface area (cm) of the baking mold. 2 ) is 0.04 or more and 0.24 or less, and the total mass (g) of the granular oil and fat composition and the sugar is less than the bottom area (cm 2 ) is between 0.15 and 0.45.

[0009] In the method for producing the baked confectionery described above, the mass ratio of the sugar to the granular oil and fat composition before baking may be 0.35 or more and 1.7 or less, and the mass (g) of the granular oil and fat composition may be adjusted to the base area (cm) of the baking mold. 2 ) may be 0.08 or more and 0.15 or less.

[0010] In the method for producing a baked confectionery described above, the sugar may have a melting point of 200°C or lower.

[0011] In the method for producing a baked confectionery described above, the sugar may include sucrose.

[0012] In the method for producing baked confectionery described above, the baking mold may be concave, may be circular, rectangular or polygonal in plan view, and may have a flat bottom.

[0013] In the method for producing the baked confectionery described above, the baking step may involve baking at a temperature of 160° C. or higher and 230° C. or lower for 15 minutes or longer and 25 minutes or shorter. [Effects of the Invention]

[0014] The present invention provides a method for producing baked confectionery that simplifies the production process while forming a good candy on the surface of the baked dough. [Brief explanation of the drawings]

[0015] [Figure 1] 1 is a photograph showing the state in which the granular fat and oil composition and sugars were spread on the bottom of a baking mold in Test 1. [Figure 2] 1 is a photograph showing the state in which thawed dough was placed on top of the granular oil and fat composition and granulated sugar in Test 1. [Figure 3A] 1 is a photograph showing the appearance of the baked confectionery removed from the baking mold in Test 1 (the appearance of the side on which the candy was formed). [Figure 3B] 1 is a photograph showing the appearance of the baked confectionery removed from the baking mold in Test 1 (the appearance of the side on which the candy was formed). DETAILED DESCRIPTION OF THE INVENTION

[0016] Hereinafter, an embodiment of the present invention will be described. The present invention relates to a method for producing baked confectionery in which candy is formed (coated) on the surface of the dough, and can be suitably used for baked confectionery such as kouign amann and florentine. The present invention can also be applied to candy coating of breads such as bread, rolls, and melon bread, as well as baked confectionery such as cookies. In other words, the present invention can be applied to any baked confectionery in which candy is formed on the surface of the dough.

[0017] The method for producing a baked confectionery according to this embodiment includes (A) a preparation step, (B) a baking step, and (C) a cooling step.

[0018] (A) The preparation step is a step of laying a granular fat composition and a saccharide on the bottom surface of a baking mold, placing dough on the granular fat composition and the saccharide, and preparing a baking mold containing raw materials. (B) The baking step is a step of heating a baking mold containing raw materials and baking the dough while melting the granular fat composition and the saccharide. (C) The cooling step is a step of cooling the baked raw materials after the baking step, solidifying the melted granular fat composition and saccharide, and coating the surface of the baked dough.

[0019] Hereinafter, the method for manufacturing baked confectionery according to the present embodiment will be described in detail.

[0020] <A: Preparation step> In the preparation step, a granular fat composition and a saccharide are laid on the bottom surface of a baking mold, and dough is placed on the granular fat composition and the saccharide to prepare a baking mold containing raw materials. In the present embodiment, a granular fat composition and a saccharide are used as raw materials for the syrup.

[0021] The granular fat composition used in the present embodiment is a granular fat composition, for example, a substantially columnar, substantially spherical, substantially rectangular parallelepiped, or substantially cubic fat composition. Note that these shapes are examples, and the shape of the granular fat composition is not limited to these and can be any shape. When the shape of the granular fat composition is substantially columnar (pencil type), for example, the diameter can be 2 mm or more and 8 mm or less, preferably 3 mm or more and 6 mm or less, and the length can be 2 mm or more and 50 mm or less, preferably 5 mm or more and 30 mm or less. Note that these sizes are examples, and the size of the granular fat composition can be appropriately changed according to the size of the baking mold used (particularly the size of the bottom surface).

[0022] The content of edible oil in the granular fat composition used in the present embodiment is preferably 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, and still more preferably 80% by mass or more and 100% by mass or less based on the total amount of the granular fat composition.

[0023] Examples of raw material oils and fats contained in the edible oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, etc.; animal oils and fats such as fish oil, lard, beef tallow, milk fat, etc.; medium-chain fatty acid triglycerides; and processed oils and fats obtained by subjecting these to one or more processes selected from the group consisting of interesterification, hydrogenation, and fractionation. The edible oils and fats may contain one or more of the raw material oils and fats.

