JPH11215954A - Production of thin layer snack - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing thin layer snack so as to make the texture light and crispy by carrying out sheet forming and baking of dough obtained by adding and mixing flour and oil and fat as main ingredients with one or more kinds of yeast, a proteolytic enzyme and an inflating agent. SOLUTION: This method for producing thin film snack comprises adding and mixing flour and oil and fat as main ingredients with one or more kinds of an yeast, a proteolytic enzyme and an inflating agent, as necessary degassing the resultant dough, superposing and folding the dough, carrying out sheet forming of the dough, perforating the resultant sheet and subjecting the treated sheet to baking treatment causing blistering on a part of the surface by heating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a thin layer snack, and more particularly to a method for producing a thin layer snack, which is obtained by adding and mixing at least one of yeast, a protease, and a leavening agent mainly containing flour and fat. The present invention relates to a method for making the texture of a thin snack obtained by shaping and baking a sheet from a mixed dough light and crisp.

[0002]

2. Description of the Related Art Heretofore, there has been a method of producing a snack by using fermentation, sheet molding, and baking with flour and fat as main components. For example, bread yeast is further added to wheat flour, sugars, oils and fats, and optionally one or more of eggs, dairy products, water, salt, spices, yeast food, etc., and the obtained biscuit dough has a water content of 10 to 23 weight. %, Sugar content is 13-3
Among the biscuit raw materials determined to be 6% by weight, first, (a) flour and / or saccharides and baker's yeast are contained, (b) water activity value is 0.93 or more, (c) ) A biscuit dough is prepared by mixing the yeast fermented raw material selected to satisfy 10% by weight or more of the whole biscuit raw material and the above conditions (a) to (c) with the remaining biscuit raw material, Then, there is a method for producing a biscuit having a bread flavor, which comprises baking the biscuit dough after appropriately forming the biscuit dough (Japanese Patent Application Laid-Open No. 63-240741).

Japanese Patent Application Laid-Open No. Hei 4-27344 discloses a baked yeast fermented product using flour, sugar, oil and fat, water, leavening agent and yeast as raw materials and having a water content of 5-1.
There is disclosed a technology relating to a semi-finished product for snack foods, which is 5% by weight and has a water activity of 0.4 to 0.8. However, all of the above techniques are different from thin snacks required by the present invention.

An example of a thin snack such as the present invention is a cracker. However, commonly known crackers had a relatively chewy texture.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a dough obtained by adding and mixing at least one of yeast, proteinase, and a leavening agent to flour and fats and oils as main components, and then forming a sheet and baking the dough. It is an object of the present invention to provide a method for making a thin snack to have a light and crisp texture.

[0006]

According to a first embodiment of the present invention, there is required a dough obtained by adding and mixing at least one of yeast, a protease, and a leavening agent, mainly containing flour and fat. After degassing by pressing treatment, the dough is overlapped and folded, then the sheet is formed, and the sheet is perforated, and then subjected to a baking treatment to cause a blister on a part of the surface by heating. This is a method for producing a thin snack. A second embodiment of the present invention is the method for producing a thin snack according to the first embodiment, wherein the thickness of the sheet before firing is 0.5 to 1.5 mm. A third embodiment of the present invention is the method for producing a thin-layer snack according to the first embodiment, wherein the firing step includes two-step heating or more. In a fourth embodiment of the present invention, the firing step is a three-step heating, and the firing condition is the first step: 210 °.
C for 2 to 3 minutes, 2nd stage: 140 to 180 ° C for 2 to 5 minutes, 3rd stage: 100 to 120 ° C for 5 to 20 minutes
Minutes, the method for producing a thin snack according to the first embodiment.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, first, a flour and an oil and fat are mixed, and further, at least one of yeast, a protease, a leavening agent, water, modified starch, and other raw materials are mixed to obtain a dough. .

[0008] The flour is not particularly limited, and may be used in bread, cookies, and the like. Its use amount is 5 to 60% by weight, preferably 10 to 4%.
The amount may be 0% by weight. If the amount is small, the final product has a brittle structure, and it is difficult to obtain a thin layered snack with a light and crisp texture intended for the present invention. Conversely, if the amount is large, it will have a powdery texture.

