WO2017014234A1 - Hard biscuit and method for producing same - Google Patents
Hard biscuit and method for producing same Download PDFInfo
- Publication number
- WO2017014234A1 WO2017014234A1 PCT/JP2016/071269 JP2016071269W WO2017014234A1 WO 2017014234 A1 WO2017014234 A1 WO 2017014234A1 JP 2016071269 W JP2016071269 W JP 2016071269W WO 2017014234 A1 WO2017014234 A1 WO 2017014234A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- organic acid
- acid monoglyceride
- parts
- hard
- flour
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
Definitions
- the present invention relates to a hard biscuit and a manufacturing method thereof.
- Hard biscuit is a baked confectionery that uses wheat flour as a main ingredient, refrains from sugar and oil, and adds a lot of water to knead it over time.
- gluten is formed by kneading and a firm dough is finished, and this is thinly molded and baked. It is characterized by having a chewy texture compared to soft and moist soft biscuits, but in recent years, it tends to be preferred to have a crispy texture and excellent mouth melting.
- a method for increasing the fat content is conceivable as a method for imparting a light texture and a good meltability to hard biscuits.
- increasing the fat content softens the biscuit dough and makes it difficult to form a sheet, or the mechanical suitability decreases due to the occurrence of stickiness, so there is a limit to increasing the fat content and a sufficient effect is obtained.
- Was difficult There is also a problem in that the volume and strength after firing are reduced due to insufficient gluten formation.
- Patent Document 1 A method of increasing the fat content by applying spray oil to the baked confectionery after baking has been proposed (Patent Document 1), but a special facility is required, and the conventional baked confectionery line has poor feasibility.
- Addition of an emulsifier can be mentioned as a method for improving the texture of hard biscuits without impairing the moldability of the dough and the product strength.
- a sucrose fatty acid ester having a high HLB is effective (Patent Document 2).
- sucrose fatty acid ester By using sucrose fatty acid ester, dough extensibility and mechanical resistance can be improved, and the volume after baking can be improved to give a light and crisp texture.
- the baked confectionery added with sucrose fatty acid ester has a small inner layer opening and is rich in uniform bubbles, however, saliva is absorbed into the uniform bubbles when eating, resulting in a powdery taste and poor melting in the mouth. .
- stickiness in the oral cavity increases in proportion to the amount added.
- Patent Document 3 is obtained by emulsifying an oil-in-water type using edible fats and oils, carbohydrates, and water as main ingredients and adding an emulsifier selected from glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester or propylene glycol fatty acid ester.
- an emulsifier selected from glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester or propylene glycol fatty acid ester.
- Patent Document 4 discloses a soft food that is crispy by adding a confectionery or bakery quality improver whose constituent fatty acids of polyglycerin fatty acid ester having an HLB of 8 or more is myristic acid or oleic acid to baked confectionery.
- Sodium stearoyl lactate is known as an anionic emulsifier. It has an effect of plasticizing the gluten network and an effect of stabilizing bubbles, and also has an effect of preventing the aging of the starch of the product, so it is used for bread, American dogs, cakes and the like (Patent Documents 5 to 8). However, no proposal has been made to use sodium stearoyl lactate for the purpose of improving the texture of hard biscuits.
- An object of the present invention is to provide a hard biscuit excellent in crispness and volume feeling, good in flavor and mouth-melting, and having a strength capable of withstanding a process such as cream sand or impact during transportation, and a method for producing the same. .
- the present invention provides the following hard biscuits and manufacturing method thereof.
- Item 1. Contains flour, fats and oils, saccharides, organic acid monoglyceride and sodium stearoyl lactate. The total amount of organic acid monoglyceride and sodium stearoyl lactate is 0.1-0.9 parts by weight with respect to 100 parts by weight of flour.
- Organic acid monoglyceride and stearoyl Hard biscuits in which the mass ratio of sodium lactate is organic acid monoglyceride / sodium stearoyl lactate 1/9 to 3/7.
- Item 2. The hard biscuit according to item 1, further comprising active gluten.
- Item 3. Item 2. The hard biscuit according to item 1, further comprising hemicellulase.
- Item 4. Item 4.
- the total amount of organic acid monoglyceride and sodium stearoyl lactate is 0.1 to 0.9 parts by weight with respect to 100 parts by weight of flour.
- the hard article according to Item 9 which includes a step of forming the dough into a noodle shape or a rod shape and having a cross-sectional area after baking of 8.0 to 80.0 mm 2 and baking after immersion in alkaline water, and the hard biscuit is a pretzel Biscuits manufacturing method.
- the present invention by using sodium stearoyl lactate and organic acid monoglyceride as an emulsifier, it is possible to obtain a hard biscuit having a crispy texture and a good meltability without reducing the strength. Further, by using active gluten and hemicellulase in combination, it was possible to obtain a hard biscuit having a good volume increase during baking and excellent crispy feeling.