[0024] The water content of the granular oil composition used in the present embodiment is preferably 0% by mass or more and 40% by mass or less, more preferably 0% by mass or more and 30% by mass or less, and even more preferably 0% by mass or more and 20% by mass or less, based on the total amount of the granular oil composition.

[0025] The granular oil and fat composition used in the present embodiment may contain other ingredients as long as the effects of the present invention are not impaired. Examples of such ingredients include, but are not limited to, antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, catechins, polyphenols, and tea extract; colorants such as carotene; flavorings; silicones; seasonings such as salt, sugar, and amino acids; polysaccharides such as starch, xanthan gum, guar gum, gum arabic, pectin, locust bean gum, alginic acid, dextrin, and cellulose; milk components such as sodium caseinate and skim milk powder; and emulsifiers such as lecithin, monoglycerin fatty acid esters, organic acid mono-fatty acid glycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and polyoxyethylene sorbitan fatty acid esters.

[0026] The solid fat content of the edible oil or fat contained in the granular oil or fat composition used in this embodiment at 10°C is, for example, 15% to 85%, preferably 25% to 80%, and more preferably 40% to 75%. The solid fat content of the edible oil or fat can be measured according to METHOD I described in AOCS Official Method Cd 16b-93. By setting the solid fat content of the edible oil or fat contained in the granular oil or fat composition at 10°C within this range, adhesion between particles of the granular oil or fat composition can be reduced, thereby reducing the workload of measuring and the like.

[0027] The sugars used in this embodiment are sugars that melt when heated and solidify when cooled after melting. Examples of sugars that can be used include sucrose, glucose, fructose, mannose, lactose, maltose, maltitol, trehalose, raffinose, and maltotriose. The shape of the sugar is not particularly limited and may be granular or liquid, with granular being preferred. In particular, in this embodiment, it is preferable to use sugars containing sucrose as the main component. Examples of sugars containing sucrose as the main component include granulated sugar, white sugar, brown sugar, brown sugar, and soft brown sugar. In this embodiment, it is preferable to use granulated sugar or white sugar. For example, the melting point of the sugar is 100°C or higher and 210°C or lower, preferably 160°C or higher and 200°C or lower, and more preferably 170°C or higher and 195°C or lower. The melting point of granulated sugar is 160°C to 200°C, and the melting point of sucrose is 186°C.

[0028] In this embodiment, it is also preferable that the candy has a good tortoiseshell color after baking. In this embodiment, the sugar blend may be determined so that the candy has a good tortoiseshell color. For example, the sugar blend may be determined depending on the baking temperature of the baked confectionery.

[0029] In the present embodiment, the candy ingredients may include raw materials other than the granular oil and fat composition and sugars. For example, the candy ingredients may include flavorings, colorings, and sweeteners.

[0030] The dough used in this embodiment contains cereal flour. For example, wheat flour can be used as the cereal flour. The wheat flour used in this embodiment is not particularly limited, and for example, cake flour, all-purpose flour, or bread flour can be used.

[0031] In addition to wheat flour, the dough may also contain milk, eggs, fats and oils, sugar, yeast, flavorings, emulsifiers, salt, coloring agents, etc. The dough used in this embodiment is not particularly limited, and for example, depending on the baked confectionery to be produced, the raw materials used can be changed or the formulation of the raw materials can be adjusted. When producing a kouign amann, it is preferable to use a Danish dough.

[0032] The baking mold used in this embodiment is not particularly limited. For example, it preferably has a concave shape, is circular, rectangular, or polygonal in plan view, and has a flat bottom surface. By using a baking mold with a flat bottom surface (in other words, a baking mold with a small surface roughness on the bottom surface), the caramel can be uniformly adhered to the surface of the baked confectionery when cooled after baking. Note that the shape of the baking mold can be appropriately changed according to the shape of the baked confectionery to be produced.

[0033] The material constituting the baking mold is also not particularly limited. For example, a baking mold made of silicone, aluminum, stainless steel, etc. can be used. In particular, when a baking mold made of silicone is used, it is excellent in that the baked confectionery can be easily removed from the mold after cooling.

[0034] In the manufacturing method of the baked confectionery according to this embodiment, in the preparation step, first, the above-mentioned granular fat composition and saccharides are spread on the bottom surface of the baking mold. At this time, the saccharides may be spread first and then the granular fat composition, or the granular fat composition may be spread first and then the saccharides. Then, the dough containing cereal flour is placed on the granular fat composition and saccharides. Thereby, a baking mold containing raw materials can be prepared.

