JP2010104259A - Method for preventing cracking of baked confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide baked confectioneries hardly causing cracks. <P>SOLUTION: The cracking can be prevented by adding glycerol to a composition for the baked confectioneries. The glycerol for a food is only used for the purpose as a humectant for the food having a large water content of ≥10% except the case used in the application as a base agent for a fragrant raw material or the like. The cracking is prevented by formulating 1.0-7.0% of glycerol in the baked confectionery having a water content of <10%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a baked confectionery, a method for producing the baked confectionery, and a combined food formed by joining the baked confectionery.

When baking biscuits, it is important that the moisture value of the baked product is sufficiently low. This has the purpose of imparting fragrance to the product and preventing the product from cracking. By firing, the surface of the product easily has a low moisture content, but if the moisture content is not sufficiently low up to the center, even if it appears that there is no problem immediately after firing, Cracks are generated in the process in which the moisture that has not been removed by firing spreads uniformly throughout. In extreme cases, the product itself may crack or break. Cracks are likely to occur if there is a large difference in moisture value between the surface of the product and the center part, and therefore it is necessary to fire until the moisture value in the center part is sufficiently low.

When manufacturing baked confectionery, industrially, it is more efficient to shorten the baking time, but in this case, since it is necessary to bake at a high temperature, there is a difference in the moisture value between the surface of the product and the center. It becomes larger and more likely to crack. Of course, it is possible to set firing conditions that can make the surface of the product difficult to burn and reduce the moisture in the center of the product by firing slowly at a relatively low temperature, but this is no longer dry. Thus, the baked confectionery baked at a high temperature for a short time becomes a different structure, and the baking time becomes longer and is not efficient. In order to avoid this, it is necessary to set the firing temperature condition that does not cause scorching due to excessive firing on the surface and to sufficiently reduce the moisture in the center, and to control it accurately, but due to slight variation in conditions This causes problems such as burning and cracking due to the fact that the water content at the center cannot be lowered sufficiently. Therefore, as a method for avoiding cracks, Japanese Patent Application No. 9-162126 discloses a method using a light white soybean-containing material, tapioca starch and trehalose as a baked confectionery dough. However, the texture of the baked confectionery produced by adding these additives is significantly different from that of the baked confectionery to which these additives are not added. Specifically, it causes a difference such as a hard texture or a high sweetness. As another means, Japanese Patent Application No. 2000-173424 discloses a water-in-oil emulsified fat composition for confectionery. However, the texture of the manufactured baked confectionery changes the characteristics of the original baked confectionery in that the baked confectionery does not have these added, and is crisp and easy to break.
Japanese Patent Application No. 9-162126 Japanese Patent Application 2000-173424

The present invention provides a baked confectionery that does not easily crack and a method for producing the baked confectionery.

  The present inventor has found that cracking is prevented by adding glycerin to the blend of baked confectionery products, and has completed the present invention. Glycerin is conventionally used for foods as a moisturizing agent for foods with a high water content of 10% or more, except when used as a base for flavoring materials and the like. In addition, baked confectionery that has a moisture value of less than 10%, such as biscuits that require a crunchy texture, apart from fresh and semi-fresh confectionery such as castella, use glycerin, which is said to provide a moisturizing effect. No case has ever been reported to actively add. This inventor prevented the crack by mix | blending 1.0-7.0% of glycerol with the baked confectionery whose moisture value is less than 10%.

According to the present invention, the moisture value at the center of the biscuit is increased due to slight fluctuations in the baking conditions, and the shape can be maintained even if it is a baked confectionery that has been cracked and damaged in the past. Can do.

Hereinafter, the present invention will be described in detail.

The baked confectionery referred to in the present invention is a food obtained by molding and baking dough (mixed dough before baking), which is mainly made of wheat flour and mixed / mixed with sugars, fats and oils, and the like. . Examples of the main grain flour include wheat flour, rice flour, and starch, and biscuits, rice crackers and the like are obtained as baked goods. A biscuit is a baked confectionery mainly made of flour, a biscuit as defined in the biscuit regulations, and a hard biscuit is a hard biscuit as defined in the biscuit regulations. The combination food refers to food obtained by joining baked confectionery and other food, and a part or the whole of the baked confectionery is covered with the other food. Chocolate can be illustrated as a food combined with baked confectionery. Chocolate refers to not only chocolates referred to in the chocolate code but also oily foods having the same physical properties.

Glycerin is a liquid that is miscible with water in a free ratio, has a boiling point as high as 290 ° C., does not evaporate at body temperature, and has a high water retention power, and is therefore often used as a moisturizing agent in cosmetics. Alternatively, it is also used for foods, and it may be used for the purpose of maintaining the moist feeling and softness of castella, smoked squid, and pork skin, which are semi-raw foods with a moisture value exceeding 10%. In the baking process of baked confectionery, there is almost no transpiration.

As a method of adding glycerin in the process of making baked confectionery, glycerin can be mixed with water in advance. Thereby, each process of creation of dough, shaping | molding of dough, and baking which is a creation process of baked confectionery is not different from a normal process at all. The amount of water to be added is about 0.3 to 0.5 parts less than 1 part of glycerin, so that the hardness of the dough becomes almost the same as when no glycerin is added. The moist feeling of the prepared dough is improved and the moldability tends to be improved.

