TW201519789A - Barley-powder-containing baked sweet - Google Patents

Abstract

To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. This baked sweet is obtained by baking dough containing at least one ingredient selected from the group consisting of egg white, milk protein, collagen, and dextrin.

Description

Roasted snack containing barley powder Field of invention

The present invention relates to a baked confectionery containing barley powder.

Background of the invention

Most reports have indicated that barley has the effect of lowering cholesterol, inhibiting blood sugar levels, anti-obesity and lowering blood pressure, etc., for preventing or improving lifestyle-related diseases. A large part of these effects are thought to be due to the action of β -glucan contained in barley. Although barley has been ingested since ancient times, the chances of ingestion have dropped sharply due to the poor taste of food compared to white rice and changes in dietary culture. In other words, if the barley is processed into an easy-to-eat form and is made into an easily ingestible form, it can be expected to contribute greatly to the health of modern people.

Here, if the effect of barley is mostly due to the action of the β -glucan contained therein, it is conceivable that if the β -glucan is extracted from barley and the substance having increased purity is added to the food, It can effectively enjoy the useful effects of barley. However, the preparation of barley itself as a food form allows for more natural intake and is more easily accepted by consumers. In spite of this, if barley granules are added, depending on the menu, there may be cases where the graininess is not ideal. From this point of view, it is desirable to use barley which has been made into a powder state from the viewpoint of more expanding the possibility of various processing methods and adding it to foods. For example, a baked confectionery such as a wafer with a wheat flour is widely used (for example, see Patent Document 1), and in the case of a food using barley powder, it may be considered to be in the form of a wafer or the like.

On the other hand, depending on the target value of the content of barley or β -glucan in the food, the barley powder is added to the food at a high concentration, but if the barley powder is added, there is a problem that the viscosity of the food is remarkably increased. For example, when a raw material containing barley powder is prepared and calcined to prepare a baked confectionery such as a wafer, the viscosity of the raw material is remarkably increased to make handling of the raw material difficult. As a result, it becomes extremely difficult to supply the raw meal to the baking tray, and there is a problem that the productivity of the wafer or the like is lowered.

In particular, in the automated food processing, the raw material that has been placed in the tank or the like is supplied from the supply nozzle to the baking tray using a liquid feeding pump or the like. Therefore, if the viscosity of the raw material is increased, the pressure required for the liquid supply rises, and the liquid supply through the pump becomes difficult or the pump or the pipe is clogged. Therefore, once the viscosity of the raw material rises, in order to clean the pump or the piping, it is necessary to frequently stop the production line, and the productivity of the wafer or the like is remarkably lowered. In addition, even if such a high-viscosity raw material is supplied to a baking pan and baked, the degree of roasting of the wafer or the like becomes uneven, and it becomes difficult to make a wafer or the like into a product.

Advanced technical literature Patent literature

Patent Document 1 Japanese Patent Publication No. 2000-517189

Summary of invention

The present invention relates to a baked cake such as a wafer obtained by calcining a raw material containing barley powder, to provide an increase in viscosity of a raw material containing barley powder, which is effectively suppressed, and a baked cake such as a wafer having improved productivity. Dim sum is the main purpose.

The present inventors conducted in-depth discussions to solve the above problems. As a result, it has been found that by producing a raw material containing barley powder and at least one selected from the group consisting of protein, milk protein, collagen, and dextrin, it is possible to obtain an effective increase in viscosity of the raw material containing barley powder and to obtain productivity. Raised baked cakes such as wafers. The present invention is based on such knowledge and insights and further replicates the results of the research. That is, the present invention provides the invention of the following aspects.

Item 1. A baked snack, which comprises calcining a raw material, the raw material comprising: barley powder; and a viscosity adjusting agent selected from the group consisting of protein, milk protein, collagen and dextrin. At least one of the groups.

Item 2. The baked confectionery according to Item 1, wherein the ratio of the barley powder in the baked confectionery is 10% by mass or more.

Item 3. The baked confectionery according to Item 1 or 2, wherein the ratio of the β -glucan in the baked confectionery is 0.2% by mass or more.

The baked-baked snack according to any one of the items 1 to 3, wherein the ratio of the viscosity modifier is from 10 to 100 parts by mass based on 100 parts by mass of the barley powder.

The roasted and baked confectionery according to any one of the items 1 to 4, wherein the ratio of the solid content of the protein is from 10 to 100 parts by mass based on 100 parts by mass of the barley powder.

The baked confectionery according to any one of items 1 to 5, wherein the raw material has a viscosity of 5000 mPas or less.

Item 7. A method for producing a baked snack, comprising the steps of: obtaining a raw meal by mixing barley powder with at least one viscosity adjusting agent selected from the group consisting of protein, milk protein, collagen, and dextrin; And obtaining a raw material; a calcining step of calcining the raw material on a baking tray to obtain a baked snack; and a demolding step of demolding the baked baked confectionery from the calcining tray.

Item 8. A baked snack, which is selected from the group consisting of a cream, an ice cream, a chocolate, a butter, a honey, a caramel, a jelly, a sugar, and a plurality of roasted snacks according to any one of items 1 to 6. It is formed by at least one substance selected from the group consisting of fish, meat, vegetables, fruits, beans, curries, cheese, bacon, coconut, maple syrup, pizza, miso, sauce, and spices.

Item 9. The baked confectionery of item 1-8, which is a cracker, a shortbread, a biscuit, a cookie, a pie, a chip, or a scallop.

According to the present invention, it is possible to provide a baked cake such as a wafer and a method for producing the same, in which the increase in viscosity of the raw material containing barley powder is effectively suppressed and the productivity is improved.

