JPS63240741A - Production of biscuit having bread flavor - Google Patents
Production of biscuit having bread flavorInfo
- Publication number
- JPS63240741A JPS63240741A JP62077146A JP7714687A JPS63240741A JP S63240741 A JPS63240741 A JP S63240741A JP 62077146 A JP62077146 A JP 62077146A JP 7714687 A JP7714687 A JP 7714687A JP S63240741 A JPS63240741 A JP S63240741A
- Authority
- JP
- Japan
- Prior art keywords
- biscuit
- yeast
- dough
- raw material
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015895 biscuits Nutrition 0.000 title claims description 103
- 239000000796 flavoring agent Substances 0.000 title claims description 30
- 235000019634 flavors Nutrition 0.000 title claims description 30
- 235000008429 bread Nutrition 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 62
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 62
- 239000002994 raw material Substances 0.000 claims description 51
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 235000000346 sugar Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000000694 effects Effects 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 11
- 150000008163 sugars Chemical class 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 239000003925 fat Substances 0.000 claims description 4
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000021544 chips of chocolate Nutrition 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- -1 malt extract Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、パン風味を有するビスケットの製造法に関す
る。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing biscuits having a bread flavor.
［従来の技術］
本発明にいうビスケットとは、小麦粉、油脂、糖類に、
適宜水、牛乳、卵、香料等を添加混合して生地となし、
該生地を適宜形状に成形した後、焼成して製造される焼
き菓子であり、油脂弁、糖分の高いクツキーも含むもの
である。[Prior Art] Biscuits as referred to in the present invention are flour, fats and oils, sugars,
Add and mix water, milk, eggs, flavorings, etc. as appropriate to make dough,
It is a baked confectionery produced by molding the dough into an appropriate shape and then baking it, and also includes oil-fat valves and kutsky with a high sugar content.
従来、ビスケットの黒味に変化を与える方法としては、
ビスケット生地にピーナツ、ココナツツ、アーモンド等
のナツツ類、レーズン、チェリー等の乾燥果物或いはチ
ョコチップ等を点在させたり、或いはナツメッグ、シナ
モン等の香辛料、バニラ、レモン等の香料を添加する方
法が知られている。Traditionally, the methods for changing the blackness of biscuits are as follows:
There are known methods of dotting biscuit dough with nuts such as peanuts, coconuts, and almonds, dried fruits such as raisins and cherries, or chocolate chips, or adding spices such as nutmeg and cinnamon, and flavorings such as vanilla and lemon. It is being
しかしながら、こうした従来法は、確かにビスケットの
風味を変え得るものの、それらの方法はいずれもビスケ
ット自体の風味をベースとし、それに他の風味を加える
ものであり、ビスケット自体の風味を変え得るものでは
なかった。However, although these conventional methods can certainly change the flavor of the biscuit, they are all based on the flavor of the biscuit itself and add other flavors to it, and cannot change the flavor of the biscuit itself. There wasn't.
本発明者等は、こうした従来のビスケットの製造法とは
異なり、ビスケット自体の風味を変えることができるビ
スケットの製造法を開発しようとした。そして、ビスケ
ット生地にパン酵母を含有せしめてイーストｌ！Ｉｆｆ
処理を施し、ビスケット自体の風味を、パンの風味を有
するものに変えることを思いついた。The present inventors attempted to develop a biscuit manufacturing method that is different from such conventional biscuit manufacturing methods and can change the flavor of the biscuit itself. Then, baker's yeast is added to the biscuit dough to make yeast l! If
He came up with the idea of changing the flavor of the biscuit itself to one with the flavor of bread through processing.
［発明が解決しようとする問題点１
本発明者等はビスケット生地にパン酵母を含有せしめて
、該ビスケット生地にイースト１ｉｕＰｆ処理を施した
。ところが、単にビスケット生地にパン酵母を含有せし
めてイースト醗Ｐ’処理を施したのでは、パン酵母が充
分にイースト醗酵し得ず、その結果該ビスケット生地を
焼成して得られたビスケットは、パン風味を充分に有す
るものとはならないとの問題点に遭遇した。[Problem to be Solved by the Invention 1] The present inventors added baker's yeast to biscuit dough and subjected the biscuit dough to yeast 1iuPf treatment. However, simply adding baker's yeast to biscuit dough and subjecting it to yeast P' treatment does not allow the baker's yeast to undergo sufficient yeast fermentation, and as a result, the biscuits obtained by baking the biscuit dough are A problem was encountered in that it did not have sufficient flavor.
