Confectionery composition and confectionery

Abstract

To provide a confectionery composition from which confectionery having an excellent crushing texture felt when bitten can be produced.SOLUTION: A confectionery composition of this invention includes barley flour (A) and one or more kinds (B) selected from a group consisting of chickpea flour, oat, rye flour, and wheat bran. The confectionery composition may further include corn flour (C) and / or powdered oil (D).SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition for confectionery and confectionery.

Background Art

[0002] Confectionery is a favorite food widely favored by consumers and may be required to have a good flavor, texture, etc.

[0003] Almond pudding is a raw material widely used in Western confectionery (such as financier, dacquoise, etc.) and is known to be able to impart a luxurious flavor and richness to confectionery. However, almond pudding is expensive and its price fluctuates greatly, so materials that can be substitutes for almond pudding have been studied (see, for example, Patent Documents 1 and 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Here, it is also known that almond pudding can impart a unique texture to confectionery. Examples of the texture that can be imparted by almond pudding include a crumbling feeling.

[0006] On the other hand, conventionally known substitutes for almond pudding may not be able to impart sufficient crumbling feeling to confectionery.

[0007] The present invention has been made in view of the above situation, and an object is to provide a composition for confectionery from which confectionery having a good crumbling feeling can be obtained.

Means for Solving the Problems

[0008] The inventors of the present invention have discovered that the above problems can be solved by incorporating a composition containing a predetermined grain-derived raw material into the confectionery ingredients during the manufacturing process, and have completed the present invention. More specifically, the present invention provides the following.

[0009] (1) Barley flour (A) and One or more (B) selected from the group consisting of chickpea flour, oats, rye flour, and wheat bran, A confectionery composition containing the following:

[0010] (2) The confectionery composition according to (1), further comprising corn flour (C).

[0011] (3) The confectionery composition according to (1) or (2), further comprising powdered oil (D).

[0012] (4) The confectionery composition according to any one of (1) to (3), wherein the ratio of the total mass of (B) to the mass of (A) ((B) / (A)) is 0.010 or more and 5.0 or less.

[0013] (5) The confectionery composition according to any one of (1) to (4), wherein the ratio of the mass of (C) to the total mass of (A) and (B) ((C) / ((A)+(B))) is 0.010 or more and 3.0 or less.

[0014] (6) The confectionery composition according to any one of (1) to (5), wherein the ratio of the mass of (D) to the total mass of (A), (B), and (C) ((D) / ((A)+(B)+(C))) is 0.050 or more and 10 or less.

[0015] (7) A confectionery comprising the confectionery composition described in any of (1) to (6). [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a composition for confectionery that can obtain a confectionery with a good crumbling feeling.

Mode for Carrying Out the Invention

[0017] Hereinafter, embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments.

[0018] <Composition for Confectionery> The composition for confectionery of the present invention (hereinafter, also referred to as "the composition of the present invention") at least includes the following. (A) Barley flour (B) One or more selected from the group consisting of chickpea flour, oats, rye flour, and wheat bran

[0019] Furthermore, the composition of the present invention may optionally also include the following. (C) Corn flour (D) Powdered fat

[0020] Hereinafter, "barley flour" may be referred to as "(A)" or "raw material (A)", "one or more selected from the group consisting of chickpea flour, oats, rye flour, and wheat bran" may be referred to as "(B)" or "raw material (B)", "corn flour" may be referred to as "(C)" or "raw material (C)", and "powdered fat" may be referred to as "(D)" or "raw material (D)".

[0021] As a result of the study by the present inventor, it has been found that according to the composition of the present invention, a good crumbling feeling can be imparted to confectionery (particularly, baked confectionery) containing this composition.

[0022] In the present invention, the "crumbling feeling" means that the confectionery has a texture of crumbling softly in the mouth and is soft and has a citric feeling. The crumbling feeling is evaluated by the sensory evaluation shown in the examples or by the product of the elastic modulus and the stress. When evaluating the crumbling feeling by the product of the elastic modulus and the stress, the lower this product is, the more it is regarded as having a crumbling feeling.

[0023] Hereinafter, the composition of the composition of the present invention will be described.

[0024] (Raw material (A)) When combined with (B) described later, barley flour can improve the crumbling texture of confectionery (especially baked goods) and impart a good flavor.

[0025] As barley flour, you can use flour made from the caryopsis of barley (Hordeum vulgare) milled by any method, and there are no particular limitations on the particle size, etc.

[0026] From the perspective of achieving a crumbling texture closer to that of almond flour, the lower limit of the average particle size of barley flour is preferably 25 μm or more, more preferably 50 μm or more, even more preferably 100 μm or more, and particularly preferably 130 μm or more. The upper limit is preferably 250 μm or less, more preferably 180 μm or less, and even more preferably 150 μm or less. The average particle size is determined by a method called dry sieving.

