JPH03172136A - Preparation of biscuit using palatinose - Google Patents

Abstract

PURPOSE:To obtain the subject biscuit inhibiting the generation of dental caries as a substitute of sugar by combining an alkaline component and an acidic component as puffing agent and adjusting pH of the dough below a specific value. CONSTITUTION:In preparation of biscuit containing palatinose, alkaline component (e.g. ammonium carbonate or calcium carbonate) is combined with acid component (e.g. ammonium alum or fumaric acid) as puffing agent and pH of the dough is adjusted below 8.2, preferably below 8.0 to afford the objective biscuit.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application Paratice has the effect of inhibiting the occurrence of dental caries caused by sugar, and is used as a substitute for sugar in part or in whole. That is, even if sugar is present, palatinose is said to have the effect of suppressing the development of dental caries if it is present in a certain proportion or more.

This invention is utilized when manufacturing biscuits using palatinose instead of sugar.

BACKGROUND OF THE INVENTION Conventional bisquenoto is made by mixing raw materials such as flour, sugar, oil and fat with a leavening agent, kneading the dough to prepare a dough, shaping the dough, and baking it.

The expanding agent used for biscuits is usually sodium hydrogen carbonate or ammonium hydrogen carbonate, in combination with sodium hydrogen carbonate, ammonium carbonate, alum, glucono delta lactone, or the like. Therefore, biscuit dough generally exhibits strong alkalinity.

Problems to be Solved by the Invention The caries-inhibiting effect of palatinose is seen not only when palatinose is used alone, but also when some sugar is mixed in. However, it is also said that the effect decreases when the ratio of palatinose to the total amount of sugar and palatinose becomes less than 70%.

According to the knowledge obtained by the inventor of the present invention, when bisquesoto using palatinose produced by a conventional method was analyzed, it was often found that the amount of bisquesoto was smaller than the amount of palatinose added.

That is, it has been found that even if a product is produced by blending palatinose in an amount sufficient to suppress the occurrence of tooth decay, there is not necessarily a sufficient amount of palatinose to suppress the occurrence of tooth decay.

Furthermore, even if the amount of palatinose that decreases during baking is reduced and the amount of palatinose added is increased, the rate of decrease may change significantly due to unavoidable slight variations in manufacturing conditions. Therefore, not only is it difficult to accurately predict the amount of reduction, but if the amount of palatinose added is too large, it may cause problems in the process due to the difference in physical properties from sugar. Moreover, even if Bisquenoto could be manufactured,
The greater the amount of palatinose added, the more pronounced the coloring becomes, resulting in a darker bisquete. Biscuits with such a dark color were also inferior in taste.

Means for Solving the Problems The inventor of this invention conducted repeated research to clarify the cause of the decrease in palatinose when manufacturing biscuits containing palatinose, and found that the pH of the dough is related. , completed this invention.

That is, when manufacturing biscuits containing palatinose, the present invention combines an alkaline component and an acidic component as leavening agents, adjusts the pH of the dough to 8.2 or less, preferably 8.0 or less, and eliminates ballast during baking. The present invention relates to a method for producing biscuits that suppresses the decrease in /-s.

Carbonates such as ammonium carbonate, ammonium hydrogen carbonate, magnesium carbonate, calcium carbonate, potassium carbonate, and sodium carbonate can be mainly used as alkaline components of the expanding agent used here, and as acidic components, ammonium alum, alum, calcined ammonium micouban, Alums, organic acids such as calcined alum, ammonium chloride, fumaric acid, tartaric acid, gluco/delta lactone, potassium hydrogen tartrate, acidic calcium birophosphate, monobasic calcium phosphate, monosodium fumarate, potassium hydrogen sulfate, monobasic sodium phosphate, Inorganic acids etc. can be used.

These components are appropriately combined and blended so that the pH of the dough is 8.2 or less, preferably 8.0 or less.

Sodium bicarbonate or ammonium bicarbonate is often used as a leavening agent for biscuits. but,
When these swelling agents were used alone, Comparative Examples 8 and 4
As shown in Figure 1, the pH of the dough was 8.2 or higher, and the amount of palatinose remaining in the baked biscuits was 70% or less of the added amount. In particular, in the case of Comparative Example 4 in which sodium hydrogen carbonate was used alone, the amount of remaining palatinose was 35% or less of the added amount, and the effect of preventing dental caries was not at all predictable.

