BAKED CONFECTIONERY THAT SUBSTANTIALLY INCLUDES NO FLOUR

Abstract

A baked confectionery that substantially includes no flour that is not oily even when a high oil content is used, has a moist texture and a melt-in-the-mouth quality free from roughness, and allows the original flavor of the raw material to be better tasted. The baked confectionery that substantially includes no flour includes 40-80 mass % of lipids, 1-10 mass % of proteins, and 5-25 mass % of saccharides. The lipids include, as a constituent fatty acid, triacylglycerol having a C6-12 medium-chain fatty acid, and the content of the triacylglycerol is at least 50 mass % of the oils and fats.

Claims

1. A baked confectionery that substantially includes no flour, comprising 40 to 80 mass % of lipid, 1 to 10 mass % of protein, and 5 to 25 mass % of available carbohydrate (sugar), wherein the lipid comprises 50 mass % or more of a triacylglycerol having a C6-12 medium-chain fatty acid as constituent fatty acids relative to the lipid.

2. The baked confectionery according to claim 1, wherein the lipid is one or more selected from the group consisting of liquefied oils, margarine, fat spread, shortening, and powdered oils and fats.

3. The baked confectionery according to claim 1, wherein the constituent fatty acids of the triacylglycerol having medium chain fatty acids consist only of a C6-12 medium-chain fatty acid.

4. The baked confectionery according to claim 1, wherein the constituent fatty acids of the triacylglycerol having medium chain fatty acids consist only of a C8, 10, or 12 medium-chain fatty acid.

5. The baked confectionery according to, claim 1 wherein the protein comprising proteins which derive from egg white or whole egg.

6. The baked confectionery according to claim 1, wherein the baked confectionery comprises a sweetening agent.

7. The baked confectionery according to claim 1, wherein the baked confectionery comprises 50 to 70 mass % of lipid, 2 to 8 mass % of protein, and 7 to 25 mass % of available carbohydrate.

8. The baked confectionery according to claim 1, wherein the energy per 100 g of the baked confectionery is 450 to 750 kcal.

9. The baked confectionery according to claim 1, wherein the ratio of the lipid (F) to the sum of the protein (P) and the available carbohydrate (C) (F/(P+C)) in the baked confectionery is 1.8 to 4.0.

10. The baked confectionery according to claim 1, wherein the baked confectionery is a cookie or a baked doughnut.

11. A food product comprising the baked confectionery according claim 1.

12. The baked confectionery according to claim 1, wherein the baked confectionery comprises 55 to 70 mass % of lipid, 3 to 6 mass % of protein, and 10 to 25 mass % of available carbohydrate.

13. The baked confectionery according to claim 1, wherein the energy per 100 g of the baked confectionery is 500 to 730 kcal.

14. The baked confectionery according to claim 1, wherein the energy per 100 g of the baked confectionery is 550 to 710 kcal.

15. The baked confectionery according to claim 1, wherein the ratio of the lipid (F) to the sum of the protein (P) and the available carbohydrate (C) (F/(P+C)) in the baked confectionery is 2.5 to 3.5.

16. The baked confectionery according to claim 1, wherein the ratio of the lipid (F) to the sum of the protein (P) and the available carbohydrate (C) (F/(P+C)) in the baked confectionery is 3.0 to 3.4.

Description

EXAMPLES

[0059] Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention shall not in any way be limited to these.

[0060] The unit % as used hereafter refers to mass % unless otherwise stated.

[0061] Further, the contents of lipid, protein, and available carbohydrate are calculated as mass % relative to 100 mass % of the baked confectionery. Moreover, energy is calculated as kilocalories per 100 g of the baked confectionery. Furthermore, the ketone ratio is calculated by the expression lipid/(protein+available carbohydrate) (the first ketone ratio), or calculated by the formula of Woodyatt (the second ketone ratio) based on the contents of lipid, protein, and available carbohydrate contained in the baked confectionery.

<Analytical Method>

[0062] The content of a triacylglycerol was measured in accordance with AOCS Ce5-86.

[0063] The content of each fatty acid was measured in accordance with AOCS Ce1f-96.

[0064] Hereafter, a triacylglycerol having a C6-12 medium-chain fatty acid are abbreviated as MTG. Further, among these, a triacylglycerol in which the constituent fatty acids consist only of a C6-12 medium-chain fatty acid is abbreviated as an MCT.

