TW201034576A - Method of fabricating biscuit dough and discuit - Google Patents

Abstract

The invention is to improve the palate and taste of biscuit. The invention provides a biscuit dough obtained by the following steps. Wheat powder and a plastic water-in-oil emulsified substance are mixed, wherein the rheometer value of the plastic water-in-oil emulsified substance measured under a condition that the temperature is 15 degrees centigrade and the size of the plunger is 10 mm is greater than or equal to 5000g, and the rheometer value under a condition that the temperature is 20 degrees centigrade and the size of the plunger is 10 mm is greater than or equal to 2000g. Then, a sub-feedstock, such as water and/or milk, sugar, necessary salt, plumping agent and so on, is added therein to mix, and thus a biscuit dough is obtained. The biscuit dough is baked, and a novel biscuit is obtained, wherein the biscuit has volume, unprecedented and great crispiness, fineness, and dispersability, and has superb meltiness and swallowability.

Description

201034576 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a biscuit dough and a biscuit obtained by using the biscuit dough. [Prior Art] There is no clear definition of biscuits and cakes. It can refer to a western-style snack biscuit with a crunchy flavor obtained by baking wheat flour-based dough. The cake is the same, called cake in the United States and called biscuits in the UK. In Japan, in the principle of fair competition, biscuits are defined as "raw materials such as wheat flour, sugar, edible oils and fats and salt, and if necessary, or added with starch, dairy products, egg products, baking powder, food additives. The resulting dough, which is made by using a mixer, a molding machine, and a biscuit oven, has a hand-made appearance, and the total amount of sugar and fat components in the biscuit is, for example, 4% or more by weight. And according to the preference, the food is characterized by the use of eggs, milk, nuts, dried fruits, honey, etc., and the food having a good flavor is called a cake. In the present invention, the "cookie" includes the above-mentioned fair competition principle. Both biscuits and cakes are biscuits that represent less than 5 weight percent moisture. Biscuits are roughly divided into hard dough biscuits and soft dough biscuits. Hard cake two == group (raw dough) is prepared by mixing the whole process of mixing sugar and oil raw materials in wheat flour (heart-匕(五)兀瓜瓜心心心, and the dough of the biscuit is fully formed by kneading On the other hand, the dough of soft dough biscuits is prepared by the sugar butter method (sugar butter 201034576 - £-method), that is, the fat and the sugar are mixed, and the salt, the egg and the powder are mixed therein. When the auxiliary material is dissolved in water, it is emulsified into a creamy shape, and the wheat flour is mixed with S; and the dough of the soft dough biscuit suppresses bran. As described above, the method for producing the biscuit dough is roughly classified into an integrated method or The method of the sugar oil method can be described as broken.

