JP2005253396A - Method for producing bread or confectionery added with xylitol on surface thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing bread or confectionery, which are added with xylitol on the surface thereof, have excellent refrigerant feeling and are effective to prevent dental caries, and to provide bread or confectionery added with xylitol on the surface thereof by using the method. <P>SOLUTION: The bread and confectionery added with xylitol on the surfaces thereof are produced by adhering xylitol on the surface of dough and crystallizing the xylitol, wherein, as the xylitol, xylitol powder, xylitol aqueous solutions and molten xylitol are suitably used. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing bread or confectionery (baked confectionery, fried confectionery, etc.) having xylitol attached to the surface, and a bread or confectionery produced by the method.

  Xylitol is known as a low-calorie sugar alcohol sweetener, and has characteristics such as a refreshing sensation because it removes heat of dissolution when dissolved in the mouth, and prevents dental caries. And gum, candy and the like.

Patent Document 1 describes a method for producing bread, comprising adding liquid sugar and sugar alcohol and kneading to prepare bread dough, and then baking the bread dough. However, Patent Document 1 aims to reduce the baking color of bread and mixes sugar alcohol with the dough, so it lacks a refreshing feeling.
Japanese Patent Laid-Open No. 11-313601

  The present invention relates to a method for producing bread or confectionery having an excellent refreshing feeling and effective for preventing caries, having xylitol attached to the surface, and bread having xylitol attached to the surface produced by the method or The purpose is to provide confectionery.

  In order to solve the above-mentioned problems, the method for producing bread or confectionery in which xylitol is adhered to the surface of the present invention is characterized in that xylitol is crystallized after the xylitol is adhered to the surface of the dough. In the present invention, all the products before commercialization are referred to as dough.

  The method for attaching xylitol to the surface of the dough is not particularly limited, but it is preferable to use xylitol powder, a xylitol aqueous solution in which xylitol is dissolved, or a xylitol melt in which xylitol is melted.

  In the case of using xylitol powder, firstly, after the xylitol powder is adhered to the surface of the dough, the dough can be heated to melt the xylitol, and then the xylitol can be crystallized by cooling. Since the melting point of xylitol is 93 to 94.5 ° C., the melting of xylitol may be performed by heating above this melting point, and then xylitol can be crystallized by cooling.

  When using xylitol powder, secondly, after heating the dough, while the surface of the dough is hot, the xylitol powder is adhered to the surface of the dough to melt the xylitol, and then the xylitol is crystallized by cooling. it can.

  When the aqueous xylitol solution is used, the xylitol can be crystallized by bringing the aqueous xylitol solution into contact with the surface of the dough to attach xylitol to the surface of the dough and then removing the water by heating or air drying.

  When the xylitol melt is used, the xylitol can be crystallized by bringing the xylitol melt into contact with the surface of the dough to adhere xylitol to the surface of the dough and then cooling.

  The bread or confectionery having xylitol attached to the surface of the present invention is produced by the method for producing bread or confectionery of the present invention.

  According to the present invention, it is possible to easily and easily produce a low-calorie bread or confectionery having an excellent refreshing feeling, effective for preventing caries.

  Embodiments of the present invention will be described below, but these embodiments are exemplarily shown, and it goes without saying that various modifications can be made without departing from the technical idea of the present invention.

  A first embodiment of a method for producing bread or confectionery in which xylitol is attached to the surface of the present invention will be described. First, after preparing a dough by a known method, xylitol is adhered to the surface of the dough. In the case where the dough is baked once and then sliced and heated again like rusks, xylitol is adhered to the surface of the dough after baking and slicing.

  In the present invention, the method for attaching xylitol to the surface of the dough is not particularly limited. For example, it can be simply carried out by a method of sprinkling or coating a xylitol powder on a part or the entire surface of the dough, a method of immersing the dough in an aqueous xylitol solution or a xylitol melt, or a method of applying the liquid to the dough. The adhering amount of xylitol may be appropriately selected as necessary. Specifically, it is preferable to use about 5 to 10 g of xylitol per 100 g of flour.

  When xylitol powder is used as xylitol, the dough is heated after the xylitol is adhered to the surface of the dough. By performing the heating above the melting point (93-94.5 ° C.) of xylitol, desirably 100 ° C. or higher, the xylitol powder attached to the surface of the dough melts, and then the xylitol crystallizes by cooling. Bread or confectionery with xylitol crystals attached can be produced.

  When an aqueous xylitol solution is used as the xylitol, after the xylitol is adhered to the surface of the dough, the water in the aqueous solution is removed by heating or air drying. By removing water, xylitol crystallizes, and a bread or confectionery having xylitol crystals attached to the surface can be produced. The water content in the aqueous xylitol solution is preferably 90% or less, and more preferably 50% or less.

