JPH11313602A - Production of short bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing short bread, which provides dampish feeling, good flavor, causing little scattering of fine pieces while being taken, and well preserved. SOLUTION: This method prepares the dough by the normal procedure using flour, oil or fat, sugar, and, as required, vegetable fibers, protein stock, vegetable paste, vitamins, minerals and the like as the stock materials, and then treats the dough by aging, cutting and baking in an oven, to produce short bread. The as-baked short bread is cooled, incorporated with alcohol water and immediately sealed, to produce the final product which is dampish and free of bitterness or undesirable odor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a shortbread.

[0002]

2. Description of the Related Art Conventionally, a confection called a shortbread having a considerably reduced water content has been known. This is a butter cookie, made mainly of flour, butter, sugar, and, if necessary, eggs, marzipan, fruit peel,
Chopped almonds, walnuts, and the like are added and kneaded to form a dough, which is then roll-formed and baked in an oven or the like.

[0003] In recent years, in consideration of nutritional balance, various food materials added to the above-mentioned shortbread have been marketed as health foods in various forms, and these are easily adjusted in a well-balanced diet as a diet that tends to be unbalanced. Because they can take in nutrients, they are gaining popularity especially among those living alone.

[0004] On the other hand, there are cake pounds, cake sponges, and the like, which are manufactured using substantially the same raw materials and manufacturing method as the short bread. These have a moisture content of about 7 to 8 times that of the shortbread and have a moist texture.

[0005]

However, since short bread has a low moisture content, there is a problem that the shortbread tends to clog in the throat with a crisp texture and has a bitterness and smell in flavor. In addition, there is also a problem that it is easily broken, and fine pieces are easily attached to a hand when eating or are scattered and contaminate the surroundings. Furthermore, since the above-mentioned problems also occur in health foods in which various food materials are added to short bread, improvement of short bread has been strongly desired.

[0006] On the other hand, cake pounds and cake sponges have a high moisture content and thus have a moist texture, but have a problem in that bacteria and the like are easy to propagate and their storage stability is low.

Accordingly, an object of the present invention is to provide a method of producing a shortbread which has a moist texture, a good flavor, is hard to scatter small pieces of shortbread when eating, and has a high preservability. To provide.

[0008]

Accordingly, in order to achieve the above object, the present invention relates to a method for producing a dough containing flour, oil and fat, and saccharides, and baking and packaging the resulting dough. An object of the present invention is to provide a method for producing a shortbread, characterized in that alcoholic water is added after baking, followed by hermetically packaging.

According to the present invention, by adding alcoholic water to the shortbread produced by shaping and baking the dough, water can penetrate well into the shortbread, and the water content of the shortbread increases. It is possible to obtain a very delicious shortbread which has a moderate moist feeling close to that of a pound or cake sponge and has a good flavor with the bitterness and odor of the shortbread removed.

[0010] In addition, by increasing the water content, not only the texture but also the feel becomes soft and soft.
It is also possible to effectively prevent fine debris from being attached to a hand when eating or being easily scattered and contaminating the surroundings as seen in conventional short bread.

[0011] Furthermore, since the shortbread is placed in an alcohol atmosphere in the hermetically sealed package by adding the alcoholic water to the hermetically sealed package, bacteria are prevented from growing on the shortbread due to the bactericidal action of the alcohol. Thus, a product having high storage stability can be obtained.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION As flour in the present invention,
At least one selected from strong flour, medium flour and soft flour can be used. The fats and oils may be any of vegetable fats and oils, animal fats and oils, and processed fats and oils as long as they are edible. In addition, the melting point of the fat is not particularly limited, and may be a liquid fat or a solid fat. For example, margarine, shortening, olive oil, safflower oil, corn oil, coconut oil, cocoa butter, palm oil and the like, in particular, in order to impart a better flavor, margarine, butter, or shortening The processed edible fats and oils are preferably used.

Examples of the saccharide include sugar, glucose, maltose, isomerized sugar, trehalose, various oligosaccharides, and sugar alcohols such as sorbitol maltitol, mannitol, inositol, xylitol, and oligosaccharide alcohol. At least one selected from these can be used. In addition, sugar alcohol is preferable in that it does not easily brown, even when heated, and hardly causes tooth decay.

