Baked goods

Abstract

To develop a method for easily enhancing flavor of baked confectionery containing a cacao raw material, such as a chocolate flavor.SOLUTION: A baked confectionery dough (excluding a dough of baked confectionery to be eaten in a state of having a product temperature of 0°C or less) contains grain flour, a cacao raw material, and a polyglycerol condensation ricinoleic acid ester. The baked confectionery dough contains 0.1-20 mass% of the cacao raw material, and 0.05-18 mass% of a nonfat cacao raw material. In the baked confectionery dough, the cacao raw material exists in the dough in a state of being uneven, and at least a part of the cacao raw material is in a kneaded state.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to baked goods containing cacao raw materials.

Background Art

[0002] For baked goods such as chocolate-flavored cookies and cakes, materials containing cacao raw materials such as chocolate and cocoa powder are used. Chocolate-flavored baked goods are obtained, for example, by baking after chocolate or cocoa powder is topped, filled, coated, mixed, kneaded into dough containing flour. Alternatively, chocolate-flavored baked goods can also be obtained by topping, sandwiching, coating, etc. chocolate or cocoa powder on the baked goods. In any case, chocolate-flavored baked goods are highly palatable and popular baked goods.

[0003] Chocolate-flavored baked goods become richer in flavor as the content of cacao raw materials increases. However, since cacao raw materials, which are the raw materials for chocolate, are expensive, the raw material cost of baked goods increases as the blending amount increases. Therefore, if the flavor of cacao raw materials can be enhanced, the flavor can be enriched even with the same amount of cacao raw materials blended.Moreover, the blending amount of cacao raw materials can be reduced while maintaining the chocolate flavor.

[0004] In order to obtain cacao raw materials rich in flavor, improvements have been made in various processes until the cacao raw materials are obtained, such as the fermentation method and roasting method of cacao beans (for example, Patent Document 1). However, for manufacturers who purchase chocolate, etc. containing cacao raw materials as raw materials and manufacture chocolate-flavored baked goods, the options for enhancing the flavor of chocolate are limited, and they have no choice but to increase the blending amount of cacao raw materials or use expensive cacao raw materials with excellent flavor.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] Therefore, there was a need to develop a method that could easily enhance the chocolate flavor of baked goods while maintaining the same quality and proportion of cocoa raw materials.

[0007] The problem addressed in this disclosure is to develop a simple method for enhancing the flavor, such as chocolate flavor, of baked goods containing cocoa ingredients. [Means for solving the problem]

[0008] The Disclosers conducted diligent research to solve the above-mentioned problems. As a result, they found that by including polyglycerol condensed ricinoleic acid ester in baked goods containing cocoa ingredients, the persistence of flavor after the baked goods are consumed is improved. By improving the persistence of flavor after the baked goods are consumed, the flavor of baked goods containing cocoa ingredients is perceived as richer without further enhancement of flavor components. This completes the disclosure. In other words, the disclosure may take the following forms.

[0009] [1] Baked goods dough containing grain flour, cocoa raw materials, and polyglycerin condensed ricinoleic acid ester (excluding baked goods dough intended to be consumed at a temperature of 0°C or below). [2] The baked confectionery dough of [1] containing 0.1 to 20% by mass of cocoa raw materials. [3] Baked confectionery dough of [1] or [2] containing 0.05 to 18% by mass of fat-free cocoa ingredients. [4] One of the baked goods doughs from [1] to [3] in which the cocoa raw material is present in an uneven state. [5] A baked confectionery dough from any one of [1] to [3], in which at least a portion of the cocoa raw material is incorporated. [6] One of the baked goods doughs from [1] to [5], in which polyglycerol condensed ricinoleic acid ester is contained in the part of the dough where the grain flour is evenly distributed. [7] A baked goods dough containing 2-40% by mass of fat, one of the following [1]-[6]. [8] A baked confectionery dough of any one of [1] to [7], containing 0.005 to 5 parts by mass of polyglycerin condensed ricinoleic acid ester per 100 parts by mass of oil and fat. A baked confection in which one of the baked confection doughs from [9][1] to [8] has been heated and baked.

[10] Baked goods containing grain flour, cocoa raw materials, polyglycerin condensed ricinoleic acid ester, and oil and fat, with 0.005 to 5 parts by mass of polyglycerin condensed ricinoleic acid ester per 100 parts by mass of the oil and fat (excluding baked goods that are consumed at a temperature of 0°C or below).

