JPS6314654A - Baking product and its production - 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 shelf-stable baking products, preliminary doughs for the manufacture of these products, and methods for the manufacture of these products.

U.S. Patent Nos. 4,455,333 and 4.503,
(No. 180 discloses a kutsky whose subject matter is a baked product, in particular a crumb that is continuous after baking. Both of the above patents state that the criteria for excellence in a kutsky is a new home-baked kutsky, and that most The main characteristics of these home-baked kutskys are described as their texture, especially the crispness and brittleness of the outer surface and the supple and chewy interior.
Both patents claim that this duality in the texture of the baked kutsky is lost over time, and the moisture equilibrates throughout the kutsky during the first 1 to 6 days after baking, thus creating the new home. Observe that the baked kutsky has a relatively uniform and firm texture throughout.

Both patents are now ready to eat, and the new home -
It is formulated to manipulate sugar crystallization to match the textural properties of baked kutskies, and the textures of these sugar crystallization engineered kutskies are substantially the same as those of home-baked kutskies.
This suggests shelf stability for periods longer than days.

US Pat. No. 4,455,333 suggests that the sugar crystallization operation can be accomplished by utilizing two different doughs in the kutsky. One dough, the more pliable and soft dough, contains high-strength crystallization-resistant sugars such as fructose and dextrose. Another dough that possesses a relatively crunchy, brittle quality relies on the presence of a high-strength, easily crystallized sugar, sucrose, to form the desired crisp texture.

U.S. Patent No. 4,503. (The '180 specification suggests that easily crystallized sugar, sucrose, can be used in both doughs. Again, it is stated that the crispy dough portion is dependent on the crystallization of this sucrose.

Dough portions to retain a relatively chewy and chewy texture utilize crystallization inhibitors that retard or inhibit the crystallization of sucrose to achieve a soft, pliable texture in the dough portion. This patent discloses that many of these crystallization inhibitors, including starch hydrolysates, can be used to produce a shelf-stable, supple and chewy texture of the part upon baking.

According to the invention, the premixed unbaked preliminary dough comprises:
Typical dough ingredients that have a defined texture when baked to intermediate water activity levels are bulky and also contain starch hydrolysates. The starch hydrolyzate has a dextrose equivalent (DJ, Included in the reserve dough.

Also in accordance with the present invention, the baked food product includes typical dough ingredients that, when baked to an intermediate water activity level, form a texture in the food product and also include starch hydrolyzate. The starch hydrolyzate has a D.I. of about 42 or less. E
．． and is included in the dough ingredient of the baked food in an effective amount to impart to the baked food a texture that is substantially harder than the desired texture and has good shelf stability when the product is baked to an intermediate water activity level.

Also in accordance with the invention, the laminated pre-dough comprises first and second unbaked pre-mixed dough layers comprising ingredients which, when baked, produce a continuous substantially laminated crumb on its cross-section; One layer has a first texture that is shelf stable when baked. About 42 or less.

A starch hydrolyzate having E. is added to the second layer in an effective amount to provide a shelf-stable texture that is substantially harder than the first texture when baked.

Also according to the invention, the baked product comprises at least two continuous parts of crumb that differ from each other in texture. One of the portions contains baked dough that has a soft and chewy texture.

The other part is about 42 or less.

and includes a starch hydrolyzate in an amount that imparts a substantially firmer texture to the portion. It has a soft chewy texture and a firmer texture that provides good shelf stability.

Also, according to the present invention, the method for producing a baking dough product includes premixing a first dough having a texture that is soft, chewy, and has good shelf stability when baked; D. E. a second dough comprising a starch hydrolyzate in an effective amount to impart to the latter dough a texture that is substantially harder and more shelf-stable than a soft, chewy texture when baked; Including mixing. The first and second doughs are stacked on top of each other.

The starch hydrolyzate is about 20 or less.

E, and can contain at least 8 weight % of the dough before baking. Preferably, the starch hydrolyzate comprises about 14-20% by weight of the pre-baked dough and has a starch, F, of about 10-20.

Although the dough containing starch hydrolyzate may contain sucrose or reducing sugars in addition to any sugars that may be present in the starch hydrolyzate, sucrose can be omitted from the dough containing starch hydrolyzate.

If the product of the invention exhibits multiple textures after baking, the layers or portions exhibiting a soft, chewy texture may have a soft, chewy texture with good shelf stability when baked. It can contain reducing sugars in such amounts. Also, if the product exhibits multiple textures after baking, these textures are preferably present when the product is baked to intermediate water activity levels.

The present invention discloses that an effective amount of a starch hydrolyzate, with or without sugar, has the ability itself to impart precisely the opposite properties to a dough when baked.
．． 503, (in contrast to the suggestion of No. 180).

More particularly, in the present invention, certain starch hydrolysates, depending on the type and amount used, impart a wide range of desirable attributes of firmness, rather than softness, to baked goods. The starch hydrolyzate of the present invention can be used alone or in combination with other sugars or mixtures thereof, for example with easily crystallizing sucrose or with difficult to crystallize sugars such as fructose or dextrose, to achieve the effect of enhancing the solidification of the desired texture. It can be used to adjust and manage.

