JP7157544B2 - Method for preventing cracking of baked goods - Google Patents

Description

The present invention relates to quality improvement of baked confectionery.

Baked confectionery is a general term for confectionery made by baking, and although there are exceptions such as potato chips and popcorn, most of them are made by baking dough made mainly of grain flour such as wheat flour and rice flour. Baked sweets are further classified into fresh sweets, semi-fresh sweets, and dried sweets. Higashi is a general term for dry confectionery with a low water content. Baked confectionery includes biscuits such as crackers, cookies (biscuits) and wafers, and rice crackers such as rice crackers, rice crackers, and kakimochi. Potato chips and popcorn are also classified as dry sweets as snacks.

Cookies and biscuits classified as biscuits are baked sweets made by baking a dough containing wheat flour, sugar as a sweetener, butter, margarine, shortening, etc., and eggs. Cookies and biscuits have different definitions depending on the country, but they are basically synonymous (see Non-Patent Document 1), so both are referred to as cookies in this specification.

Cookies are classified as dry sweets, and have a low moisture content and hard physical properties. On the other hand, it is characterized by being easily cracked or chipped, and one of the challenges is to avoid such "cracks" and "chips" during manufacturing and distribution.

As a countermeasure against this "cracking" or "chipping" (hereinafter collectively referred to as "cracking"), it is known to incorporate starch syrup into the cookie dough alone or in combination with a sweetener such as sugar. ing. However, starch syrup, like sugar, turns brown when baked, so there is a problem that it is difficult to use when a product with a light brown color is required.

In addition, it has been reported that the inclusion of cellulose or a cellulose composite in products reduces cracking during manufacturing and distribution (see Patent Document 1), and that the inclusion of glycerin in baked confectionery reduces cracking. (See Patent Document 2).
However, the relationship between sugar alcohols, which can contribute to low-calorie foods and drinks as sweetener substitutes, and the effect of preventing cracking has not been known or reported.

JP 2014-87313 A JP 2010-104259 A

Maruzen Food Comprehensive Dictionary (Popular Edition), 2005, pp. 883-884 (section on biscuits)

An object of the present invention is to provide a method for preventing cracking of baked goods such as cookies, or an agent that can be used in the method.

The present invention relates to the following (1) to (5).
(1) A method for preventing cracking of baked confectionery, characterized in that 6 parts by weight or more of a monosaccharide or disaccharide sugar alcohol is added to 100 parts by weight of flour in the dough of the baked confectionery.
(2) The method of (2) above, wherein the baked confectionery is a cookie.
(3) The method of (1) or (2) above, wherein the sugar alcohol is maltitol.
(4) Anti-cracking agent for baked confectionery containing a monosaccharide or disaccharide sugar alcohol as an active ingredient.
(5) A method for producing baked confectionery, comprising the step of baking a dough containing 6 parts by weight or more of monosaccharide or disaccharide sugar alcohol relative to 100 parts by weight of flour.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for preventing cracking of baked goods such as cookies, or an agent that can be used in the method. When sugar alcohols are used as sweetener substitutes for foods and drinks that use sweeteners such as sugar, they have the advantage of being able to reduce the calorie of baked confectionery in addition to the effect of preventing cracking.

Monosaccharide sugar alcohols used in the present invention include erythritol, sorbitol, xylitol, mannitol and the like, and disaccharide sugar alcohols include maltitol, palatinite (reduced palatinose), lactitol and the like. Considering the influence on the taste and the like of confectionery, disaccharide sugar alcohols are preferably used because they have less influence. As the disaccharide sugar alcohol, maltitol or palatinit is preferably used, and maltitol is more preferably used. It is convenient to use commercially available sugar alcohols.

Two or more kinds of monosaccharide or disaccharide sugar alcohols may be used in combination, and oligosaccharide-derived sugar alcohols such as maltotriitol may be used in combination. In addition, the monosaccharide or disaccharide sugar alcohol may be contained in a monosaccharide or disaccharide sugar alcohol-containing material such as reduced starch syrup, reduced starch saccharification product, or the like. As for the monosaccharide or disaccharide sugar alcohol-containing material, one having a high disaccharide sugar alcohol content is preferably used. Sugar alcohol-containing monosaccharides or disaccharides are commercially available and readily available. The shape of the monosaccharide or disaccharide sugar alcohol or the content thereof may be either liquid or solid such as powder, granules, or granules.

A monosaccharide or disaccharide sugar alcohol can be used as it is as an anti-cracking agent for the baked confectionery of the present invention. It may contain materials that can be used as a dough material for confectionery. Although the ingredients vary depending on the type of baked confectionery, for example, inorganic salts such as sodium chloride, acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, carboxylic acids such as fatty acids and salts thereof, sodium glutamate, Amino acids such as glycine and alanine, nucleic acids such as sodium inosinate and sodium guanylate, antioxidants such as ascorbic acid, erythorbic acid, catechin, dibutylhydroxytoluene, tocopherol and butylhydroxyanisole, spices such as spices and herbs, Examples include seasonings, dairy products, excipients such as various starches, flour such as wheat flour, fats and oils such as butter, margarine and shortening, swelling agents, flavoring agents, coloring agents, and the like, which can be used in food and drink.

