JP2003284501A - Baked confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide baked confectionery having crispy and favorable palate feeling with no powderiness, and meltable in the mouth. <P>SOLUTION: The baked confectionery is obtained by molding dough containing cold-water gelatinized flour and ungelatinized flour without gluten- forming ability, and baking the molded dough. Rod-like baked confectionery comprises baked confectionery, and is obtained by molding dough containing a first raw material comprising ungelatinized flour and cold-water gelatinized flour, and baking the molded dough. In the dough for the rod-like baked confectionery, the weight ratio of the ungelatinized flour to the cold-water gelatinized flour is 70:30 to 95:5. The water content of the baked confectionery is ≤5 wt.%. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a baked confectionery having a novel texture and a method for producing the same. More specifically, the present invention provides a baked confectionery having a crunchy and pleasant texture that melts well in the mouth, does not have a powdery texture, and a method for producing the same, without using a special apparatus and complicated steps. To aim.

[0002]

BACKGROUND ART Biscuit is a typical baked confectionery. However, since the degree of gelatinization after baking of wheat flour, which is the main raw material of baked confectionery, is low, the resulting baked confectionery has poor melting in the mouth or is powdery. However, the problem is that it remains. To solve this problem, increase the fat content or sugar content,
It is widely known to add enzymes, emulsifiers or leavening agents. However, if you do these things, the flavor of the resulting baked confectionery becomes heavy, the production suitability decreases,
Alternatively, an adverse effect such that an unpleasant flavor of the emulsifier or the leavening agent is developed occurs. Since neither of these methods is a method of adjusting the gelatinization degree of the wheat flour after baking, satisfactory results have not been obtained in the point that powderyness which is a fundamental problem remains.

[0003] As a method for improving the degree of gelatinization of wheat flour after baking to improve the melting in the mouth and the powderiness, flour such as wheat flour is steamed and steamed to make gelatinized dough like a snack or a rice cracker. A method of producing, cooling and molding, then once drying and adjusting the water content, and then heating such as frying or baking has been known. Alternatively, it is general that the dough is gelatinized at a high temperature and a high pressure using an extruder, extruded, expanded, and dried if necessary. However, these solutions have problems in that they require skill and time for an operator due to complicated processes, or require special equipment.

As for the shape of the product, in the case of baked confectionery with a relatively high degree of gelatinization, such as crackers and some snacks, which have a rather low powderiness, the surface of the product is much thinner and the surface of the product is much thinner. There is a problem that floating, so-called blistering, tends to occur, holes need to be drilled during molding to adjust this, and cracks tend to occur after firing.

Regarding the texture, there are many baked confectioneries with a crispy and light texture, which lacks variety, and there is no baked confection with a novel texture that satisfies the diversified tastes of consumers in recent years.

In addition, especially in biscuits mainly composed of gluten, the amount of the tasting raw material that can be blended is limited in order to maintain the moldability thereof, and there is a limit in improving the palatability and diversifying the flavor. is there.

The following have been proposed as specific approaches for solving these problems.

[0008] In Japanese Patent No. 1092464, for the purpose of obtaining noodle confectionery having a high α-ized (that is, gelatinized) rate,
The dough after molding is steamed and gelatinized and immersed in hot water to promote gelatinization of starch. However, this method has a complicated process and is difficult to control, and although the noodle-like confectionery obtained by this method has an improved powdery flavor, the texture is not out of the ordinary range of biscuits.

[0009] Japanese Patent No. 1855924 proposes a snack type obtained by cooking cereal flour containing tapioca starch with a twin-screw extruder. Patent No. 253018
No. 4 proposes a method for producing a snack in which an emulsifier is added to starch and an extruder treatment is performed. Patent No. 25
No. 58494 proposes a puffed food product in which a raw material containing starch with an emulsifier and calcium carbonate is gelatinized with an extruder. However, the methods proposed in these patents are all aimed at improving swelling or simplifying the manufacturing process, require large-scale special equipment, and the resulting food has a crispy texture. , Lacking in novelty.

As described above, a lot of light baked confectionery having good swelling and crispy texture has been mainly studied in the past.
In recent years, due to the diversification of consumers' tastes, it has been required to provide a baked confectionery having a crunchy crunchy texture. As a chewy food, only baked confectioneries such as rice crackers and karinto have existed in Japan for a long time, and they do not satisfy consumers sufficiently in terms of flavor, melting in mouth, shape and the like.

In Japanese Patent No. 1031061, water is added to starch,
A hail-like snack is shown in which wheat flour is added to what is heated to make a gelatinized fluid, and then baked. However, in this method, the process is complicated and difficult to control, and it takes a long time to bake because water is not drained by heating, and the resulting snack has large blisters and lacks uniformity of structure. is there.

Japanese Patent No. 2955264, Japanese Patent Laid-Open No. 10-56
No. 946 and JP-A No. 8-38028 disclose a method for producing a puffed snack or a bakery mix, which has a simple process and does not require special equipment. However, the food obtained by these methods has a sticky texture with a large amount of water, and its purpose and effect are completely different from the crunchy texture of the present invention.

Japanese Unexamined Patent Publication (Kokai) No. 10-191911 proposes a method for producing baked rice cake-like baked food products using ungelatinized powder and cold water gelatinized powder. The baked food product obtained by this method has a relatively large amount of water, its texture is like that of rice cake, and the inside is soft. Specifically, in order to give a chewy texture, at least 10
A water content of more than weight% is required. For example, the water content of French bread is about 30 weight% and the water content of Kintsuba is about 34%.
%, Etc. Therefore, the texture of the baked food obtained by this method is far from a crunchy, crunchy texture. For example, in Example 1 of Japanese Patent Laid-Open No. Hei 10-191911, a ball-shaped product having a fabric weight of 30 g
It is said to be baked at 0 ° C. for 23 minutes. Under such conditions, the water content is 15% to 40% by weight.

It has been considered that it is difficult to reduce the water content in the composition of the baked food described in Japanese Patent Laid-Open No. Hei 10-191911. The first reason is that if the water content is reduced, it becomes difficult to obtain the desired chewy texture.
The second reason is that the dough of the example of this publication is formed into a spherical shape having a dough weight of 30 g and baked at 190 ° C. for 23 minutes, or cut into a square having a dough weight of about 25 g.
Since it is baked at 80 ° C. for 20 minutes, even if it is reproduced, the amount of water is only 15% by weight to 40% by weight, and it is not conceivable to reduce the amount of water. In order to reduce the water content of such a large dough, it is conceivable to increase the baking temperature of the dough or increase the baking time of the dough. However, when such a large dough is baked at a high temperature, the surface of the dough becomes charred by the time the water content becomes 5% by weight or less, and only a baked food that cannot be used as a product can be obtained. If it is baked at a low temperature so as not to burn, it takes a very long time of more than about 60 minutes until the water content becomes 5% by weight or less, which is unsuitable for industrial production. Furthermore, even if the amount of water can be reduced from such a size dough, the overall size of the dough makes the texture too hard, making it unsuitable for edible food. Third reason is
This is because the baked food products described in this publication are intended to be originally and food products such as bread, and the field of such food products is completely different from the field of baked confectionery.

[0015]

SUMMARY OF THE INVENTION The present invention is intended to solve the above problems, and provides a baked confectionery which has a crispy and pleasant texture, melts well in the mouth and is not powdery. In addition, it is possible to add a lot of taste raw materials to improve the palatability, and a new baked confectionery of uniform shape with less blisters suitable for mass production and processing can be prepared with special equipment and complicated The purpose is to provide the process without requiring it.

[0016]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventor has combined ungelatinized powder and cold water gelatinized powder in a specific ratio in raw materials for baked confectionery. If necessary, a second raw material selected from sugars, fats and oils, raw materials for taste, powdered dairy protein, powdered cellulose and water is added to the first raw material and mixed to prepare a dough, molding and baking. Then, it was found that a novel baked confectionery can be produced by setting the water content of the obtained baked confectionery to 5% by weight or less, and based on this, the present invention was completed.

The baked confectionery of the present invention is obtained by molding and baking a dough containing ungelatinized powder and cold-water gelatinized powder having no gluten forming ability.