［問題点を解決するための手段］
本発明者等はパン酵母が充分に醗酵し得ない原因につい
て研究した結果、ビスケット生地は、得られるビスケッ
トを甘く、サクッとした食感とするために、ビスケット
生地の水分が１０〜２３重量％、糖分が１３〜３６重童
％となるようにその配合を決定するが、該ビスケット生
地はイース］・醗酵に必要とされる水分がもともと少な
い上に、粘度が高いためビスケット生地の水分活性値が
０．９３未満となり、それ故イースト醗酵が充分に行な
われないとの知見を得た。[Means for Solving the Problems] As a result of research into the reasons why baker's yeast cannot be sufficiently fermented, the present inventors found that biscuit dough is made with the following methods to make the biscuits sweet and crispy: The composition is determined so that the moisture content of the biscuit dough is 10 to 23% by weight and the sugar content is 13 to 36% by weight, but the biscuit dough is yeast]・In addition to the fact that the moisture required for fermentation is originally low, It was found that due to the high viscosity, the water activity value of the biscuit dough was less than 0.93, and therefore yeast fermentation was not carried out sufficiently.
ところで、従来、菓子生地にパン酵母を含有せしめ、該
生地にイースト醗酵処理を施す方法としては、［小麦粉
７０〜９９％、イースト０．１〜１．０％の基本原料を
、砂糖、塩、脱脂粉乳、モルトエキス、ビタミンＣ等の
副原料を添加または添加することなく水と混練して醗酵
処理した生地の圧延成形物を焼成した後、更にフライ処
理することを特徴とするスナック菓子の製造方法」 （
特開昭６１−５２２４４＠）が知られているが、該発明
において調整される生地は、前記したビスケット生地と
比較して、水分活性値が高いものであるので充分なイー
スト醗酵が可能であると思われる。By the way, conventionally, as a method of containing baker's yeast in confectionery dough and subjecting the dough to yeast fermentation treatment, [basic raw materials of 70 to 99% wheat flour and 0.1 to 1.0% yeast, sugar, salt, A method for producing a snack confectionery characterized by baking a rolled molded product of fermented dough kneaded with water without adding or adding auxiliary raw materials such as skim milk powder, malt extract, and vitamin C, and then frying the dough. ” (
JP-A-61-52244@) is known, and the dough prepared in this invention has a higher water activity value than the above-mentioned biscuit dough, so sufficient yeast fermentation is possible. I think that the.
前記知見を基に、充分にパン風味を有するビスケットを
得るべく更に研究を進めた結果、常法のビスケット原料
にパン酵母を加えたビスケット原料のうち、先ず（ａ＞
小麦粉及び／又は糖類とパン酵母を含有すること、（ｂ
）水分活性値が０．９３以上であること、（ｃ）ビスケ
ット原料全体の１０川伍％以上であること、以上（ａ）
〜（ｃ）の条件を満足づるようにイースト醗酵原料を選
択し、次いでイースト醗酵原料にイースト醗酵処理を施
した後、該イースト醗酵原料と残りのビスケット原料と
を混合してビスケット生地を調整し、該ビスケット生地
を使って常法通りビスケットを製造することにより、パ
ン風味を充分に有するビスケットを得ることができると
の知見を得た。Based on the above knowledge, we conducted further research in order to obtain biscuits with sufficient bread flavor.As a result, we found that among biscuit raw materials made by adding baker's yeast to conventional biscuit raw materials, (a>
Containing flour and/or sugars and baker's yeast (b
(a) the water activity value is 0.93 or more; (c) it is 10% or more of the total biscuit raw material;
A yeast-fermented raw material is selected so as to satisfy the conditions (c), and then the yeast-fermented raw material is subjected to yeast fermentation treatment, and then the yeast-fermented raw material and the remaining biscuit raw materials are mixed to prepare biscuit dough. It has been found that biscuits having a sufficient bread flavor can be obtained by manufacturing biscuits using the biscuit dough in a conventional manner.