- Sodium stearoyl lactate works to plasticize the gluten network and improve the extensibility of the fabric.
- hard biscuits since the bubbles in the dough are maintained in a relatively rough state, it has been found that this affects the inner layer after baking and gives a good mouth melt without powderiness.
- sodium stearoyl sodium lactate is not suitable for a hard biscuit for forming a thin sheet because the elasticity of the fabric is extremely lowered and the extensibility becomes excessive. Further, the volume and crispness during firing were not sufficient.
- the dough prepared by blending in the present invention is good in both elasticity and extensibility, and is said to bring about improvement in workability and reduction in loss rate in that it is easy to form a sheet without stickiness and into a noodle or rod shape. Has an effect.
- the hard biscuits after baking have a moderate texture while having a light texture. Since there is no reduction in strength that is common in the prior art, stable production can be achieved with existing equipment. In addition, defects such as cracking and chipping are not likely to occur even in processes such as cream sand, it can withstand impact during transportation, and cracking and chipping do not cause problems, and it has high palatability and commercial value. It is also possible to produce a composite confectionery stably.
- the hard biscuits of the present invention contain flour, fats and oils, sugars, organic acid monoglycerides, sodium stearoyl lactate, and further contain active gluten, hemicellulase, dairy ingredients, expansion agent, salt, vegetable powder, seasoning, flavoring and the like. Also good.
- ⁇ Pretzels can be obtained by baking hard biscuit dough after immersion in alkaline water.
- flour examples include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, awa flour, acne flour, potato flour and fly flour.
- Wheat flour may be any of strong flour, medium flour, and weak flour, and two or more of these may be mixed in any proportion.
- Preferred flours include wheat flour, rice flour, corn flour and the like, and can be used properly according to the flavor of the final product.
- oils and fats include vegetable oils and animal fats and processed products thereof. As fats and oils, arbitrary fats and oils marketed in the said field
- area may be used. Examples of fats and oils include shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower oil, safflower oil, salad oil, powdered oil And animal fats and oils. In order to improve the flavor and meltability of the hard biscuits obtained, one or more types of fats and oils can be selected and used as necessary.
- the amount of fats and oils is typically about 5 to 30 parts by mass, preferably about 7 to 27 parts by mass, and more preferably about 8 to 25 parts by mass with respect to 100 parts by mass of flour.
- the preferred amount of fat is about 10 to 25 parts by weight with respect to 100 parts by weight of flour
- the preferred amount of fat is about 100 parts by weight of flour.
- the blending amount of fats and oils can be appropriately set according to the target texture of the obtained hard biscuit.
- sugars include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, starch syrup, starch degradation products, and water-soluble dietary fibers.
- saccharide any saccharide commercially available in the art can be used.
- sugars include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch degradation products such as chickenpox and dextrin; and dietary fibers such as polydextrose.
- one or more sugars can be selected and used as necessary.
- the amount of the saccharide is typically about 3 to 30 parts by mass, preferably about 5 to 25 parts by mass with respect to 100 parts by mass of the flour.
- the preferred amount of sugar is about 10 to 25 parts by weight with respect to 100 parts by weight of flour, and in the case of pretzel, the preferred amount of sugar is based on 100 parts by weight of flour. About 6 to 18 parts by mass.
- Organic acid monoglyceride has a structure in which one molecule of fatty acid and one molecule of organic acid are bonded to one molecule of glycerin, and is used in various foods as an emulsion stabilizer.
- the organic acid include acetic acid, succinic acid, citric acid, diacetyltartaric acid, and lactic acid. Succinic acid, citric acid, and diacetyltartaric acid are preferable, and succinic acid is most preferable.
- organic acid monoglyceride examples include acetic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, and lactic acid monoglyceride, and succinic acid monoglyceride is most preferable.
- the HLB value of the organic acid monoglyceride is not particularly limited, but the HLB value is preferably 2 to 10, and most preferably 3 to 7.
- the total amount of organic acid monoglyceride and sodium stearoyl lactate is about 0.1 to 0.9 parts by weight, preferably about 0.15 to 0.7 parts by weight, and more preferably about 0.2 to 0.65 parts by weight with respect to 100 parts by weight of flour.
- the total amount of organic acid monoglyceride and sodium stearoyl lactate is preferably about 0.4 to 0.7 parts by weight, more preferably about 0.45 to 0.65 parts by weight, based on 100 parts by weight of flour.
- the total amount of the organic acid monoglyceride and sodium stearoyl lactate is preferably about 0.15 to 0.6 parts by mass, more preferably about 0.2 to 0.4 parts by mass, with respect to 100 parts by mass of flour.
- the mass ratio of organic acid monoglyceride and sodium stearoyl lactate is preferably 1/9 to 3/7, more preferably 1.2 / 9 to 2.4 / 7, and particularly preferably 1.35 / 9 to 2. / 8.
