JP2826709B2 - Method for producing baked snacks containing solids - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a baked snack confection containing a solid material in a dough. More specifically, the dough contains solids, has a light texture, can control the intensity of sweetness arbitrarily, has physical strength that is not easily broken during the product sales process, and has moisture resistance, The present invention relates to a method for producing a baked snack confection having a smooth appearance and a good appearance.

[0002]

2. Description of the Related Art Conventionally, a food material having a binding property is used as a medium, and solid substances are bound to each other and formed into a plate shape or a stick shape to make it easier to eat or to bind with a food material to be bound. Various combinations have been devised to create new flavors and textures that are different from those inherent in solids. Typical examples include okoshiki, nougat, nut-containing cookies, and the like. Okoshi is made by roasting glutinous rice etc. and making it into a pregelatinized solid called okoshii, hardened with starch syrup or sugar, dried in a roaster, etc., and then cut into the desired shape and size. It is a confection containing solids that have been popular with Japanese people for a long time. As solids, millet, wheat, etc. are used instead of rice. However, okoshi is sticky because it uses syrup and sugar to bind solid rice and the like.
It has the disadvantage that it loses its original crisp texture due to softening.

[0003] Nougat is prepared by boiling sugar and starch syrup,
Hard whitened egg white and the like are added, solids such as cereals and chopped nuts are mixed, molded, solidified, and then cut. This also has disadvantages such as being too sweet, sticky, easily absorbing moisture, easily sticking to teeth and difficult to eat. The nut-containing cookie is obtained by mixing nuts as a solid material into a dough containing flour, margarine, egg, sugar and the like, and molding and baking the mixture. This also contains a large amount of fat such as margarine and sugar in the dough, so that the texture is heavy and too sweet. As a conventionally known manufacturing technique, a method for manufacturing a confectionery to which a solid material is bound is disclosed in Japanese Patent Application Laid-Open No. 23839/1990 (a method for producing a processed grain in which grains are bound in a granular state). ing.

[0004]

However, the method is
The grains are pre-gelatinized to bind each other mainly due to the binding power of the starch itself, so there is no sweetness or stickiness, but it has a rice cracker-like hard texture and crisp and light texture Cannot be obtained. In recent years, consumers have a tendency to prefer confectionery that has a lighter texture and reduced sweetness. However, as described above, confections containing solids produced by the prior art are too sweet, sticky, easily absorb moisture, heavy texture and hard texture, etc., and cannot satisfy consumers' recent tastes. It has various disadvantages.

[0005] As described above, in order to manufacture a snack confection containing a solid material which has been in recent consumers' preference, the dough serving as a medium for binding the solid material has to be manufactured by the first method.
Second, it has a light texture, second, it has moisture resistance and is not sticky, and absorbs moisture in a short time so that the texture does not decrease due to softening of the dough. It was required to be able to adjust. An object of the present invention is to provide a method for producing a baked snack confectionery containing a solid material that satisfies the above-mentioned requirements and meets them.

[0006]

In order to achieve the above object, a method for producing a baked snack confection containing a solid material, which is a feature of the present invention, is based on 100 parts by weight of liquid egg white.
70 to 150 parts by weight of reduced starch hydrolyzate containing 60 to 85% by weight of sugar or more, and 0.5 to 2% by weight of gelatin based on the total weight of liquid egg white and the reduced starch hydrolyzate A first step of preparing a liquid egg white dough by blending the same, and 20 to 60% by weight of the liquid egg white dough is fractionated and foamed, and then mixed with the remaining liquid egg white dough to form a partially whipped egg white dough. It is a combination of the second step of preparing and the third step of baking after molding a solid mixture dough obtained by mixing one or more solids with the partially whipped egg white dough. .