[0035] <B: Baking step> Next, the baking process will be described. In the baking process, the baked mold containing the raw materials prepared as described above is heated to bake the dough while melting the granular fat composition and sugars. The baking process is carried out, for example, at a temperature of 160°C or higher and 230°C or lower for 15 minutes or longer and 25 minutes or shorter. For example, when baking the raw materials, the baked mold containing the raw materials may be placed on an iron plate and this iron plate may be put into an oven for baking. Note that the conditions of the baking process can be appropriately changed according to the number, type, and size of the raw materials (baked mold) to be baked.

[0036] Also, in this embodiment, before the baking process, the baked mold containing the raw materials may be put into a steamer for secondary fermentation. For example, the baked mold containing the raw materials may be put into a steamer at a temperature of 30°C and a humidity of 80% for 50 minutes for secondary fermentation.

[0037] <C: Cooling Process> Next, the cooling process will be described. In the cooling process, the raw materials baked in the above baking process are cooled. In the cooling process, the granular fat composition and sugars melted in the baking process are solidified to coat the surface of the baked dough with syrup. For example, after the above baking process, the raw materials after baking may be left in the oven in the state of being put into the oven to cool (slowly cool) the raw materials after baking.

[0038] Also, after the above baking process, the raw materials after baking may be taken out of the oven and left in the air to cool the raw materials after baking. The time of the cooling process is not particularly limited, but for example, the raw materials after baking may be cooled until they reach about 50°C or lower. Then, after the cooling process, the baked confectionery is taken out of the baked mold.

[0039] By going through the processes described above, baked confectionery can be manufactured.

[0040] In the method for producing baked confectionery according to this embodiment, the mass ratio of the sugar to the granular oil and fat composition may be 0.3 to 2.7, preferably 0.35 to 2.5, more preferably 0.35 to 2, even more preferably 0.35 to 1.7, and even more preferably 0.6 to 1.7. By setting the mass ratio of the sugar to the granular oil and fat composition within this range, a good candy can be formed on the surface of the baked dough.

[0041] In this embodiment, the mass ratio of the saccharide to the granular oil and fat composition is set within the above range, and the mass (g) of the granular oil and fat composition is adjusted to the bottom area (cm 2 ) divided by (g / cm 2 ) may be 0.04 or more and 0.24 or less, preferably 0.05 or more and 0.22 or less. In this case, the total mass (g) of the granular oil and fat composition and the sugar may be determined based on the bottom area (cm 2 ) divided by (g / cm 2 ) may be set to 0.15 or more and 0.45 or less, preferably 0.16 or more and 0.43 or less.

[0042] Furthermore, in this embodiment, the mass ratio of the saccharide to the granular oil and fat composition is set within the above range, and the mass (g) of the granular oil and fat composition is adjusted to the bottom area (cm 2 ) divided by (g / cm 2 ) may be 0.08 or more and 0.22 or less, preferably 0.08 or more and 0.17 or less, more preferably 0.08 or more and 0.15 or less. 2 By keeping the value obtained by dividing by this range, a good candy can be formed on the surface of the baked dough.

[0043] In this specification, in order to generalize the amount of the granular oil and fat composition used to form the candy, the mass (g) of the granular oil and fat composition is expressed as the area of ​​the base of the baking mold (cm 2 ), that is, the mass (g / cm 3 ) of the granular fat composition per unit area of ​​the bottom surface of the baking mold. 2 The same applies to the mass of the sugars and the total mass of the granular oil and fat composition and the sugars.

[0044] As explained in the "Problem to be Solved by the Invention" section, conventionally, when making baked confectioneries with a candy-coated surface, sugar or other sugars are mixed with margarine, and the mixed sugar-containing margarine is used to form the candy on the surface of the baked dough.

[0045] However, when using such a mixed sugar margarine, it was difficult to form a good candy on the surface of the baked dough. Also, it was necessary to mix sugar or other sugars with the margarine in advance (i.e., knead the sugars into the margarine), which made the manufacturing process complicated.

[0046] In contrast, in the present embodiment, a granular oil and fat composition and sugars are used as raw materials for forming the candy. Specifically, in the preparation step, the granular oil and fat composition and the sugars are each independently laid on the bottom of a baking mold, the granular oil and fat composition and the sugars are melted in the heating step, and in the cooling step, the granular oil and fat composition and the sugars melted in the heating step are solidified, so that the surface of the baked dough is coated with candy.

