JP2016198071A - Baked composite confectionery and method for producing the same - Google Patents

Abstract

【Task】
An object of the present invention is a baked composite confectionery that allows a large amount of fats and oils to be ingested at a time, and even if the fat content is high, it has good shape retention when baked, has scum, and is not oily. It is to provide a delicious baked composite confectionery.
[Solution]
A baked composite confectionery is obtained by baking an oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol on the inside and a baked confectionery dough containing the medium-chain fatty acid-containing triacylglycerol on the outside. In particular, it is preferable to use an oil-in-water emulsion containing a medium chain fatty acid-containing triacylglycerol as a center and cover the entire outside with a baked confectionery dough containing a medium chain fatty acid-containing triacylglycerol.
[Selection] Figure 9

Description

  The present invention relates to a baked composite confectionery. More specifically, it is a baked composite confectionery that can take a lot of fats and oils at once, even if the fat content is high, it has good shape retention when baked, has scum, is not oily, It relates to delicious baked composite confectionery. The present invention further relates to a method for producing the baked composite confectionery.

  Composite confectionery made by combining baked confectionery such as cookies, biscuits and crackers with oily confectionery such as chocolate and cream is very popular. In such a composite confectionery, the adhesiveness between the baked confectionery and the oil-based confectionery is good, and it is preferable that the composite confectionery does not peel off with some impact. Therefore, in order to prevent the baked confectionery and the oil-based confectionery from separating from each other, there are also many composite confectionery products that are arranged so that the confectionery is placed at the center of the composite confectionery and the entire outside is covered with the baked confectionery dough. doing. In manufacturing a composite confectionery in such a form, conventionally, a manufacturing method in which cream or the like is included with a syringe after baking the baked confectionery has been adopted. A manufacturing method is also adopted in which the entire outside is covered with baked confectionery dough and then baked. The production efficiency has been greatly improved by making such a manufacturing method possible. As one of such heat-resistant creams, for example, an oil and fat composition is known in which 10 to 200 parts by weight of α-crosslinked ether starch is blended with 100 parts by weight of plastic oil and fat (Patent Document 1).

  Further, in the case of the baked composite confectionery, the outer baked confectionery is usually required to have a strong scuminess because of the soft texture of the inner oily confectionery. Various methods are known as methods for improving the savoryness of baked confectionery. For example, there is a method for increasing the fat content in baked confectionery dough. However, when the content of fats and oils in the baked confectionery dough is increased, the fats and oils are dissolved from the dough during the baking process, and the molded dough also loses its shape and the shape retention is impaired. . Therefore, in the prior art, the use of superheated steam treatment as a means for firing has been studied (Patent Document 2). However, special equipment is required to perform the superheated steam treatment. Therefore, there has been a demand for a method for producing a baked composite confectionery that has a scum and is excellent in shape retention even when it contains a large amount of fats and oils by a simpler method.

  In recent years, protein energy malnutrition (hereinafter sometimes abbreviated as “PEM”) has become an important nutritional problem (clinical nutrition, 94 ( 3) 270, 1999). The main treatment method for PEM patients is “nutrition supplementation”. However, when “nutrition supplementation” is given to PEM patients, food and drink with high protein / energy supplementation efficiency is required. The baked composite confectionery includes baked confectionery and oil-based confectionery, and has a high oil content. Therefore, it can be said that the baked composite confectionery is a food with a high energy supply rate. However, in order to increase the energy replenishment rate, it is necessary to increase the fat content in the baked composite confectionery. If the fat content is increased, the flavor of the finished baked composite confectionery becomes oily, not delicious, and difficult to eat. There was a problem. Therefore, there has been a demand for a method for producing a baked composite confectionery that is delicious and easy to eat even if the fat content is high so that a large amount of fat can be ingested at once.

Japanese Patent No. 3422508 JP 2010-4806 A

  An object of the present invention is a baked composite confectionery that allows a large amount of fats and oils to be ingested at a time, and even if the fat content is high, it has good shape retention when baked, has scum, and is not oily. It is to provide a delicious baked composite confectionery.

  As a result of intensive research on the above problems, the present inventors have surprisingly found that an oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol is inside, and a baked confectionery dough containing a medium-chain fatty acid-containing triacylglycerol. Baked the product with the outer side of the baked, found that even if the fat and oil content is high, good shape retention when baked, there is sakumi, a delicious non-greasy baked composite confectionery can be obtained, and the present invention is completed Furthermore, by adopting the configuration as described above, it has been found that a baked composite confectionery that is easy to feel sweetness and richness, has a good fragrance, and has a long-lasting taste can be obtained. Completed.