Form for implementing the invention

According to the present invention, the viscosity increase of the raw material containing barley powder is effectively suppressed, and for example, the liquid raw material can be easily fed using a liquid feeding pump or the like. For this reason, the present invention can be applied to a whole of a baked confectionery using the following raw material: a raw material to be fed using a liquid feeding pump or the like, preferably a liquid raw material having a viscosity as described later. As such a baked snack, a wafer cake may be exemplified, and a wafer cake having a narrow shape such as a lattice shape and the like may be mentioned as a cracker, a cracker, a cookie, or a cookie. A thin plate-shaped baked snack such as a pie, a chip, or a scallop. These baked confectionerys can be produced in the same manufacturing method as the wafer cake described later, in accordance with the production method of each baked confectionery. Hereinafter, the baked confectionery of the present invention and the method for producing the same will be described in detail by taking the wafer as an example. However, the baked confectionery of the present invention is not limited to the wafer, and includes a whole of a thin plate-shaped baked confectionery.

Wafer

The wafer cake of the present invention is obtained by calcining a raw material comprising barley powder and at least one viscosity modifier selected from the group consisting of protein, milk protein, collagen and dextrin. In the present invention, the wafer is generally referred to as a whole plate-shaped baked snack having a surface having a concave-convex shape such as a lattice shape or a smooth surface. In other words, the wafer of the present invention contains thin cakes, biscotti cakes, biscuits, pies, thin slices, scallops, etc., in addition to the wafers having a narrow shape such as a lattice shape on the surface. The plate-shaped baked snacks are all.

The barley powder used in the wafer of the present invention is a plant in which the seed of the scientific name Hordeum vulgare is prepared into a powder. As the type of barley, two-rowed barley, four-rowed barley, six-rowed barley, naked barley, etc. are known, and any such use can be used. One. Further, the variety of barley is not particularly limited, and examples thereof include CDC species such as CDC Alamo, CDC Fibar, and CDC Kendall, and Salute species ( Species, BG species, Beau Fiber ( ), Toyonokaze ( ), Wannianxing ), Daishimochi ( ), a star ( ), Sansyu ( ), Senbon Hadaka ( ), Hayate Hadaka ( ), Biwairo Hadaka ( ), Kikai Hadaka ( ), Hayajiro Hadaka ( ), Shirahime Hadaka ( ), Yunagi Hadaka ( ), Hinode Hadaka ( ), Shiroshinriki ( ), Yamate Hadaka ( ), Shiranui Hadaka ( ), Hayaure Hadaka ( ), Minami Hadaka ( ), Hashiri Hadaka ( ), Tsukuba Hadaka ( ), Bandai Hadaka ( ), Rimo Hadaka ( ), Yushima Naked ( ), Kirarimochi ( ),spring thunder( ), Harushirane ( ), Shiratae Nijo (Bai Mi Er), Tochino ibuki ( ), Nishino hoshi ( ), Kashima-mugi ( ), Suzukaze ( ), Sayakaze ( ), Nebarigoshi ( ), Fiber-Snow ( )Wait. In the present invention, as the material of the barley powder, one of these types of barley may be used alone, or two or more types of barley may be used in combination. Further, the barley seeds can be used as a material for barley powder, if necessary.

The barley powder used in the present invention may be a powder supplied to the calcined barley seed or a powder supplied to the gelatinized barley seed. The conditions of the calcination treatment can be suitably set based on the known conditions employed in the calcination of the cereal. Further, the heating method at the time of baking may be appropriately selected from known methods, and examples thereof include a direct fire type, a hot air type, a far infrared type, and a microwave type. The α-treatment may be carried out according to a conventionally known method, and the starch in the barley is not particularly limited as long as it is α-formed, for example, by immersing the seeds of the barley in water or heating with water and drying. .

The barley powder used in the wafer of the present invention is obtained by pulverizing the seeds of the aforementioned barley. The pulverization method may be a conventionally known method, and examples thereof include a mortar, a Mycolloider, a Masscolloider, a ball mill, a coffee grinder, a crusher (Power Mill), and a pin mill (Pin mill). ), air jet mill (Jet mill), shear friction mill, cutting mill, punch mill (Hammer mill, ball mill), roll mill, As a method of a dry crusher such as a homogenizer or an ultrasonic breaker, a method using a freeze pulverizer having liquid nitrogen or the like is used.

As the flat of the barley powder used in the wafer of the present invention The average particle diameter is selected depending on the texture imparted to the wafer, and is not particularly limited, and may be, for example, in the range of about 20 to 210 μm. Here, the average particle diameter is a value of d (0.5) measured by a laser particle size analyzer LMS-2000e (manufactured by SEISIN).

The content of the barley powder in the wafer of the present invention is not particularly limited, and may be appropriately set depending on the target value of the intended barley powder, for example, it may be 10% by mass or more, or may be 20% by mass. In the above, it may be 30% by mass or more, and further may be 35% by mass or more, and in particular, it may be 40% by mass or more. In general, if the content of the barley powder in the wafer is increased, the viscosity of the raw material is remarkably increased, and the raw meal becomes difficult to handle, and there is a problem that it is extremely difficult to supply the raw meal to the baking plate. On the other hand, the wafer of the present invention contains, as described later, a viscosity adjusting agent containing at least one selected from the group consisting of protein, milk protein, collagen, and dextrin, for example, even in a wafer of barley powder. The content is 10% by mass or more, or 20% by mass or more, further 30% by mass or more, and further 35% by mass or more, particularly 40% by mass or more, and the viscosity of the raw material is effectively lowered. Improve operability. Moreover, the pipetting property of the raw material can be improved, and the dropping property of the raw material from the supply nozzle can also be improved. Therefore, it is easy to supply the raw material to the calcining tray, and the productivity of the wafer can be effectively improved. Further, the expansion of the raw material is good, and the defects after baking and the unevenness of baking are effectively suppressed. In addition, the upper limit of the barley powder content in the wafer of the present invention is usually 50% by mass.

