JPH08168342A - Production of baked snack confectionery containing solid material - Google Patents

Abstract

PURPOSE: To produce a baked snack confectionery, containing a solid material in a dough, capable of optionally regulating the strength of sweetness with a light texture, having physical strengths hardly broken in a selling process of merchandise, further moisture resistance and a smooth surface and presenting a good appearance. CONSTITUTION: This method for producing a baked snack confectionery is to combine the first step for blending 100 pts.wt. liquid albumen with 70-150 pts.wt. hydrolyzed reducing starch containing 60-85 pts.wt. tetra- or higher saccharides, further blending gelatin in an amount of 0.5-2wt.% based on the total amount of the liquid albumen and the hydrolyzed reducing starch and preparing a liquid albumen dough with the second step for separating 20-60wt.% liquid albumen dough, whipping the separated liquid albumen dough, then mixing the whipped dough with the remaining liquid albumen dough and preparing a partially whipped albumen dough and the third step for mixing the partially whipped albumen dough with one or more solid materials, forming the dough containing the mixed solid material and then baking the resultant dough.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a baked snack containing a solid material in a dough. More specifically, the dough contains a solid substance, has a light texture, can control the intensity of sweetness arbitrarily, has physical strength that does not easily break during the sales process of the product, has moisture resistance, and has a surface. The present invention relates to a method for producing a baked snack product having a smooth and beautiful appearance.

[0002]

2. Description of the Related Art Conventionally, a food material having a binding property has been used as a medium to bind solid materials to each other and form a plate or a rod to make them easy to eat or to bind with a food material to be bound. Various combinations have been devised to create new flavors and textures that are different from the original solids. Typical examples thereof include Okoshi, nougat, and cookies with nuts. Okoshi is made by roasting glutinous rice, etc. to make it into alpha, solidified with syrup or sugar, solidified with starch syrup, dried in a roaster, etc., and then cut into the desired shape and size. It is a cake containing solids that has been popular with Japanese people since ancient times, and millet, wheat, etc. are used as solids instead of rice. However, the rice cake is sticky because it uses starch syrup and sugar to bind the solid rice etc.
It has the drawback that it softens and loses its original crisp texture.

Nougat is made of boiled sugar and starch syrup.
It is a product obtained by adding hard and whisked egg white, mixing solid substances such as grains and chopped nuts, molding and solidifying, and then cutting. This also has drawbacks such as being too sweet, sticky, easily absorbing moisture, easily sticking to teeth and difficult to eat. The nut-containing cookie is obtained by mixing nuts as a solid in a dough containing flour, margarine, eggs, sugar, etc., and molding and baking. This also contains a lot of fat such as margarine and sugar in the dough, so that the texture is heavy and too sweet. As a conventionally known production technique, a method for producing a confectionery product in which a solid substance is bound is disclosed in JP-A-2-23839 (a method for producing processed grains in which grains are bound in a granular state). ing.

[0004]

However, the above method is
Since the grains are made alpha into each other and are mainly bound to each other by the binding force of the starch of the grains themselves, there is no sweetness or stickiness, but it has a hard texture like a rice cracker and has a crisp and light texture. Can't get In recent years, consumers' preference for confectionery has tended to prefer those with a lighter texture and less sweetness. However, as described above, the confectionery containing the solid matter produced by the conventional technique cannot satisfy the recent tastes of consumers such as too sweet, sticky, easy to absorb moisture, heavy texture and hard texture. It has various drawbacks.

As described above, in order to produce a snack containing a solid matter, which has been in the taste of the consumer in recent years, the dough serving as a medium for binding the solid matter is firstly described.
Secondly, it has a light texture, secondly, it is moisture-resistant and non-greasy, and it does not lose its texture due to the softening of the dough by absorbing moisture in a short time. Thirdly, the strength of sweetness is optional. It was required to be adjustable. The present invention is to provide a method for producing a baked snack containing a solid material satisfying the above-mentioned requirements and meeting the above requirements.

