JPS61265048A - Confectionery having multilayer structure - Google Patents

Abstract

PURPOSE:The titled confectionery, consisting of a dough layer (A) scarcely given baked color in baking and a dough layer (B) producing a typical baked confectionery, capable of varying sense of eating, flavor, external appearance, etc., and obtained by combining the doughs having different hues. CONSTITUTION:A confectionery consisting of a dough layer (A) scarcely given baked color in baking and a dough layer (B) producing a typical baked confectionery. The above-mentioned dough layer (A) is preferably a layer of a dough consisting essentially of starch containing >=1/2 starch particles present in cell membranes with a low protein content, fat or oil, saccharide and water and the above-mentioned dough layer (B) is preferably a layer of a dough producing the typical baked confectionery, e.g. biscuit, cookie, pie, cracker, sponge cake, butter cake, roll cake, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel baked confectionery, and more particularly, to a novel baked confectionery having a multilayer structure combining doughs having different textures, flavors, and colors.

[Conventional technology]

A method for manufacturing baked confectionery having a multi-layered structure, especially a double structure, by combining two types of baked confectionery dough is disclosed in Japanese Patent Application Laid-open No. 56-1514.
The method described in Publication No. 44 is known, and in this method, baked confectionery having a double structure is obtained by forming two layers with different textures depending on the type and amount of addition. .

On the other hand, using a wrapping machine etc., baked confectionery with a double structure,
In recent years, various types of baked confectionery have been produced that have an intermediate moisture content, especially the inner layer, and have a viscous texture and shelf life.
As with the above method, a baked confectionery having an inner layer with an intermediate moisture content is obtained due to the moisturizing and water-retaining properties of sugars.

[Problem that the invention seeks to solve]

Combining baked confectionery dough containing flavoring ingredients or coloring ingredients (e.g. almonds, raisins, peanuts, cheese, cocoa, coloring, etc.) and baked confectionery dough before containing, including baked confectionery obtained by the above method. When baking confectionery with layers on two sides, thermal denaturation of proteins and
Due to the Maillard reaction, browning of sugars, etc., the dough undergoes significant coloring and heat change, resulting in poor appearance, fading of color, difficulty in distinguishing between two or more types of dough, and a tendency to have poor flavor.

Baked confectionery is generally baked using the same type of dough, and as mentioned above, in recent years manufacturing methods in which two or more types of dough are combined and baked have become popular; In addition to being superior, it is necessary to change the appearance and create variety.

Therefore, an object of the present invention is to provide a completely new baked confectionery having layers having different textures, flavors, and colors.

[Means for solving problems]

The present invention has achieved the above object with a confectionery having a multilayer structure consisting of a dough layer A that does not easily brown during baking and a dough layer B that produces a typical baked confectionery.

The confectionery having a multilayer structure of the present invention will be explained in detail below.

The dough layer A constituting the confectionery having a multilayer structure of the present invention is
Starch particles mainly exist in cell membranes and consist of starch with low protein content, fats and oils, saccharides, and water as essential components.
0 to 200 parts by weight, 40 to 160 parts by weight of sugar, and 4 parts by weight of water.
It is preferable that the layer be made of an O/W emulsion type dough containing 0 to 160 parts by weight.

The above-mentioned dough layer A uses the specific starch described in -1- to prevent browning even when baked, and the addition of sugar increases the boiling point of the aqueous phase to prevent browning. At the same time, the adhesiveness with other baked confectionery dough layer B is strengthened, and it is also effective in preventing "peeling" during baking and when being packaged and distributed as a product. In addition, by adding oil and fat to create an O/W emulsified dough, it weakens the binding between starch particles and is effective in improving texture and flavor.

The starch used in the dough layer A of the present invention is a starch in which starch particles are mainly present in cell membranes, as described above. Generally, starch in a broad sense is divided into starch in which starch particles are mainly present in the cell membrane and starch in which the cell membrane is mainly destroyed, depending on the manufacturing method. When starch with destroyed cell membranes is used, it swells during dough preparation and increases the viscosity of the dough, and at the same time, during baking, the moisture in dough layer A and the moisture and steam transferred from the combined dough layer B, etc. Because it gelatinizes easily, the texture of the baked product becomes extremely hard, making it difficult to obtain one with a crunchy texture. On the other hand, when starch with unbroken cell membranes (starch in which starch particles are present in the cell membranes) is used, the above defects are overcome, the viscosity of the dough is relatively low, and the workability of depositing and filling is good. (2) During baking, there is little gelatinization of starch due to moisture in dough layer A, moisture transferred from dough layer B, steam, etc., and a baked product with a crunchy texture can be obtained.

In the above specific starch used in dough layer A of the present invention, the ratio of starch particles present in the cell membrane to starch particles not present is such that the higher the ratio of starch particles present in the cell membrane, the better the texture. This is preferable because a baked product can be obtained, and starch particles present in cell membranes are usually
It is preferable to set it to 0% or more.

In addition, if the starch used in the dough layer A of the present invention has a high protein content, the protein will thermally denature during dough baking and at the same time react with reducing sugars, resulting in Maillard reaction and browning. To prevent color from forming, it is best to use a product with a low protein content, preferably one with a protein content of 5.
It is better to use one with a content of 0% or less.