[0047] In this embodiment, the granular oil and fat composition and the sugar are used independently as raw materials for forming the candy. Therefore, there is no need to mix sugars such as sugar with margarine in advance (i.e., knead the sugars into margarine), which simplifies the manufacturing process. Furthermore, the use of a granular oil and fat composition makes it easy to measure.

[0048] In the method for producing baked confectionery according to the present embodiment, the mass ratio of the sugar to the granular oil and fat composition, the mass (g) of the granular oil and fat composition, and the bottom area (cm 2 ) divided by (g / cm 2 ), and the total mass (g) of the granular oil and fat composition and the sugars, and the bottom area (cm 2 ) divided by (g / cm 2 ) are each within the above ranges, a good candy can be formed on the surface of the baked dough.

[0049] Therefore, the invention according to this embodiment can provide a method for manufacturing baked confectionery that simplifies the manufacturing process while forming a good quality candy on the surface of the baked dough. [Example]

[0050] Examples will be described below: In the present invention, the following tests 1 to 6 were carried out as examples.

[0051] <Raw materials> The following materials were used in preparing the granular oil and fat composition. (Raw material oil) Soybean oil (soybean refined oil NS, manufactured by J-Oil Mills Co., Ltd.) Palm oil (manufactured by J-Oil Mills Co., Ltd.) Palm olein (iodine value 56, manufactured by J-Oil Mills Co., Ltd.) Interesterified oil 1 (prepared by Production Method 1 below) Interesterified oil 2 (prepared by Production Method 2 below)

[0052] (Manufacturing method 1) To a mixed oil prepared by mixing 30 parts by mass of palm oil and 70 parts by mass of palm kernel oil (manufactured by J-Oil Mills, Inc.), 0.3 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was carried out with stirring at 80°C and a vacuum of 2.7 kPa for 60 minutes. After the random transesterification reaction, the mixture was washed with water to remove the catalyst, and hydrogenation was carried out until a highly hydrogenated oil was obtained. After hydrogenation, the mixture was decolorized using activated clay and further deodorized to obtain transesterified oil 1.

[0053] (Manufacturing method 2) To a mixed oil prepared by mixing 75 parts by mass of palm stearin (iodine value 32, manufactured by J-Oil Mills, Inc.), 10 parts by mass of palm oil, and 15 parts by mass of soybean oil, 0.3 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was carried out with stirring at 80°C and a vacuum of 2.7 kPa for 60 minutes. After the random transesterification reaction, the catalyst was removed by washing with water, and further deodorization treatment was carried out to obtain transesterified oil 2.

[0054] (Preparation of edible oils and fats) The raw oils and fats were blended as shown in Table 1 to prepare edible oils and fats.

[0055] [Table 1]

[0056] <Method for measuring solid fat content> The solid fat content of edible oils and fats was measured by METHOD I described in AOCS Official Method Cd 16b-93.

[0057] (Preparation of Granular Oil and Fat Composition) The edible oils and fats listed in Table 2 were placed in a mixing tank and stirred while heated to 65°C. Next, water at 65°C in the amount listed in Table 2 was added to the mixing tank, and stirring was continued while maintaining the temperature at 65°C to obtain an emulsion. The obtained emulsion was passed through a perfecter, where it was rapidly cooled and kneaded to obtain a granular oil and fat composition. The granular oil and fat composition was molded so as to have a roughly cylindrical shape with a diameter of 6 mm and a length of 10 mm when filled.

[0058] [Table 2]

[0059] <Test 1> In Test 1, baked confectioneries (kouign amann) were prepared by varying the mass of the granular oil and fat composition and the sugars while keeping the mass ratio of the granular oil and fat composition and the sugars fixed. In Test 1, five specimens were prepared for each sample.

[0060] (Sample preparation) First, the frozen dough was placed on a hot plate and thawed at room temperature (25°C) for 60 minutes. N Kouign Aman (commercial frozen bread dough: manufactured by Shikishima Bakery Co., Ltd.) was used as the frozen dough. Next, the granular oil and fat composition and sugars were spread on the bottom of a baking mold. Figure 1 shows the state in which the granular oil and fat composition and sugars were spread on the bottom of the baking mold.

