JP2001275552A - Pretzel and method for producing pretzel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing easily formable and hollow stick- like pretzel having good palate feeling. SOLUTION: This hollow stick-like pretzel is obtained by using dough containing pregelatinized wheat flour, forming the pretzel and baking the resultant.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stick-type pretzel and a method for producing the same.

[0002]

2. Description of the Related Art An old and traditional pretzel is made by cutting bread dough into thin strips, shaping the dough into a desired shape, and baking the product. In addition, stick-shaped pretzels using non-fermented dough using a leavening agent instead of bread dough using yeast were also manufactured by a mass production method at a factory.

[0003] In the case of a stick-type pretzel made of non-fermented dough, in order to characterize the taste, when extruding with an extruder, the nozzle of the extruder is doubled, the pretzel dough is used for the outer layer, and the seasoning center is used for the inner layer. A method has been proposed in which dough is put in and baked to make a composite confectionery.
However, these have the drawback that the batter of the inner layer is baked together with the pretzel fabric of the outer layer, so that the flavor and feel are likely to be reduced during baking.

[0004] For this reason, a product in which chocolate is coated on the outside of a stick-shaped pretzel or fruits and nuts are adhered together with chocolate has been developed and put on the market. These products are favored and liked by a very large number of people of all ages, from children to adults, both young and old, and are being manufactured and sold in huge quantities as so-called hit products.

[0005] Such pretzel coated with chocolate on the outside still continues to be popular and its production and sales volume is continuing to increase. However, on the other hand, there is actually a market need for diversification of taste and texture.

In recent years, as a product responding to the diversification of needs, a product in which chocolate is filled in a hollow cylindrical biscuit has been manufactured and sold. These hollow biscuit-type products are manufactured and sold at a selling point because, for example, chocolate is not present on the outside, so that they are not sticky even when exposed to the heat of a hot summer.

Specifically, for example, Japanese Patent No. 2894946
Japanese Patent No. 279,067 discloses a method for producing a product in which chocolate is filled in a hollow cylindrical biscuit containing flour, starch, oil and fat, and saccharide as main components. Specifically, in this method, the dough is extruded by an extruder (extruder) and then fired to obtain a hollow biscuit. A method of filling the hollow portion with chocolate or the like is disclosed.

However, in the case of such a hollow cylindrical biscuit, there is a problem that it is difficult to carry out industrial production stably in large quantities. In particular, when the thickness of the hollow cylindrical portion is thin, after performing the extrusion molding, before performing the firing,
There is a problem that the fabric is easily deformed.

[0009] In addition, there is an increasing demand for products with further different textures due to consumer needs for further diversification of taste.

For example, the hollow cylindrical biscuit described in Japanese Patent No. 2894946 has a drawback that the texture is dusty and powdery because it contains a large amount of starch. In addition, the use of starch must be indicated on the label of the raw material, which complicates the labeling of the raw material. In addition, the fact that starch is described in the labeling of raw materials may give a bad product image different from ordinary pretzels.

Further, the inventors of the present invention have carefully studied the hollow cylindrical biscuit dough described in Japanese Patent No. 2894946, and found that such dough is sufficient for use in an industrial line for mass production. It has been found that it is extremely difficult to obtain such good shape retention. That is,
After extrusion molding into a hollow cylindrical shape, the time during which the shape of the hollow cylindrical shape can be maintained is extremely short and easily deformed. It has been very difficult to obtain sufficient shape retention for use in industrial lines for mass production, and extremely stringent manufacturing conditions have been required.

[0012]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a stick-shaped pretzel having a hollow bar-shaped baked dough, having good productivity, good flavor and texture, and a method for producing the same. It is assumed that.

[0013]

The pretzel of the present invention is a hollow rod-shaped pretzel obtained by baking dough containing gelatinized flour.

In another aspect, the pretzel of the present invention is obtained by baking a dough containing 1 to 50 parts by weight of pregelatinized flour and 100 parts by weight of flour other than pregelatinized flour,
It is a hollow rod-shaped pretzel.

In another aspect, the pretzel of the present invention comprises 100 parts by weight of flour other than pregelatinized flour, 3 to 50 parts by weight of pregelatinized flour, 3 to 30 parts by weight of saccharides, and 3 to 3 parts of fats and oils.
A hollow rod-shaped pretzel obtained by baking a dough containing 0 parts by weight.

