KR102050018B1 - A biscuit having dual-texture and a manufacturing method thereof - Google Patents

Abstract

The present invention relates to a biscuit having a completely different texture from the core portion and the shell portion, and to a method of manufacturing the same. More particularly, the shell portion can be kept soft by minimizing the effects of aging or storage, and the texture of the core portion is crispy or soft. It relates to a biscuit and a method for producing the biscuits prepared by using a poanggi after each of the compositions to form each part in order to have a.

Description

Biscuit having a double texture and a method of manufacturing the same {A BISCUIT HAVING DUAL-TEXTURE AND A MANUFACTURING METHOD THEREOF}

The present invention relates to a biscuit having a double texture and a method of manufacturing the same.

As a method of manufacturing the baked confectionery that separates the contents and the shells that surround the contents, the dough is used as an enveloping machine to flow the dough into the external dough supply section, and the barrel is continuously molded into a cylindrical dough. There is a method of embedding a solid center in the baked pastry dough by tightening the furnace, supplying the center solids (contents), and then tightening and cutting the upper portion with a shutter. Korean Patent Registration No. 10-1221986 relates to a method of compressing a shell dough into a top and bottom mold in a solid center.

In addition, Korean Patent No. 10-0404130 proposes a method of making a cookie through a process of enveloping pie dough in making a pie shoe cookie.

In addition, according to the method of manufacturing a frozen pizza using a sachet of Korean Patent No. 10-1448016, the step of making the dough by kneading flour, water, and other materials and mixing the sauce and the topping material to make a topping mixture and filling it You can also make various moldings, such as elongated shapes.

As such, researches on various food manufacturing methods and compositions including confectionery are being conducted using poanggi, but the technology so far is limited to how to make various products using poanggi. There is a shortage of examples of improving their physical properties.

Korean Patent Registration No. 10-1221986 Korea Patent Registration No. 10-0404130 Korea Patent Registration No. 10-1448016

In general, biscuits made by using a poanggi belong to cookies, and a variety of products produced by different dough of the outer shell surrounding the center and its center are mass-produced.

As described above, poanggi has the advantage of using two types of dough, and it does not utilize them, and it is simply a situation in which baked sweets having only one texture, such as a soft texture or a crispy texture, are used.

Therefore, the inventors of the present invention have attempted to produce biscuits having a distinct texture, that is, the texture of the core and the shell is clearly distinguished by using a sachet.

Accordingly, an object of the present invention is to provide a biscuit having a soft texture, and a core portion having a crisp, soft and chewy texture during aging or storage, and a method of manufacturing the same.

The object of the present invention is not limited to the above-mentioned object. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.

For reference, the present invention is described as a biscuit of the double texture and a method for manufacturing the same, but if the core portion and the shell portion can be applied to various kinds of food in addition to cookies. Therefore, the present invention is not limited to confectionery, but if it can be applied, it will be said that the scope of the right to any food.

Biscuits having a dual texture according to the present invention includes a core portion and a shell portion surrounding the core portion, wherein the shell portion is 40 to 60% by weight of flour, 15 to 35% by weight of sugar, 5 to 10% by weight of oil, and 1 ~ amount of egg solution. 5 wt%, starch 0.5-1 wt%, 0.1-1 wt% of emulsifier and 0.1-1 wt% of acidity regulator, the core part comprises 30-50 wt% of flour, 20-40 wt. And a second composition comprising 20% to 30% by weight of fats and oils, 1 to 5% by weight of the whole egg solution, and 0.3 to 3% by weight of starch.

The sugar of the first composition may include 0.1 to 1% by weight of trehalose, and the emulsifier of the first composition may include 0.01 to 0.5% by weight of sucrose fatty acid ester.

The sucrose fatty acid ester may be selected from the group consisting of monoesters, diesters, sucrose mixtures, and combinations thereof.

Wheat flour of the second composition may be a luxury of 80 ~ 90 ℃ and 1 ~ 2 hours conditions.

The second composition may further comprise 0.1 to 1% by weight of sediment, which is selected from the group consisting of white gold, red sediment and combinations thereof.

The biscuits may be 6.5 ~ 9.5% by weight of water content.