The biscuit is obtained by molding and baking the biscuit dough. In order to improve the texture of biscuits, various studies have been conducted on wheat flour, oils, and emulsified raw materials. The patent document discloses that the use of durum wheat flour (durum wheat) to improve the feeling of biscuits is disclosed, and Patent Document 2 discloses that the change in texture is reduced by the formation of the linonic acid composition of the oil and fat. 'However, as described in the production method of the present invention, water is mixed with a hard plastic oil in a wheat flour, and then water and/or milk, sugar, and optionally salt, (10), etc. are added and mixed. The method of making dough is not yet known, and it is completely new. [Patent Document 1] [Patent Document 1] Japanese Laid-Open Patent Publication No. 2000-184848 (Patent Document 2) Japanese Patent Laid-Open Publication No. Hei No. Hei. Provided by a method for producing a novel type of biscuit, which is not available in the ordinary dry snacks such as biscuits and cakes by the use of a water-based emulsion in a common plastic oil. (4) The sense of accumulation has not been achieved until 5 201034576 It is crispy, finely divided, and has a good crisp feeling, and has a good mouth melt and a good swallowing feeling. The present inventors conducted intensive research, and as a result, obtained the following knowledge: If a margarine (water-type emulsion in a plastic oil) which is unimaginable in a mixture of wheat flour and ordinary margarine is used, Adding water and/or milk, shaft, optional salt, baking powder, and other auxiliary materials, the biscuit surface obtained so far does not have the turning, fine crushing, == and the mouth is melted, and the good taste is good. Dry", from the Ling cost invention. Victory! The main points of H-Benga are: 1) - the manufacturing method of lysine surface, ^ special ethics is to mix the wheat flour with the water-type emulsion in the plastic oil, the column of the water-based emulsion in the plastic oil The machine variable value of the piston diameter and the lower (for example, the cut value is greater than or equal to 5000 g, and the rheological value deleted by 1G is greater than or equal to 2_g, then water and/or milk, sugar, and optionally Salt, powder, and other materials are mixed; 2) one, | 炻 Yang special dry dough for molding, baking to obtain; 3) - a kind of cake into, into the 四 (four) established by the If method The biscuit dough is subjected to the biscuit described in the biscuit, and the effect of the invention is that the dough having a dry dough can be obtained well, and the mouth is a novel biscuit having a crispness, a fine crush, a cold feeling, and a good swallowing feeling. The above and other objects, features, and advantages of the present invention will become more apparent from the aspects of the appended claims. [Embodiment] The water-based emulsion of the plastic oil in the present invention may, for example, be a butter, a margarine or a fat spread. The biscuit dough of the present invention is first mixed with wheat flour and a water-type emulsion in a plastic oil. Among them, it is more important that the hardness of the water-based emulsion in the plastic oil is hard. The hardness is expressed by a value (unit: g, hereinafter referred to as a rheological value) measured by a rheometer (manufactured by Immobilisation Co., Ltd.) using a plunger having a diameter of 1 mm. Equal to 5_, and the rheological value of the margarine (roll in) is less than or equal to mm (measured by the plunger diameter of 1〇, the unit is g) is 1700~35〇〇 at 15〇C, at 2〇 t is about 500~16GG. If the value of the money is low, the water-based emulsion in the plastic oil will be dissolved in the dough, and the water-type emulsifier in the flaky plastic oil described later cannot be dispersed in the dough, resulting in the puffed layered wheat flour being puffed. The uplift of food has deteriorated. The water-type emulsion in the plastic oil can be produced by a known production method, for example, by adjusting the oil phase and the water phase adjusted to 40 to thief by heating, using a propeller or a homomixer (h〇m〇mixer) ), etc. (4) After mixing and emulsification, 'obtained by using a scraping wire exchanger (v. theory) or a coordinator (_bi her kneading machine for cooling plasticization). In order to obtain a water-type emulsification in a hard plastic oil As for the raw materials, it is easier to use hardened oil. However, considering the health effects of trans-fatty acid, it is better to control the use. A large number of hardened oils of trans fatty acids, as disclosed by the applicant in WO 2008/029672, except that the hard oil of the lauric acid main body or the fractionated high melting point palm kernel oil of the palm nucleus oil can be used for extreme hardening. In addition to oil, etc., the melting point fractionated oil in the palm oil may be 10 to 85 weight percent in the oil phase, preferably 3 to 6 weight percent, and the solid fat content of the oil phase (s〇lidFatc) 〇ntem , SFC) is greater than or equal to 51 at 10 ° C, less than or equal to 10 at 30 ° C, and the preparation is obtained (the patent application of the applicant is 2〇〇8_〇5539〇). The trans fatty acid is substantially zero. Plasticity / In the aqueous phase or the oil phase of the intermediate water emulsion, it is possible to add 丨~(7) weight percent, preferably 3 to 7 weight, to the waterborne emulsified composition in the oil. Percentage of oxidized starch. Oxidized starch is produced by oxidizing various starches such as corn or potato with an oxidizing agent such as hypochlorite, and oxidized starch for food use can be used. And become a crisp, crisp, previously distinctive, good food texture. The water-type emulsion of the plastic oil of the hardness range described above is cut to an appropriate size (for example, a piece of 4 cm). By mixing and mixing with the wheat flour by a mixer, a mixture of water-type emulsions in the flake-form plastic oil uniformly dispersed in the wheat flour can be obtained. The volume of the water-type emulsion in the cut plastic oil is 15 per one. ~ Preferably, ee is preferably 30 to 650 cc, more preferably 6 Å to 2 Å () cc. By the above, the water-type emulsion of 201034576 flaky plastic oil can be sufficiently dispersed in the dough. The length of the water-type emulsion in the flaky plastic oil is preferably 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and the thickness is preferably 2 to 15 mm, preferably It is 4 to 1 mm, and more preferably 5 to 8 mm. In addition, the plastic oil composition can of course be cut into an appropriately sized composition from the beginning.