[11] Baked goods of

[10] having a water content of 1 to 60% by mass. A method for manufacturing baked goods, comprising heating and baking one of the baked goods doughs from

[12] [1] to [8].

[13] A flavor-sustaining agent for baked goods containing cocoa raw materials (excluding baked goods that are consumed at a temperature of 0°C or below), with polyglycerin condensed ricinoleic acid ester as the active ingredient.

[14] A method for preserving the flavor of baked goods containing cocoa ingredients (excluding baked goods that are consumed at a temperature of 0°C or below) using polyglycerin condensed ricinoleic acid ester. [Effects of the Invention]

[0010] This disclosure makes it possible to provide baked goods containing cocoa ingredients with improved flavor persistence. Furthermore, this disclosure makes it possible to provide a method for prolonging the flavor of baked goods containing cocoa ingredients. [Modes for carrying out the invention]

[0011] The present disclosure will be explained in detail below. In this disclosure, A(numerical value) to B(numerical value) means A or greater and B or less. The preferred embodiments and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" or "more preferred". Furthermore, the numerical ranges are illustrative examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be used, regardless of expressions such as "preferred" or "more preferred".

[0012] The baked goods dough of this disclosure contains cereal flour. The cereal flour used in the baked goods dough may be any cereal flour commonly used in baked goods. Specific examples include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, and soybean flour. The cereal flour of this disclosure may also contain starchy raw materials such as cornstarch and modified starches such as cross-linked tapioca starch. One or more types of cereal flour may be used. However, the cereal flour preferably contains wheat flour. The wheat flour content in the cereal flour is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 80-100% by mass. The cereal flour content in the baked goods dough may be appropriately set depending on the type of baked goods. However, the cereal flour content in the baked goods dough is preferably about 15-50% by mass, and more preferably about 20-45% by mass.

[0013] The baked goods dough of this disclosure contains cocoa raw materials. Cocoa raw materials are raw materials derived from cocoa beans (raw materials obtained from cocoa beans). Examples of cocoa raw materials include cocoa mass, cocoa nibs, cocoa powder, cocoa cake, and cocoa butter. According to one aspect of this disclosure, the cocoa raw materials may include fat-free cocoa raw materials. Fat-free cocoa raw materials are the portion of cocoa raw materials from which fats and oils (cocoa butter) have been removed, and are included in cocoa mass, cocoa powder, cocoa cake, etc. For example, cocoa mass containing 55% by mass of cocoa butter contains 45% by mass of fat-free cocoa raw materials. According to one aspect of this disclosure, the baked goods dough may use food materials such as chocolate containing cocoa raw materials as raw materials. In that case, the proportion of cocoa raw materials contained in the baked goods dough can be obtained from the proportion of chocolate contained in the baked goods dough and the proportion of cocoa raw materials contained in the chocolate.

[0014] According to one aspect of this disclosure, the cocoa raw material content in the baked goods dough is preferably 0.1 to 20% by mass, more preferably 1 to 15% by mass, even more preferably 1.5 to 12% by mass, especially preferably 2 to 9% by mass, and most preferably 2.5 to 8% by mass. According to one aspect of this disclosure, the fat-free cocoa raw material content in the baked goods dough is preferably 0.05 to 18% by mass, more preferably 0.5 to 14% by mass, even more preferably 0.7 to 11% by mass, especially preferably 1 to 8.5% by mass, and most preferably 1.2 to 7.5% by mass. When the cocoa raw material or fat-free cocoa raw material content in the baked goods dough is within the above range, the baked goods made by heating and baking the dough tend to retain the flavor derived from the cocoa raw material when eaten.

[0015] According to one aspect of this disclosure, the cocoa ingredients (and / or food ingredients containing cocoa ingredients) included in the baked goods dough may be included in any state. For example, the cocoa ingredients included in the baked goods dough may be in a coating state, in a scattered state as small lumps, or in a state kneaded into the dough. Alternatively, a combination of these states may be present. However, it is preferable that some or all of the cocoa ingredients included in the baked goods dough are kneaded into the dough. When the cocoa ingredients are kneaded into the baked goods dough, the baked goods, after being heated and baked, tend to retain the flavor derived from the cocoa ingredients when consumed.