The use of starch hydrolysates in the present invention to adjust and control the textural characteristics of the firmness of baked goods offers a number of substantial advantages over the sugar crystallization operating mechanisms discussed in the above-referenced US patents.

One substantial advantage is that the type and condensation of the starch hydrolyzate of the present invention is generally selected to precisely match the textural characteristics of the baked product, quite apart from viscous crystallization.

By utilizing starch hydrolysates for the adjustment and control of the textural properties of baked goods, the sweetness level can also be easily adjusted within wide limits and virtually completely independent of textural considerations. In fact, sugar can be essentially eliminated from the texture-adjusted dough by the starch hydrolyzate of the present invention, and the texture of the dough can be adjusted and controlled solely by the starch hydrolyzate.

Thus calorie intake can be reduced along with sugar.

Conversely, sweetness control is difficult with mechanisms that use sugar crystallization operations. This is because by definition the latter requires the use of substantial amounts of sugar in the dough to obtain the desired textural results, thereby resulting in high sweetness and calorie levels. However, if additional sweetness is desired in the texture-modified dough with the starch hydrolyzate of the present invention, the easily crystallized sugars, difficult to crystallize reducing sugars, or mixtures thereof typically used in sweetened baking products may be substituted with the present invention. The starch hydrolyzate of the invention is compatible with all these sugars and can therefore be added.

Yet another advantage of the present invention is that the starch hydrolyzate used is readily available, inexpensive, and widely acceptable for food use.

Another significant advantage of the present invention is that the textural properties of kutsky using starch hydrolyzate to control and control the texture are more precise than those that rely solely on texture control through sugar crystallization operations. The ability to adjust and manage textures. The footskies produced in accordance with the present invention have a new home of the kind that the above-mentioned US patent describes as the standard of excellence in the footsie world.
Can be a closer competitor to baked kutsky.

Another advantage of utilizing starch hydrolyzate for texture control and control of pasting products according to the present invention is that:
Contrary to the failure of baked goods that rely on sugar crystallization operations for texture adjustment as in the above-mentioned US patent, the baked goods reach textural equilibrium within an approximate time of, for example, 24 hours after baking.

Holding the product for a substantial period of time to allow textural equilibrium to be reached is not necessary with the products of the present invention. These products not only reach textural equilibrium rapidly, but also retain shelf stability for months, if not indefinitely, provided the products are kept under sealed packaging conditions.

U.S. Pat. No. 4,455,533 also includes the disclosure of a quantitative method for determining the texture binary properties of multi-textured Kutsky produced by the sugar crystallization operation suggested by this patent; The patent also discloses certain minimum quantitative criteria to be encountered when the method is used to measure these Kutsky texture dualities.

A kutsky made in accordance with the present invention, which utilizes a starch hydrolyzate in one of the doughs to control and control the texture of the dough when baked, readily meets the textural duality prohibition criteria set forth in this patent. Not only is it compatible, but it also exhibits a clear sensual textural duality.

In the embodiments of the present invention described below, a certain bouquitrose equivalent value (
D', m, ) and σ effective amounts of starch hydrolyzate are added to a dough that separately contains representative dough ingredients. Starch hydrolyzate imparts texture to these doughs when baked to intermediate water activity levels, which is substantially harder than the texture formed in these intermediate water activity baked products that do not contain starch hydrolyzate. .

Representative dough ingredients include flour and water. In addition, typical dough ingredients also include various shortenings, sugars and other additive ingredients such as flavoring agents, fermentation agents, colorants, and the like.

As used herein, an intermediate water activity level is a baked product that has an Aw of about 0.25 to 0.8 after baking. Baking products with lower AW are generally considered low water activity products, and those with an Aw of 0.8 or higher are generally considered high water activity products. Generally, the baked products contemplated by the present invention are intermediate water activity products, and more preferably have an Aw of about 0.4 to 0.7 upon baking.
has.

Preferred starch hydrolysates contemplated by this invention are those having a dextrose equivalent weight of about 42 or less. Thus, starch hydrolysates of E value generally include compositions referred to as maltodextrin and solid cilantro.

II of such solid sills that are readily available in the market.
J is solid corn syrup. However, it will be understood that the origin of the starch from which the starch hydrolyzate of the present invention is derived is not limited. The origin of the starch hydrolyzate, whether maltodextrin or solid syrup, includes, for example, rice or corn and grain, potato or tapioca.

Starch hydrolysates, either maltodextrin or solid starch, are safe and typically approved for unsweetened or low-sweetness foods, prepared by partial hydrolysis of starch with suitable acids and/or enzymes. It is a nutritive saccharide polymer. In the production of these starch hydrolysates, the bonds in the starch are broken to produce a variety of compounds ranging from the simplest unit sugar molecules dextrose or glucose to the more complex oligosaccharides of maltodecano or larger. Produces sugar molecules. This conversion process is carried out until the desired Fi, (dextrose equivalent) is reached. Before conversion, starch has an E value of 0, whereas starch with the starch bonds generally broken down into these individual molecular units has an R value of 1 (10).

Starch that has been partially converted to have an R0 value of less than 20 is commonly referred to as maltodextrin. If the conversion process is further carried out to a value of 20 or more, the product is generally referred to as solid silazo or silazo. It will thus be seen that, at least for some measures, the D,E value is a measure of the molecular weight of the starch hydrolyzate.

