JP3089551B2 - Making baked goods - 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 confectionery having a mouthfeel and a crisp texture.

[0002]

2. Description of the Related Art Conventionally, baked confectionery has been produced mainly from flour. In this production, kneaded fats and oils such as shortening and margarine are used in order to improve the puffiness and texture of the finished product. Various improvements have also been attempted, for example, by incorporating an emulsifier such as lecithin into the dough or by performing an enzyme treatment such as amylase or protease. However, even with these treatments, there are still unsatisfactory food textures such as melting in the mouth and crispness, and a new method for further improving such is strongly desired.

[0003]

Means for Solving the Problems The present inventor has made intensive efforts to reduce the solid fat content (referred to as SFC in the present invention) in the kneaded fats and oils and the enzyme of the dough before baking with phospholipase A2. The first invention according to claims 1 and 2, wherein the treatment is used in combination, and the third invention wherein lecithin is added while reducing SFC (hereinafter, the inventions according to claim 1 and 2 are simply referred to as first invention). The second invention as described,
(The inventions described in claims 3 and 4 are simply referred to as second inventions) to solve the above problems.

[0004] Examples of the type of baked confectionery referred to in the present invention include crackers, pretzels, and dry bread.

[0005] In the present invention, kneaded fats and oils are fats and oils mixed and mixed with flour as a main raw material in a dough before baking, and include vegetable fats and oils such as shortening, margarine, butter and salad oil. It is preferable that the SFC at 30 ° C be 30% or less. If the total SFC is 30% or less, a plurality of types of kneaded fats and oils may be used in combination.

[0006] The amount of kneaded oil and fat used is 1 flour in weight ratio.
5 to 15 parts is good for 00 parts.

[0007] Phospholipase A2 can be of animal or microbial origin, such as pig pancreas, and may be a commercially available enzyme preparation. The titer of the phospholipase A2 used in the present invention is preferably 20 to 20,000 units per kg of flour in units of enzyme activity defined by the definition described later.

One unit of phospholipase A2 uses a method defined as an enzyme activity of producing 1 μM free fatty acid per minute using egg yolk as a substrate in the presence of 6 mM Ca at pH 8, 40 ° C.

In the present application, lecithin includes plant lecithin such as soybean lecithin, egg yolk lecithin, fractionated lecithin, enzyme-treated lecithin, enzyme-decomposed lecithin and the like. Among them, good texture can be obtained by using an enzyme-treated lecithin or an enzyme-decomposed lecithin. The method and timing of adding lecithin are not particularly limited.

[0010] The dough of the baked confectionery is mixed with the kneaded fat according to the first or second invention. The enzyme treatment conditions need to be adjusted according to the amount of enzyme added, but generally the treatment temperature is 15 ° C to 50 ° C, and the treatment time is 30 minutes to
It can be 12 hours. As long as a predetermined enzyme action time can be ensured, the fermentation with yeast generally performed in cracker production may be performed in parallel. In addition, it is possible to disperse it in flour or dissolve or disperse it in water added during kneading, and add it regardless of the timing and order of addition in the usual method for producing baked confectionery.

[0011] The finished dough is appropriately molded and baked by a conventional method. The added enzyme is inactivated by firing, but may be intentionally inactivated by steam treatment, hot bath treatment, or the like during the molding step. Depending on the type of baked confectionery, sugar, nuts and the like may be sprinkled during the molding process, or alkali, egg yolk and the like may be applied.

In biscuits and crackers, shortening properties of baked dough are usually improved by incorporating kneaded fats and oils such as margarine and shortening. Currently used margarine and kneading for kneading usually have an SFC at 10 ° C. of 35% or more.
Most of them are about 45%, and their fats and oils impart brittleness to biscuits and crackers.

In the present invention, SFC at 10 ° C. is 30%
By using a mixed fat and oil and phospholipase A2 in combination as described below, it has become possible to obtain even more brittle teeth compared to conventional baked confectionery. Furthermore, when using fats and oils with a large amount of SFC in baked goods, a good quality product with very little oil bleeding after baking, which is likely to occur, could be obtained.

[0014]

The present invention will be described in more detail with reference to the following examples.

Example 1 A pretzel was prepared according to a conventional method based on the composition shown in Table 1. For the test product (formulation 1), margarine with an SFC of 20% at 10 ° C. was used as a kneaded oil and fat, and a commercial phospholipase A2 agent (manufactured by Novo Nordisk, derived from pig pancreas, 10,000 units / ml) to 0.015 ml or 1
After adding 50 units, fermentation was performed at 30 ° C. for 4 hours, followed by shaping, applying a 1.5% sodium carbonate solution at room temperature, performing alkali treatment, and then firing. As Comparative Examples, Comparative Formulation 1 and a formulation (Comparative Formulation 2) in which the same amount of phospholipase A2 as in Formulation 1 was added to Comparative Formulation 1 were prepared.

