CN107846907A - Hardlack and its manufacture method - Google Patents
Hardlack and its manufacture method Download PDFInfo
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- CN107846907A CN107846907A CN201680042635.5A CN201680042635A CN107846907A CN 107846907 A CN107846907 A CN 107846907A CN 201680042635 A CN201680042635 A CN 201680042635A CN 107846907 A CN107846907 A CN 107846907A
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- hardlack
- organic acid
- glyceride
- acid mono
- mass parts
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- 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
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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
The present invention provides the hardlack containing flour, grease, carbohydrate, organic acid mono-glyceride and stearoyl lactate, wherein the flour of every 100 mass parts, organic acid mono-glyceride and stearoyl lactate exist with the total amount of 0.1 0.9 mass parts；And the mass ratio for the organic acid mono-glyceride and stearoyl lactate for being expressed as organic acid mono-glyceride/stearoyl lactate is 1/9 3/7.
Description
Technical field
The present invention relates to a kind of hardlack and the method for manufacturing the biscuit.
Background technology
Hardlack is the bakery prepared by adding substantial amounts of water into the wheat flour for be used as main raw material(s), wherein
Limited amount carbohydrate and grease are added, and with time kneaded mixture.Mixing and kneading process form gluten to provide elastic life
Dough, and the dough/pasta generally does thin and toasted.Different from soft and moistening mouthfeel soft biscuit, resistance to chewing
Quality is the feature of hardlack, but the brittle biscuit of just melt in the mouth catches on recently.
Gently crisp quality and the method for just melt in the mouth sense are increase fat contents to a kind of imparting hardlack.However, increase grease
Content generally makes cookie dough soften, and makes dough/pasta be difficult to be configured to sheet, or reduces machinery due to the formation of viscosity
Processability；Therefore increase fat content is using upper restricted, it is impossible to provides enough effects.In addition, gluten forms deficiency
Volume reduces or causes intensity decreases after causing baking.Have been proposed applying spray oils to bakery in the rear of baking process
To increase fat content (patent document 1).However, this needs special equipment, in the bakery production line of routine not
It is always feasible.
The method for improving hardlack quality in the case where not damaging the formability of dough/pasta and product strength is to add breast
Agent.Specifically, it is known that sucrose fatty ester high addition HLB is effective (patent document 2).The use of sucrose fatty ester
The ductility or mechanical resistance of dough/pasta are added, and also add the volume after baking, there is provided light crisp quality.It is added with
The bakery of sucrose fatty ester is rich in small and uniform bubble in internal layer, and when edible bakery, uniformly
Bubble absorption saliva, cause powdery texture or poor just melt in the mouth sense.Sticky sense in mouthful also adds with sucrose fatty ester
Dosage proportionally increases.Moreover, the taste of emulsifying agent in itself is also not so good, its adverse effect to bakery original local flavor
Also can not be ignored.
In addition, as the technology for improving bakery quality using emulsifying agent or emulsified fat etc., following methods are disclosed.
Patent document 3 discloses that it can be provided with excellent just melt in the mouth sense and excellent by adding bakery modifying agent
The bakery on different lightweight ground, it is by making edible oil and fat, carbohydrate, water (main raw material(s)) and selected from glycerin fatty
Acid esters, polyglyceryl fatty acid ester, the emulsifier of sucrose fatty ester and methyl glycol fatty acid ester turn into oil-in-water emulsion and
Obtain.Patent document 4 discloses that will be 8 comprising the HLB that fatty acid component is myristic acid or oleic acid or bigger polyglycerol ester
The cake and bread of fat acid esters are added in bakery with quality improver, there is provided crisp tender texture and excellent entrance
That is allelopathic, and improve the effect of flavor.However, the effect of these technologies depends greatly on the emulsifying agent used,
And the shortcomings that these technologies are also without solution existing emulsifying agent.Meeting the technology of crisp sense, just melt in the mouth sense and intensity still has
It is to be developed.
Known stearoyl lactate is anion emulsifier.Because stearoyl lactate softens gluten network, make bubble steady
It is fixed, and prevent the starch in product to be aged, therefore stearoyl lactate (patent is used in bread, corndog, cake etc.
Document 5-8).However, stearoyl lactate is not used also to improve the suggestion of hardlack quality.
Reference listing
Patent document
Patent document 1：The patent No. 4650059
Patent document 2：JP2011-125310A
Patent document 3：JPH10-327738A
Patent document 4：JP2013-183667A
Patent document 5：JPH07-79687A
Patent document 6：JP2011-72272A
Patent document 7：JP2013-59270A
Patent document 8：JP2014-42457A
The content of the invention
Technical problem
It is an object of the invention to provide excellent in terms of crisp sense and volume and in terms of flavor and just melt in the mouth sense
Hardlack, it has the compression strength of the impact in the manufacturing step sandwich to such as cream or to the impact in transport simultaneously
Compression strength, and it is an object of the invention to provide the method for manufacturing the biscuit.
