CN107846907B - Hard biscuit and its making method - Google Patents
Hard biscuit and its making method Download PDFInfo
- Publication number
- CN107846907B CN107846907B CN201680042635.5A CN201680042635A CN107846907B CN 107846907 B CN107846907 B CN 107846907B CN 201680042635 A CN201680042635 A CN 201680042635A CN 107846907 B CN107846907 B CN 107846907B
- Authority
- CN
- China
- Prior art keywords
- parts
- mass
- acid monoglyceride
- organic acid
- amount
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a hard biscuit comprising cereal flour, fats and oils, saccharides, organic acid monoglycerides and sodium stearoyl lactylate, wherein the organic acid monoglycerides and the sodium stearoyl lactylate are present in a total amount of 0.1 to 0.9 parts by mass per 100 parts by mass of the cereal flour; and the mass ratio of the organic acid monoglyceride expressed as organic acid monoglyceride/sodium stearoyl lactylate to the sodium stearoyl lactylate is 1/9-3/7.
Description
Technical Field
The present invention relates to a hard biscuit and a method for making the biscuit.
Background
Hard cookies are baked foods prepared by adding a large amount of water to wheat flour as a main raw material, with a limited amount of saccharides and fats added thereto, and kneading the mixture over time. The mixing and kneading process forms gluten to provide an elastic dough, and the dough is typically thinned and baked. Unlike soft biscuits with a soft and moist mouthfeel, chewy texture is characteristic of hard biscuits, but crispy hard biscuits that melt in the mouth have recently become popular.
One method of imparting a light, crunchy and mouth-melt feel to hard cookies is to increase the oil content. However, increasing the oil content often softens the biscuit dough and makes it difficult to shape the dough into sheets, or reduces machinability due to formation of stickiness; therefore, the increase in the content of the oil or fat has a limitation in use and cannot provide a sufficient effect. In addition, insufficient gluten formation leads to a reduction in volume after baking or to a reduction in strength. It has been proposed to apply a spray oil to baked goods after the baking process to increase the fat content (patent document 1). However, this requires special equipment, which is not always feasible in conventional baked goods production lines.
A method of improving the texture of hard cookies without compromising the dough formability and product strength is to add an emulsifier. In particular, it is known that the addition of a sucrose fatty acid ester having a high HLB is effective (patent document 2). The use of sucrose fatty acid esters increases the extensibility or mechanical resistance of the dough and also increases the volume after baking, providing a light crispy texture. The baked food to which the sucrose fatty acid ester is added is rich in small and uniform bubbles in the inner layer, and when the baked food is eaten, the uniform bubbles absorb saliva, resulting in a powdery texture or a poor mouth-melt feeling. The sticky feeling in the mouth also increased in proportion to the amount of the sucrose fatty acid ester added. Moreover, the emulsifier itself is not so good in taste, and its adverse effect on the original flavor of baked goods is not negligible.
As a technique for improving the texture of baked goods using an emulsifier, emulsified oil or the like, the following method is disclosed.
Patent document 3 discloses that a baked food having excellent melting feeling in the mouth and excellent lightweight can be provided by adding a baked food improver obtained by emulsifying an edible fat and oil, a carbohydrate, water (main raw material) and an emulsifier selected from the group consisting of a glycerin fatty acid ester, a polyglycerin fatty acid ester, a sucrose fatty acid ester and a propylene glycol fatty acid ester into an oil-in-water emulsion. Patent document 4 discloses that a quality improving agent for confectionery and bread, which contains a polyglycerol fatty acid ester having a fatty acid component of myristic acid or oleic acid and an HLB of 8 or more, is added to a baked food to provide a crispy, soft texture and an excellent mouth-melt feeling, and an effect of improving flavor. However, the effectiveness of these techniques depends to a large extent on the emulsifiers used, and these techniques have not addressed the drawbacks of the existing emulsifiers. A technique satisfying the feeling of crispness, melting in the mouth and strength has yet to be developed.
Sodium stearoyl lactylate is known as an anionic emulsifier. Sodium stearoyl lactylate is used in bread, corn hot dogs, cakes and the like because it softens the gluten network, stabilizes air bubbles, and prevents starch in the product from aging (patent documents 5 to 8). However, there has been no suggestion of using sodium stearoyl lactylate to improve the texture of hard cookies.
Reference list
Patent document
Patent document 1: patent No. 4650059
Patent document 2: JP2011-125310A
Patent document 3: JPH10-327738A
Patent document 4: JP2013-183667A
Patent document 5: JPH07-79687A
Patent document 6: JP2011-72272A
Patent document 7: JP2013-59270A
Patent document 8: JP2014-42457A
Disclosure of Invention
Technical problem
The object of the present invention is to provide a hard biscuit excellent in crunchiness and volume as well as in flavor and a feeling of melting in the mouth, which has both compressive strength to impact in a manufacturing step such as a cream center or compressive strength to impact in transportation, and a method for manufacturing the biscuit.
Solution to the problem
The present invention provides the following hard biscuits and a method for producing the biscuits.
Item 1.
A hard biscuit comprising
The grain powder,
Grease,
Saccharides, and the like,
Organic acid monoglyceride, and
sodium stearyl lactate and sodium stearyl lactate, wherein the sodium stearyl lactate is sodium stearyl lactate,
wherein the organic acid monoglyceride and sodium stearoyl lactylate are present in a total amount of 0.1 to 0.9 parts by mass per 100 parts by mass of the cereal flour; and the mass ratio of the organic acid monoglyceride expressed as organic acid monoglyceride/sodium stearoyl lactylate to the sodium stearoyl lactylate is 1/9-3/7.