In the present invention, it is preferable that the starch hydrolyzate having a D, E value of 42 or less obtains the hardness intended by the present invention by baking. Accordingly, starch hydrolysates with E, values can generally be dried to a solid, form, whereas those with higher I), E, values are sludge-like or liquid in nature and are generally not dried. Although starch hydrolysates that are typically dried are preferred for use in the present invention, it is noted that starch hydrolysates that can be used in the present invention do not necessarily need to be dried when added to the dough of the present invention. It will be understood. It is desirable to add undried starch hydrolyzate to the dough. If this is done, all that is required is to compensate the amount of water added to the dough by the amount of liquid contained in the starch hydrolyzate in order to obtain the desired dough workability. .

The amount of starch hydrolyzate found to be effective in imparting the desired substantially firm texture to the dough is on the order of about 8% by weight or more of the total weight of the dough before baking. Even more preferably, an amount of starch hydrolyzate of about 14-20% by weight, based on the total weight of the premixed dough, is preferred for starch hydrolyzate having a Q D,E of about 10-2. A kutsky containing starch hydrolyzate of the latter amount and E value was found to be a very close competitor to the crisp, more brittle exterior surface of newer home-baked kutskies, such as the Toll House kutsky. Ta.

Substantially firmer textures as contemplated herein are contrasted with softer, chewier textures. The term is intended to encompass a range of textures other than those that are very firm at one end, to brittle at the other end, and soft to chewy with a crispness or brittleness somewhere in between. . In any case, the term 1. As intended in the present invention, a baked dough having a substantially firm texture, when combined with a baked dough having a soft, chewy texture, refers to the texture of a firm textured dough. is well differentiated from the soft, chewy texture of dough and is easily detected by sensory tests and texture duality quantitative tests.

As mentioned above, the starch hydrolyzate of the present invention is of the easily crystallized type,
That is, it is highly compatible with sugars such as sucrose, crystallization resistant sugars, ie reducing sugars such as fructose and dextrose, or mixtures thereof. Sugar levels in the dough are easily varied with starch hydrolysates to achieve sweetness and provide texture adjustment and control.

By way of example, if high sweetness is desired in a baking product, such as kutsky, sucrose can be added to the dough. In this case, the starch hydrolysis profile is typically reduced somewhat to compensate for the solidifying effect of the sucrose. Conversely, larger amounts of starch hydrolyzate may be included in the dough to obtain the same textural properties, where the amount of sucrose is reduced if a lower sweetness level is desired. In fact, the starch hydrolyzate of the present invention allows baked doughs containing no sucrose to be obtained with a wide range of consistency textures.

Additionally, reducing sugars such as fructose and dextrose, which tend to form soft, chewy doughs upon baking, can be used in combination with starch hydrolysates in the dough of the present invention to form the desired firm textural properties. be able to. The inclusion of such reducing sugars is advantageous for any one of several reasons, such as sweetness, dough handling, or spreadability. What is important in this invention is to adjust and control the texture of the baking dough product and, depending on whether these starch hydrolysates are used alone or whether the dough also contains sugars, has a better texture than would otherwise be obtained. It is the use of starch hydrolyzate that produces a firm texture.

If a baked product is desired that exhibits a duality of textures, such as crispness and softness, chewiness, the two doughs are layered together and baked. One of the doughs contains crystallization-resistant sugars to achieve a soft, chewy texture. Another dough contains the starch hydrolyzate of the invention to obtain a firmer texture.

In order to produce a baked product in which these two layered doughs produce a sensory perception of textural duality, the thickness of each layer is on the order of about 1-4 myi. The ratio of soft dough to hard dough can be varied. As an example, a 2:1 ratio was found to be acceptable.

While the invention is believed to be fully appreciated after consideration of the above description, examples of specific embodiments of the invention are set forth below.

Example 1 Kutsky was made from two types of dough as follows: External dough ingredients wt % maltotextrin (from corn) (CPC-17D, E,)
20 Shotening (solid) 23.3 Vanilla extract
0. (17 caramel (flavoring and coloring) 0.17 yellow (pigment)
0. (26th Wednesday
1゜Grain flour (bleached)
P salt
0.49 Bicarbonate of Soda o, 61 Internal Dough Ingredients Bicarbonate Shortening (Solid) 7.62 Vegetable Oil 8. (34 powdered sucrose 8.73 light brown molasses 1. (26' vanilla extract 0. (26 lecithin)
0.57 invert sugar Shirazuzo (72
Chi solid) 1B, 26 grain flour (behaku)
24-29 salt
0.93 pregelatinized starch
1.(26 chips)
29.37 The mixing process for the external dough was as follows: the shortening, vanilla extract, caramel and yellow coloring were mixed in a Hobart mixer equipped with a blade for 2 minutes at medium speed and then 2 minutes at high speed. .

Maltodextrin, flour, salt and bicarbonate of soda were added to the above mixture and mixing was continued at low speed for 1 minute and then at medium speed for 2.5 minutes.

Water was then added to the last mentioned mixture and mixing continued at medium speed for 1 minute.

The internal dough mixing process was as follows: shortening, vegetable oil, powdered sucrose, molasses, vanilla extract and lecithin were mixed in the same mixer for 2 minutes at medium speed.