Further, in the wafer of the present invention, the state of the cereal powder other than the barley powder is also included, and the total amount of the whole grain powder is used as the barley flour. The ratio of the final amount is preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more. Further, the total amount of the cereal powder contained in the wafer of the present invention may be barley powder.

In the wafer of the present invention, the content of the β -glucan is not particularly limited, and may be appropriately set depending on the target value of the target β -glucan, for example, 0.2% by mass or more, or The content is 1.0% by mass or more, and may be 2.5% by mass or more, and further 5% by mass or more, and further 6% by mass or more, and particularly 7.5 mass% or more. In general, if the content of β -glucan in the wafer is increased, the viscosity of the raw material becomes particularly easy to rise, the raw meal becomes extremely difficult to handle, and the raw material is supplied to the baking plate. It is very difficult to have such a problem. On the other hand, the wafer according to the present invention contains, as described later, a viscosity modifier selected from at least one selected from the group consisting of protein, milk protein, collagen, and dextrin, for example, even in a wafer. The content of the β -glucan is, for example, 0.2% by mass or more, or 1.0% by mass or more, further 2.5% by mass or more, further 5% by mass or more, further 6% by mass or more, and particularly 7.5 % by mass or more. The condition can also effectively reduce the viscosity of the raw material and make the operation easy. Moreover, the feeding property of the raw material can be improved, and the falling property of the raw material from the supply nozzle can be improved. Therefore, the supply of the raw meal to the baking tray becomes easy, and the productivity of the wafer can be effectively improved. Further, the raw material is well stretched, and the defects after baking and the uneven baking are also effectively suppressed. In addition, the upper limit of the content of β -glucan in the wafer of the present invention is usually 10% by mass.

The content of β -glucan in the wafer of the present invention can be suitably adjusted, for example, by adjusting the amount of β -glucan in the barley powder as a raw material. As a method of adjusting the content of β -glucan in the barley powder, for example, a type of barley seed may be selected, and the barley seed may be subjected to mashing, and a part or a small portion having a large content of β -glucan may be selected and used. Method, etc.

The wafer of the present invention comprises, in addition to the barley powder, at least one viscosity modifier selected from the group consisting of protein, milk protein, collagen, and dextrin. In the wafer of the present invention, the protein contains a protein as a viscosity adjusting agent, which can effectively lower the viscosity of the raw material containing barley powder and increase the productivity of the wafer. The protein is not particularly limited as long as it is used as a raw material for foods, and examples thereof include liquid protein, frozen protein, and dried protein. Preferably, dry protein is used. Examples of the dried protein include drying of liquid proteins by various methods such as spray-drying, pan drying, freeze-drying, and vacuum drying. The protein system may be used alone or in combination of two or more.

In the case where the protein is contained in the wafer of the present invention, the content of the solid content of the protein can be appropriately set in accordance with the amount of the barley powder contained in the wafer, and the like, and is not particularly limited, and the barley-containing powder is effectively made. From the viewpoint of the viscosity of the raw material, the amount of the barley powder is preferably 10 parts by mass or more, more preferably 20 parts by mass or more, and still more preferably 25 parts by mass or more. From the viewpoint of the same, the upper limit of the content of the solid content of the protein is usually 100 parts by mass, preferably 50 parts by mass, more preferably 35 parts by mass. Further, in the wafer of the present invention, the content of the solid content of the protein is considered to be about 5 to 25% by mass in consideration of the texture and flavor of the wafer. Preferably, it is about 5 to 17% by mass.

In the case of containing milk protein in the wafer of the present invention, the milk protein functions as a viscosity adjusting agent, which can effectively lower the viscosity of the raw material containing barley powder and increase the productivity of the wafer. The milk protein is not particularly limited as long as it is used as a raw material for foods. For example, whey protein and casein may be mentioned, and from the viewpoint of more effectively lowering the viscosity of the raw material, a preferred system is preferred. Whey protein. The milk protein may be used alone or in combination of two or more.

Whey protein is also known as serum protein. The whey is obtained by removing an aqueous solution of a milk fat component and a protein such as casein from the milk, and can be obtained as a by-product separated from the solid matter when the cheese is produced. The whey protein system can be obtained by treating whey by ultrafiltration, reverse osmosis, chromatography, dialysis, etc., and is mainly composed of α-lactalbumin and β-lactoglobulin. The type of raw milk is not limited, and milk can usually be used. A whey protein concentrate (WPC: Whey Protein Concentrate), a whey protein isolate (WPI: Whey Protein Isolate), or the like can be used as the whey protein of the present invention. As the whey protein, a commercially available one can be used.

Casein is a phosphoprotein which is the main body of milk protein, and can be obtained by adding an acid to milk to a pH of 4.6. Further, in the present invention, casein salts can also be used in the same manner. Specific examples of the casein salt include casein sodium, casein potassium, casein calcium, casein magnesium, and the like. As the casein or casein salt, commercially available ones can be used.

Milk protein-containing condition in the wafer of the present invention, milk protein The content is appropriately set in accordance with the amount of barley powder contained in the wafer, and the like, and is not particularly limited, but is effective with respect to barley powder 100 from the viewpoint of effectively lowering the viscosity of the raw material containing barley powder. The mass part is usually 15 parts by mass or more, preferably 20 parts by mass or more, more preferably 30 parts by mass or more, and still more preferably 40 parts by mass or more. From the same viewpoint, the upper limit of the content of the milk protein is usually 100 parts by mass, preferably 45 parts by mass. In addition, the content of the milk protein in the wafer of the present invention is usually about 5 to 25% by mass, preferably about 10 to 20% by mass, in consideration of the texture and flavor of the wafer.

