WO2010107021A1

WO2010107021A1 - Method for producing biscuit dough and biscuits

Info

Publication number: WO2010107021A1
Application number: PCT/JP2010/054417
Authority: WO
Inventors: 祥夫山脇; 智明熊谷
Original assignee: 不二製油株式会社
Priority date: 2009-03-19
Filing date: 2010-03-16
Publication date: 2010-09-23
Also published as: TW201034576A; JPWO2010107021A1

Abstract

To improve the texture of biscuits. A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, and a rheometer value of 2000 g or more when measured at 20oC by using a plunger of 10 mm in diameter; adding thereto water and/or cow's milk and sugars optionally together with sub-materials, such as sodium chloride and baking powder; and mixing. By baking this biscuit dough, biscuits of a novel type, which have high richness, a crunchy, crumbly and crispy texture that cannot be achieved by the existing products, high meltability in the mouth and smooth and comfortable chewing properties, can be obtained.

Description

Biscuits dough manufacturing method and biscuits

The present invention relates to a biscuit dough and a biscuit using the same.

There is no clear definition of biscuits or cookies, but both can be said to be crisp confections obtained by baking dough containing wheat flour and sugar and fats. Biscuits and cookies are originally the same and are called cookies in the United States and biscuits in the United Kingdom. In Japan, under the fair competition rules, biscuits are “wheat flour, sugar, edible oil and salt and raw materials such as starch, dairy products, egg products, swelling agents, and food additives. "It means food manufactured using a mixer, a molding machine and a biscuit oven." Among the biscuits, "It has a handmade appearance and the sugar and fat content is 40% or more by weight. , Baked savory and characterization of the product with eggs, dairy products, nuts, dried fruits, honey, etc. according to taste.
In the present invention, “biscuits” includes both biscuits and cookies specified in the above fair competition rules, and indicates those having a moisture content of less than 5% by weight.

Biscuits are roughly classified into hard dough biscuits and soft dough biscuits. Hard biscuit dough is prepared by an all-in-mix method in which auxiliary ingredients such as sugar and fat are mixed with wheat flour at the same time, and gluten is sufficiently formed by kneading. On the other hand, soft dough biscuits dough is mixed with oil and sugar, mixed with salt, egg, bulking agent and other ingredients in water and emulsified into a cream, and then mixed with flour. It is prepared by the sugar batter method, and the formation of gluten is suppressed.
As described above, the production method of the biscuit dough is roughly based on the all-in-mix method or the sugar batter method, and can be said to have already been established.

Biscuits can be obtained by molding and baking the biscuit dough. In order to improve the texture of biscuits, various studies have been made from the viewpoint of raw materials such as wheat flour, fats and oils and emulsifiers. Patent Document 1 improves the texture of biscuits and the like by using durum flour as wheat flour, and Patent Document 2 reduces the change in texture by making the fatty acid composition of fats and oils specific. It is disclosed.
However, as in the production method of the present invention, after mixing a hard plastic water-in-oil emulsion with flour, water and / or milk, sugar, and if necessary, auxiliary ingredients such as salt and a swelling agent are added, It is not known to make biscuit dough by mixing and is completely new.

JP 2000-184848 A JP 2006-141370 A

The present invention has a volume feeling that cannot be obtained by kneading ordinary plastic water-in-oil emulsions into biscuits, cookies, and other ordinary dry confectionery doughs. The object was to provide a new type of biscuit manufacturing method that melts in the mouth and is easy to throat.

As a result of diligent research, the present inventors have mixed margarine (plastic water-in-oil emulsion) hardened so as not to be considered as ordinary margarine into wheat flour, and then mixed with water and / or milk, sugar, necessary If you use the biscuit dough obtained by adding and mixing secondary ingredients such as salt and swelling agent according to the volume, there is a feeling of volume, it is finely crushed like before and it has a good feeling of fog, it melts in the mouth and is good over the throat The inventor has obtained knowledge that a “new type of biscuit” can be provided and has completed the present invention.

That is, the present invention relates to 1) a plastic water-in-oil emulsion having a rheometer value of 5000 g or more at a plunger diameter of 10 mm at 15 ° C. and a rheometer value of 2000 g or more at a plunger diameter of 10 mm at 20 ° C. A method for producing a biscuit dough, comprising adding water and / or milk, sugar, auxiliary materials such as salt and swelling agent to the mixture, and mixing them. 2) A biscuit obtained by molding and baking the biscuit dough obtained by the production method described in 1. 3) Biscuits obtained by folding, molding and firing the biscuit dough obtained by the production method according to 1. 4) The biscuit according to any one of items 2 to 3, wherein the float magnification of the biscuit is 2.0 or more. Is the main point.