The types of starch mentioned above include grains such as rice flour and wheat flour;
Examples include legumes such as azuki beans, red kidney beans, and kidney beans, sweet bean paste, nuts such as chestnuts, and potatoes such as potatoes and sweet potatoes. Among these, rice flour (so-called joshin flour) is particularly preferred. The particle size of these starches is suitably from 32 to 150 mesos. If the powder is coarse and has less than 32 meshes, the texture of the baked product will be poor, and if the powder is more than 150 meshes and the cells have been destroyed, gelatinization will proceed during baking, which is not desirable.

Furthermore, as the saccharide used in the dough layer A of the present invention, one or more saccharides selected from monosaccharides, trisaccharides, trisaccharides, tetrasaccharides, sugar alcohols, etc. can be used,
Further, the oil is selected from plastic oils and fats that are plastic at room temperature, and shortening, margarine, etc. are most suitable; liquid oil is not preferable because it causes the dough to sag.

The proportions of each of the above components in the dough layer A of the present invention are 40 to 200 parts by weight of oil and fat to 100 parts by weight of starch;
Preferably 80 to 160 parts by weight, 40 to 160 parts by weight of sugar, preferably 60 to 100 parts by weight, and 40 to 16 parts by weight of water.
It is preferably 0 parts by weight, preferably 60 to 100 parts by weight.

If the amount of fat or oil is less than 40 parts by weight, the starch cannot be fully encapsulated, and if it exceeds 200 parts by weight, the dough will tend to flow during baking, which may cause it to flow onto the baking sheet and burn, which is undesirable.

Furthermore, if the ratio of sugars and water is outside the above range, the appearance, texture, and flavor of the baked product will deteriorate, which is not preferable. In particular, if the water content is less than 40 parts by weight, the fabric will become hard and it will be difficult to create a multilayer structure, and if it exceeds 160 parts by weight,
This is undesirable as the dough will become too soft, run out onto the baking sheet, and burn.

Cocoa, almonds, cheese, chestnuts, raisins, peanuts, chocolate, etc. can be added to the dough layer A of the present invention as desired as taste substances. These taste substances are preferably added to the dough layer A so as to account for 5 to 30%.

Moreover, pregelatinized starch can be added to the dough layer A of the present invention, and it is very preferable to add this, especially when wrapping the dough. The amount of pregelatinized starch added to dough layer A is preferably 2 to 25%, which can improve the shape retention of the dough.

Furthermore, eggs, dairy products, fragrances, salt, sweeteners, colorants, etc. can be added to the dough layer A of the present invention as desired, and an emulsifier can also be added as necessary.

Such emulsifiers include monoglycerides, lecithin,
Examples include propylene glycol fatty acid ester, sorbitan fatty acid ester, and sugar ester.

On the other hand, the dough layer B of the present invention is a layer made of dough that produces typical baked confectionery such as biscuits, kutskies, pies, crackers, sponge cakes, butter cakes, roll cakes, etc. by baking.

The dough forming this dough layer B is made from flour, oil, #M, water, eggs, dairy products, emulsifiers, salt, flavorings, colorants, etc., using a conventional method for manufacturing baked confectionery dough. be able to.

In the confectionery of the present invention, the combination of dough layer A and dough layer B has a multilayer structure (as long as a wide variety of forms are possible; for example, dough layer A is used as a topping material on top of dough layer B). , or can be constituted as a filling material between the dough layer B, but in a range of approximately 810 to 2000 parts by weight for the dough layer Al 00 parts by weight,
Preferably, it constitutes a confectionery.

〔Example〕

``White person 1 side construction-Example Fabric A forming fabric layer A of the present invention was manufactured using the following formulation. That is, shortening, pregelatinized starch, and sucrose were mixed uniformly, then refined flour and roasted almond fines were mixed, and finally water was gradually added to form a uniform paste-like dough.

Joshin flour* 100 parts by weight Shortening 100 Pregelatinized starch 60 Sucrose 60 Water 100 Roasted almonds 5011 *32 to 150 mesh particles, more than half of the starch particles are present in the cell membrane, and the protein content is Something less.

In addition, for comparison, comparative fabric a was manufactured using the following formulation. That is, after shortening and wheat flour were mixed uniformly, water was gradually added to form a uniform base dough.

Wheat flour 100 parts Shortening 100 〃 Sucrose 60 〃 Water 100 〃Example↓
-Qj-cake) Using the generally practiced simultaneous mixing method, dough B with the following composition is prepared.
was manufactured. Dough A obtained in the above production example was squeezed onto this dough B to form a two-layered dough, which was baked to obtain a confectionery (butter cake) of the present invention.

Thin blade powder 100 parts by weight Foaming emulsified fat 20 〃 Cake kneading oil 40 〃 Egg (net) 90 〃 Sugar 90 〃 Baking powder 1 〃 The confectionery of the present invention using dough A has shortening (oil) on the surface of the cake. The topping composition (dough A) was bound together without separation or leakage, and a beautiful appearance was obtained.

