JP2006109767A - Method for producing pretzel - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems such as very low evaporation rate of water content and very low productivity additionally caused by the badness of the removal of water by gelatinization of the surface caused by the treatment of the surface of dough with an alkali solution when the cross section area of the dough is enlarged in the molding when producing a pretzel, and a large amount of breakage generated in the production of the thick and short nugget-shaped pretzel to cause a very large amount of losses. <P>SOLUTION: The method for producing the pretzel involves shortening the time for evaporating the water content by cutting the dough after baking the dough once to form a face untreated with the alkali, and baking the product again or drying the product. Preferably, rice powder and starches are formulated with flour in the pretzel by the production method. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention provides an excellent method for producing a pretzel that can reduce loss during production of the pretzel and can reduce the production time.

Among baked confectionery, pretzel is a baked confectionery that has been baked after alkali treatment of rods and rings, and there are many types in the United States, Europe, Japan and other countries.

And as a normal manufacturing method, it cuts into fixed length by mixing, fermentation, and shaping | molding, and an alkali treatment, baking, etc. are common.
Moreover, fats and oils and a taste component are often added for flavoring.

Usually, baking is performed only once, and the moisture along each product is dried.
In addition, pretzel moisture as a so-called dried confectionery is around 3%, which is usually a cracker-like texture.

However, thick products may go through a drying process after roasting.
Nagao Watanabe, Shigeo Suzuki, Hiroyuki Iwao, Tetsujiro Ohara "confectionary dictionary" 1981 Biscuits Association Biscuits Textbook February, 2004

When producing pretzels as so-called dried confectionery, when the cross-sectional area of the dough increases in molding, the poor drainage due to gelatinization of the surface by treating the dough surface with an alkaline solution is very It is difficult for moisture to fly, and it is difficult for water to scatter in a single firing, and if it is attempted to make the moisture below the specified level in a single firing, scorching is likely to occur, making it impossible to eat.

Also, the method of firing at a low temperature of 1 degree so as not to burn is very time consuming to produce and very inefficient. In such a snack product, the poor production efficiency is very disadvantageous in terms of cost and is not competitive.

In addition, the thicker ones may be roasted once and then passed through a drying process, but the entire surface of the product is treated with an alkaline solution, so there is gelatinization of the entire surface of the product and the escape of moisture. In the case of making a thick and short nugget-like product, it takes a long time to produce the product even after the drying process, which is very inefficient.

In addition, it is possible to make a nugget-like product by firing in a thick and long rod shape, then drying and then cutting it short, but this method also requires a very long drying time However, there is a problem in terms of production cost, and furthermore, a large number of cracks occur at the time of cutting, and there is a problem in that the loss is very large.

In order to solve the above-mentioned problems, after firing once, the product is cut into the desired product shape, thereby generating a portion that has not been treated with the alkaline liquid and allowing the moisture to escape. As a result, it has been found that the water scattering is not hindered, and then the baking or drying is performed once again, so that the time for scattering the water becomes very short and the efficiency is improved.

In addition, regarding this production method, there was a problem that it was fragile after cutting or baking or drying, but in this regard, by adding rice flour and starch to wheat, hardness can be obtained, It has become possible to further reduce cracking during final drying or firing.

In addition, by adding rice flour and starches, it was possible to obtain the knowledge that a unique and preferable hard and chewy texture with good texture and good meltability in the mouth can be obtained.

Furthermore, the pretzel fired in this way has a rough surface with a porous cut surface after the cutting operation. This porous surface, unlike the alkali-treated surface, absorbed the seasoning oil well and gave a thick flavored snack.

According to the present invention, the pretzel type that is thick and difficult to scatter moisture is fired once and then cut to reveal a non-alkali-treated surface, and then fired or dried again to fire only once. As compared with the above, a method for shortening the time of moisture scattering can be provided.
In addition, by adding rice flour and starch to wheat using pretzel of the same manufacturing method, it is possible to increase the hardness, and it is possible to further reduce cracking at the time of final drying or baking became. In addition, it is possible to provide a pretzel having a unique and preferable hard and chewy texture and a mouth-feeling texture.