[0007] The details of the present invention will be described in detail below. The present inventor first made a variety of studies on a dough as a binder having a light texture, which is the first problem, and as a result, added sugar to egg white, whipped the egg white, and used an oven or the like to about 100 to 110 ° C. After baking at the above temperature, we focused on the baked meringue that was made by drying with the residual heat of the oven. The product obtained by mixing and uniformly dispersing the solid matter in the meringue dough was baked in an oven and dried, and certainly had a light texture. However, since it has too light a texture, it is brittle and fragile. On the contrary, it has a disadvantage that it breaks or breaks in the process of being sold as a product. In addition, because of the soft but non-flowing physical properties of whisked egg white, the shape is not well-regulated even when it is molded, resulting in irregularities, and the shape remains as it is even after firing, resulting in poor appearance and significant loss of commercial value. Was something. In addition, the meringue dough before baking 10 to 20 minutes after the bubbling, the foam gradually breaks and a part of the dough returns to liquid again, so that uniform dough physical properties cannot be maintained at all times, and as a result, the appearance of the product is poor. The disadvantage of uniformity also occurred.

[0008] The inventor of the present invention, by blending into liquid egg white dough, without losing the light texture after baking,
Protein, starch, thickening polysaccharides are actually mixed with liquid egg white dough as substances that can increase the stability of the whipped dough and improve the physical properties such as increasing the strength of the snack after baking and making it hard to break. After firing, their physical properties were compared and examined. To explain the procedure, add the test substance to the liquid egg white dough and stir and dissolve (the test substance that is difficult to dissolve is mixed in advance with sugar and then dissolved in the liquid egg white). Whisk thoroughly with an electric whisk. 120 parts by weight of roasted peanuts coarsely crushed to about 5 mesh are added to 100 parts by weight of the egg white dough containing the foamed test substance, and the mixture is stirred and mixed. After shaping the peanut mixed dough into a shape having a diameter of 40 mm and a thickness of 3 mm, the mixture was heated at 140 ° C. in an electric oven.
And bake for 15 minutes. Table 1 shows the results.

[0009]

[Table 1]

As a result, gelatin can be specified as a substance capable of increasing the stability of the whipped dough and increasing the strength without losing the light texture of the snack after baking. Gelatin can be used as long as it is a normal food grade. The present inventor has further attempted to solve the first problem from another viewpoint, and as a result, has found a method for increasing the strength of a baked snack by controlling the degree of whipping of the egg white dough. That is, the egg white dough in which foaming was interrupted before the foaming state became sufficient, the solid matter was mixed and molded, and the baked snack confectionery was compared to the one using the sufficiently whisked egg white dough, The strength was increased and hardly breakable physical properties were obtained. However, in order to constantly control the degree of whipping, the method of determining the end point of whipping work while observing the state of the foam has to rely on the worker's perception (intuition), ensuring a certain level of industrial quality It was difficult to produce a finished product. In order to solve this problem, as a result of further intensive studies, it is possible to obtain a partially whipped egg white dough that is always adjusted to a constant whipping rate by mixing a fully whipped egg white dough and a liquid whipped egg white dough at all I found For example, an egg white dough having a whipping dough ratio of 40% by weight can be obtained by sorting out 40% by weight of liquid egg white dough from the liquid egg white dough, sufficiently lathering the mixture, and then mixing it again with the remaining liquid egg white dough. it can.

The partially whipped egg white dough prepared by combining the above two methods could maintain a stable whipped state for a long time. Then, the snack confectionery obtained by mixing the solid with the dough, molding the mixture, and baking the mixture had a light texture and a sufficient strength, and did not crack or break. For example, 1% by weight of gelatin is mixed in a liquid egg white dough, and a baked snack confection containing a solid is produced by changing the ratio of the whipped dough in various ways. A dough having a feeling and sufficient strength was obtained, and the first problem could be solved. However, the surface of the snack confectionery after baking had unevenness and did not have a good appearance.