Method for producing a biscuit having a double texture according to the present invention 40 to 60% by weight of flour, 15 to 35% by weight of sugar, 5 to 10% by weight of fat, 1 to 5% by weight of whole egg, 0.5 to 1% by weight of starch, emulsifier Preparing a first composition by mixing 0.1 to 1% by weight and 0.1 to 1% by weight of the acidity regulator, 30 to 50% by weight of wheat flour, 20 to 40% by weight of sugar, 20 to 30% by weight of oil, 1 to 5 Preparing a second composition by mixing the wt% and 0.3 to 3% by weight starch, forming a core portion with the second composition, forming a shell portion surrounding the core portion with the first composition to obtain a shaped body Pressing the molded body, and firing the molded body.

The first composition may be prepared by a high speed mixing step of mixing the raw material at 80 to 90 rpm for 5 to 10 minutes and a low speed mixing step of mixing at 20 to 40 rpm for 1 minute to 4 minutes.

The second composition may be prepared by a high speed mixing step of mixing the raw material for 5 to 10 minutes at 80 ~ 90rpm and a low speed mixing step of mixing for 1 to 4 minutes at 20 ~ 40rpm.

The molded body may be prepared using a foamer.

The molded body may be fired at 160 to 220 ° C. for 6 to 12 minutes.

The firing is the first firing the molded body for 2 to 4 minutes at 100 ~ 130 ℃, the second firing for 2 to 4 minutes at 150 ~ 200 ℃ and the second firing for 2 to 4 minutes at 160 ~ 180 ℃ It may be performed in the order of three firing.

The firing is performed using an oven including a first zone in which 100 to 130 ° C. is maintained, a second zone in which 150 to 200 ° C. is maintained, and a third zone in which 160 to 180 ° C. is maintained, It may be carried out by baking for 2 to 4 minutes in the zone, for 2 to 4 minutes in the second zone, and for 2 to 4 minutes in the third zone.

Biscuits of the dual texture according to the present invention, since the shell portion contains trehalose and sucrose fatty acid ester, the separation and transfer of moisture and fats and oils are prevented, so that hardening does not occur during aging and storage, and thus has a soft texture. In addition, unlike the texture of the shell portion, the core portion has a crispy, soft and chewy texture.

The effects of the present invention are not limited to the effects mentioned above. It is to be understood that the effects of the present invention include all the effects deduced from the description below.

1 shows a cross-section of a biscuit with a double texture according to the present invention.
Figure 2 illustrates a method of manufacturing a biscuit having a double texture according to the present invention.
3 is a photograph of a biscuit according to an embodiment.
4 is a photograph of a biscuit according to a comparative example.
5 is a result of measuring the hardness of the biscuits of the Examples and Comparative Examples according to the experimental example.

Objects, other objects, features and advantages of the present invention will be readily understood through the following preferred embodiments associated with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

In describing the drawings, similar reference numerals are used for similar elements. In the accompanying drawings, the dimensions of the structures are shown in an enlarged scale than actual for clarity of the invention. Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component. Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this specification, terms such as "comprise" or "have" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described on the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof. In addition, when a part such as a layer, film, region, plate, etc. is said to be "on" another part, this includes not only when the other part is "just above", but also when there is another part in the middle. Conversely, when a part of a layer, film, region, plate, etc. is said to be "below" another part, it includes not only the other part "below" but also another part in the middle.

Unless otherwise stated, all numbers, values, and / or expressions expressing the amounts of components, reaction conditions, polymer compositions, and combinations used herein, occur such that these numbers occur essentially to obtain such values, among others. Because they are approximations that reflect various uncertainties in the measurement, it should be understood that in all cases they are modified by the term "about." In addition, where numerical ranges are disclosed herein, these ranges are continuous and include all values from the minimum to the maximum including the maximum, unless otherwise indicated. Furthermore, where such ranges refer to integers, all integers are included, including the minimum to the maximum including the maximum unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the described range including the listed endpoints of the range. For example, the range "5 to 10" includes any subrange such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, as well as values of 5, 6, 7, 8, 9, and 10. And any value between integers that are within the scope of the described range, such as 5.5, 6.5, 7.5, 5.5-8.5, 6.5-9, and the like. Also for example, the range of “10% to 30%” ranges from 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc. as well as all integers including up to 30%. It will be understood to include any subranges such as 18%, 20% to 30%, etc., and any value between reasonable integers within the range of the stated range, such as 10.5%, 15.5%, 25.5% and the like.

