JP2017131168A - Production method of compression-molded confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked confectioneries having more emphasized crispy feeling by new approach.SOLUTION: A powder composition containing powdery bakery raw material is compression-molded. The content of the powdery bakery raw material occupying in the powder composition is preferably 10 mass% or more, and the powdery bakery raw material preferably has particles of 6 mesh pass (sieve opening 3.35 mm) as much as 80 mass% or more. Further, the moisture content of the powder composition is preferably 25 mass% or less.SELECTED DRAWING: None

Description

  The present invention relates to a novel method for producing a compression-molded confectionery having both a meltable mouthfeel and a crispy texture.

  Baked confectionery, represented by cookies and biscuits, is one of the most popular confections in the world due to its crisp texture and longevity. These are generally produced by using starches such as wheat flour as a main raw material, adding sugar, fats and oils, baking powder and the like to the starches, and mixing, molding and baking. In recent years, there has been a demand for baked confectionery that emphasizes the crispy texture due to diversification of tastes, and various studies have been conducted.

  Examples of a method for obtaining baked confectionery with a more emphasized crispy texture include a method for imparting characteristics to fats and oils added to starch (Patent Documents 1 to 3), and a method for containing specific starches as starches. (Patent Document 4) and a method (Patent Document 5) of adding other specific raw materials to starches.

  As a method for imparting characteristics to fats and oils, Patent Document 1 discloses that a baked confectionery having a crunchy texture can be obtained by using a plastic fat composition containing three specific types of fats and oils. Further, Patent Document 2 discloses that the fat content of the baked confectionery kneaded with the SMS content and the MSM content in the oil phase, the random transesterified fat content in the oil phase, etc. satisfies a specific condition, and absorbs moisture with a crisp texture. It is disclosed that a baked confectionery with reduced slag can be obtained. Furthermore, Patent Document 3 discloses that the POP content is 12 to 40% by weight in the whole fat composition for baked confectionery, and the content of lauric acid contained in the fat and oil composition for baked confectionery is 2 to 2 in the total constituent fatty acids. It is disclosed that 15% by weight of an oil / fat composition for baked confectionery can provide baked confectionery that has a crisp texture, does not stick when chewed, and has a good effect of melting in the mouth.

  As a method for containing specific starches, Patent Document 4 is characterized by containing one or more powders selected from pulverized cereal flours or starches, processed products thereof and decomposed products thereof. It is disclosed that by using the quality improver for confectionery and bread making, it is possible to obtain a baked confectionery that has a firm texture as a crispy but soft inside and that melts well in the mouth.

  As a method for containing other specific raw materials, Patent Document 5 includes a texture improving agent for processed cereal foods characterized by including a dried konjac processed product prepared by combining konjac flour, sugar and starch. It is disclosed that a light texture can be imparted.

  However, although a certain improvement effect can be seen even in the above method, since the basic process of baking the dough using wheat flour as a main ingredient is common, there is a limit to giving a change in texture, There was a need for baked confectionery that emphasized the crunchy texture of the different approaches.

JP 2010-148471 A JP 2012-239462 A JP 2010-4806 A JP 2003-210098 A JP 2004-187526 A

  Therefore, the objective of this invention is providing the baked confectionery which emphasized the crispy texture by the approach different from the past more.

In the process of studying confectionery having an unprecedented texture, the present inventors have made a powdery bakery material as a raw material for compression-molded confectionery such as tablet confectionery, so that it can be melted and crunchy. It was found that a new confectionery having a texture can be obtained.
That is, this invention is a manufacturing method of the compression molding confectionery characterized by compression-molding the powder composition containing a powdery bakery raw material.

  ADVANTAGE OF THE INVENTION According to this invention, the novel confectionery which has both the meltable mouth and the crispy texture can be obtained.

  The manufacturing method of the compression molding confectionery of this invention compresses and molds the powder composition containing a powdery bakery raw material.

First, the powdery bakery material will be described.
About a bakery raw material In this specification, a bakery raw material means what was obtained by heat-processing the bakery dough containing starches and containing other arbitrary components according to a kind and a use. The bakery dough used in the present invention preferably contains 10 to 90% by mass, particularly 25 to 75% by mass of starch. Moreover, there is no restriction | limiting in particular in content of other arbitrary components in a bakery raw material, According to a kind and a use, it can determine suitably.

  Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, durum flour, whole wheat flour, other cereal flours such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew -Nut flour, orut flour, pine nut flour and other nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch and other starches, and those starches treated with enzymes such as amylase, Examples thereof include modified starches and the like that have been subjected to one or more treatments selected from alpha treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, grafting treatment and the like.

  The other optional components can be used without particular limitation as long as they can be used as raw materials for bakery dough, such as fats and oils, sugars / sweeteners, emulsifiers, eggs, thickening polysaccharides, Colorants such as yeast, β-carotene, caramel, red bean pigment, antioxidants such as tocopherol, tea extract, dextrin, casein, whey, cream, skimmed milk powder, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, Milk and dairy products such as sweetened condensed milk, whole fat condensed milk, defatted condensed milk, concentrated milk, pure cream, whipped cream (compound cream), vegetable whipped cream, natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese Cheese, etc., raw alcohol, distilled spirits such as shochu, whiskey, vodka, brandy, Brewed liquor such as in, Japanese sake and beer, various liqueurs, swelling agents, inorganic salts, salt, baking powder, yeast food, dough improving agents, cacao and cacao products, coffee and coffee products, herbs, beans, wheat protein and soy protein Food materials such as vegetable protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, enzymes, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, vegetables, meat, and seafood , Plant and animal extracts such as consomme bouillon, food additives and the like.

  Examples of the fats and oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, and pork fat. And various vegetable oils and animal fats such as cacao butter, fish oil and whale oil, and processed fats and oils obtained by subjecting them to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils can be used alone or in combination of two or more.

  Examples of the sugars and sweeteners include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose , Trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, acesulfame potassium, sucralose, thaumatin, saccharin, Examples include neotame and licorice. These saccharides / sweeteners can be used alone or in combination of two or more.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, Synthetic emulsifiers such as polyglycerin fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. Natural emulsifiers such as saponins and plant sterols.

  As the above eggs, whole egg, yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen egg white, Examples include frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, and the like.

  The above thickening stabilizers include xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, alginate, pectin, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, hemicellulose, lignin, carboxymethylcellulose, methylcellulose, Examples include polydextrose, agar, glucomannan, tara gum, karaya gum, tragacanth gum, gellan gum, gelatin, and farcellan.

Specific examples of the bakery dough that contains the above-mentioned starches as the main raw material and contains other optional components according to the type and application include, for example, bread dough, table roll dough, confectionery bread dough, cooked bread dough, French bread dough, live Bread dough such as red dough, Stollen dough, panettone dough, Kuglov dough, brioche dough, doughnut dough, etc., pastry dough, Danish dough, croissant dough, pastry dough such as pie dough, butter cake dough, pound cake dough, sponge cake dough , Donut dough, busse dough, hot cake dough, cake dough such as waffle dough, biscuit dough, cookie dough, cracker dough and the like.
There is no restriction | limiting in particular in the manufacturing method of the said bakery dough, What is necessary is just to determine suitably according to the kind, use, etc. of bakery dough.

  The bakery dough is subjected to a heat treatment, whereby the bakery material used in the present invention can be obtained. Examples of the method for heat-treating the bakery dough include baking, steaming, and frying. Here, baking means heating a bakery dough using an open flame, an oven, a microwave oven, or the like. Steaming refers to heating the bakery dough with water vapor. Frying means heating the bakery dough in heated oil. Two or more of these heat treatments may be used in combination. Which heat treatment method is employed can be appropriately adjusted according to the type of bakery. There is no restriction | limiting in particular also about a heating temperature and a heating time, According to the kind of bakery, the method of heat processing, etc., it can determine suitably.

  What was obtained by heat-processing a bakery dough as mentioned above can be used as a bakery material in the present invention.

In the present invention, the bakery material needs to be in powder form. The particle size and particle size distribution of the bakery material are not particularly limited, but it is preferable to contain particles of 3.5 mesh (mesh 5.6 mm) pass of 80% by mass or more, particularly 90% by mass or more. The powdery bakery material is preferably particles of 6 mesh (aperture 3.35 mm) pass, more preferably 9 mesh (aperture 2.00 mm) pass, preferably 80% by mass or more, more preferably 90% by mass or more. contains.
At the same time, the bakery material preferably has a particle content of 270 mesh (aperture 53 μm) pass of less than 30% by mass, and a particle content of 150 mesh (aperture 106 μm) pass is less than 30% by mass. More preferably.
If the content of particles that cannot pass through 3.5 mesh is less than 80% by mass, the bakery material may not have a uniform texture in the final compression-molded confectionery, and may be easily broken End up. On the other hand, if the particle size is too small, the binding force may be inferior, and in this case, it will be easily broken.