The solution of problem
The present invention provides following hardlack and the manufacture method of the biscuit.
Item 1.
A kind of hardlack, it is included
Flour,
Grease,
Carbohydrate,
Organic acid mono-glyceride and
Stearoyl lactate,
The flour of wherein every 100 mass parts, the organic acid mono-glyceride and stearoyl lactate are with 0.1-0.9 mass parts
Total amount is present；And it is expressed as the organic acid mono-glyceride and stearoyl lactate of organic acid mono-glyceride/stearoyl lactate
Mass ratio be 1/9-3/7.
Item 2.
According to the hardlack described in item 1, it also includes Gluten (vital gluten).
Item 3.
According to the hardlack described in item 1, it also includes hemicellulase.
Item 4.
According to the hardlack any one of item 1-3, it also includes hemicellulase and Gluten.
Item 5.
According to the hardlack any one of item 1-4, the wherein HLB value of organic acid mono-glyceride is 2-10.
Item 6.
According to the hardlack described in item 5, the wherein HLB value of organic acid mono-glyceride is 3-7.
Item 7.
According to the hardlack any one of item 1-6, wherein organic acid mono-glyceride is succinylated monoglyceride.
Item 8.
According to the hardlack any one of item 1-7, it is crisp and what is obtained by being toasted after alkaline water retting
Biscuit (pretzel).
Item 9.
A kind of method for manufacturing hardlack, this method include：
Water is added into raw material and mixes and mediates the material to obtain dough/pasta,
Make the dough formation of acquisition, and
The dough/pasta of shaping is toasted,
The raw material include flour, grease, carbohydrate, organic acid mono-glyceride and stearoyl lactate, wherein every 100 mass
The flour of part, the organic acid mono-glyceride and stearoyl lactate exist with the total amount of 0.1-0.9 mass parts；It is expressed as organic acid
The organic acid mono-glyceride of monoglyceride/stearoyl lactate and the mass ratio of stearoyl lactate are 1/9-3/7.
Item 10.
The method for manufacturing hardlack according to item 9, wherein this method include：
It is that cross-sectional area is 8.0-80.0mm after toasting to make dough formation2Strip or bar-like shape, and
The dough/pasta of shaping is toasted after alkaline water retting；And
Wherein hardlack is rusk.
The advantageous effects of invention
It can be provided with crisp as emulsifying agent, the present invention by using stearoyl lactate and organic acid mono-glyceride
Quality and excellent just melt in the mouth sense are without dropping low intensive hardlack.In addition, the combination using Gluten and hemicellulase
So that biscuit expands well in volume in baking process and realizes the excellent crisp sense of biscuit.
Stearoyl lactate works in the ductility of softening gluten network and increase dough/pasta.It is raw in hardlack
Bubble in dough keeps larger, and this can influence internal layer after baking, so as to realize excellent just melt in the mouth sense, without
Powdery texture.However, being individually added into the elasticity that stearoyl lactate significantly reduces dough/pasta, dough/pasta is set to have excessively
Ductility；Therefore, only addition stearoyl lactate is not suitable for needing the hardlack by dough formation is thin slice.In addition, dry
Volume and crisp sense when roasting is also unsatisfactory.Present inventor has performed extensive research, and it was found that adding appropriate has
Machine acid monoglyceride compensate for the flexibility decrease as stearoyl lactate shortcoming, while improve sheet forming and volume.And
And it can further improve the volume of biscuit using the combination of Gluten and hemicellulase and to assign biscuit preferably crisp
Sense.The hardlack so obtained using routine emulsifying agent when generally feel powdery texture, chew when it is sticky and viscous
Show to improve in terms of tooth sense, and just melt in the mouth sense is also excellent.
The manufacture method of the present invention can provide the hardlack with excellent flavor, while the matter improved for biscuit increase
Ground.Especially, the manufacture method is significantly excellent in terms of the prominent baking flavor of no powdery texture.
Excellent elasticity and ductility are had according to dough/pasta prepared by the formula of the present invention, and because it will not become
It is viscous, so easily making dough formation for sheet or forming strip or bar-like shape.Therefore, dough/pasta operability is improved simultaneously
Reduce waste factor.
The hardlack obtained after baking still shows required intensity although quality is light.Due to generally depositing in the prior art
Intensity do not reduce, steady production is possible in existing equipment.In addition, biscuit be less likely it is sandwich in such as cream
There is defect, such as broken or crackle in manufacturing step, and the impact in transportation can be born, wherein broken or crackle
It is also impossible to turn into problem.Therefore, there can be the complex confections of high preference and high commercial value with steady production.