In one embodiment, the outer diameter of the pretzel is not more than 15 mm and the inner diameter is not less than 40% of the outer diameter.

In one embodiment, at least a portion has a thickness of 2.5 mm or less.

In one embodiment, the inside of the hollow rod portion is filled with a flavor.

The method for producing a pretzel of the present invention includes a step of extruding a dough containing pregelatinized flour from a nozzle into a hollow rod-shaped dough, and a step of firing the obtained hollow rod-shaped dough.

In another aspect, the method for producing a pretzel according to the present invention is characterized in that a dough containing 1 to 50 parts by weight of pregelatinized flour and 100 parts by weight of flour other than pregelatinized flour is extruded from a nozzle to form a hollow. The method includes a step of forming a rod-shaped dough and a step of baking the obtained hollow rod-shaped dough.

In another aspect, the method for producing a pretzel according to the present invention comprises the steps of: 3 to 50 parts by weight of pregelatinized flour; 100 parts by weight of flour other than pregelatinized flour;
The method includes a step of extruding a dough containing 3 to 30 parts by weight of oil and fat from a nozzle into a hollow rod-shaped dough, and a step of firing the obtained hollow rod-shaped dough.

In one embodiment of the above method, the method further comprises:
Including a step of injecting a flavor from the open end of the hollow bar-shaped fired dough obtained in the firing step.

In one embodiment of the above method, the outer diameter of the resulting pretzels is less than 15 mm and the inner diameter is more than 40% of the outer diameter.

[0024] In one embodiment of the above method, at least a portion has a thickness of 2.5 mm or less.

[0025]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, specific embodiments of the present invention will be described in detail.

(Flour) The flour used in the present invention includes:
Conventionally known flour can be used as the main raw material of the pretzel. Specifically, for example, flour, barley flour, rye flour, oat flour, corn flour and the like can be used. Flour is preferred. When flour is used, the ratio of the flour is set to 50% from the viewpoint of the hardness of the dough and the strength of gluten.
It is preferable to use the following. More preferably,
The mixing ratio of strong flour to soft flour is from 80:20 to 50:50.

Normally, pregelatinized flour, which will be described later, can also be classified as a subordinate concept of flour. However, in the present invention, since the pregelatinized flour exerts a very special and characteristic action and effect described below, the “pregelatinized flour” is specially used.
Is explained as a concept different from grain flour. Therefore, in this specification, the term "flour" does not include pregelatinized flour unless otherwise specified. Specifically, for example,
When referring to a mixture of 100 parts by weight of flour and 30 parts by weight of pregelatinized flour, a mixture of 100 parts by weight of flour other than pregelatinized flour and 30 parts by weight of pregelatinized flour is intended.

(Pregelatinized flour) In the present specification, pregelatinized flour refers to flour that has been pregelatinized. The pregelatinization treatment can be performed by a conventionally known method. For example, a method of extruding dough by adding water to flour, extruding with an extruder, quenching and drying, and pulverizing the dough is known. As a specific industrial production process, there is a process of obtaining a product by sequentially performing a water kneading step, a heating pressure step, a preliminary drying step, a main drying step, an aging step, a crushing step, a sieving step, and a weighing and packaging step. Are known.

As a specific example of the pregelatinized flour, there is, for example, the "Alpha Flower" series of Nisshin Flour Milling, and the product name is "Alpha Flower P".

In the present specification, "gelatinized flour" is used.
And "gelatinized starch" are completely different materials. The grain structure of "gelatinized flour" and "gelatinized starch" are different,
Further, the operation and effect in the present invention are completely different. Therefore, the "gelatinized starch" obtained by pregelatinizing the starch in an independent form and the "gelatinized flour" in which the protein and the starch are integrated to constitute flour are clearly distinguished in the present specification. You.

The amount of the pregelatinized flour is preferably at least 1 part by weight, more preferably at least 2 parts by weight, further preferably at least 3 parts by weight, based on 100 parts by weight of the flour other than the pregelatinized flour. Parts or more, particularly preferably 4 parts by weight or more, and most preferably 5 parts by weight or more. If the amount of the pregelatinized flour is too small, it is difficult to obtain sufficient shape retention immediately after extruding the dough.

