CN101731304B - Tooth grinding food - Google Patents
Tooth grinding food Download PDFInfo
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- CN101731304B CN101731304B CN200910265711A CN200910265711A CN101731304B CN 101731304 B CN101731304 B CN 101731304B CN 200910265711 A CN200910265711 A CN 200910265711A CN 200910265711 A CN200910265711 A CN 200910265711A CN 101731304 B CN101731304 B CN 101731304B
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- tooth grinding
- grinding food
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Abstract
The invention provides a tooth grinding food which is made of a composition comprising wheat meal, grease, sugar and a leavening agent at least. The tooth grinding food is characterized in that the wet gluten content of the wheat meal or the wheat meal and starch is below 20 percent, preferably below 18 percent; and on the basis of 100 parts by weight of the sum of the wheat meal and the starch, the tooth grinding food comprises 14-22 parts of grease, 18-26 parts of sugar and 0.05-0.1 part of leavening agent, and the expansion ratio is between 1.0 and 1.2. The tooth grinding food is produced by a crisp biscuit production process, has proper hardness, is difficult to break and drop, is suitable for an infant to grind teeth and is beneficial to the growth of the teeth of the infant.
Description
Technical field
The present invention relates to a kind of infant and use tooth grinding food.
Background technology
Deciduous teeth are first secondary teeth of life, and the infant is generally since 4～10 months long deciduous teeth.Can teethe to the infant is a not very comfortable thing, and the discomfort that gum swelling brings, a large amount of saliva may be had a fever in addition.In the past, the chews such as the glue of gritting one's teeth that people use plastic resin to process more let the infant chew, and tempered infant's the ability of chewing.But these gutta-perchas are tasteless, sting several times easily and just throw away on the ground.When itching again, pick up again again and continue to sting, have safe and sanitary hidden danger Deng gum.And even the adult the infant by the side of, will follow heap of times baby and pick up the gutta-percha and the cleaning and sterilizing of taking away at the back every day, also is a pretty troublesome thing.
For this reason, existing food producer has released some and has been in particular tooth grinding food such as the Molars rod that baby designed in the long teeth phase.Compared with gutta-percha, edible Molars rod is thrown away at probability on one side little because taste is pretty good, and the infant more is willing to hold the long period that bites.But Molars rod is the Biscuits food that belongs to specific use, and its physical property is different with common biscuit.General biscuit divides shortbread type biscuit and tough biscuit by making principle.Produce tough biscuit and generally use middle and high gluten wheat flour, grease is less with the consumption of sugar, the easy gluten that forms when the modulation dough, and finished product is crisp, easy fracture; Produce shortbread type biscuit and generally use low-gluten wheat flour, grease is more with the consumption of sugar, when the modulation dough, will avoid the formation of gluten as far as possible, and finished product is loose, is prone to slag.Molars rod requires that certain rigidity is arranged and requires not easy fracture and fall slag, and the product that comes out with the prescription and the explained hereafter of common shortbread type biscuit and tough biscuit all exists or too hard, easy fracture, or partially softness, be prone to problem such as slag.These biscuit slags cause the obstruction of infant's respiratory system sometimes, become unsafe factor.
Summary of the invention
The objective of the invention is, provide a kind of hardness moderate tooth grinding food, and not easy fracture with fall slag, suitable infant grinds one's teeth in sleep, and helps the growth of infant's tooth.
For achieving the above object; The present inventor has carried out deep research; The result finds, uses the special low wheat flour of gluten content or in wheat flour, adds starch, makes wet gluten content in wheat flour or wheat flour and the starch in 10～20% scopes; Preferred wet gluten content is below 18%;, and oil, sugared content is controlled at below the common content of shortbread type biscuit the tooth grinding food that can obtain having suitable hardness and be difficult for falling slag, fracture through toning powder, roll-forming, baking, cooling more preferably below 15%.
The present invention provides a kind of tooth grinding food, and said tooth grinding food is to be processed by the composition that comprises wheat flour, grease, sugar and leavening agent at least, it is characterized in that; The wet gluten content of wheat flour below 20% or the wet gluten content after adding starch below 20%; With respect to wheat flour and starch sum 100 weight portions, grease is 14～22 weight portions, and sugar is 18～26 weight portions; Leavening agent is 0.05～0.1 weight portion, and expansion rate is 1.0～1.2.