In the case where the wafer of the present invention contains collagen, the collagen functions as a viscosity adjuster, which can effectively lower the viscosity of the raw material containing barley powder and increase the productivity of the wafer. The collagen is usually used as a raw material for foods, and is not particularly limited. For example, bones, skin, ligaments, mites, fish scales, and the like of cattle, pigs, chickens, fish, and the like are treated with an acid or a base, and heated. Extract the winner. Among these materials, preferred examples include pig skin, fish scales, pork bones, and bovine bones, and more preferably pig bones and beef bones. In the present invention, one type of collagen may be used alone or in combination of two or more. The weight average molecular weight of the collagen used in the present invention is preferably from about 2,000 to 20,000, more preferably from about 10,000 to 20,000. In the present invention, among collagens, a collagen peptide is preferred. In the present specification, the weight average molecular weight is a value calculated by GPC analysis.

Collagen in the wafer of the present invention, collagen The content of the barley powder contained in the wafer may be appropriately set, and is not particularly limited, but is effective from the viewpoint of lowering the viscosity of the raw material containing barley powder relative to barley powder. The amount of 100 parts by mass is preferably 10 parts by mass or more, more preferably 20 parts by mass or more, and still more preferably 30 parts by mass or more. From the same viewpoint, the upper limit of the content of collagen is usually 100 parts by mass, preferably 40 parts by mass. Further, in the wafer of the present invention, the content of the collagen is considered to be about 5 to 25% by mass, preferably about 5 to 10% by mass, in consideration of the texture and flavor of the wafer.

In the case where the dextrin is contained in the present invention, the dextrin functions as a viscosity adjusting agent, and the viscosity of the raw material containing the barley powder can be effectively lowered, and the productivity of the wafer can be improved. The dextrin is not particularly limited as long as it is used as a raw material for foods, and for example, dextrin of DE5 or less can be mentioned. The dextrins may be used alone or in combination of two or more. Further, the term "dextrin" means that the starch is partially hydrolyzed, and depending on the degree of partial hydrolysis of the starch, dextrin having various molecular weights can be produced.

In order to understand the degree of partial hydrolysis of starch (that is, the molecular weight distribution of dextrin), a DE (Dextrose Equivalent) value is generally used. A high value of DE means a high degree of decomposition, while a low DE value means a low degree of decomposition. DE is a value from 0 to 100, DE0 means no decomposition, and DE100 means complete decomposition of glucose. In the present invention, the "DE" is a value obtained by the Willstatter-Schudel method, and is passed through [direct reducing sugar (as a representation of glucose). Quality) / (quality of solid fraction)] × 100 Calculated by the formula.

The dextrin used in the present invention is preferably DE5 or less, more preferably DE4 or less.

Specific examples of the dextrin of DE5 or less include: DE4 derived from corn-derived dextrin (Pinedex #100: manufactured by Matsutani Chemical Industry Co., Ltd.), and Sandec #30 (DE2~5: Sanwa starch industry (share)) System) and so on.

Further, in the present invention, as the dextrin of DE5 or lower, in addition to the dextrin obtained by hydrolysis, it is also possible to use a cyclization reaction by an enzyme. Such a dextrin characteristic is that it has a cyclic structure in a molecule. As the dextrin having a cyclic structure, for example, highly branched cyclodextrin or the like is suitably used.

Highly branched cyclodextrin is a compound in which 1,4-α-glucan-branched enzyme (branched enzyme) or cyclodextrin glucanotransferase acts on starch and is low molecular weight. An inner branching cyclic structural part formed by an α-1,4-glycosidic bond and an α-1,6-glycosidic bond, and an outer branching cyclic structural part bonded to the cyclic structural part A glucan composed of an outer branching structural part. The weight average molecular weight of the highly branched cyclodextrin is about 200,000. The highly branched cyclodextrin is commercially available, and examples thereof include Cluster Dextrin (DE less than 5; manufactured by Nippon Food Chemical Co., Ltd.).

In the case where the wafer of the present invention contains dextrin, the content of the dextrin can be appropriately set in accordance with the amount of the barley powder contained in the wafer, and the like, and is not particularly limited, and the raw barley powder is effectively produced. From the viewpoint of reducing the viscosity of the material, it is usually 0.01 with respect to 100 parts by mass of the barley powder. The mass portion or more is preferably 1 part by mass or more, more preferably 20 parts by mass or more, more preferably 30 parts by mass or more, and particularly preferably 40 parts by mass or more. From the same viewpoint, the upper limit of the content of the dextrin is usually 100 parts by mass, preferably 45 parts by mass. In addition, in the wafer of the present invention, the content of the dextrin is considered to be about 0.1 to 30% by mass, preferably about 0.4 to 20% by mass, in consideration of the texture and flavor of the wafer.

In the wafer of the present invention, from the viewpoint of effectively lowering the viscosity of the raw material containing barley powder, it is preferred to comprise a group selected from the group consisting of protein, milk protein, collagen and dextrin. At least two kinds of viscosity modifiers, more preferably at least three kinds of viscosity modifiers selected from the group consisting of protein, milk protein, collagen and dextrin. In the present invention, the protein does not merely lower the viscosity of the raw material containing the barley powder, but also has the effect of forming a skeleton of the raw material, giving the wafer a crispy texture and achieving an aromatic flavor. For this reason, in the wafer of the present invention, it is preferred to contain a protein, and more preferably a dry protein. Further, in the present invention, milk protein, collagen, and dextrin have a high effect of lowering the viscosity of the raw material containing barley powder, and particularly, whey protein, collagen peptide, and dextrin are used to produce barley powder. The effect of the viscosity reduction of the material is very high. Therefore, in the wafer of the present invention, in addition to the protein, it is preferred to comprise at least one selected from the group consisting of milk protein, collagen, and dextrin, and more preferably, selected from the group consisting of At least one substance in the group consisting of whey protein, collagen peptide, and dextrin.