[0027] The amount of (A) in the composition of the present invention is not particularly limited, but the lower limit is preferably 5.0% by mass or more, more preferably 15% by mass or more, and even more preferably 25% by mass or more, relative to the composition of the present invention, from the viewpoint of easily increasing the crumbling quality of confectionery (especially baked goods). The upper limit is preferably 90% by mass or less, more preferably 70% by mass or less, even more preferably 60% by mass or less, and particularly preferably 50% by mass or less, relative to the composition of the present invention, from the viewpoint of easily enhancing the flavor while sufficiently incorporating other raw materials.

[0028] The lower limit of the amount of (A) is preferably 0.10% by mass or more, more preferably 0.30% by mass or more, and even more preferably 0.50% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 18% by mass or less, more preferably 14% by mass or less, even more preferably 12% by mass or less, and particularly preferably 10% by mass or less, relative to the total amount of confectionery.

[0029] (Raw material (B)) In the composition of the present invention, chickpea flour, oats, rye flour, and wheat bran are blended individually or in combination of two or more. Of these, chickpea flour and / or oats are preferred, and chickpea flour alone is particularly preferred.

[0030] [Chickpea flour] Chickpea flour is made by grinding chickpeas (also called garbanzo beans, Egyptian beans, or chana beans) into a powder. Chickpea flour may be unprocessed (unheated, etc.) or processed. Processing methods for chickpea flour include heat treatment, roasting treatment, and steam treatment. From the viewpoint of enhancing the flavor of confectionery (especially baked goods), roasted chickpea flour is preferred, and steam-treated chickpea flour is more preferred. The particle size of chickpea flour is not particularly limited.

[0031] When chickpea flour is used alone as raw material (B), the amount of chickpea flour in the composition of the present invention is not particularly limited, but the lower limit is preferably 5.0% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, relative to the composition of the present invention, from the viewpoint of easily enhancing the flavor of confectionery (especially baked goods) and easily increasing the volume of confectionery (especially baked goods). The upper limit is preferably 50% by mass or less, more preferably 45% by mass or less, even more preferably 40% by mass or less, and particularly preferably 35% by mass or less, relative to the composition of the present invention, from the viewpoint of easily increasing the crumbling quality of confectionery (especially baked goods) while sufficiently incorporating other ingredients.

[0032] When chickpea flour is used alone as raw material (B), the lower limit of the amount of chickpea flour used is preferably 0.10% by mass or more, more preferably 0.20% by mass or more, and even more preferably 0.30% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 10% by mass or less, more preferably 9.0% by mass or less, even more preferably 8.0% by mass or less, and particularly preferably 7.0% by mass or less, relative to the total amount of confectionery.

[0033] If chickpea flour is selected as the raw material (B), it becomes easier to improve not only the crumbling properties of confectionery (especially baked goods), but also the color tone of the confectionery composition and the flavor of the confectionery.

[0034] [Oats] Any part of the oat plant (Avena sativa) can be used as oats, but the seeds are usually used. Processed oats (such as milled oats) are preferred.

[0035] When oats are used alone as raw material (B), the amount of oats in the composition of the present invention is not particularly limited, but the lower limit is preferably 3.0% by mass or more, more preferably 5.0% by mass or more, and even more preferably 10% by mass or more, relative to the composition of the present invention, from the viewpoint of easily enhancing the flavor of confectionery (especially baked goods). The upper limit is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 25% by mass or less, and particularly preferably 20% by mass or less, relative to the composition of the present invention, from the viewpoint of easily increasing the crumbling quality of confectionery (especially baked goods) while sufficiently incorporating other ingredients.

[0036] When oats are used alone as raw material (B), the minimum amount of oats used is preferably 0.060% by mass or more, more preferably 0.10% by mass or more, and even more preferably 0.20% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 10% by mass or less, more preferably 8.0% by mass or less, even more preferably 5.0% by mass or less, and particularly preferably 4.0% by mass or less, relative to the total amount of confectionery.

[0037] [Rye flour] As rye flour, you can use flour made from the caryophyllum of rye (Secale cereale) milled by any method, and there are no particular limitations on the particle size, etc.

[0038] When rye flour is used alone as raw material (B), the amount of rye flour in the composition of the present invention is not particularly limited, but the lower limit is preferably 5.0% by mass or more, more preferably 7.0% by mass or more, and even more preferably 10% by mass or more, relative to the composition of the present invention, from the viewpoint of increasing the crumbling quality of confectionery (especially baked goods). The upper limit is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, and particularly preferably 15% by mass or less, relative to the composition of the present invention, from the viewpoint of easily enhancing the flavor and melt-in-the-mouth texture of confectionery (especially baked goods) while sufficiently incorporating other ingredients.

[0039] When rye flour is used alone as raw material (B), the minimum amount of rye flour used is preferably 0.10% by mass or more, more preferably 0.14% by mass or more, and even more preferably 0.20% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, even more preferably 4.0% by mass or less, and particularly preferably 3.0% by mass or less, relative to the total amount of confectionery.

[0040] [Wheat bran] Wheat bran is made from the outer layer (bran) of plants belonging to the genus Triticum. Wheat bran can be unprocessed or processed (e.g., milled).