[0061] A silicone cup (TKG (Endo Shoji Co., Ltd.): 62-6569-10 SI (silicone) tray round 110) was used as the baking mold. The size of the silicone cup was 111 mm x 35 mm in inner diameter x depth, 95 mm in bottom inner diameter, and 260 cm capacity. 3 Granulated sugar (manufactured by Nisshin Sugar Co., Ltd.) was used as the sugar. In Test 1, the granulated sugar was spread on the bottom of a silicone cup, and then the granular oil and fat composition was spread thereon.

[0062] Next, the thawed dough was placed in a baking mold and placed on top of the granular oil and fat composition and granulated sugar. Figure 2 shows the state in which the thawed dough was placed on top of the granular oil and fat composition and granulated sugar. In this way, a baking mold containing the raw materials was prepared.

[0063] The baking mold containing the ingredients was then placed in a proofer at 30°C and 80% relative humidity for 50 minutes. The baking mold containing the ingredients was then placed on an iron plate and baked for 22 minutes in an oven set at 200°C top heat, 200°C bottom heat, and tap 3. After baking, the baked confectionery was cooled while still in the baking mold. After the granulated sugar had solidified, the baked confectionery was removed from the baking mold. Figures 3A and 3B show the appearance of the baked confectionery removed from the baking mold (the appearance of the side with the candy formed).

[0064] (Sample evaluation) The following four items were evaluated.

[0065] [Low overflow] Whether or not the raw materials spilled over from the baking mold during baking was evaluated according to the following criteria. 4. No overflow at all 3. Almost no overflow 2 There is a little boiling over and the iron plate gets a little dirty. 1. Overflow occurs and the iron plate gets dirty.

[0066] [Colored] After baking, the color of the candy (solidified molten granular oil and fat composition and granulated sugar) on the surface of the cooled baked confectionery was observed and evaluated according to the following criteria. A good color was defined as a good tortoiseshell color with no burnt spots. 4. Good coloring 3 Generally good coloring 2. The color of the candy is not very good. 1. The color of the candy is not good.

[0067] [Finished candy] After baking, the baked confectioneries were cooled and the quality of the candy on the surface was examined and evaluated according to the following criteria. A good candy was one in which the candy was sufficiently candied and the entire surface of the baked confectionery was evenly covered with candy. 4. Good quality candy is produced. 3 Generally good candy can be made 2 There are some areas that are not fully candied. 1. Insufficient candy

[0068] [Texture] After baking, the texture of the candy on the surface of the cooled baked confectionery was examined and evaluated according to the following criteria. 4. The crispy texture of the candy is excellent 3. The crispy texture of the candy is generally excellent. 2. The crispy texture of the candy is not very good. 1. It doesn't have the crispy texture of candy.

[0069] (Test results) Table 3 shows the test results of Test 1. As shown in Table 3, in Test 1, the mass ratio of the granular oil and fat composition to the granulated sugar was fixed at 1:1, and the masses (g) of the granular oil and fat composition and the granulated sugar were changed. Table 3 also shows the mass (g) of the granular oil and fat composition relative to the bottom area (cm) of the baking mold. 2 ) divided by (g / cm 2) This value is the mass of the granular oil and fat composition present per unit area of ​​the bottom of the baking mold, and is a generalized value of the mass of the granular oil and fat composition based on the bottom of the baking mold. Similarly, for granulated sugar, the mass (g) of granulated sugar is multiplied by the bottom area (cm) of the baking mold. 2 ) divided by (g / cm 2 The bottom area of ​​the baking mold is 70.8 cm 2 Table 3 shows the evaluation results for the four items mentioned above and the total of these evaluation results.

[0070] As shown in Table 3, in Tests 1-1 and 1-2, there was no overflow during baking, but the evaluations of the color of the candy, the appearance of the candy, and the texture of the candy were low. In Tests 1-1 and 1-2, the candy was slightly burnt. In Test 1-1, there was almost no candy. In Tests 1-1 and 1-2, the amounts of the granular oil and fat composition and granulated sugar were generally small, which is thought to be the reason for such low evaluation results.

[0071] In Tests 1-3 to 1-6, the evaluations of the amount of overflow, the color of the candy, the appearance of the candy, and the texture of the candy were all good. In particular, the texture of the candy in Tests 1-3 and 1-4 was crisp and excellent. In Tests 1-5 and 1-6, the candy was slightly thick and had a slightly hard texture, but overall the condition of the candy was good.

