JP6449062B2 - Method for producing baked goods - Google Patents

Description

  The present invention relates to a method for producing a baked confectionery. More specifically, the present invention relates to a method for producing a baked confectionery containing a dietary fiber having a good mouthfeel and a good texture.

  Baked confectionery such as biscuits and cookies is one of the favorite foods for both young and old. Baked confectionery such as biscuits and cookies is generally manufactured by adding flour, main ingredients, sugar, fats, eggs, baking powder, and the like, mixing, molding, and baking.

  In recent years, demand for low-calorie baked confectionery has been increasing with health-consciousness. As a method of reducing the calories of baked confectionery, a method of reducing the amount of oil used, a method of replacing a part of the flour with dietary fiber, or the like can be considered. However, when dietary fiber is used, problems such as unsatisfactory mouthfeel, remaining powdery texture, and poor texture occur.

  On the other hand, a cookie manufacturing method using superheated steam has been disclosed as a technique for improving mouthfeel (see Patent Document 1). In this method, superheated steam is used in the firing step to improve the mouth-feel while maintaining the formation.

JP 2012-200241 A

  However, the pleasant cookie described in Patent Document 1 has a problem that the fat content must be increased and calories cannot be reduced.

  The present invention has been made in view of the above problems. That is, an object of the present invention is to provide a method for producing a baked confectionery that has a good mouthfeel and does not leave a powdery taste even when dietary fiber is used.

  The present inventors diligently studied about the baking process of baked confectionery. And after making the inside of the warehouse at a predetermined temperature, by performing the superheated steam treatment after performing the normal baking treatment, it has been found that a baked confectionery with a good mouthfeel and no powdery residue can be obtained. The invention has been completed.

  In order to solve the above-mentioned problems, the present invention is a method for producing a baked confectionery comprising a mixing step of creating a dough, a forming step of forming the dough into a predetermined shape, and a baking step of baking the formed dough. The dough contains dietary fiber, and the baking step has an internal temperature of 180 to 245 ° C., and a normal baking treatment is performed and then a superheated steam treatment is performed. provide.

  According to such a configuration, by performing the superheated steam treatment after normal firing in a specific temperature range, it is possible to prevent surface cracking and surface sagging. This is because the superheated steam firing is more likely to reach the inside as compared with the normal firing. Therefore, the surface is roughened by suddenly expanding the inside. Therefore, first, the surface is hardened by ordinary baking, and then baking is performed with superheated steam, so that the surface can be prevented from roughening and the inside can be expanded to provide a crisp and non-powdered baked confectionery.

  Moreover, it is preferable that the manufacturing method of the baked confectionery of this invention is baked so that dough moisture | moisture content may be 4 to 26% in a normal baking process.

  According to such a configuration, cracking of the dough due to subsequent superheated steam treatment can be prevented by performing the normal baking treatment until the dough reaches a predetermined moisture content. Moreover, by setting it as the predetermined | prescribed moisture content, it can be set as the baked confectionery which is good in the mouth and is not powdery, with subsequent superheated steam processing.

  According to the present invention, even if dietary fiber is used, a baked confectionery with a good mouthfeel and not powdery can be produced. In addition, by combining different baking treatments, it is possible to produce a baked confectionery that has expanded to the inside while preventing cracks on the surface and surface sagging.

  Hereinafter, a preferred embodiment for carrying out the present invention will be described by taking a biscuit manufacturing method as an example of baked confectionery. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Manufacturing method>
The baked goods concerning this invention are divided roughly and manufactured through a mixing process, a shaping | molding process, and a baking process. Hereinafter, each step will be described.

<Mixing process>
The mixing step is a step for producing a dough by mixing raw materials so as to be uniform. As a mixing method, for example, a mixer can be used. The mixing time is not particularly limited, but it is preferable to mix to the extent that a gluten network is formed. This is because, in the present invention, a part of wheat is replaced with dietary fiber, so that gluten is low. For this reason, if the gluten network is not sufficiently formed, a dough with no progress is made. This is because if the dough is not extensible, the dough cannot be made into a sheet shape in the molding process described later, and a crunchy and comfortable texture after baking cannot be provided.

  In the present invention, water is added to flour, dietary fiber, molasses (sugar) and other additives and mixed well. In mixing, the order of adding molasses and water may be added after thoroughly mixing the powder material, or may be added from the beginning.

