JPS61187739A - Cookie comprising composite layered structure excellent in storage stability and its production and dough composition for said cookie - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a shoe shoe consisting of a multilayer structure with excellent storage stability. Furthermore, the present invention relates to a method and a dough composition for producing kutskies having such a multilayer structure.O Kutskies having a moisture content of 6% or more are usually soft but tend to stick together. Various humectants have been used in the production of high moisture content shoes classified as soft shoes. For example, fructose, glucose, invert sugar, high 7 lactose corn syrup, corn syrup, glycerin, raisins, raisin paste, etc. have been used. Without the use of such humectants, kutki dough containing sufficient water to compensate for evaporation during baking can be 1) formed into individual kutki on conventional commercial scale kutki making equipment; does not exhibit sufficient cohesiveness for 2) Poor aroma and color quality. and 3) Most importantly, high fructose corn syrup, corn syrup, glycerin, sorbitol and molasses lose their soft texture within a week or even days even when properly packaged in airtight packaging. The moisturizing agent is quickly dispersed throughout the dough, creating a uniformly soft texture in the kutsky baked from the dough containing this humectant. However, these liquid moisturizers increase the adhesiveness or stickiness of the kutukidou. Use these liquid moisturizers in the production of commercial-scale soft shoes with long-term storage stability due to the dough's adhesion or stickiness to rotary cutters, reciprocating cutters, cutter aprons, oven belts and wire cutters. There are limits to what you can do.

The present invention provides a kutsky dough composition for producing baked shelf-stable kutsky from a laminate of two or more doughs, wherein each dough layer of the laminate comprises:
They have different moisturizing properties as detailed below.

The machinability of the dough and the sweetness, moisture content and texture of the dough can be adjusted by the type and amount of humectant in each dough layer of the composition. The one or more dough layers can be baked into a crumb structure of hard, brittle texture and are non-stick. The remaining dough layer or layers can be baked into a moist, soft-textured crumb structure.

By using humectants with different water-holding capacities in each dough, we widen the difference in moisture content between different doughs,
Saccharose is used in an amount of 75% by weight, based on the total sugar solids of the dough, which can be baked into a hard and brittle structure, which can give the kutsky a certain shelf-stable water activity. Other sugars such as lactose and/or glucose exceed 25% by weight, typically 30-40%, even 60% by weight, based on the total weight of sugars in the dough that can be baked into a hard and brittle tissue. It can be used in amounts up to

A dough that can be baked into a moist, soft texture should also have a high water-holding capacity, preferably containing fructose or fructose and glucose in an amount exceeding 25% based on the total sugar content of the dough. use. Generally, the amount of non-sucrose sugars in the filled dough is at least the same as the amount of non-sucrose sugars in the coated dough, and the non-sucrose sugars in the filled dough bind more water than those in the coated dough. Make it larger in capacity. Otherwise, the same non-sucrose sugar is used in both doughs, but in substantially greater amounts than in the filling dough.

The dough composition of the present invention preferably comprises a moist, soft structure (i.e., a moist, soft structure completely or partially covered in a dough that can be baked into a hard, brittle structure (i.e., a coated dough)).
It consists of a dough piece with a dough that can be baked into a filled dough. The covering dough usually has a harder baked crumb structure than the filled dough.

Normally, when producing kutsky, it is preferable to have a dark color, but the lactose and glucose used in the examples of the present invention to make the tissue hard and brittle have a color that does not suit the type of kutsky. It is necessary to use an amount that does not cause For example, chocolate fatsikutsky can be more pigmented than sugar or butterkutsky without adversely affecting its appearance.

Sucrose is added to the total sugar solid content of the coated dough to give it its light sweetness, to adjust the degree of coloration during baking, and to prevent allergic reactions to lactose. It can be used in an amount of up to 75% by weight based on . Along with sucrose, other sugars can also be used to promote or control sweetness in amounts that do not adversely affect the long-term retention of the composite tissue. In general, the amount used is lower as the relative sweetness increases and as the water holding capacity increases. Sugars that can be used additionally or in place of sucrose in the coated dough include fructose, maltose, galactose, mixtures thereof, and the like. Suitable sources of fructose include inverted syrup, honey, molasses, brown sugar, maple sugar, etc. Typically, the amount of fructose will range from 0 to 15% based on the total sugar solids of the coated dough. Lactose and/or glucose or other low-moisture-carrying sugars, based on the total sugar solids of the coated dough, should be greater than 25 and 60
A total amount of up to % by weight can be used, generally about 30-40% by weight.