That is, according to one aspect of the present invention, an oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol is used as the inside, and a baked confectionery dough containing the medium-chain fatty acid-containing triacylglycerol is used as the outside. A baked composite confectionery can be provided.
According to a preferred embodiment of the present invention, an oil-in-water emulsion containing a medium chain fatty acid-containing triacylglycerol is used as a center, and the entire outside thereof is covered with a baked confectionery dough containing a medium chain fatty acid-containing triacylglycerol. The above-mentioned baked composite confectionery can be provided.
Moreover, according to one preferable aspect of the present invention, the oil-in-water emulsion contains 25 to 55% by mass of fats and oils, 0.3 to 8% by mass of starch, 25 to 45% by mass of sugars excluding starch, and water. Can be provided, and the content of the medium-chain fatty acid-containing triacylglycerol in the oil and fat is 30% by mass or more.
According to a preferred aspect of the present invention, in the oil-in-water emulsion, the content of capric acid in the total amount of medium chain fatty acids constituting the medium chain fatty acid-containing triacylglycerol is 20% by mass or more. The above-mentioned baked composite confectionery can be provided.
Further, according to a preferred aspect of the present invention, in the oil-in-water emulsion, the content of the medium chain fatty acid triacylglycerol in the total amount of the medium chain fatty acid-containing triacylglycerol is 50% by mass or more. A baked composite confectionery can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the said baking composite confectionery whose content of the tricaprin which occupies for the said fats in the said oil-in-water emulsion is 0.5-35 mass% can be provided.
Moreover, according to one preferable aspect of the present invention, the baked confectionery dough is a baked confectionery dough using cereal flour, fats and oils and saccharides as main ingredients, and the fats and oils are 60 to 120% by mass based on the cereal flour. While being contained, the baked composite confectionery can be provided in which the oil / fat contains 50% by mass or more of medium-chain fatty acid-containing triacylglycerol in the oil / fat.
Further, according to a preferred aspect of the present invention, in the baked confectionery dough, the cereal flour is a strong flour, medium flour, thin flour, whole wheat flour, brown rice flour, rye, corn, full fat soy flour, defatted soy flour, And the said baking composite confectionery which is 1 type, or 2 or more types chosen from rice flour can be provided.
Moreover, according to one preferable aspect of the present invention, in the baked confectionery dough, the baked composite confectionery is provided, wherein the fat is one or more selected from edible oil, margarine, fat spread, and shortening. can do.
Moreover, according to one preferable aspect of this invention, the said baking composite confectionery can provide the said baking composite confectionery in which 6g or more of medium chain fatty acid containing triacylglycerol is contained.
Moreover, according to the preferable one aspect | mode of this invention, the foodstuff which uses the said baking composite confectionery can be provided.
Furthermore, according to one aspect of the present invention, the oil-in-water emulsion containing the medium chain fatty acid-containing triacylglycerol is on the inside and the baked confectionery dough containing the medium chain fatty acid-containing triacylglycerol is on the outside. The manufacturing method of baking composite confectionery including the process of baking and the process of baking what integrated in the said process can be provided.
According to a preferred aspect of the present invention, in the step of integrating, an oil-in-water emulsion center containing a medium chain fatty acid-containing triacylglycerol is used, and the entire outside thereof is baked containing a medium chain fatty acid-containing triacylglycerol. The said manufacturing method which is covered with confectionery dough can be provided.
Moreover, according to one preferable aspect of the present invention, the oil-in-water emulsion contains 25 to 55% by mass of fats and oils, 0.3 to 8% by mass of starch, 25 to 45% by mass of sugars excluding starch, and water. Can be provided, and the content of the medium-chain fatty acid-containing triacylglycerol in the oil and fat is 30% by mass or more.
Moreover, according to one preferable aspect of the present invention, the baked confectionery dough is a baked confectionery dough using cereal flour, fats and oils and saccharides as main ingredients, and the fats and oils are 60 to 120% by mass based on the cereal flour. While making it contain, the said fats and oils can provide the said manufacturing method whose medium chain fatty acid containing triacylglycerol is contained 50 mass% or more of the said fats and oils.

  According to the present invention, an oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol is used as an inner side, and a baked confectionery dough containing a medium-chain fatty acid-containing triacylglycerol is used as an outer side. Even if it is high, the shape-retaining property when baked is good, there is a sakumi, and it is not oily and a delicious baked composite confectionery can be produced. Furthermore, by adopting the configuration as described above, it is possible to produce a baked composite confectionery that is easy to feel sweetness and richness, has a good fragrance, and has a delicious taste that lasts for a long time. Thereby, it can respond to the demand of the people who were not satisfied with the past baking composite confectionery with high oil content. In the present invention, since the oil-in-water emulsion (filling material) has heat resistance and only needs to be baked in an ordinary oven or the like, anyone can easily manufacture the above-mentioned center-baked composite confectionery. it can. Moreover, although it is high in fats and oils, it is not oily and delicious, so it can be suitably used as a nutritional supplement food that can improve various symptoms of PEM. Furthermore, since it contains a lot of medium chain fatty acid-containing triacylglycerol, it can be suitably used as a food for exerting physiological functions derived from the triacylglycerol or medium chain fatty acid.

External view of baked composite confectionery (baked confectionery: medium chain, oil-in-water emulsion: medium chain) Cross section of baked composite confectionery (baked confectionery: medium chain, oil-in-water emulsion: medium chain) External view of baked composite confectionery (baked confectionery: long chain, oil-in-water emulsion: long chain) Cross section of baked composite confectionery (baked confectionery: long chain, oil-in-water emulsion: long chain) External view of baked composite confectionery (baked confectionery: medium chain, oil-in-water emulsion: long chain) Cross section of baked composite confectionery (baked confectionery: medium chain, oil-in-water emulsion: long chain) External view of baked composite confectionery (baked confectionery: long chain, oil-in-water emulsion: medium chain) Cross section of baked composite confectionery (baked confectionery: long chain, oil-in-water emulsion: medium chain) Correlation diagram between mold retention and sensory evaluation in baked composite confectionery

Hereinafter, the baked composite confectionery of the present invention will be described in order.
The “baked composite confectionery” of the present invention is an integrated and baked product in which an oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol is inside and a baked confectionery dough containing a medium-chain fatty acid-containing triacylglycerol is outside. There is no particular limitation as long as it is. Here, the above-mentioned “inside” and “outside” indicate the relative positional relationship as seen from the finished baked composite confectionery. The larger area touched is the “outside”. As a specific example of such an embodiment, an oil-in-water emulsion containing a medium chain fatty acid-containing triacylglycerol is sandwiched and baked with a baked confectionery dough containing a medium chain fatty acid-containing triacylglycerol, and the like. . As a more detailed preferred embodiment, for example, an oil-in-water emulsion containing a medium chain fatty acid-containing triacylglycerol is used as a center, and the entire outside thereof is covered with a baked confectionery dough containing a medium chain fatty acid-containing triacylglycerol and baked. Is mentioned. “Center” is the center of the baked composite confectionery, and “covering” is to prevent the oil-in-water emulsion from coming into contact with the outside air. By doing so, in the baked composite confectionery, the flavor of the oil-in-water emulsion is maintained for a long period of time, and the oil-in-water emulsion (inside) may be separated from the baked confectionery (outside) by impact. Since it becomes low, it is preferable. The shape of the baked composite confectionery of the present invention may be any shape as long as it is easy to eat, and examples thereof include a rod shape and a columnar shape. Moreover, it is 20-40 g, especially about 25-35 g in weight of one baking composite confectionery of this invention from points, such as eating property (ease of eating), the ease of adjustment of intake, and portability. preferable.

  The “baked composite confectionery” of the present invention has a high fat content. In the present invention, the high fat content means that the oil-in-water emulsion contains 25 to 55% by mass of fat and oil, and the baked confectionery dough contains 60 to 120% by mass of fat and oil on the basis of the powder (in this case About 30-50% by weight with respect to the dough). In the case of a baked composite confectionery, it depends on the ratio of the oil-in-water emulsion and the baked confectionery dough, respectively, but is 25 to 55% by mass relative to the total mass of the baked composite confectionery. What has a fat content becomes a high-oil baked composite confectionery. The fat content of the baked composite confectionery with a high oil content is more preferably 20 to 50% by mass, and further preferably 25 to 45% by mass.