[0012] The way of implementation leading to the above findings will be described. Sugar and gelatin mixed in advance are added to liquid egg white and stirred and dissolved to prepare a liquid egg white dough. A predetermined weight% of the liquid egg white dough is fractionated and sufficiently lathered with an electric whisk. Re-mix with the remaining liquid egg white dough to the specified weight percent
Prepare a whipped egg white dough. 5 parts per 100 parts by weight of the partially whipped egg white dough
Roasted peanuts 120 crushed to mesh size
Add parts by weight and stir and mix. After shaping the peanut mixed dough into a shape having a diameter of 40 mm and a thickness of 3 mm, the mixture was heated at 140 ° C. in an electric oven.
And bake for 15 minutes. Table 2 shows the results.

[0013]

[Table 2]

The inventor of the present invention aims at obtaining a second problem of obtaining snack confectionery which has moisture resistance, is not sticky, and does not cause deterioration in texture due to softening when left for a short time. As a result of further research to obtain a dough that can arbitrarily control the intensity of sweetness, which is a problem of
By blending 70 to 150 parts by weight of a reduced starch hydrolyzate containing 60 to 85% by weight of a sugar of 4 or more sugars per 0 parts by weight, not only the above second and third problems were solved, but also By the combined action of the reduced starch hydrolyzate and gelatin, a completely new effect not found in the prior art was found, in which the surface of the snack confectionery after baking had a smooth and good-looking appearance. As a result, a new problem of unevenness on the surface of a snack confectionery after baking caused by whipping egg white, which was performed to solve the first problem, could also be solved. This will be described in detail below.

[0015] The snack confectionery obtained by blending liquid egg white with sugar and gelatin to prepare a partially whisked egg white dough, then mixing and shaping the resulting mixture with solids, has a light texture and sufficient strength. But sticky, easy to absorb moisture, 30 minutes ~
Even if left alone in a room for a short time of about one hour, the snack was softened, and the crisp and light texture was lost, resulting in a remarkably low commercial value. The reason why sugar is added to liquid egg white when making meringue is that sugar absorbs moisture and increases the protein concentration in egg white, thereby obtaining the effect of increasing foam stability and strength of snacks after baking. On the point. Furthermore, it is in giving sweetness to a snack confectionery. However, depending on the nature of the product to be sought, such as when it is necessary to make use of the flavor of the solid material mixed with the partially whipped egg white dough, and the balance of taste with other seasonings, sufficient sweetness is not necessary, but rather. It is better that the intensity of sweetness can be adjusted arbitrarily.

The present inventor has conducted various studies on substances having low moisture resistance and low sweetness which can be used in place of sugar. As a result, a substance having a large number of hydroxyl groups in the molecule and having a good affinity for water was converted to liquid egg white. Based on the hypothesis that it is preferable to mix them, saccharides and starch hydrolysates and various reduced products reduced by contacting hydrogen with them are mixed with gelatin into liquid egg white to form a partially whipped egg white dough. Prepared, mixed solids, molded and baked to produce a snack confectionery, and compared the physical properties of each substance. To explain the procedure, stir and dissolve the liquid egg white, the substance to be examined, and the gelatin,
Prepare liquid egg white dough. Take 40% by weight of the liquid egg white dough and whisk it sufficiently with an electric whisk. The remaining liquid egg white dough is mixed again to prepare a partially whipped egg white dough having a whipping dough ratio of 40%. 5 parts per 100 parts by weight of the partially whipped egg white dough
Roasted peanuts 120 crushed to mesh size
Add parts by weight and stir and mix. After shaping the peanut mixed dough into a shape having a diameter of 40 mm and a thickness of 3 mm, the mixture was heated at 140 ° C. in an electric oven.
And bake for 15 minutes. Table 3 shows the results.