[0006]

In order to achieve the above object, a method for producing a baked snack containing a solid substance, which is a feature of the present invention, is 4 parts by weight per 100 parts by weight of liquid egg white.
70 to 150 parts by weight of a reduced starch hydrolyzate containing 60 to 85% by weight of sugars or more, and 0.5 to 2% by weight of gelatin based on the total weight of liquid egg white and the reduced starch hydrolyzate. And a first step of preparing a liquid egg white dough, and after aliquoting 20 to 60% by weight of the liquid egg white dough and whipping the mixture, the liquid egg white dough is mixed with the remaining liquid egg white dough to partially froth the egg white dough. It is a combination of the second step of preparing and the third step of molding and baking the solid-mixed dough obtained by mixing one or more solids of the partially-whipped egg white dough with each other. .

The process leading to the completion of the present invention will be described in detail below. The present inventor first carried out various studies on the dough as a binder having a light texture, which is the first problem, and as a result, added sugar to egg white and whipped it, and used an oven or the like at about 100 to 110 ° C. After paying attention to the baked meringue, which was made by baking at the temperature of and then drying with the residual heat of the oven. The meringue dough mixed with a solid substance and uniformly dispersed therein was baked and dried in an oven, and certainly had a light texture. However, because it had a light texture, it was fragile and fragile, and had the drawback of cracking or breaking during the process of being sold as a product. Also, because of the physical properties of the soft and fluidity that is peculiar to the whipped egg white, the shape is not uniform even if you try to mold it, and irregularities are created, and the shape remains as it is even after baking, resulting in a poor appearance and significantly impairing the commercial value. It was a thing. Furthermore, the meringue dough before firing is foamed 10 to 20 minutes after the foaming, and the foam gradually breaks and part of it returns to liquid again, so that uniform physical properties of the dough cannot always be maintained, and as a result, the appearance of the product is unsatisfactory. There was the inconvenience of becoming uniform.

[0008] The present inventor first, by blending in a liquid egg white dough, without losing the light texture after baking,
Protein, starch and thickening polysaccharides were actually added to the liquid egg white dough as substances that can improve the physical properties such as increasing the stability of the whipping dough and increasing the strength of the baked snack to make it hard to break. After firing, the physical properties were compared and examined. To explain the procedure, the substance to be studied is added to liquid egg white dough and dissolved by stirring (the substance to be studied, which is difficult to dissolve, is dissolved in liquid egg white after being mixed with sugar in advance). Whisk thoroughly with an electric whisk. 120 parts by weight of roasted peanuts roughly crushed to about 5 mesh are added to 100 parts by weight of egg white dough containing the substance to be studied that has been whipped, and mixed by stirring. After molding the above peanut mixed dough into a shape with a diameter of 40 mm and a thickness of 3 mm, 140 ° C. in an electric oven
Bake for 15 minutes. The results are shown in Table 1.

[0009]

[Table 1]

As a result, gelatin can be specified as a substance capable of increasing the stability of the whipping dough and increasing the strength without losing the light texture of the snack food after baking. Any conventional food grade gelatin can be used. As a result of attempting to solve the first problem from another point of view, the present inventor has found a method of increasing the strength of the baked snack by controlling the degree of foaming of the egg white dough. That is, an egg white dough whose whipping was interrupted before becoming a sufficiently lathering state, a solid snack was mixed and molded, and a baked snack was compared to a snack using a sufficiently foamed egg white dough, The strength was increased and physical properties that were not easily broken were obtained. However, in order to always adjust the degree of foaming to a constant level, the method of deciding the end point of the foaming work while observing the state of the foam has no choice but to rely on the operator's perception (intuition), ensuring a certain level of quality industrially. It was difficult to manufacture such a product. In order to solve this problem, as a result of further diligent research, it is possible to obtain a partially whipped egg white dough that is always adjusted to a constant whipping rate by mixing a sufficiently whipped egg white dough and a liquid egg white dough that does not whipped at all. Found out. For example, an egg white dough having a foaming dough ratio of 40% by weight can be obtained by collecting 40% by weight of liquid egg white dough from the liquid egg white dough, sufficiently foaming the mixture, and then again mixing with the remaining liquid egg white dough. it can.