  The “method for producing a baked composite confectionery” of the present invention includes an oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol and a medium-chain fatty acid-containing triacylglycerol, each produced by the production method described in detail below. And baked confectionery dough. First, the former is integrated on the inside and the latter is integrated on the outside, and then the composite confection integrated above is baked. The “integrating step” includes the step of integrating the oil-in-water emulsion containing the medium chain fatty acid-containing triacylglycerol with the inside, and integrating the baked confectionery dough containing the medium chain fatty acid-containing triacylglycerol with the outside. There is no particular limitation. For example, it is preferable that an oil-in-water emulsion containing a medium-chain fatty acid-containing triacylglycerol is used as a center and the entire outside thereof is covered with a baked confectionery dough containing a medium-chain fatty acid-containing triacylglycerol. In order to do this, for example, two baked confectionery dough formed into a strip shape is prepared, the oil-in-water emulsion is squeezed in the middle of the first dough, and the second dough is placed thereon. The two doughs may be formed so that the outer sides of the oil-in-water emulsion in the middle are covered with the baked confectionery dough by overlapping the two doughs with fingers. As described above, it is usually sufficient to perform the “integrating step” manually, but a machine such as a packaging machine can be used as necessary. Further, the “baking step” can be performed by a conventionally known method. For example, baking cooking by oven etc., microwave cooking by a microwave oven, superheated steam cooking, etc. are mentioned. The firing temperature and firing time can be appropriately set by those skilled in the art in consideration of the moisture content contained in the dough.

Next, the oil-in-water emulsion of the present invention will be described in detail.
The “oil-in-water emulsion” of the present invention is not particularly limited as long as it contains a medium chain fatty acid-containing triacylglycerol, but in order to have good shelf life and heat-resistant shape retention during firing, the medium chain fatty acid It is preferable to contain 25-55 mass% of fats and oils containing triacylglycerol, 0.3-8 mass% of starch, 25-45 mass% of saccharides excluding starch, and 5-25 mass% of water.

  The fat used in the oil-in-water emulsion of the present invention preferably has a medium-chain fatty acid-containing triacylglycerol content of 30% by mass or more. The medium chain fatty acid in the present invention is a fatty acid having 6 to 10 carbon atoms, and is preferably a saturated linear fatty acid. More specifically, n-hexanoic acid (caproic acid), n-octanoic acid (caprylic acid), n-decanoic acid (capric acid), and n-dodecanoic acid (lauric acid) are preferable. It is more preferably an acid (caproic acid), n-octanoic acid (caprylic acid), or n-decanoic acid (capric acid), and n-octanoic acid (caprylic acid) or n-decanoic acid (capric acid). Is more preferable.

  The medium chain fatty acid-containing triacylglycerol (hereinafter also referred to as MTG) in the present invention is a triacylglycerol having the medium chain fatty acid as a part or all of the constituent fatty acid. Triacylglycerol, in which all of the constituent fatty acids are medium chain fatty acids, is medium chain fatty acid triacylglycerol (hereinafter also referred to as MCT), and MCT is included in MTG. Long chain fatty acid triacylglycerol (hereinafter also referred to as LCT) is triacylglycerol in which all of the constituent fatty acids are long chain fatty acids.

  In the medium chain fatty acid-containing triacylglycerol (MTG) in the present invention, the capric acid content in the medium chain fatty acid contained as a constituent fatty acid in all MTG is preferably 20% by mass or more, and preferably 25 to 80% by mass. Is more preferable, and it is further more preferable that it is 28-68 mass%. Further, the caproic acid content in the medium chain fatty acid contained as a constituent fatty acid in all MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and 0 to 10% by mass. Further preferred. It is preferable that the capric acid content and caproic acid content in the medium chain fatty acids contained as constituent fatty acids in all MTGs are in the above range because the flavor and mouthfeel of the oil-in-water emulsion are better.

  The fatty acid other than the medium chain fatty acid containing the medium chain fatty acid-containing triacylglycerol in the present invention is preferably a long chain fatty acid. A long chain fatty acid means a saturated or unsaturated fatty acid having 14 or more carbon atoms, preferably 14 to 22 carbon atoms, such as myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, etc. Is mentioned.

  When the medium chain fatty acid-containing triacylglycerol in the present invention contains a long chain fatty acid (hereinafter also referred to as MLCT), when the medium chain fatty acid is M and the long chain fatty acid is L, the triacylglycerol is MLL, LML, LLM, It means what has the structure of MML, MLM, LMM. The structure of the medium chain fatty acid triacylglycerol is MMM. The structure of long-chain fatty acid triacylglycerol is LLL. Methods for analyzing and calculating medium-chain fatty acid-containing triacylglycerols and the like can use methods well known in the art. J. et al. A review of VANDER WAL (Jarnal of American Oil Chemist's Society 40, 242-247 (1963)) can be referred to.

  The medium-chain fatty acid-containing triacylglycerol in the present invention is obtained by transesterification and / or esterification which is usually performed in oil processing. For example, in the case of medium chain fatty acid triacylglycerol (MCT), according to a conventional method, medium chain fatty acid and glycerol are heated to 120 to 180 ° C. under a catalyst, preferably without a catalyst, and preferably under a reduced pressure. And can be produced by dehydration condensation. If necessary after the reaction, the catalyst can be subjected to decolorization and deodorization treatment performed in a normal edible oil / fat refining process.

When the medium chain fatty acid-containing triacylglycerol in the present invention contains a long chain fatty acid, for example, the mass ratio of MCT and fats and oils having a fatty acid having 16 or more carbon atoms as a constituent fatty acid such as rapeseed oil and palm oil is 90% by mass or more. And preferably 10:90 to 90:10, more preferably 20:80 to 80:20. The method of transesterification is not particularly limited, and either chemical transesterification or enzymatic transesterification may be used. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.
In addition, natural fats and oils include those containing MTG, such as coconut oil and palm kernel oil, and one or two or more types of processing selected from them, mixing, curing, fractionation, transesterification, etc. The fats and oils that have been subjected to can also be used as all or part of the MTG of the present invention.

  In the chemical transesterification, for example, according to a conventional method, the raw material fats and oils are sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw material fats and oils. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in the normal edible oil and fat purification process can be performed.