[0018] In one embodiment, the baked confectionery may have a rod shape having an outer diameter of 1 mm to 15 mm after baking.

[0019] In one embodiment, the baked confectionery may have a rod shape having an outer diameter of 1 mm to 10 mm after baking.

In one embodiment, the baked confectionery may have a water content of 5% by weight or less.

[0021] In one embodiment, the baked confectionery may have a water content of 3% by weight or less.

The baked confectionery of the present invention is produced by molding and baking a dough containing a first raw material composed of ungelatinized powder and cold water gelatinized powder, and the ungelatinized powder and the cold water gelatinized powder are produced. And the weight ratio thereof is 70:30 to 95: 5, and the water content of the baked confectionery can be 5% by weight or less.

[0023] In one embodiment, the non-gelatinized flour may include baked wheat flour.

In one embodiment, the weight ratio is 8
It can be from 0:20 to 90:10.

[0025] In one embodiment, the baked confectionery may have a rod-like shape with an outer diameter of 1 mm to 15 mm after baking.

[0026] In one embodiment, the baked confectionery may have a bar shape having an outer diameter of 1 mm to 10 mm after baking.

[0027] In one embodiment, the baked confectionery may have a weight after baking of 0.5 g to 5 g per 10 cm in length.

[0028] In one embodiment, the baked confectionery may have a water content of 3% by weight or less immediately after baking.

In one embodiment, 1 to 50% by weight of the non-gelatinized flour may be flour. In a preferred embodiment, the flour may be flour or calcined flour that does not have gluten forming ability.

In one embodiment, the dough is sugar
It may further include a second raw material selected from the group consisting of oils and fats, taste raw material, powdered whey protein, powdered cellulose and water.

[0031] In one embodiment, the dough further comprises 1 to 50 parts by weight of sugar with respect to 100 parts by weight of the first raw material, and 10 to 40% by weight of the non-gelatinized powder is baked wheat flour. obtain.

In one embodiment, the first raw material is acetyl starch and / or hydroxypropyl starch 40.
~ 68 parts by weight, baked wheat flour or potato starch 18-45
Parts by weight and alpha crosslinked waxy cornstarch 10-15
The acetyl starch and / or hydroxypropyl starch, the baked wheat flour or potato starch, and the α-crosslinked waxy corn starch may total 100 parts by weight.

In one embodiment, the dough contains 0 to 50 parts by weight of saccharides, 0 to 70 parts by weight of oils and fats, 0 to 100 parts by weight of taste raw materials, and 100% by weight of the first raw material and powder whey. A second ingredient comprising 0-20 parts by weight protein, 0-20 parts by weight powdered cellulose and 0-150 parts by weight water,
Here, the total of the second raw materials is not 0 part by weight.

In one embodiment, the dough contains 20 to 30 parts by weight of saccharides, 10 to 30 parts by weight of oils and fats, 10 to 30 parts by weight of taste raw materials, and water for 100 parts by weight of the first raw material powder. The second raw material may be included in an amount of 60 to 120 parts by weight.

[0035] In one embodiment, the non-gelatinized flour may include a starch selected from the group consisting of potato starch, tapioca starch, waxy corn starch and glutinous rice starch.

[0036] In one embodiment, the non-gelatinized flour may include a starch selected from the group consisting of acetyl starch and hydroxypropyl starch.

In one embodiment, the cold water gelatinized powder comprises:
It may be pregelatinized starch.

In one embodiment, the cold water gelatinized powder comprises:
It may include pregelatinized cross-linked starch.

In one embodiment, the cold water gelatinized powder is
It may include pregelatinized cross-linked waxy corn starch.

In one embodiment, the cold water gelatinized powder is
It may have a cold water swelling degree of 15-70 ml / g.

In one embodiment, the baked confectionery may be coated with chocolate.

In the method for producing a baked confectionery according to the present invention, a baked confectionery raw material containing a first raw material containing an ungelatinized powder having no gluten forming ability and a cold water gelatinized powder is mixed to obtain a mixed dough. A step of molding the mixed dough to obtain a molded dough, and baking the molded dough to obtain a baked confectionery.

The method for producing a baked confectionery of the present invention comprises a step of mixing a baked confectionery raw material containing a first raw material consisting of ungelatinized powder and cold water gelatinized powder to obtain a mixed dough. It includes a step of molding to obtain a molded dough, and a step of baking the molded dough to obtain a baked confectionery, wherein the weight ratio of the ungelatinized powder and the cold water gelatinized powder is: 70: 30-9
It is 5: 5, and the water content of the baked confectionery is 5% or less.

In one embodiment, the method of the present invention may further include the step of coating chocolate.

[0045]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.

The "baked confectionery" referred to in the present invention is, as represented by biscuits, mainly composed of raw material powder such as cereal flour and starch, and if necessary, sugars, oils and fats, other taste raw materials and food additives. , Add water and mix to prepare dough, then mold,
It refers to baked food. Since the baked confectionery of the present invention has a crunchy texture, the moisture content after baking is limited to 5% by weight or less. For the composition and manufacturing method of baked confectionery dough,
You are not limited to so-called biscuit rules. There is no particular limitation in flavor. In the case of sweet type snacks, sugar and dairy products can be added, and in the case of spicy type snacks, a large amount of salt, seasoning and the like can be added to produce the intended baked confectionery. There is no limitation on secondary processing such as coating the baked confectionery with oily confectionery such as chocolate or coating with seasoning oil in order to increase the palatability.

<Ingredients for Baked Confectionery> The baked confectionery of the present invention is obtained by molding and baking a dough containing ungelatinized powder having no gluten forming ability and gelatinized powder in cold water. Alternatively, the baked confectionery of the present invention is produced by molding a dough containing a first raw material composed of ungelatinized powder and cold-water gelatinized powder, and baking the dough.

(1) First Raw Material The “non-gelatinized powder” referred to in the present invention refers to starches and cereal flours that do not form a paste when mixed with water at room temperature. More specifically, "non-gelatinized powder" refers to starches and cereals that are not gelatinized, that is, have crystallinity and birefringence ("Starch Science Handbook", Asakura Shoten Co., Ltd., Issued July 20, 1977, p. 35).

As used herein, the term "starch" includes not only 100% pure starch as a substance but also impurities of about 10% by weight or less, preferably about 5% or less, preferably about 1% or less. Refers to starch. Examples of the non-gelatinized starches include untreated starch and various modified starches.

As used herein, the term "cereal flour" refers to a ground product of grain seeds.

In the present specification, "non-gelatinized powder having no gluten-forming ability" refers to non-gelatinized powder having no gluten and non-gelatinized powder containing gluten. Refers to non-gelatinized powder that has been deactivated. Specifically, it refers to non-gelatinized powder in which gluten is not formed even when water is added and kneaded. Gluten has tenacity and elasticity, suppresses the water content of the baked confectionery from scattering during baking, and gives the baked confectionery a soft texture, which causes poor melting in the mouth. Examples of the non-gelatinized flour having no gluten-forming ability include, in addition to the various starches described below, rye flour, buckwheat flour, rice flour, corn flour, flour flour, acne flour, dough flour, loin flour, etc. Is mentioned. Examples of non-gelatinized flours containing deactivated gluten or having no gluten forming ability include flours containing activated gluten when the grain is ground into flour, such as baked flour and processed flour in which gluten is deactivated. , Gluten is inactivated by artificial physical treatment such as heat treatment.

"Untreated starch" is a naturally occurring starch, other than the treatment necessary to separate the starch from other components (eg, proteins, lipids, etc.) that coexist in the natural state. Refers to starch that has not been treated with. As the untreated starch, any starch that is commercially available can be used. Examples of untreated starches include underground starches such as potato starch, tapioca starch, sweet potato starch, and litter starch; ground starches such as corn starch, wheat starch, rice starch (eg, glutinous rice starch, glutinous rice starch).

The untreated starch is, for example, potato starch,
Tapioca starch, waxy corn starch, and glutinous rice starch are desirable for a crunchy texture. Compared to potato starch, tapioca starch, waxy cornstarch and glutinous rice starch, wheat starch, glutinous rice starch and cornstarch do not have the desired crispy texture, but potato starch, tapioca starch, waxy cornstarch and glutinous rice The texture can be adjusted by using it together with starch.