[0016] The baked goods dough of this disclosure contains polyglycerin condensed ricinoleate ester (hereinafter sometimes referred to as PGPR). Methods for producing polyglycerin condensed ricinoleate ester are known, and for example, it can be obtained by an esterification reaction of ricinoleic acid obtained mainly from castor oil with polyglycerin. The polyglycerin portion of polyglycerin condensed ricinoleate ester is a mixture of multiple polyglycerins with different numbers of polymerized glycerins (degrees of polymerization), and can be expressed by the average degree of polymerization. The average degree of polymerization of polyglycerin can be calculated, for example, from the hydroxyl value of the polyglycerin mixture. According to one aspect of this disclosure, the average degree of polymerization of the polyglycerin portion of the polyglycerin condensed ricinoleate ester contained in the baked goods dough is preferably about 2 to 10, more preferably about 2 to 8, and even more preferably about 3 to 6.

[0017] According to one aspect of this disclosure, the polyglycerin condensed ricinoleate ester contained in the baked goods dough may be a commercially available product. Examples of commercially available products that can be used as appropriate include SY Glister CR-310, CR-500, CR-ED, CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818R, 818SK, 818H manufactured by Taiyo Kagaku Co., Ltd., and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. Two or more types of polyglycerin condensed ricinoleate ester may be used in combination.

[0018] According to one aspect of the present disclosure, the content of polyglycerol condensed ricinoleic acid ester contained in the confectionery dough is preferably 5 to 5500 ppm by mass (0.0005 to 0.55% by mass), more preferably 20 to 2500 ppm by mass, still more preferably 50 to 1500 ppm by mass, even more preferably 100 to 900 ppm by mass, even more preferably 120 to 600 ppm by mass, and most preferably 150 to 450 ppm by mass. When the content of polyglycerol condensed ricinoleic acid ester is within the above range, almost no off-flavor of the emulsifier is felt. And the flavor persistence after putting the confectionery baked from the confectionery dough in the mouth is good.

[0019] According to one aspect of the present disclosure, the polyglycerol condensed ricinoleic acid ester contained in the confectionery dough may be contained in any state. For example, the polyglycerol condensed ricinoleic acid ester contained in the confectionery dough may be contained in the cocoa raw material (and / or food material containing the cocoa raw material), or may be contained in the part of the dough where the flour is uniformly distributed (the homogeneous part containing the flour). However, part or all of the polyglycerol condensed ricinoleic acid ester contained in the confectionery dough is preferably contained in the part of the dough where the flour is uniformly distributed.

[0020] The baked goods obtained by heating and baking the baked goods dough of this disclosure have improved flavor retention after being consumed, due to the inclusion of polyglycerin condensed ricinoleic acid ester. In other words, this disclosure relates to a flavor retention enhancer for baked goods, in which polyglycerin condensed ricinoleic acid ester is an active ingredient. This disclosure also relates to a method for extending the flavor of baked goods by incorporating polyglycerin condensed ricinoleic acid ester. The flavor of baked goods containing cocoa raw materials is generally described as chocolate flavor. However, baked goods may also contain egg-related materials, dairy-related materials, various flavorings such as vanilla flavor and milk flavor, and various food powders such as strawberry powder and matcha powder. Although the flavor is based on the cocoa raw material, the flavor can be described as a unique flavor of the baked goods that is felt when eating them, such as milk flavor, vanilla flavor, custard flavor, matcha flavor, or strawberry flavor. According to one aspect of this disclosure, the baked goods may preferably be described as chocolate flavor.

[0021] According to one aspect of the present disclosure, the confectionery dough may contain fats and oils. The fats and oils contained in the confectionery dough are not particularly limited as long as they are edible fats and oils. Edible fats and oils include, for example, various vegetable and animal fats and oils such as soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef fat, lard, milk fat, etc., and processed fats and oils obtained by subjecting these to one or more treatments selected from mixing, hydrogenation, fractionation, and ester exchange. One or more kinds of edible fats and oils may be used in the confectionery dough. Note that the fats and oils contained in the confectionery dough also include the fats and oils contained in raw materials containing fats and oils (oil-containing raw materials). That is, when the confectionery dough contains 10% by mass of cocoa mass (oil content 55% by mass), the fats and oils contained in the confectionery dough also include 5.5% by mass (=10×0.55) of the oil portion contained in the cocoa mass. Examples of oil-containing raw materials include chocolate, cocoa powder, whole milk powder, milk, whole eggs, egg yolks, etc. The content of the fats and oils contained in the confectionery dough is preferably 2 to 40% by mass, more preferably 6 to 35% by mass, still more preferably 10 to 32% by mass, even more preferably 14 to 30% by mass, and most preferably 16 to 28% by mass. Note that for the measurement of the content (oil content) of the fats and oils contained in the confectionery dough, a conventionally known method such as the Soxhlet extraction method can be applied.

