JPH0823885A - Wafers cake and its production - Google Patents

Abstract

PURPOSE:To enable prevention of generation of a peculiar fishy smell or bitter taste caused by oxidation of DHA and produce a wafers cake containing calcium and DHA without remarkably reducing the flavor essential to the wafers cake and having a high commercial value. CONSTITUTION:In production of this wafers cake, preparation of cream is carried out by conducting a process for blending DHA 11 with a cream raw material 3 containing egg shell calcium, stirring the resultant mixture and preparing a cream in an atmosphere of nitrogen gas 7 and mixing DHA 11 in the cream raw material 3 without oxidizing DHA 11. The resultant cream is sandwiched between a pair of wafers not containing DHA and containing only egg shell calcium.

Description

Detailed Description of the Invention

[0001]

The present invention relates to calcium and DHA.
The present invention relates to a wafer confectionery containing the above and a method for producing the same.

[0002]

2. Description of the Related Art Generally, a wafer confectionery prepared by sandwiching cream into wafers baked in a thin strip of wheat flour as a main raw material to make two pieces together is well known. Recently, this kind of wafer confectionery contains calcium. Then, products with new commercial value added as nutritional supplements have appeared on the market.

On the other hand, DH, which is a kind of highly unsaturated fatty acid
A (Docosahexaenoic acid: Docosa Hexaen)
oic acid) has been conventionally known as a substance effective in lowering blood cholesterol level and preventing blood clots. However, since DHA is also a constituent of the brain's memory learning center, intake of DHA in the brain It is said that the work will become active, and in particular, in recent years, since the research supporting the scientific relationship between DHA and memory learning ability has been published at home and abroad, it has been widely noticed by consumers.

Therefore, the present inventor considered to develop not only calcium but also DHA to develop a wafer confectionery having a higher commercial value.

[0005]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
Is extracted from marine products such as fish (tuna, yellowtail, salmon roe, mackerel, saury, sardines, etc.), and when oxidized, has a characteristic that DHA has a strong fishy odor and bitter taste. .

Therefore, even if DHA is to be contained in the wafer, DHA is oxidized at the stage of baking the dough of the wafer in which the DHA is kneaded to give a fresh fishy taste or bitterness to the wafer, and DHA is contained in the cream. Even if you try to do it, DHA oxidizes at the stage of mixing DHA with the cream raw material and results in a creamy smell or bitter taste, and in both cases, the original flavor of the wafer confection is significantly impaired and it continues on a daily basis. Then it becomes difficult to eat.

An object of the present invention is to solve the above-mentioned conventional problems and to provide a wafer confectionery containing calcium and DHA and having high commercial value.

[0008]

[Means for Solving the Problems] To achieve the above object,
The present inventor performed a process of mixing DHA with a cream raw material and stirring the mixture to produce a cream under a nitrogen gas atmosphere.
To produce a cream without being oxidized, and sandwiching this cream with a wafer containing only egg shell calcium without containing DHA, calcium does not significantly impair the original flavor of the wafer confectionery. The invention has led to the invention of a wafer confectionery containing the above and DHA. That is, the present invention relates to a wafer confectionery product in which a cream containing DHA is sandwiched between wafers containing egg shell calcium.

The present invention will be described in detail below.

The wafer used in the present invention is prepared by kneading wheat flour with water, adding finely pulverized egg shell calcium to the mixture, and then adding other ingredients and stirring. This is the baked dough of mixed and stirred wafers.

[0011] Other materials to be added to the above-mentioned kneaded product mainly made of wheat flour include rapeseed white squeezing oil, wheat germ,
Examples include swelling agents, which are similar to those used in ordinary wafer manufacturing.

The cream to be sandwiched between the wafers is a mixture of pure vegetable oil and fat, finely ground egg shell calcium, whole milk powder and glucose, which are mixed well and powdered starch syrup, cacao mass, cocoa powder, vitamin D It is obtained by additionally stirring a flavor (vanilla flavor + coffee flavor), an emulsifier, etc. as a cream raw material, and mixing and stirring DHA in which vitamin E and catechin are mixed with this cream raw material under a nitrogen gas atmosphere.

Most of the above-mentioned cream raw materials except eggshell calcium are used for the usual cream production of wafer confectionery, but when cocoa mass or cocoa powder is mixed, the so-called cocoa flavor is effective. The effect of eliminating the flavor of DHA occurs,
Further, when vitamin D is mixed, the absorption of calcium in the body is promoted. Therefore, it is preferable to mix cocoa mass, cocoa powder and vitamin D in the production of the cream raw material.

Further, since vitamin E and catechin have an effect as an antioxidant, when mixing DHA with a cream raw material, these vitamin E and catechin are previously added to DH.
It is good to mix in A.

Eggshell calcium is adopted as the calcium component contained in the wafers and creams because eggshell calcium has a rich flavor and good digestion and absorption.

The wafer confectionery described above may be packaged together with an oxygen scavenger in an airtight bag.

[0017]

EXAMPLES Next, the present invention will be described in more detail with reference to examples.

[Example 1] In producing 100 kg of wafers, 88 kg of wheat flour was kneaded with water, and 7 kg of unbaked egg shell calcium finely pulverized to about 400 mesh or less was added and mixed, and then rapeseed white squeeze Oil 3kg
-Wheat germ 2Kg-Expanding agent (trace amount) is added and stirred, and finally a small amount of caramel pigment is added and mixed and stirred for about 5 minutes to make a wafer dough, and the surface temperature of the wafer baking machine is set to about 200. About 2 per piece as ℃
Bake for one minute to obtain 100 Kg wafer containing egg shell calcium.