  Here, the baked confectionery according to the present invention is characterized by using dietary fiber. The dietary fiber used in the present invention means one that has high resistance to digestive enzymes and is not digested and absorbed in the small intestine. Specific examples of dietary fiber include resistant starch, psyllium, cellulose, resistant dextrin, polydextrose, or combinations thereof.

  The proportion of dietary fiber that can be used in the present invention is preferably in the range of 30% to 70% by weight, more preferably 40% to 65% by weight, based on the total weight of the raw materials. . If it is less than 30% by weight, a low calorie effect cannot be obtained, and if it is 70% by weight or more, a gluten network is difficult to be formed and molding becomes difficult.

  Examples of other additives include emulsifiers, swelling agents, fats and oils, and vegetable proteins. These are optional components and can be appropriately added as necessary.

<Molding process>
The molding process is a process for bringing the finished dough closer to the final form. The molding method is not particularly limited, and an existing technique can be used. For example, after the dough obtained in the mixing step is folded into several layers, it is rolled into a thin sheet, and then molded into a predetermined shape using die cutting or the like. In the present invention, it is preferable not to rest the dough after the mixing step. If the dough is rested, the gluten is easily cut, so that it becomes difficult to form the dough into a sheet shape, and the texture of the biscuits after baking becomes worse.

  In the present invention, die cutting is performed after rolling the dough. The thickness of the rolled dough is not particularly limited, but is preferably 1 mm to 2 mm. In the present invention, it is preferably 1 mm to 1.5 mm. If it is thinner than 1 mm, it is difficult to mold, and if it is thicker than 2 mm, it takes time to fire.

  The die cutting is not particularly limited, and for example, a plurality of die cuttings arranged on a plane can be used.

<Baking process>
A baking process is a process for baking the formed dough and obtaining a final product. In the present invention, it is one of the features of the present invention to perform normal baking treatment and superheated steam treatment.

  Here, superheated steam refers to steam that has been heated to 100 ° C. or higher by further heating saturated steam produced by a boiler or the like at normal pressure. This superheated steam has various properties and can be heated differently, and is attracting attention in various fields.

  The superheated steam process according to the present invention means a process of spraying the superheated steam on the die cut dough. In the present invention, it is preferable to use superheated steam of 180 ° C. to 240 ° C., preferably 185 ° C. to 230 ° C. At this time, the range of the steam flow rate is not particularly limited, but may be about 150 to 190 kg / h.

  In the present invention, it is preferable that the normal baking treatment and the superheated steam treatment can be performed in the same chamber. In order to bake in the same chamber, the method of only putting in and out superheated steam while keeping the chamber temperature constant, or the method of partitioning the chamber with a partition and moving it in the partitioned space by a conveyor Is mentioned.

  The oven internal temperature is preferably 180 ° C to 240 ° C, and more preferably 185 ° C to 230 ° C. If the temperature is less than 180 ° C., the firing takes time, and the productivity deteriorates. On the other hand, if the temperature is higher than 240 ° C., a blister may occur before the moisture escapes from the dough, or it may become burnt easily.

  In the present invention, it is important to bake until the moisture content of the dough reaches 4 to 26% by the first normal baking treatment rather than the baking time. By firing to the above moisture content, fine cracks can be formed on the surface while baking the surface. As a result, the surface is not roughened even in the subsequent superheated steam treatment, and the inside can be expanded to have a mouthfeel and a non-powdered texture. On the other hand, if a normal baking process is carried out until the moisture content is less than 4%, the mouthfeel and texture are deteriorated. Further, when the moisture content is more than 26%, there is a problem that surface roughness is likely to occur in the superheated steam treatment.

  Hereinafter, the present invention will be described in more detail based on examples. Moreover, each characteristic of this invention was evaluated with the following method. The present invention is not limited to these examples.

Example 1
13 g of wheat, 63 g of resistant starch as dietary fiber, 17 g of sugar, 3 g of vegetable protein, 0.45 g of emulsifier, and 1.7 g of ammonium bicarbonate are added to a mixer, and 56 g of water is added thereto and mixed at 320 rpm for 8 minutes.

  The dough obtained was folded into 8 layers without rolling and rolled to a thickness of 1.5 mm. Thereafter, it was molded into a predetermined shape using a die cutter. The moisture content of the dough at this time was 29.8%.

  The molded dough was placed on a top board and baked in an oven preheated to 215 ° C. As firing conditions, first, as a normal firing treatment, firing was performed at 215 ° C. for 2 minutes. Next, superheated steam heated to 220 ° C. was supplied into the oven at a steam flow rate of 180 kg / h and baked for 4 minutes to obtain a final product.