Said tooth grinding food with composition in, preferably, the content of said wet gluten more preferably is 10～15% below 18%.
Among the present invention, the expansion multiple of biscuit volume before and after " expansion rate " speech is meant and bakes.As: cake flake thickness degree 2mm before baking, baking back biscuit thickness is 4mm, then expansion rate is 2.0.
In the present invention, said tooth grinding food is produced with the shortbread type biscuit production technology.
In tooth grinding food of the present invention, preferably add invert sugar.
Said tooth grinding food can be plane or three-dimensional animals shaped, plant shape or other various floral designs shapes etc., and is preferably bar-shaped.
Can also add an amount of taste conditioning agent in the prescription of said tooth grinding food.
Said taste conditioning agent makes from natural material.
Also can add an amount of natural colouring matter in the tooth grinding food of the present invention.
The present invention also provides a kind of manufacturing approach of tooth grinding food, and it comprises transfers powder, roll-forming, baking and refrigerating work procedure, it is characterized in that; With respect to wheat flour and starch sum 100 weight portions; Grease is 14～22 weight portions, and sugar is 18～26 weight portions, and leavening agent is 0.05～0.1 weight portion.
The expansion rate of said tooth grinding food is controlled in 1.0～1.2 the scope.
In the manufacturing approach of said tooth grinding food of the present invention, preferably, with said tooth grinding food with the content of the wet gluten in the composition below 18%, more preferably be 10～15%.
The specific embodiment
Tooth grinding food of the present invention is with the tooth grinding food with " tough biscuit " part characteristic of the low wet gluten content of conventional shortbread type biscuit production technology production, low grease, low sugar prescription, has suitable hardness, can not rupture; Be difficult for falling slag; It is loose to suck infiltration back quality, just melt in the mouth, and suitable infant grinds one's teeth in sleep; Slow down the long teeth malaise symptoms in period, help dental growth.
The main component of wheat flour is starch and gluten protein.When dough was washed by rubbing with the hands in water, starch, sugar, soluble protein etc. left dough gradually and suspend or be dissolved in the water, and remaining one has elasticity as rubber-like material at last, is called wet gluten, moisture about 65～70%.Wet gluten removes moisture and is dry gluten.Gluten is the skeleton of dough, and is extremely important in the dough forming process, can determine the baking quality of goods.Gluten quality mainly is made up of gliadin and glutenin, account for dry gluten heavy 80%.
Content according to wet gluten can be divided into the fourth class with wheat flour: high gluten content is greater than 30%; Medium gluten content 26～30%; Below average gluten content 20～25%; Low inferior gluten content is less than 20%.
In the present invention, except as otherwise noted, gluten (containing) amount is meant wet gluten (containing) amount.
In the present invention, said wet gluten content is measured with GB/T14608-93.
The tough biscuit dough requires to have higher expansion rate, and general wet gluten content is controlled at about 25%, and shortbread type biscuit belongs to the high sugar product of high grease, does not need high expansion rate, so wet gluten content is controlled at 20～25%.
The wet gluten content of the wheat flour that can use in the present invention will be controlled in 10～20% scopes.For this reason, except that using the wet gluten amount the wheat flour of the low inferior gluten below 20%, can be as required through in wheat flour, adding the wet gluten content that an amount of starch reduces dough.
In the present invention, usually interpolation exceeds the starch of the about one times amount of the prescription of conventional shortbread type biscuit in common cracker meal (weak strength flour), makes the content of the wet gluten of wheat flour in the tooth grinding food or wheat flour and starch reach 10～20%.
In the production technology of tooth grinding food, starch can not unrestrictedly increase, and must contain a certain amount of gluten in the dough, helps the bonding of material like this and appropriate expansion rate is arranged.
Starch to using does not in the present invention have special qualification; For example can be wheaten starch, cornstarch, green starch, farina, sweet potato starch, tapioca, water caltrop starch and Rhizoma Nelumbinis starch; Or the producing starch of above-mentioned starch, preferably wheat starch and cornstarch.
