JP3165610B2 - Manufacturing method of baked confectionery for combined products with frozen dessert - 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 which can be used as a composite product with ice confections such as ice cream, and a method for inserting the baked confectionery into the center of the ice confection and using it as a shaft of the ice confection. In particular, a method for producing a baked confectionery that can be used as a composite product with a frozen dessert by producing a baked confectionery having a high initial hardness with a high yield and delaying the moisture absorption softening time, and the baked confectionery in the center of the confectionery The present invention relates to a method of inserting and using as a shaft of frozen dessert.

[0002] The dough of baked confectionery containing basic strong flour is further blended with 0.5 to 5.0% by weight of Avicel (registered trademark) and manufactured by changing the roasting temperature from a low temperature to a high temperature. This is a method for producing baked confectionery that takes a long time to absorb moisture and soften.

2. Description of the Related Art Conventionally, composite products of frozen dessert and baked confectionery have been limited to sand, cups, shoes, rolls, and the like.
Usually, baked confectionery absorbs moisture and loses its initial texture, so its use in frozen desserts has been limited. This is because the baked confectionery absorbs more moisture of the frozen dessert and its hardness (texture) is deteriorated, so that its use for the frozen dessert is limited, and it has not been used industrially as a shaft of ice cream or the like.

[0003]

Conventionally, baked confectionery such as biscuit has been focused on softening the texture, and there has been little study on a method of producing baked confectionery which does not change its texture even if it absorbs moisture. Baked confectionery to be used with frozen dessert must have a certain hardness and have a property of long time until softening by moisture absorption. There is no technology for realizing a method for producing baked confectionery having these qualities, and there has been a limitation in using baked confectionery in particular together with frozen confectionery, and in particular baked confectionery has not been used industrially as a shaft for ice cream and the like. Was.

Avicel (registered trademark) 0.5-
It is described in JP-A-49-109565, 49-109566, and 49-109567 that 5.0% by weight of the baked confectionery is blended to enhance the shape retention. However, these published patent is Avicel (registered trademark)
No mention is made of maintaining dough-retaining properties of dough containing the baked confectionery, maintaining the moisture-absorbing softening resistance of baked confectionery, and applying it to frozen desserts.

The present invention has been made to solve the above-mentioned problems of the prior art, and is intended to be used as a composite product with ice cream and other frozen desserts for a longer time without impairing the texture of the baked confectionery. It is to provide possible baked goods.

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventor has a suitable hardness that can be provided as a composite product with ice cream and other frozen desserts, and the process up to moisture absorption softening. As a result of intensive research on the manufacturing method of baked confectionery with a long time, especially biscuits, the combination of a certain amount of Avicel (registered trademark) in a dough mainly composed of strong flour and manufacturing it under appropriate roasting conditions, Or a method for producing baked confectionery having hardness (texture) and moisture resistance that can be used as a shaft of ice cream or the like.

[0007] The present invention, as a specific means to solve the above-mentioned problems, is to further add Avicel (registered trademark) to dough containing strong flour.
The mark) 0.5 to 10 wt% preferably characterized by blending 0.5 to 5.0 wt%. The type of Avicel (registered trademark) used here is desirably one that returns to cellulose crystals when dispersed in water to form a fine colloidal dispersion of 1 μ or less. The baked confectionery which can be used in the present invention is preferably a hard biscuit, a soft biscuit, a cracker, a pie or the like, and the frozen confectionery is preferably an ice cream, an ice milk, a lacto ice, an ice candy and the like.

[0008]

EXAMPLES Hereinafter, the present invention will be described specifically with reference to Examples, but these do not limit the present invention.

Example 1 Flour (strong flour) 400-70
0 part, sugar 80-120 parts, oil and fat 80-120 parts, a small amount of emulsifier in 10-20 parts of baking powder, and a suspension of 5-50 parts of Avicel (registered trademark) in a small amount of water. Mix, add water to give appropriate softness, and knead with a kneader. The dough is rolled with a roller at 40 degrees for 1 to 3 hours and die-cut.