In the present invention, the above-mentioned flour, oil and fat,
The mixing ratio of the saccharide is preferably 40 to 70 parts by weight of the fat or oil and 10 to 25 parts by weight of the saccharide with respect to 100 parts by weight of the flour.

In practicing the present invention, dietary fiber, protein material, vegetable paste, vitamins,
By adding minerals alone or in combination as necessary, short breads having various flavors and rich in nutrients can be obtained, and the characteristics as a commercial product can be imparted. In addition, each raw material is not particularly limited as long as it is used for food.

As the dietary fiber, any of water-soluble and water-insoluble can be used. Examples thereof include cellulose, beet fiber, corn fiber, apple fiber, tomato fiber, guar gum decomposition product, and polydextrose. Or a combination of two or more.

The protein material includes grains such as oatmeal and wheat germ, seeds such as almonds, sesame, peanuts, and beans such as soybean, and at least one selected from these can be used. .

Examples of the vegetable pesto include vegetable pastes such as carrot, corn, green peas, pumpkin, tomato, spinach, onion, sweet potato, and potato, and at least one selected from these can be used.

Examples of the vitamins include vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin C, vitamin D, vitamin E, niacin and the like, and at least one selected from these can be used.

As the mineral, at least one selected from sodium, potassium, magnesium and calcium can be used.

In producing the shortbread of the present invention, first, dough is prepared from wheat flour, oil and fat, sugar or, if necessary, the above-mentioned dietary fiber, protein material, vegetable paste, vitamins and minerals according to a conventional method. After that, a shortbread is manufactured through processes such as aging, molding, cutting, and baking in an oven or the like. Here, the moisture content in the shortbread after firing was 3.0 to 3.0 with respect to the whole shortbread.
Preferably, it is 7.0% by weight.

Next, after cooling the shortbread obtained by firing, alcoholic water is added within about 2 to 12 hours. Unless added within this time, alcoholic water does not penetrate into the shortbread, which is not preferable. In addition,
The addition method is not particularly limited, but it is preferable to use a spray method.

In this case, the concentration of the alcohol water is 10 to 3
0 wt% is preferable, and the amount of alcohol water added to the shortbread is preferably 6.0 to 10.0 wt%.
As described above, by adding alcoholic water to the shortbread, the moisture can penetrate the shortbread well, imparting a moderate moist feeling, and the bitterness and odor of the shortbread can be removed. When the amount of alcohol water is less than 6.0% by weight, the above-mentioned effect by adding alcohol water is poor, and when the amount of alcohol water exceeds 10.0% by weight, the water content becomes too large, On the contrary, the texture is unfavorably deteriorated.

The water content of the shortbread to which alcoholic water was added was determined by the same measuring method as described above.
It is preferable that the content be 8.0 to 15.0% by weight. As a result, the moisture content of the shortbread before the addition of alcoholic water is 5 to 6 times that of the shortbread, and a moist texture close to a cake pound or a cake sponge is provided.

Further, it is preferable to add alcoholic water so that the concentration of aerial alcohol in the sealed package described later becomes 0.6 to 1.2%. In this way, by placing the shortbread in an alcohol atmosphere in a sealed package, it is possible to prevent bacteria and the like from propagating to the shortbread due to the bactericidal action of the alcohol, and to obtain a product having a high preservability. If the concentration of aerial alcohol is less than 0.6%, the bactericidal effect of the alcohol is poor, so that the preservability cannot be improved effectively. If the concentration of aerial alcohol exceeds 1.2%, It is not preferable because alcohol odor becomes strong and the flavor as short bread is spoiled.

In this way, the shortbread of the present invention is free from bitterness and odor, and is moist and very delicious, by immediately closing the shortbread with the addition of alcoholic water, preferably within 10 seconds. be able to. It is to be noted that aging may be performed again after hermetically sealed packaging, whereby a moist shortbread can be obtained. The method of hermetic packaging is not particularly limited, but, for example, a method of putting short bread in a heat-sealing film bag having airtightness and heat-sealing such as pillow packaging is preferable. Can be adopted.