1 shows a cross section of a biscuit 10 having a double texture according to the invention. The biscuit 10 includes a core portion 11 and a shell portion 12 surrounding the core portion.

The shell portion 12 is 40 to 60% by weight of wheat flour, 15 to 35% by weight of sugar, 5 to 10% by weight of oil, 1 to 5% by weight of egg solution, starch 0.5 to 1% by weight, emulsifier 0.1 to 1% by weight and acidity It may include or consist of a first composition comprising 0.1 to 1% by weight of a regulator.

The core portion 11 includes a second composition comprising 30-50% by weight of flour, 20-40% by weight of sugar, 20-30% by weight of fats and oils, 1-5% by weight of the whole egg solution and 0.3-3% by weight of starch. Or it may consist of this.

The present invention is characterized in that the texture of the core portion 11 and the shell portion 12 is different from each other. More specifically, the shell portion 12 has a soft texture, whereas the core portion 11 has a crispy texture or a soft and chewy texture. To this end, the present invention uses a specific one of the components of the first composition and / or the second composition, or adjusts the content thereof, which will be described in detail below.

For reference, the first composition and the second composition may include components having the same name as each other, such as flour, sugars, fats and oils, and the like, which will first describe the components of the first composition and then describe the components of the second composition. Bars, which composition belongs to which composition will be easily understood depending on the context before and after.

The first composition constitutes the shell portion 12. The first composition is 40 to 60% by weight of wheat flour, 15 to 35% by weight of sugar, 5 to 10% by weight of oil, 1 to 5% by weight of egg solution, starch 0.5 to 1% by weight, emulsifier 0.1 to 1% by weight and acidity regulator It contains 0.1 to 1% by weight.

The content of each component of the first composition to be described below will be revealed in advance based on 100% by weight of the first composition.

The flour is a basic raw material of cookies, and may be any kind of flour such as strong powder, wheat flour, gravity powder, and the content thereof may be 40 to 60% by weight.

The saccharides may be selected from the group consisting of sugars, syrups, sugar alcohols, and combinations thereof, as well as sugars such as monosaccharides and disaccharides, as a structure for controlling the formation and texture of the structure. Weight percent.

The present invention is characterized in that the biscuit 10 uses trehalose as the saccharide to prevent the shell portion 12 from hardening and hardening the texture during aging, storage or distribution. Specifically, the sugar content is 15 to 35% by weight, of which trehalose is 0.1 to 1% by weight (based on 100% by weight of the first composition).

The trehalose is a disaccharide which is a component which can prevent aging of starch and suppress hardening and crumbness of rice cakes, sediments, cakes and noodles. It can also prevent protein denaturation during freezing, refrigeration, and drying, and protect tissues during freezing and thaw to maintain the unique taste and aroma of frozen products. Sweetness is only about half that of sugar and has little effect on the product. The present invention is to form a shell portion 12 with the first composition containing an appropriate amount of trehalose, so that the trehalose is wrapped around the moisture and fat and prevent the departure or loss thereof, so that the texture is smooth and the texture even during storage You can get a biscuit that doesn't change.

As used herein, the term “sugar” refers to a processed product of a saccharide, as well as a compound corresponding to the above-mentioned sugar, and the term “processed product of the saccharide” means, for example, an invert sugar.

The fats and oils may be selected from the group consisting of vegetable oils such as palm oil and rapeseed oil, animal oils such as butter, and combinations thereof, and the content may be 5 to 10% by weight. .

The whole egg liquid is a configuration for aeration, the content may be 1 to 5% by weight.

The starch is a composition that suppresses the spreadability and the release of moisture during the baking of the dough, the content may be 0.5 to 1% by weight.

The emulsifier may be selected from the group consisting of lecithin, glycerin fatty acid ester, sucrose fatty acid ester, and combinations thereof, the content may be 0.1 to 1% by weight.

