JPH10295259A - Cookie and manufacture thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cookie with plain and simple feelings using olive oil and the manufacture. SOLUTION: This manufacture is composed of a first process for mixing flour 15 and sugar 12, a second process for putting egg whites 11 and the olive oil 16 into the mixture of the flour 15 and the sugar 12, mixing them and forming cookie dough 26 and a third process for thinly stretching the cookie dough 26, punching it with a die, setting a temperature inside a furnace so as to be suppressed to a low baking temperature and baking it. This cookie prepared by such manufacture is provided with the plain and simple feeling without the danger of heartburn or getting fat or the like, a healthy feeling is obtained and it is suitable for a person receiving the limitation of calories. Further, since the olive oil is provided with a property strong against oxidation, the stability of the oxidation for a long time is obtained, oleic acid is fully provided and the effect of reducing bad cholesterol (LDL) is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cookie using only olive oil instead of solid fats such as butter and shortening, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, cookies have been prepared by mixing butter and sugar, further mixing eggs (whole eggs, albumen or yolk are used depending on the purpose) and flour, and kneading the mixture.
It is baked thinly like a rice cracker at 0 to 230 ° C,
Those with a high fat content such as butter are called cookies, and those with a low content are called biscuits. Raising the baking temperature and baking time to some extent increases the aroma of flour and sugar.

[0003] Conventional cookies have the following characteristics because of the use of butter. The taste is extremely good. It is rich in nutrients and contains nutrients other than lipids, which are rare for fats and oils, and also contains minerals and vitamins such as calcium and carotene, making it a fragrant confectionery. At room temperature, it solidifies, but when put into the mouth, it melts at the temperature inside the mouth and has a good tongue.

[0004]

However, at present, nutrition-rich and high-calorie butter confections, which are health-oriented, may be avoided by some people because they may cause heartburn or obesity. There was a problem that was.

Therefore, it is conceivable to use a typical olive oil as a health food instead of butter. Olive oil has properties that are not found in butter, such as being rich in oleic acid, which reduces cholesterol, containing many components that are resistant to oxidation, and having good stability against oxidation. However, olive oil is sensitive to high temperatures, and if baked at 200 ° C. or higher, it will degrade other tissues contained in the product, and olive oil 16 will thermally decompose at 160 ° C. There is a problem that it becomes smoke (sublimates), the taste becomes bitter, and it is difficult to use it for cookies.

[0006] An object of the present invention is to provide a cookie excellent in taste even when olive oil is used, and a method for producing the cookie.

[0007]

According to the present invention, there is provided a first step of mixing flour 15 and sugar 12, a step of mixing flour 15 and sugar 12 and adding egg white 11 to knead the mixture. Olive oil 16 of about 60% of flour 15 is added and mixed, and a second step of forming cookie dough 26 is performed. The cookie dough 26 is thinly stretched and punched out with a mold. And baking at a temperature within the furnace so as to be not more than ° C.

[0008] Cookies produced by such a production method have a refreshing feeling, are free from the risk of heartburn and obesity, provide a healthy feeling, and are suitable for those who are restricted in calories. In addition, olive oil has an oxidation-resistant property, so that it can stabilize oxidation for a long time, and is rich in oleic acid, and has an effect of reducing bad cholesterol (LDL).

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing a cookie according to the present invention will be described with reference to the drawings. In the following description, the case of cookies will be explained as an example. It includes what can be said. The cookies of the present invention are mainly made of eggs, sugar (or starch syrup), flour, olive oil, and other flavors.

First step: Flour 15 and sugar 12 are mixed. In this first step, as shown in FIG.
Put flour 15 and sugar 12 in container 10 and mix. The so-called high-grade products use only a small amount of the flour 15 to connect them, and the so-called low-grade products generally use a large amount of the flour 15.

Second step: Egg white 11 and olive oil 16 are mixed. As shown in FIG. 1 (2), the flour 15
The egg white 11 is added to the mixture of the sugar 12 and the sugar 12 and kneaded. The olive oil 16 of about 60% of the flour 15 is added and mixed to form the cookie dough 26. Since this cookie dough 26 does not lather,
There are almost no air bubbles 13 in the dough 26.