  When a xylitol melt is used as xylitol, after the xylitol is adhered to the surface of the dough, the xylitol is crystallized by cooling, and a bread or confectionery with the xylitol crystals adhered to the surface can be produced.

  Although it does not specifically limit as bread or confectionery manufactured by the said method, The processed food which performs the heat processing process more than melting | fusing point (93-94.5 degreeC) of xylitol or can add this heat processing process is suitable. Yes, specifically, bread (for example, bread rolls such as bread rolls, butter rolls, confectionery breads such as melon breads, dry breads, etc.), baked goods such as pies (eg apple pie etc.), rusks, cookies, biscuits, cream puffs, Examples include sables, wafers, and fried sweets.

  Next, a second embodiment of a method for producing bread or confectionery in which xylitol is attached to the surface of the present invention will be described. First, after preparing dough by a well-known method, dough is heat-processed. After heating, the surface has a xylitol melting point (93 to 94.5 ° C.) or higher, preferably 100 ° C. or higher. Thereafter, by cooling, the xylitol is crystallized, and a bread or confectionery having xylitol crystals attached to the surface can be produced.

  The method for attaching xylitol powder may be the same as described above. The higher the surface temperature of the dough when attaching the xylitol powder, the more the amount of xylitol powder attached. Therefore, the amount of xylitol attached can be adjusted by the surface temperature.

  The bread or confectionery produced by the above method is preferably a processed food such as fried confectionery that has a heated surface immediately after heating, and specifically includes donuts, karinto, rice crackers, and the like.

  The first and second embodiments of the method for producing bread or confectionery can be carried out independently, but these embodiments may be arbitrarily combined and used together as necessary.

  By the bread or confectionery production method of the present invention, a bread or confectionery having xylitol crystallized on the surface can be produced efficiently and simply. Since crystallized xylitol requires heat of dissolution when it melts, it takes heat in the mouth and gives a refreshing feeling. The bread or confectionery of the present invention has crystallized xylitol on the surface. Therefore, it has a very good refreshing feeling. Xylitol can be used alone and is preferably used in place of granulated sugar, but other sweeteners may be used in combination with xylitol. Moreover, in order to increase a refreshing feeling, you may add mint, nikki, etc. to a xylitol.

  The present invention will be described more specifically with reference to the following examples. However, it is needless to say that these examples are shown by way of illustration and should not be construed in a limited manner.

(Example 1-1) Method for producing rusks to which xylitol is adhered A bread dough was prepared by mixing 600 g of strong powder, 30 g of sugar, 12 g of salt, 18 g of skim milk powder, 15 g of active yeast, 24 g of shortening, and 350 g of water. After fermentation and shaping of the dough, the dough was baked in an oven at 220 ° C. for 50 minutes. After the baked bread was cooled, it was sliced into 10 mm, and oil and fat were applied all over the surface of the sliced bread. After that, xylitol was sprinkled on the surface to deposit about 3 g of xylitol per sheet, and then baked and dried in an oven at 150 ° C. for 30 minutes. After cooling, a rusk having xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 persons with respect to the obtained rusks, the rusks had an excellent refreshing feeling and good taste.

(Example 1-2) Manufacturing method of rusk formed by attaching xylitol Bread dough was produced in the same manner as in Example 1-1, and the bread dough was fermented, shaped and baked. After the baked bread was cooled, it was sliced into 10 mm, and oil and fat were applied all over the surface of the sliced bread. Thereafter, 5 mL of a 70% aqueous xylitol solution was applied to the surface, and then baked and dried in an oven at 150 ° C. for 30 minutes. After cooling, a rusk having xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 persons with respect to the obtained rusks, the rusks had an excellent refreshing feeling and good taste.

(Example 2) Method for producing melon bread to which xylitol was attached 300 bread of strong flour, 2 teaspoons of dry yeast, 3 tablespoons of sugar, 1.5 g of eggs, 110 g of water and 1/2 teaspoon of salt were mixed to prepare bread dough. A cookie dough was prepared by mixing 1 yolk, 40 g sugar, 2 tablespoons condensed milk, 100 g soft flour, 1/2 teaspoon baking powder, 40 mL milk, and 0.1 mL vanilla extract. After fermentation and division of bread dough and cookie dough, the dough was covered with cookie dough and molded and fermented. After fermentation, xylitol powder was sprinkled on the surface of the dough, and the dough was baked in an oven at 180 ° C. for 9 minutes. After cooling, a melon bread with xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 persons on the obtained melon bread, the melon bread had an excellent refreshing feeling and good taste.

