JP2014045741A - Pretzel and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pretzel product having a rich butter flavor and a production method thereof.SOLUTION: A production method of a stick-like pretzel having a rich butter flavor includes: a step of kneading 5-20 pts.wt. of butter into grain flour of 100 pts.wt. to obtain dough, and primarily baking the dough formed into a stick-like shape to obtain a stick-like pretzel; and a step of topping and impregnating a butter component selected from a group composed of clarified butter and butter oil on and into the primarily-baked stick-like pretzel, coating the primarily-baked stick-like pretzel with melted butter, sprinkling sugar thereon, and secondarily baking the primarily-baked stick-like pretzel. There are used the butter component of 10-30 pts.wt. with regard to 100 pts.wt. of the stick-like pretzel, 5-30 pts.wt. of the melted butter with regard to 100 pts.wt. of the stick-like pretzel, and 5-30 pts.wt. of the sugar with regard to 100 pts.wt. of the stick-like pretzel.

Description

  The present invention relates to a pretzel and a method for producing the same, and more particularly to a pretzel having a rich butter flavor and a method for producing the same.

  In order to realize a rich flavor of butter, Patent Document 1 discloses a method of kneading block-shaped or fluid butter into dough and baking it.

  When kneading butter into pretzel dough, the limit is about 30 parts by weight with respect to 100 parts by weight of flour, and beyond that, gluten formation is insufficient and formability deteriorates, or deformation due to dough sagging after baking Or breakage due to lack of strength, or a crisp texture cannot be realized.

Patent 3063955

  An object of the present invention is to provide a pretzel product having a rich butter flavor and a chewy texture, and a method for producing the pretzel product.

The present invention provides the following pretzel and manufacturing method thereof.
Item 1. A stick-like dough kneaded with 5 to 20 parts by weight of butter with 100 parts by weight of flour to obtain a stick-shaped pretzel, a butter component selected from the group consisting of clarified butter and butter oil Including the steps of coating with melted butter, sprinkling sugar and secondary baking, and the butter component is used in an amount of 10 to 30 parts by weight per 100 parts by weight of the stick-shaped pretzel. The melted butter is used in an amount of 5 to 30 parts by weight based on 100 parts by weight of the stick-shaped pretzel, and the sugar is used in an amount of 5 to 30 parts by weight based on 100 parts by weight of the stick-shaped pretzel. Of manufacturing pretzel.
Item 2. Item 2. The method according to Item 1, wherein the sugar is selected from the group consisting of sugar and hydrous crystalline glucose.
Item 3. Item 3. The method according to Item 1 or 2, wherein yeast is kneaded and fermented into the pretzel dough.
Item 4. Item 4. The method according to any one of Items 1 to 3, wherein the flour is wheat flour.
Item 5. Add a butter component selected from the group consisting of clarified butter and butter oil to a stick-shaped pretzel obtained by first baking a stick-shaped dough kneaded with 5 to 20 parts by weight of butter with 100 parts by weight of flour, and Coated with melted butter, sprinkled with sugar and secondarily baked. The butter component is used in an amount of 10 to 30 parts by weight based on 100 parts by weight of the stick-shaped pretzels, and the melted butter is 100 weights of the stick-shaped pretzels. A stick-shaped pretzel having a rich butter flavor, in which 5 to 30 parts by weight is used per part and 5 to 30 parts by weight of sugar is used per 100 parts by weight of the stick-shaped pretzel.

  According to the present invention, since the strength and texture are good, there is no problem such as cracking or chipping, and a pretzel having a rich butter flavor can be provided. Since the dough for obtaining the pretzel of the present invention has sufficient moldability, there is no problem in the manufacturing process.