Although pure lactose and glucose may be used, commercially available sugar raw materials may also be used as long as they do not impair the desired texture, color, taste and aroma of the kutsky. Sugar in pure form is preferred. Sugar in crystalline form or an aqueous solution can be used.

Preferred sources of lactose include dairy products such as skim milk powder containing 52% lactose and whey containing 70% or more lactose. Lactose can be either α-type or β-type. The β form is anhydrous. α type is 9 from solution.
Manufactured by crystallization at 3.5°C or lower. The β form crystallizes from solution above 93.5°C. When either form is dissolved in water, metarotation occurs until equilibrium between the two isomers is established.

Suitable commercial products of glucose include anhydrous crystalline forms of glucose, -hydrated crystalline forms, and aqueous solutions or solid glucose. Preferably it is in the form of a crystal.

The humectant used inside the kutski absorbs, binds or retains water so as to provide shelf-stable softness to the interior of the kutski of the present invention.

This bond increases the equilibrium rate of moisture loss to the exterior from baked products by using a humectant, which increases the equilibrium rate of moisture loss to the outside from a baked product by using a humectant. (1) The baked product can retain a soft and stackable structure in the baked part from the lij-filled dough.1. (2) The hard and brittle structure can be maintained in the part baked from the covered dough, and (3) this multilayer structure can be maintained for at least 2 months, preferably when the kutsky is stored in a sealed container. It is necessary to let it last to the extent that it can be maintained for 6 to 12 months.

Humectant sugars can be used alone or in combination with other sugars in the filled kutsky to create a soft tissue in the center of the multilayered kutsky. Preferred sugars for humectants include fructose, corn syrup, inverted syrup, high fructose corn syrup,
A mixture of honey, molasses and one or more of the humectants listed above.

To give a specific example, a suitable humectant sugar composition for use in filled kutsky dough is one consisting of sugars consisting of about 0 to 85% sucrose and the remainder fructose used in the form of crystallized sugar. be.

Otherwise, the remaining sugar can be used as corn syrup, honey or high fructose corn syrup or other humectant sugar as the sugar solids.

Commercially available high fructose corn syrup is preferred as a humectant. They are inexpensive, useful moisturizers, have a desirable sweet taste, and are easily available.

These can be produced by enzymatic isomerization of glucose containing corn syrup and are usually
It has a fructose sugar solids content of 100% by weight, with the remainder mainly consisting of glucose and small amounts of other monosaccharides. Commercially available high fructose corn syrup has a sugar solids content of about 70% to It ranges from about 73% by weight to about 82% by weight in height. High fructose corn syrup with a solids content of about 80% by weight or more as fructose has a high water-holding capacity compared to that of other sugars at a microbiologically shelf-stable water activity (i.e., less than 0.7) Therefore, it is the most preferable. Other humectant sugars include maltose, sorbose, mannose and calactose. If saccharose is used in the filled dough, it is used in an amount of at least about 15% or more, preferably at least about 20%, by weight of the total sugar solids of the filled dough.

When used in filling dough, in addition to humectant sugars, humectants or humectant aqueous solutions that are not sugars or are less sweet compared to sucrose can also be used. For example, glycerose, as well as sugar alcohols such as mannitol, maltitol, xylitol and sorbitol, and other polyols, which are well known in the art as humectants, can be used. Examples of humectant polyols (ie, polyhydric alcohols) also include humectant glycols, such as propylene glycol, and hydrogenated glucose syrups. Other humectants include sugar esters, dextrins, hydrogenated starch hydrolysates and other starch hydrolysates. However, from the viewpoint of sweetness, sugar for humectant use is preferred.

