JP2009055852A - Pretzel and its manufacturing method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pretzel product more strongly seasoned than conventional ones and its manufacturing method. <P>SOLUTION: The pretzel more strongly seasoned than conventional ones can be realized by applying a part of seasoning raw materials to be added on the surface of pretzel dough before baked as a seasoning for coating. The manufacturing method thereof is also provided. The pretzel is more strongly seasoned than conventional ones without increasing the amount of seasonings. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a pretzel with a strong taste and a method for producing the pretzel.

Conventionally, in the confectionery and bakery industries, a method of fixing a seasoning to the surface of a food with a spray oil for the purpose of flavoring after baking has been used. In the seasoning of pretzel products, the seasoning is generally applied to the dough obtained by kneading salt, sugar and other seasonings into the dough and baking it.

    On the other hand, consumer taste preferences have been diversified, and there has been an increasing demand for pretzel with a deeper taste than before.

  However, in the conventional method for producing pretzels, the amount of seasoning that can be added to the pretzels by baking after baking is limited, and it is relatively difficult to greatly change the strength of the taste with the seasoning. It was.

So far, a method of attaching a flaky processed oil and fat product to the surface (Patent Document 1) and a method of spraying a fine powdered seasoning (Patent Document 2) have been proposed. Large flakes were difficult to adhere to the product, and the alkali-treated pretzel had a glossy and hard surface, and the seasoning powder slipped off and had a problem that it was difficult to adhere in large quantities.
In addition, if you increase the ingredients to be kneaded in the dough instead of seasoning the top, it is less likely to change the taste and increase the salt content in the product compared to increasing the amount of the top. There was a problem.
Japanese Patent No. 2562530 Japanese Patent No. 2793652

  An object of the present invention is to provide a pretzel product having a deeper taste than before and a method for producing the same.

That is, this invention provides the following things and a manufacturing method.
Item 1. A rod-shaped pretzel in which the weight ratio of the seasoning for topping and the seasoning for kneading dough is 10:90 to 40:60.
Item 2. The rod-shaped pretzel according to claim 1, wherein the topping seasoning is liquid.
Item 3. A method for producing a rod-shaped pretzel, in which a top seasoning is applied to a rod-shaped pre-baking dough and then fired.
Item 4. (1) 60-90% by weight of the entire seasoning is added to the kneaded dough and molded to prepare a dough before baking;
(2) The method for producing a rod-shaped pretzel according to item 3, wherein 10-40% by weight of the liquid seasoning is added to the surface of the pre-baking dough and fired.

  According to the present invention, a pretzel having a deep taste can be provided without increasing salt and other seasonings as compared with conventional products. Moreover, compared with the conventional manufacturing method, the method of manufacturing a pretzel with a strong taste could be provided, without polluting a manufacturing line with seasoning powder etc.

The present invention is described in detail below.
In the present invention, pretzel refers to a confectionery obtained by baking dough after alkali treatment. The dough refers to a bulk dough obtained by mixing raw materials, and is usually a biscuit dough. The biscuit dough basically refers to a mixture of 20 to 50 parts of water added to 100 parts of flour such as wheat flour. The biscuit dough may contain raw materials such as sugars, edible oils and fats, salt, starch, dairy products, egg products, yeast, enzymes, swelling agents, seasonings other than salt, and other food additives as necessary. When rolling the dough thinly, it is preferable to obtain an extensible dough by using an enzyme such as protease or blending edible fats and oils with the biscuit dough.

In the present invention, the seasoning refers to crystalline seasonings such as sucrose, salt, chemical seasonings, and sour seasonings, and powdered forms such as extracts, fruit juices, vegetables, meats, seafood, spices, and dairy products. Taste ingredients are given.

Seasoning for topping is a raw material used for flavoring. Sugar, sugar and other sweet saccharides such as honey, dairy powder such as cheese powder, various fruit powders such as apples and strawberries, vegetables, meat, seafood, and spices. In addition, those dissolved or dispersed in liquid, and other liquids such as emulsified liquid dressings and chocolates. When the topping seasoning is a powder or lump, it is difficult to completely adhere to the dough, and it becomes easy to peel off. Furthermore, there is a large difference in flavor between where the seasoning is attached and where it is not attached, and the taste is blurred and the darkness cannot be felt. In the case of the liquid form, the taste raw material can be uniformly adhered to the entire surface of the dough, and the taste can be sufficiently felt.

The kneading dough seasoning refers to the seasoning kneaded into the dough in the process of adjusting the dough, and the crystalline seasoning such as powdered sugar, salt, chemical seasoning, acidulant, extracts, soy sauce, fruit juice, Examples include taste ingredients such as vegetables, meat, fish, spices, and dairy products. The form of these taste raw materials may be any form such as raw, dried product, liquid, paste, powder, and lump.

Pretzel manufacturing was done by preparing dough, forming dough into noodles, applying topping seasoning on the upper surface, immersing the lower surface of the dough in an alkaline solution, and surface treatment. It comprises a step of baking dough to obtain a pretzel.

The dough is prepared by mixing the dough ingredients of Table 1 by methods known in the art. For mixing, a mixer used in the production process of ordinary bread and confectionery can be used regardless of the shape such as a vertical type and a horizontal type. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. There is no restriction | limiting in particular in the mixing order of a raw material.

The dough thus obtained is molded into an arbitrary shape by an arbitrary method. Specifically, the dough is formed into a sheet shape and then cut into a noodle shape.
Next, a top seasoning is applied to the obtained noodle-shaped dough. Apply only to the top surface.
Next, the noodle-shaped dough applied on the upper surface is immersed in an alkaline solution. The immersion is performed only on the lower surface portion where the top seasoning seasoning is not applied.
Since the flavor of the flavor is alleviated by mixing the top seasoning seasoning and the alkali solution on the bottom surface, it is necessary to treat them separately.