When the amount of the pregelatinized flour is too large, drainage is liable to be deteriorated, and it takes time to bake,
The texture tends to be hard. For this reason, considering also the viewpoint of economy, 100 parts by weight of flour other than pregelatinized flour,
It is preferably at most 100 parts by weight, more preferably at most 70 parts by weight, further preferably at most 50 parts by weight, particularly preferably at most 40 parts by weight, most preferably at most 30 parts by weight.

(Saccharide) The pretzel material of the present invention may contain a necessary amount of saccharide, if necessary. As the saccharide, conventionally known various saccharides can be used in necessary amounts as needed. Specifically, for example, sugar, maltose, lactose, glucose, fructose, invert sugar, starch syrup, isomerized sugar and the like can be used.

[0034] The amount of the saccharide is as follows.
It is preferably at least 1 part by weight, more preferably at least 3 parts by weight, still more preferably at least 5 parts by weight, particularly preferably at least 8 parts by weight, most preferably at least 8 parts by weight with respect to 00 parts by weight. 10 parts by weight or more. If the amount of the saccharide is too small, the sweetness of the obtained pretzel product tends to be insufficient, and the extensibility of the dough tends to decrease.

The amount of the saccharide is preferably 100 parts by weight or less, more preferably 70 parts by weight or less, and still more preferably 50 parts by weight, based on 100 parts by weight of the flour other than the pregelatinized flour. Parts by weight, particularly preferably 40 parts by weight or less, most preferably 30 parts by weight or less. If the amount of saccharides is too large, the balance of the taste of the resulting pretzel product tends to be insufficient,
Also, the dough becomes easy to sag.

(Fats and Fats) The pretzel material of the present invention may contain a necessary amount of fats and oils, if necessary. Various conventionally known fats and oils can be used as needed as needed. Examples of specific fats and oils include butter, shortening, margarine, liquid oil,
And hardened oils.

The mixing amount of the fats and oils is as follows.
It is preferably at least 1 part by weight, more preferably at least 2 parts by weight, still more preferably at least 3 parts by weight, particularly preferably at least 4 parts by weight, most preferably at least 4 parts by weight, based on 00 parts by weight. 5 parts by weight or more. In a particularly preferred embodiment, it is at least 10 parts by weight. If the amount of the fat or oil is too small, the texture and flavor of the obtained pretzel product tend to be insufficient, and the extensibility of the dough tends to decrease.

The amount of the fat or oil is preferably 50 parts by weight or less, more preferably 40 parts by weight or less, and still more preferably 30 parts by weight, based on 100 parts by weight of the flour other than the pregelatinized flour. Parts or less, particularly preferably 2
0 parts by weight or less, most preferably 15 parts by weight or less. If the amount of the fat or oil is too large, the texture and flavor of the obtained pretzel product tend to be insufficient,
The dough is easily sagged, and the dough is easily separated, and as a result, the oil component is easily brought out.

(Starch) Starch can be used for the pretzel of the present invention, if necessary. However, as described above, when starch is used, the flavor tends to be dusty and powdery, so that it is preferable not to add starch.

Examples of the starch that can be used in the present invention include corn starch, potato starch, wheat starch, and the like, or modified starches obtained by subjecting them to denaturation treatment such as pregelatinization, roasting, and hydrolysis. In addition, pregelatinized starch is also included in the category of starch here.

[0041] The amount of starch is 1 flour other than pregelatinized flour.
In one embodiment, the amount is at least 1 part by weight, in another embodiment, at least 3 parts by weight, and in still another embodiment, at least 5 parts by weight with respect to 00 parts by weight.

The amount of the starch is preferably 30 parts by weight or less, more preferably 20 parts by weight or less, and still more preferably 10 parts by weight, based on 100 parts by weight of the flour other than the pregelatinized wheat flour. Parts or less, particularly preferably 5
Parts by weight or less, most preferably 3 parts by weight or less. If the amount of starch is too large, the flavor of the resulting pretzel product tends to be insufficient.

(Auxiliary Raw Material) In the pretzel of the present invention, in addition to the above-mentioned various main raw materials, a conventionally known material for a pretzel can be used in necessary amounts as an auxiliary raw material, if necessary. Specifically, for example, dairy products, eggs, salt,
Flavors, chemical seasonings, enzymes, leavening agents and the like can be used in appropriate amounts.