The modified starch included in the non-gelatinized starches includes cross-linked starch, esterified starch,
Any of etherified starch, soluble starch, bleached starch and the like can be used. Various treatments for obtaining a modified starch such as a crosslinking treatment, an esterification treatment, an etherification treatment, a solubilization treatment and a bleaching treatment can be arbitrarily combined. Any modified starch that has been subjected to a combination of these various treatments can be used in the present invention as long as the effects of the present invention can be obtained.

The crosslinked starch refers to a starch derivative in which a polyfunctional group is bonded to two or more hydroxyl groups in starch to crosslink the starch within the starch molecule or between the starch molecules. Examples of the cross-linking agent, phosphorus oxychloride, trimetaphosphoric acid, acrolein,
Epichlorohydrin etc. are mentioned. Any cross-linked starch produced in a conventional manner may be used.

The esterified starch is a starch obtained by adding a functional group to the starch by an ester bond, and the etherified starch is a starch obtained by adding a functional group to the starch by an ether bond. Examples of esterified starches include acetyl starch, starch phosphate, starch succinate, carboxymethyl starch, starch acetate, nitrate nitrate and xanthate starch. Examples of etherified starches include hydroxypropyl starch, hydroxyethyl starch and carboxyethyl starch. Of these, acetyl starch is preferable as the esterified starch, and hydroxypropyl starch is preferable as the etherified starch in terms of texture.

As the acetyl starch and the hydroxypropyl starch, any one manufactured according to a conventional method can be used. In the case of acetyl starch and hydroxypropyl starch, the number of moles of functional groups per anhydroglucose residue of the starch, that is, the degree of substitution is preferably 0.01 to 0.2. When the degree of substitution is less than 0.01, the effect obtained is not different from that of untreated starch, and when it is 0.2 or more, the crisp effect obtained by the present invention may be difficult to obtain, and the starch having such degree of substitution may be difficult. It is not economical because the process of obtaining

The crosslinked acetyl starch and crosslinked hydroxypropyl starch obtained by further combining the acetylation treatment or the hydroxypropylation treatment with the crosslinking treatment can also be used in the present invention. These starches are
It may be added for texture adjustment. Wheat starch, glutinous rice starch,
Starch, such as corn starch, which does not have a crunchy texture in an untreated state can be improved in texture by applying acetylation or hydroxypropylation. Methods of starch processing with suitable properties are well known to those skilled in the art.

As the flour included in the non-gelatinized flour, any flour that is commercially available can be used. The size of the grain particles is usually 0.001 mm
It is 1 mm. Examples of grains used as a raw material for flour include wheat, rye, corn, buckwheat, rice, fluff, acne, pigeon barley, and knees. Examples of the flour include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, flour flour, acne flour, dough flour, and hie flour. As the cereal flour, one or more kinds of flour, rice flour, corn flour and the like can be widely used, and it is possible to properly use them depending on the flavor of the final product to be aimed. Methods for producing flour are well known to those skilled in the art.

When the flour is used in combination with the starch, it eliminates the odor peculiar to the starch and imparts the grain odor, so that the flavor of the resulting baked confectionery can be improved. When a flavoring material that is an auxiliary material is added, and the flavor of the flavoring material is strong, the starch odor is often not noticeable without using flour, but if necessary 0 to 50 parts by weight, preferably 1 to 50 parts by weight, more preferably 10 to
It is preferable to use the flour within the range of 40 parts by weight.
If it exceeds 50 parts by weight, the crunchy texture becomes weak,
It may be powdery.

In particular, when the obtained baked confectionery is combined with an oily confectionery such as chocolate, for example, when the baked confectionery is coated with chocolate, the combined use of wheat flour improves the flavor compared to the case where starches are used alone. To do. In this case, it is more preferable to use baked wheat flour or processed wheat flour in which gluten is inactivated as wheat flour, and it is even more preferable to use baked wheat flour. "Baking wheat flour" means 90 ° C to 11 ° C while maintaining the water content of wheat flour at 5% by weight or more.
It was held at 0 ° C. for 10 minutes to 50 minutes. The method for producing baked wheat flour is described in detail in Japanese Patent Publication No. 3-55091. Processed flour with deactivated gluten, for example,
By a conventionally known wet heat treatment with steam, or
It can be manufactured by a dry heat treatment of heating at 80 ° C to 120 ° C for 2 hours to 10 hours. Processed wheat flour and gluten deactivated baked flour, because gluten in the flour is deactivated by baking, does not cause stickiness due to water mixing, moldability is good, more flour than when using normal wheat flour It is effective in reducing the softness and maintaining a crunchy texture.

The term "cold water gelatinized powder" as used in the present invention refers to starches and cereals which become gelatinous when mixed with water at room temperature. More specifically, “cold water gelatinized powder” refers to gelatinized starch and cereal flour, and gelatinized refers to a state in which starch loses crystallinity and birefringence (see “Starch Science”). Handbook ", Asakura Shoten Co., Ltd., July 20, 1977, page 35). Ordinary starches and flours do not become pasty when mixed with water at room temperature. Cold water gelatinized powder is made by combining ordinary starches and cereal flour with water and then heating or heat-pressurizing with an extruder to form a paste (that is, gelatinizing), and then spray-drying, drum-drying, etc. It is obtained by drying using the method. Methods for producing cold water gelatinized powder are known to those skilled in the art. Examples of the starches used as a raw material for the gelatinized powder in cold water include various modified starches such as the above-mentioned untreated starch, crosslinked starch, etherified starch and esterified starch, and dextrin. As the flour used as a raw material for the gelatinized flour in cold water, wheat flour, rice flour, etc.,
Any of the above flours may be mentioned. The gelatinized flour in cold water is preferably pregelatinized starch, more preferably pregelatinized crosslinked starch, and even more preferably pregelatinized crosslinked waxy corn starch. With alpha-crosslinked corn starch,
There are advantages that the moldability of the dough becomes better, the obtained baked confectionery melts better in the mouth, and the expandability becomes better.

Among these cold water gelatinized powders, the degree of cold water swelling is 1
The amount of 5 to 70 ml / g becomes an appropriate dough state when used as a raw material for baked confectionery, the moldability of the dough is improved as compared with the case where ordinary starch is used, the puffing is uniform, and the appearance is also It is more preferable because it improves as compared with the case of using normal starch. Cold water swelling purity is more preferably 20
~ 60 ml / g, more preferably 20-50 m
It is 1 / g.

The "cold water swelling degree" referred to in the present invention is measured by the following method. Add 1.00 g of the sample as a dried product to a 100 ml beaker, add 2 ml of ethyl alcohol to moisten it, add 70 ml of pure water at 25 ° C and stir it sufficiently to disperse the sample.
Leave for 1 hour. Next, this dispersion is transferred to a 100 ml graduated cylinder, and the beaker cleaning liquid with pure water is added to 100 ml, and mixed to homogenize. Then, the mixture was left to stand at 25 ° C for 12 hours, and the volume of the formed precipitate layer was
Is confirmed, and the volume ml is defined as the cold water swelling degree. The dried product refers to a product which, when left at 105 ° C. for 10 minutes, has substantially no weight reduction (approximately 1% by weight or less) after standing as compared with before standing.

Cold water gelatinized powder obtained from potato starch, tapioca starch, waxy corn starch, etherified starch, esterified starch, etc. has a large cold water swelling degree of 100 m.
It becomes about 1 / g. On the other hand, wheat starch, glutinous rice starch, or cold water gelatinized powder obtained by using cereal flour, wheat flour, and rice flour containing these starches as raw materials is difficult to swell, and the degree of cold water swelling is small. The cold water swelling degree can be adjusted by performing a crosslinking treatment, and can be changed by changing the degree of crosslinking. The cold water swelling degree in a suitable range does not need to be satisfied by only one kind of cold water gelatinized powder, and may be satisfied by combining two or more kinds of cold water gelatinized powder. When combining two or more types of cold water gelatinized powder, the cold water swelling degree after combination may not be the average value of the individual cold water gelatinized powders. Therefore, measure the cold water swelling purity after combination as described above. Is preferred.