Embodiment
The hardlack of the present invention includes flour, grease, carbohydrate, organic acid mono-glyceride and stearoyl lactate, can also wrap
Containing Gluten, hemicellulase, milk raw material, leavening agent, salt, Vegetable powder, flavoring and essence (flavoring).
The dough/pasta of hardlack is immersed in alkaline water, then toasts dough/pasta, obtains rusk.
Flour includes wheat flour, rye meal, buckwheat, ground rice, corn flour, corn flour, broomcorn millet flour, coixlacrymajobi powder and barnyard grass
Powder.Strong flour (strong flour), all-purpose flour or Self- raising flour (soft flour) can be used for wheat flour, can
To use the combination of the flour of two or more these types of any ratio.Preferable flour includes wheat flour, ground rice and jade
Ground rice；And flour can be selected according to the flavor of expected final products.
Grease includes vegetable fat, animal fat and these converted products., can business using this area for grease
Any grease of purchase.The example of grease includes various vegetables and animal fat, such as shortening, margarine, butter, lard, jade
Rice bran oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower oil, safflower seed oil, salad oil and powdery
Grease.In order to improve the flavor of the hardlack of acquisition and just melt in the mouth sense, one or more greases can be selected as needed.
The flour of every 100 mass parts, oil quantity are typically about 5-30 mass parts, preferably about 7-27 mass parts, more
Preferably about 8-25 mass parts.For example, in the case of hardlack, the flour of every 100 mass parts, grease is preferably measured to be big
About 10-25 mass parts, and in the case of rusk, the flour of every 100 mass parts, it is about 7-20 matter that grease, which is preferably measured,
Measure part.
Oil quantity is too high to cause dough/pasta to relax, and its formability is reduced during baking or makes dough/pasta soft.
If oil quantity is too low, because the caking property or ductility of dough/pasta are unsatisfactory mouldability can be caused to reduce, entrance is
Allelopathic is poor, powdery flavor, or causes baking time longer due to slowly toasting.Can be according to the expection of the hardlack of acquisition
Quality carrys out the appropriate amount for determining grease.
Carbohydrate includes monose, disaccharides, oligosaccharide, sugar alcohol, starch syrup, glucidtemns and water-soluble dietary fiber.It is right
In carbohydrate, the commercially available any carbohydrate in this area can be used.The example of carbohydrate includes sugar, isomerized sugar, glucose, malt
Sugar, lactose, trehalose, maltitol and isomalt (palatinit)；Glucidtemns, as starch syrup and Portugal gather
Sugar；With dietary fiber such as polydextrose.As needed, can select to use one or more carbohydrates, to adjust expected hardlack
Sugariness, quality, brown, with shape of expansion etc..The flour of every 100 mass parts, the amount of carbohydrate is typically about 3-30 mass
Part, preferably about 5-25 mass parts.For example, in the case of hardlack, the flour of every 100 mass parts, carbohydrate is preferably measured
It is about 10-25 mass parts；And in the case of rusk, the flour of every 100 mass parts, it is about 6- that carbohydrate, which is preferably measured,
18 mass parts.
There is organic acid mono-glyceride a fatty acid molecule and an organic acid molecule to be attached to glycerol molecule
Structure, and with the application as emulsion stabilizer in various food.Organic acid includes acetic acid, butanedioic acid, citric acid, two
Acetyltartaric acid and lactic acid.It is preferred that butanedioic acid, citric acid and diacetyl tartaric acid, and most preferably butanedioic acid.Organic acid list is sweet
Grease includes acetic acid esters of mono, citric acid monoglyceride, succinylated monoglyceride, diacetyl tartaric acid monoglyceride and lactic acid
Monoglyceride, and most preferably succinylated monoglyceride.The HLB value of organic acid mono-glyceride is not particularly limited, and preferably
2-10 HLB value, most preferably 3-7 HLB value.
The total amount of the flour of every 100 mass parts, organic acid mono-glyceride and stearoyl lactate is about 0.1-0.9 mass
Part, preferably approximately 0.15-0.7 mass parts and more preferably from about 0.2-0.65 mass parts.For example, in the case of hardlack,
The total amount of the flour of every 100 mass parts, organic acid mono-glyceride and stearoyl lactate preferably about 0.4-0.7 mass parts,
And more preferably about 0.45-0.65 mass parts.In the case of rusk, the flour of every 100 mass parts, organic acid list is sweet
The total amount of grease and stearoyl lactate preferably about 0.15-0.6 mass parts and more preferably about 0.2-0.4 mass
Part.