上記した知見を基に完成された本発明の要旨は、小麦粉
、糖類、油脂にパン酵母更に必要により卵、乳製品、水
、食塩、香料、イーストフード等の１種又は２種以上を
加えてなり、且つ得られるビスケット生地の水分が１０
〜２３重量％、糖分が１３〜３６重示％となるように配
合を決定したビスケット原料のうち、先ず（ａ）小麦粉
及び／又は糖類とパン酵母を含有すること、（ｂ）水分
活性値が０．９３以上であること、（ｃ）ビスケット原
料全体の１０重示％以上であること、以上（ａ）〜（ｃ
）の条件を満足するように選択されたイースト醗酵原料
にイースト醗酵処理を施した後、該イースト醗酵原料と
残りのビスケット原料とを混合してビスケット生地を調
整し、次いで該ビスケット生地を適宜形状に成形した後
、該ビスケット生地を焼成することを特徴とするパン風
味を有するビスケットの製造法にある。The gist of the present invention, which was completed based on the above knowledge, is to add one or more of baker's yeast and, if necessary, eggs, dairy products, water, salt, flavoring, yeast food, etc. to flour, sugars, fats and oils. and the moisture content of the resulting biscuit dough is 10
Of the biscuit raw materials whose formulation was determined so that the sugar content was 13 to 36% by weight, (a) it contained wheat flour and/or sugars and baker's yeast, and (b) the water activity value was 0.93 or more; (c) 10% or more of the total biscuit raw materials; (a) to (c)
) After yeast fermentation is performed on the yeast-fermented raw material selected to satisfy the conditions of (2), the yeast-fermented raw material and the remaining biscuit raw materials are mixed to prepare biscuit dough, and then the biscuit dough is shaped into an appropriate shape. A method for producing a biscuit having a bread flavor, which comprises baking the biscuit dough after shaping the biscuit dough.
以下、本発明の内容を詳細に説明する。Hereinafter, the content of the present invention will be explained in detail.
本発明のビスケット原料は、小麦粉、油脂、糖類にパン
酵母更に必要により卵、乳製品、水、食塩、香料、イー
ストフード等の１１ａ又は２種以上を加えてなり、且つ
、得られるビスケット生地の水分が１０〜２３重量％で
あり、糖分が１３〜３６重量％となるように配合を決定
したものである。ビスケット生地の水分が１０重量％を
下回る場合には、ビスケット生地の水和が不充分であり
、得られるビスケットの食感が粉っぽいものとなり、一
方、水分が２３重量％を超える場合には、得られるビス
ケットがウェットなものとなり、いずれの場合にもビス
ケットとして好ましい食感とはならない。また、ビスケ
ット生地の糖分が１３重量％を下回る場合には得られる
ビスケットが甘さを欠くものとなり、更にサクッとした
ビスケットらしい食感が得られない。The biscuit raw material of the present invention is made by adding baker's yeast and, if necessary, eggs, dairy products, water, salt, flavoring, yeast food, etc. or two or more of 11a or more to the biscuit dough obtained. The formulation was determined so that the water content was 10 to 23% by weight and the sugar content was 13 to 36% by weight. When the moisture content of the biscuit dough is less than 10% by weight, the hydration of the biscuit dough is insufficient and the resulting biscuit has a powdery texture; on the other hand, when the moisture content exceeds 23% by weight, In either case, the resulting biscuit becomes wet and does not have a desirable texture as a biscuit. Furthermore, if the sugar content of the biscuit dough is less than 13% by weight, the resulting biscuit will lack sweetness and will not have the crispy texture typical of a biscuit.
一方、該糖分が３６重量％を超える場合には、得られる
ビスケットが甘くなりすぎるばかりでなく、硬い食感に
なる傾向にあり好ましくない。On the other hand, if the sugar content exceeds 36% by weight, the resulting biscuit will not only be too sweet but also tend to have a hard texture, which is not preferable.