The cold water swelling degree is related to the swelling of the obtained baked confectionery. When the cold water swelling degree is large, the swelling is large and the inside tends to become hollow, and when the cold water swelling purity is small, the swelling is small and the inside is dense. easy. Therefore, the cold water swelling degree of the cold water gelatinized powder can be selected according to the desired appearance, texture and texture.

The weight ratio of the non-gelatinized powder and the cold water gelatinized powder used in the first raw material of the present invention is typically 70:30.
To 95: 5, and more preferably 75:25 to 92 :.
8 and more preferably 80:20 to 90:10. If the amount of non-gelatinized powder is too small, the swelling is too large and the texture becomes unreliable, or the texture becomes a so-called glassy texture, and internal cavities and blisters occur, which is the purpose. Problems such as not forming the shape are likely to occur.
On the other hand, if the amount of non-gelatinized powder is too large, the dough will not be well organized and the moldability will be poor, and the crispy texture will be insufficient,
Problems such as poor melting in the mouth, dustiness, and insufficient swelling tend to occur. The amount of flour that is not capable of forming gluten is preferably about 1-50 of the first ingredient.
Parts by weight, more preferably about 5 to about 45 parts by weight, and even more preferably about 10 to 40 parts by weight.

(2) Second Raw Material The baked confectionery of the present invention may be produced from a dough consisting of only the first raw material. This dough contains, in addition to the first raw material, sugars, fats and oils, taste raw materials. A second raw material selected from the group consisting of powdered whey protein, powdered cellulose and water may be further included.

The "saccharides" referred to in the present invention are monosaccharides, disaccharides,
It refers to oligosaccharides, sugar alcohols, starch syrups, starch decomposition products and water-soluble plant fibers. As the saccharide, any saccharide commercially available in the art can be used. Examples of saccharides include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch degradation products such as starch syrup and dextrin; dietary fiber such as polydextrose. In order to adjust the degree of sweetness, texture, baking color, shape associated with the degree of expansion, etc. of the desired baked confectionery, one kind or two or more kinds of sugars can be selected and used as necessary. These sugars are not always necessary for a spicy snack. By selecting and using a low-sweetness saccharide, it is possible to adjust the texture and the degree of expansion of the obtained baked confectionery.

The sugar content is typically 0 to 50 parts by weight, preferably 1 to 5 parts by weight, relative to 100 parts by weight of the first raw material.
The amount is 0 parts by weight, more preferably 10 to 40 parts by weight, and further preferably 20 to 30 parts by weight. If the amount of saccharides is too large, the dough will not be well organized and the moldability will decrease,
Problems such as sagging of the shape after baking and lack of desired texture are likely to occur. If the amount of saccharides is too small, the powdery flavor of starch and flour itself may be felt, the fire may not flow well and it may take a long time to bake, and the sticking to bands, etc. may occur during firing. It is weak and may cause changes in shape such as warpage.

When the obtained baked confectionery is combined with chocolate, if 1 to 20 parts by weight of sugar is added as a saccharide and 10 to 40% by weight of the non-gelatinized powder is used as the baked wheat flour, the flavor of the wheat flour is improved and the taste is compatible. Good, blisters and dough can be prevented. In this case, if cocoa powder is added as a taste raw material, the taste is more compatible.

The term "oils and fats" as used in the present invention refers to vegetable fats and oils, animal fats and oils and processed products thereof. As the fats and oils, any fats and oils commercially available in the art can be used. Examples of oils and fats include various plants such as shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, salad oil, powdered oil and fat. And oils of natural and animal origin. In order to improve the flavor and meltability of the obtained baked confectionery, one kind or two or more kinds of fats and oils can be selected and used as necessary. Since the baked confectionery itself in the present invention is not so powdery, it is not always necessary to mix fats and oils, but to impart a flavor of fats and oils such as a snack-like flavor or a Western-style seasoning. It is effective in further improving melting in the mouth.

The amount of fats and oils is typically 0 to 70 parts by weight, preferably 1 to 100 parts by weight, relative to 100 parts by weight of the first raw material.
70 parts by weight, more preferably 10 to 60 parts by weight, still more preferably 10 to 30 parts by weight. Particularly preferably,
15 to 20 parts by weight. If the amount of fats and oils is too large, the dough containing the first and second raw materials becomes loose and the moldability decreases, the shape after baking becomes sagging, and the desired texture cannot be obtained. Such problems easily occur. If the amount of the fats and oils is too small, the melting in the mouth may be insufficient, the texture may be too hard, or the heat may not flow well and it may take a long time to bake. Generally, the texture of the obtained baked confectionery becomes more crispy and lighter as the amount of fats and oils increases. The blending amount of fats and oils can be set according to the desired texture of the obtained baked confectionery.

The term "tasting raw material" as used in the present invention means a food material added for the purpose of imparting a specific taste to the obtained baked confectionery. Examples of taste raw materials include peanuts, almonds, macadamia nuts, cashews, chestnuts and other seeds; adzuki beans, peas, soybeans and other beans; shrimp, crabs,
Seafood such as salmon, scallop and tarako; livestock products such as sausage, ham, bacon and minced meat; eggs such as raw egg, egg white and egg yolk; milk, fresh cream, milk powder, whole milk powder, skim milk powder,
Milks such as cheese and yogurt; vegetables such as carrots, tomatoes and onions; fruits such as strawberries, oranges, raisins, apples, kiwi, pineapples, plums and bananas; mushrooms such as shiitake mushrooms and mushrooms; green laver, kelp,
Algae such as seaweed; favorite beverages such as coffee, tea, cocoa, beer and wine; and seasonings and spices such as salt, consomme, soy sauce, sauce, curry powder, pepper and cinnamon. The form of the taste raw material may be any form such as raw, dried product, paste, puree and powder. 1 as necessary to impart the desired flavor to the baked confectionery
It is possible to select and use one or two or more kinds of taste raw materials.

The amount of the tasting raw material is typically 0 to 100 parts by weight, preferably 1 to 100 parts by weight, more preferably 5 to 50 parts by weight, and still more preferably 100 parts by weight of the first raw material. Is 10 to 30 parts by weight. If the blending amount of the taste raw material is too large, problems such as poor cohesion of the dough, deterioration of moldability, and lack of desired texture can easily occur. If the amount of the tasting material is too small, the powdery flavor of the starch or the flour itself may be felt.

The term "whey protein" as used in the present invention means a protein contained in whey. Whey protein is also known as whey protein. In the present specification, the "powder whey protein" refers to a whey protein concentrate obtained by concentrating and powdering the whey protein as a raw material without modifying the protein. As the whey protein, any commercially available whey protein may be used. The source of whey protein can be any milk, such as milk, pork milk, goat milk. Whey protein can be used for the purpose of preventing sagging of the dough during baking and maintaining its shape. If the baked confectionery is a snack, the dough becomes flat and the bottom becomes flat, a so-called kamaboko shape, or unevenness may not be a problem, but if a sloppy shape is not preferable in appearance, it is appropriate. It is effective to use. Alternatively, when the oven is baked with a mesh instead of a steel belt, a fold occurs due to the biting of the dough into the mesh, and when a secondary step such as coating chocolate or seasoning oil after obtaining the baked confectionery is continued, etc. It is preferable to use it when it is not preferable due to suitability.

The content of whey protein is typically 0 to 20 parts by weight, preferably 0.1 to 20 parts by weight, based on 100 parts by weight of the first raw material, in terms of the amount of powdered whey protein. Parts, more preferably 0.5 to 5 parts by weight, still more preferably 1 to 3 parts by weight. When the amount of whey protein is too large, the effect obtained by whey protein does not change so much and the cost increases. Whey protein should be used only when necessary considering other formulations. If the amount of whey protein is too small, the baked confectionery may have a kamaboko shape after baking, or the dough may dig into the mesh and break when baked. Therefore, it is preferably within a suitable range.