  In the present invention, pretzel refers to a confectionery obtained by forming dough (dough) into a stick shape and baking it. The pretzel used in the present invention is preferably fired after alkali treatment, but may be a hard biscuit not subjected to alkali treatment. The dough refers to a bulk dough obtained by mixing raw materials, and is usually a biscuit dough. Biscuit dough is basically a mixture of 100 to 50 parts by weight of flour such as wheat flour with 20 to 50 parts by weight of water and 5 to 20 parts by weight of butter. The biscuits dough may further contain raw materials such as sugar, edible oils and fats, salt, starch, dairy products, egg products, yeast, enzymes, swelling agents, seasonings other than salt, and other food additives as necessary. By blending yeast into dough and fermenting, a bread-like flavor and a mouth-feeling texture are preferred because it enhances the flavor of butter. Examples of the sugar include sucrose, isomerized sugar, trehalose, palatinose, sugar alcohols (palatinite, xylitol, maltitol, etc.), and sweeteners (acesulfame potassium, sucralose, etc.).

  In the production method of the present invention, flour (preferably wheat flour), water and butter, and a dough having various raw materials are formed into sticks by any method. For example, the dough is formed into a sheet shape and then cut into a stick shape. In one preferred embodiment, the mixed pretzel dough is rolled into a 3 to 10 mm sheet, cut into a 3 to 15 mm noodle, and then aligned to a length of about 50 to 200 mm. In consideration of baking time, ease of butter component penetration, folding strength, and ease of eating, noodle-like dough having a thickness of 4 to 7 mm and a cutting width is particularly preferable.

  The primary firing of the stick-shaped pretzel dough is performed by any known firing conditions and any method. For example, a fixed batch oven or a continuous tunnel oven may be used. In the case of a batch oven, it is fired at around 200 ° C. for about 10 to 20 minutes, and in the case of a tunnel oven, it is fired at 300 to 100 ° C. for about 3 to 15 minutes.

  The stick-shaped pretzels of the present invention can be obtained by first baking, butting the butter component on the stick-shaped pretzels by spraying, etc., further coating with melted butter, sprinkling sugar and performing secondary baking.

For the secondary firing, either a fixed batch oven or a continuous tunnel oven can be used. For a batch oven, baked at around 180 ° C for about 5 to 10 minutes, and for a tunnel oven at 200 to 100 ° C for about 2 to 10 minutes, with a moisture content of 3% or less as a guide.
The overcoating by spraying butter components such as clarified butter and butter oil can be carried out in a conventional manner. For example, 10 to 30 parts by weight are immersed in 100 parts by weight of the baked pretzels.

  The clarified butter is obtained by heating the butter to about 60 ° C. to precipitate and separate proteins other than milk fat (whey) and then extracting the supernatant fat and oil. After butter melting, a product obtained by mechanically separating oils and fats with a centrifuge may be used. Butter oil that is commercially available may be used. Butter oil is obtained by removing almost all components other than milk fat from butter or cream.

  Soak clarified butter / butter oil in pretzel and then coat with melted butter.

  Melted butter is a butter that is heated to about 40 ° C. to form a liquid, and the water is not separated and is in a cloudy state with a yellowish tinge. 5 to 30 parts by weight of melted butter is coated on 100 parts by weight of pre-baked pretzels.

  The sugar is then sprinkled to dissolve and adhere to the pretzel surface coated with butter. The sugar to be sprinkled is preferably sugar, especially granulated sugar, from the viewpoint of production suitability and flavor. 5 to 30 parts by weight of sugar is attached to 100 parts by weight of pre-baked pretzels. When 1 to 50% by weight of the total amount of sugar sprinkled is water-containing crystalline glucose, a part of the sugar is melted by secondary baking to increase adhesion, and it is difficult to fall off due to peeling of the sugar, and gloss is also preferable. .

  The butter used in the present invention may be either sweet butter or fermented butter. Margarine and other processed oils and fats can be substituted, but butter has a more authentic flavor.

  Hereinafter, the present invention will be described in more detail using examples and comparative examples. Moreover, the numerical value in a table | surface is a weight part.