[0017]

[Table 3]

As a result, of the starch hydrolysates reduced by hydrogenation, four or more saccharides
After blending the reduced starch hydrolyzate containing 85% by weight with gelatin into liquid egg white to prepare a partially whipped dough,
The snack confectionery that is formed by mixing solids, molded and baked has moisture resistance, is not sticky, does not absorb moisture and softens even when left indoors for several hours, retains a crispy light texture, and has a sweet taste. It was weak. It should be further noted that the surface of the snack confectionery produced using the reduced starch hydrolyzate had a smooth and attractive appearance. That is, the present inventors have discovered a completely unexpected new effect that the unevenness remaining on the surface of the dough gradually decreases during firing and disappears after firing. The present inventor has called this effect the firing leveling effect.
And again, the whisk dough ratio in the egg white dough containing the reduced starch hydrolyzate and the mixing ratio of gelatin were variously changed to produce a baked snack confection containing a solid material, and the baked leveling effect, other physical properties and texture were improved. Table 4 shows the results of the comparison and the results obtained in the same manner as described in connection with Table 2 above.

[0019]

[Table 4]

As a result, the mixing ratio of gelatin was 0.5-2.
When the weight percentage and the ratio of the whipped dough were in the range of 20 to 60% by weight, the snack confectionery after baking had a light texture and strength, and had a smooth surface and a good appearance. This not only solved the first problem,
By using the whipped egg white dough, a new problem that the surface of snack confectionery becomes uneven was also solved. Furthermore, using a liquid egg white dough in which the mixing ratio of the reduced starch hydrolyzate and the liquid egg white is variously changed,
Similarly, a snack confectionery was trial-produced, its physical properties were compared, and the results obtained according to the same procedure as described in connection with Table 3 above are shown in Table 5.

[0021]

[Table 5]

As a result, a snack obtained by mixing the reduced starch hydrolyzate in a range of 70 to 150 parts by weight with respect to 100 parts by weight of liquid egg white has a light texture and sufficient snack strength and moisture resistance. Had. The degree of sweetness of the reduced starch hydrolyzate is, assuming that sugar is 100,
The number is about 30 for those containing about 60 to 75% by weight of sugars of 4 or more, and about 10 for about 75 to 85% by weight. Therefore, the ratio of sugars of four or more sugars in the reduced starch hydrolyzate may be changed, the blending ratio with liquid egg white may be adjusted, and other sweeteners may be used in a range that does not impair the effects of the present invention. Thereby, the intensity of sweetness can be arbitrarily adjusted. That is, the second and third problems can be solved. The reduced starch hydrolyzate used in the present invention needs to contain 60 to 85% by weight of four or more saccharides among those obtained by contacting hydrogen with a starch hydrolyzate obtained by hydrolyzing starch with an enzyme or the like. . The sugars having four or more sugars include those having a long sugar chain, but the reduced starch hydrolyzate preferably has a maximum molecular weight of 100,000, that is, 600 or less glucose residues. When the ratio of the sugar having a molecular weight of 100,000 or more increases, the viscosity of the reduced starch hydrolyzate becomes extremely high, and the workability in producing the liquid egg white dough is remarkably reduced. Further, inconveniences such as loss of luster on the surface of the finished snack are generated. As described above, the present inventor has found that a baked snack confection containing a solid that can solve the first, second, and third problems can be manufactured, thereby completing the present invention.

The solids referred to in the present invention are not limited to foods originally having a granular shape such as sesame and puffed rice grains, but may be cut or crushed, such as almond slices or peanut crushes, or powdered raw materials may be granulated. What is molded into granules etc., dried shrimp and small fish etc. are bound even if they are not granular,
Any molding can be used. Further, as the liquid egg white in the present invention, besides raw egg white, a frozen product of raw egg white can be thawed and used. In addition to the reduced starch hydrolyzate containing 60 to 85% by weight of sugars of 4 or more sugars and gelatin as raw materials to be mixed with the liquid egg white, sugar and maltose as sweeteners can be used as long as the effects of the present invention are not impaired. Saccharides such as erythritol and maltitol, natural sweeteners such as glycyrrhizin, thaumatin and stevia, amino acids and nucleic acid umami seasonings such as sodium chloride, sodium glutamate and 5'-ribonucleotide sodium, and caramel coloring A coloring agent such as β-carotene, an acidulant such as citric acid and malic acid, a spice, a fragrance, and the like can be appropriately added as needed.