[0041] When wheat bran is used alone as raw material (B), the amount of wheat bran in the composition of the present invention is not particularly limited, but the lower limit is preferably 0.30% by mass or more, more preferably 0.50% by mass or more, and even more preferably 1.0% by mass or more, relative to the composition of the present invention, from the viewpoint of increasing the tendency of confectionery (especially baked goods) to crumble. The upper limit is preferably 10% by mass or less, more preferably 8.0% by mass or less, even more preferably 5.0% by mass or less, and particularly preferably 2.0% by mass or less, relative to the composition of the present invention, from the viewpoint of easily enhancing the flavor and melt-in-the-mouth texture of confectionery (especially baked goods) while sufficiently incorporating other ingredients.

[0042] When wheat bran is used alone as raw material (B), the minimum amount of wheat bran used is preferably 0.0060% by mass or more, more preferably 0.010% by mass or more, and even more preferably 0.020% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 2.0% by mass or less, more preferably 1.6% by mass or less, even more preferably 1.0% by mass or less, and particularly preferably 0.40% by mass or less, relative to the total amount of confectionery.

[0043] [When (B) is a combination of two or more raw materials] When two or more raw materials are combined as (B), the total amount of (B) in the composition of the present invention is not particularly limited, but the lower limit is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more, relative to the composition of the present invention, from the viewpoint of easily increasing the crumbling quality of the confectionery. The upper limit is preferably 80% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass or less, and particularly preferably 40% by mass or less, relative to the composition of the present invention, from the viewpoint of easily enhancing flavor and melt-in-the-mouth texture while sufficiently incorporating other raw materials.

[0044] When (B) is a combination of two or more ingredients, the lower limit of the total amount of (B) is preferably 0.20% by mass or more, more preferably 0.30% by mass or more, and even more preferably 0.40% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 16% by mass or less, more preferably 12% by mass or less, even more preferably 10% by mass or less, and particularly preferably 8.0% by mass or less, relative to the total amount of confectionery.

[0045] (Raw material (C)) When corn flour is incorporated into the composition of the present invention, it is possible not only to improve the crumbling properties of confectionery (especially baked goods), but also to impart good color and flavor to the baked goods.

[0046] Corn flour is made from the floury endosperm of corn (Zea mays subsp. mays (L.) Iltis).

[0047] The amount of (C) in the composition of the present invention is not particularly limited, but the lower limit is preferably 5.0% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, relative to the composition of the present invention, from the viewpoint of easily enhancing the crumbling quality of confectionery (especially baked goods) and easily imparting a good color to baked goods. The upper limit is preferably 70% by mass or less, more preferably 50% by mass or less, even more preferably 30% by mass or less, and particularly preferably 25% by mass or less, relative to the composition of the present invention, from the viewpoint of easily enhancing the flavor while sufficiently incorporating other raw materials.

[0048] The lower limit of the amount of (C) is preferably 0.10% by mass or more, more preferably 0.20% by mass or more, and even more preferably 0.30% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 14% by mass or less, more preferably 10% by mass or less, even more preferably 6.0% by mass or less, and particularly preferably 5.0% by mass or less, relative to the total amount of confectionery.

[0049] (Raw material (D)) When powdered oil is incorporated into the composition of the present invention, it can impart a good tartness, melt-in-the-mouth texture, and flavor to the confectionery, and furthermore, if the confectionery is baked, it is easier to improve its shape retention after baking.

[0050] Powdered fats and oils refer to oil-in-water emulsions or water-in-oil emulsions that have been dried and powdered, or fats and oils that have been dried and powdered. In the present invention, powdered fats and oils can be obtained from emulsions containing any oil and aqueous phases. Among the powdered fats and oils, those obtained by drying and powdering an oil-in-water emulsion are particularly preferred from the viewpoint of good dispersibility in the dough and ease of achieving the effects of the present invention.

[0051] The oil phase constituting the emulsion contains oils and fats, emulsifiers (glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soy lecithin, soy lysolecithin, egg yolk lecithin, egg yolk lysolecithin, saponin, calcium stearoyl lactylate, sodium stearoyl lactylate, modified starch (etherified carboxymethyl stearoyl It may also contain ingredients such as hydroxypropyl starch, esterified starch phosphate, sodium octenyl succinate starch, starch acetate, moist heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and indigestible starch, as well as skim milk powder, caseins, casein peptides, soy protein, pea protein, wheat protein, rice protein, gum arabic, ghatti gum, gelatin, sphingolipids, plant sterols, bile powder, tomato glycolipids, etc., antioxidants, thickeners, preservatives, flavorings, and colorings.

[0052] The aqueous phase of the emulsion consists of water, emulsifiers (glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soy lecithin, soy lysolecithin, egg yolk lecithin, egg yolk lysolecithin, saponin, calcium stearoyl lactylate, sodium stearoyl lactylate, modified starch (etherified carboxymethyl starch, hydrochloride) It may also contain cypropyl starch, esterified starch phosphate, sodium octenyl succinate starch, starch acetate, moist heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, indigestible starch, etc., skim milk powder, caseins, casein peptides, soy protein, pea protein, wheat protein, rice protein, gum arabic, ghati gum, gelatin, sphingolipids, plant sterols, bile powder, tomato glycolipids, etc., excipients (dextrin, etc.), antioxidants, thickeners, preservatives, flavorings, colorings, etc.