Item 2.
The hard biscuit of item 1, further comprising vital wheat gluten (visual gluten).
Item 3.
The hard biscuit of item 1, further comprising a hemicellulase.
Item 4.
The hard biscuit of any one of items 1 to 3, further comprising hemicellulase and vital gluten.
Item 5.
The hard biscuit according to any one of items 1 to 4, wherein the organic acid monoglyceride has an HLB value of 2 to 10.
Item 6.
The hard biscuit according to item 5, wherein the organic acid monoglyceride has an HLB value of 3 to 7.
Item 7.
A hard biscuit according to any of claims 1 to 6, wherein the organic acid monoglyceride is succinic acid monoglyceride.
Item 8.
Hard biscuit according to any of items 1 to 7, which is a pretzel (pretzel) obtained by baking after immersion in alkaline water.
Item 9.
A method for making a hard biscuit, the method comprising:
adding water to the raw materials and mixing and kneading the materials to obtain dough,
shaping the obtained dough, and
the shaped dough is baked and then,
the raw material comprises grain flour, fats and oils, saccharides, organic acid monoglyceride and sodium stearoyl lactylate, wherein the organic acid monoglyceride and the sodium stearoyl lactylate are present in a total amount of 0.1 to 0.9 parts by mass per 100 parts by mass of the grain flour; the mass ratio of the organic acid monoglyceride expressed as organic acid monoglyceride/sodium stearoyl lactylate to the sodium stearoyl lactylate is 1/9-3/7.
Item 10.
A method for making hard cookies according to item 9 wherein the method comprises:
shaping the dough to a cross-sectional area of 8.0-80.0mm after baking2A strip-like or rod-like shape of, and
baking the shaped dough after alkaline water immersion; and is
Wherein the hard biscuit is a cracker.
Invention ofAdvantageous effects
By using sodium stearoyl lactylate and an organic acid monoglyceride as emulsifiers, the present invention can provide hard cookies having a crispy texture and an excellent mouth-ready feeling without reducing strength. Furthermore, the use of a combination of gluten and hemicellulase allows the biscuit to expand well in volume during baking and achieves an excellent crunchy feel of the biscuit.
Sodium stearoyl lactylate plays a role in softening the gluten network and increasing the extensibility of the dough. In hard biscuits, the air bubbles in the dough remain large and this affects the inner layer after baking, achieving excellent mouth-melt feel without powdery texture. However, the addition of sodium stearoyl lactylate alone greatly reduced the elasticity of the dough, giving the dough an excessive extensibility; thus, the addition of sodium stearoyl lactylate alone is not suitable for hard cookies, which require dough to be formed into sheets. In addition, the volume and crispness at baking are not satisfactory. The present inventors have conducted extensive studies and found that the addition of an appropriate amount of organic acid monoglyceride compensates for the decrease in elasticity, which is a drawback of sodium stearoyl lactylate, while improving sheet formability and volume. Moreover, the use of a combination of gluten and hemicellulase enables a further improvement in the volume of the biscuit and gives it a better crunchy feel. The hard cookies thus obtained showed improvements in powdery texture, stickiness upon chewing and a sticky feeling upon tooth-sticking, which are generally felt when a conventional emulsifier was used, and also were excellent in a feeling of melting in the mouth.
The manufacturing method of the present invention can provide hard cookies having excellent flavor while adding improved texture to the cookies. In particular, the manufacturing method is remarkably excellent in prominent baking flavor without powdery texture.
The dough prepared according to the formulation of the present invention has excellent elasticity and extensibility, and since it does not become sticky, it is easy to form the dough into a sheet shape or into a bar or rod shape. Thus, dough handling is improved and waste factors are reduced.
The hard biscuits obtained after baking, although light in weight, still exhibit the desired strength. Since the strength, which is ubiquitous in the prior art, is not reduced, stable production is possible in the prior art. Furthermore, the biscuit is less likely to have defects such as chipping or cracking in the manufacturing step of, for example, a cream sandwich, and is able to withstand impact during transportation, wherein chipping or cracking is also less likely to be a problem. Therefore, composite confections having high preference and high commercial value can be stably produced.
Detailed Description
The hard biscuit comprises cereal flour, grease, saccharides, organic acid monoglyceride and sodium stearoyl lactylate, and also can comprise wheat gluten, hemicellulase, milk raw materials, a leavening agent, salt, vegetable powder, seasonings and essences (flavoring).
The dough of the hard biscuit is immersed in alkaline water and then the dough is baked to obtain the cracker.
The cereal flour includes wheat flour, rye flour, buckwheat flour, rice flour, corn flour, millet flour, coix seed flour and barnyard grass powder. For wheat flour, strong flours (strong flours), general flours or weak flours (soft flours) may be used, and combinations of two or more of these types of flours in any proportion may be used. Preferred cereal flours include wheat flour, rice flour and corn flour; and the flour may be selected according to the desired flavor of the final product.
The fats and oils include vegetable fats and oils, animal fats and oils, and processed products of these. For the grease, any grease commercially available in the art may be used. Examples of the oils and fats include various vegetable and animal oils and fats such as shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower seed oil, safflower seed oil, salad oil and powdery oils and fats. In order to improve the flavor and the mouth-feel of the obtained hard cookies, one or more kinds of fats and oils may be selected as required.