The mass ratio of organic acid mono-glyceride and stearoyl lactate (organic acid mono-glyceride/stearoyl lactate) is preferred
For 1/9-3/7, more preferably 1.2/9-2.4/7, and particularly preferably 1.35/9-2/8.
The flour of every 100 mass parts, the amount of organic acid mono-glyceride preferably about 0.02-0.25 mass parts, more preferably
It is about 0.03-0.25 mass parts, more preferably about 0.04-0.2 mass parts and more preferably about 0.08-0.14 matter
Measure part.
The flour of every 100 mass parts, the amount of stearoyl lactate preferably about 0.08-0.8 mass parts, more preferably big
About 0.15-0.6 mass parts and still more preferably about 0.2-0.55 mass parts.For example, in the case of hardlack, every 100
The flour of mass parts, amount preferably about 0.25-0.8 mass parts, more preferably about the 0.3-0.6 mass of stearoyl lactate
Part and still more preferably about 0.35-0.55 mass parts.In the case of rusk, the flour of every 100 mass parts is stearic
The amount of acyl lactylate preferably about 0.08-0.5 mass parts, more preferably about 0.15-0.5 mass parts and even more preferably from
It is about 0.2-0.4 mass parts.
Gluten refers to the gluten of powder type, recovers its original viscoplasticity immediately when water is added.Obtain Gluten
Drying means include rapid draing, spray drying, vacuum drying and freeze-drying, and can be come using any drying means
Manufacture Gluten.
Milk raw material include whole milk powder, skimmed milk power, cream and cheese.
In the present invention, it is preferred to the gluten by being spray-dried manufacture, not reduce light crisp quality as far as possible.Gluten
Amount be not particularly limited, but in the case of hardlack, from the viewpoint of flavor and just melt in the mouth sense, every 100 mass parts
Flour, the amount of Gluten is preferably 1.5 mass parts or less and more preferably 0.2-0.7 mass parts.In the feelings of rusk
Under condition, the flour of every 100 mass parts, the amount of Gluten is preferably 9.0 mass parts or less and more preferably 1.5-2.0 matter
Measure part.
For hemicellulase, any commercially available hemicellulase being generally used in food can be used.Hemicellulose
The amount of plain enzyme has no particular limits.But very few amount can not reach required effect, and it can excessively obtain the dough of viscosity
Group, reduces machinability in formation.The amount of hemicellulase can adjust according to the potency of enzyme or the product quality and quantity of flour.
For example, the flour of every 100 mass parts, amount preferably about 0.0001-0.1 mass parts of hemicellulase and more preferably
About 0.001-0.01 mass parts.
Leavening agent refers to by heating the material for discharging gas swell dough/pasta.The example of leavening agent include alum,
Lime, soda ash, sodium acid carbonate and ammonium hydrogen carbonate.The flour of every 100 mass parts, the amount of leavening agent is about 0.1-3 mass parts.
Based on the whole hardlack of the present invention, water content is about 0.3-2 mass %, and preferably about 0.5-1.5
Quality %.
Consider from the viewpoint such as quality, just melt in the mouth sense and flavor, the thickness preferably about 2-10mm of hardlack.
In the case of rusk, the cross-sectional area of the rusk after baking is 8.0-80.0mm2。
The hardlack of the present invention obtains by the following method：By flour, grease, carbohydrate, organic acid mono-glyceride and
Stearoyl lactate optionally with Gluten, hemicellulase, milk raw material, leavening agent, salt, Vegetable powder, flavoring, essence
Deng and mix with appropriate water, the dough formation for making gained is thin slice, and then it is toasted.The preparation side of dough/pasta
Method, manufacturing process and baking method have no particular limits, and can be carried out according to common hardlack manufacture method.
As used herein, dough/pasta refers to by the way that composition to be mixed to the group to obtain with water., can be with order to prepare dough/pasta
Optional compositions such as Gluten, enzyme (hemicellulase) and salt are added to the basis as hardlack at any time
Containing wheat flour, grease, carbohydrate (as sugar) raw material and emulsifying agent (organic acid mono-glyceride and stearoyl lactate) in simultaneously
It is mixed with.On adding the method for optional member, for example, Gluten can be added in flour such as wheat flour, can incite somebody to action
Enzyme is dissolved in water and then added.Emulsifying agent can mix and add with flour raw material, or is dissolved in the water and adds, or with
Grease raw material mix.The example of mixed method includes flour paste method, sugar and oil mix method and full mixing method (all-in-mix
method)。
In the manufacture method of the present invention, dough/pasta can shape and toast by any method.For example, make dough/pasta into
Shape is sheet, and the dough/pasta to be shaped is cut or cut with biscuit cutting machine.