The present invention is characterized in that sucrose fatty acid ester is used as the emulsifier for the same reason as the above-mentioned trehalose. Specifically, the content of the emulsifier is 0.1 to 1% by weight, of which the sucrose fatty acid ester is 0.01 to 0.5% by weight (based on the first composition 100% by weight).

The sucrose fatty acid ester enters into fine particles during baking when used in confectionery using wheat flour, and forms a complex with starch on its surface. This complex serves to prevent recrystallization of the starch during storage, and when used in an appropriate amount, the complex may act similar to or similar to the above-mentioned trehalose to increase its effect. In addition, the sucrose fatty acid ester helps the formation of the gluten matrix, reduces the friction of glutenine-gliadin, imparts stretch to dough, and can maximize the resistance and mixing characteristics of the machine.

The sucrose fatty acid ester may be selected from the group consisting of monoesters, diesters, mixtures of sucrose, and combinations thereof.

The acidity regulator is a component for improving the puffing property of the product by discharging carbon dioxide along with the water discharged during the gelatinization of starch, may be selected from the group consisting of sodium bicarbonate, ammonium bicarbonate and combinations thereof, the content of May be 0.1 to 1% by weight.

The second composition constitutes the core portion 11. The second composition comprises 30 to 50% by weight of flour, 20 to 40% by weight of sugar, 20 to 30% by weight of oil, 1 to 5% by weight of the whole egg solution and 0.3 to 3% by weight of starch.

The content of each component of the second composition to be described below will be revealed in advance based on 100% by weight of the second composition.

The flour is added as a basic raw material of cookies. When the flour is used without using ordinary wheat flour as the flour, the texture of the core portion 11 is crispy. Specifically, it is possible to use a flour flour under the conditions of 80 ~ 90 ℃ and 1-2 hours.

In addition, it is also possible to use a pulverized confectionery such as biscuits prepared by baking once instead of the above-mentioned flour, specifically, it can be used to pulverize dry.

The amount of flour may be 30 to 50% by weight.

The saccharide may be selected from the group consisting of saccharides such as monosaccharides, disaccharides, sugars, starch syrup, sugar alcohols, and combinations thereof as a constituent for forming a structure, and the content thereof may be 20 to 40% by weight. have.

The fats and oils may be selected from the group consisting of vegetable oils such as palm oil and rapeseed oil, animal oils such as butter, and combinations thereof, and the content may be 10 to 30% by weight. .

Increasing the content of the sugars and fats and oils makes the texture of the core portion 11 soft and chewy like a kind of jelly. Specifically, the saccharides may be used in an amount of 20 to 40% by weight, in detail, 30 to 40% by weight, and 20 to 30% by weight of the fat or oil to have the core portion 11 have a smooth and chewy texture.

According to the present invention, i) crispy texture of the core portion 11 using flours or flours baked with flour or ii) texture of the core portion 11 is increased by increasing the content of the sugars and fats and oils. It can make you soft and sweet. As a result, the core part 11 may be manufactured and maintained in a soft texture of the shell part 12, and the biscuit having a double texture may be provided by having a texture that distinguishes the core part and the shell part.

The whole egg solution is an emulsifying function, the content may be 1 to 5% by weight.

The starch is a composition that suppresses the spreadability of the dough and the release of moisture, the content may be 0.3 to 3% by weight.

The second composition may further comprise a sediment, which is selected from the group consisting of white gold, red mud and combinations thereof, to prevent the core portion 11 from curing or changing texture. The content of the sediment may be 0.1 to 1% by weight.

The biscuit 10 includes the core portion 11 and the shell portion 12 as described above, the moisture content may be 6.5 ~ 9.5% by weight. Therefore, the biscuit 10 may be said to have a water content of a general soft cookie but different textures of the core part and the shell part, for example, soft and crispy.