- the blending amount of the organic acid monoglyceride is preferably about 0.02 to 0.25 parts by mass, more preferably about 0.03 to 0.25 parts by mass, more preferably about 0.04 to 0.2 parts by mass, and more preferably 0.08 to 0.14 with respect to 100 parts by mass of flour. About mass parts.
- the blending amount of sodium stearoyl lactate with respect to 100 parts by mass of flour is preferably about 0.08 to 0.8 parts by mass, more preferably about 0.15 to 0.6 parts by mass, and still more preferably about 0.2 to 0.55 parts by mass.
- the preferred amount of sodium stearoyl lactate is about 0.25 to 0.8 parts by weight, more preferably about 0.3 to 0.6 parts by weight, and still more preferably about 0.35 to 0.55 parts by weight with respect to 100 parts by weight of flour.
- the preferable amount of sodium stearoyl lactate is about 0.08 to 0.5 parts by mass, more preferably about 0.15 to 0.5 parts by mass, and further preferably about 0.2 to 0.4 parts by mass with respect to 100 parts by mass of flour. It is.
- Active gluten means gluten in a powdered state, and refers to a product that quickly produces gluten having the original viscoelasticity by addition of water.
- drying method for obtaining active gluten include flash drying, spray drying, vacuum drying, freeze drying and the like, and any drying method may be used.
- Milk materials include whole milk powder, skim milk powder, cream, cheese and the like.
- gluten produced by a spray drying method is preferable so as not to impair a light and crunchy texture as much as possible.
- the amount of active gluten to be added is not particularly limited. However, in the case of hard biscuits, the amount is preferably 1.5 parts by mass or less and more preferably 0.2 to 0.7 parts by mass with respect to 100 parts by mass of flour from the viewpoint of flavor and mouth melting. In the case of a pretzel, 9.0 parts by mass or less is preferable with respect to 100 parts by mass of flour, and 1.5 to 2.0 parts by mass is more preferable.
- any commercially available hemicellulase generally used in foods may be used.
- the amount of hemicellulase added is preferably about 0.0001 to 0.1 parts by mass, more preferably about 0.001 to 0.01 parts by mass with respect to 100 parts by mass of flour. .
- the expansion agent refers to a substance having an action of expanding the dough with a gas generated by heating.
- inflating agents include alum, lime, soda ash, sodium bicarbonate and ammonium bicarbonate.
- the compounding amount of the expansion agent is about 0.1 to 3 parts by mass with respect to 100 parts by mass of flour.
- the water content of the entire hard biscuit of the present invention is about 0.3 to 2% by mass, preferably about 0.5 to 1.5% by mass.
- the thickness of the hard biscuits is preferably about 2 to 10 mm from the viewpoints of texture, melting in the mouth, and deliciousness.
- the cross-sectional area after firing is set to 8.0 to 80.0 mm 2 .
- the hard biscuits of the present invention contain appropriate amounts of flour, fats and oils, sugars, organic acid monoglycerides, sodium stearoyl lactate, and if necessary, further active gluten, hemicellulase, dairy ingredients, expansion agent, salt, vegetable powder, seasoning, flavoring, etc.
- the dough obtained by kneading with water can be formed into a thin sheet and fired.
- the dough preparation method, molding method, and baking method are not particularly limited, and may be performed by a normal method for producing hard biscuits.
- the dough refers to a lump obtained by mixing the ingredients and water.
- raw materials containing sugar such as wheat flour, oils and fats, sugar and emulsifiers (organic acid monoglyceride, sodium stearoyl lactate), which are the basis for hard biscuits, active gluten, enzymes (hemicellulase), salt, etc.
- Ingredients can be added and mixed at any time.
- active gluten may be mixed with flour such as wheat flour, and enzyme may be added after being dissolved in water.
- an emulsifier it blends with a flour raw material, is added by melt
- the mixing method include a flower batter method, a sugar batter method, and an all-in mix method.
- the dough is molded and fired by an arbitrary method.
- the dough can be obtained by molding the dough into a sheet and then cutting or cutting the dough.
- the obtained dough is formed into a thin sheet, cut into noodles or rods using a cutting blade, immersed in alkaline water, and then fired.
- the alkali treatment can be carried out according to a conventional method in which noodle-like or rod-like dough is passed through an alkali solution such as a trisodium phosphate solution.
- the molded dough is baked by any known method and condition.
- a fixed batch oven or a continuous tunnel oven may be used.
- baking is performed at around 200 ° C. for about 5 to 15 minutes
- baking is performed at 100 to 300 ° C. for about 3 to 10 minutes.
- the hard biscuit of the present invention may be a cream sand biscuit by sandwiching a cream with a baked biscuit, or a chocolate coating layer may be formed by applying chocolate to the baked confectionery after baking. Moreover, you may apply
- the active gluten used by the Example and the comparative example is the active gluten manufactured by the spray-drying method.
