Baked confectionery

• US 10,448,651 B2
• Filed: 12/26/2013
• Issued: 10/22/2019
• Est. Priority Date: 12/28/2012
• Status: Active Grant

• Current Assignee: KAO Corporation
• Original Assignee: KAO Corporation
• Inventors: Sato, Mioto, Ishida, Yuuki
• Primary Examiner(s): Prakash, Subbalakshmi
• Application Number:
  US14/655,959
• Publication Number:
  US 20150335036A1
• Time in Patent Office: 2,126 Days
• Field of Search: 426553, 426556
• CPC Class Codes: A21D 13/02 Products made from whole meal; Products containing bran or rough-ground grain
• CPC Class Codes: A21D 13/04 Products made from materials other than rye or wheat flour
• CPC Class Codes: A21D 13/40 Products characterised by the type, form or use
• CPC Class Codes: A21D 2/16 Fatty acid esters
• CPC Class Codes: A21D 2/165 Triglycerides
• CPC Class Codes: A21D 2/18 Carbohydrates
• CPC Class Codes: A21D 2/36 Vegetable material

Abstract

Baked confectionery containing fat and oil having a melting point of 20° C. or lower and fat and oil having a melting point of from 25 to 50° C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and insoluble dietary fiber-containing powder, and satisfying the following (a) to (c):

• • (a) a ratio of a content B of the wheat flour to a content A of the insoluble dietary fiber-containing powder satisfies B/A=50/50 to 80/20 in terms of a mass ratio;
  • (b) a ratio of a content D of the fat and oil having the melting point of 20° C. or lower to a content C of the fat and oil having the melting point of from 25 to 50° C. satisfies D/C=1/7 to 7/1 in terms of a mass ratio; and
  • (c) a gliadin content is 2.4 mass % or more.

Claims

1. Baked confectionery comprising fat and oil having a melting point of 20°

C. or lower and fat and oil having a melting point of from 25 to 50°

C. in a total amount of 20 to 65 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and wheat bran, and satisfying (a) to (e);

(a) a ratio of a content B of the wheat flour to a content A of the wheat bran satisfies B/A=50/50 to 80/20 in terms of a mass ratio;

(b) a ratio of a content D of the fat and oil having the melting point of 20°

C. or lower to a content C of the fat and oil having the melting point of from 25 to 50°

C. satisfies D/C=1/7 to 7/1 in terms of a mass ratio;

(c) a gliadin content in the baked confectionery is 3.2 to 4.3 mass %;

(d) a content of insoluble dietary fiber in the baked confectionery is 5 to 15 mass %; and

(e) a moisture content in the baked confectionery is 5 to 20 mass %

wherein;

the fat and oil having a melting point of 20°

C. or lower comprises rapeseed oil;

the fat and oil having a melting point of from 25 to 50°

C. comprises a margarine; and

the baked confectionery is a cookie, a biscuit, shortbread or a cracker.

3. The baked confectionery according to claim 1, wherein a content of the fat and oil having a melting point of 20°

C. or lower is from 1.5 to 35 mass %.

8. The baked confectionery according to claim 1, wherein the baked confectionary has a penetration strength of from 7.8 to 37.3 N.

11. The baked confectionery according to claim 1, wherein the baked confectionary has a penetration strength that is less than an otherwise-identical baked confectionary having a mass ratio of a content D of the fat and oil having the melting point of 20°

C. or lower to a content C of the fat and oil having the melting point of from 25 to 50°

C. (D/C) of 0.10.

2. The baked confectionery according to claim wherein a content of insoluble dietary fiber in the wheat bran is 40 mass % or more.

4. A method of producing baked confectionery, comprising preparing dough by blending therein at least wheat flour, wheat bran, fat and oil having a melting point of 20°

C. or lower and fat and oil having a melting point of from 25 to 50°

C. so as to satisfy (d) to (i) below, and baking the dough to obtain baked confectionery;

(d) a ratio of a blending amount B′

of the wheat flour to a blending amount A′

of the wheat bran satisfies B′

/A′

=50/50 to 80/20 in terms of a mass ratio;

(e) a ratio of a blending amount D′

of the fat and oil having the melting point of 20°

C. or lower to a blending amount C′

of the fat and oil having the melting point of from 25 to 50°

C. satisfies D′

/C′

=1/7 to 7/1 in terms of a mass ratio;

(f) a total blending amount of the fat and oil having the melting point of 20°

C. or lower and the fat and oil having the melting point of from 25 to 50°

C. is 20 to 65 parts by mass, with respect to 100 parts by mass of a total blending amount of the wheat flour and the wheat bran;

(g) a gliadin content in the dough is 2.9 to 4.0 mass %;

(h) a content of insoluble dietary fiber in the dough is 4.5 to 13 mass %;

(i) a saccharide content in the dough is 1 to 20 parts by mass, with respect to 100 parts by mass of the total blending amount of the wheat flour and the wheat bran; and

(j) an egg content in the dough is 5 to 20 parts by mass, with respect to 100 parts by mass of the total blending amount of the wheat flour and the wheat bran,

wherein;

the fat and oil having a melting point of 20°

C. or lower comprises rapeseed oil;

the fat and oil having a melting point of from 25 to 50°

C. comprises a margarine; and

a moisture content in the baked confectionery obtained by the method is 5 to 20 mass %.

5. The production method according to claim 4, wherein a content of the fat and oil having a melting point of 20°

C. or lower in the dough is from 1.3 to 30 mass %.

6. The production method according to claim 4, wherein the baked confectionery is selected from the group consisting of a cookie, a biscuit, shortbread and a cracker.

9. The production method according to claim 4, wherein the baked confectionary has a penetration strength of from 7.8 to 37.3 N.

12. The production method according to claim 4, wherein the baked confectionary has a penetration strength that is less than an otherwise-identical baked confectionary having a mass ratio of a blending amount D′

of the fat and oil having the melting point of 20°

C. or lower to a blending amount C′

of the fat and oil having the melting point of from 25 to 50°

C. (D/C′

) of 0.10.

7. Baked confectionery comprising fat and oil having a melting point of 20°

C. or lower and fat and oil having a melting point of from 25 to 50°

C. in a total amount of 30 to 60 parts by mass, with respect to 100 parts by mass of a total amount of wheat flour and wheat bran, and satisfying (a) to (e);

(a) a ratio of a content B of the wheat flour to a content A of the wheat bran satisfies B/A=50/50 to 80/20 in terms of a mass ratio;

(b) a ratio of a content D of the fat and oil having the melting point of 20°

C. or lower to a content C of the fat and oil having the melting point of from 25 to 50°

C. satisfies D/C=1/3 to 5/1 in terms of a mass ratio;

(c) a gliadin content in the baked confectionery is from 3.2 to 4.1 mass %;

(d) a content of insoluble dietary fiber in the baked confectionery is 5 to 15 mass %; and

(e) a moisture content in the baked confectionery is 5 to 20 mass %,

wherein;

the fat and oil having a melting point of 20°

C. or lower comprises rapeseed oil;

the fat and oil having a melting point of from 25 to 50°

C. comprises a margarine; and

the baked confectionery is a cookie, a biscuit, shortbread or a cracker.

10. The baked confectionery according to claim 7, wherein the baked confectionary has a penetration strength of from 7.8 to 37.3 N.

13. The baked confectionery according to claim 7, wherein the baked confectionary has a penetration strength that is less than an otherwise-identical baked confectionary having a mass ratio of a content D of the fat and oil having the melting point of 20°

C. or lower to a content C of the fat and oil having the melting point of from 25 to 50°

C. (D/C) of 0.10.