The amount of the oil or fat is usually about 5 to 30 parts by mass, preferably about 7 to 27 parts by mass, and more preferably about 8 to 25 parts by mass per 100 parts by mass of the cereal flour. For example, in the case of hard biscuits, the preferred amount of fat is about 10-25 parts by mass per 100 parts by mass of the flour, and in the case of crackers, the preferred amount of fat is about 7-20 parts by mass per 100 parts by mass of the flour.
An excessively high amount of fat may cause dough to loosen, reduce its formability during baking or make the dough fluffy. If the amount of the fat is too low, moldability may be deteriorated due to unsatisfactory cohesiveness or extensibility of the dough, a feeling of melting in the mouth may be poor, a powdery flavor may be obtained, or a baking time may be prolonged due to slow baking. The amount of the fat can be appropriately determined according to the expected texture of the obtained hard biscuit.
The saccharides include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, starch syrups, starch hydrolysates and water-soluble dietary fibres. As the saccharide, any saccharide commercially available in the art may be used. Examples of sugars include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, and isomalt (palatinit); starch hydrolysates, such as starch syrups and dextrans; and dietary fibers such as polydextrose. One or more sugars may optionally be used as desired to adjust the sweetness, texture, browning, shape with expansion, etc. of the intended hard cookie. The amount of the saccharide is usually about 3 to 30 parts by mass, preferably about 5 to 25 parts by mass per 100 parts by mass of the cereal flour. For example, in the case of hard cookies, the preferred amount of saccharides is about 10-25 parts by mass per 100 parts by mass of the flour; and in the case of crackers, the preferred amount of saccharide is about 6 to 18 parts by mass per 100 parts by mass of the flour.
The organic acid monoglyceride has a structure in which one fatty acid molecule and one organic acid molecule are bonded to one glycerin molecule, and has applications as an emulsion stabilizer in various foods. Organic acids include acetic acid, succinic acid, citric acid, diacetyltartaric acid and lactic acid. Succinic acid, citric acid and diacetyltartaric acid are preferred, and succinic acid is most preferred. The organic acid monoglyceride includes acetic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, and lactic acid monoglyceride, and most preferably succinic acid monoglyceride. The HLB value of the organic acid monoglyceride is not particularly limited, and is preferably an HLB value of 2 to 10, most preferably an HLB value of 3 to 7.
The total amount of the organic acid monoglyceride and the sodium stearoyl lactylate is about 0.1 to 0.9 parts by mass, preferably about 0.15 to 0.7 parts by mass, and more preferably about 0.2 to 0.65 parts by mass per 100 parts by mass of the cereal flour. For example, in the case of a hard biscuit, the total amount of the organic acid monoglyceride and sodium stearoyl lactylate is preferably about 0.4 to 0.7 parts by mass, and more preferably about 0.45 to 0.65 parts by mass per 100 parts by mass of the cereal flour. In the case of crackers, the total amount of organic acid monoglyceride and sodium stearoyl lactylate is preferably about 0.15 to 0.6 parts by mass, and more preferably about 0.2 to 0.4 parts by mass, per 100 parts by mass of cereal flour.
The mass ratio of the organic acid monoglyceride to the sodium stearoyl lactylate (organic acid monoglyceride/sodium stearoyl lactylate) is preferably from 1/9 to 3/7, more preferably from 1.2/9 to 2.4/7, and particularly preferably from 1.35/9 to 2/8.
The amount of the organic acid monoglyceride is preferably about 0.02 to 0.25 parts by mass, more preferably about 0.03 to 0.25 parts by mass, more preferably about 0.04 to 0.2 parts by mass, and more preferably about 0.08 to 0.14 parts by mass per 100 parts by mass of the cereal flour.
The amount of sodium stearoyl lactylate is preferably from about 0.08 to 0.8 parts by mass, more preferably from about 0.15 to 0.6 parts by mass, and still more preferably from about 0.2 to 0.55 parts by mass per 100 parts by mass of flour. For example, in the case of hard cookies, the amount of sodium stearoyl lactylate is preferably from about 0.25 to 0.8 parts by mass, more preferably from about 0.3 to 0.6 parts by mass, and still more preferably from about 0.35 to 0.55 parts by mass per 100 parts by mass of cereal flour. In the case of crackers, the amount of sodium stearoyl lactylate is preferably from about 0.08 to 0.5 parts by mass, more preferably from about 0.15 to 0.5 parts by mass, and still more preferably from about 0.2 to 0.4 parts by mass per 100 parts by mass of cereal flour.
Gluten is gluten in the form of a powder that immediately restores its original viscoelasticity when water is added. Drying methods for obtaining the vital wheat gluten include flash drying, spray drying, vacuum drying and freeze drying, and any drying method may be used to produce vital wheat gluten.
The milk raw material includes whole milk powder, skimmed milk powder, cream and cheese.
In the present invention, gluten produced by spray drying is preferred so as not to reduce the light and crispy texture as much as possible. The amount of the gluten is not particularly limited, but in the case of a hard biscuit, the amount of the gluten is preferably 1.5 parts by mass or less, and more preferably 0.2 to 0.7 parts by mass per 100 parts by mass of the gluten from the viewpoint of flavor and a feeling of melting in the mouth. In the case of a cracker, the amount of wheat gluten is preferably 9.0 parts by mass or less, and more preferably 1.5 to 2.0 parts by mass per 100 parts by mass of wheat flour.