Figure 2 briefly shows a method for producing a biscuit having a double texture according to the present invention, the method for producing the biscuits 40-60% by weight, 15-35% by weight sugar, 5-10% by weight of fat, whole egg Preparing a first composition by mixing a solution 1-5% by weight, starch 0.5-1% by weight, 0.1-1% by weight emulsifier and 0.1-1% by weight acidity regulator (S1), wheat flour 30-50% by weight, sugar Preparing a second composition by mixing 20 to 40% by weight, fat and oil 20 to 30% by weight, 1-5% by weight of the whole egg solution and 0.3 to 3% by weight of starch (S2), and forms a core part with the second composition And forming a shell part surrounding the core part with the first composition to obtain a molded article having a predetermined shape (S3), pressing the molded article (S4), and firing the molded article (S5).

Each component of the first composition and the second composition has been described above, and thus description thereof will be omitted.

Preparing the first composition (S1) is a high speed mixing step of mixing each component of the above-mentioned first composition at 80 ~ 90rpm for 5-10 minutes and low-speed mixing for 1 minute to 4 minutes at 20-40rpm It may include a step.

Preparing the second composition (S2) is a high speed mixing step of mixing each component of the above-mentioned second composition at 80 ~ 90rpm for 5-10 minutes and low-speed mixing for 1 minute to 4 minutes at 20-40rpm It may include a step.

In the present invention, preparing the first composition and / or the second composition in two stages separated as described above is for shaping the two compositions using a sachet.

The step (S3) of obtaining the molded body having a predetermined shape may be performed by any method as long as it can form a core part and a shell part, but preferably a sachet is used.

In the present specification, the 'foam group' refers to a molding machine capable of simultaneously or sequentially forming the core portion and the shell portion, including a feeder forming a core portion and a feeder forming a shell portion, and specifically, the feeder described above. It means a series of manufacturing apparatus having the same configuration as the molding portion and including a cutting device having a function such as a shutter.

The shape of the molded body is not particularly limited, but may be a spherical shape, a plate shape, a cylindrical shape, an elongated polyhedron shape, or the like, and preferably a spherical shape.

Next, the molded body is pressed to form a flat shape (S4), and the pressed molded body is fired in a specific condition and order to obtain a biscuit (S5).

Firing of the molded body (S5) may be carried out by heat-treating the molded body at 160 to 220 ° C. for 6 to 12 minutes. Specifically, first firing the molded body at 100 to 130 ° C. for 2 to 4 minutes , Second firing for 2 to 4 minutes at 150 to 200 ° C., and third firing for 2 to 4 minutes at 160 to 180 ° C., more specifically 100 to 130 ° C. Using an oven comprising a first zone, a second zone maintained at 150-200 ° C., and a third zone maintained at 160-180 ° C., wherein the molded body is fired in the first zone for 2-4 minutes It can be carried out by firing for 2-4 minutes in the second zone, and firing for 2-4 minutes in the third zone.

In the present invention, the firing of the molded body in a step distinguished from each other as described above is for proper gelatinization.

The final product may be obtained by cooling and / or packaging the biscuits obtained by firing the molded body (S6).

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples are merely examples to help understanding of the present invention, but the scope of the present invention is not limited thereto.

Example

(S1) The first composition was prepared as follows. 57.3% by weight of flour, 30% by weight of sugar, 8% by weight of oil-in-shortening, 3.5% by weight of whole egg liquor, 0.6% by weight of starch, 0.5% by weight of emulsifier and 0.1% by weight of sodium hydrogencarbonate as acidity regulator. In particular, the sugar was composed of 29% by weight of sugar and 1% by weight of trehalose, and the emulsifier was composed of 0.2% by weight of glycerin fatty acid ester and 0.3% by weight of sucrose fatty acid ester.

The mixture was mixed at 80 rpm for 6 minutes at high speed, and then mixed at 30 rpm for 2 minutes at low speed to prepare a first composition.

(S2) The second composition was prepared as follows. 42.5% by weight of wheat flour, 31.5% by weight of sugar invert sugar, 21% by weight of oil-in shortening, 3.5% by weight of egg solution, 1% by weight of starch and 0.5% by weight of platinum. In particular, it was used by heat treatment with flour, which was gelatinized.

This was followed by high speed mixing at 80 rpm for 6 minutes and low speed mixing at 30 rpm for 2 minutes to prepare a second composition.

