JP2014516587A - ビスケット生地 - Google Patents
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Abstract
Description
本明細書に記載されるように生地を提供する工程と、
生地をビスケットの形状に成形する工程と、
ビスケットを焼成する工程と、を含む。
穀類粉、脂肪、糖および残りの原材料を、生地2を形成するため、生地の総重量に対して多くとも8重量%の添加水と混合する工程E1’と、
生地2を成形して、ビスケット部分のビスケット3を形成する工程E3’であって、前記成形は好ましくは回転式成形である工程と、
ビスケット部分のビスケットを焼成する工程E5’と、
少なくとも1つのビスケットおよびフィリングから層状クッキーを任意選択的に形成する工程E7’〜E8’と、を含む。
− 生地2をビスケット3に成形するための、成形シリンダ11および溝付シリンダ12、および任意選択的に、
− 成形および溝付シリンダ11、12に供給するのに役立つ漏斗の役割を果たすホッパ13、および/または
− ビスケット3を離型するための離型ベルト14、
を備える。
[実施例1]
プレーンココアビスケットを調製した。ビスケットは、(最終ビスケットの百分率で)次の組成を有する。
− 生地原材料 115.41重量%
− 艶出し原材料 1.69重量%
− 水分除去 −17.10重量%
− 合計 100 重量%
Brabender(登録商標)Farinograph(登録商標)によって測定される精製小麦粉の吸水率は52%である。
− 水 1.48 重量%
− 脱脂粉乳 0.169 重量%
− デンプン質の粉糖 0.0425重量%
ビスケットは、(最終ビスケットの百分率で)次の組成を有する。
− 生地原材料 112.46重量%
− 艶出し原材料 1.69重量%
− 水分除去 −14.15重量%
− 合計 100 重量%
Brabender(登録商標)Farinograph(登録商標)によって測定される精製小麦粉の吸水率の値は53%である。
− 水 1.47重量%
− 脱脂粉乳 0.170重量%
− デンプン質の粉糖 0.040重量%
[実施例1]
サンドイッチクッキーは次の組成(最終クッキーの百分率で)を有する。
− 生地原材料 87.12重量%
− 艶出し原材料 3.02重量%
− フィリング原材料 28.00重量%
− 水分除去 −18.14重量%
− 合計 100 重量%
実施例1において使用される精製軟質小麦粉は、Brabender(登録商標)Farinograph(登録商標)によって測定した場合に53〜54%の吸水率の値を有する。
− 水 2.68重量%
− 脱脂粉乳 0.27重量%
− 精製糖粉末 0.07重量%
− 合計 3.02重量%
− 糖 14.26重量%
− 小麦デンプン 1.93重量%
− 乳化剤 0.08重量%
− 香味料 0.04重量%
− ココアパウダー 4.31重量%
− 脂肪 7.38重量%
− 合計 28.00重量%
比較例1のためのサンドイッチクッキーは、(最終クッキーの百分率で)以下の組成を有する。
− 生地原材料 87.30重量%
− 艶出し原材料 3.02重量%
− フィリング原材料 28.00重量%
− 水分除去 −18.32重量%
− 合計 100 重量%
種々の原材料の量は、実際に実施例1においてと同じであり、より多くの水が生地中に添加されているだけで、これによりすべての原材料の百分率を変化させている。もう1つの相違点は、実施例1で精製小麦粉の使用されているのに対して、これに対比較例1においては従来の軟質小麦粉が使用されてことである。この軟質小麦粉は、Brabender(登録商標)Farinograph(登録商標)によって測定した場合に58〜59%の吸水率の値を有する。
− 水 2.68重量%
− 脱脂粉乳 0.27重量%
− 精製糖粉末 0.07重量%
− 合計 3.02重量%
− 糖 14.26重量%
− 小麦デンプン 1.93重量%
− 乳化剤 0.08重量%
− 香味料 0.04重量%
− ココアパウダー 4.31重量%
− 脂肪 7.38重量%
− 合計 28.00重量%
サンドイッチクッキーは次の組成(最終クッキーの百分率で)を有する。
− 生地原材料 87.60重量%
− 艶出し原材料 3.01重量%
− フィリング原材料 28.00重量%
− 水分除去 −18.62重量%
− 合計 100 重量%
実施例2において使用される精製軟質小麦粉は、Brabender(登録商標)Farinograph(登録商標)によって測定した場合に53〜54%の吸水率の値を有する。
− 水 2.68重量%
− 脱脂粉乳 0.27重量%
− 精製糖粉末 0.07重量%
− 合計 3.01重量%