Edible humectant gels such as humectant sucrose gel and/or high fructose corn syrup can also be used in the filled dough to achieve a soft texture. However, when such humectant gels are used, they are preferably used in combination with one of the other humectant substances mentioned above. Methods of making gels and doughs containing them for producing soft edible baked goods are described in U.S. Pat. No. 4,444,799 and U.S. Pat.
No. 580,365, which is a continuation of the application issued as No. 444,799 and received February 16, 1984,
No. 712,206, filed March 15, 1985 and currently under examination. The above patents are incorporated in their entirety by reference to the present invention.

The total sugar solids content of the coated dough that can be baked into a hard, brittle exterior of the kutsky of the present invention is about 25% sugar solids per 100 pounds of flour ingredients of the dough, depending on the degree of sweetness desired in the outside of the kutsky and the type of kutsky. ~150 lbs.

In a filled dough that can be baked into a moist, soft texture like a cake, about 25 to 150 lbs. lb humectant and sucrose or other sweeteners (e.g., artificial sweeteners) used.The total sugar solids content (excluding contaminants) of each of the filled and coated doughs is It is about 50 to 110 pounds per 100 pounds of. The total sugar solids content of the filled dough is equal to 1% of each flour component of the filled dough and coated dough.
Based on 0.00 lbs., the total sugar solids content of the coated dough should be at least 20% greater.

The flours and shortenings in the filled and coated dough used in the process and dough compositions of the invention can be selected from conventional ingredients.

Powder ingredients are wheat flour, corn flour, cornstarch,
Finely ground grain or edible seed meal such as modified starch, rice flour, potato flour, barley flour, etc. Wheat flour is preferred, and bleached flour, which may be bleached or unbleached, has less tendency to oven spread during baking. In order to widen the difference in moisture content inside and outside the kutsky at the same storage-stable water activity, it is preferable to use flour or starch with a higher water-holding capacity in the filling dough.

The shortening can be made of edible head or edible oil or mixtures thereof, suitable for baking purposes, and may additionally contain conventional edible edge emulsifiers.

Shortening is used in each dough in an amount ranging from about 20 to 80% by weight, based on the weight of flour in the dough.

, each dough contains 5% by weight based on the weight of each dough flour.
It may contain the following fermentation agents. The fermenting agents used in each dough can be the same or different.

It may be desirable to include one or more emulsifiers and/or pregelatinized starch in the filled dough to promote a soft, cake-like crumb structure that is soft and does not set.

These components act to bind water and increase the difference in moisture content between the interior and exterior at the same storage stability water activity of the shoe. Approximately 3% by weight based on powder weight
Preferably, one or more emulsifiers up to and up to about 12% by weight of one or more pregelatinized starches are used. Specific examples of pregelatinized starch include pregelatinized corn, wheat, and waxy corn starch. Typical emulsifiers that can be used include sorbitan monostearate, mono- and/or di-glycerides, polysorbate ( For example, polyethylene (20)
polyoxyethylene sorbicun fatty acid esters such as sorbitan monostearate) and stearoyl-2
-There is sodium lactate.

The initial moisture content of the coated and filled doughs must be adjusted to ensure consistent and proper mixing, processing and shaping of each dough and coextrudate. The total moisture content of the filled and coated dough includes moisture from the flour (typically 12-14% water by weight), moisture from any humectant gels, as well as any water added separately. and any moisture from other dough additives included in the composition, such as high fructose corn syrup, inverted syrup, or other liquid humectants. The total initial moisture of the coated dough excludes certain contaminants such as nuts, raisins, chocolate chips, etc., when accounting for all sources of moisture in the dough, including separately added water. Generally, the amount is about 15% or less by weight of the dough composition. Moisture contents above about 15% by weight tend to cause the dough composition to stick too easily to manufacturing equipment such as conveyors, dough cutters, etc. The initial moisture content of filled kutsky dough is usually the same as that of coated kutsky dough. at least about 15% by weight or more. The higher the moisture content of the filled dough, the easier it is to have a higher moisture content on the inside than on the outside for the same shelf-stable water activity.

In addition, the filled and coated dough used in the process and dough composition of the present invention may contain other additives conventionally used in dough. Additives of this type include, for example, milling by-products, eggs or egg by-products, cocoa, vanilla, grains (oatmeal), and also tree nuts, raisins, coconut, chocolate chips, butterscotch chips and caramel chips. Zero-filled and coated dough can be manufactured using conventional creaming and dough forming processes, respectively.