G If the rheological value at 15C is less than 5000, or 2 (the rheological value under rc is less than 2000, the water-based emulsion in the above-mentioned plastic oil is too soft, and when mixed with wheat flour, it will be immediately immersed in wheat flour. As a clay-like compound, as described above, it is difficult to form a state in which the water-based emulsion in the flaky plastic oil is dispersed in the dough. Therefore, even if baking is performed, the bulging is poor. On the contrary, if the water-based chemical compound is too hard in the above-mentioned plastic oil The rheological value of the blowdown is greater than 2〇_, or the rheological value at 20 °C is greater than 7000, and the plastic oil mixed with the raw materials of the tray causes the water-emulsified particles to remain larger, and the oil particles are also extended during the extension. If it is not sufficiently extended, it is difficult to sufficiently disperse the flaky plastic emulsion in the dough. Once added, the water can be molded and dried for the biscuit dough of the present invention. Very good (good complete novel cake thickness ==?=, (will be _) face eight. The mouth's inter-degree (thickness), it is easy to obtain more than 9 201034576. Extend, stack and bake The hn 4 bulging is a better baking product, and it can be used to bake a baked product with a magnification of about 4.0. ~ 故平 [Example] β The following examples of the present invention are listed. The example towel, and the parts all represent the weight 1 reference. [Table 1] Composition and characteristics of water-type emulsion in plastic oils, nuclear hard oil palm kernel fractionation, high melting point, brown shed oil, transesterification oil, brown liquid, oil palm, melting point, oil, salt, lecithin, glycerin Fatty acid oxidized starch ~^S6iSFCTl〇〇C) SFC (35°C) of oil and fat Rheology (15°C) Rheology (20°C) Transacid*

A

D E 26.3 82~ 6 16000 5200 0 40 — 20 30 12 12 — 40 1.0 1.0 0.3 0.3 0.4 0.4 < D 21.3 11.3 74 60 3 9 14000 7000 3300 3000 0 0

B 30 (parts) 40 30 20 12 12 1.0 1.0 0.3 0.3 0.4 0.4 5 5 21.3 21.3 75 82 5 6 13000 16000 3900 5200 0 0