  Enzymatic transesterification is performed using a lipase preparation as a catalyst, and transesterification with 1,3-position selectivity is possible by selecting a lipase preparation. Enzymatic transesterification can be carried out, for example, by adding 0.01 to 5% by mass of the lipase preparation to the raw oil and fat, and stirring at 30 to 70 ° C. for 1 to 40 hours according to a conventional method. . After completion of the transesterification reaction, after removing the lipase preparation by filtration, it can be subjected to decolorization and deodorization treatment performed in a normal edible oil and fat purification process.

  The oil-in-water emulsion of the present invention preferably contains 50% by mass or more, and more preferably 70-100% by mass of the above-mentioned medium-chain fatty acid-containing triacylglycerol (MTG) in the oil or fat. Moreover, it is preferable that the oil-in-water emulsion of this invention contains 0.5-35 mass% of tricaprin which is 1 type of MCT in fats and oils, and it is more preferable to contain 9-31 mass%. Further, the medium chain fatty acid-containing triacylglycerol (MTG) in the present invention preferably has an MCT content in MTG of 50% by mass or more, more preferably 60 to 100% by mass. It is preferable that the content and constitution of the medium-chain fatty acid-containing triacylglycerol in the oil / fat of the oil-in-water emulsion of the present invention are in the above range since the flavor and mouthfeel of the oil-in-water emulsion are improved.

  The fats and oils used in the oil-in-water emulsion of the present invention are usually used for food as long as the content of the medium chain fatty acid-containing triacylglycerol in the fats and oils is 30% by mass or more, as long as the characteristics of the present invention are not impaired. Can be used. For example, palm oil, cacao butter, monkey butter, shea butter, palm oil, palm kernel oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil , Flaxseed oil, milk fat, lard, beef tallow, fish oil and other animal and vegetable oils, fractionated oils of these animal and vegetable oils, hydrogenated oils, transesterified oils, and mixtures of two or more thereof. Moreover, it is preferable that the fats and oils content of the oil-in-water emulsion of this invention is 25-50 mass%, It is more preferable that it is 28-50 mass%, It is still more preferable that it is 31-47 mass%. Further, the trans fatty acid content of the oil-in-water emulsion of the present invention is preferably less than 5% by mass, more preferably less than 3% by mass, and most preferably less than 1% by mass.

  Starch is used in the oil-in-water emulsion of the present invention. As the starch used in the oil-in-water emulsion of the present invention, starch obtained from potato, sweet potato, kataguri, sago, tapioca, corn, rice, wheat, beans, etc., or modified starches thereof can be used. In particular, pregelatinized starch is preferably included, and when cross-linked phosphoric acid starch or sodium octenyl succinate, which is pregelatinized starch, can be used to prevent water separation even if the amount of starch used is reduced. Is preferable. In addition, it is preferable to use starch acetate because the suitability for use as a filling material is improved despite the high fat content.

  In the oil-in-water emulsion of the present invention, starch is preferably used in an amount of 0.5 to 6% by mass, and more preferably 0.5 to 5% by mass. Moreover, it is preferable that 0.3-2.5 mass% is used for pregelatinized starch, it is more preferable that 0.3-2.2 mass% is used, and 0.5-2.0 mass% is used. Most preferably. As the pregelatinized starch, it is particularly preferable to use phosphoric acid cross-linked starch and sodium octenyl succinate starch. Moreover, it is preferable that 1-5 mass% of acetate starch is used, and it is more preferable that 2-4 mass% is used.

  Examples of sugars other than starch used in the oil-in-water emulsion of the present invention include monosaccharides such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, and the like. , Disaccharides, oligosaccharides, starch hydrolysates, sugar alcohols obtained by reducing these, mixtures thereof, and various liquid sugars. Among these, a liquid sugar of Brix 60 to 80 is preferable from the viewpoint of sweetness. Particularly, the liquid sugar preferably contains a sugar alcohol. When the sugar alcohol is contained in a sugar other than starch by 50 to 100% by mass, cooking is performed. It is preferable because it can prevent burning of time. The Brix of the liquid sugar is more preferably 65 to 75, still more preferably 70 to 75. Moreover, it is preferable that the saccharide content except the starch of the oil-in-water emulsion of this invention is 28-42 mass%, and it is more preferable that it is 30-40 mass%. When an aqueous saccharide solution such as liquid sugar is used, the saccharide content is handled as a solid content excluding moisture.

  The water used in the oil-in-water emulsion of the present invention is preferably supplied in the form of an aqueous saccharide solution such as water or liquid sugar, and the water content of the oil-in-water emulsion of the present invention is 8 to 22 mass. %, Preferably 11 to 19% by mass.

  The oil-in-water emulsion of the present invention may use other auxiliary materials that are usually used in oil-in-water emulsions to the extent that the effects of the present invention are not impaired. For example, thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum, whole milk powder, butter milk, skimmed milk powder, whole fat condensed milk, fresh cream, sodium caseinate, milk whey Dairy products such as soy protein, soy protein decomposed product, soy whey concentrate, dried egg white, sweetened egg yolk, wheat gluten, wheat gluten decomposed protein related products, monoglyceride, organic acid monoglyceride, sucrose fatty acid ester, polyglycerin Emulsifiers such as fatty acid esters, lecithins, enzymatically decomposed lecithins, propylene glycol fatty acid esters, polysorbates, flavors, colorants, antioxidants and the like can be used.

  Although the oil-in-water emulsion of the present invention has a high oil content, it can be produced by the same method as a normal flour paste. In particular, it is preferable to perform a defoaming process under reduced pressure in the production process. For example, after adding starch and fat (oil phase) to a water phase in which saccharides other than starch are dispersed and / or dissolved, and emulsifying into an oil-in-water type using a homomixer (emulsification step), further if necessary Then, add auxiliary materials such as condensed milk and sweetened egg yolk and heat and hold at 70 to 100 ° C. while performing defoaming treatment under reduced pressure (heating process), and then cool to disperse fragrances (cooling process) Can be manufactured. The defoaming treatment by reduced pressure is preferably performed in at least one of an emulsification process, a heating process, and a cooling process, and more preferably performed in a heating process and a cooling process. The pressure reduction is preferably performed at 0 to 0.08 MPa, more preferably 0.008 to 0.062 MPa. It is preferable to perform the defoaming treatment under reduced pressure because the number of bubbles in the oil-in-water emulsion is reduced, a clear color tone is exhibited, and uneven baking during firing is reduced.