(Preparation of dough) The above-mentioned various materials are prepared into pretzel dough by any conventionally known method. Specifically, for example, the above-mentioned various raw materials and an appropriate amount of water are added, mixed, and stirred to prepare a dough for pretzel. Here, the amount of water added is adjusted so that the dough can obtain appropriate viscoelasticity. Specifically, for example, it is preferably at least 3 parts by weight, more preferably at least 5 parts by weight, further preferably at least 7 parts by weight, particularly preferably at least 10 parts by weight, based on 100 parts by weight of the above-mentioned flour. Parts or more. Also, based on 100 parts by weight of the flour, 100 parts by weight or less is preferable,
It is more preferably at most 80 parts by weight, further preferably at most 60 parts by weight, particularly preferably at most 50 parts by weight. Specifically, for example, a formulation using 20 g to 100 g of water with respect to 200 g of flour is preferable.

If the amount of water added is too large, the dough is easily sagged and deformed after extrusion molding. If the added amount of water is too small, the dough becomes too hard, and it becomes difficult to perform stable extrusion. In addition, since a load is applied to the dough in the extruder, the dough is easily damaged.

(Molding) The pretzel material thus obtained can be formed into a hollow rod shape by any method. Specifically, for example, there is a method such as extrusion molding from an extruder nozzle.

When the pretzel of the present invention is used,
It is also possible to extrude from a nozzle of an extruder having a small difference between the outside diameter and the inside diameter, and it is possible to easily produce a pretzel having a small difference between the outside diameter and the inside diameter of the fired dough.

(Shape) As the shape of the pretzel of the present invention, any shape is possible as long as it is a hollow rod shape. Preferably, the outer periphery and the inner periphery of the cross section have a circular shape, that is, a cylindrical shape. Further, the outer periphery and the inner periphery of the cross section may be a regular polygon. In one embodiment, the outer periphery and the inner periphery of the cross section may be square. For example, the shape may be a square, rectangle, diamond or trapezoid.

It should be noted that in the present specification, when a “polygon” or “corner” is described, it goes without saying that
The corner portion also includes a so-called "R-shaped" corner portion whose tip is rounded at an industrially practical level.

In one embodiment, the outer peripheral shape and the inner peripheral shape of the cross section may have different shapes. For example,
The outer peripheral shape may be a polygon and the inner peripheral shape may be a circle.

In a preferred embodiment, irregularities can be provided on the outer periphery of the cross section. When unevenness is provided on the outer peripheral portion, when eating, only the convex portion first touches the tongue, so that a unique good texture can be obtained.

For example, as shown in FIGS. 1A to 1D, a cylindrical shape having irregularities formed on the outer peripheral surface can be used.

For example, as shown in FIG. 2, a flower-like shape having a large number of petals can be adopted as the outer peripheral shape. In this case, an arbitrary number of three or more can be adopted as the number of the petal-shaped portions in the outer peripheral portion. Preferably,
Five to twelve, more preferably six to ten, and in one preferred embodiment eight.

Further, as shown in FIG. 3, a shape having a large number of sharp projections can be adopted as the outer peripheral shape.
In this case, an arbitrary number of three or more may be adopted as the number of protrusions on the outer peripheral portion. Preferably, it is 5 to 12, more preferably 6 to 10, and in one preferred embodiment eight.

(Thickness) In this specification, "thickness" refers to the thickness of a pretzel of a hollow rod-shaped product, and more specifically, for example, in the case of a cylindrical rod-shaped product, the outer peripheral radius of a cross section. The difference from the inner radius.

The thickness of the pretzel of the present invention is preferably 0.3 mm or more, more preferably 0.5 mm
Or more, more preferably 0.8 mm or more, and particularly preferably 1.0 mm or more. In a particularly preferred embodiment, the thickness is 1.5 mm or more. If the wall thickness is too thin, the strength of the pretzel product tends to decrease.

The thickness of the pretzel of the present invention is preferably 4.0 mm or less, more preferably 3.0 mm.
Or less, more preferably 2.5 mm or less, particularly preferably 2.0 mm or less. In a particularly preferred embodiment, the thickness is 1.8 mm or less. If the wall thickness is too thick, the relative volume of the hollow portion of the pretzel is inevitably reduced, and it becomes difficult to accommodate a sufficient flavor to obtain a sufficient taste.