[0053] Oil-in-water emulsions or water-in-oil emulsions are obtained by homogenizing the oil phase and aqueous phase using a homogenizer or the like.

[0054] The drying and powdering of emulsified liquids or oils and fats can be carried out by known methods such as spray drying, vacuum freeze-drying, and vacuum drying.

[0055] The amount of (D) in the composition of the present invention is not particularly limited, but the lower limit is preferably 5.0% by mass or more, more preferably 15% by mass or more, and even more preferably 25% by mass or more, relative to the composition of the present invention, from the viewpoint of easily imparting a good crumbling texture, melt-in-the-mouth texture, and a flavor similar to almond powder to the confectionery. The upper limit is preferably 85% by mass or less, more preferably 65% ​​by mass or less, even more preferably 50% by mass or less, and particularly preferably 40% by mass or less, relative to the composition of the present invention, from the viewpoint of improving shape retention after baking when the confectionery is a baked good, while adequately incorporating other ingredients.

[0056] The lower limit of the amount of (D) is preferably 0.10% by mass or more, more preferably 0.30% by mass or more, and even more preferably 0.50% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 17% by mass or less, more preferably 13% by mass or less, even more preferably 10% by mass or less, and particularly preferably 8.0% by mass or less, relative to the total amount of confectionery.

[0057] (Ratio of each ingredient) In the composition of the present invention, by adjusting the ratio of each of the raw materials (A) to (D), it is possible to more easily achieve a texture, flavor, and color similar to that of almond flour.

[0058] The ratio of the total mass of (B) to the mass of (A) ((B) / (A)) has a lower limit that is preferably 0.010 or more, more preferably 0.20 or more, even more preferably 0.40 or more, and particularly preferably 0.60 or more. The upper limit is preferably 5.0 or less, more preferably 3.0 or less, even more preferably 2.0 or less, and particularly preferably 1.5 or less. Adjusting "(B) / (A)" to the above range tends to further enhance the sense of the confectionery crumbling.

[0059] The ratio of the mass of (C) to the total mass of (A) and (B) ((C) / ((A)+(B))) has a lower limit that is preferably 0.010 or more, more preferably 0.10 or more, even more preferably 0.15 or more, and particularly preferably 0.20 or more. The upper limit is preferably 3.0 or less, more preferably 1.8 or less, even more preferably 1.5 or less, and particularly preferably 1.0 or less. Adjusting "(C) / ((A)+(B))" to the above range tends to further enhance the sense of the confectionery crumbling. Furthermore, if "(C) / ((A)+(B))" is 0.10 or higher, the flavor of the confectionery tends to improve, and if it is 1.8 or lower, the tendency for the confectionery to crumble is further improved.

[0060] The ratio of the mass of (D) to the total mass of (A) and (B) ((D) / ((A)+(B))) has a lower limit that is preferably 0.050 or more, more preferably 0.10 or more, even more preferably 0.20 or more, and particularly preferably 0.30 or more. The upper limit is preferably 12 or less, more preferably 5.0 or less, and even more preferably 1.0 or less. Adjusting "(D) / ((A)+(B))" to the above range tends to further enhance the feeling of the confectionery crumbling. Furthermore, when "(D) / ((A)+(B))" is 0.10 or higher, the tendency for the confectionery to crumble is further enhanced, and the flavor of the confectionery also tends to improve. When "(D) / ((A)+(B))" is 5.0 or less, the tendency for the confectionery to crumble further tends to improve, as does the tendency for the flavor of the confectionery and the color of the confectionery composition to improve.

[0061] The ratio of the mass of (D) to the total mass of (A), (B), and (C) ((D) / ((A)+(B)+(C))) has a lower limit that is preferably 0.050 or more, more preferably 0.10 or more, even more preferably 0.20 or more, and particularly preferably 0.30 or more. The upper limit is preferably 10 or less, more preferably 5.0 or less, and even more preferably 1.0 or less. Adjusting "(D) / ((A)+(B)+(C))" to the above range tends to further enhance the feeling of the confectionery crumbling. Furthermore, if "(D) / ((A)+(B)+(C))" is 0.20 or higher, the tendency for the confectionery to crumble further tends to improve, as does the tendency for the confectionery's flavor to improve. When "(D) / ((A)+(B)+(C))" is 5.0 or less, the tendency for the confectionery to crumble further tends to improve, as does the tendency for the flavor of the confectionery and the color of the confectionery composition to improve.

[0062] (Other ingredients) In addition to the components listed above, the composition of the present invention may also contain any other components that are commonly used in food products. Examples of such components include almond-based materials (almond flour, almond powder, almond milk, etc.), starch, oils and fats other than powdered oils and fats, dairy products, proteins, carbohydrates (indigestible dextrin, etc.), eggs (egg whites, etc.), egg products, salts, emulsifiers, baking powder, yeast, yeast food, cocoa mass, cocoa powder, chocolate, yeast extract, yeast powder, coconut (coconut powder, coconut fiber, coconut milk, etc.), caramel powder, coffee, teas (black tea, matcha, etc.), beans, kinako (roasted soybean flour), soy protein, leavening agents, sweeteners, seasonings, spices, colorings, flavors, enzymes, etc. The types and amounts of these components can be appropriately determined depending on the desired effect.