[0072] In Test 1-7, the coloring and appearance of the candy were good, but the raw materials spilled out of the baking mold during baking. Also, the texture of the candy was rated poorly. In Test 1-7, it is thought that the raw materials spilled out of the baking mold during baking because the amounts of the granular oil and fat composition and granulated sugar were generally large. Also, it is thought that the amount of granulated sugar was large, which made the candy thicker, resulting in a hard texture.

[0073] From the above test results, in Test 1, when the mass ratio of the granular oil and fat composition to the sugar was fixed at 1:1 and the amounts of the granular oil and fat composition and granulated sugar were each 6 g to 15 g (Tests 1-3 to 1-6), good candy could be formed. Generalizing this numerical range, the amounts of the granular oil and fat composition and granulated sugar present per unit area of ​​the bottom of the baking mold were 0.085 to 0.212 (g / cm), respectively. 2 )

[0074] [Table 3]

[0075] <Test 2> In Test 2, the amount of the granular oil and fat composition was fixed at 10 g, and the amount of granulated sugar was varied between 2 g and 30 g to prepare baked confectioneries (kouign amann). Note that the sample preparation method and sample evaluation method in Test 2 were the same as those in Test 1, so a duplicated explanation will be omitted.

[0076] (Test results) Table 4 shows the test results of Test 2. As shown in Table 4, in Test 2, the amount of the granular oil and fat composition was fixed at 10 g, and the amount of granulated sugar was changed to 2 g, 4 g, 6 g, 10 g, 15 g, 20 g, and 30 g to prepare baked confectioneries (kouign amann). Table 4 also shows the mass (g) of the granular oil and fat composition relative to the bottom area (cm) of the baking mold. 2 ) divided by (g / cm 2 Similarly, for granulated sugar, the mass (g) of granulated sugar is multiplied by the area of ​​the base of the baking pan (cm 2 ) divided by (g / cm 2 ) Table 4 shows the evaluation results for the four items mentioned above and the total of these evaluation results.

[0077] As shown in Table 4, in Test 2, none of the samples boiled over during baking. Comparing the results of Test 2-7 with those of Test 1-7, the total amount of raw materials (total amount of granular oil and fat composition and granulated sugar) was the same at 40 g, but the mass of the granular oil and fat composition in Test 2-7 was 10 g, while the mass of the granular oil and fat composition in Test 1-7 was 20 g. Since there was boiling over during baking in Test 1-7, it can be said that boiling over during baking is related to the mass of the granular oil and fat composition, and boiling over occurs during baking when the mass of the granular oil and fat composition is 20 g or more. This is also supported by the results of Test 3-6 described below.

[0078] In addition, in Test 2-1, there was little overflow and the color of the candy was good, but the evaluation of the candy's finish and texture was low. In Test 2-1, the candy was slightly burnt. In Test 2-1, there was almost no candy. It is thought that the amount of granulated sugar in Test 2-1 was small overall, which led to such a low evaluation result.

[0079] In Tests 2-2 to 2-7, the total evaluation scores were 13 to 16, which was good. Looking at the individual samples, the evaluation score for the candy in Test 2-2 was 3, but the other evaluation scores were 4, which was good. In Test 2-2, the mass of granulated sugar was 4 g, which is the same as the mass of granulated sugar in Test 1-2 (4 g). Thus, even though the mass of granulated sugar was the same, the evaluation result in Test 1-2 was low, but the evaluation result in Test 2-2 was high. This is thought to be because the amount of granular oil and fat composition in Test 2-2 was greater than that in Test 1-2. In other words, even when the amount of granulated sugar was small, a good candy could be formed by using an appropriate amount of granular oil and fat composition.

[0080] In Tests 2-3 to 2-5, the evaluations of the amount of overflow, the color of the candy, the appearance of the candy, and the texture of the candy were all good. In particular, the texture of the candy in Tests 2-3 and 2-4 was crisp and excellent. In Test 2-5, the candy was slightly thick and had a slightly hard texture, but overall the condition of the candy was good.

[0081] In Tests 2-6 and 2-7, there was little overflow, the color of the candy was good, and the appearance of the candy was good, but the texture was poorly evaluated. In Tests 2-6 and 2-7, the amount of granulated sugar was large at 20g or more, which made the candy thicker, and as a result, the texture of the candy became hard.

[0082] From the above test results, when the amount of granular oil and fat composition was fixed at 10 g, good candy could be formed by setting the amount of granulated sugar to 4 g to 15 g (Tests 2-2 to 2-5). Generalizing this range of values, the amount of granular oil and fat composition present per unit area of ​​the bottom surface of the baking mold was 0.141 (g / cm 2 ), and the amount of granulated sugar is 0.056 to 0.212 (g / cm 2 In this case, the mass ratio of the sugar to the granular oil and fat composition is 0.4 or more and 1.5 or less.