− 乳製品誘導体(ホエー、ヨーグルト) 4.48重量%
− 小麦デンプン 5.60重量%
− 糖 10.07重量%
− 乳化剤 0.07重量%
− 香味料(ヨーグルト) 0.06重量%
− 酸性化剤 0.02重量%
− 脂肪 7.70重量%
− 合計 28.00重量%
比較例1のためのサンドイッチクッキーは、(最終クッキーの百分率で)以下の組成を有する。
− 生地原材料 87.80重量%
− 艶出し原材料 3.01重量%
− フィリング原材料 28.00重量%
− 水分除去 −18.81重量%
− 合計 100 重量%
種々の原材料の量は、実際に実施例2においてと同じであり、より多くの水が生地中に添加されているだけで、これによりすべての原材料の百分率を変化させている。もう1つの相違点は、実施例2では精製小麦粉の使用しているのに対して、比較例2では、従来の軟質小麦粉が使用されている。この軟質小麦粉は、Brabender(登録商標)Farinograph(登録商標)によって測定した場合に58〜59%の吸水率の値を有する。
− 水 2.68重量%
− 脱脂粉乳 0.27重量%
− 精製糖粉末 0.07重量%
− 合計 3.01重量%
− 乳製品誘導体(ホエー、ヨーグルト) 4.48重量%
− 小麦デンプン 5.60重量%
− 糖 10.07重量%
− 乳化剤 0.07重量%
− 香味料(ヨーグルト) 0.06重量%
− 酸性化剤 0.02重量%
− 脂肪 7.70重量%
− 合計 28.00重量%
サンドイッチクッキーは、(最終クッキーの百分率で)以下の組成を有する。
− 生地原材料 90.39重量%
− 艶出し原材料 1.90重量%
− フィリング原材料 27.00重量%
− 水分除去 −19.29重量%
− 合計 100 重量%
Brabender(登録商標)Farinograph(登録商標)によって測定された場合に精製小麦粉の吸水率の値は53〜54%である。
− 水 1.69重量%
− 脱脂粉乳 0.17重量%
− 精製糖粉末 0.04重量%
− 合計 1.90重量%
− 糖 16.47重量%
− 保湿剤 6.75重量%
− 植物性脂肪 1.62重量%
− 果実濃縮物 1.35重量%
− ガム 0.27重量%
− 酸性度調整剤 0.38重量%
− 乳化剤 0.11重量%
− 香味料(ミックスベリー) 0.05重量%
− 合計 27.00重量%
ビスケットを形成するために使用される金型における生地の密度は、回転式金型内の生地の密度、すなわち単位体積当たりの質量を計算することによって定量化した。これは(ロータリ成形の直後)生地片の重量を回転式金型の体積で割ることによって行う。
E1:原材料を混合する工程
E2:生地を静置する工程
E3:生地を回転式成形してビスケットを形成する工程
E4:ビスケットの艶を出す工程
E5:ビスケットを焼成する工程
E6:ビスケットを冷却する工程
E7:ビスケットを包装する工程
図2の符号は以下の通りである:
E1’:原材料を生地に混合する工程
E2’:生地を静置する工程
E3’:生地を回転式成形してビスケットを形成する工程
E4’:ビスケットの艶を出す工程
E5’:ビスケットを焼成する工程
E6’:ビスケットを冷却する工程
E7’:1つのビスケット上にフィリングを堆積する工程
E8’:層状クッキーを組み合わせる工程
E9’:層状クッキーを冷却する工程
E10’:層状クッキーを包装する工程
Claims (24)
- 利用可能なデンプンの合計に対する徐々に消化可能なデンプンの比率が少なくとも31%であるビスケットを製造するための生地であって、
前記ビスケットが、ビスケットの総重量に対して少なくとも29重量%の穀類粉、5から22重量%の脂肪、および多くとも30重量%の糖を含み、
前記生地は、
穀類粉、脂肪、糖および添加水を含み、
前記添加水は生地の重量に対して多くとも8重量%の量であることを特徴とする生地。 - 前記添加水は前記生地の重量に対して3から7重量%の量であることを特徴とする請求項1に記載の生地。
- 1.0から1.5g/cm3の焼成前密度を有することを特徴とする請求項1または2に記載の生地。
- 前記穀類粉は、Brabender(登録商標)Farinograph(登録商標)によって測定した場合に55%未満の吸水率を有する精製穀類粉、好ましくは前記精製穀類粉は前記ビスケットの少なくとも14.5%重量%を形成することを特徴とする請求項1〜3のいずれかに記載の生地。
- 前記穀類粉は、小麦粉、好ましくは、軟質小麦粉、低損傷デンプン小麦粉および熱処理小麦粉ならびにそれら2つ以上の組み合わせの1または複数から選択される小麦粉を含むことを特徴とする請求項1〜4のいずれかに記載の生地。
- 前記穀類粉は、全粒穀類粉、好ましくは少なくとも2つの異なる種類の全粒穀類粉を含むことを特徴とする請求項1〜5のいずれかに記載の生地。