[0063] Furthermore, according to the composition of the present invention, even if no almond-based materials (such as almond flour or almond powder) are included at all, it is possible to impart a good crumble texture and flavor to confectionery in the same way as with almond flour. Therefore, the composition of the present invention does not need to contain almond-based materials (such as almond flour or almond powder).

[0064] The composition of the present invention may also be used as a substitute for almond flour.

[0065] The compositions of the present invention preferably do not contain any components other than (A), (B), (C), and (D). The compositions of the present invention may consist of (A) and (B), or of (A), (B), and (C), or of (A), (B), and (D), or of (A), (B), (C), and (D).

[0066] <Method for producing the present invention composition> The composition of the present invention can be obtained by mixing the above components in any way.

[0067] <Sweets> Aside from incorporating the composition of the present invention into the ingredients of the confectionery to be obtained, a confectionery containing the composition of the present invention (hereinafter also referred to as "the confectionery of the present invention") can be obtained by a manufacturing method appropriate to the type of confectionery. The confectionery of the present invention may have a similar crumbling texture to confectionery containing almond flour.

[0068] The type of confectionery used in the present invention is not particularly limited, but from the viewpoint of achieving a good crumbling texture, baked goods and cream dough (which may be dough before or after baking) are preferred, and baked goods are particularly preferred.

[0069] Almond flour, a type of grain flour used in confectionery, is known to be an expensive ingredient, although it can impart a good crumble texture and flavor to the confectionery. On the other hand, the composition of the present invention can be prepared relatively inexpensively, yet it can impart a crumble texture to confectionery equivalent to that obtained when using almond flour. However, the present invention does not exclude the use of the composition of the present invention in combination with almond flour in the manufacture of confectionery. For example, the composition of the present invention and almond flour may be used in combination in a mass ratio (composition of the present invention: almond flour) of preferably 1:9 to 9:1, more preferably 2:8 to 7:3, and even more preferably 2:8 to 5:5.

[0070] The confectionery of the present invention may or may not contain almond-based ingredients (such as almond flour or almond powder).

[0071] The amount of the composition of the present invention is not particularly limited, but is preferably 2.0% by mass or more, more preferably 3.0% by mass or more, and even more preferably 4.5% by mass or more, relative to the total amount of confectionery. The upper limit is preferably 20% by mass or less, more preferably 16% by mass or less, even more preferably 12% by mass or less, and particularly preferably 10% by mass or less, relative to the total amount of confectionery.

[0072] (Baked goods) Baked goods can be obtained by kneading the composition of the present invention into a confectionery dough and baking the dough. Any conditions and methods used in the food manufacturing field can be used for kneading the composition of the present invention into the dough and for baking.

[0073] While there are no particular limitations on the types of baked goods, examples include cakes (financiers, butter cakes, pound cakes, sponge cakes, pancakes, brownies, waffles, etc.), yeast-based sweets (stollen, panettone, kugelhopf, brioche, donuts, etc.), cookies (icebox cookies, etc.), biscuits, shortbread, pies, wafers, crackers, chiles, steamed sweets, baked buns, karinto (fried dough snacks), senbei (rice crackers), dorayaki (red bean paste pancakes), foil-baked goods, etc.

[0074] Any dough primarily composed of grain flour can be used as the dough for baked goods. The grain flour is not particularly limited as long as it is one that is normally added to the dough for baked goods, but examples include wheat flour (strong flour, medium flour, weak flour, etc.), almond flour, rice flour, buckwheat flour, soy flour, mixed grains (millet, barnyard millet, amaranth, etc.), potato flour, etc.

[0075] The dough for baked goods may contain any ingredients that are commonly used in baked goods dough. Specifically, examples include water, dairy products, protein, carbohydrates (such as sucrose), fats and oils (such as butter and margarine), eggs (such as egg whites), egg products, salts, emulsifiers, emulsifying foaming agents, baking powder, yeast, yeast food, cocoa mass, cocoa powder, chocolate, coconut (such as coconut powder, coconut fiber, and coconut milk), caramel powder, coffee, teas (such as black tea and matcha), vegetables, fruits, fruit juices, jams, fruit sauces, meats, seafood, beans, kinako (roasted soybean flour), tofu, soy milk, soy protein, leavening agents, sweeteners, seasonings, spices, colorings, flavors, enzymes, etc. The types and amounts of such ingredients can be appropriately set depending on the type of baked goods and the desired effects.

[0076] The amount of the composition of the present invention added to the dough of baked goods (i.e., the amount kneaded into the dough) can be appropriately set according to the type of baked goods, etc. For example, the lower limit of the amount of the composition of the present invention added is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, and even more preferably 4.5% by mass or more, relative to the dough of baked goods. The upper limit of the amount of the composition of the present invention added is preferably 12% by mass or less, more preferably 10% by mass or less, even more preferably 8.0% by mass or less, and particularly preferably 6.0% by mass or less, relative to the dough of baked goods.