The "powdered cellulose" referred to in the present invention is obtained by hydrolyzing or alkali-oxidizing cellulose and has an average particle size of 15 to 60 μm and is substantially 100 to 30.
It has a degree of polymerization of about 0. As the powdered cellulose, any commercially available powdered cellulose can be used. Powdered cellulose can be used for the purpose of preventing sagging of the dough during firing and maintaining its shape. Powdered cellulose has an effect similar to that of whey protein, but powdered cellulose tends to be slightly more soluble in the mouth than whey protein. When powdered cellulose is used together when whey protein alone cannot provide a sufficient effect, better results can be easily obtained.

The amount of the powdered cellulose blended was 10
It is typically 0 to 20 parts by weight, preferably 0.1 to 20 parts by weight, more preferably 0.5 to 5 parts by weight, and further preferably 1 to 3 parts by weight with respect to 0 parts by weight. When the amount of the powdered cellulose is too large, the effect obtained by the powdered cellulose does not change so much, the cost becomes high, and the melting in the mouth may worsen. The powdered cellulose may be used only when necessary in consideration of other formulations. If the amount of the powdered cellulose is too small, the baked confectionery after baking may have a kamaboko shape, or when baked with a mesh, the dough may bite into the mesh and break.

The "water" referred to in the present invention may be any of soft water, intermediate water and hard water. Soft water has a hardness of 20.
Water that has a hardness of 10 ° or more and 20 ° or more.
Less water, and hard water means water having a hardness of less than 10 °. The water is preferably soft water or intermediate water, more preferably soft water.

The amount of water blended is typically 0 to 150 parts by weight, preferably 1 to 1 with respect to 100 parts by weight of the first raw material.
50 parts by weight, more preferably 10 to 140 parts by weight, still more preferably 60 to 120 parts by weight, still more preferably 70 to 100 parts by weight, and even more preferably 80.
~ 90 parts by weight. The blending amount of water in the present invention means an amount to be added separately from the amount of water derived from the taste raw material for the purpose of bringing the dough into an appropriate state. That is, when a large amount of a flavoring material having a large water content such as milk or raw egg is mixed, it may not be necessary to mix water separately. When a large amount of a taste raw material having a low water content, such as cheese powder or cocoa powder, is added, the amount of water added increases. If the amount of water is too large, there will be problems that the dough becomes sticky and the moldability decreases, the sagging during baking is large, the product expands more than necessary, and the desired shape or texture cannot be obtained. easy.
If the amount of water is too small, problems such as a powdery flavor, poor melting in the mouth, and small swelling may occur.

In addition to the above-mentioned second raw material, an additive such as an emulsifier, a leavening agent, a sour agent such as citric acid, a seasoning agent such as amino acid, a sweetener such as aspartame, and a flavoring agent are added to the dough in addition to the second raw material. There is no limit to. For example, various emulsifiers such as lecithin, sucrose fatty acid ester, and glycerin fatty acid ester can be used. For the purpose of adjusting the texture of the resulting baked confectionery, one kind or two or more kinds of additives can be selected and used as necessary. Although slightly different depending on the type of emulsifier and HLB, the larger the amount of the emulsifier compounded, the more the texture of the obtained baked snack tends to be light and crispy, so the texture of the obtained baked snack is crunchy and too hard. In some cases, the blending amount can be set according to the desired texture. The compounding amount of the emulsifier is preferably
It is usually 0.0001 to 100 parts by weight of the first raw material.
It is 1 part by weight, and more preferably 0.001 to 0.5 part by weight.

As the expanding agent, various expanding agents such as baking soda, ammonium bicarbonate and baking powder can be widely used. For the purpose of adjusting the degree of swelling and texture of the resulting baked confectionery, one or more swelling agents can be selected and used as necessary. The baked confectionery of the present invention has relatively large swelling, and it is not always necessary to add a swelling agent, but if the swelling is desired to be further increased, the texture is desired to be lighter, etc., the desired swelling degree, depending on the texture. The compounding amount can be set. The compounding amount of the expanding agent is preferably 0.0001 to 3 parts by weight, and more preferably 0.001 to 1 part by weight, based on 100 parts by weight of the first raw material.

In addition, various vitamins, minerals, dietary fibers, peptides,
It is also possible to add nutritional and physiological functional components such as polyphenols.

<Manufacture of Baked Confectionery> The baked confectionery of the present invention is prepared by mixing the baked confectionery raw material containing the first raw material containing the non-gelatinized powder having no gluten forming ability and the cold water gelatinized powder. It is manufactured by a step of obtaining a dough, a step of shaping the mixed dough to obtain a shaped dough, and a step of baking the shaped dough to obtain a baked confectionery. The baked confectionery of the present invention also comprises a step of mixing a baked confectionery raw material containing a first raw material consisting of ungelatinized powder and cold water gelatinized powder to obtain a mixed dough, molding the mixed dough, and molding It is manufactured by a step of obtaining a finished dough and a step of baking the shaped dough to obtain a baked confectionery.

First, a baked confectionery raw material containing a first raw material containing ungelatinized powder having no gluten forming ability and cold water gelatinized powder is mixed to obtain a mixed dough. Alternatively, a baked confectionery raw material containing a first raw material composed of ungelatinized powder and cold water gelatinized powder is mixed to obtain a mixed dough. In the present specification, the “mixed dough” refers to a material in which all the raw materials for baked confectionery are mixed to form a uniform mixture. When the second raw material is used in addition to the first raw material, sugars, oils and fats, taste raw materials, whey protein, powdered cellulose, emulsifiers, expanding agents, and
And a second ingredient selected from water. Mixing of the dough can be carried out in any shape such as a vertical type or a horizontal type by using a mixer used in a usual process for producing bread and confectionery. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. There is no particular limitation on the order of mixing the raw materials,
All in one mix, which puts everything at once and mixes, is good. The addition of the specific raw material may be performed while mixing the other raw material. When the fats and oils are solid at room temperature such as solid shortening, it may be necessary to mix them after heating and melting. In this case, if added to the raw material powder after adding water, it may be difficult to mix with the oil or fat due to the difference in the viscosity of the dough. Therefore, it is preferable to lightly mix the oil or fat before adding water or to use all-in-mix. When adding relatively large fragile solids such as fruits, it is recommended to prepare the dough before adding it. Mixing is sufficient for a short time of about 1 to 10 minutes, and temperature adjustment, steaming, aging time, etc. are not particularly required. Usually, the longer the mixing time is, the more the texture after baking tends to be crispy and soft. Therefore, the desired texture can be adjusted by adjusting the mixing time. If not particularly required, the raw materials may be mixed in the shortest mixing time to make the raw materials uniform.

The mixed dough thus obtained is
Mold into the desired shape. For example, in order to obtain the desired shape and size such as rod, circle, cone, and sphere,
A wide variety of molding machines such as depositors, extruders, pumps and the like, which are usually used in the manufacture of bread and confectionery, can be used.

As the shape of the baked confectionery of the present invention, any shape can be selected. It is preferably rod-shaped.
More preferably, the outer periphery of the cross section is a circle, that is, a columnar shape. Alternatively, the outer circumference of the cross section may be a regular polygon. In one embodiment,
The cross-section may have a square outer periphery. For example,
It can be square, rectangular, rhombic or trapezoidal in shape. The stick-shaped baked confectionery may have a hollow cylindrical shape.

The stick-shaped baked confectionery may have any length. It is preferably 3 cm to 30 cm, more preferably 5 cm to 20 cm. If it is too long, it will be inconvenient for storage. If it is too short, it tends to be difficult to eat when held by hand.

In this specification, when it is described as "polygon" or "corner", it goes without saying.
The corner portion also includes a so-called "R-shaped" corner portion whose tip is rounded on an industrially practical level.

Furthermore, the baked confectionery of the present invention may be provided with irregularities on the outer periphery of the cross section, if necessary.