本発明においては、上記ビスケット原料のうち、先ず（
ａ）小麦粉及び／又は糖類とパン酵母を含有すること、
（ｂ）水分活性値が０．９３以上であること、（ｃ）ビ
スケット原料全体の１０重量％以上であること、以上（
ａ）〜（ｃ）の条件を満足するようにイーストＮ酵原料
を選択すること、および該イースト醗酵原料にイースト
醗酵処理を施した後、該イースト醗酵原料と残りのビス
ケット原料とを混合してビスケット生地をｗ４製するこ
と、以上２つの要件を満足することが重要である。In the present invention, among the above biscuit raw materials, first (
a) Contains flour and/or sugars and baker's yeast;
(b) The water activity value is 0.93 or more, (c) It is 10% by weight or more of the entire biscuit raw material, and (
Selecting a yeast N fermentation raw material to satisfy the conditions a) to (c), and after subjecting the yeast fermentation raw material to yeast fermentation treatment, mixing the yeast fermentation raw material and the remaining biscuit raw material. It is important to make the biscuit dough W4 and to satisfy the above two requirements.
上記（ａ）〜（ｃ）の条件それぞれについて説明する。Each of the conditions (a) to (c) above will be explained.
先ず、（ａ）の条件が小麦粉及び／又は糖類とパン酵母
を含有することであるのは、小麦粉及び／又は糖類をパ
ン酵母の栄養源として醗酵処理することにより、好まし
いパン風味を付与し得るためである。First, the condition (a) is to contain flour and/or saccharides and baker's yeast, because a preferable bread flavor can be imparted by fermentation using flour and/or saccharides as a nutritional source for baker's yeast. It's for a reason.
該パン酵母としては、生酵母、乾燥酵母のいずれを使用
しても良い。As the baker's yeast, either fresh yeast or dry yeast may be used.
また、パン酵母の量は、イースト醗酵を行なうビスケッ
ト原料に対して０．５〜１０．０重量％更には１．０〜
５．０重量％であることが好ましい。In addition, the amount of baker's yeast is 0.5 to 10.0% by weight, and more preferably 1.0 to 10.0% by weight, based on the biscuit raw material subjected to yeast fermentation.
Preferably it is 5.0% by weight.
次に、＜ｂ＞の条件が、水分活性値が０．９３以上であ
るのは、水分活性値が０．９３を下回る場合には、充分
にイースト醗酵ａ酵が行なえないからである。Next, the reason why the condition <b> is that the water activity value is 0.93 or more is because if the water activity value is less than 0.93, yeast fermentation a fermentation cannot be carried out sufficiently.
次に、（ｃ）の条件がビスケット原料全体の１０重量％
以上であるのは、ビスケット原料全体の１０ｆｆｉ吊％
を下回る場合には、得られるビスケットが充分にパンの
風味を有しないものとなるからである。更に、得られる
ビスケットにパン風味を充分に付与するためには、ビス
ケット原料全体の２０重量％以上であることが好ましい
。Next, the condition (c) is 10% by weight of the entire biscuit raw material.
The above is the 10ffi hanging% of the entire biscuit raw material.
This is because if it is less than 20%, the resulting biscuit will not have a sufficient bread flavor. Further, in order to sufficiently impart bread flavor to the resulting biscuit, it is preferable that the amount is 20% by weight or more of the total biscuit raw material.
上記した（ａ）〜（ｃ）の条件を満足するように選択さ
れたイースト醗酵原料にイース［・醗酵処理を施す場合
の条件としては、例えば２〜３５℃、３０分〜２０時間
が例示できる。Examples of conditions for subjecting the yeast fermentation raw material selected to satisfy the conditions (a) to (c) above to yeast fermentation treatment include, for example, 2 to 35°C for 30 minutes to 20 hours. .
次に、前記イースト醗酵原料と残りのビスケット原料と
を混合する混合方法としては、例えばシュガーバッター
法等があるが、上記混合に際しては、得られるビスケッ
トの食感をサクシとしたものとするとの観点からは、グ
ルテンが余り生成しないようにすることが望ましく、従
って然程混練しないようにすることが好ましい。Next, as a mixing method for mixing the yeast-fermented raw material and the remaining biscuit raw material, for example, there is a sugar batter method, etc., but the above-mentioned mixing is performed from the viewpoint of making the resulting biscuit crispy in texture. It is desirable to prevent the production of too much gluten, and therefore it is preferable not to knead too much.