The pretzel of the present invention, particularly when the thickness is reduced, is, for example, 4.0 mm or less, or 3.0 mm or less.
mm or less, more preferably 2.5 mm or less, particularly preferably 2.0 mm or less.
This is because sufficient strength and shape retention can be obtained even with a small thickness.

The pretzel of the present invention may have a uniform thickness, but may have a non-uniform thickness if necessary. Specifically, for example, as in the cross-sectional shapes shown in FIGS. 2 and 3, the shape may have a thick portion and a thin portion.

As described above, when the thickness is non-uniform, the thickness of the thinnest portion is preferably 0.3 mm or more, as in the case of the above-described uniform thickness. Yes, more preferably 0.5 mm or more, still more preferably 0.8 mm or more, and particularly preferably 1.
0 mm or more. In a particularly preferred embodiment,
1.5 mm or more. If the wall thickness is too thin, the strength of the pretzel product tends to decrease.

The thickness of the thinnest part is preferably 4.0 mm or less, more preferably 3.0 mm or less.
mm or less, more preferably 2.5 mm or less, and particularly preferably 2.0 mm or less. In a particularly preferred embodiment, the thickness is 1.8 mm or less. If the wall thickness is too thick, the relative volume of the hollow portion of the pretzel is inevitably reduced, and it becomes difficult to accommodate a sufficient flavor to obtain a sufficient taste.

On the other hand, when the thickness is uneven, the difference between the thickness of the thickest part and the thinnest part is preferably not more than 3.0 mm, More preferably, it is 2.0 mm or less, and still more preferably, it is 1.5 mm or less. If the difference between the thickest part and the thinnest part is too large, it becomes difficult to fire the product uniformly.

The outer diameter of the pretzel is preferably 20
mm or less, more preferably 18 mm or less, and still more preferably 15 mm or less. Particularly preferably, it is 12 mm or less. The outer diameter of the pretzel is preferably 3 mm or more, more preferably 4 mm
And more preferably 5 mm or more. If the outside diameter is too large, you will not be able to eat pretzel. Conversely, if the outer diameter is too small, it will be difficult to contain a sufficient flavor to obtain a sufficient taste.

The ratio between the inner diameter and the outer diameter is preferably 30% or more of the outer diameter, more preferably 40% or more, and even more preferably 50% or more. The inner diameter is preferably 95% or less of the outer diameter, more preferably 90% or less, and even more preferably 80% or less.

(Molding Method) In the method of the present invention,
It is molded into a hollow rod shape. As a molding method, any conventionally known method can be used.

Specifically, for example, the obtained dough can be continuously extruded into a hollow shape by an extruder. For example, in the case of molding a cylindrical product, a method of extruding a pretzel material into a hollow shape with a ring-shaped nozzle may be employed.

In this case, as the ring-shaped nozzle, a nozzle having the same size as the fired product may be used.
Alternatively, a nozzle that is slightly smaller than the product may be used.

The size immediately after extrusion molding is usually
It is almost the same as the nozzle size or slightly smaller than the nozzle size. After that, when firing is performed,
The size increases slightly during firing. For this reason, the size after firing is usually about the same as the size of the extrusion nozzle,
Or slightly larger. Therefore, as described above, it is preferable to use a nozzle having a size approximately equal to or slightly smaller than the size of the desired final product. In view of these points, those skilled in the art can easily design a nozzle shape required to obtain a desired end product shape.

(Alkali Treatment) The dough thus formed into a hollow shape is subjected to an alkali treatment, if necessary. The alkali treatment refers to treating the dough with an alkaline aqueous solution. Specifically, for example, the treatment can be carried out by passing the dough through an alkaline bath. For example, an alkaline solution at 60 to 100 ° C., such as a solution of 0.1 to 3.0% sodium carbonate or sodium hydroxide,
It can be taken out after soaking for 15 seconds. Alternatively, an alkaline aqueous solution may be sprayed on the dough.

In the pretzel of the present invention, the dough does not have to be alkali-treated. However, it is preferable to carry out an alkali treatment. As the alkaline liquid used for the alkali treatment, any alkali treatment solution used in the production of ordinary pretzel can be used. Specifically, for example, an alkali treatment solution such as an aqueous solution of sodium hydroxide or sodium carbonate can be appropriately selected and used.