[0022] According to one aspect of this disclosure, the baked goods dough preferably contains 0.005 to 5 parts by mass, more preferably 0.01 to 1 part by mass, even more preferably 0.04 to 0.8 parts by mass, even more preferably 0.06 to 0.6 parts by mass, even more preferably 0.07 to 0.3 parts by mass, and most preferably 0.08 to 0.16 parts by mass of polyglycerin condensed ricinoleate ester per 100 parts by mass of fat and oil contained in the baked goods dough. When the ratio of polyglycerin condensed ricinoleate ester content per 100 parts by mass of fat and oil contained in the baked goods dough is within the above range, the flavor persistence after the baked goods are consumed is good. The ratio (parts by mass) of polyglycerin condensed ricinoleate ester content per 100 parts by mass of fat and oil contained in the baked goods dough does not substantially change due to heating and baking.

[0023] According to one aspect of this disclosure, a plastic fat composition such as margarine or shortening containing polyglycerin condensed ricinoleic acid ester may be used in the baked goods dough. The plastic fat composition preferably contains PGPR in an amount of 20 to 20,000 ppm by mass, more preferably 200 to 10,000 ppm by mass, even more preferably 400 to 7,000 ppm by mass, even more preferably 600 to 5,500 ppm by mass, even more preferably 800 to 4,000 ppm by mass, and most preferably 1,000 to 3,000 ppm by mass. The fat content in the plastic fat composition is preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more, with the upper limit being substantially the difference in PGPR content from 100% by mass. By kneading the plastic fat composition containing PGPR into the baked goods dough, the PGPR can be uniformly dispersed in the baked goods dough together with the flour.

[0024] According to one aspect of this disclosure, in addition to cereal flour, cocoa raw materials, and polyglycerin condensed ricinoleic acid ester, the baked goods dough may contain other food ingredients commonly used in baked goods, as needed, to the extent that they do not hinder the effects of this disclosure. Examples of other food ingredients include emulsifiers, oils and fats, proteins, sugars, seasonings, sweeteners, leavening agents, thickeners and stabilizers, flavorings, antioxidants, colorings, and water. These food ingredients may be used individually or in combination of two types.

[0025] According to one aspect of this disclosure, the preparation of the baked goods dough can be done using conventionally known methods for producing baked goods, such as the sugar batter method, the flour batter method, or the all-in-mix method, in addition to using cereal flour, cocoa raw materials, and polyglycerin condensed ricinoleic acid ester. The baked goods dough can be prepared by thoroughly mixing the raw materials, for example, using a vertical mixer. According to one aspect of this disclosure, the baked goods dough preferably does not contain fermentation starters such as yeast, and therefore does not involve a fermentation process. If the raw materials for the baked goods include edible oils and fats or margarine / shortening rich in edible oils and fats, PGPR is preferably used in a state where it has been added to the oils and fats or margarine / shortening. The baked goods dough may be stored frozen until ready for use.

[0026] According to one aspect of this disclosure, the baked goods of this disclosure may be baked goods in which the baked goods dough of this disclosure has been heated and baked. Here, heating and baking refers to all methods of heating and baking, including heating and baking in an oven, direct baking, superheated steam, as well as microwave cooking, boiling, steaming, and frying. For example, in the case of oven heating, it is preferable to heat and bake at 140 to 240°C, more preferably 160 to 200°C, for about 5 to 60 minutes. Alternatively, for example, in the case of steaming, it may be done at 90 to 100°C for about 5 to 20 minutes, or in the case of heating in a frying pan or on a hot plate, it may be done at a setting of 150 to 180°C for about 5 to 15 minutes. However, the baked goods of this disclosure do not need to be baked goods in which the baked goods dough of this disclosure has been heated and baked, as long as they contain cereal flour, cocoa raw materials, and polyglycerin condensed ricinoleic acid ester. For example, a baked confection may be made by coating or enclosing a baked dough (baked goods) containing cereal flour and PGPR with a food material containing cocoa raw materials such as chocolate.