Next, add invert sugar syrup to this mixture and mix at 0.
Continued at medium speed for 5 minutes, then at high speed for 3.5 minutes.

Flour and salt were then added to the last-mentioned mixture and the mixer was operated at low speed for two revolutions.

The pregelatinized starch was then added and mixing continued at medium speed for 6 minutes. .

Then add the chocolate chips and the whole mixture is 0.
Mixed on low speed for 5 minutes.

All blends and ingredients were mixed at ambient temperature.

These two doughs were kept at ambient temperature before further processing. Hold the inner dough for 1 hour and the outer dough for at least 15 minutes.
, minutes were held.

Both doughs were then extruded together with an internal dough:external dough ratio of 2=1 and formed into 6-171 balls.

The poles were then baked for 10 minutes in a 3-zone open reflux oven. The open zone temperatures were set at 205°C in the first zone, 160°C in the second zone and 110°C in the third zone. 250 Ill/min of water was injected into the first section of the oven.

The baked kutsky was then placed in a wire tray and cooled under forced ambient air until the kutsky cooled to ambient temperature. The kutsky was then packaged in an aluminum pouch and sealed for further evaluation.

This evaluation was performed after storage at ambient temperature for a minimum of 24 hours.

The following evaluations were made at the following times: Total moisture (average) 6.0 6.2 6.2%
Am (average) 0.54 0.54
0.54pH 6,66,36,3 Perceptual test Texture Same as 3 days, good duality, crispy outside Instron* -3,52,8* log max (hardness/plasticity) - log min ( hardness/plasticity), using the method outlined in U.S. Pat. No. 4,455,333.

Moisture, Aw and one evaluation were performed using approved standard analytical methods.

The sensory evaluation of the kutsky in this example and the following examples was conducted by a 10-person trained sensory panel who evaluated both the texture dichotomy of the baked kutsky and the textural characteristics of the outer portion of the baked kutsky. .

This panel displays the textures of this example and the following examples as T'
The oll House kutsky was compared with the kutsky 1 hour after baking. T'oll House Kutsky is a commercially packaged Ne5tle Toll House
eMorsels packaging recipe.

These kutskis are 375'1? Bake for 7.5 minutes. In this example, Kutsky has been in use for an hour. 'l'
I found that it was very similar in texture to House Kutsky.

Example 2 Kutsky was made from two doughs as follows: External dough ingredients wt% maltodextrin (from corn) (CPC-17D, E,)
14.0 Shotonning (solid) 27.4 Vanilla extract
0.09 caramel (flavoring and coloring) 0.42 yellow (pigment)
0. (17th Wednesday
6.5 Flour (heading) 53.19 Salt
0.58 bicarbonate of soda
0.76 Internal Dough Ingredients Weight % Shortening (Solid) 7.13 Vegetable Oil
7.55 Powdered sucrose
8.20 light brown molasses
1.0 vanilla extract
0. (26 lecithin
0.54 water
3. (34 invert sugar siratuzo (72 units solid)
17.20 Flour (heading) 2
2.81 Salt 0.
88 bicarbonate of soda 0.49
Pregelatinized Starch 3.57 Thyokolate Chips 27.58 External Dough Mixing Method was as follows: Shortening, vanilla extract, caramel and yellow coloring were mixed in a small hover tom equipped with a blade and scraped.

Maltodextrin, flour, salt and bicarbonate of soda were then added, mixed on low speed for 1 minute, scraped, mixed on low speed for 1 minute, scraped.

Water was then added and mixing continued on low speed for 40 seconds.

The method of mixing the inner dough was as described in Example 1, except that the water was added with the invert sugar and the bicarbonate of soda was added with the salt.

Temperature and holding time were as described in Example 1.

The outer dough was sheeted using a Rondo sheeter. Approximately 12 g of the inner dough was placed on the outer dough sheet section and a second sheet of outer dough was placed on the inner dough section. about 18
A die cutter was used to cut the pieces into a Kutsky shape of g. The internal dough:external dough ratio was 2:1.

These Kutsky molds were then baked in an open electric chamber at 205° C. for 7.5 minutes without forced circulation or water injection.

The baked kutsky was then cooled and sealed as in Example 1.

The evaluation two days after baking was as follows: total moisture (
Average) 7.1 ChiAw (Average) 0.62 -6.7 Five senses test Chixter's duality is good;
The outer layer was crispy.

Instron 3.91 Example 6 A kutsky was prepared as follows: An external dough having the same formulation as in Example 1 was prepared. However, it has corn-derived maltodextrin beam, E, 15, and 5taleyIndnst, r
ial Producis.

Mixing of the outer dough was carried out as described in Example 2.

The internal dough was formulated and mixed as described in Example 1.

Temperature and holding time were as described in Example 1.

Formation, molding and dough ratios were as described in Example 2. Baking was carried out as in Example 2, but baking time was 73
/4 minutes.

The baked kutsky was cooled and sealed as in Example 1.

The evaluation carried out on the 6th day after baking was as follows: Total moisture (average) 7.2 tAY (average > 0.57 pH 6.0 5 days later sensory examination showed good texture duality;
The outside was crisp. Instron difference is 4. (It was 26.