When the dough is alkali-treated, the texture of the obtained product is improved. Further, in the subsequent baking step, the adhesion of the dough to the belt or the like becomes good, which helps to prevent the dough from warping. In addition, an effect of preserving a savory flavor can be obtained. On the other hand, when an alkali bath is used, it is preferable to adjust the alkali treatment conditions so that the shape of the dough is not deformed by water pressure or moisture transfer.

(Fired) The molded dough can be fired by a conventionally known method. For example, baking can be performed using an oven. As the firing temperature and time, conventionally known pretzel firing temperature and firing time can be adopted. Specifically, for example, the firing temperature is 150 ° C. to 30 ° C.
0 ° C is preferable, and 200 ° C to 250 ° C is more preferable.
The firing time is preferably 3 minutes to 1 hour, and 5 minutes to 3 hours.
0 minutes is more preferable.

(Cutting) These baked doughs can be cut to a desired length by any conventionally known method.

(Injection of flavoring) Further, if necessary,
A flavoring agent can be injected into the hollow portion of the rod-shaped pretzel. Specifically, as a flavoring agent, for example, cream,
Chocolate, mayonnaise, jam, butter, curry and the like can be used. These flavors can be filled by any conventionally known method. For example, there is a method in which a flavoring agent prepared to be viscous is injected from the upper open end of the baked dough that has been erected, and sufficiently reaches the lower end.

After the above, a product into which a flavoring agent, such as cream, mayonnaise, jam, etc. which is tasted while being viscous is injected is completed.

On the other hand, when a flavoring agent that is solidified and tasted is used, the flavoring agent can be solidified by a method such as cooling or drying the flavoring agent. Pretzels can be obtained.

(Operation) The effect obtained by the present invention is a surprising effect that could not be expected from the prior art, as will be described later, and the details of the operation mechanism are not always clear. However, the action mechanism estimated from the result of the inventor's intensive study will be described below. However, the reason why such an estimation mechanism is described is to facilitate understanding of the present invention. Of course, the scope of the present invention is not limited by this inferred mechanism of action.

In order to produce a biscuit in the form of a hollow bar, it is necessary that the mixed dough has a suitable softness, extensibility and good connection during extrusion molding. Furthermore, after molding into a hollow rod shape, it is necessary to have a shape retention property, and when performing an alkali treatment, it is necessary to maintain the shape retention property even after the alkali treatment.

In the case of a biscuit that does not use pregelatinized flour, that is, a normal biscuit, gluten generates gluten in the flour and forms a skeleton as a dough. However, when extrusion molding is performed by an extruder, the dough tends to be in an excessively mixed state due to rotation of a screw for extrusion and a resulting increase in pressure and temperature inside the extruder. When over-mixed, gluten approaches a very damaged state, so-called breakdown. The fabric damaged in this way is
When extruded into a hollow rod shape, the shape cannot be maintained thereafter. This phenomenon is particularly remarkable when the wall thickness is small. Furthermore, when alkali treatment is performed, gluten in flour is easily damaged by alkali. By such a mechanism, in the case of dough containing no pregelatinized flour, it is considered that shape retention after molding into a hollow rod shape is inferior, especially when the thickness is thin.

On the other hand, pregelatinized flour is a flour obtained by heating and drying after heating, and thus has no gluten function. However, gelatinization occurs due to the addition of water at room temperature, and viscosity occurs. For this reason, the skeleton of the dough is formed in a form different from gluten. In addition, pregelatinized wheat flour has higher stability and viscosity than other materials, for example, pregelatinized starch and the like, and the viscosity hardly decreases even with strong stirring and heating. Therefore, even after being extruded into a hollow rod shape, the ability to maintain that shape is high. That is, the shape retention is excellent. Even in the case of alkali treatment, components such as heat-denatured gluten present inside the pregelatinized flour are hardly damaged, so that good shape retention can be maintained.

Thus, according to the present invention, it is considered that the shape retention before molding and before firing can be improved.

[0082]

Next, the present invention will be described more specifically with reference to examples and comparative examples of the present invention, but the contents of the present invention are not limited by these examples.

(Example 1) According to the composition shown in Table 1 below, each compounded material was mixed and stirred according to a conventional method to obtain a pretzel dough.

The flour (flour) was mixed with 75% by weight of strong flour (“Milling”, manufactured by Nisshin Flour Milling Co., Ltd.).
And light flour (Nissin Flour Mill, “Flower”) 25
A weight percent formulation was used.