As the hemicellulase, any commercially available hemicellulase commonly used in foods may be used. The amount of hemicellulase is not particularly limited. However, too small an amount cannot achieve the desired effect, while too large an amount results in a viscous dough, reducing workability in forming. The amount of hemicellulase may be adjusted depending on the potency of the enzyme or the quality and amount of the flour. For example, the amount of the hemicellulase is preferably about 0.0001 to 0.1 parts by mass, and more preferably about 0.001 to 0.01 parts by mass per 100 parts by mass of the cereal flour.
Leavening refers to a substance that causes the dough to rise by the addition of heat to release gas. Examples of leavening agents include alum, lime, soda ash, sodium bicarbonate, and ammonium bicarbonate. The amount of the leavening agent is about 0.1 to 3 parts by mass per 100 parts by mass of the cereal flour.
The water content is about 0.3 to 2 mass%, and preferably about 0.5 to 1.5 mass%, based on the whole hard biscuit of the present invention.
The thickness of the hard biscuit is preferably about 2 to 10mm from the viewpoints of, for example, texture, mouth-melt feeling, flavor and the like. In the case of crackers, the cross-sectional area of the baked cracker is 8.0-80.0mm2。
The hard biscuit of the invention is obtained by the following method: mixing cereal flour, oil and fat, saccharide, organic acid monoglyceride and sodium stearoyl lactylate optionally with wheat gluten, hemicellulase, milk raw material, leavening agent, salt, vegetable powder, flavoring agent, essence, etc. and proper amount of water, forming the obtained dough into sheet, and baking. The preparation method, forming method and baking method of the dough are not particularly limited, and can be carried out according to a usual method for producing hard cookies.
As used herein, dough refers to a dough obtained by mixing ingredients with water. For preparing dough, optional ingredients such as wheat gluten, enzymes (hemicellulase) and salt may be added to and mixed with wheat flour, fats and oils, saccharides (such as sugar) containing raw materials and emulsifiers (organic acid monoglyceride and sodium stearoyl lactylate) as essential ingredients of hard cookies at any time. As for the method of adding the optional ingredients, for example, wheat gluten may be added to wheat flour such as wheat flour, and the enzyme may be dissolved in water and then added. The emulsifier may be mixed with the farinaceous raw material and added, or dissolved in water and added, or mixed with the greasy raw material. Examples of the mixing method include a batter method, a sugar oil mixing method, and an all-in-mix method.
In the manufacturing method of the present invention, the dough may be shaped and baked by any method. For example, the dough is shaped into a sheet, and cut or sliced with a cookie cutter to obtain a shaped dough.
In the case of producing crackers, the resulting dough is formed into a sheet, cut into a strip or a bar with a blade, immersed in alkaline water, and then baked. The alkali treatment may be carried out according to a commonly used method, for example, by passing a bar-shaped or stick-shaped dough through an alkaline fluid such as a trisodium phosphate solution.
Baking of the shaped dough is carried out by any known method under any known conditions. For example, a fixed batch furnace or a continuous tunnel furnace may be used. The baking is carried out at about 200 ℃ for about 5-15 minutes in a batch furnace and at about 100 ℃ and 300 ℃ for about 3-10 minutes in a tunnel furnace.
The hard biscuit of the present invention may be made into a cream-filled biscuit by using baked biscuit-filled cream, or may be formed into a chocolate coating by coating baked food with chocolate. Alternatively, the baked biscuit may be sprayed with an oil containing, for example, a perfume to improve its flavour. The cream filling, chocolate coating or oil coating may be carried out according to a conventional method. In addition, a granular material such as salt and granulated sugar may be added to the surface of the dough before baking, and then baked to improve its flavor.
Examples
The present invention is described in more detail below with reference to examples. However, the present invention is not limited to these examples.
The vital wheat gluten used in the examples and comparative examples was produced by spray drying.
Methods for evaluating dough, hard cookies, and pretzels are shown below.
Sensory evaluation
The hard biscuits and pretzels obtained in examples and comparative examples were subjected to sensory evaluation in terms of evaluation points (crunchiness, melting in the mouth, and flavor) according to the following criteria.
Crunchy feeling grade
5: very crispy and light in weight
4: is sufficiently crisp
3: average
2: not sufficiently brittle and somewhat hard
1: not crisp and hard
Evaluation of feeling of melting in mouth
5: when the biscuit is chewed, it will not generate sticky or sticky feeling, and has good melting feeling in the mouth
4: when the biscuit is chewed, stickiness or tooth-sticking feeling is less likely to occur, and melting feeling in the mouth is good
3: average
2: when the biscuit is chewed, sticky or sticky feeling is generated, and the instant feeling of melting in the mouth is poor
1: when the biscuit is chewed, a marked sticky or tooth-sticking sensation occurs, and the sensation of melting immediately in the mouth is poor
Flavor grade
5: has no powdery texture or unpleasant taste, and has remarkably better baking flavor
4: has little powdery texture or unpleasant taste, and has sufficient baking flavor
3: average
2: feeling powdery texture or unpleasant taste, and insufficient baking flavor
1: a remarkable powdery texture or an unpleasant taste was felt with almost no baking flavor
Volume assessment
The thickness of the hard cookies obtained in examples and comparative examples was measured with a vernier caliper, and the degree of expansion by baking was evaluated as a volume. The following are evaluation criteria.
Volume scale
1: very poor expansion, 2: poor expansion, 3: average, 4: good expansion, 5: excellent expansion
Examples 1 to 4
Hard biscuits were made according to the formulation shown in table 1 in the manner described below.