When baked in a rod shape, it is easy to eat, and even if it has a firm texture with a crunchy texture, it is thin and is not too hard as a whole. The mixed dough is preferably formed into a rod shape because stress is less likely to occur and the dough is not significantly damaged (damage to the dough causes sagging after baking and a texture that is too soft). When molded into a rod shape, the outer diameter of the baked confectionery after baking is preferably 1 mm to 15 mm, more preferably 1 mm to 10 mm, and further preferably 3 mm to 8 m.
m, particularly preferably 4 mm to 6 mm. The dough weighs 10 after firing.
It is molded to preferably 0.5 to 5 g, more preferably 0.5 g to 3 g, and further preferably 0.5 g to 2 g per cm.

In the present specification, the "outer diameter" means the maximum diameter of the cross section of the stick-shaped baked confectionery. For example, when the shape of the cross section of the baked confectionery is columnar, it is the diameter of the circle of that cross section. When the shape of the cross section of the baked confectionery is elliptical, it is the major axis of the ellipse.

It is also possible to form the material into a sheet using a roll sheeter or the like, and then cut or punch with a die if the dough is made hard by reducing the water content during mixing. In this case, if the water content is extremely low, the texture tends to be powdery and crunchy, and the desired baked confectionery may not be obtained.Therefore, depending on the molding method and the desired texture of the baked confectionery. It is desirable to adjust the dough.

The molded fabric thus obtained is
Firing is performed under any firing condition and any method known in the art. For firing, for example, any of a fixed oven, a continuous oven, a direct oven, a hot air circulating oven and the like can be used. The molded dough may be optionally fired using a steel belt, a heavy mesh, a light mesh or the like, if necessary. The firing time depends on the size of the molded dough, as with conventional biscuits,
It is usually 3 to 30 minutes in the range of 150 to 300 ° C. If a large amount of water remains in the baked cake after baking, the texture of the baked cake may become sticky or melt in the mouth poorly, and the desired baked cake cannot be obtained. There is. Therefore, it is important to disperse water sufficiently within the range where the product does not burn.

In the present specification, "water content" means
It refers to the ratio of the water content in the baked confectionery to the total weight of the baked confectionery. For example, when 100 g of baked confectionery contains 1 g of water, the amount of water in the baked confectionery is 1% by weight. The method for measuring the water content is known to those skilled in the art. For example, using an infrared moisture meter, first, the weight of the crushed baked confectionery is measured, and then the crushed baked confectionery is held at 105 ° C. for 10 minutes, and the weight of the baked confectionery after holding for 10 minutes is measured and maintained. The water content can be determined from the weight loss after holding for 10 minutes compared to before. Since the baked confectionery may absorb moisture in the air after baking, the amount of water in the baked confectionery immediately after baking is preferably 3% by weight or less, more preferably 2% by weight.
The amount is below, more preferably 1.5% by weight or less. If the water content is too high immediately after baking, a phenomenon called “checking” in which the baked confectionery is broken into pieces is likely to occur. If the moisture content after storage and moisture absorption is too large, the texture of the baked confectionery tends to be moist.

After baking, the baked confectionery is preferably stored in a form that does not easily absorb moisture in the air. For example, it is preferable that the baked confectionery after baking is sealed and stored.
In the case of closed storage, it is preferably stored together with a hygroscopic material. Alternatively, it may be stored in a closed container filled with an inert gas (for example, nitrogen). However, the baked confectionery of the present invention may be stored in an open container as long as it does not absorb too much water.

In this specification, the water content of the baked confectionery at the time of eating is referred to as the water content of the baked confectionery. When eating immediately after baking, the water content of the baked cake immediately after baking is called the water content of the baked cake. When eating after baking and storing for a certain period of time, the water content of the baked confectionery when it is eaten after being stored by the various methods described above is referred to as the water content of the baked confectionery.

In order to fully bring out the crunchy texture, which is one of the characteristics of the baked confectionery in the present invention, the shape after baking is preferably a rod shape having an outer diameter of 1 mm to 15 mm, and an outer diameter of 1 mm to 10 mm. It is more preferable that the shape is rod-shaped. The shape after firing is more preferably an outer diameter of 3 mm to 8
mm rod shape, particularly preferably 4 mm to 6 mm outer diameter
It has a rod shape. If the outer diameter is too large, it may be too crunchy, and its thickness may make it difficult to give a crunchy texture, reduce palatability, or require baking for a long time. If it is too thin, problems such as easy breakage, poor processing suitability, insufficient eating response or texture, weak flavor and unsatisfactory may occur. Baked confectionery whose outer diameter after baking is in an appropriate range has a crispy new texture, yet is in an easy-to-eat shape,
Moreover, it has many advantages that secondary processing such as coating with chocolate or seasoning oil is easy.

[0100] The baked confectionery thus obtained may be coated with an oily confectionery such as chocolate or seasoning oil under conditions and methods known to those skilled in the art. The type of oily confectionery to be coated and the thickness of the layer to be coated can be arbitrarily selected according to needs. The thickness of the oily confectionery is preferably 0.1 mm to 1
It is 0 mm, more preferably 0.1 mm to 5 mm, still more preferably 0.2 mm to 3 mm, and particularly preferably 0.2 mm to 2 mm. By coating with the oil-based confectionery, a combination of the baked confectionery body and the oil-based confectionery can provide a composite confectionery with more excellent palatability. Better melting in the mouth is obtained by coating with seasoning oil.

Coating of the oily confectionery or seasoning oil can be carried out in the usual way. For example, the baked confectionery may be coated by sandwiching one end of the baked confectionery with a clip or the like and dipping the other end in the oily confectionery stored in the container. Alternatively, the chocolate can be coated by an enrober method in which the chocolate is dropped in a curtain shape and the chocolate cake is attached to the chocolate by passing it through a baked confectionery placed on a conveyor. Alternatively, baked and oily confectionery can be placed and coated in the mold. The coating of the seasoning oil is carried out, for example, by spraying the seasoning oil on the baked confectionery and, if necessary, rotating and stirring with a tumbler or the like to make the coating uniform.

The baked confectionery thus obtained has a crunchy and pleasant texture, melts well in the mouth and does not have a powdery taste, and improves the palatability by blending a large amount of taste raw materials as needed. In addition, it has a uniform shape with less blisters suitable for mass production and processing.

Since the baked confectionery of the present invention has a low water content of 5% by weight or less, it is possible to maintain the quality for a long period of time, like ordinary biscuits.

Hereinafter, the present invention will be specifically described with reference to examples, but the contents of the present invention are not limited to these.

[0105]

EXAMPLES In the following examples, acetyl starch derived from tapioca starch was prepared from tapioca starch as a raw material and the degree of substitution was 0.
05 acetyl starch was used. It should be noted that any acetyl starch derived from commercially available tapioca starch and having the same degree of substitution can be used to obtain the same effect as that of this example regardless of which grade is used. The α-crosslinked waxy corn starch used had a cold water swelling degree of 28 ml / g. It should be noted that any commercially available α-crosslinked waxy corn starch having the same degree of cold water swelling purity can be used to obtain the same effect as that of this example. Roasted flour RD manufactured by Nisshin Seifun Co., Ltd. was used as the baked wheat flour. In addition, the following materials used were those with the following trade names purchased from the following:
Sugar, commercially available white sucrose; cocoa powder, a commercial product with 21% oil content; skim milk powder, skim milk powder from Snow Brand Milk Products Co., Ltd .; salt,
Japan Tobacco Co., Ltd. salt; vanilla, commercial product; powder whey protein; Sanei Gen FFI Co., Millpro WG90
0; shortening, vegetable commercial products; ammonium carbonate, commercial products; potato starch, Akebono manufactured by Matsutani Chemical Co., Ltd .; trehalose, trehaose manufactured by Hayashibara Shoji; powdered cheese, commercially available powdered cheese with 40% milk fat; powder Cellulose, Avicel manufactured by Asahi Kasei Co., Ltd .; Lecithin, soybean lecithin manufactured by Ajinomoto Co., Inc .; Seasoning oil, vegetable normal temperature liquid oil (salad oil) with seasoning powder such as powder salt and amino acid dispersed; powder Shrimp, shrimp powdered.