As a method for powdering a bakery material, a commonly used method can be used. For example, a method of pulverizing with a pestle in a mortar made of straw, alumina or the like, a ball mill, a kneader, a stone mill, a calendar roll And a method using a roller such as a screw, a pulverizer, a mixer, a kneader and the like.
The powdery bakery material obtained as described above can be made to have a uniform particle size by passing through a sieve as appropriate.

The powdery bakery material used in the present invention is prepared by adjusting the heat treatment conditions (time, temperature, etc.) when producing the bakery material, and / or by heat-treating again after making the powder form, The water content is preferably 25% by mass or less, more preferably 20% by mass or less, and most preferably 15% by mass or less.
When the moisture content of the powdery bakery material is more than 25% by mass, workability during compression molding may be deteriorated, which is not preferable.
In addition, it is preferable that the minimum of the water content of a powdery bakery raw material shall be 0.5 mass% or more. When the moisture content of the powdery bakery material is below the lower limit, the resulting compression-molded confectionery may have a crunchy texture.
The moisture content of the powdery bakery material can be measured by, for example, an infrared moisture meter (for example, Kett Scientific Laboratory, Infrared moisture meter FD-720).

Next, the powder composition used in the present invention will be described.
The powder composition of this invention may consist only of the said powdery bakery material. Or the powder composition of this invention may contain the arbitrary powdery components which contain the said powdery bakery raw material and can generally be used as a foodstuff raw material. When the powder composition of the present invention contains the powdery bakery material and the optional powdery component, the content of the powdery bakery material is preferably 10% by mass or more of the compression molded confectionery (powder composition), More preferably, it is 20 mass% or more, More preferably, it is 30 mass% or more, Most preferably, it is 50 mass% or more.
If the content of the powdery bakery material is less than 10% by mass, the effects of the present invention may not be sufficiently obtained, which is not preferable.

When the powder composition contains the powdery bakery material and the optional powdery component, the content of the optional powdery component in the powder composition is not particularly limited, Although it can be suitably determined according to the type, etc., it is preferably 90% by mass or less, more preferably 70% by mass or less, and most preferably 50% by mass or less.
Examples of the optional component include powdered dairy products, powdered powdered chocolate components, powdered saccharides / sweeteners, powdered emulsifiers, powdered fruit juice, and the like.

  Examples of powdered dairy products include whole milk powder, skim milk powder, buttermilk powder, total milk protein (TMP), milk protein concentrate (MPC), cheese powder, etc., one selected from these Or 2 or more types can be used.

  Examples of the powdered chocolate components include cacao components such as cacao nibs, cacao mass, cocoa cake, cocoa butter, cocoa powder, and cacao extract powder, powders such as milk chocolate powder, sweet chocolate powder, white chocolate powder, color chocolate powder, and bitter chocolate powder. Chocolate etc. are mentioned, The 1 type (s) or 2 or more types chosen from these can be used.

  Examples of the powdered saccharide / sweetener include glucose, fructose, sucrose, maltose, lactose, reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligo Examples include saccharides such as sugar, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, and other sweeteners such as sucralose, acesulfame potassium, stevia, aspartame, etc. 1 type, or 2 or more types can be used.

  Examples of the emulsifier in powder form include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate , Synthetic emulsifiers such as polyoxyethylene fatty acid esters and polyoxyethylene sorbitan fatty acid esters, and natural emulsifying components such as soybean lecithin, egg yolk lecithin, enzyme-treated egg yolk, saponin, plant sterols, milk fat globule coat, and the like. One or more selected from among them can be used.

