JPH04370064A - Production of baked confectionery excellent in flavor sustainability - Google Patents

Abstract

PURPOSE:To provide the title confectionery incorporated with trehalose. CONSTITUTION:>=0.1wt.%, based on the whole formulation, of trehalose is added to raw materials in their mixing either in a powdered form or in the form of an aqueous solution, and the resulting formulation is formed and baked or fried, thus obtaining the objective confectionery. The present method is applicable to rice crackers, biscuits, cookies, cakes, or doughnuts.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing baked confectionery that retains its freshly-made flavor for a long time by containing trehalose, a natural sugar.

0002

[Prior Art and Problems to be Solved by the Present Invention] The flavor of baked confectionery begins to deteriorate immediately after production, so countermeasures to this problem include adding flavor to enhance the flavor or using packaging materials with low oxygen permeability. Conventionally, oxidation has been suppressed by enclosing a deoxidizing material. However, the addition of flavor does not reflect the original flavor of the product, making it difficult to provide a qualitatively satisfying feeling of taste, and the flavor is also significantly reduced due to flavor deterioration. On the other hand, the use of deoxidizing materials to suppress oxidation can certainly be expected to be effective for products containing large amounts of oil and fat, but it also has some inconveniences, such as the need for equipment to encapsulate the deoxidizing materials. As described above, preserving the flavor of baked confectionery has been a technically extremely difficult task.

0003

[Means for Solving the Problems] In the present invention, trehalose is added at the time of mixing the raw materials, preferably 0.1 of the total amount blended.
By adding % or more at the time of mixing, baked confectionery can be produced by shaping, baking or frying according to conventional methods. Trehalose may be mixed with other raw materials as a powder, or may be dissolved in water and mixed.

Trehalose is a non-reducing disaccharide in which two molecules of D-glucose are bonded 1,1. The binding mode is α
There are three types of isomers: , α, α, β-, β, β-, and α and α forms exist in nature. It is widely distributed in mushrooms, seaweed, molds, and yeast, and is said to be an energy source, especially in insects, where it exists as a major blood sugar.

[0005] Within the range of baked confectionery, rice crackers are baked confections called arare or okaki that are made from rice or glutinous rice as the main ingredient. Wheat rice crackers are baked confectioneries made from a liquid mixture made from wheat flour as the main ingredient, with eggs and other auxiliary ingredients added to give flavor. Typical examples include wafers, waffles, and tile rice crackers. Biscuits and cookies are made from flour, sugar, edible oil, and salt, and are baked with dairy products, egg products, leavening agents, and other raw materials added as necessary, and are generally relatively low in fat and oil. Biscuits are said to be hard biscuits, those with a lot of oil and fat are called soft biscuits, and those rich in fat and sugar are called cookies. Crackers are flour,
It is a baked confectionery made from sugars, edible fats and oils, and salt, with the addition of dairy products, egg products, yeast, enzymes, leavening agents, etc. as necessary, and is relatively sweet, salty, and high in fat. . Pies are made from wheat flour, sugar, edible oil, and salt, and if necessary, dairy products, egg products, yeast, leavening agents, and other raw materials are added so that the flour-based part and the oil are alternately layered. It was fired in Cakes are cakes that are baked using wheat flour as the main ingredient and ingredients such as edible oils, eggs, sugar, dairy products, and leavening agents.They can be sponge cakes made with whipped eggs, or cakes that use a lot of fat without whipping eggs. There are pound cakes, etc. Donuts are fried dough made from wheat flour as the main ingredient, and other ingredients such as egg products, sugar, dairy products, yeast, and leavening agents.

[0006] Trehalose is added and mixed in the form of a powder or a liquid dissolved in water at the same time as other raw materials when mixing raw materials for baked confectionery as described above. No special means are required for addition and mixing. The amount added is preferably 0.1% or more in the total raw material mixture.

[0007] The thus mixed raw materials are molded and baked or fried in a conventional manner to obtain the desired confectionery.