<Oils and Fats Used>

[0065] [MCT 1]: An MCT (an in-house product C10R from Nisshin OilliO Group, Ltd.) in which the fatty acids of the triacylglycerol were n-octanoic acid (C8) and n-decanoic acid (C10) with a mass ratio of 30:70 was used as MCT 1.
[MCT 2]: An MCT (an in-house product O.D.O. from Nisshin OilliO Group, Ltd.) in which the fatty acids of the triacylglycerol were n-octanoic acid (C8) and n-decanoic acid (C10) with a mass ratio of 75:25 was used as MCT 2.
[Vegetable oils and fats 1]: A hardened coconut oil (Nisshin OilliO Group, Ltd., the content of medium chain fatty acids among the fatty acids of the triacylglycerol was 12.3 mass % (breakdown: the content of n-octanoic acid was 8.0 mass %; the content of n-decanoic acid was 4.3 mass %); the content of MTG was 53.2 mass %; the content of MCT was 0 mass %) was used as Vegetable oils and fats 1.
[Vegetable oils and fats 2]: An extremely hardened high-erucic rapeseed oil (Yokozeki Oil and Fat Industries Co., Ltd., the content of MTG was 0 mass %) was used as Vegetable oils and fats 2.
[Vegetable oils and fats 3]: A rapeseed oil (Nisshin OilliO Group, Ltd., the content of MTG was 0 mass %; the content of saturated fatty acid was 6 mass %; the content of monounsaturated fatty acid was 62 mass %; the content of polyunsaturated fatty acid was 30 mass %; the content of oleic acid was 60 mass %; the content of linolenic acid was 10 mass %) was used as Vegetable oils and fats 3.
[Vegetable oils and fats 4]: An intermediate melting point fraction of palm (Nisshin OilliO Group, Ltd., the content of MTG was 0 mass %) was used as Vegetable oils and fats 4.
[Transesterified oil 1]: A transesterified oil in which a mixed oil of 50 parts by mass of an extremely hardened palm stearin oil and 50 parts by mass of an extremely hardened palm kernel olein oil was chemically transesterificated (the content of medium chain fatty acids among the fatty acids of the triacylglycerol was 3.2 mass % (breakdown: n-octanoic acid was 2.0 mass %; the content of n-decanoic acid was 1.2 mass %); the content of MTG was 13.2 mass %; the content of MCT was 0 mass %) was used as Transesterified oil 1.
[Transesterified oil 2]: A transesterified oil in which palm olein was chemically transesterified (the content of MTG was 0 mass %) was used as Transesterified oil 2.

<Preparation of Margarine>

[0066] Oil and aqueous phases were prepared according to the compositions shown in Table 1, and then rapidly cooled for plasticization with a combinator by the conventional method to prepare a medium chain margarine and a long chain margarine. The contents of MTG in the lipids were shown in Table 1.

TABLE-US-00001 TABLE 1 Composition of margarine and content of MTG (Unit: mass %) Medium chain Long chain margarine margarine Oil phase MCT 1 41.7 Vegetable oils and fats 1 32.9 Vegetable oils and fats 2 0.5 0.5 Vegetable oils and fats 3 41.7 Vegetable oils and fats 4 20.4 Transesterified oil 1 8.3 8.3 Transesterified oil 2 12.5 Emulsifying agent 0.4 0.4 Aqueous Water 16.0 16.0 phase Salt 0.2 0.2 Total 100.0 100.0 MTG content in lipid 72.3% 1.3%

<Manufacture of Powdered Oils and Fats>

[0067] Powdered oils and fats were manufactured by the conventional method according to the compositions shown in Table 2 below. Specifically, MCT 2 or Vegetable oils and fats 3 as shown in the compositions below was first used as an oil phase, and then thoroughly mixed with an aqueous phase prepared by adding water to modified starch and dextrin to produce an O/W type emulsified material. Then the above emulsified material was dried with hot air by the spray-drying method to obtain powdered oils and fats. Note that the powdered oils and fats of MCT 2 is called an MCT powder, and the powdered oils and fats of Vegetable oils and fats 3 (rapeseed oil) is called an LCT powder.

TABLE-US-00002 TABLE 2 Composition of powdered oils and fats and content of MTG MCT powder LCT powder Composition of raw materials (g) (%) (g) (%) MCT 2 75.0 75.0 Vegetable oils and fats 3 75.0 75.0 Modified starch 10.0 10.0 10.0 10.0 Dextrin 15.0 15.0 15.0 15.0 Total 100.0 100.0 100.0 100.0 MTG content of lipid 100% 0%

Example 1

<Manufacture of Almond Cookies>

[0068] Almond cookies of Example 1 and Comparative Example 1 were manufactured by the conventional method according to the compositions shown in Table 3 below. Specifically, the MCT powder or LCT powder, a sweetening agent SUGAR CUT (trade mark) (Asadaame Co., Ltd.), an almond powder, egg white, and sodium bicarbonate were added to and mixed thoroughly with a medium chain margarine or long chain margarine according to the compositions shown below to obtain a cookie dough. It was rolled to a thickness of 3 mm, and cut out with a 3 cm round cutter, and then baked for 15 minutes in a 150 C. oven to produce cookies.