Humectants are usually mixed during the creaming step of coated dough production. The humectant and at least a portion of the sucrose used are conventionally mixed with the het or shortening in a creaming step before adding the flour and remaining sucrose. Moisturizers in liquid form, such as molasses or high fructose corn syrup, are preferably added to the water before adding the flour. If flavoring chips are added to one or both doughs, they are preferably added to the dough. Add it as the final ingredient and mix it to the minimum to prevent the flavor chips from getting sticky in the dough. Before combining with the coated dough, the filled dough is preferably cooled using dry ice to about 60T to 65 below (about 15.6°C to 18.3°C) and passed through a coextruder or other dough forming equipment. make things better.

The two kutsky doughs can be joined by coextrusion through concentric dies into a coextruded rope with the filling kutsky dough on the inside and the covering dough on the outside. This co-extruded rope can be cut with a reciprocating cutter or a reciprocating cutter capable of stretching the coated dough to cut the rope and seal the ends of the rope in order to obtain an embedded dough piece that can be baked into the shoeboxes of the invention. Cut into small pieces using another cutter.

An apparatus for making composite dough pieces in which a center consisting of filled dough is surrounded or covered with an outer layer consisting of coated dough.

High Production Method by William Sime Iunas
and Apparatus for Forming
Filled Fidib-Ie Products
U.S. Patent No. 4,528,900 entitled J.
No. and r Apparatus Having Sh
imsUnderlying Portions of
U.S. Patent No. 453 entitled a Die J and G)
4.726 is described in detail in the middle. 2 above
These patents are also incorporated by reference in this invention.

The composite dough pieces preferably have a weight ratio of filled dough to coated dough of about Q, in the range of 8 to 1.2, preferably consisting of equal amounts of dough. .

The baking time and temperature can be adjusted by conventional methods to provide a baked kutsky with a moisture content of 6% or more, based on the weight of the kutsky, including contaminants such as flavoring chips. A typical composite chocolate chip cookie made in accordance with the present invention is approximately 7 oz., based on the total weight of the cookie, including the chocolate chips in the cookie.
Moisture content of ~8.5% by weight (14% by Brabender method)
(at 5°C for 12 minutes). Moisture content is determined by first crushing the kutsky and using conventional moisture content analysis methods on the crushed sample. Examples of such analytical methods include Brabender analysis (set at 145° C. for 12 minutes) or vacuum oven analysis (set at 70° C. for 24 hours), as appropriate.

The water activity of the baked kutsky should be less than about 0.7, preferably about 0.65, to maintain microbiological storage stability.
Should be: The baking time and temperature vary depending on the composition of the dough, the type of oven, etc., but the baking time for commercially available kutsky is usually 5 to 15 minutes, and the baking temperature for kutsky is 250 below (121°C) to 500°C.
The temperature range is below (260°C).

The kutsky dough composition of the present invention includes chocolate chip kutsky, oat milk kutsky, chocolate fatzhi kutsky, peanut butter kutsky, sugar cookie,
It can be used for the production of drop-type kutsky such as butter kutsky etc. Specific examples of the present invention are shown below, but all parts, ratios and percentages are based on weight unless otherwise specified. Yes, and all temperatures are due to below.

Example 1 An internal or filled dough that can be baked into a moist, cake-like soft structure and a covered dough that can be baked into a hard and brittle structure are co-extruded from a concentric circular guide and made into a two-layered rope by simultaneous extrusion. Tissue chocolate chip kutsky was produced.

The coated dough pieces were cut with a reciprocating cutter having a hemispherically shaped dough forming section. The weight of the ball inside the dough was approximately the same as the weight of the outside dough.

Based on the total sugar solids of a coated dough that can be baked into a firm texture, it has a measured sugar solids content of approximately 15% lactose, 15% glucose, 0.4% fructose and the remainder essentially saccharose. The ingredients and their relative amounts used to make the coated dough are as shown below.