Here, as a unit indicating the preservability of food,
There is a water activity which is a unit indicating the state of water in food, and in the shortbread of the present invention, the water activity is preferably 0.60 to 0.85. When the water activity is less than 0.60, there is preservability, but a moist texture is not obtained. When the water activity exceeds 0.85, a moist texture is obtained, but the preservability is poor. It is not preferable.

[0028]

EXAMPLES The present invention will be described more specifically with reference to the following examples. In the examples, “parts” means “parts by weight”. Example 1, Comparative Example 1 5 parts of powdered powder, 8 parts of powdered sugar, 3 parts of premix A, oligosaccharide 2
Parts, margarine 18 parts, shortening 2 parts, cheese 1
Parts, 2 parts of malon paste, 0.1 part of lecithin, 0.2 part of vitamin E, and 0.1 part of chocolate oil were kneaded using a 250-liter kneader.

To this mixture, 3 parts of premix B, 0.5 parts of sesame paste, 4 parts of rum raisin, 4 parts of prunes,
2 parts brown sugar, 2 parts chicken eggs, 0.05 parts baking soda, 0.05 charcoal
Parts, salt 0.05 parts, flour 35 parts, cocoa powder 3
And 3 parts of modified starch were added and kneaded to prepare a dough.

In the above, the premix A is
Premix B is made of powdered raw materials such as minerals and vitamins, and Premix B is made of 10 kinds of vegetable pastes.

Next, the prepared dough was aged for about 45 minutes, then rolled, formed into a sheet, and cut. Then, it baked for 17 minutes at 170 degreeC using the oven, and the shortbread was produced. The water content at this stage was measured by the method described above, and was found to be 5.0% by weight.
(Comparative Example 1)

The above prepared shortbread is cooled on an iron plate for about 30 minutes, and then sprayed with a 25% by weight alcoholic water, and each of the cut shortbreads is immediately pillow-packed in a usual manner. The final product, shortbread, was obtained. (Example 1)

The amount of alcoholic water sprayed was 0.8 g per shortbread (12 g in this embodiment). In the case of this spray amount, the air alcohol concentration in the sealed package measured by the above method is 0.8.
It was 0%. The water content and water activity of the shortbread sprayed with alcoholic water were measured by the above-mentioned method. As a result, the water content was 12.0% and the water activity was 0.1%.
75.

The shortbread of the present invention (Example 1) thus obtained and the baked shortbread (Comparative Example 1) were subjected to a sensory test by five panelists. Example 1 was evaluated as being very moist, free of bitterness and odor, and very delicious.

Further, the shortbread of the present invention (Example 1) was stored at room temperature for 12 months, and then taken out of the bag and subjected to a bacterial test. As a result, the general viable cell count was 10 ⁵ / g or less. The group was negative.

[0036]

As described above, according to the present invention, it is possible to obtain a very delicious shortbread having a good flavor which is moist like a cake pound or a cake sponge and which has a good taste with bitterness and odor removed. Can be.

Further, since not only the texture but also the feel becomes soft and soft, it is possible to effectively prevent fine fragments from sticking to the hand when eating and easily scattering and contaminating the surroundings.

Further, the shortbread is sealed in a sealed package,
Since it is placed in an alcohol atmosphere, bacteria and the like are prevented from growing on the shortbread due to the bactericidal action of alcohol, and a product with high storage stability can be obtained.

Claims (4)

[Claims] 1. A method for producing a shortbread in which a dough containing flour, oil and fat, and saccharides is molded, baked and then packaged, wherein after the calcination, alcoholic water is added, followed by sealing and packaging. To make shortbread. 2. The method according to claim 1, wherein the water activity is 0.60 to 0.85. 3. The method for producing a shortbread according to claim 1, wherein alcoholic water is added so that the concentration of air alcohol in the sealed package is 0.6 to 1.2%. 4. The method according to claim 1, further comprising at least one selected from dietary fiber, protein material, vegetable paste, vitamins, and minerals, in addition to the raw materials.
5. A method for producing a shortbread according to any one of the above.