(S3) The shell part was formed from the said 1st composition and the core part was formed from the said 2nd composition using the foaming machine, and the spherical shaped object was obtained.

(S4) The said molded object was pressurized and the flat molded object was obtained.

(S5) Biscuits were manufactured by firing the press-formed body in an oven, wherein the oven includes a first zone in which 100 to 130 ° C. is maintained, a second zone in which 150 to 200 ° C. is maintained, and a 160-180 ° C. One containing three zones was used, and the molded bodies were fired sequentially for about 12 minutes in each zone.

The biscuits thus prepared had a water content of about 8% by weight.

Figure 3 is a photograph of a biscuit according to the embodiment, Figure 3a is taken from above the biscuit, Figure 3b is taken a cross-section of the biscuit.

Comparative example

Except for the trehalose and sucrose fatty acid ester in the first composition (component of the shell portion) compared to the above embodiment, except that the ordinary composition was used instead of the flour that was removed from the white gold and heat-treated in the second composition (component of the core portion) Biscuits were prepared using the same materials and methods as in Example.

4 is a photograph of a biscuit according to the comparative example, FIG. 4A is taken from above, and FIG. 4B is taken from a cross section of the biscuit.

Silhung 1

The hardness of the biscuits according to the above Examples and Comparative Examples was measured. Specifically, both biscuits were stored for 3 months in an environment maintained at about 18 ° C., and then hardness was measured using a texture analyzer.

The result is shown in FIG. Referring to this, the biscuit of the comparative example has a maximum hardness of 260 g / force, whereas the biscuit of the example has a maximum hardness of 190 g / force. Through this, when the biscuits according to the embodiment are stored for a long time, it can be seen that the degree of hardening is much less.

Experimental Example 2

The sensory evaluation of the biscuits according to the above Examples and Comparative Examples was performed. Specifically, 67 consumers were evaluated for their preferences for the difference in texture between core and shell. The criteria and evaluation methods are shown in Table 1 below.

[Standard of sensory evaluation] Item 1. What is the difference between the outer skin and the inner skin texture? -Evaluation of the difference in texture Sample 1
(Comparative Example) ①
So
weakness ②
③
weakness ④
⑤
usually ⑥
⑦
Strong ⑧
⑨
So
Strong Sample 2
(Example) ①
So
weakness ②
③
weakness ④
⑤
usually ⑥
⑦
Strong ⑧
⑨
So
Strong Item 2. What is the overall acceptability? -Comprehensive preference evaluation Sample 1
(Comparative Example) ①
So
Bad ②
③
Bad ④ ⑤
usually ⑥
⑦
good ⑧
⑨
So
good Sample 2
(Example) ①
So
Bad ②
③
Bad ④
⑤
usually ⑥
⑦
good ⑧
⑧
So
good Item 3. What is your preferred sample? -Rating preference Synthesis
preference List the most preferred of Samples 1 and 2

The results are shown in Table 2 below.

[Sensory Evaluation Results] Survey item Affinity ^* General preference Texture difference Sample 1
(Comparative Example) 16 people 5.49 5.66 Sample 2
(Example) 48 people 6.91 7.88 analysis
(95% confidence level) Sample 2> Sample 1 Sample 2> Sample 1 Sample 2> Sample 1

* 3 out of 3 ratings are not preferred

Referring to Table 2 above, the sensory sense of difference in the sense of the embodiment is large, it can be seen that the double texture of the biscuits according to the embodiment is more suitable for the consumer's preference.

Although the embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may implement the present invention in other specific forms without changing the technical idea or essential features thereof. You will understand that. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

10: biscuits
11: core part
12: shell part

Claims (16)