- 前記全粒穀類粉が、前記ビスケットの少なくとも29重量%の量であることを特徴とする請求項6に記載の生地。
- 前記ビスケットの重量の多くとも19重量%の全粒穀類物フレークを含むビスケットを形成するためであることを特徴とする請求項1〜7のいずれかに記載の生地。
- 前記生地の少なくとも20重量%、好ましくは少なくとも30重量%が10mmの振動ふるいメッシュを通過するような粒度分布を有することを特徴とする請求項1〜8のいずれかに記載の生地。
- 前記生地の少なくとも8重量%が2mmの振動ふるいメッシュを通過するような粒度分布を有することを特徴とする請求項1〜9のいずれかに記載の生地。
- 前記生地の質量分布のD10が多くとも6mmであるような粒度分布を有することを特徴とする請求項1〜10のいずれかに記載の生地。
- 前記生地を1.22g/cm3の密度に圧縮するために、少なくとも5000kg/m2の圧力を必要とすることを特徴とする請求項1〜11のいずれかに記載の生地。
- 前記生地を1.22g/cm3の密度に圧縮するために必要な圧力は6500から30000kg/m2であることを特徴とする請求項1〜12のいずれかに記載の生地。
- 少なくとも約29重量%の穀類粉、約4から約20重量%の脂肪、および多くとも約27重量%の糖を含むことを特徴とする請求項1〜13のいずれかに記載の生地。
- 利用可能なデンプンの合計に対する徐々に消化可能なデンプンの比率が少なくとも31%であるビスケットを製造するための方法であって、
前記ビスケットが、ビスケットの総重量に対して少なくとも29重量%の穀類粉、5から22重量%の脂肪、および多くとも30重量%の糖を含み、
請求項1から14のいずれかに記載の生地を用意する工程と、
前記生地をビスケットの形状に成形する工程と、
前記ビスケットを焼成する工程と、
を含むことを特徴とする方法。 - 前記生地を成形する工程が、焼成前密度が1.0から1.5g/cm3になるように前記生地を圧縮することを含むことを特徴とする請求項15に記載の方法。
- 前記焼成が、
(i)4から12分間の時間行われる、および/または
(ii)前記ビスケット内の温度が、焼成の最初の2分間以内は110℃を超えず、好ましくは100℃未満となるように行われる、
ことを特徴とする請求項15または請求項16に記載の方法。 - 前記生地が多段階プロセスで混合され、
添加水、穀類粉、および存在する場合は全粒穀類フレークを除く原材料が一緒に混合され、
次に前記添加水が添加され、
次に前記穀類粉が添加され、
存在する場合、次に前記全粒穀類フレークが添加される
ことを特徴とする、請求項15から17のいずれかに記載の方法。 - 前記成形の工程は回転式成形の工程であることを特徴とする請求項15から18のいずれかに記載の方法。
- 前記回転式成形が、
(i)前記生地を前記ビスケットに成形するための成形シリンダおよび溝付シリンダであって、前記成形シリンダは前記生地を受け入れ、5から15mm、好ましくは10mmの溝を有する前記溝付シリンダは、前記生地を前記成形シリンダに押し付け、ならびに任意選択的に、
(ii)前記成形シリンダおよび前記溝付シリンダに供給するための漏斗の役割を果たすホッパ、および/または
(iii)任意選択的に加湿システムをさらに備えてもよい、前記ビスケットを離型するための離型ベルト
を備える回転式成形機で実施され、
前記溝付シリンダと前記成形シリンダの間の速度の差が、好ましくは10%未満に維持されることを特徴とする請求項19に記載の方法。 - フィリング部分、および任意選択的に、少なくとも1つのさらなるビスケット部分を、前記ビスケットに供給することによって、層状クッキーを形成する工程をさらに含むことを特徴とする、請求項15から20のいずれかに記載の方法。
- 前記層状クッキーが、前記層状クッキーの総重量に対して10重量%から25重量%の脂肪、および15重量%から40重量%の糖を含むことを特徴とする、請求項21に記載の方法。
- 請求項15から22のいずれかの方法によって得られることを特徴とする、ビスケットまたは充填クッキー。
- 前記ビスケットが、100g当たり少なくとも15.0g、好ましくは100g当たり16.5g、より好ましくは100g当たり少なくとも18.0g、さらにより好ましくは100g当たり少なくとも21.0gの、徐々に利用可能なグルコース値を有することを特徴とする、請求項23に記載のビスケットまたは充填クッキー。
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EP11290279.6 | 2011-06-20 | ||
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