[0083] [Table 4]

[0084] <Test 3> In Test 3, the amount of granulated sugar was fixed at 10 g, and the amount of the granular oil and fat composition was varied between 0 g and 20 g to prepare baked confectioneries (kouign amann). Note that the sample preparation method and sample evaluation method in Test 3 were the same as those in Test 1, so duplicated explanations will be omitted.

[0085] (Test results) Table 5 shows the test results of Test 3. As shown in Table 5, in Test 3, the amount of granulated sugar was fixed at 10 g, and the amount of the granular oil and fat composition was changed to 0 g, 2 g, 4 g, 6 g, 10 g, and 20 g to prepare baked confectioneries (kouign amann). Table 5 also shows the mass (g) of the granular oil and fat composition relative to the bottom area (cm) of the baking mold. 2 ) divided by (g / cm 2 Similarly, for granulated sugar, the mass (g) of granulated sugar is multiplied by the area of ​​the base of the baking pan (cm 2 ) divided by (g / cm2 ) Table 5 shows the evaluation results for the four items mentioned above and the total of these evaluation results.

[0086] As shown in Table 5, in Test 3-1, in which the granular oil and fat composition was not added, there was little overflow and the color of the candy was good, but the evaluation of the candy's appearance and texture was low. From the results of Test 3-1, it can be said that the addition of the granular oil and fat composition is necessary to turn granulated sugar into candy.

[0087] In Test 3-2, the amount of overflow was small and the color of the candy was good, but the evaluation of the candy's finish and texture was low. In Test 3-2, 2 g of the granular oil and fat composition was added, but the granulated sugar was not sufficiently candied. In Test 3-3, in which 4 g of the granular oil and fat composition was added, the evaluation of the amount of overflow, the color of the candy, the finish of the candy, and the texture of the candy were good. Therefore, it can be said that in order to candied the granulated sugar, it is necessary to add 4 g or more of the granular oil and fat composition.

[0088] Tests 3-4 and 3-5 were particularly good, with a total rating of 16.

[0089] In Test 3-6, the color of the candy, the appearance of the candy, and the texture were good, but the raw materials spilled over from the baking mold during baking. In Test 3-6, the amount of the granular oil and fat composition was large at 20 g, which is thought to be why the raw materials spilled over from the baking mold during baking (similar to Test 1-7). In addition, in Test 3-6, the oil and fat were noticeable on the surface of the baked confectionery, and the texture was sticky. The reason for this is thought to be because the amount of the granular oil and fat composition in Test 3-6 was large at 20 g.

[0090] From the above test results, when the amount of granulated sugar was fixed at 10 g, good candy could be formed by setting the amount of granular oil and fat composition to 4 g to 10 g (Tests 3-3 to 3-5). Generalizing this range of values, the amount of granular oil and fat composition present per unit area of ​​the bottom surface of the baking mold was 0.056 to 0.141 (g / cm 2 ) and the amount of granulated sugar is 0.141(g / cm2 In this case, the mass ratio of the sugar to the granular oil and fat composition is 1 or more and 2.5 or less.

[0091] [Table 5]

[0092] <Test 4> In Test 4, baked confectionery (kouign amann) was prepared by changing the size of the granular oil and fat composition. The granular oil and fat compositions shown in Table 6 were prepared by the same method as the above-mentioned granular oil and fat composition, except that they were molded into the size shown in Table 6 before filling. The sample preparation method and sample evaluation method in Test 4 were the same as those in Test 1, except that the size of the granular oil and fat composition was changed, so duplicated explanations will be omitted.

[0093] In Test 4, 10 g of the granular oil and fat composition and 10 g of granulated sugar were spread on the bottom of a baking mold. The granular oil and fat composition used here had the size shown in Table 6. Other than this, the sample preparation method was the same as that described in Test 1.

[0094] [Table 6]

[0095] After removing the baked confectionery from the baking mold, each sample was observed. As a result, in the samples of Test 4, even when the diameter and length of the granular oil and fat composition were different, the coloring, appearance, and texture of the candy of each sample were good, and the results were almost the same. Therefore, it was found that even if the size of the granular oil and fat composition was changed within the range shown in Table 6 when making baked confectionery, the state of candy formation of the baked confectionery remained almost the same.