When the biscuit dough prepared by the method of the present invention is used, a new type of biscuit that has a sense of volume, is finely crushed and has a good feeling of hoggle, melts in the mouth, and has good throatiness can be obtained.

Examples of the plastic water-in-oil emulsion referred to in the present invention include butter, margarine and fat spread.
The biscuit dough of the present invention is first mixed with wheat flour and a plastic water-in-oil emulsion. Here, it is important that the hardness of the plastic water-in-oil emulsion is hard. The hardness is 15 ° C. when represented by a value (unit: g, hereinafter referred to as rheometer value) measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), using a plunger with a diameter of 10 mm and an entry speed of 5 cm / min. And the rheometer value at 20 ° C. must be 2000 or more. Ordinary roll-in margarine has rheometer values of about 1700 to 3500 at 15 ° C. and about 500 to 1600 at 20 ° C. If the rheometer value is low, the plastic water-in-oil emulsion blends with the dough, and the flaky plastic water-in-oil emulsion described later cannot be dispersed in the dough. The float will worsen.

A plastic water-in-oil emulsion can be produced by a known production method. For example, an oil phase and a water phase adjusted to a temperature of 40 to 50 ° C. are stirred and emulsified with a propeller or a homomixer, etc. Alternatively, it can be obtained by cooling and plasticizing using a kneader such as a combinator. In order to obtain a hard plastic water-in-oil emulsion, many oils with high melting points are blended as raw materials. Although it is easy to use hydrogenated oil, it is better to refrain from using oil that contains a lot of trans fatty acids, considering the effect of trans fatty acids on health, and the applicant disclosed in WO2008 / 029672 As described above, hard oil and fat mainly composed of lauric acid, fractionated high melting point portion of palm kernel oil, extremely hardened oil of palm kernel oil, etc. can be used. %, Preferably 30 to 60% by weight, and the SFC of the oil phase can be adjusted to be 51 or more at 10 ° C. and 10 or less at 30 ° C. (Japanese Patent Application No. 2008- 055390). In this case, the trans fatty acid can be made substantially zero.

In the water phase or oil phase of the plastic water-in-oil emulsion, if necessary, oxidized starch may be added in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the water-in-oil emulsion composition. it can. Oxidized starch is produced by oxidizing various starches such as corn and potato with an oxidizing agent such as hypochlorite, and can be used for food. As a result, the baked biscuits melt well, and a crisp and crunchy, more distinctive and better texture is achieved.

Cut the plastic water-in-oil emulsion of the above-mentioned hardness into a suitable size (for example, a 4cm piece) and stir and mix with flour in a mixer. It is possible to obtain a mixture in which the water-in-oil type plastic emulsion is uniformly dispersed. The volume per one cut plastic water-in-oil emulsion is 15 to 1500 cc, preferably 30 to 650 cc, more preferably 60 to 200 cc. As described above, the flaky plastic water-in-oil emulsion can be well dispersed in the dough. The flaky plastic water-in-oil emulsion has a length of 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and a thickness of 2 to 15 mm, preferably 4 to 10 mm, more preferably. It is preferable that the thickness is 5 to 8 mm. In addition, it cannot be overemphasized that what was cut into the suitable magnitude | size from the beginning can also be used for a plastic fat composition.

When the rheometer value at 15 ° C. is less than 5000 or the rheometer value at 20 ° C. is less than 2000, when mixed with wheat flour, it is immediately kneaded into the flour to form a clay-like mixture, As described above, since it is difficult to make the flaky plastic water-in-oil emulsion dispersed in the dough, the float is poor even when baked. Conversely, if it is too hard and the rheometer value at 15 ° C. exceeds 20000 or the rheometer value at 20 ° C. exceeds 7000, large particles of the water-in-oil plastic emulsion after mixing with other raw materials remain and expand. Even at the time of stretching, the fat and oil particles do not sufficiently expand, and it becomes difficult to disperse the flaky plastic water-in-oil emulsion in the dough well.

Next, water, sugar, and auxiliary materials such as salt and swelling agent are added to the product in this state, and mixed for about 1 minute with a mixer. Saccharides and auxiliary materials are preferably mixed with water and added. Of course, some or all of the water can be replaced by milk.

When the biscuit dough of the present invention obtained as described above is molded and baked, a completely new biscuit that has a very high float and has never been obtained can be obtained. When the floating magnification is expressed as the height (thickness) of the fired product with respect to the thickness of the fabric after molding (immediately before firing), a product with a magnification of 2.0 times or more can be easily obtained. If necessary, when the dough is spread and folded and fired, a material having a better float can be obtained, and a fabric having a float magnification of about 4.0 can be easily obtained.