[0027] According to one aspect of this disclosure, the baked goods preferably contain fats and oils. The fat and oil content in the baked goods is preferably 2.1 to 41.2% by mass, more preferably 6.2 to 36.1% by mass, even more preferably 10.3 to 33% by mass, even more preferably 14.4 to 30.9% by mass, and most preferably 16.5 to 28.9% by mass. Also according to one aspect of this disclosure, the baked goods preferably contain 0.005 to 5 parts by mass of polyglycerin condensed ricinoleate ester per 100 parts by mass of fats and oils contained in the baked goods. The amount of polyglycerin condensed ricinoleate ester per 100 parts by mass of fats and oils contained in the baked goods is more preferably 0.01 to 1 part by mass, even more preferably 0.04 to 0.8 parts by mass, even more preferably 0.06 to 0.6 parts by mass, still more preferably 0.07 to 0.3 parts by mass, and most preferably 0.08 to 0.16 parts by mass. When the proportion of polyglycerol condensed ricinoleic acid ester in baked goods is within the above range, relative to the total fat content of 100 parts by mass, the flavor of the baked goods remains good after being consumed.

[0028] According to one aspect of this disclosure, the baked goods preferably contain 1 to 60% by mass of water. The amount of water in the baked goods is more preferably 3 to 46% by mass, even more preferably 5 to 36% by mass, especially preferably 6 to 28% by mass, and most preferably 7 to 23% by mass. The water content in the baked goods can be measured by conventionally known methods, such as the atmospheric pressure heat drying loss method or the Karl Fischer method. When the amount of water in the baked goods is within the above range, the flavor persists well after the baked goods are consumed.

[0029] According to one aspect of this disclosure, the baked goods dough and baked goods can be applied to conventionally known baked goods dough and baked goods, except that they include cereal flour, cocoa raw materials, and polyglycerol condensed ricinoleic acid ester. Examples of baked goods include cakes such as pound cake, butter cake, sponge cake, chiffon cake, muffin, busse, financier, castella, hotcake, waffle, donut, and Baumkuchen; Western-style sweets such as biscuits, cookies, shortbread, langue de chat, crackers, macarons, and wafers; and Japanese sweets such as manju, steamed buns, castella manju, dorayaki, and monaka. Since the baked goods have good flavor retention after being eaten, they can be perceived as flavorful even with a small amount of cocoa raw materials. [Examples]

[0030] The present disclosure will be described in further detail below with reference to examples. However, the present disclosure shall not be construed as being limited to the contents of the following examples.

[0031] <Screening of emulsifiers> (Preparation of emulsifier) The following emulsifiers were prepared. Monoglycerin fatty acid ester • Monoglycerin oleate (product name: Sunsoft O-30V, abbreviation: O-30V, manufactured by Taiyo Kagaku Co., Ltd.) Monoglycerin organic acid ester • Monoglycerin succinate oleate (product name: Sunsoft No. 683CB, abbreviation: No. 683CB, manufactured by Taiyo Kagaku Co., Ltd.) • Monoglycerin citrate oleate (product name: Sunsoft No. 623M, abbreviation: No. 623M, manufactured by Taiyo Kagaku Co., Ltd.) Sorbitan fatty acid ester • Sorbitan monooleate (product name: Sunsoft No. 81S, abbreviation: No. 81S, manufactured by Taiyo Kagaku Co., Ltd.) Sucrose fatty acid ester • Sucrose erucate (product name: Ryoto Sugar Ester ER-290, abbreviation: ER-290, manufactured by Mitsubishi Chemical Foods Corporation) Propylene glycol fatty acid ester • Propylene glycol monooleate (product name: Sunsoft No. 25-ODV, abbreviation: No. 25-ODV, manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerin fatty acid esters Decaglycerin decaoleate (product name: Ryoto Polyglyceryl O-50D, abbreviation: O-50D, Mitsubishi Chemical Foods Corporation) Decaglycerin decaoleate (product name: Sunsoft Q-1710U, abbreviation: Q-1710U, manufactured by Taiyo Kagaku Co., Ltd.) • Pentagricerin trioleate (product name: Sunsoft A-173E, abbreviation: A-173E, manufactured by Taiyo Kagaku Co., Ltd.) • Diglyceryl monooleate (Product name: Sunsoft Q-17D; Abbreviation: Q-17D; Manufactured by Taiyo Kagaku Co., Ltd.) Polyglycerol condensed ricinoleate • Hexaglycerin condensed ricinoleate (product name: SY Glister CRS-75, abbreviation: CRS-75, manufactured by Sakamoto Pharmaceutical Co., Ltd.) • Hexaglycerin condensed ricinoleate (product name: Poem PR-300, abbreviation: PR-300, Riken Vitamin Co., Ltd.) • Hexaglycerin condensed ricinoleate ester (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) • Pentagricerin condensed ricinoleate (product name: Sunsoft 818R, abbreviation: 818R, manufactured by Taiyo Kagaku Co., Ltd.) • Tetraglycerin condensed ricinoleate (product name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Taiyo Kagaku Co., Ltd.) • Triglycerin condensed ricinoleate ester (product name: Sunsoft 818JC, abbreviation: 818JC, manufactured by Taiyo Kagaku Co., Ltd.)