The quality of the obtained pretzel was evaluated by 10 panelists based on the evaluation criteria table shown in Table 2, and the average result is shown in Table 3.

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

(Example 2) Based on the composition shown in Table 4, a cracker was prepared by a conventional method. For the test products (formulations 2 and 3), margarine with 45% SFC at 10 ° C and salad oil with 0% SFC at 10 ° C were combined as kneaded fats and oils so that the total SFC at 10 ° C was 28%. A commercially available lecithin or an enzymatically decomposed lecithin was added as a lecithin, and the mixture was fermented at 30 ° C. for 4 hours, and then molded and fired. As Comparative Examples, Comparative Formulation 1 and a formulation (Comparative Formulation 3) in which the same amount of lecithin as in Formulations 2 and 3 were added to Comparative Formulation 1 were prepared.

The quality of the obtained crackers was evaluated by 10 panelists based on the evaluation criteria table shown in Table 2, and the average results are shown in Table 5.

[0022]

[Table 4]

[0023]

[Table 5]

Example 3 A pretzel was prepared by the usual method with the composition shown in Table 6. Test products (Formulation 4 and Composition 5) contain 20% SFC at 10 ° C as kneaded oil and fat.
Fat B and liquid fat, that is, SFC at 10 ° C. is 0
% Fat / oil C was used. As an enzyme, 0.015 ml of a commercially available phospholipase A2 agent (10000 units / ml from Novo Nordisk, derived from swine pancreas), ie, 15
After adding 0 unit, the mixture was fermented at 30 ° C. for 2 and a half hours, and then molded. At room temperature, a 1.5% sodium carbonate solution was applied and alkali-treated, followed by baking. As a comparative example, SFC at 10 ℃
Comparative Formulation 5 using 45% fat A, Formulation 4 to Comparative Formulation 5, Formulation 4 in which the same amount of phospholipase A2 was added as Formulation 5 (Comparative Formulation 6), Formulation 4 in which the addition of phospholipase A2 was omitted from Formulation 4 A composition 7) was prepared.

[0025]

[Table 6] (All units are g)

The obtained crackers were evaluated by a low-speed compression rupture test using a rheometer. A plunger having a circular flat type with a diameter of 15 mm was used, and a load-time curve was obtained at a compression speed of 60 mm / min, a clearance of 4 mm, and a maximum load of 10 kg. Using LABTECHNOTE BOOK for data, numerical values were taken in and average curves were determined. The results are shown in FIG. The time (in seconds) to reach the first peak of each formulation,
Table 5 shows the load (unit: Kg) at that time, the arrival time (unit: seconds) of the minimum point after the first peak, and the load (unit: Kg) at that time. It can be said that as the arrival time of the first peak is earlier and the load at that time is smaller, the feeling of biting is softer, and the smaller the load at the minimum point, the softer the bite. In other words, it was found that crackers having a light texture were obtained as a result of blending the phospholipase and lowering the SFC of the blended fats and oils, and the effect far exceeded that obtained by itself.

[0027]

[Table 7]

[0028]

[Effect] According to the present invention, the use of phospholipase A2 or lecithin has improved the crispness, which is one of the preferable factors in a cracker using fats and oils with a large amount of SFC, as compared with the conventional one, and the dissolution and mouthfeel of the conventional one are also improved. It has been greatly improved compared to.

[0029]

[Brief description of the drawings]

Fig. 1 Results of low-speed compression rupture test of the obtained cracker with a rheometer

Claims (4)

(57) [Claims] 1. A method for producing baked confectionery, comprising mixing kneaded fats and oils having an SFC of 30% or less at 10 ° C., and subjecting the dough before firing to an enzyme treatment with phospholipase A2. 2. The amount of phospholipase A2 used per 1 kg of flour is 20 to 20,000 units, and the mixing amount of kneaded fat is 5 to 15 parts by weight per 100 parts by weight of flour.
The method according to claim 1, wherein the baked confectionery is in parts by weight. 3. A method for producing baked confectionery, which comprises kneaded oil and lecithin having an SFC of 30% or less at 10 ° C. 4. The method according to claim 3, wherein the compounding amount of the kneaded oil and fat is 5 to 15 parts by weight and the compounding amount of lecithin is 0.1 to 1 part by weight based on 100 parts by weight of the flour. A method for producing the baked confectionery described.