If necessary, sweeteners other than sugar alcohols such as sugar, glucose, maltose, lactose, acesulfame potassium, aspartame, licorice extract, saccharin, saccharin sodium, sucralose, stevia, dipotassium glycyrrhizin, thaumatin, etc. may be added. .

When these components are blended as necessary, a monosaccharide or disaccharide sugar alcohol is mixed with a monosaccharide or disaccharide sugar alcohol in an amount of 1% by weight or more, preferably 10% by weight. A composition containing at least 20% by weight, preferably at least 20% by weight, is used as the anti-cracking agent for baked confectionery of the present invention.

As a method for preventing the cracking of the baked confectionery of the present invention, there is a method of incorporating the anti-cracking agent for the baked confectionery of the present invention into the dough of the baked confectionery. As a method of containing, any method such as blending together with other raw materials of the baked confectionery may be used.

Baked confectionery to which the method of the present invention can be applied may be any of fresh confectionery, semi-fresh confectionery, and dried confectionery, but preferred are dried confectioneries that frequently crack (including chipping) during production and transportation.

The dry confectionery in the present invention includes baked confectioneries having a moisture content of 10% or less, which are produced by baking dough in an oven or a toaster. The dry confectionery used in the present invention may be rice crackers such as arare rice crackers or kakimochi rice cakes. It is more preferable.

The dough of the baked confectionery may contain flour such as wheat flour and rice flour, sweeteners such as sugar, oils and fats such as butter and margarine, as well as eggs, leavening agents, and the like. In addition, chocolate, seeds, fruits, vegetables, etc., may also be contained, in addition to those mentioned above as components that can be contained in the anti-cracking agent for baked confectionery.

The amount of the anti-cracking agent for baked confectionery to be contained in the dough is appropriately set according to the type of baked confectionery and desired degree of sweetness, using the content of monosaccharide or disaccharide sugar alcohol in the dough as an index. For example, in cookies, the total dry weight of monosaccharide or disaccharide sugar alcohols is contained so as to be at least 6 parts by weight or more with respect to 100 parts by weight of flour in the dough. It is more preferably contained in an amount of 13 parts by weight or more, and particularly preferably in an amount of 25 parts by weight or more. Although there is no particular upper limit, it is usually 100 parts by weight or less, preferably 80 parts by weight or less, in consideration of the effect on taste.

If there is a concern that the sugar alcohol will deteriorate the taste, consider the balance between the desired degree of cracking prevention effect and the effect on the taste, and appropriately within a range that does not fall below the lower limit (6 parts by weight per 100 parts by weight of flour). You can set it.

The conditions for baking the dough differ depending on the type of baked confectionery and the desired degree of browning, but are set according to the normal baking conditions for each baked confectionery.

For example, for ordinary cookies, the dough obtained by mixing wheat flour, sugar, butter, eggs and, if necessary, a swelling agent and the anti-cracking agent of the present invention is stretched to an appropriate thickness and cut into 170 to 180 pieces. Bake in an oven at ℃ for about 10 to 20 minutes.

Since monosaccharide or disaccharide sugar alcohols are also used as a substitute for sugar mainly for the purpose of reducing calories, the effects of the present invention are not only to prevent cracking of baked confectionery, but also to prevent cracking of baked confectioneries. In addition to being expected to have a low calorie content, monosaccharide or disaccharide sugar alcohols are less likely to cause browning due to heat, so there is also the effect that they can be suitably used for baked confectionery where baked color is undesirable.

Examples of the present invention are shown below, but the present invention is not limited to these examples.

(1) Preparation of maltitol-containing cookies The amounts of butter and sugar (sugar or sugar alcohol) shown in Table 1 were mixed in a mixer, and the amounts of whole eggs shown in Table 1 were added and mixed. . Next, after sieving the amounts of baking powder and soft flour shown in Table 1, they were added to the previous mixture and mixed to prepare a dough. The dough was stretched to a thickness of 4 mm, punched out using a round punch with a diameter of 40 mm, and baked in an oven at 170° C. for 11 minutes to prepare cookies of Comparative Group 1 and Test Groups 1 to 6. . As the maltitol, "Resis" (manufactured by Mitsubishi Corporation Foodtech) was used (hereinafter the same). Also, "expanding agent" indicates baking powder (the same shall apply hereinafter).