TABLE-US-00003 TABLE 3 Composition and evaluation of almond cookie Comparative Example 1 Example 1 Composition of raw materials (g) (%) (g) (%) MCT powder 100 47.9 LCT powder 100 47.9 Medium chain margarine 25.0 12.0 Long chain margarine 25.0 12.0 Sweetening agent 15.0 7.2 15.0 7.2 Almond powder 30.0 14.4 30.0 14.4 Egg white 37.5 18.0 37.5 18.0 Sodium bicarbonate 1.25 0.6 1.25 0.6 Total 208.75 100.0 208.75 100.0 MTG content in lipid 56.6% 0.16% Lipid 59.26 59.26 Protein 5.13 5.13 Available carbohydrate 22.33 22.33 Energy 646.25 646.25 First ketone ratio 2.16 2.16 Second ketone ratio 1.78 1.78 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Moderately Good Bad

Example 2

<Manufacture of Cocoa Cookies>

[0069] Cocoa cookies of Example 2 and Comparative Example 2 were manufactured by the conventional method according to the compositions shown in Table 4 below. Specifically, the MCT powder or LCT powder, a sweetening agent SUGAR CUT (trade mark) (Asadaame Co., Ltd.), cocoa, egg white, and sodium bicarbonate were first added to and mixed thoroughly with a medium chain margarine or long chain margarine according to the compositions shown below to obtain a cookie dough. It was rolled to a thickness of 3 mm, and cut out with a 3 cm round cutter, and then baked for 15 minutes in a 150 C. oven to produce cookies.

TABLE-US-00004 TABLE 4 Composition and evaluation of cocoa cookie Comparative Example 2 Example 2 Composition of raw materials (g) (%) (g) (%) MCT powder 100 52.2 LCT powder 100 52.2 Medium chain margarine 25.0 13.1 Long chain margarine 25.0 13.1 Sweetening agent 15.0 7.8 15.0 7.8 cocoa 12.5 6.5 12.5 6.5 Egg white 37.5 19.6 37.5 19.6 Sodium bicarbonate 1.25 0.7 1.25 0.7 Total 191.25 100.0 191.25 100.0 MTG content in lipid 61.7% 0.17% Lipid 56.79 56.79 Protein 3.68 3.68 Available carbohydrate 24.03 24.03 Energy 620.41 620.41 First ketone ratio 2.05 2.05 Second ketone ratio 1.66 1.66 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Good Poor

Example 3

<Manufacture of Mini Baked Doughnuts in Gateau Chocolate Style>

[0070] Baked doughnuts of Example 3 and Comparative Example 3 were manufactured by the conventional method according to the compositions shown in Table 5 below. Specifically, a powder, margarine, and sodium bicarbonate were first mixed according to the compositions shown below, to which whole egg, and then cocoa powder was mixed to obtain a doughnut dough. The dough in an amount of 3.5 g was squeezed into a ring-shaped mold, and baked for 17 minutes in a 150 C. oven to manufacture the following baked doughnuts.

TABLE-US-00005 TABLE 5 Composition and evaluation of mini baked doughnut in gateau chocolate style Comparative Example 3 Example 3 Composition of raw materials (g) (%) (g) (%) MCT powder 100 50.5 LCT powder 100 50.5 Medium chain margarine 20.0 10.1 Long chain margarine 20.0 10.1 Sweetening agent 16.0 8.1 16.0 8.1 cocoa 10.0 5.1 10.0 5.1 Whole egg 50.0 25.3 50.0 25.3 Sodium bicarbonate 2.0 1.0 2.0 1.0 Total 198.0 100.0 198.0 100.0 MTG content in lipid 57.8% 0.13% Lipid 54.57 54.57 Protein 4.49 4.49 Available carbohydrate 23.28 23.28 Energy 602.69 602.69 First ketone ratio 1.97 1.97 Second ketone ratio 1.63 1.63 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Good Poor

Example 4

<Manufacture of Puff Cookies in Financier Style>

[0071] Puff cookies in the financier style of Example 4 and Comparative Example 4 were manufactured by the conventional method according to the compositions shown in Table 6 below. Specifically, a powder and margarine were first mixed according to the compositions shown below, to which egg white, and then almond powder were added and mixed to obtain a dough. The dough in an amount of 4 g was squeezed into a heart-shaped mold, and baked for 30 minutes in a 150 C. oven to manufacture the following puff cookies in the financier style.