- volume rating 1 Very poor expansion
- 2 Slightly poor expansion
- 3 Normal
- 4 Good expansion
- 5 Very good expansion
- the dough was prepared by the all-in-mix method. After shortening was stirred at a low speed to form a cream, other raw materials and water were added and stirred at a low speed to a high speed to obtain a dough before baking. After molding this dough into a sheet having a thickness of 2.0 mm, the die was cut into a length of 43 mm ⁇ width of 25 mm, and baked in an oven at 200 ° C. for 10 minutes, whereby the hard biscuits of Examples 1 to 4 of the present invention were obtained. Obtained. At this time, the moisture content of the hard biscuits was 1.0% by weight.
- Sensory evaluation crispness, melting in mouth, flavor was performed by 5/10 panelists according to the above evaluation criteria. Further, the volume feeling was evaluated by measuring the thickness of the hard biscuits with calipers and the expansion ratio (thickness after firing / thickness before firing).
- Table 1 shows the sensory evaluation results of the hard biscuits of Examples 1 to 4.
- the hard biscuits of Examples 1 to 4 had a crisp feeling, melted well in the mouth, and had a good savory flavor. Among them, the biscuits of Example 2 were excellent in all evaluation items including crispy feeling and volume feeling.
- Examples 5-7 and Comparative Examples 1-4 Hard biscuits were produced in the same manner as in Examples 1 to 4 using the formulation shown in Table 2.
- Table 2 shows the sensory evaluation results of the obtained hard biscuits.
- the hard biscuits of the present invention were found to be excellent in crispness and melting in the mouth. Since relatively large bubbles are uniformly present in the biscuit structure, it has a crisp feeling but is not powdery and has an unprecedented light texture. Further, regarding the flavor, it was preferable in that the flavor was particularly good when sodium stearoyl lactate and succinic monoglyceride were used in combination, and there was very little miscellaneous taste and a flavor was imparted.
- the hard biscuits of Comparative Examples 1 to 3 clearly lacked a crispness and volume, and had a bad feel. Although the hard biscuits of Comparative Example 4 had sufficient crispy and voluminous feel, they had a taste that was powdery and a bitter taste, and the oral stickiness was large and the taste was not good.
- pretzels were produced by the following method.
- Saccharide, salt and other raw materials and water were added to wheat flour, mixed with a mixer, oil and fat were added, and the mixture was stirred from low speed to high speed to obtain a dough before baking.
- pretzels of Examples 8 to 11 of the present invention were obtained. At this time, the moisture content of the pretzel was 1.0% by weight.
- Sensory evaluation crispness, melting in mouth, flavor was performed by 5/10 panelists according to the above evaluation criteria.
- the volume feeling was evaluated by measuring the thickness of the pretzel with calipers and the expansion ratio (thickness after firing / thickness before firing).
- Table 3 shows the sensory evaluation results of the pretzels of Examples 8 to 11.
- Table 4 shows the sensory evaluation results of the obtained pretzels.
- Table 5 shows the sensory evaluation results of the obtained pretzels.
- Examples 17 to 18 and Comparative Example 10 A pretzel having a cross-sectional area of 80 mm 2 was produced in the same manner as in Examples 8 to 11 using the formulation shown in Table 6.
- Table 6 shows the sensory evaluation results of the obtained pretzel.
- Example 19 and Comparative Example 11 Pretzel having a cross-sectional area of 8 mm 2 was produced in the same manner as in Examples 8 to 11 using the formulation shown in Table 7.
- Table 7 shows the sensory evaluation results of the obtained pretzels.
Abstract
Description
項1. 穀粉、油脂類、糖類、有機酸モノグリセリド、ステアロイル乳酸ナトリウムを含み、穀粉100質量部に対し有機酸モノグリセリドとステアロイル乳酸ナトリウムとの合計の配合量が0.1~0.9質量部であり、有機酸モノグリセリドとステアロイル乳酸ナトリウムの質量比が有機酸モノグリセリド/ステアロイル乳酸ナトリウム=1/9~3/7である、ハードビスケット。
項2. さらに活性グルテンを含む、項1に記載のハードビスケット。
項3. さらにヘミセルラーゼを含む、項1に記載のハードビスケット。
項4. さらにヘミセルラーゼと活性グルテンを含む、項1~3のいずれか1項に記載のハードビスケット。
項5. 有機酸モノグリセリドのHLB値が2~10である、項1~4のいずれか1項に記載のハードビスケット。
項6. 有機酸モノグリセリドのHLB値が3~7である、項5に記載のハードビスケット。
項7. 有機酸モノグリセリドがコハク酸モノグリセリドである、項1~6のいずれか1項に記載のハードビスケット。
項8. ハードビスケットがアルカリ水浸漬後に焼成してなるプレッツェルである、項1~7のいずれか1項に記載のハードビスケット。
項9. 穀粉、油脂類、糖類、有機酸モノグリセリド、ステアロイル乳酸ナトリウムを、穀粉100質量部に対し有機酸モノグリセリドとステアロイル乳酸ナトリウムとの合計の配合量が0.1~0.9質量部であり、有機酸モノグリセリドとステアロイル乳酸ナトリウムの質量比が有機酸モノグリセリド/ステアロイル乳酸ナトリウム=1/9~3/7であるように配合した原料に水を加えて混捏して生地を得、得られた生地を成型し、焼成することを特徴とする、ハードビスケットの製造方法。
項10. 生地を麺状もしくは棒状に、かつその焼成後の断面積が8.0~80.0 mm2となるように成型し、アルカリ水浸漬後に焼成する工程を含み、ハードビスケットがプレッツェルである、項9記載のハードビスケットの製造方法。 The present invention provides the following hard biscuits and manufacturing method thereof.