The pretzel referred to in the present invention refers to a product obtained by baking a biscuit dough with an alkali treatment. The biscuit dough may be the same as that used for the production of pretzels, and basically refers to a mixture of 20 to 50 parts of water added to 100 parts of powder mainly composed of flour, and if necessary, sugar, Ingredients such as edible fats and oils, salt, dairy products, egg products, yeast, enzymes, leavening agents, seasonings, and other food additives may be added.
In terms of flavor, when a sweet type product is used, sugar or dairy products are used as a spicy type snack, and when salt or seasoning is added, a deeper flavor is formed in combination with an alkaline flavor. .

Examples of the powder mainly composed of wheat flour include a combination of wheat flour and rice flour, and the weight ratio is preferably 30:70 to 95: 5.
When the amount of rice flour exceeds 70%, the dough connection becomes weak and molding becomes difficult, and the finished product is too different from the scent of pretzel because the flavor of rice is too high.
Moreover, the effect expected if the rice flour is less than 5% cannot be obtained with a significant difference.

Examples of the powder mainly composed of wheat flour include a combination of wheat flour and starch, and the weight ratio is preferably 30:70 to 95: 5. If the amount of starch is more than 70%, the dough connection becomes weak and molding becomes difficult, and the finished product is too different from the flavor of pretzel because the flavor of starch is too high.
Moreover, the effect expected if the starch content is less than 5% cannot be obtained with a significant difference.

As one embodiment, it is the range of 1-30 weight part of saccharides, 1-50 weight part of fats and oils, and 0-100 weight part of flavor raw materials with respect to a total of 100 weight part of the powder mainly composed of wheat flour. .

For forming the biscuit dough, a roll sheeter, an extruder or the like is used. In the case of molding in a round shape, the outer diameter is molded in a range of 7 to 35 mm, and finally a product in a range of 10 to 40 mm can be produced after baking. In the case of a square shape, the cross-sectional area of the dough is molded in the range of 50 to 1300 square millimeters, and finally the cross-sectional area after baking is in the range of 70 to 1600 square millimeters.
In addition, a cross-sectional area here means the area of the cross section of one side when cut | disconnecting perpendicularly | vertically with respect to the extrusion direction of cloth | dough.

The alkaline solution referred to in the present invention may be an aqueous solution of an alkaline base used in the production of ordinary pretzels. For example, one of sodium hydroxide, sodium carbonate, sodium bicarbonate, sodium phosphate, etc. What melt | dissolved 2 or more types in water is mentioned. The concentration of the alkaline solution is arbitrary depending on the strength of the alkaline flavor typified by the fragrance of the target final product and the brown color of the appearance, and also depends on the alkaline base used and the temperature of the alkaline solution used. However, typically, a sodium hydroxide solution having a concentration of about 0.3 to 2.0% is widely used.

As a method for the alkali treatment, a method for immersing the molding dough in an alkali solution or a method similar thereto, such as spraying, is suitable. If the alkali treatment is not performed, or the portion where the alkali solution does not adhere, the pretzel-specific brown appearance and flavor may not be present, and variations may occur. Is desirable.

The temperature of the alkaline solution is desirably 60 ° C. or higher in order to impart a unique fragrance to the product.

As a specific example, when the outer diameter of the molded dough is φ13 to φ15, the alkali treatment time is immersed in an alkali solution at 60 ° C. or higher for 2 to 15 seconds, preferably 6 to 9 seconds in an alkaline solution at 80 ° C. or higher. Can be mentioned.

Primary baking is performed on the molded fabric after the alkali treatment, and the baking conditions in this case are to cure the surface of the fabric under such a condition that the product does not burn and does not cause burning.

For the primary firing, for example, a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used. The molded fabric can be fired using a steel belt, a heavy mesh, a light mesh, or the like as required.

The time required for the primary firing varies depending on the size of the molded dough, but is usually 5 minutes to 30 minutes in the range of 120 ° C to 300 ° C. The moisture after the primary firing is desirably 7% to 16%.
As for moisture, it takes a very long time to lower it by firing once to 7% or less, and the surface is burnt. If it is 16% or more, since the fabric is soft, it will be crushed at the time of cutting, and the final product will not be formed.