In the conventional formulation of shortbread type biscuit, the content of carbohydrate is 40～45%, and in tooth grinding food prescription of the present invention, with respect to wheat flour and starch sum 100 weight portions, sugar is 18～26 weight portions, about preferred 22 weight portions.When contents of saccharide was too high in the tooth grinding food of the present invention, overweight and hardness tooth grinding food itself of the sweet taste of tooth grinding food can reduce, and is prone to slag.Contents of saccharide is crossed when hanging down in the tooth grinding food of the present invention, can not produce Mei Lade (caramelization) reaction, causes product special flavour to reduce, and surface coloring is not good, and hardness is excessive.
The steamed bun stuffed with sugar that can use is in the present invention drawn together sucrose, invert sugar, maltose, honey, isomerized sugar etc.Preferred invert sugar in these sugar, it is difficult for crystallization, in the biscuit production process, is easy to follow other mixing of materials even, can effectively prevent the sand return phenomenon; Contain a large amount of fructose, can make biscuit obtain color and luster preferably.
In the conventional shortbread type biscuit production technology, grease amount is bigger, and content of oil and grease is 30～35%, and in tooth grinding food of the present invention, with respect to wheat flour and starch sum 100 weight portions, fat content is 14～22 weight portions, about preferred 18 weight portions.If the fat content ratio is too high, the hardness of tooth grinding food can reduce, and is prone to slag.And if fat content low excessively, then the mouthfeel of tooth grinding food poor, can't obtain required certain shortening effect.
The grease that can in the factory formula of tooth grinding food of the present invention, use comprises palm oil, soybean oil, peanut oil, rapeseed oil, salad oil, cream, lard etc.
Consider from infant's the health and the angle of nutrient balance, preferably use vegetable fat.
Be added with leavening agent at tooth grinding food of the present invention in composition.Leavening agent decomposes generation gas and the biscuit volume is increased in the process that bakes.Its gluten content of tough biscuit is high, and expansion rate is high, and more than 2.5, it is easily broken that character is very crisp; Common shortbread type biscuit is because grease and sugared content are higher, and the shortening performance is good, adds the effect of leavening agent, and the final products expansion rate is 1.5～2.0.And in the present invention, the leavening agent of use and common shortbread type biscuit equivalent, the expansion rate of tooth grinding food is merely 1.0～1.2.
Can also add an amount of taste conditioning agent in the prescription of tooth grinding food of the present invention.Said taste conditioning agent for example can be strawberry flavor, orange flavor, banana flavor, lemon, apple flavor, pineapple flavor, mango flavor, milk flavor, blue berry flavor, watermelon flavor, grape flavor, mint flavored, grapefruit flavor etc.Consider that from the angle of infant food safety said taste conditioning agent preferably makes from natural material.
In the prescription of tooth grinding food of the present invention, also can strengthen other required nutritional labeling of infant, like taurine, vitamin A, vitamin D, Cobastab
1, Cobastab
2, Cobastab
6, nicotinic acid, choline, inositol, calcium, iron, zinc, magnesium, FOS etc.
In addition,, can also use emulsifying agent for example to improve the rerum natura of mixed material, make the product mouthfeel softer, can use natural colouring matter to make tooth grinding food or pattern wherein the color that the infant likes in order to adjust mouthfeel, rerum natura, local flavor, outward appearance etc.Said natural colouring matter for example can be Gardenia Yellow, radish red, carrotene, cacao pigment, turmeric etc.The addition of natural colouring matter should be controlled at minimum necessary degree.In addition, also can directly use fruits and vegetables powder or particle, like powder or particles such as hawthorn, cherry, Kiwi berry, spinach, carrot, tomato, green pepper, purple potatos.
Tooth grinding food manufacturing approach of the present invention is following:
(1) earlier pours auxiliary materials such as the sugar of prescribed formula ratio, grease, leavening agent, flavor substance, natural colouring matter in the dough mixing machine evenly stirring with an amount of water; Form emulsion; Then wheat flour, starch are poured in the dough mixing machine, modulated 3～5 minutes, form even dough.The dough temperature will be controlled at about 22～28 ℃.Summer temperature is high, can modulate dough with frozen water, to reduce the dough temperature.Dough modulation evenly gets final product, can not excessive agitation, prevent that dough from playing muscle.