Next, the baked confectionery dough of the present invention will be described in detail.
The “baked confectionery dough” of the present invention is mainly made of cereal powder, fats and oils and sugars. Any of these raw materials may be commercially available products. The “baked confectionery” of the present invention is not particularly limited as long as it is obtained by baking a dough mainly containing cereal flour, fats and sugars. Examples include cookies (rotary mold cookies, wire cut cookies, squeezed cookies, etc.), biscuits, crackers, sables, pies, wafers, snacks, and the like. Among them, cookies, sachets, pies and the like that can contain a large amount of oils and fats are preferable.

Examples of the “cereal flour” of the present invention include strong flour, medium flour, weak flour, whole wheat flour, brown rice flour, rye flour, corn flour, rice flour, and the like, and one or more of these may be used. However, in order to have a natural succulent inherent to baked confectionery, a grain flour having a dietary fiber content of less than 4% by mass, such as strong flour, medium flour, and weak flour, is preferable.
The amount of cereal flour in the baked confectionery material is preferably 1 to 70% by mass, more preferably 20 to 60% by mass, and even more preferably 30 to 50% by mass.

Examples of the “oil / fat” of the present invention include edible oil, margarine, fat spread, and shortening, and one or more of these can be used. The amount of fats and oils in the baked confectionery raw material is preferably 60 to 120% by mass, more preferably 60 to 100% by mass, and further preferably 65 to 90% by mass with respect to the grain flour.
And in order to have shape retention even at high oil content and to have sakumi, 50 mass% or more of the fats and oils in the baked confectionery raw material must be a medium chain fatty acid-containing triacylglycerol. Further, the triacylglycerol is preferably 70% by mass or more, more preferably 80% by mass or more, and more preferably 90% by mass or more with respect to the fats and oils in the baked confectionery raw material. preferable. Moreover, it is most preferable that all of the fats and oils (100% by mass) contained in the baked confectionery of the present invention is the triacylglycerol.

  In the present invention, fats and oils derived from oil-containing raw materials other than the fats and oils to be blended are not included in the fat and oil content contained in the baked confectionery dough. For example, the fat and oil (cocoa butter) content of cacao mass is about 55% by mass, the fat and oil (cocoa butter) content of cocoa powder is about 11% by mass, and the fat and oil (milk fat) content of whole milk powder is about 25% by mass. Therefore, when chocolate is blended in the baked confectionery dough, fat and oil corresponding to about 30% by mass of the total amount of chocolate will be included in the baked confectionery dough. In the present invention, fats and oils derived from these oil-containing raw materials are calculated. Above, it is not included in the fat content contained in the baked confectionery dough.

  As described above, the fat and oil of the baked confectionery dough of the present invention contains triacylglycerol containing medium chain fatty acid, and the definition of this triacylglycerol containing medium chain fatty acid is as defined in the oil-in-water emulsion. It is. That is, the medium chain fatty acid-containing triacylglycerol in the present invention is a triacylglycerol having the medium chain fatty acid as a part or all of the constituent fatty acid, and among them, the triacylglycerol in which all the constituent fatty acids are the medium chain fatty acid is , Which is called medium chain fatty acid triacylglycerol.

  The baked confectionery dough of the present invention may be used in combination with any other edible oil as long as the fat and fat content and the medium chain fatty acid-containing triacylglycerol content in the baked confectionery dough satisfy the above specific range. For example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil Flower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter, etc. and mixed oils thereof, hydrogenated oils, fractionated oils, transesterified oils, etc. Two or more types can be used.

In the baked confectionery dough of the present invention, margarine is suitably used as the fat. Margarine is a processed food obtained by adding fermented milk, salt and vitamins to a refined oil and fat, emulsifying and kneading it, and contains water, seasonings and the like in addition to the oil and fat. In order to simplify the calculation, the oil and fat content of margarine in the present invention is calculated by adding water, fermented milk, seasonings and other auxiliary materials contained in margarine. In order to solidify raw oils and fats at room temperature, they are usually hydrogenated in the production process, but the difference from butter is that the main raw material for butter is milk, whereas the main raw material for margarine is vegetable. Or it is animal fats and oils. According to Japanese JAS standards, margarine has a fat content of more than 80%, and fat spread has a fat content of less than 80%.
Further, in margarine or fat spread, hydrogenated vegetable oils and transesterified oils and fats are often used as oil phase components, but those containing medium-chain fatty acid-containing triacylglycerols can be suitably used. For example, as such, there is a product: resetter software manufactured by Nisshin Oillio Group.

  In the baked confectionery dough of the present invention, shortening is also preferably used as the fat. Shortening is originally a term that expresses the texture of “sapphire” or “crisp”. Shortening blended in baked confectionery is kneaded with vegetable oils and animal oils such as soybean oil and corn oil. It is a semi-solid (cream-like) fat at room temperature, and was originally developed as a substitute for lard. Unlike emulsified products such as margarine and butter, the shortening is white, tasteless and odorless, does not contain water or milk components, and is almost 100% oil and fat components.

Arbitrary things can be used as "sugar" contained in the baked confectionery material | dough of this invention. There are two types of saccharides, powdered saccharides and liquid saccharides. Examples of the powdered saccharide include powdered monosaccharides such as fructose and glucose, powdered disaccharides such as sucrose, maltose, and lactose, powdered trehalose, and powdered sugar alcohol. Two or more types can be used.
Examples of the liquid saccharide include liquid sugar alcohols such as liquid sorbitol, liquid maltitol, and reduced syrup, glucose liquid sugar, fructose / glucose liquid sugar, and inverted liquid sugars such as glucose / fructose liquid sugar, sucrose. Examples include mold liquid sugar, liquid trehalose, and the like, and one or more of these can be used. These saccharides can use a commercial item.
The amount of saccharides in the baked confectionery dough is preferably 5 to 30% by mass, more preferably 10 to 30% by mass, and still more preferably 10 to 20% by mass.

  Examples of the “other ingredients” contained in the baked confectionery dough of the present invention include cocoa powder, chocolate, chocolate chip, caramel, cheese, nuts, and honey, and processed products thereof, corn starch, potato starch, tapioca starch , Starches such as rice starch and various processed starches, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, emulsifiers such as monoglycerides and organic acid monoglycerides, vitamins such as vitamin A, vitamin B, vitamin E and vitamin C, Whole milk powder, skim milk powder, milk powder, creaming powder, dextrin, oryzanol, iron, calcium, lecithin, coenzyme Q, yeast extract, amino acids, eggshell powder, lemon sugar, pickled lemon sugar, dried fruits, dried vegetables, fries Fruit, fly Vegetables, various seasonings such as salt or seasoning can be formulated thickening polysaccharides, perfumes, water, milk, soy milk, fruit juice, and vegetable juice, and the like.