Example 1 As non-gelatinized powder, 60 parts by weight of acetyl starch derived from tapioca starch and 27 parts of baked wheat flour were used.
Parts by weight were used. As the cold water gelatinized powder, 13 parts by weight of α-crosslinked waxy corn starch (cold water swelling degree: 28 ml / g) was used. The total weight of the non-gelatinized powder and the cold water gelatinized powder is 100 parts by weight. 27 parts by weight of sugar as a sugar, 13 parts by weight of cocoa powder as a raw material for flavoring, 5 parts by weight of skimmed milk powder, 0.8 parts by weight of salt, and an appropriate amount of vanilla are added to the non-gelatinized powder and the gelatinized powder in cold water. 1.7 parts by weight of clear protein was added, and the mixture was homogenized by powder mixing for 1 minute with a vertical cake mixer. To this was added 15 parts by weight of shortening melted at 50 ° C. as an oil and fat, and 80 minutes by weight of water containing 1 part by weight of ammonium carbonate was added and mixed for 1 minute to obtain a dough having a hardness of about an ear lobe. . The dough was extruded into a rod shape from a nozzle with an outer diameter of 4.2 mm using a filling machine, cut into a length of 130 mm on a light mesh, and then baked at 220 ° C for 10 minutes using a fixed oven, and the residual water content was 1% by weight. I chose The obtained baked confectionery had an outer diameter of 5.5 mm and had a uniform rod shape without blistering. The obtained baked confectionery had a crunchy and novel texture, had a good mellow taste in the mouth, had no powderiness, and had a firm flavor of cocoa.

Further, with respect to the obtained baked confectionery, one end was left 22 mm as a handle portion, and the remaining part was coated with chocolate in the same weight part as the baked confectionery according to a conventional method to obtain a chocolate-coated baked confectionery. The chocolate-coated baked confectionery obtained was a novel and very delicious one, which, together with chocolate, had a better melting in the mouth and had no combination of a rich chocolate texture and a crunchy texture.

(Example 2) As non-gelatinized powder, 46 parts by weight of acetyl starch derived from tapioca starch and potato starch 43
Parts by weight were used. As cold water gelatinized powder, 11 parts by weight of α-crosslinked waxy corn starch (cold water swelling degree 28 ml / g) was used. The total weight of the non-gelatinized powder and the cold water gelatinized powder is 100 parts by weight. 20 parts by weight of trehalose as a sugar and powdered cheese 33 as a taste raw material in ungelatinized flour and gelatinized flour in cold water
10 parts by weight of powdered cellulose was further added, and the mixture was homogenized by powder mixing for 1 minute in a vertical cake mixer. To this was added 7 parts by weight of fats and oils that had been melted at 50 ° C. and 0.2 parts by weight of lecithin, and 1 part by weight of ammonium carbonate dissolved in water 70
While adding 1 part by weight, the mixture was mixed for 1 minute to obtain a dough having a hardness of about an ear lobe. The dough is extruded into a rod shape from a nozzle with an outer diameter of 5.0 mm by a filling machine, cut into a length of 60 mm on a light mesh, and then baked at 220 ° C. for 12 minutes using a fixed oven, and the residual water content is 1.5. It was made into the weight%. The obtained baked confectionery had an outer diameter of 7.2 mm and had a rod shape without blistering. The obtained baked confectionery had a crispy and novel texture, had a good mouth-melting property, had no powdery taste, and had a firm cheese flavor.

Furthermore, when the obtained baked confectionery was coated with seasoning oil according to a conventional method, it melted better in the mouth and had no combination of a rich cheese flavor and a crunchy texture, which was a new and very delicious snack. Became.

(Example 3) As non-gelatinized powder, 66 parts by weight of acetyl starch derived from tapioca starch and potato starch 20 were used.
Parts by weight were used. As cold water gelatinized powder, 12 parts by weight of α-crosslinked waxy cornstarch (cold water swelling degree 28 ml / g) was used. The total weight of the non-gelatinized powder and the cold water gelatinized powder is 100 parts by weight. To the ungelatinized flour and gelatinized flour in cold water, 14 parts by weight of trehalose as a saccharide, 10 parts by weight of powdered shrimp as a raw material for taste, and 7 parts by weight of powdered whey protein were added, and the mixture was mixed for 1 minute with a vertical cake mixer. And made uniform. To this, 13 parts by weight of shortening melted at 50 ° C. as an oil and fat was added, and 60 parts by weight of water in which 0.3 part by weight of ammonium carbonate was further added and mixed for 1 minute to form a dough having a hardness of an earlobe. Obtained. 5. Fill the dough with an outer diameter of 5.
The mixture was extruded into a rod shape from a 0 mm nozzle, cut into a length of 60 mm on a light mesh, and then baked at 220 ° C. for 12 minutes using a fixed oven so that the residual water content was 1.5% by weight. The obtained baked confectionery had an outer diameter of 7.0 mm and had a rod shape without blistering. The obtained baked confectionery had a crispy and novel texture, had a good taste in the mouth, had no powderiness, and had a firm shrimp flavor.

Further, when the obtained baked confectionery was coated with seasoning oil according to a conventional method, it melted better in the mouth, and there was no combination of a rich shrimp flavor and a crunchy texture, which is a novel and very delicious snack. Became.

(Example 4) As non-gelatinized powder, 33 parts by weight of acetyl starch derived from tapioca starch and 27 parts of baked wheat flour were used.
Parts by weight were used. As the cold water gelatinized powder, 40 parts by weight of α-crosslinked waxy cornstarch (cold water swelling degree: 28 ml / g) was used. The total weight of the non-gelatinized powder and the cold water gelatinized powder is 100 parts by weight. 27 parts by weight of sugar as a sugar, 13 parts by weight of cocoa powder as a raw material for flavoring, 5 parts by weight of skimmed milk powder, 0.8 parts by weight of salt, and an appropriate amount of vanilla are added to the non-gelatinized powder and the gelatinized powder in cold water. 1.7 parts by weight of clear protein was added, and the mixture was homogenized by powder mixing for 1 minute with a vertical cake mixer. To this, 15 parts by weight of shortening, which was melted at 50 ° C., was added as an oil and fat, and 92 parts by weight of water in which 1 part by weight of ammonium carbonate was dissolved was added and mixed for 1 minute to obtain a dough having a hardness of an ear lobe. . The dough is extruded into a rod shape from a nozzle with an outer diameter of 4.2 mm by a filling machine, cut into a length of 130 mm on a light mesh, and then baked at 220 ° C for 13 minutes using a fixed oven, and the residual water content is 1%. And The obtained baked confectionery was a good product having good melting in the mouth and firm flavor of cocoa and no powderiness. However, it was slightly inferior to the products of Examples 1 to 3 in the following points: The obtained baked confectionery had an outer diameter of 7.
When the thickness was 7 mm, the mesh was largely bitten, and the shrinkage after cooling was likely to cause a fold, and the unevenness was relatively large. The obtained baked confectionery had a porous structure and large floating, and thus had a slightly unsatisfactory texture.

(Example 5) As non-gelatinized powder, 70 parts by weight of acetyl starch derived from tapioca starch and 27 of baked wheat flour were used.
Parts by weight were used. As the cold water gelatinized powder, 3 parts by weight of α-crosslinked waxy corn starch (cold water swelling degree 28 ml / g) was used. The total weight of the non-gelatinized powder and the cold water gelatinized powder is 100 parts by weight. 27 parts by weight of sugar as a sugar, 13 parts by weight of cocoa powder as a raw material for flavoring, 5 parts by weight of skimmed milk powder, 0.8 parts by weight of salt, and an appropriate amount of vanilla are added to the non-gelatinized powder and the gelatinized powder in cold water. 1.7 parts by weight of clear protein was added, and the mixture was homogenized by powder mixing for 1 minute with a vertical cake mixer. 15 parts by weight of shortening melted at 50 ° C. as an oil and fat was added thereto, and 61 parts by weight of water in which 1 part by weight of ammonium carbonate was further added and mixed for 1 minute to obtain a dough having a hardness of an ear lobe. . The dough was extruded into a rod shape from a nozzle with an outer diameter of 4.2 mm using a filling machine, cut into a length of 130 mm on a light mesh, and then baked at 220 ° C for 8 minutes using a fixed oven, and the residual water content was 1
%. The obtained baked confectionery had an outer diameter of 4.5 mm and had a uniform rod shape without blistering. The obtained baked confectionery was a product having a good cocoa flavor. However, it was slightly inferior in comparison with the products of Examples 1 to 3 in the following points: There was a slight texture that the teeth were clogged due to a structure with a small float, and it melted in the mouth more than the products of Examples 1 to 3. It had a slightly bad taste and had a slightly powdery flavor.