[0032] (Preparation of emulsifier-containing flavored oils and fats) 0.25 g of each emulsifier was weighed into a 1 L beaker. To each beaker, palm oil melting point fraction (manufactured by Nisshin Oillio Group Ltd.) containing 0.1% by mass of vanilla flavor (product name: Vanilla Oil AB37260, manufactured by Ogawa Fragrance Co., Ltd.), warmed to 60°C, was added until the total volume reached 500 g, and these were used as evaluation samples. Each evaluation sample contained 500 ppm by mass of each emulsifier.

[0033] (Evaluation of flavored oils containing emulsifiers) A palm oil melting point fraction containing 0.1% by mass of vanilla flavor, without any emulsifiers, was used as a control. Five panelists skilled in flavor evaluation of foods containing fats and oils scored the flavor of the evaluation samples when placed in the mouth, according to the following evaluation criteria. The evaluation samples were given an overall evaluation based on the sum of the scores. Since vanilla flavor is commonly used in chocolate, this evaluation allows for inference of the flavor persistence in baked goods containing cocoa ingredients. The results are shown in Table 1. Evaluation Criteria: Score Compared to the control, the vanilla flavor is stronger and more persistent. (2 points) Compared to the control, the vanilla flavor lasts longer. 1 point No change from the control group. 0 points. The vanilla flavor is weaker than the comparison -1 point comprehensive evaluation ◎: 8 points or higher - Excellent flavor retention. ○: 5 to 7 points - Excellent flavor retention. △: 2 to 4 points - The difference from the control group is difficult to discern. ×: 1 point or less, no difference from the control.

[0034] [Table 1]

[0035] <Evaluation based on baked goods 1> (Preparation of oils and fats for plastic oil and fat compositions) Oils and fats for plastic oil compositions of Examples 1 to 7 were prepared according to the formulations in Table 2. Specifically, 5 parts by mass of hexaglycerin condensed ricinoleate (product name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 95 parts by mass of a mixed oil and fat of palm-based transesterified oil, palm oil, and soybean oil were heated and mixed to obtain an oil and fat for plastic oil composition containing 818H at a concentration of 5% by mass (oil and fat of Example 2). By appropriately diluting the oil and fat for plastic oil composition of Example 2 with the mixed oil and fat, oils and fats for plastic oil compositions of Examples 1 to 7 were prepared.

[0036] [Table 2]

[0037] (Preparation of plastic oil and fat compositions) Margarine (plastic fat composition) was prepared using the fats and oils for each of the plastic fat compositions in Examples 1 to 7 by conventional methods, according to the formulations in Table 3. Specifically, an oil phase and an aqueous phase were prepared separately, and the aqueous phase was mixed with the oil phase to emulsify into a water-in-oil type emulsion. The emulsion was rapidly cooled and kneaded using a combinator to produce margarine for Examples 1 to 7, using the fats and oils for each of the plastic fat compositions in Examples 1 to 7. The PGPR content in each margarine is shown in Table 2.