Glucose-hydrate (powder) 11.44 Saacalose 49.0 Lactose 10.69 Cane sugar $2.5 Vegetable butter
60.0 Sodium bicarbonate
2.63 Sodium acid pyrophosphate 0.75 Salt
1.5 Spray dried whole eggs
1.0 fragrance 0.1
4 Colorant 0.21 Thiocolate Drops (4800 pieces) 50
．． 0 water
All 18.5 sugars used were commercially available products. As saccharose, a fine granular monosaccharide consisting essentially of 100% sucrose was used. Glucose containing essentially 100% at 92% solids and lactose containing essentially 100% at 98% solids were used. The spray-dried egg contained 97% solids, of which 29% was sugar and was comprised essentially entirely of sugarose. Molasses is 80% solids and 1. A sugar containing 30% saccharose and 32% invert sugar (50% glucose and 50% fructose) was used.

The coated dough was made using a vertical mixer running at low speed. One-third of the sucrose was placed in a mixing bowl along with shortening, spray, oil, glucose, lactose, salt, dried eggs, and flavorings and mixed for 3 minutes to obtain a smooth consistency. Furthermore, the amount of sugar, coloring agent and water were added and mixed for 1 minute. Powder, bicarbonate
IJum and sodium azide pyrophosphate were added and mixed for an additional 2 minutes. The remaining sucrose was then added and mixed for an additional 2 minutes. Finally the chocolate chips were added at 60° C. (15.6° C.) and the mixture was mixed for a further 1 minute to produce the final coated dough.

The ingredients used to produce the filled dough, which can be baked to a soft texture, and their composition are as follows.

Filler component Weight part Chocolate drops (4200 pieces)
75.0 Satukarose 25.
0 Vegetable Shotening 38.0 Sodium Bicarbonate 1.25 Ammonium Bicarbonate 0.25 Sodium Acid Pyrophosphate 0.31 Anhydrous Modified Cornstarch 8.5 Salt
1.5 Colorant
0.19 fragrance
0.15 water
, 1. .

The filled dough was made by low speed mixing using the same vertical mixer used in making the coated dough.

Saccharose, vegetable shortening, starch, skim milk powder, dried eggs, salt, flavor and 15% by weight of flour were placed in this mixing bowl and mixed for 3 minutes. Ammonium bicarbonate was dissolved in a portion of the water and added to the mixing bowl along with the colorant and remaining water and mixed for 2 minutes. next.

High fructose corn syrup was added, the mixture was chilled with dry ice, and mixing was continued for 1 minute to cool the mixture. The remaining flour, baking soda and sodium acid pyrophosphate were added and mixing continued for an additional 3 minutes. Chocolate drops were added and mixed for 1 minute at 60'F to 62°F to produce the final filled dough.

The coated kutsky preform or composite dough made from the coated dough and the filled dough was baked to a moisture content of 7.3% by weight, based on the weight of the kutsky, and then cooled to room temperature. Moisture content was measured by a Brabender moisture content analyzer by grinding 12 oz.

This kutsky had a pH of 7.5. The kutsky was stored in a sealed container at room temperature until the moisture in the kutsky reached an equilibrium between the hard and soft parts of the kutsky. The outer dough part had a crumb structure with a hard, brittle texture, and the inner dough part had a cake-like, soft, plastic crumb matrix with a clearly fermented appearance.

Example 2 A double-textured chocolate chip cookie was produced in the same manner as described in Example 1, except for the following two points.

1) Dry eggs were removed from the coated dough.

2) The relative amounts of coated dough were varied as follows.

Saccharose 52.5 Glucose-
Hydrate 13.69 Lactose
8.0 water
When calculated on a 17.0 coated dough basis, it contains approximately 10% lactose, 17% glucose, 0.4% fructose and the remainder essentially saccharose, based on the total sugar solids of the coated dough.

Example 3 A chocolate chip cookie with a two-layer structure was produced in the same manner as in Example 1, except that the coating dough components were changed to the following relative amounts.

Covered dough ingredients Part by weight Saccharose 42.0 Glucose
Hydrate 15.25 Lactose
14.25 Wednesday
21.0 coated dough is calculated to consist of approximately 20% lactose, 20% glucose, 0.4% fructose and the remainder substantially saccharose, based on the total sugar solids of the coated dough. there were.

The final moisture content of this composite dough was 7.5% (according to the Brabender method set at 145°C for 12 minutes).
Baked until cooked. The pH of Kutsky was 7.5.