次いで、前記した如く調整されたビスケット生地を、常
法により適宜形状に成形した後、オーブン等で例えば１
６０〜２４０℃の条件で１〜２０分間焼成処理を行なう
。Next, the biscuit dough prepared as described above is formed into an appropriate shape by a conventional method, and then heated in an oven or the like for 1 hour.
Firing treatment is performed at 60 to 240°C for 1 to 20 minutes.
以上により冑られるビスケットは、パン風味を充分に有
するものである。The biscuits obtained as described above have a sufficient bread flavor.
尚、本発明においては、前記したビスケット原料に加え
て、従来のビスケットの製造法と同様に、ピーナツ、コ
コナツツ、アーモンド等のナツツ類、レーズン、チ１り
一等の乾燥果物或いはチョコチップ等を加えても良い。In the present invention, in addition to the above-mentioned biscuit raw materials, nuts such as peanuts, coconuts and almonds, raisins, dried fruits such as chili, chocolate chips, etc. You can also add it.
但し、この場合、本発明にいう糖分、水分、水分活性値
等はこれらを除外した数値である。However, in this case, the sugar content, water content, water activity value, etc. referred to in the present invention are numerical values excluding these.
以下、本発明を実施例により更に説明する。The present invention will be further explained below with reference to Examples.
実施例
先ず、上記ビスケット原料のうちイースト醗酵原料とし
て、小麦粉３０００重量部、水３０００重吊部１バン酵
母２００重量部、イーストフード１０重量部、全卵７０
０重量部、砂糖３００重量部を選択した。該イースト醗
酵原料の水分活性値は０．９７であり、またその重量は
ビスケラ１−原料全体の２８．７重量％であった。該イ
ースト５１１酵原料を縦型ミキサーで低速混合した。次
いで、２７℃、９０％ＲＨ，４時間の条件でイーストｒ
ＩＪｉ）ｙ！処理を行なった（途中数回パンチングを行
なった）。Example First, among the above biscuit raw materials, yeast fermentation raw materials were: 3000 parts by weight of wheat flour, 3000 parts of water, 200 parts by weight of yeast, 10 parts by weight of yeast, 10 parts by weight of yeast food, 70 parts by weight of whole eggs.
0 parts by weight and 300 parts by weight of sugar were selected. The water activity value of the yeast-fermented raw material was 0.97, and its weight was 28.7% by weight of the entire Biscera 1 raw material. The yeast 511 fermentation raw material was mixed at low speed using a vertical mixer. Next, yeast was incubated at 27°C, 90% RH for 4 hours.
IJi)y! Processing was performed (punching was performed several times during the process).
次いで、上記イースト醗酵原料と残りのビスケット原料
とをシュガーバッタ法により混合した。すなわち、バタ
ー、ショートニングをビータ−でやわらかくし、次いで
、これに砂糖を徐々に加えてよくすり合わせた。その後
、イースト醗酵原料を徐々に加えてよく混合した。次い
で、粉乳、食塩、膨服剤、重曹を加えて混合し、ビスケ
ット生地を得た。得られたビスケット生地は、水分２２
重量％、糖分１７重量％であった。次いで、該ビスケッ
ト生地をデボジッターを利用して、星型に絞り出し成形
した後、１８０℃、８分間の条件で焼成処理を行ない、
ビスケットを得た。次いで、得られたビスケットを室温
で冷却した。Next, the yeast fermentation raw material and the remaining biscuit raw material were mixed by the sugar batter method. That is, butter and shortening were softened with a beater, and then sugar was gradually added thereto and thoroughly mixed. Thereafter, yeast fermentation raw materials were gradually added and mixed well. Next, milk powder, salt, leavening agent, and baking soda were added and mixed to obtain biscuit dough. The resulting biscuit dough has a moisture content of 22
The sugar content was 17% by weight. Next, the biscuit dough was squeezed into a star shape using a depositor, and then baked at 180°C for 8 minutes.