Example 4 A kutsky was produced as follows: An outer dough having the same formulation as in Example 1 was produced. However, maltodextrin is derived from potatoes and contains D, 'E, 1
Q, Avebe, Veendam,
This is what I got from the Netherlands.

Mixing of the outer dough was as described in Example 2.

However, the water was divided as follows: 3/4 of the water was added after the flour mixing process, mixed at low speed for 40 seconds, and the rest of the water was added, and mixing continued at low speed for 10 seconds.

The inner dough had the same formulation and mixing process as described in Example 2.

Temperature and holding time were as described in Example 1.

Formation, molding and dough ratios were as described in Example 2. Baking was performed as in Example 2, but the baking time was 8φ.

The baked kutsky was cooled and sealed as in Example 1.

The following evaluations were made at the following times: Total Moisture (Average) 6.0 T 6.1 T Aw (Average)
0.54 0.54-7.27.2 Five senses test Texture 〇2 Same as the 2nd day, the texture was good and the outside was crispy.

Example 5 Kutsky was prepared from two doughs as follows: External dough ingredients Weight % Maltodextrin (from potato) (Avelse-2D, E,)
'20', 0 shortening (solid)
21.3 Vanilla extract
0. (17 caramel 0
．． 36 yellow pigment 0. (
26 water
16.0 Flour (heading)
41.5. Salt
0.45 bicarbonate of soda
The 0.56 internal dough was the formulation and mix process of Example 2.

The mixing process of the outer dough was as follows: shortening, vanilla, caramel and yellow color were mixed as in Example 2.

Flour, salt and bicarbonate of soda are then added and the mixture is heated on low speed for 60 minutes.
Mixed for seconds and vomited. Maltodextrin was then added, mixed for 1 minute, scraped, mixed for 1/2 minute, scraped.

Water was then added and mixed as shown in Example 4.

Temperature and holding time were as described in Example 1.

Formation, molding and dough ratios were as described in Example 2. Baking was performed as described in Example 2, but the baking time was 91/2 minutes.

The pasted cookies were cooled and sealed as in Example 1.
・The following evaluations were conducted at the following times: Total moisture (average) 6.0chi 6.1%Aw (average) 0.53 0.59pH 7,36,
1 Five senses test Texture duality 2 Same sex normal as day, external brittle instron 3.3 2.6 cases
6 Kutsky was prepared from two V as follows: external domaltodextrin (corn derived) (cpc-1
7D, u,) 8.2 Shotonning (solid) 27.7 Vanilla extract 0.11 Caramel
0.27 yellow pigment
0.13 water
8.5 Flour (bleached)
54.4 salt
0.6 bicarbonate of soda
The 0.6 internal dough was the formulation and mix process of Example 2.

The external dough mixing process was as follows: maltodextrin, shortening, vanilla, caramel, and yellow color were mixed on low speed for 1 minute.

Add water, mix on low speed for 1 minute, scrape off, and mix on medium speed for 1 minute.
Mix for a minute and scrape off.

Flour, salt and bicarbonate of soda were added and mixed on low speed for 6 minutes.

Temperatures and holding times were as described in Example 1.

Formation, molding and dough ratios were as described in Example 2. Baking was carried out as in Example 2, but with a baking time and temperature of 7 minutes and a temperature of 10° C. The baked cookies were cooled and sealed as in Example 1.

Evaluations made two days after baking were as follows: Total water (average) 6.2 T Aw, (average) 0.55 pH 7
, 2 Sensory test Duality of texture, normal, externally brittle Example 7 Kutsky was prepared from two doughs as follows: External dough components Weight % Spray-dried corn cilantro (from corn) (5taley -20
D, E,) 20 shotening (
solid) 24.3 vanilla extract
0. (18 caramel
o, 19 yellow pigment
0. (17th Wednesday
7.0 grain flour (bleached)
47.18 salt
0.52 bicarbonate of soda
0.65 An internal dough having the same formulation as Example 1 was prepared.

The external dough mixing process was as follows: shortening, vanilla extract, caramel and yellow color were mixed for 1 minute on medium speed and then 1 minute on high speed.

Add the spray-dried corn silazo, flour, salt and bicarbonate of soda to the above mixture on low speed for 1 minute, then on medium speed for 1 minute.
Mixing continued for a few minutes.

The water was divided into two equal halves. Added the first half and continued mixing at medium speed for 60 seconds. The second half was then added and mixing continued for 20 seconds at medium speed.

The internal dough mixing process was as follows: shortening, vegetable oil, powdered sucrose, molasses, vanilla extract and lecithin were mixed in the same mixer for 2 minutes on medium speed and then 3 minutes on high speed.

The invert sugar Silazo was then added to the mixture and mixing continued for 1 minute on medium speed and then 1 minute on high speed.

Flour and salt were then added to the final mixture and the mixer was run at low speed for two revolutions.

The pregelatinized starch was then added and mixing continued for 1 minute on low speed, then 1 minute on medium speed.

The chocolate chips were then added and the entire mixture was mixed on low speed for 0.5 minutes.

Temperatures and holding times were as described in Example 1.

Formation, molding and dough ratios were as described in Example 2.

These molded cookies were then baked at 180° C. for 5.5 minutes in an open electric chamber without forced circulation or water injection.

The baked kutsky was cooled and sealed as in Example 1.

The following evaluations were conducted at the following times.