Item 1. Contains flour, fats and oils, saccharides, organic acid monoglyceride and sodium stearoyl lactate. The total amount of organic acid monoglyceride and sodium stearoyl lactate is 0.1-0.9 parts by weight with respect to 100 parts by weight of flour. Organic acid monoglyceride and stearoyl Hard biscuits in which the mass ratio of sodium lactate is organic acid monoglyceride / sodium stearoyl lactate = 1/9 to 3/7.
Item 2. Item 2. The hard biscuit according to item 1, further comprising active gluten.
Item 3. Item 2. The hard biscuit according to item 1, further comprising hemicellulase.
Item 4. Item 4. The hard biscuit according to any one of Items 1 to 3, further comprising hemicellulase and active gluten.
Item 5. Item 5. The hard biscuit according to any one of Items 1 to 4, wherein the organic acid monoglyceride has an HLB value of 2 to 10.
Item 6. Item 6. The hard biscuit according to Item 5, wherein the organic acid monoglyceride has an HLB value of 3 to 7.
Item 7. Item 7. The hard biscuit according to any one of Items 1 to 6, wherein the organic acid monoglyceride is succinic acid monoglyceride.
Item 8. Item 8. The hard biscuit according to any one of items 1 to 7, wherein the hard biscuit is a pretzel that is fired after being immersed in alkaline water.
Item 9. For flour, fats and oils, sugars, organic acid monoglyceride, and stearoyl sodium lactate, the total amount of organic acid monoglyceride and sodium stearoyl lactate is 0.1 to 0.9 parts by weight with respect to 100 parts by weight of flour. Organic acid monoglyceride and stearoyl lactic acid Adding and mixing water to the raw material blended so that the mass ratio of sodium is organic acid monoglyceride / sodium stearoyl lactate = 1/9 to 3/7, molding the resulting dough and baking A method for producing a hard biscuit characterized by the above.
Item 10. Item 10. The hard article according to Item 9, which includes a step of forming the dough into a noodle shape or a rod shape and having a cross-sectional area after baking of 8.0 to 80.0 mm 2 and baking after immersion in alkaline water, and the hard biscuit is a pretzel Biscuits manufacturing method.
<官能評価>
実施例および比較例で得られたハードビスケット、プレッツェルについて、サクサク感、口溶け、風味を評価項目として以下の基準に従って官能評価を実施した。 Moreover, the evaluation method of dough, a hard biscuit, and a pretzel is shown below.
<Sensory evaluation>
For the hard biscuits and pretzels obtained in the examples and comparative examples, sensory evaluation was performed according to the following criteria with crispy feeling, melting in the mouth and flavor as evaluation items.
5:非常にサクサクとしており軽い食感である
4:ややサクサクとしている
3:ふつう
2:さくさく感が少なく、やや硬い
1:サクサク感がなく硬い
口溶けの評価
5:咀嚼時のベタつきや歯への付着がなく、非常に口溶け良い
4:咀嚼時のベタつきや歯への付着が少なく、口溶け良い
3:ふつう
2:咀嚼時のベタつきや歯への付着があり、口溶け悪い
1:咀嚼時のベタつきや歯への付着が大きく、非常に口溶けが悪い。
風味の評点
5:粉っぽさや雑味がなく、非常に好ましい香ばしさがある
4:粉っぽさや雑味が少なく、やや香ばしい
3:ふつう
2:粉っぽさや雑味があり、香ばしさが不足している
1:粉っぽさや雑味が大きく、香ばしさがほとんど感じられない Crispy score 5: Very crunchy and light texture 4: Slightly crunchy 3: Normal 2: Little crunchy and slightly hard 1: Hardness without crunchiness 5: Stickiness when chewing There is no adhesion to the teeth and the mouth is very meltable 4: Stickiness during mastication and little adhesion to the teeth, good mouth melt 3: Normal 2: Stickiness during mastication and adhesion to the teeth, mouth melting is bad 1: Chewing The stickiness at the time and the adhesion to the teeth are large and the mouth melts very badly.