Examples of the present invention are shown below. In the examples, “%” and “parts” mean weight basis.

Example 1
According to the formulation shown in Table 1, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain plastic water-in-oil emulsions A, B, C, D, and E. Biscuits were produced by using the respective water-in-oil emulsions of plastic oil, using the following formulation (100 parts was 2 kg) and the following production method. The plastic water-in-oil emulsion was cut into 40 × 40 × 40 mm (volume 64 cc, a / b = 1) and used at a temperature of 20 ° C. In Table 1, the high melting point part of palm kernel fractionation is one having an iodine number of 6 and a melting point of 32 ° C., and the transesterified oil of palm oil is obtained by random transesterification of 60% palm oil and 40% palm kernel oil. Was used. The oxidized starch used was Oji Cornstarch Co., Ltd.
(Combination)
Soft flour 100 (parts)
Plastic water-in-oil emulsion 50 (part)
Sugar 20 (part)
Salt 1 (part)
Ammonium bicarbonate 0.8 (part)
Baking soda 0.6 (part)
Cold water 29 (part)

(Preparation and baking of biscuit dough)
(1) Place a water-in-oil plastic oil emulsion and a thin flour in a 30-coat mixer, adjusted to 20 ° C at room temperature 22 ° C, and mix at a low speed [138 rpm] for 7 to 10 minutes (Note 1) using a beater. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The state of the plastic water-in-oil emulsion is long, 10 mm, 5 mm thick, short, 5 mm long, and 2 mm thick. When viewed as a whole, the length is usually 7-8 mm, The thickness was 3 to 4 mm. The mixed article temperature (Note 2) at this time was 20 to 21 ° C.
(2) Next, salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. The dough kneading dough temperature was 19 ° C.
(3) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did. When folding, the fabric prepared in (2) is spread with a sheeter to a gauge pressure of 5.0 mm (actual thickness of 6.0 mm), folded once in three, this fabric is turned 90 degrees and gauged again with a sheeter. Expand to a pressure of 5.0 mm (actual thickness of 6.0 mm), fold it in half, and spread it on a sheeter to a gauge pressure of 3.0 mm (actual thickness of 3.5 mm). Placed and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom.
(Note 1) The first mixing time is A (8 minutes), B (10 minutes), C (10 minutes), D (8 minutes), E for water-in-oil plastic emulsions A to E, respectively. (7 minutes).
(Note 2) A (21 ° C), B (21 ° C), C (21 ° C), D (21 ° C), E (20 ° C).

(result)
All the fired products were hard to bite as compared to a normal shortening product (Comparative Example 2), and became a new texture biscuits with a good feeling of loosening in the mouth and a good feeling of melting in the mouth.
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste biscuits. In addition, the skin portion did not collapse and the shape retention was firm.
In addition, a biscuit having a volume feeling that is vertically floating and cannot be obtained normally was obtained.
When the plastic water-in-oil emulsions A, B, C, D, and E are not folded, the floating magnifications are A (3.0), B (3.5), and C (3.4, respectively). ), D (2.8), and E (2.9). In addition, the floating ratio in the case of using the water-in-oil plastic oil emulsion A when folded was 4.0 times.
The float magnification is calculated by calculating the height (thickness) of the fired product relative to the thickness of the fabric after molding (immediately before firing), and is an average value for 20 biscuits. The water content was 2.5% when A was used. Even when folded, the baked product was harder to bite than the normal shortening product (Comparative Example 2), and it became a new texture biscuits with a good feeling of loosening and melting in the mouth. .
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste biscuits. In addition, the skin portion did not collapse and the shape retention was firm.
In addition, a biscuit having a very voluminous feeling that cannot be obtained normally by floating vertically was obtained.
In addition, in the case of the plastic water-in-oil emulsion C which does not contain oxidized starch, compared with B, the feeling of loosening in the mouth and the feeling over the throat tended to be inferior. Regarding shape retention, the epidermis did not collapse and was firm.

(Comparative Example 1)
According to the formulation shown in Table 2, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain plastic water-in-oil emulsions F, G, and H. Using this water-in-oil plastic emulsion, biscuits were produced by the same formulation and production method as in Example 1. However, in the case of plastic water-in-oil emulsions F and G, the cold water was 25 parts. Plastic water-in-oil emulsions, F and G, which were cut in the same manner as in Example 1, were used immediately after being taken out of the refrigerator. It was 5 ° C. In the case of the plastic water-in-oil emulsion H, the same cut product was used after adjusting the temperature to 20 ° C.
(Preparation of biscuit dough)
The test was performed in the same process as in Example 1. However, in the case of plastic water-in-oil emulsions F and G, the mixing time was reduced to 3 minutes (to shorten to 2 minutes in the case of shortening) to match the same state as in Example 1, and the water-in-oil plastic oil emulsion For H, it was 13 minutes. In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The state of the plastic water-in-oil emulsion (H) is long, 10 mm, 5 mm thick, short, 5 mm long, 2 mm thick, and when viewed as a whole, the length is usually 7 mm. The thickness was 8 mm and the thickness was 3-4 mm. The kneading dough temperature was plastic water-in-oil emulsion F (18 ° C.), G (19 ° C.), H (20 ° C.).
(Baking biscuit dough)
Firing was performed in the same manner as in the examples.