In the wafer of the present invention, the protein and the milk protein are contained, and the solid content of the protein is preferably 100% by mass based on 100 parts by mass of the protein. The mass fraction is preferably 100 to 150 parts by mass. Further, the state in which the protein and the collagen are contained in the wafer of the present invention is preferably 30 to 300 parts by mass, more preferably 100 to 150 parts by mass, based on 100 parts by mass of the solid content of the protein. Further, the state of the protein and the dextrin contained in the wafer of the present invention is preferably from 1 to 60 parts by mass, more preferably from 1 to 40 parts by mass, per 100 parts by mass of the solid content of the protein.

In the wafer cake of the present invention, the barley powder may further include at least one viscosity modifier selected from the group consisting of protein, milk protein, collagen, and dextrin. Other ingredients. The other components are generally used as raw materials for foods, and are not particularly limited, and examples thereof include cereal powders other than barley powder, fats and oils, lecithin, sugars, starches, dairy products, bulking agents, egg yolks, salt, and spices. , spices, coloring materials, emulsifiers, vegetables, fruits, seasonings, etc. In addition, the wafer of the present invention may contain vitamins, minerals, dietary fiber, polyphenols, and the like for the purpose of nutritional strengthening and the like.

The grain powder other than the barley powder is not particularly limited, and examples thereof include powders of wheat, wheat germ, wheat bran, rye, wild oats, oats, rice, soybeans, corn, alfalfa, millet, and coriander. The cereal powder other than the barley powder may be used alone or in combination of two or more. The wafer of the present invention contains the cereal powder other than the barley powder, and the content of the cereal powder other than the barley powder is not particularly limited, and is, for example, about 2 to 40% by mass.

The oil and fat is not particularly limited, and examples thereof include salad oil, soybean oil, corn oil, sunflower oil, rapeseed oil, safflower oil, and coconut oil. Rice oil, cottonseed oil, olive oil, butter, lard, margarine, ghee, hydrogenated oil, etc. The oil and fat may be used alone or in combination of two or more. Further, if the raw material containing the barley powder is baked, the wafer becomes easy to adhere to the baking tray. If the wafer becomes easy to adhere to the calcining tray, the necessity of applying a large force to the wafer is generated when the baked wafer is released from the tray, and the shape or skew of the wafer is , or a portion of the cracked wafer is left on the roasting tray. In particular, in an automated food manufacturing process, the roasting tray from which the wafer is released is continuously used for the roasting of the next raw meal. For this reason, when the cracked wafer cake remains on the baking plate, it cannot be used for the calcination of the raw meal. Therefore, it has become necessary to peel off the wafer which remains on the baking tray and to wash the baking tray. For this reason, it is necessary to frequently stop the manufacturing line, and there is a case where the productivity of the wafer is significantly lowered. From the viewpoint of improving the release property of the wafer from the calcined dish, it is preferable to contain the fat in the wafer of the present invention. The wafer of the present invention contains oils and fats, and the content of the oil and fat is not particularly limited, and is preferably about 2 to 20% by mass, more preferably about 5 to 15% by mass.

Further, from the viewpoint of improving the release property of the wafer from the roasting tray, the wafer of the present invention preferably contains lecithin. The content of the lecithin in the wafer of the present invention is not particularly limited as the content of the lecithin, and is preferably about 0.5 to 5% by mass, more preferably about 1 to 4% by mass. Further, lecithin generally has an effect of increasing the viscosity of the raw material. For this reason, usually, when lecithin is blended into a raw material containing barley powder, it is expected that the viscosity of the raw material rises and the operation of the raw meal becomes difficult. However, in the wafer of the present invention, Since the viscosity adjusting agent described above is contained, even if the raw material contains lecithin, the viscosity can be suitably suppressed.

From the viewpoint of further improving the release property of the wafer from the calcined dish, the wafer of the present invention preferably contains both fat and lecithin. From the viewpoint of further improving the release property of the wafer from the roasting tray, the mass ratio of the oil to the lecithin (fat: lecithin) is preferably about 1:0.02 to 1:0.4, more preferably 1:0.1~1:0.3 or so.

The saccharide is not particularly limited, and examples thereof include granulated sugar, glucose, fructose, trehalose, maltose, lactose, oligosaccharide, and leeches. The saccharide may be used alone or in combination of two or more. The wafer of the present invention contains a saccharide, and the content of the saccharide is not particularly limited, and is, for example, about 10 to 20% by mass.

The starch is not particularly limited, and examples thereof include potato starch, tapioca starch, corn starch, processed starch, and the like. The starch system may be used alone or in combination of two or more. The wafer of the present invention contains the state of starch, and the content of the starch is not particularly limited, and is, for example, about 10 to 20% by mass.

The dairy product is not particularly limited, and examples thereof include skimmed milk powder, whole milk powder, condensed milk, cow's milk, and yogurt. The dairy product may be used alone or in combination of two or more. The wafer of the present invention contains the condition of the dairy product, and the content of the dairy product is not particularly limited, and is, for example, about 1 to 10% by mass. Furthermore, the wafer of the present invention comprises the above-mentioned conditions of both the milk protein and the dairy product, and the content of the milk protein in the wafer of the present invention is also included in the content of the milk protein contained in the dairy product. value.

