WO2017014234A1 - Biscuit dur et son procédé de production - Google Patents

Biscuit dur et son procédé de production Download PDF

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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
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WO
WIPO (PCT)
Prior art keywords
organic acid
acid monoglyceride
parts
hard
flour
Prior art date
Application number
PCT/JP2016/071269
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English (en)
Japanese (ja)
Inventor
知美 為則
信雄 安田
Original Assignee
江崎グリコ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 江崎グリコ株式会社 filed Critical 江崎グリコ株式会社
Priority to CN201680042635.5A priority Critical patent/CN107846907B/zh
Priority to JP2017529910A priority patent/JP6732748B2/ja
Priority to KR1020187001219A priority patent/KR20180034392A/ko
Publication of WO2017014234A1 publication Critical patent/WO2017014234A1/fr

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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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un biscuit dur contenant de la farine, des graisses, des sucres, des monoglycérides d'acide organique et du lactate de stéaryle de sodium, la quantité totale de monoglycérides d'acide organique et de lactate de stéaryle de sodium mélangés par rapport à 100 parties en masse de la farine étant 0,1 à 0,9 partie en masse, et le rapport en masse des monoglycérides d'acide organique par rapport au lactate de stéaryle de sodium étant 1/9 à 3/7.
PCT/JP2016/071269 2015-07-21 2016-07-20 Biscuit dur et son procédé de production WO2017014234A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201680042635.5A CN107846907B (zh) 2015-07-21 2016-07-20 硬饼干及其制造方法
JP2017529910A JP6732748B2 (ja) 2015-07-21 2016-07-20 ハードビスケット及びその製造方法
KR1020187001219A KR20180034392A (ko) 2015-07-21 2016-07-20 하드 비스킷 및 그 제조 방법

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JP2015-143589 2015-07-21
JP2015143589 2015-07-21

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WO2017014234A1 true WO2017014234A1 (fr) 2017-01-26

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JP (1) JP6732748B2 (fr)
KR (1) KR20180034392A (fr)
CN (1) CN107846907B (fr)
WO (1) WO2017014234A1 (fr)

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JP2018038294A (ja) * 2016-09-06 2018-03-15 理研ビタミン株式会社 焼き菓子用改良剤
CN113473864A (zh) * 2019-03-29 2021-10-01 株式会社日清制粉集团本社 谷粉组合物的制造方法

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WO2020230654A1 (fr) * 2019-05-10 2020-11-19 日清製粉プレミックス株式会社 Pâte à crêpes, peau de crêpe, procédé de production de peau de crêpe et mélange de crêpe

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CN113473864A (zh) * 2019-03-29 2021-10-01 株式会社日清制粉集团本社 谷粉组合物的制造方法

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CN107846907A (zh) 2018-03-27
KR20180034392A (ko) 2018-04-04
CN107846907B (zh) 2021-06-11
JP6732748B2 (ja) 2020-07-29

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