Total moisture (average) 6.8 6.8 Ay (average) 0.53 0.53PH6,76,
7 Sensory test Texture duality Same as 3 days is good, outside crispy instron 3.2 3.9 Example 8 Kutsky was made from two doughs as follows: outside dough spray dried corn slough (derived from corn) )(CPC
-42D, B,) 30 Shotonning (solid) 20.7 Vanilla extract 0.・(17 caramel 0.16 yellow pigment
0. (17th Wednesday
8.0 flour (bleached)
40.0 salt
0.44 Soda bicarbonate 0.65
An inner dough with the same formulation as Example 7 was prepared.

Both doughs were mixed using the procedure set forth in Example 7.

Temperatures, hold times, formation, molding and dough ratios were as indicated in Example 7.

These molded cutlets were flattened at 180° C. for 6 minutes in an open electric chamber without forced circulation or water injection.

The baked kutsky was cooled and sealed as in Example 1.

The following evaluations were made at the following times: Total moisture (average) 6.3 t 6.3 t Aw (average) 0.53 0.53 pH 6.3
6,3 Five senses test Duality of texture Same as 6th day, hard and crispy outside Instron 2.8 2.7-Example
9 Kutsky was prepared from two doughs as follows: external dough maltotextrin (from corn) (ape-
i 7 D, 1. ) 20
．． 0 Invert sugar cilantro 5.0 Shotonning (solid) 22.0 Vanilla extract 0. (17 caramel
0.17 yellow pigment
0. (26th Wednesday
9.0 flour (chain)
42.7 salt
0.47 bicarbonate of soda
0.58 An internal dough with the same formulation as Example 7 was prepared.

Both doughs were mixed using the method set forth in Example 7. However, the difference was that the invert sugar syrup was added along with shortening, vanilla extract, caramel and yellow coloring. The temperature, hold time, formation, molding and dough ratio were also as shown in Example 7.

These molded cutlets were baked in an electric chamber oven at 180° C. for 6.5 minutes without forced reflux or water injection.

The baked kutsky was cooled and sealed as in Example 1.

The following evaluations were conducted at the following times: Evaluation Period 3 days 13 days Total moisture (average) 6.6% 6.6% Aw (average) 0.53 0.53 pH 6
, 46, 4 Five senses test Texture duality Same as 3 days is good, crispy outside Instron 3.3 3.4 Example 10 Two upper dough ingredients made from two doughs as follows: wt% maltodextrin (Grain Processing Corp, M
altrin 1 (10-10 D, Fi,)
9.64 Shortening (Oreo) 2
4.10 Granular sugar 6.46
Brown sugar 6.21 whole eggs (
Dry) 0.69 Whey (Dry) 0.34 Vanilla
o, 37 flour
45.90 bicarbonate of soda
0.31 salt
0.75 water (65°F)
8.26 Lower dough ingredients Weight % Shortening (oleo) 25.0 Fructose (crystals)
12.0 granular sugar
12.0 emulsifier
0.2″1 la 0.5
Flour 40.0 Bicarbonate of soda 0.5 Salt
0.7 water
9.1 All components except water were at ambient temperature.

The mixing procedure for the top dough was as follows: maltodextrin, shortening, sugar, Ia whey and vanilla in a Hobart Model N-50 mixer/2 at I61 speed.
It was made into a cream. .

Water was added to the mixture and mixing continued for 6 minutes at /I61 speed.

Flour, bicarbonate of soda and salt were added and mixing continued for 3 minutes at /162 speed.

The lower dough mixing procedure was as follows: Shortening, fructose, granulated sugar, emulsifier and vanilla were creamed in a Hobart Model N-50 mixer at 161 speed for 2 minutes.

Water was added to the mixture and mixing continued for 1.5 minutes at /162 speed.

Flour, bicarbonate of soda, and salt were added and mixing continued for 3 minutes at /I62 speed.

Compress about 5 g of the lower dough into a ring about 6 inches in diameter;
I put it on the kutsky sheet. Approximately 11 grams of the upper dough was compressed by approximately 11% into a 6 inch diameter ring and placed on top of the lower dough ring. , these stacked doughs are 8 at 375°F.
Baking was carried out in a preheated electric chamber open for 1 minute without forced circulation.

It was observed that some overstretching of the lower dough relative to the size of the upper dough occurred. However, after 24 hours, the top and bottom of the kutsky were crispy and the center of the kutsky was chewy.

Example 11 Two upper dough maltodextrin (Grain Proc, essi
ngCorp, Maltrin 1 (10-10
D, Fi,) 5. (10 shots (
Oreo) 24. (10 granular sugar
8.38 brown sugar
6. (10 high fructose corn syrup 3. (10 whole eggs (dried)'
0.69 whey (dry)
0.34 Vanilla 0.
37 grain flour 45.90 bicarbonate of soda 0.31 salt
0.75
Water (35'F), 8.26 Bottom Dough Shortening (Oleo) 12.0 High Fructose Corn Syllabus 25.0 Granular Sugar
7.0 brown sugar
7.0 vanilla
0.4 Flour 30.
0 starch (Tender Je1434)
4.5 Sodium bicarbonate 0.6 Salt 0
．． 8 water (65°F') 13.0
All components except water were at ambient temperature.