[0077] (Cream dough) The cream dough can be obtained by mixing the composition of the present invention with other materials (flour, sugar, etc.). The cream dough may be simply the mixture of materials, or it may be a mixture of materials that has been baked or otherwise processed.

[0078] While not strictly limited to these, examples of cream fillings include almond cream (also simply called crème d'amande), buttercream, and custard cream. Almond cream, for example, can be spread on bread dough or croissant dough, used as a filling for tart dough, or combined with other creams, such as in frangipane.

[0079] The amount of the composition of the present invention added to the cream dough can be appropriately set depending on the type of cream dough, etc. For example, the lower limit of the amount of the composition of the present invention added is preferably 2.0% by mass or more, more preferably 5.0% by mass or more, and even more preferably 7.0% by mass or more, relative to the total cream dough. The upper limit of the amount of the composition of the present invention added is preferably 25% by mass or less, more preferably 16% by mass or less, and even more preferably 12% by mass or less, relative to the total cream dough. [Examples]

[0080] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0081] <Compositions for confectionery and preparation of confectionery> Confectionery compositions and confectionery products using these compositions were prepared using the following raw materials and subjected to various evaluations described later.

[0082] (Preparation of confectionery compositions) The ingredients listed under [Ingredients for Confectionery Composition] below were used in the proportions shown in Tables 6 to 11, and the confectionery compositions were prepared by stirring and mixing each ingredient. In Tables 6-11, "(B) / (A)" means the ratio of the total mass of raw material (B) to the mass of raw material (A). "(C) / ((A)+(B))" means the ratio of the mass of raw material (C) to the total mass of raw materials (A) and (B). "(D) / ((A)+(B)+(C))" means the ratio of the mass of raw material (D) to the total mass of raw materials (A), (B), and (C).

[0083] [Ingredients for confectionery compositions] (Raw material (A)) Barley flour (average particle size: 138 μm (identified by dry sieving method)) (Raw material (B)) chickpea flour Oats Rye flour Wheat bran (Raw material (C)) Cornflower (Raw material (D)) Powdered oil 1: Product name "Magic Fat 200" (manufactured by Miyoshi Oil & Fat Co., Ltd.) Powdered oil 2: Product name "Magic Fat 205" (manufactured by Miyoshi Oil & Fat Co., Ltd.) (Almond flour) Product name: Almond Powder (manufactured by Matsui Sangyo Co., Ltd.)

[0084] (Making sweets) Using each confectionery composition, confectionery (financiers, almond cream, cookies, or sponge cakes) having the compositions shown in Tables 1-4 (units in the tables: g) were prepared according to the following method. In Tables 1-4, "Reference Example" corresponds to the conventional general formulation of financiers, almond cream, cookies, or sponge cakes.

[0085] [Table 1]

[0086] [Table 2]

[0087] [Table 3]

[0088] [Table 4]

[0089] [How to make financiers] (1) Mix the sifted granulated sugar with the egg whites. (2) The sifted almond flour, each confectionery composition, cake flour, and baking powder were mixed together with the mixture obtained in (1) above. (3) The melted margarine was mixed with the mixture obtained in (2) above to obtain the dough. (4) After leaving the dough obtained in (3) above at room temperature for 1 hour, it was dispensed into baking trays in 30g portions and baked at 190°C for 17 minutes to obtain financiers.

[0090] [How to make almond cream] (1) Mix the margarine and powdered sugar thoroughly using a mixer. (2) Whole eggs were gradually added to the mixture obtained in (1) above. (3) The sifted almond flour, each confectionery composition, and cake flour were added to the mixture obtained in (2) and mixed to obtain the almond dough. (4) The almond dough obtained in (3) above was dispensed in 25g portions and baked at 180°C for 20 minutes to obtain almonds.

[0091] [How to make cookies (icebox cookies)] (1) Rub the margarine and granulated sugar together. (2) Whole eggs were gradually added to the mixture obtained in (1) above. The specific gravity of the resulting mixture was 0.8. (3) Add the cake flour, almond flour, and each confectionery composition to the mixture obtained in (2) above and mix until uniform. (4) The cookie dough obtained in (3) above was retarded at 0°C for 1 hour, then shaped into a round form and stored in the refrigerator overnight. (5) Cut into 10mm wide strips and bake at 180°C (top heat) and 150°C (bottom heat) for 16 minutes to obtain icebox cookies.

[0092] [How to make a sponge cake] (1) Wheat flour, sugar, powdered oil, baking powder, almond flour, and each confectionery composition were mixed together to make a mixed powder. (2) The whole eggs were heated to 36°C, and the mixed powder and whole eggs were mixed together. (3) The mixture obtained in (2) above was mixed until its specific gravity reached 0.65. (4) Add margarine dissolved at 55°C to the mixture obtained in (3) above and mix until the specific gravity is 0.6 to 0.7. (5) Place 450g of the cake batter obtained in (4) above into a No. 6 mold and bake at 175°C from the top and 155°C from the bottom for 45 minutes to obtain a sponge cake.