Flavor rating 5: No powdery or miscellaneous taste, very favorable aroma 4. Little powdery or miscellaneous taste, slightly fragrant 3: Normal 2: There is a powdery or miscellaneous taste, aroma Is insufficient 1: powdery and miscellaneous taste is large, and the fragrance is hardly felt
実施例および比較例で得られたハードビスケットの厚みをノギスで測定し、焼成による膨化度をボリューム感として評価した。その際の評価基準は以下の通りである。 <Evaluation of volume>
The thickness of the hard biscuits obtained in the examples and comparative examples was measured with calipers, and the degree of expansion by firing was evaluated as a volume feeling. The evaluation criteria at that time are as follows.
1:非常に膨化が悪い、2:やや膨化が悪い、3:普通、4:やや膨化が良い、5:非常に膨化が良い Volume rating 1: Very poor expansion, 2: Slightly poor expansion, 3: Normal, 4: Good expansion, 5: Very good expansion
表1に示す配合を用いて、以下の方法でハードビスケットを製造した。 Examples 1 to 4
Using the formulation shown in Table 1, hard biscuits were produced by the following method.
表2に示す配合を用い、実施例1~4と同様にハードビスケットを製造した。 Examples 5-7 and Comparative Examples 1-4
Hard biscuits were produced in the same manner as in Examples 1 to 4 using the formulation shown in Table 2.
表3に示す配合を用いて、以下の方法でプレッツェルを製造した。 Examples 8-11
Using the formulation shown in Table 3, pretzels were produced by the following method.
表4に示す配合を用いて、実施例8~11と同様に、プレッツェルを製造した。 Examples 12 to 14 and Comparative Examples 5 to 8
Pretzel was produced in the same manner as in Examples 8 to 11 using the formulation shown in Table 4.
表5に示す配合を用いて、実施例8~11と同様に、断面積が20mm2となるプレッツェルを製造した。 Examples 15 to 16 and Comparative Example 9
Using the formulation shown in Table 5, pretzel having a cross-sectional area of 20 mm 2 was produced in the same manner as in Examples 8-11.
表6に示す配合を用いて、実施例8~11と同様に、断面積が80mm2となるプレッツェルを製造した。 Examples 17 to 18 and Comparative Example 10
A pretzel having a cross-sectional area of 80 mm 2 was produced in the same manner as in Examples 8 to 11 using the formulation shown in Table 6.
表7に示す配合を用いて、実施例8~11と同様に、断面積が8mm2となるプレッツェルを製造した。 Example 19 and Comparative Example 11
Pretzel having a cross-sectional area of 8 mm 2 was produced in the same manner as in Examples 8 to 11 using the formulation shown in Table 7.
Claims (10)
- 穀粉、油脂類、糖類、有機酸モノグリセリド、ステアロイル乳酸ナトリウムを含み、穀粉100質量部に対し有機酸モノグリセリドとステアロイル乳酸ナトリウムとの合計の配合量が0.1~0.9質量部であり、有機酸モノグリセリドとステアロイル乳酸ナトリウムの質量比が有機酸モノグリセリド/ステアロイル乳酸ナトリウム=1/9~3/7である、ハードビスケット。 Contains flour, fats and oils, saccharides, organic acid monoglyceride and sodium stearoyl lactate. The total amount of organic acid monoglyceride and sodium stearoyl lactate is 0.1-0.9 parts by weight with respect to 100 parts by weight of flour. Organic acid monoglyceride and stearoyl Hard biscuits in which the mass ratio of sodium lactate is organic acid monoglyceride / sodium stearoyl lactate = 1/9 to 3/7.
- さらに活性グルテンを含む、請求項1に記載のハードビスケット。 The hard biscuit according to claim 1, further comprising active gluten.
- さらにヘミセルラーゼを含む、請求項1に記載のハードビスケット。 The hard biscuit according to claim 1, further comprising hemicellulase.
- さらにヘミセルラーゼと活性グルテンを含む、請求項1~3のいずれか1項に記載のハードビスケット。 The hard biscuit according to any one of claims 1 to 3, further comprising hemicellulase and active gluten.
- 有機酸モノグリセリドのHLB値が2~10である、請求項1~4のいずれか1項に記載のハードビスケット。 The hard biscuit according to any one of claims 1 to 4, wherein the organic acid monoglyceride has an HLB value of 2 to 10.
- 有機酸モノグリセリドのHLB値が3~7である、請求項5に記載のハードビスケット。 The hard biscuit according to claim 5, wherein the organic acid monoglyceride has an HLB value of 3 to 7.
- 有機酸モノグリセリドがコハク酸モノグリセリドである、請求項1~6のいずれか1項に記載のハードビスケット。 The hard biscuit according to any one of claims 1 to 6, wherein the organic acid monoglyceride is succinic acid monoglyceride.