  The method for producing a baked confectionery dough according to the present invention includes blending an oil or fat containing a medium chain fatty acid-containing triacylglycerol as defined above with a conventionally known method for producing a baked confectionery dough. Although there is no restriction | limiting in particular as a conventionally well-known manufacturing method, For example, the sugar batter method is used. In the sugar batter method, fats and oils containing medium chain fatty acid-containing triacylglycerols and hydrophilic substances such as liquid sugar are measured in a mixer ball, mixed thoroughly with a mixer, etc., and finally mixed with flour and lightly mixed. Stir to produce a baked confectionery dough. In addition, the obtained baked confectionery dough is molded so as to have a shape suitable for integration with the oil-in-water emulsion described above.

  The present invention also relates to a food product using the baked composite confectionery described above. For example, the baking composite confectionery is coated with chocolate, sugar, egg white, soy sauce, fats and oils or the like, or coated with these to give a taste combination. Here, the coating or coating method may be a conventionally known method and is not particularly limited.

  Recently, medium-chain fatty acid-containing triacylglycerols have been considered useful for the treatment and prevention of Alzheimer's disease. For example, it was reported that about 55% of Alzheimer's disease patients were given 20 g of medium chain fatty acid-containing triacylglycerol every day, and about 80% of patients showed some improvement (Neuropsychiatric Disease and Treatment, 2013, Vol. 9, pp. 1619-1627). Thus, it is speculated that it is necessary to take 20 g of medium chain fatty acid-containing triacylglycerol (MTG) per day for the treatment or prevention of Alzheimer's disease. Therefore, it was designed to be able to ingest about 6 g (≈20 ÷ 3) of medium-chain fatty acid-containing triacylglycerol at a time, assuming that it is ingested once in three meals in the morning and evening. It would be desirable to have food. As will be described later, since the baked composite confectionery of the present invention can be designed so as to be able to ingest 6 g or more of medium chain fatty acid-containing triacylglycerol, it can be used as a therapeutic or preventive diet for Alzheimer's disease. It can be used suitably.

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited to these at all.
In the following, “%” indicates mass% unless otherwise specified.

<Analysis method>
The triacylglycerol content was measured according to AOCS Ce5-86.
Each fatty acid content was measured according to AOCS Ce1f-96.

<Oil used>
[MCT1]: MCT (Nisshin Oillio Group shares) in which the fatty acids constituting triacylglycerol are n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) and the mass ratio is 30:70 MCT1 (medium chain fatty acid content is 92.8% by mass).
[Vegetable fat / oil 1]: Hardened coconut oil (manufactured by Nisshin Oillio Group, Inc., medium chain fatty acid content in triacylglycerol 12.3% by mass (breakdown: n-octanoic acid content 8.0% by mass, Vegetable oil and fat 1 was defined as n-decanoic acid content 4.3 mass%), MTG content 53.2 mass%, MCT content 0 mass%.
[Vegetable fat and oil 2] Hyelin rapeseed extremely hardened oil (manufactured by Yokoseki Oil & Fat Co., Ltd., MTG content 0% by mass) was used as vegetable fat 2
[Vegetable oil / fat 3]: Rapeseed oil (manufactured by Nisshin Oillio Group, MTG content 0% by mass) was used as vegetable oil / fat 3.
[Vegetable fats and oils 4]: The middle melting point fraction (manufactured by Nisshin Oillio Group, Inc., MTG content 0% by mass) was used as vegetable fats and oils 4.
[Transesterified oil 1]: Transesterified oil obtained by chemically transesterifying a mixed oil of 50 parts by mass of palm stearin extremely hardened oil and 50 parts by weight of palm kernel olein extremely hardened oil (medium chain in fatty acid constituting triacylglycerol) Fatty acid content of 3.2% by mass (breakdown: n-octanoic acid 2.0% by mass, n-decanoic acid content 1.2% by mass), MTG content 13.2% by mass, MCT content 0% by mass) It was set to 1.
[Transesterified oil 2] Transesterified oil obtained by chemical transesterification of palm olein (MTG content 0% by mass) was designated as transesterified oil 2.

<Preparation of margarine>
According to the composition shown in Table 1, an oil phase and an aqueous phase were prepared, and in accordance with a conventional method, quenching plasticization was performed with a combinator to prepare medium chain margarine and long chain margarine. Table 1 shows the MTG content in the fats and oils. Hereinafter, these margarines were used in the Examples.

[Example 1] Production of baked composite confectionery (custard flavor) <Preparation of baked confectionery dough>
According to the composition shown in Table 2 below, first, a medium chain / baked confectionery dough and a long chain / baked confectionery dough were manufactured according to a known sugar batter method. Specifically, first, a perfume was added to the medium chain or long chain margarine with the formulation shown below. Next, granulated sugar, liquid sugar and water were added and mixed well. To this, strong flour, weak flour, oat fiber and baking powder were added and mixed gently to prepare a baked confectionery dough.

＊１：株式会社Ｆｉニュートリション製、商品名：ビタセルＨＦ１０１
＊２：株式会社林原製、商品名：マイルドシロップ

* 1: Made by Fi Nutrition Co., Ltd., trade name: Vitacell HF101
* 2: Hayashibara Co., Ltd., trade name: Mild Syrup

<Preparation of oil-in-water emulsion>
Next, according to the composition of Table 3, medium chain / oil-in-water emulsions and long chain / oil-in-water emulsions are usually used except that heating and cooling steps following emulsification are performed under reduced pressure (0.048 MPa). Prepared according to method. That is, a sugar alcohol solution was added to a homomixer, powders such as starch and protein were added and dispersed / dissolved, and then oil and fat heated to 85 ° C. was added and emulsified by stirring. The emulsion was warmed to 80 ° C. and kept under reduced pressure (0.048 MPa) with occasional stirring. Further, cooling was performed under reduced pressure (0.048 MPa) to prepare a pasty oil-in-water emulsion.

