JPH05168397A - Mix for cookies and the like reduced in content of fats and oils, cookies and the like and production thereof - Google Patents

Abstract

PURPOSE:To provide a mix giving low calorie cookies, etc., having good shortness and good solubility in mouths even when the amount of fats and oils added thereto is remarkably reduced and useful for the cookies reduced in the content of the fats and oils by employing wheat flour of specified coarse particles. CONSTITUTION:(A) Coarse particle wheat flour containing 20-100wt.% of wheat flour having particle diameters of 100-300mum is mixed with (B) fats and oils (usually butter, shortening or margarine) in an amount of 13-20wt.% based on the component A, (C) sugar, and (D) a swelling agent (e.g. sodium bicarbonate) to provide the objective product. The product is preferably further mixed with a thickening agent such as alginic acid and an alpha-wheat flour or processed starch in order to prevent the lowering in the texture and the flavor of the produced cookies, etc., when the content of the fats and oils reaches an lower limit.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cookie, etc. mix for low-fat cookies for the purpose of obtaining cookies, biscuits and crackers (hereinafter referred to as "cookies") having a low-fat content. And a manufacturing method thereof.

[0002]

2. Description of the Related Art In general cookies, the amount of fats and oils is added in an amount of 30% by weight or more with respect to wheat flour in order to improve a crispy texture (shortness) and melting in the mouth.

Recently, low-fat cookie has been developed as a low-calorie cookie in order to cope with health food orientation.

Further, the grain size of the weak wheat flour used conventionally is about 80% by weight of 11 to 88 μm,
The average particle size was about 30 μm.

[0005]

However, when the raw materials for cookies and the like are made low in fats and oils, there is a problem in that the products suffer from deterioration in texture and flavor such as shortness and melting in the mouth. Further, in the case of mixing oil and fat with wheat flour, if 20% by weight or more of oil and fat is added to wheat flour, there is a problem that mixing of raw materials, sieving, packaging, storage and transportation become difficult. Therefore, it has been considered impossible to mix cookies and the like using butter, margarine, and shortening as fats and oils. If you use powdered fats and oils (dextrin, starch, and lactose are coated around the fats and oils and spray-dried to powder), you can mix them. There was a problem that the flavor deteriorates.

[0006]

However, according to the present invention, the amount of added fats and oils is drastically reduced by using coarse grain flour containing 20 to 100% by weight of flour having a grain size of 100 to 300 μm (for example, compared to conventional products). Even with a decrease of 55%), the above-mentioned conventional problems were solved by obtaining cookies and the like having good shortness and melting in the mouth.

That is, the invention of cookies and the like has a particle size of 100-
Characteristic is that a dough prepared by adding 13 to 25% by weight of oil and fat, sugar, a swelling agent, and an appropriate amount of water to coarse grain wheat flour containing 300 to 20% by weight of wheat flour is baked in a usual manner. Cookies and the like having a low fat content. Next, the invention of the mix is a coarse wheat flour containing 20 to 100% by weight of wheat flour having a particle diameter of 100 to 300 μ,
A mix for cookies and the like having a low oil and fat content, which is characterized by adding 3 to 25% by weight of oil and fat, sugar and a leavening agent. Another invention is a coarse wheat flour containing 20 to 100% by weight of wheat flour having a particle diameter of 100 to 300 μ, and
A mix for cookies and the like having a small amount of fats and oils, which is characterized by adding -20% by weight of fats and oils, sugar, leavening and thickening agents, pregelatinized wheat flour, modified starch alone or in a mixture.

Next, 0.1 to 20% by weight of a thickener, pregelatinized wheat flour or modified starch, alone or in a mixture, with respect to wheat flour.
It is what

Further, in the invention of the method for producing cookies and the like, coarse wheat flour containing 20 to 100% by weight of wheat flour having a particle size of 100 to 300 μ is mixed with 13 to 20% by weight of oil and fat in an appropriate amount, This is a method for producing cookies and the like having a small amount of fats and oils, which is characterized by forming a dough having a predetermined thickness after stirring, molding the dough, and baking the dough in a usual manner. Another invention of the production method is to add flour having a particle size of 100 to 300 μ to 20 to
Coarse grain wheat flour containing 100% by weight, 13 to 25% by weight of the oil and fat, and a thickener, pregelatinized wheat flour or modified starch, alone or in a mixture, are added to the coarse grain wheat flour in an amount of 0.1 to 20%.
A method for producing cookies and the like having a low amount of fats and oils, characterized by adding a proper amount of water to the mixture and adding an appropriate amount of water and stirring the mixture to obtain a dough having a predetermined thickness, which is then molded and baked according to the usual procedure. ..