Further, as an excellent point of this method, the firing time is shortened. This is thought to be due to the small amount of water added at the time of making the dough. And, it is considered that the improvement of the fire path is one of the effects of preventing cracks because it is considered to act in the direction of reducing the difference in moisture value between the outside of the product and the center during firing.

If the baked confectionery moisture value is the same, the addition / non-addition of glycerin has an equivalent texture. That is, if the moisture value is sufficiently low, it has a crispy texture, like a baked confectionery that does not contain glycerin. In addition, when the baked confectionery containing glycerin is baked at a moisture value that causes cracking in the baked confectionery that does not include glycerin, the texture is equivalent to that of the baked confectionery that does not include glycerin.

The amount of glycerin added is preferably in the range of 1.0 to 7.0%, more preferably in the range of 1.0% to 3.0%, with respect to 100 parts of grain flour as the main component of the baked confectionery. is there. Since the effect of suppressing cracks becomes weaker as the amount added is small, there is an effect of narrowing the range of moisture values that cause cracking even if the amount is less than this, but it can exert an effect of preventing cracks at all moisture values Is not. On the other hand, when the addition amount is further increased, the expansion power of the baked confectionery is reduced, or the workability is changed due to the change in the physical properties of the dough. Moreover, since the sweetness of glycerol will come out strongly when glycerin is added in large quantities, baked goods will become sweet. However, the addition of a larger amount of glycerin does not interfere with the present invention as long as such changes are acceptable. The baked confectionery added with glycerin has no off-flavor.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited only to a following example.

Example 1 A hard biscuit dough was prepared with the test formulation (1) shown in Table 1. This was made into a sheet shape with a thickness of 6 mm, formed into a sheet shape with a thickness of 3 mm after overlapping two sheets. Then, it was die-cut into a bar shape of 220 mm × 7 mm and fired at 220 ° C. At this time, biscuits having a moisture value of 2.0%, 4.0%, 6.6%, and 7.5% were obtained by changing the firing time. These biscuits were sealed in a bag and stored at 20 ° C. for 7 days. In any case, no cracks occurred. When these were eaten, unpleasant flavors such as off-flavor and odor were not recognized, and it was good. Moreover, although the moisture value became 1.1% when baked for 11 minutes, this biscuits had a crispy texture and was good.

(Example 2) A dough was prepared with the test composition (2) described in Table 1, and the moisture value was 1.1%, 2.3%, 3.2%, 4.6% in the same manner as in Example 1. 7.5% biscuits were obtained. Each of these biscuits was sealed in a bag and stored at 20 ° C. for 7 days. In any case, no cracks occurred.

(Example 3) A dough was prepared with the test composition (3) described in Table 1, and the moisture value was 1.5%, 3.0%, 5.6%, 8.0% in the same manner as in Example 1. I got a biscuit. When these biscuits were sealed in bags and stored at 20 ° C. for 2 days, cracks occurred in biscuits having a moisture value of 5.6%.

(Example 4) A dough was prepared with the control formulation shown in Table 1, and the moisture value was 1.8%, 2.4%, 3.7%, 6.2%, 8.2 as in Example 1. % Biscuits. When these biscuits were sealed in bags and stored at 20 ° C. for 1 day, cracks occurred in biscuits having a moisture value of 2.4%, 3.7% and 6.2%. Moreover, the moisture value when baked for 11 minutes was 2.1%.

(Example 5) A dough was prepared with the test composition (4) shown in Table 1 and baked in the same manner as in Example 1 to obtain biscuits. Although cracks did not occur and the flavor was good, the biscuits had a structure with little floating.

Example 6 A hard biscuit dough was prepared with the test formulation (1) shown in Table 2. Biscuits having a moisture value of 1.8%, 2.5%, 2.8%, 5.1% were obtained in the same manner as in Example 1. Each of these biscuits was sealed in a bag and stored at 20 ° C. for 7 days. In any case, no cracks occurred. When baked for 11 minutes, the moisture value was 1.0%, and this biscuit had a crispy texture and was good.

(Example 7) A dough was prepared with the control formulation shown in Table 2, and biscuits having moisture values of 1.8%, 2.5%, 3.0%, and 5.2% were obtained in the same manner as in Example 6. It was. When these biscuits were sealed in bags and stored at 20 ° C. for 7 days, cracks occurred in biscuits having a moisture value of 3.0% and 5.2%.

(Example 8)
In Example 1, the product prepared using the biscuits baked for 11 minutes was cut into a length of 100 mm, and after tempering the chocolate having the composition shown in Table 3, it was coated and cooled to obtain a chocolate combination food. . A good combination food with good compatibility with chocolate was obtained.

According to the present invention, it is possible to provide a baked confectionery that does not easily crack.

Claims (7)

A baked confectionery having a moisture value of less than 10% immediately after baking, characterized in that it contains 1.0 to 7.0% by weight of glycerin with respect to 100 parts of grain flour as a main component of blending. The baked confectionery according to claim 1, wherein glycerin is added to the mixed dough before baking when baking the baked confectionery. The baked confectionery according to claim 1 or 2, wherein the glycerin is added at the same time as the addition of water. The baked confectionery according to any one of claims 1 to 3, wherein the baked confectionery is a biscuit. The manufacturing method of the baked confectionery in any one of Claim 1 to 4. A combination food product obtained by bonding a food product to the baked confectionery according to any one of claims 1 to 4. The chocolate combination food according to claim 6, wherein the food joined to the baked confectionery is chocolate.