JPH0622428B2 - Method for producing biscuits - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing biscuits such as kutsuki and biscuits.

[Conventional technology]

Biscuit is one of the most commonly eaten confectionery, and its quality is being actively improved. For example, in order to increase spreadability, a method of producing by adding an increasing amount of a chemical swelling agent or fats and oils, and a method of producing by adding an emulsifier to improve texture are carried out.

[Problems to be solved by the invention]

However, when an increased amount of a chemical expansion agent or fats and oils is added to increase spreadability, unpleasant taste such as bitterness or the like is caused, or fire is deteriorated and texture and melting in the mouth tend to be deteriorated. When an emulsifier is added to improve the texture, spreadability tends to deteriorate. That is,
In the conventional method for producing biscuits, it has been difficult to simultaneously satisfy the requirements of increasing spreadability and improving taste, texture and melting in the mouth.

[Means for solving problems]

Therefore, the present inventors have conducted various studies to solve such problems, the raw material flour, if a small amount of a specific wheat gluten partial hydrolyzate is added, spreadability is large,
Moreover, it was found that a biscuit which simultaneously satisfies the two purposes of good taste, texture and melting in the mouth can be produced,
The present invention has been completed.

That is, the present invention has an average molecular weight of 2,000 to 20,000.
A wheat gluten partial hydrolyzate of No. 0 added to a flour in an amount of 0.05 to 5% by weight as dry matter is used as a main raw material to provide a method for producing a biscuit.

In the present invention, the wheat gluten partial hydrolyzate refers to a partially hydrolyzed gluten derived from wheat flour, which is produced by hydrolyzing gluten separated from wheat flour with an acid, an alkali, a protease, or the like. To be done.

For the hydrolysis, it is preferable to use an enzyme from the viewpoint of the flavor and safety of the desired biscuit. Examples of preferred enzymes include endo-type proteases such as pepsin, basidiomycete-derived rapidase, and Aspergillus niger-derived protease. Hydrolysis by an enzyme is carried out by a method known per se, and the enzyme can be used in a free or immobilized state. The degree of hydrolysis of wheat gluten should be such that the average molecular weight is 2,000 to 20,000. If the average molecular weight is out of this range, the effect of the present invention cannot be obtained, and if it is less than 2,000, bitterness or the like occurs. In order to obtain a partial hydrolyzate of wheat gluten having an average molecular weight of 2,000 to 20,000, the degree of hydrolysis is controlled, a fraction having a predetermined molecular weight is collected from an appropriate hydrolysis reaction mixture, or these means are used. It is carried out by a combination. The degree of hydrolysis may be controlled by appropriately adjusting the amount of acid, alkali or enzyme added, reaction temperature, reaction time, and the like. The desired molecular weight fraction is collected using a gel filter, a membrane filter or the like.

In order to carry out the present invention, except that the above wheat gluten partial hydrolyzate is added to the flour in an amount of 0.05 to 5% by weight, preferably 0.1 to 2% by weight in terms of dry matter, as a main raw material. Is carried out according to the usual law. For example, butter, sugar is added to fats and oils such as yogurt, creaming at medium to high speeds, eggs, milk (and / or water), and if necessary, spices, Western sake, etc. are added and mixed well, then The main raw material and a leavening agent such as baking soda are added and mixed to form a seed dough. Next, this seed material is molded by hand molding, die-cutting, a top plate, etc., and baked at 150 to 220 ° C.

Examples of the cereal flour include wheat flour, rye flour, barley flour, corn flour, and the like, with wheat flour being particularly preferred.

Further, nuts, salt, lemon, pulp, jam, etc. can be added as desired.

〔The invention's effect〕

The biscuits obtained by the method of the present invention have a large spreadability, a good taste, a light texture and a light texture, and good melting in the mouth.

〔Example〕

 Next, the present invention will be described with reference to Reference Examples and Examples.

Reference Example 1 Wheat gluten 600 g 0.075 N acetic acid 1400 m
1, 100 ml of 1N hydrochloric acid was added, and the mixture was sufficiently dispersed and dissolved with a homogenizer. After adjusting the pH to 2.0 with hydrochloric acid, 0.5 g of pepsin (manufactured by Wako Pure Chemical Industries, Ltd.) was added and hydrolysis was carried out at 50 ° C. for 3 hours. After neutralizing with sodium hydroxide, it was boiled to inactivate the enzyme, and undecomposed matter was removed by centrifugation.
The supernatant was freeze-dried to obtain 130 g of a powder of partially hydrolyzed wheat gluten having an average molecular weight of 12,000 (gel excess, weight average).

Reference Example 2 To 300 g of wheat gluten, 1800 ml of 0.05N acetic acid was added, sufficiently dispersed and dissolved by a homogenizer, and then undissolved matter was removed by centrifugation. Gluten dispersion is pH adjusted with hydrochloric acid
After adjusting to 3.0, it was continuously passed through a column packed with immobilized pepsin at a space velocity of 4 hr ⁻¹ and a column temperature of 40 ° C. After neutralizing the flow-through solution with sodium hydroxide, boil,
Then, centrifugation was performed to remove undecomposed matter. The supernatant is spray-dried and the average molecular weight is 15,000 (gel, weight average).
70 g of a powder of the wheat gluten partial hydrolyzate was obtained.

Example 1 <Compounding> Light wheat flour 300 (parts by weight) Food salt 3 Sand sugar 170 Cyotoning 90 Milk 50 Water 30 Sodium bicarbonate 3 Wheat gluten partial hydrolyzate 0 to 15 (obtained in Reference Example 1) <Production method> After making the seed dough according to the usual method with the composition of
It was stretched to a size of mm, punched and molded, and baked at 200 ° C. for 12 minutes to manufacture a Kutsky.

About the obtained kutsuki, spreadability and taste
The texture and melting in the mouth were evaluated. The spreadability was evaluated by a value obtained by dividing the width (W) of the Kutsky by the thickness (T). The results are shown in Table 1. As a result, KUTSUKI having a blended amount of the partially hydrolyzed wheat gluten within the range of the present invention had good spreadability, taste, texture, and melting in the mouth.

Example 2 Partial hydrolyzate of wheat gluten obtained in Reference Example 2 3
A KUTSUKI was produced by the same composition and production method as in Example 1 except that parts by weight were used.

The obtained Kutsky had a good spreadability, a good taste, a light texture and a light texture, and a good meltability in the mouth.

Example 3 (1) Average molecular weight 12,000 obtained in Reference Example 1
The wheat gluten partial hydrolyzate of 0 was treated with Sephadex G
Gel filtration was performed using -75 (Falmacia).
Then, the weight average molecular weight of 1,000, 12,000 and 25,000 was determined by high performance liquid chromatography.
0 fractions were obtained.

(2) A KUTSUKI was produced by the same composition and production method as in Example 1, except that 3 parts by weight of the wheat gluten partial hydrolyzate obtained in (1) or undecomposed gluten was used. The spreadability, taste, texture and melting in the mouth of the obtained Kutsky were evaluated in the same manner as in Example 1. The results are shown in Table 2.

Claims (1)

[Claims] 1. A wheat gluten partial hydrolyzate having an average molecular weight of 2,000 to 20,000, which is added to the flour in an amount of 0.05 to 5% by weight in terms of dry matter, is used as a main raw material. Manufacturing method of biscuits.