Next, the primary baked dough is cut. Cutting is performed perpendicular to the dough or at an angle. The machine used for cutting usually has a sharp metal blade such as a saw blade, and has a mechanism that rotates the blade at high speed while holding the fabric, and has a continuous specification. Many.

The cut length of the primary fired dough is preferably 5 to 30 mm. If it is shorter than 5 mm, the dough is very loaded and cracks become very large, resulting in loss. If the length is longer than 30 mm, the ratio of the portion of the cut surface that has not been treated with the alkali solution is very small compared to the portion where the moisture treated with the alkali solution is difficult to scatter. Water is less likely to scatter and results in much time and inefficiency.

Then, after cutting, re-baking or drying is performed. The baking conditions at this time are set to 85 ° C. to 150 ° C. because the product is not burnt and water is scattered. The time varies depending on the size of the dough, but is usually 5 minutes to 30 minutes.
The moisture immediately after re-baking or drying is preferably 5% or less, more preferably 3% or less, and still more preferably 2% or less.
In the case of so-called dried confectionery pretzels, if the moisture content immediately after re-baking or drying is too much, the texture of the resulting pretzels may be sticky or the mouth melts poorly. In addition, a phenomenon called “checking”, in which the baked confectionery breaks with time, is likely to occur.

For re-baking and re-drying, for example, any of a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, and various types of dryers can be used. Examples will be described below. In the examples, “parts” means “parts by weight”.

Add 100 parts of sugar as sugar, 0.7 part of salt, and 3 parts of chicken extract powder as a flavoring ingredient to 100 parts of wheat flour, and mix and homogenize with a vertical cake mixer for 1 minute. did. To this was added 7 parts of shortening as fats and oils and mixed for 20 minutes while adding 50 parts by weight of water to obtain an elastic dough. Extrude the dough from a nozzle with an outer diameter of 11.5mm with an extruder, soak it in an alkaline solution (1% sodium hydroxide) at 80 ° C for 6 seconds while pulling slightly, and place it in a heavy mesh continuous oven. Primary firing was performed at 200 ° C. for both the fire and the bottom fire. The primary firing was done in 15 minutes with no burning or burning of the surface, and the water content was 12%. Then, it cut | disconnected to 15 mm with the continuous cutter, and was dried again at 110 degreeC with the dryer for 15 minutes. The obtained pretzel was not burnt, the surface was not flared, and the final moisture value was 1.8%.

Comparative Example 1

Add 100 parts of sugar as sugar, 0.7 part of salt, and 3 parts of chicken extract powder as a flavoring ingredient to 100 parts of wheat flour, and mix and homogenize with a vertical cake mixer for 1 minute. did. To this was added 7 parts of shortening as fats and oils and mixed for 20 minutes while adding 50 parts by weight of water to obtain an elastic dough. Extrude the dough from a nozzle with an outer diameter of 11.5mm with an extruder, soak it in an alkaline solution (1% sodium hydroxide) at 80 ° C for 6 seconds while pulling slightly, and place it in a heavy mesh continuous oven. Firing was carried out at 200 ° C. at a time for both the fire and the bottom fire. The oven was adjusted so that the final moisture value was 2% or less. Results The final moisture value was 1.8% at a firing time of 40 minutes. However, the surface was burnt and could not withstand eating.

Comparative Example 2

Add 100 parts of sugar as sugar, 0.7 part of salt, and 3 parts of chicken extract powder as a flavoring ingredient to 100 parts of wheat flour, and mix and homogenize with a vertical cake mixer for 1 minute. did. To this was added 7 parts of shortening as fats and oils and mixed for 20 minutes while adding 50 parts by weight of water to obtain an elastic dough. Extrude the dough from a nozzle with an outer diameter of 11.5mm with an extruder, soak it in an alkaline solution (1% sodium hydroxide) at 80 ° C for 6 seconds while pulling slightly, and place it in a heavy mesh continuous oven. In both the fire and the bottom fire, firing was carried out once at 25 ° C from the start of firing so that it would not burn both up and down, and the oven time was lowered to 130 ° C both up and down. The oven was adjusted so that the final moisture value was 2% or less. The surface did not burn, did not cause blistering, and the final moisture value could be 1.8%, but the firing time was as long as 60 minutes, which was very inefficient.