The swelling agent is not particularly limited, and examples thereof include hair powder, baking base, and ammonium carbonate. The swelling agent may be used alone or in combination of two or more. The wafer of the present invention contains the condition of the expansion agent, and the content of the expansion agent is not particularly limited, and is, for example, about 1 to 3% by mass.

In the wafer of the present invention, since the increase in the viscosity of the raw material before the baking is suppressed, it is easy to supply the raw material to the baking tray, and the productivity of the wafer is improved. The viscosity of the raw material before the calcination is not particularly limited, and the production of the raw material is easy, and the production of the wafer is not particularly limited. For example, it is 5,000 mPas or less, preferably 3,500 mPas or less. Below 3200mPas. The viscosity of the raw meal before calcination is usually 500 mPas or more. In addition, the viscosity of the raw material was obtained by using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and the vibrating meter rotors M3 and M4 at a sample sample temperature of 25 ° C for 30 seconds at 30 rpm. In the case of the rotor for a viscometer, the rotor M3 is used in a state where the viscosity is less than 4000 mPas, and the rotor M4 is used in a state where the viscosity is 4,000 mPas or more.

The thickness of the wafer of the present invention is not particularly limited. The thickness of the wafer becomes thinner as the thickness of the wafer becomes thinner. If it is too thick, the texture tends to be deteriorated, usually about 1 to 10 mm, preferably 2~5mm or so, preferably about 2.5~3mm, better about 2.5~2.9mm, and especially good about 2.6~2.8mm.

The shape of the wafer of the present invention is not particularly limited, and examples thereof include a plate shape, a conical shape, a cup shape, and a hollow rod shape.

2. Method of manufacturing wafer

The wafer of the present invention can be produced, for example, as follows. First, the above barley powder to be a raw material of a wafer is mixed with at least one selected from the group consisting of protein, milk protein, collagen, and dextrin, and other components as described above, and water And milk such as milk to obtain raw meal. The method of mixing the raw materials is not particularly limited as long as the respective raw materials are uniformly dispersed in the raw material, and for example, a stirring method, a uniaxial or biaxial kneading machine, a high-speed dispersing machine, an emulsifier, or the like may be used for stirring. . In the wafer of the present invention, since the viscosity increase of the raw material containing barley powder is effectively suppressed, the respective raw materials can be suitably uniformly mixed.

The water content in the raw material is such that the raw materials can be uniformly dispersed, and the raw material can be formed into a viscosity capable of being formed into a desired wafer shape, which is not particularly limited, and usually, relative to the solid in the raw material. 100 parts by mass of the raw material is usually about 120 to 140 parts by mass. The water may be added before the respective raw materials are mixed, or may be added during the mixing.

The raw meal is shaped into a desired shape to be calcined as needed. In the present invention, since the shape of the baked wafer is usually plate-shaped, the raw material supplied to the baking is usually formed into a plate shape. For example, as described later, the raw material is molded into a plate shape and fired while being baked by sandwiching the raw material with two sheets of the open and closed baking sheets. The raw meal may be formed, for example, by a rolling roll or the like, and then fired in a baking pan.

Next, a baking step of baking the raw material is performed on the baking tray. The method of supplying the raw material to the baking tray is not particularly limited, and for example, a method of supplying the raw material in the tank from the supply nozzle to the baking tray using a liquid feeding pump or the like can be employed. In the wafer of the present invention, due to The increase in the viscosity of the raw material of the barley powder is effectively suppressed, the feedability of the raw material is high, and the dropping property of the raw material from the supply nozzle is also excellent. Therefore, the raw material can be easily supplied to the raw material by using a liquid feeding pump or the like. Roast on the plate.

The calcination of the raw meal is carried out by heating the raw meal on the baking pan. The method of calcining the raw meal is not particularly limited, and for example, a method in which a raw calcined dish is heated by an oven or the like, and a raw material is sandwiched between two open and closed baking plates, and two pieces are used. The method of heating the raw material while holding the raw material by an oven or the like. From the viewpoint of forming and calcining the raw material in the same step, further continuously baking the wafer, and increasing the productivity of the wafer, the baking tray for holding the two pieces of the raw material is passed for a specified time. The method of roasting in an oven is preferred.

The calcination temperature of the raw material is not particularly limited as long as the moisture evaporates from the raw material and is difficult to cause scorching, and is, for example, about 160 to 200 °C. From the viewpoint of more effectively improving the release property of the wafer from the calcined dish, the calcination temperature as the raw material is preferably about 165 to 195 ° C, more preferably about 170 to 190 ° C. The baking time of the raw material is not particularly limited, and may be appropriately set depending on the baking temperature, etc., for example, about 1 to 4 minutes, preferably about 2 to 3 minutes.

The area of the raw material on the baking pan is not particularly limited, and from the viewpoint of suppressing skewing, cracking, and the like when the baked wafer is released from the baking, it is preferably about 100 mm × 100 mm to 500 mm × 500 mm. .

The material constituting the baking tray is not particularly limited, and examples thereof include metals such as iron, stainless steel, copper, and aluminum.

The surface of the baking tray may be in the shape of a plane, or may have a needle or Concave and convex shapes of patterns such as plaids. In the case where the surface of the calcining disk has a planar shape, a wafer having a smooth surface can be obtained. Moreover, in the case where the surface of the baking pan has a concavo-convex shape, a wafer having a surface corresponding to the concavo-convex shape can be obtained. For example, in the wafer of the present invention produced by such a production method, since the viscosity increase of the raw material supplied to the calcination is effectively suppressed, the expansion of the raw material is good, and the defect and baking after baking are performed. Unevenness is also effectively suppressed.