The preparation of the dough is carried out by the complete mixing method. The shortening is stirred at a low speed to form cream, and other raw materials and water are added thereto, followed by stirring at a low to high speed, thereby obtaining dough before baking. The dough was shaped into a sheet having a thickness of 2.0mm, cut into a height of 43mm by a length of 25mm by a cookie cutter, and then baked in an oven at 200 ℃ for 10 minutes, thereby obtaining hard cookies of examples 1 to 4 of the present invention. At this stage, the moisture content of the hard biscuit was 1.0 wt%.
Sensory evaluations (crunchiness, melting in the mouth and flavor) were performed by panelists (5 or 10 panelists) according to the above evaluation criteria. The volume was estimated by measuring the thickness of the hard biscuit with a vernier caliper and determining the overrun (thickness after baking/thickness before baking).
Table 1 shows the sensory evaluation results of the hard cookies of examples 1-4.
TABLE 1
| Raw material formula (quality) | Example 1 | Example 2 | Example 3 | Example 4 |
| Wheat flour | 200 | 200 | 200 | 200 |
| Shortening oil | 30 | 30 | 30 | 30 |
| Granulated sugar | 30 | 30 | 30 | 30 |
| Raising agent | 4 | 4 | 4 | 4 |
| Salt (salt) | 1 | 1 | 1 | 1 |
| Wheat gluten | - | 1 | 1 | - |
| Sodium stearoyl lactylate (HLB 20) | 0.8 | 0.8 | 0.8 | 0.8 |
| Succinic acid monoglyceride (HLB 3-5) | 0.2 | 0.2 | 0.2 | 0.2 |
| Hemicellulase (90 units/mg) | - | 0.005 | - | 0.005 |
| Enzymes (other than hemicellulases) | Proper amount of | Proper amount of | Proper amount of | Proper amount of |
| Total of | 266.000 | 267.005 | 267.000 | 266.005 |
| Sense of crispness | 4 | 5 | 3 | 4 |
| Feeling of melting in the mouth | 5 | 5 | 5 | 5 |
| Flavor (I) and flavor (II) | 5 | 5 | 5 | 5 |
| Volume of | 3 | 5 | 4 | 3 |
| Comprehensive evaluation | B | A | B | B |
(unit: g)
The hard cookies of examples 1-4 exhibited a crunchy feeling and a good mouth-on-touch feeling, with excellent flavors including a baked flavor. In particular, the biscuit of example 2 was excellent in all points of evaluation, including crispness and volume.
Examples 5 to 7 and comparative examples 1 to 4
Hard cookies were produced according to the formulation shown in Table 2 in the same manner as in examples 1-4.
Table 2 shows the sensory evaluation results of the hard cookies obtained.
As can be seen from table 2, the hard cookies of the present invention are excellent in crunchiness and instant feeling in the mouth. Because of the uniform presence of the larger bubbles in the biscuit structure, the biscuit is crispy without powdery texture, achieving an unconventional light texture. As for the flavor, it is particularly preferable to use sodium stearoyl lactylate and succinic acid monoglyceride which are excellent in flavor, remarkably reduced in unpleasant taste, and added with a toasting flavor.
The hard cookies of comparative examples 1-3 were significantly poor in crunchiness and volume, and poor in texture. The hard biscuit of comparative example 4 had sufficient crunchiness and volume, but had powdery texture and an unpleasant-tasting flavor; the mouthfeel was also significantly sticky and palatability was poor.
Examples 8 to 11
Crackers were prepared in the following manner according to the formulation shown in table 3.
The sugars, salt, other raw materials and water were added to wheat flour and mixed with a mixer. Fat is added thereto and the mixture is stirred at a low to high speed to obtain a dough before baking.
The dough was formed into a sheet having a thickness of 2.0mm, cut into a bar-shaped sheet with a blade, and then immersed in a 3% aqueous solution of trisodium phosphate for several seconds. The dough was then baked in a tunnel oven at 200 ℃ for 10 minutes to obtain crackers of examples 8-11 of the present invention. At this stage, the moisture content of the cracker was 1.0 wt%.
Sensory evaluations (crunchiness, melting in the mouth and flavor) were performed by panelists (5 or 10 panelists) according to the above evaluation criteria. The volume was estimated by measuring the thickness of the cracker with a vernier caliper and determining the overrun (thickness after baking/thickness before baking).
Table 3 shows the sensory evaluation results of the pretzels of examples 8-11.
Examples 12 to 14 and comparative examples 5 to 8
Crackers were manufactured in the same manner as in examples 8-11, according to the formulation shown in table 4.
Table 4 shows the sensory evaluation results of the pretzels obtained.
Examples 15 and 16 and comparative example 9
According to the formulation shown in Table 5, a cross-sectional area of 20mm was produced in the same manner as in examples 8 to 112The crisp biscuit of (1).
Table 5 shows the sensory evaluation results of the pretzels obtained.