Example 4 A chocolate chip cookie with a two-layer structure was produced in the same manner as in Example 1 except for the following three points.@1) Sugar and glucose-hydrate were removed from the coated dough.

2) The relative amount of lactose in the coated dough was changed from 10.69 parts by weight to 21.2 parts by weight.

3) The dough pieces were baked to a moisture content of 7% (by the Brambender method at 145° C. for 12 minutes).

The coated dough was calculated to contain approximately 30% lactose and 70% sucrose based on the total sugar solids of the coated dough.

Example 5 For a filled dough: 1) Instead of high fructose corn syrup, the solids content was 77% and consisted of 90% fructose, 7% glucose and 3% other sugars;
Examples 1 to 3, except that 88.5 parts by weight of high fructose corn syrup was used and the water was increased to 15 parts by weight.
A chocolate chip cutlet with a two-layer structure was produced in the same manner as in Example 4.

Example 6 A double-layer chocolate chip cutlet was produced in the same manner as in Example 1 below. 1) 60 parts by weight instead of 49 parts by weight of saccharose and 10.69 parts by weight of lactose. of lactose was used.

According to calculations, the coated dough contains approximately 16.1% glucose, 82.2% lactose, based on the total sugar solids of the coated dough.
It contained 0.4% fructose and the remainder essentially saccharose.

Patent applicant: Nabisco Brandsno Incorporated

Claims (1)