Manufacture rusk example in, so as to get dough formation be thin slice, be cut into strip or bar-shaped with blade, leaching
Stain is then toasted in alkaline water.Alkali process can be carried out according to commonly used approach, such as make strip or bar-shaped life
Dough passes through alkaline fluids such as trisodium phosphate solution.
Under the conditions of any of, the baking of dough/pasta is formed by any of method.For example, it can make
With fixed batch furnace or continuous tunnel formula stove.In batch furnace, toast and carry out about 5-15 minutes at about 200 DEG C,
In car tunnel furnace, toast and about 3-10 minutes are carried out at 100-300 DEG C.
Butter biscuit can be made by using the biscuit sandwich cream of baking in the hardlack of the present invention, or can be with
Chocolate coating is formed by using chocolate-coating bakery.Or the oil containing such as essence can be used to baking
Biscuit is sprayed to improve its flavor.Cream is sandwich, chocolate coating or oil coating can be carried out according to common method.In addition,
The bulk material of such as salt and granulated sugar can be added to the dough surface before baking, is then toasted to improve its flavor.
Embodiment
The present invention is more fully described referring to embodiment.But the invention is not restricted to these embodiments.
The Gluten used in embodiment and comparative example is manufactured by being spray-dried.
The method described below for assessing dough/pasta, hardlack and rusk.
Sensory evaluation
According to following standard, to the hardlack that is obtained in embodiment and comparative example and rusk with evaluating outline (crisp sense,
Just melt in the mouth sense and flavor) carry out sensory evaluation.
Crisp sense grade
5：Very crisp and quality is light
4：It is crisp enough
3：It is average
2：It is not crisp and somewhat hard enough
1：It is not crisp and hard
Just melt in the mouth sense is assessed
5：When chewing biscuit, viscosity will not occur or tooth gluing sense, just melt in the mouth sense are excellent
4：When chewing biscuit, viscosity seldom occurs or tooth gluing sense, just melt in the mouth sense are good
3：It is average
2：When chewing biscuit, viscosity occurs or tooth gluing sense, just melt in the mouth sense are poor
1：When chewing biscuit, significant viscosity occurs or tooth gluing sense, just melt in the mouth sense are very poor
Flavor grade
5：There is no powdery texture or offending taste, have and significantly preferably bakee flavor
4：Seldom powdery texture or offending taste, have enough baking flavors
3：It is average
2：Feel powdery texture or offending taste, bakee flavor deficiency
1：Significant powdery texture or offending taste are felt, almost without baking flavor
Volume is assessed
The thickness of the hardlack obtained with vernier caliper measurement in embodiment and comparative example, and the swollen of baking will be passed through
Expansibility is assessed as volume.It is evaluation criteria below.
Volume grade
1：Expand it is very poor, 2：Expand it is poor, 3：It is average, 4：Expansion is preferable, and 5：Expand splendid
Embodiment 1-4
According to the formula shown in table 1, hardlack is manufactured in the manner described below.
The preparation of dough/pasta is carried out by full mixing method.Stirring at low speed shortening adds it thereto to form cream
Its raw material and water, then stirred with speed from low to high, so as to obtain dough/pasta before baking.The dough formation is set to be
Thickness 2.0mm sheet, high 43mm × long 25mm is cut into biscuit cutting machine, is then toasted 10 minutes at 200 DEG C in an oven,
So as to obtain 1-4 of embodiment of the present invention hardlack.In this stage, the moisture of hardlack is 1.0wt%.
Sensory evaluation (crisp sense, entrance are carried out by group member (5 or 10 group members) according to above-mentioned evaluation criteria
That is allelopathic and flavor).By using vernier caliper measurement hardlack thickness and determine expansion rate (before thickness/baking after baking
Thickness) carry out evaluation volume.
Table 1 shows sensory evaluation's result of embodiment 1-4 hardlack.
Table 1
| Formula for raw stock (mass parts) | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Wheat flour | 200 | 200 | 200 | 200 |
| Shortening | 30 | 30 | 30 | 30 |
| Granulated sugar | 30 | 30 | 30 | 30 |
| Leavening agent | 4 | 4 | 4 | 4 |
| Salt | 1 | 1 | 1 | 1 |
| Gluten | - | 1 | 1 | - |
| Stearoyl lactate (HLB 20) | 0.8 | 0.8 | 0.8 | 0.8 |
| Succinylated monoglyceride (HLB 3-5) | 0.2 | 0.2 | 0.2 | 0.2 |
| Hemicellulase (90 units/mg) | - | 0.005 | - | 0.005 |
| Enzyme (in addition to hemicellulase) | In right amount | In right amount | In right amount | In right amount |
| Amount to | 266.000 | 267.005 | 267.000 | 266.005 |
| Crisp sense | 4 | 5 | 3 | 4 |
| Just melt in the mouth sense | 5 | 5 | 5 | 5 |
| Flavor | 5 | 5 | 5 | 5 |
| Volume | 3 | 5 | 4 | 3 |
| Comprehensive assessment | B | A | B | B |
(unit：g)
Embodiment 1-4 hardlack shows crisp sense and good just melt in the mouth sense, and having includes bakeing the excellent of flavor
Different flavor.Especially, the biscuit of embodiment 2 is all excellent in terms of all evaluation points including crisp sense and volume.