[0093] <Evaluation of confectionery compositions or confectionery> The properties of the obtained confectionery compositions or confectionery were evaluated according to the following evaluation criteria. The results are shown in Tables 6 to 11. The following sensory evaluations were conducted after the selection of the panel and discussions among the panel members, as outlined below. We conducted tests to identify the five basic tastes (sweet, sour, salty, bitter, and umami), tests to identify differences in taste concentration, tests to identify the taste of different foods, and a standard olfactory test. We selected 20 panelists (8 men and 12 women in their 20s to 40s) who were deemed suitable in each of these tests. Next, prior to conducting the sensory evaluation, the entire panel discussed the matter beforehand to ensure that each panel member had a common understanding of the characteristics of each evaluation item. Furthermore, to eliminate panel bias in the sensory evaluation and improve the accuracy of the evaluation, the sample test group number and contents were not disclosed to the panel members, and the samples were presented randomly.

[0094] [Sense of collapse (sensory evaluation)] A sensory evaluation was conducted by a panel of 20 people. The degree of crumbling of each financier, almond cream pastry, cookie, or sponge cake was evaluated relative to the degree of crumbling of the pastries (financier, almond cream pastry, cookie, or sponge cake) obtained based on the "reference examples" in Tables 1-4, and the average value was calculated. The specific criteria are as follows. 4: There is a strong sense of collapse. 3: There's a strong sense of collapse. 2: There's a slight sense of collapse. 1: There is a slight sense of collapse. 0: No sense of collapse

[0095] [Flavor] A sensory evaluation was conducted by a panel of 20 people. The flavors of each financier, almond cream pastry, cookie, or sponge cake were evaluated relative to the flavors of the confectionery (financier, almond cream pastry, cookie, or sponge cake) obtained based on the "Reference Examples" in Tables 1-4, and the average value was calculated. The specific criteria are as follows: 4: The flavor is similar to the example confectionery (the flavor is very close to almond flour). 3: The flavor is almost identical to the example confectionery (the flavor is similar to almond flour). 2: The flavor is somewhat similar to the example confectionery (the flavor is somewhat similar to almond flour). 1: The flavor is not very similar to the example confectionery (the flavor is only slightly similar to almond flour). 0: The flavor is different from the example confectionery (the flavor does not resemble almond flour).

[0096] [Sense of collapse (quantitative evaluation)] For the financiers in the examples and comparative examples (a total of 5 examples) that showed a significant difference in the sense of collapse (sensory evaluation) as described above, the elastic modulus and stress were measured based on the following test method. The product of the obtained elastic modulus and stress was calculated to quantitatively evaluate the sense of collapse of the financiers.

[0097] (Test method) Using the EZ-SX200N texture analyzer (manufactured by Shimadzu Corporation), the center of a 1.5 cm square financier was compressed to 80% strain using a 4 cm diameter circular plunger, and the elastic modulus and stress were determined. To confirm the elastic modulus in the initial stages of compression, the stress for strains of 1 to 10 N was determined.

[0098] (Criteria for evaluating the sense of collapse) The modulus of elasticity is the quotient (stress / strain) where stress is the numerator and the strain caused by that stress is the denominator. It is a value that represents how resistant a confectionary is to deformation. The lower the modulus of elasticity, the less stress is applied to the confectionary in response to initial compression (strain), and the more the confectionary will have a crumbly texture that crumbles easily in the mouth. Stress (especially stress at 80% compression during deformation) is a value that represents the hardness of the confectionery. The lower the stress, the lower the resistance of the confectionery to external forces, meaning the confectionery is softer and has a more crumbly texture. Based on the above, the product of the elastic modulus and stress (elastic modulus × stress) was calculated, and it was assumed that the lower this value, the greater the sense of collapse.

[0099] Furthermore, the elastic modulus, stress, and collapse rate (elastic modulus × stress) of financiers obtained using only almond flour instead of each confectionery composition (see "Reference Example 1" in Table 1) are shown in Table 5.

[0100] [Table 5]

[0101] [Color tone] Using a spectrophotometer (product name "SE 6000," manufactured by Nippon Denshoku Industries Ltd.), the color tone of each confectionery composition was evaluated based on the Lab color system, with the b* value (an indicator of yellowness) of almond flour as the reference. Specifically, the difference between the b* value of each confectionery composition and the b* value of almond flour was calculated and evaluated according to the following criteria. 3: Less than ±5 2: ±5 or more and less than ±10 1: ±10 or more and less than ±13 0: ±13 or greater

[0102] [Overall assessment of the sense of collapse] The evaluation scores for the degree of collapse of the financiers (indicated by (i) and (iii) in the table) were summed to calculate an overall evaluation score for collapse. A higher overall evaluation score indicates a greater degree of collapse. Financiers with an overall evaluation score of "2 or higher" were treated as having a good degree of collapse.