[0008]

[Action] Although it is not clear how trehalose exerts its flavor-preserving function in baked goods, it is presumed that it forms a trehalose film within the structure of baked goods to protect them.

Example 1 Based on the formulation shown in Table 1, a rice cracker was produced as a trial using a conventional method, and after being stored in aluminum packaging for 6 months at 30°C, the rice cracker was tasted. As shown below, the flavor was excellent despite the addition of trehalose. .

0010

[Table 1] 23 out of 23 panelists judged that the control product lacked the original aroma of rice crackers and had no commercial value. On the other hand, 21 people said that the product of the present invention still retained the original aroma of rice crackers.
It was evaluated as having sufficient commercial value.

Example 2 Based on the formulation shown in Table 2, wafers were prototyped by a conventional method.
After storing the product packaged in aluminum for 3 months at 30°C, I tasted it and found that the flavor was excellent even though trehalose was added as shown below.

0012

[Table 2] 23 out of 23 panelists evaluated that the control product lacked the original flavor of the wafer and had no commercial value. On the other hand, 21 people evaluated the product of the present invention as still retaining the original flavor of the wafer and having sufficient commercial value.

Example 3 Based on the formulation shown in Table 3, chocolate cookies were prototyped using a conventional method, wrapped in aluminum, stored at 30°C for 6 months, and then tasted. As shown below, even though trehalose was added, the chocolate flavor was good. It remained and had excellent flavor.

[0014]

[Table 3] 23 out of 23 panelists evaluated the control product as having no commercial value as the nuttiness of the chocolate cookies and walnuts was significantly reduced. On the other hand, 22 people evaluated the product of the present invention as having a chocolate cookie and walnut nuttiness, retaining the original cookie flavor, and having sufficient commercial value.

Example 4 Based on the formulation shown in Table 4, a cracker was made by a conventional method.
After storing the product packaged in aluminum for 6 months at 30°C, I tasted it and found that the flavor was excellent even though trehalose was added as shown below.

[0016]

[Table 4] 21 out of 23 panelists evaluated that the control product lacked the original flavor of soda crackers and had no commercial value. On the other hand, 21 people evaluated the product of the present invention as still retaining the original flavor of soda crackers and having sufficient commercial value.

Example 5 [0017] Based on the formulation shown in Table 5, a prototype pie was made using a conventional method, and the pie was stored in aluminum packaging for 6 months at 30°C, and then tasted. As shown below, the flavor was excellent even though trehalose was added. .

[0018]

[Table 5] 23 out of 23 panelists evaluated that the control product lacked the original aroma of pie and had no commercial value. On the other hand, 22 people found that the product of the present invention still retained the original aroma of the pie.
It was evaluated as having sufficient commercial value.

Example 6 A sponge cake was prototyped according to the conventional method based on the formulation shown in Table 6, and after being stored at 30°C for 10 days, it was tasted. As shown below, the flavor was excellent despite the addition of trehalose. Ta.

[0020]

[Table 6] 21 out of 23 panelists rated the product of the present invention as more preferable than the control product because the original custard feel of the sponge cake remained better. The remaining two people rated it equally favorable.

Example 7 Based on the formulation shown in Table 7, donuts were made by a conventional method.
After storing the product packaged in aluminum at 30°C for two weeks, I tasted it and found that the flavor was excellent even though trehalose was added as shown below.

[0022]

[Table 7] 22 out of 23 panelists rated the product of the present invention as more preferable than the control product because the original flavor and aroma of donuts remained better. The remaining person rated it equally favorable.

Claims (2)

[Claims] 1. A method for producing baked confectionery with excellent flavor persistence, characterized by containing trehalose. [Claim 2] The baked confectionery with excellent flavor persistence according to claim 1, wherein the baked confectionery is rice crackers, wheat crackers, biscuits/cookies, crackers, pies, cakes, or donuts. How to make baked goods.