Examples of fats and oils include butter, margarine, shortening, etc.
From the viewpoint of storage stability, shortening or a combination of shortening and butter is preferred. The amount used may be 2 to 30% by weight, preferably 4 to 15% by weight. If the amount is small, the finished product will have a poor mouth-melting texture, and if it is large, the finished product will have an oily texture, Swelling is less likely to occur.

The action of a yeast, a protease such as papain, and a swelling agent such as baking soda are for producing a flavor of a minimum product and a crispness like crackers. In the use, one or more of yeast, proteolytic enzyme, and swelling agent are added. In order to make the above effect effective, yeast is most preferably used, and yeast alone or with yeast. It is desirable to use a combination of a proteolytic enzyme and a swelling agent.

When adding the yeast, it is preferable to mix the yeast and water in advance. As a result, uniform dispersion in the dough can be performed more effectively. At this time, sugar may be added, so that the sugar becomes a nutrient source for yeast and fermentation is promoted, and as a result, the fermentation time is shortened. In addition, a flavor improving effect by fermentation can be expected. Examples of the sugar used include white sugar, granulated sugar, powdered sugar, warm brown sugar, and brown sugar.
And the conditions of the fermentation treatment are as follows: temperature: 20 to 40 °
C, relative humidity: 70 to 90%, and time: 2 to 20 hours.

Further, by adding a modified starch,
The texture of the final product can be made lighter and crisp. The modified starch which can be used is preferably a phosphoric acid-crosslinked starch, an acetylated acetic acid starch, a heat-moisture treated starch, or a high amylose, and most preferably an acetylated acetic acid starch or a heat-moisture treated starch. The use amount is preferably from 10 to 30% by weight.

Thereafter, the dough is folded and folded. If the dough contains a large amount of gas due to a fermentation treatment or the like, the dough is degassed by pressing or the like in advance. The means for folding and folding the fabric is not particularly limited, but the folding is preferably performed in three folds, whereby swelling during firing in the subsequent step can be performed stably.

[0014] The dough folded and stacked is subjected to a tempering treatment as required, and then formed into a sheet by 0.5 to 1.5 m.
m, preferably 0.7 to 1.1 mm. If the sheet thickness is less than 0.5 mm, it is difficult to cause blistering in the subsequent firing step, and it is difficult to obtain a snack having the texture desired by the present invention. If the thickness is more than 5 mm, the texture becomes hard, and it becomes difficult to obtain a snack having the texture intended in the present invention as described above.

Next, after the obtained sheet is die-cut by an appropriate method, the sheet is perforated so as not to cause blisters on the entire sheet at the time of firing in a subsequent step. That is,
This is because by forming a partial bulge on the sheet surface, a light and crisp texture can be obtained. Therefore, the size of the number of perforations may be appropriately determined by the practitioner according to the snack texture to be obtained.

The size of the perforations is not particularly limited. However, if the perforations are too large, the blister on the surface is reduced, and it is difficult to obtain a light and crisp texture. Yes, on the other hand, if the perforation is too small, the blister on the surface will be too large, resulting in a problem that a light and crisp texture will be obtained, but it will be easily broken. Therefore, it is desirable that the size of the perforation is 0.5 to 5 mm in diameter.

Next, the above-mentioned dough is baked to obtain a thin-layer snack of the present invention. In this baking step, a part of the surface of the dough is blistered, thereby making the thin snack, which is the final product, light and crispy. By making the firing process two or more steps,
The texture can be made lighter and crisp,
The baking is formed in the dough in the first stage baking, and the dough is dried in the second stage baking.

When the baking step is performed in three stages, when the drying in the baking in the second stage is attempted to provide a lighter texture by lowering the water content, scorching tends to occur. In this case, the baking process is performed in three stages, and by further drying in the third stage baking, it is possible to suppress scorch during drying, thereby reducing the water content, and imparting a lighter texture to the final product. Can be.

The firing conditions at this time are as follows: first stage: 2
Second stage: 140-180 at 10 ° C. or higher for 2-3 minutes
3 minutes at 100 ° C. for 2-5 minutes at 5 ° C.
-20 minutes can be exemplified. The moisture content of the thin layer snack obtained by baking can be exemplified by 1 to 4% by weight.

