JPH0728647B2 - Method for manufacturing multilayer rod-shaped biscuit - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a multilayer rod-shaped biscuit.

[Prior Art] In the production of a two-layer stick-shaped biscuit with two different compositions and colors, two layers can be visually confirmed when baked, but in the case of three layers, after the dough is laminated. When molding, the upper and lower layers in the cut surface tend to be pushed to the center by the cutter and wrap the middle layer dough from the outside, and the middle layer dough does not appear on the outer surface. Even with a three-layer structure, it is not possible to clearly emphasize the characteristics of the three layers. That is, it is as shown in the horizontal and vertical cross sections of FIG. (A) is a horizontal sectional view, (b) is a vertical sectional view,
I shows before cutting by laminating three layers, II shows after cutting, and III shows after baking. Normally, for laminated bar-shaped biscuits, a thin sheet of dough (10
The amount of water is small compared to general biscuits in order to pass it up to ~ 2.0 mm), but when it is integrated into layers, in order to prevent delamination, the pressure at the rollers that combine the dough layers should be strong. Then, they are integrated and manufactured, but it is hard to say that they are perfect.

As shown in Fig. 3, a, b ', and c are the upper layer, the middle layer, and the lower layer, respectively. The sheets of each layer have the same moisture content, and only the middle layer b'has the same taste and color as the other upper and lower layers. When different from a and c, I is three layers laminated and integrated, and immediately before cutting thinly, II is deformed compared to I after cutting. This is because the sheets a and c tend to approach and cover the middle layer b '. III shows a baked product. FIG. 4 is an external view of the finished product. In other words, it cannot be emphasized that the three-layered rod-shaped biscuit is a three-layered rod-shaped biscuit because the intermediate layer b'does not appear outside.

[Problems to be Solved by the Invention] The multilayer bar-shaped biscuit according to the above-mentioned conventional method is very unclear, or is not recognized at all as a multilayer bar-shaped biscuit in appearance. The object is to produce a bar-shaped biscuit that can be appealed extremely clearly in appearance.

[Means for Solving Problems] In order to solve the above problems, the present invention forms two sheets of two or more materials having different raw material blends and different color tones into one sheet,
When this is stretched with a plurality of rolls and then formed into a thin rod and baked, only one or every other intermediate layer dough has an increased water content than other layer dough. Alternatively, in addition to water, the amount of the expanding agent is slightly increased] and baked.

[Operation] Since the present invention has the above-mentioned configuration, even when the upper and lower layers of the biscuit dough layer cover the intermediate layer dough when they are cut into a stick shape, only this intermediate layer is Since there is more water than the layer dough, the thickness of the covered part swells due to the large amount of water vapor during baking, and the original thickness of that layer can be restored, and comparison An adhesive effect is produced that prevents delamination that occurs before baking a biscuit dough with a low water content. By adding a small amount of expanding agent in addition to slightly increasing the amount of water, the intermediate layer can be further expanded by the action of water vapor and the expansion by carbon dioxide gas.

[Examples] The present invention has the above-described structure, and for example, only the intermediate layer b ', the biscuit dough having different color tone, taste, etc. is used, and only this layer is mixed with water, that is, the upper layer dough a and the lower layer dough c are With the same composition, only this intermediate layer b is more
Increased by about 0.5 parts per 100 parts of flour, the a, c dough is a ratio of 40 water to 100 flour and no biscuit dough a,
Each of b and c has a thickness of 10 to 2 mm, and an upper, middle, and lower layer are formed into a three-layer integrated laminate, which is strongly rolled through a plurality of rollers, and thinly cut by a cutter. When this is baked, a bar-shaped biscuit with a three-layer appearance is apparently formed. That is, as shown in FIG. 1, (a) is a transverse sectional view, (b) is a longitudinal sectional view, I shows the state of three tanks immediately before cutting, II shows the state after cutting, and III shows the state after baking. It is a thing. FIG. 2 is an external view of a bar-shaped biscuit baked by the method of the present invention.

When a swelling agent is further added to the above a, b, and c fabrics as shown in the table below, the intermediate layer has a more distinct appearance.

[Effects] The present invention has the above-mentioned configuration, and as is clear from the examples, it is possible to add only the intermediate layer dough by increasing the water content by 0.5 part (based on 100 flour) as compared with the other layers. In the case of layers, each layer is laminated and rolled into an integral body, and at the stage of cutting it into a thin rod shape with a cutter, the middle layer is covered by the upper and lower layers due to the butting of the cutter However, it was found that when baked, the intermediate layer has a higher degree of swelling than the other layers due to evaporation of excess water, and the thickness of the intermediate layer is restored to the same level as in the initial laminated state. In this case, even if a swelling agent is added, by adding a larger amount of only the intermediate layer than the other layers, the rod-shaped biscuit can be appealed to the intermediate layer having a clearer appearance in combination with the steam swelling effect. Since the intermediate layer has a higher water content than other layers, it contributes to adhesion with other layers and can prevent delamination even when baked.

Even when laminating biscuit dough in five or more layers, similar results can be obtained by mixing every other intermediate dough with such a dough having a high water content.

[Brief description of drawings]

FIG. 1 shows one embodiment of the method for producing a multilayer rod-shaped biscuit of the present invention, (I) before cutting the laminated dough in the three-layer rod-shaped biscuit finely, (II) after cutting, (III) after baking. FIG. Further, (a) is a horizontal cross section, (b) is a vertical cross section, FIG. 2 is an external view after baking the three-layer bar-shaped biscuit of the present invention, and FIG. 3 is an explanation corresponding to FIG. 1 of the conventional method. FIG. 4 and FIG. 4 are external views of a three-layer rod-shaped biscuit by the conventional method. a ... upper layer b, (b '... conventional example) ... intermediate layer c ... lower layer I ... before cutting of three-layered dough II ... after cutting, III ... after baking

Claims (2)

[Claims] 1. When two or more kinds of dough having different raw material blends and different color tones are stacked to form one sheet, which is stretched by a plurality of rolls and then formed into a thin rod shape and baked,
A method for producing a multi-layered rod-shaped biscuit, characterized in that only one or every other intermediate layer of dough has a slightly increased amount of water content than the other dough layers. 2. The multilayer rod-shaped biscuit according to claim 1, wherein the intermediate layer contains a slightly larger amount of water than that of the other layer and a slightly larger amount of expander than that of the other layer. Production method.