TABLE-US-00006 TABLE 6 Composition and evaluation of puff cookie in financier style Comparative Example 4 Example 4 Composition of raw materials (g) (%) (g) (%) MCT powder 100 45.4 LCT powder 100 45.4 Medium chain margarine 40.0 18.2 Long chain margarine 40.0 18.2 Sweetening agent 10.0 4.5 10.0 4.5 Almond powder 20.0 9.1 20.0 9.1 Egg white 50.0 22.7 50.0 22.7 Total 220.0 100.0 220.0 100.0 MTG content in lipid 58.6% 0.24% Lipid 63.61 63.61 Protein 5.32 5.32 Available carbohydrate 23.76 23.76 Energy 695.19 695.19 First ketone ratio 2.19 2.19 Second ketone ratio 1.80 1.80 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Moderately Good Bad

Example 5

<Manufacture of Improved Almond Cookies>

[0072] Improved almond cookies of Example 5 and Comparative Example 5 were produced according to the compositions shown in Table 7 below. In order to increase the ketone ratio, MIRASEE (trade mark) (DSP Gokyo Food & Chemical Co., Ltd.) was used according to the compositions shown in Table 7 below in the place of a sweeting agent SUGAR CUT (trade mark) in the compositions shown in Table 3 of Example 1 above. Other components were adjusted according to this change. Others were performed as in Example 1.

TABLE-US-00007 TABLE 7 Composition and evaluation of almond cookie Comparative Example 5 Example 5 Composition of raw materials (g) (%) (g) (%) MCT powder 100 53.0 LCT powder 100 53.0 Medium chain margarine 25.0 13.2 Long chain margarine 25.0 13.2 Sweetening agent 0.10 0.05 0.10 0.05 Almond powder 37.5 19.9 37.5 19.9 Egg white 25.0 13.2 25.0 13.2 Sodium bicarbonate 1.25 0.7 1.25 0.7 Total 188.85 100.0 188.85 100.0 MTG content in lipid 62.5% 0.17% Lipid 67.88 67.88 Protein 5.71 5.71 Available carbohydrate 16.31 16.31 Energy 703.26 703.26 First ketone ratio 3.08 3.08 Second ketone ratio 2.41 2.41 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Good Poor

Example 6

<Manufacture of Cocoa Cookies>

[0073] Improved cocoa cookies of Example 6 and Comparative Example 6 were produced according to the compositions shown in Table 8 below. In order to increase the ketone ratio, MIRASEE (trade mark) (DSP Gokyo Food & Chemical Co., Ltd.) was used according to the compositions shown in Table 8 below in the place of a sweeting agent SUGAR CUT (trade mark) in the compositions shown in Table 4 of Example 2 above. Other components were adjusted according to this change. Others were performed as in Example 2.

TABLE-US-00008 TABLE 8 Composition and evaluation of cocoa cookie Comparative Example 6 Example 6 Composition of raw materials (g) (%) (g) (%) MCT powder 100 61.0 LCT powder 100 61.0 Medium chain margarine 25.0 15.3 Long chain margarine 25.0 15.3 Sweetening agent 0.08 0.05 0.08 0.05 cocoa 12.5 7.6 12.5 7.6 Egg white 25.0 15.3 25.0 15.3 Sodium bicarbonate 1.25 0.76 1.25 0.76 Total 163.8 100.0 163.8 100.0 MTG content in lipid 72.1% 0.20% Lipid 66.26 66.26 Protein 3.42 3.42 Available carbohydrate 17.97 17.97 Energy 681.08 681.08 First ketone ratio 3.10 3.10 Second ketone ratio 2.30 2.30 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Good Poor

Example 7

<Manufacture of Mini Baked Doughnuts in Gateau Chocolate Style>

[0074] Mini baked doughnuts in the improved gateau chocolate style of Example 7 and Comparative Example 7 were manufactured according to the compositions shown in Table 9 below. In order to increase the ketone ratio, MIRASEE (trade mark) (DSP Gokyo Food & Chemical Co., Ltd.) was used according to the compositions shown in Table 9 below in the place of a sweeting agent SUGAR CUT (trade mark) in the compositions shown in Table 5 of Example 3 above. Other components were adjusted according to this change. Others were performed as in Example 3.