TABLE 5
The formula of the crisp biscuit comprises the following steps: cross-sectional area 20mm2(unit: g)
| Raw material formula (quality) | Example 15 | Example 16 | Comparative example 9 |
| Wheat flour | 100 | 100 | 100 |
| Granulated sugar | 7.5 | 7.5 | 7.5 |
| Shortening oil | 8 | 8 | 8 |
| Vegetable powder | 5 | 5 | 5 |
| Yeast | 2 | 2 | 2 |
| Salt (salt) | 1 | 1 | 1 |
| Wheat gluten | 1.8 | 1.8 | 1.8 |
| Sodium stearoyl lactylate | 0.26 | 0.09 | 0.04 |
| Succinic acid monoglyceride | 0.04 | 0.02 | 0.02 |
| Hemicellulase (90 units/mg) | 0.002 | 0.002 | 0.002 |
| Enzymes (other than hemicellulases) | Proper amount of | Proper amount of | Proper amount of |
| Total of | 125.602 | 125.412 | 125.362 |
| (stearoyl lactic acid Na + organic acid monoglyceride)/cereal flour 100 | 0.3 | 0.11 | 0.06 |
| Organic acid monoglyceride/stearoyl lactic acid Na | 0.15 | 0.22 | 0.5 |
| Sense of crispness | 5 | 4 | 3 |
| Feeling of melting in the mouth | 5 | 4 | 1 |
| Flavor (I) and flavor (II) | 5 | 4 | 3 |
| Volume of | 5 | 4 | 3 |
| Comprehensive evaluation | A | B | D |
Examples 17 and 18 and comparative example 10
According to the formulation shown in Table 6, a cross-sectional area of 80mm was produced in the same manner as in examples 8 to 112The crisp biscuit of (1).
Table 6 shows the sensory evaluation results of the pretzels obtained.
TABLE 6
The formula of the crisp biscuit comprises the following steps: cross sectional area of 80mm2(unit: g)
| Raw material formula (quality) | Example 17 | Comparative example 10 | Example 18 |
| Wheat flour | 100 | 100 | 100 |
| Granulated sugar | 7.5 | 7.5 | 7.5 |
| Shortening oil | 8 | 8 | 8 |
| Vegetable powder | 5 | 5 | 5 |
| Yeast | 2 | 2 | 2 |
| Salt (salt) | 1 | 1 | 1 |
| Wheat gluten | 8 | 8 | 8 |
| Sodium stearoyl lactylate | 0.36 | 0.06 | 0.72 |
| Succinic acid monoglyceride | 0.04 | 0.01 | 0.08 |
| Hemicellulase (90 units/mg) | 0.002 | 0.002 | 0.002 |
| Enzymes (other than hemicellulases) | Proper amount of | Proper amount of | Proper amount of |
| Total of | 131.902 | 131.572 | 132.302 |
| (stearoyl lactic acid Na + organic acid monoglyceride)/cereal flour 100 | 0.4 | 0.07 | 0.8 |
| Organic acid monoGlyceride/stearoyl lactic acid Na | 1/9 | 1/6 | 1/9 |
| Sense of crispness | 5 | 2 | 5 |
| Feeling of melting in the mouth | 5 | 1 | 5 |
| Flavor (I) and flavor (II) | 5 | 3 | 4 |
| Volume of | 5 | 3 | 5 |
| Comprehensive evaluation | A | D | B |
Example 19 and comparative example 11
According to the formulation shown in Table 7, a cross-sectional area of 8mm was produced in the same manner as in examples 8 to 112The crisp biscuit of (1).
Table 7 shows the sensory evaluation results of the pretzels obtained.
TABLE 7
The formula of the crisp biscuit comprises the following steps: cross-sectional area of 8mm2(unit: g)
| Raw material formula (quality) | Example 19 | Comparative example 11 |
| Wheat flour | 100 | 100 |
| Granulated sugar | 7.5 | 7.5 |
| Shortening oil | 8 | 8 |
| Vegetable powder | 5 | 5 |
| Yeast | 2 | 2 |
| Salt (salt) | 1 | 1 |
| Wheat gluten | 1.5 | 1.5 |
| Sodium stearoyl lactylate | 0.08 | 0.04 |
| Succinic acid monoglyceride | 0.02 | 0.02 |
| Hemicellulase (90 units/mg) | 0.002 | 0.002 |
| Enzymes (other than hemicellulases) | Proper amount of | Proper amount of |
| Total of | 125.102 | 125.062 |
| (stearoyl lactic acid Na + organic acid monoglyceride)/cereal flour 100 | 0.1 | 0.06 |
| Organic acid monoglyceride/stearoyl lactic acid Na | 0.25 | 0.5 |
| Sense of crispness | 4 | 3 |
| Feeling of melting in the mouth | 4 | 1 |
| Flavor (I) and flavor (II) | 4 | 3 |
| Volume of | 4 | 3 |
| Comprehensive evaluation | B | D |
Claims (8)
1. A hard biscuit comprising
The grain powder,
Grease,
Saccharides, and the like,
Organic acid monoglyceride,
Sodium stearyl lactate,
Gluten powder, and
a hemicellulase enzyme(s),
wherein the amount of the grease is 5-30 parts by mass per 100 parts by mass of the cereal flour; the amount of the saccharide is 3 to 30 parts by mass per 100 parts by mass of the cereal flour; the amount of the organic acid monoglyceride is 0.02 to 0.25 part by mass per 100 parts by mass of the cereal flour; the amount of the sodium stearoyl lactylate is 0.08-0.8 parts by mass per 100 parts by mass of the cereal flour; the amount of the gluten is 1.5 parts by mass or less per 100 parts by mass of the gluten; the amount of the hemicellulase is 0.0001-0.1 parts by mass per 100 parts by mass of the cereal flour; the organic acid monoglyceride and sodium stearoyl lactylate are present in a total amount of 0.1 to 0.9 parts by mass per 100 parts by mass of the cereal flour; and the mass ratio of the organic acid monoglyceride expressed as organic acid monoglyceride/sodium stearoyl lactylate to the sodium stearoyl lactylate is 1/9-3/7; the cereal flour is wheat flour; the organic acid monoglyceride is succinic acid monoglyceride or diacetyl tartaric acid monoglyceride.