[0038] [Table 3]

[0039] (Preparation of baked goods dough and baked goods) According to the formulations in Table 4, the following manufacturing procedures (1) to (5) were used to prepare the baked goods doughs (chocolate cookie dough kneaded with cocoa ingredients) and baked goods (chocolate cookies) of Examples 1 to 7, using each of the margarines in Examples 1 to 7. The moisture content of the chocolate cookies was 9.2% by mass. (1) The margarine and chocolate were melted in a double boiler. (2) Add granulated sugar, vanilla extract, and whole eggs to (1) and mix well. (3) Add the pre-combined and sifted dry ingredients and mix well. (4) Chill the dough in the refrigerator for at least one hour. (5) Divide the dough from (4) into 30g portions, roll them into balls, and bake in a 180°C oven for 13 minutes. The weight of the chocolate cookies after baking was 93% of the mass before baking.

[0040] [Table 4]

[0041] (Evaluation of the flavor of baked goods) The chocolate cookies from Example 1, baked using the same dough, were used as a control group. Five panelists skilled in flavor evaluation of foods containing fats and oils scored the flavor of the chocolate cookies from Examples 2-7 according to the following evaluation criteria. The overall evaluation of the chocolate cookies from Examples 2-7 was determined by the sum of the scores. The results are shown in Table 5. Evaluation Criteria: Score Compared to the control, the chocolate flavor is stronger and more persistent. (2 points) Compared to the control, the chocolate flavor lasts longer. (1 point) No change from the control group. 0 points. It has an undesirable flavor compared to the control - 1 point comprehensive evaluation ◎: 8 points or higher - Excellent flavor retention. ○: 5 to 7 points - Excellent flavor retention. △: 2 to 4 points - The difference from the control group is difficult to discern. ×: 1 point or less. No difference from the control, or an undesirable flavor.

[0042] [Table 5]

[0043] <Evaluation based on baked goods 2> (Preparation of plastic oil and fat compositions) Margarines for Examples 8 and 9 were prepared according to the formulations in Table 6. Specifically, palm oil (product name: refined palm oil, manufactured by Nisshin Oillio Group Ltd.) was heated to dissolve oil-soluble components such as emulsifiers, and the oil phase was prepared. Salt was dissolved in water to prepare the aqueous phase. The preliminary emulsified mixture, obtained by adding the aqueous phase to the oil phase, was rapidly cooled and kneaded using a combinator to obtain margarine for Example 8, which does not contain PGPR(818H), and margarine for Example 9, which contains 5000 ppm by mass of PGPR(818H).

[0044] [Table 6]

[0045] (Preparation of baked goods dough and baked goods) According to the formulations in Table 7, the baked goods doughs of Examples 8 and 9 (cookie dough mixed with chocolate chips) and the baked goods of Examples 8 and 9 (soft cookies with chocolate chips) were prepared using the margarines of Examples 8 and 9, following the manufacturing procedures (1) to (6) below. The moisture content of the soft cookies with chocolate chips was 8.2% by mass. (1) Melt the margarine in a double boiler. (2) Mix the melted margarine and sugar together. (3) Add the vanilla oil and whole eggs and mix well. (4) Add the sifted cake flour, salt, and baking powder and mix well. (5) Add the chocolate chips and mix well. (6) Roll the dough into balls weighing 30-35g each and bake in a 180°C oven for 11 minutes. The weight of the soft cookies after baking was 96.7% of the weight of the dough before baking.

[0046] [Table 7]

[0047] (Evaluation of the flavor of baked goods) The chocolate chip soft cookie from Example 8, which used the margarine from Example 8, was used as a comparison to the chocolate chip soft cookie from Example 9, which also used the margarine from Example 9. Five panelists skilled in flavor evaluation of foods containing fats and oils scored the flavor of the chocolate chip soft cookie from Example 9 when tasted, according to the following evaluation criteria. The overall evaluation of the chocolate chip soft cookie from Example 9 was determined by the sum of the scores. The results are shown in Table 8. Evaluation Criteria: Score Compared to the comparison, the chocolate and vanilla-like sweetness is more pronounced, and it has a lingering aftertaste. (2 points) Compared to the control, the chocolate and vanilla-like sweetness is more pronounced. (1 point) No change from the control group. 0 points. Compared to the control, the chocolate and vanilla-like sweetness is weaker -1 point comprehensive evaluation ◎: 8 points or higher. Excellent expression and persistence of chocolate and vanilla-like sweetness. ○: 5 to 7 points - Excellent at expressing chocolate and vanilla-like sweetness. △: 2 to 4 points - The difference from the control group is difficult to discern. ×: 1 point or less. No difference from the control, or the chocolate and vanilla-flavored sweetness is weak.