[0103] [Table 6]

[0104] [Table 7]

[0105] [Table 8]

[0106] [Table 9]

[0107] [Table 10]

[0108] [Table 11]

[0109] As shown in Tables 6-11, each example using a confectionery composition corresponding to the composition of the present invention exhibited better crumbling properties compared to each comparative example using a confectionery composition not corresponding to the composition of the present invention.

[0110] When the confectionery composition contained not only (A) and (B) but also (C) and / or (D), there was a tendency for not only the crumbling quality of the confectionery but also its flavor to improve.

[0111] As shown in Tables 6-11, when chickpea flour was used as (B), not only did the crumbling properties of the confectionery improve, but the color of the confectionery composition and the flavor of the confectionery also tended to improve.

[0112] As shown by comparing the results in Table 5 with the results in Tables 6 and 7, the degree of collapse (elastic modulus × stress) of each example using the confectionery composition corresponding to the composition of the present invention was equivalent to that of the reference example using only almond flour instead of the confectionery composition.

[0113] As shown in the comparative example, when either (A) or (B) was not included in the confectionery composition, the disintegration properties and even the flavor of the confectionery were impaired.

[0114] Furthermore, adjusting the ratio of each ingredient, as described below, tended to improve the crumbling texture of the confectionery.

[0115] For example, as shown in Table 6, when the ratio of the total mass of (B) to the mass of (A) ((B) / (A)) was between 0.010 and 5.0 (especially between 0.20 and 3.0), the confectionery exhibited good crumbling properties.

[0116] For example, as shown in Table 6, when the ratio of the mass of (C) to the total mass of (A) and (B) ((C) / ((A)+(B))) was between 0.010 and 3.0, the confectionery had a good degree of crumbling. Furthermore, when the ratio was 0.10 or higher, the flavor of the confectionery improved further, and when it was 1.8 or lower, the crumbling of the confectionery tended to improve even further.

[0117] For example, as shown in Table 7, when the ratio of the mass of (D) to the total mass of (A) and (B) ((D) / ((A)+(B))) was 0.20 or higher, not only the crumbling quality of the confectionery but also the flavor tended to improve. Furthermore, when the ratio was 5.0 or lower, not only the crumbling quality of the confectionery but also the color tone of the confectionery composition and the flavor of the confectionery tended to improve.

[0118] For example, as shown in Tables 6-11, when the ratio of the mass of (D) to the total mass of (A), (B), and (C) ((D) / ((A)+(B)+(C))) was between 0.050 and 10, the confectionery had a good crumbling quality. Furthermore, as shown in Table 7, for example, when the ratio was 0.20 or higher, not only the crumbling quality of the confectionery but also the flavor tended to improve. Furthermore, when the ratio was 5.0 or lower, not only the crumbling quality of the confectionery but also the color tone of the confectionery composition and the flavor of the confectionery tended to improve.

Claims

1. A confectionery composition, Barley flour (A), Chickpea flour (B) and, Cornflower (C) and, The content of (A) is 25% by mass or more and 70% by mass or less relative to the confectionery composition. The content of (B) is 10% by mass or more and 50% by mass or less relative to the confectionery composition. The content of (C) is 15% by mass or more and 50% by mass or less relative to the confectionery composition. A composition for confectionery.

2. A confectionery composition, Barley flour (A) and One or more raw materials (B) selected from the group consisting of chickpea flour, oats, rye flour, and wheat bran, Powdered oil (D), Includes, The content of (A) is 25% by mass or more and 60% by mass or less relative to the confectionery composition. When chickpea flour is used alone as (B), the content of (B) is 5.0% by mass or more and 50% by mass or less relative to the confectionery composition. When oats are used alone as (B), the content of (B) is 3.0% by mass or more and 50% by mass or less relative to the confectionery composition. When rye flour is used alone as (B), the content of (B) is 5.0% by mass or more and 30% by mass or less relative to the confectionery composition. When wheat bran is used alone as (B), the content of (B) is 0.30% by mass or more and 10% by mass or less relative to the confectionery composition. When two or more raw materials are combined as (B), the total amount of (B) is 10% by mass or more and 50% by mass or less relative to the confectionery composition. The content of (D) is 25% by mass or more and 65% by mass or less relative to the confectionery composition. A composition for confectionery.

3. The confectionery composition according to claim 1 or 2, wherein the ratio of the total mass of (B) to the mass of (A) ((B) / (A)) is 0.20 or more and 2.0 or less.

4. Furthermore, the confectionery composition according to claim 1, further comprising powdered oil (D).

5. The confectionery composition according to claim 1, wherein the ratio of the mass of (C) to the total mass of (A) and (B) ((C) / ((A)+(B))) is 0.20 or more and 1.0 or less.

6. Furthermore, it contains powdered oil (D), The confectionery composition according to claim 1, wherein the ratio of the mass of (D) to the total mass of (A), (B), and (C) ((D) / ((A) + (B) + (C))) is 0.050 or more and 1.0 or less.

7. The confectionery composition according to claim 2 or 4, wherein the ratio of the mass of (D) to the total mass of (A) and (B) ((D) / ((A) + (B))) is 0.30 or more and 1.0 or less.

8. A confectionery comprising the confectionery composition according to any one of claims 1 to 7.

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