In the above, if the amount of wheat flour having a particle size of 100 μ or less is more than 80% by weight, the shortness becomes poor and the meltability in the mouth becomes poor when the amount of fats and oils used is reduced (50% less than the conventional amount). It has been found.

When the particle size of 300 μ or more exceeds 80% by weight, when forming dough such as cookies,
It was found that the shape-retaining property was deteriorated and the mouthfeel and the coarse-grained feeling were generated even in the texture.

The fats and oils that can be used in the present invention are butter,
Anything that can be used in ordinary cookie making methods such as shortening and margarine can be used.

Examples of the thickeners mentioned above include carrageenan, alginic acid, sodium alginate, propylene glycol alginate, carboxymethyl cellulose, potassium salt and sodium salt thereof, carboxymethyl starch and sodium salt thereof, sodium starch phosphate ester, methyl cellulose, polycellulose. Examples include food additive gums such as sodium acrylate, casein and its sodium salt, guar gum, locust bean gum, traant gum, gum arabic, and karaya gum, and dextrin and casein.

The pregelatinized wheat flour or the modified starch is cooked with a hot roll, an extruder or the like. As the raw material of the starch in the above, wheat starch, corn starch, waxy corn starch, tapioca starch, potato starch and the like are used, and those having a degree of gelatinization of 60 to 100% are used. In addition to the above, acid-treated starch and cross-linked starch can be used.

The above thickener, pregelatinized wheat flour, or modified starch alone or in a mixture can be used in an amount of 0.1 to 20% by weight, preferably 1 to 10% by weight.
Is.

The amount of the thickener, pregelatinized wheat flour or modified starch to be added is determined by the particle size distribution of wheat flour or the amount of fat or oil added.

For example, when a large amount of wheat flour having a large particle size is used, a thickening agent or the like is used in a large amount, and when a large amount of wheat flour having a small particle size is used, a thickening agent or the like is used in a small amount. When the amount of fats and oils is small, the texture can be adjusted with a thickener.

Next, when the amount of the added fats and oils is 13% by weight or less with respect to the flour, the shortness and the melting in the mouth are deteriorated. Even if it is used in an amount of 25% by weight or more, it is not necessary to further improve the texture and flavor. However, since the characteristics of low-calorie cookies are lost, the upper limit of the amount of fats and oils is set to 25% by weight. However, since the mix has restrictions such as workability and storability, the upper limit of the amount of added fats and oils was set to 20% by weight or less of flour.

When the amount of fats and oils approaches the lower limit, the texture and the flavor are deteriorated, but the addition of the thickener, pregelatinized wheat flour or modified starch has been found to improve the texture and the flavor.

Hereinafter, the characteristics of the present invention will be clarified by Examples of the present invention and Comparative Examples.

It should be noted that sugar, leavening agent and the like are the same in the examples and comparative examples.

[0022]

Example 1 The basic composition of a conventional cookie is shown in Table 1.

[0023]

[Table 1]

Among the materials mentioned above, the shortening is creamed, sugar is added to this, and further creaming is carried out. To this, salt, leavening agent and skimmed milk powder dissolved in water are added,
Creaming the whole.

Cookies can be made by adding flour to the creamed product, stirring lightly, molding, and baking at 190 ° C. for 13 minutes.

In the case of the present invention, among the above, a thickener, pregelatinized wheat flour or modified starch is added at the time of adding wheat flour.

In the above, the grain size of wheat flour and the amount of added fats and oils were tested as shown in Table 2.

[0028]

[Table 2]

From the above experiment, the results shown in Table 3 were obtained.

[0030]

[Table 3]

[0031]

Example 2 Basically, a comparative experiment according to Table 4 was carried out by adding carrageenan, pregelatinized wheat flour, pregelatinized wheat starch and the like in the same composition as in Example 1.

[0032]

[Table 4]

From the above experiment, the results shown in Table 5 were obtained.

[0034]

[Table 5]

[0035]

Example 3 A cookie mix and a cookie having the formulations shown in Table 6 were divided into an example and a comparative example, and experiments were conducted.

[0036]

[Table 6]

With regard to the above-mentioned mix and the cookies using the same, the results shown in Table 7 were obtained by Examples and Comparative Examples.