Got a biscuit. The resulting biscuits were then cooled to room temperature.
得られたビスケラＩ・は、サクシとした好ましい食感を
有すると共にパンの風味を充分に有するものであった。The obtained Bisquera I. had a crispy and preferable texture and had a sufficient bread flavor.
比較例
ビスケット原料のうち、イースト醗酵原料を選択するこ
となく、ビスケット原料全体をシュガーバッタ法により
混合したく水、全卵は、バター、ショートニングと砂糖
をすり合わせた後に添加し、パン酵母、イーストフード
は粉乳等の他の粉体原料と一緒に加えた。Comparative Example: Of the biscuit raw materials, the yeast-fermented raw materials were not selected, and the entire biscuit raw materials were mixed by the sugar batter method.Water and whole eggs were added after mixing butter, shortening, and sugar, and baker's yeast and yeast food were added. was added together with other powder raw materials such as milk powder.
また、混合後のビスケット生地の水分活性値は０．８９
であった）後、２７℃、９０％ＲＨ。In addition, the water activity value of the biscuit dough after mixing was 0.89.
) at 27° C. and 90% RH.
４時間の条件でイースト醗酵処理することの外は、実施
例と全く同様な方法でビスケットを得た。得られたビス
ケットは、サクシとした食感を呈しているものの、パン
の風味が乏しく、通常のイースト醗酵を行なわないビス
ケットとあまりかわらない風味であった。Biscuits were obtained in exactly the same manner as in the example except that the yeast fermentation treatment was carried out for 4 hours. Although the resulting biscuit had a crunchy texture, it lacked a bready flavor and had a flavor that was not much different from that of a regular biscuit that is not fermented with yeast.
上記実施例で得られたビスケットと比較例で得られたビ
スケットのパンの風味について、２０名のパネルによる
官能試験を行なった。A sensory test was conducted by a panel of 20 people regarding the bread flavor of the biscuits obtained in the above examples and the biscuits obtained in the comparative examples.
その結果を第１表に示す。The results are shown in Table 1.
第１表
上記第１表によれば、実施例によりｊｑられたビスケッ
トについて、パンの黒味が充分にするとしたパネルが１
９人、パン風味が弱いとしたパネルが１人、パンの風味
が全く或いはほとんどしないとしたパネルが０人であっ
た。これに対して、比較例により得られたビスケットに
ついて、パンの風味が充分にするとしたパネルが０人、
パン風味が弱いとしたパネルが１１人、パンの風味が全
く或いはほとんどしないとしたパネルが９人であった。Table 1 According to Table 1 above, for the biscuits jqed according to the example, the panel determined that the bread had a sufficient dark taste.
9 panelists answered that the bread flavor was weak, and 1 panel member said that the bread flavor was weak, and 0 panel members said that there was no or almost no bread flavor. On the other hand, 0 panelists thought that the biscuits obtained in the comparative example had sufficient bread flavor.
There were 11 panelists who said the bread flavor was weak, and 9 panelists who said the bread flavor was not at all or almost no.
これにより、本発明によれば、パン風味を充分に有する
ビスケットを得ることができることが明白となった。As a result, it is clear that according to the present invention, a biscuit having a sufficient bread flavor can be obtained.