C40-2012I1.020.4I s ratio relative to the whole mixture (%) (Example 1) According to the composition shown in Table 1, after all-mixing, the coordinator is used for quenching and kneading to obtain miscible water and Β , 201034576 CDE. Next, using each of the oil-in-water emulsions, the biscuits were produced by the following composition (in a portion of 2 kg) by the following method. The water-type emulsion in the plastic picking oil is cut into strips. The temperature of the emulsifier of the coffee (64 cc a/b~l) is used for chatting. In addition, the palm kernel part of the table is used to sell her 6) to 6, and the melting point is hunger. The palm oil § domain oil is used to pluck oil 6〇%, palm kernel oil 40% Oxidized powder was produced by Oji Cornstarch (shares). (Composition) 100 (parts) 50 (parts) 20 (parts) 1 (parts) 0.8 (parts) 0.6 (parts) 29 (parts) Low-gluten flour plastic oil water-type emulsifier sugar salt ammonium bicarbonate sodium bicarbonate cold water 〇 (Preparation and baking of biscuit dough) (1) Mix the water-based emulsion and low-gluten flour in a plastic oil adjusted to a temperature of 20 ° C to a 3 〇 quart (qUart) at room temperature 22 ° C. In the machine, a batter was mixed at a low speed [138 rpm] for 7 to 10 minutes (Note 1), and 200 g of the mixed dough was taken to observe the state of the water-type emulsion in the plastic oil. The water-based emulsion in the plastic oil is in the form of a sheet having a long emulsion of 100 mm and a thickness of 5 mm, and a shorter emulsion having a sheet shape of 5 mm in length and 2 mm in thickness, as a whole. Most of them are in the form of flakes having a length of 7 to 8 mm and a thickness of 3 to 4,111,111. At this time, the initial temperature of the mixture 〇 1 ^ he 1 11 ^ 1 ^ ^ 201034576 〇〇 DL \ jpil (Note 2) is 20 ~ 21 ° C. (2) Next, dissolve salt, sugar, ammonium hydrogencarbonate, and sodium hydrogencarbonate in cold water, and use a hook to mix at a low speed [138 rpm] for 1 minute to prepare a wheat flour puffed food in a loosely connected state. Dough. The dough and finished dough temperature was 19 °C. ', (3) The dough was stretched by a sheeter to a pressure of 3.0 mm (actual thickness of 3.5 mm), and was placed on the trim panel using a trimming die having a diameter of 31 mm. On the above, the above fire is 200 ° C, and the fire is baked at 180 ° C for 10 minutes. When laminating, the dough prepared in (2) is stretched by a tableting machine to a gauge pressure of 5.0 mm (actual thickness of 6.0 mm), and a three-fold is made, then the dough is changed by 90 degrees, and the tablet press is again used. Extend to a gauge pressure of 5.0mm (actual thickness of 6.0 mm), perform a two-fold, and then extend to a gauge pressure of 3.0 mm (actual thickness of 3.5 mm) by a tablet press, and carry it on the trimming with a 31 mm diameter trimming die. On the display board, the above fire is 200 ° C, and the fire is baked at 180 ° C for 10 minutes. (Note 1) When the initial mixing time is in the case of the water-based emulsions A to E in the plastic oil, 'A (8 minutes), B (10 minutes), c (i minutes), D (8 minutes), E (7 minutes). (Note 2) A (21 ° C), Β (2 Γ〇, C (2rC), D (21 ° C), E ( 2 〇 ° C ). (Results) Use of baked goods and ordinary shortening (shortening) Compared with the product (Comparative Example 2), it is a biscuit with a strong bite-feeling feeling, a crispy mouth in the mouth, a good mouth-melting feeling, and a crispy taste. 201034576 In addition, 'there is an unprecedented greasy feeling, and ' The biscuit has no epidermis «the case, the bismuth & biscuit. The pie 外 outside' longitudinal bulge to obtain a volumetric feeling that is generally not available. The use of the water-type emulsions a, b, c, d in the plastic oil The rate of magnification is a (3 G), B (3 5 ' t 〇 (2·8), E (2.9) °, and the bulge of the water-type emulsion A in the 'Ο 〇 plastic oil The magnification is "the use of the bulging magnification is the same as after the forming (the thickness of the opposite baking product (thickness of the thickness of the dough, when using the face of the eight into two = two = ^ ^ ^) The baking products are also used for the common use of the mouth. = Good and the money of the Wei Wei. The middle riding shaft and the good mouth are good, and the 'an unprecedented oily crane has a sense of volume." Ot; n 趟 趟 若 若 与 : : : : : : : : : : m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m m Skin of Compound C (Comparative Example 1) According to the composition shown in Table 2, all the raw materials were added and mixed, and then quenched and kneaded by a coordinator of 201034576 to obtain plasticity-rich weeds F, G, and Η. The plasticity type was used. The emulsion is manufactured by the same composition and method as the example! The towel is in the case of the Fenix-type emulsion F and G, and the cold water is 25 parts. The water-type emulsion F, G in the plastic oil = The emulsion cut in the same manner as in Example i was used from a refrigerator. It was 5t. In the plastic oil, the water-type emulsion = the case, the sample was used. (Preparation of biscuit dough) Test was carried out in the same manner as in Example 1. In the case of emulsifiable material, since it was the same as Example 1, the time was set to 3 minutes, In the case of oily water, in the case of a water-based emulsion in a plastic oil = = clock. In the same manner as in Example 1, a loosely connected state of the second powder puffed food group was prepared. The mixed surface was taken at 15 ° g to observe the state of the plasticized compound. The water-type emulsion (H) in the plastic oil was emulsified for a longer period. The material is a sheet of 10 coffee and a thickness of 5 mm, and the slab is a sheet of 5 long and thick 2 slabs, and is flaky in the overall λ ίίΪ 7~8 position, thick 3~4 position. ), H(2(TC). (Entertainment of biscuit dough) Bake in the same way as the example. (Result) 201034576 The baked product is a common biscuit form, not a crisp food of the example. Feeling, the smell in the mouth is poor, and it is mixed with saliva, which is lumpy, dry, and has a mouth-melting and swallowing feeling. When the water-type emulsion F to Η in the plastic oil is used, the bulging magnification (unfolded) is f 〇·8), G(L5), and H(ll)', respectively, and the volume sensation as in the example is not obtained. Conformality. In the case of the water-type emulsion enthalpy in the plastic oil, compared with the hydrazine, the oil granules remained largely at the time of mixing until the end, and even when stretched, the oil granules did not sufficiently extend and did not form a sufficient layer. The baked oil is severely off, forming a rough hole without obtaining ordinary biscuits. [Table 2] Composition and characteristics of water-type emulsion in plastic oil FG Η 30 (parts) 2 60 30 58 _ 12 12 12 1 1 1 0.3 0.3 0.3 0.4 5 0.4 0.4 21.3 5 22 5 20 60 70 89 12 15 7 3000 1800 22000 1100 600 10000 12 0 0 Soybean hardened oil palm palm core fractionated high-melting point palm oil transesterified oil