Add 10 parts of sugar as sugar, 0.7 part of salt, 3 parts of yeast, and 1 part of whole milk powder as a taste ingredient to the main ingredient consisting of 80 parts of wheat flour and 20 parts of rice flour, and 1 minute in a vertical cake mixer The powder was mixed and homogenized. To this, 7 parts of margarine was added as fats and oils, and further mixed with 20 parts of water while adding 50 parts by weight of water to obtain an elastic dough. Extrude the dough from a nozzle with an outer diameter of 11.5mm with an extruder, soak it in an alkaline solution (1% sodium hydroxide) at 80 ° C for 6 seconds while pulling slightly, and place it in a heavy mesh continuous oven. Primary firing was performed at 200 ° C. for both the fire and the bottom fire. The primary firing was done in 15 minutes with no burning or burning of the surface, and the water content was 12%. Then, it cut | disconnected to 15 mm with the continuous cutter, and was dried again at 110 degreeC with the dryer for 15 minutes. The obtained pretzel was not burnt, the surface was not flared, and the final moisture value was 1.9%.

The obtained pretzel had a unique and preferred hard and chewy texture, and a good melt in the mouth.

Next, the impact resistance test of the obtained pretzel was performed.

For the impact resistance test, a cylindrical rotating device having a diameter of 70 cm (mouth width: 45 cm) and a depth of 55 cm (having three protrusions on the inner wall to lift the product and apply an impact when rotating) was used. After putting 2 kg of the product and stirring for 10 minutes at a rotational speed of 40 rpm, the weight of the product which was not damaged was measured, and the damage rate was measured.

As a result, the failure rate was about 1%.

Comparative Example 3

Add 10 parts of sugar as sugar, 0.7 parts of salt, 3 parts of yeast, and 1 part of whole milk powder as a flavoring material to 100 parts of wheat flour, and powder mix for 1 minute in a vertical cake mixer. , Homogenized. To this, 7 parts of margarine was added as fats and oils, and further mixed for 20 minutes while adding 50 parts by weight of water to obtain an elastic dough. Extrude the dough from a nozzle with an outer diameter of 11.5mm with an extruder, soak it in an alkaline solution (1% sodium hydroxide) at 80 ° C for 6 seconds while pulling slightly, and place it in a heavy mesh continuous oven. Primary firing was performed at 200 ° C. for both the fire and the bottom fire. The primary firing was done in 15 minutes with no burning or burning of the surface, and the water content was 12%. Then, it cut | disconnected to 15 mm with the continuous cutter, and was dried again at 110 degreeC with the dryer for 15 minutes. The obtained pretzel was not burnt, the surface was not flared, and the final moisture value was 2.1%.

The resulting texture was crunchy and cracker-like.

Next, the impact resistance test of the obtained pretzel was performed.

For the impact resistance test, a cylindrical rotating device having a diameter of 70 cm (mouth width: 45 cm) and a depth of 55 cm (having three protrusions on the inner wall to lift the product and apply an impact when rotating) was used. After putting 2 kg of the product and stirring for 5 minutes at a rotational speed of 40 rpm, the weight of the product which was not damaged was measured, and the damage rate was measured.

As a result, the breakage rate was about 15%.

Claims (7)

  After the dough mainly composed of flour is formed into a rod shape or a square shape and treated with an alkaline solution, primary baking is performed, and the dough whose dough moisture after baking is 7% to 16% is cut and then refired or Pretzel obtained by drying to a moisture value of 5% or less The pretzel according to claim 1, wherein an outer diameter of the baked confectionery is in a range of 10 to 40 mm. The pretzel according to claim 1 or 2, wherein a cross-sectional area of the baked confectionery is in a range of 70 to 1600 square millimeters. The pretzel according to any one of claims 1 to 3, wherein the cut length of the baked confectionery is in the range of 5 to 40 mm. Pretzel in which rice flour is blended at a weight ratio of 30 (wheat flour): 70 (rice flour) to 95: 5 in a dough mainly composed of flour. 30% flour (wheat flour): 70 (other starches)
Pretzel formulated with 95: 5. The pretzel according to claim 5 or 6, which is produced by the production method according to any one of claims 1 to 4.