Therefore, for example, an alkaline component such as sodium hydrogen carbonate or ammonium hydrogen carbonate, which produces gas such as carbon dioxide gas or ammonium gas when burned, is used in combination with an acidic component such as potassium hydrogen tartrate, tartaric acid, monosodium phosphate, etc. Then p l{ is set to be 8 2 or less.

Please note that the pH during the manufacturing process may vary due to changes in the blending ratio of raw materials, changes in the process from kneading to molding such as temperature fluctuations, or the state of the expanding agent such as the time after mixing the acidic and alkaline components. It is possible that the pH of the dough becomes greater than 8.2 due to fluctuations, so the pH of the dough should be adjusted to 8.0.
As follows, it is desirable to avoid rapid decreases in palatinose due to slight fluctuations in pH during the manufacturing process.

The dough whose pH has been adjusted to 8.2 or less is shaped by a conventional method such as rolling with rolls and then cutting with a cutting die, and baked to make a biscuit using palatinose.

Effects of the invention When producing biscuits using palatinose, as shown in Table 1, if the pH of the dough is 8.2 or less, more than 80% of the added palatinose remains; 8.2, the remaining palatinose in the baked biscuits is 80%, as shown in the example in Table 2.
The following is true. Moreover, when the pH of the dough was 8.5, the residual amount was 75% or less, when the pH was higher than that, the residual amount decreased rapidly, and when it was higher than 8.7, it was 50% or less.

According to this invention, when the pH of the dough is set to 8.2 or less,
The added palatinose did not decrease much, and a biscuit in which a large amount of palatinose remained was obtained.

In particular, by adjusting the pH of the dough to 8.2 or less, a biscuit in which 80% or more of the added palatinose remained was obtained, which was effective in preventing tooth decay.

That is, to explain using the example of Example 8, 12.6 parts of palatinose, which is 84% of the added palatinose (15 parts), remained. This amount was 71.6% of the total of sugar and palatinose, resulting in a biscuit with a palatinose content of 70% or more.

Example wheat flour 57 parts (weight parts, same below), palatinose 15
A leavening agent was added to and mixed with the raw materials consisting of 5 parts of sugar, 4 parts of butter, and 3 parts of toning, and 15 parts of milk was added and kneaded to prepare a dough for biscuits. This dough was rolled into a 7-piece dough using a roll according to a conventional method, cut out using a cutting die, and baked to obtain a biscuit using palatinose.

The mixing ratio of the expanding agent, the pH of the dough when the expanding agent was used, and the amount of palatinose present in the baked biscuits were as shown in Table 1.

Table 1 Blend ratio of swelling agent, pH of dough and paratease content in Examples The amount of swelling agent in the table indicates the amount added to the dough in parts by weight. Further, the remaining amount of palatinose is indicated by what percentage of the added palatinose remained in the bisquenoto.

As can be seen from Table 1, the content of palatinose in these biscuits was not much different from the added amount, and in all cases, 80% or more of the added amount of palatinose remained.

Moreover, the color of biscuits was not much different from the color of biscuits using only sugar without using palatinose, and almost no coloring due to palatinose was observed.

Comparative Example A biscuit containing palatinose was obtained in the same manner as in the Example except that a leavening agent that caused the pH of the dough to be greater than 8.2 was used.

Table 2 shows the ratio of the palatinose-blended leavening agent in Biska-noto and the latinose content in dough at pH 1 Biska-noto.

(Left below) As shown in Table 2, the comparative biscuits containing palatinose had a residual amount of palatinose of 80%.
% or less. Moreover, when the pH is 8.3 to 8, 5 is 6
0 to 70% remaining, while 8.7 or higher is 30%.
%, and there was a tendency for the residual amount to decrease as the pH increased.

It should be noted that the Bisquenoto blended with Palatinose of these comparative examples was significantly colored and had a deep color.

Patent source: Morinaga & Co., Ltd.

Claims (1)

[Claims] A biscuit using palatinose characterized in that when producing a biscuit containing palatinose, the pH of the dough is adjusted to 8.2 or less, preferably 8.0 or less by combining an alkaline component and an acidic component as a leavening agent. manufacturing method.