(2) Drop test

Each cookie prepared in (1) above (cookies of Comparative Group 1 and Test Groups 1 to 6) was placed in a paper box (5.3 cm × 9.3 cm × 3 cm, using paper with a thickness of 0.4 mm). , 10 boxes were dropped onto a wooden chopping board from a height of 80 cm. Table 2 shows the average percentage of broken sheets for a total of 10 boxes tested. (Hereinafter, this test is called a drop test.)
(3) Impact test

In addition, 30 cookies were placed on a wooden chopping board with 3 pieces of each cookie prepared in (1) above, and a weight of 1 kg was dropped from a height of 2 cm on 30 cookies. Table 2 shows the average percentage of cracked sheets in a total of 10 tests. (Hereinafter, this test is called impact test.)
Table 2 also shows, for reference, the weight ratio (%) of the amount of maltitol to the amount of soft flour, and the substitution rate for sugar.

As shown in Table 2, cookies containing 8 parts by weight or more of maltitol per 100 parts by weight of soft flour (cookies in Test Groups 2 to 6) performed better in the drop test and impact test than cookies using sugar. In any case, the number of cracked sheets was reduced. In particular, cookies containing 13 parts by weight or more of maltitol per 100 parts by weight of soft flour (cookies in test groups 4 to 6) were found to crack less than cookies containing sugar in both the drop test and impact test. There was a significant decrease in the number of

In addition, the baked color of the maltitol-blended cookies was equal to or lighter than that of the sugar-only cookies.
(4) Anti-cracking effect of sugar alcohols other than maltitol

In the preparation of cookies in (1) above, monosaccharide sugar alcohols erythritol (manufactured by Mitsubishi Chemical Foods), sorbitol (manufactured by Mitsubishi Shoji Foodtech) and xylitol are substituted for the disaccharide sugar alcohol maltitol. (manufactured by Mitsubishi Shoji Foodtech Co., Ltd.) was prepared in the same manner except that the amount shown in Table 3 was used (cookies of Test Groups 7 to 15). Also, each of the cookies prepared was subjected to a drop test and an impact test according to the above (2) and (3). As a result, Table 4 shows the ratio of the number of cracked sheets.

Table 4 also shows, for reference, the weight ratio (%) of the blended amounts of erythritol, sorbitol and xylitol with respect to the blended amount of soft flour and the substitution rate for sugar.

As shown in Table 4, cookies containing 13.6 parts by weight or more of erythritol, sorbitol, and xylitol per 100 parts by weight of soft flour (cookies of Test Groups 8, 9, 11, 12, 14, and 15) contained sugar. The number of broken cookies was significantly reduced in both the drop test and the impact test compared to cookies using

The baked color of the cookies containing erythritol, sorbitol and xylitol was the same or lighter than the cookies containing only sugar, but the texture of the cookies containing maltitol was slightly better. rice field.
(5) Changes in cookie raw material composition and testing

The raw material composition of the cookie is as shown in Table 5, the cookie is prepared according to the cookie preparation method described in (1) above, and the drop test and impact test are performed by the methods (2) and (3) above. gone. As a result, Table 6 shows the ratio of the number of cracked sheets.

Table 6 also shows, for reference, the weight ratio (%) of the amount of maltitol to the amount of soft flour and the substitution rate for sugar.

As shown in Table 6, even when the amount of soft flour was changed (test groups 16 and 17) or the blended fats and oils (butter was changed to margarine: test groups 18 and 19), the anti-cracking effect of maltitol did not improve. Admitted.
(6) Preparation and testing of maltitol-containing langue de chat cookies

A meringue was prepared using the amount of sugar (sugar or sugar alcohol) and egg white shown in Table 7. After loosening the amount of butter shown in Table 7 until it becomes a paste, add about one-third of the meringue and mix, and add the amount of soft flour (sifted) shown in Table 7. Add and mix, then add the rest of the meringue (approximately two-thirds) and mix to form a dough.

Each 4 g of the dough was squeezed out to a diameter of 20 mm and baked in an oven at 150° C. for 15 minutes to prepare langue de chat cookies, which are a type of cookie of Comparative Group 1 and Test Groups 1 to 3. As the sugar alcohol, maltitol "Resis" (manufactured by Mitsubishi Shoji Foodtech Co., Ltd.) was used.

Each of the prepared langue de chat cookies (cookies of Comparative Group 4 and Test Groups 20 to 22) was subjected to a drop test and an impact test by the methods (2) and (3) above, respectively. As a result, Table 8 shows the ratio of the number of cracked sheets.

Table 8 also shows, for reference, the weight ratio (%) of the amount of maltitol to the amount of soft flour, and the substitution rate for sugar.

As shown in Table 7, maltitol was also effective in preventing cracking in langue de chat cookies.

Claims (3)

A biscuit or rice cracker dough containing 6 parts by weight or more and 100 parts by weight or less of maltitol with respect to 100 parts by weight of wheat flour or rice flour. How to prevent cracking due to 2. The method of claim 1, wherein the biscuits are cookies. By adding 6 parts by weight or more and 100 parts by weight or less of maltitol to 100 parts by weight of wheat flour or rice flour in the dough of biscuits or rice crackers, cracking due to dropping or impact after baking the dough of biscuits or rice crackers is prevented. An anti-cracking agent for biscuits or rice crackers containing maltitol as an active ingredient.