Third step: The cookie dough 26 is baked in a predetermined shape. In the third step shown in FIG. 1 (3), the cookie dough 26 is thinly stretched, punched out with a mold, cut out, embossed, placed on an iron plate 27 or the like, and fired. The sintering temperature is 200 to 200 when butter is used.
The temperature is set to about 180 ° C., which is sufficiently lower than 250 ° C., and the firing time is set as short as possible. This is because olive oil is sensitive to high temperatures and degrades other tissues contained in the product, and olive oil 16 is 160
It decomposes at a temperature of ° C. and turns into smoke (sublimates). In order to prevent this, as described above, baking is performed while the baking temperature is set to about 180 ° C. and the internal temperature of the cookie dough 26 is set to about 95 ° C. Olive oil 16 has better thermal conductivity than butter, and can be sufficiently baked even at low temperatures. Rather, by baking at a low temperature, cookies with olive oil 16 have a better shelf life than butter.

[0013] The cookies manufactured by the above process are as follows:
It has the following features. (1) It is crisp and has a refreshing feeling in the mouth. (2) Since it is baked at a low temperature, the taste is not bitter, and the characteristics as a cookie are not lost.

(3) Since the olive oil 16 is impregnated, the flavor of the olive oil and the mellow mouthfeel are obtained, and the aroma of the fragrance is enhanced. (4) Since it has a lower calorie than butter, there is no risk of heartburn or obesity, a healthy feeling is obtained, and it is suitable for those who are restricted in calories.

(5) Olive oil contains a large amount of oleic acid (monounsaturated fatty acid), and has a property of being resistant to oxidation by an antioxidant component (such as tocopherol and boriferol). Therefore, the original active ingredient of the fruit as it is as an olive is utilized, and a mellow, rich flavor and aromatic fragrance are maintained. Further, since the baking is performed at a low temperature, oxidation stability for a long time can be obtained. By the way, AOM stability is only 10 hours for butterfat, whereas olive oil is 80 hours, which is 8 times as oxidative stability. (6) Olive oil is rich in oleic acid, a property not found in butter, that is, it reduces bad cholesterol (LDL).

[0016]

According to the present invention, since the manufacturing method is as described above, a cookie which is crisp and crisp in the mouth and has a refreshing feeling can be obtained. In addition, there is no fear of heartburn or obesity, a healthy feeling is obtained, and it is suitable for a person who is restricted in calories.

Olive oil has oxidation-resistant properties, so that long-term oxidation stability can be obtained. In addition, olive oil is rich in oleic acid and has the effect of reducing bad cholesterol (LDL).

[Brief description of the drawings]

FIG. 1 is an explanatory view showing an embodiment of a cookie manufacturing process according to the present invention.

[Explanation of symbols]

10 container, 11 egg, 12 sugar, 15 flour, 1
6 olive oil, 26 cookie dough, 27 iron plate.

Claims (4)

[Claims] 1. A cookie made by mixing a mixture of sugar 12 and flour 15 and further mixing an egg 11 and olive oil 16 to form a thin and stretched cookie dough 26, which is cut out and baked. . 2. A first step of mixing the flour 15 and the sugar 12, and adding the egg white 11 and the olive oil 16 to the mixture of the flour 15 and the sugar 12, and mixing.
A method for producing a cookie, comprising: a second step of forming the cookie dough 26; and a third step of thinly stretching the cookie dough 26, punching it out with a mold, and firing at a sufficiently low temperature. 3. The second step is to mix the flour 15 and the sugar 12 in the first step, add the egg white 11 and knead the mixture, and further add the olive oil 16 of about 60% of the flour 15 and mix. The method for producing a cookie according to claim 2, wherein the cookie dough 26 is formed. 4. The third step is to set the baking temperature to the cookie dough 2.
4. The method for producing cookies according to claim 2, wherein the temperature in the furnace is set so as to bake while keeping the internal temperature of No. 6 at about 100 ° C. or less.