- ハードビスケットがアルカリ水浸漬後に焼成してなるプレッツェルである、請求項1~7のいずれか1項に記載のハードビスケット。 The hard biscuit according to any one of claims 1 to 7, wherein the hard biscuit is a pretzel that is fired after being immersed in alkaline water.
- 穀粉、油脂類、糖類、有機酸モノグリセリド、ステアロイル乳酸ナトリウムを、穀粉100質量部に対し有機酸モノグリセリドとステアロイル乳酸ナトリウムとの合計の配合量が0.1~0.9質量部であり、有機酸モノグリセリドとステアロイル乳酸ナトリウムの質量比が有機酸モノグリセリド/ステアロイル乳酸ナトリウム=1/9~3/7であるように配合した原料に水を加えて混捏して生地を得、得られた生地を成型し、焼成することを特徴とする、ハードビスケットの製造方法。 For flour, fats and oils, sugars, organic acid monoglyceride, and stearoyl sodium lactate, the total amount of organic acid monoglyceride and sodium stearoyl lactate is 0.1 to 0.9 parts by weight with respect to 100 parts by weight of flour. Organic acid monoglyceride and stearoyl lactic acid Adding and mixing water to the raw material blended so that the mass ratio of sodium is organic acid monoglyceride / sodium stearoyl lactate = 1/9 to 3/7, molding the resulting dough and baking A method for producing a hard biscuit characterized by the above.
- 生地を麺状もしくは棒状に、かつその焼成後の断面積が8.0~80.0 mm2となるように成型し、アルカリ水浸漬後に焼成する工程を含み、ハードビスケットがプレッツェルである、請求項9記載のハードビスケットの製造方法。
The hard biscuit is a pretzel, comprising a step of forming the dough into a noodle shape or a rod shape and having a cross-sectional area after baking of 8.0 to 80.0 mm 2 and baking after immersion in alkaline water. Hard biscuit manufacturing method.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020187001219A KR20180034392A (en) | 2015-07-21 | 2016-07-20 | Hard biscuit and method for producing same |
JP2017529910A JP6732748B2 (en) | 2015-07-21 | 2016-07-20 | Hard biscuit and manufacturing method thereof |
CN201680042635.5A CN107846907B (en) | 2015-07-21 | 2016-07-20 | Hard biscuit and its making method |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2015143589 | 2015-07-21 | ||
JP2015-143589 | 2015-07-21 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2017014234A1 true WO2017014234A1 (en) | 2017-01-26 |
Family
ID=57834403
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2016/071269 WO2017014234A1 (en) | 2015-07-21 | 2016-07-20 | Hard biscuit and method for producing same |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP6732748B2 (en) |
KR (1) | KR20180034392A (en) |
CN (1) | CN107846907B (en) |
WO (1) | WO2017014234A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018038294A (en) * | 2016-09-06 | 2018-03-15 | 理研ビタミン株式会社 | Improver for baked sweets |
CN113473864A (en) * | 2019-03-29 | 2021-10-01 | 株式会社日清制粉集团本社 | Method for producing farinaceous composition |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20210149701A (en) * | 2019-05-10 | 2021-12-09 | 닛신 세이훈 프리믹스 가부시키가이샤 | Crepe Dough, Crepe Pea, and Method for Making Crepe Pea and Mix for Crepe |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002171897A (en) * | 2000-09-27 | 2002-06-18 | Taiyo Kagaku Co Ltd | Quality improver for confectionery or baking |
JP2003169601A (en) * | 2001-12-06 | 2003-06-17 | Asahi Denka Kogyo Kk | Oil and fit composition for baked confectionery |
JP2003210098A (en) * | 2002-01-24 | 2003-07-29 | Taiyo Kagaku Co Ltd | Quality improver for confectionery or bread, and method for producing confectionery and breads |
JP2009219489A (en) * | 2008-02-29 | 2009-10-01 | Kraft Foods Global Brands Llc | Snappy filled and baked confectionery having high water content |
JP2010142177A (en) * | 2008-12-19 | 2010-07-01 | Ezaki Glico Co Ltd | Stick-like baked confectionery, and method for making the same |
WO2012117879A1 (en) * | 2011-02-28 | 2012-09-07 | 天野エンザイム株式会社 | Steamed bun quality improving agent and use thereof |
JP2012210177A (en) * | 2011-03-31 | 2012-11-01 | Mitsubishi-Kagaku Foods Corp | Baked confectionery dough |
JP2012223122A (en) * | 2011-04-19 | 2012-11-15 | Ezaki Glico Co Ltd | Pretzel and method for producing the same |
JP2014045741A (en) * | 2012-09-03 | 2014-03-17 | Ezaki Glico Co Ltd | Pretzel and production method thereof |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3346432B2 (en) * | 1993-11-10 | 2002-11-18 | 不二製油株式会社 | Manufacturing method of variety bread and dough improving agent suitable for it |
JP2003325097A (en) * | 2002-05-08 | 2003-11-18 | Asahi Denka Kogyo Kk | Baked food of rice powder dough |
CN1625955A (en) * | 2003-12-08 | 2005-06-15 | 安徽丰原食品有限公司 | Graham cracker and preparation method |
-
2016