The roasting conditions of the oven are as follows: a 4-zone oven is used;
0 to 210 ° C, 190 to 230 for 3 and 4 zones
゜ C and lower fire in 1 zone 80-140１C, 2 zone 120
~ 160 ゜ C, 140 ~ 180 ゜ C for 3 and 4 zones
And roast for 10 to 15 minutes. After roasting, spray vegetable oils and cool.

The basic composition at that time is shown in Table 1. The dough of this composition was kneaded in a kneader, fermented at 40 ° C. for 2 hours, roasted under the above oven conditions, and measured for hardness. The hardness was measured using NRM-201J-CW manufactured by Fudo Kogyo Co., Ltd., the measurement conditions were a moving speed of 30 cm / min, and the adapter was as shown in FIG.
It is like.

Although the hardness of the biscuit containing the flour is significantly higher than that of the biscuit containing the flour, Avicel (registered
(Trademark) , Avicel is very difficult to control the dough and it is difficult to obtain biscuits with uniform physical properties.
By blending (registered trademark) , a biscuit having a high initial hardness can be obtained with a high yield. Avicel in Figure 2
(Registered trademark) shows the relationship between the addition rate and hardness.

Example 2 The relationship between the water content and the hardness was examined by forcibly absorbing the moisture of the biscuit obtained above.
It is Fig.2. The biscuit was left in an atmosphere of 80% RH, and after a certain period of time, the hardness and moisture of the biscuit were measured.
The hardness was measured with a rheometer. The water content was measured by a vacuum drying method. FIG. 3 shows the relationship between the amount of moisture absorbed and the hardness. As shown in FIG. 3, the biscuit containing the strong powder has a moisture absorption softening point (functional limit moisture) of 9% and cannot maintain the texture. On the other hand, in the combination section of Avicel (registered trademark), the hardness is 1.5 or more and the texture of the biscuit is maintained even if it absorbs moisture up to 10%. In this way, the initial hardness can be increased by the combination of Avicel, and softening due to moisture absorption can be suppressed.

Example 3 Next, a biscuit was inserted into ice cream and subjected to a cycle test at −5 ° C. to −24 ° C. to measure the hardness of the biscuit. As the ice cream, vanilla ice cream containing normal 10% milk fat and 16% milk solids was used. Hardness was measured with a rheometer. FIG. 4 shows the measurement results. As shown in FIG. 4, the biscuit containing ordinary flour does not have the texture of the biscuit after 10 days and has no commercial value. On the other hand, a biscuit containing 2% of Avicel (registered trademark) in a hard powder was able to suppress a decrease in hardness and was sufficiently commercially valuable even after a cycle test of 20 days.

[0015]

According to the present invention, it is possible to produce baked confectionery having appropriate hardness and a long elapsed time until softening by moisture absorption. The baked confectionery thus obtained can be provided as a composite product with ice confectionery such as ice cream and is very useful.

[0016]

[Brief description of the drawings]

FIG. 1 shows an adapter for a hardness tester.

FIG. 2 shows the relationship between the Avicel (registered trademark) addition rate and hardness.

FIG. 3 shows the relationship between the water content and the hardness when a biscuit is forcibly absorbed.

FIG. 4 shows a change in hardness of a biscuit inserted into ice cream.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (2)

(57) [Claims] 1. A method for producing a baked confectionery having a high initial hardness for use as a composite product with frozen desserts in a high yield, wherein a dough containing a strong flour is added to a dough containing Avicel (registered trademark) 0.5 to 0.5%.
A method for producing a baked confectionery having a high initial hardness, wherein 5.0% by weight of the baked confectionery is blended to delay the softening time. 2. A method of inserting the baked confectionery obtained by the method according to claim 1 into the center of the confectionery and using it as a shaft of the confectionery.