[Scope of Claims] 1. a) A first part having a crumb structure of a soft and moist tissue baked from kutuki dough, comprising a flour, a shaving or hetting agent, and a humectant for imparting softness to the first part; b) has a crumb structure with a harder tissue than the first part, is laminated to the first part, and is selected from the group consisting of sutucarose, flour, shotonening or het, and sugar and non-sugar humectants and mixtures thereof. a second soft crumb portion comprising a humectant and having a sutucallose content of less than 75% by weight based on the sum of sutucallose and humectant present in the second dough portion; Baked soft kutsky. 2. The shoe cookie according to claim 1, wherein the moisturizing agent in the first part and the second part consists of one or more types of sugar. 3. The moisturizing agent of the first part is made of high fructose corn syrup, and the solid content of the high fructose corn syrup is about 80% by weight or more of fragtose, according to claim 2. Kutsky. 4. The cookie of claim 3, wherein the solids content of the high fructose corn syrup is from about 68% to about 82% by weight, based on the weight of the high fructose corn syrup. 5. The dough baked into the second portion has a total lactose and/or glucose content of about 30% to about 60% by weight based on sugar solids.
Kutsky described in section. 6. The footskies of claim 4, wherein the footskies have a water activity of less than about 0.65 and the moisture content of the footskies is at least 6% by weight. 7. The shoe according to claim 1, wherein the first part of the humectant comprises a hard sutucarose-based gel made from a mixture of sutucarose, water, sodium alginate and an edible source of calcium ions. 8. Claim 1 wherein the first portion of the humectant comprises a hard high fructose corn syrup based gel made from a mixture of high fructose corn syrup, sodium alginate and an edible source of calcium ions.
Kutsky described in section. 9. The shoe according to claim 2, wherein the shoe is a chiyokolate chippuck. 10. The footskies according to claim 9, wherein the moisture content of the footskies is from about 7% to about 8.5% by weight of the footskies. 11. The shoe cookie of claim 1, wherein the first portion of the humectant comprises high fructose corn syrup, and the second portion encapsulates the first portion. 12. The lactose content of the dough that can be baked into the second portion is greater than 25% by weight based on the total sugar solid content of the dough that can be baked into the second portion. Kutsky. 13. The glucose content of the dough that can be baked into the second portion exceeds 25% by weight based on the total sugar solid content of the dough that can be baked into the second portion. Kutsky. 14. The total glucose and lactose content of the dough that can be baked into the second portion is greater than 25% by weight based on the total sugar solids content of the dough that can be baked into the second portion. Kutsky described in item 11. 15. a) A filled dough that can be baked into a soft and moist crumb structure consisting of flour, toning or dough, and a humectant that imparts softness to the baked dough; and b) a crumb structure that is harder than a filled dough. A coated dough that can be baked and is laminated to a filled dough, the coated dough consisting of a moisturizing agent selected from the group consisting of flour, flour, toning or heat, and a sugar or non-sugar humectant, which is added to the coated dough. Satucarose content is 75% by weight based on the total amount of satucalose in the coated dough plus humectant.
less than A kutsky dough composition for producing soft kutsky, which has a multilayer structure with excellent storage properties. 16. The moisturizing agent of the filled dough is comprised of high fructose corn syrup having a solids content of from about 68% to about 82% by weight, based on the weight of the high fructose corn syrup. The kutukido composition according to item 15. 17. The corn syrup composition according to claim 16, wherein the fructose content of the high fructose corn syrup is about 80% by weight or more based on the weight of its sugar solids. 18. The dough dough composition according to claim 16, wherein the filling dough is enclosed in the covering dough. 19. Claim 18, wherein the kutsky is a chiyokolate chipkutsky, and the water content of the kutsky is from about 7% to about 8.5% by weight based on the weight of the kutsky.
The kutukido composition described in Section 1. 20, the weight ratio of the filled dough to the coated dough is about 0.8
20. The dough composition of claim 19, wherein the moisture content of the filled dough is about 15% by weight or more greater than the moisture content of the coated dough. 21. The lactose content of the coated dough is more than 25% by weight, based on the total sugar solid content of the coated dough.
The kutukidou composition according to claim 16. 22. The dough composition according to claim 21, wherein the filled dough consists of pre-gelled starch. 23. The kutsky dough composition according to claim 21, wherein the kutsky is chiyokolate chipkutsky. 24. The dough dough composition according to claim 16, wherein the moisturizing agent for the coated dough consists of a mixture of glucose and lactose. 25. The dough dough composition according to claim 16, wherein the moisturizing agent for the coated dough is glucose. 26. The kutsky dough composition according to claim 24, wherein the kutsky is chiyokolate chipkutsky. 27. The coated dough is about 3% based on the total sugar solid content of the coated dough.
24. The composition of claim 23 having a lactose content of 0% to about 60% by weight. 28. The dough dough composition according to claim 24, wherein the total amount of glucose and lactose is about 30% to about 60% by weight5 based on the total sugar solids of the coated dough. 29. The moisturizing agent of the coated dough is hard edible satucrose.
16. The kutsky dough composition of claim 15, which is a high fructose corn syrup based gel. 30. A shoe having a hard and brittle exterior and a soft interior obtained by baking the dough composition according to claim 16, wherein this double structure is kept in an appropriately packaged form for two months. Kutsky with storage stability of more than 100%. 31. Kutsky is Chiyokolatechipkutsky,