(Example 3) Method for producing Karinto with xylitol adhered 200 g of strong powder, 1 tsp of baking powder, 100 g of water and 1 tbsp of honey were mixed to prepare a dough. The dough is cut into a length of about 4 cm and a thickness of about 5 mm and heated with oil at 170 ° C. for 3 minutes. A solution consisting of 200 g of granulated sugar, 80 g of water and 10 g of waterpox is heated to 95 ° C., and the dough fried in the oil is put into the solution being heated. After taking out the dough from the solution, while the surface was hot, the dough was coated with xylitol powder and cooled. After cooling, karinto with xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 persons for the obtained Takarinto, the Karinto had an excellent refreshing feeling and good taste.

(Example 4) Manufacturing method of rice cracker to which xylitol was adhered After milling polished rice to obtain rice flour, rice flour was steamed to prepare a dough. After the dough was rolled and molded to adjust the dough, the dough was dried. Thereafter, the dough was roasted and immersed in a solution of soy sauce 2 miso 1, and then xylitol powder was applied in a state where the surface temperature was 94 ° C. or higher and dried. After cooling, a rice cracker having xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 people for the obtained rice cracker, the rice cracker had an excellent refreshing feeling and good taste.

(Example 5) Method for producing donut with xylitol attached 200 g of flour, 40 g of butter, 40 g of sugar, 1 egg, 80 mL of water and 30 mL of milk were added to prepare bread dough. This dough is fermented for 90 minutes in a fermentation chamber maintained at an internal temperature of 28 ° C. and a humidity of 72%, then degassed, shaped into a donut shape, mold-packed, and then in a 32 ° C. fermentor for 50 minutes. Fermented. This was fried with oil at 170 ° C. for 3 minutes, then taken out from the oil, coated with xylitol powder and cooled in a state where the surface temperature was 100 ° C. or higher. After cooling, a donut with xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 people for the obtained donut, the donut had an excellent refreshing feeling and good taste.

(Example 6) Method for producing apple pie with xylitol attached After mixing 150 g of weak flour, 100 g of strong flour, 180 g of butter, 90 mL of water and 1 teaspoon of salt, this dough is spread with a rolling pin and folded in three from left and right and top and bottom. Wrap in wrap and rest in refrigerator for 30-40 minutes. This operation was repeated twice to prepare pie dough. Half of this dough is stretched to 2 to 3 mm, spread on a mold, spread 15 g of bread crumbs on top of this, ½ apples cut into a 3-5 mm thick comb, 30 g of tri-warm sugar, melted 25 g of butter were alternately stacked to form two tiers, and 15 g of bread crumbs were applied to the top to cover the rest of the pie dough. The surface of the dough was painted with egg yolk and baked in an oven at 200 ° C. for 30 minutes, then lowered to 180 ° C. or lower and baked for another 10 minutes. With the surface temperature of the pie being 100 ° C. or higher, xylitol powder was applied and cooled. After cooling, an apple pie with xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 people for the obtained apple pie, the apple pie had an excellent refreshing feeling and good taste.

(Example 7) Method for producing a cookie with xylitol attached 300 g of wheat flour, 75 g of sugar, 120 g of butter, 1 yolk, 40 mL of water, and 1 teaspoon of baking powder were mixed into a dough. This dough was stretched to a thickness of 3 mm, extracted into a mold, coated with xylitol powder, arranged on a top plate laid with an oven sheet, baked in an oven at 180 ° C. for 20 to 30 minutes, and cooled. After cooling, a cookie with xylitol crystals attached to the surface was obtained. As a result of sensory evaluation using the panel of 12 people for the obtained cookie, the cookie had an excellent refreshing feeling and good taste.

Claims (6)

  A method for producing bread or confectionery, wherein xylitol is attached to the surface, wherein xylitol is crystallized after attaching xylitol to the surface of the dough.   2. The bread or confectionery to which xylitol is attached according to claim 1, wherein after the xylitol powder is adhered to the surface of the dough, the dough is heated to melt the xylitol, and then the xylitol is crystallized by cooling. Production method.   2. The surface according to claim 1, wherein after the dough is heated, the xylitol powder is adhered to the surface of the dough while the dough surface is hot to melt the xylitol, and then the xylitol is crystallized by cooling. A method for producing bread or confectionery to which xylitol is attached.   The xylitol-attached bread according to claim 1, wherein the xylitol is attached to the surface of the dough by bringing the xylitol aqueous solution into contact with the surface of the dough, and then the xylitol is crystallized by removing water. Confectionery manufacturing method.   2. The bread or confectionery to which xylitol is attached according to claim 1, wherein the xylitol is crystallized by bringing the xylitol melt into contact with the surface of the dough to adhere xylitol to the surface of the dough and then cooling. Manufacturing method.   A bread or confectionery produced by the method according to any one of claims 1 to 5, wherein xylitol is attached to the surface.