(2) pour above-mentioned dough into biscuit roller pressing forming machine hopper, process the biscuit base of different shape on demand.
(3) the biscuit base is by the baking of conveyer belt input baking oven, oven drying temperature between 190～220 ℃, stoving time 10～15 minutes.
(4) to naturally cool to temperature be below 45 ℃ to the tooth grinding food after baking, and packs storage with food bag.
Embodiment
Below, with embodiment the present invention is described in further detail, but the invention is not restricted to these embodiment.
In this manual, except as otherwise noted, " part " is meant " weight portion ".
Embodiment 1
18 parts of sunflower oils, 22 parts of invert sugars, 1 part of milk powder, 0.1 part in concentrated lecithin, 0.05 part in carbonic hydroammonium, cold water are put in the dough mixing machine for 15 parts and stirred; Form emulsion; Add 25 parts of 75 parts of wheat flours (wet gluten content is 24%) and cornstarch again, middling speed stir about 3 minutes.The gained dough is pressed the shortbread type biscuit processing technology, and through the roll squeezer moulding, baking is 10 minutes in about 200 ℃ baking oven.After baking finishes, cooling naturally.The gained biscuit is to be about 5 centimetres, wide about 1 centimetre club, has the carp pattern, and water content is about 5%, and expansion rate is about 1.1.
Comparative example 1 (common shortbread type biscuit example)
25 parts of sunflower oils, 25 parts of white sand Icing Sugar, 1 part of milk powder, 0.1 part in concentrated lecithin, 0.05 part in carbonic hydroammonium, cold water are put in the dough mixing machine for 13 parts and stirred; Form emulsion; Add 100 parts of wheat flours (wet gluten content is 24%) again, middling speed stir about 3 minutes.The gained dough is pressed the shortbread type biscuit processing technology, and through the roll squeezer moulding, baking is 10 minutes in about 200 ℃ baking oven, after baking finishes, and cooling naturally.The gained biscuit is to be about 5 centimetres, wide about 1 centimetre club, has the carp pattern, and water content is about 5%, and expansion rate is about 1.5.
Comparative example 2 (common tough biscuit example)
15 parts of sunflower oils, 20 parts of invert sugars, 1 part of milk powder, 0.08 part in carbonic hydroammonium, hot water are put in the dough mixing machine for 19 parts and stirred, add wheat flour (wet gluten content is 28%) 100 parts, stir about is 15 minutes fast.Add an amount of sodium metabisulfite solution, continued stir about 5 minutes, the gained dough is pressed the tough biscuit processing technology, cut the make-up machine moulding through roller, baking is 8 minutes in about 200 ℃ baking oven.After baking finishes, cooling naturally.The gained biscuit is to be about 5 centimetres, wide 1 centimetre club, has the carp pattern, and water content is about 4%, and expansion rate is about 2.0.
Contrast test
8～10 months infant 90 people that will live in the nursery are divided into 3 groups at random, every group of each 30 people.Let them chew the Molars rod of embodiment 1 (test group), comparative example 1 (control group 1), comparative example 2 (control group 2) respectively.As a result, the time of chewing, test group was 22 people more than 1 minute, and control group 1 is 5 people, and control group 2 is 11 people.Because Molars rod fracture, fall slag and time of chewing of causing the infant below 30 seconds, test group is 2 people, control group 1 is 12 people, control group 2 is 8 people.
In addition; The Molars rod of the Molars rod of embodiment 1 and comparative example 1,2 is observed and compared, find that the Molars rod of comparative example 1 is loose, be prone to split, be prone to slag, the Molars rod of comparative example 2 is more crisp, easily broken; And the Molars rod hardness of embodiment 1 is moderate, not easy fracture with fall slag.
To sum up,, can obtain the tooth grinding food of a kind of hardness appropriateness according to the present invention, it not easy fracture with fall slag, suitable infant grinds one's teeth in sleep, and helps the growth of infant's tooth.