＊１：三菱商事フードテック株式会社製、商品名：ＰＯ−５００（Ｂｒｉｘ７１）
＊２：松谷化学株式会社製、商品名：ききょう
＊３：松谷化学株式会社製、商品名：パセリＰ
＊４：王子コーンスターチ株式会社製、商品名：トレコメックストウェルブ０２

* 1: Product name: PO-500 (Brix 71), manufactured by Mitsubishi Corporation Foodtech Co., Ltd.
* 2: Made by Matsutani Chemical Co., Ltd., trade name: Kikyo * 3: Made by Matsutani Chemical Co., Ltd., trade name: Parsley P
* 4: Made by Oji Cornstarch Co., Ltd., trade name: Trecomex Twelve 02

<Manufacture of baked composite confectionery>
Using the medium chain / baked confectionery dough and the long chain / baked confectionery prepared above, and the medium chain / oil-in-water emulsion and long chain / oil-in-water emulsion prepared above, the following table 4, the baked composite confectionery of Example 1 and Comparative Examples 1-3 was manufactured.
First, the medium chain / baked confectionery dough and the long chain / baked confectionery dough prepared above are extended to a thickness of 4.5 mm with a reverse sheet (because it is the outside of the baked composite confectionery, hereinafter also referred to as “skin”). And 2.5 cm × 10 cm strip-shaped dough (14 g / sheet). Next, this dough is made into a set of two sheets, and between the two doughs, the medium chain / oil-in-water emulsion prepared above and the long chain / oil-in-water emulsion (inside the baked composite confectionery) (Hereinafter also referred to as “rice cake”) by 5 g each, and the dough shape is adjusted, the oil-in-water emulsion becomes the center, and the entire outside is covered with the baked confectionery dough (baked) Obtained). Further, this was placed on a top plate and baked in an oven at 170 ° C. on the top and 150 ° C. on the bottom for 25 minutes to produce the baked composite confectionery.
In Example 1, both skin and wrinkle are made of medium chain fatty acid (MM), and Comparative Example 1 is made of long chain fatty acid (LL), and Comparative Example 2 is The skin is medium chain fatty acid but the cocoon is made of long chain fatty acid (ML), and Comparative Example 3 is skin made of long chain fatty acid but the cocoon is made of medium chain fatty acid (LM). )
Moreover, about the baking composite confectionery of Example 1 and Comparative Examples 1-3, the external appearance and shape immediately after baking and sensory evaluation were performed as follows. The results are also shown in Table 4.

<Evaluation of baked composite confectionery>
The shape retention property, texture, flavor, and the like of the baked composite confectionery of Example 1 and Comparative Examples 1 to 3 manufactured above were evaluated according to the following evaluation methods.

<Evaluation method of baked composite confectionery>
(1) Method for evaluating shape retention According to the following criteria, a comprehensive evaluation was made visually by five skilled panelists.
○: No loss of shape during firing, clean surface Δ: Some loss of shape during firing, faint cracks on the surface ×: Loss of shape during firing, cracks on the surface (2 ) Evaluation Method of Cavity Ratio According to the following criteria, a comprehensive evaluation was made visually by five skilled panelists.
○: Cavities found in the oil-in-water emulsion in the inside are small and few in number △: Cavities seen in the oil-in-water emulsion in the middle are somewhat large and to some extent ×: found in the oil-in-water emulsion in the inside (3) Evaluation method of sakumi The sensory evaluation was comprehensively performed by five skilled panelists according to the following criteria.
○: Crispy △: Slightly crispy ×: There is no crispy and it has a crisp texture (4) Evaluation method of oiliness Comprehensive by five panelists skilled according to the following criteria Sensory evaluation.
○: The aftertaste is not oily △: The aftertaste is slightly oily ×: The aftertaste is oily (5) Method for evaluating sweetness and richness According to the following criteria, a comprehensive panel of five skilled panelists Sensory evaluation was performed.
○: Sweet and rich, delicious △: Slightly less sweet and rich ×: Sweetness and richness disappeared (6) Evaluation method of fragrance Comprehensive sensory evaluation by five skilled panelists according to the following criteria did.
○: A sweet scent △: A sweet scent is slightly weak ×: There is no sweet scent

As is clear from Table 4, Example 1 using medium-chain fatty acid-containing triacylglycerols in the skin and wrinkles is comparative examples 1 to 3 using long-chain fatty acid triacylglycerols in the skin and / or wrinkles. It was equal or superior in all aspects of shape retention, void ratio, sakumi, oiliness, sweetness / brightness, and aroma.
First, regarding the shape retention, in Comparative Examples 1 and 3 using a long-chain fatty acid triacylglycerol for the skin, cracks were observed on the surface, and it was confirmed that there was a problem in the shape retention during firing. The reason for this is considered to be that the dough using the long-chain fatty acid triacylglycerol has poorer extensibility and lower plasticity than the dough using the medium-chain fatty acid-containing triacylglycerol. In addition, the extensibility of dough originates in compatibility with the water-soluble component mix | blended with dough. In other words, medium chain fatty acid-containing triacylglycerol has good compatibility with water-soluble components, and is easier to adapt to water-soluble components than long-chain fatty acid triacylglycerols, so it is assumed that extensibility is relatively improved. . Further, with respect to the shape retention, Comparative Example 3 using medium chain fatty acid-containing triacylglycerol in the bag had fewer cracks than Comparative Example 1 using long chain fatty acid triacylglycerol. About this, the possibility that the soot using the long-chain fatty acid triacylglycerol is expanded at the time of firing is considered. In fact, the cross-sectional views of the baked composite confectionery of Example 1 and Comparative Examples 1 to 3 show that the cocoons using the medium chain fatty acid-containing triacylglycerol have smaller cavities and fewer numbers, whereas the long chain fatty acid triacyl. It is also known that the cocoon using glycerol has a large number of cavities and a large number (FIGS. 2, 4, 6, and 8). It is understood that this proves that the soot using the long-chain fatty acid triacylglycerol expands during firing. When a large cavity is photographed, it becomes a shadow and appears blacker than the small cavity (FIGS. 4 and 6). Such cavities are not good in appearance and may adversely affect the texture, so it is preferable that they be as small and small as possible.

  Next, for sensory evaluation, the baked composite confectionery having a skin using a medium chain fatty acid-containing triacylglycerol (Example 1 and Comparative Example 2) is a baked composite confectionery having a skin using a long chain fatty acid triacylglycerol. Sakumi was superior to (Comparative Examples 1 and 3). The oiliness was proportional to the content of long-chain fatty acid triacylglycerol in the baked composite confectionery. That is, Comparative Example 1 with the largest amount of long-chain fatty acid triacylglycerol was the most oily, and Example 1 with the smallest amount was the least oily. In Comparative Examples 2 and 3, which are in the middle, Comparative Example 3 with a long content of long-chain fatty acid triacylglycerol felt slightly oily compared to Comparative Example 2, but slightly aftertaste each other. Are the same, and these were evaluated as equivalent. In addition, sweetness and richness were strongly felt in proportion to the content of medium chain fatty acid-containing triacylglycerol in the baked composite confectionery. Example 1 with the highest amount of medium chain fatty acid-containing triacylglycerol was the strongest, and it was the weakest in Comparative Example 1 with the lowest. Since Comparative Examples 2 and 3 in the middle are slightly inferior in sweetness and richness compared to Example 1, these were evaluated as equivalent. Finally, although all the sweet scents could be felt, the scent of Example 1 was the strongest, and those of Comparative Examples 1 to 3 were inferior to that, so these were evaluated as equivalent.