Palm oil, salt, lecithin, monostearate, oxidized starch, water, oil, month I, SFC (l〇°C), SFC (35°C), rheological value (15°c), rheological value (2°°c) ) The ratio of the acid* to the whole mixture (%) 15 201034576 1 vpn t (Comparative example 2) Example of ordinary starting oil (1) Using the shortening commonly used in ordinary biscuits (PAMPASPARMYBBLT3(), Fuji Oil The (manufactured, trade name) was used instead of the water-type emulsion in the plastic oil used in the examples to produce biscuits in the same manner as the examples. The shortening is used in the form of a block to be heated to 2 ° C in the same manner as in the case of usual use. (Preparation and baking of biscuit dough) at room temperature 22. Under the arm, the shortening and low-gluten flour adjusted to 20 C were placed in a 3 〇 quart mixer, mixed with a beater at a low speed [138 rpm] for 2 minutes, and 200 g of the mixed dough was taken to observe the plastic oil. The state of the water emulsion. The shortening was in a state of complete training. No grease particles were observed. The initial temperature of the mixture at this time was 21. Hey. (2) Next, 'dissolve salt, sugar, ammonium hydrogencarbonate, sodium hydrogencarbonate in cold water' using a hook at a low speed [138 rpm; | for 1 minute. A dough for wheat flour puffed food in a state of loosely connected. The dough is kneaded and the finished dough has a temperature of 19. (: In order to make the hardness of the dough the same as in the example (B), the amount of water was set to 18. (3) The dough was stretched by a tableting machine to a gauge pressure of 3 〇mm (actual thickness of 3.5 mm) using a diameter of The 31mm trimming mold is placed on the trimming board, and the above fire is 2 〇〇, it is baked at 18 ° C for 1 minute. (Result) The baked product is a common biscuit form, not a crisp taste of the example, but The crisp texture of the mouth is poor in crispness in the mouth, and when it is mixed with saliva, it becomes a dough, and it is dry, and the mouth melts and the swallowing feeling are inferior. Further, the volume feeling and shape retention as in Example 1 are not obtained. 1.3 times. 16 201034576