Embodiment 5-7 and comparative example 1-4
According to the formula shown in table 2, hardlack is manufactured in a manner of with identical in embodiment 1-4.
Table 2 shows sensory evaluation's result of the hardlack obtained.
From table 2 it can be seen that the hardlack of the present invention is excellent in terms of crisp sense and just melt in the mouth sense.Because in cake
Larger bubble in stem structure uniformly be present, so biscuit is crisp without powdery texture, with realizing unconventional lightweight.Close
In flavor, stearoyl lactate and succinylated monoglyceride particularly preferably are used, its flavor is excellent, and taste beastly shows
Writing reduces, and adds baking flavor.
The crisp sense of comparative example 1-3 hardlack and volume are substantially bad, and quality is poor.The hardlack tool of comparative example 4
There are sufficient crisp sense and volume, but there is powdery texture and have the flavor of taste beastly；Mouthfeel is also significantly sent out
It is viscous, and palatability is also bad.
Embodiment 8-11
According to the formula shown in table 3, rusk is prepared in the following manner.
Carbohydrate, salt, other raw material and water are added in wheat flour, and mixed with blender.Grease is added thereto, and
The mixture is stirred with speed from low to high, so as to obtain dough/pasta before baking.
The sheet for making dough formation be thickness 2.0mm, is cut into bar-shaped with blade, is then impregnated in 3% tertiary sodium phosphate
Several seconds in the aqueous solution.Then dough/pasta is toasted 10 minutes at 200 DEG C in car tunnel furnace, so as to obtain the reality of the present invention
Apply the rusk of a 8-11.In this stage, the moisture of rusk is 1.0wt%.
Sensory evaluation (crisp sense, entrance are carried out by group member (5 or 10 group members) according to above-mentioned evaluation criteria
That is allelopathic and flavor).By using the thickness of vernier caliper measurement rusk, and determine expansion rate (before thickness/baking after baking
Thickness) carry out evaluation volume.
Table 3 shows sensory evaluation's result of embodiment 8-11 rusk.
Embodiment 12-14 and comparative example 5-8
According to the formula shown in table 4, rusk is manufactured in a manner of with identical in embodiment 8-11.
Table 4 shows sensory evaluation's result of the rusk obtained.
Embodiment 15 and 16 and comparative example 9
According to the formula shown in table 5, cross-sectional area is manufactured as 20mm in a manner of with identical in embodiment 8-112It is crisp
Biscuit.
Table 5 shows sensory evaluation's result of the rusk obtained.
Table 5
Rusk formula：Cross-sectional area 20mm2(unit：g)
| Formula for raw stock (mass parts) | Embodiment 15 | Embodiment 16 | Comparative example 9 |
| Wheat flour | 100 | 100 | 100 |
| Granulated sugar | 7.5 | 7.5 | 7.5 |
| Shortening | 8 | 8 | 8 |
| Vegetable powder | 5 | 5 | 5 |
| Yeast | 2 | 2 | 2 |
| Salt | 1 | 1 | 1 |
| Gluten | 1.8 | 1.8 | 1.8 |
| Stearoyl lactate | 0.26 | 0.09 | 0.04 |
| Succinylated monoglyceride | 0.04 | 0.02 | 0.02 |
| Hemicellulase (90 units/mg) | 0.002 | 0.002 | 0.002 |
| Enzyme (in addition to hemicellulase) | In right amount | In right amount | In right amount |
| Amount to | 125.602 | 125.412 | 125.362 |
| (stearoyl lactylates Na+ organic acid mono-glycerides)/flour 100 | 0.3 | 0.11 | 0.06 |
| Organic acid mono-glyceride/stearoyl lactylates Na | 0.15 | 0.22 | 0.5 |
| Crisp sense | 5 | 4 | 3 |
| Just melt in the mouth sense | 5 | 4 | 1 |
| Flavor | 5 | 4 | 3 |
| Volume | 5 | 4 | 3 |
| Comprehensive assessment | A | B | D |
Embodiment 17 and 18 and comparative example 10
According to the formula shown in table 6, cross-sectional area is manufactured as 80mm in a manner of with identical in embodiment 8-112It is crisp
Biscuit.
Table 6 shows sensory evaluation's result of the rusk obtained.
Table 6
Rusk formula：Cross-sectional area 80mm2(unit：g)
| Formula for raw stock (mass parts) | Embodiment 17 | Comparative example 10 | Embodiment 18 |
| Wheat flour | 100 | 100 | 100 |
| Granulated sugar | 7.5 | 7.5 | 7.5 |
| Shortening | 8 | 8 | 8 |
| Vegetable powder | 5 | 5 | 5 |
| Yeast | 2 | 2 | 2 |
| Salt | 1 | 1 | 1 |
| Gluten | 8 | 8 | 8 |
| Stearoyl lactate | 0.36 | 0.06 | 0.72 |
| Succinylated monoglyceride | 0.04 | 0.01 | 0.08 |
| Hemicellulase (90 units/mg) | 0.002 | 0.002 | 0.002 |
| Enzyme (in addition to hemicellulase) | In right amount | In right amount | In right amount |
| Amount to | 131.902 | 131.572 | 132.302 |
| (stearoyl lactylates Na+ organic acid mono-glycerides)/flour 100 | 0.4 | 0.07 | 0.8 |
| Organic acid mono-glyceride/stearoyl lactylates Na | 1/9 | 1/6 | 1/9 |
| Crisp sense | 5 | 2 | 5 |
| Just melt in the mouth sense | 5 | 1 | 5 |
| Flavor | 5 | 3 | 4 |
| Volume | 5 | 3 | 5 |
| Comprehensive assessment | A | D | B |
Embodiment 19 and comparative example 11
According to the formula shown in table 7, cross-sectional area is manufactured as 8mm in a manner of with identical in embodiment 8-112's
Rusk.
Table 7 shows sensory evaluation's result of the rusk obtained.
Table 7
Rusk formula：Cross-sectional area 8mm2(unit：g)
| Formula for raw stock (mass parts) | Embodiment 19 | Comparative example 11 |
| Wheat flour | 100 | 100 |
| Granulated sugar | 7.5 | 7.5 |
| Shortening | 8 | 8 |
| Vegetable powder | 5 | 5 |
| Yeast | 2 | 2 |
| Salt | 1 | 1 |
| Gluten | 1.5 | 1.5 |
| Stearoyl lactate | 0.08 | 0.04 |
| Succinylated monoglyceride | 0.02 | 0.02 |
| Hemicellulase (90 units/mg) | 0.002 | 0.002 |
| Enzyme (in addition to hemicellulase) | In right amount | In right amount |
| Amount to | 125.102 | 125.062 |
| (stearoyl lactylates Na+ organic acid mono-glycerides)/flour 100 | 0.1 | 0.06 |
| Organic acid mono-glyceride/stearoyl lactylates Na | 0.25 | 0.5 |
| Crisp sense | 4 | 3 |
| Just melt in the mouth sense | 4 | 1 |
| Flavor | 4 | 3 |
| Volume | 4 | 3 |
| Comprehensive assessment | B | D |
Claims (10)
1. a kind of hardlack, it is included
Flour,
Grease,
Carbohydrate,
Organic acid mono-glyceride and
Stearoyl lactate,
The flour of wherein every 100 mass parts, the organic acid mono-glyceride and stearoyl lactate are with the total of 0.1-0.9 mass parts
Amount is present；And it is expressed as the organic acid mono-glyceride and stearoyl lactate of organic acid mono-glyceride/stearoyl lactate
Mass ratio is 1/9-3/7.
2. hardlack according to claim 1, it also includes Gluten.
3. hardlack according to claim 1, it also includes hemicellulase.
4. according to the hardlack any one of claim 1-3, it also includes hemicellulase and Gluten.
5. according to the hardlack any one of claim 1-4, wherein the HLB value of the organic acid mono-glyceride is 2-
10。
6. hardlack according to claim 5, wherein the HLB value of the organic acid mono-glyceride is 3-7.
7. according to the hardlack any one of claim 1-6, wherein the organic acid mono-glyceride is that mono succinate is sweet
Grease.
8. according to the hardlack any one of claim 1-7, it is by toasting the crisp of acquisition after alkaline water retting
Biscuit.
9. a kind of method for manufacturing hardlack, methods described includes：
Water is added into raw material and mixes and mediates the material to obtain dough/pasta,
Make the dough formation of acquisition, and
The dough/pasta of shaping is toasted,
The raw material include flour, grease, carbohydrate, organic acid mono-glyceride and stearoyl lactate, wherein every 100 mass parts
Flour, the organic acid mono-glyceride and stearoyl lactate exist with the total amounts of 0.1-0.9 mass parts；It is expressed as organic acid
The organic acid mono-glyceride of monoglyceride/stearoyl lactate and the mass ratio of stearoyl lactate are 1/9-3/7..
10. the method according to claim 9 for manufacturing hardlack, wherein methods described includes：
It is that cross-sectional area is 8.0-80.0mm after toasting to make dough formation2Strip or bar-like shape, and
The dough/pasta of shaping is toasted after alkaline water retting；And
Wherein described hardlack is rusk.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015143589 | 2015-07-21 | ||
| JP2015-143589 | 2015-07-21 | ||
| PCT/JP2016/071269 WO2017014234A1 (en) | 2015-07-21 | 2016-07-20 | Hard biscuit and method for producing same |
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| Publication Number | Publication Date |
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| CN107846907A true CN107846907A (en) | 2018-03-27 |
| CN107846907B CN107846907B (en) | 2021-06-11 |
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|---|---|
| JP (1) | JP6732748B2 (en) |
| KR (1) | KR20180034392A (en) |
| CN (1) | CN107846907B (en) |
| WO (1) | WO2017014234A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113727608A (en) * | 2019-05-10 | 2021-11-30 | 日清制粉预拌粉株式会社 | Kokuai biscuit dough, Kokuai biscuit skin, process for producing Kokuai biscuit skin, and Kokuai biscuit mixture |
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| JP6732612B2 (en) * | 2016-09-06 | 2020-07-29 | 理研ビタミン株式会社 | Improver for baked goods |
| WO2020203756A1 (en) * | 2019-03-29 | 2020-10-08 | 株式会社日清製粉グループ本社 | Method for producing cereal flour composition |
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|---|---|---|---|---|
| CN1625955A (en) * | 2003-12-08 | 2005-06-15 | 安徽丰原食品有限公司 | Graham cracker and preparation method |
| JP2012210177A (en) * | 2011-03-31 | 2012-11-01 | Mitsubishi-Kagaku Foods Corp | Baked confectionery dough |
| JP2014045741A (en) * | 2012-09-03 | 2014-03-17 | Ezaki Glico Co Ltd | Pretzel and production method thereof |
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| 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 |
| JP2002171897A (en) * | 2000-09-27 | 2002-06-18 | Taiyo Kagaku Co Ltd | Quality improver for confectionery or baking |
| JP4514378B2 (en) * | 2001-12-06 | 2010-07-28 | 株式会社Ａｄｅｋａ | Oil composition for baked confectionery |
| JP3877600B2 (en) * | 2002-01-24 | 2007-02-07 | 太陽化学株式会社 | Quality improver for confectionery and bakery and manufacturing method of confectionery |
| JP2003325097A (en) * | 2002-05-08 | 2003-11-18 | Asahi Denka Kogyo Kk | Baked food of rice powder dough |
| US9119410B2 (en) * | 2008-02-29 | 2015-09-01 | Intercontinental Great Brands Llc | Filled, baked crispy snack having a high moisture content |
| JP5084711B2 (en) * | 2008-12-19 | 2012-11-28 | 江崎グリコ株式会社 | Stick-shaped baked confectionery and method for producing the same |
| JPWO2012117879A1 (en) * | 2011-02-28 | 2014-07-07 | 天野エンザイム株式会社 | Steamed bread quality improver and its use |
| JP5808133B2 (en) * | 2011-04-19 | 2015-11-10 | 江崎グリコ株式会社 | Pretzel and manufacturing method thereof |
-
2016
- 2016-07-20 KR KR1020187001219A patent/KR20180034392A/en not_active Application Discontinuation
- 2016-07-20 CN CN201680042635.5A patent/CN107846907B/en active Active
- 2016-07-20 WO PCT/JP2016/071269 patent/WO2017014234A1/en active Application Filing
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625955A (en) * | 2003-12-08 | 2005-06-15 | 安徽丰原食品有限公司 | Graham cracker and preparation method |
| JP2012210177A (en) * | 2011-03-31 | 2012-11-01 | Mitsubishi-Kagaku Foods Corp | Baked confectionery dough |
| JP2014045741A (en) * | 2012-09-03 | 2014-03-17 | Ezaki Glico Co Ltd | Pretzel and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113727608A (en) * | 2019-05-10 | 2021-11-30 | 日清制粉预拌粉株式会社 | Kokuai biscuit dough, Kokuai biscuit skin, process for producing Kokuai biscuit skin, and Kokuai biscuit mixture |
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| JPWO2017014234A1 (en) | 2018-05-10 |
| CN107846907B (en) | 2021-06-11 |
| KR20180034392A (en) | 2018-04-04 |
| WO2017014234A1 (en) | 2017-01-26 |
| JP6732748B2 (en) | 2020-07-29 |
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