Example 1 and Comparative Examples 1-2
The pretzel composition shown in Table 1 below was mixed according to a conventional method to obtain a pretzel dough. With respect to this pretzel dough, Reference Example 1, Reference Example 4 and Reference Example 5 containing yeast were fermented at room temperature for 120 minutes, and Reference Example 2 and Reference Example 3 not containing yeast were allowed to stand at room temperature for 30 minutes. Then, it rolled into the sheet form of thickness 4mm using the roll. Subsequently, it was cut into a noodle shape having a width of 4.5 mm, and then adjusted to a length of 130 mm. Next, this was immersed in a trisodium phosphate 5% solution for 5 seconds, and then baked in a tunnel oven at 300 ° C. to 100 ° C. to a moisture of 1.5% for 8 minutes.

  Reference Example 1, Reference Example 2, and Reference Example 3 had good moldability, and the baked product had a crunchy texture and a mild buttery flavor. In addition, Reference Example 1 had a bread-like flavor, the fragrance complemented the butter flavor, and the mouth melted well.

  On the other hand, in Reference Example 4, the dough was slightly hard, the texture after baking was hard, and the mouthfeel was inferior with the powdery flavor. In Reference Example 5, the dough was too soft to make noodles. After firing, it was slightly flattened, fragile and easy to break, and the texture was crisp and crunchy.

  After melting the butter to 60 ° C., the supernatant oil and fat was taken out and used as a clarified butter. Using the pretzel formulation of Reference Example 1, as shown in Table 2, immediately after baking, 60 ° C. clear butter was sprayed and soaked. Then, melted butter melted at 40 ° C. was coated and sprinkled with sugar, and then baked on a steel plate in a batch oven at 180 ° C. to a moisture of 1.5% for 7 minutes to bind the sugar.

  Examples 1 and 2 had a rich butter flavor and had a fine taste that was not found in pretzel so far. In Example 1, crystals of granulated sugar were found on the surface, and the binding of sugar was slightly weaker than that of Example 2, but had a good commercial value due to a combination of sweetness and butter flavor. Example 2 in which a part of the granulated sugar was replaced with water-containing crystalline glucose had a good appearance in which the sugar was not dropped due to the strong binding of the sugar and the crystals of the granulated sugar were glossed.

  In Comparative Example 1, since the sugar binding was weak, it was easy to fall off during packaging and eating, and the butter flavor was weak and unsatisfactory. In Comparative Example 2, the amount of melted butter could not be absorbed because the amount of melted butter was too large relative to the surface area of the pretzel, and a large amount of loss occurred, and the butter remained on the iron plate and became sticky. In Comparative Example 3, sugar was hardly bound, and both sweetness and butter flavor were insufficient.

Claims (5)

A stick-like dough kneaded with 5 to 20 parts by weight of butter with 100 parts by weight of flour to obtain a stick-shaped pretzel, a butter component selected from the group consisting of clarified butter and butter oil Including the steps of coating with melted butter, sprinkling sugar and secondary baking, and the butter component is used in an amount of 10 to 30 parts by weight per 100 parts by weight of the stick-shaped pretzel. The melted butter is used in an amount of 5 to 30 parts by weight based on 100 parts by weight of the stick-shaped pretzel, and the sugar is used in an amount of 5 to 30 parts by weight based on 100 parts by weight of the stick-shaped pretzel. Of manufacturing pretzel. The method of claim 1, wherein the sugar is selected from the group consisting of sugar and hydrous crystalline glucose. The method according to claim 1 or 2, wherein yeast is kneaded and fermented in the pretzel dough. The method in any one of Claims 1-3 whose said flour is wheat flour. Add a butter component selected from the group consisting of clarified butter and butter oil to a stick-shaped pretzel obtained by first baking a stick-shaped dough kneaded with 5 to 20 parts by weight of butter with 100 parts by weight of flour, and Coated with melted butter, sprinkled with sugar and secondarily baked. The butter component is used in an amount of 10 to 30 parts by weight based on 100 parts by weight of the stick-shaped pretzels, and the melted butter is 100 weights of the stick-shaped pretzels. A stick-shaped pretzel having a rich butter flavor, in which 5 to 30 parts by weight is used per part and 5 to 30 parts by weight of sugar is used per 100 parts by weight of the stick-shaped pretzel.