Core portion; And a shell portion surrounding the core portion,
The shell portion 40 to 60% by weight, 15 to 35% by weight of sugar, 5 to 10% by weight of oil, 1 to 5% by weight of whole egg liquor, 0.5 to 1% by weight of starch, emulsifier 0.1 to 1 based on the total weight of the first composition A first composition comprising a weight percent and 0.1-1% by weight acidity regulator,
The second core part 30 to 50% by weight, 20 to 40% by weight sugar, 20 to 30% by weight, 20 to 30% by weight, 1 to 5% by weight of the whole egg solution and 0.3 to 3% by weight starch based on the total weight of the second composition A composition,
Sugars of the first composition comprises 0.1 to 1% by weight of trehalose,
The emulsifier of the first composition comprises 0.01 to 0.5% by weight sucrose fatty acid ester,
The biscuit having a dual texture, wherein the content of the fats and oils contained in the second composition is increased compared to the contents of the fats and oils contained in the first composition. delete The method of claim 1,
The sucrose fatty acid ester is a biscuit having a dual texture is selected from the group consisting of monoesters, diesters, sucrose mixtures and combinations thereof. The method of claim 1,
The flour of the second composition is a biscuit having a double texture that is gelatinized under the conditions of 80 ~ 90 ℃ and 1-2 hours. The method of claim 1,
The second composition is a biscuit having a dual texture further comprises 0.1 to 1% by weight of sediment selected from the group consisting of white gold, red sediment and combinations thereof. The method of claim 1,
The biscuit is a biscuit having a double texture that the moisture content is 6.5 ~ 9.5% by weight. 40 to 60% by weight of flour, 15 to 35% by weight of sugar, 5 to 10% by weight of oil, 1 to 5% by weight of egg solution, 0.5 to 1% by weight of starch, 0.1 to 1% by weight of emulsifier Preparing a first composition by mixing so that the acidity regulator 0.1 to 1% by weight;
The second composition by mixing 30-50% by weight of flour, 20-40% by weight of sugar, 20-30% by weight of fats and oils, 1-5% by weight of whole egg liquor and 0.3-3% by weight of starch, based on the total weight of the second composition Preparing a;
Forming a core part with the second composition and forming a shell part surrounding the core part with the first composition to obtain a molded body having a predetermined shape;
Pressing the molded body; And
Firing the molded body,
Sugars of the first composition comprises 0.1 to 1% by weight of trehalose,
The emulsifier of the first composition comprises 0.01 to 0.5% by weight sucrose fatty acid ester,
The content of the fats and oils contained in the second composition is increased compared to the contents of the fats and oils contained in the first composition, a method for producing a biscuit having a double texture. delete The method of claim 7, wherein
The sucrose fatty acid ester is a mono-ester, a diester, a sucrose mixture, and a method for producing a biscuit having a dual texture is selected from the group consisting of these. The method of claim 7, wherein
Flour of the second composition is a method of producing a biscuit having a double texture that is gelatinized under the conditions of 80 ~ 90 ℃ and 1-2 hours. The method of claim 7, wherein
The second composition is a method of producing a biscuit having a double texture containing 0.1 to 1% by weight of sediment is selected from the group consisting of white gold, red sediment and combinations thereof. The method of claim 7, wherein
The first composition is a high speed mixing step of mixing the raw material at 80 ~ 90rpm for 5-10 minutes; And a low speed mixing step of mixing for 1 to 4 minutes at 20 to 40 rpm,
The second composition is a high speed mixing step of mixing the raw material at 80 ~ 90rpm for 5-10 minutes; And a low-speed mixing step of mixing for 1 to 4 minutes at 20 to 40 rpm. The method of claim 7, wherein
The molded article is a manufacturing method of a biscuit having a double texture that is prepared using a foamer. The method of claim 7, wherein
Method for producing a biscuit having a double texture is to fire the molded body for 6 to 12 minutes at 160 ~ 220 ℃. The method of claim 7, wherein
The firing is first firing the molded body for 2 to 4 minutes at 100 ~ 130 ℃; Second firing baked at 150 to 200 ° C. for 2 to 4 minutes; And Method of producing a biscuit having a double texture that is carried out in the third firing order to be fired for 2 to 4 minutes at 160 ~ 180 ℃. The method of claim 7, wherein
The firing is in a first zone where 100 to 130 ° C. is maintained; A second zone in which 150-200 ° C. is maintained; And a third zone in which 160-180 ° C. is maintained,
The molded body is fired for 2 to 4 minutes in the first zone, for 2 to 4 minutes in the second zone, and for 2 to 4 minutes in the third zone, the method of producing a biscuit having a double texture .

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