The water content in the wafer to be baked (the wafer of the present invention) is not particularly limited, and is, for example, about 1 to 5% by mass from the viewpoint of food taste.

Next, a demolding step of demolding the cooked wafer from the roasting pan is performed. The method for demolding the wafer from the calcining tray is not particularly limited. For example, in the case where the wafer is baked on one baking tray, the inclined baking tray is used to make the weight of the wafer. And the method of dropping from the roasting plate. Moreover, in the case where the raw material is kneaded between the two roasting disks which are opened and closed, it is exemplified that the baking pan is tilted in a state in which the two roasting pans are opened, and the baking pan is made The method of dropping its own weight from the baking tray. In addition, when the wafer is released from the baking tray, the wafer is not limited to be skewed or broken, and a spoon or the like may be used as needed.

The baked wafer can be cooled naturally or cooled by a refrigerator or the like. Further, the wafer cake which has been released from the baking pan can be used as a product in the original size, or can be cut into a suitable size and then commercialized. Further, as described above, the wafer may be heated again to be deformed into a desired shape.

The wafer of the present invention may be a diaper, or may be used as a whipped cream, ice cream, chocolate, butter, honey, caramel, jelly, jam, and the like in the wafer cake of the present invention. For foods such as meat, vegetables, fruits, nuts, and other foods such as beans, curries, cheese, bacon, coconut, maple syrup, pizza, miso, sauce, and spices.

Example

Hereinafter, the present invention will be more specifically described by showing examples and the like, but the present invention is not limited thereto.

Test case

In order to verify the effect of suppressing the increase in the viscosity of the raw material containing the barley powder by using various additives, 30 g of barley powder and 90 g of water were mixed, and 3 g or 6 g of the additive described in Table 1 was further added to prepare a raw meal, and the viscosity of the raw material was measured. The method of measuring the viscosity of the raw material was measured using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and the vibrating meter rotors M3 and M4 at a sample sample temperature of 25 ° C for 30 seconds at 30 rpm. In the case of the rotor for the viscometer, the rotor M3 is used in a state where the viscosity is less than 4000 mPas, and the rotor M4 is used in a state where the viscosity is 4000 mPas or more, and the viscosity is more than 20,000 mPas, and the rotor M4 is still used, based on the viscometer TVB- The measurement upper limit value table described in the 10M operation manual is measured by correcting the rotation speed and the rotation time. The results are shown in Table 1.

Further, in Table 1, wheat protein G is a Glia A manufactured by Asama Chemical Co., Ltd., and a wheat protein P is manufactured by Okuno Chemical Industries Co., Ltd. Profect P, pea protein system PP-CS manufactured by Organo Food Tech Co., Ltd. (Organo Food Tech Co., Ltd.), Fumeritt E300 manufactured by Changtian Industry Co., Ltd., and TSUNO-RBP55 manufactured by TSUNO RICE FINE CHEMICALS Co., Ltd. Soy protein is Fujipro-CLE made by Fuji Oil Co., Ltd., New Fujipro-SEH made by soy protein N-based Fuji Oil Company, and Harmony A100 made by Soybean Protein H. A100), acid soluble soy protein is manufactured by Fuji Oil Co., Ltd. SOYA SOUR 4000K, silk protein S is Silk medical company ( Silk medical, silk protein E, Edible Milk (ICHIMARU PHARCOS Co., Ltd.) ), gelatin is made by Nitta Gelatin Inc., GBL-250 fine powder, collagen peptide is 800F made by Xintian Gelatin Co., Ltd., and collagen peptide H is a HBC-P20 made by Xintian Gelatin Co., Ltd. Protein H is a protein powder HG manufactured by Sun Chemical Co., Ltd., protein K is a protein K type manufactured by Kewpie Egg Corporation, and casein is a casein Na EMLV and a whey protein (WPC) system manufactured by Nipponbashi New Drug Co., Ltd. MILPRO LG and Whey Protein (WPC M) manufactured by FIF Corporation are manufactured by Japan New Drug Co., Ltd., PROGEL 800, Dextrin C, Crystal Dextrin, manufactured by Japan Food Chemical Co., Ltd., and Dextrin P, Pinedex, manufactured by Matsutani Chemical Co., Ltd. 100.

From the results shown in Table 1, in the raw material containing barley powder, it was found that the use of wheat protein, pea protein, active gluten, rice bran protein, soy protein, silk protein, gelatin, any of them The viscosity is extremely high, and it is very difficult to supply the raw material to the baking tray at the time of manufacturing the wafer. On the other hand, it has been found that the use of proteins, milk proteins (casein, whey protein), collagen, and dextrin can effectively suppress the increase in the viscosity of raw materials, and the operation of raw materials becomes easy. On the occasion of the production of wafers The raw meal can be suitably supplied to the calcining tray.

[Examples 1 to 8]

The raw materials and water were mixed so that the composition of the wafer after baking became the composition and viscosity of Table 2, and the raw material containing the barley powder was produced. The raw materials obtained in Examples 1 to 8 were measured for viscosity in the same manner as in the above test examples. The results are shown in Table 2.

Next, the raw materials obtained in Examples 1 to 8 were placed in a tank, and the raw material was supplied from a supply nozzle to a baking tray of 500 mm × 300 mm on the lower side of the two open and closed baking trays using a liquid feeding pump. The thickness of the raw material on the baking pan was adjusted so that the thickness of the wafer after baking was about 2.7 mm. Next, the roasting tray was closed and passed through an oven at 185 ° C for 2 minutes to bake the wafer. Next, by opening the roasting pan and tilting it, the wafer is dropped by its own weight, and the wafer is taken out. The release property at the time of taking out the wafer was evaluated based on the following criteria. The results are shown in Table 2.