The partially whipped egg white dough prepared by combining the above two methods was able to maintain a stable whipped state for a long time. Then, the snack confectionery obtained by mixing the dough with a solid substance, molding, and baking had a light texture and had sufficient strength, and did not crack or break. For example, when 1% by weight of gelatin was mixed in liquid egg white dough and various bubbling dough ratios were changed to produce a baked snack containing solids, the bubbling dough ratio was in the range of 20 to 80% by weight. Although the dough having a feeling and sufficient strength was obtained and the first problem could be solved, unevenness remained on the surface of the snack food after baking and the appearance was not good.

[0012] To explain the procedure up to the above findings, the premixed sugar and gelatin are added to liquid egg white and dissolved by stirring to prepare a liquid egg white dough. A predetermined weight% of the liquid egg white dough is sampled and sufficiently whipped with an electric whisk. Remix with the rest of the liquid egg white dough to give the desired weight percent
Partial whipped egg white dough is prepared. 5 for 100 parts by weight of the partially whipped egg white dough
Roasted peanut 120 roughly crushed to mesh
Add parts by weight and stir to mix. After molding the above peanut mixed dough into a shape with a diameter of 40 mm and a thickness of 3 mm, 140 ° C. in an electric oven
Bake for 15 minutes. Table 2 shows the results.

[0013]

[Table 2]

Next, the inventor of the present invention intends to obtain a second type of snack confectionery which has moisture resistance, is not sticky, and does not deteriorate in texture due to softening when left for a short time. As a result of further research to obtain a dough capable of arbitrarily controlling the intensity of sweetness, which is the subject of “liquid egg white”, liquid egg white 10
Not only the second and third problems were solved by blending 70 to 150 parts by weight of a reduced starch hydrolyzate containing 60 to 85% by weight of 4 or more sugars with respect to 0 parts by weight. The present inventors have found a completely new effect, which has not been found in the past, that the surface of a snack snack after baking has a smooth and beautiful appearance due to the combined action of the reduced starch hydrolyzate and gelatin. As a result, the new problem of unevenness on the surface of the snack food after baking, which was caused by bubbling egg white, which was performed to solve the first problem, could also be solved. The details will be described below.

[0015] A snack made by mixing a liquid egg white with sugar and gelatin to prepare a partially whipped egg white dough, mixing the solids, molding and baking the mixture had a light texture and sufficient strength. Is sticky and easily absorbs moisture, 30 minutes ~
Even if left in the room for a short time of about 1 hour, the snack was softened and the crispy and light texture was lost, resulting in a remarkably low commercial value. The reason why sugar is added to liquid egg white when making meringue is that it absorbs water and increases the protein concentration in the egg white, thus increasing the stability of the foam and the strength of the snack food after baking. In point. Furthermore, it is to impart sweetness to snacks. However, depending on the nature of the product to be sought, such as when it is necessary to make use of the flavor of the solids mixed in the partially whipped egg white dough and the balance of taste with other seasonings, it is not necessary to have sufficient sweetness. It is better to be able to control the intensity of sweetness.

The present inventor has conducted various studies on substances having low moisture resistance and weak sweetness which can be used in place of sugar. As a result, a substance having a large number of hydroxyl groups in the molecule and having a good affinity for water is used as a liquid egg white. Based on the hypothesis that it is preferable to blend in a hydrolyzate of saccharides and starch and various reduced products obtained by contacting hydrogen with them to gelatin and liquid gelatin together with liquid egg white to form a partially whipped egg white dough. The prepared snacks were mixed, molded, and baked to prepare snack confectionery. The physical properties of each substance were compared. Explaining the procedure, the liquid egg white, the substance to be studied, and gelatin are stirred and dissolved,
Prepare liquid egg white dough. Take 40% by weight of the liquid egg white dough and whisk it thoroughly with an electric whisk. The remaining liquid egg white dough is mixed again to prepare a partially whipped egg white dough with a whipped dough ratio of 40%. 5 for 100 parts by weight of the partially whipped egg white dough
Roasted peanut 120 roughly crushed to mesh
Add parts by weight and stir to mix. After molding the above peanut mixed dough into a shape with a diameter of 40 mm and a thickness of 3 mm, 140 ° C. in an electric oven
Bake for 15 minutes. The results are shown in Table 3.