The upper dough mixing procedure was as shown in Example 10.

The lower dough mixing procedure was as follows: Shortening and sugar were mixed on a Hobart model N-50 mixer/I6.
Cream for 1 minute on speed 1.

Added high fructose corn syrup and vanilla,
Mixing continued for 1 minute at speed /161.

Water was added to the mixture and mixing continued for 1 minute at A61 speed.

Add flour, starch, bicarbonate of soda and salt, /163
Mixing continued at speed for 2 minutes.

Next, 320 g of chocolate chips were added to 8 (10 g) of this lower dough mixture. The dough was then Axiomized at the /I61 rate.

Approximately 11.2 inches of lower dough was compressed into a ring approximately 1.2 inches in diameter and placed on a Kutsky sheet. Approximately 5.8 g of the upper dough was compressed into an approximately 2 inch diameter ring and placed on top of the lower dough ring. - These stacked doughs were then baked in a preheated electric chamber oven at 3751 for 9 minutes without forced reflux.

The upper dough was observed to flow around the lower dough edge to form a seal. After 24 hours, sensory examination of the baked goods revealed a crisp outer shell and a soft, spongy center.

Example 12 Kutsky was made from two doughs as follows: External dough ingredients
, MaltrinlQQ-10D, E, ) 2.
0 Toning (Oreo) 24.0 Granular sugar 14.0 Red sugar Molasses
5.0 vanilla
0.4 flour
45.0 bicarbonate of soda
0.3 salt
0.7 Water (65 DI?) 8.6 Internal Dough Ingredients Weight % Shortening (Cr1aco) 20-0 High 7 Lactose Corn Shiratsu 7' 21.0 Powdered Sugar
16.0 molasses
4.2 grain flour
68.0 bicarbonate of soda 0.
1 salt
The mixing procedure for the 0.7 external dough was the following: maltodextrin, shortening, sugar, brown sugar molasses,
and vanilla in a Hobart Model N-50 mixer/1
Cream for 2 minutes at speed 61.

Water was added to the mixture and mixing continued at 1 speed for 3 minutes.

Add flour, bicarbonate of soda, and salt and mix at A62 speed for 3
Mixing continued for a few minutes.

The internal dough mixing procedure was as follows: Flour and refrigerated shortening were mixed in a Hobart Model N-50 mixer/
A minute was reamed at 161 speed.

The refrigerated dry ingredients were added and continued at a speed of 1/161 until the mixture was uniformly granulated.

The chilled liquid was then added and mixing continued until the mixture was homogeneous.

Next, 225 g of chocolate chips were added to 8 (10 g) of this internal dough mixture with stirring.

The inner dough was refrigerated overnight and the outer dough was new.

Approximately 1.75 g of the outer dough was compressed into an approximately 1.6 inch diameter ring and placed on a Kutsky sheet. A ball of approximately 10.5 g of internal dough was placed on the bottom dough ring.

Approximately 1.75 g of the outer dough was compressed into an approximately 2 inch diameter ring and placed onto the inner dough jar. The formed dough was then compressed flat on the top and sealed by compressing the edges of the outer dough.

These stacked doughs were baked at 375°F in an open preheated electric chamber without 7% ring formation.

After 24 hours, Kutsky's sensory test showed that the outside was crispy and the inside was chewy.

It will be appreciated that the starch hydrolysates contemplated by the present invention can impart a desired firm texture to intermediate water activity level baked goods, including baked laminated doughs having texture duality. This ability is not surprising given the contrary suggestions of the prior art and results in several of the above advantages. By using the starch hydrolyzate of the present invention, precise control and control of the firmness texture of baked goods can be achieved easily and inexpensively. At the same time, the sweetness of the product can be precisely controlled and controlled over a substantially wider range than was previously possible when sugars were manipulated to control the texture of baked goods. The ability to precisely adjust and control the texture of baked products) allows for a closer approximation of the textural characteristics of new home-baked products, such as Ta1l Mouse cookies. Furthermore, the texture achieved according to the present invention is achieved rapidly after baking and retains shelf stability for a substantial period thereafter.

The present invention provides a starch hydrolyzate or a starch hydrolyzate, ]lf,
It will be appreciated that p can be carried out by using a mixture of starch hydrolysates having -values.

It will also be appreciated that the embodiments of the invention described are only a few of the possible ones. Many modifications may occur to those skilled in the art without departing from the scope of the invention as defined in the claims.

Claims (37)