2. A hard biscuit according to claim 1, wherein the organic acid monoglyceride has an HLB value of from 2 to 10.
3. A hard biscuit according to claim 2, wherein the organic acid monoglyceride has an HLB value of from 3 to 7.
4. A hard biscuit according to any one of claims 1 to 3, wherein the organic acid monoglyceride is a succinic acid monoglyceride.
5. A cracker comprising
The grain powder,
Grease,
Saccharides, and the like,
Organic acid monoglyceride,
Sodium stearyl lactate,
Gluten powder, and
a hemicellulase enzyme(s),
wherein the amount of the grease is 5-30 parts by mass per 100 parts by mass of the cereal flour; the amount of the saccharide is 3 to 30 parts by mass per 100 parts by mass of the cereal flour; the amount of the organic acid monoglyceride is 0.02 to 0.25 part by mass per 100 parts by mass of the cereal flour; the amount of the sodium stearoyl lactylate is 0.08-0.8 parts by mass per 100 parts by mass of the cereal flour; the amount of the gluten is 9.0 parts by mass or less per 100 parts by mass of the gluten; the amount of the hemicellulase is 0.0001-0.1 parts by mass per 100 parts by mass of the cereal flour; the organic acid monoglyceride and sodium stearoyl lactylate are present in a total amount of 0.1 to 0.9 parts by mass per 100 parts by mass of the cereal flour; and the mass ratio of the organic acid monoglyceride expressed as organic acid monoglyceride/sodium stearoyl lactylate to the sodium stearoyl lactylate is 1/9-3/7; the cereal flour is wheat flour; the organic acid monoglyceride is succinic acid monoglyceride or diacetyl tartaric acid monoglyceride; the pretzels are obtained by baking after soaking in alkaline water.
6. A cracker according to claim 5, wherein said organic acid monoglyceride is succinic acid monoglyceride.
7. A method for making a hard biscuit, the method comprising:
adding water to the raw materials and mixing and kneading the materials to obtain a dough,
shaping the obtained dough, and
the shaped dough is baked and then,
the raw materials comprise cereal flour, grease, saccharides, organic acid monoglyceride, sodium stearoyl lactylate, hemicellulase and wheat gluten, wherein the amount of the grease is 5-30 parts by mass per 100 parts by mass of the cereal flour; the amount of the saccharide is 3 to 30 parts by mass per 100 parts by mass of the cereal flour; the amount of the organic acid monoglyceride is 0.02 to 0.25 part by mass per 100 parts by mass of the cereal flour; the amount of the sodium stearoyl lactylate is 0.08-0.8 parts by mass per 100 parts by mass of the cereal flour; the amount of the gluten is 1.5 parts by mass or less per 100 parts by mass of the gluten; the amount of the hemicellulase is 0.0001-0.1 parts by mass per 100 parts by mass of the cereal flour; the organic acid monoglyceride and sodium stearoyl lactylate are present in a total amount of 0.1 to 0.9 parts by mass per 100 parts by mass of the cereal flour; the mass ratio of the organic acid monoglyceride expressed as organic acid monoglyceride/sodium stearoyl lactylate to the sodium stearoyl lactylate is 1/9-3/7; the cereal flour is wheat flour; the organic acid monoglyceride is succinic acid monoglyceride or diacetyl tartaric acid monoglyceride.
8. A method for making a pretzel, the method comprising:
adding water to the raw materials and mixing and kneading the materials to obtain a dough,
shaping the obtained dough to have a cross-sectional area after baking of 8.0-80.0mm2In the form of a strip or rod, and
baking the shaped dough after alkaline water immersion; and is
The raw materials comprise cereal flour, grease, saccharides, organic acid monoglyceride, sodium stearoyl lactylate, hemicellulase and wheat gluten, wherein the amount of the grease is 5-30 parts by mass per 100 parts by mass of the cereal flour; the amount of the saccharide is 3 to 30 parts by mass per 100 parts by mass of the cereal flour; the amount of the organic acid monoglyceride is 0.02 to 0.25 part by mass per 100 parts by mass of the cereal flour; the amount of the sodium stearoyl lactylate is 0.08-0.8 parts by mass per 100 parts by mass of the cereal flour; the amount of the gluten is 9.0 parts by mass or less per 100 parts by mass of the gluten; the amount of the hemicellulase is 0.0001-0.1 parts by mass per 100 parts by mass of the cereal flour; the organic acid monoglyceride and sodium stearoyl lactylate are present in a total amount of 0.1 to 0.9 parts by mass per 100 parts by mass of the cereal flour; the mass ratio of the organic acid monoglyceride expressed as organic acid monoglyceride/sodium stearoyl lactylate to the sodium stearoyl lactylate is 1/9-3/7; the cereal flour is wheat flour; the organic acid monoglyceride is succinic acid monoglyceride or diacetyl tartaric acid monoglyceride.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015143589 | 2015-07-21 | ||
| JP2015-143589 | 2015-07-21 | ||