［発明の効果］
以上詳述したように、本発明によれば、パン酵母を含有
し、且つ得られるビスケット生地の水分が１０〜２３重
示％、糖分が１３〜３６重伍％となるように配合を決定
したビスケット原料のうち、先ず（ａ）小ｆｉｌｅ）及
び／又は糖類とパン酵母を含有すること、（ｂ）水分活
性値が０．９３以上であること、（ｃ）ビスケット原料
全体の１０重１％以上であること、以上（ａ）〜（ｃ）
の条件を満足するように選択されたイースト醗酵原料に
イースト醗酵処理を施した後、該イースト醗酵原料と残
りのビスケット原料とを混合してビスケット生地を調整
し、次いで該ビスケット生地を利用して常法によりビス
ケットを製造することにより、パン風味を充分に有する
ビスケットを得ることができる。[Effects of the Invention] As detailed above, according to the present invention, the biscuit dough containing baker's yeast has a moisture content of 10 to 23% by weight and a sugar content of 13 to 36% by weight. Among the biscuit raw materials that have been decided to be blended, first of all, (a) it must contain a small file) and/or sugars and baker's yeast, (b) it must have a water activity value of 0.93 or more, and (c) it must contain the entire biscuit raw material. (a) to (c) must be 1% or more by 10 weight of
After yeast fermentation treatment is performed on yeast fermentation raw materials selected to satisfy the following conditions, the yeast fermentation raw materials and the remaining biscuit raw materials are mixed to prepare biscuit dough, and then the biscuit dough is used to prepare biscuit dough. Biscuits having a sufficient bread flavor can be obtained by manufacturing biscuits by a conventional method.
Claims (1)
、乳製品、水、食塩、香料、イーストフード等の１種又
は２種以上を加えてなり、且つ得られるビスケット生地
の水分が１０〜２３重量％、糖分が１３〜３６重量％と
なるように配合を決定したビスケット原料のうち、先ず
（ａ）小麦粉及び／又は糖類とパン酵母を含有すること
、（ｂ）水分活性値が０．９３以上であること、（ｃ）
ビスケット原料全体の１０重量％以上であること、以上
（ａ）〜（ｃ）の条件を満足するように選択されたイー
スト醗酵原料にイースト醗酵処理を施した後、該イース
ト醗酵原料と残りのビスケット原料とを混合してビスケ
ット生地を調整し、次いで該ビスケット生地を適宜形状
に成形した後、該ビスケット生地を焼成することを特徴
とするパン風味を有するビスケットの製造法。(1) Flour, sugars, fats and oils, baker's yeast, and if necessary one or more of eggs, dairy products, water, salt, flavorings, yeast food, etc. are added, and the resulting biscuit dough has a moisture content of 10 to 10%. Among the biscuit raw materials whose formulation was determined so that the sugar content was 13 to 36% by weight, (a) it contained wheat flour and/or sugars and baker's yeast, and (b) the water activity value was 0. Must be 93 or higher; (c)
After performing yeast fermentation treatment on the yeast fermentation raw material selected so as to satisfy the conditions (a) to (c) above, which is 10% by weight or more of the entire biscuit raw material, the yeast fermentation raw material and the remaining biscuit A method for producing biscuits having a bread flavor, which comprises mixing raw materials to prepare biscuit dough, then shaping the biscuit dough into an appropriate shape, and then baking the biscuit dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62077146A JPH0789828B2 (en) | 1987-03-30 | 1987-03-30 | Method for producing biscuit having bread flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62077146A JPH0789828B2 (en) | 1987-03-30 | 1987-03-30 | Method for producing biscuit having bread flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63240741A true JPS63240741A (en) | 1988-10-06 |
| JPH0789828B2 JPH0789828B2 (en) | 1995-10-04 |
Family
ID=13625654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62077146A Expired - Fee Related JPH0789828B2 (en) | 1987-03-30 | 1987-03-30 | Method for producing biscuit having bread flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0789828B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06113711A (en) * | 1991-10-03 | 1994-04-26 | Barilla Ger Flli Spa | Cracker tasting like bread and its preparation |
| JPH06113713A (en) * | 1991-10-03 | 1994-04-26 | Barilla Ger Flli Spa | Bread stick tasting like bread and its preparation |
-
1987
- 1987-03-30 JP JP62077146A patent/JPH0789828B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06113711A (en) * | 1991-10-03 | 1994-04-26 | Barilla Ger Flli Spa | Cracker tasting like bread and its preparation |
| JPH06113713A (en) * | 1991-10-03 | 1994-04-26 | Barilla Ger Flli Spa | Bread stick tasting like bread and its preparation |
| JP2664568B2 (en) * | 1991-10-03 | 1997-10-15 | バリラ ジー． イー アール． エフ． エル エル アイ ソシエタ ペル アチオニ | Crackers having bread-like taste and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0789828B2 (en) | 1995-10-04 |
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