[0096] <Test 5> In Test 5, a baked confectionery (kouign amann) was prepared using a plate-shaped oil and fat composition instead of the granular oil and fat composition. The plate-shaped oil and fat composition was produced by the same method as the above-mentioned method for producing the granular oil and fat composition, except that it was molded into a regular square prism with a mass of 10 g, a thickness of 2 mm, and a side of 69.6 mm when filled.

[0097] The frozen dough was then placed on an iron plate and thawed at room temperature (25°C) for 60 minutes. N Kouign Aman (commercial frozen bread dough: manufactured by Shikishima Bakery Co., Ltd.) was used as the frozen dough. 10 g of granulated sugar (manufactured by Nisshin Sugar Co., Ltd.) was then spread on the bottom of a baking mold, and one sheet of the oil and fat composition prepared as described above was placed on top of it. The same silicone cup as in Test 1 was used as the baking mold.

[0098] Next, the thawed dough was placed in a baking mold, and the thawed dough was placed on top of the plate-shaped oil and fat composition. In this way, a baking mold containing raw materials was prepared. Then, the baking mold containing raw materials was placed in a proofer at 30°C and a relative humidity of 80% for 50 minutes. Then, the baking mold containing raw materials was placed on an iron plate and baked under the same conditions as in Test 1. After baking, the baked confectionery was cooled while still in the baking mold. Then, after the granulated sugar solidified, the baked confectionery was removed from the baking mold.

[0099] After removing the baked confectionery from the baking mold, the sample was observed. As a result, in the sample of Test 5, the candy did not turn out uniformly, and the candy did not look good, and the coloring of the candy was uneven. From the results of Test 5, it was found that the shape of the oil and fat composition used to make good candy is preferably granular rather than plate-like.

[0100] <Test 6> In Test 6, a baked confectionery (kouign amann) was prepared using white sugar (manufactured by Mitsui Sugar Co., Ltd.) instead of the granulated sugar used in Tests 1-4. The sample preparation method and sample evaluation method in Test 6 were the same as those in Test 1, so a duplicated explanation will be omitted.

[0101] The baked confectionery samples were removed from the baking molds and observed. As a result, the color, appearance, and texture of the candy in the sample of Test 6 were good, and the results were the same as Tests 1-4. Therefore, it was found that the candy state of the baked confectionery did not change even if white sugar was used instead of granulated sugar when making the baked confectionery.

[0102] The present invention has been described above in accordance with the above-mentioned embodiments and examples, but the present invention is not limited to the above-mentioned embodiments and examples, and naturally includes various modifications, alterations, and combinations that can be made by a person skilled in the art within the scope of the invention as defined in the claims of this application.

[0103] This application claims priority based on Japanese Patent Application No. 2020-083153, filed on May 11, 2020, the disclosure of which is incorporated herein in its entirety.

Claims

1. A preparation step of preparing a baking mold containing raw materials by spreading a granular oil and fat composition and a sugar on the bottom of the baking mold and placing dough on the granular oil and fat composition and the sugar; a baking step of heating a baking mold containing the raw materials to bake the dough while melting the granular oil and fat composition and the sugar; After the baking step, the baked raw material is cooled to solidify the melted granular oil and fat composition and sugars, and the surface of the baked dough is coated with the cooling step. The mass ratio of the sugar to the granular oil and fat composition before baking is 0.3 or more and 2.7 or less, The mass (g) of the granular oil and fat composition is calculated based on the bottom area (cm ２ ) is equal to or greater than 0.08 and equal to or less than 0.15, The total mass (g) of the granular oil and fat composition and the saccharide is calculated based on the bottom area (cm ２ ) is 0.15 or more and 0.45 or less, A method for producing baked confectionery.

2. The method for producing a baked confectionery according to claim 1, wherein a mass ratio of the sugar to the granular oil and fat composition before baking is 0.35 or more and 1.7 or less.

3. 3. The method for producing a baked confectionery according to claim 1, wherein the sugar has a melting point of 200°C or lower.

4. The method for producing a baked confectionery according to any one of claims 1 to 3, wherein the sugar comprises sucrose.

5. The method for producing a baked confectionery according to any one of claims 1 to 4, wherein the baking mold has a concave shape that is circular, rectangular or polygonal in plan view and has a flat bottom.

6. The method for producing a baked confectionery according to any one of claims 1 to 5, wherein the baking step involves baking at a temperature of 160°C or higher and 230°C or lower for 15 minutes or longer and 25 minutes or shorter.

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