(result)
The baked product is an ordinary biscuit-like, not the crunchy texture of the example, but a crisp texture, and it is mixed with saliva and has a dangling feeling in the mouth. The feeling was bad. When the plastic water-in-oil emulsions F to H are used, the floating magnifications (no folding) are F (1.8), G (1.5), and H (1.1), respectively. The volume feeling and shape retention as in the examples were not obtained.
In the case of the plastic water-in-oil emulsion H, the fat and oil particles remained large until the end of mixing as compared with the Examples, and the fat and oil particles did not sufficiently expand during spreading and did not form a sufficient layer. The fired product had a severe oil-off and a gaza hole was opened, and a normal biscuit could not be obtained.

(Comparative Example 2) Example of normal shortening (1) Shortening often used in normal biscuits instead of the plastic water-in-oil emulsion used in the examples (Pampas Palmy BBLT30: trade name, manufactured by Fuji Oil Co., Ltd.) A biscuit was produced in the same manner as in the example. The shortening was used by adjusting the temperature to 20 ° C. while keeping the block in the same manner as in normal use.
(Preparation and baking of biscuit dough)
Put the shortening and thin flour adjusted to 20 ° C at room temperature 22 ° C into a 30 coat mixer, mix for 2 minutes at low speed [138 rpm] using a beater, collect 200 g of mixed dough, and make a plastic water-in-oil emulsion. Was observed. The shortening was completely kneaded and no fat particles were observed. The mixed article temperature at this time was 21 ° C.
(2) Next, salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. The dough kneading dough temperature was 19 ° C. The amount of water was 18 parts in order to make the hardness of the dough the same as in Example (B).
(3) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.

(result)
The baked product is a normal biscuit-like, not the crunchy texture of the example, but a crispy texture, and it is mixed with saliva and has a dumpling shape, and it melts in the mouth. The feeling and feeling over the throat were bad. Moreover, the volume feeling and shape retention as in the examples were not obtained. The float magnification was 1.3 times.

(Comparative Example 3) Examples of ordinary biscuits by the sugar batter method Sugar batter method, which is a general production method, using shortenings commonly used for biscuits instead of the plastic water-in-oil emulsion used in the examples The biscuits were manufactured by The shortening was used by adjusting the temperature to 20 ° C. with a spatula (70-80 mm block shape).
(Preparation and baking of biscuit dough)
(1) Shortening and sugar adjusted to 20 ° C. at room temperature 22 ° C. and sugar are mixed with stirring at a medium speed [210 rpm] using a beater. The specific gravity of the mixture at this time was 0.85.
(2) Next, salt, ammonium bicarbonate, and sodium bicarbonate were dissolved in water heated to about 25 ° C. and added in 5 or 6 portions. The mixture was stirred and mixed at a medium speed [210 rpm] using a beater. I made it.
(3) Next, the flour was added and mixed with a beater at a low speed [138 rpm] for 30 seconds to prepare a dough that was tightly connected. The kneading dough temperature was 21 ° C. The amount of water was 18 parts in order to make the dough hardness the same as in Example 2. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The shortening was completely kneaded and no fat particles were observed.
(4) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.

(result)
The baked product had a crispy texture rather than the crunchy texture of the examples, and it was poor in the mouth and once mixed with saliva to form a dumpling. Moreover, the volume feeling and shape retention as in the examples were not obtained. The float magnification was 1.3 times.

Claims

After mixing flour and a rheometer value at a plunger diameter of 10 mm at 15 ° C. of 5000 g or more and a rheometer value at a plunger diameter of 10 mm at 20 ° C. of 2000 g or more, this was mixed with this. A method for producing a biscuit dough comprising adding and mixing water and / or milk, sugar, and, if necessary, auxiliary materials such as salt and a swelling agent.
The biscuit obtained by shape | molding and baking the biscuit dough obtained by the manufacturing method of Claim 1.
A biscuit obtained by folding, molding and baking the biscuit dough obtained by the production method according to claim 1.
The biscuit according to any one of claims 2 to 3, wherein the biscuit float magnification is 2.0 or more.