[Claims] (1) A premixed unbaked preliminary dough containing representative dough ingredients having a predetermined texture and a starch hydrolyzate having a dextrose equivalent (D.E.) of about 42 or less when baked to an intermediate water activity level. characterized in that the pre-dough contains a starch hydrolyzate in an effective amount to impart to the pre-dough a texture that is substantially harder than the desired texture and has good shelf stability when baked to an intermediate water activity level. Prepare the above dough. (2) The pre-dough according to claim 1, wherein the starch hydrolyzate comprises at least 8% by weight of the total weight of the pre-dough. (3) The starch hydrolyzate is approximately 14-2% of the total weight of the preliminary dough.
Preliminary dough according to claim 2, comprising 0% by weight. (4) The preliminary dough according to claim 1, 2 or 3, which does not contain sucrose. (5) The preliminary dough according to claim 1, 2, or 3, wherein the representative ingredient includes sucrose or reducing sugar. (6) a laminated pre-dough comprising first and second premixed unbaked dough layers containing ingredients that, when baked, form a substantially continuous laminated crumb on its cross section; has a first texture with good shelf stability when baked, and the second layer has a texture of about 4
2 or less D. E. and containing a starch hydrolyzate in an effective amount to impart to the second layer a texture that is substantially harder and more shelf-stable than the first texture when baked. (7) The starch hydrolyzate comprises at least 8% by weight of the total weight of the dough premixed in the second layer.
Reserve dough as described in section. (8) The starch hydrolyzate comprises about 14-20% by weight of the total weight of the dough premixed in the second layer and has a D.I. of about 10-20%.
E. The preliminary dough according to claim 7, having the following. (9) The preliminary dough according to claim 6, 7, or 8, wherein sucrose is not contained in the second layer. (10) The premixed dough of the second layer contains sucrose or reducing sugar in addition to any sugars that may be present in the starch hydrolyzate. Reserve dough. (11) the premixed first dough layer contains reducing sugar in an amount such that when baked it has a softer, chewier, shelf-stable texture than the second layer;
A preliminary dough according to claim 6, 7 or 8. (12) The starch hydrolyzate has a D.I. of about 20 or less. E. The preliminary dough according to any one of claims 1 to 11, having: (13) The starch hydrolyzate is maltodextrin.
A preliminary dough according to claim 12. (14) Representative dough ingredients that form the desired texture when baked to intermediate water activity levels, and a D.I. of about 42 or less. E. wherein the starch hydrolyzate imparts to the baked food a texture that is substantially harder than the desired texture and has good shelf stability when the product is baked to an intermediate water activity level. The above-mentioned baked food is characterized in that it contains the above-mentioned baked food in an amount. (15) The starch hydrolyzate comprises at least 8% by weight of the total weight of the dough ingredients before baking.
Baked foods as described in section. (16) The starch hydrolyzate comprises about 14-20% by weight of the total weight of the pre-baked dough ingredients and has a D.I. of about 10-20. E
．． The baked food according to claim 15, which has the following. (17) The baked food according to claim 14, 15, or 16, which does not contain sucrose. (18) The baked food product of claim 14, 15, or 16, wherein the typical dough ingredient includes sucrose or reducing sugar in addition to any sugars that may be present in the starch hydrolyzate. (19) A baked food product comprising at least two crumb continuous portions having mutually different textures, one portion comprising a baked dough having a soft, chewy texture and the other portion comprising about. D below 42 E. comprising a starch hydrolyzate in an effective amount to impart a texture to one part that is substantially firmer than the soft, chewy texture of the other part; The baked food as described above, characterized in that the chewy and firm texture is shelf stable. 20. The baked food product of claim 19, wherein the starch hydrolyzate comprises at least 8% by weight of the dough in the other portion before baking. 21. The baked food product of claim 20, wherein the starch hydrolyzate comprises about 14-20% by weight of the total weight of the dough in the other portion before baking. (22) The baked food according to claim 19, 20 or 21, wherein sucrose is not contained in the other part. (23) The baked food according to claim 19, 20 or 21, wherein the dough of the other portion contains sucrose or reducing sugar in addition to any sugars that may be present in the starch hydrolyzate. . (24) containing reducing sugar in an amount such that one part of the baked dough has a softer, chewier, shelf-stable texture than the other part; Baked food according to any one of paragraph 23. (25) A baked food product according to any one of claims 14 to 24, having an intermediate water activity level. (26) The starch hydrolyzate has a D.I. of about 20 or less. E. Any one of claims 14 to 25, having
Baked foods listed in section. (27) The starch hydrolyzate is maltodextrin.
Baked food according to claim 26. (28) A method for making a baked dough product, wherein a first dough having a soft, chewy, shelf-stable texture when baked is premixed and has a D.I. of about 42 or less. E. a second dough comprising a starch hydrolyzate in an effective amount to impart to the second dough a texture that is substantially harder and more shelf-stable than the first dough, which is soft and chewy when baked; The above method, characterized in that it comprises the steps of: pre-mixing the dough and layering the first and second doughs on each other. (29) The starch hydrolyzate has a D.I. of about 20 or less. E. 29. The method of claim 28, comprising: (30) The starch hydrolyzate is maltodextrin.
A method according to claim 29. (31) The method of claim 28, 29 or 30, wherein the starch hydrolyzate comprises at least 8% by weight of the total weight of the second dough. (32) The starch hydrolyzate is about 14 to 14% of the total weight of the second dough.
20% by weight and about 10-20 D. E. has,
The method according to claim 31. (33) The method according to any one of claims 28 to 32, wherein sucrose is not included in the second dough. (34) Claim 28, wherein the second dough contains sucrose or reducing sugar in addition to any sugars that may be present in the starch hydrolyzate.
32. The method according to any one of paragraphs 32 to 32. (35) The first dough comprises an effective amount of reducing sugar to form a soft, chewy, shelf-stable texture upon baking. Method described. (36) The method according to any one of claims 28 to 35, comprising the step of baking the laminated first and second doughs. (37) baking the dough to an intermediate water activity level;
A method according to claim 36.