[0017]

[Table 3]

As a result, 75 to 4 sugars of 4 or more sugars among starch hydrolyzates reduced by hydrogenation were added.
A reduced starch hydrolyzate containing 85% by weight was mixed with liquid egg white together with gelatin to prepare a partially whipped dough,
Snacks made by mixing solids and molding and baking are moisture-resistant, non-greasy, do not absorb moisture or soften even after being left in the room for several hours, retain a crisp, light texture, and also have sweetness. It was weak. What is more noteworthy is that the surface of the snack food made by trial using the reduced starch hydrolyzate had a smooth and nice appearance. That is, we discovered a completely unexpected new effect that the unevenness left on the surface of the dough during the molding gradually decreased during the baking and disappeared after the baking. The present inventor has called this effect the firing leveling effect.
And again, we made a baked snack confectionery containing solids by changing the ratio of whipping dough and gelatin in the egg white dough mixed with the reduced starch hydrolyzate, and made a baking leveling effect, other physical properties and texture. Table 4 shows the results of comparison and the same procedure as described in connection with Table 2 above.

[0019]

[Table 4]

As a result, the blending ratio of gelatin is 0.5 to 2
In the range of 20% to 60% by weight and the ratio of the whipping dough was 20 to 60% by weight, the baked snack had a light texture and strength, and the surface was smooth and had a good appearance. This not only solved the first problem,
By using the whipped egg white dough, we were able to solve a new problem that the surface of snacks became uneven. Furthermore, by using a liquid egg white dough in which the mixing ratio of the reduced starch hydrolyzate and the liquid egg white is variously changed,
Similarly, snack snacks were trial-produced, their physical properties were compared, and the results obtained by performing the same procedure as described in connection with Table 3 above are shown in Table 5.

[0021]

[Table 5]

As a result, the snack confectionery containing the reduced starch hydrolyzate in an amount of 70 to 150 parts by weight based on 100 parts by weight of liquid egg white has a light texture and sufficient snack confectionery strength and moisture resistance. Had. The sweetness of the reduced starch hydrolyzate is as follows:
It is about 30 when it contains about 60 to 75% by weight of tetra- or more sugars, and about 10 when it contains about 75 to 85% by weight. Therefore, changing the ratio of sugars of 4 or more sugars of the reduced starch hydrolyzate, adjusting the mixing ratio to liquid egg white, and using in combination with other sweeteners within the range that does not impair the effects of the present invention The intensity of sweetness can be adjusted as desired. That is, the second and third problems can be solved. The reduced starch hydrolyzate used in the present invention is required to contain 60 to 85% by weight of 4 or more sugars among the starch hydrolyzate obtained by hydrolyzing starch with an enzyme or the like and reducing it by contacting hydrogen. . Although saccharides having four or more sugars include those having a long sugar chain, it is preferable that the reduced starch hydrolyzate has a maximum molecular weight of 100,000, that is, 600 or less glucose residues. When the ratio of sugars having a molecular weight of 100,000 or more increases, the viscosity of the reduced starch hydrolyzate becomes extremely high, and the workability in producing the liquid egg white dough is significantly reduced. Further, the finished snack does not have the gloss on the surface, which causes inconvenience. As described above, the present invention has been completed by finding that it is possible to produce a baked snack containing a solid material in which the first, second and third problems have been solved.