<Release of wafers>

1 point: Wafer cake can not be demoulded and cannot be produced.

2 points: The release of the wafer is quite poor and cannot be produced.

3 points: The stripping property of the wafer is poor, and the production system is difficult.

4 points: The stripping property of the wafer is slightly worse, and the productivity is slightly lowered.

5 points: The release of the wafer is somewhat poor, and the productivity is somewhat reduced.

6 points: The release of the wafer is not bad and does not affect productivity.

7 points: The release of the wafer is somewhat good and the productivity is improved.

8 points: The stripping property of the wafer is slightly better and the productivity is slightly improved.

9 points: The release of the wafer is good and the productivity is improved.

10 points: The release of the wafer is quite good and the productivity is quite improved.

Moreover, the flavor and the mouthfeel of the baked wafer were evaluated based on the following criteria. The results are shown in Table 2.

<The taste of wafers>

1 point: The taste is very poor.

2 points: The taste is quite bad.

3 points: Poor taste.

4 points: The taste is slightly worse.

5 points: The taste is a bit poor.

6 points: The taste is a bit good.

7 points: slightly better taste

8 points: Good taste.

9 points: The taste is quite good.

10 points: The taste is very good.

<flavor of wafer cake>

1 point: The flavor is very poor.

2 points: The flavor is quite poor.

3 points: Poor flavor.

4 points: The flavor is slightly worse.

5 points: The flavor is a bit poor.

6 points: The flavor is somewhat good.

7 points: slightly better flavor

8 points: Good flavor.

9 points: The flavor is quite good.

10 points: The flavor is very good.

As shown in Table 2, from the results of Examples 1 to 8, it was found that in the case of using protein, milk protein, or dextrin, the viscosity of the raw material can be appropriately adjusted, and the liquid can be used. The pump supplies the raw meal to the calcining tray as appropriate. Further, it is understood that it is also excellent in terms of mold release property, mouthfeel, and flavor. Further, in consideration of the flavor and texture of the baked snack, it is desirable to contain the dried protein and the whey protein together in the raw meal. If the total of mold release property, mouthfeel, and flavor is 19 minutes or more, it can be said that it is a raw material suitable for the production of shortbread, and 22 or more is more preferable, and 27 points or more is particularly preferable.

[Comparative Example 1]

In the composition of Example 8, the raw material was prepared in the same manner as in Example 8 except that the dried protein, whey protein, and dextrin were not blended. The raw material obtained in Comparative Example 1 was measured in the same manner as in the above test example to measure the viscosity. The viscosity of the raw material is the viscosity meter TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and the viscosity. The rotor M4 was used, and the value obtained by measuring the sample sample temperature at 25 ° C for 30 seconds at 3 rpm. The results are shown in Table 3.

[Comparative Example 2]

In the composition of Example 8, except that wheat protein was used instead of dry protein, whey protein, and dextrin, the raw material was prepared so that the composition of the wafer after baking became the composition of Table 3. The raw material obtained in Comparative Example 2 was carried out in the same manner as in the above-mentioned test example. Although the viscosity of the sample sample was measured at 25 ° C using the rotor M4 for the viscometer, the limit value of the measurement exceeding the viscosity was 2,000,000. For the sake of this, the viscosity cannot be quantified. The results are shown in Table 3.

*1 As other, cereal powder, starch, swelling agent, and the like other than barley powder are blended.

As shown in Table 3, in Comparative Example 1 which was carried out in the same manner as in Example 8 except that the viscosity adjusting agent in the present invention was not used, only the solid content of the raw material became smaller than that of Example 8, because The viscosity of the raw material becomes very high, and the raw material cannot be supplied to the baking tray using the liquid feeding pump. Further, in Comparative Example 2 in which wheat protein was used instead of the viscosity adjusting agent in the present invention, since the raw material containing the solid content required for baking the wafer was prepared, the viscosity of the raw material became extremely high. It is also impossible to use a liquid feeding pump to supply raw meal to the baking tray.

Claims (9)

a baked bakery, which comprises calcining a raw material comprising: barley powder; and a viscosity modifier selected from the group consisting of protein, milk protein, collagen and dextrin At least one. The baked confectionery of claim 1, wherein the ratio of the aforementioned barley powder in the baked confectionery is 10% by mass or more. The baked confectionery of claim 1 or 2, wherein the ratio of the β -glucan in the roasted confectionery is 0.2% by mass or more. The roasted and baked confectionery according to any one of claims 1 to 3, wherein the ratio of the viscosity adjusting agent is 10 to 100 parts by mass based on 100 parts by mass of the barley powder. The roasted and baked confectionery according to any one of claims 1 to 4, wherein the ratio of the solid content of the protein is from 10 to 100 parts by mass based on 100 parts by mass of the barley powder. The baked confectionery according to any one of claims 1 to 5, wherein the raw material has a viscosity of 5000 mPas or less. A method for producing a baked snack, comprising the steps of: obtaining a raw meal by mixing barley powder with at least one viscosity modifier selected from the group consisting of protein, milk protein, collagen, and dextrin to obtain a raw meal a calcination step obtained by calcining the raw material on a calcining tray a baked bakery; and a demolding step of demolding the calcined roasted confectionery from the calcining tray. A baked snack, which is selected from the group consisting of a cream, an ice cream, a chocolate, a butter, a honey, a caramel, a jelly, a sugar, a fish, and a plurality of roasted snacks according to any one of claims 1 to 6. It is formed by at least one substance selected from the group consisting of meat, vegetables, fruits, beans, curries, cheese, bacon, coconut, maple syrup, pizza, miso, sauce, and spices. The baked confectionery of claims 1-8, which is a wafer, a cracker, a biscuit, a cookie, a pie, a chip or a scallop.