[0048] [Table 8]

[0049] <Evaluation based on baked goods: 3> (Preparation of plastic oil and fat compositions) One part by mass of margarine from Example 5 and two parts by mass of margarine from Example 6 were thoroughly mixed to obtain margarine from Example 10 (PGPR content 1250 ppm).

[0050] (Preparation of baked goods dough and baked goods) According to the formulations in Table 9, the baked goods doughs (chocolate cake dough) of Examples 11 and 12 and the baked goods (chocolate cakes) of Examples 11 and 12 were prepared using the margarines from Examples 1 and 10, following the manufacturing procedures (1) to (5) below. The moisture content of the chocolate cakes was 17.4% by mass. (1) Let the margarine return to room temperature, and melt the chocolate in a double boiler. (2) Mix together the margarine, liquid shortening, melted chocolate, and sugar. (3) Add the flavoring and whole egg and mix well. (4) Add the sifted cake flour, cocoa powder, and baking powder and mix to obtain the dough. (5) Fill a 1050cc loaf pan with 500g of batter and bake in a 180°C oven for 45 minutes. The weight of the chocolate cake after baking was 86.4% of the weight of the batter before baking.

[0051] [Table 9]

[0052] (Evaluation of the flavor of baked goods) The chocolate cake from Example 11, baked using the chocolate cake batter from Example 11, was used as a comparison. Following the same evaluation criteria as in <Evaluation of Baked Goods 1>, five panelists skilled in evaluating the flavor of foods containing fats and oils scored the flavor of the chocolate cake from Example 12, baked using the chocolate cake batter from Example 12, when tasted. The chocolate cake from Example 12 was evaluated overall based on the sum of the scores. The results are shown in Table 10.

[0053] [Table 10]

Claims

1. A baked confectionery dough containing 15 to 50% by mass of cereal flour, 0.1 to 20% by mass of cocoa raw material, and 147 to 2500 ppm by mass of polyglycerol condensed ricinoleate ester, wherein the polyglycerol condensed ricinoleate ester is contained in the portion of the dough in which the cereal flour is uniformly distributed (excluding dough for baked goods that are consumed at a temperature of 0°C or below).

2. The baked confectionery dough according to claim 1, containing 0.05 to 18% by mass of fat-free cocoa raw materials.

3. The baked confectionery dough according to claim 1 or 2, wherein the cocoa raw material is present in the dough in an uneven state.

4. The baked confectionery dough according to claim 1 or 2, wherein at least a portion of the cocoa raw material is kneaded into it.

5. A baked confectionery dough according to any one of claims 1 to 4, comprising 2 to 40% by mass of fat and oil.

6. A baked confectionery dough according to any one of claims 1 to 5, comprising 0.005 to 5 parts by mass of polyglycerin condensed ricinoleic acid ester per 100 parts by mass of oil and fat.

7. A baked confection in which the baked confection dough according to any one of claims 1 to 6 has been heated and baked.

8. The baked confectionery according to claim 7, wherein the water content is 1 to 60% by mass.

9. A method for producing baked goods, comprising heating and baking a baked goods dough according to any one of claims 1 to 6.

10. A chocolate flavor persistence enhancer for baked goods containing cocoa raw materials (excluding baked goods consumed at a temperature of 0°C or below), wherein the baked goods dough used to produce the baked goods contains 15 to 50% by mass of cereal flour, 0.1 to 20% by mass of cocoa raw materials, and 147 to 2500 ppm by mass of polyglycerin condensed ricinoleate ester.

11. A method for maintaining the chocolate flavor of baked goods containing cocoa raw materials (excluding baked goods consumed at a temperature of 0°C or below) using polyglycerin condensed ricinoleate ester, wherein the baked goods dough for producing the baked goods contains 15 to 50% by mass of cereal flour, 0.1 to 20% by mass of cocoa raw materials, and 147 to 2500 ppm by mass of polyglycerin condensed ricinoleate ester.

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