Kutsky according to claim 30. 32. a) Filled dough consisting of flour, toning or het and a humectant for imparting softness to the baked filled dough, which can be baked into a soft kutsky crumb structure; and flour, toning or het. and a coated dough comprising a humectant selected from the group consisting of sugar and non-sugar humectants, wherein the satucalose content of the coated dough is 75% by weight based on the total content of succalose and humectant in the coated dough. co-extrusion of a coated kutsky dough that is less soft but can be baked into a kutsky crumb structure that is harder than baked filled kutsky dough, b) cutting this coextrusion into small pieces so as to enclose the filled kutsky dough, c) ) This small piece is baked into a kutsky whose moisture content is approximately 6% by weight or more based on the weight of the kutsky, and whose multilayer structure exhibits storage stability for 2 months or more when the kutsky is packaged in a sealed container. A method for producing soft kutsky consisting of. 33. The manufacturing method according to claim 32, wherein the moisturizing agent for the coated dough comprises lactose. 34. The weight ratio of the filled dough to the coated dough is about 0.80.
33. The method of claim 32, wherein the moisture content of the filled dough is about 15% or more by weight greater than the moisture content of the coated dough. 35. The manufacturing method according to claim 34, wherein the moisturizing agent for the coated dough consists of a mixture of lactose and glucose. 36. The humectant of claim 35, wherein the humectant comprises high fructose corn syrup having a solids content of about 68% to about 82% by weight, based on the weight of the high fructose corn syrup. Manufacturing method. 37. The fructose content of the high fructose corn syrup is about 80% by weight or more based on the weight of sugar solids.
The manufacturing method according to claim 36. 38. The method of claim 36, wherein the coated dough has a lactose and/or glucose content of about 30% to about 60% by weight based on the weight of sugar solids. 39. The manufacturing method according to claim 38, wherein the kutsky is Chiyokolate chipkutsky. 40. a) a first part having a crumb structure of soft tissue baked from baked dough, consisting of a humectant consisting of flour, corn syrup or high fructose corn syrup to impart softness to the first part; b) A second part baked from coated tow consisting of flour, toning or het, a humectant and satucrose containing more than 25% by weight based on the total sugar solid content of the coated tow, which has a hard and brittle structure surrounding the first part. A second part having a crumb structure, which has a multi-layered structure with excellent storage stability and has a water content of 6% by weight or more and a water activity of 0.7 or less. Chipkutsky. 41. The tyokolate chippukki according to claim 40, wherein the moisturizing agent of the coated dough consists of lactose, glucose and corn syrup. 42. The chocolate chipkutsky of claim 40, wherein the kutsky has a water content of about 7% to about 8.5%. 43. The chiyokolate chipkutsky according to claim 40, wherein the multilayer structure maintains storage stability for about 6 months or more in normal packaging. 44. A first part having a crumb structure of a soft tissue baked from dough, a filling consisting of a) flour, flour, shotonning or het, and a humectant to impart softness to the first part; and b) flour, shotonning or het, and glucose. and/or a second part baked from kutki dough comprising lactose, wherein the content of sutucallose in the dough is less than 75% by weight based on the total sugar solids of the coated dough, the second part being laminated to the first part; A second part with a crumb structure of a hard and brittle tissue, and a multi-layered structure with excellent storage stability. 45. The total glucose and lactose content of the coated dough that can be baked into the second portion is greater than 25% by weight based on the total sugar solids of the dough that can be baked into the second portion. Kutsky as described in paragraph 44. 46. a) Filled dough consisting of flour, shotoning or dough and a humectant to impart softness to the baked dough and capable of being baked into a soft tissue; and b) consisting of flour, shotoning or dough, lactose and/or glucose. , a coated dough having a sugarose content of less than 75% by weight based on the total sugar solid content of the coated dough, which can be baked into a hard and brittle structure layered on a filled dough. A kutsky dough composition for producing kutsky having a storage-stable multilayer structure. 47. The kutsky dough composition of claim 46, wherein the total amount of glucose and lactose is from about 30% to about 60% by weight based on the total sugar solids of the coated dough. 48. a) Co-extrusion of a filled dough that can be baked into a soft texture and a coated dough that can be baked into a hard but brittle texture; however, here the filled dough can be flour, shot or thinned and baked. It consists of a humectant to give softness to the filled dough, and the coated dough consists of flour, skimming or flour, lactose and/or glucose, and the sugar content of the coated dough is equal to or less than the total sugar solids of the coated dough. Less than 75% by weight on a standard basis. b) This co-extruded product was cut into small pieces so as to be wrapped around the filled kutsky dough; and c) the small pieces had a moisture content of 6 weight or more based on the weight of the kutsky, and the kutsky was packaged in a sealed container. A method for producing kutsky, which is baked into kutsky that has a multilayer structure that exhibits storage stability for more than two months. 49. The method of claim 48, wherein the coated dough has a total lactose and glucose content of about 30% to about 60% by weight on a total sugar basis. 50. The manufacturing method according to claim 49, wherein the kutsky is tyokolate kutsky. 51. a) A first part with a crumb structure of soft tissue baked from baked dough, a filling consisting of a humectant consisting of flour, corn syrup or high fructose corn syrup to impart softness to the first part; and b) a flour. glucose and/or in an amount exceeding 25% by weight based on the total sugar solids of the coated dough.
or a second portion baked from a coated kutkidoh consisting of the entire amount of lactose and satsukarose,
A second part having a crumb structure of a hard and brittle tissue enclosing the first part: Chiyokolatechipkutsky having a storage-stable multi-layered structure consisting of a water content of 6% by weight or more; , Chiyokolatechipkutsky whose water activity is less than 0.7.