Claims (6)
1. an infant uses tooth grinding food, is processed by the composition that comprises wheat flour, grease, sugar and leavening agent at least, it is characterized in that; The wet gluten content of wheat flour is that the wet gluten content behind 10-20% or the interpolation starch is 10-20%, and with respect to wheat flour and starch sum 100 weight portions, grease is the 14-22 weight portion; Sugar is 18～26 weight portions; Leavening agent is 0.05～0.1 weight portion, and expansion rate is 1.0～1.2, and said tooth grinding food is produced with the shortbread type biscuit production technology.
2. infant according to claim 1 uses tooth grinding food, it is characterized in that, said wet gluten content is 10-18%.
3. infant according to claim 2 uses tooth grinding food, it is characterized in that, said wet gluten content is 10～15%.
4. infant according to claim 1 uses tooth grinding food, it is characterized in that, adds invert sugar in the said tooth grinding food.
5. infant according to claim 1 uses tooth grinding food, it is characterized in that, said tooth grinding food has various patterns.
6. infant according to claim 5 uses tooth grinding food, it is characterized in that, in tooth grinding food, is added with different natural taste conditioning agent and/or natural colouring matter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910265711A CN101731304B (en) | 2009-12-24 | 2009-12-24 | Tooth grinding food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910265711A CN101731304B (en) | 2009-12-24 | 2009-12-24 | Tooth grinding food |
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| Publication Number | Publication Date |
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| CN101731304A CN101731304A (en) | 2010-06-16 |
| CN101731304B true CN101731304B (en) | 2012-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910265711A Active CN101731304B (en) | 2009-12-24 | 2009-12-24 | Tooth grinding food |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550624A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Method for producing low-sugar nutrient biter biscuits |
| CN104273191A (en) * | 2013-07-12 | 2015-01-14 | 九三粮油工业集团有限公司 | Infant tooth-grinding rod containing soybean lecithin and preparation method thereof |
| CN103651706A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Nutritious biscuit for infants |
| CN103766503B (en) * | 2014-01-24 | 2015-10-21 | 程锦远 | A kind of processing method of infant's cheese Molars rod |
| CN104642464A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Tooth grinding biscuit making method |
| CN104304380B (en) * | 2014-09-19 | 2017-05-17 | 山东婴儿乐股份有限公司 | Method for producing biscuits for infants and young children |
| CN104585284B (en) * | 2015-02-03 | 2017-10-24 | 宿州学院 | A kind of infant's tooth grinding food |
| CN105901067A (en) * | 2016-04-20 | 2016-08-31 | 广西智宝科技有限公司 | Infant fruit and vegetable teething food |
| CN108208095A (en) * | 2017-12-06 | 2018-06-29 | 常州市宝平不绣钢制品有限公司 | A kind of preparation method of baby teeth grinding stick |
| CN110810475A (en) * | 2019-10-25 | 2020-02-21 | 常成 | Preparation method of high-calcium teeth-grinding biscuit for infants |
| CN112088917A (en) * | 2020-09-18 | 2020-12-18 | 华熙生物科技股份有限公司 | Infant molar food containing hyaluronic acid and preparation method thereof |
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2009
- 2009-12-24 CN CN200910265711A patent/CN101731304B/en active Active
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Owner name: BEINGMATE BABY FOOD CO., LTD. Free format text: FORMER NAME: ZHEJIANG BEINGMATE GROUP CO., LTD. |
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Address after: 310053 Binjiang District, Zhejiang, South Ring Road, No. 3758, No. Patentee after: Bei Yinmei Ying Tong food limited-liability company Patentee after: Zhejiang Beingmate Technology Industry and Trade Co., Ltd. Address before: 310007, B17 garden, 160 International Garden, Tianmu Mountain Road, Hangzhou, Zhejiang, Xihu District Patentee before: Zhejiang Beingmate Group Co., Ltd. Patentee before: Zhejiang Beingmate Technology Industry and Trade Co., Ltd. |
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Address after: 310053 building 10, No.1 Weiye Road, Binjiang District, Hangzhou City, Zhejiang Province Co-patentee after: Zhejiang Beingmate Technology Industry and Trade Co., Ltd. Patentee after: Bainmei Co., Ltd Address before: 310053 No. 3758 South Ring Road, Hangzhou, Zhejiang, Binjiang District Co-patentee before: Zhejiang Beingmate Technology Industry and Trade Co., Ltd. Patentee before: Bei Yinmei Ying Tong food limited-liability company |