The dough was extruded by an extruder equipped with a ring-shaped nozzle having an outer diameter of 5 mm and an inner diameter of 4 mm to obtain a hollow cylindrical shaped dough.

This baked dough was cut into a length of 80 mm, and molten chocolate was poured into the hollow portion from the opening at the end.
The mixture was allowed to cool and solidified to obtain a pretzel filled with chocolate.

(Examples 2 and 3) According to the formulations shown in Table 1 below, the ingredients were mixed and stirred according to a conventional method to obtain pretzel dough.

The flour (flour) used was a mixture of 75% by weight of strong flour and 25% by weight of flour.

The dough was extruded by an extruder equipped with a ring-shaped nozzle having an outer diameter of 5 mm and an inner diameter of 4 mm to obtain a hollow cylindrical shaped dough.

The fabric was subjected to an alkali treatment by immersing it in a 1.3% sodium hydroxide solution for 1 to 2 seconds.

The baked dough was cut into a length of 80 mm, and molten chocolate was poured into the hollow portion from the opening at the end.
The mixture was allowed to cool and solidified to obtain a pretzel filled with chocolate.

Example 4 According to the composition shown in Table 1 below, each compounded material was mixed and stirred according to a conventional method to obtain a pretzel dough.

The flour (wheat flour) was mixed with 75% by weight of strong flour and 25% by weight of flour.

The dough was extruded by an extruder equipped with a ring-shaped nozzle having an outer diameter of 10 mm and an inner diameter of 6 mm.
A hollow cylindrical molded material was used.

This baked dough was cut into a length of 80 mm, and molten chocolate was poured into the hollow portion from the opening at the end.
The mixture was allowed to cool and solidified to obtain a pretzel filled with chocolate.

(Test of Texture and Flavor) The pretzel obtained in each example was evaluated for texture and flavor.

Table 1 shows the results. The chocolate-containing pretzel obtained in each of the examples was evaluated as having excellent texture without the disadvantages of dusty and powdery peculiar to starch. In addition, the flavor was evaluated as having a pretzel original savory flavor.

(Comparative Examples 1 and 2) Premixed dough was obtained by mixing and stirring the ingredients according to the following Table 1 in a conventional manner.

This dough was extruded and formed by an extruder equipped with a ring-shaped nozzle having an outer diameter of 5 mm and an inner diameter of 4 mm. However, it deformed within about 30 seconds after the molding and became a crushed cylindrical shape, and a good hollow cylindrical shape could not be obtained. Further, these extruded doughs were subjected to an alkali treatment. As a result, the deformation became more remarkable, and crushing and perforation occurred.

Further, the texture and flavor of the pretzel obtained by the method of each comparative example without alkali treatment were evaluated. Table 1 shows the results. The chocolate-filled pretzel obtained in each comparative example had a dusty and powdery characteristic of starch as a texture, and was evaluated to be extremely inferior in texture as compared with the product of the example. .

The chocolate-filled pretzel obtained in each comparative example did not have the fragrant flavor inherent in the pretzel.

[0102]

[Table 1]

Note 1: Alpha Flower P, manufactured by Nisshin Flour Milling Co., Ltd. Note 2: Alkali treatment is performed with a 1.3% caustic soda solution.
The immersion was performed for 3 seconds. Note 3: The description “deformation” indicates that the product was deformed before being fired after being formed into a hollow cylindrical shape, and a hollow cylindrical product was not obtained. Note 4: All amounts are in grams (g). Note 5: “Powder odor” is “powderiness” in this specification.
Is synonymous with

[0104]

As described above, the present inventors have conducted intensive studies in view of the drawbacks of the conventional hollow rod-shaped pretzel, and as a result, have prepared a baked dough using pregelatinized wheat flour and tasted it. It has been found that, by filling ingredients such as chocolate, a pretzel having excellent industrial production efficiency and a good texture can be obtained, and completed the present invention.

According to the present invention, it is possible to obtain a hollow bar-shaped biscuit having excellent moldability and a pleasant texture without reducing the original flavor of the biscuit. The biscuit in the shape of a hollow rod can be alkali-treated before firing to make a fragrant pretzel. In addition, seasoning oil is applied to make a snack with salty taste, so that a crisp texture can be obtained due to its hollow shape. Further, the hollow portion can be filled with a flavoring agent such as chocolate. When the flavoring agent is filled, there are no drawbacks such as the hands being stained with the flavoring agent and the sticking of the products even at high temperatures in summer.