[0024]

Next, embodiments of the present invention will be described. Example 1 50 parts by weight of liquid egg white, 75 to 85% by weight of sugars of 4 or more sugars
Liquid egg white dough was obtained by mixing and dissolving 50 parts by weight of a reduced starch hydrolyzate (hereinafter abbreviated as 75% reduced starch hydrolysate; trade name: S100, Niken Kagaku) and 1 part by weight of gelatin. At this time, the blending ratio of the 75% reduced starch hydrolyzate to the liquid egg white was 100% by weight. The mixing ratio of gelatin to the liquid egg white dough composed of liquid egg white and 75% reduced starch hydrolyzate was 1% by weight. Next, 30% by weight of the liquid egg white dough is fractionated,
After sufficiently whipping with an electric whisk, it was mixed again with the remaining liquid egg white dough to prepare a partially whipped egg white dough having a whipping dough ratio of 30%. To 100 parts by weight of the partially whipped egg white dough, 120 parts by weight of roasted peanuts and 20 parts by weight of roasted black sesame were added as solids, and the mixture was stirred and mixed to prepare a solid mixture dough. After shaping the solid mixture dough into a shape having a diameter of 40 mm and a thickness of 3 mm, the mixture was baked at 140 ° C. for 15 minutes in an electric oven to obtain a snack confection containing peanuts and black sesame as solids. The snack had a smooth surface and a good-looking appearance. In addition, the sweetness is weak with a light texture,
It had a rich flavor of peanuts and black sesame. The baked snack had a sufficient physical strength as a commercial product. The obtained snack confection did not soften due to moisture absorption even after being left in the room for 2 hours after baking.

Comparative Example 1 50 parts by weight of liquid egg white, 50 parts by weight of sugar and 1 part by weight of gelatin were mixed and dissolved to obtain a liquid egg white dough. The following procedure was performed in accordance with Example 1 to obtain a snack. This snack has a smooth surface and a good-looking appearance, and has a light texture.However, the sweetness is too strong and the natural taste and aroma of peanuts and black sesame are impaired. When left for 30 minutes, it absorbed moisture and softened.

Comparative Example 2 50 parts by weight of liquid egg white and 50 parts by weight of a 75% reduced starch hydrolyzate were mixed to obtain a liquid egg white dough without gelatin. The following operation was performed according to Example 1 to obtain a snack. This snack had a light texture, a low sweetness, and moisture resistance. However, the strength of the snack after baking was somewhat weak, and the surface was uneven and had a poor appearance.

Comparative Example 3 Liquid egg white dough was obtained by mixing and dissolving 50 parts by weight of liquid egg white, 50 parts by weight of 75% reduced starch hydrolyzate, and 1 part by weight of gelatin. Next, the whole amount of the liquid egg white dough was sufficiently whipped with an electric whisk to obtain 100% whipped egg white dough. The following procedure was performed according to Example 1 to obtain a snack. This snack had a light texture, a weak sweet taste, and had a rich taste and aroma of peanuts and black sesame, and did not soften due to moisture absorption even after being left in the room for 2 hours after baking. However, the baked snacks had poor physical strength and were unsatisfactory as commercial products. In addition, the surface was uneven and the appearance was poor. Example 1,
About the baked snack confections obtained by Comparative Examples 1 to 3, lightness of texture, strength of the snack confection after baking, sweetness,
Table 6 summarizes the moisture resistance and the appearance after firing.