(Panel Test 1) The chocolate-coated baked confectionery obtained in Example 1, a conventional product A in which stick biscuits were coated with air-in chocolate, and a conventional hollow stick pretzel were filled with chocolate. Regarding commercial product B, panel 87
Conducted a tasting survey using the name. After tasting, I asked them what they would like to buy. The results are shown in Fig. 1.

As compared with the proportion of intention to purchase the commercial products A and B, the proportion of intention to purchase in Example 1 was overwhelmingly high at 84%.

(Panel Test 2) The chocolate-coated baked confectionery obtained in Example 1 was subjected to a tasting survey using 162 panelists. After the tasting, the novelty was confirmed as to how new it felt. The results are shown in Figure 2.

The proportion of panelists who felt newness was 78%, which resulted in a large number of panelists feeling newness.

(Panel Test 3) The chocolate-coated baked confectionery obtained in Example 1 was subjected to a tasting survey using 162 panelists. After the tasting, how delicious you felt was evaluated by a very good 10 points ~ 5 points that can not be said ~ 0 points that are not delicious at all,
The taste preference was confirmed. The results are shown in Fig. 3.

As a result, the average point was extremely high at 8.1 points, and the taste of this chocolate-coated baked confectionery was extremely high.

(Panel Test 4) The chocolate-coated baked confectionery obtained in Example 1 was subjected to a tasting survey using 162 panelists. After the tasting, the taste preference factors were confirmed as to what they liked. The results are shown in Fig. 4.

The intended evaluation of the present invention was obtained, such as a firm texture, a pleasant texture, a good response to eating, and a good taste of baked confectionery.

[0122]

EFFECTS OF THE INVENTION According to the present invention, it has a crispy and pleasant texture that has never been seen before, it melts well in the mouth, and it is not powdery,
It is possible to mix a large amount of taste raw materials to improve palatability, and a new baked confectionery of uniform shape with less blistering that is suitable for mass production and processing requires special equipment and complicated processes. Can be provided without doing.

[Brief description of drawings]

FIG. 1 is a graph showing a result of panel test 1 regarding purchase intention of which product is desired to be purchased.

FIG. 2 is a graph showing the results of panel test 2 regarding how new a person feels.

[Figure 3] Panel test 3 on how delicious it is
It is a graph which shows the result of.

FIG. 4 is a graph showing the results of panel test 4 regarding which points are liked.

Claims (31)

[Claims] 1. A baked confectionery obtained by molding and baking a dough containing an ungelatinized powder having no gluten-forming ability and a gelatinized powder in cold water. 2. The shape after firing has an outer diameter of 1 mm to 15 mm.
The baked confectionery according to claim 1, which is in the shape of a stick. 3. The shape after firing has an outer diameter of 1 mm to 10 mm.
The baked confectionery according to claim 1, which is in the shape of a stick. 4. The baked confectionery according to claim 1, which has a water content of 5% by weight or less. 5. The baked confectionery according to claim 1, which has a water content of 3% by weight or less. 6. A baked confectionery, which is formed by molding a dough containing a first raw material composed of ungelatinized powder and cold-water gelatinized powder,
And produced by baking, the weight ratio of the non-gelatinized powder and the cold water gelatinized powder is 70:30 to 95: 5, the water content of the baked confectionery is 5 wt% or less, Stick-shaped baked confectionery. 7. The baked confectionery according to claim 1, wherein the non-gelatinized flour includes baked wheat flour. 8. The weight ratio is 80:20 to 90:10.
The baked confectionery according to claim 6, which is 9. The shape after firing has an outer diameter of 1 mm to 15 mm.
The baked confectionery according to claim 6, which has a stick shape. 10. The shape after firing has an outer diameter of 1 mm to 10 m.
The baked confectionery according to claim 6, which is in the shape of a rod of m. 11. The baked confectionery according to claim 6, wherein the weight after baking is 0.5 g to 5 g per 10 cm in length. 12. The baked confectionery according to claim 6, wherein the moisture content of the baked confectionery immediately after baking is 3% by weight or less. 13. The baked confectionery according to claim 6, wherein 1 to 50% by weight of the non-gelatinized powder is flour. 14. The baked confectionery according to claim 13, wherein the flour is a flour having no gluten forming ability. 15. The baked confectionery according to claim 13, wherein the cereal flour is baked wheat flour. 16. The baked confectionery according to claim 6, wherein the dough further contains a second raw material selected from the group consisting of sugars, oils and fats, taste raw materials, powdered whey protein, powdered cellulose and water. 17. The dough further comprises 1 to 50 parts by weight of sugar with respect to 100 parts by weight of the first raw material, and 10 to 40% by weight of the non-gelatinized powder is baked wheat flour. Baked confectionery described in. 18. The first raw material is composed of 40 to 68 parts by weight of acetyl starch and / or hydroxypropyl starch, 18 to 45 parts by weight of baked wheat flour or potato starch, and 10 to 15 parts by weight of α-crosslinked waxy corn starch. 7. The baked confectionery according to claim 6, wherein the total amount of the acetyl starch and / or hydroxypropyl starch, the baked wheat flour or potato starch, and the α-crosslinked waxy corn starch is 100 parts by weight. 19. The dough comprises 0 to 50 parts by weight of saccharides, 0 to 70 parts by weight of fats and oils, based on 100 parts by weight of the first raw material,
0-100 parts by weight of taste raw material, powder whey protein 0-20
Parts by weight, powdered cellulose 0 to 20 parts by weight and water 0-1
The baked confectionery according to claim 6, comprising 50 parts by weight of the second raw material, wherein the total of the second raw materials is not 0 parts by weight. 20. 20 to 30 parts by weight of sugars, 10 to 30 parts by weight of fats and oils, 10 to 30 parts by weight of taste raw materials, and 60 to 12 parts of water based on 100 parts by weight of the first raw material powder.
The baked confectionery according to claim 6, comprising a second raw material containing 0 part by weight. 21. The baked confectionery according to claim 6, wherein the non-gelatinized flour comprises a starch selected from the group consisting of potato starch, tapioca starch, waxy corn starch and glutinous rice starch. 22. The baked confectionery according to claim 6, wherein the non-gelatinized flour comprises a starch selected from the group consisting of acetyl starch and hydroxypropyl starch. 23. The gelatinized powder in cold water is pregelatinized starch,
The baked confectionery according to claim 6. 24. The baked confectionery according to claim 6, wherein the cold water gelatinized powder contains pregelatinized crosslinked starch. 25. The baked confectionery according to claim 6, wherein the cold-water gelatinized powder contains pregelatinized crosslinked waxy cornstarch. 26. The cold water gelatinized powder is 15 to 70 ml /
The baked confectionery according to claim 6, which has a cold water swelling degree of g. 27. The baked confectionery according to claim 6, which is coated with chocolate. 28. A method for producing a baked confectionery, comprising mixing a baked confectionery raw material containing a first raw material containing an ungelatinized powder having no gluten forming ability and a cold water gelatinized powder to prepare a mixed dough. A step of obtaining, a step of molding the mixed dough to obtain a molded dough,
And a step of baking the shaped dough to obtain a baked confectionery. 29. The method of claim 28, further comprising coating chocolate. 30. A method for producing a baked confectionery, which comprises mixing a baked confectionery raw material containing a first raw material consisting of non-gelatinized powder and cold water gelatinized powder to obtain a mixed dough, and the mixed dough. The step of molding, to obtain a molded fabric,
And a step of baking the shaped dough to obtain a baked confectionery, wherein the weight ratio of the non-gelatinized powder and the cold water gelatinized powder is 70:30 to 95: 5, The method wherein the water content of the baked confectionery is 5% or less. 31. The method of claim 30, further comprising the step of coating chocolate.