(Example 2)
The temperature in the oven was set to 185 ° C., and the same as Example 1 except that the superheated steam treatment at 185 ° C. was performed for 6 minutes. The moisture content of the dough before baking was 30.6%.

Example 3
Example 2 is the same as Example 2 except that the normal baking treatment is performed for 5 minutes and the superheated steam treatment is performed for 3 minutes.

(Example 4)
The same as Example 2 except that the normal baking treatment was performed for 6 minutes and the superheated steam treatment was performed for 2 minutes.

(Example 5)
Example 2 is the same as Example 1 except that the oven temperature was 230 ° C., the normal baking treatment was performed for 1 minute, and the superheated steam treatment at 230 ° C. was performed for 4 minutes. The moisture content of the dough before baking was 31.7%.

(Example 6)
Example 5 is the same as Example 5 except that the normal baking treatment was performed for 2 minutes and the superheated steam treatment was performed for 3 minutes.

(Example 7)
The same as Example 5 except that the normal baking treatment was performed for 4 minutes and the superheated steam treatment was performed for 2 minutes.

(Comparative Example 1)
Example 1 is the same as Example 1 except that the normal baking treatment was performed for 0 minute and the superheated steam treatment was performed for 6 minutes.

(Comparative Example 2)
The same as Example 1 except that the normal baking treatment was performed for 1 minute and the superheated steam treatment was performed for 5 minutes.

(Comparative Example 3)
The same as Example 1 except that the normal baking treatment was performed for 5 minutes and the superheated steam treatment was performed for 1 minute.

(Comparative Example 4)
The same as Example 2 except that the normal baking treatment was performed for 0 minute and the superheated steam treatment was performed for 8 minutes.

(Comparative Example 5)
Example 2 is the same as Example 2 except that the normal baking treatment is performed for 1 minute and the superheated steam treatment is performed for 7 minutes.

(Comparative Example 6)
The same as Example 2 except that the normal baking treatment was performed for 7 minutes and the superheated steam treatment was performed for 1 minute.

(Comparative Example 7)
The same as Example 5 except that the normal baking treatment was performed for 0 minute and the superheated steam treatment was performed for 5 minutes.

(Comparative Example 8)
Example 5 is the same as Example 5 except that the normal baking treatment was performed for 30 seconds and the superheated steam treatment was performed for 4 minutes and 30 seconds.

  Next, sensory evaluation of examples and comparative examples will be described.

[sensory evaluation]
The sensory evaluation was performed as follows. A control subjected to only normal baking treatment in each temperature zone was used as a control. Each Example / Comparative Example in the same temperature range was evaluated by five panelists based on the following evaluation on appearance, mouthfeel, and texture under blind conditions.
○: superior to control △: inferior to control ×: considerably inferior to control

  The results are shown in Tables 1 and 2.

  As is clear from Tables 1 and 2, in each example, the dough moisture dried to 4 to 26% by normal baking treatment was superior to the control in any of appearance, mouthfeel, and texture. This is presumably because if the moisture content of the dough is in the above range, there is a sufficient amount of moisture for swelling, which improves mouthfeel and texture. In addition, the surface is baked for at least 1 minute until the moisture content of the dough reaches the above range, the surface is baked and hardened with fine cracks, and moisture inside the dough is released from the cracks. It is considered that the surface does not crack or sag.

  On the other hand, when the superheated steam treatment was performed at a stage where the moisture content of the dough was more than 26%, the surface was cracked or sagged. This is probably because the surface is not finely cracked, or even if a crack is formed, the surface is not baked and hardened, so that it is expanded at a stretch by superheated steam treatment. If it is fired until the amount of water becomes less than 4% in the normal firing treatment, there is not enough moisture to expand in the subsequent superheated steam treatment, and it is considered that the mouthfeel and texture are deteriorated.

  As described above, even when dietary fiber is used, baking can be performed under specific conditions to prevent the surface texture from being deteriorated and the texture from being deteriorated. Thereby, a low calorie baked confectionery can be provided, maintaining the same appearance and texture as before.

Claims (1)

A method for producing a baked confectionery comprising a mixing step of creating a dough, a molding step of molding the dough into a predetermined shape, and a baking step of baking the molded dough,
The dough contains 30% to 70% by weight of dietary fiber relative to the total weight of the dough ,
The said baking process is a manufacturing method of a baked confectionery which performs a superheated steam process after performing a normal baking process until the internal temperature is 180-240 degreeC, and dough water | moisture content will be 4-26% .