[0028]

[Table 6]

Example 2 50 parts by weight of a frozen liquid egg white thawed product
Reduced starch hydrolyzate (hereinafter referred to as 60%
Abbreviated as reduced starch hydrolyzate. Product Name: S3
0, Niken Kagaku) 40 parts by weight of sugar, 10 parts by weight of sugar, 2 parts by weight of gelatin, 0.5 parts by weight of sodium chloride, 0.1 parts by weight of sodium glutamate, and 0.1 parts by weight of pepper powder are mixed and dissolved to obtain a liquid egg white dough. I got At this time, the blending ratio of the 60% reduced starch hydrolyzate to the frozen liquid egg white thawed product was 8%.
It was 0% by weight. In addition, frozen liquid egg white thawed product and 60%
The mixing ratio of gelatin to the liquid egg white dough consisting of reduced starch hydrolyzate and sugar was 2% by weight.

Next, 60% by weight of the liquid egg white dough is fractionated, sufficiently whipped with an electric whisk, and then mixed again with the remaining liquid egg white dough to obtain a partially whipped egg white dough having a whipping ratio of 60%. Was prepared. Partial whipped egg white dough 100
Crushed almond 7 as a solid based on parts by weight
0 parts by weight, 50 parts by weight of a dried small fish made from hard anchovy and 0.5 parts by weight of seaweed were added and mixed by stirring to prepare a solid mixture dough. The solid-mixed dough has a major axis of 6
After shaping into an oval mold having a size of 0 mm, a short diameter of 30 mm, and a thickness of 4 mm, it was baked in an electric oven at 130 ° C. for 20 minutes to obtain a snack confectionery containing almonds, small fish and seaweed as solids. The snack had a smooth surface and a good appearance. It also has a light texture, moderate sweetness and good balance with other seasonings, and has a good flavor of almonds, small fish and seaweed. After baking, it absorbs moisture even after being left indoors for 2 hours. It did not soften.

[0031]

According to the method of the present invention, a product having a light texture that is not found in conventional snack confections bound with solids can be obtained.
Can satisfy modern consumers' preferences. According to the method of the present invention, the intensity of sweetness can be arbitrarily adjusted, so that a snack can be produced without impairing the flavor inherent in solid foods. According to the method of the present invention, a diet sweet snack confectionery can be produced by using it together with a low-calorie sweetener. ADVANTAGE OF THE INVENTION According to the method of this invention, the snack which does not easily become a tooth decay can be produced by using together with a low carious sweetener. Since the snack confectionery produced by the method of the present invention has moisture resistance, it does not absorb moisture and soften even after the product is opened. When packaging snacks produced by the method of the present invention, if the room is in a normal sanitary environment, it is not necessary to perform dehumidification by an air conditioner or the like, and the cost of the packaging operation can be reduced. According to the method of the present invention, it is possible to obtain a product having a smooth surface and a good-looking appearance despite containing a solid substance, so that the value of the product can be increased. According to the method of the present invention, unlike the conventional method using meringue dough, a snack confectionery having physical strength that is not easily broken in the process of being sold as a product can be produced.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-311340 (JP, A) JP-A-3-151865 (JP, A) JP-A-3-108447 (JP, A) JP-A-3-3108 35759 (JP, A) JP-A-2-222638 (JP, A) JP-A-1-273544 (JP, A) JP-A-50-63172 (JP, A) JP-A-58-157133 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23G 3/00-3/32

Claims (1)

(57) [Claims] 1. 100 to 100 parts by weight of liquid egg white, 70 to 150 parts by weight of a reduced starch hydrolyzate containing 60 to 85% by weight of a saccharide of 4 or more sugars, and further, liquid egg white and the reduced starch hydrolyzate 1st step of preparing liquid egg white dough by mixing 0.5 to 2% by weight of gelatin with the total weight of the product, and 20 to 60% by weight of the liquid egg white dough is fractionated and foamed. A second step of preparing a partially whipped egg white dough by mixing it with the remaining liquid egg white dough, and molding a solid mixture dough obtained by mixing one or more solids with the partially whipped egg white dough A method for producing a baked snack confection containing a solid material, comprising a combination with the third step of baking and then baking.