The solids referred to in the present invention are not limited to foods which are originally granular such as sesame and puffed rice grains, but also cut or crushed products such as almond slices and peanut crush, and granulated raw materials of powders. Granules, dried shrimp, small fish, etc.
It can be used if it can be molded. In addition to the raw egg white, a frozen product of the raw egg white can be thawed and used as the liquid egg white in the present invention. As a raw material to be added to the liquid egg white, other than reduced starch hydrolyzate containing 60 to 85% by weight of 4 or more sugars and gelatin, sugar or maltose as a sweetener may be used as long as the effects of the present invention are not impaired. , Sugar alcohols such as erythritol and maltitol, natural sweeteners such as glycyrrhizin, thaumatin and stevia, salt and sodium glutamate, 5'-ribonucleotide sodium, amino acid and nucleic acid flavor enhancers, caramel color -Colorants such as β-carotene, acidulants such as citric acid and malic acid, spices, flavors and the like can be added as needed.

[0024]

EXAMPLES Examples of the present invention will be described below. Example 1 50 parts by weight of liquid egg white and 75 to 85% by weight of 4 or more sugars
A liquid egg white dough was obtained by mixing and dissolving 50 parts by weight of a reduced starch hydrolyzate contained therein (hereinafter abbreviated as 75% reduced starch hydrolyzate. Trade name: S100, Niken Kagaku) and 1 part by weight of gelatin. At this time, the blending ratio of the 75% reduced starch hydrolyzate to the liquid egg white was 100% by weight. In addition, the mixing ratio of gelatin to the liquid egg white dough consisting of liquid egg white and 75% reduced starch hydrolyzate was 1% by weight. Next, 30% by weight of the liquid egg white dough is collected,
After thoroughly frothing with an electric whisk, the mixture was mixed again with the remaining liquid egg white dough to prepare a partially whipping egg white dough with a whipping dough ratio of 30%. To 100 parts by weight of the partially whipped egg white dough, 120 parts by weight of roasted peanuts and 20 parts by weight of roasted black sesame, which were roughly crushed as a solid matter, were added and mixed by stirring to prepare a solid mixture dough. The solid mixture dough was molded into a shape having a diameter of 40 mm and a thickness of 3 mm, and then baked in an electric oven at 140 ° C. for 15 minutes to obtain a snack confectionery containing peanuts and black sesame as a solid. The snack confectionery had a smooth surface and a good-looking appearance. With a lighter texture and less sweetness,
It had a rich flavor of peanuts and black sesame. Also, the baked snacks had sufficient physical strength as commercial products. The obtained snack did not absorb moisture and soften even after being left in the room for 2 hours after baking.

Comparative Example 1 50 parts by weight of liquid egg white, 50 parts by weight of sugar, and 1 part by weight of gelatin were mixed and dissolved to obtain a liquid egg white dough. The following procedure was carried out according to Example 1 to obtain a snack food. This snack has a smooth surface and a nice-looking appearance, and it had a light texture, but the sweetness was too strong and the natural taste and aroma of peanuts and black sesame were impaired, so after baking When left for 30 minutes, it absorbed moisture and softened.

Comparative Example 2 50 parts by weight of liquid egg white and 50 parts by weight of 75% reduced starch hydrolyzate were mixed to obtain a liquid egg white dough containing no gelatin. The following operation was performed according to Example 1 to obtain a snack food. This snack had a light texture, weak sweetness and moisture resistance. However, the strength of the baked snack was slightly weak, and the surface was uneven, resulting in an unsightly appearance.

Comparative Example 3 Liquid egg white dough was obtained by mixing and dissolving 50 parts by weight of liquid egg white, 50 parts by weight of 75% reduced starch hydrolyzate and 1 part by weight of gelatin. Then, the entire amount of the liquid egg white dough was sufficiently whipped with an electric whisk to obtain 100% whipped egg white dough. The following procedure was carried out according to Example 1 to obtain a snack food. This snack was light in texture, weak in sweetness, and had a rich taste and aroma of peanut and black sesame, and did not absorb moisture and soften even after being left for 2 hours in the room after baking. However, the baked snacks had weak physical strength and were unsatisfactory as commercial products. In addition, the surface had unevenness and had an unsightly appearance. Example 1,
Regarding the baked snacks obtained in Comparative Examples 1 to 3, the light texture, the strength of the snacks after baking, the sweetness,
Table 6 summarizes the moisture resistance and the appearance after firing.