The powder composition preferably has a moisture content of 25% by mass or less, preferably 20% by mass or less, and most preferably 15% by mass or less. By subjecting the powder composition to heat treatment, etc., the water content of the powder composition can be adjusted to the above range.
When the water content is more than 25% by mass, workability during compression molding may be deteriorated, which is not preferable.
The lower limit of the water content of the powder composition is preferably 0.5% by mass or more. When the water content of the powder composition is lower than the lower limit, the resulting compression-molded confectionery may have a crunchy texture.
The moisture content of the powder composition can be measured by, for example, an infrared moisture meter (for example, Kett Scientific Laboratory, infrared moisture meter FD-720).

Next, compression molding performed by the production method of the present invention will be described.
The compression molding can be carried out without any limitation as long as it can be solidified by applying pressure to the above powder composition, but it can be directly compressed using a tableting device such as a single tableting machine or a tabletop tableting machine. The method is preferred. The tableting device can be appropriately selected depending on the amount and size of the target compression-molded confectionery. The molding pressure at the time of compression molding varies depending on the size of the target compression molded confectionery, but is usually 50 to 2000 kgf / cm ² , preferably 100 to 1500 kgf / cm ² , more preferably 150 to 1000 kgf / cm ^2. cm ² . Compression molding may be performed under heating or may be performed under non-heating. The compression molding time may be a time that has sufficient shape retention in the powder composition.

In the production method of the present invention, after the above compression molding, the compression molded confectionery (compressed powder composition) is heat-treated, so that a crispy and crisp texture can be imparted to the compression molded confectionery. preferable.
Examples of the heating means include baking by direct fire, baking by an oven, baking by a microwave oven, steaming, and the like. Baking includes an operation of dry baking, which is a process for drying the compression-molded confectionery without putting any marks on the compression-molded confectionery. The firing temperature is generally about 180 to 210 ° C., and a firing time of about 1 to 10 minutes is generally used, but can be appropriately set depending on the texture and material desired, and is around 150 ° C. or around 120 ° C. Or baking at around 100 ° C.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

<Manufacture of powdery bakery material 1 (derived from pound cake)>
100 parts by weight of margarine and 90 parts by weight of white sucrose were put into a mixer bowl, and creamed at a low speed of 1 minute and at a high speed of 5 minutes using a beater with a desktop mixer. Next, while mixing at a low speed, 90 parts by mass of whole egg (net) and 15 parts by mass of liquid sugar are slowly added over 2 minutes, and further mixed at a low speed of 1 minute. 1 part by mass of baking powder was added and mixed to obtain a pound cake dough. Subsequently, the dough was poured into a pound mold in which a release oil was applied very thinly, and baked for 40 minutes at an upper fire of 180 ° C. and a lower fire of 170 ° C. to obtain a pound cake.
The obtained pound cake was sliced into 15 mm thickness after rough heat was removed, refired (dried) at 110 ° C. for 30 minutes, and then pulverized with a food processor to obtain a powdery bakery material 1.
(Particle size of powdered bakery material 1: 80% by mass for 9 mesh pass, less than 30% for 150 mesh pass)

<Manufacture of powdery bakery material 2 (derived from crackers)>
Add 0.25 parts by weight of dry yeast and 30 parts by weight of water to the mixer bowl, and after pre-fermentation, add 70 parts by weight of medium flour and mix for 2 minutes at low speed and 2 minutes at medium speed using a hook. And a medium-sized dough was obtained. This medium seed dough was put in a dough box and subjected to seed fermentation for 18 hours in a thermostatic chamber at a temperature of 25 ° C. and a relative humidity of 80%.
Subsequently, the above medium seed dough, 10 parts by weight of shortening, 1.5 parts by weight of sodium chloride, 0.65 parts by weight of baking soda, and 3 parts by weight of water are added to 30 parts by weight of pre-sieved flour. Mixing for 3 minutes at high speed to obtain cracker dough.
The obtained cracker dough was folded three times twice (final rolling 0.75 mm), cut into a cracker shape, put into a picket, and baked for 6 minutes at 240 ° C. and 250 ° C. to obtain a cracker.
After the obtained cracker was finely ground in a mortar, it was sieved with a colander with an opening of 5 mm to obtain a powdery bakery material 2.
(Particle size of powdered bakery material 2: 100% by mass for 9 mesh pass, less than 30% by mass for 150 mesh pass)

Production of powder composition and compression molded confectionery ([Example 1] to [Example 6], [Comparative Example 1])
[Example 1]
The powdery bakery material 1 was directly used as the powder composition A (the water content of the powder composition A: 5% by mass).
Subsequently, 4 g of the powder composition A was compression-molded at 500 kgf / cm ² using a tableting machine (HANDTAB-100T15, manufactured by Ichihashi Seiki Co., Ltd.) to obtain a compression-molded confectionery a. Tableting (compression molding) was performed at 25 ° C.
The obtained compression-molded confectionery a had a crisp mouthfeel and melted in the mouth.