[0020]

【Example】

Example 1 35 parts by weight of wheat flour, 20 parts by weight of modified starch (a mixture of acetylated acetic acid starch and heat-moisture treated starch), swelling agent (sodium dihydrogen phosphate, sodium hydrogen carbonate, L-
A mixture of sodium bitartrate) 1.2 parts by weight, 16 parts by weight of cheese paste, 15 parts by weight of water, 0.5 parts by weight of salt,
6 parts by weight of shortening are mixed, and a mixture of 0.2 parts by weight of dry yeast, 0.1 parts by weight of white sugar and 6 parts by weight of water is added and mixed to prepare a dough. Thereafter, fermentation treatment was performed under the conditions of temperature: 30 ° C., relative humidity: 90%, and time: 4 hours. Therefore, the obtained fermented dough is pressed and degassed, then folded in three and cooled in a refrigerator.
A tempering treatment was performed for 0 minutes to form a 0.8 mm thick sheet. Thereafter, the mold was cut out, and three perforations having a diameter of 2 mm were formed. Then, a baking treatment was performed in three stages to obtain a thin snack. In addition, the three-stage sintering treatment conditions are as follows: First stage: 22
5 ° C, 2 minutes 30 seconds, second stage: 150 ° C, 3 minutes 30
Second, third stage: 100 ° C., 10 minutes. Thus, the obtained thin snack had a moderate swelling on a part of the surface, and had a crisp, light and crisp texture.

[0021]

Example 2 35 parts by weight of whole flour, 20 parts by weight of modified starch,
20 parts by weight of tomato paste, 10 parts by weight of water, 0.5 parts by weight of salt, 5 parts by weight of shortening, and 2 parts by weight of butter were mixed, and 0.2 part by weight of dry yeast and 0.1 part of white sugar were mixed.
A dough is made by adding and mixing a premix of 6 parts by weight of water and 6 parts by weight of water. After that, the temperature: 30 ° C.
Fermentation was performed under the conditions of relative humidity: 90% and time: 4 hours. Thus, the obtained fermented dough was depressurized and degassed, folded in three, tempered in a refrigerator for 30 minutes, and formed into a 1.0 mm thick sheet. Thereafter, the mold was cut out, and three perforations having a diameter of 2 mm were formed. Then, a baking treatment was performed in three stages to obtain a thin snack. The three stages of the baking treatment conditions were as follows: first stage: 225 ° C., 2 minutes 30 seconds, second stage: 150 ° C., 3 minutes 30 seconds, third stage: 100 ° C.
10 minutes. Therefore, the obtained thin snack had a moderate swelling on a part of the surface similarly to Example 1, and had a light and crisp texture that was crisp.

[0022]

According to the method of the present invention, a thin snack mainly composed of wheat flour and oil and fat is provided with a bulge on a part of its surface, so that a thin snack having a light texture and crispness can be obtained. Obtainable.

By making the baking process of the thin snack into two or more stages, the dough can be swelled in the first stage and the moisture content of the thin snack can be reduced in the second and subsequent stages. A thin snack with a lighter texture and crispness can be obtained.

In addition, by performing the above-mentioned firing step in three stages, it is possible to further reduce the water content by further drying while suppressing burning during drying in the third stage firing,
Lighter texture can be imparted to the final product.

Claims (5)

[Claims] 1. A dough obtained by adding and mixing at least one of yeast, a protease, and a leavening agent containing flour and oil as a main component, degassing the dough as necessary, and then folding and folding the dough. A method for producing a thin-layer snack, comprising: forming a sheet, perforating the sheet, and then subjecting the sheet to a baking treatment for causing a part of the surface to swell by heating. 2. The sheet before firing has a thickness of 0.5 to 1.5.
2. The method for producing a thin snack according to claim 1, wherein 3. The method for producing a thin snack according to claim 1, wherein the firing step is a two-stage heating or more. 4. The method for producing a thin snack according to claim 1, wherein the firing step is a three-stage heating. 5. The firing conditions in the three-step heating are as follows: the first step: 210 ° C. or more for 2-3 minutes, the second step: 140-
180 ° C. for 2 to 5 minutes, third stage: 100 to 120 °
The method for producing a thin snack according to claim 1, wherein the temperature is 5 to 20 minutes at C.