  In summary, Example 1 has the highest evaluation in any of the evaluation indexes of shape retention, porosity, sakumi, oiliness, sweetness / brightness, and fragrance. In addition, the usefulness of using medium-chain fatty acid-containing triacylglycerol was confirmed.

<Long-term storage stability>
Next, about the baking composite confectionery of the said Example 1, the water activity value after two days from manufacture was measured. The results are shown in Table 5. The water activity value was measured using a thermoconstanter novasia manufactured by SiberHegner.

  As is apparent from Table 5, the water activity value of strawberry (oil-in-water emulsion) was 0.425, and 0.345 of peel (baked confectionery). Since the water activity value of the entire baked composite confectionery (average) is 0.385, which is lower than 0.50, the growth of microorganisms is inhibited, and the baked composite confectionery of the present invention is suitable for long-term storage. It can be said.

Next, in order to examine the long-term storage stability of the baked composite confectionery produced in Example 1 and Comparative Examples 1 to 3, the evaluation method (excluding mold retention and void ratio) is again obtained 20 days after the production date. ) Sensory evaluation was performed. The results are shown in Table 6.

As is clear from Table 6, Example 1 using medium-chain fatty acid-containing triacylglycerol for both skin and wrinkle was a comparative example using long-chain fatty acid triacylglycerol for either or both of skin and wrinkle. There was sakumi for a longer period (20 days) than 1-3, and it was not oily, had sweetness and richness, and had a sweet scent well preserved. Therefore, it was confirmed that by using medium-chain fatty acid-containing triacylglycerol for both the skin and the candy, a delicious baked composite confectionery having a long-term storage stability can be obtained.
In Comparative Example 1 and Comparative Example 3 using a long-chain fatty acid triacylglycerol for the skin, the oily odor became stronger with the lapse of time or due to oxidation by air, and therefore sweetness and richness decreased. The sweet scent was hard to feel. Other than that, there was not much difference.
As described above, the baked composite confectionery of the present invention using the medium chain fatty acid-containing triacylglycerol in the skin and candy has been confirmed to have a delicious taste that lasts for a long period of time. The possibility that it can be distributed is also shown.

Claims (15)

  A baked composite confectionery in which an oil-in-water emulsion containing a medium chain fatty acid-containing triacylglycerol is used as the inside and a baked confectionery dough containing the medium chain fatty acid-containing triacylglycerol is used as the outside. The baked composite confectionery according to claim 1, wherein the center is an oil-in-water emulsion containing a medium chain fatty acid-containing triacylglycerol, and the entire outer side thereof is covered with a baked confectionery dough containing a medium chain fatty acid-containing triacylglycerol.   The oil-in-water emulsion contains 25 to 55% by mass of fats and oils, 0.3 to 8% by mass of starch, 25 to 45% by mass of saccharides excluding starch and 5 to 25% by mass of water, and occupies the fats and oils The baked composite confectionery according to claim 1 or 2, wherein the content of the medium-chain fatty acid-containing triacylglycerol is 30% by mass or more.   In the oil-in-water emulsion, the content of capric acid in the total amount of medium chain fatty acids constituting the medium chain fatty acid-containing triacylglycerol is 20% by mass or more. The baked composite confectionery described.   The calcination according to any one of claims 1 to 4, wherein in the oil-in-water emulsion, the content of the medium-chain fatty acid triacylglycerol in the total amount of the medium-chain fatty acid-containing triacylglycerol is 50% by mass or more. Compound confectionery.   The baked composite confectionery according to any one of claims 1 to 5, wherein in the oil-in-water emulsion, the content of tricaprin in the oil and fat is 0.5 to 35% by mass.   The baked confectionery dough is a baked confectionery dough using cereal powder, fats and oils and saccharides as main raw materials, and contains 60 to 120% by mass of fats and oils with respect to the cereal powders. The baked composite confectionery according to any one of claims 1 to 6, wherein the contained triacylglycerol is contained in an amount of 50% by mass or more of the oil or fat.   In the baked confectionery dough, the grain flour is one or more selected from strong flour, medium flour, weak flour, whole wheat flour, brown rice flour, rye, corn, full fat soy flour, defatted soy flour, and rice flour. The baked composite confectionery according to any one of claims 1 to 7.   The baked confectionery according to any one of claims 1 to 8, wherein in the baked confectionery dough, the fat is one or more selected from edible oil, margarine, fat spread, and shortening.   The baked composite confectionery according to any one of claims 1 to 9, wherein the baked composite confectionery contains 6 g or more of a medium-chain fatty acid-containing triacylglycerol.   The foodstuff which uses the baking composite confectionery of any one of Claim 1 thru | or 10.   A step of integrating the oil-in-water emulsion containing the medium-chain fatty acid-containing triacylglycerol on the inside and the baked confectionery dough containing the medium-chain fatty acid-containing triacylglycerol on the outside; A method for producing a baked composite confectionery, comprising a step of baking the cake.   In the step of integrating, an oil-in-water emulsion center containing a medium chain fatty acid-containing triacylglycerol is used, and the entire outside thereof is covered with a baked confectionery dough containing a medium chain fatty acid-containing triacylglycerol. The manufacturing method as described.   The oil-in-water emulsion contains 25 to 55% by mass of fats and oils, 0.3 to 8% by mass of starch, 25 to 45% by mass of saccharides excluding starch and 5 to 25% by mass of water, and occupies the fats and oils The production method according to claim 12 or 13, wherein the content of the medium-chain fatty acid-containing triacylglycerol is 30% by mass or more.   The baked confectionery dough is a baked confectionery dough using cereal flour, fats and sugars as main raw materials, and contains 60 to 120% by mass of fats and oils with respect to the cereal flour. The manufacturing method of any one of Claims 12-14 in which containing triacylglycerol is contained 50 mass% or more of the said fats and oils.

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