TABLE-US-00009 TABLE 9 Composition and evaluation of mini baked doughnut in gateau chocolate style Comparative Example 7 Example 7 Composition of raw materials (g) (%) (g) (%) MCT powder 100 52.1 LCT powder 100 52.1 Medium chain margarine 40.0 20.8 Long chain margarine 40.0 20.8 Sweetening agent 0.10 0.05 0.10 0.05 cocoa 10.0 5.20 10.0 5.20 Whole egg 40.0 20.8 40.0 20.8 Sodium bicarbonate 2.0 1.04 2.0 1.04 Total 192.0 100.0 192.0 100.0 MTG content in lipid 67.1% 0.27% Lipid 65.67 65.67 Protein 4.00 4.00 Available carbohydrate 15.19 15.19 Energy 671.02 671.02 First ketone ratio 3.42 3.42 Second ketone ratio 2.53 2.53 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Good Poor

Example 8

<Manufacture of Puff Cookies in Financier Style>

[0075] Puff cookies in the financier style of Example 8 and Comparative Example 8 were manufactured according to the compositions shown in Table 10 below. In order to increase the ketone ratio, MIRASEE (trade mark) (DSP Gokyo Food & Chemical Co., Ltd.) was used according to the compositions shown in Table 10 below in the place of a sweeting agent SUGAR CUT (trade mark) in the compositions shown in Table 6 of Example 4 above. Other components were adjusted according to this change. A flavoring agent was used. Others were performed as in Example 4.

TABLE-US-00010 TABLE 10 Composition and evaluation of puff cookie in financier style Comparative Example 8 Example 8 Composition of raw materials (g) (%) (g) (%) MCT powder 100 47.6 LCT powder 100 47.6 Medium chain margarine 40.0 19.0 Long chain margarine 40.0 19.0 Sweetening agent 0.05 0.02 0.05 0.02 Almond powder 20.0 9.5 20.0 9.5 Egg white 50.0 23.8 50.0 23.8 Flavoring agent 0.2 0.10 0.2 0.10 Total 210.1 100.0 210.1 100.0 MTG content in lipid 61.3% 0.25% Lipid 65.99 65.99 Protein 5.11 5.11 Available carbohydrate 14.72 14.72 Energy 679.28 679.28 First ketone ratio 3.33 3.33 Second ketone ratio 2.54 2.54 Evaluation results Oily feeling Good Bad Texture Good Poor Melt-in-the-mouth Good Poor Flavor Good Poor

<Evaluation of Baked Confectionery>

[0076] The baked confectioneries from Examples and Comparative Examples manufactured as described above were evaluated for texture and the like in accordance with the following valuation methods.

<Method of Evaluating Baked Confectionery>

(1) Method of Evaluating Oily Feeling

[0077] A panel of 10 trained personnels performed general evaluation in accordance with the following criteria.

[0078] Good: No oily feeling

[0079] Moderately Good: Slightly oily

[0080] Poor: Somewhat oily

[0081] Bad: oily

(2) Method of Evaluating Texture

[0082] A panel of 10 trained personnels performed general evaluation in accordance with the following criteria.

[0083] Good: Texture is moist.

[0084] Moderately Good: Texture is somewhat moist, but not good enough.

[0085] Poor: Texture is much less moist.

[0086] Bad: Texture is not moist.

(3) Method of Evaluating Melt-in-the-Mouth

[0087] A panel of 10 trained personnels performed general evaluation in accordance with the following criteria.

[0088] Good: No lumps in the mouth with smooth texture

[0089] Moderately Good: Hard to become the lumps in the mouth with moderately smooth texture

[0090] Poor: Some lumps in the mouth with slight roughness

[0091] Bad: Easy to become the lumps in the mouth with roughness

(4) Method of Evaluating Flavor

[0092] A panel of 10 trained personnels performed general evaluation in accordance with the following criteria.

[0093] Good: Original flavor of ingredients is felt remarkably.

[0094] Moderately Good: Original flavor of ingredients is moderately distinguishable.

[0095] Poor: Original flavor of ingredients is only slightly distinguishable.

[0096] Bad: Original flavor of ingredients is not distinguishable.

[0097] As clearly shown in Tables 3 to 10, baked confectioneries that substantially includes no flour, having no oily feeling even when they had a high oil content, and having a moist texture and a melt-in-the-mouth quality free from roughness, and allowing the original flavor of the raw material to be better tasted were able to be obtained by using a lipid in which a triacylglycerol having a C6-12 medium-chain fatty acid as constituent fatty acids accounted for 50 mass % or more of the lipid. In particular, the improved versions from Examples 4 to 8 each have a sufficiently high ketone ratio, and thus can likely lead to favorable generation of ketone bodies. Therefore, they can preferably be used for the ketone diet.