[Example 2]
80 parts by mass of the powdery bakery material 1 and 20 parts by mass of powdered chocolate were used as powder composition B (moisture content of powder composition A: 4.5% by mass). 4 g of the powder composition A was compression-molded at 500 kgf / cm ² using a tableting machine (HANDTAB-100T15, manufactured by Ichihashi Seiki Co., Ltd.) to obtain a compression-molded confectionery b. Tableting (compression molding) was performed at 25 ° C.
The obtained compression molded confectionery b had a mouthfeel that melted in the mouth while having a crisp texture.

[Example 3]
The powdery bakery material 2 was directly used as the powder composition C (the water content of the powder composition C: 3% by mass).
Subsequently, the powder composition C4g was compression molded at 500 kgf / cm ² using a tableting machine (HANDTAB-100T15, manufactured by Ichihashi Seiki Co., Ltd.) to obtain a compression molded confectionery c. Tableting (compression molding) was performed at 25 ° C.
The obtained compression-molded confectionery c had a mouthfeel that melted in the mouth while having a crisp texture.

[Example 4]
80 parts by mass of the powdery bakery material 2 and 20 parts by mass of cheese powder were mixed to obtain a powder composition D (water content of the powder composition D: 3.5% by mass).
Subsequently, the powder composition D4g was compression molded at 500 kgf / cm ² using a tableting machine (HANDTAB-100T15, manufactured by Ichihashi Seiki Co., Ltd.) to obtain a compression molded confectionery d. Tableting (compression molding) was performed at 25 ° C.
The obtained compression-molded confectionery d had a mouthfeel that melted in the mouth while having a crisp texture.

[Example 5]
The powder composition D4g was compression-molded at 500 kgf / cm ² using a tableting machine (HANDTAB-100T15, manufactured by Ichihashi Seiki Co., Ltd.), then fired for 4 minutes at 200 ° C. and 170 ° C., and compressed. Molded confectionery e was obtained. Tableting (compression molding) was performed at 25 ° C. (the water content of the powder composition D: 3.5% by mass).
The obtained compression molded confectionery e had a mouthfeel that melted in the mouth while having a very crisp texture.

[Example 6]
60 parts by mass of the powdery bakery material 2 and 40 parts by mass of cheese powder were mixed to obtain a powder composition E (water content of the powder composition E: 4% by mass).
Subsequently, the powder composition E4 g was compression-molded at 500 kgf / cm ² using a tableting machine (HANDTAB-100T15, manufactured by Ichihashi Seiki Co., Ltd.), followed by baking at 200 ° C. for the upper fire and 170 ° C. for the lower heat for 4 minutes. A compression molded confectionery f was obtained. Tableting (compression molding) was performed at 25 ° C.
The obtained compression molded confectionery f had a mouthfeel that melted in the mouth while having a very crisp texture.

[Comparative Example 1]
4 g of powdered chocolate was compression molded at 500 kgf / cm ² using a tableting machine (HANDTAB-100T15, manufactured by Ichihashi Seiki Co., Ltd.) to obtain a compression molded confectionery g as a comparative example. Tableting (compression molding) was performed at 25 ° C.
The obtained compression-molded confectionery g had good mouthfeel, but had poor crispness.

Claims (5)

  A method for producing a compression molded confectionery, comprising compression molding a powder composition containing a powdery bakery material.   The manufacturing method of the compression molding confectionery of Claim 1 whose content of the said powdery bakery raw material is 10 mass% or more.   The said powdery bakery raw material is a manufacturing method of the compression molding confectionery of Claim 1 or 2 containing 80 mass% or more of particles of 6 mesh passes (aperture 3.35mm).   The manufacturing method of the compression molding confectionery as described in any one of Claims 1-3 whose moisture content of the said powder composition is 25 mass% or less. Furthermore, the manufacturing method of the compression molding confectionery as described in any one of Claims 1-4 which has a heating process.