X (Comparative Example 3) Example of the sugar oil method (4) The example of the Wei can be used instead of the 80 mm block emulsion in the example, and the biscuit is prepared by the usual method of the sugar oil method. The shortening is used in a state where the wooden shovel is held (70-shaped) and the temperature is adjusted to 20 °c. (Preparation and baking of biscuit dough) Ο 〇(), at a temperature of /jnL 22C, the oil and sugar that have been tempered to 2 °C, using a beater at a medium speed [2l rpm] . The specific gravity of the mixture at this time was 0.85. (2) Next, the salt, ammonium hydrogencarbonate, and sodium hydrogencarbonate are dissolved in water heated to 25 ° C, and added in 5 or 6 times, and stirred and mixed at a medium speed [210 rpm] using a beater. It becomes creamy. (3) Then add low-gluten flour and use a beater to mix at a low speed [138 squeaking for 30 seconds to prepare a loosely connected dough. The dough and the finished dough were at a temperature of 21 °. In order to make the hardness of the dough the same as in Example 2, the amount of water was set to 18 parts. 200 g of the mixed dough was taken to observe the state of the water-type emulsion in the plastic oil. The shortening was in a state of complete training, and no grease particles were observed. (4) The dough was stretched by a tableting machine to a gauge pressure of 3.0 mm (actual thickness of 3.5 mm), and was loaded on a trimming plate by a trimming die having a diameter of 31 mm. (:, under fire 180. (: baking for 10 minutes. (Results) Chess training is not an example of crisp food, but for a dry sense of food, the taste of the mouth is poor, once mixed with saliva, it becomes a group Shape, and dry 'mouth melt, poor swallowing sensation. In addition, the volume sensation as shown in the example, shape retention 17 201034576 戊 Τά 4 4 J. 3 times. Although the present invention has been disclosed in the preferred embodiment as above However, it is not intended to be used by the skilled person. Without departing from the spirit of the invention, the field can be modified and turbid. Therefore, the scope of protection of the present invention is bounded by the scope of the patent application. Simple drawing system] #为准° No [Main component symbol description] 〇无

18

Claims (1)

201034576 VII. Shenyi Patent Fan®: A method for manufacturing a biscuit doughnut, characterized in that: wheat flour is mixed with y plastic oil to make a water-type emulsion, wherein 15 C of the water emulsion in the plastic oil The rheological value of the plunger diameter 1〇mm is greater than or equal to 5〇〇〇g ' and the plunger diameter of 20 C! The rheological value at 〇 mm is greater than or equal to the 〇 g ′ and then the addition of water and/or milk, auxiliary baking powder and other auxiliary materials are mixed. The 旳 旳 旳 · · · 种 种 ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ ’ 饼干Production 3. An i-dry 'is to be stacked, shaped, and silked by the k-method as described in claim 1 of the patent application (as in the second to third items of the patent scope of the claim) Any dry, in which the bulging rate of Laigan is greater than or equal to 2 〇. 19 201034576 IV. Designated representative map: .... (1) The representative representative figure of this case is: None (2) The symbolic symbol of the representative figure is simple: No. 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention. : ❹ 3 201034576 ^ AJ, Revision date: March 18, 1999 is No. 98144791 Chinese Patent Fan 阄 No scribe correction This seven patent application scope: h~ Kind of biscuit noodle® manufacturing method, characterized by: The wheat flour is mixed with the water-type emulsion of the plastic 11 oil, wherein the 15 eC plunger diameter of the unplasticized plastic in the plastic oil is 10 〇〇 = ' and the column of 20 ° C is greater than or equal to 5 〇〇 = ' The rheological value under the plug diameter of 10 coffee is greater than or equal to 2〇(10) g ', and: afterwards, water and/or milk, sugar, salt, and powder are added to the mixture for mixing. 2. A biscuit is obtained by molding and baking a biscuit dough obtained by the 〇 manufacturing method as described in the first application of the patent application. 3. A biscuit is obtained by laminating, molding, and baking a biscuit obtained by the production method as described in the patent application. 4. The cake according to any one of the items 2 to 3 of the patent application, wherein the biscuit has a bulging ratio of 2 大于 or more. 〇 19