When producing 100 kg of cream, pure vegetable oil 40 kg, unbaked egg shell calcium 30 kg finely pulverized to about 400 mesh or less, whole milk powder 10 kg, and glucose 9 kg are sequentially mixed, and it takes about 5 minutes. Stir well when powdered starch syrup 2kg, cacao mass 2kg, cocoa powder 2kg, vitamin D (trace amount)
・ Vanilla fragrance + coffee fragrance (small amount) ・ Soybean lecithin (trace amount), etc. are added and stirred to make a cream raw material. 15
1 minute containing eggshell calcium and DHA
Get 00 Kg of cream.

Here, as an example of a concrete means for mixing and stirring DHA with a cream raw material under a nitrogen gas atmosphere, as shown in FIG. 1, an air supply channel 4 connected to an upper part of a stirring container 1 is provided. The on-off valve 5 is opened to supply the nitrogen gas 7 from the nitrogen cylinder 6 into the stirring container 1, and the exhaust device 9 of the exhaust passage 8 connected near the top of the stirring container 1 is driven to drive the inside of the stirring container 1 inside. The air is exhausted, and the inside of the stirring container 1 is replaced with a nitrogen gas atmosphere. In this way, the cream raw material 3 is manufactured by mixing and stirring the above-mentioned various materials with the electric stirring rod 2 in the stirring container 1 under the nitrogen gas atmosphere, and then the DHA 11 is charged from the charging port 10 to continue. A means of stirring may be used.

As the DHA, fish oil extracted from the orbit of tuna is purified and deodorized.
This type of DHA is already sold and sold within the food industry.

Most of the ingredients of the cream raw material excluding the eggshell calcium are used for the usual cream production of wafer confectionery. Especially, when cacao mass, cocoa powder and coffee flavor are mixed,
The so-called cocoa flavor can effectively eliminate the DHA flavor, and when vitamin D is further mixed, the absorption of calcium in the body can be promoted.
In producing a cream raw material, it is preferable to mix these cocoa mass, cocoa powder and vitamin D.

Further, since vitamin E and catechin have an effect as an antioxidant, it is advisable to mix these vitamin E and catechin into DHA when mixing DHA with the cream raw material.

Egg shell calcium is adopted as the calcium component to be contained in the wafer or cream because egg shell calcium has a rich flavor and good digestion and absorption.

Further, the wafers obtained as described above are lined up in a cream coating machine, the upper surface of the wafers is coated with cream, and another wafer is covered to obtain two pieces, which are then cut into an appropriate size by a cutting machine. It is cut into pieces to obtain a wafer confectionery having the following component ratios. Wheat flour 44.0% Eggshell calcium 18.5% DHA 2.5% Vegetable oils 21.5% Glucose 4.5% Whole milk powder 5.0% Others 4.0%

Since the DHA contained in the cream of the wafer confectionery is in a state of being held by the cream raw material, the oxidation does not proceed rapidly after the cream is produced, but it is shown in FIG. As described above, if the manufactured wafer confectionery 12 is airtightly packaged together with the oxygen scavenger 14 in a bag 13 made of a relatively thick aluminum foil of about 62 microns in an appropriate number, as long as the bag 13 is not opened, the DHA Oxidation can be significantly suppressed.
In the figure, 15 is a wafer and 16 is a cream.

The wafer confectionery and the method for producing the same according to the present invention are not limited to the above-mentioned embodiments.
For example, it is possible to automate the whole manufacturing process of the wafer confectionery and to make the whole manufacturing room a nitrogen gas atmosphere. It is not always necessary to contain egg shell calcium in the cream, and only DHA may be contained. Of course, various changes can be made without departing from the scope of the present invention.

[0028]

EFFECTS OF THE INVENTION According to the wafer confectionery and the method for producing the same of the present invention described above, the step of mixing DHA in the cream raw material and stirring it to produce a cream is performed under a nitrogen gas atmosphere, and the cream raw material is oxidized without oxidizing DHA. A product containing calcium and DHA without mixing DHA and sandwiching this cream with a wafer containing only egg shell calcium and containing DHA without significantly impairing the original flavor of the wafer confectionery. High-value wafer confectionery can be produced, and if a bag having airtightness is packed with an oxygen scavenger, oxidation of DHA can be significantly suppressed unless the bag is opened. It can exert an excellent effect.

[Brief description of drawings]

FIG. 1 is a schematic view showing an example of means for mixing DHA with a cream raw material and stirring under a nitrogen gas atmosphere.

FIG. 2 is a cross-sectional view showing a state in which a wafer confectionery is packaged with an oxygen scavenger.

[Explanation of symbols]

 3 Cream Raw Material 7 Nitrogen Gas 11 DHA 12 Wafer Confectionery 13 Bags 14 Deoxidizer 15 Wafer 16 Cream

Claims (4)

[Claims] 1. A wafer confectionery comprising a wafer containing egg shell calcium and a cream containing DHA sandwiched therebetween. 2. A wafer confectionery product comprising a wafer containing egg shell calcium and a cream containing egg shell calcium and DHA sandwiched therebetween. 3. The wafer confectionery according to claim 1 or 2, which is packaged together with an oxygen scavenger in an airtight bag. 4. The method of producing a wafer confectionery according to claim 1, wherein the step of producing a cream by mixing DHA with a cream raw material and stirring the mixture is performed under a nitrogen gas atmosphere.