[0038]

[Table 7]

[0039]

EFFECTS OF THE INVENTION According to the present invention, since the grain size of wheat flour and the amount thereof are regulated, it is possible to obtain the same texture and flavor as general cookies even if the calories are low.

However, even if the amount of coarse wheat flour is relatively large and the amount of fats and oils is close to the lower limit, by appropriately adding a thickener and starches, the texture and flavor equivalent to those of ordinary cookies can be obtained. It has a sustainable effect.

Further, according to the present invention, it is possible to provide a mix of cookies or the like which could not be conventionally produced, and further, there is an effect that it is low in calories.

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[Procedure amendment]

[Submission date] February 18, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

That is, the invention of cookies and the like has a particle size of 100.
˜300 μ of wheat flour containing 20 to 100% by weight of coarse wheat flour, 13 to 25% by weight of fat and oil, sugar, a swelling agent and an appropriate amount of water were added to the dough and baked in the usual manner. Characteristically, they are cookies with a low oil content. Next, the invention of the mix is characterized by adding 13 to 20 % by weight of oil and fat, sugar and a leavening agent to coarse wheat flour containing 20 to 100% by weight of wheat flour having a particle size of 100 to 300 μm. It is a mix for cookies, etc. Another invention is a coarse grain wheat flour containing 20 to 100% by weight of flour having a grain size of 100 to 300 μ, which is part 1
A mix for cookies and the like having a low oil and fat content, which is obtained by adding 3 to 20% by weight of oil and fat, sugar, a leavening agent and a thickening agent, pregelatinized wheat flour, and modified starch alone or in a mixture.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0009

[Correction method] Change

[Correction content]

Furthermore, the invention of the method for producing cookies and the like is based on coarse wheat flour containing 20 to 100% by weight of wheat flour having a particle size of 100 to 300 μ, and 13 to 25 % by weight of fat and sugar and sugar.
And a swelling agent, and an appropriate amount of water are mixed and stirred, and then a dough having a predetermined thickness is formed, and this is molded and baked in a usual manner. .. Another invention of the manufacturing method is that the particle size is 100 to 300.
Coarse grain flour containing 20 to 100% by weight of μ flour,
13 to 25% by weight of oils and fats , sugar and leavening agents and thickeners, pre-gelatinized wheat flour or modified starch alone or in a mixture is added to the coarse wheat flour in an amount of 0.1 to 20% by weight, and an appropriate amount of water. Is added, and the mixture is stirred to form a dough having a predetermined thickness, which is then molded and baked according to the usual procedure.

Claims (6)

[Claims] 1. 20 to 50 parts of flour having a particle size of 100 to 300 μm
A mix for cookies and the like having a low oil content, wherein 13 to 20% by weight of oil and fat, sugar and a leavening agent are added to 100% by weight of coarse grain wheat flour. 2. 20 to 50 parts of wheat flour having a particle size of 100 to 300 μm
13 to 20% by weight of oil and fat, sugar, leavening and thickening agents, pregelatinized wheat flour, modified starch, alone or in a mixture, was added to coarse wheat flour containing 100% by weight. Mix for small amount of cookies. 3. The mix for cookies and the like having low oil and fat according to claim 1 or 2, wherein the thickening agent, pregelatinized wheat flour, or modified starch is used alone or in a mixture of 0.1 to 20% by weight with respect to the wheat flour. .. 4. Wheat flour having a particle size of 100 to 300 μm
A small amount of fats and oils characterized by baking a dough made by adding 13 to 25 wt% of oil and fat, sugar, a swelling agent and an appropriate amount of water to 100% by weight of coarse-grain wheat flour in a usual manner. Cookies, etc. 5. Wheat flour having a particle size of 100 to 300 μm
13 to 25% by weight of oil and fat, sugar and a leavening agent were added to coarse wheat flour containing 100% by weight, an appropriate amount of water was mixed, and after stirring, a dough having a predetermined thickness was formed, which was molded. A method for producing cookies and the like having a low fat content, which is characterized by baking according to a usual procedure. 6. Wheat flour having a particle size of 100 to 300 μm
Coarse grain flour containing 100% by weight, 13 to 25% by weight of oil, sugar, leavening and thickening agent, pregelatinized wheat flour or modified starch, alone or in a mixture, to the coarse grain wheat flour,
0.1 to 20% by weight is added, and an appropriate amount of water is added and stirred, and then a dough having a predetermined thickness is formed, and the dough is molded and baked in the usual manner. Manufacturing method.