- 2016-07-20 CN CN201680042635.5A patent/CN107846907B/en active Active
- 2016-07-20 JP JP2017529910A patent/JP6732748B2/en active Active
- 2016-07-20 WO PCT/JP2016/071269 patent/WO2017014234A1/en active Application Filing
- 2016-07-20 KR KR1020187001219A patent/KR20180034392A/en not_active Application Discontinuation
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002171897A (en) * | 2000-09-27 | 2002-06-18 | Taiyo Kagaku Co Ltd | Quality improver for confectionery or baking |
JP2003169601A (en) * | 2001-12-06 | 2003-06-17 | Asahi Denka Kogyo Kk | Oil and fit composition for baked confectionery |
JP2003210098A (en) * | 2002-01-24 | 2003-07-29 | Taiyo Kagaku Co Ltd | Quality improver for confectionery or bread, and method for producing confectionery and breads |
JP2009219489A (en) * | 2008-02-29 | 2009-10-01 | Kraft Foods Global Brands Llc | Snappy filled and baked confectionery having high water content |
JP2010142177A (en) * | 2008-12-19 | 2010-07-01 | Ezaki Glico Co Ltd | Stick-like baked confectionery, and method for making the same |
WO2012117879A1 (en) * | 2011-02-28 | 2012-09-07 | 天野エンザイム株式会社 | Steamed bun quality improving agent and use thereof |
JP2012210177A (en) * | 2011-03-31 | 2012-11-01 | Mitsubishi-Kagaku Foods Corp | Baked confectionery dough |
JP2012223122A (en) * | 2011-04-19 | 2012-11-15 | Ezaki Glico Co Ltd | Pretzel and method for producing the same |
JP2014045741A (en) * | 2012-09-03 | 2014-03-17 | Ezaki Glico Co Ltd | Pretzel and production method thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2018038294A (en) * | 2016-09-06 | 2018-03-15 | 理研ビタミン株式会社 | Improver for baked sweets |
CN113473864A (en) * | 2019-03-29 | 2021-10-01 | 株式会社日清制粉集团本社 | Method for producing farinaceous composition |
Also Published As
Publication number | Publication date |
---|---|
KR20180034392A (en) | 2018-04-04 |
CN107846907A (en) | 2018-03-27 |
JPWO2017014234A1 (en) | 2018-05-10 |
CN107846907B (en) | 2021-06-11 |
JP6732748B2 (en) | 2020-07-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2009122900A1 (en) | Mix for bakery food | |
JP2014057583A (en) | New flavor composition with improved flavor and/or storage life of flavor | |
WO2015012289A1 (en) | Chocolate for bakery products and method for manufacturing bakery products | |
JP6732748B2 (en) | Hard biscuit and manufacturing method thereof | |
JP5214536B2 (en) | Flower pastes | |
JP2011055786A (en) | Topping dough for bakery use | |
JP4849066B2 (en) | Confectionery dough with high protein content | |
JP6572531B2 (en) | Chocolates for bakery products and methods for producing bakery products | |
JP4326845B2 (en) | Method for producing composite confectionery or composite bread | |
JP2010075138A (en) | Bread dough | |
JP2009201468A (en) | Warm water yeast dough for bakery product, and bakery product using the warm water yeast dough | |
JP2007202533A (en) | Coating dough composition and method for producing premix food and baked food by using the composition | |
JP3033828B1 (en) | Bakery product manufacturing method | |
JP2021106519A (en) | Hard biscuit and production method thereof | |
JP4318432B2 (en) | Sweetened roll-in fat composition | |
JP2919582B2 (en) | Manufacturing method of laminated confectionery | |
JPH0731359A (en) | Cake mix | |
JP5738049B2 (en) | Method for producing meringue confectionery | |
JP2800991B2 (en) | Cake mix | |
JP4278956B2 (en) | Method for producing multi-layered puffed food and multi-layer puffed food | |
JP7211060B2 (en) | Oil-in-water emulsion for puff pastry and puff pastry using the same | |
JP6621646B2 (en) | Pretzel and manufacturing method thereof | |
JP4360627B2 (en) | Oil and fat composition for producing chilled temperature distribution breads | |
JP6715712B2 (en) | Method for manufacturing hot water dough and method for manufacturing bakery product | |
JP2007202540A (en) | Method for producing topping dough for bread |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 16827794 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2017529910 Country of ref document: JP Kind code of ref document: A |
|
ENP | Entry into the national phase |
Ref document number: 20187001219 Country of ref document: KR Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 16827794 Country of ref document: EP Kind code of ref document: A1 |