As described above, the use of pregelatinized flour to obtain good moldability, shape retention and texture is a surprising effect that could not be expected from the prior art. For example, Japanese Patent No. 2894946 discloses that "a general stick-type pretzel is used in a proportion of 5 parts or less of carbohydrate and 1 to 4 parts of fat or oil with respect to 100 parts by weight of flour, and does not use starch. In the case of a dough having such a composition, it is impossible to produce a hollow rod-shaped pretzel. ”(Japanese Patent No. 2894946, paragraph 0006). This description simply shows common technical knowledge of those skilled in the art that a good pretzel cannot be obtained unless a special formulation such as starch is used.

Therefore, the effect of the present invention that good various performances can be obtained without deteriorating the original flavor of biscuit only by devising the blending of flour is a surprising effect for those skilled in the art.

It should be noted that the pretzel of the present invention has a good taste and texture similar to or better than the conventional hollow bar pretzel. In addition, the respective characteristics of the baked dough and the flavoring agent can be utilized. Moreover, since the flavoring agent is filled in the baked dough, it does not stick to hands during use or sticky in a high-temperature environment, and does not cause discomfort to consumers. In addition, since the flavor is not limited to those that can be solidified, various flavors can be provided.

[Brief description of the drawings]

FIG. 1A is a side view of an example of the pretzel of the present invention.

FIG. 1B is a sectional view of an example of the pretzel of the present invention.

FIG. 1C is a front view of an example of the pretzel of the present invention.

FIG. 1D is a perspective view of an example of the pretzel of the present invention.

FIG. 2 is a sectional view of an example of the pretzel of the present invention. Here, a flower-like shape having a large number of petals is adopted as the outer peripheral shape.

FIG. 3 is a sectional view of an example of the pretzel of the present invention. Here, a shape having a large number of sharp protrusions is adopted as the outer peripheral shape.

Claims (12)

[Claims] 1. A hollow rod-shaped pretzel obtained by baking dough containing pregelatinized wheat flour. 2. A hollow rod-shaped pretzel obtained by baking a dough containing 1 to 50 parts by weight of pregelatinized flour and 100 parts by weight of flour other than pregelatinized flour. 3. 100 parts by weight of flour other than pregelatinized flour;
3-50 parts by weight of pregelatinized flour, 3-30 parts by weight of saccharides,
A hollow rod-shaped pretzel obtained by baking a dough containing 3 to 30 parts by weight of fats and oils. 4. The pretzel according to claim 1, wherein the outer diameter is not more than 15 mm and the inner diameter is not less than 40% of the outer diameter.
Pretzel according to any of the above. 5. The pretzel according to claim 1, wherein at least a part of the pretzel has a thickness of 2.5 mm or less. 6. The pretzel according to claim 1, wherein the hollow rod-shaped portion is filled with a flavoring agent. 7. A method for producing a pretzel, comprising: extruding dough containing pregelatinized flour from a nozzle to form a hollow bar-shaped dough; and firing the obtained hollow bar-shaped dough. , Pretzel manufacturing method. 8. A method for producing a pretzel, comprising: 1 to 50 parts by weight of pregelatinized flour;
A method for producing a pretzel, comprising a step of extruding a dough containing 00 parts by weight from a nozzle into a hollow rod-shaped dough, and a step of firing the obtained hollow rod-shaped dough. 9. A method for producing a pretzel, comprising: 3 to 50 parts by weight of pregelatinized flour;
A step of extruding a dough containing 00 parts by weight, 3 to 30 parts by weight of saccharides, and 3 to 30 parts by weight of fats and oils from a nozzle into a hollow rod-shaped dough, and firing the obtained hollow rod-shaped dough A method for producing a pretzel, comprising the steps of: 10. The method according to any one of claims 7 to 9, further comprising a step of injecting a flavor from an open end of the hollow bar-shaped baked dough obtained in the calcination step. Including, methods. 11. The method according to claim 7, wherein the outer diameter of the obtained pretzel is 15 mm.
Or less, and the inner diameter is at least 40% of the outer diameter. 12. The method according to claim 7, wherein the thickness of at least a part of the obtained pretzel is 2.5 mm or less.