| PCT/JP2016/071269 WO2017014234A1 (en) | 2015-07-21 | 2016-07-20 | Hard biscuit and method for producing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107846907A CN107846907A (en) | 2018-03-27 |
| CN107846907B true CN107846907B (en) | 2021-06-11 |
Family
ID=57834403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680042635.5A Active CN107846907B (en) | 2015-07-21 | 2016-07-20 | Hard biscuit and its making method |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6732748B2 (en) |
| KR (1) | KR20180034392A (en) |
| CN (1) | CN107846907B (en) |
| WO (1) | WO2017014234A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6732612B2 (en) * | 2016-09-06 | 2020-07-29 | 理研ビタミン株式会社 | Improver for baked goods |
| JP7383013B2 (en) * | 2019-03-29 | 2023-11-17 | 株式会社日清製粉グループ本社 | Method for producing flour composition |
| CN113727608A (en) * | 2019-05-10 | 2021-11-30 | 日清制粉预拌粉株式会社 | Kokuai biscuit dough, Kokuai biscuit skin, process for producing Kokuai biscuit skin, and Kokuai biscuit mixture |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3346432B2 (en) * | 1993-11-10 | 2002-11-18 | 不二製油株式会社 | Manufacturing method of variety bread and dough improving agent suitable for it |
| JP2002171897A (en) * | 2000-09-27 | 2002-06-18 | Taiyo Kagaku Co Ltd | Quality improver for confectionery or baking |
| JP4514378B2 (en) * | 2001-12-06 | 2010-07-28 | 株式会社Ａｄｅｋａ | Oil composition for baked confectionery |
| JP3877600B2 (en) * | 2002-01-24 | 2007-02-07 | 太陽化学株式会社 | Quality improver for confectionery and bakery and manufacturing method of confectionery |
| JP2003325097A (en) * | 2002-05-08 | 2003-11-18 | Asahi Denka Kogyo Kk | Baked food of rice powder dough |
| CN1625955A (en) * | 2003-12-08 | 2005-06-15 | 安徽丰原食品有限公司 | Graham cracker and preparation method |
| US9119410B2 (en) * | 2008-02-29 | 2015-09-01 | Intercontinental Great Brands Llc | Filled, baked crispy snack having a high moisture content |
| JP5084711B2 (en) * | 2008-12-19 | 2012-11-28 | 江崎グリコ株式会社 | Stick-shaped baked confectionery and method for producing the same |
| JPWO2012117879A1 (en) * | 2011-02-28 | 2014-07-07 | 天野エンザイム株式会社 | Steamed bread quality improver and its use |
| JP6091051B2 (en) * | 2011-03-31 | 2017-03-08 | 三菱化学フーズ株式会社 | How to make cookies or biscuits |
| JP5808133B2 (en) * | 2011-04-19 | 2015-11-10 | 江崎グリコ株式会社 | Pretzel and manufacturing method thereof |
| JP2014045741A (en) * | 2012-09-03 | 2014-03-17 | Ezaki Glico Co Ltd | Pretzel and production method thereof |
-
2016
- 2016-07-20 JP JP2017529910A patent/JP6732748B2/en active Active
- 2016-07-20 KR KR1020187001219A patent/KR20180034392A/en not_active Application Discontinuation
- 2016-07-20 CN CN201680042635.5A patent/CN107846907B/en active Active
- 2016-07-20 WO PCT/JP2016/071269 patent/WO2017014234A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017014234A1 (en) | 2017-01-26 |
| JP6732748B2 (en) | 2020-07-29 |
| JPWO2017014234A1 (en) | 2018-05-10 |
| CN107846907A (en) | 2018-03-27 |
| KR20180034392A (en) | 2018-04-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105392371B (en) | Chocolate for baked product, baked product and method for producing same | |
| EP0113174A1 (en) | Hard dough biscuits with a filling and production process thereof | |
| CN107846907B (en) | Hard biscuit and its making method | |
| WO2014128873A1 (en) | Composition for dough-based foods | |
| JP6825802B2 (en) | Manufacturing method of chocolates and bakery products for bakery products | |
| JP2011055786A (en) | Topping dough for bakery use | |
| JP6572531B2 (en) | Chocolates for bakery products and methods for producing bakery products | |
| JP2021003043A (en) | Bread | |
| JP6667954B2 (en) | Bakery product and method for producing the same | |
| US20090029008A1 (en) | Processes for adhering food particulates to dough and related food items | |
| JP2010075138A (en) | Bread dough | |
| JP4318432B2 (en) | Sweetened roll-in fat composition | |
| JP2005000124A (en) | Method for producing combined confectionery or combined bread | |
| JP3117129B2 (en) | Bread and buns with improved texture and method for producing the same | |
| JP2021106519A (en) | Hard biscuit and production method thereof | |
| JP2016086740A (en) | Bread dough and method for producing bread dough | |
| JP7537110B2 (en) | FAT COMPOSITION FOR FROZEN BREAD, DOUGH FOR FROZEN BREAD, AND METHOD FOR PRODUCING DOUGH FOR FROZEN BREAD | |
| JP6912085B2 (en) | Bakery products and their manufacturing methods | |
| CN110913699A (en) | Muffin-like food, premix for muffin-like food, cake donut, and premix for cake donut | |
| JP4360627B2 (en) | Oil and fat composition for producing chilled temperature distribution breads | |
| WO1998038870A2 (en) | Method for making reduced fat dough and compositions resulting therefrom | |
| JP5260589B2 (en) | Bread production method | |
| JP2002153208A (en) | Water-in-oil type emulsified oil composition | |
| JP6471040B2 (en) | Composition for bakery food | |
| JP2024015555A (en) | Bakery food product food texture deterioration inhibitor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |