JP5235743B2 - Baked confectionery using ground baked confectionery - Google Patents

Description

  The present invention relates to baked confectionery, and more particularly to baked confectionery in which baked confectionery grains are scattered.

Conventionally, it has been necessary to increase the blending ratio of expanding agents such as baking powder and baking soda or change the blending ratio of raw materials in order to make the texture of the baked product brittle and light, but it is difficult to balance the texture and flavor. In addition, there was a problem that adding too much a swelling agent could lead to deterioration of quality.

Patent Document 1 discloses a baked confectionery having an increased porosity as a technique for obtaining a baked confectionery having a fragile and light texture. Although this technique is effective for realizing a fragile and light texture, it is necessary to perform compression molding while leaving gaps in the unfired dough, and it is not versatile.

Patent Document 2 discloses a cookie-like baked confectionery made by mixing and baking hail. The purpose is to obtain a baked confectionery that has the good features of cookies, making it easy to eat even for people with weak chewing ability while retaining the characteristics of rice crackers, making the cookie's own texture even more brittle and light. It was not a thing.

Patent Document 3 discloses a method for manufacturing a tart table that is obtained by mixing and baking a baked confectionery product. This technology is a technology that suppresses moisture transfer by adding excipients and fats and fats in addition to the baked confectionery product, and does not make the texture of the tart table itself more fragile and lighter.

The fragrance of baked confectionery and the light and crunchy texture are very important factors for the spread of taste and fragrance in the mouth, so the texture of the baked confectionery itself is fragile without particularly increasing the porosity. The technology to make it light and crisp was awaited.

JP 2004-147575 A JP-A-1-179640 JP 2002-335851 A

An object of the present invention is to make the texture of baked confectionery fragile and light and crisp without particularly increasing the porosity.

As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention obtained by mixing a baked confectionery once baked with an unbaked soft biscuit dough and baking the baked confectionery grains once baked. The baked confectionery scattered in the soft biscuits was found to be very fragile even with a low porosity and to have a light and crunchy good texture, thus completing the present invention. This application includes the following inventions.


(1) The baked confectionery grains baked twice are baked confectionery scattered in the once baked soft biscuits, and the size of the baked confectionery grains baked twice is 7.5 mesh pass, A baked confectionery characterized in that the weight ratio of the baked confectionery grains baked twice, which is 18 mesh on, to the entire baked confectionery is 20.8 to 50% by weight.
(2) The baked confectionery according to (1) above, wherein the baked confectionery baked twice is selected from soft biscuits, hard biscuits, shoes and pretzels.
(3) Using a disintegration tester (NT-2HS type manufactured by Toyama Sangyo Co., Ltd.), several times up and down 41 times / minute, test solution as water at 37 to 38 ° C, and cut one sample into quarters. Within 60 minutes in the disintegration test in which the time required for the lump to disappear and the time required for the residue to disappear completely was measured when measured with a side of about 7.5 mm and a thickness of about 10 mm. The baked confectionery according to any one of (1) to (2) above, wherein the residue is completely eliminated.

The baked confectionery of the present invention is very brittle and has a light and crisp good texture. Moreover, the baking flavor is strong. Furthermore, if the soft biscuit dough that is finally baked once is a cookie dough that is a baked confectionery with a high sum of fat and sugar, it can be molded into the desired shape because of its good moldability and shape retention. Sagging is not likely to occur.

In the present specification, baking means heating to be 100 ° C. or higher on the surface of the baked confectionery.

In the present specification, the soft biscuits baked once are soft biscuits dough baked only once. It is a commonly used meaning for soft biscuits.For example, sugar, butter, eggs, etc. are made into a cream by adding milk or water, and thin flour with low protein content is added to shorten the kneading time. A baked dough that suppresses the formation of gluten and is stipulated in the Fair Competition Code for the display of biscuits. Soft biscuits include cookies.

In the present specification, the baked confectionery grains baked twice refers to a baked soft biscuit, hard biscuit, shoe, pretzel or the like, or a crushed product thereof, which is baked once more. However, rice crackers are not included.

In the present specification, the term “scattered” means that literally scattered objects exist, but also includes the case where the objects exist in contact with each other.

There is no restriction | limiting in particular in the raw material of baked confectionery which can be used in this invention, The raw material used for normal baked confectionery can be used. Typical ingredients for baked goods are sugar, butter, eggs, milk, and weak wheat flour. However, sugars other than sugar, sugar alcohol, vegetable oils, shortening, margarine, wheat flour other than weakness, rye flour, rice flour, Corn flour, buckwheat flour, starches, dairy products, salt and the like can also be used. If necessary, pigments, fragrances, emulsifiers, enzymes, yeasts, etc. can be added.

In order to obtain the baked confectionery of the present invention, it is necessary to first make a normal baked confectionery. And the obtained normal baked confectionery is crushed as needed, and it is set as a baked confectionery grain. Next, the baked confectionery of the present invention is obtained by mixing it with the dough of the soft biscuit and further baking it. In this case, the baked confectionery grains to be finally baked twice may be soft biscuits having the same composition as the dough of the soft biscuit to be mixed, or may be a different composition, or hard Different categories of baked goods such as biscuits, shoes and pretzels may be used. However, rice crackers are excluded.

The soft biscuit dough used in the present invention may be a general soft biscuit dough obtained by mixing margarine or other oils and fats with sugars and the like and then mixing the flour and then mixing the flour. A small amount of water or eggs may be added to adjust the flavor, texture, and physical properties of the dough. The temperature of the dough during kneading is preferably around 25 ° C. If it is too low, the dough will be hard and difficult to handle. If it is too high, the oil will dissolve and become sticky, making it difficult to mold.

Next, the obtained dough is stretched, molded into a predetermined size, and then fired. In the present specification, stretching the baked confectionery dough means preparing the dough to a predetermined thickness.

An oven is usually used for firing. The firing temperature may be a normal temperature. For example, in the case of biscuits, it is about 170 ° C to 200 ° C.

In the baked confectionery of the present invention, the weight ratio of the baked confectionery grains baked twice is preferably about 3 to 50% by weight of the finally obtained baked confectionery of the present invention. If it is less than 3% by weight, the characteristic that the texture is fragile becomes weak, and the characteristic becomes difficult to stand out even in the flavor. On the other hand, when it exceeds 50% by weight, the formability is deteriorated rather than the texture and flavor.

In order to achieve the very brittle, light and crisp texture that is characteristic of the baked confectionery of the present invention, the size of the baked confectionery grain finally baked twice is approximately 4 mesh passes, and 36 A mesh-on range is more preferable. The size of the baked confectionery grain is 4 mesh pass and 36 mesh on means that it passes 4 mesh (square opening of 4.75 mm on one side) and 36 mesh (square opening of 0.425 mm on one side). It means that the size does not pass. Each of the 7.5 mesh and 18 mesh has a square opening with a side of 2.36 mm and a square opening with a side of 0.85 mm.
EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated further more concretely, this invention is not limited to these Examples. In addition, all the numerical values of Tables 1 to 7 represent parts by weight.

Example 1
(Process 1)
First, biscuits ground products shown in Table 1 were prepared. As shown in Table 1, granulated sugar, powdered condensed milk, salt, baking powder, lecithin, shortening, margarine and whole egg were stirred until they became creamy, then added with flour and stirred to obtain a biscuit dough. . The biscuit dough was stretched to a thickness of 5 mm and then molded with a square punch having a side of 30 mm. The molded dough was transferred to a top plate and baked in an oven (Sanko Machine NC-CG-15S) for 8 minutes at an upper heat setting of 180 ° C. and a lower heat setting of 175 ° C. The fired biscuit was pulverized with a food processor (National MK-K58) to obtain a pulverized product of 7.5 mesh pass and 18 mesh on.

(Process 2)
Next, after mixing granulated sugar, powdered condensed milk, salt, lecithin, shortening, margarine, and water until creamed with a mixer, as in Example 1 in Table 2, the flour and the above (Step 1) The obtained biscuits ground product was added and stirred to obtain a baked confectionery dough. The obtained baked confectionery dough was stretched to a thickness of 10 mm, and then molded using a square punch having a side of 15 mm. The molded dough was transferred to a top plate and baked in an oven for 12 minutes at a setting of 180 ° C. on the top and 175 ° C. on the bottom. There was not much sagging during firing. The baked confectionery having the composition of Example 1 obtained in this way had a texture that was weaker than the conventional biscuits and was light and crisp. Moreover, the flavor was somewhat fragrant compared to the conventional product.

Example 2
In the same manner as in Example 1, the baked confectionery of Example 2 shown in Table 2 was obtained. The baked confectionery obtained in this way was not good in conventional biscuits and had a brittle texture and was light and crisp. Moreover, the flavor was fragrant compared with the conventional product. Further, there was not much sagging during firing.

Example 3
In the same manner as in Example 1, a baked confectionery having the composition of Example 3 in Table 2 was obtained. The baked confectionery obtained in this way had a very fragile texture and was light and crispy, which was not found in conventional biscuits. Moreover, the flavor was very fragrant compared with the conventional product. Further, no sagging occurred during firing.

Example 4
In the same manner as in Example 1, the baked confectionery having the composition of Example 4 in Table 2 was obtained. The baked confectionery obtained in this way had a very fragile texture and was light and crispy, which was not found in conventional biscuits. Moreover, the flavor was very fragrant compared with the conventional product. Further, no sagging occurred during firing.

Example 5
Following the formulation of Example 1 and stirring granulated sugar, skim milk powder, whole milk powder, salt, lecithin, shortening, margarine and whole egg in a mixer until creamed in accordance with the formulation of Example 5 in Table 3. Then, wheat flour and the biscuits pulverized product of Table 1 (those passing through a 4-mesh sieve but not passing through a 36-mesh sieve) were added and stirred to obtain a baked confectionery dough. After the dough of the baked confectionery was stretched to a thickness of 10 mm, it was molded using a square punch having a side of 15 mm. The molded dough was transferred to a top plate and baked in an oven for 12 minutes at a setting of 180 ° C. for the upper fire and 175 ° C. for the lower heat. No sagging occurred during firing. The baked confectionery thus obtained was crisp and crisp and good, not found in conventional biscuits. Moreover, the flavor was very fragrant compared with the conventional product.

Example 6
By following the method of Example 5 and using the biscuits pulverized product of Table 1 (but passing through a 18-mesh sieve and not passing through a 36-mesh sieve), the baked confectionery of Example 6 in the composition of Table 3 Got. No sagging occurred during firing. The baked confectionery obtained in this way had a texture that was not found in conventional biscuits and was crisp and good, but was slightly weaker than that of Example 5. Moreover, the flavor was very fragrant compared with the conventional product.

Example 7
In accordance with the method of Example 5, the baked confectionery of Example 7 shown in Table 3 was obtained using the biscuits pulverized product shown in Table 1 (but not passed through a 4-mesh sieve). There was not much sagging during firing. The baked confectionery obtained in this way was crisp and crunchy, which was not found in conventional biscuits, but was slightly weaker than Example 5. Moreover, the flavor was very fragrant compared with the conventional product.

Example 8
A dough having the composition shown in Table 4 was prepared by an all-in-mix method in which all of the blended raw materials were mixed at once, and after extending to a thickness of 3 mm, the dough was cut with an embossed biscuit mold having a diameter of 50 mm. The die cut dough was transferred to a wire mesh top plate and baked for 10 minutes in an oven at an upper heat setting of 210 ° C. and a lower heat setting of 195 ° C. to obtain a hard biscuit. The hard biscuits were pulverized with a food processor and sieved to obtain a pulverized product of 7.5 mesh pass and 18 mesh on.
Next, except for using the hard biscuit crushed product in place of the biscuit crushed product of Example 1, Table 2-The baked confectionery was obtained in the same manner as the formulation of Example 1 and the method of Step 2 of Example 1. . The baked confectionery thus obtained was brittle with a texture not found in conventional biscuits. Further, no sagging occurred during firing.

Example 9
A dough was prepared by the all-in-mix method with the formulation shown in Table 5, and the dough was allowed to sleep at 40 ° C. for 3 hours, and then stretched to a thickness of 3 mm. The stretched dough was punched out with a round shape having a diameter of 30 mm, immersed in a 1.5% by weight sodium hydroxide solution, transferred to a wire mesh top plate, and heated in an oven at 230 ° C. and 220 ° C. Was baked for 15 minutes. Furthermore, it dried in 100 degreeC drying oven for 60 minutes, and obtained the pretzel. The pretzel was pulverized with a food processor and sieved to obtain a pulverized product of 7.5 mesh pass and 18 mesh on.
Next, except for using the pretzel ground product instead of the biscuit ground product of Example 1, a baked confectionery was obtained in the same manner as in Table 2-Example 1 formulation and Example 1 step 2. No sagging occurred during firing. The baked confectionery thus obtained was brittle with a texture not found in conventional baked confectionery. Moreover, the flavor became unique with a slight pretzel flavor.

Example 10
A shoe dough was prepared according to the formulation shown in Table 6. That is, put butter and water in a pan, ignite, add flour to the boil, stir vigorously and gelatinize, then remove from the fire and mix and emulsify the whole egg little by little. The shoe dough was put in a squeezed bag, squeezed out 3 g each on the top plate, baked in an oven at a setting of 200 ° C. and 195 ° C. for 20 minutes, and then dried in a drying oven at 100 ° C. for 60 minutes. The obtained dry shoe was pulverized by a food processor and then passed through a sieve to obtain a pulverized product of 7.5 mesh pass and 18 mesh on.
Next, except for using the dry shoe crushed product in place of the biscuit crushed product of Example 1, a baked confectionery was obtained in the same manner as in Table 2-Example 1 formulation and Example 1 step 2 . No sagging occurred during firing. The baked confectionery thus obtained had a soft and brittle texture that was not found in conventional biscuits.

Comparative Example 1
In the same manner as in Step 2 of Example 1, soft biscuits having the composition of Comparative Example 1 shown in Table 7 were obtained. Sagging occurred during firing. The biscuits thus obtained were not fragile in texture and were not called crispy texture.

Comparative Example 2
In the same manner as in Example 1, an attempt was made to make a baked confectionery having the composition of Comparative Example 2 in Table 7, but the dough was not collected and it was impossible to mold and bake.

Test example 1
A disintegration test and a sensory evaluation test were performed on the baked confectionery samples obtained in Examples 1, 3, 4 and Comparative Examples 1 and 2. The results are shown in Table 8.
Here, in the disintegration test, a disintegration degree tester (NT-2HS type manufactured by Toyama Sangyo Co., Ltd.) was used, and the test solution was water at 37 to 38 ° C., and the sample solution was reduced to ¼. The time required for the lump to be eliminated and the time required for the residue to be completely eliminated when measured by equally cutting (approximately 7.5 mm on each side and approximately 10 mm in thickness) were measured.

The time required to eliminate the lump is the time until the sample lump cannot be confirmed visually during the disintegration test, while the time required to completely eliminate the residue is set in the tester. It is the time until all the samples pass through the square opening having a side of 2 mm. In both cases, confirmation was performed every 5 minutes.

The sensory evaluation was performed by 16 expert panelists on the fragile and crisp texture. The sensory evaluation value was evaluated according to the following criteria.

5 points 4 points of texture that is very brittle and crisp than before 3 points of texture that is fragile and more crisp than before 2 points of texture that is the same as before 1 point of texture that is not too brittle and crisp 1 Texture

As a result, the time required for the residue to completely disappear in the disintegration test was within 60 minutes in Examples 1, 3, and 4, whereas the residue was completely eliminated even in 60 minutes in Comparative Example 1. There was no.

Claims (3)

The baked confectionery grains that have been baked twice are scattered in the soft biscuits that have been baked once, the size of the baked confectionery grains that have been baked twice is 7.5 mesh pass, and 18 mesh The baked confectionery characterized in that the weight ratio of the baked confectionery grains that are baked twice is 20.8 to 50% by weight. The baked confectionery according to claim 1, wherein the baked confectionery baked twice is selected from soft biscuits, hard biscuits, shoes and pretzels. Using a disintegration tester (NT-2HS type, manufactured by Toyama Sangyo Co., Ltd.), the sample solution was cut at a rate of 41 times / minute, the test solution was water at 37 to 38 ° C., and one sample was cut into quarters (about one side) In the disintegration test in which the time required for the disappearance of the lump and the time required for the residue to disappear completely was measured when measuring at 7.5 mm and the thickness of about 10 mm), the residue was found within 60 minutes. The baked confectionery according to claim 1 or 2, which is completely eliminated.