[0028]

[Table 6]

Example 2 Frozen liquid egg white thawed product (50 parts by weight)
~ 73 wt% reduced starch hydrolyzate (below 60%
Abbreviated as reduced starch hydrolyzate. Product Name: S3
0, Nikken Chemical) 40 parts by weight, sugar 10 parts by weight, gelatin 2 parts by weight, salt 0.5 parts by weight, sodium glutamate 0.1 parts by weight, and pepper powder 0.1 parts by weight are mixed and dissolved to prepare liquid egg white dough. Got At this time, the mixing ratio of the 60% reduced starch hydrolyzate to the thawed product of frozen liquid egg white was 8
It was 0% by weight. Also, thawed frozen liquid egg white and 60%
The mixing ratio of gelatin to the liquid egg white dough consisting of reduced starch hydrolyzate and sugar was 2% by weight.

Next, 60% by weight of the liquid egg white dough is sampled and sufficiently whipped with an electric whisk, and then mixed again with the remaining liquid egg white dough to form a partially whipped egg white dough with a whipping ratio of 60%. Was prepared. Partial whipping egg white dough 100
Crushed almonds 7 as solids, relative to parts by weight
0 parts by weight, 50 parts by weight of dried small fish made from Japanese sardine and 0.5 parts by weight of green laver were added and mixed with stirring to prepare a solid mixture dough. The solid mixture dough has a major axis of 6
After molding into an oval mold having a diameter of 0 mm, a short diameter of 30 mm, and a thickness of 4 mm, it was baked in an electric oven at 130 ° C. for 20 minutes to obtain a snack candy containing almonds, small fish, and green laver as solid matter. The snack confectionery had a smooth surface and a good-looking appearance. It has a lighter texture, is moderately sweet, has a good balance with other seasonings, and has a good flavor of almonds, small fish, and green seaweed, and absorbs moisture even after being left for 2 hours in the room after baking. It never softened.

[0031]

EFFECTS OF THE INVENTION According to the method of the present invention, since a product having a light texture which solid snacks do not have in conventional snacks can be obtained,
It can satisfy the tastes of modern consumers. According to the method of the present invention, the intensity of sweetness can be arbitrarily adjusted, so that a snack can be prepared without impairing the flavor that solid foods originally have. According to the method of the present invention, a diet sweet snack can be prepared by using it together with a low-calorie sweetener. According to the method of the present invention, a snack confection that is unlikely to cause tooth decay can be prepared by using it in combination with a low cariogenic sweetener. Since the snack food produced by the method of the present invention has moisture resistance, it does not absorb moisture and soften even after the product is opened. When packaging snacks produced by the method of the present invention, if the room is in a normal hygienic environment, it is not necessary to dehumidify using an air conditioning facility or the like, and the cost of packaging work can be reduced. According to the method of the present invention, a product having a smooth surface and a good-looking appearance can be obtained, even though it contains a solid substance, so that the value of the product can be increased. According to the method of the present invention, unlike the conventional method using a meringue dough, it is possible to make a snack food having physical strength that does not easily break during the process of being sold as a product.

Claims (1)

[Claims] 1. 70 to 150 parts by weight of a reduced starch hydrolyzate containing 60 to 85% by weight of 4 or more sugars is mixed with 100 parts by weight of liquid egg white, and further, liquid egg white and the reduced starch hydrolysis product. The first step of preparing a liquid egg white dough by blending 0.5 to 2% by weight of gelatin with respect to the total weight of the product and 20 to 60% by weight of the liquid egg white dough, and after foaming The second step of preparing a partially whipped egg white dough by mixing with the remaining liquid egg white dough, and molding a solid mixture dough obtained by mixing the partially whipped egg white dough with one or more solids A method for producing a baked snack containing a solid product, which comprises a combination with a third step of baking after baking.