On the other hand, in a comparative product using dough A instead of dough A, the shortening (oil and fat) separated and seeped into the cake dough, and the dough did not have binding properties and peeled off, which is the aim of the present invention. I didn't get anything.

Dough B having the following formulation was produced using the generally practiced sugar vasotar method. The dough A obtained in the above production example was squeezed onto the dough B, or the dough A was sandwiched between the dough B and baked to obtain the confectionery of the present invention (a biscuit with a two- or three-layer structure).

Thin blade powder 100 parts Sugar 50 Biscuit kneading oil 50~ Egg (net) 10~207 Salt 0.5 Leavening agent 0.5 The confectionery of the present invention using Dough A has shortening (oil and fat) on the surface of the biscuit. ) The topping composition (Dough A) was bound together without separation or leakage, resulting in a beautiful appearance.

On the other hand, in a comparative product using dough A instead of dough A, the shortening (oil and fat) separated and seeped into the biscuit dough, and the dough did not have binding properties and peeled off, which is the aim of the present invention. I didn't get anything.

Dough B having the following formulation was produced using the commonly practiced sugar banota method. Dough A prepared in the above-mentioned production example was wrapped in two or three layers in this dough B and baked to obtain a confectionery (biscuit) of the present invention.

Weak flour 100 parts by weight Sugar 50 〃 Biscuit kneading oil 40 〃 Egg (net) 20-30 〃 Salt 0.5 = Leavening agent 0.5 〃 In the confectionery of the present invention using beef ground A, the oil and fat will separate,
A beautiful appearance was obtained without leakage and seepage.

On the other hand, in a comparative product using dough A instead of dough A, the shortening (oil and fat) separates and seeps into the biscuit dough, and the dough has no cohesion and is easily broken, which is not the aim of the present invention. I didn't get what I wanted.

Example 4 (Pie) Dough B for folded pie and kneaded pie was manufactured using the following formulation according to a generally practiced manufacturing method. The dough A obtained in the above production example was squeezed onto the dough B, or a dough layer was filled between the dough B and baked to obtain a confectionery (pie) of the present invention.

Folded pie (part) Kneaded pie (part) Light flour 50 50 strong flour
50 50 kneaded oil margarine 1
0 10 Flour 33 Salt 11 Water 50-55 40-4
5 Folded oil/fat margarine (sheet form) 80-900 The confectionery of the present invention using dough A has no separation of oil or fat on the pie surface or leakage, and the topping composition (dough A)
The shape was retained and bonded, resulting in a beautiful appearance.

On the other hand, in a comparative product in which dough A was used instead of dough A, the oil and fat separated and seeped into the pie dough, and the dough did not have adhesiveness and peeled off, so that the object of the present invention was not obtained. I couldn't.

〔Effect of the invention〕

The confectionery of the present invention has a multilayer structure, and at least one of the layers has a dough layer A that is difficult to brown during baking. When flavor components are contained in the product, the color tone of the flavor components is effectively expressed, making it possible to create unprecedented variety in texture, flavor, appearance, etc., and to improve the production efficiency of completely new baked confectionery products. can be provided well.

Claims (15)

[Claims] (1) A confectionery with a multilayer structure consisting of a dough layer A that is difficult to brown during baking and a dough layer B that produces a typical baked confectionery. (2) The dough layer A is a layer consisting of a dough in which more than half of the starch particles are present in cell membranes and whose essential components are starch, oil, fat, saccharide, and water with a low protein content. Confectionery listed in ). (3) The confectionery according to claim (2), wherein the starch is grain starch such as rice or wheat. (4) The confectionery according to claim (2), wherein the starch is a legume starch such as adzuki beans, kidney beans, kidney beans, etc. (5) Claim No. 2, wherein the starch is a bean paste.
Confectionery listed in ). (6) The confectionery according to claim (2), wherein the starch is starch from nuts such as chestnuts. (7) The confectionery according to claim (2), wherein the starch is potato starch, such as potato starch or sweet potato starch. (8) The confectionery according to claim (2), wherein the dough layer A contains a flavoring substance such as cocoa, almond, cheese, raisin, peanut, chocolate, or chestnut. (9) The confectionery according to claim (2), wherein the dough layer A contains pregelatinized starch. (10) Dough layer A contains 40 to 200 parts by weight of fat and oil, 40 to 160 parts by weight of saccharide, based on 100 parts by weight of the above starch,
and 40 to 160 parts by weight of water.
Confectionery listed in ). (11) The confectionery according to claim (10), wherein the dough layer A is an O/W emulsion type. (12) Dough layer B is a typical biscuit, cookie,
The confectionery according to claim 1, which is a layer of dough for producing baked confectionery such as pies, crackers, sponge cakes, butter cakes, and roll cakes. (13) For 100 parts by weight of dough layer A, 10 parts by weight of dough layer B
Claim No. 1 consisting of ~2000 parts by weight
Confectionery listed in ). (14) The confectionery according to claim (1), wherein the dough layer A is formed on the dough layer B as a topping material. (15) The confectionery according to claim (1), wherein the dough layer A is constituted as a filling material between the dough layers B.