The surface-treated noodle-like dough is fired by any firing conditions and any method known in the art. For firing, for example, a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used. The shaped fabric can be fired using a steel belt, heavy mesh, light mesh or the like as required.

In the following Examples and Comparative Examples, dough blending and top seasoning blending were as shown in the table below. In the following Examples and Comparative Examples, the formulation is parts by weight.

(Example 1)
As shown in the dough formulation in Table 1, flour and vegetable powder were mixed and homogenized with a horizontal mixer. Vegetable paste, sugar, yeast, and water were added to this, and margarine and butter were further added and mixed until gluten appeared to obtain a dough. The dough was fermented with a proofer at 30 ° C. and 85% humidity for 2 hours, then formed into a sheet and cut into noodles. After cutting, 2 parts of the top seasoning (emulsified liquid dressing with the composition shown in Table 2) were uniformly applied only to the upper surface of 115 parts of the molded dough. This dough was immersed only in the lower surface where the liquid raw material was not applied in a 5% by weight aqueous solution of sodium carbonate to obtain a surface-treated molded dough. The surface-treated molded dough was cut every 125 mm and then baked in a batch oven at 200 ° C. for 10 minutes to obtain a pretzel.
When the obtained pretzel was subjected to sensory evaluation, a moderate acidity was added, and the richness of the taste was felt.

(Example 2)
Molded dough using the formulation of Table 1 in the same manner as in Example 1, cut into noodles, and then applied the top seasoning (emulsified liquid dressing of the formulation of Table 2) on the upper side with 115 parts of the molded dough Only uniformly applied. Thereafter, a pretzel was obtained in the same manner as in Example 1.
When the obtained pretzel was subjected to sensory evaluation, the sourness of the dressing was felt and the balance with the kneading seasoning was also taken.

(Example 3)
Molded dough using the formulation of Table 1 in the same manner as in Example 1, cut into noodles, and then applied the top seasoning (emulsified liquid dressing of the formulation of Table 2) to the top of 6 parts of molded dough Only uniformly applied. Thereafter, a pretzel was obtained in the same manner as in Example 1.
When the sensory evaluation of the obtained pretzel was performed, the taste was rich, but the taste was not felt, the acidity and saltiness were moderate, and the taste was balanced.

Example 4
Molded dough in the same manner as in Example 1 using the formulation shown in Table 1, cut into noodles, and then applied the top seasoning (emulsified liquid dressing with the formulation shown in Table 2) on the upper surface of 115 parts of the molded dough. Only uniformly applied. Thereafter, a pretzel was obtained in the same manner as in Example 1.
When the obtained pretzel was subjected to a sensory evaluation, the flavor of the bite was strong, and there was no lingering taste, and a rich taste was felt.

(Comparative Example 1)
The dough was molded in the same manner as in Example 1 using the formulation shown in Table 1, cut into noodles, and then the entire dough was immersed in a 5% by weight aqueous solution of sodium carbonate to obtain a surface-treated molded dough. Thereafter, pretzel was obtained in the same manner as in Example 1.
When the sensory evaluation of the obtained pretzel was performed, the taste remaining in the rear mouth was felt, but the flavor of the bite was weak and somewhat unsatisfactory.

(Comparative Example 2)
Molded dough using the composition of Table 1 in the same manner as in Example 1, cut into noodles, and then applied the top seasoning (emulsified liquid dressing of the composition of Table 2) to the top of 10 parts of the molded dough Only uniformly applied. Thereafter, a pretzel was obtained in the same manner as in Example 1.
As a result of sensory evaluation of the obtained pretzel, the salty and sour tastes were both quite strong, the overall balance was poor, and the gummage that pulled behind was felt.

(Comparative Example 3)
Molded dough using the formulation shown in Table 1 and cut the dough into noodles in the same manner as in Example 1. Then, 3 parts of powdered top seasoning (dressing powder) with respect to 115 parts of the molded dough (emulsified in terms of solid content) The amount equivalent to the application of 5.2 parts of dressing) was uniformly applied only to the upper surface. Thereafter, a pretzel was obtained in the same manner as in Example 1.
When the sensory evaluation of the obtained pretzel was carried out, most of the dressing powder was peeled off, so that the flavor was weak, and the dressing powder was burned by burning and a bitter taste was also felt.

The pretzels of Examples 1, 2, 3, and 4 and Comparative Examples 1, 2, and 3 were sampled and subjected to sensory evaluation, and are summarized in Table 3. The evaluation here was carried out by seven sensory panelists.
As for the intensity of the taste, the higher the numerical value, the higher the taste. Comprehensive evaluation evaluated the balance of taste comprehensively in four stages (◎: very good, ○: good, Δ: slightly inferior, ×: inferior).

The pretzel and the manufacturing method thereof according to the present invention have made it possible to provide a product that can cope with a variety of consumer tastes.

Claims (4)

A rod-shaped pretzel having a weight ratio of top seasoning to kneading dough seasoning of 10:90 to 40:60. The rod-shaped pretzel according to claim 1, wherein the topping seasoning is liquid. A method for producing a rod-shaped pretzel, in which a top seasoning is applied to a rod-shaped pre-baking dough and then fired. (1) 60-90% by weight of the entire seasoning is added to the kneaded dough and molded to prepare a dough before baking;
(2) On the surface of the dough before baking, 10-40% by weight of the liquid seasoning is added and baked.
The manufacturing method of the rod-shaped pretzel of Claim 3.